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Cranberry juice really can help with UTIs – and reduce reliance on antibiotics

<div class="theconversation-article-body"> <p><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>Cranberry juice has been <a href="https://www.ncbi.nlm.nih.gov/books/NBK92762/">used medicinally for centuries</a>. Our new research indicates it should be a normal aspect of urinary tract infection (UTI) management today.</p> <p>While some benefits of cranberry compounds for the prevention of UTIs have been suspected for <a href="https://theconversation.com/cranberry-juice-can-prevent-recurrent-utis-but-only-for-some-people-203926">some time</a>, it hasn’t been clear whether the benefits from cranberry juice were simply from drinking <a href="https://bjgp.org/content/70/692/e200">more fluid</a>, or something in the fruit itself.</p> <p>For our <a href="https://www.sciencedirect.com/science/article/pii/S2405456924001226">study</a>, published this week, we combined and collectively assessed 3,091 participants across more than 20 clinical trials.</p> <p>Our analysis indicates that increasing liquids reduces the rate of UTIs compared with no treatment, but cranberry in liquid form is even better at reducing UTIs and antibiotic use.</p> <h2>Are UTIs really that bad?</h2> <p>Urinary tract infections affect more than <a href="https://journals.sagepub.com/doi/pdf/10.1177/1756287219832172">50% of women</a> and <a href="https://bjgpopen.org/content/bjgpoa/5/2/bjgpopen20X101140.full.pdf">20% of men</a> in their lifetime.</p> <p>Most commonly, UTIs are caused from the bug called <em>Escherichia coli</em> (E.coli). This bug lives harmlessly in our <a href="https://www.ncbi.nlm.nih.gov/books/NBK562895/">intestines</a>, but can cause infection in the <a href="http://doi.org/10.33235/anzcj.30.1.4-10">urinary tract</a>. This is why, particularly for women, it is recommended people wipe from front to back after using the toilet.</p> <p>An untreated UTI can move up to the kidneys and cause even more serious illness.</p> <p>Even when not managing infection, many people are anxious about contracting a UTI. Sexually active women, pregnant women and older women may all be at <a href="https://www.ncbi.nlm.nih.gov/books/NBK436013/">increased risk</a>.</p> <h2>Why cranberries?</h2> <p>To cause a UTI, the bacteria need to attach to the wall of the <a href="https://www.nature.com/articles/s41598-023-44916-8">urinary bladder</a>. Increasing fluids helps to flush out bacteria before it attaches (or makes its way up into the bladder).</p> <p>Some beneficial compounds in cranberry, such as <a href="https://www.cochrane.org/CD001321/RENAL_cranberries-preventing-urinary-tract-infections">proanthocyanidins</a> (also called condensed tannins), prevent the bacteria from attaching to the wall itself.</p> <p>While there are treatments, over 90% of the bugs that cause UTIs exhibit some form of <a href="https://www.who.int/news-room/fact-sheets/detail/antimicrobial-resistance">microbial resistance</a>. This suggests that they are rapidly changing and some cases of UTI might be left <a href="https://www.scientificamerican.com/article/antibiotic-resistant-utis-are-common-and-other-infections-may-soon-be-resistant-too/">untreatable</a>.</p> <h2>What we found</h2> <p>Our analysis <a href="https://www.sciencedirect.com/science/article/pii/S2405456924001226">showed</a> a 54% lower rate of UTIs from cranberry juice consumption compared to no treatment. This means that significantly fewer participants who regularly consumed cranberry juice (most commonly around 200 millilitres each day) reported having a UTI during the periods assessed in the studies we analysed.</p> <p>Cranberry juice was also linked to a 49% lower rate of antibiotic use than placebo liquid and a 59% lower rate than no treatment, based on analysis of indirect and direct effects across six studies. The use of cranberry compounds, whether in drinks or tablet form, also reduced the prevalence of symptoms associated with UTIs.</p> <p>While some studies we included presented conflicts of interest (such as receiving funding from cranberry companies), we took this “high risk of bias” into account when analysing the data.</p> <h2>So, when can cranberry juice help?</h2> <p>We found three main benefits of cranberry juice for UTIs.</p> <p><strong>1. Reduced rates of infections</strong></p> <p>Increasing fluids (for example, drinking more water) reduced the prevalence of UTIs, and taking cranberry compounds (such as tablets) was also beneficial. But the most benefits were identified from increasing fluids and taking cranberry compounds at the same time, such as with cranberry juice.</p> <p><strong>2. Reduced use of antibiotics</strong></p> <p>The data shows cranberry juice lowers the need to use antibiotics by 59%. This was identified as fewer participants in randomised cranberry juice groups required antibiotics.</p> <p>Increasing fluid intake also helped reduce antibiotic use (by 25%). But this was not as useful as increasing fluids at the same time as using cranberry compounds.</p> <p>Cranberry compounds alone (such as tablets without associated increases in fluid intake) did not affect antibiotic use.</p> <p><strong>3. Reducing symptoms</strong></p> <p>Taking cranberry compounds (in any form, liquid or tablet) reduced the symptoms of UTIs, as measured in the overall data, by more than five times.</p> <h2>Take home advice</h2> <p>While cranberry juice cannot treat a UTI, it can certainly be part of UTI management.</p> <p>If you suspect that you have a UTI, see your GP as soon as possible.<!-- 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/235314/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><a href="https://theconversation.com/profiles/christian-moro-121754"><em>Christian Moro</em></a><em>, 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/cranberry-juice-really-can-help-with-utis-and-reduce-reliance-on-antibiotics-235314">original article</a>.</em></p> </div>

Body

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Can you drink your fruit and vegetables? How does juice compare to the whole food?

<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>Do you struggle to eat your fruits and vegetables? You are not alone. Less than 5% of Australians eat the recommended serves of fresh produce <a href="https://www.abs.gov.au/statistics/health/health-conditions-and-risks/dietary-behaviour/latest-release">each day</a> (with 44% eating enough fruit but only 6% eating the recommended vegetables).</p> <p>Adults <a href="https://www.eatforhealth.gov.au/food-essentials/five-food-groups">should aim to eat</a> at least five serves of vegetables (or roughly 375 grams) and two serves of fruit (about 300 grams) each day. Fruits and vegetables help keep us healthy because they have lots of nutrients (vitamins, minerals and fibre) and health-promoting bioactive compounds (substances not technically essential but which have health benefits) without having many calories.</p> <p>So, if you are having trouble <a href="https://theconversation.com/want-your-child-to-eat-more-veggies-talk-to-them-about-eating-the-rainbow-195563">eating the rainbow</a>, you might be wondering – is it OK to drink your fruits and vegetables instead in a juice or smoothie? Like everything in nutrition, the answer is all about context.</p> <h2>It might help overcome barriers</h2> <p>Common reasons for not eating enough fruits and vegetables are <a href="https://onlinelibrary.wiley.com/doi/abs/10.1111/1747-0080.12735">preferences, habits, perishability, cost, availability, time and poor cooking skills</a>. Drinking your fruits and vegetables in juices or smoothies can help overcome some of these barriers.</p> <p><a href="https://onlinelibrary.wiley.com/doi/full/10.1111/j.1467-3010.2009.01760.x">Juicing or blending</a> can help disguise tastes you don’t like, like bitterness in vegetables. And it can blitz imperfections such as bruises or soft spots. Preparation doesn’t take much skill or time, particularly if you just have to pour store-bought juice from the bottle. Treating for food safety and shipping time does change the make up of juices slightly, but unsweetened juices still remain significant sources of <a href="https://pubmed.ncbi.nlm.nih.gov/12403253/">nutrients</a> and <a href="https://www.emerald.com/insight/content/doi/10.1108/00070701111140089/full/html?fullSc=1">beneficial bioactives</a>.</p> <p>Juicing can <a href="https://academic.oup.com/nutritionreviews/advance-article-pdf/doi/10.1093/nutrit/nuz031/30096176/nuz031.pdf">extend shelf life</a> and reduce the cost of nutrients. In fact, when researchers looked at the density of nutrients relative to the costs of common foods, <a href="https://www.mdpi.com/1660-4601/18/11/5771">fruit juice was the top performer</a>.</p> <h2>So, drinking my fruits and veggies counts as a serve, right?</h2> <p>How juice is positioned in healthy eating recommendations is a bit confusing. The <a href="https://www.eatforhealth.gov.au/food-essentials/five-food-groups/fruit">Australian Dietary Guidelines</a> include 100% fruit juice with fruit but vegetable juice isn’t mentioned. This is likely because vegetable juices weren’t as common in 2013 when the guidelines were last revised.</p> <p><a href="https://www.eatforhealth.gov.au/food-essentials/five-food-groups/fruit">The guidelines</a> also warn against having juice too often or in too high amounts. This appears to be based on the logic that juice is similar, but not quite as good as, whole fruit. Juice has lower levels of fibre compared to fruits, with fibre important for gut health, heart health and promoting feelings of fullness. Juice and smoothies also release the sugar from the fruit’s other structures, making them “free”. The <a href="https://www.who.int/publications-detail-redirect/9789241549028">World Health Organization recommends</a> we limit free sugars for good health.</p> <p>But fruit and vegetables are more than just the sum of their parts. When we take a “<a href="https://hal.science/hal-01630639/">reductionist</a>” approach to nutrition, foods and drinks are judged based on assumptions made about limited features such as sugar content or specific vitamins.</p> <p>But these features might not have the impact we logically assume because of the complexity of foods and people. When humans eat varied and complex diets, we don’t necessarily need to be concerned that some foods are lower in fibre than others. Juice can retain the nutrients and bioactive compounds of fruit and vegetables and even add more because parts of the fruit we don’t normally eat, like the skin, can be included.</p> <h2>So, it is healthy then?</h2> <p>A recent <a href="https://academic.oup.com/nutritionreviews/advance-article/doi/10.1093/nutrit/nuae036/7659479?login=false">umbrella review of meta-analyses</a> (<a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8977198/">a type of research</a> that combines data from multiple studies of multiple outcomes into one paper looked at the relationship between 100% juice and a range of health outcomes.</p> <p>Most of the evidence showed juice had a neutral impact on health (meaning no impact) or a positive one. Pure 100% juice was linked to improved heart health and inflammatory markers and wasn’t clearly linked to weight gain, multiple cancer types or metabolic markers (such as blood sugar levels).</p> <p>Some health risks linked to drinking juice were <a href="https://academic.oup.com/nutritionreviews/advance-article/doi/10.1093/nutrit/nuae036/7659479?login=false">reported</a>: death from heart disease, prostate cancer and diabetes risk. But the risks were all reported in <a href="https://www.cancer.gov/research/participate/what-are-observational-studies#:%7E:text=Observational%20studies%20are%20research%20studies,over%20a%20period%20of%20time.">observational studies</a>, where researchers look at data from groups of people collected over time. These are not controlled and do not record consumption in the moment. So other drinks people think of as 100% fruit juice (such as sugar-sweetened juices or cordials) might accidentally be counted as 100% fruit juice. These types of studies are not good at showing the direct causes of illness or death.</p> <h2>What about my teeth?</h2> <p>The common belief juice damages teeth might not stack up. Studies that show juice damages teeth often <a href="https://www.frontiersin.org/articles/10.3389/fpubh.2019.00190/full">lump 100% juice in with sweetened drinks</a>. Or they use model systems like fake mouths that <a href="https://www.frontiersin.org/articles/10.3389/fpubh.2019.00190/full">don’t match</a> how people drinks juice in real life. Some <a href="https://www.frontiersin.org/journals/public-health/articles/10.3389/fpubh.2019.00190/full">use extreme scenarios</a> like sipping on large volumes of drink frequently over long periods of time.</p> <p>Juice is acidic and does contain sugars, but it is possible proper oral hygiene, including <a href="https://www.sciencedirect.com/science/article/abs/pii/S0300571207000152?via%3Dihub">rinsing, cleaning</a> and using straws can mitigate these risks.</p> <p>Again, reducing juice to its acid level misses the rest of the story, including the nutrients and bioactives contained in juice that are <a href="https://www.sciencedirect.com/science/article/pii/S2352385919300210#:%7E:text=Research%20has%20also%20confirmed%20that,prevention%20of%20oral%20inflammatory%20disorders.">beneficial to oral health</a>.</p> <h2>So, what should I do?</h2> <p>Comparing whole fruit (a food) to juice (a drink) can be problematic. They serve different culinary purposes, so aren’t really interchangeable.</p> <p>The Australian Guide to Healthy Eating recommends <a href="https://www.eatforhealth.gov.au/guidelines/australian-guide-healthy-eating">water as the preferred beverage</a> but this assumes you are getting all your essential nutrients from eating.</p> <p>Where juice fits in your diet depends on what you are eating and what other drinks it is replacing. Juice might replace water in the context of a “perfect” diet. Or juice might replace <a href="https://www.cambridge.org/core/journals/public-health-nutrition/article/substitution-of-pure-fruit-juice-for-fruit-and-sugarsweetened-beverages-and-cardiometabolic-risk-in-epicnl-a-prospective-cohort-study/B7314F1198109712DE0F2E44D919A6A7">alcohol or sugary soft drinks</a> and make the relative benefits look very different.</p> <h2>On balance</h2> <p>Whether you want to eat your fruits and vegetables or drink them comes down to what works for you, how it fits into the context of your diet and your life.</p> <p>Smoothies and juices aren’t a silver bullet, and there is no evidence they work as a “cleanse” or <a href="https://theconversation.com/lemon-water-wont-detox-or-energise-you-but-it-may-affect-your-body-in-other-ways-180035">detox</a>. But, with society’s low levels of fruit and vegetable eating, having the option to access nutrients and bioactives in a cheap, easy and tasty way shouldn’t be discouraged either.<!-- 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/205222/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/can-you-drink-your-fruit-and-vegetables-how-does-juice-compare-to-the-whole-food-205222">original article</a>.</em></p> </div>

Food & Wine

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"Big one for shenanigans": Aussie larrikin paddles a giant pumpkin down a river

<p>In potentially the most Aussie story ever and a suspected world first, one bloke has pinched his mate's award-winning pumpkin to turn into a paddle boat and sail down the Tumut River. </p> <p>The enormous pumpkin was grown by farmer Mark Peacock, who grew the vegetable to a whopping 407kg and would regularly post updates on the gourd's growing progress on Facebook. </p> <p>The pumpkin even earned a fitting name, Tormund after a character in Game of Thrones, and was used to feed his livestock.</p> <p>After the pumpkin had served its purpose, Peacock's friend and local canoe club commodore Adam Farquharson saw a once in a lifetime opportunity. </p> <p>Sporting a sailor hat and pipe, he navigated the hollowed-out pumpkin, dubbed ‘Cinderella’, down the Tumut River in New South Wales’ Riverina region, much to the amusement of bystanders.</p> <p>“Barry Humphries said that he’s a big fan of the unnecessary, and I am too. I’m a big one for shenanigans,” he told <em><a title="www.abc.net.au" href="https://www.abc.net.au/news/2024-04-16/man-turns-mammoth-400kg-pumpkin-into-a-canoe/103708438">ABC Riverena</a></em><a title="www.abc.net.au" href="https://www.abc.net.au/news/2024-04-16/man-turns-mammoth-400kg-pumpkin-into-a-canoe/103708438">.</a></p> <p>While initially surprised by Farquharson’s antics, Mr Peacock acknowledged that it was characteristic of his friend’s sense of humour to do something out of the ordinary to make people smile. </p> <p>“He’s really hilarious. But he’s random, occasionally,” he said.</p> <p>“I intentionally grew this as a family project and then started doing Facebook updates every week.”</p> <p>For Mr Farquharson, the voyage was simply about enjoying himself and giving locals an opportunity for a laugh. </p> <p>Farquharson joked about potential future exploits but remained grounded about his brief moment of fame as “Popeye the Pumpkin Man.” </p> <p>“I think the worldwide fame will wear off pretty soon. I won’t end up like Taylor Swift. I’ll just get back to life as normal,” he said.</p> <p>Reflecting on the unusual journey, Mr Farquharson humorously considered preserving the pumpkin as a national curiosity by placing it on a pedestal among Australian sporting royalty. </p> <p>“It was a sad moment. I did jokingly say to my wife that I should petition the prime minister to have it preserved and put next to Phar Lap’s heart at the National Museum,” he told the <em>ABC</em>.</p> <p>“She thought I was an idiot.”</p> <p><em>Image credits: Facebook</em></p>

Domestic Travel

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Pumpkin and chicken red curry

<p>If you’re feeling like Thai food tonight, but the take-out menus away and give this pumpkin and chicken curry recipe a try. We bet you’ll be converted!</p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>4</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1 small pumpkin, halved, peeled and cubed</li> <li>2 shallots, chopped</li> <li>3 cloves of garlic, chopped</li> <li>1 tablespoon of red curry paste</li> <li>2 tablespoons of water</li> <li>1 can of unsweetened coconut milk</li> <li>2 tablespoons of Asian fish sauce</li> <li>1 lime, juiced</li> <li>2 teaspoons of brown sugar</li> <li>3 tablespoons of peanut oil</li> <li>0.5kg of chicken breast, cut into pieces</li> <li>2 tablespoons of fresh basil</li> <li>White rice to serve</li> </ul> <p><strong><span style="text-decoration: underline;">Method</span>:</strong></p> <p>1. In a large pot of boiling water, boil pumpkin until it begins to get tender, for about seven minutes.</p> <p>2. Using a blender, blend shallots, garlic, curry paste and water until smooth.</p> <p>3. In a bowl, mix coconut milk, fish sauce, lime juice and brown sugar. Stir until dissolved.</p> <p>4. Heat two tablespoons of peanut oil in a large wok on medium heat. Add chicken, searing until lightly brown. Remove chicken from wok.</p> <p>5. Add remaining oil to wok and return to heat. Add mixed curry sauce and cook, stirring. Add coconut milk mix and bring mixture to a boil.</p> <p>6. Add pumpkin and chicken and let simmer until chicken is cooked through and pumpkin has grown tender.</p> <p>7. Garnish with basil and serve with white rice.</p> <p><em>Image: Taste</em></p>

Food & Wine

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RECALLED: Popular apple juice pulled from shelves over contamination fear

<p>A popular brand of apple juice sold at Coles supermarkets in Victoria and New South Wales has been recalled over contamination fears. </p> <p>A notice issued by Food Standards Australia New Zealand on Wednesday confirmed that <span>Thirsty Brothers Pty Ltd had recalled the Original Juice Co. Black Label Cloudy Apple Juice 1.5L over fears of microbial (Mycotoxin - Patulin) contamination.</span></p> <p>The notice said, <span>“Food products containing Mycotoxin - Patulin may cause illness if consumed.”</span></p> <p><span>“Any consumers concerned about their health should seek medical advice and should return the product to the place of purchase for a full refund.”</span></p> <p><span>Patulin is a mycotoxin most commonly found in rotting or damaged apples, and may not have been detected before the manufacturing process began. </span></p> <p><span>The impacted items have a use-by date of 07/10/2021 and should not be consumed. </span></p> <p><span>Concerned customers are being urged to contact Thirsty Brothers Pty Ltd for more information and advice. </span></p> <p><span>A second recall notice was also issues for Barossa Fine Foods Pastrami 100g due to non-compliant labelling.</span></p> <p><span>The product was </span>available at a range of independent supermarkets across all states and territories, except Tasmania. </p> <p><span>“The recall is due to non-compliant labelling (incorrect printed ‘Use By’ date). The printed Use By date of 09/12/2021 is incorrect. The correct Use By date is 16/09/2021,” the regulator said.</span></p> <p class="css-1316j2p-StyledParagraph e4e0a020">“The food may cause illness if consumed after 16/09/2021.”</p> <p class="css-1316j2p-StyledParagraph e4e0a020">Customers are advised not to eat the product after September 16, and instead, return it to the place of purchase for a full refund.</p> <p class="css-1316j2p-StyledParagraph e4e0a020"><em>Image credits: Shutterstock/NSW Food Authority</em></p>

Food & Wine

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How kids are getting positive COVID test results with orange juice

<p><span style="font-weight: 400;">Teenagers in the UK have figured out how to “fake” positive results on COVID-19 tests - prompting at least one school to issue a warning to parents.</span></p> <p><span style="font-weight: 400;">The trick has taken off on social media, as teens use orange juice or soft drinks to generate a false positive result on lateral flow Covid tests.</span></p> <p><span style="font-weight: 400;">It is not known whether any students have used it to successfully get time off school.</span></p> <p><span style="font-weight: 400;">Gateacre School in Belle Vale, Liverpool, asked students in years 7-10 to stay home from school after some positive COVID-19 test results were discovered in the school community, and warned parents to be vigilant about the social media trend.</span></p> <p><span style="font-weight: 400;">“Nationally, some school students have discovered that placing droplets of orange juice or other fruit juice on an LFD test gets a false ‘positive’ result,” </span><a rel="noopener" href="https://www.liverpoolecho.co.uk/news/liverpool-news/schools-warning-children-using-fruit-20896618?_ga=2.269013617.1871628857.1625379206-1709235865.1625379206" target="_blank"><span style="font-weight: 400;">the warning email read</span></a><span style="font-weight: 400;">.</span></p> <p><span style="font-weight: 400;">“In light of this, can you be extra vigilant when your child is doing their LFD tests. Also, remind them that a positive LFD test must be followed by a confirmatory PCR test.”</span></p> <p><strong>How it happens</strong></p> <p><span style="font-weight: 400;">The false positive occurs due to the acidity of the juice or soft drink, rather than the beverage containing the virus, which essentially breaks the test.</span></p> <p><span style="font-weight: 400;">However, Mark Lorch, a professor of science communication and chemistry at the University of Hull, </span><a rel="noopener" href="https://theconversation.com/covid-19-kids-are-using-soft-drinks-to-fake-positive-tests-ive-worked-out-the-science-and-how-to-spot-it-163739" target="_blank"><span style="font-weight: 400;">has said</span></a><span style="font-weight: 400;"> it is possible to spot “fake” positive tests by washing them with a buffer solution that restores the correct pH to the testing device. Once this happens, the “positive” line disappears to reveal the negative result.</span></p> <p><strong>A selfish thing to do</strong></p> <p><span style="font-weight: 400;">Jon Deeks, a professor of biostatistics at the University of Birmingham, has criticised the practice and discouraged teens from trying it.</span></p> <p><span style="font-weight: 400;">“False positives affect not just that child but their family and their bubble at school, so [it is a] pretty selfish thing to do. There are less harmful ways to fake a day off school,” he said.</span></p> <p><span style="font-weight: 400;">Professor Lorch instead encouraged students to help him publish his findings.</span></p> <p><span style="font-weight: 400;">“Children, I applaud your ingenuity, but now that I’ve found a way to uncover your trickery I suggest you use your cunning to devise a set of experiments and test my hypothesis,” he said.</span></p> <p><span style="font-weight: 400;">“Then we can publish your results in a peer-reviewed journal.”</span></p> <p><em><span style="font-weight: 400;">Image: Mark Loch</span></em></p>

Body

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Charging your phone using a public port is dangerous

<p>Have you ever used a public charging station to charge your mobile phone when it runs out of battery? If so, watch out for “juice jacking”.</p> <p>Cybercriminals are on the prowl to infect your mobile devices such as smartphones and tablet computers and access your personal data, or install malware while you charge them.</p> <p>Specifically, <a href="https://dl.acm.org/doi/pdf/10.1145/2732198.2732205">juice jacking</a> is a cyber attack in which criminals <a href="https://securelist.com/wired-mobile-charging-is-it-safe/74804/">use publicly accessible USB charging ports or cables</a> to install malicious software on your mobile device and/or steal personal data from it.</p> <p>Even a <a href="https://media.blackhat.com/us-13/US-13-Lau-Mactans-Injecting-Malware-into-iOS-Devices-via-Malicious-Chargers-WP.pdf">60-second power-up</a> can be enough to compromise your phone’s data. This is because USB cables allow the transmission of both power and data streams simultaneously. Victims can be left vulnerable to identity theft, financial fraud, and significant stress.</p> <p>USB charging stations are a common sight in shopping centres, airports, hotels, fast-food restaurants, and even on public transport. While juice jacking is neither <a href="https://securelist.com/wi-fi-security-and-fake-acdc-charges-threaten-your-data-at-the-2014-world-cup/63759/">new</a> nor particularly widespread so far, it was recently highlighted by <a href="http://da.lacounty.gov/about/inside-LADA/juice-jacking-criminals-use-public-usb-chargers-steal-data-ff">Los Angeles County District Attorney’s Office</a> as a significant threat, especially to travellers who can easily find themselves caught short and in need of a battery boost.</p> <p><strong>How does it work?</strong></p> <p>First, the attackers tamper with the charging stations or cables in public areas, and install malicious software on them. This software then infects the phones of unsuspecting users who subsequently plug into the tampered charger.</p> <p>The software can invade, damage or even disable your phone. It can also steal or delete data from your phone and possibly spy on your usage activity, to the extent of transmitting your personal information such as account numbers, usernames, passwords, photos, and emails to the perpetrator.</p> <p><strong>How can I tell if I’ve been juice jacked?</strong></p> <p>Hacked mobile devices will often go undetected. But there are a few telltale signs that your device may have been hacked. These include:</p> <ul> <li> <p>a sudden surge in battery consumption or rapid loss of charge, indicating a malicious app may be running in the background</p> </li> <li> <p>the device operating slower than usual, or restarting without notice</p> </li> <li> <p>apps taking a long time to load or frequently crashing</p> </li> <li> <p>excessive heating</p> </li> <li> <p>changes to device settings that you did not make</p> </li> <li> <p>increased or abnormal data usage.</p> </li> </ul> <p><strong>How do I protect myself?</strong></p> <p>The tampering of USB charging stations or USB cables is almost impossible to identify. But there are some simple ways to guard against juice jacking:</p> <ul> <li> <p>avoid USB power charging stations</p> </li> <li> <p>use AC power outlets rather than USB ports</p> </li> <li> <p>use a portable battery power bank (your own, not a borrowed one!)</p> </li> <li> <p>carry your own charging cable and adaptor</p> </li> <li> <p>use a data-blocker device such as <a href="http://syncstop.com/">SyncStop</a> or <a href="https://www.amazon.com.au/Juice-Jack-Defender-Security-purchased-employees/dp/B00XYTQ4Q8">Juice-Jack Defender</a>. These devices physically prevent data transfer and only allow power to go through while charging</p> </li> <li> <p>use power-only USB cables such as <a href="https://www.4cabling.com.au/portapow-fast-charge-micro-usb-cable-300cm.html">PortaPow</a>, which don’t pass any data.</p> </li> </ul> <p>And finally, if you must use a charging station, keep your phone locked while doing so. USB ports typically don’t sync data from a phone that is locked. Most mobile phones will ask your permission to give the USB port access to your phone’s data when you plug in. If you’re using an unknown or untrustworthy port, make sure you decline.</p> <p><strong>I think I might have been juice jacked – what can I do?</strong></p> <p>If you suspect you have fallen prey, there are several things you can do to protect your device’s integrity:</p> <ul> <li> <p>monitor your device for unusual activity</p> </li> <li> <p>delete suspicious apps you don’t recall installing</p> </li> <li> <p>restore your device to its factory settings</p> </li> <li> <p>install anti-virus software, such as <a href="https://play.google.com/store/apps/details?id=com.avast.android.mobilesecurity&amp;hl=en_AU">Avast Antivirus</a> or <a href="https://play.google.com/store/apps/details?id=com.antivirus&amp;hl=en_AU%22">AVG AntiVirus</a></p> </li> <li> <p>keep your mobile device’s system software up to date. Developers continually release patches against common types of malware.</p> </li> </ul> <p>A lot of data is stored on our mobile devices these days, and protecting our privacy is crucial. While juice jacking may not be a widespread threat, it is important to ensure the safety of our mobile devices. So, the next time you consider using a public USB charging station or cable, ask yourself if it is worth it, particularly as your personal information is at stake.<!-- 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; text-shadow: none !important;" src="https://counter.theconversation.com/content/130947/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: http://theconversation.com/republishing-guidelines --></p> <p><em><a href="https://theconversation.com/profiles/ritesh-chugh-162770">Ritesh Chugh</a>, Senior Lecturer/Discipline Lead – Information Systems and Analysis, <a href="https://theconversation.com/institutions/cquniversity-australia-2140">CQUniversity Australia</a></em></p> <p><em>This article is republished from <a href="http://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/charging-your-phone-using-a-public-usb-port-beware-of-juice-jacking-130947">original article</a>.</em></p>

Technology

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Why does lemon juice lighten the colour of tea?

<p><strong>I’ve always wondered what happens when pouring a few drops of lemon juice into a cup of tea (no milk added). Why does it lighten the tea’s colour? – Michel, Paris</strong></p> <p>To answer this question, we need to think about the molecules that give a cup of tea its colour - and how lemon juice affects them.</p> <p>Tea is typically made from the plant <em>Camellia sinensis</em>.</p> <p>It is one of the most consumed beverages (second only to water) globally and is ranked as the <a href="http://www.fao.org/3/a-i4480e.pdf">most consumed manufactured drink</a>. The origins of its consumption were first recorded more than 5,000 years ago, so it is also one of the world’s oldest drinks.</p> <p>Tea has been used for a variety of health conditions in China since ancient times, and it took time (around 1,000 years) to change from being seen as a medicine to today’s “every day drink”. Some of the health benefits of tea are now receiving <a href="https://theconversation.com/health-check-five-reasons-to-put-the-kettle-on-and-have-a-cup-of-tea-42419">renewed attention</a>.</p> <h2>The colour of tea</h2> <p>Today, tea varieties are heavily dependent on the processing techniques after harvest. These include oxidation and fermentation of tea leaves, which change their colour and flavour. Use of these manufacturing techniques provides six distinctive categories of tea, based primarily on colour: green, yellow, dark, white, oolong, and black.</p> <p>Black tea and green tea are often (but not always) obtained from the same plant but their chemical makeup is vastly different.</p> <p>The leaves used for green tea production are heated either by steam, pan frying, roasting or baking immediately after harvesting. This process stops chemical reactions driven by the enzyme polyphenol oxidase that would otherwise oxidise coloured chemicals such as polyphenols (catechins).</p> <p>This results in tea keeping its familiar yellow-green colour. Once the leaves are “fixed” they are soft – and are then rolled and dried to become the product we see on supermarket shelves.</p> <p>The production of black tea depends on the enzymes being allowed to oxidise the catechins completely to form new chemicals – these are pigments (theaflavin and thearubigin) that provide the characteristic dark colour.</p> <p>Although thearubigins are less common in your black teabag (around 10-20% of the dry weight), they are more soluble – so when you make a brew these compounds can account for up to <a href="https://www.sciencedirect.com/science/article/pii/B9780080453828001088">60% of the solids</a> suspended in the solution.</p> <p>In broad terms, all other colour categories of tea fit between green and black. So categorisation of teas based simply on colour mostly depends on the type and amounts of these compounds found in the brewed product.</p> <h2>What happens when lemon juice is added?</h2> <p>The thearubigins in brewed tea are highly coloured (red-brown) molecules that <a href="https://www.sciencedirect.com/science/article/pii/S030881460100108X">change according to the acidity of the liquid used</a>.</p> <p>If the water used for the tea infusion is relatively alkaline (for example, due to limescale found in “hard” water), the colour of the tea will be darker and deeper.</p> <p>However, once an acid such as a slice of lemon or lemon juice is added, tea changes colour because of an increase in acidity (reduction in pH) of the beverage itself. Lemon juice is quite strong as a food acid – a few drops are enough to alter the theaurbigins, resulting in a dramatic change in colour. Interestingly, theaflavins are not that affected by the change in acidity, and still retain their normal dark red colour.</p> <p>In a case of green tea, the addition of lemon juice will also affect the colour through a similar process. This results in a much paler beverage - beyond the level that would occur just by initial tea suspension.</p> <h2>Does lemon juice make your tea healthier?</h2> <p>The beneficial health effects of tea are linked to its total polyphenol content, mainly the catechins. However, one of the problems with these compounds is that they are rather unstable. When alkaline (hard) water is used, they break down relatively quickly (<a href="https://www.sciencedirect.com/science/article/pii/S0308814603000621">within a few minutes of brewing</a>).</p> <p>Even if they do remain in solution, the absorption of these compounds is low (less than 2%), and can also be inhibited by the <a href="http://www.mdpi.com/2076-3921/4/2/373">food consumed with your cuppa</a>.</p> <p>Increasing the acidity of drinks has been shown to improve the stability of catechins in beverages. This is one of the main reasons why drinks such as iced teas tend to be quite acidic. However, to make them more palatable, relatively high levels of sweeteners (mainly sugars) are also added.</p> <p>So, all up, although the key compounds in your cup of tea tend to degrade quickly, the addition of lemon does protect them temporarily from this breakdown. But it’s not a huge effect. Adding lemon can enhance the flavour and enjoyment of tea, and change its colour, but its best not to expect any extra boosts to your health.<!-- 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; text-shadow: none !important;" src="https://counter.theconversation.com/content/91324/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: http://theconversation.com/republishing-guidelines --></p> <p><em>Written by <span>Nenad Naumovski, Asistant Professor in Food Science and Human Nutrition, University of Canberra and Duane Mellor, Senior lecturer, Coventry University</span>. Republished with permission of </em><a rel="noopener" href="https://theconversation.com/ive-always-wondered-why-does-lemon-juice-lighten-the-colour-of-tea-91324" target="_blank"><em>The Conversation</em></a><em>. </em></p>

Food & Wine

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Mouth-watering kingfish & ocean trout ceviche

<p>If you're cooking for a fancier audience, try this delicious seafood combination.</p> <p><strong>Ingredients: </strong></p> <p>200g Hiramasa kingfish fillets</p> <p>200g Petuna ocean trout fillets</p> <p>50ml apple cider vinegar</p> <p>75ml fresh lime juice</p> <p>30g sea salt</p> <p>50g sugar</p> <p>10 cherry tomatoes, sliced</p> <p>3 pickled turmeric onions (pickled onions, fresh turmeric, turmeric powder and green chilli)</p> <p>Black sesame seeds and baby coriander for garnish</p> <p><strong>Directions:</strong></p> <p>1. Slice the fish fillets into your desired shape. Cubes or sashimi-style will work.</p> <p>2. Combine the vinegar, sugar, salt and lime juice (check the mixture for taste, as some apple cider vinegars can be sweeter than others) and spoon over cut fish. Leave for 10 minutes to quickly cure.</p> <p>3. For the onions (this is the cheat version): take a standard jar of pickled onions and add 1 knob of fresh grated turmeric, 1 teaspoon of turmeric powder and 2 sliced green chillies and add to the pickling liquor from inside the jar, then spoon over onions. Leave for 10-15 minutes and you're good to go.</p> <p>4. Combine the rest of the ingredients and season with the same juice that has been curing the fish.</p> <p>5. Place the fish on top of the salad/onions and garnish with sesame seeds and coriander.</p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/hiramasa-kingfish-petuna-ocean-trout-ceviche.aspx">Wyza.com.au</a>.</em></p>

Food & Wine

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Warming pumpkin and lentil dahl

<p>With red lentils and orange pumpkin, this dahl will leave you feeling as bright as it looks. There’s a little bit of slow simmering to be done here, but once you’ve tasted the effect of letting the flavours of the curry powder, stock and vegies infuse together, you’ll agree it’s worth it.</p> <p><strong>Time to prepare:</strong> 45 minutes</p> <p><strong>Serves: </strong>2</p> <p><strong>Ingredients:</strong></p> <p><span>½ red onion</span></p> <p><span>1 birdseye chilli</span></p> <p><span>400g pumpkin</span></p> <p><span>1 cube vegetable stock</span></p> <p><span>½ cup red lentils</span></p> <p><span>150g baby spinach leaves</span></p> <p><span>1 tbs olive oil</span></p> <p><span>1 tbs mild curry powder</span></p> <p><span>2 cups hot water</span></p> <p><span>1 can diced tomatoes</span></p> <p><span>¾ cup brown rice </span></p> <p><span>3 cups water </span></p> <p><span>4 tbs plain Greek yoghurt</span></p> <p><strong>Directions</strong></p> <p>1. To prepare the ingredients, finely chop the red onion and long red chilli (deseeded). Peel the pumpkin and cut it into 2cm cubes. Crumble the vegetable stock. Rinse the red lentils and wash the baby spinach.</p> <p>2. Heat the olive oil in a medium saucepan over a medium-high heat. Add the red onion and cook for 5 minutes or until the onion is soft. Add the mild curry powder and long red chilli and cook for 1 minute or until fragrant. Add the pumpkin and cook, stirring, for 1 minute.</p> <p>3. Add the vegetable stock cube, hot water, diced tomatoes, and the red lentils to the pan, stirring with a wooden spoon. Bring to the boil. Reduce the heat to medium and simmer for 30-35 minutes, or until the lentils and pumpkin are tender. Stir intermittently to ensure the lentils do not stick to the base of the pan. Remove from the heat and stir through the baby spinach.</p> <p>4. Meanwhile, place the brown rice and water in a medium saucepan and bring to the boil. Cover with a lid and reduce the heat to medium. Simmer, covered, for 25-30 minutes or until the rice is soft and the water is absorbed.</p> <p>5. Divide the dahl between bowls and serve with the Greek yoghurt.</p> <div class="article-body"> <p><em>Recipe supplied by <a rel="noopener" href="http://www.dpbolvw.net/click-8340400-12931890" target="_blank">HelloFresh</a>.</em></p> </div> <div class="social-media-column"> <div class="addthis_sharing_toolbox" data-url="https://www.wyza.com.au/recipes/warming-pumpkin-and-lentil-dahl.aspx" data-title="Warming pumpkin and lentil dahl | WYZA" data-description="With red lentils and orange pumpkin, this dahl will leave you feeling as bright as it looks - wyza.com.au"> <div id="atstbx3" class="at-share-tbx-element addthis-smartlayers addthis-animated at4-show" aria-labelledby="at-9dc2f3c2-c87e-44d7-8484-1873a8d8d70e"><em>Written by Wyza. Republished with permission of <a href="https://www.wyza.com.au/recipes/warming-pumpkin-and-lentil-dahl.aspx">Wyza.com.au.</a></em></div> </div> </div>

Food & Wine

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Shark Tank judges surprising confession on The Project

<p><em>Shark Tank</em> star Janine Allis was one of the guests on <em>The Project</em> last night, and the entrepreneur turned reality TV show host was quick to lift the lid on what goes on behind the scenes.</p> <p>When host Waleed Aly asked Allis if her and the other ‘sharks’ were running out of cash to invest in new projects, she conceded that not every deal actually went ahead.</p> <p><iframe src="https://www.facebook.com/plugins/video.php?href=https%3A%2F%2Fwww.facebook.com%2FTheProjectTV%2Fvideos%2F10155531994393441%2F&amp;show_text=0&amp;width=560" width="560" height="315" style="border: none; overflow: hidden;" scrolling="no" frameborder="0" allowtransparency="true" allowfullscreen="true"></iframe></p> <p>“Look, not all of them get through due diligence. Sometimes when they actually get a big fright on (TV), they say things that probably aren’t true. And it’s confronting, so sometimes they pull out afterwards. But there’s a lot of people we don’t do deals with on the show, but we still work with them post-show,” she revealed.</p> <p><em>Project</em> Panellist Peter Helliar was quick to follow up, asking Allis, who founded Boost Juice, how her own personal investments fostered on the show were faring.</p> <p>“I’ve absolutely invested money and lost all of it, and I have invested money and making quite a good return. At the moment, we’re about even,” she revealed.</p> <p>In a revelation that surprised some viewers, Allis said the show’s most hot-headed shark, investor Steve Baxter, was probably doing the worst on his investments.</p> <p>“Steve was the one who was really quite aggressive at the start ... I don’t know how well they’re doing,” she said.</p> <p>What are your thoughts? Do you watch Shark Tank?</p>

News

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Roasted pumpkin and rice salad

<p>The pumpkin roasts in the oven while the rice cooks on the stovetop, then you can potter around and make the dressing at your leisure.</p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>4 to 6 as a meal, 6 to 8 as a side</p> <p><strong><span style="text-decoration: underline;">Ingredients</span>:</strong></p> <ul> <li>2 tablespoons extra virgin olive oil</li> <li>600g peeled, deseeded pumpkin, chopped into 2cm cubes (about 800g with the skin and seeds still intact)</li> <li>1 cup brown rice, rinsed in running water until it runs clear</li> <li>1 clove garlic</li> <li>good pinch of flaky sea salt</li> <li>½ teaspoon honey</li> <li>Juice of 1 orange</li> <li>2 tablespoons white wine vinegar</li> <li>2 tablespoons sesame oil</li> <li>2 tablespoons peanut oil</li> <li>6 spring onions, thinly sliced</li> <li>4 sticks celery, trimmed and cut into 1cm slices</li> <li>¾ cup toasted pumpkin seeds</li> </ul> <p><strong><span style="text-decoration: underline;">Method</span>:</strong></p> <p>1. Preheat the oven to 200C and grease an oven dish with 1 tablespoon of the olive oil. Tip in the pumpkin and drizzle with the other tablespoon of oil. Bake for around 20-30 minutes, stirring occasionally, until the pumpkin is cooked and beginning to crisp up. Set aside.</p> <p>2. While the pumpkin is cooking, put the well-washed rice in a medium saucepan with 450ml cold water. Cover and bring to the boil. Let simmer for 12 minutes, then turn off the heat (do NOT lift the lid) and let sit for 15 minutes. The rice should be perfectly cooked and all the water absorbed.</p> <p>3. Next, make the dressing. Crush the garlic and salt together with the blade of a knife, then scrape into a screw-top jar. Add the honey, juice and vinegar and shake well. Add the oil and shake again until well mixed. Taste for balance and adjust accordingly.</p> <p>4. When the rice and pumpkin have cooled down a little, tip both into a serving bowl. Add the spring onions and celery, then pour the dressing over the top and toss gently. Sprinkle the toasted pumpkin seeds on top and serve.</p> <p>5. Best served at room temperature. This makes an excellent packed lunch or serve it alongside a piece of fish with some greens. Makes enough for four lunches or six to eight side dish servings.</p> <p><em>Written by Lucy Corry. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank"><span style="text-decoration: underline;"><strong>Stuff.co.nz</strong></span></a>. Image credit: Maarten Holl/Stuff.</em></p>

Food & Wine

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Pumpkin and chickpea salad

<p>This salad is tasty enough to enjoy as a main meal or serve as a side to roasted meals.</p> <p><strong><span style="text-decoration: underline;">Serves</span>:</strong> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients</span>:</strong></p> <ul> <li>2 tablespoon olive oil, with extra for greasing</li> <li>1 x 400g can chickpeas, drained rinsed</li> <li>½ butternut pumpkin, skin and seeds removed, cut into 2cm pieces</li> <li>60g spinach</li> <li>1 teaspoon ground cumin</li> <li>1 teaspoon sweet paprika</li> <li>1 tablespoon red wine vinegar</li> <li>Salt and pepper to taste</li> </ul> <p><strong><span style="text-decoration: underline;">Method</span>:</strong></p> <p>1. Preheat oven to 200°C.</p> <p>2. Lightly grease large roasting pan with olive oil. Arrange pumpkin pieces in pan and sprinkle with cumin and paprika. Season with salt and pepper. Toss around so pumpkin pieces are well-coated.</p> <p>3. Roast, turning vegetables once, for 20 to 25 minutes, until golden and tender.</p> <p>4. Add the chickpeas to pan and roast a further five to eight minutes. Remove from the heat. Add spinach and toss together.</p> <p>5. Whisk olive oil and vinegar together. Drizzle over pumpkin and chickpeas. Combine together and serve.</p> <p><strong>Related links:</strong></p> <p><em><span style="text-decoration: underline;"><strong><a href="/lifestyle/food-wine/2015/06/chicken-lettuce-cups/">Chicken lettuce cups</a></strong></span></em></p> <p><em><span style="text-decoration: underline;"><strong><a href="/lifestyle/food-wine/2015/05/broccoli-and-cheese-bake/">Broccoli and cheese bake</a></strong></span></em></p> <p><em><span style="text-decoration: underline;"><strong><a href="/lifestyle/food-wine/2015/05/crab-cakes/">Crab cakes with dill mayonnaise</a></strong></span></em></p>

Food & Wine

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Lyndey Milan’s spiced chickpea, pumpkin and spinach salad

<p><span style="text-decoration: underline;"><strong>Serves:</strong></span> 4</p> <p><span style="text-decoration: underline;"><strong>Ingredients:</strong></span></p> <ul> <li>700g butternut pumpkin, peeled, seeded, cut in 2-3cm chunks</li> <li>1 ½ tablespoons (30ml) extra virgin olive oil</li> <li>1 teaspoon Dijon mustard</li> <li>1 tablespoon (20ml) apple cider vinegar</li> <li>Pinch sugar (optional)</li> <li>Salt and freshly ground black pepper to taste</li> <li>200g baby spinach leaves</li> <li>1 red onion, finely sliced</li> <li>120g soft goats curd cheese or feta, crumbled</li> <li>1 ¼cups spiced chickpeas</li> </ul> <p><em>To make 1 ¼ cups spiced chickpeas</em></p> <ul> <li>400 g chickpeas, drained and rinsed</li> <li>1 tablespoon (20ml) extra virgin olive oil</li> <li>1 teaspoon smoked paprika</li> <li>½ teaspoon ground cumin</li> <li>½-1 teaspoon salt flakes, or to taste</li> <li>Pinch of cayenne pepper or chilli powder (optional)</li> </ul> <p class="Default"><span style="text-decoration: underline;"><strong>Method:</strong></span></p> <p>1. Preheat oven to 200°C. Toss pumpkin with 2 teaspoons (10ml) of extra virgin olive oil, place on a tray and cook for 10 minutes.</p> <p>2. Meanwhile, combine remaining oil with mustard, vinegar, sugar, salt and pepper in a bowl or screw-top jar and shake until well combined or whisk together in a bowl.</p> <p>3. Place spinach leaves in a bowl, top with onion and cheese and toss gently with the dressing.</p> <p>4. To serve, individually plate the salad and then top with the pumpkin and spiced chickpeas.</p> <p><em>To make 1 ¼ cups of spiced chickpeas</em></p> <p>1. In a bowl or plastic bag, toss together the chickpeas, olive oil, paprika, cumin, the 1 teaspoon salt and the cayenne if you want the extra kick of heat</p> <p>2. Preheat oven to 180°C. Place the chickpeas on a tray and roast until they are golden and slightly crisp, 10 minutes, or 15 minutes for really crisp.</p> <p><em><strong><img width="208" height="139" src="https://oversixtydev.blob.core.windows.net/media/43631/lyndey-milan_208x139.jpg" alt="Lyndey Milan" style="float: right;"/>Lyndey Milan is an acclaimed Australian Chef and Philips Kitchen Appliances ambassador.</strong></em></p>

Food & Wine

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Indian roast chicken and pumpkin soup with garlic croutons

<p>Nadia Lim’s Indian roast chicken and pumpkin soup with garlic croutons is the perfect recipe to warm you up on a cold winter’s night.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> Five</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>400g pumpkin, peeled and diced 1-2cm</li> <li>400g orange kumara, peeled and diced 1-2cm</li> <li>3 teaspoons curry spice mix</li> <li>600g skinless, boneless chicken thighs</li> <li>1 leek</li> <li>1 brown onion</li> <li>1 carrot</li> <li>3 teaspoons curry spice mix</li> <li>4 cups chicken stock</li> <li>2 cups water</li> <li>1/2 cup coconut cream (shake well before opening)</li> <li>1 teaspoon runny honey</li> <li>1/2 teaspoon salt</li> </ul> <p><em>Garlic croutons</em></p> <ul> <li>3-4 garlic pita breads (store-bought)</li> </ul> <p><em>To serve (optional)</em></p> <ul> <li>1-2 tablespoons coconut cream</li> <li>3 tablespoons coriander leaves</li> </ul> <p><em>Curry spice mix</em></p> <ul> <li>4 teaspoons mild curry powder</li> <li>2 teaspoons garam marsala</li> <li>1 teaspoon ground ginger</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat oven to 230°C. Line two oven trays with baking paper.</li> <li>Toss pumpkin, kumara, first measure of curry spice mix and olive oil on first prepared tray. Pat chicken dry, place on top of vegetables then season chicken and vegetables with salt. Roast for 15 minutes, until kumara is tender and chicken is cooked.</li> <li>Turn chicken halfway to ensure even cooking.</li> <li>While chicken and vegetables cook, finely dice leek and onion and grate carrot. Heat a drizzle of oil in a large pot on high heat.</li> <li>Cook leek, onion and carrot with a pinch of salt for about five minutes, or until soft.</li> <li>Add remaining curry spice mix and cook for one minute, until fragrant. Add stock, water, first measure of coconut cream and honey to pot with veggies and bring to the boil. Remove chicken from tray, set aside and keep warm. Add roasted pumpkin, kumara and salt to pot and simmer for 5 minutes.</li> <li>While soup simmers, cut pita breads into 2-3cm squares.</li> <li>Place on second prepared tray and bake for 5-6 minutes, or until golden brown and crunchy.</li> <li>Use two forks or clean hands to shred chicken into thin strips. Mash, blend or use a stick mixer to blitz soup until smooth, then season to taste with salt and pepper.</li> <li>To serve, divide soup between bowls and top with shredded chicken and garlic croutons. Garnish with a drizzle of coconut cream and a sprinkle of coriander leaves (if using).</li> </ol> <p>Mmm, doesn’t that sound delicious! What’s your favourite type of soup?</p> <p><em>Written by Nadia Lim. First appeared on <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook,</strong></em><strong> The Way Mum Made It</strong><em><strong>, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p>

Food & Wine

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Pumpkin and sweet tomato shakshuka gratin

<p>Looking for a filling, tasty and healthy brunch idea to impress the family? The search is over. This pumpkin and sweet tomato shakshuka gratin is a guaranteed hit.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>4 eggs</li> <li>½ brown onion, finely diced</li> <li>1 garlic clove, chopped finely</li> <li>½ red capsicum, finely diced</li> <li>200g sweet tomatoes, halved</li> <li>Half butternut pumpkin, peeled and cut into 1cm cubes</li> <li>½ tsp ground cumin</li> <li>½ tsp sweet paprika</li> <li>Bunch of basil, leaves picked</li> <li>3 cups passata</li> <li>1 cup water</li> <li>80g feta, crumbed</li> <li>1 cup Uncle Tobys oats traditional</li> <li>¼ cup olive oil</li> <li>Drizzle of olive oil</li> <li>Bea salt</li> <li>Black pepper</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol start="1"> <li>Preheat oven to 180 fan forced.</li> <li>Into a large baking dish (30x20cm) add the pumpkin, tomatoes, cumin and smoked paprika. Season with salt and pepper, drizzle with olive oil and toss to combine the spices.</li> <li>Place into the oven for 30 minutes or until the pumpkin has softened.</li> <li>In a saucepan over a med-high heat, sauté the onion for 2/3 minutes. Add the capsicum and cook for 2 minutes before adding the garlic and sauté for an extra minute. Season with a pinch of salt and pepper.  Add the passata and the water to the pan, reduce the heat to low and leave to simmer until the pumpkin comes out the oven.</li> <li>When the pumpkin is soft, add the passata and the basil and stir through.</li> <li>In a dry pan, toast the oats until they are golden. Allow to cool.</li> <li>In a separate bowl, combine the fetta, oats and ¼ cup of olive oil and season heavily with black pepper.</li> <li>In the large baking dish, make 4 wells and break the eggs directly into the passata mixture.</li> <li>Finish the dish with an even topping of the fetta and oat gratin and bake for 12-14 minutes or until the eggs are cooked.</li> <li>Serve as a shared breakfast where all the family can tuck in.</li> </ol> <p><em>Recipe courtesy of Will and Steve, The Gourmet Pommies, for <span style="text-decoration: underline;"><strong><a href="mailto:https://www.uncletobys.com.au" target="_blank">UNCLE TOBYS Oats</a></strong></span>.</em></p>

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