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The delicious Christmas tipple sure to whisk you away

<p dir="ltr">With the festive season in full swing, it’s time to start thinking about presents that make a lasting impression. </p> <p dir="ltr">Despite who you’re buying for, it's hard to look past the perfect tipple to gift your loved ones on Christmas day. </p> <p dir="ltr">Whether you're looking for the perfect gift, or a delectable drink to showcase at a festive gathering, Glen Moray’s Classic Single Malt Whisky is the perfect option this year. </p> <p dir="ltr">From first being brewed in the north of Scotland over 120 years ago, Glen Moray has long been a pioneer for rich, smooth and heavenly whisky, combining tradition, skill and passion into every glass. </p> <p dir="ltr">This unpeated single malt offers a smooth, light profile that will appeal to all whisky drinkers this Christmas season. </p> <blockquote class="instagram-media" style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" data-instgrm-permalink="https://www.instagram.com/p/DB6oNqPsiEJ/?utm_source=ig_embed&utm_campaign=loading" data-instgrm-version="14"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"> </div> </div> </div> <div style="padding: 19% 0;"> </div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"> </div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <div style="padding: 12.5% 0;"> </div> <div style="display: flex; flex-direction: row; margin-bottom: 14px; align-items: center;"> <div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(0px) translateY(7px);"> </div> <div style="background-color: #f4f4f4; height: 12.5px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px; flex-grow: 0; margin-right: 14px; margin-left: 2px;"> </div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(9px) translateY(-18px);"> </div> </div> <div style="margin-left: 8px;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;"> </div> <div style="width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg);"> </div> </div> <div style="margin-left: auto;"> <div style="width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);"> </div> <div style="background-color: #f4f4f4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);"> </div> <div style="width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);"> </div> </div> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;"> </div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" href="https://www.instagram.com/p/DB6oNqPsiEJ/?utm_source=ig_embed&utm_campaign=loading" target="_blank" rel="noopener">A post shared by Glen Moray (@glen_moray_whisky)</a></p> </div> </blockquote> <p dir="ltr">It's a drink that truly impresses, offering a complexity and refinement that will captivate even the most discerning whisky lovers. </p> <p dir="ltr">Gifted or served during a festive celebration, it's sure to be the highlight of the party, something guests will remember and savour. </p> <p dir="ltr">It also makes the perfect gift choice for those who appreciate the finer things in life.</p> <p dir="ltr">Whether served as a <a href="https://www.glenmoray.com/find-your-best-serve">cocktail</a> or just on its own, it's easy to see why Glen Moray has become such a staple of luxurious whiskeys, without the extortionate price tag.</p> <p dir="ltr">You can pick up your Glen Moray <a href="https://www.danmurphys.com.au/product/DM_903515/glen-moray-classic-single-malt-scotch-whisky-700ml?isFromSearch=false&isPersonalised=false&isSponsored=false&state=6&pageName=member_offers">Dan Murphy’s</a> and <a href="https://bws.com.au/product/903515/glen-moray-classic-single-malt-scotch-whisky-700ml">BWS</a> for just $66.99, proving you can spoil your loved ones - or yourself - without breaking the bank this Christmas. </p> <p dir="ltr"><em>Image credits: Supplied</em></p>

Food & Wine

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Feed your family on a budget this Christmas with Aldi’s delectable hams

<p dir="ltr">Aldi’s range of delicious Christmas feasts have made it easier than ever to go ham this festive season. </p> <p dir="ltr">The iconic supermarket, known for their low prices and high quality goods, have released their range of seven delectable ham options from just $7.99 per kilogram, catering to shoppers on every budget. </p> <p dir="ltr">The incredibly priced Australian Half Leg Ham is back with a bang this yearat only $7.99 p/kg (that’s 40 cents per serve!), with options to Go A Little Extra with a Triple Smoked Boneless Ham ($12.99 p/kg), or the crowd favourite Crackling Ham ($19.99 p/kg). </p> <p dir="ltr">For those looking for a festive feast for a smaller gathering, there is also an Australian Quarter Portion Leg Ham ($11.49 p/kg) or the NEW Lightly Smoked Boneless Ham Portion ($19.99 /kg). </p> <p dir="ltr">For those looking to jazz up their hams to impress their loved ones, Aldi has also shared two easy to follow recipes for heavenly glazes, with dozens of recipes available on the extensive new <a href="https://www.aldi.com.au/recipes/christmas-recipes/">online recipe hub</a>.</p> <p dir="ltr">This year, Aldi’s two feature glazes are the mouth-watering <a href="https://www.aldi.com.au/recipes/christmas-recipes/christmas-dinner-recipes/pomegranate-and-maple-glazed-ham-recipe/">Pomegranate and Maple Glaze</a>, and the Brown Sugar Honey Pineapple Glaze.</p> <p dir="ltr">For your Pomegranate and Maple Glazed Ham, you’ll need just four ingredients, totalling $1.18 per serve for six people. </p> <p dir="ltr"><strong>Pomegranate and Maple Glazed Ham </strong></p> <ul> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">160g pomegranate seeds </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">125ml Brookdale maple syrup </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 tsp Colway dijon mustard </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">½ tsp Stonemill ground ginger </p> </li> </ul> <p dir="ltr">For the Brown Sugar Honey Pineapple Glaze, you’ll need five ingredients, coming to a mere 45 cents per serve, with the recipe serving between 12 and 18 people. </p> <p dir="ltr"><strong>Brown Sugar Honey Pineapple Glaze </strong></p> <ul> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">275g White Mill brown sugar </p> </li> </ul> <ul> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">300g pineapple juice </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">280g Bramwells Yellow Box Honey</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">2 Tbsp Colway Dijon mustard </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">75g Pure Valley Unsalted Butter</p> </li> </ul> <p dir="ltr">For more festive recipes, from roasts and sides, to desserts and drinks, make sure to check out the Aldi online recipe hub, and don’t forget to pick up your scrumptious Aldi ham to feed your family without breaking the bank this Christmas. </p> <p dir="ltr"><em>Image credits: Supplied</em></p>

Food & Wine

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What’s the difference between MSG and table salt? A chemist explains

<div class="theconversation-article-body"><em><a href="https://theconversation.com/profiles/nathan-kilah-599082">Nathan Kilah</a>, <a href="https://theconversation.com/institutions/university-of-tasmania-888">University of Tasmania</a></em></p> <p>It’s dinner time. You’ve worked hard to prepare a nutritious and tasty meal. But after taking your first bite you feel something is missing. Perhaps you should have added more salt? Pepper? Or maybe even something more exotic like monosodium glutamate, better known as MSG?</p> <p>There are many <a href="https://theconversation.com/explainer-what-are-e-numbers-and-should-you-avoid-them-in-your-diet-43908">food additives</a> used in both home cooking and commercial products. These ingredients improve the flavour, smell, texture, appearance and longevity of foods.</p> <p>Salt and MSG are two well-known food additives. Both contain sodium, but there are plenty of differences which you can use to your benefit.</p> <h2>What is a salt?</h2> <p>Salts are made of positively and negatively charged components called ions. Salts generally dissolve in water, and are brittle. The names of salts often feature a metal (positively charged) followed by a non-metal (negatively charged).</p> <p>The common kitchen ingredient we call “salt” is just one type of salt. To distinguish it from all other salts, we should more specifically refer to it as “table salt”. Chemically, it’s sodium chloride.</p> <h2>Sodium chloride</h2> <p>After the quick chemistry lesson above, we can see that table salt, sodium chloride, contains a positively charged sodium and a negatively charged chlorine.</p> <p>These charged components are arranged in crystals of salt in a regular repeating pattern. Each sodium ion is surrounded by six chloride ions and each chloride ion is surrounded by six sodium ions. This arrangement gives the crystal a “cubic” form. If you look closely at salt, you may see cube-shaped crystals.</p> <figure class="align-center zoomable"><a href="https://images.theconversation.com/files/617802/original/file-20240906-16-gk38c9.jpg?ixlib=rb-4.1.0&amp;q=45&amp;auto=format&amp;w=1000&amp;fit=clip"><img src="https://images.theconversation.com/files/617802/original/file-20240906-16-gk38c9.jpg?ixlib=rb-4.1.0&amp;q=45&amp;auto=format&amp;w=754&amp;fit=clip" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px" srcset="https://images.theconversation.com/files/617802/original/file-20240906-16-gk38c9.jpg?ixlib=rb-4.1.0&amp;q=45&amp;auto=format&amp;w=600&amp;h=600&amp;fit=crop&amp;dpr=1 600w, https://images.theconversation.com/files/617802/original/file-20240906-16-gk38c9.jpg?ixlib=rb-4.1.0&amp;q=30&amp;auto=format&amp;w=600&amp;h=600&amp;fit=crop&amp;dpr=2 1200w, https://images.theconversation.com/files/617802/original/file-20240906-16-gk38c9.jpg?ixlib=rb-4.1.0&amp;q=15&amp;auto=format&amp;w=600&amp;h=600&amp;fit=crop&amp;dpr=3 1800w, https://images.theconversation.com/files/617802/original/file-20240906-16-gk38c9.jpg?ixlib=rb-4.1.0&amp;q=45&amp;auto=format&amp;w=754&amp;h=754&amp;fit=crop&amp;dpr=1 754w, https://images.theconversation.com/files/617802/original/file-20240906-16-gk38c9.jpg?ixlib=rb-4.1.0&amp;q=30&amp;auto=format&amp;w=754&amp;h=754&amp;fit=crop&amp;dpr=2 1508w, https://images.theconversation.com/files/617802/original/file-20240906-16-gk38c9.jpg?ixlib=rb-4.1.0&amp;q=15&amp;auto=format&amp;w=754&amp;h=754&amp;fit=crop&amp;dpr=3 2262w" alt="" /></a><figcaption><span class="caption">The chemical structure of table salt forms a cube of sodium and chloride ions.</span> <span class="attribution"><a class="source" href="https://www.shutterstock.com/image-vector/sodium-chloride-nacl-structure-ionic-crystal-2417242373">Sandip Neogi/Shutterstock</a></span></figcaption></figure> <p>Sodium chloride is very abundant. It is found <a href="https://theconversation.com/i-have-always-wondered-why-is-the-sea-salty-83489">dissolved in Earth’s oceans</a>. Mineral deposits of salt, known as halite or rock salt, formed from the evaporation and crystallisation of ancient seas.</p> <p>Depending on the source, the salt may contain many other trace minerals that can even add colour to it, such as the pink-coloured Himalayan salt from Pakistan. Salt can also be fortified with <a href="https://www.who.int/publications/i/item/9789240053717">sodium iodide</a> as a public health measure.</p> <p>Describing the taste of salt is quite difficult without using the word “salty”. It’s a very common food additive, as it is so abundant and versatile. It is an essential ingredient for many traditional food preservation techniques for meats (pork and fish), vegetables (kimchi, sauerkraut and pickles), and dairy (cheese and butter).</p> <p>Salt is considered a universal flavouring agent. It can mask bitter flavours and bring out sweet, sour and <a href="https://theconversation.com/the-asian-roots-of-umami-the-fifth-taste-central-to-thanksgiving-fare-50699">umami</a> (savoury) ones.</p> <p>Despite popular depictions of <a href="https://theconversation.com/that-neat-and-tidy-map-of-tastes-on-the-tongue-you-learned-in-school-is-all-wrong-44217">taste maps</a>, there is no one place on the tongue where we taste salt. Other sodium salts can also give a “salty” taste, but the effect declines (and can even turn to bitter) with negatively charged components other than chloride.</p> <h2>MSG or monosodium glutamate</h2> <p>Monosodium glutamate is also a salt. The glutamate is the negatively charged form of glutamic acid, an amino acid that is found in nature as a building block of proteins.</p> <p>MSG, and more generally glutamates, are found in a wide range of foods including tomatoes, Parmesan cheese, soy sauce, dried seaweeds, Worcestershire sauce and protein-rich foods. All of these foods impart umami flavours, which are described as savoury or meaty.</p> <p>Commercial MSG is not extracted from the environment but produced by bacterial fermentation. Glucose is converted to glutamic acid, which is further processed by adding sodium hydroxide to form MSG (and water).</p> <p>MSG is sold as crystals, but they have a long, prismatic shape rather than the cubic form of sodium chloride. It’s worth tasting a few crystals of MSG directly to experience the native taste of umami.</p> <p>Despite decades of bad press and concern, <a href="https://theconversation.com/msg-is-back-is-the-idea-its-bad-for-us-just-a-myth-or-food-science-237871">MSG is considered safe</a> to consume in the concentrations typically found in or added to foods.</p> <p>Table salt and MSG both contain sodium, but at different percentages of the total weight: table salt has around 40% sodium, versus just 14% in MSG. You are also more likely to be routinely adding table salt to your food rather than MSG.</p> <p>Eating too much sodium is well known to be unhealthy. <a href="https://theconversation.com/this-salt-alternative-could-help-reduce-blood-pressure-so-why-are-so-few-people-using-it-221409">Potassium-enriched substitutes</a> have been suggested for a range of health benefits.</p> <h2>A flavour enhancer</h2> <p>The flavour of MSG can be elevated further by combining it with other food additives, known as sodium ribonucleotides.</p> <p>Japanese and Korean cooks figured this secret out long before chemists, as boiling dried fish and seaweed produces foundation stocks (dashi) containing a mix of naturally sourced glutamates and ribonucleotides.</p> <p>Ribonucleotides are classified as “generally considered as safe” by <a href="https://www.cfsanappsexternal.fda.gov/scripts/fdcc/index.cfm?set=FoodSubstances&amp;id=DISODIUMINOSINATE&amp;sort=Sortterm_ID&amp;order=ASC&amp;startrow=1&amp;type=basic&amp;search=disodium">food standards authorities</a>. Humans consume many grams of the natural equivalent in their diets.</p> <p>What can be more problematic are the carbohydrates- and fat-rich foods that have their flavours enhanced, which can potentially lead us to eat excessive calories.</p> <p>The combination of MSG and ribonucleotides produces a more-ish sensation. Next time you see a bag of potato chips or instant noodles, have a quick look to see if it contains both MSG (E621) and a ribonucleotide source (E627–E635).</p> <p>I personally keep a jar of MSG in my kitchen. A little goes a long way to elevate a soup, stew or sauce that isn’t quite tasting the way you want it to, but without adding too much extra sodium.<!-- Below is The Conversation's page counter tag. Please DO NOT REMOVE. --><img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/237668/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /><!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: https://theconversation.com/republishing-guidelines --></p> <p><em><a href="https://theconversation.com/profiles/nathan-kilah-599082">Nathan Kilah</a>, Senior Lecturer in Chemistry, <a href="https://theconversation.com/institutions/university-of-tasmania-888">University of Tasmania</a></em></p> <p><em>Image credits: Shutterstock </em></p> <p><em>This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/whats-the-difference-between-msg-and-table-salt-a-chemist-explains-237668">original article</a>.</em></p> </div>

Food & Wine

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110-year-old woman reveals the secret to a long life

<p>Perth woman Bridget Grocke, who has just celebrated her 110th birthday, has revealed the very Aussie secret to her longevity. </p> <p>Ms Grocke, who has lived through two World Wars, the Great Depression, the Space Race, and the Information Age, is officially one of Australia's oldest residents. </p> <p>For sixty years, she has credited her old age to one glass of Emu Export beer everyday, as she chose a glass of the Aussie tipple over a slice of cake at her birthday party on Wednesday.</p> <p>“If there was a whole heap of beer and I was asked which one is your favourite I’d have to say this,” she told 9News as she held a glass of bush chook in her hand.</p> <p>“I’ve always known it. It tastes good. Cheers to Emu Export.”</p> <p>Born in Western Australia on November 18th 1914, Bridget spent her early years in Kalgoorlie and moved all across WA as the family followed her father’s work as an engine driver.</p> <p>Then at the age of 18, she took the leap and moved to Perth on her own. </p> <p>Ms Grocke spent her years working in fashion and customer service, also building her own family of four children with her husband, Jim, who she married at St Joseph’s Catholic Church in Subiaco in 1942.</p> <p>Despite losing her husband in 1985 and two of her children, Ms Grocke is surrounded by the love of her remaining son and daughter, 10 grandchildren, and 10 great grandchildren.</p> <p>Other than one of her beloved beers a day, Ms Grocke attributed her long life to her loving family, and her word of advice to younger generations was “if you’re nice to people they will be nice to you”.</p> <p>Ms Grocke’s daughter Jan Robertson said her mother’s adventurous spirit and loving family had kept her young at heart.</p> <p>“Mum was very easy going and she was strict, of course, but she always gave you the right path,” she said.</p> <p>“She has always been well. The only thing she got done was her cataracts at 100, before that she hadn’t been in hospital since childbirth.”</p> <p><em>Image credits: Nine News</em></p> <div class="more-coverage-v2" style="box-sizing: inherit; margin-bottom: 0px; border-top-width: 1px; border-top-style: solid; border-top-color: #e0e1e2; float: right; margin-left: 16px; max-width: 40%; padding: 16px 0px;"> </div>

Caring

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

<div class="theconversation-article-body"> <p><em><a href="https://theconversation.com/profiles/evangeline-mantzioris-153250">Evangeline Mantzioris</a>, <a href="https://theconversation.com/institutions/university-of-south-australia-1180">University of South Australia</a></em></p> <p>Matcha has experienced a surge in popularity in recent months, leading to reports of <a href="https://www.smh.com.au/goodfood/sydney-eating-out/global-matcha-shortage-hits-australia-as-skyrocketing-popularity-rivals-coffee-20241101-p5kn6v.html">global shortages</a> and price increases.</p> <p>If you haven’t been caught up in the craze, matcha is a powdered version of green tea. On a cafe menu you might see a hot or iced matcha latte, or even a matcha-flavoured cake or pastry. A quick google brings up <a href="https://www.foodandwine.com/tea/matcha-tea/matcha-recipes">countless recipes</a> incorporating matcha, both sweet and savoury.</p> <p>Retailers and cafe owners <a href="https://www.smh.com.au/goodfood/sydney-eating-out/global-matcha-shortage-hits-australia-as-skyrocketing-popularity-rivals-coffee-20241101-p5kn6v.html">have suggested</a> the main reasons for matcha’s popularity include its “instagrammable” looks and its purported health benefits.</p> <p>But what are the health benefits of matcha? Here’s what the evidence says.</p> <h2>First, what is matcha?</h2> <p><a href="https://www.mdpi.com/1420-3049/26/1/85">Matcha</a> is a finely ground powder of green tea leaves, which come from the plant <em>Camellia sinensis</em>. This is the same plant used to make green and black tea. However, the <a href="https://naokimatcha.com/blogs/articles/how-matcha-is-made-in-japan">production process</a> differentiates matcha from green and black tea.</p> <p>For matcha, the tea plant is grown in shade. Once the leaves are harvested, they’re steamed and dried and the stems are removed. Then the leaves are carefully ground at controlled temperatures to form the powder.</p> <p>The <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC6571865/">production process</a> for green tea is simpler. The leaves are picked from the unshaded plants, heated and then dried. We then steep the dried leaves in hot water to get tea (whereas with matcha the whole leaf is consumed).</p> <p>With black tea, after the leaves are picked they’re exposed to air, which leads to oxidation. This makes the leaves black and gives the tea a different flavour.</p> <h2>A source of phytonutrients</h2> <p>Phytonutrients are <a href="https://theconversation.com/phytonutrients-can-boost-your-health-here-are-4-and-where-to-find-them-including-in-your-next-cup-of-coffee-132100">chemical compounds found in plants</a> which have a range of benefits for human health. Matcha contains several.</p> <p>Chlorophyll gives plants such as <em>Camellia sinensis</em> their green colour. There’s some evidence chlorophyll may have <a href="https://www.mdpi.com/2223-7747/12/7/1533">health benefits</a> – including anti-inflammatory, anti-cancer and anti-obesity effects – due to its antioxidant properties. Antioxidants neutralise free radicals, which are unstable molecules that harm our cells.</p> <p>Theanine has been shown to <a href="https://www.mdpi.com/2504-3900/91/1/32">improve sleep</a> and <a href="https://link.springer.com/article/10.1007/s11130-019-00771-5?crsi=662497574&amp;cicada_org_src=healthwebmagazine.com&amp;cicada_org_mdm=direct">reduce stress and anxiety</a>. The only <a href="https://www.sciencedirect.com/topics/medicine-and-dentistry/theanine">other known</a> dietary source of theanine is mushrooms.</p> <p>Caffeine is a phytonutrient we know well. Aside from increasing alertness, caffeine has also demonstrated <a href="https://www.tandfonline.com/doi/full/10.1080/10408398.2022.2074362?casa_token=ADALIs6M3iAAAAAA%3AXpY35se0zLddAEIbZAaeCcDaNWm94s2WJaDHfXDRvVZgYq_xTxsCFuvtrtNXMXAL9uNIvLlYzO30aA#abstract">antioxidant effects</a> and some protection against a range of chronic and neurodegenerative diseases. However, too much caffeine can have negative side effects.</p> <p>Interestingly, shading the plants while growing appears to <a href="https://scijournals.onlinelibrary.wiley.com/doi/pdfdirect/10.1002/jsfa.9112?casa_token=KxVD9i9p4BsAAAAA:OwGTauXFHAndyJkam8WuXrmGQ2k1kaSRu5pOqJOrhSyRSeWkDwdrI23qaD5WVH1HGqZLFdsjP9ZTvolw">change the nutritional composition</a> of the leaf and may lead to higher levels of these phytonutrients in matcha compared to green tea.</p> <p>Another compound worth mentioning is called catechins, of which there are several different types. Matcha powder similarly has <a href="https://theconversation.com/matcha-tea-what-the-current-evidence-says-about-its-health-benefits-202782">more catechins</a> than green tea. They are strong antioxidants, which <a href="https://link.springer.com/article/10.1186/s41702-020-0057-8">have been shown</a> to have protective effects against bacteria, viruses, allergies, inflammation and cancer. Catechins <a href="https://www.sciencedirect.com/topics/medicine-and-dentistry/catechin#:%7E:text=Catechin%20is%20naturally%20present%20in,containing%20many%20catechins%20%5B130%2C131%5D.">are also found</a> in apples, blueberries and strawberries.</p> <h2>What are the actual health benefits?</h2> <p>So we know matcha contains a variety of phytonutrients, but does this translate to noticeable health benefits?</p> <p>A review published in 2023 identified only <a href="https://www.sciencedirect.com/science/article/pii/S2665927122002180">five experimental studies</a> that have given matcha to people. These studies gave participants about 2–4g of matcha per day (equivalent to 1–2 teaspoons of matcha powder), compared to a placebo, as either a capsule, in tea or in foods. Matcha decreased stress and anxiety, and improved memory and cognitive function. There was no effect on mood.</p> <p>A <a href="https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0309287">more recent study</a> showed 2g of matcha in older people aged 60 to 85 improved sleep quality. However, in <a href="https://www.mdpi.com/2072-6643/16/17/2907">younger people</a> aged 27 to 64 in another study, matcha had little effect on sleep.</p> <p>A <a href="https://link.springer.com/article/10.1007/s11130-022-00998-9">study in people with obesity</a> found no difference in the weight loss observed between the matcha group and the control group. This study did not randomise participants, and people knew which group they had been placed in.</p> <p>It could be hypothesised that given you consume all of the leaf, and given levels of some phytonutrients may be higher due to the growing conditions, matcha may have more nutritional benefits than green tea. But to my knowledge there has been no direct comparison of health outcomes from green tea compared to matcha.</p> <h2>There’s lots of evidence for green tea</h2> <p>While to date a limited number of studies have looked at matcha, and none compared matcha and green tea, there’s quite a bit of research on the health benefits of drinking green tea.</p> <p>A <a href="https://www.sciencedirect.com/science/article/pii/S0944711317300867?casa_token=dpbAEQQ7Is4AAAAA:U6aggqZM_G0KJ8hkhx0TGSvQywr4utlgKzwUnUj9x5t9eWd-FKENjbTvUv6s4TBTaPYrob-qQkk">systematic review of 21 studies</a> on green tea has shown similar benefits to matcha for improvements in memory, plus evidence for mood improvement.</p> <p>There’s also evidence green tea provides other health benefits. Systematic reviews have shown green tea leads to <a href="https://onlinelibrary.wiley.com/doi/full/10.1002/ptr.6697?casa_token=1eAbmeGillYAAAAA%3ABNGBB6EuRFXIDWHgsa7E798wfC0MQK2r3yOmAlFzR2sxyD9Xt837VoCel0l6Tsh3RRO19t-YUm1GqO7Y">weight loss in people with obesity</a>, lower levels of <a href="https://link.springer.com/article/10.1186/s12937-020-00557-5">certain types of cholesterol</a>, and <a href="https://journals.lww.com/md-journal/fulltext/2020/02070/Effect_of_green_tea_supplementation_on_blood.36.aspx/1000">reduced blood pressure</a>. Green tea may also <a href="https://www.nature.com/articles/s41430-020-00710-7">lower the risk of certain types of cancer</a>.</p> <p>So, if you can’t get your hands on matcha at the moment, drinking green tea may be a good way to get your caffeine hit.</p> <p>Although the evidence on green tea provides us with some hints about the health benefits of matcha, we can’t be certain they would be the same. Nonetheless, if your local coffee shop has a good supply of matcha, there’s nothing to suggest you shouldn’t keep enjoying matcha drinks.</p> <p>However, it may be best to leave the matcha croissant or cronut for special occasions. When matcha is added to foods with high levels of added sugar, salt and saturated fat, any health benefits that could be attributed to the matcha may be negated.<!-- Below is The Conversation's page counter tag. Please DO NOT REMOVE. --><img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/242775/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /><!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: https://theconversation.com/republishing-guidelines --></p> <p><em><a href="https://theconversation.com/profiles/evangeline-mantzioris-153250">Evangeline Mantzioris</a>, Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, <a href="https://theconversation.com/institutions/university-of-south-australia-1180">University of South Australia</a></em></p> <p><em>Image credits: Shutterstock </em></p> <p><em>This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/matcha-is-having-a-moment-what-are-the-health-benefits-of-this-green-tea-drink-242775">original article</a>.</em></p> </div>

Food & Wine

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What does a good death look like when you’re really old and ready to go?

<div class="theconversation-article-body"> <p><em><a href="https://theconversation.com/profiles/naomi-richards-182120">Naomi Richards</a>, <a href="https://theconversation.com/institutions/university-of-glasgow-1269">University of Glasgow</a></em></p> <p><a href="https://www.huffingtonpost.co.uk/entry/hawaii-legalizes-assisted-suicide_us_5ac6c6f5e4b0337ad1e621fb">Hawaii</a> recently joined the growing number of states and countries where doctor-assisted dying is legal. In these jurisdictions, help to die is rarely extended to those who don’t have a terminal illness. Yet, increasingly, very old people, without a terminal illness, who feel that they have lived too long, are arguing that they also have a right to such assistance.</p> <p>Media coverage of <a href="https://www.washingtonpost.com/news/to-your-health/wp/2018/05/09/this-104-year-old-plans-to-die-tomorrow-and-hopes-to-change-views-on-assisted-suicide/?utm_term=.b00a9036f9bc">David Goodall</a>, the 104-year-old Australian scientist who travelled to Switzerland for assisted dying, demonstrates the level of public interest in ethical dilemmas at the <a href="https://www.bmj.com/content/361/bmj.k1891.full">extremities of life</a>. Goodall wanted to die because he no longer enjoyed life. Shortly before his death, he told reporters that he spends most of his day just sitting. “What’s the use of that?” he asked.</p> <p><a href="https://www.sciencedirect.com/science/article/pii/S0277953615002889?via%3Dihub">Research</a> shows that life can be a constant struggle for the very old, with social connections hard to sustain and health increasingly fragile. <a href="https://www.ncbi.nlm.nih.gov/pubmed/25982088">Studies</a> looking specifically at the motivation for assisted dying among the very old show that many feel a deep sense of loneliness, tiredness, an inability to express their individuality by taking part in activities that are important to them, and a hatred of dependency.</p> <p>Of the jurisdictions where assisted dying is legal, some make suffering the determinant (Canada, for example). Others require a prognosis of six months (California, for example). Mainly, though, the focus is on people who have a terminal illness because it is seen as less of an ethical problem to hasten the death of someone who is already dying than someone who is simply tired of life.</p> <h2>Why give precedence to physical suffering?</h2> <p>Assisted dying for people with psychological or existential reasons for wanting to end their life is unlikely to be supported by doctors because it is not objectively verifiable and also potentially remediable. In the Netherlands, despite the legal power to offer assistance where there is no life-limiting illness, doctors are <a href="https://www.ncbi.nlm.nih.gov/pubmed/25693947">seldom convinced</a> of the unbearable nature of non-physical suffering, and so will rarely administer a lethal dose in such cases.</p> <p>Although doctors may look to a physical diagnosis to give them confidence in their decision to hasten a patient’s death, physical symptoms are often not mentioned by the people they are assisting. Instead, the most common reason given by those who have received help to die is <a href="https://www.nejm.org/doi/full/10.1056/NEJMms1700606">loss of autonomy</a>. Other common reasons are to avoid burdening others and not being able to enjoy one’s life – the exact same reason given by Goodall. This suggests that requests from people with terminal illness, and from those who are just very old and ready to go, are not as different as both the law – and doctors’ interpretation of the law – claim them to be.</p> <h2>Sympathetic coverage</h2> <p>It seems that the general public does not draw a clear distinction either. Most of the media coverage of Goodall’s journey to Switzerland was sympathetic, to the dismay of <a href="http://www.carenotkilling.org.uk/press-releases/centenarians-assisted-suicide/">opponents</a> of assisted dying.</p> <p>Media reports about <a href="https://www.theguardian.com/tv-and-radio/2014/sep/02/mary-berry-great-british-bake-off-centenarian-assisted-dying">ageing celebrities</a> endorsing assisted dying in cases of both terminal illness and very old age, blur the distinction still further.</p> <p>One of the reasons for this categorical confusion is that, at root, this debate is about what a good death looks like, and this doesn’t rely on prognosis; it relies on <a href="https://www.tandfonline.com/doi/full/10.1080/01459740.2016.1255610">personality</a>. And, it’s worth remembering, the personalities of the very old are as diverse as those of the very young.</p> <p>Discussion of assisted suicide often focuses on concerns that some older people may be exposed to coercion by carers or family members. But older people also play another role in this debate. They make up the rank and file <a href="http://www.ep.liu.se/ej/ijal/2012/v7/i1/a01/ijal12v7i1a01.pdf">activists</a> of the global right-to-die movement. In this conflict of rights, protectionist impulses conflict with these older activists’ demands to die on their own terms and at a time of their own choosing.</p> <p>In light of the <a href="https://www.nih.gov/news-events/news-releases/worlds-older-population-grows-dramatically">unprecedented ageing</a> of the world’s population and increasing longevity, it is important to think about what a good death looks like in deep old age. In an era when more jurisdictions are passing laws to permit doctor-assisted dying, the choreographed death of a 104-year-old, who died listening to Ode to Joy after enjoying a last fish supper, starts to look like a socially approved good death.<!-- Below is The Conversation's page counter tag. Please DO NOT REMOVE. --><img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/96589/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /><!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: https://theconversation.com/republishing-guidelines --></p> <p><em><a href="https://theconversation.com/profiles/naomi-richards-182120">Naomi Richards</a>, Lecturer in Social Science (End of Life Studies), <a href="https://theconversation.com/institutions/university-of-glasgow-1269">University of Glasgow</a></em></p> <p><em>Image credits: Shutterstock</em></p> <p><em>This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/what-does-a-good-death-look-like-when-youre-really-old-and-ready-to-go-96589">original article</a>.</em></p> </div>

Caring

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Pet owner fined $806 over simple mistake

<p>A poodle owner has been fined $806 over a 10-metre walk to the beach. </p> <p>John, who lives a few minutes away from Budd's Beach in Queensland, took his van down to the water's edge and walked roughly 10 metres across the shoreline with his dog Emma by his side. </p> <p>Little did he know that this common act would cost him $806 under new regulations that came into effect on July 31, where pet owners can get fined for not having a pet on a leash or not maintaining proper control of the leash while in public. </p> <p>"I thought that it was very unfair ...I was only traveling from my van to the water," John told <em>A Current Affair</em>. </p> <p>"I wasn't wandering along the footpath or in public areas or anywhere.</p> <p>"I was just passing, travelling from the car to the water... I really didn't think that I was doing anything wrong."</p> <p>John was fined for “failure to exercise effective control of a non regulated dog in a public place”. </p> <p>There are signs further up Budd's Beach that state dogs must be on a leash at all times, and John said he does use a lead when he takes his pup out for a walk. </p> <p>The massive fines are a part of the Queensland government's crackdown on dog attacks, with fines of up to $112,910 for more serious dog attack offences as well as up to three years imprisonment.</p> <p>“Changes were made to the AMCDA due to a rise in complaints about aggressive dogs and dog attacks, and the large number of dog-attack victims admitted to hospital each year in Queensland,” the Queensland government said in a statement online.</p> <p>Another Queensland resident has also been fined under the same laws for having her dog's lead under her foot during a coffee break. </p> <p>“It’s wrong, we are trying to survive and it is another stress I didn’t need,” the resident said. </p> <p>“She was on a lead and collar and she was behaving properly."</p> <p><em>Images: Nine</em></p>

Legal

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Five reasons why owning a pet is good for us

<p>With more pets than people, Australians have one of the world’s highest pet ownership rates with 62% of us owning at least one pet. And if you’re wondering why we’re so pet mad, research has shown the benefits include companionship, improved mental wellbeing, lower stress and better heart health.</p> <ol> <li><strong>Pets protect us from loneliness</strong></li> </ol> <p>We see our pet as part of the family. Their unconditional (and non-judgemental) love provides us companionship and help to lower stress and anxiety. Interacting with your pet increases feelings of social support and elevates mood. </p> <p>Dog walking increases opportunities for social interaction. When walking outside, fellow dog walkers love to say hello and introduce themselves and their dog to you. Some cafes and restaurants and hotels are dog-friendly venues too. When travelling alone, it’s  wonderful to be able to take your furry companion with you.</p> <ol start="2"> <li><strong>Pets are good for our mental and physical well-being</strong></li> </ol> <p>Pet ownership brings responsibility and the need for skills to know how to best take care of them. These skills will extend to other animals, and other people. Children who have pets develop better social skills when interacting with their friends.</p> <p>Dog owners enjoy lower blood pressure, lower cholesterol levels and less heart disease. While owning a dog is not fully protective, the benefit of all those dog walks are they keep you fitter, healthier and less stressed.</p> <p>If you are unlucky enough to have a heart attack, your long-term survival rate is assisted by having a dog. While interacting with a pet for 10-12 minutes will lower your blood pressure.</p> <p>One of the joys of owning a pet, is the pleasure they provide, and the feeling is mutual. Gazing into the eyes of your beloved pooch, boosts levels of oxytocin our bonding molecule. Our long-standing human-dog relationship was established over 30,000 years ago.</p> <p>Patting or stroking our pets is soothing, especially their silky ears. This is relaxing and how delightful is it when your pet reciprocates with loud purring or offers their tummy for a rub?</p> <ol start="3"> <li><strong>Pets are good for our immune system</strong></li> </ol> <p>You’ve probably heard about your gut microbiome that’s important to keep you healthy. Being a pet owner provides you a healthier microbiome and more robust immune system by promoting more of the beneficial bacteria and lowering the level of harmful, or pathogenic bacteria in our gut.</p> <p>Not only that, stroking your pet raises levels of immunoglobulin A in your body that forms a physical barrier in the gut to protect you against potential invading pathogens.</p> <p>In addition, pregnant mums with a pet in the household are less likely to have infants with childhood allergies, asthma or obesity.</p> <ol start="4"> <li><strong>Pets help us cope better with pain and recovery from illness</strong></li> </ol> <p>Owning a pet has been shown to help manage chronic pain. Pets often sense when their owner isn’t well or in pain and will stay close by, which is very soothing.</p> <p>Watching our pets play and their antics can serve as a useful distraction to our struggles with pain or illness. Having your pet with you (when allowed) in a hospital setting is reassuring and can lift your mood.</p> <p>Animals can help in the work or learning environment. Some workplaces have an office pet policy where you’re allowed to have you pet stay with you while you work. This has been shown to be great for boosting staff morale, collaboration and overall happiness, while keeping work stress lower.</p> <ol start="5"> <li><strong>Pets help us better manage our own self-care</strong></li> </ol> <p>Self-care is always important to stay fit and healthy but isn’t something we always find easy to do. This is where taking responsibility for a pet can help. Teenagers with type one diabetes when given goldfish to care for, did better in monitoring their own blood sugar levels, while having a pet have also been shown to help younger students stay focused and on task, and achieve higher academic results.</p> <p>Pets enrich our lives in so many ways from improved mental well-being to lower stress, elevated mood and greater social support. Whatever type of pet you choose, remember the benefits will work both ways.</p> <p><em><strong>Dr Jenny Brockis is a board-certified lifestyle medicine physician, workplace health and well-being consultant, and author of The Natural Advantage (Major Street Publishing). www.drjennybrockis.com</strong></em></p> <p><em><strong>Image credits: Shutterstock </strong></em></p> <p style="margin: 0px; font-style: normal; font-variant-caps: normal; font-stretch: normal; font-size: 12px; line-height: normal; font-family: Helvetica; font-size-adjust: none; font-kerning: auto; font-variant-alternates: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-position: normal; font-variant-emoji: normal; font-feature-settings: normal; font-optical-sizing: auto; font-variation-settings: normal; min-height: 14px;"> </p>

Family & Pets

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The science of the ideal salad dressing

<div class="theconversation-article-body"><em><a href="https://theconversation.com/profiles/nathan-kilah-599082">Nathan Kilah</a>, <a href="https://theconversation.com/institutions/university-of-tasmania-888">University of Tasmania</a></em></p> <p>Summer means salads. And salads are even more delicious with a good dressing.</p> <p>Most salad dressings are temporarily stable mixtures of oil and water known as emulsions.</p> <p>But how do salad dressing emulsions form? And how can we enhance our emulsions for better salads and more?</p> <h2>Oil and water don’t mix</h2> <p>It’s accepted wisdom that oil and water don’t mix. The water and oil molecules have distinct chemical properties that don’t interact well together.</p> <p>You may have seen this if you’ve attempted to make a salad dressing by shaking together oil and vinegar (which is mostly water), which gives a temporary suspension that quickly separates.</p> <p>There is a large energy cost to breaking apart and mixing the water and oil layers. The secret to blending them together is to add an extra ingredient known as a “surfactant” or emulsifier.</p> <p>The name surfactant is derived from “surface active”. It highlights that these molecules work at the surface or interface to bridge the interactions between the oil and water. This is similar to how <a href="https://theconversation.com/what-is-sodium-lauryl-sulfate-and-is-it-safe-to-use-125129">detergents</a> are able to remove grease from your dishes.</p> <p>Many vinaigrette recipes call for emulsifiers without specifically mentioning their crucial emulsifying role.</p> <p>Key examples are mustard and garlic, which contain “mucilage” – a mix of carbohydrates – that can act as emulsifiers.</p> <p>So if your vinegar/oil salad dressings are separating, make sure you’re adding enough of these ingredients (which also contain <a href="https://theconversation.com/hate-vegetables-you-might-have-super-taster-genes-74428">wonderful flavour chemicals</a>).</p> <p>Commercial salad dressings also contain naturally sourced emulsifying carbohydrates. These will often be listed on the ingredients as generic “vegetable gum” or similar, and you may need to <a href="https://theconversation.com/busting-the-myth-that-all-food-additives-are-bad-a-quick-guide-for-label-readers-82883">read the label</a> and delve a little deeper into the <a href="https://www.foodstandards.gov.au/consumer/additives/additiveoverview/Documents/Food%20Additive%20Code%20Numbers%20%28July%202014%29.pdf">food additive number</a> to find out the source.</p> <p>Researchers have raised questions about <a href="https://theconversation.com/food-additives-and-chronic-disease-risk-what-role-do-emulsifiers-play-38492">synthetic emulsifiers used in processed food</a>, as studies in mice suggest they have health risks. It’s too early to say exactly what this means for humans.</p> <h2>Shake it ‘til you make it</h2> <p>Mixing is key to dispersing oil in water. While shaking a jar is convenient, a whisk or food processor will give a more complete emulsion. The white (or opaque) colour of many emulsions is due to the formation of microdroplets that scatter light.</p> <p>These mechanical mixing methods are even more essential for the formation of so-called “permanent emulsions” such as mayonnaise.</p> <p>Mayonnaise is an emulsion of oil in water, but egg yolk is the key emulsifier. Egg yolks contain long molecules called <a href="https://link.springer.com/referenceworkentry/10.1007/978-3-642-36605-5_28">phospholipids</a> that are able to interact with both the oil layer and the water. Mayonnaise is an impressively stable emulsion, which is why is can be sold in a shelf-stable form.</p> <p>But it isn’t infinitely stable; heating the mayonnaise emulsion will cause it to split. Perhaps you’ve hurriedly prepared a potato salad and added a mayonnaise-based dressing before the potatoes have cooled down?</p> <p>Or toasted a sandwich spread with mayonnaise? (Incidentally, adding mayonnaise to the <em>outside</em> of a toasted sandwich is an excellent path to some <a href="https://theconversation.com/kitchen-science-from-sizzling-brisket-to-fresh-baked-bread-the-chemical-reaction-that-makes-our-favourite-foods-taste-so-good-58577">delicious and crispy chemical reactions</a>.)</p> <p>The heat destabilises the emulsion and the separate oil and water phases will reform. Depending on the mixture, split emulsions may be recovered by adding more emulsifier and re-whisking or re-mixing.</p> <p>Hollandaise sauce is a notoriously difficult emulsion to prepare. The traditional hollandaise method involves whisking egg yolk, water, and lemon juice over a low heat, then slowly adding melted butter with further whisking. Not only can the emulsion split, but you can also overcook the added emulsifying egg yolk.</p> <p>The key to a successful hollandaise emulsion is separating the butter into fine, dispersed droplets, giving a thick and opaque mixture, but without cooking the eggs. Adding the butter too quickly or without sufficient mixing can give a split sauce.</p> <p>Using an <a href="https://www.seriouseats.com/foolproof-2-minute-hollandaise-recipe">immersion blender</a> can help, as can controlling the temperature of the melted butter. You might get a more consistently emulsified sauce with far less strain on your wrists.</p> <h2>You’ve got me feeling emulsions</h2> <p>Emulsions are used in many more places than salads and sauces. Most medicated creams, cosmetics and lotions are emulsions of oils and water, which is why they look white.</p> <p>Gardeners might be familiar with a mixture known as “<a href="https://www.abc.net.au/gardening/how-to/horticultural-oils/9428876">white oil</a>” – a mixture of vegetable oil and detergent. This brew, when diluted in water, is an inexpensive, effective, yet mild insecticide. Commercial versions often contain other pesticides, so make sure you read the label.</p> <p>Modern <a href="https://www.acs.org/education/whatischemistry/landmarks/acrylicemulsion.html">acrylic paints use emulsions</a> for both their manufacturing and application. The emulsions suspend the paint polymers in a water base.</p> <p>The water from the paint evaporates, leaving a film of paint polymers that can’t be re-dispersed into water. This clever chemical trick has saved huge quantities of oil-derived solvents from being used, <a href="https://theconversation.com/why-solvents-can-affect-brain-health-even-at-low-levels-of-exposure-98081">inhaled</a>, and emitted into the environment from traditional oil-based paints.</p> <p>Modern vaccines use <a href="https://theconversation.com/adjuvants-the-unsung-heroes-of-vaccines-156548">emulsions to increase the immune systems response</a>. Other common emulsions are inks, <a href="https://theconversation.com/how-does-ice-cream-work-a-chemist-explains-why-you-cant-just-freeze-cream-and-expect-results-205038">ice cream</a>, margarine and hair products, to name just a few.</p> <p>So next time you’re making a salad, check your emulsions. Opposites don’t attract, but mixing them with the right chemistry can give a delicious result.<!-- Below is The Conversation's page counter tag. Please DO NOT REMOVE. --><img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/216159/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /><!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: https://theconversation.com/republishing-guidelines --></p> <p><em><a href="https://theconversation.com/profiles/nathan-kilah-599082">Nathan Kilah</a>, Senior Lecturer in Chemistry, <a href="https://theconversation.com/institutions/university-of-tasmania-888">University of Tasmania</a></em></p> <p><em>Image credits: Shutterstock </em></p> <p><em>This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/the-science-of-the-ideal-salad-dressing-216159">original article</a>.</em></p> </div>

Food & Wine

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Nearly 200 chemicals linked to cancer found in everyday food packaging

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

Body

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Readers response: What is your biggest travel pet peeve?

<p>When it comes to travelling, there are many different things that can go awry that can make even the most calm travellers irate.</p> <p>We asked our readers what their travel and holiday pet peeves are, and the response was overwhelming. Here's what they said. </p> <p><strong>Linda Woods</strong> - Getting kicked in the back of the seat on a plane. </p> <p><strong>Barbara Pearce</strong> - Distance to walk through airports to get to gates.</p> <p><strong>Judith Buttery</strong> - Lifting my baggage!!</p> <p><strong>Ralph G Smith</strong> - I get so annoyed at the seemingly random changes in flight times that have become like an epidemic in the last few years. I know that situations change, but in recent times it's become almost a given that if you book for a certain flight, it will be changed. It's not just the airlines, but trains and coaches too. </p> <p><strong>June Maynard</strong> - Travel movement at the airports. Queuing, passport checking, immigration, various checkpoints at the airport, etc.</p> <p><strong>Trish Moulton</strong> - Kids on planes.</p> <p><strong>Beverley Murphy</strong> - Waiting hours for a connecting flight.</p> <p><strong>Jenny Gordon</strong> - People who carry way too much/too large cabin baggage then expect to keep it near them when they board late. Airlines should enforce number of pieces, weight and size!</p> <p><strong>Eileen Pomeroy</strong> - Waiting at airports and their high prices for everything.</p> <p><strong>Margie Buckingham</strong> - The total disregard for disabled passengers.</p> <p><em>Image credits: Shutterstock </em></p>

Travel Trouble

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Readers response: What are your driving pet peeves?

<p>When it comes to reckless driving, some specific actions can make anyone irate. </p> <p>We asked our readers what their driving pet peeves are, and the response was overwhelming. Here's what they said. </p> <p><strong>Robyn Kay</strong> - People who don’t indicate! And people who don’t know the road rules, and red light runners.</p> <p><strong>Clay Lorraine Sumsion</strong> - People who reverse out of a car parking space at a shopping centre when you are going past and think they have the right of way!</p> <p><strong>Karen Ambrose</strong> - When I’m diligently sticking to the speed limit on the highway and they keep whizzing past me. Oh well, they can get booked and I’ll be laughing.</p> <p><strong>Barbara Belmonte</strong> - (1) motorists who leave about 2 car lengths from the car in front at traffic lights preventing those who want to turn left. (2) motorists who don't know how to use roundabouts.</p> <p><strong>Ruth Hourigan</strong> - Drivers who drive 10 to 15 km hour under the speed limit then speed up to 5km hour over the speed limit the second you come to an overtaking lane.</p> <p><strong>Dotty Weary</strong> - People who daydream at traffic lights!!!</p> <p><strong>Dorrise Humes</strong> - Drivers who have their lights on high beam in lit up areas, especially in the city.</p> <p><strong>Jo Pollock</strong> - People driving too close behind me. It just makes me slow down.</p> <p><strong>Helen Johnson</strong> - Leaving trolleys in parking bays at supermarkets.</p> <p><strong>Judi Saunders</strong> - Tailgaters and drivers who weave in and out of all lanes.</p> <p><strong>Susan Vemer</strong> - People who don't use their indicators properly!</p> <p><em>Image credits: Shutterstock</em></p> <p> </p>

Legal

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Maggie Beer wins top award while on the road to recovery

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

Food & Wine

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Parents demand action after five-year-old son brutally attacked with golf club

<p>William Brooks-Chiplin was playing in the front yard of his friend’s house in Tamworth, NSW on Thursday, when he was allegedly attacked with a golf club by another child. </p> <p>The five-year-old's face was extremely swollen and he was left dizzy and unable to move his jaw. </p> <p>“The people who came out and saw it thought he was gone. He didn’t make a sound, and he wasn’t moving,” his father, Kayleb Brooks, said.</p> <p>“My thought was he was going to die. No kid should ever experience that,” his mother, Marrisa Tisdell, added.</p> <p>His parents also said the young boy “is having nightmares, waking up and screaming in his sleep”.</p> <p>William is required to return to hospital for further scans to determine whether he has any hairline fractures or issues with his eyesight. </p> <p>NSW Police said they identified the 10-year-old accused of hitting William, and he had been given a warning under the Young Offenders Act, designed to provide an alternative process to court proceedings for children accused of crimes. </p> <p>For children aged between 10 and 14 years, the act is design in such way because, “a child cannot be held criminally responsible for their conduct because they don’t understand right or wrong”, according to Hugo Law Group’s Linday Stankovic.</p> <p>However, William's parents are calling for the government to change the age of criminal responsibility following the incident. </p> <p>“The kid pretty much just got a caution,” William's mum said. </p> <p>“(It’s) is unfair, because in the meantime he is suffering and nothing is being done about it,” his dad added. </p> <p>However, things aren't that simple as there are other concerns about the implication. </p> <p>Earlier this month, the Australian Human Rights Commissioner wrote to the NT government urging it to not lower the age of  criminal responsibility from 12 to 10-years-old.</p> <p>“The younger a child comes into contact with the criminal justice system, the more likely they will go on to commit more serious and violent crimes," National Children’s Commissioner Anne Hollonds said.</p> <p>“Lowering the age of criminal responsibility to 10 years will not make communities safer, it will only see rates of child offending increase.</p> <p>“These are primary school age children, and harsh, punitive responses are not the answer. “</p> <p>A recent report also found that more than three-quarters of children had mental health needs or cognitive disability, and 47 per cent had multiple diagnosed cognitive disabilities.</p> <p><em>Image: 7News</em></p>

Legal

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Terminally ill 23-year-old's final request

<p>Liam Bulman was working a shift at The Illawarra Hotel in Wollongong last month when he asked to leave early, as he felt unwell. </p> <p>The following week he found himself in "crippling pain" and was rushed to hospital by his friend. After days of intensive testing, the 23-year-old was diagnosed with stage-four High Grade Neuroendocrine Carcinoma — a "rare" cancer that had spread. </p> <p>Now, his family and friends are doing everything they can to raise funds so he can have a "chance to make memories" through ticking off items on his bucket list in this  "scary, sad and unknown" time. </p> <p>"He's smart and kind. He's been raised to work hard and contribute to people's lives, and our community. He's incredible," Liam's colleagues from The Illawarra Hotel wrote on the<a href="https://www.gofundme.com/f/youre-friendly-local-bartender-bulmans-bucket-list" target="_blank" rel="noopener"> GoFundMe</a> page.</p> <p>So far they have raised over $28,000 of their $50,000 goal, with most of the money raised going towards his medical costs, medical trial attendance and palliative care, and any remaining money will help fund his bucket list. </p> <p>His bucket list includes activities like attending the F1 in Melbourne, going for a joyride in a helicopter, learning to surf and taking a family photo session. </p> <p>Liam's mum, Emily Bulman, revealed his cancer is "incurable" and he has since started a bout of chemotherapy in hope it will "buy him more time" as the cancer has spread to his  lymph nodes and lower digestive tract.</p> <p>"This will assist us to aim for longevity, quality of life, a chance to make memories, and receive the care and comfort that suits Liam best," she said on the fundraising page.</p> <p>"Anything we can raise to help take the burden off Liam, we would be incredibly grateful for."</p> <p><em>Images: GoFundMe/Facebook</em></p>

Caring

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

<div class="theconversation-article-body"> <p><em><a href="https://theconversation.com/profiles/inge-gnatt-1425767">Inge Gnatt</a>, <a href="https://theconversation.com/institutions/swinburne-university-of-technology-767">Swinburne University of Technology</a></em></p> <p>Have you ever noticed changes in your eating habits when you are sad, bored or anxious?</p> <p>Many people report eating either more, or less, as a way of helping them to cope when they experience difficult emotions.</p> <p>Although this is a very normal response, it can take the pleasure out of eating, and can become distressing and bring about other feelings of <a href="https://doi.org/10.1016/j.eatbeh.2018.02.008">shame and self-criticism</a>.</p> <p>Adding to the complexity of it all, we live in a world where <a href="https://butterfly.org.au/diet-culture-101/">diet culture</a> is unavoidable, and our relationship to eating, food and body image can become complicated and confusing.</p> <h2>Emotional eating is common</h2> <p>“Emotional eating” refers to the eating behaviours (typically eating more) that occur in response to difficult emotions.</p> <p><a href="https://doi.org/10.3390/ijerph18041744">Research shows</a> around 20% of people regularly engage in emotional eating, with a higher prevalence <a href="https://doi.org/10.1371/journal.pone.0285446">among adolescents</a> and women. In a <a href="https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0285446#sec012">study</a> of more than 1,500 adolescents, 34% engaged in emotional eating while sad and 40% did so while anxious.</p> <p>Foods consumed are often fast-foods and other energy-dense, nutrient-poor convenience foods.</p> <h2>Stress, strong emotions and depression</h2> <p>For some people, emotional eating was simply a <a href="https://doi.org/10.1038/s41598-017-09519-0">habit formed earlier in life</a> that has persisted over time.</p> <p>But other factors might also contribute to the likelihood of emotional eating. The physiological effects of stress and strong emotions, for example, can influence hormones such as <a href="https://doi.org/10.1016/S0306-4530(00)00035-4">cortisol, insulin and glucose</a>, which can also increase appetite.</p> <p>Increased impulsivity (<a href="https://doi.org/10.1176/appi.ajp.158.11.1783">behaving</a> before thinking things through), vulnerability to depression, a tendency to ruminate and <a href="https://doi.org/10.1080/1047840X.2014.940781">difficulties regulating emotions</a> also <a href="https://doi.org/10.1097/FBP.0b013e328357bd4e">increase the likelihood</a> of emotional eating.</p> <h2>So what do you do?</h2> <p>First, know that fluctuations in eating are normal. However, if you find that the way you eat in response to difficult emotions is not working for you, there are a few things you can do.</p> <p>Starting with small things that are achievable but can have a huge impact, such as prioritising <a href="https://theconversation.com/no-sleep-challenge-the-dangers-of-sleep-deprivation-236608">getting enough sleep</a> and <a href="https://insideoutinstitute.org.au/podcasts/episode-3-the-mindful-dietitian-fiona-sutherland">eating regularly</a>.</p> <p>Then, you can start to think about how you handle your emotions and hunger cues.</p> <h2>Expand your emotional awareness</h2> <p>Often we label emotions as good or bad, and this can result in fear, avoidance, and <a href="https://youtu.be/NDQ1Mi5I4rg?si=lv9d8qjUThSsemXG">unhelpful coping strategies</a> such as emotional eating.</p> <p>But it’s also important to <a href="https://www.pspnet.ca/assets/the-gottman-institute-the-feeling-wheel-v2.pdf">differentiate</a> the exact emotion. This might be feeling isolated, powerless or victimised, rather than something as broad as sad.</p> <p>By <a href="https://headspace.org.au/online-and-phone-support/interactive-tools/activities/understanding-emotions/">noticing</a> what the emotion is, we can bring curiosity to what it means, how we feel in our minds and bodies, and how we think and behave in response.</p> <h2>Tap into your feelings of hunger and fullness</h2> <p>Developing an intuitive way of eating is another helpful strategy to promote <a href="https://insideoutinstitute.org.au/blog/what-is-normal-eating">healthy eating behaviours</a>.</p> <p>Intuitive eating means recognising, understanding and responding to internal signals of hunger and fullness. This might mean tuning in to and acknowledging physical hunger cues, responding by eating food that is nourishing and enjoyable, and identifying sensations of fullness.</p> <p>Intuitive eating <a href="https://doi.org/10.1002/eat.23509">encourages flexibility</a> and thinking about the pleasure we get from food and eating. This style of eating also allows us to enjoy eating out with friends, and sample local delicacies when travelling.</p> <p>It can also reduce the psychological distress from feeling out of control with your <a href="https://doi.org/10.1016/j.jand.2013.12.024">eating</a> habits and the associated negative <a href="https://doi.org/10.1016/j.appet.2015.10.012">body image</a>.</p> <h2>When is it time to seek help?</h2> <p>For some people, the thoughts and behaviours relating to food, eating and body image can negatively impact their life.</p> <p>Having the support of friends and family, accessing <a href="https://nedc.com.au/eating-disorder-resources/interactive-digital-resource-for-eating-disorders">online resources</a> and, in some instances, seeing a trained professional, can be very helpful.</p> <p>There are many <a href="https://doi.org/10.1007/s00787-020-01498-4">therapeutic interventions</a> that work to <a href="https://doi.org/10.1016/j.copsyc.2015.02.010">improve aspects</a> associated with emotional eating. These will depend on your situation, needs, stage of life and other factors, such as whether you are <a href="https://nedc.com.au/eating-disorders/types/neurodivergence">neurodivergent</a>.</p> <p>The best approach is to engage with someone who can bring compassion and understanding to your personal situation, and work with you collaboratively. This work might include:</p> <ul> <li>unpacking some of the patterns that could be underlying these emotions, thoughts and behaviours</li> <li>helping you to discover your emotions</li> <li>supporting you to process other experiences, such as trauma exposure</li> <li>developing a more flexible and intuitive way of eating.</li> </ul> <p>One of the dangers that can occur in response to emotional eating is the temptation to diet, which can lead to disordered eating, and eating disorder behaviours. Indicators of a potential <a href="https://nedc.com.au/eating-disorders/eating-disorders-explained/whats-an-eating-disorder">eating disorder</a> can include:</p> <ul> <li>recent rapid weight loss</li> <li>preoccupation with weight and shape (which is usually in contrast to other people’s perceptions)</li> <li>eating large amounts of food within a short space of time (two hours or less) and feeling a sense of loss of control</li> <li>eating in secret</li> <li>compensating for food eaten (with vomiting, exercise or laxatives).</li> </ul> <p><a href="https://nedc.com.au/eating-disorders/treatment-and-recovery/treatment-options">Evidence-based approaches</a> can support people experiencing eating disorders. To find a health professional who is informed and specialises in this area, search the <a href="https://butterfly.org.au/get-support/butterflys-referral-database/">Butterfly Foundation’s expert database</a>.</p> <hr /> <p><em>If this article has raised issues for you, or if you’re concerned about someone you know, call Lifeline on 13 11 14, or the <a href="https://butterfly.org.au/get-support/helpline/">Butterfly Foundation</a> on 1800 ED HOPE (1800 33 4673).</em><!-- Below is The Conversation's page counter tag. Please DO NOT REMOVE. --><img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/238218/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /><!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: https://theconversation.com/republishing-guidelines --></p> <p><em><a href="https://theconversation.com/profiles/inge-gnatt-1425767">Inge Gnatt</a>, PhD Candidate, Lecturer in Psychology, <a href="https://theconversation.com/institutions/swinburne-university-of-technology-767">Swinburne University of Technology</a></em></p> <p><em>Image credits: Shutterstock</em></p> <p><em>This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/how-can-i-stop-using-food-to-cope-with-negative-emotions-238218">original article</a>.</em></p> </div>

Body

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200-year-old message in a bottle unearthed

<p>In a discovery that has the archaeology world buzzing (and possibly rolling its ancient eyes), a team of student volunteers in northern France has unearthed something rather unexpected during their dig at a Gaulish village.</p> <p>While they were hoping for the usual – ancient pottery shards, perhaps a coin or two – they instead stumbled upon what can only be described as the 19th-century equivalent of a DM in a bottle.</p> <p>The scene played out like a low-budget historical drama: volunteers painstakingly sifting through centuries-old dirt on the cliff-tops near Dieppe when, voilà! They found an earthenware pot containing a small glass vial, like something you might see in a vintage pharmacy, but with fewer essential oils and more existential surprises.</p> <p>Guillaume Blondel, the team leader and head of the archaeological service for the nearby town of Eu, was immediately intrigued. “It was the kind of vial that women used to wear around their necks containing smelling salts,” he explained, before casually dropping the bombshell: inside the vial was a note.</p> <p>Cue dramatic music.</p> <p>After what we can only assume was a long, suspenseful pause, Blondel and his team opened the note, which turned out to be written by none other than P.J. Féret, a 19th-century intellectual who clearly had a flair for both excavation and theatrics.</p> <p>The note, written with all the panache of a man who had just unearthed Caesar’s salad fork, read:</p> <p>"P.J. Féret, a native of Dieppe, member of various intellectual societies, carried out excavations here in January 1825. He continues his investigations in this vast area known as the Cité de Limes or Caesar’s Camp."</p> <p>Naturally, Blondel was floored. “It was an absolutely magic moment,” he said, no doubt imagining Féret winking at him from the beyond. “We knew there had been excavations here in the past, but to find this message from 200 years ago? It was a total surprise.”</p> <p>Local records confirm that P.J. Féret was indeed the real deal. He wasn’t just a dabbler in dirt – he was a notable dabbler in dirt who had conducted an earlier dig at the site in 1825.</p> <p>In a stroke of irony not lost on Blondel, he mused, “Most archaeologists prefer to think that there won’t be anyone coming after them because they’ve done all the work.” Féret, however, clearly believed in leaving a trail of breadcrumbs – or, in this case, a literal note in a bottle, just to remind future archaeologists that he got there first. Féret: 1, Modern Archaeology: 0.</p> <p>Of course, this whole affair raises some important questions: Did Féret expect someone to find this? Did he laugh to himself as he buried it, imagining Blondel’s reaction? Did Féret know how cliff erosion would eventually turn his humble Gaulish village into a treasure trove for future archaeologists? Or was he simply trolling them from the past?</p> <p>Whatever the case, Féret’s note may not have contained ancient secrets, but it certainly delivered some 19th-century sass. And if we’ve learned anything from this dig, it’s this: archaeology isn’t just about discovering the past – it’s also about being occasionally roasted by it.</p> <p>As Blondel and his team continue their emergency dig (which was ordered due to cliff erosion eating away at the site like a bad buffet), they’ve already uncovered a number of artefacts, mostly pottery, from around 2,000 years ago. But will any of <em>them</em> have the audacity to leave a note for the archaeologists of 2225?</p> <p>We’ll have to wait and see. In the meantime, Féret is probably laughing somewhere in the afterlife, shaking his head and muttering, “Amateurs”.</p> <p><em>Images: <span style="font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen, Ubuntu, Cantarell, 'Open Sans', 'Helvetica Neue', sans-serif;">Guillaume Blondel / Facebook</span></em></p>

International Travel

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Aussies outraged over price of staple snack

<p>Australians have expressed outrage over the price of Tim Tams, after one Reddit user spotted the staple snack being sold in stores and online for $6 per pack. </p> <p>“I (remember) when a double pack used to only be about $4.50. F**k this shit,” the user who posted the photo stated.</p> <p>Others blasted the price hike as excessive and "un-Australian". </p> <p>One commenter pointed out that the iconic Australian biscuit was potentially cheaper overseas, despite the import taxes. </p> <p>“That’s in Australia? They’re half that in Canada and they have to import them from Australia,” one said.</p> <p>“Like many other shrunken and quality reduced products I can live without them," another added. </p> <p>Arnott's traditional flavours are currently listed at $6 in Coles and Woolworths, while a family packet will set buyers back $7. </p> <p>An Arnott's spokesperson told the Daily Mail that the price hike was due to increased input costs. </p> <p>“Like most Australian manufacturers, we are experiencing a significant increase in our input costs, including the surging price of cocoa," the spokesperson said.</p> <p>“This has led us to make the difficult decision to increase the price of our Tim Tam biscuits.</p> <p>“We continue to invest in promotional programs with our retailers year-round, to ensure consumers can buy our products at great value prices.</p> <p>‘The changes are necessary for Arnott’s to remain competitive as an Australian manufacturer and to continue to make the delicious products Australians know and love.”</p> <p><em>Image: Reddit</em></p>

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MSG is back. Is the idea it’s bad for us just a myth or food science?

<div class="theconversation-article-body"><em><a href="https://theconversation.com/profiles/evangeline-mantzioris-153250">Evangeline Mantzioris</a>, <a href="https://theconversation.com/institutions/university-of-south-australia-1180">University of South Australia</a></em></p> <p>MSG is making a comeback. The internet’s favourite cucumber salad recipe includes fish sauce, cucumber, garlic and – as the video’s creator Logan tells us with a generous sprinkle from the bag – “MSG, obviously”.</p> <p>But for many of us, it’s not obvious. Do you have a vague sense MSG is unhealthy but you’re not sure why? Here is the science behind monosodium glutamate, how it got a bad rap, and whether you should add it to your cooking.</p> <h2>What is MSG?</h2> <p>Monosodium glutamate (MSG) is a sodium salt of glutamic acid, one of the amino acids that make up proteins.</p> <p>It occurs naturally in <a href="https://www.tandfonline.com/doi/full/10.1080/10942912.2017.1295260#d1e167">foods</a> such as mature cheeses, fish, beef, mushrooms, tomatoes, onion and garlic. It provides their savoury and “meaty” flavour, known as <a href="https://www.sciencedirect.com/science/article/pii/S0022316622140186">umami</a>.</p> <p>MSG has been used to season food for <a href="https://wjpsonline.com/index.php/wjps/article/view/effects-monosodium-glutamate-human-health-review">more than 100 years</a>. Traditionally it <a href="https://pubs.acs.org/doi/epdf/10.1021/ed081p347?ref=article_openPDF">was extracted</a> from seaweed broth, but now it’s made by fermenting starch in sugar beets, sugar cane and molasses.</p> <p>Today it’s widely used as a flavour enhancer in many dishes and pre-packaged goods, including soups, condiments and processed meats.</p> <p>There is no chemical difference between the MSG found in food and the additive.</p> <h2>Is it safe?</h2> <p>For most people, yes. MSG is a safe and authorised additive, according to the Australian agency that regulates food. This corresponds with food standards in the <a href="https://www.fda.gov/food/food-additives-petitions/questions-and-answers-monosodium-glutamate-msg">United States</a>, <a href="https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A02008R1333-20201223#tocId3">European Union and United Kingdom</a>.</p> <p>Two major <a href="https://www.foodstandards.gov.au/sites/default/files/consumer/additives/msg/Documents/MSG%20Technical%20Report.pdf">safety reviews</a> have been conducted: one in 1987 by a United Nations expert committee and another 1995 by the Federation of American Societies for Experimental Biology. Both concluded MSG was safe for the general population.</p> <p>In 2017 the <a href="https://www.efsa.europa.eu/en/efsajournal/pub/4910">European Food Safety Authority</a> updated its stance and set a recommended limit based on body weight, aimed to prevent headaches and increased blood pressure.</p> <p>That limit is still higher than most people consume. The authority says an 80kg person should not have more than 2.4g of added MSG per day. <a href="https://www.nature.com/articles/1602526">For reference</a>, Europeans average less than a gram per day (0.3-1 gram), while in Asia intake is somewhere between 1.2-1.7 grams a day.</p> <p>Food Standards Australia New Zealand says the European update does not raise any new safety concerns not already assessed.</p> <h2>Isn’t it bad for me?</h2> <p>Despite the evidence, the idea MSG is dangerous persists.</p> <p>Its notorious reputation can be traced back to a <a href="https://news.colgate.edu/magazine/2019/02/06/the-strange-case-of-dr-ho-man-kwok/">hoax letter</a> published in the <a href="https://www.nejm.org/doi/full/10.1056/NEJM196805162782014">New England Journal of Medicine</a> in 1968. A doctor claiming to have experienced palpitations, numbness and fatigue after eating at a Chinese restaurant suggested MSG could be to blame.</p> <p>With a follow-up article in the <a href="https://www.nytimes.com/1968/05/19/archives/-chinese-restaurant-syndrome-puzzles-doctors.html">New York Times</a>, the idea of “Chinese Restaurant Syndrome” took off. Eating MSG was associated with a range of symptoms, including headache, hives, throat swelling, itching and belly pain.</p> <p>However an <a href="https://www.sciencedirect.com/science/article/pii/027869159390012N?via%3Dihub">early randomised control trial</a> showed no difference in these symptoms between people who were given MSG versus a placebo. This has since been confirmed in a <a href="https://ift.onlinelibrary.wiley.com/doi/full/10.1111/1541-4337.12448">review of many studies</a>.</p> <h2>Can MSG cause reactions?</h2> <p>A very small percentage of people may have hypersensitivities to MSG. The reported reaction is now known as MSG symptom complex, rather than so-called Chinese restaurant syndrome, with its <a href="https://www.jandonline.org/article/S2212-2672(21)00068-X/abstract#:%7E:text=A%20New%20York%20Times%20piece,connecting%20MSG%20to%20health%20outcomes.">problematic</a> racial connotations. Symptoms are usually mild, short-term and don’t need treatment.</p> <p><a href="https://www.sciencedirect.com/science/article/pii/S0091674999703714">One study</a> looked at 100 people with asthma, 30 of whom believed they had hypersensitivities to MSG. However when participants were blinded to whether they were consuming MSG, not one reported a reaction.</p> <p>If you believe you do react to added MSG, it’s relatively easy to avoid. In Australia, it is <a href="https://www.foodstandards.gov.au/consumer/additives/msg">listed</a> in ingredients as either monosodium glutamate or flavour enhancer 621.</p> <h2>Is it better than table salt?</h2> <p>Using MSG instead of regular salt may help <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6893472/">reduce</a> your overall sodium intake, as MSG <a href="https://www.medicalnewstoday.com/articles/msg-what-the-science-says-about-its-safety#Uses-of-MSG">contains</a> about one third the amount of sodium.</p> <p><a href="https://pubmed.ncbi.nlm.nih.gov/21372742/">One study</a> found people who ate soup seasoned with MSG rather than salt actually liked it more. They still found it salty to taste, but their sodium intake was reduced by 18%.</p> <p>MSG still contains sodium, so high use is associated with increased <a href="https://pubmed.ncbi.nlm.nih.gov/21372742/">blood pressure</a>. If you’re using MSG as a substitute and you have high blood pressure, you should closely monitor it (just as you would with other salt products).</p> <h2>Should I use MSG in my cooking?</h2> <p>If you want to – yes. Unless you are one of the rare people with hypersensitivities, enhancing the flavour of your dish with a sprinkle of MSG will not cause any health problems. It could even help reduce how much salt you use.</p> <p>If you’re <a href="https://www.tandfonline.com/doi/full/10.1080/25765299.2020.1807084#d1e199">vegetarian or vegan</a>, cooking with MSG could help add the umami flavour you may miss from animal products such as meat, fish sauce and cheese.</p> <p>But buying foods with added MSG? Be aware, many of them will also be <a href="https://www.cambridge.org/core/journals/public-health-nutrition/article/un-decade-of-nutrition-the-nova-food-classification-and-the-trouble-with-ultraprocessing/2A9776922A28F8F757BDA32C3266AC2A">ultra-processed</a> and it’s that – not the MSG – that’s associated with poor physical and mental <a href="https://www.mdpi.com/2072-6643/14/1/174">health outcomes</a>.<!-- Below is The Conversation's page counter tag. Please DO NOT REMOVE. --><img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/237871/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /><!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: https://theconversation.com/republishing-guidelines --></p> <p><em><a href="https://theconversation.com/profiles/evangeline-mantzioris-153250">Evangeline Mantzioris</a>, Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, <a href="https://theconversation.com/institutions/university-of-south-australia-1180">University of South Australia</a></em></p> <p><em>Image credits: Shutterstock </em></p> <p><em>This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/msg-is-back-is-the-idea-its-bad-for-us-just-a-myth-or-food-science-237871">original article</a>.</em></p> </div>

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