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Dire warning issued to Aussie travellers as conflict escalates

Australians are being urged to reconsider travel to Pakistan and brace for possible flight disruptions to India following a dramatic escalation in hostilities between the two nuclear-armed South Asian nations. Updated travel advice issued by <a href="https://www.smartraveller.gov.au/" target="_blank" rel="noopener">Smartraveller</a> early Wednesday warns that the “current security situation” between India and Pakistan presents significant risks for travellers. The Department of Foreign Affairs and Trade (DFAT) is urging Australians to exercise heightened caution in both countries, with particularly stern warnings about travel to Pakistan. “We recommend you monitor local media for updates, stay alert, take official warnings seriously and follow the advice of local authorities,” the advisory reads. The alert highlights a “volatile security situation” in Pakistan, recommending that Australians reconsider any plans to travel there. It also notes that Pakistan has closed the Wagah border crossing with India, halting all cross-border travel indefinitely. “If you have plans to travel to India from Pakistan, reconsider your route and follow the advice of local authorities,” the alert states. The warning follows a major military incident early Wednesday morning, in which India reportedly fired missiles into Pakistani territory. Islamabad has vowed to retaliate, stoking fears of further escalation between the two rivals. The latest outbreak of violence stems from an April 22 attack on tourists in the Indian-administered region of Kashmir. The assault, which occurred in the popular mountain destination of Pahalgam, left 26 people dead. India has blamed Pakistan for backing the militants responsible, a charge Pakistan has denied. Flight disruptions are already being reported, and travellers are being advised to confirm flight details with airlines before heading to the airport. “Some airports in India (particularly in the north-west) may close, and airline schedules may be affected,” the DFAT alert warns. For India, the Australian government maintains a general “exercise a high degree of caution” advisory, but advises against all travel to Jammu and Kashmir and to the India-Pakistan border region, with the exception of the Atari-Wagah crossing and Manipur. The advisory also urges travellers to reconsider their need to visit Chhattisgarh and India’s border regions. The renewed tensions are part of a long and often violent history between India and Pakistan, who have fought multiple wars since gaining independence from Britain in 1947. The latest developments are of particular concern to Australia's large South Asian communities. With tensions rising and uncertainty mounting, the Australian government is urging all travellers to remain vigilant and informed. For the latest updates, Australians are encouraged to monitor <a href="https://www.smartraveller.gov.au/" target="_blank" rel="noopener">Smartraveller</a> and official government communications. Image: ABC News

Travel Trouble

Is there a best way to peel a boiled egg? A food scientist explains

<h1 class="theconversation-article-title"> </h1> <div class="theconversation-article-body"> We’ve all been there – trying to peel a boiled egg, but mangling it beyond all recognition as the hard shell stubbornly sticks to the egg white. Worse, the egg ends up covered in chewy bits of adhesive membrane in the end. The internet is littered with various “hacks” that claim to prevent this problem. But there are several reasons why eggs can be hard to peel. Luckily, that means there are also science-based strategies we can use to avoid the problem. <h2>Egg ‘peelability’ factors</h2> <a href="https://www.sites.ext.vt.edu/virtualfarm/poultry/poultry_eggparts.html">Eggs consist</a> of a hard, porous shell, an inner and outer membrane, the egg white (albumen), and a membrane-encased yolk at the centre. There is also an air cell between the inner and outer membrane next to the shell. <figure class="align-right zoomable"><figcaption></figcaption></figure> A lot of research was done in the late 1960s and 1970s on factors that affect the peelability of eggs after they’ve been boiled. One of these factors is the pH of the egg white. An <a href="https://www.sciencedirect.com/science/article/pii/S0032579119530589">early study</a> from the 1960s indicated that the pH of the egg white needs to be in the range of 8.7–8.9, quite alkaline, in order for the egg to be easier to peel. Storage temperature has a role to play, too. A <a href="https://www.sciencedirect.com/science/article/pii/S0032579119430861">study from 1963</a> showed that storing eggs at about 22 degrees Celsius (or 72 degrees Fahrenheit) gives a better peelability result than storage at lower temperatures of 13°C, or even fridge temperatures at 3–5°C. Of course, there is a risk of spoilage if eggs are stored at higher ambient temperatures. In the studies, an increase in storage time before boiling – using less fresh eggs – also increased the ease of peelability. <h2>Step one: avoid fresh eggs</h2> The fact that fresh eggs are harder to peel is relatively well known. Based on the factors above, there are a couple of reasons for this. For one, in a fresh egg the air cell is still quite small. As the egg ages, it (very) slowly loses moisture through the porous shell, increasing the size of the air cell while the rest of the egg contents shrink. A bigger air cell makes it easier to start the peeling action. Additionally, egg whites, although they already start out relatively alkaline, <a href="https://www.sciencedirect.com/science/article/pii/S0032579119325489">increase in pH</a> as the eggs age, also making them easier to peel. <h2>Step two: water temperature</h2> Some keen egg boiling pundits believe that <a href="https://www.taste.com.au/taste-test-kitchen/articles/you-boil-water-first-before-adding-eggs/jrp12gok">starting off with boiling water</a> and lowering it to a simmer before gently placing the eggs into it provides a better result. However, you want to do this with room temperature eggs to avoid them cracking due to a sudden temperature change. The reasoning behind this approach is that exposure to higher temperatures from the start of cooking also makes it easier for the membrane to come away from the shell and egg white. Furthermore, the quick hot start makes it easier for the egg white proteins to denature (change structure as they cook) and bond to each other, rather than to the membrane. After boiling eggs for the desired amount of time (typically 3–5 minutes for runny yolks, 6–7 minutes for jammy yolks, and 12–15 minutes for hard boiled), you can quench them in ice water. This should help the egg white to slightly shrink away from the shell, improving peelability. <h2>Step three (optional): adding things to the water</h2> Some other suggestions to improve peelability include adding salt to the boiling water, but this has mixed results. <a href="https://www.sciencedirect.com/science/article/pii/S0032579119325489">In one study</a>, this approach did actually improve peelability, but this effect was lost after eggs had been stored for longer periods. Acids and alkali have also <a href="https://patents.google.com/patent/US5053238A/en">been shown to aid eggshell peelability</a> or removal. The patent that describes this used rather harsh substances with the goal to dissolve away the shell. But based on this idea, you could try adding baking soda or vinegar to the water. With vinegar, the theory is that it attacks the calcium carbonate in the eggshell to then aid its removal. As for baking soda, because it’s alkaline, it could help detach the membrane from the shell. <h2>Bonus: alternative cooking methods</h2> There are other methods for hard-cooking eggs, such as <a href="https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-4549.1977.tb00317.x">pressure steaming</a>, air-frying and even microwaving. In steaming eggs, some proponents theorise that water vapour permeates the eggshell, loosening the membrane from the egg white, and thereby making the egg much easier to peel. While studies have recently been done on the <a href="https://www.sciencedirect.com/science/article/pii/S2772275924000200#tbl0001">air-frying of other foods</a>, there is still scope to further understand how this style of cooking might affect eggshells and peelability. Lastly, once you have successfully separated the eggshells, don’t just throw them in the bin. There are lots of different uses for them, including compost, slug and snail deterrent in your garden, using them as little biodegradable pots for seedlings, or even something as advanced as <a href="https://www.unisq.edu.au/news/2024/10/egg-research">scaffolds for cancer research</a>.<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/235895/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> By <a href="https://theconversation.com/profiles/paulomi-polly-burey-404695">Paulomi (Polly) Burey</a>, Professor in Food Science, <a href="https://theconversation.com/institutions/university-of-southern-queensland-1069">University of Southern Queensland</a> This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/is-there-a-best-way-to-peel-a-boiled-egg-a-food-scientist-explains-235895">original article</a>. Image: Shutterstock </div>

Food & Wine

Pagan loaves, Christian bread, a secular treat: a brief history of hot cross buns

<div class="theconversation-article-body">Hot cross buns aren’t just a sweet snack that appears around Easter. They carry centuries of storytelling in their dough. From ancient gods to modern supermarkets, these sticky spiced buns have crossed many borders and beliefs. Today, you can buy them in all kinds of flavours. But their story is far richer than chocolate chips and salted caramel. <h2>Ancient beginnings</h2> In some ancient cultures, bread was more than just food. It was a symbol of faith. Ancient Greeks baked small round loaves marked with crosses to honour their gods. According to some historians, these marks could represent the four seasons or <a href="https://www.ravenhook.com/bread-blog/hot-cross-buns">four phases of the moon</a>. Jewish people have also shared special bread during holy times like Passover, and scholars have debated whether these customs influenced <a href="https://catholiccuisine.blogspot.com/2009/04/hot-cross-buns-history.html">early Christian bread traditions</a>. Pagan Saxons worshipped a spring goddess named <a href="https://en.wikipedia.org/wiki/%C4%92ostre">Eostre</a>. They baked bread during springtime festivals to celebrate new life and longer days. The name “Eostre” is where we get the English word “Easter”. Over time, some of these springtime bread traditions blended with Christian customs. <h2>From Pagan loaves to Christian buns</h2> Early Christians started marking bread with a cross to show their devotion, and ate it throughout the year. They believed <a href="https://www.smh.com.au/goodfood/easter-2016-the-history-of-hot-cross-buns-and-where-to-find-the-best-20160314-gnc8od.html">the cross kept away evil spirits</a> and helped the dough rise. Over time, the Christian view of the bread marked with the cross shifted to focus on <a href="https://theconversation.com/the-roots-of-the-easter-story-where-did-christian-beliefs-about-jesus-resurrection-come-from-221071">Jesus’ crucifixion and became associated with Easter</a>. <figure class="align-right zoomable"><figcaption></figcaption></figure> By the Middle Ages, many bakers only kept the <a href="https://catholiccuisine.blogspot.com/2009/04/hot-cross-buns-history.html">cross on Good Friday bread</a>. According to popular tales, one 12th-century English monk made spiced buns marked with a cross on Good Friday, because that day is the “<a href="https://www.cathedralatl.org/goodfaithpostings/god-defeats-violence-at-the-cross/">Day of the Cross</a>”. Monks often used spices to show <a href="https://austenvariations.com/hot-cross-buns-a-good-friday-tradition/">the day was special</a>. These <a href="https://www.lavenderandlovage.com/2012/03/baking-for-easter-the-history-of-traditional-hot-cross-buns-and-hot-cross-bun-recipe.html">spiced buns</a> helped people remember the crucifixion of Christ and the <a href="https://biblestudylessons.net/articles/BurialSpices.html">spices used in his burial</a>. In 1592, Queen Elizabeth I restricted the sale of spiced bread and buns, perhaps because of religious tensions. England had broken away from the Catholic Church, and new Church of England officials worried that “holy” buns looked too much like <a href="https://www.english-heritage.org.uk/easter/a-history-of-hot-cross-buns/">Catholic superstition</a>. Others say it was an issue of bread prices and profits. Then again maybe they were just <a href="https://www.sandylanefarm.co.uk/c/bakery/easter-hot-cross-buns">too special</a> for just everyday. Under these laws, commercial bakers could only make spiced bread on Christmas, Easter and for funerals. <h2>Good Friday and magic buns</h2> By the 18th century, English street vendors sold “hot cross buns” on Good Friday. We even see an <a href="https://en.wikipedia.org/wiki/Hot_Cross_Buns_(song)">old rhyme</a> about them in Poor Robin’s Almanac in 1733, which says: <blockquote> Good Friday comes this month, the old woman runs, With one a penny, two a penny, hot cross buns. </blockquote> Soon, people believed these Good Friday buns had <a href="https://anglicanfocus.org.au/2020/04/05/raisin-the-curtain-on-the-humble-hot-cross-bun/">magical powers</a>. Some hung them from kitchen rafters, believing they would never go mouldy. They kept them for protection against evil or illness. If someone felt sick, they <a href="https://food52.com/blog/19462-were-hot-cross-buns-the-first-food-fad-a-brief-and-fascinating-history?srsltid=AfmBOorsFIsP1cYUDsCRMIshNIU7Lh2Gq00L0OOgL-VwSAhw_O5Uc7I8">crumbled part of an old hot cross bun</a> into water, hoping it would cure them. Others placed buns in their grain stores to keep pests away. These beliefs might sound odd today, but they were part of daily life for many. <figure class="align-center zoomable"><a href="https://images.theconversation.com/files/657956/original/file-20250327-56-yehmhv.jpeg?ixlib=rb-4.1.0&q=45&auto=format&w=1000&fit=clip"><img src="https://images.theconversation.com/files/657956/original/file-20250327-56-yehmhv.jpeg?ixlib=rb-4.1.0&q=45&auto=format&w=754&fit=clip" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px" srcset="https://images.theconversation.com/files/657956/original/file-20250327-56-yehmhv.jpeg?ixlib=rb-4.1.0&q=45&auto=format&w=600&h=740&fit=crop&dpr=1 600w, https://images.theconversation.com/files/657956/original/file-20250327-56-yehmhv.jpeg?ixlib=rb-4.1.0&q=30&auto=format&w=600&h=740&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/657956/original/file-20250327-56-yehmhv.jpeg?ixlib=rb-4.1.0&q=15&auto=format&w=600&h=740&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/657956/original/file-20250327-56-yehmhv.jpeg?ixlib=rb-4.1.0&q=45&auto=format&w=754&h=930&fit=crop&dpr=1 754w, https://images.theconversation.com/files/657956/original/file-20250327-56-yehmhv.jpeg?ixlib=rb-4.1.0&q=30&auto=format&w=754&h=930&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/657956/original/file-20250327-56-yehmhv.jpeg?ixlib=rb-4.1.0&q=15&auto=format&w=754&h=930&fit=crop&dpr=3 2262w" alt="Three children and their mother reach for buns in a basket." /></a><figcaption>This hand-coloured etching from 1799 shows a woman selling hot cross buns in London. <a class="source" href="https://www.metmuseum.org/art/collection/search/739498">The Metropolitan Museum of Art</a></figcaption></figure> In Victorian England, people <a href="https://blog.library.villanova.edu/2016/03/24/hot-cross-buns-a-lenten-treat/">exchanged hot cross buns with friends</a> on Good Friday and said, “Half for you and half for me, between us two good luck shall be”. Whatever ancient superstition the cross once warded off, today it’s the flavour roulette that keeps us coming back. Proof that tradition now serves taste, not fear. <h2>An enduring symbol</h2> Traditional buns contain dried fruit and spices like cinnamon and nutmeg, but many modern versions <a href="https://bakingwithgranny.co.uk/recipe/chocolate-chip-hot-cross-buns/">swap sultanas for chocolate chips</a> or add flavours like salted caramel, orange – or even <a href="https://vegemite.com.au/recipe/cheesy-vegemite-hot-cross-buns/#newsletter">Vegemite and cheese</a>. They have become a secular treat. Yet the crisscross pattern remains on top, hinting at the Christian origins. When you smell a fresh batch of these buns, you’re sharing an experience people enjoyed centuries ago. Ancient Egyptians, Greeks, Poles, Romans, Saxons, medieval monks and 18th-century street sellers all had their versions of spiced, crossed bread. Each group gave the buns its own meaning, from honouring gods to celebrating Christ’s crucifixion and resurrection. <figure class="align-center zoomable"><a href="https://images.theconversation.com/files/659209/original/file-20250402-62-oa1v6d.jpg?ixlib=rb-4.1.0&q=45&auto=format&w=1000&fit=clip"><img src="https://images.theconversation.com/files/659209/original/file-20250402-62-oa1v6d.jpg?ixlib=rb-4.1.0&q=45&auto=format&w=754&fit=clip" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px" srcset="https://images.theconversation.com/files/659209/original/file-20250402-62-oa1v6d.jpg?ixlib=rb-4.1.0&q=45&auto=format&w=600&h=603&fit=crop&dpr=1 600w, https://images.theconversation.com/files/659209/original/file-20250402-62-oa1v6d.jpg?ixlib=rb-4.1.0&q=30&auto=format&w=600&h=603&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/659209/original/file-20250402-62-oa1v6d.jpg?ixlib=rb-4.1.0&q=15&auto=format&w=600&h=603&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/659209/original/file-20250402-62-oa1v6d.jpg?ixlib=rb-4.1.0&q=45&auto=format&w=754&h=758&fit=crop&dpr=1 754w, https://images.theconversation.com/files/659209/original/file-20250402-62-oa1v6d.jpg?ixlib=rb-4.1.0&q=30&auto=format&w=754&h=758&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/659209/original/file-20250402-62-oa1v6d.jpg?ixlib=rb-4.1.0&q=15&auto=format&w=754&h=758&fit=crop&dpr=3 2262w" alt="Colour illustration." /></a><figcaption>A woman giving hot cross buns to two children, in an illustration from 1899. <a class="source" href="http://blogs.bl.uk/untoldlives/2015/04/hot-cross-buns.html">British Library</a></figcaption></figure> Eating hot cross buns at Easter also shows how traditions change with each generation. At first, they were hard to find outside Good Friday. Now, you might see them in shops just after New Year’s. They once symbolised pagan festivals, then moved into Christian rites, survived royal bans, and sailed through waves of superstition. Yet they remain a symbol of Easter in Australia and around the world.<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/246782/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> By <a href="https://theconversation.com/profiles/darius-von-guttner-sporzynski-112147">Darius von Guttner Sporzynski</a>, Historian, <a href="https://theconversation.com/institutions/australian-catholic-university-747">Australian Catholic University</a> This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/pagan-loaves-christian-bread-a-secular-treat-a-brief-history-of-hot-cross-buns-246782">original article</a>. Image: Shutterstock </div>

Food & Wine

Our ancestors didn’t eat 3 meals a day. So why do we?

<div class="theconversation-article-body"> Pop quiz: name the world’s most famous trio? If you’re a foodie, then your answer might have been breakfast, lunch and dinner. It’s an almost universally accepted trinity – particularly in the Western world. But how did it come about? <h2>The first meals</h2> <a href="https://theconversation.com/when-did-we-become-fully-human-what-fossils-and-dna-tell-us-about-the-evolution-of-modern-intelligence-143717#:%7E:text=Fossils%20and%20DNA%20suggest%20people,%3A%2050%2C000%2D65%2C000%20years%20ago">Early humans</a> were nomadic. Forming small communities, they would travel with the seasons, following local food sources. While we can only guess what daily mealtimes rhythms looked like, evidence dating back <a href="https://global.oup.com/academic/product/feast-9780199209019?cc=nz&lang=en&">30,000 years</a> from the South Moravia region, Czech Republic, shows people visited specific settlements time and again. They gathered around hearths, cooking and sharing food: the first signs of human “commensality”, the practice of eating together. One of the best-preserved hunter-gatherer sites we’ve found is <a href="https://global.oup.com/academic/product/feast-9780199209019?cc=nz&lang=en&">Ohalo II</a> – located on the shores of the modern-day Sea of Galilee (also called Lake Tiberias or Lake Kinneret) in Israel, and dating back some 23,000 years. In addition to several small dwellings with hearths, it provides evidence of diverse food sources, including more than 140 types of seeds and nuts, and various birds, fish and mammals. The development of <a href="https://education.nationalgeographic.org/resource/development-agriculture/">agricultural knowledge</a> some 12,000 years ago gave rise to permanent settlements. The earliest were in the Levant region (across modern-day Iraq, southwestern Iran and eastern Turkey), in an area called the “Fertile Crescent”. Permanent agriculture led to the production of a <a href="https://www.nationalgeographic.com/foodfeatures/evolution-of-diet/">surplus of food</a>. The ability to stay in one place with food on-hand meant the time it took to cook no longer mattered as much. It quickly became common to eat one <a href="https://www.bloomsbury.com/us/history-of-the-world-in-6-glasses-9780802718594/">light meal</a> early in the day, followed by a larger <a href="https://global.oup.com/academic/product/feast-9780199209019?cc=nz&lang=en&">hearth-prepared meal</a> later on. The specific timings would have varied between groups. <h2>Eating together as a rule</h2> The communal nature of foraging and hunting, and later farming, meant humans almost always ate their meals in the <a href="https://doi.org/10.1525/gfc.2009.9.3.42">company of others</a>. In the ancient city-state of Sparta, in the <a href="https://doi.org/10.2307/293895">4th century BCE</a>, these practices were codified as common main meals called <a href="https://doi.org/10.1525/gfc.2017.17.2.51">syssitia</a> (meaning “eating together”). These meals were consumed at the end of the day in communal dining halls. Food was served by young boys to tables of 15 or so men who lived together and fought in the same <a href="https://www.perseus.tufts.edu/hopper/text?doc=Perseus%3Atext%3A1999.04.0063%3Aalphabetic+letter%3DS%3Aentry+group%3D5%3Aentry%3Dsyssitia-cn">military division</a>. The men gradually shared generational knowledge with the young boys, who themselves would join the tables by age 20. In the 5th century BCE, Greek historian Herodotus <a href="https://www.penguin.co.nz/books/the-histories-9780140455397">wrote about</a> how syssitia evolved from a Spartan military practice to having deep political meaning in society. Similarly, <a href="https://www.penguin.co.nz/books/the-republic-9780140455113">Plato</a> <a href="https://www.penguin.co.nz/books/the-laws-9780140449846">wrote</a> common meals were an integral component of civil society, and that missing a meal without good reason was a civic offence. By dining in <a href="https://doi.org/10.2307/293895">full view</a> of the rest of society, citizens were compelled to maintain self-discipline. Mealtime was also an opportunity for social linkage, and <a href="https://doi.org/10.1525/gfc.2017.17.2.51">important discussions</a> ranging from business deals to politics. The eating habits of Spartan women are missing in the texts, although it is implied they <a href="https://doi.org/10.1525/gfc.2017.17.2.51">ate at home</a>. <h2>Bunches of lunches</h2> Counter to the tough Spartan way of life, the Romans enjoyed their main meal, <a href="https://www.press.jhu.edu/books/title/1550/everyday-life-ancient-rome?srsltid=AfmBOooVPsJL24HR9woTdVNQwEG1uCU7q0k7r2beD-KD13m0KX-l1dSY">cena</a>, earlier in the day, followed by a lighter meal just before bed. The northern European tribes tended towards two larger meals per day, as more <a href="https://doi.org/10.1002/ajpa.23071">sustenance</a> is required in colder climes. To the Vikings, these meals were known as <a href="https://www.historyonthenet.com/what-did-vikings-eat">dagmal and nattmal</a>, or day meal and night meal. Nattmal was the cooked evening meal, while dagmal usually consisted of leftover nattmal with the addition of bread and beer or mead. In Australia, evidence suggests Aboriginal peoples tended toward a <a href="https://www.tandfonline.com/doi/full/10.1080/03122417.2022.2089395">daily single meal</a>, which aligns with the predominant method of cookery: slow-cooking with hot coals or rocks in an <a href="https://doi.org/10.1080/03122417.2022.2089395">earth oven</a>. This underground oven, used by Aboriginal and also Torres Strait Islander communities, was referred to as a <a href="https://www.facebook.com/watch/?v=745326709638881&t=0">kup murri</a> or <a href="https://www.sbs.com.au/food/the-cook-up-with-adam-liaw/recipe/slow-cooker-kap-mauri/lfza7eqs4">kap mauri</a> by some groups. This is similar to other Indigenous preparations throughout the Pacific, such as the New Zealand Māori <a href="https://doi.org/10.1080/15528014.2024.2381305">hāngī</a>, Hawaiian <a href="https://www.jstor.org/stable/20707103?seq=1">imu</a>, Fijian <a href="https://www.proquest.com/docview/1021389307?accountid=8440&parentSessionId=605Pt1iTclBEC77VSlZvrnxxY%2Bdc7e%2Bx9pT4MgRLPqQ%3D&sourcetype=Dissertations%20&%20Theses">lovo</a>, and even the Mayan <a href="https://doi.org/10.1007/s12231-012-9207-2">píib</a>. The once-daily meal would have been supplemented with snacks throughout the day. <h2>Three’s the magic number</h2> The timing of meals was heavily influenced by class structure, local climate and people’s <a href="https://www.wiley.com/en-us/Cuisine+and+Culture%3A+A+History+of+Food+and+People%2C+3rd+Edition-p-9780470403716">daily activities</a>. Practicality also played a part. Without reliable lighting, meals had to be prepared and eaten before dark. In settled parts of Northern Europe, this could be as early as 3pm. So how did we go from one or two main meals, to three? The answer may lie with the British Royal Navy. Since its inception in the 16th century, the navy served <a href="https://www.historyhit.com/what-did-sailors-in-the-georgian-royal-navy-eat/">three regular meals</a> to align with the shipboard routine. This included a simple breakfast of ship’s biscuits, lunch as the main meal, and dinner as more of a light supper. Some sources suggest the term “<a href="https://www.grammar-monster.com/sayings_proverbs/square_meal.htm">square meal</a>” may have come from the square wooden trays meals were served in. <figure class="align-center zoomable"><a href="https://images.theconversation.com/files/660040/original/file-20250407-56-xgt2pm.jpg?ixlib=rb-4.1.0&q=45&auto=format&w=1000&fit=clip"><img src="https://images.theconversation.com/files/660040/original/file-20250407-56-xgt2pm.jpg?ixlib=rb-4.1.0&q=45&auto=format&w=754&fit=clip" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px" srcset="https://images.theconversation.com/files/660040/original/file-20250407-56-xgt2pm.jpg?ixlib=rb-4.1.0&q=45&auto=format&w=600&h=455&fit=crop&dpr=1 600w, https://images.theconversation.com/files/660040/original/file-20250407-56-xgt2pm.jpg?ixlib=rb-4.1.0&q=30&auto=format&w=600&h=455&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/660040/original/file-20250407-56-xgt2pm.jpg?ixlib=rb-4.1.0&q=15&auto=format&w=600&h=455&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/660040/original/file-20250407-56-xgt2pm.jpg?ixlib=rb-4.1.0&q=45&auto=format&w=754&h=572&fit=crop&dpr=1 754w, https://images.theconversation.com/files/660040/original/file-20250407-56-xgt2pm.jpg?ixlib=rb-4.1.0&q=30&auto=format&w=754&h=572&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/660040/original/file-20250407-56-xgt2pm.jpg?ixlib=rb-4.1.0&q=15&auto=format&w=754&h=572&fit=crop&dpr=3 2262w" alt="" /></a><figcaption>Initially, sailors recieved a daily gallon of beer with meals. This was later changed to watered-down rum, the infamous ‘grog’, which is being handed out in this 1940 photo taken aboard HMS King George V. <a class="source" href="https://www.iwm.org.uk/collections/item/object/205185139">Imperial War Museums</a>, <a class="license" href="http://creativecommons.org/licenses/by-nc/4.0/">CC BY-NC</a></figcaption></figure> The <a href="https://www.bbc.com/news/magazine-20243692">Industrial Revolution</a>, which started around 1760, arguably also played a role in formalising the concept of three specific mealtimes across the Western world. The cadence of breakfast, lunch and dinner matched the routine of the longer, standardised workdays. Workers ate breakfast and dinner at home, before and after work, while lunch was eaten with coworkers at a set time. With minimal breaks, and no time for snacking, three substantial meals became necessary. <h2>The fall of the holy trinity</h2> Today, many factors impact the <a href="https://doi.org/10.1016/j.cmet.2015.09.005">time and frequency</a> of our meals, from long work commutes to juggling hobbies and social obligations. The COVID pandemic also impacted how and what we eat, leading us to eat larger amounts of <a href="https://doi.org/10.1016/j.jhealeco.2022.102641">higher calorie foods</a>. The rapid growth of <a href="https://doi.org/10.1017/S1368980020000701">delivery services</a> also means a meal is no more than a few minutes away from most people. All of this has resulted in mealtimes becoming less rigid, with social meals such as <a href="https://rowman.com/ISBN/9781442229433/Brunch-A-History">brunch</a>, <a href="https://www.harpercollins.co.nz/9780261102354/the-fellowship-of-the-ring/">elevenses</a> and <a href="https://rowman.com/ISBN/9781442271029/Afternoon-Tea-A-History">afternoon teas</a> expanding how we <a href="https://doi.org/10.3390/ijerph18126235">connect over food</a>. And mealtimes will continue to <a href="https://doi.org/10.1525/gfc.2013.13.3.32">evolve</a> as our schedules become ever more complicated.<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/250773/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> By <a href="https://theconversation.com/profiles/rob-richardson-2328981">Rob Richardson</a>, Senior Lecturer in Culinary Arts & Gastronomy, <a href="https://theconversation.com/institutions/auckland-university-of-technology-1137">Auckland University of Technology</a> and <a href="https://theconversation.com/profiles/dianne-ma-2331997">Dianne Ma</a>, Lecturer in Culinary Arts & Gastronomy, <a href="https://theconversation.com/institutions/auckland-university-of-technology-1137">Auckland University of Technology</a> This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/our-ancestors-didnt-eat-3-meals-a-day-so-why-do-we-250773">original article</a>. Image: Shutterstock </div>

Food & Wine

Fresh medical report sheds new light on Shane Warne’s sudden death

New details have emerged regarding the sudden death of cricketing legend Shane Warne, who passed away in a Thai hotel room in March 2022 at the age of 52. A newly surfaced medical report, published by The Sun, reveals that multiple medications were found in Warne’s luxury villa on the Thai island of Koh Samui. These included two types of Viagra – Sildenafil (marketed as Viagra) and Kamagra (an unregulated version available in jelly sachets) – as well as Dapoxetine, a drug used to prevent premature ejaculation. While Viagra and Dapoxetine are legal with a prescription, Kamagra is illegal in Thailand but widely available over the counter. It remains uncertain whether Warne had taken any of these medications before his passing. Warne had a known history of heart issues, and these medications carry warnings for individuals with cardiovascular conditions. However, a post-mortem examination conducted in Thailand concluded that Warne died of natural causes due to congenital heart disease, ruling out foul play. Despite this, recent reports claim that Thai police removed Kamagra from Warne’s hotel room during their investigation. Meanwhile, News Corp reported that Warne had openly discussed using Viagra during his relationship with actress and model Elizabeth Hurley. Warne was staying at the Smujana Villas resort with three friends at the time of his death. CCTV footage captured two massage therapists leaving his villa shortly before he was found unresponsive at approximately 5pm His friends called for medical assistance at 5:40pm, with paramedics arriving at 6pm and initiating CPR at 6:10pm. Dr Dulyakit Wittayachanyapong, who oversaw Warne’s treatment at Thailand International Hospital, described his condition upon arrival, stating: “When he arrived at hospital, his face was green and pale, he had black blood in his nose and mouth, which was unusual. There was no sign of life.” Hospital staff attempted resuscitation for 43 minutes before Warne was declared dead at 6:53pm. According to the medical report, doctors intubated him and administered adrenaline and sodium bicarbonate in an attempt to revive him. Blood tests revealed that his oxygen levels had plummeted to a critical 40%. In the weeks leading up to his death, Warne had been on a liquid diet, and his lifestyle reportedly included habitual smoking and drinking. His sudden passing sent shockwaves through the cricketing world, with fans and former teammates mourning the loss of an icon whose impact on the sport remains unmatched. Images: Instagram

Caring

Drivers warned of new fines ahead of major change to speeding cameras

Transport officials in New South Wales are set to expand the use of average speed cameras beyond heavy vehicles to include all motorists. This initiative, which will take effect on May 1, is aimed at curbing the rising number of road fatalities across the state. Currently, average speed cameras, also known as point-to-point cameras, are used to only monitor heavy vehicles. However, cameras along two major highways – a 15km stretch of the Pacific Highway between Kew and Lake Innes, and the Hume Highway between Coolac and Gundagai – will soon track the speeds of all vehicles, according to Transport for NSW. These locations have been identified as high-risk crash zones. The implementation follows a steady rise in road fatalities across Australia in recent years, prompting authorities to take stronger measures against speeding. Unlike traditional speed cameras that capture speed at a single point, average speed cameras measure a vehicle's speed over a set distance. By recording the time a vehicle passes through two fixed points, authorities can determine whether the vehicle exceeded the legal speed limit along that stretch. This method discourages drivers from merely slowing down for fixed cameras before speeding up again. NSW imposes significant penalties for speeding, with fines varying based on the severity of the offence. Light vehicle drivers caught exceeding the speed limit by more than 45 km/h face a maximum fine of $3,300, while heavy vehicle drivers can be fined up to $5,500. Additionally, offenders risk a minimum six-month licence disqualification. To ease the transition, the new enforcement system will undergo a two-month trial period. From May 1 to June 30, motorists caught exceeding speed limits in the designated areas will receive warning letters rather than fines. However, starting July 1, full penalties, including fines and demerit points, will apply. Dr Ingrid Johnston, CEO of the Australasian College of Road Safety (ACRS) spoke recently about the need for more urgent measures to minimise road trauma. She has advocated for broader road safety initiatives, including speed cameras and reduced speed limits in areas with high pedestrian and cyclist activity. NSW Minister for Roads, John Graham, also reinforced the importance of the initiative, citing global studies that show average speed cameras significantly reduce road injuries and fatalities. "We know that speed remains our biggest killer on the road, contributing to 41 per cent of all fatalities over the past decade," he stated. The government aims to ensure motorists are well-informed about the changes. All affected locations will feature warning signs, and a community awareness campaign will support the transition. Image: Shutterstock

Money & Banking

Devastated mum warns of flu dangers after losing 11-week-old son

A heartbroken mother is pleading with Australians to get vaccinated against the flu this season after losing her 11-week-old son to the virus. Samantha Miller, 37, from Bathurst, NSW, was in the hospital battling her own illness when she received a devastating phone call – her infant son had also fallen ill. By the time he reached the hospital, it was too late. “I came down quite ill, so I ended up in hospital, and then we got a phone call saying he’d been brought into hospital not breathing, and we found out that he’d passed away,” Ms Miller told <a href="https://www.news.com.au/lifestyle/health/health-problems/mothers-harrowing-warning-as-11-weekold-son-dies/news-story/9a453f35136ec6ec0085e10392fd5163" target="_blank" rel="noopener">news.com.au.</a> It has been 13 years since her son’s tragic death, but the pain remains fresh. Now, she is using her heartbreaking experience to encourage others to get vaccinated against the flu. “It took a little while to get some autopsy results, but it came back with bronchial pneumonia caused by H1N1 swine flu,” Ms Miller said, describing the loss as an unimaginable shock. Her son had been seen by a paediatrician the day before his death and had shown no serious signs of illness beyond a runny nose. A photo from the night before, showing the baby peacefully asleep on his grandfather’s chest, still haunts her. “It’s the hardest thing I’ve ever had to do in my entire life. I would not wish it on anybody … it’s been 13 years and it hurts as if it was yesterday,” she said. Determined to prevent other families from suffering the same heartbreak, Ms Miller is now an advocate for flu vaccinations. “I know what it’s like to lose a child to influenza, and vaccination can help prevent other families from going through what we have been through for the past 13 years,” she said. She believes that there is a lack of education about the importance of vaccinations and the dangers of influenza, leading to misinformation and vaccine hesitancy. “Why are some people pushing for anti-vaccination when the numbers are there? They need to look at the data and get a vaccination. I mean, it’s easy enough … take ten minutes out of your life to get the vaccination,” she urged. Ms Miller also highlighted the strain that preventable illnesses place on the already overwhelmed healthcare system. “Anyone who ends up in hospital is putting a strain on the health services that are already under strain,” she said. With flu season approaching, her message is clear: vaccination saves lives. She hopes that by sharing her story, she can help prevent other families from experiencing the same devastating loss. Images: Courtesy of Samantha Miller

Caring

Police warn against idiotic cyclone behaviour

As Tropical Cyclone Alfred unleashes powerful storm surges and massive waves along Australia’s coastline, videos have emerged on social media showing people risking their lives for the perfect shot - despite repeated warnings from authorities to stay away from dangerous coastal areas. Footage circulating online captures individuals walking along the shoreline, snapping pictures, and even getting knocked over by monstrous waves. Some videos have amassed hundreds of thousands of views, sparking widespread criticism. One alarming incident occurred at Elephant Rock in Currumbin, where a group of people became trapped at a lookout after massive swells wiped out the road connecting them to the mainland. Viewers of the viral video condemned their reckless actions, with many questioning why they were out sightseeing during such treacherous conditions. Authorities have also reported a missing jet skier on the Gold Coast, heightening concerns about public safety during the storm. Gold Coast Acting Chief Superintendent Peter Miles expressed his frustration over the situation. “We all need to be a bit more smart about this and ensure that we don’t have any unneeded rescues or potentially worse where we’re looking at fatalities,” he said. “This isn’t a sunset where you can take a nice picture. You’re dealing with Mother Nature at her wildest.” Acting Gold Coast Mayor Donna Gates has threatened fines of up to $16,100 for those ignoring safety warnings and engaging in reckless behaviour along the coast. “For all those people that are going down to the beach and standing on the rock walls or on the sand, please stay away,” Gates pleaded on Thursday afternoon. “We’ve been in touch with police today. There’s been some really foolish behaviour, and it’s so important that people stay away from the beach. “We have been declared a disaster zone, which enables police to take action, and anyone performing a reckless action can actually be fined up to $16,100.” She went on to stress the importance of spreading the message widely, hoping to deter further risky actions: “It’s really in an effort to keep people who are a bit stupid, safe. We need to tell them over and over again, stay out of the water. It’s dangerous.” Her concerns were echoed by Lismore Mayor Steve Krieg, who urged residents to avoid becoming “environmental tourists” during the storm. “Don’t put others in danger because you want to become an environmental tourist or take some of these selfies and put yourself in harm’s way,” he said in a press conference alongside NSW Premier Chris Minns. “Heed the warnings, stay at home and protect your loved ones, and please stay safe.” Image: TikTok

Travel Trouble

"Miss you every day": Brooke Warne's tribute to Shane

Brooke Warne has shared an emotional tribute to her father Shane on the three-year anniversary since his sudden death. Cricket legend Shane died on March 4th 2022 in Ko Samui, Thailand, at the age of 52 following a suspected heart attack. Brooke, 26, wrote a heart-wrenching post about her dad, saying she misses him every day since his passing. She shared a series of photos with her dad throughout her life, captioning her post, "3 years without you Dad ❤️‍🩹 I miss laughing with you about the little things and there is so much I want to show you🤍." Brooke, who is the eldest of Warne's three children, added: "I know you're always with us, I love you ❤️‍🩹❤️‍🩹❤️‍🩹 I miss you every day." <blockquote class="instagram-media" style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" data-instgrm-permalink="https://www.instagram.com/p/DGwBd3Vz43h/?utm_source=ig_embed&utm_campaign=loading" data-instgrm-version="14"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"> </div> </div> </div> <div style="padding: 19% 0;"> </div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"> </div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <div style="padding: 12.5% 0;"> </div> <div style="display: flex; flex-direction: row; margin-bottom: 14px; align-items: center;"> <div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(0px) translateY(7px);"> </div> <div style="background-color: #f4f4f4; height: 12.5px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px; flex-grow: 0; margin-right: 14px; margin-left: 2px;"> </div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(9px) translateY(-18px);"> </div> </div> <div style="margin-left: 8px;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;"> </div> <div style="width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg);"> </div> </div> <div style="margin-left: auto;"> <div style="width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);"> </div> <div style="background-color: #f4f4f4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);"> </div> <div style="width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);"> </div> </div> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;"> </div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" href="https://www.instagram.com/p/DGwBd3Vz43h/?utm_source=ig_embed&utm_campaign=loading" target="_blank" rel="noopener">A post shared by B R O O K E 🍿 W A R N E (@brookewarne)</a> </div> </blockquote> The post was flooded with comments, with Brooke's brother Jackson Warne commenting a red love heart underneath the post. In the years since his death, the sporting legend's children have honoured him and support the Shane Warne Legacy foundation as ambassadors. As the news of Shane's death first broke in 2022, Brooke admitted in a candid post that it didn't "feel real ". "It doesn't feel right, you were taken away too soon and life is so cruel," she said. "We were so similar in so many ways and I always use to joke that I got your genes and I use to joke about how much that annoyed me!! Well now I couldn't be happier and prouder that I have your genes." "And I was lucky and will forever be, so proud to call you my dad. I love you to infinity and back and I will miss you forever." Image credits: Instagram

Family & Pets

Disney to change content warnings shown before "problematic" classics

Disney will tone down the language of the content warnings on its streaming service that accompany classic movies with racial stereotypes. The current disclaimers played before older titles like Dumbo and Peter Pan said the film “includes negative depictions and/or mistreatment of peoples or cultures” adding, “these stereotypes were wrong then and are wrong now.” The new disclaimers will state: “This program is presented as originally created and may contain stereotypes or negative depictions,” and will not appear as introductory text that plays before the beginning of a film. The disclaimers will also only appear in the details section of certain films, where viewers will have to navigate to find it, decreasing their visibility. Disney will also replace its “Diversity & Inclusion” performance factor used to evaluate executive pay with a new “Talent Strategy”, according to Sonia Coleman, Disney’s senior executive vice president and chief human resources officer. Other rollbacks of its diversity, equity and inclusion measures include the closure of its Reimagine Tomorrow initiative, a website that highlighted stories and talent from underrepresented communities. Disney first added content warnings to older movies like Dumbo and Peter Pan in November 2019, due to racist depictions included in some of the films created by the studio in the 40s and 50s. Disney has become the latest major organisation to roll back its diversity measures following Donald Trump’s re-election as US President. Image: spatuletail / Shutterstock.com

Movies

Are eggs good or bad for our health?

<div class="theconversation-article-body"> <a href="https://theconversation.com/profiles/lauren-ball-14718">Lauren Ball</a>, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a> and <a href="https://theconversation.com/profiles/karly-bartrim-2317677">Karly Bartrim</a>, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a> You might have heard that eating too many eggs will cause high cholesterol levels, leading to poor health. Researchers have examined the science behind this myth <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC11161868/">again</a>, and <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC7400894/">again</a>, and <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC10304460/">again</a> – largely debunking the claim. A <a href="https://www.mdpi.com/2072-6643/17/2/323">new study</a> suggests that, among older adults, eating eggs supports heart health and even reduces the risk of premature death. Let’s unpack the details. <h2>What was the study?</h2> Researchers examined data from a large, ongoing study that is following older adults and tracking their health (the <a href="https://academic.oup.com/ije/article/48/4/1048/5280817">ASPREE study</a>). In their analysis of more than 8,000 people, they examined the foods people usually eat and then looked at how many participants died over a six-year period and from what causes, using medical records and official reports. Researchers collected information on their diet through a food questionnaire, which included a question about how frequently participants ate eggs in the past year: <ul> <li>never/infrequently (rarely or never, 1–2 times per month)</li> <li>weekly (1–6 times per week)</li> <li>daily (daily or several times per day).</li> </ul> Overall, people who consumed eggs 1–6 times per week had the lowest risk of death during the study period (29% lower for heart disease deaths and 17% lower for overall deaths) compared to those who rarely or never ate eggs. Eating eggs daily did not increase the risk of death either. <h2>How reputable is the study?</h2> The research was published in a peer-reviewed journal, meaning this work has been examined by other researchers and is considered reputable and defensible. In the analysis, factors such as socioeconomic, demographic, health-related and clinical factors, and overall dietary quality were “adjusted” for, as these factors can play a role in disease and the risk of early death. Researchers received funding from a variety of national funding grants in the United States and Australia, with no links to commercial sources. <h2>What are the limitations of this study?</h2> Due to the type of study, it only explored egg consumption patterns, which participants self-reported. The researchers didn’t collect data about the type of egg (for example, chicken or quail), how it was prepared, or how many eggs are consumed when eaten. This analysis specifically looked for an association or link between egg consumption and death. Additional analyses are needed to understand how egg consumption may affect other aspects of health and wellbeing. Lastly, the population sample of older adults were relatively healthy, limiting how much findings can be applied to older adults with special needs or medical conditions. <h2>What is ASPREE?</h2> <a href="https://academic.oup.com/ije/article/48/4/1048/5280817">ASPREE</a> (ASPirin in Reducing Events in the Elderly) is an ongoing, large, randomised, placebo-controlled clinical trial involving more 19,000 participants in Australia and the US. This means some people in the trial were given an intervention and others weren’t but neither the participants nor the researchers knew who received the “placebo”, or dummy treatment. ASPREE started in 2010 to investigate whether low-dose aspirin (100 micrograms daily) could help prolong older adults’ health and lifespan, specifically by preventing heart disease and stroke. The <a href="https://www.nejm.org/doi/full/10.1056/NEJMoa1803955">first findings</a> were published in 2018. One of the fundamental conclusions of the ASPREE trial was there was no benefit from taking aspirin to prevent cardiovascular disease (heart disease or stroke). ASPREE is still ongoing as a longitudinal study, which means it provides information on other aspects of healthy living and long-term outcomes in older adults – in this case, the link between egg intake and the chance of death. <h2>Why the focus on eggs?</h2> Eggs are a good source of protein, and contain B vitamins, folate, unsaturated fatty acids, fat-soluble vitamins (A, D, E and K), choline, and minerals. The fuss over eggs comes down to their cholesterol content and how it relates to heart disease risk. A large egg yolk contains approximately <a href="https://doi.org/10.1016/S0828-282X(10)70456-6">275 mg of cholesterol</a> — near the recommended daily limit of cholesterol intake. In the past, medical professionals <a href="https://onlinecjc.ca/article/S0828-282X(10)70456-6/abstract">warned</a> that eating cholesterol-rich foods such as eggs could raise blood cholesterol and increase heart disease risk. But newer research shows the body doesn’t absorb dietary cholesterol <a href="https://www.mdpi.com/2072-6643/10/9/1272">well</a>, so dietary cholesterol <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC11161868/">doesn’t have a major effect</a> on blood cholesterol levels. Rather, foods such as saturated and trans fats <a href="https://pubmed.ncbi.nlm.nih.gov/26268692/">play a major role</a> in cholesterol levels. Given these changing recommendations over time, and the <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC7228817/">nuances of nutrition science</a>, it’s understandable that research on eggs continues. <h2>What does this mean for me?</h2> Whether you prefer boiled, scrambled, poached, baked or fried, eggs provide a satisfying source of protein and other key nutrients. While the science is still out, there’s no reason to limit egg intake unless specifically advised by a recognised health professional such as an accredited practising dietitian. As always, moderation is key.<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/249168/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/lauren-ball-14718">Lauren Ball</a>, Professor of Community Health and Wellbeing, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a> and <a href="https://theconversation.com/profiles/karly-bartrim-2317677">Karly Bartrim</a>, Lecturer in Nutrition and Dietetics, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a> Image credits: Shutterstock This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/are-eggs-good-or-bad-for-our-health-249168">original article</a>. </div>

Food & Wine

Bakery offering free food if you beat the boss at a simple game

After struggling with dwindling customer numbers during the pandemic, a small bakery in Melbourne has come up with a unique way to drum up more business. The Pie Place in Coburg, north of Melbourne, is offering a free pie to any customer who can defeat the owner, Justin Talbot, in a simple game of Rock, Paper, Scissors. Justin admitted to <a href="https://9now.nine.com.au/today/free-pies-melbourne-baker-unique-offer-for-customers-who-beat-him-at-rock-paper-scissors/483a1355-d491-4b77-a1b0-50b0c72fe503">Today</a> that while the idea is unconventional, he said that when free food is involved, “you can’t go wrong”. "I was at home having a few beers and I thought, how can I drum up more business?" he said. "So I thought, why not have a bit of fun with my customers? We've been here for 40 years this month. I've been here for 10 years and I love being here, I love interacting with my customers, having a yarn with them, having a joke with them - it's pretty much my favourite part of work.” "Rock Paper Scissors is something out of the ordinary, everyone knows how to play, it's fun and if you win, you get a free pie." The initiative has gone down a treat with locals, with many claiming the shop has the “best pies” and are willing to risk their hand for a freebie. As Justin’s game gets more and more popular, he said he is willing to fork out whatever it costs to give out the free pies in order to connect with the community. <iframe title="YouTube video player" src="https://www.youtube.com/embed/1TKgHxU0m8E?si=Rs9-G3TCQhQako8o" width="560" height="315" frameborder="0" allowfullscreen="allowfullscreen"></iframe> Image credits: Today

Food & Wine

Should Australia mandate cancer warnings for alcoholic drinks?

<div class="theconversation-article-body"> <a href="https://theconversation.com/profiles/rachel-visontay-2291993">Rachel Visontay</a>, <a href="https://theconversation.com/institutions/university-of-sydney-841">University of Sydney</a> and <a href="https://theconversation.com/profiles/louise-mewton-2292647">Louise Mewton</a>, <a href="https://theconversation.com/institutions/university-of-sydney-841">University of Sydney</a> Alcohol causes huge harm in Australia, <a href="https://www.thelancet.com/article/S1470-2045(21)00279-5/fulltext">responsible for 5,800 new cancer cases per year</a>. Yet many of us remain in the dark about its health risks. In January, the United States’ Office of the Surgeon General, the country’s leading public health spokesperson, <a href="https://www.hhs.gov/surgeongeneral/priorities/alcohol-cancer/index.html">recommended warnings about alcohol’s cancer risks</a> should be displayed on drink packaging. These messages have already been made obligatory in <a href="https://www.thelancet.com/journals/lanepe/article/PIIS2666-7762(25)00001-8/fulltext#:%7E:text=In%20May%202026%2C%20Ireland%20will,warnings%20(following%20South%20Korea).">Ireland and South Korea</a>. So, do they work? And should we mandate them here? <h2>Isn’t a glass of wine or two good for me?</h2> Most of us know heavy drinking is unhealthy. Yet the belief a few glasses of wine helps protect against heart disease and other conditions has persisted. That is despite <a href="https://onlinelibrary.wiley.com/doi/full/10.1111/acer.15299">evidence in recent years</a> showing the benefits have been overestimated and the harms underplayed. In fact, <a href="https://www.who.int/europe/news/item/06-11-2023-joint-statement-by-who-europe-and-iarc-to-the-european-parliament---raising-awareness-of-the-link-between-alcohol-and-cancer#:%7E:text=There%20is%20also%20clear%20evidence,for%20cancers%20can%20be%20established.">any level of alcohol</a> use increases the risk for several types of cancer, including colorectal cancer (affecting the large intestine and rectum) and breast cancer. In recent years, the <a href="https://www.ndph.ox.ac.uk/news/new-genetic-study-confirms-that-alcohol-is-a-direct-cause-of-cancer">evidence has strengthened showing alcohol</a> plays a clear, causal role increasing cancer risk and other serious health problems, as well as <a href="https://jamanetwork.com/journals/jamanetworkopen/fullarticle/2802963">all-cause mortality</a>. <a href="https://doi.org/10.1016/j.canep.2021.102049">One study estimated</a> how many new cancer cases will develop across the lifetimes of the 18.8 million Australian adults who were alive in 2016. It predicted a quarter of a million (249,700) new cancers – mostly colorectal – will arise due to alcohol. We know what causes this harm. For example, acetaldehyde – a chemical produced by the body when it processes alcohol – <a href="https://www.cancervic.org.au/cancer-information/preventing-cancer/limit-alcohol/how-alcohol-causes-cancer">is carcinogenic</a>. Alcohol also increases cancer risk through “<a href="https://my.clevelandclinic.org/health/articles/oxidative-stress">oxidative stress</a>”, an imbalance in the body’s antioxidants and free radicals which causes damage to DNA and inflammation. It can also affect <a href="https://www.cancervic.org.au/cancer-information/preventing-cancer/limit-alcohol/how-alcohol-causes-cancer">hormone levels</a>, which raises the risk for breast cancer in particular. <h2>Australians unaware of the risk</h2> While the harms are well-known to researchers, many Australians remain unaware. Figures vary, but <a href="https://www.cancercouncil.com.au/news/what-do-you-mean-alcohol-causes-cancer-nsw-communitys-views-on-alcohol-and-alcohol-policy-options/#:%7E:text=In%202022%2C%20we%20surveyed%20the,our%20last%20survey%20in%202019.">at best only 59% of us</a> know about the direct link between alcohol and cancer (and at worst, <a href="https://pubmed.ncbi.nlm.nih.gov/37247850/">just one in five</a> are aware). Perhaps the best evidence this message has failed to sink in is our continued love affair with alcohol. In 2022–23 <a href="https://www.aihw.gov.au/reports/alcohol/alcohol-tobacco-other-drugs-australia/contents/drug-types/alcohol">69% of us drank alcohol, with one in three</a> doing so at levels deemed risky by the National Health and Medical Research Council. For both men and women, that means <a href="https://www.nhmrc.gov.au/health-advice/alcohol">having more than ten standard drinks per week</a> or more than four in one day. <h2>What are other countries doing?</h2> <a href="https://www.foodstandards.gov.au/business/labelling/pregnancy-warning-labels/pregnancy-warning-labels-downloadable-files#faqs">Like Australia</a>, the US already has warnings on alcohol about its impacts on unborn children and a person’s ability to operate cars and machinery. The US Surgeon General wants additional explicit warnings about cancer risk to be compulsory. This follows Ireland, <a href="https://www.wcrf.org/about-us/news-and-blogs/how-ireland-beat-the-odds-to-introduce-cancer-warning-labels-on-alcohol/">the first country</a> to mandate cancer labels for alcohol. From 2026, alcohol packaging will include the warning: “there is a direct link between alcohol and fatal cancers”. Other countries, including Norway and Thailand, are also <a href="https://www.nytimes.com/2025/01/03/world/alcohol-cancer-warnings-countries.html">reportedly investigating cancer warning labels</a>. Since 2017, alcohol producers in South Korea have had to choose between three compulsory warning labels – <a href="https://iard.org/science-resources/detail/Health-Warning-Labeling-Requirements">two of which warn of cancer risks</a>. However they can instead opt for a label which warns about alcohol’s risks for <a href="https://journals.lww.com/co-psychiatry/abstract/2021/03000/alcohol_use_and_dementia__new_research_directions.15.aspx">dementia</a>, <a href="https://www.thelancet.com/journals/lancet/article/PIIS0140-6736(18)31772-0/fulltext?previewDate=09-01-2015+00%3A00+Europe%2FHelsinki%3Fcategory%3Dterveys%2Fapi%2Ffragment%2Fhtml">stroke</a> and <a href="https://www.niaaa.nih.gov/publications/brochures-and-fact-sheets/interrupted-memories-alcohol-induced-blackouts#:%7E:text=Alcohol-related%20blackouts%20are%20gaps,brain%20area%20called%20the%20hippocampus.">memory loss</a>. <h2>Will Australia follow suit?</h2> <a href="https://www.cancer.org.au/about-us/policy-and-advocacy/prevention/alcohol">Australian health bodies have been advocating</a> for cancer warnings on drink packaging for <a href="https://fare.org.au/alcohol-product-labelling-health-warning-labels-and-consumer-information/">over a decade</a>. Currently, whether to include warnings about alcohol’s general health risks is at the discretion of the manufacturer. Many use vague “drink responsibly” messages or templates provided by DrinkWise, an organisation <a href="https://drinkwise.org.au/about-us/#:%7E:text=DrinkWise%20is%20funded%20primarily%20through,financial%20and%20in%2Dkind%20support.">funded by the alcohol industry</a>. Pregnancy <a href="https://www.foodstandards.gov.au/business/labelling/pregnancy-warning-labels">warning labels</a> (“Alcohol can cause lifelong harm to your baby”) only became obligatory in 2023. Although this covers just one of alcohol’s established health effects, it has set an important precedent. We now have a template for how introducing cancer and other health warnings might work. With pregnancy labels, the government <a href="https://www.transparency.gov.au/publications/health/food-standards-australia-new-zealand/food-standards-australia-new-zealand-annual-report-2018-19/4.-highlights/pregnancy-warnings-on-alcohol">consulted public health and industry bodies</a> and gave a <a href="https://www.foodstandards.gov.au/business/labelling/pregnancy-warning-labels">three-year transition period</a> for manufacturers to adjust. We even have examples of colour and formatting of required labels that could be adapted. Perhaps most promisingly, <a href="https://www.cancercouncil.com.au/news/what-do-you-mean-alcohol-causes-cancer-nsw-communitys-views-on-alcohol-and-alcohol-policy-options/#:%7E:text=In%202022%2C%20we%20surveyed%20the,our%20last%20survey%20in%202019.">four in five surveyed Australians support</a> adding these cancer-specific warnings. <h2>Would it work?</h2> We know the existing “drink responsibly”-style warnings are not enough. Research shows consumers find these messages <a href="https://www.tandfonline.com/doi/full/10.1080/16066359.2021.1884229">ambiguous</a>. But would warnings about cancer be an improvement? Ireland’s rules are yet to come into effect, and it’s too early to tell how well South Korea’s policy has worked (there are also limitations give manufacturers can choose a warning not related to cancer). But <a href="https://pubmed.ncbi.nlm.nih.gov/32359056/">a trial</a> of cancer warnings in one Canadian liquor store found they increased knowledge of the alcohol–cancer link by 10% among store customers. Cancer messages would likely increase awareness about risks. But more than that – a 2016 <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC4883036/#:%7E:text=The%20results%20of%20the%20present,and%20changes%20in%20drinking%20intentions.">study that tested cancer warnings</a> on a group of 1,680 adults across Australia found they were also effective at reducing people’s intentions to drink. The evidence suggests a similar policy could replicate <a href="https://tobaccocontrol.bmj.com/content/20/5/327">the success of cancer warnings on cigarette packaging</a> – first introduced in the 1970s – at increasing knowledge about risks and reducing consumption. Smoking rates in Australian adults <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC4392189/">have declined steadily since these warnings were first introduced</a>. It may take years before Australia changes its rules on alcohol labelling. In the meantime, it’s important to familiarise yourself with the current national <a href="https://www.nhmrc.gov.au/health-advice/alcohol">low-risk drinking guidelines</a>, which aim to minimise harm from alcohol across a range of health conditions.<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/246890/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/rachel-visontay-2291993">Rachel Visontay</a>, Postdoctoral Research Fellow in Alcohol and Long-term Health, <a href="https://theconversation.com/institutions/university-of-sydney-841">University of Sydney</a> and <a href="https://theconversation.com/profiles/louise-mewton-2292647">Louise Mewton</a>, Associate Professor, Matilda Centre for Research in Mental Health and Substance Use, <a href="https://theconversation.com/institutions/university-of-sydney-841">University of Sydney</a> Image credits: Shutterstock This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/should-australia-mandate-cancer-warnings-for-alcoholic-drinks-246890">original article</a>. </div>

Body

Some vegetables are pretty low in fibre. So which veggies are high-fibre heroes?

<div class="theconversation-article-body"><a href="https://theconversation.com/profiles/lauren-ball-14718">Lauren Ball</a>, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a> and <a href="https://theconversation.com/profiles/emily-burch-438717">Emily Burch</a>, <a href="https://theconversation.com/institutions/southern-cross-university-1160">Southern Cross University</a> Many people looking to improve their health try to boost fibre intake by eating more vegetables. But while all veggies offer health benefits, not all are particularly high in fibre. You can eat loads of salads and vegetables and still fall short of your recommended daily fibre intake. So, which vegetables pack the biggest fibre punch? Here’s what you need to know. <h2>What is fibre and how much am I supposed to be getting?</h2> Fibre, or dietary fibre, refers to the parts of plant foods that our bodies cannot digest or absorb. It passes mostly unchanged through our stomach and intestines, then gets removed from the body through our <a href="https://www.sciencedirect.com/science/article/abs/pii/S0268005X09002501">stool</a>. There are two types of fibre which have different functions and health benefits: soluble and insoluble. Soluble fibre dissolves in water and can help lower blood cholesterol levels. Food sources include fruit, vegetables and legumes. Insoluble fibre adds bulk to the stool which helps move food through the <a href="https://www.sciencedirect.com/science/article/abs/pii/S0924224418300499">bowels</a>. Food sources include nuts, seeds and wholegrains. Both types are beneficial. Australia’s healthy eating guidelines <a href="https://www.eatforhealth.gov.au/nutrient-reference-values/nutrients/dietary-fibre">recommend</a> women consume 25 grams of fibre a day and men consume 30 grams a day. However, <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC5986479/">research</a> shows most people do not eat enough fibre. Most adults get about <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC5986479/">21 grams</a> a day. <h2>4 big reasons to increase fibre</h2> Boosting fibre intake is a manageable and effective way to improve your overall health. Making small changes to eat more fibrous vegetables can lead to: 1. Better digestion Fibre helps maintain regular bowel movements and can alleviate <a href="https://onlinelibrary.wiley.com/doi/abs/10.1111/apt.13167?casa_token=HTtHw4dBjtQAAAAA:HI22rAfowUBLRsg7UxeAPumvq32hnKLjxJRZZbu-26S2rxVWhmteYZ01F4_3JFJDjOTTMVRcntrecg">constipation</a>. 2. Better heart health Increasing soluble fibre (by eating foods such as fruit and vegetables) can help lower cholesterol levels, which can <a href="https://www.bmj.com/content/347/bmj.f6879.short">reduce your risk of heart disease</a>. 3. Weight management High-fibre foods are filling, which can help people feel fuller for longer and <a href="https://www.mdpi.com/2072-6643/9/2/149">prevent overeating</a>. 4. Reducing diabetes risk and boosting wellbeing Fibre-rich diets are linked to a reduced risk of chronic conditions such as <a href="https://idp.springer.com/authorize/casa?redirect_uri=https://link.springer.com/article/10.1007/s00394-015-0831-3&casa_token=skn6pDaWHcYAAAAA:w8PDhyb-G1gDAiflBK6-l5fgFEy_1955V7nTDIKTg6GOzmEzpRaJO3ErLzryemjf2C4Yo_ybQSaj2Yc">type 2 diabetes</a> and <a href="https://www.sciencedirect.com/science/article/abs/pii/S0959804901002544">colorectal cancer</a>. Recent <a href="https://www.thelancet.com/journals/lancet/article/PIIS0140-6736(18)31809-9/fulltext">research</a> published in prestigious medical journal The Lancet provided some eye-opening stats on why fibre matters. The researchers, who combined evidence from clinical trials, found people who ate 25–29 grams of fibre per day had a 15–30% lower risk of life-threatening conditions like heart disease, stroke, high blood pressure, and type 2 diabetes compared to those who consumed fewer than 15 grams of fibre per day. <h2>So which vegetables are highest in fibre?</h2> Vegetables are excellent sources of both soluble and insoluble fibre, along with essential vitamins, minerals, and antioxidants. The following veggies are some of the <a href="https://afcd.foodstandards.gov.au/foodsbynutrientsearch.aspx?nutrientID=AOACDFTOTW">highest</a> in fibre: <ul> <li>green peas</li> <li>avocado</li> <li>artichokes</li> <li>parsnips</li> <li>brussels sprouts</li> <li>kale</li> <li>sweet potatoes</li> <li>beetroot</li> <li>carrots</li> <li>broccoli</li> <li>pumpkin</li> </ul> <h2>Which vegetables are low in fibre?</h2> Comparatively lower fibre veggies include: <ul> <li>asparagus</li> <li>spinach (raw)</li> <li>cauliflower</li> <li>mushrooms</li> <li>capsicum</li> <li>tomato</li> <li>lettuce</li> <li>cucumber</li> </ul> These vegetables have lots of health benefits. But if meeting a fibre goal is your aim then don’t forget to complement these veggies with other higher-fibre ones, too. <h2>Does it matter how I prepare or cook the vegetables?</h2> Yes. The way we <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC3614039/#:%7E:text=Influence%20of%20different%20processing%20treatments,gravimetric%20and%20enzymic%E2%80%94chemical%20methods.">prepare vegetables</a> can impact their fibre content, as cooking can cause structural changes in the dietary fibre components. Some <a href="https://www.sciencedirect.com/science/article/abs/pii/S0308814602002595">research</a> has shown pressure cooking reduces fibre levels more greatly than roasting or microwave cooking. For optimal health, it’s important to include a mix of both cooked and raw vegetables in your diet. It’s worth noting that juicing removes most of the fibre from vegetables, leaving mostly sugars and water. For improved fibre intake, it’s better to eat whole vegetables rather than relying on juices. <h2>What about other, non-vegetable sources of fibre?</h2> To meet your fibre recommendations each day, you can chose from a variety of fibre-rich foods (not only vegetables) including: <ul> <li>legumes and pulses (such as kidney beans and chickpeas)</li> <li>wholegrain flour and bread</li> <li>fruits</li> <li>wholegrains (such oats, brown rice, quinoa, barley)</li> <li>nuts and seeds (such as flaxseeds and chia seeds)</li> </ul> A fibre-rich day that meets a recommended 30 grams would include: <ul> <li>breakfast: 1⁄2 cup of rolled oats with milk and 1⁄2 cup of berries = about 6 grams of fibre</li> <li>snack: one banana = about 2 grams</li> <li>lunch: two cups of salad vegetables, 1⁄2 cup of four-bean mix, and canned tuna = about 9 grams</li> <li>snack: 30 grams of almonds = about 3 grams</li> <li>dinner: 1.5 cups of stir-fried vegetables with tofu or chicken, one cup of cooked brown rice = about 10 grams</li> <li>supper: 1⁄2 a punnet of strawberries with some yoghurt = about 3 grams.</li> </ul> <h2>Bringing it all together</h2> Vegetables are a key part of a healthy, balanced diet, packed with fibre that supports digestion, blood glucose control, weight management, and reduces risk of chronic disease. However, the nutritional value of them can vary depending on the type and the cooking method used. By understanding the fibre content in different veggies and how preparation methods affect it, we can make informed dietary choices to improve our overall health.<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/246238/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/lauren-ball-14718">Lauren Ball</a>, Professor of Community Health and Wellbeing, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a> and <a href="https://theconversation.com/profiles/emily-burch-438717">Emily Burch</a>, Accredited Practising Dietitian and Lecturer, <a href="https://theconversation.com/institutions/southern-cross-university-1160">Southern Cross University</a> Image credits: Shutterstock This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/some-vegetables-are-pretty-low-in-fibre-so-which-veggies-are-high-fibre-heroes-246238">original article</a>. </div>

Food & Wine

What’s the difference between Hass and Shepard avocados? It’s not just the colour

<div class="theconversation-article-body"><a href="https://theconversation.com/profiles/yasmine-probst-235268">Yasmine Probst</a>, <a href="https://theconversation.com/institutions/university-of-wollongong-711">University of Wollongong</a> and <a href="https://theconversation.com/profiles/karen-zoszak-1474727">Karen Zoszak</a>, <a href="https://theconversation.com/institutions/university-of-wollongong-711">University of Wollongong</a> Whether with crumbled feta or poached eggs, you’d be challenged to find a cafe in Australia or farther afield that doesn’t have avocado somewhere on the menu. This fruit (yep, it’s a fruit from a tree, not a vegetable) is widely associated with brunch culture and other trendy eating habits. The Australian avocado industry developed in the 1960s, 30 years after the start of the first large-scale <a href="https://australianfoodtimeline.com.au/wp-content/uploads/2019/04/Avocado-history.pdf">production in California</a>. Orchards producing avocados now span most parts of Australia. Avocados are considered a <a href="https://theconversation.com/what-actually-makes-avocados-bad-for-the-environment-230571">monoculture crop</a>: they’re grown on the same land each year, making them more susceptible to pests and creating a need for increased fertiliser use. The carbon footprint of avos is almost twice as high as that of apples, but much lower than many animal food sources. There are now over 50 different avocado types globally, but only a few are grown commercially. <h2>Not all avos are the same</h2> You may not notice a difference when you get your avocado toast at a cafe. But at the shops or the market, a striking difference occurs each year in Australia. In autumn, the familiar dark purple Hass avocado disappears and is replaced with the lighter green Shepard variety. In Australia, this typically happens between February and May. If you don’t know the difference between the two, you may expect Shepard avos to perform the same way as Hass – and be left disappointed. There are some important differences. <h2>Hass avocados</h2> Hass avocados are known for their dark, pebbly-looking skin that appears almost black when ripe. They have an ovoid shape with a slight pear-like appearance. The thick skin can be a challenge to peel, often requiring a sharp knife or avocado slicer. Hass avocado flavour is rich, creamy and buttery, with nutty undertones. Their texture is ideal for mashing, blending and spreading, creating a creamy texture in dips, guacamole and smoothies. Hass avocados ripen – and darken in colour – slowly over several days. They remain firm to the touch when ripe, and will feel squishy when overripe. A slight give when pressed confirms Hass avos are ready to eat. Available in Australia from May to January, Hass are the dominant variety of commercially grown avocado worldwide. They were <a href="https://modernfarmer.com/2019/08/scientists-crack-the-genetic-code-of-the-hass-avacado/">cultivated by horticulturalist Rudolph Hass</a> in California in the 1920s. <h2>Shepard avocados</h2> Shepard avocados have smooth, green skin that remains green even when they are fully ripe. They are round to slightly oblong in shape and have a slightly milder and sweeter taste, with less pronounced nutty undertones. Shepard avocados ripen more quickly than Hass, but you won’t be able to tell that by the colour. Instead, check for softness – Shepard avocados are very soft when ripe. What might feel overripe when handling a Hass will likely be ideal ripeness if it’s a Shepard. The thin, smooth skin makes them easy to peel by hand or with a gentle squeeze. Their buttery soft texture is firm and creamy, and they hold their shape well when cut, making them ideal for slicing, dicing and spreading despite being structurally firm. Interestingly, Shepard avocados brown much more slowly than Hass, making them perfect for garnishes. Their milder flavour also makes Shepard avos well suited to sweet dishes, such as chocolate mousse. Shepard avos account for approximately 10–15% of Australian avocados and are in season from February to April each year while there is a gap in the Hass season. <a href="https://www.abc.net.au/news/rural/2023-04-13/hass-avocados-more-popular-variety-shepard/102154678">Australia is the only country in the world</a> that grows Shepard avocados commercially. (They are grown in Queensland.) <h2>Avocados and our health</h2> As avocados contain <a href="https://afcd.foodstandards.gov.au/fooddetails.aspx?PFKID=F000162">roughly 13 grams of fat per 100g</a>, people <a href="https://theconversation.com/four-simple-food-choices-that-help-you-lose-weight-and-stay-healthy-112054">wishing to lose weight</a> were previously advised to avoid or limit eating them. We now know that a majority of this fat is oleic acid, a monounsaturated (healthy) fat that helps to reduce cholesterol and improve <a href="https://nutritionj.biomedcentral.com/articles/10.1186/s12937-024-00915-7/tables/1">heart health</a>. Additionally, only 1% of an avocado is made up of carbohydrates, making the fruit popular with people following a ketogenic (keto) diet of low carbs and high fat. People who consume avos also tend to <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9361124/">follow a better pattern of eating</a> in general. They eat more whole grains, fruit and vegetables and fewer discretionary or takeaway foods. As an energy-dense food, consuming a whole avocado is about the same as eating 2.5 whole apples. Per 100 grams, avocado actually gives you less energy than an equivalent amount of cooked white rice. As avocado dishes are visually appealing and often featured in food photography, they have become a symbol of modern eating habits. Correction: this article has been amended to clarify that most parts of Australia now have avocado orchards, and that avocados have roughly 13g of fat per 100g, not 53%.<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/233243/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/yasmine-probst-235268">Yasmine Probst</a>, Professor, School of Medical, Indigenous and Health Sciences, <a href="https://theconversation.com/institutions/university-of-wollongong-711">University of Wollongong</a> and <a href="https://theconversation.com/profiles/karen-zoszak-1474727">Karen Zoszak</a>, Accredited Practising Dietitian, PhD Candidate, <a href="https://theconversation.com/institutions/university-of-wollongong-711">University of Wollongong</a> Image credits: Shutterstock This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/whats-the-difference-between-hass-and-shepard-avocados-its-not-just-the-colour-233243">original article</a>. </div>

Food & Wine

Aussie drivers warned over little-known "speed fine trap"

Road authorities are warning drivers of a "speed fine trap" in the lead-up to school's return. In NSW, four back-to-back pupil free days will take place from February 1 until February 5, as teachers and staff prep for the new school year, with students set to return on the 6th. While there will be no kids on campus, school zones will be in operation on those days, with speed limits being enforced. "Pupil-free days continue to be a major speed trap for motorists," NRMA spokesperson Peter Khoury said. Last year, 2,184 fines for speeding were issued to drivers in just two days prior to term one. An average of 1,092 fines were issued between January 30 and 31 in 2024, which was almost double the daily average for February (598). Khoury added that motorists are at risk of being fined at almost twice the rate during pupil-free days, as most drivers are "oblivious" to the rule. "It is extremely frustrating when drivers who normally abide by the 40 km/h speed limit in school zones are fined on pupil-free days because they were oblivious to the fact that the speed limits applied despite their children not being at school," he said. "The overwhelming majority of drivers go to great lengths to do the right thing around school zones and school zone speed limits have overwhelming public support — we just don’t want people inadvertently breaking the law and getting fined." He added: "Please be extra alert tomorrow as you drive through school zones as speed limits will apply." The number of pupil free days will increase from six days in 2024 to eight days in 2025. This includes the four pupil-free days on January 31 and February 3, 4 and 5. Image: Shutterstock

Legal

Jamie Oliver opens up on former feud with Gordon Ramsay

Jamie Oliver has opened up about his former feud with Gordon Ramsay on The Louis Theroux Podcast. The 49-year-old told Theroux that after years of exchanges with the Hell's Kitchen star, their wives Jools Oliver and Tana Ramsay were the ones who stepped in an encouraged them to patch things up. "I was a target [for] probably 10 years, I think, it was regular," Oliver said of Ramsay. "I generally used to bite [back] once a year, and then that used to set him off for another year ... I think it kind of generated the noise, it was serving its purpose for him - I mean, I'd have to ask Gordon what it was all about. "Cause we never fell out, we got on for the first couple of years, and then - as he did more TV - it just went on and on and on, and it was quite, it was painful but in the end it was Jools and his wife Tana that sorted it out." Oliver revealed that despite their former feud, his kids are friends with Ramsay's children. "It was like, 'come on dads, grow up' so I think that both of us got a telling off, and then we went to have a drink and put it all to rest and let bygones be bygones," he said. When Oliver's Italian chain went under, Ramsay was "very supportive" and "very kind", even sending him messages of encouragement. Oliver also opened up on his feud with Marco Pierre White, and said he was "destroyed" to hear his "hero" slam him in the press and didn't know what sparked it as they never worked together. "He doesn't like me at all, still doesn't," he said, but added "that's fine, I don't need anything from him". "I still think he was like a game changer, he was still my hero for that period of my life but that's life, and it's not just Marco, it's lots of people," Oliver said. Image: Alan Davidson/ Shutterstock Editorial

Food & Wine

What’s the difference between a food allergy and an intolerance?

<div class="theconversation-article-body"> <a href="https://theconversation.com/profiles/jennifer-koplin-13384">Jennifer Koplin</a>, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a> and <a href="https://theconversation.com/profiles/desalegn-markos-shifti-1530163">Desalegn Markos Shifti</a>, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a> At one time or another, you’ve probably come across someone who is lactose intolerant and might experience some unpleasant gut symptoms if they have dairy. Maybe it’s you – food intolerances are estimated to affect <a href="https://nutritionaustralia.org/fact-sheets/food-intolerances/#How-common-are-food-intolerance-reactions?">up to 25%</a> of Australians. Meanwhile, cow’s milk allergy is one of the most common food allergies in infants and young children, affecting around <a href="https://pubmed.ncbi.nlm.nih.gov/38992429/">one in 100</a> infants. But what’s the difference between food allergies and food intolerances? While they might seem alike, there are some fundamental differences between the two. <h2>What is an allergy?</h2> Australia has one of the <a href="https://theconversation.com/were-the-allergy-capital-of-the-world-but-we-dont-know-why-food-allergies-are-so-common-in-australian-children-228786">highest rates of food allergies</a> in the world. Food allergies can develop at any age but are more common in children, affecting more than <a href="https://pubmed.ncbi.nlm.nih.gov/38992429/">10% of one-year-olds</a> and <a href="https://pubmed.ncbi.nlm.nih.gov/38597846/">6% of children</a> at age ten. A food allergy happens when the body’s <a href="https://www.allergy.org.au/patients/immune-system">immune system</a> mistakenly reacts to certain foods as if they were dangerous. The <a href="https://pubmed.ncbi.nlm.nih.gov/24388012/">most common foods</a> that trigger allergies include eggs, peanuts and other nuts, milk, <a href="https://pubmed.ncbi.nlm.nih.gov/37375617/">shellfish</a>, fish, soy and wheat. Mild to moderate signs of food allergy include a swollen face, lips or eyes; hives or welts on your skin; or vomiting. A <a href="https://www.allergy.org.au/patients/fast-facts/food-allergy">severe allergic reaction</a> (called anaphylaxis) can cause trouble breathing, persistent dizziness or collapse. <h2>What is an intolerance?</h2> Food <a href="https://www.allergy.org.au/patients/food-other-adverse-reactions/food-intolerance">intolerances</a> (sometimes called non-allergic reactions) are also reactions to food, but they don’t involve your immune system. For example, lactose intolerance is a metabolic condition that happens when the body doesn’t produce enough lactase. This enzyme is needed to break down the lactose (a type of sugar) in dairy products. Food intolerances can also include reactions to natural chemicals in foods (<a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC4604636/">such as salicylates</a>, found in some fruits, vegetables, herbs and spices) and problems with artificial preservatives or flavour enhancers. Symptoms of <a href="https://www.allergy.org.au/patients/food-other-adverse-reactions/food-intolerance">food intolerances</a> can include an upset stomach, headaches and fatigue, among others. Food intolerances don’t cause life-threatening reactions (anaphylaxis) so are less dangerous than allergies in the short term, although they can cause problems in the longer term <a href="https://www.foodauthority.nsw.gov.au/consumer/life-events-and-food/allergy-and-intolerance">such as malnutrition</a>. We don’t know a lot about how common food intolerances are, but they appear to be <a href="https://www.foodauthority.nsw.gov.au/consumer/life-events-and-food/allergy-and-intolerance">more commonly reported</a> than allergies. They can develop at any age. <h2>It can be confusing</h2> Some foods, such as <a href="https://pubmed.ncbi.nlm.nih.gov/33510829/">peanuts and tree nuts</a>, are more often associated with allergy. Other foods or ingredients, such as caffeine, are more often associated with intolerance. Meanwhile, certain foods, such as cow’s milk and wheat or gluten (a protein found in wheat, rye and barley), can cause both allergic and non-allergic reactions in different people. But these reactions, even when they’re caused by the same foods, are quite different. For example, children with a cow’s milk allergy can react to very small amounts of milk, and serious reactions (such as throat swelling or difficulty breathing) can happen within minutes. Conversely, many people with lactose intolerance can tolerate small amounts of lactose <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC10708184/">without symptoms</a>. There are other differences too. Cow’s milk allergy is more common in children, though many infants will <a href="https://pubmed.ncbi.nlm.nih.gov/36185550/">grow out</a> of this allergy during childhood. <a href="https://pubmed.ncbi.nlm.nih.gov/30388735/">Lactose intolerance</a> is more common <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC11155274/">in adults</a>, but can also sometimes be temporary. One type of lactose intolerance, <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC10708184/">secondary lactase deficiency</a>, can be caused by damage to the gut after infection or with medication use (such as antibiotics or cancer treatment). This can go away by itself when the underlying condition resolves or the person stops using the relevant medication. Whether an allergy or intolerance is likely to be lifelong depends on the food and the reason that the child or adult is reacting to it. Allergies to some foods, such as milk, egg, wheat and soy, often resolve during childhood, whereas allergies to nuts, fish or shellfish, often (but not always) <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC7899184/">persist into adulthood</a>. We don’t know much about how likely children are to grow out of different types of food intolerances. <h2>How do you find out what’s wrong?</h2> If you think you may have a <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC8152468/">food allergy or intolerance</a>, see a doctor. <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC7794657/">Allergy tests</a> help doctors find out which foods might be causing your allergic reactions (but can’t diagnose food intolerances). There are two common types: skin prick tests and blood tests. In a skin prick test, doctors put tiny amounts of allergens (the things that can cause allergies) on your skin and make small pricks to see if your body reacts. A blood test checks for allergen-specific immunoglobulin E (IgE) antibodies in your blood that show if you might be allergic to a particular food. Food intolerances can be tricky to figure out because the symptoms depend on what foods you eat and how much. To diagnose them, doctors look at your health history, and may do <a href="https://www.allergy.org.au/patients/food-other-adverse-reactions/food-intolerance">some tests</a> (such as a breath test). They may ask you to keep a record of foods you eat and timing of symptoms. A temporary elimination diet, where you stop eating certain foods, can also help to work out which foods you might be intolerant to. But this should only be done with the help of a doctor or dietitian, because eliminating particular foods can lead to <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC4604636/">nutritional deficiencies</a>, especially in children. <h2>Is there a cure?</h2> There’s currently no cure for food allergies or intolerances. For allergies in particular, it’s important to strictly avoid allergens. This means reading food labels carefully and being vigilant when eating out. However, researchers are studying a treatment called <a href="https://www.allergy.org.au/patients/allergy-treatments/oral-immunotherapy-for-food-allergy">oral immunotherapy</a>, which may help some people with food allergies become less sensitive to certain foods. Whether you have a food allergy or intolerance, your doctor or dietitian can help you to make sure you’re eating the right foods. Victoria Gibson, a Higher Degree by Research student and Research Officer at the School of Nursing, Midwifery and Social Work at the University of Queensland, and Rani Scott-Farmer, a Senior Research Assistant at the University of Queensland, contributed to this article.<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/243685/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/jennifer-koplin-13384">Jennifer Koplin</a>, Group Leader, Childhood Allergy & Epidemiology, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a> and <a href="https://theconversation.com/profiles/desalegn-markos-shifti-1530163">Desalegn Markos Shifti</a>, Postdoctoral Research Fellow, Child Health Research Centre, Faculty of Medicine, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a> Image credits: Shutterstock This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/whats-the-difference-between-a-food-allergy-and-an-intolerance-243685">original article</a>. </div>

Body

Readers response: Which discontinued fast food item do you want to come back?

We asked our reader what discontinued food item they would love to see make a comeback. Here's what they said. Lillian Mary Brand - KFC had this wicked bean salad back in the 80's!!! Loved it!! Ellen Kuchel - Lattice Biscuits and Polly Waffles. Phill Johnston - All you can eat at Pizza Hut. Bruce Hopkins - Henny Penny Chicken. Sharyn Wood - KFC in the late 60s early 70s had the most amazing gravy I have ever tasted. A pot of the gravy with their bread rolls was a very cheap meal! Herman Zirkzee - Real milkshakes in metal containers with ice cream and malt. Maureen Whale - Georgie Pie. Robyn Joy Davis - Potato skins from Sizzlers. Christine Murphy - Scrambled eggs and big breakfast from Macca's. Julia Haffenden - Hungry Jack's hotdog and Yumbos. Image credits: Shutterstock

Food & Wine

Warning issued as drivers flout school zone rules

Motorists have confessed to speeding in school zones and using their phones while driving through drop-off areas, a new study has revealed. The study released by insurer AAMI on Wednesday, found that 56 per cent of primary school children in NSW are now driven or accompanied to and from school by an adult. Only 37 per cent of parents allow their children to travel to school independently or with peers, a huge shift compared to previous years, where nearly seven in ten Australians (69 per cent) regularly walked, biked, or scooted to and from school on their own. The main reason for this included dangerous driving behaviours by others, however, some parents have admitted to their own unsafe habits near schools. A quarter of the 1,000 survey respondents admitted speeding through school zones because they didn't notice signs. 12 per cent admitted to speeding through school zones when they don't see any children around, and others admitted to being distracted by their phone. A further 12 per cent admitted they do not always follow school 'Drop and Go' zone rules, with over 10 per cent having double parked or stopped in the middle of the road in front of their children's school. As children head back to school next week, AAMI Motor Claims Executive Manager Luisa Rose said the "findings indicate a generational shift" in how children are commuting to and from school. "With this shift in our approach to school travel we need to be aware children may not have road safety skills and awareness, increasing the risk of an accident occurring in a school zone," Rose said. "While understandably not everyone can walk, ride or scoot to school due to distance and time, one thing everyone can do is learn, and follow, is the road rules to ensure our children are safe when arriving at and leaving school." Russell White, chair and founder of the Australian Road Safety Foundation added that deaths among children aged zero to seven years has increased by 54 per cent last year compared to 2023. "This year, we hope to see a decrease in road fatalities especially involving children, and we're calling on the community to help," he added. "AAMI's research findings revealed that Australians are driving recklessly in and around school zones and need to pay attention to speed limits and rules that have been put in place to keep children safe. "Speed signs in school zones have been around for decades, so there is no excuse to be confused by them or to be caught speeding during those designated times." Image: Shutterstock

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