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

<div class="theconversation-article-body"> .<a href="https://theconversation.com/profiles/laura-marchese-1271636">Laura Marchese</a>, <a href="https://theconversation.com/institutions/deakin-university-757">Deakin University</a> and <a href="https://theconversation.com/profiles/katherine-livingstone-324808">Katherine Livingstone</a>, <a href="https://theconversation.com/institutions/deakin-university-757">Deakin University</a> Many of us are looking for ways to eat a healthier and more <a href="https://theconversation.com/how-sustainable-is-your-weekly-grocery-shop-these-small-changes-can-have-big-benefits-234367">sustainable diet</a>. And one way to do this is by reducing the amount of meat we eat. That doesn’t mean you need to become a <a href="https://theconversation.com/why-you-should-eat-a-plant-based-diet-but-that-doesnt-mean-being-a-vegetarian-78470">vegan or vegetarian</a>. Our <a href="https://jn.nutrition.org/article/S0022-3166(24)00333-X/fulltext">recent research</a> shows even small changes to cut down on meat consumption could help improve health and wellbeing. But not all plant-based options are created equal and some are <a href="https://pubmed.ncbi.nlm.nih.gov/30744710/">ultra-processed</a>. Navigating what’s available when eating out – including options like tofu and fake meats – can be a challenge. So what are your best options at a cafe or restaurant? Here are some guiding principles to keep in mind when cutting down on meat. <h2>Health benefits to cutting down</h2> Small amounts of lean meat can be part of a healthy, balanced diet. But the majority of Australians <a href="https://cancer.org.au/about-us/policy-and-advocacy/prevention/obesity/related-resources/meat-and-cancer#consumption">still eat more meat</a> than recommended. Only a small percentage of Australians (10%) are vegetarian or vegan. But an <a href="https://www.foodfrontier.org/wp-content/uploads/2019/10/Food-Frontier-Hungry-For-Plant-Based-Australian-Consumer-Insights.pdf">increasing</a> number opt for a <a href="https://theconversation.com/love-meat-too-much-to-be-vegetarian-go-flexitarian-73741">flexitarian</a> diet. <a href="https://theconversation.com/whats-the-difference-between-vegan-and-vegetarian-225275">Flexitarians</a> eat a diet rich in fruits and vegetables, while still enjoying small amounts of meat, dairy, eggs and fish. Our <a href="https://jn.nutrition.org/article/S0022-3166(24)00333-X/fulltext">recent research</a> looked at whether the average Australian diet would improve if we swapped meat and dairy for plant-based alternatives, and the results were promising. The study found health benefits when people halved the amount of meat and dairy they ate and replaced them with healthy plant-based foods, like tofu or <a href="https://www.heartfoundation.org.au/blog/why-you-need-legumes-in-your-life">legumes</a>. On average, their dietary fibre intake – which helps with feeling fuller for longer and digestive health – went up. Saturated fats – which increase our blood cholesterol levels, a risk factor for heart disease – went down. Including more fibre and less saturated fat helps reduce the risk of <a href="https://www.heartfoundation.org.au/healthy-living/healthy-eating/healthy-eating-to-protect-your-heart">heart disease</a>. Achieving these health benefits may be as simple as swapping ham for baked beans in a toastie for lunch, or substituting half of the mince in your bolognese for lentils at dinner. <h2>How it’s made matters</h2> For a long time we’ve known processed meats – such as ham, bacon and sausages – are bad for your health. Eating high amounts of these foods is associated with poor <a href="https://www.heartfoundation.org.au/healthy-living/healthy-eating/protein-and-heart-health">heart health</a> and some forms of <a href="https://cancer.org.au/cancer-information/causes-and-prevention/diet-and-exercise/meat-and-cancer-risk">cancer</a>. But the same can be true of many processed meat alternatives. Plant-based alternatives designed to mimic meat, such as sausages and burgers, have become readily available in supermarkets, cafes and restaurants. These products are ultra-processed and can be <a href="https://theconversation.com/we-looked-at-700-plant-based-foods-to-see-how-healthy-they-really-are-heres-what-we-found-222991">high in salt and saturated fat</a>. Our study found when people replaced meat and dairy with ultra-processed meat alternatives – such as plant-based burgers or sausages – they ate more salt and less calcium, compared to eating meat or healthy plant-based options. So if you’re cutting down on meat for health reasons, it’s important to think about what you’re replacing it with. The <a href="https://www.eatforhealth.gov.au/sites/default/files/2022-09/n55g_adult_brochure.pdf">Australian Dietary Guidelines</a> recommend eggs, legumes/beans, tofu, nuts and seeds. Tofu can be a great option. But we recommend flavouring plain tofu with herbs and spices yourself, as pre-marinated products are often ultra-processed and can be high in salt. <h2>What about when dining out?</h2> When you’re making your own food, it’s easier to adapt recipes or reduce the amount of meat. But when faced with a menu, it can be difficult to work out what is the best option. Here are our four ways to make healthy choices when you eat out: 1. Fill half your plate with vegetables When cutting down on meat, aim for half your plate to be vegetables. Try to also eat <a href="https://theconversation.com/were-told-to-eat-a-rainbow-of-fruit-and-vegetables-heres-what-each-colour-does-in-our-body-191337">a variety of colours</a>, such as leafy green spinach, red capsicum and pumpkin. When you’re out, this might look like choosing a vegetable-based entree, a stir-fry or ordering a side salad to have with your meal. 2. Avoid the deep fryer The Australian Dietary Guidelines <a href="https://www.eatforhealth.gov.au/sites/default/files/files/the_guidelines/n55a_australian_dietary_guidelines_summary_130530.pdf">recommend limiting</a> deep fried foods to once a week or less. When dining out, choose plant-based options that are sautéed, grilled, baked, steamed, boiled or poached – instead of those that are crumbed or battered before deep frying. This could mean choosing vegetarian dumplings that are steamed not fried, or poached eggs at brunch instead of fried. Ordering a side of roast vegetables instead of hot chips is also a great option. 3. Pick wholegrains Scan the menu for wholegrain options such as brown rice, wholemeal pizza or pasta, barley, quinoa or wholemeal burger buns. Not only are they good sources of protein, but they also provide more <a href="https://www.eatforhealth.gov.au/food-essentials/five-food-groups/grain-cereal-foods-mostly-wholegrain-and-or-high-cereal-fibre">dietary fibre</a> than refined grains, which help keep you fuller for longer. 4. If you do pick meat – choose less processed kinds You may not always want, or be able, to make a vegetarian choice when eating out and with other people. If you do opt for meat, it’s better to steer clear of processed options like bacon or sausages. If sharing dishes with other people, you could try adding unprocessed plant-based options into the mix. For example, a curry with lentils or chickpeas, or a vegetable-based pizza instead of one with ham or salami. If that’s not an option, try choose meat that’s a lean cut, such as chicken breast, or options which are grilled rather than fried.<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/236505/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/laura-marchese-1271636">Laura Marchese</a>, PhD candidate at the Institute for Physical Activity and Nutrition, <a href="https://theconversation.com/institutions/deakin-university-757">Deakin University</a> and <a href="https://theconversation.com/profiles/katherine-livingstone-324808">Katherine Livingstone</a>, NHMRC Emerging Leadership Fellow and Senior Research Fellow at the Institute for Physical Activity and Nutrition, <a href="https://theconversation.com/institutions/deakin-university-757">Deakin University</a> 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/4-ways-to-cut-down-on-meat-when-dining-out-and-still-make-healthy-choices-236505">original article</a>. </div>

Food & Wine

Dutton names future Aussie towns for nuclear power plant locations

Peter Dutton has unveiled a series of locations where he wants to build nuclear power plants if he wins the next federal election. The leader of the opposition has pledged to build at least two nuclear plants between 2035 and 2037 if the Liberal party is elected, with another five on the list to be constructed at a later date. The locations include Gladstone in Queensland, the Liddell power station in the Hunter Valley of NSW, as well as Lithgow in the NSW Central Tablelands, Loy Yang in the La Trobe Valley, Victoria, Callide in Queensland, Muja in Western Australia and Port Augusta in South Australia. The proposal would see the nuclear power plants owned by the government under the same set up as entities such as the Snowy Hydro scheme, in a bid to focus on alternative energy solutions and remain committed to reaching net zero emissions by 2050. Despite Dutton's enthusiasm about the pitch, treasurer Jim Chalmers slammed the idea as “economically irrational” and “fiscally irresponsible.” “Peter Dutton’s nuclear negativity is economic insanity, pure and simple,’’ he said on ABC radio. “Nuclear takes longer, it costs more, and it will squander Australia’s unique combination of advantages. It is the worst combination of economic and ideological stupidity. “It is economically irrational, it is fiscally irresponsible. And it means if it’s implemented, Australia would fail that grab these vast economic and industrial opportunities with a net zero transformation in the most effective way." Image credits: DEAN LEWINS/EPA-EFE/Shutterstock Editorial/Shutterstock

Travel Trouble

We looked at 700 plant-based foods to see how healthy they really are. Here’s what we found

<a href="https://theconversation.com/profiles/laura-marchese-1271636">Laura Marchese</a>, <a href="https://theconversation.com/institutions/deakin-university-757">Deakin University</a> and <a href="https://theconversation.com/profiles/katherine-livingstone-324808">Katherine Livingstone</a>, <a href="https://theconversation.com/institutions/deakin-university-757">Deakin University</a> If you’re thinking about buying plant-based foods, a trip to the supermarket can leave you bewildered. There are plant-based burgers, sausages and mince. The fridges are loaded with non-dairy milk, cheese and yoghurt. Then there are the tins of beans and packets of tofu. But how much is actually healthy? Our nutritional audit of more than 700 plant-based foods for sale in Australian supermarkets has just been <a href="https://www.sciencedirect.com/science/article/pii/S0889157524000516">published</a>. We found some products are so high in salt or saturated fat, we’d struggle to call them “healthy”. <h2>We took (several) trips to the supermarket</h2> In 2022, we visited two of each of four major supermarket retailers across Melbourne to collect information on the available range of plant-based alternatives to meat and dairy products. We took pictures of the products and their nutrition labels. We then analysed the nutrition information on the packaging of more than 700 of these products. This included 236 meat substitutes, 169 legumes and pulses, 50 baked beans, 157 dairy milk substitutes, 52 cheese substitutes and 40 non-dairy yoghurts. <h2>Plant-based meats were surprisingly salty</h2> We found a wide range of plant-based meats for sale. So, it’s not surprising we found large variations in their nutrition content. Sodium, found in added salt and which contributes to <a href="https://www.heartfoundation.org.au/bundles/healthy-living-and-eating/salt-and-heart-health">high blood pressure</a>, was our greatest concern. The sodium content varied from 1 milligram per 100 grams in products such as tofu, to 2,000mg per 100g in items such as plant-based mince products. This means we could eat our entire <a href="https://www.betterhealth.vic.gov.au/health/healthyliving/salt">daily recommended sodium intake</a> in just one bowl of plant-based mince. An <a href="https://www.tandfonline.com/doi/full/10.1080/09637486.2022.2137786">audit</a> of 66 plant-based meat products in Australian supermarkets conducted in 2014 found sodium ranged from 316mg in legume-based products to 640mg in tofu products, per 100g. In a <a href="https://www.mdpi.com/2072-6643/11/11/2603">2019 audit</a> of 137 products, the range was up to 1,200mg per 100g. In other words, the results of our audit seems to show a consistent trend of plant-based meats <a href="https://www.tandfonline.com/doi/full/10.1080/09637486.2022.2137786">getting saltier</a>. <h2>What about plant-based milks?</h2> Some 70% of the plant-based milks we audited were fortified with calcium, a nutrient important for <a href="https://www.betterhealth.vic.gov.au/health/healthyliving/calcium">bone health</a>. This is good news as a <a href="https://www.mdpi.com/2072-6643/12/5/1254">2019-2020 audit</a> of 115 plant-based milks from Melbourne and Sydney found only 43% of plant-based milks were fortified with calcium. Of the fortified milks in our audit, almost three-quarters (73%) contained the <a href="https://www.eatforhealth.gov.au/food-essentials/five-food-groups/milk-yoghurt-cheese-andor-their-alternatives-mostly-reduced-fat">recommended amount of calcium</a> – at least 100mg per 100mL. We also looked at the saturated fat content of plant-based milks. Coconut-based milks had on average up to six times higher saturated fat content than almond, oat or soy milks. <a href="https://www.mdpi.com/2072-6643/12/5/1254">Previous audits</a> also found coconut-based milks were much higher in saturated fat than all other categories of milks. <h2>A first look at cheese and yoghurt alternatives</h2> Our audit is the first study to identify the range of cheese and yoghurt alternatives available in Australian supermarkets. Calcium was only labelled on a third of plant-based yoghurts, and only 20% of supermarket options met the recommended 100mg of calcium per 100g. For plant-based cheeses, most (92%) were not fortified with calcium. Their sodium content varied from 390mg to 1,400mg per 100g, and saturated fat ranged from 0g to 28g per 100g. <h2>So, what should we consider when shopping?</h2> As a general principle, try to choose whole plant foods, such as unprocessed legumes, beans or tofu. These foods are packed with vitamins and minerals. They’re also high in dietary fibre, which is good for your gut health and keeps you fuller for longer. If opting for a processed plant-based food, here are five tips for choosing a healthier option. 1. Watch the sodium Plant-based meat alternatives can be high in sodium, so look for products that have <a href="https://www.eatforhealth.gov.au/eating-well/how-understand-food-labels/food-labels-what-look">around</a> 150-250mg sodium per 100g. 2. Pick canned beans and legumes Canned chickpeas, lentils and beans can be healthy and low-cost <a href="https://www.heartfoundation.org.au/getmedia/71522940-decf-436a-ba44-cd890dc18036/Meat-Free-Recipe-Booklet.pdf">additions to many meals</a>. Where you can, choose canned varieties with no added salt, especially when buying baked beans. 3. Add herbs and spices to your tofu Tofu can be a great alternative to meat. Check the label and pick the option with the highest calcium content. We found flavoured tofu was higher in salt and sugar content than minimally processed tofu. So it’s best to pick an unflavoured option and add your own flavours with spices and herbs. 4. Check the calcium When choosing a non-dairy alternative to milk, such as those made from soy, oat, or rice, check it is fortified with calcium. A good alternative to traditional dairy will have at least 100mg of calcium per 100g. 5. Watch for saturated fat If looking for a lower saturated fat option, almond, soy, rice and oat varieties of milk and yoghurt alternatives have much lower saturated fat content than coconut options. Pick those with less than 3g per 100g.<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/222991/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/laura-marchese-1271636">Laura Marchese</a>, PhD Student at the Institute for Physical Activity and Nutrition, <a href="https://theconversation.com/institutions/deakin-university-757">Deakin University</a> and <a href="https://theconversation.com/profiles/katherine-livingstone-324808">Katherine Livingstone</a>, NHMRC Emerging Leadership Fellow and Senior Research Fellow at the Institute for Physical Activity and Nutrition, <a href="https://theconversation.com/institutions/deakin-university-757">Deakin University</a> 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/we-looked-at-700-plant-based-foods-to-see-how-healthy-they-really-are-heres-what-we-found-222991">original article</a>.

Food & Wine

These 7 genius hacks will revive almost any plant

Look for signs of life If your plant has turned brown and lost some leaves, don’t give up on it just yet. There is hope that you can revive a dead plant if the plant still has a few green leaves and pliable stems – buds are a sure sign too. Melinda Meyers, star and producer of Melinda’s Garden Moment TV and radio segments, says that reviving a plant takes patience (sometimes even years). Think about the water Plants that are over-watered appear wilted and may have brown or yellow leaves that make it look dead but with very moist soil. By contrast, if you have forgotten to water your plants, the leaves will be brown but dried around the edges or curled up. Master gardener, Kristena LaMar, says that if you suspect over-watering is the cause of your plant’s demise, repot your plant in dry dirt. And if your plant is thirsty, water it! However, hold off on fertilising until the plant is in better health. Meyers warns that, “Fertilising a struggling plant can injure the tender roots of a recovering plant.” Consider your lighting situation If you recently moved your plant to a new spot, it’s possible it’s no longer getting enough light. Even if you didn’t move it, it’s possible its lighting situation changed. Did you recently buy heavier drapes? Plant a tree outside that’s now blocking the indoor sunlight? Try moving your plant to a sunnier window if it needs a lot of light. (Same goes with a plant that’s now getting too much sun; try a different location in your home.) Find a humid spot Plants absorb water through leaves as well as roots. So keep your plant in a humid spot that’s not too sunny and not too dry to help it recover. Feed your plant carefully People and pets aren’t the only things in your house that need food; plants can get malnourished, too. (Signs are discoloured leaves or slow or no growth.) Meyers recommends a fertiliser/nutritional supplement. Depending on the nutritional deficiency, providing the nutrition can help the plant recover nearly immediately within days. Other deficiencies may take longer – as in weeks – while others are chronic and may not ever fully recover, although these are rare with houseplants. IV for plants Another option for malnourished plants is a water-soluble fertiliser that will slowly release nutrients and is less likely to burn your plant’s roots. Add it to the watering can before watering plants. Only use fertiliser during the time when your plant should be growing. Over-fertilising or using the wrong fertiliser can burn the roots of the plant. Compost If you’ve tried everything, and your plant still can’t be revived, it might be time to let go. By composting your plants, the remains can be recycled as nutrient-rich dirt that can help your next houseplant thrive. Don’t beat yourself up – and next time buy a hearty, nearly kill-proof cactus. Image credits: Getty Images This article originally appeared on <a href="https://www.readersdigest.com.au/food-home-garden/7-hacks-that-will-revive-almost-any-plant" target="_blank" rel="noopener">Reader's Digest</a>.

Home & Garden

Sapling planted at Sycamore Gap to "restore hope" removed by National Trust

UK resident Kieran Chapman, 27, is "absolutely gutted" after the sapling he planted in memory of the<a href="https://www.oversixty.com.au/finance/legal/you-can-t-forgive-that-teen-arrested-after-felling-of-iconic-200-year-old-tree" target="_blank" rel="noopener"> felled Sycamore Gap tree</a> was heartbreakingly removed by National Trust. The 27-year-old spent hours on Friday planting the sapling just metres away from the stump of the iconic Sycamore Gap tree, but his efforts were in vain, as the sapling had been dug up by the National Trust on Sunday morning. The conservation charity said that they had to remove the sapling because it is a protected UNESCO World Heritage Site. A National Trust spokesperson told the Newcastle Chronicle that while they understand “the strength of feeling following the events at Sycamore Gap” the site “is a scheduled ancient monument and a globally important archaeological setting, with UNESCO world heritage designation”. “Altering or adding to it can damage the archaeology, and is unlawful without prior consent from government.” But Chapman couldn't hide his disappointment: “It’s just devastating, isn’t it? It genuinely brought people a lot of joy and that’s been taken away," he told the publication. “I honestly thought if it got a good response they might end up keeping it.” Chapman planted the sapling because he wanted to “restore people’s faith in humanity, bring a smile back to people’s faces and just give them a bit of hope”. “I planned to go and take the dog for a walk next weekend there," he added. In a follow up post on Facebook, Chapman added that he was told by the National Trust that his tree will be replanted on another piece of land at the Housesteads Visitor Centre on Hadrian’s Wall. “Too many politics around all this for my liking, the top and bottom of it, it’s a tree, planted in soil. I understand the land is protected, but to protect a tree from being planted in the earth, where they’re designed to be, no matter where it’s location, is crazy,” he wrote. Two people were arrested over the incident, a 16-year-old boy and 69-year-old former lumberjack. Both have been released on bail, with the lumberjack insisting that he had no involvement in the felling. “You’ve got the wrong feller,” he told The Sun. “I’m a former lumberjack and I’ve just been kicked off my property so I can see why people have pointed the finger. “My brother came down to make sure I hadn’t been arrested as he had heard a rumour that I had cut it down. I didn’t do it," he added. Images: Getty/ Facebook

Travel Trouble

Eight key questions about lab-grown meat

<div class="copy"> It’s been around for a decade now — but <a href="https://cosmosmagazine.com/podcast/lab-grown-meat/" target="_blank" rel="noreferrer noopener">cultured meat</a> still faces some huge hurdles. On 5 August, it will be ten years since the world was introduced to <a href="https://www.bbc.com/news/science-environment-23576143" target="_blank" rel="noreferrer noopener">the first lab-grown burger</a>. A decade after its arrival, biotechnologist Professor Paul Wood answers eight key questions about cultured meat. <h2>What is lab-grown meat?</h2> Cultured meat, also colloquially referred to as lab-grown meat, is <a href="https://academic.oup.com/af/article/13/2/68/7123477" target="_blank" rel="noreferrer noopener">the concept</a> of taking a biopsy from a living animal, selecting an individual cell type and growing these cells in large scale <a href="https://journals.physiology.org/doi/abs/10.1152/ajpcell.00408.2022" target="_blank" rel="noreferrer noopener">bioreactors</a>. Technically, it’s a viable alternative to growing an animal to maturity before harvesting meat from its carcass. Multiple cell types can be used from animals, such as muscle, fat or <a href="https://www.genome.gov/genetics-glossary/Fibroblast" target="_blank" rel="noreferrer noopener">fibroblasts</a>. The initial stage of cell selection requires the <a href="https://www.sciencedirect.com/science/article/pii/B9780123745538002537" target="_blank" rel="noreferrer noopener">creation of a cell line</a> which will grow continuously in a selective culture medium. <h2>How long has it been around?</h2> The technology for the culture of cells in laboratories has been used for many decades to produce drugs like <a href="https://www.cancer.gov/about-cancer/treatment/types/immunotherapy/monoclonal-antibodies" target="_blank" rel="noreferrer noopener">monoclonal antibodies</a> or <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7161866/" target="_blank" rel="noreferrer noopener">viral vaccines</a>. The difference with cultured meat is the cells themselves are used to produce edible products rather than used as production systems for monoclonals or viral antigens. Cultured meat was first introduced back in 2013 with <a href="https://www.bbc.com/news/science-environment-23576143" target="_blank" rel="noreferrer noopener">the unveiling of the world’s first lab-grown burger</a>, which cost a whopping USD$330,000 to produce. The first commercial cultured meat product was <a href="https://www.bbc.com/news/business-55155741" target="_blank" rel="noreferrer noopener">a chicken nugget licensed in Singapore</a> in 2020. <a href="https://www.scientificamerican.com/article/lab-grown-meat-approved-for-sale-what-you-need-to-know/" target="_blank" rel="noreferrer noopener">In June 2023</a>, the US Department of Agriculture granted two companies — Upside Foods and Good Meat — licences to sell chicken-based products. Significant excitement ensued in the food industry with <a href="https://www.liebertpub.com/doi/abs/10.1089/ind.2021.29240.ctu?journalCode=ind" target="_blank" rel="noreferrer noopener">predictions</a> that cultured meat will transform the meat industry by 2030. <h2>Is lab-grown meat commercially viable?</h2> Currently <a href="https://gfi.org/resource/cultivated-meat-eggs-and-dairy-state-of-the-industry-report/" target="_blank" rel="noreferrer noopener">around USD$3 billion</a> has been invested in over 150 companies working on beef, chicken, pork, lamb and exotic cell-based products. <a href="https://www.theatlantic.com/health/archive/2023/03/woolly-mammoth-meatball-stunt-food-marketing/673578/" target="_blank" rel="noreferrer noopener">Woolly mammoth meatball</a> anyone? Upside Foods has launched its <a href="https://edition.cnn.com/2023/07/01/business/lab-grown-chicken-san-francisco/index.html" target="_blank" rel="noreferrer noopener">new cell-based chicken product in a Michelin star restaurant</a>, but it is only available one night a month and the price has not been disclosed. Commercial success will require significant scaling in production, <a href="https://onlinelibrary.wiley.com/doi/full/10.1002/bit.27848" target="_blank" rel="noreferrer noopener">cost reductions</a> and consumer acceptance, or these products will be confined to niche markets for wealthy consumers. Cultured meat is unlikely to be the solution for the <a href="https://www.mdpi.com/2304-8158/6/7/53" target="_blank" rel="noreferrer noopener">increasing protein needs of developing nations</a>. The <a href="https://academic.oup.com/af/article/13/2/68/7123477" target="_blank" rel="noreferrer noopener">technical challenges</a> involve scaling up cell growth in over 10,000 litre fermentation vessels, while significantly reducing the cost of cell-culture media, the capital cost of equipment and the operating cost of high-quality sterile biocontainment facilities. It has been estimated that the cost of production of cultured meat <a href="https://cedelft.eu/publications/tea-of-cultivated-meat/" target="_blank" rel="noreferrer noopener">must be reduced by over 1,000-fold</a> to match that of conventional meat production. Proponents of cultured meat like to quote the concept of <a href="https://ourworldindata.org/moores-law" target="_blank" rel="noreferrer noopener">Moore’s law</a> that predicts that the cost of all new technology will be significantly reduced with time. However this law has never been applied to a biological system that has innate growth limits. <h2>Is it good for you — and does it taste okay?</h2> Currently <a href="https://www.nature.com/articles/s41467-020-20061-y" target="_blank" rel="noreferrer noopener">all cultured meats are hybrid or blended products</a>, in which the harvested cell paste — the meat component — is combined with plant-based materials, plus vitamins and minerals to produce burgers, meatballs, sausages and dumplings. Yes, you have to add the vitamins in, and no, you can’t make a steak with it yet. From a commercial perspective this is important, as cultured meat products will compete in the commodity meat market. Cultured meat does not produce a three-dimensional steak with multiple cell types and complex taste and texture. However, <a href="https://www.forbes.com/sites/lanabandoim/2021/02/12/worlds-first-3d-bioprinted-and-cultivated-ribeye-steak-is-revealed/?sh=4b6baf0a4781" target="_blank" rel="noreferrer noopener">there are companies</a> aiming to develop whole cuts of meat using 3D printing and bioengineering technology. <h2>What is the motivation to produce cell-cultured meat?</h2> The drivers for cultured meat are that <a href="https://www.abc.net.au/news/rural/2018-05-06/vegan-alternative-plant-based-meat-grown-in-lab/9726436" target="_blank" rel="noreferrer noopener">animals are not slaughtered</a>, there can be less land and water usage and less greenhouse gases are produced than conventional meat production, particularly from ruminants like cattle and sheep. A lower manufacturing footprint is a terrific plus. And not killing animals is something a lot of people advocate for, but until cultured meat has been scaled significantly, it won’t be known if it’s really better for the planet or for humans. The <a href="https://www.foodnavigator-usa.com/Article/2022/04/21/cultivated-meat-upside-foods-closes-400m-series-c-round-to-support-commercial-scale-plant-with-production-capacity-of-tens-of-millions-of-pounds" target="_blank" rel="noreferrer noopener">largest facility built so far</a> is a pilot plant in the USA that aims to produce around 1,000 pounds (approximately 450 kilograms) of product per week, which is equivalent to the dressed weight of three carcasses — what a single suburban butcher processes in one day. <h2>Will it be expensive to buy?</h2> The taste and texture of food is critical to consumers — but so is value for money. So, it’s not surprising <a href="https://www.visualcapitalist.com/cp/mapped-meat-consumption-by-country-and-type/" target="_blank" rel="noreferrer noopener">chicken is the dominant choice of meat</a> currently. With high-end lab-grown meat products, both taste and texture can most likely be matched, and with supplementation with vitamins like B12 it should be possible to make cultured meat nutritionally equivalent to its traditional counterpart too. However, cost will be a major challenge and sales data indicated that <a href="https://www.freshplaza.com/oceania/article/9535792/consumers-are-not-willing-to-pay-more-for-sustainability/" target="_blank" rel="noreferrer noopener">consumers will not pay any significant premium for slaughter-free or more sustainable products</a>. <h2>Who wants to eat meat grown in a factory?</h2> There are also questions around who the consumers will be for cultured meat. Vegans avoid animal products, vegetarians often reject the taste of meat and this new group of <a href="https://www.sciencedirect.com/science/article/pii/S0924224421003952" target="_blank" rel="noreferrer noopener">flexitarians</a>, while interested in trying new products, are seldom converted to <a href="https://www.foodnavigator.com/Article/2021/11/16/What-do-flexitarian-consumers-want-Plant-based-innovation-opportunities-revealed" target="_blank" rel="noreferrer noopener">regular customers</a>. In the US at least, this is one of the reasons that the many plant-based meat products have only captured <a href="https://gfi.org/marketresearch/#plant-based-meat" target="_blank" rel="noreferrer noopener">1.3 percent of the meat market</a>. It is also likely that plant-based products will be a <a href="https://www.mckinsey.com/industries/agriculture/our-insights/alternative-proteins-the-race-for-market-share-is-on" target="_blank" rel="noreferrer noopener">major competitor</a> to these new cultured meat products. <h2>Who will be next to approve cell-cultured meat?</h2> While the first cultured meat products have been licensed in Singapore and the US, it is expected more will follow from other regions. Even though <a href="https://www.fao.org/food-safety/scientific-advice/crosscutting-and-emerging-issues/cell-based-food/en/" target="_blank" rel="noreferrer noopener">a recent FAO report</a> identified over 50 potential health risks with cultured meat, it concluded that the overall risk was not greater than that seen with conventional meat products. There could be delays in Europe due to the conservative regulatory approach taken in the EU. In Australia, products are <a href="https://www.abc.net.au/news/rural/2023-06-27/cultured-lab-meat-to-sell-in-australia-to-rival-plant-based-meat/102527330" target="_blank" rel="noreferrer noopener">expected to be approved in 2024</a>. For now though? Well, the message to Aussie meat producers is … don’t sell the farm. Image credits: Getty Images </div> <div id="contributors"> <a href="https://cosmosmagazine.com/health/nutrition/explainer-lab-grown-meat/">This article</a> was originally published on <a href="https://cosmosmagazine.com">Cosmos Magazine</a> and was written by <a href="null">Cosmos</a>. </div>

Food & Wine

Is red meat bad for you? And does it make a difference if it’s a processed burger or a lean steak?

<a href="https://theconversation.com/profiles/katherine-livingstone-324808">Katherine Livingstone</a>, <a href="https://theconversation.com/institutions/deakin-university-757">Deakin University</a> A juicy burger is a staple in many Australians’ diet. Yet research shows regularly eating red meat can increase your risk of developing <a href="https://academic.oup.com/eurheartj/advance-article/doi/10.1093/eurheartj/ehad336/7188739?searchresult=1">type 2 diabetes, heart disease</a> and <a href="https://www.thelancet.com/journals/lanonc/article/PIIS1470-2045(15)00444-1/fulltext">certain cancers</a>. But is eating a beef burger worse for your health than eating a lean grass-fed steak? And how much red meat should we really be eating? <h2>Types of red meat</h2> First of all, it’s good to clarify that <a href="https://www.who.int/publications/i/item/9789240074828">red meat</a> refers to all mammalian muscle meat. So that includes beef, lamb, pork, veal, mutton and goat. Then we can distinguish red meat types by how the animal has been raised and how the meat is processed. Here are some key terms to know. Conventional meat, also called grain-fed, is meat from animals that are grass-fed for part of their lives and then given a grain-based diet for the remainder. Most red meat available in major supermarkets is grain-fed. Grass-fed meat comes from animals that have grazed on pasture for their entire lives. This means grass-fed meat tends to have higher levels of unsaturated fats than conventional meat, and is why some <a href="https://www.mdpi.com/2304-8158/11/5/646">research</a> suggests it’s healthier. Grass-fed meat is also likely to cost more. Organic meat is seen as a premium product as it has to meet <a href="https://www.agriculture.gov.au/biosecurity-trade/export/controlled-goods/organic-bio-dynamic/national-standard">government standards</a> for organic produce. For example, meat labelled as organic cannot use synthetic pesticides or use hormones or antibiotics to stimulate growth. Processed meats have been preserved by smoking, curing or salting, or by adding chemical preservatives. Examples include sausages, ham, bacon and hot dogs. <h2>What is the nutritional value of red meat?</h2> <a href="https://www.eatforhealth.gov.au/food-essentials/five-food-groups/lean-meat-and-poultry-fish-eggs-tofu-nuts-and-seeds-and">Red meat</a> contains many nutrients that are important for health, including protein, vitamin B12, iron and zinc. Red meat is a good source of iron and zinc as they are more easily absorbed by the body from meat than from plant foods. Red meat is often high in saturated fats, but this can <a href="https://www.foodstandards.gov.au/science/monitoringnutrients/ausnut/ausnutdatafiles/Pages/foodnutrient.aspx">range widely</a> from less than 1% to over 25% depending on the cut and whether it’s trimmed of fat or not. Minced meat typically ranges from 2% to 9% saturated fat depending on whether its extra lean or regular. To limit intake of saturated fats, opt for leaner mince and leaner cuts of meat, such as pork tenderloins or beef steak with the fat trimmed off. <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5243954/">Wagyu beef</a> (which simply translates to Wa = Japanese and Gyu = cow) has been touted as a healthier alternative to conventional red meat, as it tends to be higher in unsaturated fats. But research is limited, and ultimately it still contains saturated fat. Processed meats, such as bacon, salami and sausages, contain beneficial nutrients, but they are also high in saturated fat, sodium and contain preservatives. <h2>Is red meat bad for your health? And does the type matter?</h2> It’s widely reported eating too much red meat is bad for your health, because it can increase your risk of heart disease, type 2 diabetes and some cancers. But most of the evidence for this comes from observational studies, which cannot determine whether red meat intake actually causes the condition. Most evidence is observational because it’s simply not ethical or feasible to ask someone to eat large amounts of meat every day for many years to see if they develop cancer. So let’s take a look at the evidence: Heart disease and type 2 diabetes In a <a href="https://www.nature.com/articles/s41591-022-01968-z">review</a> of 37 observational studies, the authors found weak evidence of an association between eating unprocessed red meat and heart disease and type 2 diabetes. But for processed meat, a recent <a href="https://academic.oup.com/eurheartj/article/44/28/2626/7188739">review</a> showed that for each additional 50g of processed meat consumed per day, the risk of heart disease increased by 26% and the risk of type 2 diabetes increased by 44%, on average. Cancer Leading international organisations have declared there’s strong evidence consumption of red and processed meat <a href="https://www.wcrf.org/diet-activity-and-cancer/cancer-prevention-recommendations/limit-red-and-processed-meat/">increases the risk of colorectal cancer</a>. For example, in a <a href="https://academic.oup.com/ije/article/49/1/246/5470096">study</a> of nearly 500,000 people, each additional 50g of red meat consumed per day increased the risk of colorectal cancer by 18%. And each additional 25g of processed meat consumed per day, equivalent to a slice of ham, increased the risk by 19%. While <a href="https://pubmed.ncbi.nlm.nih.gov/34455534/">research</a> has linked consumption of red and processed meat with increased risk of other types of cancer, such as lung, pancreatic and breast, the evidence is not consistent. It also matters how red meat is cooked. For example, cooking a steak over a high heat, especially an open flame, chars the outside. This causes <a href="https://www.cancer.gov/about-cancer/causes-prevention/risk/diet/cooked-meats-fact-sheet">chemical compounds</a> to form that have been shown to cause cancer in very high doses in animal models, and some studies in humans have found an <a href="https://aacrjournals.org/cebp/article/16/12/2664/260099/Meat-and-Meat-Mutagen-Intake-and-Pancreatic-Cancer">association</a> with increased cancer rates. When it comes to how the animal was raised or its breed, based on current evidence, it’s unlikely the nutritional differences will have a substantial impact on human health. But research is limited in this area. <h2>How much red meat should you eat?</h2> Our national <a href="https://www.eatforhealth.gov.au/sites/default/files/files/the_guidelines/n55a_australian_dietary_guidelines_summary_book.pdf">dietary guidelines</a> recommend the average adult eats a maximum of 455g of cooked lean red meat per week (or less than 65g a day, equivalent to one small lamb chop). This is also what’s recommended by the national <a href="https://www.cancer.org.au/cancer-information/causes-and-prevention/diet-and-exercise/meat-and-cancer-risk">Cancer Council</a>. For heart health specifically, the national <a href="https://www.heartfoundation.org.au/getmedia/d5b9c4a2-8ccb-4fe9-87a2-d4a34541c272/Nutrition_Position_Statement_-_MEAT.pdf">Heart Foundation</a> recommends eating less than 350g of cooked, unprocessed red meat per week (or less than 50g a day). Many dietary guidelines around the world now also recommend limiting red meat consumption for environmental reasons. To optimise both human nutrition and planetary health, the <a href="https://eatforum.org/lancet-commission/eatinghealthyandsustainable/">EAT-Lancet commission</a> recommends consuming no more than 98g a week of red meat and very low intakes of processed meat. <h2>So what does all of this mean for your diet?</h2> The bottom line is that red meat can still be enjoyed as part of a <a href="https://www.eatforhealth.gov.au/food-essentials/five-food-groups/lean-meat-and-poultry-fish-eggs-tofu-nuts-and-seeds-and">healthy diet</a>, if not eaten in excess. Where possible, opt for unprocessed or lean cuts, and try to grill less and roast more. Consider swapping red meat for lean chicken or fish occasionally too. If you are looking for alternatives to meat that are better for your health and the environment, minimally processed plant-based alternatives, such as tofu, beans and lentils, are great options.<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/207927/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/katherine-livingstone-324808">Katherine Livingstone</a>, NHMRC Emerging Leadership Fellow and Senior Research Fellow at the Institute for Physical Activity and Nutrition, <a href="https://theconversation.com/institutions/deakin-university-757">Deakin University</a> 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/is-red-meat-bad-for-you-and-does-it-make-a-difference-if-its-a-processed-burger-or-a-lean-steak-207927">original article</a>.

Food & Wine

The cost of living is biting. Here’s how to spend less on meat and dairy

<a href="https://theconversation.com/profiles/clare-collins-7316">Clare Collins</a>, <a href="https://theconversation.com/institutions/university-of-newcastle-1060">University of Newcastle</a> The cost of groceries has risen substantially <a href="https://www.abs.gov.au/statistics/economy/price-indexes-and-inflation/monthly-consumer-price-index-indicator/may-2023">over the last year</a>. Food and non-alcoholic drinks rose by 7.9% in the year to May, with biggest increases in dairy products (15.1%), breads and cereals (12.8%) and processed foods (11.5%). Meat costs rose by 3.8%, but the absolute increase was high, with a kilo of fillet steak costing up to A$60 for a kilogram. Australians spend around <a href="https://www.abs.gov.au/AUSSTATS/abs@.nsf/Lookup/6530.0Main+Features12009-10?OpenDocument">15% of their weekly food budget</a> on meat and half that (7.4%) on dairy products. About <a href="https://www.finder.com.au/cost-of-living-report">43% of householders</a> say grocery prices are a cause of financial stress, with half trying to reduce spending. So how can you save money on meat and dairy products without skimping on nutrients? <h2>Meat</h2> <a href="https://www.eatforhealth.gov.au/food-essentials/five-food-groups/lean-meat-and-poultry-fish-eggs-tofu-nuts-and-seeds-and">Meat</a> is a good source of protein, iron, zinc and vitamin B12. Recommendations are for a maximum of three serves of cooked lean red meat a week. This includes beef, lamb, veal, pork, or kangaroo, with a serve being 65g cooked, which equates to 90–100g raw. This means purchasing 270–300g per person per week. Check prices online and weekly specials. Less expensive cuts include oyster blade, chuck or rump steak ($22–$25 per kilogram). They can be tougher, making them better for casseroles or slow cook recipes, like this <a href="https://nomoneynotime.com.au/healthy-easy-recipes/clares-slow-cooked-beef-stroganoff">beef stroganoff</a>. One exception is mince because higher star, lower fat, more expensive products shrink less during cooking compared to regular mince, which shrinks by 25–30%. Extend casserole and mince dishes by adding vegetarian protein sources, such as dried or canned beans and legumes. A 400g can of red kidney beans costs about $1.50 and contains 240g of cooked beans, equivalent to 1.6 standard serves. Add a can of any type of legume (black, adzuki, cannelloni, butter, chickpeas, four-bean mix, brown lentils) or use dried versions that don’t need pre-soaking like dried red lentils at about $5 per kilogram. This <a href="https://www.glnc.org.au/resource/legumes-nutrition/">adds nutrients</a> including protein, B vitamins, iron, zinc, calcium, magnesium and dietary fibre. <h2>Dairy</h2> Dairy products are important sources of protein, calcium, magnesium, zinc, potassium and vitamins A, B2 and B12. <a href="https://www.eatforhealth.gov.au/food-essentials/how-much-do-we-need-each-day/recommended-number-serves-adults">Australian recommendations</a> are for two to three serves a day for adults and four serves for women over 50. One serve is <a href="https://www.eatforhealth.gov.au/food-essentials/how-much-do-we-need-each-day/serve-sizes">equivalent to</a> a cup of milk or 40g cheese. Fresh milk costs between $1.50 and $3.00 per litre depending on type and brand, while UHT milk is cheaper, about $1.60 per litre. It’s even cheaper to buy powdered milk ($10 per kilogram pack, which makes ten litres), equating to $1 per litre. Making yoghurt at home costs about $5–6 per kilogram using a powder mix and yoghurt maker ($25). Once set, divide into smaller tubs yourself. Use as a substitute for cream or sour cream. Fresh yoghurt varies from $11–$18 per kilogram, with individual serves and flavoured varieties more expensive (but not always). Compare per kilogram or per 100g prices and check for specials. Cheese prices vary a lot so compare prices per kilogram. As a guide, block cheese is cheaper than pre-sliced or grated cheese. Home brand products are cheaper than branded ones. Mature cheeses are more expensive and processed cheese least expensive. But, if you cut block cheese really thick you end up using more. Block cheese ranges from $15 to $30 a kilogram, while packets of pre-sliced cheese vary from $18 to over $30. Pre-grated cheeses range from $14 to $30 per kilo, with most around $20, and processed cheese varies from $10 to $15. Extend grated cheese by mixing with grated carrot (about $2 a kilogram) and use as a topper for tacos, wraps, pasta and pizza. Use processed cheese slices for toasted sandwiches. Most recipes work adding less cheese than specified. A high-calcium alternative to cheese in sandwiches is canned salmon, but at $15–$30 per kilogram ($6–$7 per 210g can) you add variety but may not save money. <h2>3 tips to save on your food bills</h2> 1. Have a household food budget Ensure everyone is on the same page about <a href="https://nomoneynotime.com.au/hacks-myths-faqs/how-to-save-money-at-the-supermarket">saving money on food and drinks</a>. <a href="https://www.suncorpgroup.com.au/news/features/food-for-thought-australians-spend-272-billion-on-food-annually">About 50% of household food dollars</a> are spent on takeaway, eating out, coffee, alcohol, food-delivery services and extras, so have a budget for <a href="https://www.eatforhealth.gov.au/food-essentials/discretionary-food-and-drink-choices">discretionary</a> food items. This is where you can make big savings. Your household might need an incentive to stick to the budget, like voting on which “discretionary” items food dollars get spent on. 2. Have a rough weekly meal plan Use your meal plan to write a grocery list. Check <a href="https://nomoneynotime.com.au/hacks-myths-faqs/ingredient-swaps-to-limit-supermarket-trips-during-lockdown">what you already have</a> in the pantry, fridge and freezer. If you’re not sure where to start, look at ours at <a href="https://nomoneynotime.com.au">No Money No Time</a>, <a href="https://nomoneynotime.com.au/hacks-myths-faqs/take-our-nmnt-2-week-food-budget-challenge-and-eat-for-55-a-week">either for one person</a> or a <a href="https://nomoneynotime.com.au/ebooks-meal-plans-more/feeding-a-growing-family-on-a-budget-meal-plan-1">family with young children</a>. 3. Avoid food waste Australians <a href="https://www.ozharvest.org/food-waste-facts/">waste 7.6 million tonnes of food</a> each year yet 70% is edible. Before heading to the shops, check your <a href="https://nomoneynotime.com.au/hacks-myths-faqs/creating-kitchen-space-for-christmas-and-preventing-food-waste-too">fridge</a>. Turn <a href="https://nomoneynotime.com.au/hacks-myths-faqs/managing-kitchen-stock-and-using-leftovers-to-minimise-food-waste">leftovers</a> into tomorrow’s lunch or dinner. When clearing the dinner table, pack leftovers straight into lunch containers so it’s grab and go in the morning (or freeze for days you’re too busy to cook). Use our resources at <a href="https://nomoneynotime.com.au/hacks-myths-faqs?search=budget">No Money No Time</a> for ideas on how to help your food dollars go further. If you need food help right now, the <a href="https://askizzy.org.au/">Ask Izzy</a> website can locate services in your area.<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/206703/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/clare-collins-7316">Clare Collins</a>, Laureate Professor in Nutrition and Dietetics, <a href="https://theconversation.com/institutions/university-of-newcastle-1060">University of Newcastle</a> 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/the-cost-of-living-is-biting-heres-how-to-spend-less-on-meat-and-dairy-206703">original article</a>.

Food & Wine

8 mind-boggling facts about your favourite flowers and plants

We’ve found some fun, quirky and downright mind-boggling facts about our favourite flowers and plants. 1. A sunflower is not just one flower. Each head is composed of hundreds of tiny flowers, called florets, held together on a single seed. This is the case for all plants in the sunflower family, including daises. 2. Apples, pears, peaches, cherries, raspberries, strawberries and more are actually in the rose family, making them cousins to the long-stemmed flower of love. 3. During the 1600s, tulips were so valuable in Holland that their bulbs were worth more than gold. No wonder the Netherlands is known for their tulips! 4. Bamboo is the fasted-growing woody plant in the world. The current Guinness World Record title is held by a certain species of the 45 genera of bamboo, which have been found to grow at up to 91 cm per day or at a rate of 0.00003 km/h. 5. Strawberries are the only fruit that bears its seeds on the outside. It has on average 200 seeds. 6. The oldest known flower was discovered in 2002, in northeast China. The flower, named archaefructus sinensis, bloomed around 125 million years ago and resembles a water lily. 7. The titan arum is the world’s largest flower. The circumference of the flower can be over three metres and a single leaf can grow to the size of a small tree. However, it smells horribly like rotten flesh, earning its nickname of corpse flower. 8. You can change the colour of your hydrangeas by altering the pH level of the soil. Alkaline soil will create pinker blooms, while a more acidic soil will produce blue blooms. Image credit: Instagram Related links: <a href="../lifestyle/gardening/2015/05/gardening-and-soil-ph/">What you need to know about your soil’s pH levels</a> <a href="../lifestyle/gardening/2015/05/over60-community-gardens-part-4/">Take a look inside the beautiful gardens of the Over60 community</a> <a href="../lifestyle/gardening/2015/06/attracting-birds-to-the-garden/">Top tips for attracting birds to the garden</a>

Home & Garden

6 best screening hedge plant

<h4>Lillipilly</h4> With its dense screen and fast growing habit, lillipilly can grow up to eight metres tall but should be pruned to thicken the foliage. The Syzygium smithii variety is commonly known as ‘Neighbours Be Gone’. <h4>Juniper</h4> A conifer such as Juniperas spartan is an excellent choice due to its dense evergreen dark blue-green coloured foliage. This column-shaped hardy plant grows to three metres in 10 years and no trimming or pruning is required. <h4>Camellia</h4> Camellias come in two main varieties, japonica and sasanqua. For hedging, the sasanqua is the preferred choice with its faster growing habit, smaller leaves and better sun tolerance. The flowers in autumn are an added bonus. <h4>Photinia</h4> Photinias come in larger and smaller leaf varieties with the smaller leaf types more suitable for hedges up to two metres. With an overall deep green leaf appearance, the new growth comes as striking red foliage. <h4>Murraya</h4> A great alternative to box hedges with a somewhat similar texture but lighter green leaves, murraya is fast growing and easy to care for, with a pretty flush of orange blossom scented flowers in spring and summer. <h4>English Box</h4> Box is the most popular choice for hedging and is the best choice for a more formal look. Its slow growing tendency means it will not provide privacy for several years, but the bonus is it’s easy to maintain. Image credit: Shutterstock This article originally appeared on <a href="https://www.readersdigest.com.au/gardening-tips/best-screening-hedge-plants" target="_blank" rel="noopener">Reader's Digest</a>.

Home & Garden

How to decorate with indoor plants

If you want to add colour and freshness to your home, why not bring the outdoors in with some strategically placed indoor plants. Not sure where to start? Follow our tips to make the task simple and stylish. <ul> <li>Buy the best pot you can afford – it really does add the wow factor when you see a plant inside in a fabulous pot. In the same way, a great plant will lose its pizzazz if it is housed in a dull or cheap looking pot.</li> <li>Stay in fashion – always choose plants that won’t go out of fashion, even if you change your décor. Your local garden centre is a good source of information on the best plants for your climate.</li> <li>Keep your options open – there’s actually no need to pot your plant into your new pot. Just sit the plant inside and cover the top with stones or coconut fibre. This means you can easily move it around if you find it’s not working in its current home.</li> <li>Liven up your space – choose a plant that is an unusual colour or has an interesting leaf shape. </li> <li>Don’t go overboard – it’s best not to put too many plants in one area. Keep it simple.</li> <li>If in doubt, throw it out – if your plant starts to look a bit tired or sick it’s best to remove it from the indoors and try to revive it outside. You can easily replace it with a new plant for inside – after all it’s still cheaper than a bunch of flowers.</li> </ul> Related links: <a href="../lifestyle/at-home/2015/07/fragrant-plants-for-home/">5 plants that will keep your home smelling lovely</a> <a href="../lifestyle/at-home/2015/08/coat-hanger-hacks/">Genius things you didn’t know you could do with coat hangers</a> <a href="../lifestyle/at-home/2015/07/bathroom-storage-solutions/">7 creative storage solutions for your bathroom</a> Image credit: Shutterstock

Home Hints & Tips

"Makes us feel sick": Angry vegan slams meat-eating neighbours

A letter from a vegan neighbour has gone viral, as they asked a close-by resident to close their windows while they cook meat. The hand-written note was published on a community Facebook page for the Perth northern coastal suburb of Burns Beach, and was labelled as an "Important message" for the recipient to "Please take seriously". The note began, "Hello, neighbour." "Could you please shut your side window when cooking, please?" "My family are vegan (we eat only plant-based food), and the smell of the meat you cook makes us feel sick and upset." "We would appreciate your understanding." The letter went viral not long after it was posted, and drew in a range of divided comments. Some people believed the request was a ridiculous ask, with many people wondering where they draw the line when it comes to catering for others. "I'd understand if they were smoking cigarettes and the smoke and smell was spreading and affecting the family's health," one person wrote. "But not liking the smell of meat, this isn't really a good reason to ask someone to close their windows." "What does she do when she takes the kids to the park, and people are cooking BBQs? Ask them to stop cooking. Audacity." Others thought the request was reasonable, and praised the writer's politeness. "I feel like this was a genuinely polite letter, and it’s true the smell of meat is overpowering," one person wrote. "It would be nice to see some respect for your neighbours, and not publicly trying to shame them for holding strong ethical morals." Another put it simply, "Be vegan. Eat meat. Each to their own!" One commenter suggested the recipient resort to good old neighbourly pettiness, encouraging them to "Write back and say you're offended and sad by what they said about your cooking and could they please move to a different room as you would appreciate their understanding." Image credits: Facebook

Food & Wine

Learn to think like a plant: four questions to think about if you want to keep your houseplants healthy

You don’t drown by falling into the water; you drown by staying there (Edwin Louis Cole). I’d say most potted orchid deaths arise from drowned roots. Conversely, I’ve seen people desiccate cacti believing they don’t need water. True, I scarcely water mine for six months in the year, but in high summer I water them weekly. My potted orchids instead enjoy a good shower all year round. Houseplants all have their likes and dislikes. But once you know the rules of thumb, there are few homes in which you can’t grow a plant well. I’m a botanist and my work takes me all over the world in pursuit of plants. Seeing a plant in the wild helps you understand how it is adapted to a given environment and how you can recreate that environment in your home. When I bring a new plant into my home, I ask: how would you grow in nature? And where would you be happiest? The roots of <a href="https://www.rhs.org.uk/plants/phalaenopsis/growing-guide">Phalaenopsis</a> (a popular indoor orchid) cling to tree branches in the wild. An orchid’s roots need air around them and they cannot withstand sitting in water. But showering the orchid regularly and allowing the water to drain freely mimics a tropical rainstorm, so it suits the plant perfectly. In a rainforest in the Philippines, I once saw an <a href="https://www.rhs.org.uk/plants/912/alocasia/details">Alocasia</a> (a popular foliage plant with striking veins) growing just metres from a <a href="https://www.rhsplants.co.uk/plants/_/asplenium-nidus/classid.2000028174/">bird’s-nest-fern</a> (another houseplant with glossy green fronds). The Alocasia was growing on the shady forest floor and the bird’s-nest-fern was sprouting from the fork of a tree above it. The Alocasia likes filtered light, and much like orchids, the bird’s-nest-fern enjoys good drainage. To grow a houseplant well, you must learn to think like a plant. So, here are my top tips for keeping your houseplants healthy. <h2>1. Where should your plant go?</h2> There’s a bewildering variety of plants available now that <a href="https://nph.onlinelibrary.wiley.com/doi/full/10.1002/ppp3.10257">houseplants are taking over our homes</a>. But it’s good to remember the old adage “right plant, right place”. It’s no good growing a cactus in a shady corner – it simply won’t work. Start with the conditions you have in your home and go from there. A bright, humid place such as a kitchen or bathroom windowsill is perfect for most tropical or subtropical houseplants. <a href="https://www.rhs.org.uk/plants/types/cacti-succulents">Cacti and succulents</a>, which are adapted to live in deserts, instead need as much sunlight as possible all year round. Many houseplants also thrive on a spell outdoors – typically from June to August. I place my succulents outside against a warm wall during summer. But avoid moving a plant into full sun too quickly. Even a <a href="https://www.rhs.org.uk/plants/banana/growing-guide">banana plant</a>, which flourishes under tropical sun, can scorch if you change its conditions too abruptly. <h2>2. When and how should you water?</h2> Plants generally prefer liberal watering in the summer months when they’re growing actively, and far less in the winter. Taking this to extremes, I keep cacti and succulents in an unheated greenhouse and do not water them at all from October to April. Desert nights are cold, so many of these plants are surprisingly cold-hardy when dry. By contrast, I keep a large <a href="https://www.rhs.org.uk/plants/140276/monstera/details">Swiss cheese plant</a> in a shady corner, and water it fortnightly in winter and weekly in summer. Like people, it thrives on routine. But even then, it’s important to water all of your plants with lukewarm – and never cold – water. This enhances absorption and avoids temperature-shock. Using body temperature (37℃) water is a good rule of thumb. Carnivorous plants, such as the <a href="https://www.rhs.org.uk/plants/5893/i-dionaea-muscipula-i/details">Venus flytrap</a>, that derive their nutrients from trapping and consuming insects instead need rain. They hate tap water. <h2>3. Should you feed them?</h2> Most houseplants will plod along with little or no supplementary plant food (such as a liquid fertiliser). But some, including foliage plants like <a href="https://www.rhs.org.uk/plants/95720/ficus-elastica/details">rubber figs</a> and Swiss cheese plants, will prosper if you do decide to feed them. This is best given in the summer months when the plants are growing actively. I use tomato feed for just about all my houseplants in the summer. But the feed is very diluted for some plants, such as orchids, that can be sensitive to over-feeding. Tomato feed for houseplants isn’t conventional but it works for me. Garden centres instead sell concentrated liquid feed specific for potted houseplants. <h2>4. When to repot?</h2> Many houseplants can withstand the same pot for a surprisingly long time, especially slow and steady growers like cacti. But if you keep foliage plants in warm conditions – particularly in homes with underfloor heating – they’re likely to need repotting regularly to avoid drying out. When repotting, choose one or two pot sizes up. This allows for root space, but avoids an excess of stagnant compost. It’s also important to use the right compost. Most plants do well in multipurpose compost – but not all. Orchids prefer “orchid bark” that provides drainage and allows plenty of air around the roots. Carnivorous plants require specialist compost because they object to the high concentrations of nutrients formulated in multipurpose. And keep things green by avoiding peat – destroying peat bogs to make garden compost <a href="https://link.springer.com/article/10.1007/s10113-022-01900-8">is environmentally damaging</a>. To allow your houseplants to flourish further, top-dress your pots with grit or shingle. This will keep <a href="https://www.rhs.org.uk/biodiversity/fungus-gnats">fungus gnats</a> (those pesky little black flies) at bay. People often tell me they struggle to keep their houseplants alive. But keeping a thriving indoor thicket need not be difficult. Learning which plants to choose, how best to water and feed them, and how regularly they need repotting will all help to keep your indoor plants healthy. Image credits: Getty Images This article originally appeared on <a href="https://theconversation.com/learn-to-think-like-a-plant-five-questions-to-think-about-if-you-want-to-keep-your-houseplants-healthy-204291" target="_blank" rel="noopener">The Conversation</a>.

Home & Garden

What To Plant For An Impressive Winter Garden

In some areas of Australia and New Zealand, winter is a season of ample rainfall and cool temperatures that can be enjoyed in the company of numerous garden plants. Although many plants slip into dormancy where winters are mild, there are plenty of evergreen trees, shrubs and perennials, as well as hardy annuals, that will keep the garden vibrantly alive with greenery and flowers through the slow season. The right time to landscape? If you are developing a new landscape, winter may not be slow at all. I n many mild-winter climates, autumn is the preferred planting season for perennials and evergreens, both large and small. When planted in the autumn, these plants will benefit from the cool temperatures and winter rains. By the time the hot weather returns the following summer, they are comfortably settled in with strong, deep roots established in the soil. In addition, autumn is the best time for dividing some perennials, such as daylilies, which can become crowded if they have spent several years in the same spot. When divided at the appropriate time, they will be well rooted and ready to bloom when spring arrives. The tyranny of the lawn The main feature of many gardens is a lush, green lawn. In warm climates, warm-season grasses, such as couch, buffalo and kikuyu, are the favoured grasses. During spring, summer and autumn, these lawns are green expanses that demand regular mowing, watering and lots of fertiliser. As the weather cools, warm-season grasses will wind down and may become dormant. In areas that experience winter frosts, warm-season lawns are liable to turn brown and lifeless with the first frost. While some varieties claim to hold their green colour through winter (including ‘Wintergreen’ couch and ‘Sir Walter’ buffalo), most warm-season grasses languish between dull green and straw colour. Some buffalo lawns may develop a crimson tinge, which can be removed by mowing in late autumn or early winter. If the thought of a brown lawn over winter is unappealing, it can be disguised under a blanket of green by oversowing it in autumn with cool-season grass seed such as rye or tall fescue. In climates with cold to mild winters and mild summers, cool-season grasses are the preferred choice for lawns, provided adequate water is available. These lawns demand lots of summer watering, but become lush and green in winter, and provide a pleasant green contrast to the bare branches of deciduous trees and shrubs. As the winter draws to an end, they are often starred with English daisies. Willing winter bloomers If you have acid soil and partial or filtered shade to accommodate them, camellias can be counted upon to colour up winter in mild climates. Sasanqua camellias lead the show with their first flowers opening in late summer and progressing through autumn into early winter. In late autumn and winter, the japonica camellias feature, with varieties opening progressively until spring. Camellias are a good choice for an evergreen hedge, or can be the central feature of your winter garden. For extra interest, edge with other winter-flowering plants such as pansies and primulas, or early-flowering jonquils and narcissus. In mild-winter climates gardens can be a mass of flowers with careful planning. In sunny spots, deciduous magnolias are stunning as they come into bloom in late winter while their branches are still bare. The display lasts into early spring as the leaves appear. Surround them with Marguerite daisies, African daisies and narcissus for a breath of spring in winter. In some areas of Australia and New Zealand, winter is a season of ample rainfall and cool temperatures that can be enjoyed in the company of numerous garden plants. Although many plants slip into dormancy where winters are mild, there are plenty of evergreen trees, shrubs and perennials, as well as hardy annuals, that will keep the garden vibrantly alive with greenery and flowers through the slow season. Colourful winter annuals In any mild-winter climate, there are lots of cold-hardy annuals waiting to be discovered for wintertime entertainment. Consider planting dusty miller, dianthus, ornamental kale, poppies, pansies and snapdragons. You can find them in garden centres in punnets from autumn onwards. They may not bloom much during the shortest days of winter, but will provide great colour again in early spring. When in doubt about the staying power of not-quite-hardy plants, such as snapdragons, plant them in a sheltered place. A wall or building can absorb heat during the day and radiate warmth to nearby plants at night. Such a sheltered spot also helps to protect plants from being damaged by harsh winter winds or frosts. In mild-winter climates, planning and preparation for the spring and summer garden continues through the colder months. In frost-free climates, make the most of the cool conditions to prepare new garden beds, or rework and replant existing ones. In subtropical areas, spring comes early in the garden as petunias and annual phlox burst into bloom. These annuals can be started in winter as seeds or seedlings. In all areas, you can keep winter and spring annuals such as pansies and sweet peas blooming for many months by regularly picking or deadheading spent flowers. The application of a fortnightly dose of liquid fertiliser will also help to keep your annuals growing and blooming well. What to look for: Compact plantings A mild winter usually means a long summer is ahead, giving you time to grow both cool-season and warm-season annuals. When looking into a design, group pansies, primulas and other cool-season annuals close together so that nearby permanent plants won’t be disturbed when you pull them up and replace them with summer annuals. Image credit: Shutterstock This article originally appeared on <a href="https://www.readersdigest.com.au/gardening-tips/what-plant-impressive-winter-garden" target="_blank" rel="noopener">Reader's Digest</a>.

Home & Garden

6 things a food poisoning expert would never eat

If you want to know how to avoid food poisoning, you better listen to food poisoning expert and lawyer Bill Marler. He’s a products liability and personal injury attorney specialising in food-borne illnesses as well as the managing partner of Marler Clark, dubbed “The Food Safety Law Firm”. With twenty years in the industry, he’s won more than $600 million in compensation claims for his clients since 1998. In an article posted in the <a href="http://www.foodpoisonjournal.com/food-poisoning-information/six-foods-bill-marler-never-eats/#.VrJ3Kvl96uV" target="_blank" rel="noopener">Food Poisoning Journal</a>, Bill has revealed the six foods he refused to eat. Unpasteurised (“raw”) milk and packaged juices Unpasteurised milk, sometimes called “raw” milk, can be contaminated with bacteria, viruses and parasites. Between 1998 and 2011, there were 148 food poisoning outbreaks linked to raw milk and raw milk products in the US—and keep in mind that comparatively few people in the country ever consume these products, so 148 outbreaks is nothing to ignore. As for unpasteurised packaged juices, one of Marler’s earliest cases was the 1996 E. coli outbreak from unpasteurised Odwalla apple juice. As a result, he won’t go near raw milk or juice. “There’s no benefit big enough to take away the risk of drinking products that can be made safe by pasteurisation,” he says. Raw sprouts Uncooked and lightly cooked sprouts have been linked to more than 30 bacterial outbreaks (mostly of salmonella and E. coli) in the US since mid-1990s. As recently as 2014, salmonella from bean sprouts sent 19 people to the hospital. All types of sprouts - including alfalfa, mung bean, clover and radish sprouts - can spread infection, which is caused by bacterial contamination of their seeds. “There have been too many outbreaks to not pay attention to the risk of sprout contamination,” Marler says. “Those are products that I just don’t eat at all.” He did add that he does eat them if they’re cooked. Meat that isn’t well-done Marler orders his burgers well-done. “The reason ground products are more problematic and need to be cooked more thoroughly is that any bacteria that’s on the surface of the meat can be ground inside of it,” Marler says. “If it’s not cooked thoroughly to 160°F throughout, it can cause poisoning by E. coli and salmonella and other bacterial illnesses.” As for steaks, needle tenderising - a common restaurant practice in which the steak is pierced with needles or sliced with knives to break down the muscle fibres and make it more tender - can also transfer bugs from the surface to the interior of the meat. If a restaurant does this (Marler asks), he orders his steak well-done. If the restaurant doesn’t, he’ll opt for medium-well. Prewashed or precut fruits and vegetables “I avoid these like the plague,” Marler says. Why? The more a food is handled and processed, the more likely it is to become tainted. “We’ve gotten so used to the convenience of mass-produced food - bagged salad and boxed salads and precut this and precut that,” Marler says. “Convenience is great but sometimes I think it isn’t worth the risk.” He buys unwashed, uncut produce in small amounts and eats it within three to four days to reduce the risk for listeria, a deadly bug that grows at refrigerator temps. Raw or undercooked eggs You may remember the salmonella epidemic of the 1980s and early ’90s that was linked mainly to eggs. If you swore off raw eggs back then, you might as well stick with it. The most recent salmonella outbreak from eggs, in 2010, caused roughly 2,000 reported cases of illness. “I think the risk of egg contamination is much lower today than it was 20 years ago for salmonella, but I still eat my eggs well-cooked,” Marler says. Raw oysters and other raw shellfish Marler says that raw shellfish - especially oysters - have been causing more foodborne illness lately. He links this to warming waters, which produce more microbial growth. “Oysters are filter feeders, so they pick up everything that’s in the water,” he explains. “If there’s bacteria in the water it’ll get into their system, and if you eat it you could have trouble. I’ve seen a lot more of that over the last five years than I saw in the last 20 years. It’s simply not worth the risk.” Images: Shutterstock

Food & Wine

Attention plant killers: new research shows your plants could be silently screaming at you

If you’re like me, you’ve managed to kill even the hardiest of indoor plants (yes, despite a doctorate in plant biology). But imagine a world where your plants actually told you exactly when they needed watering. This thought, as it turns out, may not be so silly after all. You might be familiar with the growing body of work that <a href="https://theconversation.com/heard-it-on-the-grapevine-the-mysterious-chatter-of-plants-6292">provides evidence for</a> plants being able to sense sounds around them. Now, new research suggests they can also generate airborne sounds in response to stress (such as from drought, or being cut). A team led by experts at Tel Aviv University has shown tomato and tobacco plants, among others, not only make sounds, but do so loudly enough for other creatures to hear. Their findings, <a href="https://www.cell.com/cell/fulltext/S0092-8674(23)00262-3">published today</a> in the journal Cell, are helping us tune into the rich acoustic world of plants – one that plays out all round us, yet never quite within human earshot. <h2>Plants can listen, but now they can talk!</h2> Plants are “sessile” organisms. They can’t run away from stressors such as herbivores or drought. Instead, they’ve evolved complex biochemical responses and the ability to dynamically alter their growth (and regrow body parts) in response to environmental signals including light, gravity, temperature, touch, and volatile chemicals produced by surrounding organisms. These signals help them maximise their growth and reproductive success, prepare for and resist stress, and form mutually beneficial relationships with other organisms such as fungi and bacteria. In 2019, <a href="https://www.nationalgeographic.com/science/article/flowers-can-hear-bees-and-make-their-nectar-sweeter">researchers showed</a> the buzzing of bees can cause plants to produce sweeter nectar. Others <a href="https://www.tandfonline.com/doi/full/10.1080/15592324.2017.1368938">have shown</a> white noise played to Arabidopsis, a flowering plant in the mustard family, can trigger a drought response. Now, a team led by Lilach Hadany, who also led the aforementioned bee-nectar study, has recorded airborne sounds produced by tomato and tobacco plants, and five other species (grapevine, henbit deadnettle, pincushion cactus, maize and wheat). These sounds were ultrasonic, in the range of 20-100 kilohertz, and therefore can’t be detected <a href="https://www.ncbi.nlm.nih.gov/books/NBK10924/">by human ears</a>. <h2>Stressed plants chatter more</h2> To carry out their research, the team placed microphones 10cm from plant stems that were either exposed to drought (less than 5% soil moisture) or had been severed near the soil. They then compared the recorded sounds to those of unstressed plants, as well as empty pots, and found stressed plants emitted significantly more sounds than unstressed plants. In a cool addition to their paper, they also included a soundbite of a recording, downsampled to an audible range and sped up. The result is a distinguishable “pop” sound. The number of pops increased as drought stress increased (before starting to decline as the plant dried up). Moreover, the sounds could be detected from a distance of 3-5 metres – suggesting potential for long-range communication. <h2>But what actually causes these sounds?</h2> While this remains unconfirmed, the team’s findings suggest that “cavitation” may be at least partially responsible for the sounds. Cavitation is the process through which air bubbles expand and burst inside a plant’s water-conducting tissue, or “xylem”. This explanation makes sense if we consider that drought stress and cutting will both alter the water dynamics in a plant stem. Regardless of the mechanism, it seems the sounds produced by stressed plants were informative. Using machine learning algorithms, the researchers could distinguish not only which species produced the sound, but also what type of stress it was suffering from. It remains to be seen whether and how these sound signals might be involved in plant-to-plant communication or plant-to-environment communication. The research has so far failed to detect any sounds from the woody stems of woody species (which includes many tree species), although they could detect sounds from non-woody parts of a grapevine (a woody species). <h2>What could it mean for ecology, and us?</h2> It’s temping to speculate these airborne sounds could help plants communicate their stress more widely. Could this form of communication help plants, and perhaps wider ecosystems, adapt better to change? Or perhaps the sounds are used by other organisms to detect a plant’s health status. Moths, for example, hear within the ultrasonic range and lay their eggs on leaves, as the researchers point out. Then there’s the question of whether such findings could help with future food production. The <a href="https://www.agriculture.gov.au/sites/default/files/sitecollectiondocuments/abares/publications/Outlook2012FoodDemand2050.pdf">global demand</a> for food will only rise. Tailoring water use to target individual plants or sections of field making the most “noise” could help us more sustainably intensify production and minimise waste. For me personally, if someone could give a microphone to my neglected veggie patch and have the notifications sent to my phone, that would be much appreciated! Image credits: Getty Images This article originally appeared on <a href="https://theconversation.com/attention-plant-killers-new-research-shows-your-plants-could-be-silently-screaming-at-you-202833" target="_blank" rel="noopener">The Conversation</a>.

Home & Garden

Plant enthusiast’s simple solution to get rid of pests

A plant enthusiast has come up with an easy way of getting rid of gnats and fruit flies around houseplants for good. Graphic designer Brad Canning created his own bug “trap” using three products, dishwashing liquid, apple cider vinegar and honey. The 29-year-old man, who owns more than 60 indoor plants, mixed the three ingredients in a small bowl and placed it near his houseplants. The method works because fungus gnats and fruit flies are attracted to the sweet smell and taste of apple cider vinegar and honey, once they try to drink it, the sticky dish soap would trap them. “How annoying are these tiny little bugs? They’re flying around because you’ve got a couple of houseplants. Lets get rid of them. It’s pretty straight forward,” Brad said in his <a href="https://7news.com.au/lifestyle/%20bradcanning">TikTok video</a>. He made his DIY solution by combining a couple of tablespoons of apple cider vinegar, a dollop of honey and a splash of dishwashing liquid. Braid said white vinegar will work in lieu of apple cider vinegar. “Give it a little bit of mix," he said. “The gnats will be completely attracted to it. They’ll fly in there and will die,” Brad said, adding: “So this will only help to get rid of adult gnats.” The video went viral with many saying they can’t wait to give the method a go at home while those who tried it said it did in fact work. “I did this and it 100 per cent worked for gnats - took a day or two so be patient,” one said. Image credit: TikTok

Home & Garden

15 plants that are poisonous to dogs

<h3>Plants and your pup</h3> Plants are having a real moment right now, and for good reason. They add beauty to your home, help you feel more in tune with nature, and they even boast health benefits. Unfortunately, some of the most popular and best indoor plants are toxic to dogs, who don’t know which ones are safe to munch on or play with and which absolutely aren’t. With veterinary help, we’re calling out the most common indoor and outdoor poisonous plants for dogs so you can avoid or get rid of them and replace them with some pup-friendly options. If you suspect that your pup has munched on a poisonous plant for dogs, consult your vet immediately. <h3>Aloe Vera</h3> Toxic components: saponins, anthraquinones Because it’s so easy to maintain and boasts medicinal qualities, aloe vera is a common household plant that people keep both indoors and outdoors. Unfortunately, the gooey gel beloved for its soothing benefits also contains two components that make this plant toxic to dogs when consumed. Typically, signs of ingestion include lethargy and upset stomach, including vomiting and diarrhoea. If you bring this plant into your home, we recommend keeping it high up – like on a sink ledge – so it’s inaccessible. <h3>Golden Pothos (epipremnum aureum)</h3> Toxic component: insoluble calcium oxalates The winding, ivy-like golden pothos (“Devil’s Ivy”) is another poisonous plant for dogs that contains insoluble calcium oxalates – glass-like crystals that can cause severe irritation when eaten. One of the key symptoms is oral itching and irritation, which can sometimes lead to intense burning and pain in and around your pet’s mouth. It can also lead to excessive drooling, vomiting, or difficulty swallowing. <h3>Milk Weed</h3> Toxic components: cardiotoxins, neurotoxins Though it’s a wonderful beacon for some of our favourite insects – including monarch butterflies and tussock moths – milkweed is one of those plants toxic to dogs. Some species contain cardiotoxins that affect a pet’s heart, while others contain neurotoxins that can affect organ function and mental state. As such, this plant should always be kept outdoors and/or out of reach from your dog. When consumed, it can cause severe reactions, including depression, weakness and diarrhoea, followed by more intense reactions such as seizures, breathing difficulty, organ failure and death. <h3>Sago Palm (cycas revoluta)</h3> Toxic component: cycasin The sago palm is leafy, beautiful and very easy to grow, which makes it a popular choice as an indoor plant. However, this plant’s toxic to dogs, so you should definitely keep it out of your house. “If consumed by your dog, the sago palm causes severe vomiting, diarrhoea and abdominal pain, as well as stumbling, tremors, seizures and temperature-regulation issues,” warns veterinarian Christie Long. “Ultimately, it causes liver failure, and death can occur with ingestion of an amount as small as a single seed.” <div class="slide-image" style="box-sizing: border-box; border: 0px; font-family: Raleway, sans-serif, Arial; font-size: 16px; font-style: normal; font-weight: 400; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; color: #444444; font-variant-ligatures: normal; font-variant-caps: normal; letter-spacing: normal; orphans: 2; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;"> </div> <h3>Azaleas (rhododendron)</h3> Toxic component: grayantoxin Azaleas are colourful and interesting to look at, so it’s easy to see why your dog might be attracted to them. Unfortunately, all parts of the azalea plant are poisonous to dogs, including the flower, leaves, seeds and even honey that’s made from the nectar. “When azaleas are consumed by your dog, it can result in hypersalivation, vomiting, diarrhoea, muscle weakness, vision problems, slow heart rate (bradycardia), heart arrhythmia and/or low blood pressure (hypotension), cardiovascular collapse, and possible death,” warns vet Shelly Zacharias. <div class="slide-image" style="box-sizing: border-box; border: 0px; font-family: Raleway, sans-serif, Arial; font-size: 16px; font-style: normal; font-weight: 400; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; color: #444444; font-variant-ligatures: normal; font-variant-caps: normal; letter-spacing: normal; orphans: 2; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;"> </div> <h3>Tulips (tulipa)</h3> Toxic components: tulipalin A and B Tulips are one of the most popular plants come springtime, but they can cause big problems for curious canines. The flower and stem parts of the plant are toxic, but the bulbs are especially dangerous when consumed. Clinical signs of ingestion include vomiting, diarrhoea, hypersalivation, and even depression. <div class="slide-image" style="box-sizing: border-box; border: 0px; font-family: Raleway, sans-serif, Arial; font-size: 16px; font-style: normal; font-weight: 400; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; color: #444444; font-variant-ligatures: normal; font-variant-caps: normal; letter-spacing: normal; orphans: 2; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;"> </div> <h3>Garlic and onion (allium species)</h3> Toxic component: n-propyl disulfide Though it’s easy to assume that all vegetables and herbs found in the garden are perfectly OK for your pup, that’s not always true. The allium species – which includes garlic and onions – are poisonous plants for dogs. “Any plant in the allium family, if ingested in large enough quantities, can cause a severe reaction in the bloodstream called hemolysis, in which red blood cells are destroyed in large numbers,” says Dr. Long. “The results are severe weakness, rapid breathing, and red-coloured urine.” She adds that forced vomiting by a veterinarian is key here, and many dogs will require blood transfusions to replace the blood cells that are damaged in order to survive. <div class="slide-image" style="box-sizing: border-box; border: 0px; font-family: Raleway, sans-serif, Arial; font-size: 16px; font-style: normal; font-weight: 400; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; color: #444444; font-variant-ligatures: normal; font-variant-caps: normal; letter-spacing: normal; orphans: 2; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;"> </div> <h3>Dumb cane (diffenbachia)</h3> Toxic components: insoluble calcium oxalates, proteolytic enzyme This stout, leafy tropical indoor low light houseplant may be pretty, but it should be kept out of reach of canines. “This plant contains calcium oxalate crystals, which are similar to microscopic pieces of glass resembling needles,” explains Dr Zacharias. “Chewing or ingesting it causes toxicity. Common symptoms are vomiting, swelling of the mouth and/or throat, severe oral pain, pawing at mouth or eyes, severe skin irritation, agitation, coughing, gagging and hypersalivation.” Simply coming into contact with the plant can cause symptoms, as well. If your dog’s eyes and skin are exposed, flush immediately or give them a bath. <div class="slide-image" style="box-sizing: border-box; border: 0px; font-family: Raleway, sans-serif, Arial; font-size: 16px; font-style: normal; font-weight: 400; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; color: #444444; font-variant-ligatures: normal; font-variant-caps: normal; letter-spacing: normal; orphans: 2; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;"> </div> <h3>Elephant’s ear (alocasia)</h3> Toxic component: insoluble calcium oxalates Alocasia – also known as elephant’s ear – is a striking dark green plant commonly found indoors. Like dumb cane, it contains glass-like insoluble oxalate crystals that can cause severe irritation both internally and externally, notes the Pet Poison Hotline. If consumed, an immediate visit to your vet is recommended to monitor and treat symptoms. If your dog’s skin or eyes has become irritated by the plant, a bath and/or flushing the skin and eyes with water is recommended. <div class="slide-image" style="box-sizing: border-box; border: 0px; font-family: Raleway, sans-serif, Arial; font-size: 16px; font-style: normal; font-weight: 400; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; color: #444444; font-variant-ligatures: normal; font-variant-caps: normal; letter-spacing: normal; orphans: 2; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;"> </div> <h3>Citrus plants and peels (rutaceae family)</h3> Toxic components: essential oils and psoralens “Many [citrus] plants that produce edible fruit – including grapefruit, oranges and lemons – are toxic if the actual plant portion is ingested. For example, the skin of the fruit, the leaves, or stems can often be dangerous,” says Dr Zacharias. Whether you grow these plants in your yard or bring them into your home from the grocery store, keep your dog away from them. Reactions may not be as severe as with other plants toxic to dogs, but if you suspect consumption, call your vet for guidance. They may request that you bring your dog in, especially if severe symptoms occur. <div class="slide-image" style="box-sizing: border-box; border: 0px; font-family: Raleway, sans-serif, Arial; font-size: 16px; font-style: normal; font-weight: 400; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; color: #444444; font-variant-ligatures: normal; font-variant-caps: normal; letter-spacing: normal; orphans: 2; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;"> </div> <h3>Oleander (nerium oleander)</h3> Toxic component: cardiac glycosides Oleander, known for its white or pink flowers and height that provides privacy between yards, is another poisonous plant for dogs. “Oleander ingestion causes extreme salivation, abdominal pain, vomiting, diarrhoea and lethargy. In severe cases, it causes liver failure and death, and it can ultimately interfere with the heart’s ability to beat properly,” explains Dr Long. “Once it is known that the dog ingested these poisonous leaves, rapid transfer to a veterinary hospital where vomiting can be induced is key. Supportive therapy with drugs designed to control gastrointestinal signs, as well as reverse liver and heart issues, is key to survival.” <div class="slide-image" style="box-sizing: border-box; border: 0px; font-family: Raleway, sans-serif, Arial; font-size: 16px; font-style: normal; font-weight: 400; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; color: #444444; font-variant-ligatures: normal; font-variant-caps: normal; letter-spacing: normal; orphans: 2; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;"> </div> <h3>Snake plants (sansevieria trifasciata)</h3> Toxic component: saponins Because of its striking appearance and the fact that it’s a houseplant that’s very hard to kill, snake plants are found in houses all across the world. Unfortunately, they are also poisonous plants for dogs and can cause nausea, vomiting and diarrhoea if consumed. It’s important to contact your veterinarian right away if you think your dog has ingested any portion of a snake plant. Depending on the severity, you may need to simply monitor and treat your dog’s symptoms, or you may need to take your dog in for more aggressive treatment. <div class="slide-image" style="box-sizing: border-box; border: 0px; font-family: Raleway, sans-serif, Arial; font-size: 16px; font-style: normal; font-weight: 400; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; color: #444444; font-variant-ligatures: normal; font-variant-caps: normal; letter-spacing: normal; orphans: 2; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;"> </div> <h3>Morning glory (ipomoea)</h3> Toxic component: indole alkaloids This beautiful vine plant that flowers in the morning may be irresistible to humans – and also to dogs – who might be tempted to chomp on them when they open. “The seeds are most toxic, and canine consumption can cause vomiting, nausea, pupil dilation (mydriasis), hallucinations, incoordination, diarrhoea, anaemia, confusion and liver failure,” notes Dr Zacharias. Go to your veterinarian or an emergency veterinary centre right away if you suspect consumption. Treatment consists of activated charcoal, IV-fluid administration, and ongoing symptomatic support. <div class="slide-image" style="box-sizing: border-box; border: 0px; font-family: Raleway, sans-serif, Arial; font-size: 16px; font-style: normal; font-weight: 400; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; color: #444444; font-variant-ligatures: normal; font-variant-caps: normal; letter-spacing: normal; orphans: 2; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;"> </div> <h3>Lily of the valley (convallaria majalis)</h3> Toxic component: cardenolides Lily of the valley is a beloved indoor and outdoor flower, but pet parents should not introduce it to their home or garden since this plant’s toxic to dogs. Known for its delicate white flowers, it is a highly poisonous plant for dogs and can result in vomiting, irregular heartbeat, reduced blood pressure, confusion and disorientation. In severe cases, it can even cause seizures or lead to a coma. Consult your veterinarian immediately for further instruction if you suspect your dog has consumed this plant. <div class="slide-image" style="box-sizing: border-box; border: 0px; font-family: Raleway, sans-serif, Arial; font-size: 16px; font-style: normal; font-weight: 400; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; color: #444444; font-variant-ligatures: normal; font-variant-caps: normal; letter-spacing: normal; orphans: 2; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;"> </div> <h3>Yew (taxus)</h3> Toxic component: taxine Yew is an evergreen shrub typically found outdoors. “If ingested, it can cause sudden death, trembling, muscle weakness, trouble breathing, collapse and heart arrhythmia,” says D. Zacharias. “If you suspect your canine has eaten any part of this plant, immediately go to your veterinarian or emergency veterinary centre. Treatment will consist of gastrointestinal decontamination – activated charcoal or possibly gastric lavage or an enema – as well as IV-fluid therapy and supportive therapy for any respiratory or cardiovascular function.” Image: Getty

Home Hints & Tips

Mistletoe – famous for stolen holiday kisses – is a parasite that steals water and nutrients from other plants

A parasitic plant with potentially poisonous berries might not sound like something that would boost your Christmas decorations to the next level. But, botanically speaking, that’s what mistletoe is. There are some <a href="https://www.usgs.gov/news/featured-story/not-just-kissing-mistletoe-and-birds-bees-and-other-beasts">1,300 species of this evergreen plant worldwide</a>. They’re all parasitic or semiparasitic, meaning they can <a href="https://www.cornellpress.cornell.edu/book/9780801443718/diseases-of-trees-and-shrubs/#bookTabs=1">survive only on a host plant</a>. Rather than being rooted in the ground, they live on the branches of other trees and shrubs. Just <a href="http://dnrc.mt.gov/divisions/forestry/docs/assistance/pests/fidls/147.pdf">two types are native to North America</a>. Twelve species of the American mistletoe can be found distributed largely across the southern half of the U.S., mostly affecting deciduous trees in the East as well as some evergreens in the West. Sixteen species of the leafless dwarf mistletoe infect only trees in the pine family and are mostly found along the West Coast. The American mistletoe, the one used at Christmas in the U.S., is in the genus Phoradendron, which means “<a href="https://www.usgs.gov/news/featured-story/not-just-kissing-mistletoe-and-birds-bees-and-other-beasts">thief of the tree</a>” in Greek. It has green leaves and is capable of photosynthesis and so produces much of its own food. But American mistletoe also sucks water and other nutrients out of its host plant by sending rootlike structures <a href="https://doi.org/10.1016/B0-12-226865-2/00145-0">called haustoria</a> into the vascular tissue just under the bark of branches and twigs. These invading structures can live for many years inside a tree even if the mistletoe plant itself is removed. Mistletoes are what botanists call dioecious, meaning these plants have <a href="https://hortnews.extension.iastate.edu/2009/2-4/monoecious.html">separate male and female versions</a>. The females produce the fruits, called berries, which are generally white, but can be pink or reddish depending on the species. Birds widely distribute the seeds after eating the berries. Seeds of some species can also be <a href="https://www.fs.fed.us/rm/pubs_other/rmrs_1996_hawksworth_f001.pdf">shot out of the fruit</a> like a cannonball at up to 60 mph (100 kph) to a distance as far as 50 feet (15 meters). A sticky substance on the seeds helps them attach to any tree they land on until they germinate and begin to grow. In general, mistletoe won’t kill a tree unless it is heavily infested. Even then the tree doesn’t usually die from the mistletoe; most often death is an indirect effect of attacks from diseases or insects that take advantage of the stressed tree. Mistletoe’s parasitic ways can cause significant economic damage to forests industrially harvested for lumber. For a homeowner, though, it’s usually not necessary to control mistletoe – which is good, since getting rid of it can be difficult and takes patience and persistence. You can prune it out, being sure to get all those spreading haustoria under the host’s bark, or try chemical controls like the plant growth regulator ethephon. Maybe you’ll want to trim a sprig to decorate with during Christmastime. One of the most common traditions associated with mistletoe, <a href="https://time.com/5471873/mistletoe-kiss-christmas/">dating back at least to the 1700s</a>, is that anyone lingering beneath it would welcome a holiday kiss. Here in my home state of Oklahoma, mistletoe is our state floral emblem, apparently because it was the <a href="https://www.okhistory.org/publications/enc/entry.php?entry=MI047">only greenery available to put on graves</a> during the particularly hard winter of 1889. In other parts of the world, mistletoe is considered to bestow life and fertility, <a href="https://www.theholidayspot.com/christmas/history/mistletoe.htm">serve as a peace offering</a> and protect against poison. About poison: Mistletoe has a reputation as a poisonous plant. While the European species <a href="https://doi.org/10.5811/westjem.2012.8.12572">Viscum album is reportedly toxic</a>, <a href="https://doi.org/10.3109/15563659609013810">American mistletoe is not deadly</a>. Better to keep it away from little kids and pets, though, and if you are concerned, stick with artificial mistletoe for decorative purposes. Mistletoe is an important part of the ecosystem in the places where it grows in North America. Lots of birds rely on mistletoe berries as a food source, as do elk, deer, squirrels, chipmunks and even porcupines, which will also eat the leaves when other fresh foliage is scarce. Tangled clumps of mistletoe, traditionally referred to as witches’ brooms, provide nesting sites for birds, including spotted owls and Cooper’s hawks, and other animals. Three kinds of butterflies in the U.S. are entirely dependent on mistletoes. And it’s also an important nectar and pollen plant for honey bees and other native bees. So this parasitic plant plays a valuable role in both ecosystems and human traditions. If it grows near you, enjoy it because you probably wouldn’t be able to completely get rid of it anyway. And at Christmastime, it just may come in handy. Image credits: Getty Images This article originally appeared on <a href="https://theconversation.com/mistletoe-famous-for-stolen-holiday-kisses-is-a-parasite-that-steals-water-and-nutrients-from-other-plants-173555" target="_blank" rel="noopener">The Conversation</a>.

Home & Garden

Meat Loaf – a complicated musical giant

Ridiculed by critics and custodians of cool, Meat Loaf’s bombastic performances were loved by millions, providing the soundtrack to the lives of various generations. The man born Marvin Lee Aday was something of an unreliable narrator. He offered contradictory accounts in interviews of such basic details as his date of birth, real name, or why and how he came to be known as Meat Loaf. According to <a href="https://www.waterstones.com/book/to-hell-and-back/david-dalton/meat-loaf/9780753504437">his autobiography</a>, an inheritance from his mother allowed him, as a disturbed and distressed teenager, to leave the house of a violent alcoholic father to live, first in Dallas, and subsequently California. He was cast in the original Los Angeles productions of both Hair and The Rocky Horror Show, also appearing in the 1975 film adaptation of the latter. On auditioning for budding playwright/songwriter <a href="https://www.rollingstone.com/music/music-news/meat-loaf-remembers-jim-steinman-1160041/">Jim Steinman’s</a> More Than You Deserve musical – the title track of which would later pop up on the Dead Ringer album – Steinman identified his ideal leading man for the Bat out of Hell project. Record executives were less convinced. They thought that the pairing of a large sweaty singer with unorthodox musical arrangements, pitched somewhere between Phil Spector and Wagner, was a complete anomaly in the age of punk and disco. The odd pair were eventually signed by independent label Cleveland after getting Todd Rundgren onboard as a producer. The Texan-born singer and actor outlived his chief collaborator by less than a year. Their signing with Cleveland would be the start to a career full of hits and as many highs as there were lows. <h2>Difficult success</h2> Bat Out of Hell – one of the top five selling records of all-time – was released in 1977. Almost all the songs originated from a university project of Steinman’s based on Peter Pan. Unable to clear the rights with JM Barrie’s estate, Steinman recycled the material into Bat Out of Hell instead. Jukebox musicals typically rely on a pre-existing songbook but Bat out of Hell is best characterised as a cast album that had its first outing in the charts before the stage. Given that three of the album’s seven songs exceed eight minutes, remarkably not a moment is wasted. Epics such as <a href="https://www.youtube.com/watch?v=C11MzbEcHlw&ab_channel=MeatLoafVEVO">Paradise by the Dashboard Light</a> and Bat out of Hell (designed to top the 1960s hit <a href="https://www.youtube.com/watch?v=pTjQgkHzbTk&ab_channel=John1948Ten">Tell Laura I Love Her</a> as the ultimate motorcycle crash song) are more than guilty pleasures. They encapsulate the sensations if not perhaps the realities of being a hormonal teenager in thrall to sex, death and rock‘n’roll. The album sold over 10 million copies in the US, and spent over ten years on the UK charts. Meat Loaf was not, however, mentally or physically prepared for the pressures of success or large-scale touring. After losing his voice on the Bat Out of Hell tour in 1978, he had multiple nervous breakdowns and attempted suicide. Steinman lost patience, and a planned sequel to Bat was put on the backburner. There were occasional hits in the 1980s without Steinman (for instance <a href="https://www.youtube.com/watch?v=lCHWD9HeRKY&ab_channel=PeterSchulz">Modern Girl</a> and <a href="https://open.spotify.com/album/5TvUFX8blX7LAw4nMtYji4?highlight=spotify:track:0UeoAe8yipWeSNr3zfCPfx">Midnight at the Lost and Found</a>) but Meat Loaf’s star was on the wane. Despite recording one of the most successful albums of rock’s golden age, by 1983 the singer was facing the prospect of bankruptcy. Yet by playing smaller venues and adopting more sophisticated vocal techniques, a constant touring schedule through the latter part of the 1980s transformed Meat Loaf into one of world’s most accomplished live performers. A nearly three-hour 1988 concert recording <a href="https://www.youtube.com/watch?v=Z0gkNPhmn-0">from Edinburgh</a> shows why this period is considered his live peak by hardcore fans. It also ensured he was better prepared to reap the rewards when he and Steinman staged one of rock’s most unlikely comebacks with Bat out of Hell II in 1993, with lead-single I’d Do Anything for Love (But I Won’t do That) topping the charts in 28 countries. The 1990s marked Meat Loaf’s imperial phase, selling out arenas and enjoying celebrity, appearing in films such as Fight Club (1997) and Spice World (1999). Yet unlike Peter Pan, Meat Loaf wasn’t forever young, often appearing lost in the new millennium. After collapsing on stage in Newcastle in 2007, he said he wouldn’t perform in concert again. In reality, he continued touring for another decade, the musical equivalent of a veteran boxer not knowing when to hang up the gloves. Steinman also launched a legal action when the singer sought to go it alone with <a href="https://ultimateclassicrock.com/meat-loaf-bat-out-of-hell-iii/">Bat Out of Hell III</a> (2006). An out of court settlement effectively gave the songwriter free rein to develop a stage version of Bat out of Hell. Despite their differences, Meat Loaf took on promotional duties as Steinman’s health prevented him from undertaking for the 2017 premiere of <a href="https://www.batoutofhellmusical.com/">Bat Out of Hell the Musical</a>. Now that so many of rock’s founding fathers have died, my current research into rock musicals such as this and David Bowie’s Lazarus sees them as repositioning one of the major forms of cultural expression from the second half of the last century. Blessed with one of rock’s most distinctive voices (admirers include Axl Rose and Kurt Cobain), quality control was never Meat’s forte. At his best, however, the Loaf was a heavyweight contender, able to hold his own alongside the world’s finest performers irrespective of genre. Image credits: Getty Images This article originally appeared on <a href="https://theconversation.com/meat-loaf-a-complicated-musical-giant-175552" target="_blank" rel="noopener">The Conversation</a>.

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