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Fasting, eating earlier in the day or eating fewer meals – what works best for weight loss?

<div class="theconversation-article-body"><a href="https://theconversation.com/profiles/hayley-oneill-1458016">Hayley O'Neill</a>, <a href="https://theconversation.com/institutions/bond-university-863">Bond University</a> and <a href="https://theconversation.com/profiles/loai-albarqouni-452476">Loai Albarqouni</a>, <a href="https://theconversation.com/institutions/bond-university-863">Bond University</a> Globally, <a href="https://www.who.int/news-room/fact-sheets/detail/obesity-and-overweight">one in eight people</a> are living with obesity. This is an issue because <a href="https://www.aihw.gov.au/reports/risk-factors/risk-factors-to-health/contents/overweight-and-obesity">excess fat</a> <a href="https://pubmed.ncbi.nlm.nih.gov/27423262/">increases the risk</a> of type 2 diabetes, heart disease and certain cancers. <a href="https://pubmed.ncbi.nlm.nih.gov/33393504/">Modifying your diet</a> is important for managing obesity and preventing weight gain. This might include reducing your calorie intake, changing your <a href="https://pubmed.ncbi.nlm.nih.gov/39143663/">eating patterns</a> and prioritising healthy food. But is one formula for weight loss more likely to result in success than another? Our <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC11530941/">new research</a> compared three weight-loss methods, to see if one delivered more weight loss than the others: <ul> <li>altering calorie distribution – eating more calories earlier rather than later in the day</li> <li>eating fewer meals</li> <li>intermittent fasting.</li> </ul> We analysed data from 29 clinical trials involving almost 2,500 people. We found that over 12 weeks or more, the three methods resulted in similar weight loss: 1.4–1.8kg. So if you do want to lose weight, choose a method that works best for you and your lifestyle. <h2>Eating earlier in the day</h2> When our metabolism <a href="https://www.betterhealth.vic.gov.au/health/conditionsandtreatments/metabolic-syndrome">isn’t functioning properly</a>, our body can’t respond to the hormone insulin properly. This can lead to weight gain, fatigue and can increase the risk of a number of chronic diseases such as diabetes. Eating later in the day – with a <a href="https://pubmed.ncbi.nlm.nih.gov/23512957/">heavy dinner</a> and late-night snacking – seems to lead to <a href="https://pubmed.ncbi.nlm.nih.gov/33172509/">worse metabolic function</a>. This means the body becomes less efficient at converting food into energy, managing blood sugar and regulating fat storage. In contrast, consuming calories <a href="https://pubmed.ncbi.nlm.nih.gov/31151228/">earlier</a> in the day appears to <a href="https://pubmed.ncbi.nlm.nih.gov/29754952/">improve</a> metabolic function. However, this might not be the case for everyone. Some people naturally have an evening “chronotype”, meaning they wake up and stay up later. People with this chronotype appear to have <a href="https://pubmed.ncbi.nlm.nih.gov/36803075/">less success losing weight</a>, no matter the method. This is due to a combination of factors including genes, an increased likelihood to have a poorer diet overall and higher levels of hunger hormones. <h2>Eating fewer meals</h2> <a href="https://pubmed.ncbi.nlm.nih.gov/30700403/">Skipping breakfast</a> is common, but does it hinder weight loss? Or is a <a href="https://pubmed.ncbi.nlm.nih.gov/28967343/">larger breakfast and smaller dinner</a> ideal? While <a href="https://pubmed.ncbi.nlm.nih.gov/28137935/">frequent meals</a> may reduce disease risk, recent studies suggest that compared to eating one to two meals a day, eating six times a day might increase <a href="https://pubmed.ncbi.nlm.nih.gov/32437566/">weight loss success</a>. However, this doesn’t reflect the broader research, which tends to show consuming <a href="https://pubmed.ncbi.nlm.nih.gov/33485709/">fewer meals</a> can lead to greater weight loss. <a href="https://pubmed.ncbi.nlm.nih.gov/39485353/">Our research</a> suggests three meals a day is better than six. The easiest way to do this is by cutting out snacks and keeping breakfast, lunch and dinner. Most studies compare three versus six meals, with limited evidence on whether <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC7490164/">two meals is better than three</a>. However, <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC11530941/">front-loading your calories</a> (consuming most of your calories between breakfast and lunch) appears to be better for weight loss and may also help <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC9605877/">reduce hunger</a> across the day. But more studies with a longer duration are needed. <h2>Fasting, or time-restricted eating</h2> Many of us eat over a period of more than <a href="https://pubmed.ncbi.nlm.nih.gov/26411343/">14 hours a day</a>. Eating late at night <a href="https://pubmed.ncbi.nlm.nih.gov/26411343/">can throw off</a> your body’s natural rhythm and alter how your organs function. Over time, this can increase your risk of type 2 diabetes and other chronic diseases, particularly among <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC8617838/">shift workers</a>. <a href="https://pubmed.ncbi.nlm.nih.gov/35194176/">Time-restricted eating</a>, a form of intermittent fasting, means eating all your calories within a <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC7262456/">six- to ten-hour window</a> during the day when you’re most active. It’s not about changing what or how much you eat, but <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC7262456/">when you eat it</a>. <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC7262456/">Animal studies</a> suggest time-restricted eating can lead to weight loss and improved metabolism. But the evidence in humans is still limited, especially about the long-term benefits. It’s also unclear if the benefits of time-restricted eating are due to the timing itself or because people are eating less overall. When we looked at studies where participants ate freely (with no intentional calorie limits) but followed an eight-hour daily eating window, they naturally consumed about 200 fewer calories per day. <h2>What will work for you?</h2> In the past, clinicians have thought about weight loss and avoiding weight gain as a simile equation of calories in and out. But factors such as how we distribute our calories across the day, how often we eat and whether we eat late at night may also impact our metabolism, weight and health. There are no easy ways to lose weight. So choose a method, or combination of methods, that suits you best. You might consider <ul> <li>aiming to eat in an eight-hour window</li> <li>consuming your calories earlier, by focusing on breakfast and lunch</li> <li>opting for three meals a day, instead of six.</li> </ul> The <a href="https://link.springer.com/article/10.1007/s13679-024-00555-2">average adult gains 0.4 to 0.7 kg per year</a>. Improving the quality of your diet is important to prevent this weight gain and the strategies above might also help. Finally, there’s still a lot we don’t know about these eating patterns. Many existing studies are short-term, with small sample sizes and varied methods, making it hard to make direct comparisons. More research is underway, including well-controlled trials with larger samples, diverse populations and consistent methods. So hopefully future research will help us better understand how altering our eating patterns can result in better health.<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/242028/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/hayley-oneill-1458016">Hayley O'Neill</a>, Assistant Professor, Faculty of Health Sciences and Medicine, <a href="https://theconversation.com/institutions/bond-university-863">Bond University</a> and <a href="https://theconversation.com/profiles/loai-albarqouni-452476">Loai Albarqouni</a>, Assistant Professor | NHMRC Emerging Leadership Fellow, <a href="https://theconversation.com/institutions/bond-university-863">Bond University</a> Image credits: Shutterstock This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/fasting-eating-earlier-in-the-day-or-eating-fewer-meals-what-works-best-for-weight-loss-242028">original article</a>. </div>

Body

Man behind viral "democracy manifest" arrest dies

Jack Karlson, the man behind one of Australia's most famous viral memes, has died aged 82. Karlson shot to fame after footage of his 1991 arrest outside the China Sea Restaurant in Brisbane went viral in 2009 when someone uploaded it to the internet. "Gentlemen, this is democracy manifest," he said during the arrest. "What is the charge? Eating a meal - a succulent Chinese meal?" "Have a look at the headlock here. See that chap over there?" he went on. "Get your hand off my penis! This is the bloke who got me on the penis before." Reports at the time suggested that Karlson had been arrested on suspicion of being criminal that was high on Queensland police's wanted list. While he did have a criminal history himself as he was known for several prison escapes throughout his life, he insisted that he was the wrong man. The reporter who reported Karlson's arrest 33 years ago, Chris Reason, confirmed Karlson's death in a social media post on X, tweeting that "Mr Democracy Manifest has died". A fundraiser had been set up for Karlson by his niece in June after he was reportedly diagnosed with prostate cancer and needed surgery for cataracts. “I know Jack’s video has given a lot of people joy and he has inspired many memes, t-shirts and other things over the years but Jack himself is doing it quite tough,” his niece wrote on the fundraiser at the time. “He has never had much money but has always been generous to family and friends. He lives week to week in regional QLD with the help of a voluntary carer. “Hoping people can dig deep – I think he’s worth at least a beer, maybe even a 6-pack.” In an update last week, his niece said that he wasn't doing well. “He has been in Hospital for two weeks now,” she wrote. “He has had multiple procedures but things are not looking good. “One thing that did lift his spirits was that the GoFundMe was taking off. He has been really appreciative of the donations and the comments.” A documentary about his life is currently in production and set to be released in early 2025. Images: 7News

Caring

Cafe providing free meals to families faces shutdown

Kirsty Parkes spends a lot of her time providing food and clothes to those in need amid the cost-of-living crisis by running a community cafe. But now, her beloved cafe may close if she doesn't receive urgent financial help. "We need to pay our bills in order to keep this going and if we don't pay our bills, people don't eat," Parkes, who has a big family of her own, told A Current Affair. Community Cafe in Sydney's south-west became a safe haven for dozens of men, women and children, with over 100 people showing up every day. The cafe is a place where people can get food, clothes and toiletries for free, as well as connect with others. "We want to help people restore their value and restore their dignity," Parkes said. "Our currency is just a little bit different. So instead of using money, we use manners. Because manners and kindness are free." However, with an increase in costs and a lack of donations, the beloved cafe may soon be forced to close. "Whether there's a rate rise, whether there's a petrol hike, all of these little things affect us tremendously and affect the numbers here," she said. "We need to come up with some funds really desperately before then just to keep us open," she added. She said that at this stage they require "around about $20,000. Our electricity bill alone is almost $10,000." She added that Cabravale Diggers, who have been paying the cafe's rent, and Liverpool City Council, who have also been providing financial assistance, can't continue to hold responsibility for all of the bills. "We've had fantastic sponsorship, we have fantastic people that back us ... but they can't carry the burden of this," Parkes said. "This is something that the whole community needs to get behind and support." The cafe provides invaluable support for customers like Ted and Lola, who find it hard to find a similar community. "I go to church. Not even a church will help me," Lola said. "These people - I don't even know them and out of nowhere they're taking rich and poor, whoever turns up." "It's hard living on a pension. It's very hard," Ted added. Parkes added that as things are starting to run out, she has had to impose rations, which has been difficult for her. "We've had to then turn around and say 'look today, sorry we can only give you two loaves of bread because we just don't have enough for everyone that's going to come through the door'," Parkes said. "That stuff breaks my heart. It absolutely kills me because people are hungry." From Friday, customers may have to be turned away. "It's terrible. How can we close? We see over 120 people a day. It's terrible," one of the volunteers at the community cafe said. "The community needs it. We can't close. We absolutely cannot close." Those who would like to help the cafe stay open have been encouraged to visit their <a href="https://www.facebook.com/Communitycafe.inc" target="_blank" rel="noopener">Facebook page</a>. Image: A Current Affair

Caring

Internet icon falls asleep during interview with Karl

An interview on the Today show has gone pear-shaped after the famous guest seemed to fall asleep live on air. Hosts Karl Stefanovic and Sarah Abo were joined by Jack Karlson: the man behind the infamous “Democracy Manifest” news segment from 1991, which later became a much-loved online meme. Karlson, who appears in the vintage news clip being arrested outside a Brisbane restaurant after enjoying what he referred to as a “succulent Chinese meal”, was joined by one of his arresting officers on the morning show to discuss the incident. The interview kicked off and quickly went downhill, as the elderly gentlemen seemed to be having audio problems and couldn't hear Karl and Sarah's line of questioning. Then, as the former police officer began answering questions, Karlson closed his eyes for over a minute, seemingly having a nap live on air. Stefanovic noticed Karlson's impromptu kip, asking, “I just got a little worried there, Jack might’ve nodded off like Weekend at Bernies. You still with us, Jackie boy?” Karlson opened his eyes and rejoined the conversation to discuss the upcoming documentary The Man Who Ate A Succulent Chinese Meal, based on Karlson’s life. Directed by Heath Davis and co-produced by Tim Randall and Mark Dapin, author of Carnage: A Succulent Chinese Meal based on the now-viral event, the film is currently set for release in March 2025. <iframe title="YouTube video player" src="https://www.youtube.com/embed/PeihcfYft9w?si=QX2m9akJwHEwwBev" width="560" height="315" frameborder="0" allowfullscreen="allowfullscreen"></iframe> The video of Karlson’s arrest became an meme when it was finally uploaded to the internet in 2009. In the video, Karlson declared while resisting arrest by police: “This is democracy manifest!”, “Get your hand off my penis!” and “What is the charge? Eating a meal? A succulent Chinese meal?” Image credits: Today

Chinese zoo's "panda" display under fire

A zoo in China has come under fire after visitors noticed something strange about the baby panda display. Taizhou Zoo, in the eastern Jiangsu Province, advertised their baby panda enclosure, which was actually just two small Chow Chow dogs dyed black and white. The tickets to the display which are believed to have gone public late last week, read "Xiong Mao Quan" which translates to "panda dogs", Chinese newspaper The Global Times reported. Footage of the animals in the enclosure has gone viral, with many sharing their confusion over the zoo's special enclosure. <blockquote class="twitter-tweet"> Taizhou Zoo in Jiangsu Province dyed two chow chow puppies black and white and promoted them as so-called “panda dogs.” <a href="https://t.co/Jo7q1dBzZJ">pic.twitter.com/Jo7q1dBzZJ</a> — Shanghai Daily (@shanghaidaily) <a href="https://twitter.com/shanghaidaily/status/1786948655880290806?ref_src=twsrc%5Etfw">May 5, 2024</a></blockquote> A staff member at the zoo, Liu Qiuming, told the local publication the panda scheme was used to attract more visitors and better their experience, as the zoo does not have any pandas of its own. The display has reportedly raised concerns of fraud but another staffer has insisted the zoo has not tricked or manipulated its visitors, given the direct translation of the exhibit. "This is just a new display we offer to visitors. We are not charging extra," a ticket seller told The Global Times. "The wording featuring Chow Chow dogs is correct and exactly describes what they are, so we are not cheating our visitors." Image credits: X (Twitter)

International Travel

SecondBite's Feed the Future Program: cultivating hope, one meal at a time

In a world where food insecurity continues to plague communities, there shines a beacon of hope in the form of <a href="https://secondbite.org/">SecondBite</a>. Since its inception in 2005, SecondBite has worked tirelessly to rescue and redistribute surplus food, ensuring that no Australian goes to bed hungry. Now, with the launch of their Feed the Future program, they are taking their commitment to combating hunger and waste to new heights. The impact of SecondBite's efforts is truly staggering. Having already rescued and redistributed the equivalent of almost 300 million meals, they have become a lifeline for countless individuals and families facing food insecurity across the nation. But as the demand for their services continues to rise, so too does the need for support from generous donors and supporters. At the heart of SecondBite's purpose is the belief that every Australian deserves access to nutritious food, regardless of their circumstances. Through their Feed the Future program, they are not only addressing immediate hunger but also working towards a future where hunger and food waste are relics of the past. One individual who embodied this spirit of generosity was the late Frank Costa AO, a prominent Australian businessman and philanthropist. His unwavering commitment to giving back to the community lives on through a generous $1 million donation to SecondBite's Future Trust, ensuring that his legacy of compassion and service will continue to make a difference for years to come. “Frank was so passionate about health and the role that nutritious food plays in keeping us healthy,” says his widow, Shirley Costa. “He always said that the best way to preserve your health is to put the right food in your body, in particular, fruit and vegetables. He felt genuinely proud to provide a service to people, but also to contribute to their health and happiness. And he hoped that his gift would allow SecondBite to continue this legacy.” <img class="alignnone size-full wp-image-70396" src="https://www.readersdigest.com.au/wp-content/uploads/2024/03/SecondBite_Hero_02.jpg" alt="" width="770" height="500" /> For those considering leaving a gift to SecondBite in their will, the Feed the Future program offers a unique opportunity to create a lasting impact. By becoming a member, supporters can join a community of like-minded individuals dedicated to building a future where no one goes hungry. Membership in the Feed the Future program comes with a range of exclusive benefits, including a certificate of recognition, a special lapel pin, invitations to events, and even a symbolic apple tree to plant in your garden as a testament to your commitment to ending hunger. But perhaps the greatest reward of all is the knowledge that your gift will help SecondBite continue their vital work, providing nourishment, hope and dignity to those in need. Together, we can create a future where every Australian has a place at the table, and no one is left behind. <img class="alignnone wp-image-70420 size-full" src="https://www.readersdigest.com.au/wp-content/uploads/2024/04/Cropped-Image_secondbite_770.jpg" alt="" width="770" height="500" /> “If you share our vision of a place at the table for all Australians, so that every child, woman and man has access to a regular nutritious food supply,” says SecondBite co-founder Ian Carson, “please consider joining our Feed the Future program and making a gift to SecondBite in your Will.” To learn more about how you can support SecondBite's Feed the Future program and make a difference in the lives of those facing food insecurity, contact their team today at 1800 263 283 or visit <a href="https://secondbite.org/gifts-in-will/" target="_blank" rel="noopener">secondbite.org/gifts-in-will</a>. Join us in cultivating a brighter future for all Australians, one meal at a time. Images: Supplied. This is a sponsored article produced in partnership with SecondBite.

Food & Wine

“Completely tacky”: Bride slammed for asking for dinner payment

A bride has caused a stir online after asking if it is appropriate to ask her wedding guests to pay for their meal when they RSVP to the big day. The woman took to a popular wedding Facebook page to ask the opinions of other brides, sharing an example of her invitation created by her wedding planner. The invitation asks guests to confirm whether or not they will be attending the nuptials, before asking if the guest intends to eat at the wedding ceremony, and which meal they would prefer. The price of each meal was also included: $20 for grilled chicken with rice, mashed potatoes and green beans and $25 for a salmon alternative. “We invite you to eat with us but ask for you to provide your own payment. Please select which meal you'd prefer,” the invite stated. “My wedding venue requires me to purchase food through them for the reception, but has said people sometimes choose this option,” the woman wrote on Facebook. “Nothing about my reception is very typical anyway, SO I'm wondering how insane or rude or cost-effective/smart this is.” “The planner set me this as an example of how to present it to guests.” But when the post was quickly criticised by others, the bride clarified the event was more of a “fun dinner party” rather than a “wedding” as she and her partner had already legally married five months prior. “Ultimately I'll do what I want BUT I did not choose this option. It was only a suggestion from the venue that I was curious about others' opinions on,” she added. “This is for the reception. I'm most definitely not asking for money or gifts and by the time they come to the reception, we will have already been married for five months.” The post was shared in another wedding shaming Facebook group and critiqued by dozens of wedding experts. “Oh hell no! This is completely tacky!” one wrote, another said, “So she asks if it is rude then gets offended when people say it's rude?” “I am a veteran pro planner and would NEVER suggest this!” another said. Someone else wrote, “I'm especially shaming the venue for suggesting that people often pawn off the cost of dinner to their guests. Encouraging rude behaviour.” Image credits: Getty Images / Facebook

Food & Wine

Bring a plate! What to take to Christmas lunch that looks impressive (but won’t break the bank)

<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>; <a href="https://theconversation.com/profiles/amy-kirkegaard-1401256">Amy Kirkegaard</a>, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a>; <a href="https://theconversation.com/profiles/breanna-lepre-1401257">Breanna Lepre</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> Christmas lunch is at your friend’s house this year, and they’ve asked you to bring a plate. Money is tight. So, you find yourself wondering, “What’s cheap, healthy but also looks impressive?” While a tray of mangoes would certainly be a cheap, healthy and colourful contribution, you want to look as if you’ve put in a bit of effort. If you’re struggling for inspiration, here are some tried and tested ideas. <h2>First, choose your ingredients</h2> Check your pantry for inspiration or ingredients. Crackers, dried fruit or nuts are great ideas for a charcuterie board. You can use herbs and spices to add flavour to dishes, or you could use up packets of dried pasta to make a <a href="https://nomoneynotime.com.au/healthy-easy-recipes/salmon-and-pasta-salad">pasta salad</a>. This is also a great way to clean out your pantry. Focus on fruit and vegetables that are in season, so are cheaper and more readily available. Keep an eye out at your local fruit and veggie shop or market as it will usually have in-season fruit and vegetables in bulk quantities at reduced prices. Check out <a href="http://seasonalfoodguide.com/australia-general-seasonal-fresh-produce-guide-fruits-vegetables-in-season-availability.html">this seasonal food guide</a> to help you plan your Christmas menu. Ask around for deals by chatting to your local butcher, fishmonger or grocer and let them know your budget. They may suggest cheaper cuts of meat (such as, <a href="https://www.australianbutchersguild.com.au/the-blog/the-abg-blog/underrated-cuts-of-beef/">oyster</a>, <a href="https://www.australianbeef.com.au/know-your-meat/beef-cuts/">blades, rump caps</a>). Try cooking <a href="https://www.bestrecipes.com.au/recipes/slow-cooker-corned-beef-mustard-sauce-recipe/z47lwrbv?r=entertaining/9clz7475&h=entertaining">corned beef</a> or <a href="https://www.bbcgoodfood.com/recipes/slow-cooker-roast-chicken">roast chicken</a> in a slow cooker with lots of vegetables. Slow-cooked meals can be frozen and can come in handy for left-overs. Lean into <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4608274/">legumes</a>. These are packed with fibre, protein, vitamins and minerals. They are also budget-friendly and a great way to add texture to salads. Tinned chickpeas, or cannellini, kidney, or butter beans are quick and easy additions that can make filling dishes go further. You could even turn tinned chickpeas into homemade hommus for a healthy and delicious side dish. Check out these healthy legume <a href="https://nomoneynotime.com.au/healthy-easy-recipes/filter/keywords--legumes">recipes</a>. <h2>7 ways to keep food costs down this Christmas</h2> 1. Plan ahead Plan your menu by asking how many people are coming and checking for any food preferences or dietary requirements. Check for items you already have at home, and make a shopping list for only what you <a href="https://www.emerald.com/insight/content/doi/10.1108/BFJ-12-2017-0726/full/html">need</a>. 2. Use free recipes Use free online recipe collections and e-books tailored for budget cooking that can help you design your Christmas menu to meet your budget. This <a href="https://nomoneynotime.com.au/uploads/Our-Guide-to-the-Perfect-Christmas-Feast.pdf">one</a> was created by a group of <a href="https://dietitiansaustralia.org.au/working-dietetics/standards-and-scope/role-accredited-practising-dietitian">accredited practising dietitians</a> and has healthy, budget friendly recipes and ideas. You could also try this budget friendly collection of Christmas recipes from <a href="https://www.taste.com.au/recipes/collections/budget-christmas-recipes">taste</a>. 3. Involve the family Get together with other family members and make it a challenge to see who can make the cheapest, most delicious dish. Get the kids involved in fun activities, such as making a DIY gingerbread house or putting together mixed skewers for the barbecue. 4. Pool your resources Larger quantities of a single dish will be cheaper than multiple different dishes (and easier to prepare). 5. Frozen is fine Use frozen fruits and vegetables if you need to. These can have just as <a href="https://pubmed.ncbi.nlm.nih.gov/25526594/">many vitamins and minerals</a> as fresh, are often cheaper than fresh produce and last longer. Try using frozen berries to decorate the pavlova or add them to your favourite cake, muffin or pie. 6. Make your own drinks You could make your own drinks, such as home-brewed iced tea. See if anyone in your family has a soda stream you can borrow to make sparkling mineral water. Add some freshly squeezed lemon or lime for extra flavour. 7. Reduce waste Use your own crockery and re-use leftovers to reduce waste. After all, washing up is cheaper than buying plastic or paper plates and better for the environment. Remember to save any leftovers and re-use them. Leftover fresh vegetables could be used to make a hearty soup or chutney. <h2>It doesn’t have to be perfect</h2> Christmas comes and goes quickly. If your cooking ideas don’t work out, it’s not the end of the world. Choosing healthy foods on a budget is important all year around, so you may like to think about trying these tips throughout the years to come. <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/196565/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/lauren-ball-14718">Lauren Ball</a>, Professor of Community Health and Wellbeing, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a>; <a href="https://theconversation.com/profiles/amy-kirkegaard-1401256">Amy Kirkegaard</a>, Postdoctoral Research Fellow, School of Human Movement and Nutrition Sciences, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a>; <a href="https://theconversation.com/profiles/breanna-lepre-1401257">Breanna Lepre</a>, Research Fellow, Mater Research Institute, <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> Image credits: Getty Images This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/bring-a-plate-what-to-take-to-christmas-lunch-that-looks-impressive-but-wont-break-the-bank-196565">original article</a>.

Food & Wine

Meal kits are booming – but how do they stack up nutritionally?

<a href="https://theconversation.com/profiles/kylie-fraser-1483094">Kylie Fraser</a>, <a href="https://theconversation.com/institutions/deakin-university-757">Deakin University</a>; <a href="https://theconversation.com/profiles/alison-spence-720195">Alison Spence</a>, <a href="https://theconversation.com/institutions/deakin-university-757">Deakin University</a>; <a href="https://theconversation.com/profiles/karen-campbell-224857">Karen Campbell</a>, <a href="https://theconversation.com/institutions/deakin-university-757">Deakin University</a>, and <a href="https://theconversation.com/profiles/penny-love-1060241">Penny Love</a>, <a href="https://theconversation.com/institutions/deakin-university-757">Deakin University</a> Meal kits are a <a href="https://www.statista.com/outlook/dmo/online-food-delivery/meal-delivery/australia">billion dollar industry</a> selling the promise of convenience while cooking healthy meals at home. Delivering ingredients and step-by-step recipes to the doorstep, meal kits reduce the time and energy to plan, shop and prepare meals. But do they deliver on their promise of health? While people may <a href="https://www.sciencedirect.com/science/article/abs/pii/S0195666321007236">think</a> meal kits are healthy, <a href="https://academic.oup.com/heapro/article/38/6/daad155/7441372?searchresult=1">our new research</a> suggests this varies. The range and quantity of vegetables in a meal is a great indicator of how healthy it is. So we assessed the <a href="https://academic.oup.com/heapro/article/38/6/daad155/7441372?searchresult=1&login=false">vegetable content</a> of recipes from six Australian meal kit providers. We found when it comes to nutrition, whether it be budget friendly or high-end, it’s more about the meals you choose and less about what company to use. <h2>What we found</h2> For our <a href="https://academic.oup.com/heapro/article/38/6/daad155/7441372?searchresult=1&login=false">new research</a> we purchased a one-week subscription to nine Australian-based meal kit companies to access weekly recipes. Six companies provided their full week of recipes. The vegetable content of these recipes were analysed. Of the 179 meals analysed, we found recipes use a median of three different types of vegetables and provide a median of 2.5 serves of vegetables per person. At first glance, this looks promising. But on closer inspection, the number and types of vegetables vary a lot. Some recipes provide less than one serve and others more than seven serves of vegetables per person. Not surprisingly, vegetarian recipes provide more vegetables, but almost one-third of these still include less than two vegetables serves per person. The variety of vegetables included also varies, with recipes providing between one and six different types of vegetables per meal. <h2>What’s for dinner?</h2> <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10200412/">Dinner</a> is the time when we’re most likely to eat vegetables, so low levels of vegetables in meal kit meals <a href="https://theconversation.com/food-as-medicine-why-do-we-need-to-eat-so-many-vegetables-and-what-does-a-serve-actually-look-like-76149">matter</a>. Eating vegetables is known to <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5837313/">reduce the risk</a> of type 2 diabetes, heart disease, <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6266069/">obesity</a> and some cancers. What’s more, food preferences and eating habits are <a href="https://pubmed.ncbi.nlm.nih.gov/17367571/">learned</a> in childhood. So being exposed to a wide range of vegetables from a young age is important for future health. But few Australians eat enough vegetables. According to the <a href="https://www.eatforhealth.gov.au/guidelines/australian-dietary-guidelines-1-5">Australian Dietary Guidelines</a>, children should be eating 2.5 to five serves and adults at least five serves of vegetables each day. Currently children eat an average of <a href="https://www.abs.gov.au/ausstats/abs@.nsf/Lookup/4364.0.55.012main+features12011-12">less than</a> two serves and adults less than three serves of vegetables per day. So there’s room for improvement and meal kits may help. <h2>Meal kits have advantages</h2> The good news is that using meal kits can be a healthier alternative to ordering takeaway delivery or prepared ready-to-heat meals. When we cook at home, we have much more say in what’s for dinner. We can use healthier cooking methods (think grilled rather than deep-fried), healthier fats (olive or canola oil) and add in plenty of extra veg. All make for better nutrition and better health. Meal kits might also build your cooking confidence to cook more “from scratch” and to learn about new ingredients, flavour combinations and time-saving techniques. Cooking with meal kits may even <a href="https://theconversation.com/cooking-from-meal-boxes-can-cut-household-food-waste-by-38-new-research-192760">cut household food waste</a> by providing the exact amount of ingredients needed to prepare a meal. <h2>5 tips for getting the most out of meal kits</h2> 1) Select some vegetarian options This way you can have <a href="https://meatfreemondays.com/about/">meat-free</a> dinners during the week. Vegetarian recipes are more likely to help you meet daily vegetable intakes and to eat a wider variety of vegetables 2) Choose recipes with at least 3 different types of vegetables Eating a range of vegetable types and colours will help maximise nutritional benefits. <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7195662/">Research</a> shows eating a variety of vegetables at dinner can increase our vegetable intakes. Exposing children to “<a href="https://theconversation.com/how-to-get-children-to-eat-a-rainbow-of-fruit-and-vegetables-97546">eating the rainbow</a>” can also increase their willingness to eat vegetables 3) Choose recipes with unfamiliar or new vegetables Research tells us that learning to prepare and cook vegetables can increase cooking <a href="https://pubmed.ncbi.nlm.nih.gov/20399299/#:%7E:text=Households%20bought%20a%20greater%20variety,at%20least%20one%20minor%20(difference%3A">confidence</a> and skills. This can influence our willingness to buy a wider range of vegetables. Worried about fussy eaters? Add your child’s favourite cooked or raw veg to their plate (one familiar, one new) 4) Look for ways to add more vegetables It’s OK to tweak the recipe! Adding vegetables from your fridge – maybe some lettuce on the side or chopped up carrots to a cooked sauce – to meal kit meals will help reduce household <a href="https://www.dcceew.gov.au/environment/protection/waste/food-waste">food waste</a>. You can also extend meals by adding a can of lentils or beans to mince-based meals, or frozen peas or chickpeas to a curry. This adds valuable fibre to the meal and also bulks up these recipes, giving you leftovers for the next day 5) Use less While vegetables are important for health, it’s also important to consider the <a href="https://academic-oup-com.ezproxy-b.deakin.edu.au/heapro/article/36/3/660/5908259">salt</a>, <a href="https://pubmed.ncbi.nlm.nih.gov/31694291/">fat and energy</a> content of meal kit recipes. When using meal kits, you can <a href="https://www.heartfoundation.org.au/bundles/healthy-living-and-eating/salt-and-heart-health">use less</a> seasoning, spice mix or stock cubes and add more herbs instead.<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/218339/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/kylie-fraser-1483094">Kylie Fraser</a>, PhD Candidate, <a href="https://theconversation.com/institutions/deakin-university-757">Deakin University</a>; <a href="https://theconversation.com/profiles/alison-spence-720195">Alison Spence</a>, Senior Lecturer in Nutrition and Population Health, Institute for Physical Activity and Nutrition (IPAN), <a href="https://theconversation.com/institutions/deakin-university-757">Deakin University</a>; <a href="https://theconversation.com/profiles/karen-campbell-224857">Karen Campbell</a>, Professor Population Nutrition, <a href="https://theconversation.com/institutions/deakin-university-757">Deakin University</a>, and <a href="https://theconversation.com/profiles/penny-love-1060241">Penny Love</a>, Senior Lecturer and Research Fellow, <a href="https://theconversation.com/institutions/deakin-university-757">Deakin University</a> Image credits: Getty Images This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/meal-kits-are-booming-but-how-do-they-stack-up-nutritionally-218339">original article</a>.

Food & Wine

What is the OMAD diet? Is one meal a day actually good for weight loss? And is it safe?

<a href="https://theconversation.com/profiles/nick-fuller-219993">Nick Fuller</a>, <a href="https://theconversation.com/institutions/university-of-sydney-841">University of Sydney</a> What do British Prime Minister <a href="https://www.sciencefocus.com/the-human-body/one-meal-a-day-diet-omad">Rishi Sunak</a> and singer <a href="https://theconversation.com/one-meal-a-day-diet-popular-with-celebrities-could-do-more-harm-than-good-heres-why-203086">Bruce Springsteen</a> have in common? They’re among an ever-growing group of public figures touting the benefits of eating just one meal a day. As a result, the one meal a day (OMAD) diet is the latest attention-grabbing weight loss trend. Advocates claim it leads to fast, long-term weight loss success and better health, including delaying the ageing process. Like most weight-loss programs, the OMAD diet makes big and bold promises. Here’s what you need to know about eating one meal a day and what it means for weight loss. <h2>The OMAD diet explained</h2> Essentially, the OMAD diet is a type of intermittent fasting, where you fast for 23 hours and consume all your daily calories in one meal eaten within one hour. The OMAD diet rules are presented as simple and easy to follow: <ol> <li> You can eat whatever you want, provided it fits on a standard dinner plate, with no calorie restrictions or nutritional guidelines to follow. </li> <li> You can drink calorie-free drinks throughout the day (water, black tea and coffee). </li> <li> You must follow a consistent meal schedule, eating your one meal around the same time each day. </li> </ol> Along with creating a calorie deficit, resulting in weight loss, advocates believe the OMAD diet’s extended fasting period <a href="https://www.frontiersin.org/articles/10.3389/fphys.2021.771944/full">leads to physiological changes</a> in the body that promote better health, including boosting your metabolism by triggering a process called ketosis, where your body burns stored fat for energy instead of glucose. <h2>What does the evidence say?</h2> Unfortunately, research into the OMAD diet is limited. Most studies have examined its impact on <a href="https://www.cell.com/cell-metabolism/pdf/S1550-4131(18)30512-6.pdf">animals</a>, and the <a href="https://pubmed.ncbi.nlm.nih.gov/35087416/">primary study</a> with humans involved 11 lean, young people following the OMAD diet for a mere 11 days. Claims about the OMAD diet typically rely on research into intermittent fasting, rather than on the OMAD diet itself. There is <a href="https://www.cfp.ca/content/66/2/117.short">evidence</a> backing the efficacy of intermittent fasting to achieve weight loss. However, <a href="https://www.nature.com/articles/s41574-022-00638-x">most studies</a> have focused on short-term results only, typically considering the results achieved across 12 weeks or less. One <a href="https://www.nejm.org/doi/full/10.1056/NEJMoa2114833">longer-term study from 2022</a> randomly assigned 139 patients with obesity to either a calorie-restricted diet with time-restricted eating between 8am and 4pm daily, or to a diet with daily calorie restriction alone for 12 months. After 12 months, both groups had lost around the same weight and experienced similar changes in body fat, blood sugar, cholesterol and blood pressure. This indicates long-term weight loss achieved with intermittent fasting is not superior and on a par with that achieved by traditional dieting approaches (daily calorie restriction). <h2>So what are the problems with the OMAD diet?</h2> 1. It can cause nutritional deficiencies and health issues. The OMAD diet’s lack of nutritional guidance on what to eat for that one meal a day raises many red flags. The meals we eat every day should include a source of protein balanced with wholegrain carbs, vegetables, fruits, protein and good fats to support <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7071223/">optimum health, disease prevention and weight management</a>. Not eating a balanced diet will result in nutritional deficiencies that can result in poor immune function, fatigue and a decrease in bone density, leading to osteoporosis. Fasting for 23 hours a day is also likely to lead to extreme feelings of hunger and uncontrollable cravings, which may mean you consistently eat foods that are not good for you when it’s time to eat. 2. It’s unlikely to be sustainable. You might be able to stick with the OMAD diet initially, but it will wear thin over time. Extreme diets – especially ones prescribing extended periods of fasting – aren’t enjoyable, leading to feelings of deprivation and social isolation during meal times. It’s hard enough to refuse a piece of office birthday cake at the best of times, imagine how this would feel when you haven’t eaten for 23 hours! Restrictive eating can also lead to an unhealthy relationship with food, making it even harder to achieve and maintain a healthy weight. 3. Quick fixes don’t work. Like other popular intermittent fasting methods, the OMAD diet appeals because it’s easy to digest, and the results appear fast. But the OMAD diet is just another fancy way of cutting calories to achieve a quick drop on the scales. As your weight falls, things will quickly go downhill when your <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4766925/">body activates its defence mechanisms</a> to defend your weight loss. In fact, it will regain weight – a response that stems from our hunter-gatherer ancestors’ need to survive periods of deprivation when food was scarce. <h2>The bottom line</h2> Despite the hype, the OMAD diet is unsustainable, and it doesn’t result in better weight-loss outcomes than its predecessors. Our old habits creep back in and we find ourselves fighting a cascade of physiological changes to ensure we regain the weight we lost. Successfully losing weight long-term comes down to: <ul> <li> losing weight in small manageable chunks you can sustain, specifically periods of weight loss, followed by periods of weight maintenance, and so on, until you achieve your goal weight </li> <li> making gradual changes to your lifestyle to ensure you form habits that last a lifetime. </li> </ul> <a href="https://theconversation.com/profiles/nick-fuller-219993">Nick Fuller</a>, Charles Perkins Centre Research Program Leader, <a href="https://theconversation.com/institutions/university-of-sydney-841">University of Sydney</a> Image credits: Getty Images This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/what-is-the-omad-diet-is-one-meal-a-day-actually-good-for-weight-loss-and-is-it-safe-207723">original article</a>.

Body

Erin Patterson arrested over fatal mushroom meal

Erin Patterson has been arrested at her home in Victoria over her potential involvement in the suspicious deaths of three people. In July, Gail and Don Patterson, the parents of Erin Patterson's ex-husband, and Gail Patterson's sister, Heather Wilkinson, died from mushroom poisoning after attending a lunch hosted by the 49-year-old woman. Heather's husband Ian Wilkinson also attended the lunch and was critically ill, but recovered. All four had shared a meal, understood to be a beef Wellington, allegedly cooked by Patterson. Patterson was arrested early on Thursday morning, with AFP conducting a search of her home shortly after her arrest with technology detector dogs in tow. Veteran crime journalist John Silvester, of <a href="https://www.theage.com.au/national/victoria/mushroom-cook-erin-patterson-arrested-over-fatal-lunch-20231102-p5egxu.html" target="_blank" rel="noopener">The Age</a> newspaper, told Today Extra on Thursday that the dogs were a sophisticated police tool that can detect electronic devices. "These dogs are absolutely amazing and they can sniff out and have sniffed out a SIM card that was hidden in a bowl of garlic," he said. "They are there for a purpose. This is not speculation. They will be there looking for something like a mobile phone, a SIM card, or a memory disk." Police said Patterson will now be interviewed and the investigation remains ongoing, as no charges have officially been laid. Erin Patterson has always maintained she did not intentionally poison her guests, telling reporters at the time of their deaths that she was "devastated" by the loss of her relatives. "I didn't do anything, I loved them," she said. Image credits: A Current Affair

Legal

How an innocent meal led to a months-long health battle for a 9-year-old

A mother has issued a dire warning about a common household item after her daughter’s innocent bacon and egg roll turned into a months-long health battle. Kristen Saunders has warned parents about wire barbecue grill brushes, after her nine-year-old daughter choked on a piece of the metal. At a venue in Newcastle in July, Kristen’s daughter ate a bacon and egg roll and started to feel like she was choking. Unbeknown to her parents, the nine-year-old had swallowed a piece of wire that had come off a barbecue grill brush and ended up in her roll. “I think like most parents, we’re like, ‘You’ll be fine, have some water, it’ll settle down’,” Saunders told <a href="https://www.abc.net.au/listen/programs/newcastle-breakfast" target="_blank" rel="noopener">ABC Newcastle Breakfast</a>. Saunders took her daughter to the GP, who noticed she had a high temperature but nothing serious. However, over the next few days a sore throat worsened to the point she was unable to eat solid food, before she also started showing neurological symptoms. “There was this one particular day I was at home with her and all of a sudden she was a bit confused answering questions,” Saunders said. “I was like, ‘Hang on, there’s something really problematic here’ and called the GP.” Saunders’ daughter was stumbling, disoriented and unable to recognise her own family, and was admitted to hospital. “They identified that there were some abscesses in the brain,” Saunders said. “They ended up at the last-minute doing a CT and identified there was this tiny bit of wire, sort of near her neck.” Saunders’ daughter was then airlifted to The Children’s Hospital at Westmead, where it was discovered that the young girl had a major infection in one of her arteries after the wire pierced her oesophagus then pushed into the carotid artery. The girl had to undergo surgery, as Saunders said the experience was “awful” but her daughter was given “amazing care”. “She is well on her way to recovery but it could have been so much worse,” Saunders said. “Please protect your family and friends and throw out your wire barbecue grill brushes.” Image credits: Facebook

Caring

Update from survivor of deadly mushroom meal

The lone survivor of a group of four individuals who consumed a meal containing suspected poisonous mushrooms has received an update from the family. The Victorian community continues to extend their support during this time. Tragedy struck as Don and Gail Patterson, along with Gail’s sister, Heather Wilkinson, lost their lives after partaking in a lunch gathering at the residence of Erin Patterson, Don and Gail's former daughter-in-law. The incident occurred in Leongatha, located in the southeastern region of Victoria, on July 29. Erin Patterson had prepared a meal for the group, which also included Heather's husband, Ian Wilkinson, a pastor at a Baptist church. The attendees fell seriously ill after the meal, exhibiting symptoms that aligned with the ingestion of toxic death cap mushrooms, according to the police. On a recent Sunday evening, Ian Wilkinson's family expressed their heartfelt gratitude to the medical staff at Austin Hospital for their consistent care and support. They also acknowledged the numerous cards and letters received from concerned individuals in the public. The family shared: “We are deeply moved by the outpouring of kindness, prayers, and support from friends, family, and the broader community.” “Your thoughts and well-wishes have been a source of strength and comfort to us all. “As we navigate this difficult journey, we kindly request that our privacy be respected. We need space to grieve, support one another, and care for Ian without public intrusion.” While Ian Wilkinson, aged 70, remains in critical but stable condition at a hospital in the northeastern part of Melbourne, reports indicate that members of the South Gippsland community are willing to step forward as organ donors. Local councillor Jenni Keerie stated that people have been reaching out to her to inquire about becoming donors. Nathan Hersey, the Mayor of South Gippsland Shire, noted that the community has been discussing the significance of organ donation. In the absence of a community donor, Wilkinson might face a wait of up to a year for a new liver. It is worth noting that the majority of organ recipients in Australia experience waiting periods of at least nine months while searching for a suitable match. Images: Facebook / A Current Affair EDITOR'S NOTE: We received a number of comments in response to this article concerning organ donation. This one from a Reader really deserved being appended to the article: "I am a forever grateful liver recipient whose life was miraculously saved when all had gone catastrophically wrong. <a href="https://www.transplantadvocacy.com/" target="_blank" rel="noopener">https://www.transplantadvocacy.com/</a> The only way we can increase organ donation is to increase next of kin consent rates. In Australia every person who passes under the right circumstances is a potential donor. Whether they are registered or not their family will be asked to consider organ donation and must give their consent for donation to proceed. Sadly 46% of families say no. In Victoria it is closer to 50%. Families are critical for organ donation and for a deceased donor to be found to support the victim of the Victorian poisoning, another healthy Victorian will need to pass tragically and on life support. Waiting for a donor is not like waiting for a spare part for your car from the factory. It is more like finding the perfect part at a car wreckers after someone has written of their car but the part you need is still ok. You can help raise awareness by helping to get families having the conversation about organ donation before tragedy strikes. Not waiting until they learn their loved one is never coming home." – Robert Manning, Forever grateful recipient and passionate Organ and Tissue Donation and Transplant Awareness Advocate. Founder and Senior Advocate <a href="https://www.transplantadvocacy.com/" target="_blank" rel="noopener">www.TransplantAdvocacy.com</a>

Caring

Details of Erin Patterson's police statement around fatal mushroom meal revealed

The woman who prepared a mushroom meal that is believed to have caused the deaths of three individuals has finally disclosed her full account of the events that transpired. According to a written statement submitted to Victoria Police on Friday August 11 – and exclusively <a href="https://www.abc.net.au/news/2023-08-14/mushroom-poisoning-leongatha-erin-patterson-police-statement/102725876" target="_blank" rel="noopener">obtained by the ABC</a> – Erin Patterson has provided a comprehensive narrative of the incidents leading up to and following the fatal meal. "I am now wanting to clear up the record because I have become extremely stressed and overwhelmed by the deaths of my loved ones," Ms Patterson said in her statement. "I am hoping this statement might help in some way. I believe if people understood the background more, they would not be so quick to rush to judgement. I am now devastated to think that these mushrooms may have contributed to the illness suffered by my loved ones. I really want to repeat that I had absolutely no reason to hurt these people whom I loved." The tragic incident occurred in Leongatha, a town southeast of Melbourne, where Ms. Patterson's mother and father-in-law, Don and Gail Patterson, as well as Gail's sister Heather Wilkinson, lost their lives after consuming lunch at Ms. Patterson's residence on July 29. Heather's husband, Ian Wilkinson, was left in critical condition. The circumstances surrounding the incident have led to speculation within the South Gippsland community, with heightened curiosity as police have been tight-lipped about their ongoing investigation. Authorities have mentioned that the victims displayed symptoms consistent with the consumption of death cap mushrooms. Although Ms. Patterson was initially treated as a suspect, investigators have maintained an open-minded approach to the case. In her statement, Ms. Patterson expressed regret for following the advice to give a "no comment" interview to the police in the immediate aftermath of the deaths. She admitted that she now wishes she had answered some questions, given the nightmare that has unfolded since. The police interview left Ms. Patterson feeling terrified and anxious. She recounted that on the day of the incident, she prepared a beef wellington meal for herself and her elderly guests. Contrary to earlier reports, Ms. Patterson clarified that her children had actually gone to the movies before lunch and were not present during the meal. According to her statement, she served the meal and allowed her guests to select their own plates. She then had a serving of beef wellington herself. The mushrooms used in the dish were a mixture of button mushrooms from a major supermarket chain and dried mushrooms purchased months earlier from an Asian grocery store in Melbourne. Ms. Patterson disclosed that her children consumed the leftovers the next evening. Notably, they do not like mushrooms, so she had removed the mushrooms from their portions. She revealed that she had also suffered from severe stomach pains and diarrhoea after the lunch, leading her to be hospitalised as well. She was administered a liver protective drug via a saline drip and was transferred to Monash Medical Centre in Melbourne. As her guests fell ill, the Department of Health contacted Ms. Patterson to inquire about the possible cause of the adverse reactions. She provided samples of the leftover meal for examination by hospital toxicologists. She also mentioned sharing information about where she purchased the mushrooms but was unable to pinpoint the specific shop in Melbourne. Addressing media reports about the seizure of a food dehydrator at a local tip, Ms. Patterson admitted that she had initially lied to investigators about disposing of the dehydrator. She stated that she panicked due to concerns about her children's custody and discarded it. In her statement, she acknowledged caring for her estranged husband, Simon Patterson, after he suffered a severe stomach illness unrelated to the current incident. She reluctantly nursed him after his hospital discharge and informed him that she did not wish to reconcile. She clarified that Simon had initially intended to attend the fatal lunch but had informed her of his absence prior to the event. Ms. Patterson expressed deep affection and respect for her parents-in-law and highlighted their positive influence on her children. She offered her willingness to assist the police further, including the possibility of a re-interview. The police investigation into the deaths remains ongoing, and Ms. Patterson has indicated her readiness to cooperate. Images: Facebook / A Current Affair

Legal

"I didn't do anything. I love them": Woman who cooked meal with deadly mushrooms speaks out

A Victorian woman who cooked the meal that resulted in the suspected mushroom poisoning, which left three elderly family members dead and one fighting for his life has tearfully broken her silence. Erin Patterson, 48, served the lunch to four people at Leongatha on July 29, including her former in-laws Don and Gail Patterson, who after falling sick later that evening, passed away from symptoms consistent with death cap mushroom poisoning. Gail's sister Heather Wilkinson also passed away, with Heather’s husband, Ian in a critical condition at Melbourne’s Austin Hospital after suffering from the suspected poisoning. "I didn't do anything. I love them," Erin told A Current Affair. A clearly distraught Erin confused Don for Ian, who is currently being treated for his symptoms. "I'm devastated that they're gone and I hope with every fibre of my being that Don pulls through." “I’m so devastated by what’s happened, by the loss of Don, Don is still in hospital, by the loss of Ian and Heather and Gail," she repeated. “They were some of the best people I’ve ever met. “Gail was like the mum I didn’t have because my mum passed away four years ago, Gail had never been anything but good and kind to me,” she added. “Ian and Heather were some of the best people I’d ever met. They never did anything wrong to me. “I’m so devastated about what’s happened and the loss to the community and to the families and to my own children. They've lost their grandmother," she said, and added that she felt "so sorry" that they lost their lives. Erin was interviewed by police and later on released. Officials had also removed her two children from her care as a “precaution”. Homicide Squad Detective Inspector Dean Thomas also added that police are still determining whether this was an accident or a crime. “We’re working to determine what has gone on, to see if there is any nefarious activity that has occurred or if it was accidental.” “We have to keep an open mind,” he said. Police were also still unsure where the mushrooms were sourced from, and that it was a "complex case". Image: A Current Affair

Legal

Restaurant under fire for denying entry to war veteran with service dog

A Perth restaurant has been slammed after denying entry to a US war veteran and his service dog. David Pearce and his English Labrador, Gunner, were denied entry to the Chinese restaurant Juice Bao Bao on May 19. Gunner is a certified service dog who assists Pearce through life as he suffers from PTSD, hearing loss and a brain injury. "I tried to explain he's a service dog and they have to allow us in and they said no service dogs, the owner doesn't want any dogs," Pearce said "It was embarrassing, [and] a bit humiliating.” Pearce sustained his injuries while serving in Iraq and Syria. He has served in the US military for nearly 20 years. He and Gunner have been “best buddies” for nine years. "He's saved my life a couple of times," Pearce said. Pearce has launched an official complaint to the Western Australian government following the ordeal. Juice Bao Bao manager Elaine Hsu took responsibility for the decision to refuse entry to Pearce. "That was my personal decision so that's my fault," she told 9News. "We want to sincerely apologise to him and we want to ask him to come here [for a] free meal. "[We will] make sure this [does] not happen again.” The restaurant has received a number of negative reviews since Pearce shared his story. "I'm not really interested in a free meal, although some dumplings would go down really nicely," Pearce said . "I'm just happy that they're changing their policy." Assistance and service dogs are legally allowed to enter any public venue if their certification is displayed on their vest and the owner can provide a service animal ID. Image credit: 9News / Nine

Travel Trouble

How to have success with succulents

Sensational succulents Succulents have long been recognised as pot-plant superstars. They look good throughout the year, feature an enormous variety of leaf shapes and sizes and are low maintenance. Some even have beautiful flowers. Perfect for time-poor gardeners, they won’t die if you are occasionally too busy to water them. And when released from the confines of containers, succulents can be used to create fantastic contemporary garden beds. Succulents live naturally in dry and arid parts of the world so they are very waterwise and perfect for those hot, dry sunny areas in gardens where little else will grow. Known as xerophytes, they have developed storage structures in their leaves, stems or roots that hoard enough water to survive periods of drought. Succulents are very hard to kill but give them some TLC and you will be rewarded. Position your succulent in a sunny spot. Lack of light will cause it to become elongated and turn the leaves pale, and eventually it will collapse. Plant in a potting mix especially formulated for cacti and succulents. Feed in spring with a six-month slow-release fertiliser such as Osmocote. Or use a soluble fertiliser in early spring, summer and autumn. Water when the potting mix is nearly dry and do not overwater, as succulents dislike wet feet. Once established, a weekly watering is sufficient for most potted succulents. Grow in garden beds Create a stunning contemporary garden bed with a mix of succulents. Use different heights and shapes to create interesting foliage forms and combine them with waterwise perennials and shrubs for a low-maintenance bed. Mulch around the succulents with black, greyor white pebbles for a stylish look and to prevent weeds from growing. Prepare well-draining soil – a sloping bank is ideal. If drainage is a problem, use a raised bed. Do not overwater, as most succulents can survive on rainwater only. Feed in spring and summer with an all-purpose plant fo Design ideas Group various types together with different leaf shapes and colours to create interesting displays in pots and garden beds. Use any container that has drainage holes. It doesn’t have to be a garden pot – old shoes, baskets, teapots, tins, even old benches can all make interesting receptacles for succulents. Plant flat, rosette-shaped succulents such as echeveria and sempervivums in low bowls. Grow tall sculptural plants such as agave in large pots to make a statement. Position low-growing succulents such as sedums, echeveria, Cotyledon orbiculata, sempervivum and Senecio serpens as groundcovers. Establish succulents in hot, dry, sunny areas where it is difficult to get other plants to grow. Arrange large succulents in a minimalist style with just a few sculptural plants set in areas of gravel or stone. Display trailing succulents like rhipsalis, jelly bean plant and burro’s tail in tall urns or hanging baskets. Grow succulents under eaves on hot, west-facing sunny walls. Increase supply Succulents are easy to propagate in spring and summer. Pot some for Christmas presents and swap extra cuttings with gardening friends. We show you how to increase your supply. Offsets and suckers Offsets are small plantlets that develop from the parent plant and are simply detached and replanted. Suitable succulents: Some echeveria, aloes, agaves and sempervivums. How to: Remove the parent plant and offsets from the pot or ground. Gently pull the offsets from the parent plant or cut them off with secateurs. Remove any old leaves around the bases and replant into new potting mix. Stem cuttings Succulents are one of the easiest plants to grow from stem cuttings. Suitable succulents: Aeoniums, cotyledons and kalanchoes. How to: Cleanly cut the stem from the parent plant to the length you want and place it in a dry, shady spot for about one week to callus. Then plant the cutting directly where you want it to grow. Read on for 8 of the best succulents to grow. Agaves Agaves, especially the popular greyish green-leaved Agave attenuata, have a great architectural shape. Most have spines on their leaves so take care where they are placed. Echeverias Echeverias are great for pots or rock beds. There is a good choice of leaf colours, sizes and their bell-shaped flowers look good in a vase. They can withstand the cold if the soil is dry and they’re not exposed to too much rain. Sempervivums Sempervivums are commonly called ‘hen and chickens’ because of the way they multiply. The ‘chickens’ grow from the base of the ‘hen’ and are attached by a thin stem which can be detached and replanted. They revel in cool climates and don’t need much soil to survive. Aeoniums Aeoniums range from groundcovers to branching plants up to 1.5m high. The bronze and green-leaved Aeonium atropurpureum and its dark maroon-leaved cultivar ‘Schwartkop’ look stunning in pots. Aeonium undulatum has large rosettes, 15-30cm in diameter, and green leaves. Cotyledons Cotyledons are loved for their showy thick grey or green leaves and pretty bell-shaped flowers. They don’t mind winter rainfall and they can tolerate frost. Yuccas Yuccas have great architectural shape but many grow leaves with a terminal spine, so take care where you place them in the garden. Look for Yucca elephantipes that is spineless and will grow in sun, shade and even indoors. Kalanchoes Kalanchoes are grown for their interesting leaves and pretty flowers and range in size from groundcovers to large shrubs. Foliage colours vary from silver, grey, green and pink to red, and they can be flecked or variegated. Sedums Sedums range from groundcovering plants to the autumn-flowering Sedum spectabile, which reaches a height around 60cm. Most are evergreen but some die down during winter and reappear in spring. Jelly bean plant (Sedum rubrotinctum) and burro’s tail (Sedum morganianum) have a trailing habit perfect for hanging baskets. Image credit: Shutterstock This article originally appeared on <a href="https://www.readersdigest.com.au/food-home-garden/gardening-how-to-grow/how-to-have-success-with-succulents?pages=2" target="_blank" rel="noopener">Reader's Digest</a>.

Home & Garden

Cooking from meal boxes can cut household food waste

The amount of food wasted by households each year was estimated at <a href="https://www.unep.org/resources/report/unep-food-waste-index-report-2021">570 million tonnes</a> in 2019. This is food that has been produced, packaged and taken to shops and homes, only to end up in the bin. Not only is the food wasted, but the greenhouse gases emitted during the entire process – from raising livestock, making packaging, transporting fruit and vegetables in refrigerated vehicles – are a pointless ecological burden. Once in landfills, the food rots and releases gases that are highly toxic for the environment, such as methane. Studies have shown that food waste accounts for between <a href="https://www.worldwildlife.org/stories/fight-climate-change-by-preventing-food-waste">6-8%</a> of all the greenhouse gas emissions fuelling climate change. Food waste not only squanders natural resources, money and effort, it degrades the environment. It’s also ethically wrong to waste so much food while so many people are hungry. The fact that households waste such vast quantities of food in the first place may come as a surprise. Most people tend to believe they waste very little and often <a href="https://www.sciencedirect.com/science/article/pii/S2590289X19300234">trivialise the consequences</a> of wasted food. But the amount of food being sent to landfill suggests we are not so good at predicting how much food we actually need when cooking. One way to limit the chance of cooking too much or buying too many ingredients may be to cook from subscription meal boxes. In <a href="https://www.sciencedirect.com/science/article/pii/S0959652622035739?via%3Dihub">a recent study</a>, we looked at whether cooking from meal boxes helps reduce food waste. Are people better off outsourcing part of the cooking process with a subscription that sends pre-portioned ingredients in the exact quantities needed for each recipe? Our research suggests that the answer is yes. We found that households wasted on average 38% less food when they prepared dinner using a meal box compared to when they bought the ingredients from a shop. This was largely due to there being less food left in pots and pans after cooking with a meal box. <h2>Six countries, 914 kitchens, 8,747 meals</h2> We surveyed 914 households from six countries (the US, Canada, the UK, Germany, Belgium and the Netherlands) that subscribed to a meal box scheme during November and December 2019. A subscription meal box provider helped by allowing us to run our survey on their customers. Households reported the amount of food waste from multiple dinners over the course of four weeks. Participants weighed the food they wasted while preparing their dinner and the uneaten leftovers in pots and pans and on plates after the meal. We measured food waste from 8,747 meals, of which around a third were cooked using meal boxes. We compared the food waste from these dinners to the food waste that accumulated when people cooked a meal from scratch with store-bought ingredients. Our results showed that most of the food waste from dinner is food left in pots and pans that isn’t served and eaten, and is instead thrown away. Meal box dinners reduced this type of waste by 34% compared with store-bought equivalents. Meal box dinners also cut food waste during preparation by 45%, but increased the amount of food wasted as leftovers on plates compared to meals made with store-bought ingredients by 15%. This may be because these recipes offer instructions for how to arrange the food on a plate which can induce people to dole out larger portions before serving. Combining these three different types of food waste, cooking from meal boxes reduced how much food was wasted at dinner by more than a third compared to traditional meals. By providing people with ingredients in amounts tailored to the number of people eating in a household, meal box providers can offer a convenient way to cut waste. Even without subscribing to a meal box provider, our results suggest that taking care to measure and weigh the exact amount of ingredients you need before cooking is a good way to lower the amount of food sent to landfill. 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/cooking-from-meal-boxes-can-cut-household-food-waste-by-38-new-research-192760">original article</a>. Image: Getty

Food & Wine

Business class traveller “shocked” at meal

A traveller flying business class has slammed the on-flight meal he received which left him “shocked”. The passenger was flying back to Korea from Hawaii on a Korean Air flight and had ordered a steak dish for the trip. A flight attendant arrived and placed the steak with a side of gravy, potatoes and vegetables on his table. The man shared a photo of the meal, comparing the steak to the size of his credit card. "This is a business class steak meal. Looking back at it again, I'm still shocked," the man wrote. He also revealed that no passengers were offered any blankets or alcoholic drinks during the flight. Despite this, he still commended the efforts of the flight attendants who did their best to ensure everything ran smoothly. "I don't want any misunderstandings as the service of the flight attendants was still the best," he wrote. A Korean Air spokesperson addressed several issues in a statement, saying the staff and service shortages were due to Covid. "On some overseas routes, it is inevitable that the supply of in-flight meals will be limited only on flights departing from foreign destinations due to local quarantine policies such as border closures due to COVID-19," the statement read. Image: Naver Cafe

Travel Trouble

New from Aldi: $15 meal kits

Aldi Australia have released a budget range of meal kits designed to feed a family for under $30 and already, shoppers are raving about them. The new $14.99 cooking kits contain easy dinner recipes made from fresh produce. They’ve released four packs – tex mex beef burger, chicken pad thai, teriyaki salmon and bacon-wrapped pork and fennel sausages. The new Ready, Set, Cook Aldi meal kits serve two people and at $14.99 each, shoppers can feed a family-of-four for just $30. All customers need to do is choose a kit and shop for the remaining ingredients listed. The range is available in stores now until the end of July or while stocks last, with a different recipe kit available each week. Customers have been praising the idea, with one customer in particular sharing he was in “heaven” after tasting his pad thai meal, praising the flavour and “freshness of all the ingredients”. Images: Getty / Facebook

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How to have success with succulents

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