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For type 2 diabetes, focusing on when you eat – not what – can help control blood sugar

<div class="theconversation-article-body"> <a href="https://theconversation.com/profiles/evelyn-parr-441878">Evelyn Parr</a>, <a href="https://theconversation.com/institutions/australian-catholic-university-747">Australian Catholic University</a> and <a href="https://theconversation.com/profiles/brooke-devlin-2237174">Brooke Devlin</a>, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a> Type 2 diabetes affects <a href="https://www.aihw.gov.au/reports/diabetes/diabetes/contents/how-common-is-diabetes/type-2-diabetes">1.2 million Australians</a> and accounts for <a href="https://www.diabetesaustralia.com.au/about-diabetes/type-2-diabetes/">85-90%</a> of all diabetes cases. This chronic condition is characterised by high blood glucose (sugar) levels, which carry serious <a href="https://www.thelancet.com/journals/lancet/article/PIIS0140-6736(17)30058-2/abstract">health</a> risks. <a href="https://www.nature.com/articles/nrendo.2017.151">Complications</a> include heart disease, kidney failure and vision problems. Diet is an important way people living with type 2 diabetes manage blood glucose, alongside exercise and medication. But while we know individualised, professional dietary advice improves blood glucose, it can be <a href="https://linkinghub.elsevier.com/retrieve/pii/S0168822717317588">complex</a> and is not always <a href="https://www.publish.csiro.au/py/PY13021">accessible</a>. <a href="https://www.sciencedirect.com/science/article/pii/S0168822724008039">Our new study</a> looked at the impact of time-restricted eating – focusing on when you eat, rather than what or how much – on blood glucose levels. We found it had similar results to individualised advice from an accredited practising dietitian. But there were added benefits, because it was simple, achievable, easy to stick to – and motivated people to make other positive changes. <h2>What is time-restricted eating?</h2> Time-restricted eating, also known as <a href="https://www.annualreviews.org/content/journals/10.1146/annurev-nutr-082018-124320">the 16:8 diet</a>, became popular for weight loss around 2015. Studies have since shown it is also an <a href="https://jamanetwork.com/journals/jamanetworkopen/fullarticle/2811116">effective way</a> for people with type 2 diabetes to manage blood glucose. Time-restricted eating involves limiting when you eat each day, rather than focusing on what you eat. You restrict eating to a window during daylight hours, for example between 11am and 7pm, and then fast for the remaining hours. This can sometimes naturally lead to also eating less. Giving your body a break from constantly digesting food in this way helps align eating with natural <a href="https://doi.org/10.1111/jne.12886">circadian rhythms</a>. This <a href="https://doi.org/10.1111/jnc.15246">can help</a> regulate metabolism and improve overall health. For people with type 2 diabetes, there may be specific benefits. They often have their <a href="https://doi.org/10.2337/dc12-2127">highest blood glucose</a> reading in the morning. Delaying breakfast to mid-morning means there is time for physical activity to occur to help reduce glucose levels and prepare the body for the first meal. <h2>How we got here</h2> We ran an <a href="https://www.mdpi.com/2072-6643/12/11/3228">initial study</a> in 2018 to see whether following time-restricted eating was achievable for people with type 2 diabetes. We found participants could easily stick to this eating pattern over four weeks, for an average of five days a week. Importantly, they also had improvements in blood glucose, spending less time with high levels. <a href="https://www.mdpi.com/2072-6643/12/2/505">Our previous research</a> suggests the reduced time between meals may play a role in how the hormone insulin is able to reduce glucose concentrations. <a href="https://doi.org/10.1001/jamanetworkopen.2023.39337">Other studies</a> have confirmed these findings, which have <a href="https://doi.org/10.1186/s12986-021-00613-9">also shown</a> notable improvements in HbA1c. This is a <a href="https://www.ncbi.nlm.nih.gov/books/NBK304271/">marker</a> in the blood that represents concentrations of blood glucose over an average of three months. It is the <a href="https://journals.sagepub.com/doi/10.4137/BMI.S38440">primary clinical tool</a> used for diabetes. However, these studies provided intensive support to participants through weekly or fortnightly meetings with researchers. While we know this level of support <a href="https://www.nature.com/articles/0802295">increases</a> how likely people are to stick to the plan and improves outcomes, it is not readily available to everyday Australians living with type 2 diabetes. <h2>What we did</h2> In our <a href="https://www.sciencedirect.com/science/article/pii/S0168822724008039">new study</a>, we compared time-restricted eating directly with advice from an <a href="https://dietitiansaustralia.org.au/working-dietetics/standards-and-scope/role-accredited-practising-dietitian">accredited practising dietitian</a>, to test whether results were similar across six months. We recruited 52 people with type 2 diabetes who were currently managing their diabetes with up to two oral medications. There were 22 women and 30 men, aged between 35 and 65. Participants were randomly divided into two groups: diet and time-restricted eating. In both groups, participants received four consultations across the first four months. During the next two months they managed diet alone, without consultation, and we continued to measure the impact on blood glucose. In the diet group, consultations focused on changing their diet to control blood glucose, including improving diet quality (for example, eating more vegetables and limiting alcohol). In the time-restricted eating group, advice focused on how to limit eating to a nine-hour window between 10am and 7pm. Over six months, we measured each participant’s blood glucose levels every two months using the HbA1c test. Each fortnight, we also asked participants about their experience of making dietary changes (to what or when they ate). <h2>What we found</h2> We found time-restricted eating was as effective as the diet intervention. Both groups had reduced blood glucose levels, with the greatest improvements occurring after the first two months. Although it wasn’t an objective of the study, some participants in each group also lost weight (5-10kg). When surveyed, participants in the time-restricted eating group said they had adjusted well and were able to follow the restricted eating window. Many told us they had family support and enjoyed earlier mealtimes together. Some also found they slept better. After two months, people in the time-restricted group were looking for more dietary advice to further improve their health. Those in the diet group were less likely to stick to their plan. Despite similar health outcomes, time-restricted eating seems to be a simpler initial approach than making complex dietary changes. <h2>Is time-restricted eating achievable?</h2> The main barriers to following time-restricted eating are social occasions, caring for others and work schedules. These factors may prevent people eating within the window. However, there are many benefits. The message is simple, focusing on when to eat as the main diet change. This may make time-restricted eating more translatable to people from a wider variety of socio-cultural backgrounds, as the types of foods they eat don’t need to change, just the timing. Many people don’t have access to more individualised support from a dietitian, and receive nutrition advice from their GP. This makes time-restricted eating an alternative – and equally effective – strategy for people with type 2 diabetes. People should still try to stick to <a href="https://www.eatforhealth.gov.au/guidelines/guidelines">dietary guidelines</a> and prioritise vegetables, fruit, wholegrains, lean meat and healthy fats. But our study showed time-restricted eating may also serve as stepping stone for people with type 2 diabetes to take control of their health, as people became more interested in making diet and other positive changes. Time-restricted eating might not be appropriate for everyone, especially people on medications which don’t recommend fasting. Before trying this dietary change, it’s best speak to the healthcare professional who helps you manage diabetes.<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/241472/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/evelyn-parr-441878">Evelyn Parr</a>, Research Fellow in Exercise Metabolism and Nutrition, Mary MacKillop Institute for Health Research, <a href="https://theconversation.com/institutions/australian-catholic-university-747">Australian Catholic University</a> and <a href="https://theconversation.com/profiles/brooke-devlin-2237174">Brooke Devlin</a>, Lecturer in Nutrition and Dietetics, School of Human Movement and Nutrition Sciences, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a> Image credits: Shutterstock This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/for-type-2-diabetes-focusing-on-when-you-eat-not-what-can-help-control-blood-sugar-241472">original article</a>. </div>

Body

Rare coin hidden for decades to fetch eye-watering sum

Three sisters from the US who inherited a dime coin kept it in a bank vault for more than 40 years, and while they know it had some value, they didn't know just how much until a few years ago. The rare coin, struck by the US Mint in San Francisco in 1975, could be worth more than $US500,000 ($748,000), according to Ian Russell, president of GreatCollections, the auction house selling the coin. What makes the coin depicting President Franklin D. Roosevelt so valuable is that it is just one of two coins missing the "S" mint mark for San Francisco. The other dime sold for $US682,000 (over $1 million) at a 2019 auction and then again months later to a private collector. While avid coin collectors have known about the existence of these two extraordinarily rare coins, their whereabouts had remained a mystery since the late 1970s. “They were hidden for decades,” Russell said. “Most major collectors and dealers have never seen one.” The three sisters from Ohio, who want to remain anonymous, inherited one of the two dimes after the recent death of their of their brother, Russell said. They told Russell that their brother and mother bought the first error coin discovered in 1978 for $27,225, which would amount to roughly $135,000 today. Their parents, who ran a dairy farm, saw the coin as a financial safety net, and it was only until last year that one of the sisters saw the coin first-hand. Russell also said that their brother had reached out to him about seven years ago and told him about the coin, but he too kept it a secret. When Russell told one of the sisters about the potential value of the coin, she told him: “is that really possible?”. The coin, known as the “1975 ‘no S’ proof dime,” will be displayed at a coin show beginning on Wednesday in Tampa, Florida, and before <a href="https://www.greatcollections.com/Coin/1655587" target="_blank" rel="noopener">the auction</a> closes late next month, Russell said. The current highest bidder has offered $US250,000 ($374,000). Images: Great Collections/ Professional Coin Grading Services

Money & Banking

A tax on sugary drinks can make us healthier. It’s time for Australia to introduce one

<div class="theconversation-article-body"><a href="https://theconversation.com/profiles/peter-breadon-1348098">Peter Breadon</a>, <a href="https://theconversation.com/institutions/grattan-institute-1168">Grattan Institute</a> and <a href="https://theconversation.com/profiles/jessica-geraghty-1530733">Jessica Geraghty</a>, <a href="https://theconversation.com/institutions/grattan-institute-1168">Grattan Institute</a> Sugary drinks cause weight gain and <a href="https://www.nature.com/articles/s41574-021-00627-6">increase the risk</a> of a range of diseases, including diabetes. The <a href="https://jamanetwork.com/journals/jamanetworkopen/fullarticle/2792842">evidence shows</a> that well-designed taxes can reduce sugary drink sales, cause people to choose healthier options and get manufacturers to reduce the sugar in their drinks. And although these taxes haven’t been around long, there are already signs that they are making people healthier. It’s time for Australia to catch up to the rest of the world and introduce a tax on sugary drinks. As our new Grattan Institute <a href="https://grattan.edu.au/report/sickly-sweet/">report</a> shows, doing so could mean the average Australian drinks almost 700 grams less sugar each year. <h2>Sugary drinks are making us sick</h2> The share of adults in Australia who are obese has tripled since 1980, from <a href="https://theconversation.com/mapping-australias-collective-weight-gain-7816">10%</a> to more than <a href="https://www.abs.gov.au/statistics/health/health-conditions-and-risks/waist-circumference-and-bmi/latest-release">30%</a>, and diabetes is our <a href="https://www.diabetesaustralia.com.au/about-diabetes/diabetes-in-australia/">fastest-growing</a> chronic condition. The costs for the health system and economy are measured in the billions of dollars each year. But the biggest costs are borne by individuals and their families in the form of illness, suffering and early death. Sugary drinks are a big part of the problem. The more of them we drink, the greater our risk of <a href="https://www.nature.com/articles/s41574-021-00627-6">gaining weight</a>, <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2963518/">developing type 2 diabetes</a>, and suffering <a href="https://academic.oup.com/eurpub/article/31/1/122/5896049?login=false">poor oral health</a>. These drinks have no real nutrients, but they do have a lot of sugar. The average Australian consumes <a href="https://www.abs.gov.au/statistics/health/health-conditions-and-risks/apparent-consumption-selected-foodstuffs-australia/latest-release">1.3</a> times the maximum recommended amount of sugar each day. Sugary drinks are responsible for more than one-quarter of our daily sugar intake, more than any other major type of food. You might be shocked by how much sugar you’re drinking. Many 375ml cans of soft drink contain eight to 12 teaspoons of sugar, nearly the entire daily recommended limit for an adult. Many 600ml bottles blow our entire daily sugar budget, and then some. The picture is even worse for disadvantaged Australians, who are more likely to have <a href="https://www.abs.gov.au/statistics/health/health-conditions-and-risks/diabetes/latest-release">diabetes</a> and <a href="https://www.abs.gov.au/statistics/health/health-conditions-and-risks/waist-circumference-and-bmi/latest-release">obesity</a>, and who also consume the most sugary drinks. <h2>Sugary drink taxes work</h2> Fortunately, there’s a proven way to reduce the damage sugary drinks cause. More than <a href="https://ssbtax.worldbank.org/">100 countries</a> have a sugary drinks tax, covering most of the world’s population. <a href="https://jamanetwork.com/journals/jamanetworkopen/fullarticle/2792842">Research</a> shows these taxes lead to higher prices and fewer purchases. Some taxes are specifically designed to encourage manufacturers to change their recipes and cut the sugar in their drinks. Under these “tiered taxes”, there is no tax on drinks with a small amount of sugar, but the tax steps up two or three times as the amount of sugar rises. That gives manufacturers a strong incentive to add less sugar, so they reduce their exposure to the tax or avoid paying it altogether. This is the best result from a sugary drinks tax. It means drinks get healthier, while the tax is kept to a minimum. In countries with tiered taxes, manufacturers have slashed the sugar in their drinks. In the United Kingdom, the share of products above the tax threshold <a href="https://journals.plos.org/plosmedicine/article?id=10.1371/journal.pmed.1003025">decreased dramatically</a>. In 2015, more than half (52%) of products in the UK were above the tax threshold of 5 grams of sugar per 100ml. Four years later, when the tax was in place, that share had plunged to 15%. The number of products with the most sugar – more than 8 grams per 100ml – declined the most, falling from 38% to just 7%. The Australian drinks market today looks similar to the UK’s before the tax was introduced. Health benefits take longer to appear, but there are already promising signs that the taxes are working. Obesity among primary school-age girls has fallen in <a href="https://journals.plos.org/plosmedicine/article?id=10.1371/journal.pmed.1004160">the UK</a> and <a href="https://jamanetwork.com/journals/jamapediatrics/fullarticle/2786784">Mexico</a>. Oral health has also improved, with studies reporting fewer children going to hospital to get their teeth removed in <a href="https://nutrition.bmj.com/content/6/2/243">the UK</a>, and reduced dental decay <a href="https://pubmed.ncbi.nlm.nih.gov/33853058/">in Mexico</a> and <a href="https://www.ajpmonline.org/article/S0749-3797(23)00069-7/abstract">Philadelphia</a>. One <a href="https://www.ajpmonline.org/article/S0749-3797(23)00158-7/fulltext">study from the United States</a> found big reductions in gestational diabetes in cities with a sugary drinks tax. <h2>The tax Australia should introduce</h2> Like successful taxes overseas, Australia should introduce a sugary drink tax that targets drinks with the most sugar: <ul> <li>drinks with 8 grams or more of sugar per 100ml should face a $0.60 per litre tax</li> <li>drinks with 5–8 grams should be taxed at $0.40 per litre</li> <li>drinks with less than 5 grams of sugar should be tax-free.</li> </ul> This means a 250ml Coke, which has nearly 11 grams of sugar per 100ml, would cost $0.15 more. But of course consumers could avoid the tax by choosing a sugar-free soft drink, or a bottle of water. Grattan Institute <a href="https://grattan.edu.au/report/sickly-sweet/">modelling</a> shows that under this tiered tax, Australians would drink about 275 million litres fewer sugary drinks each year, or the volume of 110 Olympic swimming pools. The tax is about health, but government budgets also benefit. If it was introduced today, it would raise about half a billion dollars in the first year. Vested interests such as the beverages industry have fiercely resisted sugary drink taxes around the world, issuing disingenuous warnings about the risks to poor people, the sugar industry and drinks manufacturers. But our new report shows sugary drink taxes have been introduced smoothly overseas, and none of these concerns should hold Australia back. We certainly can’t rely on industry pledges to voluntarily reduce sugar. They have been <a href="https://www.cambridge.org/core/journals/public-health-nutrition/article/trends-in-sugar-content-of-nonalcoholic-beverages-in-australia-between-2015-and-2019-during-the-operation-of-a-voluntary-industry-pledge-to-reduce-sugar-content/EE662DE7552670ED532F6650C9D56939">weak</a> and misleading, and <a href="https://www.theguardian.com/australia-news/2024/apr/10/sugar-increase-in-fanta-and-sprite-prompts-calls-for-new-tax-on-australia-food-and-drinks-industry">failed to stick</a>. It will take many policies and interventions to turn back the tide of obesity and chronic disease in Australia, but a sugary drinks tax should be part of the solution. It’s a policy that works, it’s easy to implement, and most Australians <a href="https://bmjopen.bmj.com/content/9/6/e027962">support it</a>. The federal government should show it’s serious about tackling Australia’s biggest health problems and take this small step towards a healthier future.<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/228906/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/peter-breadon-1348098">Peter Breadon</a>, Program Director, Health and Aged Care, <a href="https://theconversation.com/institutions/grattan-institute-1168">Grattan Institute</a> and <a href="https://theconversation.com/profiles/jessica-geraghty-1530733">Jessica Geraghty</a>, Senior Associate, <a href="https://theconversation.com/institutions/grattan-institute-1168">Grattan Institute</a> Image credits: Getty Images 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/a-tax-on-sugary-drinks-can-make-us-healthier-its-time-for-australia-to-introduce-one-228906">original article</a>. </div>

Food & Wine

I want to eat healthily. So why do I crave sugar, salt and carbs?

<a href="https://theconversation.com/profiles/hayley-oneill-1458016">Hayley O'Neill</a>, <a href="https://theconversation.com/institutions/bond-university-863">Bond University</a> We all want to eat healthily, especially as we reset our health goals at the start of a new year. But sometimes these plans are sabotaged by powerful cravings for sweet, salty or carb-heavy foods. So why do you crave these foods when you’re trying to improve your diet or lose weight? And what can you do about it? There are many reasons for craving specific foods, but let’s focus on four common ones: <h2>1. Blood sugar crashes</h2> Sugar is a key energy source for all animals, and its taste is one of the most basic sensory experiences. Even without specific sweet taste receptors on the tongue, a strong preference for sugar can develop, indicating a mechanism beyond taste alone. Neurons <a href="https://www.nature.com/articles/s41593-021-00982-7">responding to sugar</a> are activated when sugar is delivered to the gut. This can increase appetite and make you want to consume more. Giving into cravings also drives an appetite for more sugar. In the long term, research suggests a high-sugar diet can affect <a href="https://www.bmj.com/content/369/bmj.m2382">mood</a>, digestion and <a href="https://pubmed.ncbi.nlm.nih.gov/33339337/">inflammation</a> in the <a href="https://www.science.org/doi/10.1126/scitranslmed.aay6218?url_ver=Z39.88-2003&rfr_id=ori:rid:crossref.org&rfr_dat=cr_pub%20%200pubmed">gut</a>. While there’s a lot of <a href="https://www.sciencedirect.com/science/article/pii/S0149763402000040?via%3Dihub#aep-section-id23">variation between individuals</a>, regularly eating sugary and high-carb foods can lead to <a href="https://pubmed.ncbi.nlm.nih.gov/30951762/">rapid spikes and crashes</a> in blood sugar levels. When your blood sugar drops, your body can respond by craving quick sources of energy, often in the form of sugar and carbs because these deliver the fastest, most easily accessible form of energy. <h2>2. Drops in dopamine and serotonin</h2> Certain neurotransmitters, such as <a href="https://pubmed.ncbi.nlm.nih.gov/30595479/">dopamine</a>, are involved in the reward and pleasure centres of the brain. Eating sugary and carb-rich foods can trigger the release of dopamine, creating a pleasurable experience and reinforcing the craving. Serotonin, the feel-good hormone, suppresses <a href="https://www.sciencedirect.com/science/article/pii/S1569733910700886">appetite</a>. Natural changes in serotonin can influence daily fluctuations in mood, energy levels and attention. It’s also associated with eating more <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5829131/">carb-rich snacks in the afternoon</a>. <a href="https://pubmed.ncbi.nlm.nih.gov/21985780/">Low carb diets</a> may reduce serotonin and lower mood. However, a recent systematic review suggests little association between these diets and risk for <a href="https://www.sciencedirect.com/science/article/pii/S0165032722013933?via%3Dihub">anxiety and depression</a>. Compared to men, <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4189179/">women tend to crave more carb rich foods</a>. Feeling irritable, tired, depressed or experiencing carb cravings are part of premenstrual <a href="https://pubmed.ncbi.nlm.nih.gov/29218451/">symptoms</a> and could be <a href="https://www.ncbi.nlm.nih.gov/books/NBK560698/">linked to</a> reduced <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9928757/">serotonin levels</a>. <h2>3. Loss of fluids and drops in blood sugar and salt</h2> Sometimes our bodies crave the things they’re missing, such as hydration or even salt. A low-carb diet, for example, <a href="https://www.ncbi.nlm.nih.gov/books/NBK537084/">depletes</a> insulin levels, decreasing sodium and water retention. <a href="https://www.sciencedirect.com/science/article/pii/S1933287419302673">Very low-carb diets</a>, like ketogenic diets, induce “ketosis”, a metabolic state where the body switches to using fat as its primary energy source, moving away from the usual dependence on carbohydrates. Ketosis is often associated with increased urine production, further contributing to potential fluid loss, electrolyte imbalances and salt cravings. <h2>4. High levels of stress or emotional turmoil</h2> <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4214609/">Stress</a>, boredom and emotional turmoil can lead to cravings for comfort foods. This is because stress-related hormones can impact our appetite, satiety (feeling full) and food preferences. The stress hormone <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3425607/">cortisol</a>, in particular, can drive cravings for <a href="https://www.sciencedirect.com/science/article/abs/pii/S0306453000000354">sweet comfort foods</a>. A <a href="https://www.sciencedirect.com/science/article/abs/pii/S0306453000000354">2001 study</a> of 59 premenopausal women subjected to stress revealed that the stress led to higher calorie consumption. <a href="https://pubmed.ncbi.nlm.nih.gov/37295418/">A more recent study</a> found chronic stress, when paired with high-calorie diet, increases food intake and a preference for sweet foods. This shows the importance of a healthy diet during stress to prevent weight gain. <h2>What can you do about cravings?</h2> Here are four tips to curb cravings: 1) don’t cut out whole food groups. Aim for a well-balanced diet and make sure you include: <ul> <li> sufficient protein in your meals to help you feel full and reduce the urge to snack on sugary and carb-rich foods. Older adults should aim for 20–40g protein per meal with a particular focus on <a href="https://onlinelibrary.wiley.com/doi/epdf/10.1111/jhn.12838">breakfast and lunch</a> and an overall daily protein intake of at least <a href="https://apps.who.int/iris/handle/10665/43411">0.8g</a> per kg of body weight for <a href="https://pubmed.ncbi.nlm.nih.gov/35187864/">muscle health</a> </li> <li> fibre-rich foods, such as vegetables and whole grains. These make you feel full and <a href="https://pubmed.ncbi.nlm.nih.gov/32142510/">stabilise your blood sugar</a> levels. Examples include broccoli, quinoa, brown rice, oats, beans, lentils and bran cereals. Substitute refined carbs high in sugar like processed snack bars, soft drink or baked goods for more complex ones like whole grain bread or wholewheat muffins, or nut and seed bars or energy bites made with chia seeds and oats </li> </ul> 2) manage your stress levels. Practise stress-reduction techniques like meditation, deep breathing, or yoga to manage emotional triggers for cravings. Practising <a href="https://pubmed.ncbi.nlm.nih.gov/30570305/">mindful eating</a>, by eating slowly and tuning into bodily sensations, can also reduce daily calorie intake and curb cravings and stress-driven eating 3) get enough sleep. Aim for <a href="https://pubmed.ncbi.nlm.nih.gov/33054337/">seven to eight</a> hours of quality sleep per night, with a minimum of seven hours. <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9031614/">Lack of sleep</a> can disrupt hormones that regulate hunger and cravings 4) control your portions. If you decide to indulge in a treat, control your portion size to avoid overindulging. Overcoming cravings for sugar, salt and carbs when trying to eat healthily or lose weight is undoubtedly a formidable challenge. Remember, it’s a journey, and setbacks may occur. Be patient with yourself – your success is not defined by occasional cravings but by your ability to manage and overcome them.<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/212114/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/hayley-oneill-1458016">Hayley O'Neill</a>, Assistant Professor, Faculty of Health Sciences and Medicine, <a href="https://theconversation.com/institutions/bond-university-863">Bond University</a> Image credits: Getty Images 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/i-want-to-eat-healthily-so-why-do-i-crave-sugar-salt-and-carbs-212114">original article</a>.

Food & Wine

Grant Denyer serenades one of Australia's oldest Deal or No Deal contestants

In the latest feelgood episode of Deal or No Deal, 94-year-old contestant Phyllis Goldsack was given the chance to win $100,000. As one of the oldest contestants on the show, Phyllis kept everyone entertained as she challenged the banker. In one particularly sweet moment, game show host Grant Denyer serenaded her with a special song. A clip of the moment was shared on X, formerly known as Twitter, with the caption: "We're not crying, you're crying," and the crying emoji. "Okay the deal is, if I serenade you, with the song of your choosing, you get $800 from my pocket," Grant told Phyllis in the show. The audience were touched when Phyllis revealed that her late husband only ever sang her one song when he proposed, You Are My Sunshine. <blockquote class="twitter-tweet"> We're not crying, you're crying! 😭<a href="https://twitter.com/hashtag/DealOrNoDealAU?src=hash&ref_src=twsrc%5Etfw">#DealOrNoDealAU</a> 6.00 Weeknights on <a href="https://twitter.com/Channel10AU?ref_src=twsrc%5Etfw">@channel10au</a> and 10 Play. <a href="https://t.co/CVR0M5rq7y">pic.twitter.com/CVR0M5rq7y</a> — Deal Or No Deal Australia (@DealOrNoDealAUS) <a href="https://twitter.com/DealOrNoDealAUS/status/1756942546767339956?ref_src=twsrc%5Etfw">February 12, 2024</a></blockquote> "Should we do it one more time maybe?" Grant asked Phyllis who eagerly replied: "yes, you sing it for me". The crowd joined in and serenaded the 94 year old. “Thank you, you know you have made me feel so happy,” she told Grant. Although Phyllis did not win the $100,000, she went home $9,255 richer, which was the best offer she received from the banker. “That’s why I do this show!” Grant said. Images: X

Carrie Bickmore's rumoured TV return

Carrie Bickmore is rumoured to be the next host of the upcoming reboot of the iconic Aussie game show Deal or No Deal. The former The Project anchor is the front-runner to host the series which is set to air on Channel 10 next year. It is understood that the network is desperate to get Bickmore onboard, but with fame comes a hefty price tag. “She’s one of the biggest stars in Australia and she comes with a very big price tag,” a source reportedly told New Idea, revealing that her current rate is believed to be over $500,000. “Deal or No Deal is currently lined up to air at 6pm as the lead-in to The Project - with hopes those eyeballs that tune in to the game show will stay on to watch Sarah Harris, Waleed Aly, and the gang,” the source added. “It’d be a win-win for the network, getting Carrie back on TV and hosting a show that could actually get people back into watching The Project - it’s sort of genius.” However, she isn't the only star the broadcaster have their eyes on. Peter Helliar is also rumoured to be part of the line up, with a much cheaper price tag. Deal or No Deal first aired in 2003 on Channel 7, and had a ten-year run before the show was axed. Although there's no set date for the when the show will air just yet, they are looking for their next stars with <a href="https://eu.castitreach.com/ag/esgau/dond/welcome.html" target="_blank" rel="noopener">casting calls</a> open for those over 18. Image:

“I run on bananas and coke cola": Kyrgios wades into doping debate

Nick Kyrgios has raised eyebrows over his out-of-pocket comments on the recent doping scandal surrounding the world of tennis. The Aussie champion spoke over current testing protocols in the wake of Romanian tennis player Simon Halep being slapped with a four-year ban from the game for doping offences. Naturally, many tennis champions from around the world have put in their two cents on the recent ban, as Greek player Maria Sakkari called out the measures for being "scary". She told a tennis news site, “One thing I can tell you for sure is the way they’re handling every situation with any player, any athlete, it’s just scary.” “We’re gonna get to a point where we’re not even gonna be taking electrolytes. Thankfully, I haven’t been in that position. I never want to be. I’ve been very careful with everything that has to do with supplements. But I don’t know what the process is, how things are done behind closed doors." Nick Kyrgios was quick to jump in to the debate, responding to Sakkari's comments on Twitter saying, “Ehhhh not really lol.” “I run on bananas and coke cola in 5 set battles. And my record in them speaks for itself." “Maybe players should just stop taking shady sh*t. Look yourself in the mirror at the end of the day and say yep I did it right. Not hard.” Fans soon came after Kyrgios, but he doubled down. Kyrgios responded to one Twitter user’s sledge by posting, “I’d imagine if I was taking similar things to be banned for 4 years I’d have about 5 slams. Potato”. Kyrgios has had a difficult season as he has been forced to take time off to recover from injuries to his wrist and knees. He has urged his fans to be patient as he works on his recovery, as he is determined to get back on the court. "To my millions of fans out there, I guess we just have to be patient,” Kyrgios wrote in an Instagram story, accompanied by a picture of him in the gym. “Trust me, I still have some fire left in the tank, my body just needs time to recover and get back.” Image credits: Getty Images

Legal

Why do I crave sugar and carbs when I’m sick?

<a href="https://theconversation.com/profiles/hayley-oneill-1458016">Hayley O'Neill</a>, <a href="https://theconversation.com/institutions/bond-university-863">Bond University</a> Your nose is running, your head hurts and you feel like you’re coming down with a cold. You’re settling in on the couch for a sick day. Then you reach for the snacks. When you’re sick, your appetite often decreases. So why, at other times, do you crave sugary treats and carbohydrate-loaded comfort foods? A food <a href="https://pubmed.ncbi.nlm.nih.gov/28375878/">craving</a> goes beyond a mere desire to eat, it encompasses a <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7399671/#CR1">complex mix</a> of emotional, behavioural, cognitive and physiological processes. Whether it’s the need for a quick energy source or a temporary relief from discomfort, our bodies and minds work in tandem to drive our food preferences. Here we’ll explore the science behind why our bodies crave sugar and carbs – especially when we’re sick. <h2>Fuelling the immune system</h2> When sickness strikes, our immune system springs into action, requiring additional energy to combat invaders. This heightened activity often leads to an increase in our <a href="https://pubmed.ncbi.nlm.nih.gov/36505552/">metabolic rate</a>, energy demands and nutritional requirements. Sugary treats and carbs are quick sources of energy, satisfying this increased demand. But while a high sugar diet during times of illness may help meet increased metabolic demands, it could also exacerbate the immune and inflammatory response, potentially impeding recovery. In the longer term, high-sugar diets promote chronic <a href="https://pubmed.ncbi.nlm.nih.gov/33339337/">inflammation</a>, <a href="https://www.science.org/doi/10.1126/scitranslmed.aay6218?url_ver=Z39.88-2003&rfr_id=ori:rid:crossref.org&rfr_dat=cr_pub%20%200pubmed">alter gut microbiota</a> composition, and are associated with chronic disease. For a <a href="https://www.mdpi.com/2072-6643/12/4/1181">well-functioning immune system</a>, aim for a <a href="https://www.who.int/news-room/fact-sheets/detail/healthy-diet">balanced intake</a> of <a href="https://pubmed.ncbi.nlm.nih.gov/31267783/">fruits, vegetables</a>, fibre, protein, and low-glycaemic carbohydrates. <h2>The stress response</h2> Being sick is stressful for the body. Acute mild or intense stress, like we’d see if we’re sick, boosts the “<a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5921333/">flight or fight</a>” hormones adrenaline and cortisol. This mobilises stored energy to meet increased demands, but it can also curb appetite. <a href="https://pubmed.ncbi.nlm.nih.gov/31125634/">Prolonged stress</a> can disrupt energy balance, and cause nutritional deficiencies and alterations in gut and brain functions. This can reduce a person’s threshold for craving sugar and salt, increasing their preferences towards energy-dense foods. The stress hormone cortisol can also increase your <a href="https://pubmed.ncbi.nlm.nih.gov/24123563/">preference</a> for high-calorie, comfort foods, which can <a href="https://pubmed.ncbi.nlm.nih.gov/36615866/">temporarily alleviate stress</a>. <h2>The brain’s reward system</h2> Comfort foods trigger your brain’s reward system, releasing feel-good neurotransmitters like <a href="https://pubmed.ncbi.nlm.nih.gov/30595479/">dopamine</a> and serotonin. But “<a href="https://pubmed.ncbi.nlm.nih.gov/30951762/">sugar rushes</a>” are often short-lived and can lead to decreased alertness and heightened fatigue within an hour of consumption. The link between carbohydrates (which the body converts to sugar) and serotonin can be traced back to 1971 when <a href="https://www.science.org/doi/10.1126/science.174.4013.1023?url_ver=Z39.88-2003&rfr_id=ori:rid:crossref.org&rfr_dat=cr_pub%20%200pubmed">researchers</a> found elevated tryptophan levels (serotonin’s precursor) in rats’ plasma and brains after a carbohydrate-rich diet. Subsequent studies in humans established connections between carbohydrates and mood, especially in relation to <a href="https://pubmed.ncbi.nlm.nih.gov/2903717/">obesity, depression and seasonal affective disorder</a>. Therapies enhancing serotonin have since been shown to <a href="https://pubmed.ncbi.nlm.nih.gov/2903717/">reduce carbohydrate intake</a>. Remarkably, around <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8911970/pdf/molecules-27-01680.pdf">90% of serotonin</a> production occurs in the gut. The vast microbial population in our gut exerts a potent influence on <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8106557/">immunity, metabolism</a> and <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8293578/pdf/40168_2021_Article_1093.pdf">appetite</a>. Recent mouse studies have even identified specific microbes linked to <a href="https://www.cell.com/current-biology/fulltext/S0960-9822(22)01750-X">sugar binges after antibiotic treatment</a>. <h2>Some people eat less when they’re sick</h2> Not everyone craves sugar and carbs when they are sick. Some people eat less for a few reasons: <ul> <li> they have less of an appetite. While <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5610818/pdf/JDR2017-4527980.pdf">ghrelin</a> (the “hunger” hormone) levels might initially rise, prolonged illness can suppress appetite due to nausea, fatigue and discomfort. <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5921333/">Critically ill</a> patients have reduced food intake and are at risk of malnutrition </li> <li> <a href="https://pubmed.ncbi.nlm.nih.gov/30777142/">metabolic adaptation</a>. The body might slow specific metabolic processes to conserve energy, reducing overall calorie requirements </li> <li> altered taste perception. <a href="https://pubmed.ncbi.nlm.nih.gov/32195512/#:%7E:text=The%20ability%20of%20an%20individual%20to%20perceive%20tastes,intake%2C%20playing%20an%20important%20role%20in%20promoting%20satiation%2Fsatiety.">Taste</a> is an important component that affects both appetite and energy intake. Alterations in taste and smell is a common symptom when we are sick and was common with <a href="https://doi.org/10.1101/2020.04.05.20048421">COVID</a> </li> <li> consuming fluids like water, tea or broths might be more appealing and manageable than solid foods. These fluids provide hydration but contribute minimally to calorie intake.<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/210565/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> </li> </ul> <a href="https://theconversation.com/profiles/hayley-oneill-1458016">Hayley O'Neill</a>, Assistant Professor, Faculty of Health Sciences and Medicine, <a href="https://theconversation.com/institutions/bond-university-863">Bond University</a> Image credits: Getty Images 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/why-do-i-crave-sugar-and-carbs-when-im-sick-210565">original article</a>.

Body

5 hidden sugar bombs you should be aware of

It seems like a pretty easy rule to follow – when you’re doing your weekly shop, if an item is packaged, it's likely laden with sugar. We all know that the sweet stuff is absolutely everywhere and that food companies use clever little tricks to disguise this from us when it comes to food labels. So, if you're not careful, sneaky foods packed with sugar will make their way into your home. Here we bring you some tips on how to arm yourself with the knowledge to avoid an accidental sugar binge. Fruit yoghurt It seems innocent enough, but fruit yogurt can be one of the biggest sugar bombs at the supermarket. Have you ever noticed how this popular morning snack feels like it would be more appropriately placed as a dessert option, well that’s because they are loaded with sugar. Opt for natural yoghurt and add cinnamon or berries to naturally sweeten. Pasta sauce Never mind the shortcomings of refined white pasta, it's the sauce that should be of concern. Pasta sauce alone can carry up to 12 grams of sugar for every half cup. Agave Despite it being sold in health food stores and renowned as a healthy alternative to sugar, it doesn’t change the fact that agave is pretty much just sugar dressed up in a healthier looking outfit. As it's 85 per cent fructose, it may be worse for you than cane sugar, which is all sucrose. What does this mean? Well, fructose is metabolised almost exclusively by your liver, which is hard work, and we’re still learning about the way different forms of sugar affect our health. Dried fruit Given it’s fruit it’s not surprising that most people count dried fruits amongst healthy food options, however, in some cases it might as well be like eating lollies. Just one-third of a cup can have 24 grams of sugar. Granola bars A convenient snack that is easy to carry in your bag to enjoy on the run? Yes. But the health factor of these bars depends on the ingredients. Most varieties aren't only made of wholegrain oats. In fact, one bar can pack as much as 12 grams (or much more) of sugar, so be sure to read the label before adding these to your shopping trolly. Image credits: Getty Images

Food & Wine

Troubled TV host Andrew O’Keefe arrested

Troubled TV presenter Andrew O'Keefe has once again been arrested after allegedly breaching his bail conditions. The former Deal or No Deal host was arrested at a home in Vaucluse, in Sydney's eastern suburbs just before 11am on Thursday. NSW Police arrested the 51-year-old before he was taken to Waverley Police Station, where he was charged with breach of bail. The Channel 7 personality was refused police bail on the spot and appeared at Waverely Local Court. The court heard that O’Keefe tested positive for drugs but his lawyer argued the swab was contaminated. He was then released on bail and spoke to the media, furious that he was unable to tell his side of the story. “You don't get to hear the story,” he said outside of court. “The thing about the justice system is that we get no time to prepare as the defendant. “And you're at a distinct disadvantage about getting the facts to even your own people.” O’Keefe’s lawyer argued in court that there was a limited information following the police’s swap test to check his client for drugs. “That's what we discovered in court today. There was a high probability of contempt, erm, contamination (to the sample),” O’Keefe said. Back in January, O’Keefe received six charges, with police alleging he grabbed a sex worker by the throat before punching her and pushing her to the ground. He pleaded not guilty to all six, which included three counts of common assault, intentionally choking a person without consent, and assault occasioning actual bodily harm. In February, he pleaded guilty to a separate charge of drug possession. In June, O’Keefe appeared in court to challenge a charge of breaching an apprehended violence order (AVO) against another complainant, and again in July to examine the evidence relating to the allegations of assault and choking. Image: Nine News

News

Mum left devastated after no guests attend her daughter’s party

A US woman has been left devastated after none of the 27 invited guests showed at her daughter’s third birthday party. Mum-of-three Breanna Strong had planned a massive celebration for her daughter, Avery, at KidsTopia Playground, a “jungle-themed indoor playground”, and had catered with pizzas, a Frozen-themed cake, and plenty of goodies for the kids. But, she was left devastated for her daughter when none of the kids turned up. Taking to TikTok, the 27-year-old shared her heartbreak in a clip that quickly went viral and prompted a flood of love to be sent Avery’s way. “We invited 27 kids to Avery's third birthday party. Not a single one of her friends showed up,” she wrote in the video, which showed the empty party room. “Money and time wasted. Breaks my momma heart so bad. Literally going to go home and snuggle my babies.” <img src="https://oversixtydev.blob.core.windows.net/media/2022/11/mum-bday-party1.jpg" alt="" width="1280" height="720" /> Images: TikTok The video also included footage of Avery sitting alone eating pizza, before Strong took the rest and threw it in the bin, as well as a clip of Breanna holding back tears while driving home. “I wish I was making this up,” she added in the caption. She later explained in the comments that she had sent out virtual party invitations through Facebook, and while seven families had initially said they would come, some messaged her at the last minute to let her know they couldn’t make it - and the rest stood her up without explanation. But Strong said she was more upset than her daughter was, who was too young to fully understand what happened and had fun at the indoor playground. “She got everything she wanted. Pizza, Frozen cake, and jungle gym. She didn’t know any different rather than having fun. Just shattered my heart,” Strong explained. Commenters were quick to share their support for the young girl, with some sharing that they had similar experiences with their children. “Let’s have a redo. I’ll travel and got a bunch of kids who loves to make friends,” one suggested. “This is a rule at my house. If we are invited, we’re GOING!” another wrote. “We have been the only one that shows up. So sad this happens, I’m so sorry,” a third said. “This happened to one of my daughters. Now I make sure we show up to everyone’s party we are invited to. I never want to see that pain for any child,” one parent shared. Image: TikTok

Family & Pets

Ultra-processed foods: it’s not just their low nutritional value that’s a concern

In countries such as the UK, US and Canada, ultra-processed foods now account for <a href="https://pubmed.ncbi.nlm.nih.gov/30744710/">50% or more</a> of calories consumed. This is concerning, given that these foods have been linked to a number of different health conditions, including a greater risk of <a href="https://pubmed.ncbi.nlm.nih.gov/33167080/">obesity</a> and various chronic diseases such as <a href="https://nutritionj.biomedcentral.com/articles/10.1186/s12937-020-00604-1">cardiovascular disease</a> and <a href="https://pubmed.ncbi.nlm.nih.gov/35896436/">dementia</a>. Ultra-processed foods are <a href="https://pubmed.ncbi.nlm.nih.gov/30744710/">concoctions of various industrial ingredients</a> (such as emulsifiers, thickeners and artificial flavours), amalgamated into food products by a series of manufacturing processes. Sugary drinks and many breakfast cereals are ultra-processed foods, as are more recent innovations, such as so-called <a href="https://www.sciencedirect.com/science/article/pii/S2213453019301144,">“plant-based” burgers</a>, which are typically made of protein isolates and other chemicals to make the products palatable. The intense industrial processes used to produced ultra-processed foods destroy the <a href="https://pubmed.ncbi.nlm.nih.gov/35067754/">natural structure</a> of the food ingredients and strip away many beneficial nutrients such as fibre, vitamins, minerals and phytochemicals. Many of us are well aware that ultra-processed foods are harmful for our health. But it’s been unclear if this is simply because these foods are of poor nutritional value. Now, two new studies have shown that poor nutrition may not be enough to explain their health risks. This suggests that other factors may be needed to fully explain their health risks. <h2>The role of inflammation</h2> The <a href="https://www.bmj.com/content/378/bmj-2022-070688">first study</a>, which looked at over 20,000 health Italian adults, found that participants who consumed the highest number of ultra-processed foods had an increased risk of dying prematurely from any cause. The <a href="https://www.bmj.com/content/378/bmj-2021-068921">second study</a>, which looked at over 50,000 US male health professionals, found high consumption of ultra-processed foods was associated with a greater risk of colon cancer. What’s most interesting about these studies is that the health risks from eating a diet high in ultra-processed foods remained even after they had accounted for the poor nutritional quality of their diets. This suggests that <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8747015/">other factors</a> contribute to the harms caused by ultra-processed foods. It also implies that getting the right nutrients elsewhere in the diet may not be enough to cancel out the risk of disease from consuming ultra-processed foods. Similarly, attempts by the food industry to improve the nutritional value of ultra-processed foods by adding a few more vitamins may be side-stepping a more fundamental problem with these foods. So what factors may explain why ultra-processed foods are so harmful to our health? The Italian study found that inflammatory markers – such as a higher white blood cell count – were higher in groups that ate the most ultra-processed foods. Our bodies may trigger an inflammatory response for any number of reasons – for example, if we catch a cold or get cut. The body responds by sending signals to our immune cells (such as white blood cells) to attack any invading pathogens (such as bacteria or viruses). Usually, our inflammatory response resolves quite quickly, but some people may develop chronic inflammation throughout their body. This can cause tissue damage, and is involved in many chronic diseases – such as <a href="https://pubmed.ncbi.nlm.nih.gov/25859884/">cancer</a> and <a href="https://pubmed.ncbi.nlm.nih.gov/28744020/">cardiovascular disease</a>. Many studies have found that poor diets can increase inflammation in the body, and that this is linked to <a href="https://pubmed.ncbi.nlm.nih.gov/28744020/">higher risk</a> of chronic diseases. Given that signs of inflammation were seen in participants of the Italian study who ate the most ultra-processed foods, this could suggest that inflammation may contribute to why ultra-processed foods increase disease risk. Some food additives common in ultra-processed foods (such as emulsifiers and artificial sweeteners) also increase inflammation in the gut by causing <a href="https://pubmed.ncbi.nlm.nih.gov/29899036/">changes to the gut microbiome</a>. <figure class="align-center ">Some researchers have theorised that ultra-processed foods increase inflammation because they are recognised by the body as foreign – much like an invading bacteria. So the body mounts an inflammatory response, which has been dubbed “<a href="https://pubmed.ncbi.nlm.nih.gov/24939238/">fast food fever</a>”. This increases inflammation throughout the body as a result.</figure> Although the US colon cancer study did not establish if inflammation increased in the men consuming the most ultra-processed foods, inflammation is strongly linked with an <a href="https://pubmed.ncbi.nlm.nih.gov/27821485/">increased risk of colon cancer</a>. Research shows that other mechanisms – such as <a href="https://www.bmj.com/content/378/bmj-2022-070688">impaired kidney function</a> and <a href="https://pubmed.ncbi.nlm.nih.gov/19502515/">toxins in packaging</a> – may also explain why ultra-processed foods cause so many dangerous health problems. Since inflammatory responses are hard-wired in our bodies, the best way to prevent this from happening is by not eating ultra-processed foods at all. Some plant-based diets high in natural, unprocessed foods (such as the <a href="https://pubmed.ncbi.nlm.nih.gov/36039924/">Mediterranean diet</a>) have also been shown to be anti-inflammatory. This may also explain why plant-based diets free from ultra-processed foods can help ward off <a href="https://pubmed.ncbi.nlm.nih.gov/26148921/">chronic diseases</a>. It’s currently not known to what extent an anti-inflammatory diet can help counteract the effects of ultra-processed foods. Simply reducing your intake of ultra-processed foods may be a challenge. Ultra-processed foods are designed to be hyper-palatable – and together with persuasive marketing, this can make resisting them an enormous challenge for <a href="https://pubmed.ncbi.nlm.nih.gov/33153827/">some people</a>. These foods are also not labelled as such on food packaging. The best way to identify them is by looking at their ingredients. Typically, things such as emulsifiers, thickeners, protein isolates and other industrial-sounding products are a sign it’s an ultra-processed food. But making meals from scratch using natural foods is the best way to avoid the harms of ultra-processed foods.<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/189918/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/richard-hoffman-221275">Richard Hoffman</a>, Associate lecturer, Nutritional Biochemistry, <a href="https://theconversation.com/institutions/university-of-hertfordshire-799">University of Hertfordshire</a> This article is republished from <a href="https://theconversation.com">The Conversation</a>. Read the <a href="https://theconversation.com/ultra-processed-foods-its-not-just-their-low-nutritional-value-thats-a-concern-189918">original article</a>.

Food & Wine

Bargain rental is “spacious” but missing key features

A studio apartment up for rent in Birmingham, England, for less than $750 a month isn’t unusual just for its cheap price - it’s missing some crucial amenities. <a href="https://www.rightmove.co.uk/properties/126124685#/?channel=RES_LET" target="_blank" rel="noopener">Listed on Rightmove</a> for £425 ($AU 728) a month, the studio’s shower is located in an unlikely spot, directly opposite the bed. <img src="https://oversixtydev.blob.core.windows.net/media/2022/08/cheap-uk-flat1.jpg" alt="" width="1280" height="720" /> The prime location of the shower in relation to the bed could be a perk for some, but it's clear screen makes for a lack of privacy. Image: RightMove To make matters worse, the shower is encased in a clear cubicle, with no toilet in sight. The kitchen, located on the other side of the room, seems to consist of sink and cabinet underneath, a fridge, an oven, and another cabinet above a tile splashback. <img src="https://oversixtydev.blob.core.windows.net/media/2022/08/cheap-uk-flat2.jpg" alt="" width="1280" height="720" /> The rental's kitchen boasts an oven, two cabinets, a fridge, a sink and a bench (plus an overflowing bin). Image: RightMove The apartment, described as “spacious” and “part-furnished”, also includes a single mattress crammed in one corner, with a lounge chair stationed right next to the oven. Though it is just a single room, the listing agent described it as a “great home for single working professionals”. It comes just months after a similar apartment in Australia sparked outrage, with many slamming the renovated rental as “real-life satire”. Like its British counterpart, the <a href="https://www.oversixty.com.au/property/real-estate/greedy-and-despicable-rental-renovation-causes-outrage" target="_blank" rel="noopener">North Adelaide studio apartment</a> featured a bathroom with a clear casing - though it does come with a toilet and a shred of privacy in the form of selective frosted glass - but differed in its hefty price amid the city’s worsening rental crisis. Image: RightMove

Real Estate

Food and drinks are getting sweeter

Humans have an evolutionary preference for sweetness. Sweet foods, like fruit and honey, <a href="https://theconversation.com/a-taste-for-sweet-an-anthropologist-explains-the-evolutionary-origins-of-why-youre-programmed-to-love-sugar-173197" target="_blank" rel="noopener">were an important energy source</a> for our ancestors. However, in the modern world, sweetened foods are readily available, very cheap and advertised extensively. Now, we are consuming too much sugar in foods and drinks – the kind that is added rather than sugar that is naturally occurring. Consuming too much added sugar is <a href="https://www.health.harvard.edu/heart-health/the-sweet-danger-of-sugar#:%7E:text=%22The%20effects%20of%20added%20sugar,Hu." target="_blank" rel="noopener">bad news</a> for health. It is linked to <a href="https://onlinelibrary.wiley.com/doi/10.1111/obr.12040" target="_blank" rel="noopener">obesity</a>, <a href="https://www.gov.uk/government/publications/sacn-carbohydrates-and-health-report" target="_blank" rel="noopener">type 2 diabetes and tooth decay</a>. Because of these health concerns, manufacturers started using non-nutritive sweeteners to sweeten food as well. These sweeteners contain little to no kilojoules and include both artificial sweeteners, such as aspartame, and those that come from natural sources, such as stevia. Our research, <a href="https://www.cambridge.org/core/journals/public-health-nutrition/article/global-trends-in-added-sugars-and-nonnutritive-sweetener-use-in-the-packaged-food-supply-drivers-and-implications-for-public-health/A6375EB569DCDA4899730EC40C69D1CC" target="_blank" rel="noopener">published here</a>, shows the amount of added sugars and non-nutritive sweeteners in packaged foods and drinks has grown a lot over the last decade. This is especially true in middle-income countries, such as China and India, as well as in the Asia Pacific, including Australia. <h2>From lollies to biscuits to drinks</h2> Using market sales data from around the globe, we looked at the quantity of added sugar and non-nutritive sweeteners sold in packaged foods and drinks from 2007 to 2019. We found per person volumes of non-nutritive sweeteners in drinks is now 36% higher globally. Added sugars in packaged food is 9% higher. Non-nutritive sweeteners are most commonly added to confectionery. Ice creams and sweet biscuits are the fastest-growing food categories in terms of these sweeteners. The expanding use of added sugars and other sweeteners over the last decade means, overall, our packaged food supply is getting sweeter. Our analysis shows the amount of added sugar used to sweeten drinks has increased globally. However, this is largely explained by a 50% increase in middle-income countries, such as China and India. Use has decreased in high-income countries, such as Australia and the United States. <a href="https://www.hsph.harvard.edu/nutritionsource/carbohydrates/added-sugar-in-the-diet/#:%7E:text=The%20AHA%20suggests%20a%20stricter,of%20sugar%20for%20most%20men." target="_blank" rel="noopener">It is recommended</a> men consume less than nine teaspoons of sugar a day, while women should have less than six. However, because sugar is added to so many foods and drinks, over half of <a href="https://www.abs.gov.au/ausstats/abs@.nsf/lookup/4364.0.55.011main+features12011-12#:%7E:text=In%202011%2D12%2C%20Australians%20consumed,from%20honey%20and%20fruit%20juice." target="_blank" rel="noopener">Australians exceed recommendations</a>, eating an average of 14 teaspoons a day. The shift from using added sugar to sweeteners to sweeten drinks is most common in carbonated soft drinks and bottled water. The World Health Organization is <a href="https://www.who.int/news-room/articles-detail/online-public-consultation-draft-guideline-on-use-of-non-sugar-sweeteners" target="_blank" rel="noopener">developing guidelines</a> on the use of <a href="https://www.who.int/publications/i/item/9789240046429" target="_blank" rel="noopener">non-sugar sweeteners</a>. <h2>Rich and poor countries</h2> There is a difference in added sugar and sweetener use between richer and poorer countries. The market for packaged food and beverages in high-income countries has become saturated. To continue to grow, large food and beverage corporations are <a href="https://onlinelibrary.wiley.com/doi/abs/10.1111/obr.13126" target="_blank" rel="noopener">expanding into middle-income countries</a>. Our findings demonstrate a double standard in the sweetening of the food supply, with manufacturers providing less sweet, “healthier” products in richer countries. <h2>Unexpected consequences of control</h2> To reduce the health harms of high added sugar intakes, many governments have acted to curb their use and consumption. Sugar levies, education campaigns, advertising restrictions and labelling <a href="https://www.cambridge.org/core/journals/nutrition-research-reviews/article/abs/drivers-trends-and-dietary-impacts-of-nonnutritive-sweeteners-in-the-food-supply-a-narrative-review/32B903F1CAB239800F2C98279541B4C0" target="_blank" rel="noopener">are among these measures</a>. But such actions can encourage manufacturers to partially or completely substitute sugar with non-nutritive sweeteners to avoid penalties or cater to evolving population preferences. In our study, we found regions with a higher number of policy actions to reduce sugar intakes had a significant increase in non-nutritive sweeteners sold in drinks. <h2>Why is this a problem</h2> While the harms of consuming too much added sugar are well known, relying on non-nutritive sweeteners as a solution also carries risk. Despite their lack of dietary energy, recent <a href="https://www.who.int/publications/i/item/9789240046429" target="_blank" rel="noopener">reviews</a>, suggest consuming non-nutritive sweeteners may be linked with <a href="https://www.who.int/publications/i/item/9789240046429" target="_blank" rel="noopener">type 2 diabetes and heart disease</a> and can disrupt the <a href="https://academic.oup.com/advances/article/10/suppl_1/S31/5307224" target="_blank" rel="noopener">gut microbiome</a>. And because they are sweet, ingesting non-nutritive sweeteners <a href="https://www.who.int/publications/i/item/9789240046429" target="_blank" rel="noopener">influences our palates</a> and encourages us to want more sweet food. This is of particular concern for children, who are still developing their lifelong taste preferences. Additionally, certain non-nutritive sweeteners are considered <a href="https://www.sciencedirect.com/science/article/abs/pii/S0147651318313368" target="_blank" rel="noopener">environmental contaminants</a> and are not effectively removed from wastewater. Non-nutritive sweeteners are only found in <a href="https://www.cambridge.org/core/journals/public-health-nutrition/article/ultraprocessed-foods-what-they-are-and-how-to-identify-them/E6D744D714B1FF09D5BCA3E74D53A185" target="_blank" rel="noopener">ultra-processed foods</a>. These foods are industrially made, contain ingredients you would not find in a home kitchen, and are designed to be “hyper-palatable”. Eating more ultra-processed foods is linked with more <a href="https://www.mdpi.com/2072-6643/12/7/1955" target="_blank" rel="noopener">heart disease, type 2 diabetes, cancer and death</a>. <a href="https://theconversation.com/ultra-processed-foods-are-trashing-our-health-and-the-planet-180115" target="_blank" rel="noopener">Ultra-processed</a> foods are also <a href="https://www.thelancet.com/journals/lanplh/article/PIIS2542-5196(20)30177-7/fulltext" target="_blank" rel="noopener">environmentally harmful</a> because they use significant resources such as energy, water, packaging materials and plastic waste. Foods that contain sweeteners can receive a “health halo” if they don’t contain sugar, misleading the public and potentially displacing nutritious, whole foods in the diet. <h2>Focus on nutrition</h2> When making policy to improve public health nutrition, it is important to consider unintended consequences. Rather than focusing on specific nutrients, there is merit in advocating for policy that considers the broader aspects of food, including cultural importance, level of processing and environmental impacts. Such policy should promote nutritious, minimally processed foods. We need to closely monitor the increasing sweetness of food and drinks and the growing use of added sugars and non-nutritive sweeteners. It is likely to shape our future taste preferences, food choices and human and planetary health. This article originally appeared on <a href="https://theconversation.com/food-and-drinks-are-getting-sweeter-even-if-its-not-all-sugar-its-bad-for-our-health-187605" target="_blank" rel="noopener">The Conversation</a>. Image: Shutterstock

Body

The one drink flight attendants hate pouring

Possibly the only thing keeping us sane on long haul flights is when the flight attendants come down that aisle offering drinks. Of course most flights have on offer water, tea, coffee, wine, and soft drinks among other things. But have you ever wondered if there is one drink they absolutely hate pouring? Well think no more, as it is Diet Coke. A video shared to <a href="https://www.tiktok.com/@ariel.cisneros1/video/7054459489394691374?is_copy_url=1&is_from_webapp=v1&q=ariel.cisneros1&t=1655703542513" target="_blank" rel="noopener">TikTok</a> shows two drinks being poured, one of normal Coke and another Diet Coke. The Diet Coke fizz took a lot longer to settle while the normal Coke almost immediately disappeared. The reason for this is that the air pressure causes more fizz in the Diet Coke once the can is opened. Some viewers appeared to be shocked and reflected on when they were given a cup with ice and the whole can. Others said they usually just asked for the whole Diet Coke can and the flight attendants had no problem giving it to them. Image: TikTok

Travel Trouble

“Hidden” sugars on our supermarket shelves

<div class="copy"> Australians are buying large amounts of “hidden” added sugars in their supermarket groceries, according to a new study. The research, led by the George Institute for Global Health, found that over half of the food and drink bought in supermarkets contains added sugar, but it’s not clearly labelled as such. “We used supermarket survey data to look at the amount of added sugar that Australians buy when they shop at the supermarket,” says Daisy Coyle, a dietician and research fellow at the George Institute. The researchers looked at a year’s worth of purchases from 7,188 households. They found that on average, Australians are buying nine teaspoons (36g) of added sugar per person per day in groceries, with low-income households buying more. “It might not sound like a lot, nine teaspoons, but it’s recommended by the World Health Organization that we consume no more than 12 teaspoons each day. So we’re getting nine teaspoons just from packaged food from the supermarket alone,” says Coyle. Restaurant, takeaway and other non-supermarket food would need to be very lean in sugar indeed to avoid exceeding the recommended daily amount. Most of the added sugar comes from 10 different categories of food product. Coyle says that some of these products wouldn’t necessarily be thought to have large amounts of added sugar. “The usual suspects are up there, things like sugary drinks, and chocolates and lollies, but we’re also finding more of the everyday staple foods contain a lot of added sugar,” she says. “Things like breakfast cereals, pasta sauces and yoghurts.” The researchers believe these added sugars may make it more difficult for Australians to eat healthily. “The issue with added sugars is that it’s not on the nutrition label,” says Coyle. “So while consumers can pick up a product and look at, say, the protein, carbs and total sugar content, they can’t get any information about the added sugar. So you can’t compare products – you can’t make healthier choices.” Plenty of foods – like fruit and milk – contain sugar naturally, but this is less of a concern from a nutrition perspective. “Natural sugars come from healthy foods that contain other nutrients,” says Coyle. “If you’re talking about sugar that’s in fruit, you’re not just getting the sugar – you’re getting fibre and vitamins and minerals. Added sugar contains nothing but just sugar.” The researchers believe that this extra sugar needs to be addressed at a policy level. This could include making current voluntary <a rel="noreferrer noopener" href="https://www.health.gov.au/initiatives-and-programs/healthy-food-partnership/partnership-reformulation-program" target="_blank">sugar reduction targets</a> mandatory and lower, and introducing stronger labelling guidelines, among other things. “We always think that it shouldn’t just be on the consumer, it shouldn’t just be on the individual,” says Coyle. “Our food environments, our supermarkets, should be made healthier, so it’s easier to make a healthy choice.” A paper describing the research is <a rel="noreferrer noopener" href="https://doi.org/10.1016/j.jand.2021.06.013" target="_blank">published</a> in the Journal of the Academy of Nutrition and Dietetics. Image credits: Getty Images</div> <div id="contributors"> This article was originally published on <a rel="noopener" href="https://cosmosmagazine.com/health/added-sugars-australian-supermarket-products/" target="_blank">cosmosmagazine.com</a> and was written by Ellen Phiddian. </div>

Food & Wine

Rolling Stones forced to retire classic song

British rock band The Rolling Stones have decided to retire one of their most popular songs due to its unsavoury lyrics. The 1971 hit Brown Sugar had been cut from their current tour’s setlist, which had previously been the second-most-performed song in their catalogue. After succumbing to social pressure, the track was pulled from their live shows, as the lyrics allude to the horrors of slavery in the US, which has caused a stir during the current climate of heightened cultural sensitivity. Keith Richards, 77, was quizzed by the <a href="https://www.latimes.com/entertainment-arts/music/story/2021-10-07/rolling-stones-charlie-watts-no-filter-tour">LA Times</a> about the changes to the setlist, saying, “You picked up on that, huh?” He said, “I don’t know. I’m trying to figure out with the sisters quite where the beef is. Didn’t they understand this was a song about the horrors of slavery? But they’re trying to bury it.” The first verse of the hit song depicts slaves being sold and beaten in Louisiana, with references to a “slaver” who whips “women just around midnight.” The famous chorus describes a non-consensual sexual encounter between a young female slave and the violent master, while also alluding to the use of heroin. In the next verse, the song describes the abuse suffered by slaves on a plantation. Lead singer Mick Jagger ends the tune by singing, “How come you taste so good … just like a black girl should.” “We’ve played Brown Sugar every night since 1970,” Richards told the newspaper. “So sometimes you think, ‘We’ll take that one out for now and see how it goes.’ We might put it back in.” According to <a href="https://www.setlist.fm/">setlist.fm</a>, the controversial track has been played live 1136 times, second only to Jumpin’ Jack Flash. “At the moment I don’t want to get into conflicts with all of this s***,” Richards said of criticism of the song. “But I’m hoping that we’ll be able to resurrect the babe in her glory somewhere along the track.” Mick Jagger has also previously shared his own criticisms of the song, as critics have called it “gross, sexist, and stunningly offensive.” “I never would write that song now,” Jagger told <a href="https://www.rollingstone.com/">Rolling Stone</a> in 1995. “I would probably censor myself. I’d think, ‘Oh God, I can’t. I’ve got to stop. I can’t just write raw like that.’” Image credit: Getty Images

Music

Royals hit the red carpet at Bond world premiere

Daniel Craig’s final appearance as James Bond has received a royal debut, after Prince Charles, Camilla, Prince William, and Kate appeared at the film’s world premiere in London. No Time To Die, the 25th in the series of movies depicting the British spy’s heroics, was initially due for release in April 2020. But, after multiple delays due to the pandemic the long-awaited moment has been met with relief by Craig. “A year ago, this was just a dream,” he told reporters on the red carpet at the Royal Albert Hall. “It didn’t look like we would get here. But we have and I’m just happy that we’re here and we can celebrate with everybody,” he said. Lea Seydoux, who reprises her role as Dr Madeleine Swann, echoed the same relief. “It’s been such a crazy time for all of us,” she <a rel="noopener" href="https://7news.com.au/news/human-interest/royals-join-cast-of-bond-film-for-premiere-c-4096628" target="_blank">said</a>. “And now to celebrate, you know, with this film, to reunite. And it’s great. I’m really happy.” Appearing onstage before the screening, the 53-year-old dedicated the film to its cast, crew, producers, and frontline workers. “Just look at us and where we are,” Craig said. “To amazing cast and crew, MGM, Universal, [producers] Barbara [Broccoli], Michael [G. Wilson]. A lot of front-line workers here. [It’s] an honour for us - we’d like to dedicate this film to you this evening.” To thank them for their work during the pandemic, healthcare workers and members of the UK armed forces were also invited to Tuesday’s premiere. No Time To Die features Craig’s last appearance as 007, and when asked how he felt about leaving the role, he said: “I’m good. I’m really good about it.” As for his potential successor, Craig abruptly said: “Not my problem.” Also appearing at the star-studded event were official songwriters Billie Eilish and Finneas O’Connell, composer Hans Zimmer, screenwriters Neal Purvis, Phoebe Waller-Bridge, and Robert Wade. The stars stunned with bold outfit choices, including Lashana Lynch in a bold yellow off-the-shoulder gown with a wide skirt, Craig in a pink velvet dinner jacket, and Rory Kinnear in a blood orange suit jacket with a black shirt and tie. Prince William arrived in an appropriate tuxedo and matching black tie, with Kate dressed in a sheer-panelled gown with gold sequin detailing. Other A-list guests included Ronan and Storm Keating, Jason Momoa, Paralympian Hannah Cockroft, and Olympian Mo Farah. Rami Malek, Naomie Harris, Ben Wishaw, Ana de Armas, David Dencik, Dali Benssalah, and Jeffrey Wright were also among the cast members who walked London’s red carpet. Images: Getty Images

Movies

No Time to Die will FINALLY be released here in November

The latest James Bond movie, No Time to Die, was ready to be released in May of 2020 but with COVID lockdowns in place in many parts of the world, its release was delayed again and again but now finally, it will be released in Australia and New Zealand on the 11th November. The date for many other parts of the rest of the world is early October but unfortunately the movie is further delayed for Australia and New Zealand because of the continuing lockdowns we've been experiencing. While other movies ended up being released on streaming platforms such as Disney+ and Netflix, this wasn’t possible for the latest James Bond film because the movie cost over $400 million Australian dollars to make and it’s reported it needs to take in US $900 million just to break even – making it the most expensive Bond movie ever made. <iframe width="560" height="315" src="https://www.youtube.com/embed/BIhNsAtPbPI" title="YouTube video player" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen=""></iframe> Daniel Craig stars again – many say this will be his last Bond movie No Time to Die is the 25th film in the James Bond franchise, making it the largest and most well-known film series ever. Daniel Craig stars again in this latest Bond movie but it’s been said this will be his last stint as the infamous 007 agent so it will be interesting to see how the film plays out. In a nod to the changing times, No Time to Die features two tough, kick ass female agents and who knows where this is going to lead for the future of James Bond. Some have even touted the next James Bond will be female. <iframe width="560" height="315" src="https://www.youtube.com/embed/pcYuPU8MP1w" title="YouTube video player" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen=""></iframe> Blade Runner 2049 star, Ana De Armas appears alongside Daniel Craig as a ‘Bond Girl’ while Captain Marvel’s Lashana Lynch joins the cast. In interesting news, Rami Malek of Bohemian Rhapsody fame is playing the main Bond villain. Director, Cary Joji Fukunaga, has said: “We aimed to do something extraordinary with this one.” <img style="width: 0px; height: 0px;" src="/nothing.jpg" alt="" data-udi="umb://media/c2b5075361e44ebe8973c61ec4ff443c" />Movie starts with Bond having left active service The story line for the film starts with Bond having left active service and he’s enjoying a tranquil life in Jamaica. His peace is short-lived when his old friend Felix Leiter from the CIA turns up asking for help. The mission to rescue a kidnapped scientist turns out to be far more treacherous than expected, leading Bond onto the trail of a mysterious villain armed with dangerous new technology. Theme song by Billie Eilish <iframe width="560" height="315" src="https://www.youtube.com/embed/BboMpayJomw" title="YouTube video player" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen=""></iframe> You may have heard the theme song for No Time to Die is performed by Billie Eilish. The 18-year-old wrote the title song with her elder brother, FINNEAS. This makes the duo the youngest artists in history to write and record a James Bond theme song. Billie Eilish has been quoted as saying: “It feels crazy to be a part of this in every way. To be able to score the theme song to a film that is part of such a legendary series is a huge honour. James Bond is the coolest film franchise ever to exist. I’m still in shock”. Her brother FINNEAS adds: “Writing the theme song for a Bond film is something we’ve been dreaming about doing our entire lives. There is no more iconic pairing of music and cinema than the likes of Goldfinger and Live And Let Die. We feel so so lucky to play a small role in such a legendary franchise, long live 007.” In reference to the film’s theme song, director Cary Joji Fukunaga said: “There are a chosen few who record a Bond theme. I am a huge fan of Billie and FINNEAS. Their creative integrity and talent are second to none and I cannot wait for audiences to hear what they’ve brought – a fresh new perspective whose vocals will echo for generations to come.” Release date The 25th 007 film will be released in Australia and New Zealand on 11th November. Where cinemas are open, No Time to Die will be playing. Images and Video: YouTube and No Time to Die

Movies

Ash Barty praised for generous gesture

Claiming her fifth title of the year, Ash Barty has won the title at the Cincinnati Masters and when she went up to accept her victory, she asked her team to come on to the court so they could celebrate with her – a generous action many have praised her for. It's these types of gestures which prove Barty is a class act - both on and off the court. Fans are praising the 25-year-old for her heartwarming insistence that her team come on to the court and celebrate the victory with her. Her coach Craig Tyzzer, partner Garry Kissick, physio Mel Omizzolo and physical performance coach Matt Hayes all joined Barty and posed for photos with the trophy. Barty, who often refers to her achievements as ‘we’ instead of ‘I’, if the first one to acknowledge the role her support team plays in helping her get the best out of herself. “I know the work that I’ve put in with my team,” she told WTA Insider. “That’s where all the gold lies. That’s where all of our good stuff hides,” she added. World No. 1 women’s tennis player The Aussie tennis star’s dream run ended when she beat Jil Teichmann in the final of the Cincinnati Masters. With this win, Barty can add this latest trophy to the silverware she’s won in Melbourne, Miami, Stuttgart and at Wimbledon this season as the world No. 1 women’s tennis player. Barty’s game was impeccable as she played her Swiss rival, beating her 6-3 6-1 to continue her winning streak. She is the first Australian to win this tournament since her idol Evonne Goolagong Cawley did so 48 years ago in 1973. Barty told reporters at the Cincinnati Masters: “I think being able to come through and play a really clean week and walk away with the title is probably not what I really expected of myself, but (it’s) certainly nice,” “Then, when I get to come out here and I get to enjoy my matches and when I’m really locked in, that gold stuff comes forward and that’s when I play my best tennis,” she said. Barty has been overseas for five months and she opened up on the emotional toll being away from home and playing at such a high level has had on her. “I think sometimes after big wins — and I felt it both times after the French Open and after Wimbledon — there’s been a little bit of a big crash, more emotionally than anything else, because there’s so much invested into that event,” she said. “But I’m so incredibly lucky to have such a good team around me who can put things into perspective and then also lift me up and lighten things up, typically those weeks after big events.” Barty didn’t drop a set in Cincinnati and she’ll head into the US Open later this month as the hot favourite to scoop up major title number three. Photo: Getty Images

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For type 2 diabetes, focusing on when you eat – not what – can help control blood sugar

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A tax on sugary drinks can make us healthier. It’s time for Australia to introduce one

I want to eat healthily. So why do I crave sugar, salt and carbs?

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5 hidden sugar bombs you should be aware of

Troubled TV host Andrew O’Keefe arrested

Mum left devastated after no guests attend her daughter’s party

Ultra-processed foods: it’s not just their low nutritional value that’s a concern

Bargain rental is “spacious” but missing key features

Food and drinks are getting sweeter

The one drink flight attendants hate pouring

“Hidden” sugars on our supermarket shelves

Rolling Stones forced to retire classic song

Royals hit the red carpet at Bond world premiere

No Time to Die will FINALLY be released here in November

Ash Barty praised for generous gesture

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