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Fresh claims about Queen Elizabeth's health in her final days

<p>Former British Prime Minister Boris Johnson has shared a sad claim about Queen Elizabeth and her secret health battle that she was going through before her death in 2022. </p> <p>Johnson reflected on his relationship with the former monarch in his upcoming memoir, <em>Unleashed</em>, detailing his final meeting with the Queen at Balmoral Castle just days before she died.</p> <p>In the book, he explained that the Queen had been battling bone cancer and was worried about the deterioration of her condition.</p> <p>“I had known for a year or more that she had a form of bone cancer, and her doctors were worried that at any time she could enter a sharp decline,” Johnson wrote in an excerpt obtained by the <em><a href="https://www.dailymail.co.uk/news/article-13901877/BORIS-JOHNSON-meeting-Queen-inspirational-words-wisdom.html">Daily Mail</a></em>.</p> <p>Before their meeting, Johnson claimed the Queen’s private secretary, Edward Young, warned him that her health had “gone down quite a bit over the summer.”</p> <p>“She seemed pale and more stooped, and she had dark bruising on her hands and wrists, probably from drips or injections,” Johnson wrote.</p> <p>He continued, “But her mind – as Edward had also said – was completely unimpaired by her illness, and from time to time in our conversation she still flashed that great white smile in its sudden mood-lifting beauty.”</p> <p>Queen Elizabeth died just two days after their final meeting. </p> <p>According to Johnson, the Queen “had known all summer that she was going, but was determined to hang on and do her last duty” by overseeing the “peaceful and orderly transition” of power from him to his successor Liz Truss.</p> <p>Johnson isn’t the first person to have claimed the late monarch was diagnosed with cancer during her final years, as royal author Gyles Brandreth wrote about rumours Her Majesty had a rare form of myeloma, a bone marrow cancer, in his book, <em>Elizabeth: An Intimate Portrait</em>.</p> <p>He explained that the diagnosis “would explain her tiredness and weight loss and those ‘mobility issues’ we were often told about during the last year or so of her life.”</p> <p>However, the Queen’s official cause of death was listed as “old age” and the palace has never disclosed any other medical records.</p> <p><em>Image credits: Andrew Parsons/No 10 Downing Street/UPI/Shutterstock Editorial </em></p>

Caring

"Fresh start" for scalded baby after horror attack

<p>The family of a 10-month-old baby, who suffered severe burns after an unknown man <a href="https://www.oversixty.com.au/health/caring/new-details-and-pics-emerge-after-baby-scalded-by-stranger-in-brisbane-park" target="_blank" rel="noopener">threw a thermos of hot coffee on him</a> in a Brisbane park, is urging police to release more information about the suspect, who is believed to have fled overseas.</p> <p>Queensland Police have been investigating the case since the attack, which took place in Stones Corner, Brisbane. While authorities have confirmed that international law enforcement is assisting with the search, the baby’s parents are asking for more transparency on the case.</p> <p>The family, who has chosen to remain anonymous, visited the park for the first time since the incident on Thursday. Burns from the attack are still visible on their young son's body.</p> <p>“He’s really strong and resilient and brave,” the baby’s mother <a href="https://7news.com.au/news/fresh-calls-from-family-of-baby-attacked-with-hot-coffee-in-brisbane-park-c-16190532" target="_blank" rel="noopener">told 7NEWS</a>. The visit came just weeks after their son was rushed to Queensland Children’s Hospital with burns to his face and chest. In celebration of the baby reaching 10 months old, he wore a miniature police uniform given to him by the squad working on his case.</p> <p>Despite the police’s efforts, the parents are concerned about the lack of information being shared with them and the public. “We would just like a bit of assurance that we are on the right track, and (that the offender) is going to get caught,” the father told 7NEWS. He also questioned the process of bringing the suspect back, asking, “How (do) they plan on bringing him back? And if they know where he is in that particular country, is that country working with us?”</p> <p>Queensland Police acting commissioner Shane Chelepy stated that while the police are actively working on the case, they are being strategic with the release of information. “We need to balance our investigative strategies with the need for the community to know what’s going on,” Chelepy explained.</p> <p>As the investigation continues, the family is moving into a new home, hoping for a fresh start after the traumatic event. “I think it’ll just be a nice, new, fresh start after such a difficult month,” the mother said. The father added, “We can’t believe how well he’s doing. He’s so happy and he’s hitting all his milestones.”</p> <p>Police remain committed to locating the suspect and are collaborating with international authorities to bring him to justice.</p> <p><em>Images: 7News / Nine Network</em></p>

Caring

Aussies outraged over price of staple snack

<p>Australians have expressed outrage over the price of Tim Tams, after one Reddit user spotted the staple snack being sold in stores and online for $6 per pack. </p> <p>“I (remember) when a double pack used to only be about $4.50. F**k this shit,” the user who posted the photo stated.</p> <p>Others blasted the price hike as excessive and "un-Australian". </p> <p>One commenter pointed out that the iconic Australian biscuit was potentially cheaper overseas, despite the import taxes. </p> <p>“That’s in Australia? They’re half that in Canada and they have to import them from Australia,” one said.</p> <p>“Like many other shrunken and quality reduced products I can live without them," another added. </p> <p>Arnott's traditional flavours are currently listed at $6 in Coles and Woolworths, while a family packet will set buyers back $7. </p> <p>An Arnott's spokesperson told the Daily Mail that the price hike was due to increased input costs. </p> <p>“Like most Australian manufacturers, we are experiencing a significant increase in our input costs, including the surging price of cocoa," the spokesperson said.</p> <p>“This has led us to make the difficult decision to increase the price of our Tim Tam biscuits.</p> <p>“We continue to invest in promotional programs with our retailers year-round, to ensure consumers can buy our products at great value prices.</p> <p>‘The changes are necessary for Arnott’s to remain competitive as an Australian manufacturer and to continue to make the delicious products Australians know and love.”</p> <p><em>Image: Reddit</em></p>

Money & Banking

MSG is back. Is the idea it’s bad for us just a myth or food science?

<div class="theconversation-article-body"><em><a href="https://theconversation.com/profiles/evangeline-mantzioris-153250">Evangeline Mantzioris</a>, <a href="https://theconversation.com/institutions/university-of-south-australia-1180">University of South Australia</a></em></p> <p>MSG is making a comeback. The internet’s favourite cucumber salad recipe includes fish sauce, cucumber, garlic and – as the video’s creator Logan tells us with a generous sprinkle from the bag – “MSG, obviously”.</p> <p>But for many of us, it’s not obvious. Do you have a vague sense MSG is unhealthy but you’re not sure why? Here is the science behind monosodium glutamate, how it got a bad rap, and whether you should add it to your cooking.</p> <h2>What is MSG?</h2> <p>Monosodium glutamate (MSG) is a sodium salt of glutamic acid, one of the amino acids that make up proteins.</p> <p>It occurs naturally in <a href="https://www.tandfonline.com/doi/full/10.1080/10942912.2017.1295260#d1e167">foods</a> such as mature cheeses, fish, beef, mushrooms, tomatoes, onion and garlic. It provides their savoury and “meaty” flavour, known as <a href="https://www.sciencedirect.com/science/article/pii/S0022316622140186">umami</a>.</p> <p>MSG has been used to season food for <a href="https://wjpsonline.com/index.php/wjps/article/view/effects-monosodium-glutamate-human-health-review">more than 100 years</a>. Traditionally it <a href="https://pubs.acs.org/doi/epdf/10.1021/ed081p347?ref=article_openPDF">was extracted</a> from seaweed broth, but now it’s made by fermenting starch in sugar beets, sugar cane and molasses.</p> <p>Today it’s widely used as a flavour enhancer in many dishes and pre-packaged goods, including soups, condiments and processed meats.</p> <p>There is no chemical difference between the MSG found in food and the additive.</p> <h2>Is it safe?</h2> <p>For most people, yes. MSG is a safe and authorised additive, according to the Australian agency that regulates food. This corresponds with food standards in the <a href="https://www.fda.gov/food/food-additives-petitions/questions-and-answers-monosodium-glutamate-msg">United States</a>, <a href="https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A02008R1333-20201223#tocId3">European Union and United Kingdom</a>.</p> <p>Two major <a href="https://www.foodstandards.gov.au/sites/default/files/consumer/additives/msg/Documents/MSG%20Technical%20Report.pdf">safety reviews</a> have been conducted: one in 1987 by a United Nations expert committee and another 1995 by the Federation of American Societies for Experimental Biology. Both concluded MSG was safe for the general population.</p> <p>In 2017 the <a href="https://www.efsa.europa.eu/en/efsajournal/pub/4910">European Food Safety Authority</a> updated its stance and set a recommended limit based on body weight, aimed to prevent headaches and increased blood pressure.</p> <p>That limit is still higher than most people consume. The authority says an 80kg person should not have more than 2.4g of added MSG per day. <a href="https://www.nature.com/articles/1602526">For reference</a>, Europeans average less than a gram per day (0.3-1 gram), while in Asia intake is somewhere between 1.2-1.7 grams a day.</p> <p>Food Standards Australia New Zealand says the European update does not raise any new safety concerns not already assessed.</p> <h2>Isn’t it bad for me?</h2> <p>Despite the evidence, the idea MSG is dangerous persists.</p> <p>Its notorious reputation can be traced back to a <a href="https://news.colgate.edu/magazine/2019/02/06/the-strange-case-of-dr-ho-man-kwok/">hoax letter</a> published in the <a href="https://www.nejm.org/doi/full/10.1056/NEJM196805162782014">New England Journal of Medicine</a> in 1968. A doctor claiming to have experienced palpitations, numbness and fatigue after eating at a Chinese restaurant suggested MSG could be to blame.</p> <p>With a follow-up article in the <a href="https://www.nytimes.com/1968/05/19/archives/-chinese-restaurant-syndrome-puzzles-doctors.html">New York Times</a>, the idea of “Chinese Restaurant Syndrome” took off. Eating MSG was associated with a range of symptoms, including headache, hives, throat swelling, itching and belly pain.</p> <p>However an <a href="https://www.sciencedirect.com/science/article/pii/027869159390012N?via%3Dihub">early randomised control trial</a> showed no difference in these symptoms between people who were given MSG versus a placebo. This has since been confirmed in a <a href="https://ift.onlinelibrary.wiley.com/doi/full/10.1111/1541-4337.12448">review of many studies</a>.</p> <h2>Can MSG cause reactions?</h2> <p>A very small percentage of people may have hypersensitivities to MSG. The reported reaction is now known as MSG symptom complex, rather than so-called Chinese restaurant syndrome, with its <a href="https://www.jandonline.org/article/S2212-2672(21)00068-X/abstract#:%7E:text=A%20New%20York%20Times%20piece,connecting%20MSG%20to%20health%20outcomes.">problematic</a> racial connotations. Symptoms are usually mild, short-term and don’t need treatment.</p> <p><a href="https://www.sciencedirect.com/science/article/pii/S0091674999703714">One study</a> looked at 100 people with asthma, 30 of whom believed they had hypersensitivities to MSG. However when participants were blinded to whether they were consuming MSG, not one reported a reaction.</p> <p>If you believe you do react to added MSG, it’s relatively easy to avoid. In Australia, it is <a href="https://www.foodstandards.gov.au/consumer/additives/msg">listed</a> in ingredients as either monosodium glutamate or flavour enhancer 621.</p> <h2>Is it better than table salt?</h2> <p>Using MSG instead of regular salt may help <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6893472/">reduce</a> your overall sodium intake, as MSG <a href="https://www.medicalnewstoday.com/articles/msg-what-the-science-says-about-its-safety#Uses-of-MSG">contains</a> about one third the amount of sodium.</p> <p><a href="https://pubmed.ncbi.nlm.nih.gov/21372742/">One study</a> found people who ate soup seasoned with MSG rather than salt actually liked it more. They still found it salty to taste, but their sodium intake was reduced by 18%.</p> <p>MSG still contains sodium, so high use is associated with increased <a href="https://pubmed.ncbi.nlm.nih.gov/21372742/">blood pressure</a>. If you’re using MSG as a substitute and you have high blood pressure, you should closely monitor it (just as you would with other salt products).</p> <h2>Should I use MSG in my cooking?</h2> <p>If you want to – yes. Unless you are one of the rare people with hypersensitivities, enhancing the flavour of your dish with a sprinkle of MSG will not cause any health problems. It could even help reduce how much salt you use.</p> <p>If you’re <a href="https://www.tandfonline.com/doi/full/10.1080/25765299.2020.1807084#d1e199">vegetarian or vegan</a>, cooking with MSG could help add the umami flavour you may miss from animal products such as meat, fish sauce and cheese.</p> <p>But buying foods with added MSG? Be aware, many of them will also be <a href="https://www.cambridge.org/core/journals/public-health-nutrition/article/un-decade-of-nutrition-the-nova-food-classification-and-the-trouble-with-ultraprocessing/2A9776922A28F8F757BDA32C3266AC2A">ultra-processed</a> and it’s that – not the MSG – that’s associated with poor physical and mental <a href="https://www.mdpi.com/2072-6643/14/1/174">health outcomes</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/237871/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /></p> <p><em><a href="https://theconversation.com/profiles/evangeline-mantzioris-153250">Evangeline Mantzioris</a>, Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, <a href="https://theconversation.com/institutions/university-of-south-australia-1180">University of South Australia</a></em></p> <p><em>Image credits: Shutterstock </em></p> <p><em>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/msg-is-back-is-the-idea-its-bad-for-us-just-a-myth-or-food-science-237871">original article</a>.</em></p> </div>

Food & Wine

What causes food cravings? And what can we do about them?

<div class="theconversation-article-body"> <p><em><a href="https://theconversation.com/profiles/gabrielle-weidemann-91497">Gabrielle Weidemann</a>, <a href="https://theconversation.com/institutions/western-sydney-university-1092">Western Sydney University</a> and <a href="https://theconversation.com/profiles/justin-mahlberg-1634725">Justin Mahlberg</a>, <a href="https://theconversation.com/institutions/monash-university-1065">Monash University</a></em></p> <p>Many of us try to eat more fruits and vegetables and less ultra-processed food. But why is sticking to your goals so hard?</p> <p>High-fat, sugar-rich and salty foods are simply so enjoyable to eat. And it’s not just you – we’ve evolved that way. These foods <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5928395/">activate</a> the brain’s reward system because in the past they were <a href="https://doi.org/10.1037/a0030684">rare</a>.</p> <p>Now, they’re all around us. In wealthy modern societies we are bombarded by <a href="https://theconversation.com/junk-food-is-promoted-online-to-appeal-to-kids-and-target-young-men-our-study-shows-234285">advertising</a> which intentionally reminds us about the sight, smell and taste of calorie-dense foods. And in response to these powerful cues, our brains respond just as they’re designed to, triggering <a href="https://doi.org/10.1111/obr.12354">an intense urge</a> to eat them.</p> <p>Here’s how food cravings work and what you can do if you find yourself hunting for sweet or salty foods.</p> <h2>What causes cravings?</h2> <p>A food craving is an intense desire or urge to eat something, <a href="https://pubmed.ncbi.nlm.nih.gov/15589112/">often focused on a particular food</a>.</p> <p>We are programmed to learn how good a food tastes and smells and where we can find it again, especially if it’s high in fat, sugar or salt.</p> <p>Something that <a href="https://doi.org/10.1111/obr.12354">reminds us</a> of enjoying a certain food, such as an eye-catching ad or delicious smell, can cause us to <a href="https://doi.org/10.1111/obr.12354">crave it</a>.</p> <p>The cue triggers a physical response, increasing saliva production and gastric activity. These responses are relatively automatic and difficult to control.</p> <h2>What else influences our choices?</h2> <p>While the effect of cues on our physical response is relatively automatic, what we do next is influenced by <a href="https://journals.sagepub.com/doi/pdf/10.1177/1090198107303308">complex</a> factors.<br />Whether or not you eat the food might depend on things like cost, whether it’s easily available, and if eating it would align with your health goals.</p> <p>But it’s usually hard to keep healthy eating in mind. This is because we tend to prioritise a more immediate reward, like the <a href="https://doi.org/10.1016/j.physbeh.2010.04.029">pleasure of eating</a>, over one that’s delayed or abstract – including health goals that will make us feel good in the long term.</p> <p><a href="https://doi.org/10.1016/S0022-3999(00)00076-3">Stress</a> can also make us eat more. When hungry, we <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8656885/">choose larger portions</a>, underestimate calories and find eating more <a href="https://www.sciencedirect.com/science/article/pii/S0195666315000793">rewarding</a>.</p> <h2>Looking for something salty or sweet</h2> <p>So what if a cue prompts us to look for a certain food, but it’s not available?</p> <p><a href="https://doi.org/10.1016/j.appet.2014.04.005">Previous research</a> suggested you would then look for anything that makes you feel good. So if you saw someone eating a doughnut but there were none around, you might eat chips or even drink alcohol.</p> <p>But our <a href="https://doi.org/10.1016/j.appet.2024.107640">new research</a> has confirmed something you probably knew: it’s more specific than that.</p> <p>If an ad for chips makes you look for food, it’s likely a slice of cake won’t cut it – you’ll be looking for something salty. Cues in our environment don’t just make us crave food generally, they prompt us to look for certain food “categories”, such as salty, sweet or creamy.</p> <h2>Food cues and mindless eating</h2> <p>Your <a href="https://core.ac.uk/download/pdf/161283824.pdf">eating history</a> and <a href="https://doi.org/10.1002/eat.24179">genetics</a> can also make it harder to suppress food cravings. But don’t beat yourself up – relying on willpower alone is <a href="https://doi.org/10.1016/j.appet.2015.01.004">hard</a> for almost everyone.</p> <p>Food cues are so powerful they can prompt us to <a href="https://doi.org/10.1177/0956797613484043">seek</a> out a certain food, even if we’re not overcome by a particularly <a href="https://doi.org/10.1177/0956797613484043">strong urge</a> to eat it. The effect is more intense if the food is easily available.</p> <p>This helps explain why we can eat an entire large bag of chips that’s in front of us, even though our pleasure decreases as we <a href="https://doi.org/10.1016/0031-9384(81)90310-3">eat</a>. Sometimes we use finishing the packet as the signal to stop <a href="https://doi.org/10.1016/j.physbeh.2015.03.025">eating</a> rather than hunger or desire.</p> <h2>Is there anything I can do to resist cravings?</h2> <p>We largely don’t have control over cues in our environment and the cravings they trigger. But there are some ways you can try and control the situations you make food choices in.</p> <ul> <li> <p><strong>Acknowledge your craving and think about a healthier way to satisfy it</strong>. For example, if you’re craving chips, could you have lightly-salted nuts instead? If you want something sweet, you could try fruit.</p> </li> <li> <p><strong>Avoid shopping when you’re hungry, and make a list beforehand</strong>. Making the most of supermarket “click and collect” or delivery options can also help avoid ads and impulse buys in the aisle.</p> </li> <li> <p><strong>At home, have fruit and vegetables easily available – and easy to see</strong>. Also have other nutrient dense, fibre-rich and unprocessed foods on hand such as nuts or plain yoghurt. If you can, remove high-fat, sugar-rich and salty foods from your environment.</p> </li> <li> <p><strong>Make sure your goals for eating are <a href="https://www.aafp.org/pubs/fpm/issues/2018/0300/p31.html">SMART</a></strong>. This means they are specific, measurable, achievable, relevant and time-bound.</p> </li> <li> <p><strong>Be kind to yourself</strong>. Don’t beat yourself up if you eat something that doesn’t meet your health goals. Just keep on trying.<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/237035/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /></p> </li> </ul> <p><em><a href="https://theconversation.com/profiles/gabrielle-weidemann-91497">Gabrielle Weidemann</a>, Associate Professor in Psychological Science, <a href="https://theconversation.com/institutions/western-sydney-university-1092">Western Sydney University</a> and <a href="https://theconversation.com/profiles/justin-mahlberg-1634725">Justin Mahlberg</a>, Research Fellow, Pyschology, <a href="https://theconversation.com/institutions/monash-university-1065">Monash University</a></em></p> <p><em>Image credits: Shutterstock </em></p> <p><em>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/what-causes-food-cravings-and-what-can-we-do-about-them-237035">original article</a>.</em></p> </div>

Food & Wine

“Hypocrite”: Hughesy's on-air clash with Greens leader

<p>Dave “Hughesy” Hughes had a fiery debate with Australian Greens Leader Adam Bandt about veganism on-air on<em> </em>The Fox’s <em>Fifi, Fev & Nick</em>. </p> <p>Before Bandt appeared on the show, a clip played of Hughesy, who is a vegan, calling for the leader to "quit the party" after learning the Greens leader wasn't a vegan. </p> <p>He questioned how Bandt could advocate for climate action without adopting a plant-based lifestyle, and the Greens leader was brought onto the show to explain his stance. </p> <p>“So you are not a vegan?” Hughesy asked the politician. </p> <p>“I’m not….” replied Bandt. “I applaud those who are, I applaud those who have made the shift. I’ve been thinking about it …”</p> <p>Hughesy then loudly interjected “ … URGH, THINKING ABOUT IT?”</p> <p>The Greens leader replied: “I don’t have a good drop-dead reason, but I’ve been thinking about it, and I can probably give you three justifications for it.</p> <p>"Firstly, we’ve made big changes at home and basically only eat meat for special occasions, the rest of the time we’re vegan or vegetarian at home.”</p> <p>“…. THERE’S ONE WAY, ADAM, THERE’S ONE WAY …” the presenter yelled in response. </p> <p>Hughesy's co-star Fev then tried to make light of the situation and asked him: “What are you doing Dave?"</p> <p>"Adam is doing the version of Leonardo DiCaprio and his private jet flying around the world while banging on about climate change, but you flew to Brisbane on the weekend,” he continued suggesting that Hughesy too was being a hypocrite by getting on a flight recently. </p> <p>“But I don’t bang on about it,” exclaimed Hughesy.</p> <p>“Adam is the leader of the Greens … it’s hypocritical! C’mon, you can do it, Adam, you can become a vegan! Be the change you want to see in the world, buddy!”</p> <p>Hughesy adopted the vegan lifestyle for his own health, but he has previously revealed that it comes with its challenges and his family were also not that enthusiastic about the change. </p> <p><em>Image: news.com.au/ Fifi, Fev & Nick</em></p>

Food & Wine

Is still water better for you than sparkling water?

<div class="theconversation-article-body"><em><a href="https://theconversation.com/profiles/christian-moro-121754">Christian Moro</a>, <a href="https://theconversation.com/institutions/bond-university-863">Bond University</a> and <a href="https://theconversation.com/profiles/charlotte-phelps-1187658">Charlotte Phelps</a>, <a href="https://theconversation.com/institutions/bond-university-863">Bond University</a></em></p> <p>Still or sparkling? It’s a question you’ll commonly hear in a café or restaurant and you probably have a preference. But is there any difference for your health?</p> <p>If you love the fizz, here’s why you don’t have to pass on the sparkling water.</p> <h2>What makes my water sparkle?</h2> <p>This article specifically focuses on comparing still filtered water to carbonated filtered water (called “sparkling water” or “unflavoured seltzer”). Soda water, mineral water, tonic water and flavoured water are similar, but not the same product.</p> <p>The bubbles in sparkling water are created by adding carbon dioxide to filtered water. It reacts to produce carbonic acid, which makes sparkling water more acidic (a pH of <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5747581/">about 3.5</a>) than still (closer to neutral, with a pH around 6.5-8.5).</p> <h2>Which drink is healthiest?</h2> <p>Water is the best way to hydrate our bodies. Research shows when it comes to <a href="https://pubmed.ncbi.nlm.nih.gov/26702122/">hydration</a>, still and sparkling water are <a href="https://www.jstage.jst.go.jp/article/jnsv/58/5/58_333/_article">equally effective</a>.</p> <p>Some people believe water is healthier when it comes from a sealed bottle. But in Australia, tap water is <a href="https://www.waterquality.gov.au/guidelines/drinking-water">monitored very carefully</a>. Unlike bottled water, it also has the added benefit of fluoride, which can help protect young children against <a href="https://linkinghub.elsevier.com/retrieve/pii/S0002-8177(14)60225-7">tooth decay</a> and cavities.</p> <p>Sparkling or still water is always <a href="https://pubmed.ncbi.nlm.nih.gov/30354445/">better</a> than artificially sweetened flavoured drinks or juices.</p> <h2>Isn’t soda water bad for my teeth and bones?</h2> <p>There’s no evidence sparkling water damages your bones. While drinking a lot of soft drinks is linked to increased <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7071508/">fractures</a>, this is largely due to their association with higher rates of obesity.</p> <p>Sparkling water is more acidic than still water, and acidity can soften the teeth’s <a href="https://pubmed.ncbi.nlm.nih.gov/35635779/">enamel</a>. Usually this is not something to be too worried about, unless it is mixed with sugar or citrus, which has much higher levels of acidity and can harm teeth.</p> <p>However, if you grind your teeth often, the softening could enhance the <a href="https://www.betterhealth.vic.gov.au/health/conditionsandtreatments/teeth-grinding#risk-factors-for-tooth-grinding">damage it causes</a>. If you’re undertaking a home whitening process, sparkling water <a href="https://pubmed.ncbi.nlm.nih.gov/39123328/">might discolour</a> your teeth.</p> <p>In most other cases, it would take a lot of sparkling water to pass by the teeth, for a long period of time, to cause any noticeable damage.</p> <h2>How does drinking water affect digestion?</h2> <p>There is a <a href="https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/expert-answers/digestion/faq-20058348">misconception</a> drinking water (of any kind) with a meal is bad for digestion.</p> <p>While theoretically water could dilute stomach acid (which breaks down food), the practice of drinking it doesn’t appear <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11045127/">to have any negative effect</a>. Your digestive system simply adapts to the consistency of the meal.</p> <p>Some people do find that carbonated beverages cause some stomach upset. This is due to the build-up of <a href="https://www.sciencedirect.com/science/article/pii/S0939475309000787">gases</a>, which can cause bloating, cramping and discomfort. For people with an <a href="https://www.nature.com/articles/s41598-023-44916-8">overactive bladder</a>, the acidity might also aggravate the <a href="https://journals.physiology.org/doi/full/10.1152/ajpcell.00441.2022">urinary</a> system.</p> <p>Interestingly, the fizzy “<a href="https://pubmed.ncbi.nlm.nih.gov/34399552/">buzz</a>” you feel in your mouth from sparkling water fades the more you drink it.</p> <h2>Is cold water harder to digest?</h2> <p>You’ve chosen still or sparkling water. What about its temperature?</p> <p>There are surprisingly few studies about the effect of drinking cold water compared to room temperature. There is some evidence colder water (at two degrees Celsius) might inhibit <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7000532/">gastric contractions</a> and slow down digestion. Ice water may constrict blood vessels and cause <a href="https://www.sciencedirect.com/science/article/abs/pii/0306362383900642">cramping</a>.</p> <p>However other research suggests drinking cold water might temporarily boost <a href="https://academic.oup.com/jcem/article/88/12/6015/2661518">metabolism</a>, as the body needs to expend energy to warm it up to body temperature. This effect is minimal and unlikely to lead to significant <a href="https://academic.oup.com/jcem/article/91/9/3598/2656772">weight loss</a>.</p> <h2>Which water wins?</h2> <p>The bottom line is water is essential, hydrates us and has countless other <a href="https://news.com.au/lifestyle/health/diet/fewer-than-25-per-cent-simple-question-most-aussies-cant-answer/news-story/04693f23f03d9e8b6483cf34b47d9fcb">health benefits</a>. Water, with carbonated bubbles or without, will always be the healthiest drink to choose.</p> <p>And if you’re concerned about any impact to teeth enamel, one trick is to follow sparkling water with a glass of still. This helps rinse the teeth and return your mouth’s acidity back to normal.<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/237125/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /></p> <p><em><a href="https://theconversation.com/profiles/christian-moro-121754">Christian Moro</a>, Associate Professor of Science & Medicine, <a href="https://theconversation.com/institutions/bond-university-863">Bond University</a> and <a href="https://theconversation.com/profiles/charlotte-phelps-1187658">Charlotte Phelps</a>, Senior Teaching Fellow, Medical Program, <a href="https://theconversation.com/institutions/bond-university-863">Bond University</a></em></p> <p><em>Image credits: Shutterstock </em></p> <p><em>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-still-water-better-for-you-than-sparkling-water-237125">original article</a>.</em></p> </div>

Food & Wine

"Fresh chapter": Channel 7 reveals new star line-up

<p>Channel 7 has revealed yet another shake-up in its news presenter lineup, following months of significant reshuffles and the departures of several high-profile television personalities from the network.</p> <p>On Sunday, the network announced what it described as a "fresh chapter" for its 7News Sydney team, with veteran broadcasters Angela Cox and Mark Ferguson appointed as co-anchors for the flagship 6pm bulletin.</p> <p>Cox, who has served as a weekend news co-presenter for the past four years, temporarily filled in for Ferguson while he was on leave during the Olympics. This period of transition occurred amid a series of changes initiated by Seven's news and current affairs director, Anthony De Ceglie.</p> <p>The timing of Ferguson's leave had sparked speculation about his future at the network, particularly against the backdrop of reported cost-cutting measures due to a significant drop in ad revenue. However, the latest announcement puts those rumours to rest, affirming Ferguson's continued role at the helm of 7News Sydney.</p> <p>Cox, who has spent two decades with Channel 7, including a notable seven-year tenure as a foreign correspondent in the US, expressed her excitement about the new role. "Mark’s warmth, integrity and authority behind the news desk has rightfully earned him a loyal following," she said. "He’s also a great bloke, always professional, very funny and a great husband and family man.</p> <p>"The news landscape has changed so much. The way we consume news is radically different now than even 10 years ago and 7NEWS is evolving too."</p> <p>Cox is set to co-anchor her first bulletin with Ferguson on Sunday, September 8, following his return from filming a special series of news reports.</p> <p>Ferguson, who has been the face of the 7News Sydney bulletin for a decade, celebrated his 40th year in the media industry in February. His vast experience and reputation as one of Australia's most trusted news voices make him a key figure in this new co-anchor format.</p> <p>"This new co-anchor approach brings a new sense of dynamism, innovation, and flexibility to the hour-long program," said De Ceglie in a statement. "I am incredibly excited to see Mark and Angela work together."</p> <p>Sunday's announcement is the latest in a series of changes within Channel 7's newsrooms. In July, star Brisbane newsreader Sharyn Ghidella <a href="https://www.oversixty.com.au/entertainment/tv/apparently-my-time-is-up-veteran-channel-7-anchor-s-abrupt-departure" target="_blank" rel="noopener">was unexpectedly axed</a> after nearly two decades with the network, a move she revealed on social media after being informed of her departure while at a hairdresser's appointment.</p> <p>August saw the departure of veteran sports presenter Shane Webcke from the news desk, though he will continue contributing NRL insights for the network. Additionally, senior journalist Steve Hart <a href="https://www.oversixty.com.au/entertainment/tv/channel-seven-loses-veteran-reporter-to-rival-network" target="_blank" rel="noopener">announced his exit</a> from the Brisbane newsroom in an internal email to staff last month.</p> <p>In contrast to these exits, Channel 7 has also made strategic hires, including the recent addition of former ABC journalist Karina Carvalho as a 7News presenter in Melbourne.</p> <p>As Channel 7 continues to navigate these changes, the network's commitment to refreshing its news lineup is evident, with the Cox-Ferguson co-anchor team set to usher in this "fresh chapter" for 7News Sydney.</p> <p><em>Images: 7News</em></p>

Veteran Seven journalist faces fresh allegations of inappropriate behaviour

<p>Veteran journalist Robert Ovadia is facing allegations from another 13 women of inappropriate conduct after claiming he was unlawfully <a href="https://oversixty.com.au/finance/legal/veteran-seven-reporter-sacked-over-misconduct-allegations" target="_blank" rel="noopener">sacked</a> from Network Seven.</p> <p>Ovadia was let go from Seven on June 21st after working with the network for 23 years, when he was fired with immediate effect after it was revealed he was part of an investigation by the ABC’s <em>Four Corners</em> program into the alleged <a href="https://oversixty.com.au/finance/legal/bombshell-allegations-of-toxic-channel-seven-workplace-aired" target="_blank" rel="noopener">toxic</a> culture at the Seven Network.</p> <p>After he was let go, the <em>7News Sydney</em> journalist launched civil legal action against his former employer saying he was fired unlawfully. </p> <p>On Thursday, Network Seven’s lawyer Vanja Bulut told the Federal Court that the Network terminated Ovadia’s employment because of a “number of images sent to a former colleague”, who was a graduate news producer. </p> <p>Ms Bulut said the termination was also due to the “sending (an image) of a man’s genital to a colleague”.</p> <p>The Network is defending the decision to “summarily terminate” Mr Ovadia without notice, with Ms Bulut noting further allegations had arisen supporting that decision.</p> <p>“Subsequent to (Mr Ovadia’s) dismissal, 13 more females have come forward with complaints in regard to his conduct and they are subject to that investigation,” Ms Bulut told the court.</p> <p>“He has been written to setting out the additional allegations that have come out subsequent to the dismissal, and to the extent that those allegations are reported in documents. Even if they (Seven) didn’t have a basis to primarily terminate the applicant’s employment at that time, the conduct that has come to light subsequently does provide a basis,” she said.</p> <p>In a statement made after court, Mr Ovadia denied the claims against him, saying, “The claims are baseless and Seven has never provided evidence despite repeated requests.”</p> <p>“Even today, no evidence to support any of this - just a dirty tactic to try to bully me away from defending myself.”</p> <p><em>Image credits: Seven </em></p>

Legal

Is white rice bad for me? Can I make it lower GI or healthier?

<div class="theconversation-article-body"> <p><em><a href="https://theconversation.com/profiles/emma-beckett-22673">Emma Beckett</a>, <a href="https://theconversation.com/institutions/unsw-sydney-1414">UNSW Sydney</a></em></p> <p>Rice is a <a href="http://www.ipni.net/publication/bci.nsf/0/42A2EA40E95CBD1385257BBA006531E9/$FILE/Better%20Crops%20International%202002-3%20p03.pdf">culinary staple</a> in Australia and around the world.</p> <p>It might seem like a given that brown rice is healthier than white and official <a href="https://www.eatforhealth.gov.au/eating-well/healthy-recipes/recipe-modification-tips">public health resources</a> often recommend brown rice instead of white as a “healthy swap”.</p> <p>But <a href="https://pubmed.ncbi.nlm.nih.gov/34441728/">Australians definitely prefer white rice</a> over brown. So, what’s the difference, and what do we need to know when choosing rice?</p> <h2>What makes rice white or brown?</h2> <p>Rice “grains” are technically seeds. A complete, whole rice seed is called a “paddy”, which has <a href="https://www.fao.org/4/t0567e/t0567e07.htm">multiple parts</a>:</p> <ol> <li>the “hull” is the hard outer layer which protects the seed</li> <li>the “bran”, which is a softer protective layer containing the seed coat</li> <li>the “germ” or the embryo, which is the part of the seed that would develop into a new plant if was germinated</li> <li>the “endosperm”, which makes up most of the seed and is essentially the store of nutrients that feeds the developing plant as a seed grows into a plant.</li> </ol> <p>Rice needs to be <a href="https://www.tandfonline.com/doi/pdf/10.1080/87559128509540778">processed</a> for humans to eat it.</p> <p>Along with cleaning and drying, the hard hulls are removed since we can’t digest them. This is how <a href="https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/1541-4337.12449">brown rice is made</a>, with the other three parts of the rice remaining intact. This means brown rice is regarded as a “wholegrain”.</p> <p>White rice, however, is a “refined” grain, as it is <a href="https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/1541-4337.12449">further polished</a> to remove the bran and germ, leaving just the endosperm. This is a mechanical and not a chemical process.</p> <h2>What’s the difference, nutritionally?</h2> <p>Keeping the bran and the germ means <a href="https://onlinelibrary.wiley.com/doi/abs/10.1002/cche.10322">brown rice has more</a> magnesium, phosphorus, potassium B vitamins (niacin, folate, riboflavin and pyridoxine), iron, zinc and fibre.</p> <p>The germ and the bran also contain more bioactives (compounds in foods that aren’t essential nutrients but have health benefits), like <a href="https://www.mdpi.com/1420-3049/28/2/532#:%7E:text=Brown%20rice%20(BR)%20is%20obtained,and%20phenolic%20compounds%20%5B3%5D.">oryzanols and phenolic compounds</a> which have antioxidant effects.</p> <p>But that doesn’t mean white rice is just empty calories. It <a href="https://www.glnc.org.au/wp-content/uploads/2011/04/GLNC_Rice-factsheet_WEB.pdf">still contains</a> vitamins, minerals and some fibre, and is low in fat and salt, and is naturally gluten-free.</p> <p>White and brown rice actually have <a href="https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/1541-4337.12449">similar</a> amounts of calories (or kilojoules) and total carbohydrates.</p> <p>There are studies that show eating more white rice is linked to <a href="https://diabetesjournals.org/care/article/43/11/2625/35820/A-Global-Perspective-on-White-Rice-Consumption-and">a higher risk</a> of type 2 diabetes. But it is difficult to know if this is down to the rice itself, or other related factors such as socioeconomic variables or other dietary patterns.</p> <h2>What about the glycaemic index?</h2> <p>The higher fibre means brown rice has a <a href="https://www.sciencedirect.com/science/article/pii/S0002916523314862">lower glycaemic index</a> (GI), meaning it raises blood sugar levels more slowly. But this is highly variable between different rices within the white and brown categories.</p> <p>The <a href="https://www.betterhealth.vic.gov.au/health/healthyliving/carbohydrates-and-the-glycaemic-index#:%7E:text=The%20glycaemic%20index%20(GI)%20is,simple'%20or%20'complex'.">GI system</a> uses low (less than 55), medium (55–70) and high (above 70) categories. <a href="https://glycemicindex.com/gi-search/?food_name=rice&product_category=&country=&gi=&gi_filter=&serving_size_(g)=&serving_size_(g)_filter=&carbs_per_serve_(g)=&carbs_per_serve_(g)_filter=&gl=&gl_filter=">Brown rices</a> fall into the low and medium categories. <a href="https://glycemicindex.com/gi-search/?food_name=rice&product_category=&country=&gi=&gi_filter=&serving_size_(g)=&serving_size_(g)_filter=&carbs_per_serve_(g)=&carbs_per_serve_(g)_filter=&gl=&gl_filter=">White rices</a> fall in the medium and high.</p> <p>There are specific <a href="https://www.gisymbol.com/low-gi-products/sunrice-doongara-low-gi-white-clever-rice-1kg/">low-GI types available</a> for both white and brown types. You can also lower the GI of rice by <a href="https://pubs.acs.org/doi/abs/10.1021/jf503203r">heating and then cooling it</a>. This process converts some of the “available carbohydrates” into “resistant starch”, which then functions like dietary fibre.</p> <h2>Are there any benefits to white rice?</h2> <p>The <a href="https://www.realsimple.com/brown-rice-vs-white-rice-8417468#:%7E:text=The%20eating%20experience%20between%20these,chewier%20texture%20and%20nuttier%20flavor.">taste and textural qualities</a> of white and brown rices differ. White rice tends to have a softer texture and more mild or neutral flavour. Brown rice has a chewier texture and nuttier flavour.</p> <p>So, while you can technically substitute brown rice into most recipes, the experience will be different. Or other ingredients may need to be added or changed to create the desired texture.</p> <p>Removing more of the outer layers may also reduce the levels of <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10375490/">contaminants</a> such as pesticides.</p> <h2>We don’t just eat rice</h2> <p>Comparing white and brown rice seems like an easy way to boost nutritional value. But just because one food (brown rice) is more nutrient-dense doesn’t make the other food (white rice) “bad”.</p> <p>Ultimately, it’s not often that we eat just rice, so we don’t need the rice we choose to be the perfect one. Rice is typically the staple base of a more complex dish. So, it’s probably more important to think about what we eat with rice.</p> <p>Adding vegetables and lean proteins to rice-based dishes can easily add the micronutrients, bioactives and fibre that white rice is comparatively lacking, and this can likely do more to contribute to diet quality than eating brown rice instead.<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/236767/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /></p> <p><em><a href="https://theconversation.com/profiles/emma-beckett-22673">Emma Beckett</a>, Adjunct Senior Lecturer, Nutrition, Dietetics & Food Innovation - School of Health Sciences, <a href="https://theconversation.com/institutions/unsw-sydney-1414">UNSW Sydney</a></em></p> <p><em>Image credits: Shutterstock </em></p> <p><em>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-white-rice-bad-for-me-can-i-make-it-lower-gi-or-healthier-236767">original article</a>.</em></p> </div>

Food & Wine

4 ways to cut down on meat when dining out – and still make healthy choices

<div class="theconversation-article-body"> <p>.<em><a href="https://theconversation.com/profiles/laura-marchese-1271636">Laura Marchese</a>, <a href="https://theconversation.com/institutions/deakin-university-757">Deakin University</a> and <a href="https://theconversation.com/profiles/katherine-livingstone-324808">Katherine Livingstone</a>, <a href="https://theconversation.com/institutions/deakin-university-757">Deakin University</a></em></p> <p>Many of us are looking for ways to eat a healthier and more <a href="https://theconversation.com/how-sustainable-is-your-weekly-grocery-shop-these-small-changes-can-have-big-benefits-234367">sustainable diet</a>. And one way to do this is by reducing the amount of meat we eat.</p> <p>That doesn’t mean you need to become a <a href="https://theconversation.com/why-you-should-eat-a-plant-based-diet-but-that-doesnt-mean-being-a-vegetarian-78470">vegan or vegetarian</a>. Our <a href="https://jn.nutrition.org/article/S0022-3166(24)00333-X/fulltext">recent research</a> shows even small changes to cut down on meat consumption could help improve health and wellbeing.</p> <p>But not all plant-based options are created equal and some are <a href="https://pubmed.ncbi.nlm.nih.gov/30744710/">ultra-processed</a>. Navigating what’s available when eating out – including options like tofu and fake meats – can be a challenge.</p> <p>So what are your best options at a cafe or restaurant? Here are some guiding principles to keep in mind when cutting down on meat.</p> <h2>Health benefits to cutting down</h2> <p>Small amounts of lean meat can be part of a healthy, balanced diet. But the majority of Australians <a href="https://cancer.org.au/about-us/policy-and-advocacy/prevention/obesity/related-resources/meat-and-cancer#consumption">still eat more meat</a> than recommended.</p> <p>Only a small percentage of Australians (10%) are vegetarian or vegan. But an <a href="https://www.foodfrontier.org/wp-content/uploads/2019/10/Food-Frontier-Hungry-For-Plant-Based-Australian-Consumer-Insights.pdf">increasing</a> number opt for a <a href="https://theconversation.com/love-meat-too-much-to-be-vegetarian-go-flexitarian-73741">flexitarian</a> diet. <a href="https://theconversation.com/whats-the-difference-between-vegan-and-vegetarian-225275">Flexitarians</a> eat a diet rich in fruits and vegetables, while still enjoying small amounts of meat, dairy, eggs and fish.</p> <p>Our <a href="https://jn.nutrition.org/article/S0022-3166(24)00333-X/fulltext">recent research</a> looked at whether the average Australian diet would improve if we swapped meat and dairy for plant-based alternatives, and the results were promising.</p> <p>The study found health benefits when people halved the amount of meat and dairy they ate and replaced them with healthy plant-based foods, like tofu or <a href="https://www.heartfoundation.org.au/blog/why-you-need-legumes-in-your-life">legumes</a>. On average, their dietary fibre intake – which helps with feeling fuller for longer and digestive health – went up. Saturated fats – which increase our blood cholesterol levels, a risk factor for heart disease – went down.</p> <p>Including more fibre and less saturated fat helps reduce the risk of <a href="https://www.heartfoundation.org.au/healthy-living/healthy-eating/healthy-eating-to-protect-your-heart">heart disease</a>.</p> <p>Achieving these health benefits may be as simple as swapping ham for baked beans in a toastie for lunch, or substituting half of the mince in your bolognese for lentils at dinner.</p> <h2>How it’s made matters</h2> <p>For a long time we’ve known processed meats – such as ham, bacon and sausages – are bad for your health. Eating high amounts of these foods is associated with poor <a href="https://www.heartfoundation.org.au/healthy-living/healthy-eating/protein-and-heart-health">heart health</a> and some forms of <a href="https://cancer.org.au/cancer-information/causes-and-prevention/diet-and-exercise/meat-and-cancer-risk">cancer</a>.</p> <p>But the same can be true of many processed meat alternatives.</p> <p>Plant-based alternatives designed to mimic meat, such as sausages and burgers, have become readily available in supermarkets, cafes and restaurants. These products are ultra-processed and can be <a href="https://theconversation.com/we-looked-at-700-plant-based-foods-to-see-how-healthy-they-really-are-heres-what-we-found-222991">high in salt and saturated fat</a>.</p> <p>Our study found when people replaced meat and dairy with ultra-processed meat alternatives – such as plant-based burgers or sausages – they ate more salt and less calcium, compared to eating meat or healthy plant-based options.</p> <p>So if you’re cutting down on meat for health reasons, it’s important to think about what you’re replacing it with. The <a href="https://www.eatforhealth.gov.au/sites/default/files/2022-09/n55g_adult_brochure.pdf">Australian Dietary Guidelines</a> recommend eggs, legumes/beans, tofu, nuts and seeds.</p> <p>Tofu can be a great option. But we recommend flavouring plain tofu with herbs and spices yourself, as pre-marinated products are often ultra-processed and can be high in salt.</p> <h2>What about when dining out?</h2> <p>When you’re making your own food, it’s easier to adapt recipes or reduce the amount of meat. But when faced with a menu, it can be difficult to work out what is the best option.</p> <p>Here are our four ways to make healthy choices when you eat out:</p> <p><strong>1. Fill half your plate with vegetables</strong></p> <p>When cutting down on meat, aim for half your plate to be vegetables. Try to also eat <a href="https://theconversation.com/were-told-to-eat-a-rainbow-of-fruit-and-vegetables-heres-what-each-colour-does-in-our-body-191337">a variety of colours</a>, such as leafy green spinach, red capsicum and pumpkin.</p> <p>When you’re out, this might look like choosing a vegetable-based entree, a stir-fry or ordering a side salad to have with your meal.</p> <p><strong>2. Avoid the deep fryer</strong></p> <p>The Australian Dietary Guidelines <a href="https://www.eatforhealth.gov.au/sites/default/files/files/the_guidelines/n55a_australian_dietary_guidelines_summary_130530.pdf">recommend limiting</a> deep fried foods to once a week or less. When dining out, choose plant-based options that are sautéed, grilled, baked, steamed, boiled or poached – instead of those that are crumbed or battered before deep frying.</p> <p>This could mean choosing vegetarian dumplings that are steamed not fried, or poached eggs at brunch instead of fried. Ordering a side of roast vegetables instead of hot chips is also a great option.</p> <p><strong>3. Pick wholegrains</strong></p> <p>Scan the menu for wholegrain options such as brown rice, wholemeal pizza or pasta, barley, quinoa or wholemeal burger buns. Not only are they good sources of protein, but they also provide more <a href="https://www.eatforhealth.gov.au/food-essentials/five-food-groups/grain-cereal-foods-mostly-wholegrain-and-or-high-cereal-fibre">dietary fibre</a> than refined grains, which help keep you fuller for longer.</p> <p><strong>4. If you do pick meat – choose less processed kinds</strong></p> <p>You may not always want, or be able, to make a vegetarian choice when eating out and with other people. If you do opt for meat, it’s better to steer clear of processed options like bacon or sausages.</p> <p>If sharing dishes with other people, you could try adding unprocessed plant-based options into the mix. For example, a curry with lentils or chickpeas, or a vegetable-based pizza instead of one with ham or salami. If that’s not an option, try choose meat that’s a lean cut, such as chicken breast, or options which are grilled rather than fried.<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/236505/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /></p> <p><em><a href="https://theconversation.com/profiles/laura-marchese-1271636">Laura Marchese</a>, PhD candidate at the Institute for Physical Activity and Nutrition, <a href="https://theconversation.com/institutions/deakin-university-757">Deakin University</a> and <a href="https://theconversation.com/profiles/katherine-livingstone-324808">Katherine Livingstone</a>, NHMRC Emerging Leadership Fellow and Senior Research Fellow at the Institute for Physical Activity and Nutrition, <a href="https://theconversation.com/institutions/deakin-university-757">Deakin University</a></em></p> <p><em>Image credits: Shutterstock </em></p> <p><em>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/4-ways-to-cut-down-on-meat-when-dining-out-and-still-make-healthy-choices-236505">original article</a>.</em></p> </div>

Food & Wine

Woolies trial bold new "scan as you go" trolleys

<p>Woolworths shoppers will be able to scan their groceries when they go into their trolleys in an Australian-first trial of the tech carts. </p> <p>The Scan and Go carts are being trialled at a Woolworths in Windsor in western Sydney, with customers now able to scan items as they add them to their cart, eliminating time at busy checkouts. </p> <p>The technology, which has long been used in supermarkets overseas, utilises the already existing EverydayRewards cards, which allows access to a touchscreen that clips onto the trolley.</p> <p>As you peruse the aisles, shoppers then scan their items on the touchscreen as they go into the trolley, with the screen adding up the total of your groceries. </p> <p>Customers still have to pay at the checkout, but the supermarket says as the smart carts roll out, customers could eventually swipe their cards and pay directly at their trolley, cutting out the need for any time in line for tills. </p> <p>"The technology is co-created with one of our international partners [and is] home-grown in Australia, [we've] really been able to make sure it meets the Australian consumers needs," Woolies Managing Director Faye Ihan said.</p> <p>The high-tech system is meant to save shoppers time and money while doing their weekly grocery shop.</p> <p>"I actually have only been in here for half an hour I'd normally be here for over an hour," one customer who tried the smart cart told <em><a href="https://www.9news.com.au/national/woolies-trials-new-scan-as-you-go-trolleys/4e7e5c2d-04e9-4997-8a0e-0bb4bba8948d" target="_blank" rel="noopener">9News</a></em>.</p> <p>The company says the rollout won't impact employment, as Woolworths employees will conduct random checks of people shopping to make sure people don't exploit the system to steal.</p> <p>If the trial is successful, Woolworths says it will one day expand the smart carts to all Australian stories.</p> <p><em>Image credits: 9News</em></p>

Food & Wine

5 foods to add to your shopping list to save money – and they’re good for you too

<div class="theconversation-article-body"><em><a href="https://theconversation.com/profiles/clare-collins-7316">Clare Collins</a>, <a href="https://theconversation.com/institutions/university-of-newcastle-1060">University of Newcastle</a></em></p> <p>Food prices are <a href="https://www.abc.net.au/news/2024-06-13/anglicare-cost-living-unemployment-groceries-fuel-rent-prices/103972166?utm_medium=social&utm_content=sf273549397&utm_campaign=abc&utm_source=linkedin.com&sf273549397=1">adding pressure on household budgets</a>, especially for Australians on the lowest incomes.</p> <p>To help save money on the weekly groceries, consider adding these five staples to your shopping trolley: eggs, oats, carrots, UHT milk and apples. These foods rate highly on the <a href="https://pubmed.ncbi.nlm.nih.gov/20181811/">nutrient-rich foods index</a> and on cost, meaning they represent good value for money when it comes to buying nutritious food.</p> <p>Loading up on these items helps push more expensive, less nutritious foods out of your trolley. Keeping a supply at your place will also save extra trips to the shops, which saves petrol and time.</p> <h2>1. Eggs</h2> <p>Eggs are extremely good value at around A$6 a dozen (50 cents an egg).</p> <p>Meat, chicken and fish prices vary from $12 a kilo for mince, $12–$20 a kilo for chicken, to $20–$50 a kilo for steak and fish depending on cut or type. Selecting the cheapest cuts still costs $2–$3 a serve, compared to two eggs at a $1 serve.</p> <p>When you swap a red meat meal for an eggy dish, this can add up to a big saving. Try our egg recipes on the <a href="https://nomoneynotime.com.au/healthy-easy-recipes/filter/meals--dinner,lunch/superfoods--eggs">No Money No Time website</a>, from <a href="https://nomoneynotime.com.au/healthy-easy-recipes/sweetcorn-and-zucchini-fritters">fritters</a>, to <a href="https://nomoneynotime.com.au/healthy-easy-recipes/mushroom-omelette">omelettes</a>, or <a href="https://nomoneynotime.com.au/healthy-easy-recipes/clares-rainbow-rice">fried rice</a>. These recipes also help use up other items you have in the pantry, fridge and veggie crisper.</p> <p>Eggs are a good <a href="https://www.australianeggs.org.au/nutrition/nutrients-and-vitamins">source</a> of protein and also contain choline, lutein and zeaxanthin, vitamins A, B2, B12, D, E and folate, and minerals iron, zinc, iodine and selenium.</p> <p>For people concerned about eggs raising cholesterol, a <a href="https://pubmed.ncbi.nlm.nih.gov/38370115/">recent review of research evidence</a> concluded there wasn’t likely to be any adverse effect on overall disease risk when consuming up to one egg a day.</p> <h2>2. Rolled oats</h2> <p>Rolled oats vary a lot in price from about $2 a kilogram for “own brand”, up to $9 for premium varieties.</p> <p>Oats are really <a href="https://nomoneynotime.com.au/healthy-easy-recipes/filter/keywords--Oats">versatile</a>. For breakfast you can make <a href="https://nomoneynotime.com.au/healthy-easy-recipes/microwave-porridge">porridge</a>, <a href="https://nomoneynotime.com.au/healthy-easy-recipes/easy-overnight-oats">overnight oats,</a> DIY muesli or <a href="https://nomoneynotime.com.au/healthy-easy-recipes/gingerbread-granola">granola</a>.</p> <p>Oats make a pastry substitute for a <a href="https://nomoneynotime.com.au/healthy-easy-recipes/clares-rolled-oats-quiche">quick and easy quiche base</a>. Or blitz them in a food processor and use as a breadcrumb substitute.</p> <p>For dessert, you can use them to top a comforting <a href="https://nomoneynotime.com.au/healthy-easy-recipes/wholegrain-apple-crumble">apple crumble</a>.</p> <p><a href="https://www.glnc.org.au/resource/oats-2/">Oats are a wholegrain</a>, meaning they retain every part of the original grain – the germ, bran and outer layers – and hence more fibre and nutrients.</p> <p>Oats are a rich in beta-glucan, a soluble fibre that <a href="https://pubmed.ncbi.nlm.nih.gov/34236436/">helps lower blood cholesterol levels</a> by binding with bile acids in the gut, meaning they can’t be converted into LDL (bad) cholesterol.</p> <p>They <a href="https://www.glnc.org.au/resource/oats-2/">also contain</a> B vitamins of thiamin (b1), riboflavin (B2), niacin (B3), pyridoxine (B6), pantothenic acid (B5) and folate (B9), as well as vitamin E and the minerals iron, zinc, magnesium, phosphorus and potassium.</p> <h2>3. Carrots</h2> <p>It’s hard to get better value than a bag of carrots at about $2.50 a kilo. They last for ages in the fridge and can be eaten raw, as carrot sticks or with <a href="https://nomoneynotime.com.au/healthy-easy-recipes/moroccan-carrot-dip">carrot dip</a>, or baked to make carrot veggie “<a href="https://nomoneynotime.com.au/healthy-easy-recipes/vegetable-chips">chips</a>”.</p> <p>Try grating carrot as an extra on a salad roll or <a href="https://nomoneynotime.com.au/healthy-easy-recipes/basic-beef-burgers">burger</a>, or mixed into grated cheese to extend it when topping tacos, pasta or pizza, or even a dish like <a href="https://nomoneynotime.com.au/healthy-easy-recipes/carrot-and-cauliflower-macaroni-cheese">mac and cheese</a>.</p> <p>Other versatile uses include soup, <a href="https://nomoneynotime.com.au/healthy-easy-recipes/carrot-puree">carrot mash</a>, <a href="https://nomoneynotime.com.au/healthy-easy-recipes/baked-carrots-with-honey-thyme">roasted carrots</a> or, for something sweet, carrot muffins or <a href="https://nomoneynotime.com.au/healthy-easy-recipes/easy-carrot-cake-bliss-balls">bliss balls</a>.</p> <p>Carrots are rich in the carotenoids <a href="https://ods.od.nih.gov/factsheets/VitaminA-HealthProfessional/">alpha-carotene and beta-carotene</a>, which get converted into vitamin A in the body and used in antibody production and to maintain <a href="https://ods.od.nih.gov/factsheets/VitaminA-Consumer/">healthy functioning</a> of your eyes, skin, lungs and gut.</p> <h2>4. Longlife skim milk</h2> <p>Longlife skim milk costs about $1.60 a litre.</p> <p>While some fresh varieties are around the same price, the value of longlife milk is that you can keep a store of it in the cupboard, meaning you never run out and it has a long shelf life.</p> <p>Milk makes great <a href="https://nomoneynotime.com.au/healthy-easy-recipes/banana-breakfast-smoothie">smoothies</a> and is an essential ingredient in dishes from quiche to <a href="https://nomoneynotime.com.au/healthy-easy-recipes/cauliflower-cheese-bake">cauliflower cheese</a> to <a href="https://nomoneynotime.com.au/healthy-easy-recipes/clares-lemon-orange-delicious">lemon delicious</a> pudding.</p> <p><a href="https://www.betterhealth.vic.gov.au/health/healthyliving/milk#nutrients-in-milk">Milk contains</a> protein, calcium, magnesium, zinc, potassium and vitamins A, B2 and B12.</p> <p>Research shows regular milk consumption is <a href="https://www.betterhealth.vic.gov.au/health/healthyliving/milk#milk-and-health-conditions">associated with</a> a lower risk of developing osteoporosis, high blood pressure, type 2 diabetes, heart disease and colon cancer.</p> <h2>5. Apples</h2> <p>A bag of apples costs about $4 or 60 cents an apple and $4–$5 for a large can of stewed apple.</p> <p>Apples make a portable snack. Add <a href="https://nomoneynotime.com.au/healthy-easy-recipes/comforting-apple-porridge">them to porridge</a>, serve <a href="https://nomoneynotime.com.au/healthy-easy-recipes/pork-loin-rolls">with pork</a>, <a href="https://nomoneynotime.com.au/healthy-easy-recipes/carrot-and-apple-coleslaw-with-mustard-vinaigrette">in coleslaw</a> or in <a href="https://nomoneynotime.com.au/healthy-easy-recipes/wholegrain-apple-crumble">apple crumble</a>.</p> <p>Apples <a href="https://pubmed.ncbi.nlm.nih.gov/35502671/">contain</a> dietary fibre and pectin, vitamin B6 and C, and the minerals potassium, calcium, nitrogen, magnesium and traces of zinc, iron and copper.</p> <p>In <a href="https://pubmed.ncbi.nlm.nih.gov/31667463/">observational studies</a>, people who ate more apples had a lower risk of heart disease, stroke, type 2 diabetes and death from any cause.</p> <p><em>For easy, tasty, economical meals that are quick to prepare, without too much effort, along with our food budget tips, visit our team’s <a href="https://nomoneynotime.com.au/">No Money No Time</a> website.</em><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/229903/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /></p> <p><em><a href="https://theconversation.com/profiles/clare-collins-7316">Clare Collins</a>, Laureate Professor in Nutrition and Dietetics, <a href="https://theconversation.com/institutions/university-of-newcastle-1060">University of Newcastle</a></em></p> <p><em>Image credits: Shutterstock </em></p> <p><em>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/5-foods-to-add-to-your-shopping-list-to-save-money-and-theyre-good-for-you-too-229903">original article</a>.</em></p> </div>

Food & Wine

Cheeky diet soft drink getting you through the work day? Here’s what that may mean for your health

<div class="theconversation-article-body"> <p><em><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></em></p> <p>Many people are <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230225/">drinking less</a> sugary soft drink than in the past. This is a great win for public health, given the <a href="https://jamanetwork.com/journals/jamainternalmedicine/fullarticle/2749350">recognised risks</a> of diets high in sugar-sweetened drinks.</p> <p>But over time, intake of diet soft drinks has <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230225/">grown</a>. In fact, it’s so high that these products are now regularly <a href="https://www.sciencedirect.com/science/article/pii/S0160412020319188">detected in wastewater</a>.</p> <p>So what does the research say about how your health is affected in the long term if you drink them often?</p> <h2>What makes diet soft drinks sweet?</h2> <p>The World Health Organization (WHO) <a href="https://www.who.int/news/item/04-03-2015-who-calls-on-countries-to-reduce-sugars-intake-among-adults-and-children">advises</a> people “reduce their daily intake of free sugars to less than 10% of their total energy intake. A further reduction to below 5% or roughly 25 grams (six teaspoons) per day would provide additional health benefits.”</p> <p>But most regular soft drinks contain <a href="https://www.actiononsugar.org/surveys/2014/sugar-sweetened-beverages/">a lot of sugar</a>. A regular 335 millilitre can of original Coca-Cola contains at least <a href="https://www.coca-cola.com/ng/en/about-us/faq/how-much-sugar-is-in-cocacola-original-taste">seven</a> teaspoons of added sugar.</p> <p>Diet soft drinks are designed to taste similar to regular soft drinks but without the sugar. Instead of sugar, diet soft drinks contain artificial or natural sweeteners. The artificial sweeteners include aspartame, saccharin and sucralose. The natural sweeteners include stevia and monk fruit extract, which come from plant sources.</p> <p>Many artificial sweeteners are much sweeter than sugar so less is needed to provide the same burst of sweetness.</p> <p>Diet soft drinks are marketed as healthier alternatives to regular soft drinks, particularly for people who want to reduce their sugar intake or manage their weight.</p> <p>But while surveys of Australian <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7551593/">adults</a> and <a href="https://www.cambridge.org/core/journals/public-health-nutrition/article/adolescents-knowledge-and-beliefs-regarding-health-risks-of-soda-and-diet-soda-consumption/32F3E0FD6727F18F04C63F0390595131">adolescents</a> show most people understand the benefits of reducing their sugar intake, they often aren’t as aware about how diet drinks may affect health more broadly.</p> <h2>What does the research say about aspartame?</h2> <p>The artificial sweeteners in soft drinks are considered safe for consumption by food authorities, including in the <a href="https://www.fda.gov/food/food-additives-petitions/aspartame-and-other-sweeteners-food">US</a> and <a href="https://www.foodstandards.gov.au/consumer/additives/aspartame">Australia</a>. However, some <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4899993/">researchers</a> have raised concern about the long-term risks of consumption.</p> <p>People who drink diet soft drinks regularly and often are <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4446768/">more likely</a> to develop certain metabolic conditions (such as diabetes and heart disease) than those who don’t drink diet soft drinks.</p> <p>The link was found even after accounting for other dietary and lifestyle factors (such as physical activity).</p> <p>In 2023, the WHO announced reports had found aspartame – the main sweetener used in diet soft drinks – was “<a href="https://www.who.int/news/item/14-07-2023-aspartame-hazard-and-risk-assessment-results-released">possibly carcinogenic to humans</a>” (carcinogenic means cancer-causing).</p> <p>Importantly though, the report noted there is not enough current scientific evidence to be truly confident aspartame may increase the risk of cancer and emphasised it’s safe to consume occasionally.</p> <h2>Will diet soft drinks help manage weight?</h2> <p>Despite the word “diet” in the name, diet soft drinks are not strongly linked with weight management.</p> <p>In 2022, the WHO conducted a <a href="https://www.who.int/news/item/15-05-2023-who-advises-not-to-use-non-sugar-sweeteners-for-weight-control-in-newly-released-guideline">systematic review</a> (where researchers look at all available evidence on a topic) on whether the use of artificial sweeteners is beneficial for weight management.</p> <p>Overall, the randomised controlled trials they looked at suggested slightly more weight loss in people who used artificial sweeteners.</p> <p>But the observational studies (where no intervention occurs and participants are monitored over time) found people who consume high amounts of artificial sweeteners tended to have an increased risk of higher body mass index and a 76% increased likelihood of having obesity.</p> <p>In other words, artificial sweeteners may not directly help manage weight over the long term. This resulted in the WHO <a href="https://www.who.int/news/item/15-05-2023-who-advises-not-to-use-non-sugar-sweeteners-for-weight-control-in-newly-released-guideline">advising</a> artificial sweeteners should not be used to manage weight.</p> <p><a href="http://www.cell.com/cell-metabolism/fulltext/S1550-4131(16)30296-0">Studies</a> in animals have suggested consuming high levels of artificial sweeteners can signal to the brain it is being starved of fuel, which can lead to more eating. However, the evidence for this happening in humans is still unproven.</p> <h2>What about inflammation and dental issues?</h2> <p>There is <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10817473/">some early evidence</a> artificial sweeteners may irritate the lining of the digestive system, causing inflammation and increasing the likelihood of diarrhoea, constipation, bloating and other symptoms often associated with irritable bowel syndrome. However, this study noted more research is needed.</p> <p>High amounts of diet soft drinks have <a href="https://bmcpublichealth.biomedcentral.com/articles/10.1186/s12889-023-17223-0">also been</a> linked with liver disease, which is based on inflammation.</p> <p>The consumption of diet soft drinks is also <a href="https://link.springer.com/article/10.1007/s40368-019-00458-0#:%7E:text=Diet%20soft%20drinks%20often%20have,2006">associated</a> with dental erosion.</p> <p>Many soft drinks contain phosphoric and citric acid, which can damage your tooth enamel and contribute to dental erosion.</p> <h2>Moderation is key</h2> <p>As with many aspects of nutrition, moderation is key with diet soft drinks.</p> <p>Drinking diet soft drinks occasionally is unlikely to harm your health, but frequent or excessive intake may increase health risks in the longer term.</p> <p>Plain water, infused water, sparkling water, herbal teas or milks remain the best options for hydration.<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/233438/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /></p> <p><em><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></em></p> <p><em>Image credits: Shutterstock</em></p> <p><em>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/cheeky-diet-soft-drink-getting-you-through-the-work-day-heres-what-that-may-mean-for-your-health-233438">original article</a>.</em></p> </div>

Food & Wine

How sustainable is your weekly grocery shop? These small changes can have big benefits

<div class="theconversation-article-body"><em><a href="https://theconversation.com/profiles/michalis-hadjikakou-129930">Michalis Hadjikakou</a>, <a href="https://theconversation.com/institutions/deakin-university-757">Deakin University</a>; <a href="https://theconversation.com/profiles/carla-archibald-283811">Carla Archibald</a>, <a href="https://theconversation.com/institutions/deakin-university-757">Deakin University</a>; <a href="https://theconversation.com/profiles/ozge-geyik-1402545">Özge Geyik</a>, <a href="https://theconversation.com/institutions/deakin-university-757">Deakin University</a>, and <a href="https://theconversation.com/profiles/pankti-shah-1547393">Pankti Shah</a>, <a href="https://theconversation.com/institutions/deakin-university-757">Deakin University</a></em></p> <p>You might think eating more sustainably requires drastic changes, such as shifting to a <a href="https://theconversation.com/vegan-diet-has-just-30-of-the-environmental-impact-of-a-high-meat-diet-major-study-finds-210152">vegan diet</a>. While a plant-based diet is <a href="https://www.nature.com/articles/s43016-023-00795-w">undeniably</a> good for the Earth, our <a href="https://www.sciencedirect.com/science/article/pii/S2352550924001945#f0025">new research</a> shows modest changes to your eating habits can also have significant environmental benefits.</p> <p>We assessed how food products on Australian supermarket shelves stack up against key environmental indicators, such as carbon emissions and water use.</p> <p>We found swapping the most environmentally harmful foods for more sustainable options within the same food group, such as switching from beef burgers to chicken burgers, can significantly reduce carbon emissions – by up to 96% in some instances.</p> <p>The last thing we want to do is take the pleasure away from eating. Instead, we want to help consumers make realistic dietary changes that also help ensure a sustainable future. So read on to find out which simple food swaps can best achieve this.</p> <h2>Informing sustainable diets</h2> <p>The environmental impact of foods can be estimated using an approach known as a <a href="https://www.cell.com/one-earth/fulltext/S2590-3322(19)30128-9#:%7E:text=In%20this%20Primer%2C%20we%20introduce,cycle%20of%20a%20product%20system.">life-cycle assessment</a>.</p> <p>This involves identifying the “inputs” required along the food supply chain, such as fertiliser, energy, water and land, and tracking them from farm to fork. From this we can calculate a product’s “footprint” – or environmental impact per kilogram of product – and compare it to other foods.</p> <p>Most studies of environmental footprints focus on the raw ingredients that make up food products (such as beef, wheat or rice) rather than the packaged products people see on shelves (such as beef sausages, pasta or rice crackers). Of the studies that do focus on packaged foods, most only consider a fraction of the products available to consumers.</p> <p>What’s more, a lot of research considers only the carbon emissions of food products, excluding other important measures such as water use. And some studies use global average environmental footprints, which <a href="https://www.science.org/doi/10.1126/science.aaq0216">vary significantly</a> between countries.</p> <p>Our research set out to overcome these limitations. We aligned environmental footprints with the products people find on supermarket shelves, and covered a huge range of food and beverage products available in Australia. We also included many environmental indicators, to allow a <a href="https://www.pnas.org/doi/full/10.1073/pnas.2120584119">more complete picture</a> of the sustainability of different foods.</p> <h2>What we did</h2> <p>Key to our research was the <a href="https://www.georgeinstitute.org.au/projects/foodswitch">FoodSwitch database</a>, which compiles food labelling and ingredient data from images of packaged food and beverages. It covers more than 90% of the Australian packaged food market.</p> <p>We combined the database with a <a href="https://www.sciencedirect.com/science/article/pii/S0959652623029748">mathematical method</a> that sums the environmental impact of ingredients, to quantify the footprint of the product as a whole.</p> <p>From this, we estimated the environmental footprint of 63,926 food products available in Australian supermarkets. We then simulated the potential benefits of making “realistic” switches between products – that is, switches within the same food category.</p> <h2>Our findings</h2> <p>The results show how making a small dietary change can have big environmental consequences.</p> <p>For a shopping basket composed of items from eight food groups, we simulate the benefits of swapping from high-impact towards medium- or low-impact food products.</p> <p>Our analysis assumes a starting point from the most environmentally harmful products in each food group – for example, sweet biscuits, cheese and beef burger patties.</p> <p>A shift to the medium-impact foods for all eight items – such as a muffin, yoghurt and sliced meat – can lead to at least a 62% reduction in environmental impact. Shifts towards the most sustainable choice for all items – bread, soy milk or raw poultry – can achieve a minimum 77% reduction.</p> <p>This analysis ends at the supermarket shelves and does not include additional food processing by the consumer. For example, raw meat will usually be cooked before human consumption, which will expand its environmental footprint to varying degrees, <a href="https://www.nature.com/articles/s43016-020-00200-w">depending on the method used</a>.</p> <p>See the below info-graphic for more detail. The full results are available in <a href="https://www.sciencedirect.com/science/article/pii/S2352550924001945">our study</a>.</p> <hr /> <p><iframe id="sR5yB" class="tc-infographic-datawrapper" style="border: 0;" src="https://datawrapper.dwcdn.net/sR5yB/" width="100%" height="400px" frameborder="0" scrolling="no"></iframe></p> <hr /> <h2>What next?</h2> <p>Many people are looking for ways to live more sustainably. Insufficient or complex information can fuel confusion and anxiety in consumers, <a href="https://theconversation.com/reducing-eco-anxiety-is-a-critical-step-in-achieving-any-climate-action-210327">leading to inaction or paralysis</a>. Consumers need more information and support to choose more sustainable foods.</p> <p>Supermarkets and retailers also have an important role to play – for example, by giving sustainable products <a href="https://journals.sagepub.com/doi/10.1177/07439156211008898">prominent shelf placement</a>. Attractive pricing is also crucial – particularly in the midst of a <a href="https://theconversation.com/au/topics/cost-of-living-crisis-115238">cost-of-living crisis</a> when it can be difficult to prioritise sustainability over cost.</p> <p>Government interventions, such as information campaigns and <a href="https://journals.sagepub.com/doi/10.1177/07439156211008898">taxing high-impact products</a>, can also help.</p> <p>Food labelling is also important. The European Union <a href="https://environment.ec.europa.eu/topics/circular-economy/eu-ecolabel/product-groups-and-criteria_en">is leading the way</a> with measures such as the <a href="https://docs.score-environnemental.com/v/en">eco-score</a>, which integrates 14 environmental indicators into a single score from A to E.</p> <p>Apps such as <a href="https://www.georgeinstitute.org/projects/ecoswitch">ecoSwitch</a> can also <a href="https://www.sciencedirect.com/science/article/pii/S1326020024000268?via%3Dihub">empower consumers</a>.</p> <p>The diets of people in developed nations such as Australia <a href="https://theconversation.com/sustainable-shopping-want-to-eat-healthy-try-an-eco-friendly-diet-89086">exert a high toll on our planet</a>. More sustainable food choices are vital to achieving a <a href="https://www.thelancet.com/commissions/EAT">sustainable future for humanity</a>. We hope our research helps kick-start positive change.<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/234367/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /></p> <p><em><a href="https://theconversation.com/profiles/michalis-hadjikakou-129930">Michalis Hadjikakou</a>, Senior Lecturer in Environmental Sustainability, School of Life and Environmental Sciences, Faculty of Science, Engineering & Built Environment, <a href="https://theconversation.com/institutions/deakin-university-757">Deakin University</a>; <a href="https://theconversation.com/profiles/carla-archibald-283811">Carla Archibald</a>, Research Fellow, Conservation Science, <a href="https://theconversation.com/institutions/deakin-university-757">Deakin University</a>; <a href="https://theconversation.com/profiles/ozge-geyik-1402545">Özge Geyik</a>, Visitor, School of Life and Environmental Sciences, <a href="https://theconversation.com/institutions/deakin-university-757">Deakin University</a>, and <a href="https://theconversation.com/profiles/pankti-shah-1547393">Pankti Shah</a>, PhD student, <a href="https://theconversation.com/institutions/deakin-university-757">Deakin University</a></em></p> <p><em>Image credits: Shutterstock</em></p> <p><em>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/how-sustainable-is-your-weekly-grocery-shop-these-small-changes-can-have-big-benefits-234367">original article</a>.</em></p> </div>

Food & Wine

"This is crazy": MasterChef Australia 2024 winner crowned

<p>MasterChef Australia has crowned its 2024 winner! </p> <p>Nat Thaipun has emerged as the winner of the coveted title and took home a whopping $250,000. </p> <p>In the intense finale, the final two contestants Josh Perry and Nat Thaipun had 75 minutes to cook up something spectacular for the judges using black peppercorns as the key ingredient. </p> <p>While Perry went with a rib-eye with some brussels sprouts and peppercorn sauce, with a spin on the vegees and some pureed sauce, Thaipun went with a Thai twist on a hearty pub meal, the scotch egg. </p> <p>In the first round, Thapun managed to secure a total of 36/40, while Perry walked away from round one with 33/40. </p> <p>In the second round, the contestants were asked to recreate renowned British chef Claire Smith's "Core-teaser", an incredibly detailed version of the classic Malteaser, with 113 steps to follow. </p> <p>Both contestants struggled with the dessert, but Perry ended up struggling the most with one of the dish's key elements which resulted in his malt sugar ball going "pear-shaped". </p> <p>Perry "absolutely nailed it" despite missing an element of the dessert, and Thaipun was "pretty bang on" with the flavours of the dish, but the judges thought her texture was off. </p> <p>Despite this, it was the extra points in the first round that gave Thaipun the advantage of winning the show. </p> <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-captioned="" data-instgrm-permalink="https://www.instagram.com/p/C9e3cmaP66A/?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/C9e3cmaP66A/?utm_source=ig_embed&utm_campaign=loading" target="_blank" rel="noopener">A post shared by MasterChef Australia (@masterchefau)</a></p> </div> </blockquote> <p>Speaking about her huge win, she told the judges: “I feel so good. This is crazy, it feels like a dream, but it’s not!”</p> <p>Former MasterChef winner Julie Goodwin congratulated Thaipun on her win on Instagram. </p> <p>"Congratulations Nat and to all who competed. Best wishes for whatever adventures come next!" she wrote. </p> <p>Fans also congratulated Thaipun. </p> <p>"From the immunity pin winner to the Masterchef winner !!! 👏👏👏" wrote one. </p> <p>"Omg, congratulations! She's so consistent and strong and clever innovative from start to the grand finale!🙌" added another. </p> <p>"What a great finale cook!!! Truly enjoyed this season. So many talented cooks but so delighted Nat won 💛" a third wrote. </p> <p><em>Images: C</em><em>hannel 10/ Instagram</em></p>

Food & Wine

"Cut this rubbish out": Channel 7's fresh "news" segment slammed

<p>Channel 7's major bulletin shake up has not been well received by some viewers. </p> <p>On Friday night, they kicked off their new comedy segment with Mark Humphries, whose satirical humour was intended to be used to "cut through political spin and translate current affairs in the universal news language of taking the piss” according to appointed news director Anthony De Ceglie. </p> <p>Humphries’ three minutes comedy segment premiered under the banner <em>The 6.57pm News</em>, and was made to look like a continuation of the news. </p> <p>That night, they were discussing US President Joe Biden's press conference which aired earlier in the day. </p> <p>“His press conference was delayed for over an hour, presumably because the President was running late … or more likely waddling late,” Humphries said in the segment. </p> <p>“Biden who is 81 – but doesn’t look a day over 90 – spoke smoothly on a variety of issues and allayed voters fears about his age … is what I wish I could tell you.</p> <p>“Instead, this happened …”</p> <p>He then played a clip of Biden confusing Kamala Harries with Donald Trump, followed by another clip of him whispering on the lectern. </p> <p>“Very reassuring and not weird at all,” the comic said.</p> <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-captioned="" data-instgrm-permalink="https://www.instagram.com/p/C9TGVSTTozZ/?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/C9TGVSTTozZ/?utm_source=ig_embed&utm_campaign=loading" target="_blank" rel="noopener">A post shared by Mark Humphries (@humphriesmark)</a></p> </div> </blockquote> <p>Humphries then tried to make a joke out of it saying that Biden was suffering from a condition called “that guy old” with symptoms including confusing names, long pauses, “and keeping your mouth just that little bit open with that slightly disappointed look like Bunnings just told you the sausage sizzle is closed”.</p> <p> “But if you think that’s bad, wait till you find out the condition the other candidate has ‘that guy convicted felon’,” he concluded. </p> <p>While some Channel 7 viewers "loved" it and thought it was “better than <em>The Project</em>,” a few others were less impressed. </p> <p>“This was an appalling segment … hire, rather than sack, journos,” read one comment on social media. </p> <p>“It was a deplorable segment that has no place in a news bulletin,” another added. </p> <p>"It was absolutely ridiculous. I hope channel 7 cut this rubbish out," wrote a third. </p> <p>"This was cringe," another said. </p> <p><em>Images: Instagram</em></p>

We know what to eat to stay healthy. So why is it so hard to make the right choices?

<div class="theconversation-article-body"> <p><em><a href="https://theconversation.com/profiles/nina-van-dyke-822557">Nina Van Dyke</a>, <a href="https://theconversation.com/institutions/victoria-university-1175">Victoria University</a></em></p> <p>A healthy diet <a href="https://www.who.int/initiatives/behealthy/healthy-diet">protects us</a> against a number of chronic diseases, including heart disease, diabetes and cancer.</p> <p>From early childhood, we receive an abundance of <a href="https://cdn.who.int/media/docs/default-source/healthy-diet/healthy-diet-fact-sheet-394.pdf?sfvrsn=69f1f9a1_2&download=true">information</a> about how we <a href="https://www.eatforhealth.gov.au/guidelines/australian-guide-healthy-eating">should eat</a> to be healthy and reduce our risk of disease. And most people have a <a href="https://link.springer.com/content/pdf/10.1186/1479-5868-11-63.pdf">broad understanding</a> of what healthy eating looks like.</p> <p>But this knowledge <a href="https://www.sciencedirect.com/science/article/pii/S0001209216310584?casa_token=6CZgCmT1RMgAAAAA:sSRsj2o6swVfvoBxMIVrMTxqdczSAiFwfTCYzYQ8U3z4ey_WLQ6knpmk8WRH77zugAS3wEAQrA">doesn’t always result</a> in healthier eating.</p> <p>In our new research, we set out to <a href="https://link.springer.com/content/pdf/10.1186/s12889-024-18432-x.pdf">learn more</a> about why people eat the way they do – and what prevents them from eating better. Lack of time was a major <a href="https://onlinelibrary.wiley.com/doi/pdf/10.1111/obr.12472?casa_token=1D1mi-l0TR0AAAAA:dgebTQx-wgw7jbREfdawxZ5AZSDRztvrt8t1tuKyDy1x2mmXlyLDY8z9NbUf0v4hnh80HY_RbAk08Q">barrier</a> to cooking and eating healthier foods.</p> <h2>How do you decide what to eat?</h2> <p>We spoke with <a href="https://link.springer.com/content/pdf/10.1186/s12889-024-18432-x.pdf">17 adults</a> in a regional centre of Victoria. We chose a regional location because less research <a href="https://link.springer.com/content/pdf/10.1186/s40900-020-0179-6.pdf">has been done</a> with people living outside of metropolitan areas and because rates of obesity and other diet-related health issues are <a href="https://www.aihw.gov.au/reports/rural-remote-australians/rural-and-remote-health">higher</a> in such areas in Australia.</p> <p>Participants included a mix of people, including some who said they were over their “most healthy weight” and some who had previously dieted to lose weight. But all participants were either:</p> <ul> <li>young women aged 18–24 with no children</li> <li>women aged 35–45 with primary school aged children</li> <li>men aged 35–50 living with a partner and with pre- or primary-school aged children.</li> </ul> <p>We selected these groups to target <a href="https://www.sciencedirect.com/science/article/pii/S0022318212803669">ages and life-stages</a> in which shifts in eating behaviours may occur. Previous research has found younger women <a href="https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1470-6431.2007.00642.x?casa_token=33QKWwhc2ogAAAAA:ZvJ6wfXiRC_6eoqvoxD121JOSKSPmIRHcrdiGl2uHzkq5pY6VVPL6WI2DhmxQ2q9i6bBGvLiFl8afQ">tend to</a> be particularly concerned about appearance rather than healthy eating, while women with children often shift their focus to providing for their family. Men <a href="https://onlinelibrary.wiley.com/doi/pdf/10.1111/obr.12472?casa_token=KakMB6hAOQ0AAAAA:fLnpoxZQiiJIdEkg_TOcCq8hBwZef1iZETZKTiG5W6zW2x_PYzK0oLeOg5F9arKThq9RzMWEi4x4Xw">tend to be less interested</a> in what they eat.</p> <p>We asked participants about how they decided what food to eat, when, and how much, and what prevented them from making healthier choices.</p> <h2>It’s not just about taste and healthiness</h2> <p>We found that, although such decisions were determined in part by taste preferences and health considerations, they were heavily influenced by a host of other factors, many of which are outside the person’s control. These included other household members’ food preferences, family activities, workplace and time constraints, convenience and price.</p> <p><a href="https://jamanetwork.com/journals/jamainternalmedicine/article-abstract/2767106">Healthy eating</a> means consuming a balanced diet rich in nutrients, including a variety of fruits, vegetables, whole grains, lean proteins and healthy fats, while limiting processed foods, added sugars and excessive salt. Healthy eating also includes how we eat and <a href="https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0244292">how we think about</a> food and eating, such as having a positive relationship with food.</p> <p>One 35- to 45-year-old woman, for example, said that time constraints and family preferences made it difficult to prepare healthier food:</p> <blockquote> <p>I love the chance when I can actually get a recipe and get all of the ingredients and make it properly, but that doesn’t happen very often. It’s usually what’s there and what’s quick. And what everyone will eat.</p> </blockquote> <p>One of the 35- to 50-year-old men also noted the extent to which family activities and children’s food preferences dictated meal choices:</p> <blockquote> <p>Well, we have our set days where, like Wednesday nights, we have to have mackie cheese and nuggets, because that’s what the boys want after their swimming lesson.</p> </blockquote> <p><a href="https://onlinelibrary.wiley.com/doi/pdf/10.1111/joss.12649?casa_token=gsnU9O_G2GQAAAAA:mV2vtHlnEd0jqBGJPFkfml_ecLIDqwSlH5xksSwt4eQb_FP_UShyAKm9sLNnKy6Mkf2q9aKAlDEixA">Research shows</a> that children are often more receptive to new foods than their parents think. However, introducing new dishes takes additional time and planning.</p> <p>An 18- to 24-year-old woman discussed the role of time constraints, her partner’s activities, and price in influencing what and when she eats:</p> <blockquote> <p>My partner plays pool on a Monday and Wednesday night, so we always have tea a lot earlier then and cook the simple things that don’t take as long, so he can have dinner before he goes rather than buying pub meals which cost more money.</p> </blockquote> <p>Despite popular perceptions, healthy diets are not more expensive than unhealthy diets. A <a href="https://preventioncentre.org.au/wp-content/uploads/2017/03/1702_FB_LEE_4p_final_lr.pdf">study</a> comparing current (unhealthy) diets with what the <a href="https://www.health.gov.au/resources/publications/the-australian-dietary-guidelines">Australian Dietary Guidelines</a> recommend people should eat found that the healthy diet was 12–15% cheaper than unhealthy diets for a family of two adults and two children.</p> <p>However, learning and planning to prepare new types of meals <a href="https://www.mdpi.com/2072-6643/12/3/877">takes effort and time</a>.</p> <p>Simply educating people about what they should eat won’t necessarily result in healthier eating. People want to eat healthier, or at least know they should eat healthier, but other things <a href="https://link.springer.com/content/pdf/10.1007/s00394-017-1458-3.pdf">get in the way</a>.</p> <p>A key to improving people’s eating behaviours is to make it easy to eat more healthily.</p> <p>Policy changes to make healthy eating easier could include subsidising healthier foods such as fresh produce, providing incentives for retailers to offer healthy options, and ensuring access to nutritious meals in schools and workplaces.</p> <h2>So how can you make healthier food choices easier?</h2> <p>Here are five tips for making healthy choices easier in your household:</p> <ol> <li> <p>If certain days of the week are particularly busy, with little time to prepare fresh food, plan to cook in bulk on days when you have more time. Store the extra food in the fridge or freezer for quick preparation.</p> </li> <li> <p>If you’re often pressed for time during the day and just grab whatever food is handy, have healthy snacks readily available and accessible. This could mean a fruit bowl in the middle of the kitchen counter, or wholegrain crackers and unsalted nuts within easy reach.</p> </li> <li> <p>Discuss food preferences with your family and come up with some healthy meals everyone likes. For younger children, <a href="https://healthykids.nsw.gov.au/downloads/file/campaignsprograms/NewFoodsFussyEaters.pdf">try serving</a> only a small amount of the new food, and serve new foods alongside foods they already like eating and are familiar with.</p> </li> <li> <p>If you rely a lot on take-away meals or meal delivery services, try making a list ahead of time of restaurants and meals you like that are also healthier. You might consider choosing lean meat, chicken, or fish that has been grilled, baked or poached (rather than fried), and looking for meals with plenty of vegetables or salad.</p> </li> <li> <p>Remember, fruit and vegetables taste better and are often cheaper when they are in season. Frozen or canned vegetables are a <a href="https://www.sbs.com.au/news/article/the-cost-of-fresh-fruit-and-veggies-is-rising-is-canned-or-frozen-produce-just-as-healthy/tzuhnfrnr">healthy and quick alternative</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/231489/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /></p> </li> </ol> <p><em><a href="https://theconversation.com/profiles/nina-van-dyke-822557">Nina Van Dyke</a>, Associate Professor and Associate Director, Mitchell Institute, <a href="https://theconversation.com/institutions/victoria-university-1175">Victoria University</a></em></p> <p><em>Image credits: Shutterstock </em></p> <p><em>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/we-know-what-to-eat-to-stay-healthy-so-why-is-it-so-hard-to-make-the-right-choices-231489">original article</a>.</em></p> </div>

Food & Wine

No croutons, no anchovies, no bacon: the 100-year-old Mexican origins of the Caesar salad

<div class="theconversation-article-body"> <p><em><a href="https://theconversation.com/profiles/garritt-c-van-dyk-1014186">Garritt C. Van Dyk</a>, <a href="https://theconversation.com/institutions/university-of-newcastle-1060"><em>University of Newcastle</em></a></em></p> <p>The most seductive culinary myths have murky origins, with a revolutionary discovery created by accident, or out of necessity.</p> <p>For the Caesar salad, these classic ingredients are spiced up with a family food feud and a spontaneous recipe invention on the Fourth of July, across the border in Mexico, during Prohibition.</p> <p>Our story is set during the era when America banned the production and sale of alcohol from <a href="https://www.atf.gov/our-history/timeline/18th-amendment-1919-national-prohibition-act">1919–1933</a>.</p> <p>Two brothers, Caesar (Cesare) and Alex (Alessandro) Cardini, moved to the United States from Italy. Caesar opened a restaurant in California in 1919. <a href="https://historicalmx.org/items/show/195">In the 1920s</a>, he opened another in the Mexican border town of Tijuana, serving food and liquor to Americans looking to circumvent Prohibition.</p> <p>Tijuana’s Main Street, packed with saloons, became a popular destination for southern Californians looking for drink. It claimed to have the “<a href="https://www.google.com/books/edition/Satan_s_Playground/znhxImXG8e0C">world’s longest bar</a>” at the Ballena, 215 feet (66 metres) long with ten bartenders and 30 waitresses.</p> <p>The story of the Caesar salad, allegedly 100 years old, is one of a cross-border national holiday Prohibition-era myth, a brotherly battle for the claim to fame and celebrity chef endorsements.</p> <h2>Necessity is the mother of invention</h2> <p><a href="https://classicsandiego.com/restaurants/caesars-restaurant-tijuana/">On July 4 1924</a>, so the story goes, Caesar Cardini was hard at work in the kitchen of his restaurant, Caesar’s Place, packed with holiday crowds from across the border looking to celebrate with food and drink.</p> <p>He was confronted with a chef’s worst nightmare: running out of ingredients in the middle of service.</p> <p>As supplies for regular menu items dwindled, Caesar decided to improvise with what he had on hand.</p> <p>He took ingredients in the pantry and cool room and combined the smaller leaves from hearts of cos lettuce with a dressing made from coddled (one-minute boiled) eggs, olive oil, black pepper, lemon juice, a little garlic and Parmesan cheese.</p> <p>The novel combination was a huge success with the customers and became a regular menu item: the Caesar salad.</p> <h2>Et tu, Alex?</h2> <p>There is another version of the origin of the famous salad, made by Caesar’s brother, Alex, at his restaurant in Tijuana.</p> <p>Alex claims Caesar’s “inspiration” was actually a menu item at his place, the “<a href="https://www.bbc.com/travel/article/20190521-the-surprising-truth-about-caesar-salad">aviator’s salad</a>”, named because he made it as a morning-after pick-me-up for American pilots after a long night drinking.</p> <p>His version had many of the same ingredients, but used lime juice, not lemon, and was served with large croutons covered with mashed anchovies.</p> <p>When Caesar’s menu item later became famous, Alex asserted his claim as the true inventor of the salad, now named for his brother.</p> <h2>Enter the celebrity chefs</h2> <p>To add to the intrigue, two celebrity chefs championed the opposing sides of this feud. <a href="https://www.google.com/books/edition/Appetite_for_Life/sEAfuK8lDjkC">Julia Child</a> backed Caesar, and <a href="https://www.google.com/books/edition/The_Essential_Cuisines_of_Mexico/gzsGAwAAQBAJ">Diana Kennedy</a> (not nearly as famous, but known for her authentic Mexican cookbooks) supported Alex’s claim.</p> <p>By entering the fray, each of these culinary heavyweights added credence to different elements of each story and made the variations more popular in the US.</p> <p>While Child reached more viewers in print and on television, Kennedy had local influence, known for promoting regional Mexican cuisine.</p> <p>While they chose different versions, the influence of major media figures contributed to the evolution of the Caesar salad beyond its origins.</p> <p>The original had no croutons and no anchovies. As the recipe was codified into an “official” version, garlic was included in the form of an infused olive oil. Newer versions either mashed anchovies directly into the dressing or added Worcestershire sauce, which has anchovies in the mix.</p> <p>Caesar’s daughter, Rosa, always maintained her father was the original inventor of the salad. She continued to market her father’s <a href="https://classicsandiego.com/restaurants/caesar-cardini-cafe/">trademarked recipe</a> after his death in 1954.</p> <p>Ultimately she won the battle for her father’s claim as the creator of the dish, but elements from Alex’s recipe have become popular inclusions that deviate from the purist version, so his influence is present – even if his contribution is less visible.</p> <h2>No forks required – but a bit of a performance</h2> <p>If this weren’t enough, there is also a tasty morsel that got lost along the way.</p> <p>Caesar salad was originally meant to be eaten as finger food, with your hands, using the baby leaves as scoops for the delicious dressing ingredients.</p> <p>For <a href="https://www.latimes.com/food/story/2024-01-30/original-caesar-salad-tijuana-100-years">presentation</a> in a restaurant, the salad was also created in front of the diners’ table, on a rolling cart, with some recommending a “true” Caesar salad was tossed only seven times, clockwise.</p> <p>This extra level of drama, performance and prescribed ritual was usually limited to alcohol-doused flaming desserts.</p> <p>To have a humble salad, invented in desperation, elevated to this kind of treatment made it a very special dish – even without any bacon.<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/233099/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /></p> <p><em><a href="https://theconversation.com/profiles/garritt-c-van-dyk-1014186">Garritt C. Van Dyk</a>, Lecturer in History, <a href="https://theconversation.com/institutions/university-of-newcastle-1060">University of Newcastle</a></em></p> <p><em>Image credits: Shutterstock </em></p> <p><em>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/no-croutons-no-anchovies-no-bacon-the-100-year-old-mexican-origins-of-the-caesar-salad-233099">original article</a>.</em></p> </div>

Food & Wine

Life after the kids leave: Navigating changes and embracing empty nest syndrome

<p>As your children grow up and go to college, you dread the day they will leave your nest. When they finally leave, it is natural to feel empty and miss the familiar echoes of laughter around the dinner table. While feeling a sense of loss is natural for every parent, it shouldn’t linger. When the feeling lingers, it becomes the empty nest syndrome.</p> <h2>What Is Empty Nest Syndrome?</h2> <p>Empty nest syndrome is an emotional phase and a sense of loss that parents experience when children leave home. Your children becoming adults and leaving your nest symbolises the end of active parenting responsibilities. Since you are uncertain about what to do with the free time on your hands, you may experience a loss of identity and purpose. You have fewer chores and miss your children.</p> <p>When you have empty nest syndrome, you experience a mix of emotions. You may feel lonely and sad in an empty house. The feeling lasts a few days or weeks, but for others, it is intense and may stir up anxiety. If you have empty nest syndrome, you may feel a sense of redundancy and persistent sadness. With no more school runs and daily involvement in your kids’ lives, it’s easy to feel redundant in their lives, leaving you with a lingering sadness and restlessness.</p> <h2>How to Deal with Empty Nest Syndrome</h2> <p>If you are experiencing empty nest syndrome, you can take the following steps to live a fulfilling life:</p> <p><strong>Set New Goals</strong></p> <p>The sudden quietness that comes with children leaving the house can be jarring. However, in the silence awaits a new chapter of your life that starts with you setting new goals. Think about what you want to learn or try out, and write down the steps you need to get there. Whether it is travelling the world or picking up a new hobby, you can achieve self-fulfilment.</p> <p><strong>Identify New Ways to Strengthen Family Bonds</strong></p> <p>You need to redefine your relationships with your children and partner. Your parenting role takes centre stage in your life. As the nest empties, you have a chance to nurture the bond with your partner. Discover each other's aspirations and dreams. You can travel the world together or find new hobbies as a couple. You also need to redefine your bond with your children. Understand that the relationship with your adult children is evolving. Stay connected to your kids, but ensure they have their independence.</p> <p><strong>Adapt Your Cooking Style for Two</strong></p> <p>When you have children at home, you cook for a large family, and you are always excited to prepare the next meal. As your children move out, you have to transition to cooking in a smaller household. Downsizing meals can be challenging when you are used to preparing a large pot of food. Portioning meals to avoid cooking excess food will be challenging at first. However, you can find meal kits from meal delivery services, such as <a href="https://www.hellofresh.com.au/" target="_blank" rel="nofollow noopener">HelloFresh</a>, that offer meal kits for two. Most meal delivery services send pre-portioned ingredients to prevent food waste.</p> <h2>Discovering New Hobbies to Bring Joy and Fulfilment</h2> <p>Reduce your empty nest symptoms by finding new, exciting activities. Having new hobbies gives you a sense of fulfilment and takes up your time. Consider learning new hobbies like gardening, writing or volunteering. Join a club in the community or volunteer programs. It’s a great way to meet new people and fill up your free time with rewarding experiences.</p> <p>Empty nest syndrome is a period of transformation, and it’s important to maintain a positive attitude during this period. You can rediscover yourself and redefine your priorities. If there is a dream you had put on hold, you can pick it up.</p> <p><em>Image: Becca Tapert / Unsplash</em></p> <p><em>This is a sponsored article produced in partnership with HelloFresh.</em></p>

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No croutons, no anchovies, no bacon: the 100-year-old Mexican origins of the Caesar salad

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