Search

Summer holidays haven’t changed much since ancient Greece and Rome (except maybe the sand wrestling)

<div class="theconversation-article-body"> <a href="https://theconversation.com/profiles/konstantine-panegyres-1528527">Konstantine Panegyres</a>, <a href="https://theconversation.com/institutions/the-university-of-melbourne-722">The University of Melbourne</a> Imagine a summer holiday at a seaside resort, with days spent sunbathing, reading books, exploring nature and chatting with friends. Sounds like it could be anywhere in Australia or New Zealand in January, doesn’t it? This is also how the Roman emperor <a href="https://oxfordre.com/classics/display/10.1093/acrefore/9780199381135.001.0001/acrefore-9780199381135-e-3508?product=orecla">Julian</a> spent his summers in the 4th century CE. Towards the end of 357 CE, Julian wrote a <a href="https://www.loebclassics.com/view/emperor_julian-letters/1923/pb_LCL157.79.xml?rskey=Sa5rUn&result=1&mainRsKey=pqeNrD">letter</a> to his friend Evagrius, telling him how he spent his holidays at his grandmother’s estate as a boy and young man: <blockquote> Very peaceful it is to lie down there and glance into some book, and then, while resting one’s eyes, it is very agreeable to gaze at the ships and the sea. When I was still hardly more than a boy I thought that this was the most delightful summer residence, for it has, moreover, excellent springs and a charming bath and garden and trees. </blockquote> As Julian got older, though, he had less time for summer holidays. Work consumed him. Even when he was on a break, he couldn’t fully relax. This might sound familiar, too. It seems very little has changed from the days of the ancient Greek and Roman empires when it comes to finding time to unwind – and being on holidays, too. <h2>Finding time for a break</h2> Taking time off was important in ancient Greek and Roman times. Even <a href="https://www.tandfonline.com/doi/pdf/10.1080/00397677908590731">Greek and Roman slaves</a> were permitted to take a few holidays each year. Not everyone could enjoy their holidays, however. In 162 CE, <a href="https://oxfordre.com/classics/display/10.1093/acrefore/9780199381135.001.0001/acrefore-9780199381135-e-984">Marcus Aurelius</a>, then emperor of Rome, took four days of holiday at a resort in Alsium, a city on the coast of modern-day Italy. According to his friend <a href="https://oxfordre.com/classics/display/10.1093/acrefore/9780199381135.001.0001/acrefore-9780199381135-e-1846">Marcus Cornelius Fronto</a> (c. 95-166 CE), though, the emperor could not stop working. In a letter, Fronto <a href="https://www.loebclassics.com/view/marcus_cornelius_fronto-correspondence/1919/pb_LCL113.5.xml?mainRsKey=Q5rXrd&result=1&rskey=fAbCGr">criticises</a> Marcus for continuing to work hard rather than sleeping in, exploring the seaside, rowing on the ocean, bathing and feasting on seafood. Fronto amusingly says that Marcus, rather than enjoy his holiday, has instead “declared war on play, relaxation, good living, and pleasure”. <h2>Going to the seaside</h2> Relaxing by the coast was one of the things people in ancient Greece and Rome most enjoyed doing in the summer. The rich built summer residences on the coast, while people of all walks of life flocked to seaside resorts to enjoy the fresh air and cool water. The orator <a href="https://oxfordre.com/classics/display/10.1093/acrefore/9780199381135.001.0001/acrefore-9780199381135-e-3675">Libanius</a> (314-393 CE) <a href="https://www.loebclassics.com/view/libanius-oration_45_emperor_prisoners/1977/pb_LCL452.165.xml?rskey=EVUxsK&result=1&mainRsKey=ISthry">wrote</a> that the people who really enjoy life the most are those who have the freedom to “drive to their estates, visit other towns, buy land, and visit the seaside”. Health tourism was also a popular reason why people came to the seaside. Many ancient doctors recommended sea water and air as cures for all kinds of health problems, especially those related to the skin and respiratory system. For example, the doctor <a href="https://oxfordre.com/classics/display/10.1093/acrefore/9780199381135.001.0001/acrefore-9780199381135-e-705">Aretaeus of Cappadocia</a> (c. 150-200 CE) <a href="https://books.google.com.au/books?id=v4gIAAAAIAAJ&pg=PA463&dq=Aretaeus+sea+water&hl=en&newbks=1&newbks_redir=0&sa=X&ved=2ahUKEwjh-f6OiuCJAxW4dPUHHXQQH5oQ6AF6BAgEEAI#v=onepage&q=Aretaeus%20sea%20water&f=false">recommended</a> bathing in sea water, wrestling on sand and living by the sea as therapies for those who get frequent headaches. <h2>Travelling abroad</h2> Visiting foreign places was another of the things people in ancient Greece and Rome most enjoyed doing on their summer holidays. For the Romans, trips to see Greece – and in particular Athens – were especially popular. The Roman general <a href="https://oxfordre.com/classics/display/10.1093/acrefore/9780199381135.001.0001/acrefore-9780199381135-e-3396?rskey=xWdUMg&result=1">Germanicus</a> (15 BCE–19 CE) went on a tour of Greece in 18 CE, travelling from Athens eastward to Euboea, Lesbos, the coast of Asia Minor and then to Byzantium and Pontus. According to the Roman historian <a href="https://oxfordre.com/classics/display/10.1093/acrefore/9780199381135.001.0001/acrefore-9780199381135-e-6205">Tacitus</a>, Germanicus was motivated by a desire to see famous ancient sites. Like many Romans, he was fascinated by the old stories of the Greek past, so <a href="https://www.loebclassics.com/view/tacitus-annals/1931/pb_LCL249.469.xml">he was</a> “eager to make the acquaintance of those ancient and storied regions”. Another popular destination for ancient Greeks and Romans was Egypt, which had always been regarded as a land of wonder. Roman tourists could catch regular boats from <a href="https://www.romanports.org/en/the-ports/88-puteoli.html">Puteoli</a> to the great Egyptian city <a href="https://www.britannica.com/place/Alexandria-Egypt">Alexandria</a>. The trip took anywhere from one to two weeks, stopping along the way in Sicily and Malta. Once there, the highlights were typically the great Nile River and Pyramids. Tourists marvelled at the immense temples and walls of hieroglyphic writing. When Germanicus visited Egypt in 19 CE, he was so curious about the meaning of the hieroglyphics that he <a href="https://www.loebclassics.com/view/LCL249/1931/volume.xml">asked</a> an old Egyptian priest to translate some for him. In Alexandria, another attraction was the tomb of <a href="https://www.oxfordreference.com/display/10.1093/oi/authority.20110803095401572">Alexander the Great</a> (356-323 BCE). His body was stored in honey in a coffin made of glass. Ordinary tourists were not allowed to visit it, but VIPs like Roman emperors were. Tourists might also have enjoyed the different vibe in Alexandria. According to the Greek orator <a href="https://www.britannica.com/biography/Dio-Chrysostom">Dio of Prusa</a> (c. 40-110/120 CE), the atmosphere in the coastal city was relaxed, with plenty of music, chariot racing and good food. <h2>Lazy summer days</h2> We can probably all relate to what the writer <a href="https://oxfordre.com/classics/display/10.1093/acrefore/9780199381135.001.0001/acrefore-9780199381135-e-5134">Pliny the Younger</a> (61/62-112 BCE) said about his summer break. Writing on a holiday in Tuscany, he <a href="https://www.loebclassics.com/view/pliny_younger-letters/1969/pb_LCL059.95.xml?rskey=Mdlmkl&result=1">said</a> he can only work “in the lazy way to be expected during a summer holiday”. Working any other way was simply not possible. Many of us will be able to relate to that!<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/243367/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/konstantine-panegyres-1528527">Konstantine Panegyres</a>, McKenzie Postdoctoral Fellow, researching Greco-Roman antiquity, <a href="https://theconversation.com/institutions/the-university-of-melbourne-722">The University of Melbourne</a> Image credits: Shutterstock This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/summer-holidays-havent-changed-much-since-ancient-greece-and-rome-except-maybe-the-sand-wrestling-243367">original article</a>. </div>

International Travel

Are eggs good or bad for our health?

<div class="theconversation-article-body"> <a href="https://theconversation.com/profiles/lauren-ball-14718">Lauren Ball</a>, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a> and <a href="https://theconversation.com/profiles/karly-bartrim-2317677">Karly Bartrim</a>, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a> You might have heard that eating too many eggs will cause high cholesterol levels, leading to poor health. Researchers have examined the science behind this myth <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC11161868/">again</a>, and <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC7400894/">again</a>, and <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC10304460/">again</a> – largely debunking the claim. A <a href="https://www.mdpi.com/2072-6643/17/2/323">new study</a> suggests that, among older adults, eating eggs supports heart health and even reduces the risk of premature death. Let’s unpack the details. <h2>What was the study?</h2> Researchers examined data from a large, ongoing study that is following older adults and tracking their health (the <a href="https://academic.oup.com/ije/article/48/4/1048/5280817">ASPREE study</a>). In their analysis of more than 8,000 people, they examined the foods people usually eat and then looked at how many participants died over a six-year period and from what causes, using medical records and official reports. Researchers collected information on their diet through a food questionnaire, which included a question about how frequently participants ate eggs in the past year: <ul> <li>never/infrequently (rarely or never, 1–2 times per month)</li> <li>weekly (1–6 times per week)</li> <li>daily (daily or several times per day).</li> </ul> Overall, people who consumed eggs 1–6 times per week had the lowest risk of death during the study period (29% lower for heart disease deaths and 17% lower for overall deaths) compared to those who rarely or never ate eggs. Eating eggs daily did not increase the risk of death either. <h2>How reputable is the study?</h2> The research was published in a peer-reviewed journal, meaning this work has been examined by other researchers and is considered reputable and defensible. In the analysis, factors such as socioeconomic, demographic, health-related and clinical factors, and overall dietary quality were “adjusted” for, as these factors can play a role in disease and the risk of early death. Researchers received funding from a variety of national funding grants in the United States and Australia, with no links to commercial sources. <h2>What are the limitations of this study?</h2> Due to the type of study, it only explored egg consumption patterns, which participants self-reported. The researchers didn’t collect data about the type of egg (for example, chicken or quail), how it was prepared, or how many eggs are consumed when eaten. This analysis specifically looked for an association or link between egg consumption and death. Additional analyses are needed to understand how egg consumption may affect other aspects of health and wellbeing. Lastly, the population sample of older adults were relatively healthy, limiting how much findings can be applied to older adults with special needs or medical conditions. <h2>What is ASPREE?</h2> <a href="https://academic.oup.com/ije/article/48/4/1048/5280817">ASPREE</a> (ASPirin in Reducing Events in the Elderly) is an ongoing, large, randomised, placebo-controlled clinical trial involving more 19,000 participants in Australia and the US. This means some people in the trial were given an intervention and others weren’t but neither the participants nor the researchers knew who received the “placebo”, or dummy treatment. ASPREE started in 2010 to investigate whether low-dose aspirin (100 micrograms daily) could help prolong older adults’ health and lifespan, specifically by preventing heart disease and stroke. The <a href="https://www.nejm.org/doi/full/10.1056/NEJMoa1803955">first findings</a> were published in 2018. One of the fundamental conclusions of the ASPREE trial was there was no benefit from taking aspirin to prevent cardiovascular disease (heart disease or stroke). ASPREE is still ongoing as a longitudinal study, which means it provides information on other aspects of healthy living and long-term outcomes in older adults – in this case, the link between egg intake and the chance of death. <h2>Why the focus on eggs?</h2> Eggs are a good source of protein, and contain B vitamins, folate, unsaturated fatty acids, fat-soluble vitamins (A, D, E and K), choline, and minerals. The fuss over eggs comes down to their cholesterol content and how it relates to heart disease risk. A large egg yolk contains approximately <a href="https://doi.org/10.1016/S0828-282X(10)70456-6">275 mg of cholesterol</a> — near the recommended daily limit of cholesterol intake. In the past, medical professionals <a href="https://onlinecjc.ca/article/S0828-282X(10)70456-6/abstract">warned</a> that eating cholesterol-rich foods such as eggs could raise blood cholesterol and increase heart disease risk. But newer research shows the body doesn’t absorb dietary cholesterol <a href="https://www.mdpi.com/2072-6643/10/9/1272">well</a>, so dietary cholesterol <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC11161868/">doesn’t have a major effect</a> on blood cholesterol levels. Rather, foods such as saturated and trans fats <a href="https://pubmed.ncbi.nlm.nih.gov/26268692/">play a major role</a> in cholesterol levels. Given these changing recommendations over time, and the <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC7228817/">nuances of nutrition science</a>, it’s understandable that research on eggs continues. <h2>What does this mean for me?</h2> Whether you prefer boiled, scrambled, poached, baked or fried, eggs provide a satisfying source of protein and other key nutrients. While the science is still out, there’s no reason to limit egg intake unless specifically advised by a recognised health professional such as an accredited practising dietitian. As always, moderation is key.<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/249168/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/lauren-ball-14718">Lauren Ball</a>, Professor of Community Health and Wellbeing, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a> and <a href="https://theconversation.com/profiles/karly-bartrim-2317677">Karly Bartrim</a>, Lecturer in Nutrition and Dietetics, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a> Image credits: Shutterstock This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/are-eggs-good-or-bad-for-our-health-249168">original article</a>. </div>

Food & Wine

Bakery offering free food if you beat the boss at a simple game

After struggling with dwindling customer numbers during the pandemic, a small bakery in Melbourne has come up with a unique way to drum up more business. The Pie Place in Coburg, north of Melbourne, is offering a free pie to any customer who can defeat the owner, Justin Talbot, in a simple game of Rock, Paper, Scissors. Justin admitted to <a href="https://9now.nine.com.au/today/free-pies-melbourne-baker-unique-offer-for-customers-who-beat-him-at-rock-paper-scissors/483a1355-d491-4b77-a1b0-50b0c72fe503">Today</a> that while the idea is unconventional, he said that when free food is involved, “you can’t go wrong”. "I was at home having a few beers and I thought, how can I drum up more business?" he said. "So I thought, why not have a bit of fun with my customers? We've been here for 40 years this month. I've been here for 10 years and I love being here, I love interacting with my customers, having a yarn with them, having a joke with them - it's pretty much my favourite part of work.” "Rock Paper Scissors is something out of the ordinary, everyone knows how to play, it's fun and if you win, you get a free pie." The initiative has gone down a treat with locals, with many claiming the shop has the “best pies” and are willing to risk their hand for a freebie. As Justin’s game gets more and more popular, he said he is willing to fork out whatever it costs to give out the free pies in order to connect with the community. <iframe title="YouTube video player" src="https://www.youtube.com/embed/1TKgHxU0m8E?si=Rs9-G3TCQhQako8o" width="560" height="315" frameborder="0" allowfullscreen="allowfullscreen"></iframe> Image credits: Today

Food & Wine

Some vegetables are pretty low in fibre. So which veggies are high-fibre heroes?

<div class="theconversation-article-body"><a href="https://theconversation.com/profiles/lauren-ball-14718">Lauren Ball</a>, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a> and <a href="https://theconversation.com/profiles/emily-burch-438717">Emily Burch</a>, <a href="https://theconversation.com/institutions/southern-cross-university-1160">Southern Cross University</a> Many people looking to improve their health try to boost fibre intake by eating more vegetables. But while all veggies offer health benefits, not all are particularly high in fibre. You can eat loads of salads and vegetables and still fall short of your recommended daily fibre intake. So, which vegetables pack the biggest fibre punch? Here’s what you need to know. <h2>What is fibre and how much am I supposed to be getting?</h2> Fibre, or dietary fibre, refers to the parts of plant foods that our bodies cannot digest or absorb. It passes mostly unchanged through our stomach and intestines, then gets removed from the body through our <a href="https://www.sciencedirect.com/science/article/abs/pii/S0268005X09002501">stool</a>. There are two types of fibre which have different functions and health benefits: soluble and insoluble. Soluble fibre dissolves in water and can help lower blood cholesterol levels. Food sources include fruit, vegetables and legumes. Insoluble fibre adds bulk to the stool which helps move food through the <a href="https://www.sciencedirect.com/science/article/abs/pii/S0924224418300499">bowels</a>. Food sources include nuts, seeds and wholegrains. Both types are beneficial. Australia’s healthy eating guidelines <a href="https://www.eatforhealth.gov.au/nutrient-reference-values/nutrients/dietary-fibre">recommend</a> women consume 25 grams of fibre a day and men consume 30 grams a day. However, <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC5986479/">research</a> shows most people do not eat enough fibre. Most adults get about <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC5986479/">21 grams</a> a day. <h2>4 big reasons to increase fibre</h2> Boosting fibre intake is a manageable and effective way to improve your overall health. Making small changes to eat more fibrous vegetables can lead to: 1. Better digestion Fibre helps maintain regular bowel movements and can alleviate <a href="https://onlinelibrary.wiley.com/doi/abs/10.1111/apt.13167?casa_token=HTtHw4dBjtQAAAAA:HI22rAfowUBLRsg7UxeAPumvq32hnKLjxJRZZbu-26S2rxVWhmteYZ01F4_3JFJDjOTTMVRcntrecg">constipation</a>. 2. Better heart health Increasing soluble fibre (by eating foods such as fruit and vegetables) can help lower cholesterol levels, which can <a href="https://www.bmj.com/content/347/bmj.f6879.short">reduce your risk of heart disease</a>. 3. Weight management High-fibre foods are filling, which can help people feel fuller for longer and <a href="https://www.mdpi.com/2072-6643/9/2/149">prevent overeating</a>. 4. Reducing diabetes risk and boosting wellbeing Fibre-rich diets are linked to a reduced risk of chronic conditions such as <a href="https://idp.springer.com/authorize/casa?redirect_uri=https://link.springer.com/article/10.1007/s00394-015-0831-3&casa_token=skn6pDaWHcYAAAAA:w8PDhyb-G1gDAiflBK6-l5fgFEy_1955V7nTDIKTg6GOzmEzpRaJO3ErLzryemjf2C4Yo_ybQSaj2Yc">type 2 diabetes</a> and <a href="https://www.sciencedirect.com/science/article/abs/pii/S0959804901002544">colorectal cancer</a>. Recent <a href="https://www.thelancet.com/journals/lancet/article/PIIS0140-6736(18)31809-9/fulltext">research</a> published in prestigious medical journal The Lancet provided some eye-opening stats on why fibre matters. The researchers, who combined evidence from clinical trials, found people who ate 25–29 grams of fibre per day had a 15–30% lower risk of life-threatening conditions like heart disease, stroke, high blood pressure, and type 2 diabetes compared to those who consumed fewer than 15 grams of fibre per day. <h2>So which vegetables are highest in fibre?</h2> Vegetables are excellent sources of both soluble and insoluble fibre, along with essential vitamins, minerals, and antioxidants. The following veggies are some of the <a href="https://afcd.foodstandards.gov.au/foodsbynutrientsearch.aspx?nutrientID=AOACDFTOTW">highest</a> in fibre: <ul> <li>green peas</li> <li>avocado</li> <li>artichokes</li> <li>parsnips</li> <li>brussels sprouts</li> <li>kale</li> <li>sweet potatoes</li> <li>beetroot</li> <li>carrots</li> <li>broccoli</li> <li>pumpkin</li> </ul> <h2>Which vegetables are low in fibre?</h2> Comparatively lower fibre veggies include: <ul> <li>asparagus</li> <li>spinach (raw)</li> <li>cauliflower</li> <li>mushrooms</li> <li>capsicum</li> <li>tomato</li> <li>lettuce</li> <li>cucumber</li> </ul> These vegetables have lots of health benefits. But if meeting a fibre goal is your aim then don’t forget to complement these veggies with other higher-fibre ones, too. <h2>Does it matter how I prepare or cook the vegetables?</h2> Yes. The way we <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC3614039/#:%7E:text=Influence%20of%20different%20processing%20treatments,gravimetric%20and%20enzymic%E2%80%94chemical%20methods.">prepare vegetables</a> can impact their fibre content, as cooking can cause structural changes in the dietary fibre components. Some <a href="https://www.sciencedirect.com/science/article/abs/pii/S0308814602002595">research</a> has shown pressure cooking reduces fibre levels more greatly than roasting or microwave cooking. For optimal health, it’s important to include a mix of both cooked and raw vegetables in your diet. It’s worth noting that juicing removes most of the fibre from vegetables, leaving mostly sugars and water. For improved fibre intake, it’s better to eat whole vegetables rather than relying on juices. <h2>What about other, non-vegetable sources of fibre?</h2> To meet your fibre recommendations each day, you can chose from a variety of fibre-rich foods (not only vegetables) including: <ul> <li>legumes and pulses (such as kidney beans and chickpeas)</li> <li>wholegrain flour and bread</li> <li>fruits</li> <li>wholegrains (such oats, brown rice, quinoa, barley)</li> <li>nuts and seeds (such as flaxseeds and chia seeds)</li> </ul> A fibre-rich day that meets a recommended 30 grams would include: <ul> <li>breakfast: 1⁄2 cup of rolled oats with milk and 1⁄2 cup of berries = about 6 grams of fibre</li> <li>snack: one banana = about 2 grams</li> <li>lunch: two cups of salad vegetables, 1⁄2 cup of four-bean mix, and canned tuna = about 9 grams</li> <li>snack: 30 grams of almonds = about 3 grams</li> <li>dinner: 1.5 cups of stir-fried vegetables with tofu or chicken, one cup of cooked brown rice = about 10 grams</li> <li>supper: 1⁄2 a punnet of strawberries with some yoghurt = about 3 grams.</li> </ul> <h2>Bringing it all together</h2> Vegetables are a key part of a healthy, balanced diet, packed with fibre that supports digestion, blood glucose control, weight management, and reduces risk of chronic disease. However, the nutritional value of them can vary depending on the type and the cooking method used. By understanding the fibre content in different veggies and how preparation methods affect it, we can make informed dietary choices to improve our overall health.<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/246238/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/lauren-ball-14718">Lauren Ball</a>, Professor of Community Health and Wellbeing, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a> and <a href="https://theconversation.com/profiles/emily-burch-438717">Emily Burch</a>, Accredited Practising Dietitian and Lecturer, <a href="https://theconversation.com/institutions/southern-cross-university-1160">Southern Cross University</a> Image credits: Shutterstock This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/some-vegetables-are-pretty-low-in-fibre-so-which-veggies-are-high-fibre-heroes-246238">original article</a>. </div>

Food & Wine

What’s the difference between Hass and Shepard avocados? It’s not just the colour

<div class="theconversation-article-body"><a href="https://theconversation.com/profiles/yasmine-probst-235268">Yasmine Probst</a>, <a href="https://theconversation.com/institutions/university-of-wollongong-711">University of Wollongong</a> and <a href="https://theconversation.com/profiles/karen-zoszak-1474727">Karen Zoszak</a>, <a href="https://theconversation.com/institutions/university-of-wollongong-711">University of Wollongong</a> Whether with crumbled feta or poached eggs, you’d be challenged to find a cafe in Australia or farther afield that doesn’t have avocado somewhere on the menu. This fruit (yep, it’s a fruit from a tree, not a vegetable) is widely associated with brunch culture and other trendy eating habits. The Australian avocado industry developed in the 1960s, 30 years after the start of the first large-scale <a href="https://australianfoodtimeline.com.au/wp-content/uploads/2019/04/Avocado-history.pdf">production in California</a>. Orchards producing avocados now span most parts of Australia. Avocados are considered a <a href="https://theconversation.com/what-actually-makes-avocados-bad-for-the-environment-230571">monoculture crop</a>: they’re grown on the same land each year, making them more susceptible to pests and creating a need for increased fertiliser use. The carbon footprint of avos is almost twice as high as that of apples, but much lower than many animal food sources. There are now over 50 different avocado types globally, but only a few are grown commercially. <h2>Not all avos are the same</h2> You may not notice a difference when you get your avocado toast at a cafe. But at the shops or the market, a striking difference occurs each year in Australia. In autumn, the familiar dark purple Hass avocado disappears and is replaced with the lighter green Shepard variety. In Australia, this typically happens between February and May. If you don’t know the difference between the two, you may expect Shepard avos to perform the same way as Hass – and be left disappointed. There are some important differences. <h2>Hass avocados</h2> Hass avocados are known for their dark, pebbly-looking skin that appears almost black when ripe. They have an ovoid shape with a slight pear-like appearance. The thick skin can be a challenge to peel, often requiring a sharp knife or avocado slicer. Hass avocado flavour is rich, creamy and buttery, with nutty undertones. Their texture is ideal for mashing, blending and spreading, creating a creamy texture in dips, guacamole and smoothies. Hass avocados ripen – and darken in colour – slowly over several days. They remain firm to the touch when ripe, and will feel squishy when overripe. A slight give when pressed confirms Hass avos are ready to eat. Available in Australia from May to January, Hass are the dominant variety of commercially grown avocado worldwide. They were <a href="https://modernfarmer.com/2019/08/scientists-crack-the-genetic-code-of-the-hass-avacado/">cultivated by horticulturalist Rudolph Hass</a> in California in the 1920s. <h2>Shepard avocados</h2> Shepard avocados have smooth, green skin that remains green even when they are fully ripe. They are round to slightly oblong in shape and have a slightly milder and sweeter taste, with less pronounced nutty undertones. Shepard avocados ripen more quickly than Hass, but you won’t be able to tell that by the colour. Instead, check for softness – Shepard avocados are very soft when ripe. What might feel overripe when handling a Hass will likely be ideal ripeness if it’s a Shepard. The thin, smooth skin makes them easy to peel by hand or with a gentle squeeze. Their buttery soft texture is firm and creamy, and they hold their shape well when cut, making them ideal for slicing, dicing and spreading despite being structurally firm. Interestingly, Shepard avocados brown much more slowly than Hass, making them perfect for garnishes. Their milder flavour also makes Shepard avos well suited to sweet dishes, such as chocolate mousse. Shepard avos account for approximately 10–15% of Australian avocados and are in season from February to April each year while there is a gap in the Hass season. <a href="https://www.abc.net.au/news/rural/2023-04-13/hass-avocados-more-popular-variety-shepard/102154678">Australia is the only country in the world</a> that grows Shepard avocados commercially. (They are grown in Queensland.) <h2>Avocados and our health</h2> As avocados contain <a href="https://afcd.foodstandards.gov.au/fooddetails.aspx?PFKID=F000162">roughly 13 grams of fat per 100g</a>, people <a href="https://theconversation.com/four-simple-food-choices-that-help-you-lose-weight-and-stay-healthy-112054">wishing to lose weight</a> were previously advised to avoid or limit eating them. We now know that a majority of this fat is oleic acid, a monounsaturated (healthy) fat that helps to reduce cholesterol and improve <a href="https://nutritionj.biomedcentral.com/articles/10.1186/s12937-024-00915-7/tables/1">heart health</a>. Additionally, only 1% of an avocado is made up of carbohydrates, making the fruit popular with people following a ketogenic (keto) diet of low carbs and high fat. People who consume avos also tend to <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9361124/">follow a better pattern of eating</a> in general. They eat more whole grains, fruit and vegetables and fewer discretionary or takeaway foods. As an energy-dense food, consuming a whole avocado is about the same as eating 2.5 whole apples. Per 100 grams, avocado actually gives you less energy than an equivalent amount of cooked white rice. As avocado dishes are visually appealing and often featured in food photography, they have become a symbol of modern eating habits. Correction: this article has been amended to clarify that most parts of Australia now have avocado orchards, and that avocados have roughly 13g of fat per 100g, not 53%.<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/233243/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/yasmine-probst-235268">Yasmine Probst</a>, Professor, School of Medical, Indigenous and Health Sciences, <a href="https://theconversation.com/institutions/university-of-wollongong-711">University of Wollongong</a> and <a href="https://theconversation.com/profiles/karen-zoszak-1474727">Karen Zoszak</a>, Accredited Practising Dietitian, PhD Candidate, <a href="https://theconversation.com/institutions/university-of-wollongong-711">University of Wollongong</a> Image credits: Shutterstock This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/whats-the-difference-between-hass-and-shepard-avocados-its-not-just-the-colour-233243">original article</a>. </div>

Food & Wine

"Un-Australian": Aussies called out over "selfish" summer habit

Australians have been called out for taking part in a "selfish" summer trend that has left many people fuming. The trend began as many erupted over the increase use of beach cabanas and "reserving" spaces on the sand, which then led to similar behaviour at campsites and carparks. Eager Aussies would set up a cabana or rope off a campsite and leave their belongings behind, only to return a matter of hours later and still have their spot reserved. One of Australia's leading etiquette experts, Jo Hayes, spoke to <a href="https://au.news.yahoo.com/aussies-called-out-over-selfish-summer-trend-taking-over-car-parks-and-campsites-un-australian-055035070.html" target="_blank" rel="noopener">Yahoo News</a> on the matter, and said the "poor" trend is "reflective of a general societal decline". She argued such acts are "bad form" and even branded them "un-Australian". It turns out the "reservations" aren't exclusive to beaches or campsites, as one woman was recently photographed standing in the middle of a car park at Balmoral Beach in Sydney, in a bid to deter others from seizing the spot, arguing her "husband was coming soon". Hayes said the "only people who have the right to do such reserving" are the local council/regulators in charge of that area, adding, "It's not fair." "There are ways that one can reserve the best, desired spots, that align with common decency and proper etiquette," Hayes said. "This is the way things were done in previous generations. Get to the venue early, claim your spot and set up your gear, then stay there — you must have at least one person staying with the claimed spot." "If you've taken the time to get there ahead of others — all power to you. Well done. But you don't have the right to lay down a blanket, or cordon off an area with your own self-made sign, and then choof off." Hayes said that when in doubt, apply the golden rule of thumb: Do unto others as you would have them do unto you. "The average Joe doesn't have the right to 'reserve' a spot and leave," she reiterated. "If a group wants to have an event at a council park, they can contact local council to officially reserve the spot. Council puts up a sign stating that the area is reserved for an event. One can't just put up their own sign." Image credits: Facebook

Travel Trouble

Jamie Oliver opens up on former feud with Gordon Ramsay

Jamie Oliver has opened up about his former feud with Gordon Ramsay on The Louis Theroux Podcast. The 49-year-old told Theroux that after years of exchanges with the Hell's Kitchen star, their wives Jools Oliver and Tana Ramsay were the ones who stepped in an encouraged them to patch things up. "I was a target [for] probably 10 years, I think, it was regular," Oliver said of Ramsay. "I generally used to bite [back] once a year, and then that used to set him off for another year ... I think it kind of generated the noise, it was serving its purpose for him - I mean, I'd have to ask Gordon what it was all about. "Cause we never fell out, we got on for the first couple of years, and then - as he did more TV - it just went on and on and on, and it was quite, it was painful but in the end it was Jools and his wife Tana that sorted it out." Oliver revealed that despite their former feud, his kids are friends with Ramsay's children. "It was like, 'come on dads, grow up' so I think that both of us got a telling off, and then we went to have a drink and put it all to rest and let bygones be bygones," he said. When Oliver's Italian chain went under, Ramsay was "very supportive" and "very kind", even sending him messages of encouragement. Oliver also opened up on his feud with Marco Pierre White, and said he was "destroyed" to hear his "hero" slam him in the press and didn't know what sparked it as they never worked together. "He doesn't like me at all, still doesn't," he said, but added "that's fine, I don't need anything from him". "I still think he was like a game changer, he was still my hero for that period of my life but that's life, and it's not just Marco, it's lots of people," Oliver said. Image: Alan Davidson/ Shutterstock Editorial

Food & Wine

What’s the difference between a food allergy and an intolerance?

<div class="theconversation-article-body"> <a href="https://theconversation.com/profiles/jennifer-koplin-13384">Jennifer Koplin</a>, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a> and <a href="https://theconversation.com/profiles/desalegn-markos-shifti-1530163">Desalegn Markos Shifti</a>, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a> At one time or another, you’ve probably come across someone who is lactose intolerant and might experience some unpleasant gut symptoms if they have dairy. Maybe it’s you – food intolerances are estimated to affect <a href="https://nutritionaustralia.org/fact-sheets/food-intolerances/#How-common-are-food-intolerance-reactions?">up to 25%</a> of Australians. Meanwhile, cow’s milk allergy is one of the most common food allergies in infants and young children, affecting around <a href="https://pubmed.ncbi.nlm.nih.gov/38992429/">one in 100</a> infants. But what’s the difference between food allergies and food intolerances? While they might seem alike, there are some fundamental differences between the two. <h2>What is an allergy?</h2> Australia has one of the <a href="https://theconversation.com/were-the-allergy-capital-of-the-world-but-we-dont-know-why-food-allergies-are-so-common-in-australian-children-228786">highest rates of food allergies</a> in the world. Food allergies can develop at any age but are more common in children, affecting more than <a href="https://pubmed.ncbi.nlm.nih.gov/38992429/">10% of one-year-olds</a> and <a href="https://pubmed.ncbi.nlm.nih.gov/38597846/">6% of children</a> at age ten. A food allergy happens when the body’s <a href="https://www.allergy.org.au/patients/immune-system">immune system</a> mistakenly reacts to certain foods as if they were dangerous. The <a href="https://pubmed.ncbi.nlm.nih.gov/24388012/">most common foods</a> that trigger allergies include eggs, peanuts and other nuts, milk, <a href="https://pubmed.ncbi.nlm.nih.gov/37375617/">shellfish</a>, fish, soy and wheat. Mild to moderate signs of food allergy include a swollen face, lips or eyes; hives or welts on your skin; or vomiting. A <a href="https://www.allergy.org.au/patients/fast-facts/food-allergy">severe allergic reaction</a> (called anaphylaxis) can cause trouble breathing, persistent dizziness or collapse. <h2>What is an intolerance?</h2> Food <a href="https://www.allergy.org.au/patients/food-other-adverse-reactions/food-intolerance">intolerances</a> (sometimes called non-allergic reactions) are also reactions to food, but they don’t involve your immune system. For example, lactose intolerance is a metabolic condition that happens when the body doesn’t produce enough lactase. This enzyme is needed to break down the lactose (a type of sugar) in dairy products. Food intolerances can also include reactions to natural chemicals in foods (<a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC4604636/">such as salicylates</a>, found in some fruits, vegetables, herbs and spices) and problems with artificial preservatives or flavour enhancers. Symptoms of <a href="https://www.allergy.org.au/patients/food-other-adverse-reactions/food-intolerance">food intolerances</a> can include an upset stomach, headaches and fatigue, among others. Food intolerances don’t cause life-threatening reactions (anaphylaxis) so are less dangerous than allergies in the short term, although they can cause problems in the longer term <a href="https://www.foodauthority.nsw.gov.au/consumer/life-events-and-food/allergy-and-intolerance">such as malnutrition</a>. We don’t know a lot about how common food intolerances are, but they appear to be <a href="https://www.foodauthority.nsw.gov.au/consumer/life-events-and-food/allergy-and-intolerance">more commonly reported</a> than allergies. They can develop at any age. <h2>It can be confusing</h2> Some foods, such as <a href="https://pubmed.ncbi.nlm.nih.gov/33510829/">peanuts and tree nuts</a>, are more often associated with allergy. Other foods or ingredients, such as caffeine, are more often associated with intolerance. Meanwhile, certain foods, such as cow’s milk and wheat or gluten (a protein found in wheat, rye and barley), can cause both allergic and non-allergic reactions in different people. But these reactions, even when they’re caused by the same foods, are quite different. For example, children with a cow’s milk allergy can react to very small amounts of milk, and serious reactions (such as throat swelling or difficulty breathing) can happen within minutes. Conversely, many people with lactose intolerance can tolerate small amounts of lactose <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC10708184/">without symptoms</a>. There are other differences too. Cow’s milk allergy is more common in children, though many infants will <a href="https://pubmed.ncbi.nlm.nih.gov/36185550/">grow out</a> of this allergy during childhood. <a href="https://pubmed.ncbi.nlm.nih.gov/30388735/">Lactose intolerance</a> is more common <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC11155274/">in adults</a>, but can also sometimes be temporary. One type of lactose intolerance, <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC10708184/">secondary lactase deficiency</a>, can be caused by damage to the gut after infection or with medication use (such as antibiotics or cancer treatment). This can go away by itself when the underlying condition resolves or the person stops using the relevant medication. Whether an allergy or intolerance is likely to be lifelong depends on the food and the reason that the child or adult is reacting to it. Allergies to some foods, such as milk, egg, wheat and soy, often resolve during childhood, whereas allergies to nuts, fish or shellfish, often (but not always) <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC7899184/">persist into adulthood</a>. We don’t know much about how likely children are to grow out of different types of food intolerances. <h2>How do you find out what’s wrong?</h2> If you think you may have a <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC8152468/">food allergy or intolerance</a>, see a doctor. <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC7794657/">Allergy tests</a> help doctors find out which foods might be causing your allergic reactions (but can’t diagnose food intolerances). There are two common types: skin prick tests and blood tests. In a skin prick test, doctors put tiny amounts of allergens (the things that can cause allergies) on your skin and make small pricks to see if your body reacts. A blood test checks for allergen-specific immunoglobulin E (IgE) antibodies in your blood that show if you might be allergic to a particular food. Food intolerances can be tricky to figure out because the symptoms depend on what foods you eat and how much. To diagnose them, doctors look at your health history, and may do <a href="https://www.allergy.org.au/patients/food-other-adverse-reactions/food-intolerance">some tests</a> (such as a breath test). They may ask you to keep a record of foods you eat and timing of symptoms. A temporary elimination diet, where you stop eating certain foods, can also help to work out which foods you might be intolerant to. But this should only be done with the help of a doctor or dietitian, because eliminating particular foods can lead to <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC4604636/">nutritional deficiencies</a>, especially in children. <h2>Is there a cure?</h2> There’s currently no cure for food allergies or intolerances. For allergies in particular, it’s important to strictly avoid allergens. This means reading food labels carefully and being vigilant when eating out. However, researchers are studying a treatment called <a href="https://www.allergy.org.au/patients/allergy-treatments/oral-immunotherapy-for-food-allergy">oral immunotherapy</a>, which may help some people with food allergies become less sensitive to certain foods. Whether you have a food allergy or intolerance, your doctor or dietitian can help you to make sure you’re eating the right foods. Victoria Gibson, a Higher Degree by Research student and Research Officer at the School of Nursing, Midwifery and Social Work at the University of Queensland, and Rani Scott-Farmer, a Senior Research Assistant at the University of Queensland, contributed to this article.<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/243685/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/jennifer-koplin-13384">Jennifer Koplin</a>, Group Leader, Childhood Allergy & Epidemiology, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a> and <a href="https://theconversation.com/profiles/desalegn-markos-shifti-1530163">Desalegn Markos Shifti</a>, Postdoctoral Research Fellow, Child Health Research Centre, Faculty of Medicine, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a> Image credits: Shutterstock This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/whats-the-difference-between-a-food-allergy-and-an-intolerance-243685">original article</a>. </div>

Body

Readers response: Which discontinued fast food item do you want to come back?

We asked our reader what discontinued food item they would love to see make a comeback. Here's what they said. Lillian Mary Brand - KFC had this wicked bean salad back in the 80's!!! Loved it!! Ellen Kuchel - Lattice Biscuits and Polly Waffles. Phill Johnston - All you can eat at Pizza Hut. Bruce Hopkins - Henny Penny Chicken. Sharyn Wood - KFC in the late 60s early 70s had the most amazing gravy I have ever tasted. A pot of the gravy with their bread rolls was a very cheap meal! Herman Zirkzee - Real milkshakes in metal containers with ice cream and malt. Maureen Whale - Georgie Pie. Robyn Joy Davis - Potato skins from Sizzlers. Christine Murphy - Scrambled eggs and big breakfast from Macca's. Julia Haffenden - Hungry Jack's hotdog and Yumbos. Image credits: Shutterstock

Food & Wine

Despite decades of beach safety ads, at least 55 people have drowned in Australia this summer. It’s time to change tack

<div class="theconversation-article-body"><a href="https://theconversation.com/profiles/samuel-cornell-1418374">Samuel Cornell</a>, <a href="https://theconversation.com/institutions/unsw-sydney-1414">UNSW Sydney</a> Australia is considered a nation of beach lovers. But with all this water surrounding us, drownings remain tragically common. At least <a href="https://www.royallifesaving.com.au/research-and-policy/drowning-research/summer-drowning-toll">55 people have drowned</a> in waterways in Australia so far this summer, most of whom drowned at the beach. And the season’s not over. Every drowning is a tragedy, and Australia is nowhere near the federal-government supported <a href="https://www.watersafety.com.au/australian-water-safety-strategy/">goal of zero drownings</a>. Public health agencies are <a href="https://www.news.com.au/breaking-news/australia-in-the-grip-of-a-disturbing-rise-in-summer-drownings/news-story/bf2b1595f36bb4b458b371b9fab4f7ed">concerned</a> about the drowning numbers. So how do we fix it? An important factor to consider is how beach safety messages are communicated. <h2>Another season, another campaign</h2> The peak water safety bodies in Australia, <a href="https://sls.com.au/">Surf Life Saving Australia</a> and <a href="https://www.royallifesaving.com.au/">Royal Life Saving Society – Australia</a>, work to reduce drownings in all Australian aquatic locations, from swimming pools to rivers to beaches. Their public safety campaigns aim to raise awareness of drowning and risks around the water. Australians are undoubtedly safer because of the work and advocacy of these organisations – but drowning numbers remain stubbornly high. Surf Life Saving Australia is running a new campaign this summer – <a href="https://sls.com.au/surf-life-saving-calls-in-hollywood-actor-angus-sampson-to-help-reach-men-at-high-risk-of-drowning/">Stop, Look, Stay Alive</a> – featuring Australian-born actor and filmmaker Angus Sampson. This campaign is one of many in recent years urging Australians to stay safe near the water. Others include: <ul> <li>the “swim between the flags” message</li> <li>the “<a href="https://sls.com.au/surf-life-saving-australia-launches-new-summer-safety-campaign-give-an-f-about-the-flags/">give an F about the flags</a>” campaign</li> <li>the <a href="https://sls.com.au/slsa-draws-the-line-on-rips/">“think line”</a> campaign, which urges people to “stop, look and have a plan”</li> <li>the <a href="https://www.floattosurvive.au/">“float to survive”</a> campaign, which urges people to <a href="https://static1.squarespace.com/static/5f7cf9fd8c3f251339c3dfa8/t/65ea851cbcbf287ede28cdc3/1709868332878/Float+to+Survive+Report.pdf">float if they’re in trouble in the water or stuck in a rip</a></li> <li>the <a href="https://www.royallifesaving.com.au/about/campaigns-and-programs/respect-the-river">“respect the river”</a> campaign.</li> </ul> But the tragic number of drownings, particularly during summer, suggests not everyone is heeding the message. In fact, <a href="https://www.sciencedirect.com/science/article/abs/pii/S0278434322000760#:%7E:text=However%2C%20there%20is%20no%20evidence,and%20hazards%20to%20the%20public.">Australian researchers in 2022 found</a> no evidence to suggest beach drowning deaths in Australia have reduced over the long term. This, the researchers said: <blockquote> rais[es] questions regarding the effectiveness of existing strategies designed to communicate messages and information about beach safety and hazards to the public. </blockquote> <h2>Changing how we communicate</h2> <a href="https://sls.com.au/surf-life-saving-calls-in-hollywood-actor-angus-sampson-to-help-reach-men-at-high-risk-of-drowning/">According to Surf Life Saving Australia</a> the current Angus Sampson campaign aims to be: <blockquote> appealing to more Aussies, in particular men who continue to swim at unpatrolled locations and take unnecessary risks. </blockquote> As the <a href="https://sls.com.au/surf-life-saving-calls-in-hollywood-actor-angus-sampson-to-help-reach-men-at-high-risk-of-drowning/">organisation notes</a>, 86% of all drowning deaths on Australia’s coast last year were men. The campaign involves ads on television and online, as well as outdoor advertising. The decision to use a mix of platforms is wise. But the use of a TV and movie celebrity may not be effective. A <a href="https://archive.acrs.org.au/files/arsrpe/RS030057.pdf?utm">review looking at road safety campaigns</a>, for example, found limited evidence of celebrity effectiveness in improving safety outcomes. Could it be more effective to, for example, <a href="https://academic.oup.com/heapro/article/38/2/daad034/7143327">use a TikTok star</a> who is hugely popular among young males? Research suggests using the <a href="https://www.tandfonline.com/doi/full/10.1080/28355245.2024.2350155">right platform</a> and “<a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC7501494">voices that matter</a>” offer benefits when delivering safety messages. This is in part due to the <a href="https://www.tandfonline.com/doi/full/10.1080/17524032.2023.2237693">emotional connection</a> people form with these social media stars, which can result in behaviour change. When asked for evidence to show the current public messaging campaigns are working, Surf Life Saving Australia (SLSA) told The Conversation: <blockquote> SLSA is committed to preventing drowning through holistic, evidence-based approaches, combining awareness programs like Stop Look Stay Alive with lifesaving services, in-person programs, and education. This summer alone, lifesavers have performed over <a href="https://sls.com.au/coastal-safety/sls-research/national-summer-coastal-drowning-data/">2,500 rescues and 700,000 preventative actions</a>. Despite population growth, <a href="https://www.sciencedirect.com/science/article/pii/S1326020023000961">coastal drowning has remained stable</a>. This summer, 32 coastal drownings have been reported, fewer than the <a href="https://sls.com.au/coastal-safety/sls-research/national-summer-coastal-drowning-data/">same period last year</a>. SLSA focuses on behaviour change through initiatives like beachpassport.org.au (with 21,000+ “passports” issued already!), and on-beach programs that have provided active community learning <a href="https://www.sciencedirect.com/science/article/pii/S2212420924007040">opportunities</a>. It’s too early to comment on the broader effectiveness of Stop Look Stay Alive, however preliminary campaign results show positive impact and an evaluation will be conducted by <a href="https://www.beachsafetyresearch.com/">UNSW Beach Safety Research Group</a> later this year. </blockquote> <h2>Rethinking ‘swim between the flags’</h2> Many current beach messaging approaches, <a href="https://sls.com.au/1281-reasons-swim-flags/">including “swim between the flags”</a>, compel people to fit into what the system wants. But many beaches <a href="https://theconversation.com/australian-beachgoers-are-told-to-always-swim-between-the-flags-but-what-if-there-arent-any-220043">don’t have flags</a>. And not everyone stops or looks for flags, signs, or even the conditions before they go into the water. And studies show while most domestic beachgoers know to swim between the flags, <a href="https://www.sciencedirect.com/science/article/abs/pii/S0278434322000760#:%7E:text=However%2C%20there%20is%20no%20evidence,and%20hazards%20to%20the%20public">many choose not to</a> because, for example, people are located closer to beaches without flags or lifeguard patrols. What’s more, research suggests overseas visitors to Australia do not always understand <a href="https://www.sciencedirect.com/science/article/abs/pii/S0925753522003058">what “swim between the flags” means</a> or terms often used on common beach safety <a href="https://www.sciencedirect.com/science/article/pii/S0925753523003089">signage</a> such as “shore dump” and “shore break”. One 2021 <a href="https://www.sciencedirect.com/science/article/pii/S0925753523003089">study</a> found 21% of international students perceived “always swim between the flags” to mean that beachgoers who don’t or can’t swim need to stay outside the flags. This shows that current strategies aren’t resonating with all beach users, and there’s a need to reassess beach safety messaging. <h2>Changing tack</h2> Other forms of public safety messaging should also be considered when trying to reduce drowning numbers in Australia. For example, <a href="https://onlinelibrary.wiley.com/doi/full/10.1002/hpja.785">people who have been caught in rip</a> might be encouraged to tell their stories publicly. Research into other areas of <a href="https://journals.sagepub.com/doi/full/10.1177/10732748241237328">public health communication</a>, such as vaccines, suggest this can form the basis of an effective campaign. <a href="https://www.sciencedirect.com/science/article/abs/pii/S0278434322000760#:%7E:text=However%2C%20there%20is%20no%20evidence,and%20hazards%20to%20the%20public.">Research also suggests</a> teaching beachgoers about coastal science can improve beach safety behaviour. For example, people can be taught about how rip currents work, using images of dye released into the water. Crucially, consensus is needed on which <a href="https://www.jsams.org/article/S1440-2440(06)00231-3/abstract">key messages to prioritise</a>. Too much differing messaging <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC8807320/?utm_source">may lead to message fatigue or confusion</a> about which message is most important to follow. Messaging on beach safety to date has surely prevented drowning. But the stubborn drowning toll highlights the need to evaluate what is not working. Clear and consistent messaging, using modern platforms and engaging influencers may help us to get to zero drownings sooner.<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/245747/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/samuel-cornell-1418374">Samuel Cornell</a>, PhD Candidate, UNSW Beach Safety Research Group + School of Population Health, <a href="https://theconversation.com/institutions/unsw-sydney-1414">UNSW Sydney</a> Image credits: Shutterstock This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/despite-decades-of-beach-safety-ads-at-least-55-people-have-drowned-in-australia-this-summer-its-time-to-change-tack-245747">original article</a>. </div>

Domestic Travel

Weet-Bix weighs in on married couple's "un-Australian" debate

A husband and wife have gone viral on social media for their differing views on stacking Weet-Bix, with the breakfast cereal company chiming in to settle their debate. The argument erupted on Reddit after a man asked users to "Help me settle an argument between my wife and me" over how they prepared their Weet-Bix in the morning. “How do you eat yours? I put my Weet-Bix vertically, which optimises each biscuit’s access to milk, ensuring a more balanced texture across the dish. She likes hers flat. Thoughts?” The man attached a photo of both ways side-by-side. In the first bowl, four Weet-Bix biscuits are placed vertically, while in the second, they’re stacked flat. Within hours, thousands of comments poured in on the divisive post and the consensus was clear: eating them vertically is “un-Australian”. “I’ve never heard of that,” one user wrote. “I denounce it as heresy and witchcraft.” “I didn’t know there was any other way to eat them other than flat,” chimed in another. “Who are these people eating their Weet-Bix vertically and walking around acting like normal citizens?” joked someone else. However, a few brave souls defended the vertical method, saying they could see the benefits, such as keeping the biscuits “crisper” for longer and allowing more to fit in the bowl. To settle the debate, Sarah Smyth, Weet-Bix Brand Manager at Sanitarium chimed in, telling <a href="https://www.news.com.au/lifestyle/food/eat/weetbix-responds-to-wild-breakfast-debate/news-story/f6f6585dbb48070ea79e97ca586559ce" target="_blank" rel="noopener">news.com.au</a> that the Aussie breakfast staple is to be enjoyed however you want. “We’ve been doing our Weet-Bix daily for nearly 100 years, and there’s no right or wrong way,” she told the news outlet. “Vertical, flat, whole, crumbled, soaked or plain, we just love how the humble Weet-Bix is the perfect base to inspire a master breakfast chef in any generation." “From savoury to the strangest of sweet toppings, to smoothies, slices, veggie balls, and even crumbled on a salad for extra crunch, we’ve heard it all over the years!” Image credits: Reddit

Food & Wine

Going for a bushwalk? 3 handy foods to have in your backpack (including muesli bars)

<div class="theconversation-article-body"> <a href="https://theconversation.com/profiles/margaret-murray-1173544">Margaret Murray</a>, <a href="https://theconversation.com/institutions/swinburne-university-of-technology-767">Swinburne University of Technology</a> This time of year, many of us love to get out and spend time in nature. This may include hiking through Australia’s many beautiful <a href="https://www.nationalparks.nsw.gov.au/conservation-and-heritage/national-parks/australias-national-parks">national parks</a>. Walking in nature is a wonderful activity, supporting both <a href="https://doi.org/10.1108/S2044-994120170000009004">physical</a> and <a href="https://link.springer.com/article/10.1007/s12144-023-05112-z">mental health</a>. But there can be risks and it’s important to be prepared. You may have read the news about hiker, Hadi Nazari, who was <a href="https://www.theguardian.com/australia-news/2025/jan/08/how-missing-hiker-survived-in-kosciuszko-national-park">recently found</a> alive after spending 13 days lost in Kosciuszko National Park. He reportedly survived for almost two weeks in the Snowy Mountains region of New South Wales by drinking fresh water from creeks, and eating foraged berries and two muesli bars. So next time you’re heading out for a day of hiking, what foods should you pack? Here are my three top foods to carry on a bushwalk that are dense in nutrients and energy, lightweight and available from the local grocery store. <h2>1. Muesli bars</h2> Nazari <a href="https://www.theguardian.com/australia-news/2025/jan/09/hiker-who-left-museli-bars-in-kosciuszko-hut-hadi-nazari">reportedly ate</a> two muesli bars he found in a mountain hut. Whoever left the muesli bars there made a great choice. Muesli bars come individually wrapped, which helps them last longer and makes them easy to transport. They are also a good source of energy. Muesli bars typically contain about <a href="https://afcd.foodstandards.gov.au/fooddetails.aspx?PFKID=F000333">1,500</a>-<a href="https://afcd.foodstandards.gov.au/fooddetails.aspx?PFKID=F000344">1,900</a> kilojoules per 100 grams. The average energy content for a 35g bar is <a href="https://doi.org/10.3390/foods8090370">about 614kJ</a>. This may be <a href="https://www.eatforhealth.gov.au/nutrient-reference-values/nutrients/dietary-energy">a fraction</a> of what you’d usually need in a day. However, the energy from muesli bars is released at a <a href="https://glycemicindex.com/gi-search/?food_name=muesli+bar&product_category=&country=&gi=&gi_filter=&serving_size_(g)=&serving_size_(g)_filter=&carbs_per_serve_(g)=&carbs_per_serve_(g)_filter=&gl=&gl_filter=">slow to moderate pace</a>, which will help keep you going for longer. Muesli bars are also <a href="https://afcd.foodstandards.gov.au/fooddetails.aspx?PFKID=F000333">packed with nutrients</a>. They contain all three macronutrients (carbohydrate, protein and fat) that our body needs to function. They’re a good source of carbohydrates, in particular, which are a key energy source. An average Australian muesli bar contains <a href="https://doi.org/10.3390/foods8090370">14g of whole grains</a>, which provide carbohydrates and dietary fibre for long-lasting energy. Muesli bars that contain nuts <a href="https://afcd.foodstandards.gov.au/fooddetails.aspx?PFKID=F000344">are typically</a> higher in fat (19.9g per 100g) and protein (9.4g per 100g) than <a href="https://afcd.foodstandards.gov.au/fooddetails.aspx?PFKID=F000333">those without</a>. Fat and protein are helpful for <a href="https://pubmed.ncbi.nlm.nih.gov/16988118/">slowing down</a> the release of energy from foods and the protein will help keep you <a href="https://doi.org/10.1016/j.foodhyd.2016.08.003">feeling full for longer</a>. There are many different types of muesli bars to choose from. I recommend looking for those with whole grains, higher dietary fibre and higher protein content. <h2>2. Nuts</h2> Nuts are nature’s savoury snack and are also a great source of energy. Cashews, pistachios and peanuts contain about <a href="https://www.researchgate.net/publication/6671761_Nuts_Source_of_energy_and_macronutrients#fullTextFileContent">2,300-2,400kJ per 100g</a> while Brazil nuts, pecans and macadamias contain about <a href="https://www.researchgate.net/publication/6671761_Nuts_Source_of_energy_and_macronutrients#fullTextFileContent">2,700-3,000kJ per 100g</a>. So a 30g serving of nuts will provide about 700-900kJ depending on the type of nut. Just like muesli bars, the energy from nuts <a href="https://glycemicindex.com/gi-search/?food_name=nut+&product_category=nuts&country=&gi=&gi_filter=&serving_size_(g)=&serving_size_(g)_filter=&carbs_per_serve_(g)=&carbs_per_serve_(g)_filter=&gl=&gl_filter=">is released slowly</a>. So even a relatively small quantity will keep you powering on. Nuts are also <a href="https://www.mdpi.com/2304-8158/12/5/942">full of nutrients</a>, such as protein, fat and fibre, which will help to <a href="https://doi.org/10.1080/10408398.2018.1514486">stave off hunger</a> and keep you moving for longer. When choosing which nuts to pack, almost any type of nut is going to be great. Peanuts are often the best value for money, or go for something like walnuts that are <a href="https://afcd.foodstandards.gov.au/fooddetails.aspx?PFKID=F006116">high in omega-3 fatty acids</a>, or a nut mix. Whichever nut you choose, go for the unsalted natural or roasted varieties. Salted nuts will make you thirsty. Nut bars are also a great option and have the added benefit of coming in pre-packed serves (although nuts can also be easily packed into re-usable containers). If you’re allergic to nuts, roasted chickpeas are another option. Just try to avoid those with added salt. <h2>3. Dried fruit</h2> If nuts are nature’s savoury snack, fruit is nature’s candy. Fresh fruits (such as grapes, frozen in advance) are wonderfully refreshing and perfect as an everyday snack, although can add a bit of weight to your hiking pack. So if you’re looking to reduce the weight you’re carrying, go for dried fruit. It’s lighter and will withstand various conditions better than fresh fruit, so is less likely to spoil or bruise on the journey. There are lots of varieties of dried fruits, such as sultanas, dried mango, dried apricots and dried apple slices. These are good sources of <a href="https://afcd.foodstandards.gov.au/fooddetails.aspx?PFKID=F008983">sugar for energy</a>, <a href="https://doi.org/10.3390/nu10121833">fibre</a> for fullness and healthy digestion, and contain <a href="http://dx.doi.org/10.12944/CRNFSJ.10.1.06">lots of vitamins and minerals</a>. So choose one (or a combination) that works for you. <h2>Don’t forget water</h2> Next time you head out hiking for the day, you’re all set with these easily available, lightweight, energy- and nutrient-dense snacks. This is not the time to be overly concerned about limiting your sugar or fat intake. Hiking, particularly in rough terrain, places demands on your body and energy needs. For instance, an adult hiking in rough terrain can burn upwards <a href="https://scholar.ufs.ac.za/server/api/core/bitstreams/eb9b5b76-bdfc-456f-b833-c3e285948e4a/content">of about</a> 2,000kJ per hour. And of course, don’t forget to take plenty of water. Having access to even limited food, and plenty of fresh water, will not only make your hike more pleasurable, it can save your life.<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/246968/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/margaret-murray-1173544">Margaret Murray</a>, Senior Lecturer, Nutrition, <a href="https://theconversation.com/institutions/swinburne-university-of-technology-767">Swinburne University of Technology</a> Image credits: Shutterstock This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/going-for-a-bushwalk-3-handy-foods-to-have-in-your-backpack-including-muesli-bars-246968">original article</a>. </div>

Food & Wine

Do natural fabrics really keep us cooler in summer? Here’s the science

<div class="theconversation-article-body"><a href="https://theconversation.com/profiles/nisa-salim-1442233">Nisa Salim</a>, <a href="https://theconversation.com/institutions/swinburne-university-of-technology-767">Swinburne University of Technology</a> The Bureau of Meteorology has warned Australia is facing one of the <a href="https://www.abc.net.au/news/2024-10-12/australia-facing-one-of-hottest-summers-on-record-bom/104464014">hottest summers on record</a>. As the weather warms, many of us reach for light-coloured clothes in natural fabrics, such as cotton and linen. But why are natural fabrics like these so much better at keeping us cool when the weather is hot? Here’s what the science says. <h2>Natural fabrics and sweat: a match made in heaven</h2> In hot weather, we sweat. As sweat evaporates, it carries heat away, which helps cool the body down. In hot weather, then, we want clothes that help take moisture away from the body as efficiently as possible. Natural fabrics are made using fibres extracted from plant- or animal-based sources such as cotton, linen, hemp, wool and silk. The primary component of all plant-based fibres is cellulose. Animal-based fibres are made up of proteins such as keratin and silk fibroin. Cellulose molecules are rich in compounds called hydroxyl groups that attract water and moisture. In scientific terms, they are hydrophilic – they love water. So, clothing made of cotton and linen is highly hydrophilic. It tends to absorb moisture and disperse it across the fabric, allowing it to evaporate more easily. This takes the sweat away quickly, making it more comfortable and breathable and allowing us to stay cool in sweltering temperatures. One downside of the natural fabrics is they wrinkle quickly (some people, of course, like that look). And on a really hot, sweaty day, natural fabrics can get heavy and wet. Animal fibres are basically proteins, and their properties vary depending on the source. Wool has been bio-engineered over millions of years to be comfortable to wear. Wool fibres are hydrophilic on the inside and hydrophobic on the outside, meaning they’re both water resistant and good at wicking moisture away. On the other hand, silk fabrics are very good at helping regulate temperature; they keep us cool in hot weather and warm in cold weather. <h2>Synthetic fabrics: less wrinkly, more sweaty</h2> Synthetic fabrics, on the other hand, are lighter and tend to wrinkle less. Common synthetic fabrics (such as polyester, nylon and acrylic) are all made from petroleum-based chemicals. Most synthetic fibres are made of long chains of hydrogen and carbon atoms and do not contain the hydroxyl groups we discussed earlier. Such fibres are therefore hydrophobic – they hate water. This means the water can’t spread evenly across the fabric and evaporate easily. They trap sweat against the skin, making the clothes less breathable and comfortable when the weather is warm and humid. However, some synthetic fabrics used in certain types of active wear can wick sweat away from body. And some semi-synthetic fabrics such as rayon or tencel (which are made from wood pulp or cotton with synthetic fibres) are more breathable than other synthetic fabrics such as polyester or nylon. <h2>Fabric weave makes a difference, too</h2> The colour of the clothing is also a contributing factor to keep you cool during summer. Light colours reflect sunlight away from you and help to keep the body cooler. There is some evidence dark colours absorb the <a href="https://www.sciencedirect.com/science/article/pii/S2214157X23012054">sunlight and associated heat</a>, making the surface of the skin warmer than normal. Another factor affecting breathability and comfort of clothing is the way the fabrics are woven. Fabrics that are loosely woven (sometimes known as “open weave”) with thinner materials naturally have more airflow, which helps you keep cool. For a quick, non-scientific test, hold a fabric up and see how much light passes through it. The more light you can see, the more breathable it likely is. The way the fabric is treated can play a role, too; such as for softening and wrinkle resistance. Using a fabric softener when you do a load of laundry usually doesn’t affect fabric breathability; softeners modify the surface of the fabric but don’t change the internal structure or porous nature of the fabrics. Wrinkle resistance is the ability of the fabric to stay smooth and polished even after washing. Synthetic fabrics are inherently wrinkle resistant. Natural fibres are more prone to wrinkles but can be chemically treated on the fabric surface during manufacturing to make them wrinkle resistant. Such treatments, however, may form layers on top of the fabric blocking the airflow, leading them to be less breathable.<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/240909/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/nisa-salim-1442233">Nisa Salim</a>, Senior Lecturer at the School of Engineering, <a href="https://theconversation.com/institutions/swinburne-university-of-technology-767">Swinburne University of Technology</a> Image credits: Shutterstock This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/do-natural-fabrics-really-keep-us-cooler-in-summer-heres-the-science-240909">original article</a>. </div>

Beauty & Style

Why one pizza shop is charging almost $200 for a divisive topping

A trendy pizzeria is charging customers almost $200 AUD for one divisive pizza topping as they reignite the debate of putting pineapple on pizza. Lupa Pizza in Norwich in the UK have reluctantly added Hawaiian pizza to their menu, but the ham and pineapple combo comes with a catch. Diners will be charged £100 ($198 AUD) for it, with the restaurant taking to social media to share the news of the hefty price. "🍍🍕 Pineapple on pizza — love it or hate it?" they wrote. "We're not so keen, but if you are, it's now on our Deliveroo menu for £100 ($198). 🤷‍♂️” "Order the champagne too! Go on, you monster!" they added. The restaurant's owner and chef have defended the cost for a simple reason: their shared dislike of pineapple on pizza. "I absolutely loathe pineapple on a pizza," Francis Woolf, the co-owner of Lupa Pizza, told the Norwich Evening News. Head chef Quin Jianoran agreed, adding, "I love a piña colada, but pineapple on pizza? Never. I'd rather put a bloody strawberry on one than that tropical menace.” Their views, however, are not shared with the majority of the British public. In the most recent YouGov survey on the subject, 53 percent of Britons admitted they enjoyed the taste of pineapple on pizza, while 41 percent of people do not. Lupa agreed to feature the Hawaiian special on its main menu if the people of Norwich voted in favour of the combination in an online poll, which closes on January 24th. “If pineapple wins the vote, I’ll make it,” said Mr Jianoran. “But I won’t be happy about it. And I might charge £200 next time.” Image credits: Instagram

Food & Wine

"Just leave Christmas": Barnaby Joyce fires up over gender-neutral cookies

Some stories are big: wars, elections, pandemics. Others are tiny – crispy, vaguely human-shaped and destined for dunking in tea. The humble Gingerbread Man – or rather, its gender-neutral successor, the Gingerbread Person – has sent shockwaves through Parliament House and left a trail of crumbs all the way to the nearest bakery. The biscuit's modern makeover has Barnaby Joyce and Nationals Senator Matt Canavan crying "Save Christmas!" faster than you can say, "Not my gumdrop buttons!" While many of us would struggle to find outrage over baked goods – especially baked goods with no opinion on pronouns – Joyce sees a far darker picture. For him, this is political correctness gone so far off the rails it could inspire an army of ginger-fuelled Trump supporters. “It’s just like, all this stuff has been forced on me, just leave it,” he declared, presumably staring down a gender-neutral cookie in his local parliamentary cafeteria. “Just leave Christmas. If you don’t want to buy Gingerbread men, you don’t have to.” Then, proving politicians aren’t immune to comedic flair, he added: “Can I have one for me and one for it on table 3?” Meanwhile, Senator Canavan was equally distraught at the development, lamenting the apparent death of whimsy. “Please tell me they haven’t done this to the muffin man as well?” he begged, as if imagining a bleak future where fairytale characters are stripped of gender and fun. If you thought Parliament was alone in this existential ginger-crisis, think again. Supermarket giant Woolworths has already abandoned the “man” for a more inclusive “Gingerbread People”, and even Women’s Weekly, that wholesome bastion of baking, has shared a recipe for the modern, genderless cookie. It was Woolworths' decision that drew particular ire from a radio caller named Harry, who tattled to Melbourne’s 3AW like a child narking on a sibling. “Woolies has decided to start selling – under their own brand – non-binary Gingerbread people,” he reported solemnly. This news rocked radio host Tom Elliott, who lamented that none of the gingerbread figures “resemble women”. (For clarity’s sake, it’s worth noting that Gingerbread Men have never been renowned for their realistic depiction of human anatomy.) Online, the social media masses weighed in with their usual measured, level-headed takes. One user proclaimed they were “too busy caring about my electricity bill doubling” to give a crumb about cookies. Another’s sarcastic sympathy dripped from the screen: “If you can’t handle a biscuit with ‘man’ in the name, simply grab a box of tissues and retreat to your safe space.” And in the darkest corner of the internet, one person’s exasperation boiled over: “Jesus Christ. It’s a biscuit vaguely shaped like a human. Do we need to make a biscuit gender neutral so we don’t offend people?” Let’s face it: the Gingerbread Man is not, and has never been, the hill anyone expected society to die on. It doesn’t vote, drive or go to Centrelink. It’s a biscuit. Yet, here we are, watching as Barnaby Joyce and Matt Canavan rise like knights to defend a sugary snack from the insidious forces of progress. Does the average person truly care if their Gingerbread Man identifies as a Gingerbread Person? Is anyone truly shaking with rage while browsing the supermarket biscuit aisle? Or are most of us too busy, well, eating them? In the end, we must ask ourselves the hard questions: Will the Muffin Man survive the purge? Is Santa’s reindeer team next? And most importantly: if they’re still delicious, does it even matter? For now, the only certainty is that political correctness has officially reached the snack table. Somewhere, a batch of gender-neutral gingerbread people is cooling, blissfully unaware that their mere existence has triggered a full-scale political bake-off. And so, in the spirit of the festive season – let’s agree to eat the biscuit and leave the outrage for another day. Images: Supplied

Food & Wine

Festive bulge: scientists offer advice on how to beat overeating

<div class="theconversation-article-body"><a href="https://theconversation.com/profiles/thomas-c-erren-336309">Thomas C. Erren</a>, <a href="https://theconversation.com/institutions/university-of-cologne-2576">University of Cologne</a>; <a href="https://theconversation.com/profiles/philip-lewis-429997">Philip Lewis</a>, <a href="https://theconversation.com/institutions/university-of-cologne-2576">University of Cologne</a>, and <a href="https://theconversation.com/profiles/ursula-wild-1398207">Ursula Wild</a>, <a href="https://theconversation.com/institutions/university-of-cologne-2576">University of Cologne</a> Christmas and New Year are holidays with dietary excesses that many of us cannot control. This often leads to the “festive bulge”. As the holidays approach, could there be a recipe to contain this weight gain and pave the way to sustainable nutrition-based health at the same time? There’s a lot of focus on what we eat and how much we eat – but what about when we eat? Chrononutrition is the science of how timing affects our responses to nutrients. <a href="https://www.sciencedirect.com/science/article/pii/S0092867415003025?via%3Dihub">Scientific insights</a> into when we eat suggest it may be worth exploring for better health. While the idea of getting started on <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9370396/">chrononutrition over Christmas</a> can sound challenging, the guilty conscience that tends to follow feasting over the holidays may provide the needed motivation for the year ahead. So for better health in the new year, why not try out time-restricted eating (TRE)? TRE is a type of <a href="https://theconversation.com/is-intermittent-fasting-actually-good-for-weight-loss-heres-what-the-evidence-says-183500">intermittent fasting</a>: a person eats all their meals and snacks within a particular time window, ranging from six to 12 hours each day. This implies 12 to 18 hours of fasting. <a href="https://theconversation.com/is-body-weight-affected-by-when-you-eat-heres-what-science-knows-so-far-143303">More</a> and <a href="https://theconversation.com/delay-eating-breakfast-and-eat-dinner-early-if-you-want-to-lose-body-fat-new-study-101058">more research</a> suggests that this kind of timing may have a significant influence on our health via <a href="https://pubmed.ncbi.nlm.nih.gov/25404320/">interplays</a> between our <a href="https://pubmed.ncbi.nlm.nih.gov/25815987/">body clocks and nutrition</a>. As researchers with a focus on circadian biology, we have <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9370396/">identified the festive season</a> as a suitable starting point for a lifestyle change to time-restricted eating. <h2>What is chrononutrition?</h2> The basic idea of chrononutrition is that the body’s response to the timing of meals can promote well-being and health via the circadian timing system. This timing system refers to the internal 24-hour mechanism that primes our bodies for the challenges and stimuli of the 24-hour day. This includes when nutrients are likely to be consumed, how they are used within the body at a given time and how the body responds to them at a given time. A rodent experiment in the <a href="https://academic.oup.com/jn/article-abstract/10/1/63/4725662">1930s</a> led to a focus on counting calories and calorie-restricted eating. This dietary restriction extended the lifespan of rats in this case. It was subsequently shown in a wide range of species. The promise is large: if you eat less, then weight loss, better health and a longer life may follow. The rodent experiment was followed by research into diets that foster health and prevent disease. Interest in <a href="https://pubmed.ncbi.nlm.nih.gov/3794831/">“meal-timing, circadian rhythms and lifespan”</a> was sparked by Franz Halberg (known as the father of American chronobiology), among others, in the 1980s. These studies around food and behaviour take <a href="https://pubmed.ncbi.nlm.nih.gov/25404320/">evolutionary considerations</a> into account. For instance, rodents gain fitness when fed in a time-restricted manner. In contrast, human behaviour tends to involve more <a href="https://pubmed.ncbi.nlm.nih.gov/26411343/">erratic eating patterns</a> during the hours when people are awake. <h2>Lifestyle changes</h2> So what practical advice can we give on the occasion of Christmas and New Year from the <a href="https://www.nobelprize.org/prizes/medicine/2017/advanced-information/">2017 Nobel Prize-winning field of chronobiology</a>? The field gained recognition for its discoveries into how internal clocks organise our physiology and enable us to live in harmony with the external rhythms of day and night. Findings from this field point to a simple lifestyle change: limiting when you eat to <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4255155/">eight to 10 hours</a> a day could protect you from developing obesity, or even lessen the negative health impacts of existing obesity. And time-restricted eating can work even if practised for only <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4255155/">five days per week</a>. Importantly, if you can reduce a long habitual eating window (for instance, 15 hours) to a time-restricted eating window of eight hours, you are likely to benefit more than someone who reduces a habitual eating window of 10 hours to eight hours. Reductions in eating-time windows have already <a href="https://www.nejm.org/doi/10.1056/NEJMoa2114833?url_ver=Z39.88-2003&rfr_id=ori:rid:crossref.org&rfr_dat=cr_pub%20%200pubmed">been found</a> to help some overweight humans lose weight, sleep better and feel more energised. Granted, much of the evidence comes from animal studies – and humans are certainly not big mice. Nonetheless, there have been no reports of detriments to this practice in humans. However, there has been <a href="https://www.sciencedirect.com/science/article/abs/pii/S0899900722001897?via%3Dihub">one report</a> of possible disadvantages to offspring in a pregnant animal model of time-restricted eating. <h2>Late breakfast and early supper</h2> Why not try what some studies suggest and <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9370396/">start time-restricted eating over Christmas</a>, or put it on your New Year’s resolution list? To get started, consider having a late breakfast and an early dinner. Of course, if in doubt about the impact of time-restricted eating – or if you have medical or dietary restrictions, or are pregnant – talk to your doctors first for advice. Beyond paying attention to calorie intake and food composition, “when we eat” is a relatively simple and potentially sustainable approach.<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/195822/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/thomas-c-erren-336309">Thomas C. Erren</a>, Professor, <a href="https://theconversation.com/institutions/university-of-cologne-2576">University of Cologne</a>; <a href="https://theconversation.com/profiles/philip-lewis-429997">Philip Lewis</a>, Research associate, <a href="https://theconversation.com/institutions/university-of-cologne-2576">University of Cologne</a>, and <a href="https://theconversation.com/profiles/ursula-wild-1398207">Ursula Wild</a>, Research Associate, <a href="https://theconversation.com/institutions/university-of-cologne-2576">University of Cologne</a> Image credits: Shutterstock This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/festive-bulge-scientists-offer-advice-on-how-to-beat-overeating-195822">original article</a>. </div>

Body

Australia's number one biscuit revealed

Australia's favourite biscuit has been revealed. Arnott's sold more than 300 million packets of biscuits this year, and they have been tracking what has been sold the most. Now they have revealed the 10 most popular biscuits in their range - and it is not surprising that Tim Tam Original was the most popular biscuit in 2024. Despite previous complaint's of the price increase this year, the biscuit is still well-loved by Australians. The popular snack was followed by Barbecue Shapes, Chicken Crimpy Shapes, Pizza Shapes, and Jatz. In the last year, more than 13.4 million packets of Barbecue Shapes and more than 5.5 million gluten free biscuits were bought. While the original Tim Tam's took the number one spot, the double coat Tim Tam also went up in popularity taking the sixth spot, up from the eighth spot in 2023. Salada Original took the seventh spot, followed by Mint Slice, Scotch Finger, and Monte Carlo. “There’s nothing like a fresh bikkie debate to start the week and everyone hoping their favourites will make the top 10," Ranita Cowled, Business Director for Treating at Arnott’s told news.com.au. “Whether it be our iconic bikkies like Monte Carlo and Scotch Finger, or crowd favourites Jatz and Barbecue Shapes, it’s clear Aussies love a mix of classic, sweet, and savoury in 2024. “It’s fitting to see that as we close out the 60th birthday year for Tim Tam that the Original flavour has taken out the coveted #1 spot!” Images: Alex Cimbal / Shutterstock.com

Food & Wine

How to make gravy (using chemistry)

<div class="theconversation-article-body"><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> “Gravy Day” is a relatively new date in the Australian calendar. Paul Kelly’s song <a href="https://theconversation.com/humbug-tinsel-and-gravy-in-search-of-the-perfect-christmas-pop-song-88924">How to Make Gravy</a> tells the story of a prisoner (Joe) writing to his brother on December 21. Joe laments missing the family Christmas celebrations and asks who will make gravy for the roast lunch in his absence. While a roast may not be everyone’s idea of the perfect <a href="https://theconversation.com/a-festive-feast-of-fish-and-fruit-the-creation-of-the-australian-christmas-dinner-151201">Christmas feast</a>, “Gravy Day” does give the opportunity to discuss the chemistry involved in making gravy – a thickened sauce made from drippings collected from roasted meats. <h2>Give my love to Angus (beef?)</h2> Roasting meat sets off a cascade of chemical reactions, producing myriad new flavour chemicals. More than <a href="https://link.springer.com/chapter/10.1007/978-1-4615-2143-3_10#:%7E:text=This%20has%20resulted%20in%20the,and%20lean%20components%20of%20meat.">1,000</a> flavour compounds have been identified in roasted meats. Each chemical gives its unique characteristics to the taste and smell of the finished roast. The chemical <a href="https://www.sciencedirect.com/science/article/pii/S0308814698000764">12-methyltridecanal</a> helps give roast beef its “beefy” flavour, while the sulfur-containing compound <a href="https://www.sciencedirect.com/science/article/pii/S0963996922004422">2-methyl-3-furanthiol</a> is more often found in roast chicken. There are three main types of chemical reactions taking place when roasting meats that produce flavour chemicals. The <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">Maillard reaction</a> is responsible for both colour and flavour. This broad reaction type takes place between amino acids from the protein and sugars and simple carbohydrates found in the meat. The Maillard reaction is also the chemistry responsible for many favourite flavours, including roasted coffee, chocolate, steak, toast and more. <h2>A hundred degrees, even more maybe</h2> The other main type of reaction occurring in a hot oven is the breakdown of fats by “<a href="https://doi.org/10.1016/j.foodres.2022.111385">lipid degradation</a>”. This can form hundreds of different chemical compounds. Many of these chemicals are described as “fatty”, “tallowy”, or smell like fried foods. The unique fat profiles found in different animals translate to the profile of flavour chemicals that form from lipid degradation when roasted. Further flavour compounds can arise through the third type of reactions combining products of Maillard reactions and lipid degradation. One specific flavour compound identified as having a “gravy aroma” is known as <a href="https://pubs.acs.org/doi/10.1021/jf9023189">3-mercapto-2-methylpentan-1-ol</a>. This compound comes from roasted vegetables, so including some veggies in your roasting pan will give you more depth of gravy flavour. Also, “cutting onions” is a useful excuse if listening to How to Make Gravy gets you feeling emotional. <h2>The treasure and the trash</h2> Roasting meats causes the fats to “render” and separate from the meat as a liquid. The fat pools in the tray with flavour-rich meat juices. While the fat and the water both carry flavour compounds, too much fat can give the finished gravy an unpleasant mouth feel, or can separate into layers when served. It’s worth pouring off the pan juices into a jug to allow the fat to separate from the liquid so you can control how much fat you’re adding. Be sure to dispose of the excess fat responsibly – <a href="https://theconversation.com/why-shouldnt-i-pour-oil-or-paint-down-the-sink-and-what-should-i-do-instead-206604">don’t pour it down the drain</a>. <h2>Just add flour…</h2> Flour (or, more specifically, starch) is the secret ingredient of a good gravy. Starches are <a href="https://www.sciencedirect.com/science/article/pii/S0168945222000474">large complex chemicals</a> that are made up of lots of sugars joined together. Starch granules are tightly packed and swell greatly when they absorb water. The swollen starch molecules forms a gel-like network that traps water and oil to give a thickened gravy. Wheat flour is most often used as the starch source. Corn and arrowroot starch can also be used. They have a higher percentage of starch than flour and a more neutral flavour. Wheat starch typically requires a larger quantity to be added and longer cooking to form a paste. Whichever starch you use, don’t add it too quickly or without mixing as you’ll form lumps. <h2>…salt, red wine, and a dollop of tomato sauce</h2> Salt is a common ingredient when preparing roast meats, both on the surface of the meat to draw out moisture and as a flavouring agent. The pan juices are typically concentrated as part of the gravy making process. Make sure you taste the gravy before seasoning, as salt will be concentrated by heating. Additional flavour components can be introduced by adding red wine, sherry, stock, or tomato sauce. These ingredients will broaden the flavour profile through sweetness (sugar), acidity (vinegar, citric and malic acids), and umami in the case of tomato sauce (natural glutamates, such as those found in MSG). Some folk even add Vegemite to their gravy for an extra umami boost. <h2>I bet it will taste the same</h2> If you happen to have screwed up your gravy this time, or are after convenience, then you can turn to an instant gravy powder. The main ingredient is typically maltodextrin or another corn-derived (and possibly chemically modified) starch. Shelf-stable powdered fats, salt, colours, and a range of <a href="https://theconversation.com/busting-the-myth-that-all-food-additives-are-bad-a-quick-guide-for-label-readers-82883">flavour additives</a> will be present in varying amounts depending on the style and price point of the product. The advantages of the instant version are speed and uniformity due to the carefully controlled commercial production. So unlike Joe’s concerns for his family’s gravy, an instant gravy will be more likely to taste the same, regardless of who ends up making it.<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/219589/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <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> Image credits: Shutterstock This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/how-to-make-gravy-using-chemistry-219589">original article</a>. </div>

Food & Wine

Booking a summer holiday deal? Beware ‘drip pricing’ and other tactics to make you pay more than you planned

<div class="theconversation-article-body"><a href="https://theconversation.com/profiles/jeannie-marie-paterson-6367">Jeannie Marie Paterson</a>, <a href="https://theconversation.com/institutions/the-university-of-melbourne-722">The University of Melbourne</a> Have you ever spotted what looked like a great deal on a website, added it to your “basket” and proceeded to checkout – only to find extra fees added on at the last minute? It’s frustratingly common when making airline, hotel and many other kinds of bookings to see an advertised price get ratcheted up at checkout with additional fees – perhaps “shipping insurance”, “resort fees” or just “taxes”. The practice is known as “<a href="https://www.accc.gov.au/consumers/pricing/price-displays">drip pricing</a>” and it can <a href="https://www.whitehouse.gov/wp-content/uploads/2023/03/WH-Junk-Fees-Guide-for-States.pdf">distort</a> consumer decision-making and affect competition. Nonetheless, there is no specific ban on this conduct in Australia. Some companies have, however, effectively been prosecuted for it under the Australian Consumer Law, which contains some strict rules about misleading consumers through advertising. Many of us have already begun booking flights, hotels and more as we head into the summer holiday season. Here’s what the law says about companies changing prices in the lead-up to checkout, and how you can protect yourself as a consumer. <h2>What’s wrong with drip pricing?</h2> The tactic that underpins drip pricing is to draw a customer in with an attractive “headline” price but then add in other fees as the customer approaches the checkout. It’s reasonable to ask whether there’s anything wrong with this practice: after all, the customer still sees the final price at checkout. Why might that be seen as misleading conduct under Australian Consumer Law? The reasons lie in views about consumer buying behaviour and the nature of the statutory prohibition. Typically, the closer a consumer gets to a sale, the less likely they are to pull out or even fully notice any additional fees. They may then end up paying more than they intended and also have lost the opportunity to deal with other suppliers of the same product at a better price. In the relevant section of Australian Consumer Law, there’s no requirement of an intention to mislead. It’s also not necessarily relevant that the true pricing situation is eventually revealed to the consumer or that it’s in the “fine print”. Thus, in the eyes of the law, it can be enough that consumers were enticed by an attractive headline price. <h2>Price surprises</h2> This legal position is well illustrated by a <a href="https://www8.austlii.edu.au/cgi-bin/viewdoc/au/cases/cth/HCA/2013/54.html">case</a> settled by the High Court in 2013, after the Australian Competition and Consumer Commission (ACCC) took on telecom provider TPG Internet in <a href="https://www.mondaq.com/australia/advertising-marketing-branding/282802/advertising-and-the-acl-fine-print-couldnt-save-tpg-internet-in-the-high-court">2010</a>, alleging misleading conduct. In this case, TPG had been advertising broadband internet services for $29.99 per month. But on reading the fine print, you’d have discovered this deal was only available with a landline service costing an additional $30 per month. The case moved up through Australia’s court system, but ultimately, the High Court majority held that the telco had engaged in misleading conduct. The High Court recognised that the very point of advertising is to draw consumers into “the marketing web”. It is therefore not enough to disclose the true (higher) price only at the point the transaction is concluded. TPG was fined $2 million in this case. Since then, the maximum penalties have increased, now the higher of: <ul> <li>$50 million</li> <li>three times the value obtained from the contravention, or (if the benefit can not be determined)</li> <li>30% of the business’s adjusted turnover during the breach period.</li> </ul> <h2>Dynamic pricing</h2> Other pricing complaints have been in the news recently, including concerns about point-of-sale dynamic pricing. Basically, this means using an algorithm that adjusts ticket prices in response to demand, as consumers wait in a virtual purchasing queue. Recent media reporting has centred on <a href="https://www.abc.net.au/news/2024-10-14/ticketmaster-live-nation-dynamic-pricing-tickets-class-action/104469646">concerns</a> about the use of point-of-sale dynamic pricing in the events ticketing industry. A form of dynamic pricing is used by hotels and airlines. They increase prices seasonally and according to demand. But these “dynamic” prices are clearly visible to consumers as they start looking for a deal. Some bodies even publish helpful tables of likely prices at different times. The kind of dynamic pricing that happens at the very point consumers are waiting to buy is very different and arguably creates an “unfair surprise”. Whether these kinds of practices also fall within the category of misleading conduct remains to be seen. But it is arguable that consumers could reasonably expect the real-time movement of prices to be disclosed upfront. Earlier this year, the government announced <a href="https://theconversation.com/albanese-government-promises-to-ban-dodgy-trading-practices-234142">plans</a> to address both drip pricing and dynamic pricing as part of a broader ban on unfair trading practices. <h2>What can consumers do?</h2> While all this law reform and litigation is playing out, here are some things you can do to avoid pricing shock. 1. Slow down. One of the strategies that online markets often rely on is “<a href="https://www.theguardian.com/australia-news/2024/oct/12/accc-suing-coles-woolworths-pricing-strategies-allegations">scarcity signalling</a>” – those clocks or numbers you see counting down as you move through a website. The very purpose of these is to make a consumer rush – which can mean failing to notice those additional fees that may make the buy not a good deal. 2. Take screen shots as you progress. Remember what it is you thought you were getting. Doing this also provides a basis for lodging a complaint if the headline and actual price don’t match up. 3. Check. Take a close look at the final bill before pressing pay. 4. Report. Tell your local Fair Trading Office or the ACCC if the advertised deal and the final price don’t meet up. A recent action taken by the ACCC against <a href="https://www.theguardian.com/australia-news/2024/sep/23/accc-suing-coles-woolworths-discounts-misleading">Woolworths and Coles</a> alleging “illusory” discounts was launched because of consumer tip-offs.<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/244825/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/jeannie-marie-paterson-6367">Jeannie Marie Paterson</a>, Professor of Law, <a href="https://theconversation.com/institutions/the-university-of-melbourne-722">The University of Melbourne</a> Image credits: Shutterstock This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/booking-a-summer-holiday-deal-beware-drip-pricing-and-other-tactics-to-make-you-pay-more-than-you-planned-244825">original article</a>. </div>

Travel Trouble

A brief history of Christmas Pudding – and why it can actually be quite good for you

<div class="theconversation-article-body"><a href="https://theconversation.com/profiles/hazel-flight-536221">Hazel Flight</a>, <a href="https://theconversation.com/institutions/edge-hill-university-1356">Edge Hill University</a> Even in these hard and strange times, Christmas will be celebrated and traditions upheld. And for many British households, Christmas dinner would not be complete without a Christmas pudding – traditionally served with brandy sauce, brandy butter or custard. The Christmas pudding originated in the <a href="http://medievalcookery.com/recipes/frumenty.html">14th-century</a> as a sort of porridge, originally known as “<a href="http://cookit.e2bn.org/historycookbook/1116-frumenty.html">frumenty</a>”, which bears little resemblance to the dessert we know today. It was <a href="https://historydollop.com/2020/03/15/frumenty-a-medieval-wheat-porridge/">originally made</a> with hulled wheat, boiled in milk, seasoned with cinnamon and coloured with saffron. It was associated with meatless days, lent and advent and was often served as a plain dish. But there are a <a href="https://www.epersianfood.com/frumenty/">variety of recipes</a> which included <a href="https://www.mumwhatelse.com/christmas-pudding-traditional-recipe/s">additions</a> such as beef, mutton, raisins, currants, prunes, wines and spices. In some instances, this was the staple food for Christmas eve, although in Yorkshire it was eaten first thing <a href="https://www.gutenberg.org/files/19098/19098-h/19098-h.htm">on Christmas morning</a>. In the 17th-century changes to the recipe were made. It was thickened with eggs, breadcrumbs, dried fruit and beer or spirits were added – and came to resemble something a bit more like a sweet pudding. However, it was the Victorians who fine tuned the recipe into the <a href="http://www.bbc.co.uk/shropshire/content/articles/2005/12/07/christmas_pudding_recipe_feature.shtml#:%7E:text=Brandy%20Sauce&text=This%20stew%20was%20served%20as,to%20give%20the%20pudding%20richness">Christmas pudding</a> many of us enjoy today. A Christmas pudding should have 13 ingredients – that represent Jesus and the 12 disciples. Traditionally, these ingredients include: raisins, currants, suet, brown sugar, breadcrumbs, citron, lemon peel, orange peel, flour, mixed spices, eggs, milk and brandy. Brandy is also <a href="https://www.pudforallseasons.com.au/blog/christmas-pudding-history-and-traditions">traditionally</a> poured over the pudding and set alight. The flaming brandy is said to represent the passion of Christ. Christmas puddings were traditionally boiled in a “pudding cloth”, although today are usually steamed in a bowl. Presented on the table with a sprig of holly, they are then doused in brandy and set alight. The last Sunday before Advent became known as “<a href="https://www.goodhousekeeping.com/uk/christmas/christmas-countdown/a550045/ultimate-stir-up-sunday-when/">stir up Sunday</a>”. This was when the ingredients of the pudding would be assembled and stirred up in a bowl with a wooden spoon (representing the manger) from east to west – symbolising the journey taken by the three wise men. Traditionally, every family member stirs the pudding three times and makes a secret wish. Trinkets were always included in the traditional pudding. As a child I still remember the excitement of waiting to see who was going to <a href="https://metro.co.uk/2016/12/16/why-do-people-put-money-in-christmas-puddings-6327772/">find the sixpence</a>. Whoever found the coin was believed to have good fortune over the coming year. <h2>A healthy pud?</h2> Although the Christmas holidays can sometimes feel a little unhealthy – with a lot of sitting around and excessive food consumption – the ingredients that makeup a Christmas pudding are actually <a href="https://www.express.co.uk/life-style/health/365596/Why-Christmas-pudding-is-good-for-you">pretty nutritious</a>. Traditional Christmas puddings consists of fibre rich ingredients, such as fruits, nuts and currants. Dried fruits are rich in fibre, enzymes, polyphenols (substances with a <a href="https://www.ijmrhs.com/medical-research/dry-fruits-and-diabetes-mellitus.pdf">high antioxidant activity</a>), vitamins and minerals. <a href="https://www.bbc.co.uk/food/recipes/christmaspudding_71054">Sultanas, currants, apricots</a> and <a href="https://www.goodhousekeeping.com/uk/food/recipes/a557006/pear-and-ginger-pudding">pears</a> are highly nutritious and packed with <a href="https://www.webmd.com/diet/foods-rich-in-potassium">essential potassium and iron</a>. And although dried fruits can contain a lot of sugar, they have a lower glycemic index value so don’t impact your blood sugar in the same way as other sweet treats. Raisins are also rich in antimicrobial compounds, fibre and iron. These compounds lower the risk of heart disease and can relieve constipation. Prunes too can also aid with digestion, relieve constipation, reduce inflammation and protect cells from free radical damage. Walnuts, hazelnuts, pecans and almonds can also be added into the mix and these all come with a range of <a href="https://www.healthline.com/nutrition/benefits-of-walnuts">health benefits</a> – from <a href="https://www.nhs.uk/news/food-and-diet/nuts-may-lower-cholesterol/">lowering cholesterol levels</a> and reducing heart disease risk to delivering high levels of vitamin E, polyphenols and melatonin. The mixed spices, cinnamon, ginger, cloves, pimentos (or all spice) in a Christmas pudding are also an incredible source of <a href="https://food.ndtv.com/food-drinks/health-benefits-of-38-important-spices-from-around-the-world-1811783">aromatic antioxidants</a>. Spices aid digestion and have anti-inflammatory and anti-bacterial properties. They can supposedly even help to reduce bloating, cramps and nausea – key if you’ve been overdoing it a bit. There is one secret ingredient often overlooked but included in many recipes – <a href="https://www.lovefood.com/recipes/56899/christmas-pudding-recipe">the carrot</a>. Rich in beta-carotene, which the body utilises to produce Vitamin A, carrots are good for lowering cholesterol levels and, yes, for the health of your eyes. <h2>A global tradition</h2> Although a British tradition, the Christmas pudding is eaten in various countries including <a href="https://theconversation.com/how-christmas-pudding-evolved-with-australia-35027#:%7E:text=The%20Christmas%20pudding%20was%20there,usual%20rations%20at%20Christmas%20time">Australia</a> and <a href="https://www.foodandhome.co.za/recipes/karoo-steamed-christmas-pudding">South Africa</a>. The Canadians also have a version which includes <a href="https://cannedpeachesproject.com/canadian-christmas-pudding-recipe/">potatoes alongside the carrots</a>. The Christmas pudding even makes its way into literature, with Charles Dickens’ Christmas Carol making <a href="https://www.inliterature.net/food-in-literature/baked-goods/cakes/2012/12/a-christmas-carol-steamed-christmas-pudding.html">reference to it</a>. Then there is the case for Agatha Christie’s Hercule Poirot to solve in which he is advised to avoid the <a href="https://www.agathachristie.com/stories/the-adventure-of-the-christmas-pudding">plum pudding</a> – another name for the Christmas pud. <figure><iframe src="https://www.youtube.com/embed/IFKJJVzRvGI?wmode=transparent&start=0" width="440" height="260" frameborder="0" allowfullscreen="allowfullscreen"></iframe></figure> One well known fact about the Christmas pudding is that there always seems to be some left over after Christmas day. In fact Christmas puddings of the past could last up to a year, so it was often shared out. Indeed, in 1885 a British newspaper reported the joyful consumption of a <a href="http://www.chinovalleyaz.net/DocumentCenter/View/5620/December-2019-Senior-Sentinel">plum pudding</a> – sent overland via special envoy from Tehran — to a group of British soldiers stationed in northwestern Afghanistan. If you don’t fancy posting a pudding there are a number of ways you can share and use the <a href="https://www.bbcgoodfood.com/howto/guide/10-ways-leftover-christmas-desserts">leftovers</a> – with a whole host of recipes from Christmas strudel to a black pudding breakfast replacement. Another firm favourite is Christmas pudding ice-cream - simply mix pudding with vanilla ice cream and enjoy!<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/151160/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/hazel-flight-536221">Hazel Flight</a>, Programme Lead Nutrition and Health, <a href="https://theconversation.com/institutions/edge-hill-university-1356">Edge Hill University</a> Image credits: Shutterstock This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/a-brief-history-of-christmas-pudding-and-why-it-can-actually-be-quite-good-for-you-151160">original article</a>. </div>

Food & Wine

News

Shop

Catalogues

Contests

Entertainment

Travel

Health

Lifestyle

Finance

Property

Games

Information

Keep up to date

Search

Summer holidays haven’t changed much since ancient Greece and Rome (except maybe the sand wrestling)

Are eggs good or bad for our health?

Bakery offering free food if you beat the boss at a simple game

Some vegetables are pretty low in fibre. So which veggies are high-fibre heroes?

What’s the difference between Hass and Shepard avocados? It’s not just the colour

"Un-Australian": Aussies called out over "selfish" summer habit

Jamie Oliver opens up on former feud with Gordon Ramsay

What’s the difference between a food allergy and an intolerance?

Readers response: Which discontinued fast food item do you want to come back?

Despite decades of beach safety ads, at least 55 people have drowned in Australia this summer. It’s time to change tack

Weet-Bix weighs in on married couple's "un-Australian" debate

Going for a bushwalk? 3 handy foods to have in your backpack (including muesli bars)

Do natural fabrics really keep us cooler in summer? Here’s the science

Why one pizza shop is charging almost $200 for a divisive topping

"Just leave Christmas": Barnaby Joyce fires up over gender-neutral cookies

Festive bulge: scientists offer advice on how to beat overeating

Australia's number one biscuit revealed

How to make gravy (using chemistry)

Booking a summer holiday deal? Beware ‘drip pricing’ and other tactics to make you pay more than you planned

A brief history of Christmas Pudding – and why it can actually be quite good for you

Our Partners