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Matcha is having a moment. What are the health benefits of this green tea drink?

<div class="theconversation-article-body"> <p><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>Matcha has experienced a surge in popularity in recent months, leading to reports of <a href="https://www.smh.com.au/goodfood/sydney-eating-out/global-matcha-shortage-hits-australia-as-skyrocketing-popularity-rivals-coffee-20241101-p5kn6v.html">global shortages</a> and price increases.</p> <p>If you haven’t been caught up in the craze, matcha is a powdered version of green tea. On a cafe menu you might see a hot or iced matcha latte, or even a matcha-flavoured cake or pastry. A quick google brings up <a href="https://www.foodandwine.com/tea/matcha-tea/matcha-recipes">countless recipes</a> incorporating matcha, both sweet and savoury.</p> <p>Retailers and cafe owners <a href="https://www.smh.com.au/goodfood/sydney-eating-out/global-matcha-shortage-hits-australia-as-skyrocketing-popularity-rivals-coffee-20241101-p5kn6v.html">have suggested</a> the main reasons for matcha’s popularity include its “instagrammable” looks and its purported health benefits.</p> <p>But what are the health benefits of matcha? Here’s what the evidence says.</p> <h2>First, what is matcha?</h2> <p><a href="https://www.mdpi.com/1420-3049/26/1/85">Matcha</a> is a finely ground powder of green tea leaves, which come from the plant <em>Camellia sinensis</em>. This is the same plant used to make green and black tea. However, the <a href="https://naokimatcha.com/blogs/articles/how-matcha-is-made-in-japan">production process</a> differentiates matcha from green and black tea.</p> <p>For matcha, the tea plant is grown in shade. Once the leaves are harvested, they’re steamed and dried and the stems are removed. Then the leaves are carefully ground at controlled temperatures to form the powder.</p> <p>The <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC6571865/">production process</a> for green tea is simpler. The leaves are picked from the unshaded plants, heated and then dried. We then steep the dried leaves in hot water to get tea (whereas with matcha the whole leaf is consumed).</p> <p>With black tea, after the leaves are picked they’re exposed to air, which leads to oxidation. This makes the leaves black and gives the tea a different flavour.</p> <h2>A source of phytonutrients</h2> <p>Phytonutrients are <a href="https://theconversation.com/phytonutrients-can-boost-your-health-here-are-4-and-where-to-find-them-including-in-your-next-cup-of-coffee-132100">chemical compounds found in plants</a> which have a range of benefits for human health. Matcha contains several.</p> <p>Chlorophyll gives plants such as <em>Camellia sinensis</em> their green colour. There’s some evidence chlorophyll may have <a href="https://www.mdpi.com/2223-7747/12/7/1533">health benefits</a> – including anti-inflammatory, anti-cancer and anti-obesity effects – due to its antioxidant properties. Antioxidants neutralise free radicals, which are unstable molecules that harm our cells.</p> <p>Theanine has been shown to <a href="https://www.mdpi.com/2504-3900/91/1/32">improve sleep</a> and <a href="https://link.springer.com/article/10.1007/s11130-019-00771-5?crsi=662497574&amp;cicada_org_src=healthwebmagazine.com&amp;cicada_org_mdm=direct">reduce stress and anxiety</a>. The only <a href="https://www.sciencedirect.com/topics/medicine-and-dentistry/theanine">other known</a> dietary source of theanine is mushrooms.</p> <p>Caffeine is a phytonutrient we know well. Aside from increasing alertness, caffeine has also demonstrated <a href="https://www.tandfonline.com/doi/full/10.1080/10408398.2022.2074362?casa_token=ADALIs6M3iAAAAAA%3AXpY35se0zLddAEIbZAaeCcDaNWm94s2WJaDHfXDRvVZgYq_xTxsCFuvtrtNXMXAL9uNIvLlYzO30aA#abstract">antioxidant effects</a> and some protection against a range of chronic and neurodegenerative diseases. However, too much caffeine can have negative side effects.</p> <p>Interestingly, shading the plants while growing appears to <a href="https://scijournals.onlinelibrary.wiley.com/doi/pdfdirect/10.1002/jsfa.9112?casa_token=KxVD9i9p4BsAAAAA:OwGTauXFHAndyJkam8WuXrmGQ2k1kaSRu5pOqJOrhSyRSeWkDwdrI23qaD5WVH1HGqZLFdsjP9ZTvolw">change the nutritional composition</a> of the leaf and may lead to higher levels of these phytonutrients in matcha compared to green tea.</p> <p>Another compound worth mentioning is called catechins, of which there are several different types. Matcha powder similarly has <a href="https://theconversation.com/matcha-tea-what-the-current-evidence-says-about-its-health-benefits-202782">more catechins</a> than green tea. They are strong antioxidants, which <a href="https://link.springer.com/article/10.1186/s41702-020-0057-8">have been shown</a> to have protective effects against bacteria, viruses, allergies, inflammation and cancer. Catechins <a href="https://www.sciencedirect.com/topics/medicine-and-dentistry/catechin#:%7E:text=Catechin%20is%20naturally%20present%20in,containing%20many%20catechins%20%5B130%2C131%5D.">are also found</a> in apples, blueberries and strawberries.</p> <h2>What are the actual health benefits?</h2> <p>So we know matcha contains a variety of phytonutrients, but does this translate to noticeable health benefits?</p> <p>A review published in 2023 identified only <a href="https://www.sciencedirect.com/science/article/pii/S2665927122002180">five experimental studies</a> that have given matcha to people. These studies gave participants about 2–4g of matcha per day (equivalent to 1–2 teaspoons of matcha powder), compared to a placebo, as either a capsule, in tea or in foods. Matcha decreased stress and anxiety, and improved memory and cognitive function. There was no effect on mood.</p> <p>A <a href="https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0309287">more recent study</a> showed 2g of matcha in older people aged 60 to 85 improved sleep quality. However, in <a href="https://www.mdpi.com/2072-6643/16/17/2907">younger people</a> aged 27 to 64 in another study, matcha had little effect on sleep.</p> <p>A <a href="https://link.springer.com/article/10.1007/s11130-022-00998-9">study in people with obesity</a> found no difference in the weight loss observed between the matcha group and the control group. This study did not randomise participants, and people knew which group they had been placed in.</p> <p>It could be hypothesised that given you consume all of the leaf, and given levels of some phytonutrients may be higher due to the growing conditions, matcha may have more nutritional benefits than green tea. But to my knowledge there has been no direct comparison of health outcomes from green tea compared to matcha.</p> <h2>There’s lots of evidence for green tea</h2> <p>While to date a limited number of studies have looked at matcha, and none compared matcha and green tea, there’s quite a bit of research on the health benefits of drinking green tea.</p> <p>A <a href="https://www.sciencedirect.com/science/article/pii/S0944711317300867?casa_token=dpbAEQQ7Is4AAAAA:U6aggqZM_G0KJ8hkhx0TGSvQywr4utlgKzwUnUj9x5t9eWd-FKENjbTvUv6s4TBTaPYrob-qQkk">systematic review of 21 studies</a> on green tea has shown similar benefits to matcha for improvements in memory, plus evidence for mood improvement.</p> <p>There’s also evidence green tea provides other health benefits. Systematic reviews have shown green tea leads to <a href="https://onlinelibrary.wiley.com/doi/full/10.1002/ptr.6697?casa_token=1eAbmeGillYAAAAA%3ABNGBB6EuRFXIDWHgsa7E798wfC0MQK2r3yOmAlFzR2sxyD9Xt837VoCel0l6Tsh3RRO19t-YUm1GqO7Y">weight loss in people with obesity</a>, lower levels of <a href="https://link.springer.com/article/10.1186/s12937-020-00557-5">certain types of cholesterol</a>, and <a href="https://journals.lww.com/md-journal/fulltext/2020/02070/Effect_of_green_tea_supplementation_on_blood.36.aspx/1000">reduced blood pressure</a>. Green tea may also <a href="https://www.nature.com/articles/s41430-020-00710-7">lower the risk of certain types of cancer</a>.</p> <p>So, if you can’t get your hands on matcha at the moment, drinking green tea may be a good way to get your caffeine hit.</p> <p>Although the evidence on green tea provides us with some hints about the health benefits of matcha, we can’t be certain they would be the same. Nonetheless, if your local coffee shop has a good supply of matcha, there’s nothing to suggest you shouldn’t keep enjoying matcha drinks.</p> <p>However, it may be best to leave the matcha croissant or cronut for special occasions. When matcha is added to foods with high levels of added sugar, salt and saturated fat, any health benefits that could be attributed to the matcha may be negated.<!-- Below is The Conversation's page counter tag. Please DO NOT REMOVE. --><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/242775/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /><!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: https://theconversation.com/republishing-guidelines --></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/matcha-is-having-a-moment-what-are-the-health-benefits-of-this-green-tea-drink-242775">original article</a>.</em></p> </div>

Food & Wine

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Don’t like drinking plain water? 10 healthy ideas for staying hydrated this summer

<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/the-university-of-queensland-805">The University of Queensland</a></em></p> <p>Have you heard the saying “water is life?” Well, it’s true.</p> <p>Water is an <a href="https://www.hsph.harvard.edu/nutritionsource/water/">essential nutrient</a>. Our body cannot produce sufficient water to live, so we need to consume water through food and fluids to survive.</p> <p>Maintaining hydration is one of the most fundamental components of good health. But lots of people don’t like drinking plain water much. The good news is there are many other healthy ways to help you stay hydrated.</p> <h2>Why hydration is important</h2> <p>Water is vital for many aspects of body functioning. About half our blood is “blood plasma”, which is over 90% water. Blood plasma is essential for carrying energy, nutrients and oxygen to the cells in the body that need it most. Water helps to remove waste products via the kidneys. It also helps keep joints lubricated, the digestive system functioning, the body’s temperature controlled and skin plump and strong.</p> <p>If you don’t consume enough water, you may experience symptoms of dehydration such as headaches, dizziness, tiredness, low concentration, constipation and a dry mouth. Being severely dehydrated increases the risk of <a href="https://www.kidney.org/atoz/content/kidneystones">kidney stones</a> and <a href="https://www.healthdirect.gov.au/urinary-tract-infection-uti">urinary tract infections</a>.</p> <p>If you feel thirsty, it means your body is already <a href="https://my.clevelandclinic.org/health/treatments/9013-dehydration#:%7E:text=If%20you're%20thirsty%2C%20you,life%2Dthreatening%20illnesses%20like%20heatstroke.">mildly dehydrated</a>, so make sure you pay attention to what your body is telling you.</p> <h2>How much fluid do you need?</h2> <p>The amount of fluid we need changes as we age. Relative to our body weight, our needs decrease. So, a newborn baby has higher fluid needs (per kilogram body weight) than their parent, and older adults have lower fluid needs than younger adults.</p> <p>Fluid requirements are related to metabolic needs and vary from person-to-person. The normal turnover of water in adults is approximately 4% of total body weight per day. So, for example, if you weigh 70 kilograms, you’ll lose about 2.5 to 3 litres of water a day (not including sweating). This means you will need to consume that amount of water from food and drinks to maintain your hydration.</p> <p>Eight cups (or two litres) a day is often <a href="https://www.npr.org/2022/09/21/1124371309/busting-common-hydration-water-myths?utm_source=npr_newsletter&amp;utm_medium=email&amp;utm_content=20221016&amp;utm_term=7386723&amp;utm_campaign=health&amp;utm_id=31926817&amp;orgid=&amp;utm_att1=">mentioned</a> as the amount of water we should aim for and a nice way to track your intake. But it doesn’t account for individual variation based on age, gender, body size and activity levels.</p> <p>Alcohol is a diuretic, which means it dehydrates the body by promoting water loss through urine. This fluid loss is a key factor that contributes to the severity of a hangover. Always have a glass of water in between alcoholic drinks to help stay hydrated.</p> <p>Caffeinated drinks (like tea and coffee) only have a mild diuretic effect. For most healthy adults, it’s okay to consume up to 400 mg of caffeine a day – that’s about four cups of coffee or eight cups of tea. If you drink more than this, it may impact your hydration levels.</p> <p>To check your specific requirements, check out the Australian <a href="https://www.nrv.gov.au/nutrients/water">guidelines</a> for fluid intake.</p> <h2>People who should take extra care</h2> <p>Some people are at greater risk of the harmful health effects from dehydration and need to pay special attention to their fluid intake.</p> <p>The highest priority groups are babies, young kids, pregnant women, and older adults. These groups are at greater risk for many reasons, including relatively higher water needs per kilo of body weight, reduced ability to detect and respond to symptoms of dehydration, and barriers to consuming fluids regularly.</p> <p>Family and friends can play an important role in <a href="https://www.agedcareguide.com.au/information/hydration-for-elderly-people-and-the-dangers-of-dehydration">supporting loved ones</a> to maintain hydration, especially during warm weather.</p> <h2><strong>Ten ideas for keeping fluids up this summer</strong></h2> <ol> <li> <p><strong>Download a water reminder app on your phone</strong> This will help keep you on track during the day and give you digital “high fives” when you hit your water goals.</p> </li> <li> <p><strong>Add sugar-free flavouring</strong> Try a sugar-free fruit infusion in your water to make it more appealing. Prepare a jug in the refrigerator and infuse it overnight so it’s chilled for you the next day. Fill it up and take it everywhere with you!</p> </li> <li> <p><strong>Add some fresh fruit</strong> Add some slices of lime, lemon, berries, pineapple or orange to your water bottle for some natural flavouring. If the bottle is kept in a fridge, the fruit will stay fresh for about three days.</p> </li> <li> <p><strong>Make a jug of iced tea (not the bottled stuff)</strong> There are many great sugar-free recipes online. Tea contributes to fluid intake too. For green and black teas, brew in boiling water then cool overnight on the bench before refrigerating. Fruit teas can be made using cold water immediately.</p> </li> <li> <p><strong>Add a dash of cordial to your water</strong> A small amount of cordial in your water is a healthier alternative to drinking a sugar-sweetened soft drink or fruit juice. Diet cordials have less added sugar again.</p> </li> <li> <p><strong>Make a fruit ‘slushie’</strong> Combine fresh fruit, ice and water at home in the morning and sip to increase your fluid intake for the day.</p> </li> <li> <p><strong>Buy a soda maker for your home</strong> Some people find plain water tastes better with bubbles. Sparkling mineral water is great too, as long as there is no added sugar or sweeteners.</p> </li> <li> <p><strong>Before you eat anything, have a glass of water</strong> Make it a rule with yourself to have a glass of water before every snack or meal.</p> </li> <li> <p><strong>Eat water-rich fruits and vegetables</strong> Many fruits and vegetables have a high water content. Some of the best include berries, oranges, grapes, carrots, lettuce, cabbage, spinach and melons. Keep a container full of cut-up fruit to snack on in your fridge.</p> </li> <li> <p><strong>Use a water bottle</strong> Take it with you during the day and keep it by your bed overnight.</p> </li> </ol> <h2>A tip on water bottles</h2> <p>Water bottles are everywhere and sometimes seem to offer <a href="https://www.refinery29.com/en-au/emotional-support-water-bottle-girlies-tiktok-trend">emotional support</a> as well as hydration.</p> <p>Having a water bottle you enjoy using can go a long way in helping you keep up your fluids during the day.</p> <p>Pay attention to the material of the water bottle and use one that helps you form good habits. Some people prefer metal water bottles as they can keep water cooler for longer (others feel like they are camping). Some prefer glass bottles because the water isn’t affected by any flavours from the container (others fear breaking the glass).</p> <p>Consider the practical aspects, too: Will it fit in your bag? Will it be light enough to carry with you? Can you “chug” on it when you’re exceptionally thirsty? Does the lid require screwing? How durable is it in preventing leaks? Do some <a href="https://www.marthastewart.com/7842071/best-water-bottles-hydration">homework</a> on your water bottle, an essential accessory!<!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: https://theconversation.com/republishing-guidelines --></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>, Dietitian and Researcher, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</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/dont-like-drinking-plain-water-10-healthy-ideas-for-staying-hydrated-this-summer-191859">original article</a>.</em></p> </div>

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Share the gift of healthy, luscious hair this festive season

<p dir="ltr">With the festive season approaching, there’s nothing worse than dull and lifeless hair, especially when we’re going to Christmas parties and taking photos with loved ones. </p> <p dir="ltr">So whether you’re looking for a treat for yourself, or a special gift for someone in your life, give the gift of gorgeous hair with Wella Professionals stunning Christmas range. </p> <p dir="ltr">With gift packs for every hair concern, there is something for everyone in Wella’s gifting range, whether your hair is coloured or damaged, or if you’re looking for an injection of moisture or shine.</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-permalink="https://www.instagram.com/reel/DBznE8TuYIt/?utm_source=ig_embed&amp;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; 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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/reel/DBznE8TuYIt/?utm_source=ig_embed&amp;utm_campaign=loading" target="_blank" rel="noopener">A post shared by Wella Professionals ANZ (@wellapro_anz)</a></p> </div> </blockquote> <p dir="ltr">Ranging from the Wella Professionals Fusion Travel Trio for just $48.95, to the Wella Professionals Ultimate Repair Repair Trio for $114.95, the gorgeous gift packs feature a mix of shampoo, conditioner, masks, and shine oils. </p> <p dir="ltr">There are 10 beautiful gift packs on offer, with these Wella Trios having everything you need to get you, or the lucky person you’re buying for, started on their journey to transform their hair.</p> <p dir="ltr"><img src="https://oversixtydev.blob.core.windows.net/media/2024/11/wella-xmas-inset.jpg" alt="" width="1280" height="720" /></p> <p dir="ltr">The complete selection of Wella Professionals gift sets available to purchase at <a href="https://www.sephora.com.au/brands/wella-professionals?srsltid=AfmBOoql21pQ7BfPilCk7yTK4JwxBXCCsVjcOXHZrejK5F6EL0lGfrHj">Sephora</a>, Myer, David Jones, <a href="https://www.adorebeauty.com.au/b/wella-professionals.html">Adore Beauty</a>, Amazon, <a href="https://www.ozhairandbeauty.com/brands/wella-professionals?top=brands&amp;gad_source=1&amp;gbraid=0AAAAADs5kjeHbLVuofBnsO5umpMUOhOdq&amp;gclid=Cj0KCQiA_qG5BhDTARIsAA0UHSK22eIZDejiKd533GEKq8iaYrKphZVZIwRj4d7J4rJ8T7XCudVZNoEaAv3xEALw_wcB">Oz Hair &amp; Beauty</a>, Look Fantastic, The Iconic and selected Wella Salons, as well as Wella’s official <a href="https://au.wella.professionalstore.com/">website</a>. </p> <p dir="ltr"><em>Image credits: Supplied / Shutterstock </em></p>

Beauty & Style

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Arguing with the people you love? How to have a healthy family dispute

<div class="theconversation-article-body"><em><a href="https://theconversation.com/profiles/jessica-robles-617248">Jessica Robles</a>, <a href="https://theconversation.com/institutions/loughborough-university-1336">Loughborough University</a></em></p> <p>Unlike Britain’s royal family, most of us don’t have the option to move to another country when we don’t see eye to eye. But most of us have likely experienced disagreements with loved ones.</p> <p><a href="https://www.sscnet.ucla.edu/soc/faculty/heritage/Site/Publications_files/CA_as_SOCIAL_THEORY.pdf">Conversations are designed to</a> do things – to start some action, and complete it – whether it’s a service transaction, an invitation to coffee or reassurance on a bad day. Our <a href="https://books.google.co.uk/books?id=ZnhyDwAAQBAJ&amp;printsec=frontcover&amp;source=gbs_ge_summary_r&amp;cad=0#v=onepage&amp;q&amp;f=false">uniquely complex communicative system</a> has evolved to help us get things done in the social world.</p> <p>Arguments are part of this complex system. They can be unavoidable, necessary or even productive. But they can also be difficult.</p> <p>It can be hard to know what to do when tensions are high and harsh words are flying, particularly when it involves someone you’re close to. But research on how disputes unfold – and conversation more generally – offers some ideas about the best way to handle one.</p> <h2>What is a dispute?</h2> <p>There are many words for disagreeing, and there are plenty of academic theories describing what disputes are and why they happen. But arguments are not abstract models. They’re lived in, breathed in, sweated in and talked (or sometimes shouted) into being.</p> <p>Research focusing on <a href="https://core.ac.uk/download/pdf/288351315.pdf">how disputes actually happen</a> shows they’re characterised by three types of features. First are the <a href="https://www.sciencedirect.com/science/article/abs/pii/S0378216606000488">vocal features</a>, which include talking in a higher pitch, louder and faster. Then, there are <a href="https://journals.sagepub.com/doi/pdf/10.1177/1750481310395452?casa_token=MCNQWEQD6HwAAAAA:8nbyXh-cgjWzfL3syRrwybRFQl_ddHIMy9tRIAwPRAFADrgHtR2LSl9ZoUFsVlnzWPjWaKQZZ9XEVA">embodied features</a> such as aggressive gestures and avoidant stances, such as turning away from someone. Finally, there are <a href="https://www.tandfonline.com/doi/pdf/10.1080/01638539009544746?casa_token=BB9edpIE1oUAAAAA:FTK-JRJ2oCmG7BufkUAQX1k1_9C1Cvc12r5ynYPM6duFB-HDWhgef8Va-Rh5Z2XksR64oTcPmi4FAQ">interactional features</a> such as talking over each other, not listening or metatalk – <a href="https://www.tandfonline.com/doi/pdf/10.1080/08351813.2020.1826765?casa_token=isJl2NJbSIkAAAAA:Mh-dXMfkBSGvEeoOWAoxLDjzbZ_eF-zbND-D8q4RAP5WHadqg1KUZDF_UnySFAcyb3LD-DF3BbGq1A">comments about the conversation</a> as it’s happening.</p> <p><a href="https://journals.sagepub.com/doi/pdf/10.1177/1354067X9953001?casa_token=Gje17vkyg_AAAAAA:ik_4Ze-4PIFLa6yjthOpztvJrtdVOokhRT73M8jDN4t1w0Bl7WzW2--d1vjZwanphorOH_r6jaVZdA">Displays of emotion</a> such as displeasure or anger, are also common. Participants might accuse each other of emotions or label their own emotions.</p> <p>Disputes happen for several reasons. What each person is doing can vary, from <a href="https://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.530.8869&amp;rep=rep1&amp;type=pdf">complaints and accusations</a> to <a href="https://bpspsychub.onlinelibrary.wiley.com/doi/pdf/10.1348/014466610X500791?casa_token=r58ikQ5XFxEAAAAA:QR9wr0Fcz7q5BeSvL8soAIhKMNA1O9TcpcBaLleBKDvZ8Q5sPyX1OSg0OzSL5-xb8By5QbgNm9kHNhg">demands, threats or resistance</a>.</p> <p>They can be about many things – familial obligations, what to have for dinner, politics or how to plan a holiday. Luckily, disputes share elements <a href="https://books.google.co.uk/books?id=2NxaC7nSetAC&amp;printsec=frontcover&amp;source=gbs_atb#v=onepage&amp;q&amp;f=false">with each other</a> and with conversation generally – so you don’t have to invent new strategies every time you’re caught in one.</p> <h2>Affiliation and alignment</h2> <p>When bickering with a friend or family member, there are ways to make them feel like you’re still on their side even if you disagree. If you can keep these in mind, and use them at the right time, you might stop your dispute from escalating into something harder to mend.</p> <p>The first thing is <a href="https://onlinelibrary.wiley.com/doi/abs/10.1002/9781405198431.wbeal0196.pub2">affiliation</a>, which means support for the other person or their view of things.</p> <p>Affiliation involves phrasing what you say so it’s best <a href="https://www.tandfonline.com/doi/pdf/10.1080/08351810903471258?casa_token=yxnWxfDAEB8AAAAA:uoHEX2dlOS06wxwlHH7TOWmmfB51qMMbzg5tadx5SeRcf_5-vABUKQZtIt0Hchu4vUlFNfCX4qRi5A">understood and easier to respond to</a>. For example, saying “you’ve been to France before, right?” invites someone to share their experience – partly by including the tag “right” at the end, which at least requires a confirmation.</p> <p>It can also involve categorisation, the way we talk about or treat others as <a href="https://link.springer.com/content/pdf/10.1007/BF00142771.pdf">certain types or group members</a>. For example, if you reduce the other person to a stereotype through labelling – by saying something like “girls always say stuff like that” or “OK, boomer” – you risk provoking a response to the insult, not to the action in which that insult was embedded.</p> <p>The second thing we expect from any conversation is alignment – cooperating with the direction of the conversation, such as accepting or denying a request. The opposite, disalignment, might occur when a request is ignored.</p> <p>Alignment has more to do with the sequence of the conversation, how the dispute unfolds over time. Asking for clarification – a practice known as <a href="https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0136100">repair</a> – or <a href="https://www.jbe-platform.com/content/journals/10.1075/prag.27.1.03rob?crawler=true">claiming a misunderstanding</a> can treat problems as fixable errors rather than moral failings or attacks. <a href="https://journals.sagepub.com/doi/pdf/10.1177/0261927X17744244">Humour can diffuse</a> conflict escalation.</p> <h2>How to have a healthy dispute</h2> <p>In the course of a dispute, you need to think about when to bring these tactics out. They’re more likely to yield better outcomes earlier in the dispute. By the time it’s escalated, your responses may be viewed through the prism of the dispute and <a href="https://books.google.co.uk/books?hl=en&amp;lr=&amp;id=eFSXDwAAQBAJ&amp;oi=fnd&amp;pg=PT200&amp;ots=6tM3fJnXr1&amp;sig=Zchtur1abh25W7ERN5Q49ASRaJc#v=onepage&amp;q&amp;f=false">any offensiveness</a> you’ve already displayed toward each other. In cases like this, teasing can come across as contempt, for example, and claims to misunderstand as bad-faith mockery.</p> <p>It can feel like disputes take on a life of their own – as if the conversation uses us rather than we use it – and this is partly because conversation can seemingly take us along for the ride (consider the difficulty of turning down invitations). We invest our identities into conversations so disputes can seem to threaten us and <a href="https://www.sciencedirect.com/science/article/pii/S0378216618304302?casa_token=1SbOpn_2k8MAAAAA:YQ2Yb9nt-ONsmBKmVzTCx8cfl76bS5nK6_Yd8zONBVJFdJ57vwgdBDJxsXfk0aUOhilRQAF-ABA">what we stand for</a> morally.</p> <p>This may be starker with family, whose opinions of us often matter more than friends or colleagues, for example. It’s always worth stopping to reflect on what a dispute is really for, whether what you’re saying lines up with your goals and whether taking a stand is worth it.<!-- Below is The Conversation's page counter tag. Please DO NOT REMOVE. --><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/159565/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /><!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: https://theconversation.com/republishing-guidelines --></p> <p><em><a href="https://theconversation.com/profiles/jessica-robles-617248">Jessica Robles</a>, Lecturer in Social Psychology, <a href="https://theconversation.com/institutions/loughborough-university-1336">Loughborough 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/arguing-with-the-people-you-love-how-to-have-a-healthy-family-dispute-159565">original article</a>.</em></p> </div>

Family & Pets

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The science of the ideal salad dressing

<div class="theconversation-article-body"><em><a href="https://theconversation.com/profiles/nathan-kilah-599082">Nathan Kilah</a>, <a href="https://theconversation.com/institutions/university-of-tasmania-888">University of Tasmania</a></em></p> <p>Summer means salads. And salads are even more delicious with a good dressing.</p> <p>Most salad dressings are temporarily stable mixtures of oil and water known as emulsions.</p> <p>But how do salad dressing emulsions form? And how can we enhance our emulsions for better salads and more?</p> <h2>Oil and water don’t mix</h2> <p>It’s accepted wisdom that oil and water don’t mix. The water and oil molecules have distinct chemical properties that don’t interact well together.</p> <p>You may have seen this if you’ve attempted to make a salad dressing by shaking together oil and vinegar (which is mostly water), which gives a temporary suspension that quickly separates.</p> <p>There is a large energy cost to breaking apart and mixing the water and oil layers. The secret to blending them together is to add an extra ingredient known as a “surfactant” or emulsifier.</p> <p>The name surfactant is derived from “surface active”. It highlights that these molecules work at the surface or interface to bridge the interactions between the oil and water. This is similar to how <a href="https://theconversation.com/what-is-sodium-lauryl-sulfate-and-is-it-safe-to-use-125129">detergents</a> are able to remove grease from your dishes.</p> <p>Many vinaigrette recipes call for emulsifiers without specifically mentioning their crucial emulsifying role.</p> <p>Key examples are mustard and garlic, which contain “mucilage” – a mix of carbohydrates – that can act as emulsifiers.</p> <p>So if your vinegar/oil salad dressings are separating, make sure you’re adding enough of these ingredients (which also contain <a href="https://theconversation.com/hate-vegetables-you-might-have-super-taster-genes-74428">wonderful flavour chemicals</a>).</p> <p>Commercial salad dressings also contain naturally sourced emulsifying carbohydrates. These will often be listed on the ingredients as generic “vegetable gum” or similar, and you may need to <a href="https://theconversation.com/busting-the-myth-that-all-food-additives-are-bad-a-quick-guide-for-label-readers-82883">read the label</a> and delve a little deeper into the <a href="https://www.foodstandards.gov.au/consumer/additives/additiveoverview/Documents/Food%20Additive%20Code%20Numbers%20%28July%202014%29.pdf">food additive number</a> to find out the source.</p> <p>Researchers have raised questions about <a href="https://theconversation.com/food-additives-and-chronic-disease-risk-what-role-do-emulsifiers-play-38492">synthetic emulsifiers used in processed food</a>, as studies in mice suggest they have health risks. It’s too early to say exactly what this means for humans.</p> <h2>Shake it ‘til you make it</h2> <p>Mixing is key to dispersing oil in water. While shaking a jar is convenient, a whisk or food processor will give a more complete emulsion. The white (or opaque) colour of many emulsions is due to the formation of microdroplets that scatter light.</p> <p>These mechanical mixing methods are even more essential for the formation of so-called “permanent emulsions” such as mayonnaise.</p> <p>Mayonnaise is an emulsion of oil in water, but egg yolk is the key emulsifier. Egg yolks contain long molecules called <a href="https://link.springer.com/referenceworkentry/10.1007/978-3-642-36605-5_28">phospholipids</a> that are able to interact with both the oil layer and the water. Mayonnaise is an impressively stable emulsion, which is why is can be sold in a shelf-stable form.</p> <p>But it isn’t infinitely stable; heating the mayonnaise emulsion will cause it to split. Perhaps you’ve hurriedly prepared a potato salad and added a mayonnaise-based dressing before the potatoes have cooled down?</p> <p>Or toasted a sandwich spread with mayonnaise? (Incidentally, adding mayonnaise to the <em>outside</em> of a toasted sandwich is an excellent path to some <a href="https://theconversation.com/kitchen-science-from-sizzling-brisket-to-fresh-baked-bread-the-chemical-reaction-that-makes-our-favourite-foods-taste-so-good-58577">delicious and crispy chemical reactions</a>.)</p> <p>The heat destabilises the emulsion and the separate oil and water phases will reform. Depending on the mixture, split emulsions may be recovered by adding more emulsifier and re-whisking or re-mixing.</p> <p>Hollandaise sauce is a notoriously difficult emulsion to prepare. The traditional hollandaise method involves whisking egg yolk, water, and lemon juice over a low heat, then slowly adding melted butter with further whisking. Not only can the emulsion split, but you can also overcook the added emulsifying egg yolk.</p> <p>The key to a successful hollandaise emulsion is separating the butter into fine, dispersed droplets, giving a thick and opaque mixture, but without cooking the eggs. Adding the butter too quickly or without sufficient mixing can give a split sauce.</p> <p>Using an <a href="https://www.seriouseats.com/foolproof-2-minute-hollandaise-recipe">immersion blender</a> can help, as can controlling the temperature of the melted butter. You might get a more consistently emulsified sauce with far less strain on your wrists.</p> <h2>You’ve got me feeling emulsions</h2> <p>Emulsions are used in many more places than salads and sauces. Most medicated creams, cosmetics and lotions are emulsions of oils and water, which is why they look white.</p> <p>Gardeners might be familiar with a mixture known as “<a href="https://www.abc.net.au/gardening/how-to/horticultural-oils/9428876">white oil</a>” – a mixture of vegetable oil and detergent. This brew, when diluted in water, is an inexpensive, effective, yet mild insecticide. Commercial versions often contain other pesticides, so make sure you read the label.</p> <p>Modern <a href="https://www.acs.org/education/whatischemistry/landmarks/acrylicemulsion.html">acrylic paints use emulsions</a> for both their manufacturing and application. The emulsions suspend the paint polymers in a water base.</p> <p>The water from the paint evaporates, leaving a film of paint polymers that can’t be re-dispersed into water. This clever chemical trick has saved huge quantities of oil-derived solvents from being used, <a href="https://theconversation.com/why-solvents-can-affect-brain-health-even-at-low-levels-of-exposure-98081">inhaled</a>, and emitted into the environment from traditional oil-based paints.</p> <p>Modern vaccines use <a href="https://theconversation.com/adjuvants-the-unsung-heroes-of-vaccines-156548">emulsions to increase the immune systems response</a>. Other common emulsions are inks, <a href="https://theconversation.com/how-does-ice-cream-work-a-chemist-explains-why-you-cant-just-freeze-cream-and-expect-results-205038">ice cream</a>, margarine and hair products, to name just a few.</p> <p>So next time you’re making a salad, check your emulsions. Opposites don’t attract, but mixing them with the right chemistry can give a delicious result.<!-- Below is The Conversation's page counter tag. Please DO NOT REMOVE. --><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/216159/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /><!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: https://theconversation.com/republishing-guidelines --></p> <p><em><a href="https://theconversation.com/profiles/nathan-kilah-599082">Nathan Kilah</a>, Senior Lecturer in Chemistry, <a href="https://theconversation.com/institutions/university-of-tasmania-888">University of Tasmania</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/the-science-of-the-ideal-salad-dressing-216159">original article</a>.</em></p> </div>

Food & Wine

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Nearly 200 chemicals linked to cancer found in everyday food packaging

<p>A new study has uncovered the alarming amount of potential carcinogens in food packaging and plastic tableware. </p> <p>Researchers from the Food Packaging Forum found that nearly 200 chemicals linked to breast cancer are being used in food packaging, with dozens of these carcinogens able to find their way into the body. </p> <p>“There is strong evidence that 76 known or potential breast carcinogens from food contact materials recently purchased all over the world can be found in people,” study co-author Jane Muncke said.</p> <p>“Getting rid of these known or suspected carcinogens in our food supply is a huge opportunity for cancer prevention.”</p> <p>Muncke is managing director and chief scientific officer at the Food Packaging Forum, a non-profit foundation based in Zurich, Switzerland focusing on science communication and research. </p> <p>The study, published last month in the journal Frontiers In Toxicology, compared a list of potential breast carcinogens to a list of chemicals that have been found in food contact materials to find out which of the potential carcinogens could be getting into people's diets. </p> <p>Of the 189 potential mammary carcinogens in food contact materials, with 143 of these found in plastics and 89 found in paper or cardboard. </p> <p>Of the recently detected chemicals found in food packaging, 40 have already been classified as hazardous by regulatory agencies around the world. </p> <p>Another research scientist, Jenny Kay, from Silent Spring Institute an organisation focused on the link between chemicals, women's health, and breast cancer said: “So many of these chemicals have already been classified as human health hazards, yet they are still allowed to be used in food contact materials thus allowing them to migrate into the food we eat." </p> <p>Early-onset breast cancer rates in women younger than 50 have been increasing, and experts said the trend cannot be explained by genetics alone. </p> <p>“Many of the mammary carcinogens are hormone disruptors, too, and many of the chemicals on our list can also damage DNA," Kay said. </p> <p>“Consumers should not have to keep track of all of the scientific literature on what chemicals to avoid. It should be on regulators to recognise the danger and take action.”</p> <p>The Consumer Brands Association, which represents the consumer products industry, said its members adhered to the US Food and Drug Administration’s evidence-based safety standards.</p> <p>“Packaging exists to protect and keep food safe for consumption,” the association’s senior vice president of product policy and federal affairs Sarah Gallo told <em>CNN</em>. </p> <p>“The FDA reviews and approves food contact substances through their science and risk-based system before they go to market.</p> <p>“The agency’s post-market review also provides continuous safety analysis and regulation of the approved substances.”</p> <p><em>Image: Shutterstock</em></p> <p> </p>

Body

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Maggie Beer wins top award while on the road to recovery

<p>Maggie Beer has been honoured with a top award just days after opening up about her recovery following a fall last month.</p> <p>The 79-year-old Aussie chef won Best Host of a Format at the C21 International Format Awards in Cannes for her role hosting <em>Maggie Beer’s Big Mission</em> on the ABC.</p> <p>The leading awards recognises creativity and excellence across the global television industry.</p> <p>Beer was the only woman in the category, beating some of the television industry's biggest names including Jimmy Kimmel for <em>Who Wants to Be a Millionaire US</em>, Stephen Fry in <em>Jeopardy UK</em>, Alan Cumming for <em>The Traitors US</em> and Big Zuu for <em>Big Zuu’s 12 Dishes in 12 Hours.</em></p> <p><em>Maggie Beer’s Big Mission</em> was inspired by the findings of the Royal Commission into Aged Care in 2021, which  exposed high rates of malnutrition in older adults living in aged care.</p> <p>In the show she led a world-first social experiment to transform the meals and dining experience at an aged-care home in Perth, WA. Beer and team of experts changed the menu, dining rooms and gardens using the "care model" to improve nutrition and wellbeing of residents. </p> <p>In a statement, Beer said it was a “privilege to actually live the experience in an aged-care home brave enough to show warts and all.”</p> <p>She learned what was acceptable to feed residents and what wasn't but “…most of all how to begin the journey of change to show the difference that is made to the happiness and wellbeing not only of the residents but the staff as well,” she said.</p> <p>“With her extraordinary leadership she has put older Australians first and given them a voice,” managing director of Artemis media, Celia Tait said.</p> <p>This comes just days after Beer opened up on her fall in August, where she suffered minor bone fractures and related injuries, telling her instagram followers that "even though I want to tell you how good I’m feeling now, I still have a way to go."</p> <p>“I will make a full recovery, and part of it is the care and the love that I’ve been given.”</p> <p><em>Images: Instagram</em></p>

Food & Wine

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How can I stop using food to cope with negative emotions?

<div class="theconversation-article-body"> <p><em><a href="https://theconversation.com/profiles/inge-gnatt-1425767">Inge Gnatt</a>, <a href="https://theconversation.com/institutions/swinburne-university-of-technology-767">Swinburne University of Technology</a></em></p> <p>Have you ever noticed changes in your eating habits when you are sad, bored or anxious?</p> <p>Many people report eating either more, or less, as a way of helping them to cope when they experience difficult emotions.</p> <p>Although this is a very normal response, it can take the pleasure out of eating, and can become distressing and bring about other feelings of <a href="https://doi.org/10.1016/j.eatbeh.2018.02.008">shame and self-criticism</a>.</p> <p>Adding to the complexity of it all, we live in a world where <a href="https://butterfly.org.au/diet-culture-101/">diet culture</a> is unavoidable, and our relationship to eating, food and body image can become complicated and confusing.</p> <h2>Emotional eating is common</h2> <p>“Emotional eating” refers to the eating behaviours (typically eating more) that occur in response to difficult emotions.</p> <p><a href="https://doi.org/10.3390/ijerph18041744">Research shows</a> around 20% of people regularly engage in emotional eating, with a higher prevalence <a href="https://doi.org/10.1371/journal.pone.0285446">among adolescents</a> and women. In a <a href="https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0285446#sec012">study</a> of more than 1,500 adolescents, 34% engaged in emotional eating while sad and 40% did so while anxious.</p> <p>Foods consumed are often fast-foods and other energy-dense, nutrient-poor convenience foods.</p> <h2>Stress, strong emotions and depression</h2> <p>For some people, emotional eating was simply a <a href="https://doi.org/10.1038/s41598-017-09519-0">habit formed earlier in life</a> that has persisted over time.</p> <p>But other factors might also contribute to the likelihood of emotional eating. The physiological effects of stress and strong emotions, for example, can influence hormones such as <a href="https://doi.org/10.1016/S0306-4530(00)00035-4">cortisol, insulin and glucose</a>, which can also increase appetite.</p> <p>Increased impulsivity (<a href="https://doi.org/10.1176/appi.ajp.158.11.1783">behaving</a> before thinking things through), vulnerability to depression, a tendency to ruminate and <a href="https://doi.org/10.1080/1047840X.2014.940781">difficulties regulating emotions</a> also <a href="https://doi.org/10.1097/FBP.0b013e328357bd4e">increase the likelihood</a> of emotional eating.</p> <h2>So what do you do?</h2> <p>First, know that fluctuations in eating are normal. However, if you find that the way you eat in response to difficult emotions is not working for you, there are a few things you can do.</p> <p>Starting with small things that are achievable but can have a huge impact, such as prioritising <a href="https://theconversation.com/no-sleep-challenge-the-dangers-of-sleep-deprivation-236608">getting enough sleep</a> and <a href="https://insideoutinstitute.org.au/podcasts/episode-3-the-mindful-dietitian-fiona-sutherland">eating regularly</a>.</p> <p>Then, you can start to think about how you handle your emotions and hunger cues.</p> <h2>Expand your emotional awareness</h2> <p>Often we label emotions as good or bad, and this can result in fear, avoidance, and <a href="https://youtu.be/NDQ1Mi5I4rg?si=lv9d8qjUThSsemXG">unhelpful coping strategies</a> such as emotional eating.</p> <p>But it’s also important to <a href="https://www.pspnet.ca/assets/the-gottman-institute-the-feeling-wheel-v2.pdf">differentiate</a> the exact emotion. This might be feeling isolated, powerless or victimised, rather than something as broad as sad.</p> <p>By <a href="https://headspace.org.au/online-and-phone-support/interactive-tools/activities/understanding-emotions/">noticing</a> what the emotion is, we can bring curiosity to what it means, how we feel in our minds and bodies, and how we think and behave in response.</p> <h2>Tap into your feelings of hunger and fullness</h2> <p>Developing an intuitive way of eating is another helpful strategy to promote <a href="https://insideoutinstitute.org.au/blog/what-is-normal-eating">healthy eating behaviours</a>.</p> <p>Intuitive eating means recognising, understanding and responding to internal signals of hunger and fullness. This might mean tuning in to and acknowledging physical hunger cues, responding by eating food that is nourishing and enjoyable, and identifying sensations of fullness.</p> <p>Intuitive eating <a href="https://doi.org/10.1002/eat.23509">encourages flexibility</a> and thinking about the pleasure we get from food and eating. This style of eating also allows us to enjoy eating out with friends, and sample local delicacies when travelling.</p> <p>It can also reduce the psychological distress from feeling out of control with your <a href="https://doi.org/10.1016/j.jand.2013.12.024">eating</a> habits and the associated negative <a href="https://doi.org/10.1016/j.appet.2015.10.012">body image</a>.</p> <h2>When is it time to seek help?</h2> <p>For some people, the thoughts and behaviours relating to food, eating and body image can negatively impact their life.</p> <p>Having the support of friends and family, accessing <a href="https://nedc.com.au/eating-disorder-resources/interactive-digital-resource-for-eating-disorders">online resources</a> and, in some instances, seeing a trained professional, can be very helpful.</p> <p>There are many <a href="https://doi.org/10.1007/s00787-020-01498-4">therapeutic interventions</a> that work to <a href="https://doi.org/10.1016/j.copsyc.2015.02.010">improve aspects</a> associated with emotional eating. These will depend on your situation, needs, stage of life and other factors, such as whether you are <a href="https://nedc.com.au/eating-disorders/types/neurodivergence">neurodivergent</a>.</p> <p>The best approach is to engage with someone who can bring compassion and understanding to your personal situation, and work with you collaboratively. This work might include:</p> <ul> <li>unpacking some of the patterns that could be underlying these emotions, thoughts and behaviours</li> <li>helping you to discover your emotions</li> <li>supporting you to process other experiences, such as trauma exposure</li> <li>developing a more flexible and intuitive way of eating.</li> </ul> <p>One of the dangers that can occur in response to emotional eating is the temptation to diet, which can lead to disordered eating, and eating disorder behaviours. Indicators of a potential <a href="https://nedc.com.au/eating-disorders/eating-disorders-explained/whats-an-eating-disorder">eating disorder</a> can include:</p> <ul> <li>recent rapid weight loss</li> <li>preoccupation with weight and shape (which is usually in contrast to other people’s perceptions)</li> <li>eating large amounts of food within a short space of time (two hours or less) and feeling a sense of loss of control</li> <li>eating in secret</li> <li>compensating for food eaten (with vomiting, exercise or laxatives).</li> </ul> <p><a href="https://nedc.com.au/eating-disorders/treatment-and-recovery/treatment-options">Evidence-based approaches</a> can support people experiencing eating disorders. To find a health professional who is informed and specialises in this area, search the <a href="https://butterfly.org.au/get-support/butterflys-referral-database/">Butterfly Foundation’s expert database</a>.</p> <hr /> <p><em>If this article has raised issues for you, or if you’re concerned about someone you know, call Lifeline on 13 11 14, or the <a href="https://butterfly.org.au/get-support/helpline/">Butterfly Foundation</a> on 1800 ED HOPE (1800 33 4673).</em><!-- Below is The Conversation's page counter tag. Please DO NOT REMOVE. --><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/238218/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /><!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: https://theconversation.com/republishing-guidelines --></p> <p><em><a href="https://theconversation.com/profiles/inge-gnatt-1425767">Inge Gnatt</a>, PhD Candidate, Lecturer in Psychology, <a href="https://theconversation.com/institutions/swinburne-university-of-technology-767">Swinburne University of Technology</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-can-i-stop-using-food-to-cope-with-negative-emotions-238218">original article</a>.</em></p> </div>

Body

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The power of nostalgia: why it’s healthy for you to keep returning to your favourite TV series

<div class="theconversation-article-body"><em><a href="https://theconversation.com/profiles/anjum-naweed-1644852">Anjum Naweed</a>, <a href="https://theconversation.com/institutions/cquniversity-australia-2140">CQUniversity Australia</a></em></p> <p>How often do you find yourself hitting “play” on an old favourite, reliving the same TV episodes you’ve seen before – or even know by heart?</p> <p>I’m a chronic re-watcher. Episodes of sitcoms like Blackadder (1983–89), Brooklyn Nine-Nine (2013–21), Doc Martin (2004–22) and The Office US (2005–13) – a literal lifetime of TV favourites – are usually dependable in times of stress.</p> <p>But recently, ahead of an exceptionally challenging deadline, I found myself switching up my viewing. Instead of the escapist comedy I normally return to, I switched to Breaking Bad (2008–13), a nail-biting thriller with a complex reverse hero narrative – and immediately felt at ease.</p> <p>What do our re-viewing choices tell us about ourselves? And is it OK that we keep returning to old favourites?</p> <h2>Fictional stories, real relationships</h2> <p>Although one-sided, the <a href="https://theconversation.com/neighbours-vs-friends-we-found-out-which-beloved-show-fans-mourned-more-when-it-ended-212843">relationships</a> we form with characters in our favourite TV shows can feel very real. They can increase a sense of belonging, reduce loneliness – and keep pulling us back in.</p> <p>When we rewatch, we feel sadness, wistful joy and longing, all at the same time. We call the sum of these contradictions <a href="https://www.researchgate.net/profile/Ekaterina-Kalinina-2/publication/313531584_What_Do_We_Talk_About_When_We_Talk_About_Media_and_Nostalgia/links/589d9aa592851c599c9bb12c/What-Do-We-Talk-About-When-We-Talk-About-Media-and-Nostalgia.pdf">nostalgia</a>.</p> <p>Originally coined in the 17th century to describe Swiss soldiers impaired by homesickness, psychologists now understand nostalgic reflection as a <a href="https://journals.sagepub.com/doi/abs/10.1037/gpr0000109">shield</a> against anxiety and threat, <a href="https://www.sciencedirect.com/science/article/pii/S2352250X2200269X">promoting</a> a sense of wellbeing.</p> <p>We all rely on fiction to transport us from our own lives and realities. Nostalgia viewing extends the experience, taking us somewhere we already know and love.</p> <h2>Bingeing nostalgia</h2> <p>The COVID-19 pandemic triggered a wave of nostalgia viewing.</p> <p>In the United States, audience analyst <a href="https://variety.com/2024/tv/news/nielsen-2023-streaming-report-suits-the-office-record-1235890306/">Nielsen</a> found the most streamed show of 2020 was the American version of The Office, seven years after it ended its television run. A <a href="https://www.radiotimes.com/tv/drama/watching-tv-and-movies-favourite-lockdown-exclusive/">Radio Times survey</a> found 64% of respondents said they had rewatched a TV series during lockdown, with 43% watching nostalgic shows.</p> <p>We were suddenly thrown into an unfamiliar situation and in a perpetual state of unease. We had more time on our hands, but also wanted to <a href="https://www.tandfonline.com/doi/abs/10.1080/00221309.2020.1867494">feel safe</a>. Tuning into familiar content on television offered an <a href="https://theconversation.com/how-coronavirus-might-have-changed-tv-viewing-habits-for-good-new-research-146040">escape</a> – a sanctuary from the realities of futures unknown.</p> <figure><iframe src="https://www.youtube.com/embed/g4IQjUpTNVU?wmode=transparent&amp;start=0" width="440" height="260" frameborder="0" allowfullscreen="allowfullscreen"></iframe></figure> <p>Revisiting connections with TV characters gave us a sense of control. We knew what lay in their futures, and the calm and <a href="https://www.news24.com/life/wellness/body/condition-centres/depression/anxiety-disorders/the-psychology-behind-why-you-like-to-rewatch-your-favourite-movie-or-series-during-the-pandemic-20200814-2">predictability</a> of their arcs balanced the uncertainty in ours.</p> <h2>Nostalgia as a plot point</h2> <p>Nostalgia has been in the DNA of television since some of the earliest programming decisions.</p> <p>Every December, broadcasters scramble to screen one of the many versions of A Christmas Carol, Charles Dickens’ much-retold and family-friendly ghost story, which also features nostalgia as a plot device.</p> <p>First screened on live TV in New York City <a href="https://en.wikipedia.org/wiki/Adaptations_of_A_Christmas_Carol">in 1944</a>, on the still-new technology, the broadcast continued a 100-year-old tradition of the classic appearing on stage and cinema screens.</p> <figure><iframe src="https://www.youtube.com/embed/pNo-Q0IDJi0?wmode=transparent&amp;start=0" width="440" height="260" frameborder="0" allowfullscreen="allowfullscreen"></iframe></figure> <p>Settling in around the telly for A Christmas Carol connects us to the holiday period and a heartwarming metamorphosis. Ebeneezer Scrooge revisits long-lost versions of himself and turns from villain to hero and our old friend in a single night.</p> <p>For viewers, revisiting this character at the same time every year can also reconnect us with our past selves and create a predictable pattern, even in the frenzy of the silly season.</p> <h2>Real-world (re)connection</h2> <p>The neuroscience of nostalgic experiences is clear. Nostalgia arises when current sensory data – like what you watch on TV – matches past emotions and experiences.</p> <p>It triggers a release of dopamine, a <a href="https://academic.oup.com/scan/article/17/12/1131/6585517">reward-system</a> neurotransmitter involved in emotion and motivation. Encountering nostalgia is like autoloading and hitting play on <a href="https://nwnoggin.org/2023/03/30/the-neuroscience-of-nostalgia/">past positive experiences</a>, elevating desire and regulating mood.</p> <p>So, nostalgia draws on experiences encoded in memory. The TV shows we choose to rewatch reflect our values, our tastes, and the phases of life we have gone through.</p> <p>Perhaps this is a reason why reboots of our favourite shows sometimes fall flat, and ultimately set fans up for disappointment.</p> <p>I still remember the crushing disillusion I felt while watching the reboot of Knight Rider (2008–09). I immediately turned to social media to find a community around my nostalgic setback</p> <h2>Stronger through stress</h2> <p>Going back to my challenging deadline, what was it about the nostalgic experience of watching Breaking Bad that made it different?</p> <p>Breaking Bad evokes a particular phase in my life. I binged the first three seasons when writing up my PhD thesis. Walter White’s rise and fall journey towards redemption is enmeshed in the nostalgia of a difficult time I made it through.</p> <figure><iframe src="https://www.youtube.com/embed/HhesaQXLuRY?wmode=transparent&amp;start=0" width="440" height="260" frameborder="0" allowfullscreen="allowfullscreen"></iframe></figure> <p>The predictability of Walter White’s arc on second viewing was an unlikely haven. It’s escalating high-stakes drama mirrored my rising stress, while connecting me to who I was when I first enjoyed the show.</p> <p>The result? “Dread mode” switched off – even as my anti-heroes marched again to their dire cinematic comeuppance. Reality, past and present, could be worse.<!-- Below is The Conversation's page counter tag. Please DO NOT REMOVE. --><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/237753/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /><!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: https://theconversation.com/republishing-guidelines --></p> <p><em><a href="https://theconversation.com/profiles/anjum-naweed-1644852">Anjum Naweed</a>, Professor of Human Factors, <a href="https://theconversation.com/institutions/cquniversity-australia-2140">CQUniversity 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/the-power-of-nostalgia-why-its-healthy-for-you-to-keep-returning-to-your-favourite-tv-series-237753">original article</a>.</em></p> </div>

TV

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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

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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>.<!-- Below is The Conversation's page counter tag. Please DO NOT REMOVE. --><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" /><!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: https://theconversation.com/republishing-guidelines --></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

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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.<!-- Below is The Conversation's page counter tag. Please DO NOT REMOVE. --><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" /><!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: https://theconversation.com/republishing-guidelines --></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>

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Why do I need to take some medicines with food?

<div class="theconversation-article-body"> <p><em><a href="https://theconversation.com/profiles/mary-bushell-919262">Mary Bushell</a>, <a href="https://theconversation.com/institutions/university-of-canberra-865">University of Canberra</a></em></p> <p>Have you ever been instructed to take your medicine with food and wondered why? Perhaps you’ve wondered if you really need to?</p> <p>There are varied reasons, and sometimes complex science and chemistry, behind why you may be advised to take a medicine with food.</p> <p>To complicate matters, some similar medicines need to be taken differently. The antibiotic amoxicillin with clavulanic acid (sold as Amoxil Duo Forte), for example, is recommended to be taken with food, while amoxicillin alone (sold as Amoxil), can be taken with or without food.</p> <p>Different brands of the same medicine may also have different recommendations when it comes to taking it with food.</p> <h2>Food impacts drug absorption</h2> <p>Food can affect how fast and how much a drug is absorbed into the body in up to <a href="https://academic.oup.com/jpp/article-abstract/71/4/510/6122024?login=false">40% of medicines</a> taken orally.</p> <p>When you have food in your stomach, the makeup of the digestive juices change. This includes things like the fluid volume, thickness, pH (which becomes less acidic with food), surface tension, movement and how much salt is in your bile. These changes can impair or enhance drug absorption.</p> <p>Eating a meal also delays how fast the contents of the stomach move into the small intestine – this is known as <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9505616/">gastric emptying</a>. The small intestine has a large surface area and rich blood supply – and this is the primary site of drug absorption.</p> <p>Eating a larger meal, or one with lots of fibre, delays gastric emptying more than a smaller meal. Sometimes, health professionals will advise you to take a medicine with food, to help your body absorb the drug more slowly.</p> <p>But if a drug can be taken with or without food – such as paracetamol – and you want it to work faster, take it on an empty stomach.</p> <h2>Food can make medicines more tolerable</h2> <p>Have you ever taken a medicine on an empty stomach and felt nauseated soon after? Some medicines can cause stomach upsets.</p> <p>Metformin, for example, is a drug that reduces blood glucose and treats type 2 diabetes and polycystic ovary syndrome. It commonly causes gastrointestinal symptoms, with <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4452716/">one in four users affected</a>. To combat these side effects, it is generally recommended to be taken with food.</p> <p>The same <a href="https://amhonline.amh.net.au/auth">advice</a> is given for corticosteroids (such as prednisolone/prednisone) and certain antibiotics (such as doxycycline).</p> <p>Taking some medicines with food makes them more tolerable and improves the chance you’ll take it for the duration it’s prescribed.</p> <h2>Can food make medicines safer?</h2> <p>Ibuprofen is one of the most widely used over-the-counter medicines, with around one in five Australians reporting use <a href="https://www.abs.gov.au/statistics/health/health-conditions-and-risks/medications/latest-release">within a two-week period</a>.</p> <p>While effective for pain and inflammation, ibuprofen can impact the stomach by inhibiting protective prostaglandins, increasing the risk of <a href="https://www.tandfonline.com/doi/full/10.1586/14737175.6.11.1643#d1e212">bleeding, ulceration and perforation</a> with long-term use.</p> <p>But there <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4574824/">isn’t enough research</a> to show taking ibuprofen with food reduces this risk.</p> <p>Prolonged use may also affect kidney function, particularly in those with pre-existing conditions or dehydration.</p> <p>The <a href="https://amhonline.amh.net.au/auth">Australian Medicines Handbook</a>, which guides prescribers about medicine usage and dosage, advises taking ibuprofen (sold as Nurofen and Advil) with a glass of water – or with a meal if it upsets your stomach.</p> <p><a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4574824/">A systematic review published in 2015</a> found food delays the transit of ibuprofen to the small intestine and absorption, which delays therapeutic effect and the time before pain relief. It also found taking short courses of ibuprofen without food reduced the need for additional doses.</p> <p>To reduce the risk of ibuprofen causing damage to your stomach or kidneys, use the lowest effective dose for the shortest duration, stay hydrated and avoid taking other <a href="https://www.betterhealth.vic.gov.au/health/conditionsandtreatments/medications-non-steroidal-anti-inflammatory-drugs">non-steroidal anti-inflammatory medicines</a> at the same time.</p> <p>For people who use ibuprofen for prolonged periods and are at higher risk of gastrointestinal side effects (such as people with a history of ulcers or older adults), your prescriber may start you on a <a href="https://australianprescriber.tg.org.au/articles/peptic-ulcer-disease-and-non-steroidal-anti-inflammatory-drugs.html">proton pump inhibitor</a>, a medicine that reduces stomach acid and protects the stomach lining.</p> <h2>How much food do you need?</h2> <p>When you need to take a medicine with food, how much is enough?</p> <p>Sometimes a full glass of milk or a couple of crackers may be enough, for medicines such as prednisone/prednisolone.</p> <p>However, most head-to-head studies that compare the effects of a medicine “with food” and without, usually use a heavy meal to define “with food”. So, a cracker may not be enough, particularly for those with a sensitive stomach. A more substantial meal that includes a mix of fat, protein and carbohydrates is generally advised.</p> <p>Your health professional can advise you on which of your medicines need to be taken with food and how they interact with your digestive system.<!-- Below is The Conversation's page counter tag. Please DO NOT REMOVE. --><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/235782/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /><!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: https://theconversation.com/republishing-guidelines --></p> <p><em><a href="https://theconversation.com/profiles/mary-bushell-919262">Mary Bushell</a>, Clinical Associate Professor in Pharmacy, <a href="https://theconversation.com/institutions/university-of-canberra-865">University of Canberra</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/why-do-i-need-to-take-some-medicines-with-food-235782">original article</a>.</em></p> </div>

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“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 &amp; 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 &amp; Nick</em></p>

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Thinking of trying a new diet? 4 questions to ask yourself before you do

<div class="theconversation-article-body"><em><a href="https://theconversation.com/profiles/melissa-eaton-1522868">Melissa Eaton</a>, <a href="https://theconversation.com/institutions/university-of-wollongong-711">University of Wollongong</a>; <a href="https://theconversation.com/profiles/verena-vaiciurgis-1647095">Verena Vaiciurgis</a>, <a href="https://theconversation.com/institutions/university-of-wollongong-711">University of Wollongong</a>, and <a href="https://theconversation.com/profiles/yasmine-probst-235268">Yasmine Probst</a>, <a href="https://theconversation.com/institutions/university-of-wollongong-711">University of Wollongong</a></em></p> <p>We live in a society that glorifies dieting, with around <a href="https://doi.org/10.1111%2Fobr.12466">42% of adults globally</a> having tried to lose weight. Messages about <a href="https://doi.org/10.2196/38245">dieting and weight loss</a> are amplified on social media, with a never-ending cycle of weight loss fads and diet trends.</p> <p>Amid often conflicting messages and misinformation, if you’re looking for diet advice online, it’s easy to become confused and overwhelmed.</p> <p>So before diving into the latest weight loss trend or extreme diet, consider these four questions to help you make a more informed decision.</p> <h2>1. Is the diet realistic?</h2> <p>Have you considered the financial cost of maintaining the diet or lifestyle, and the time and resources that would be required? For example, do you need to purchase specific products, supplements, or follow a rigid meal plan?</p> <p>If the diet is coming from someone who is trying to sell you something – such as a particular weight-loss product you need in order to follow the diet – this could be a particular red flag.</p> <p>Many extreme diet recommendations come from a place of privilege and overlook food access, affordability, cooking skills, where you live, or even your culture and ethics.</p> <p>If the diet has these sorts of issues it can lead to <a href="https://doi.org/10.1017/S1368980024000132">frustration, stress, stigmatisation</a> and feelings of failure for the person trying to adhere to the diet. But the problem may be with the diet itself – not with you.</p> <h2>2. Is there evidence to support this diet?</h2> <p>Self-proclaimed “experts” online will often make claims focused on specific groups, known as <a href="https://doi.org/10.4103%2F0972-6748.77642">target populations</a>. This might be 30- to 50-year-old men with diabetes, for example.</p> <p>In some cases, evidence for claims made may come from animal studies, which might not be applicable to humans at all.</p> <p>So be aware that if research findings are for a group that doesn’t match your profile, then the results might not be relevant to you.</p> <p>It takes time and a lot of high-quality studies to tell us a “diet” is safe and effective, not just one study. Ask yourself, is it supported by multiple studies in humans? Be critical and question the claims before you accept them.</p> <p>For accurate information look for government websites, or ask your GP or dietitian.</p> <h2>3. How will this diet affect my life?</h2> <p>Food is much more than calories and nutrients. It plays many roles in our lives, and likewise diets can influence our lives in ways we often overlook.</p> <p>Socially and culturally, food can be a point of <a href="https://doi.org/10.1017/S1368980024000132">connection and celebration</a>. It can be a source of enjoyment, a <a href="https://doi.org/10.1016/j.jbusres.2018.12.024">source of</a> comfort, or even a way to explore new parts of the world.</p> <p>So when you’re considering a new diet, think about how it might affect meaningful moments for you. For example, if you’re going travelling, will your diet influence the food choices you make? Will you feel that you can’t sample the local cuisine? Or would you be deterred from going out for dinner with friends because of their choice of restaurant?</p> <h2>4. Will this diet make me feel guilty or affect my mental health?</h2> <p>What is your favourite meal? Does this diet “allow” you to eat it? Imagine visiting your mum who has prepared your favourite childhood meal. How will the diet affect your feelings about these special foods? Will it cause you to feel stressed or guilty about enjoying a birthday cake or a meal cooked by a loved one?</p> <p>Studies have shown that dieting can negatively impact our <a href="https://doi.org/10.1007%2FBF03405201">mental health</a>, and skipping meals can increase symptoms of <a href="https://doi.org/10.1016/j.jagp.2020.01.160">depression and anxiety</a>.</p> <p>Many diets fail to consider the psychological aspects of eating, even though our mental health is just as important as physical health. Eating should not make you feel stressed, anxious, or guilty.</p> <p>So before starting another diet, consider how it might affect your mental health.</p> <h2>Moving away from a dieting mindset</h2> <p>We’re frequently told that weight loss is the path to better health. Whereas, we can prioritise our health without focusing on our weight. Constant messages about the need to lose weight can also be harmful to mental health, and not necessarily helpful for <a href="https://doi.org/10.1152/ajpregu.00755.2010">physical health</a>.</p> <p>Our research has found eating in a way that prioritises health over weight loss is linked to a range of <a href="https://doi.org/10.1016/j.appet.2024.107361">positive outcomes</a> for our health and wellbeing. These include a more <a href="https://books.google.com.au/books?hl=en&amp;lr=&amp;id=IuZzDgAAQBAJ&amp;oi=fnd&amp;pg=PT9&amp;dq=%22relationship+with+food%22&amp;ots=e-NxLzUIFF&amp;sig=s7p6_SijfgZE6Odx7ztV4xXPGp8&amp;redir_esc=y#v=onepage&amp;q=%22relationship%20with%20food%22&amp;f=false">positive relationship</a> with food, and less guilt and stress.</p> <p>Our research also indicates <a href="https://doi.org/10.1016/j.appet.2024.107361">mindful and intuitive eating</a> practices – which focus on internal cues, body trust, and being present and mindful when eating – are related to lower levels of depression and stress, and greater body image and self-compassion.</p> <p>But like anything, it takes practice and time to build a positive relationship with food. Be kind to yourself, seek out <a href="https://www.sizeinclusivehealth.org.au/find-a-provider">weight-inclusive</a> health-care professionals, and the changes will come. Finally, remember you’re allowed to find joy in food.<!-- Below is The Conversation's page counter tag. Please DO NOT REMOVE. --><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/237766/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /><!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: https://theconversation.com/republishing-guidelines --></p> <p><em><a href="https://theconversation.com/profiles/melissa-eaton-1522868">Melissa Eaton</a>, Accredited Practising Dietitian; PhD Candidate, <a href="https://theconversation.com/institutions/university-of-wollongong-711">University of Wollongong</a>; <a href="https://theconversation.com/profiles/verena-vaiciurgis-1647095">Verena Vaiciurgis</a>, Accredited Practising Dietitian; PhD Candidate, <a href="https://theconversation.com/institutions/university-of-wollongong-711">University of Wollongong</a>, and <a href="https://theconversation.com/profiles/yasmine-probst-235268">Yasmine Probst</a>, Associate Professor, School of Medical, Indigenous and Health Sciences, <a href="https://theconversation.com/institutions/university-of-wollongong-711">University of Wollongong</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/thinking-of-trying-a-new-diet-4-questions-to-ask-yourself-before-you-do-237766">original article</a>.</em></p> </div>

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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.<!-- Below is The Conversation's page counter tag. Please DO NOT REMOVE. --><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" /><!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: https://theconversation.com/republishing-guidelines --></p> <p><em><a href="https://theconversation.com/profiles/christian-moro-121754">Christian Moro</a>, Associate Professor of Science &amp; 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>

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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&amp;product_category=&amp;country=&amp;gi=&amp;gi_filter=&amp;serving_size_(g)=&amp;serving_size_(g)_filter=&amp;carbs_per_serve_(g)=&amp;carbs_per_serve_(g)_filter=&amp;gl=&amp;gl_filter=">Brown rices</a> fall into the low and medium categories. <a href="https://glycemicindex.com/gi-search/?food_name=rice&amp;product_category=&amp;country=&amp;gi=&amp;gi_filter=&amp;serving_size_(g)=&amp;serving_size_(g)_filter=&amp;carbs_per_serve_(g)=&amp;carbs_per_serve_(g)_filter=&amp;gl=&amp;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.<!-- Below is The Conversation's page counter tag. Please DO NOT REMOVE. --><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" /><!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: https://theconversation.com/republishing-guidelines --></p> <p><em><a href="https://theconversation.com/profiles/emma-beckett-22673">Emma Beckett</a>, Adjunct Senior Lecturer, Nutrition, Dietetics &amp; 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>

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Achieve healthy, glowy skin with this revolutionary new makeup range

<p dir="ltr">Everyday makeup is something that differs wildly for everyone. Some people love to wear full coverage foundation and full glam from day to day, while others prefer an easy no-makeup look.</p> <p dir="ltr">Whether you prefer heavy coverage or a light dusting of colour, Elizabeth Arden’s makeup and skincare has something for everyone. </p> <p dir="ltr">The new <a href="https://www.elizabetharden.com.au/products/ceramide-lift-and-firm-cream-makeup">Elizabeth Arden Ceramide Lift and Firm Makeup</a> has light coverage that can be easily buildable by adding more products. On top of the stunning coverage, the cream makeup is infused with anti-ageing technology that instantly covers imperfections like dark spots and uneven skin tone.</p> <p dir="ltr">This skincaring formula moisturises and helps to support the skin’s barrier, all while helping to even complexion, improve fine lines, wrinkles, skin’s firmness and elasticity with a healthy glow. </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-permalink="https://www.instagram.com/p/C64mhHNofVF/?utm_source=ig_embed&amp;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/C64mhHNofVF/?utm_source=ig_embed&amp;utm_campaign=loading" target="_blank" rel="noopener">A post shared by Elizabeth Arden Australia and New Zealand (@elizabethardenanz)</a></p> </div> </blockquote> <p dir="ltr">Pairing the Cream Makeup with the <a href="https://www.elizabetharden.com.au/products/flawless-finish-skincaring-pressed-powder">Flawless Finish Skincaring Pressed Powder</a> and Flawless Finish Skincaring Concealer is all you need for an easy, glowy skin look you can feel good about. </p> <p dir="ltr">Top off your look with the <a href="https://www.elizabetharden.com.au/products/eight-hour-cream-lip-protectant-stick-sheer-tint-sunscreen-spf-15?variant=47725857669411">Elizabeth Arden Eight Hour® Cream Lip Protectant Stick</a> available in a variety of shades to add a touch of colour to your lips and cheeks, giving you a complete look to get you through the day. </p> <p dir="ltr">The Elizabeth Arden makeup range has quickly become a fan favourite, as I put it to the test for several weeks and as a result, the Lift and Firm Makeup Cream, Flawless Finish powder and concealer, and the Lip Protectant Stick have made it into my daily routine. </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-permalink="https://www.instagram.com/p/C6M09x7MCvF/?utm_source=ig_embed&amp;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/C6M09x7MCvF/?utm_source=ig_embed&amp;utm_campaign=loading" target="_blank" rel="noopener">A post shared by Elizabeth Arden Australia and New Zealand (@elizabethardenanz)</a></p> </div> </blockquote> <p dir="ltr">The Lift and Firm Makeup Cream is easy to blend and long lasting, and I, as someone with oily skin, can confidently say that this formula does not make your skin feel clogged or heavy. The makeup is light and buildable, and gives you a stunning healthy glow all day. </p> <p dir="ltr">The Lip Protectant Sticks have become a personal favourite, as they are super moisturising and offer a gorgeous hue of colour when you want a little something, but not a full coverage lipstick. (On top of all of this, these Sticks are indestructible. I accidentally put one through the washing machine and still wore it to work the next day!)</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-permalink="https://www.instagram.com/p/C-DbgxfIWtk/?utm_source=ig_embed&amp;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/C-DbgxfIWtk/?utm_source=ig_embed&amp;utm_campaign=loading" target="_blank" rel="noopener">A post shared by Elizabeth Arden (@elizabetharden)</a></p> </div> </blockquote> <p dir="ltr">If you’re looking for something to revamp your makeup routine as we head into warmer weather, the <a href="https://www.elizabetharden.com.au/">Elizabeth Arden</a> range has everything you need to keep your skin healthy and glowing all summer long. </p> <p dir="ltr"><em>Image credits: Shutterstock </em></p>

Beauty & Style

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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.<!-- Below is The Conversation's page counter tag. Please DO NOT REMOVE. --><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" /><!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: https://theconversation.com/republishing-guidelines --></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

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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>

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