Search

Fresh claims about Queen Elizabeth's health in her final days

Former British Prime Minister Boris Johnson has shared a sad claim about Queen Elizabeth and her secret health battle that she was going through before her death in 2022. Johnson reflected on his relationship with the former monarch in his upcoming memoir, Unleashed, detailing his final meeting with the Queen at Balmoral Castle just days before she died. In the book, he explained that the Queen had been battling bone cancer and was worried about the deterioration of her condition. “I had known for a year or more that she had a form of bone cancer, and her doctors were worried that at any time she could enter a sharp decline,” Johnson wrote in an excerpt obtained by the <a href="https://www.dailymail.co.uk/news/article-13901877/BORIS-JOHNSON-meeting-Queen-inspirational-words-wisdom.html">Daily Mail</a>. Before their meeting, Johnson claimed the Queen’s private secretary, Edward Young, warned him that her health had “gone down quite a bit over the summer.” “She seemed pale and more stooped, and she had dark bruising on her hands and wrists, probably from drips or injections,” Johnson wrote. He continued, “But her mind – as Edward had also said – was completely unimpaired by her illness, and from time to time in our conversation she still flashed that great white smile in its sudden mood-lifting beauty.” Queen Elizabeth died just two days after their final meeting. According to Johnson, the Queen “had known all summer that she was going, but was determined to hang on and do her last duty” by overseeing the “peaceful and orderly transition” of power from him to his successor Liz Truss. Johnson isn’t the first person to have claimed the late monarch was diagnosed with cancer during her final years, as royal author Gyles Brandreth wrote about rumours Her Majesty had a rare form of myeloma, a bone marrow cancer, in his book, Elizabeth: An Intimate Portrait. He explained that the diagnosis “would explain her tiredness and weight loss and those ‘mobility issues’ we were often told about during the last year or so of her life.” However, the Queen’s official cause of death was listed as “old age” and the palace has never disclosed any other medical records. Image credits: Andrew Parsons/No 10 Downing Street/UPI/Shutterstock Editorial

Caring

How do I keep my fruit, veggies and herbs fresh longer? Are there any ‘hacks’?

<div class="theconversation-article-body"><a href="https://theconversation.com/profiles/senaka-ranadheera-199225">Senaka Ranadheera</a>, <a href="https://theconversation.com/institutions/the-university-of-melbourne-722">The University of Melbourne</a> We all know <a href="https://theconversation.com/frozen-canned-or-fermented-when-you-cant-shop-often-for-fresh-vegetables-what-are-the-best-alternatives-131678">fresh produce is good for us</a>, but fruit, vegetables and herbs have a tendency to perish quickly if left uneaten. This is because <a href="https://www.sciencedirect.com/science/article/abs/pii/S2212429219305188">even after harvesting</a>, produce from living plants tends to continue its biological processes. This includes respiration: producing energy from stored carbohydrates, proteins and fats while releasing carbon dioxide and water vapour. (Ever found a sprouting potato in your pantry?) On top of that, fresh produce also <a href="https://www.mdpi.com/journal/agriculture/special_issues/quality_safety_fresh_produce">spoils easily thanks to various microbes</a> – both harmless and ones that can cause disease, called pathogens. Simply chucking things in the fridge won’t solve the problem, as different types of plants will react differently to how they’re stored. So, how can you combat food waste and keep produce fresh for longer? Fortunately, there are some helpful tips. <h2>Freshness and quality begin at the farm</h2> Farmers always aim to harvest produce when it’s at an optimal condition, but both pre-harvest and post-harvest factors will affect freshness and quality even before you buy it. Pre-harvest factors are agricultural, such as climatic conditions, soil type and water availability. <a href="https://www.sciencedirect.com/science/article/abs/pii/S2212429219305188">Post-harvest factors</a> include washing and cleaning after harvesting, transportation and distribution, processing and packaging, and storage. As consumers we can’t directly control these factors – sometimes the veggies we buy just won’t be as good. But we can look out for things that will affect the produce once we bring it home. One major thing to look out for is bruised, wounded or damaged produce. This can happen at any stage of post-harvest handling, and can really speed up the <a href="https://www.sciencedirect.com/science/article/abs/pii/S0308814609001411">decay of your veggies and fruit</a>. Moisture loss through damaged skin speeds up deterioration and nutrient loss. The damage also makes it easier for <a href="https://www.sciencedirect.com/science/article/pii/S2468014119301943">spoilage microbes</a> to get in. <h2>To wash or not to wash?</h2> You don’t need to wash your produce before storing it. A lot of what we buy has already been washed commercially. In fact, if you wash your produce and can’t get it completely dry, the added moisture could speed up decay in the fridge. But washing produce <a href="https://theconversation.com/do-we-really-have-to-wash-fruit-and-vegetables-53039">just before you use it</a> is important to remove dirt and pathogenic bugs. Don’t use vinegar in your washing water despite what you see on social media. Studies indicate <a href="https://pubmed.ncbi.nlm.nih.gov/16496573/">vinegar has no effect</a> on lowering microbial loads on fresh produce. Similarly, don’t use baking soda. Even though there’s some evidence baking soda <a href="https://pubs.acs.org/doi/10.1021/acs.jafc.7b03118">can remove pesticide residues</a> from the surface of some produce, it’s not advisable at home. Just use plain tap water. <h2>Location, location, location</h2> The main thing you need is the correct type of packaging and the correct location – you want to manage moisture loss, decay and ripening. The three main storage options are on the counter, in the fridge, or in a “cool, dry and dark place”, such as the pantry. Here are some common examples of produce and where best to put them. Bananas, onion, garlic, potatoes, sweet potato and whole pumpkin will do better in a dark pantry or cupboard. Don’t store potatoes and onions together: onions produce a gas called ethylene that makes potatoes spoil quicker, while the high moisture in potatoes spoils onions. In fact, don’t store fruits such as apples, pears, avocado and bananas together, because these fruits <a href="https://www.tandfonline.com/doi/full/10.1080/15538362.2013.748378#:%7E:text=%27Malindi%27%20had%20higher%20respiration%20rates,retention%20in%20fruit%20during%20ripening">release ethylene gas</a> as they ripen, making nearby fruits ripen (and potentially spoil) much faster. That is, unless you do want to ripen your fruits fast. All leafy greens, carrots, cucumbers, cauliflower and broccoli will do best in the low-humidity drawer (crisper) in the fridge. You can put them in perforated plastic bags to retain moisture but maintain air flow. But don’t put them in completely sealed bags because this can slow down ripening while <a href="https://ucanr.edu/sites/hdnmastergardeners/files/338860.pdf">trapping carbon dioxide</a>, leading to decay and bad smells. Some fruits will also do best in the fridge. For example, apples and citrus fruits such as oranges can keep fresh longer in the fridge (crisper drawer), although they can stay at room temperature for short periods. However, don’t store watermelon in the fridge for too long, as it will lose its flavour and deep red colour if kept refrigerated <a href="https://ucanr.edu/sites/hdnmastergardeners/files/338860.pdf">for longer than three days</a>. Most herbs and some leafy vegetables – like celery, spring onions and asparagus – can be kept with stems in water to keep them crisp. Keep them in a well-ventilated area and away from direct sunlight, so they don’t get too warm and wilt. <figure><iframe src="https://www.youtube.com/embed/cHu10C1DAds?wmode=transparent&start=0" width="440" height="260" frameborder="0" allowfullscreen="allowfullscreen"></iframe><figcaption>Experimenting at home is a good way to find the best ways to store your produce.</figcaption></figure> <h2>Fight food waste and experiment</h2> Don’t buy too much. Whenever possible, buy only small amounts so that you don’t need to worry about keeping them fresh. Never buy bruised, wounded or damaged produce if you plan to keep it around for more than a day. “Process” your veggies for storage. If you do buy a large quantity – maybe a bulk option was on sale – consider turning the produce into something you can keep for longer. For example, banana puree made from really ripe bananas can be <a href="https://www.sciencedirect.com/science/article/abs/pii/S0023643817300853">stored for up to 14 days at 4°C</a>. You can use <a href="https://theconversation.com/frozen-canned-or-fermented-when-you-cant-shop-often-for-fresh-vegetables-what-are-the-best-alternatives-131678">freezing, blanching, fermentation and canning</a> for most vegetables. Consider vacuum sealing. Vacuum packaging of vegetables and berries can keep them fresh longer, as well. For example, vacuum-sealed beans can keep up to 16 months in the fridge, but will last only about <a href="https://www.vacpac.com.au/vacuum-sealed-life-expectancy-how-long-will-my-vacuum-sealed-products-last">four weeks in the fridge unsealed</a>. Keep track. Arrange your fridge so you can see the produce easily and use it all before it loses freshness. Experiment with storage hacks. Social media is full of tips and hacks on how best to store produce. Turn your kitchen into a lab and try out any tips you’re curious about – they might just work. You can even use these experiments as a way to teach your kids about the importance of reducing food waste. Grow some of your own. This isn’t <a href="https://theconversation.com/growing-your-own-food-and-foraging-can-help-tackle-your-ballooning-grocery-bill-heres-how-216264">feasible for all of us</a>, but you can always try having some herbs in pots so you don’t need to worry about keeping them fresh or using up a giant bunch of mint all at once. <a href="https://theconversation.com/health-check-are-microgreens-better-for-you-than-regular-greens-73950">Growing your own microgreens</a> could be handy, too.<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/226763/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/senaka-ranadheera-199225">Senaka Ranadheera</a>, Associate Professor, <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/how-do-i-keep-my-fruit-veggies-and-herbs-fresh-longer-are-there-any-hacks-226763">original article</a>. </div>

Food & Wine

Cost of living: if you can’t afford as much fresh produce, are canned veggies or frozen fruit just as good?

<a href="https://theconversation.com/profiles/evangeline-mantzioris-153250">Evangeline Mantzioris</a>, <a href="https://theconversation.com/institutions/university-of-south-australia-1180">University of South Australia</a> The cost of living crisis is affecting how we spend our money. For many people, this means tightening the budget on the weekly supermarket shop. One victim may be fresh fruit and vegetables. Data from the <a href="https://www.abs.gov.au/media-centre/media-releases/australians-consuming-fewer-vegetables-fruit-and-less-milk#:%7E:text=Paul%20Atyeo%2C%20ABS%20health%20statistics,278%20to%20267%20to%20grams.%E2%80%9D">Australian Bureau of Statistics</a> (ABS) suggests Australians were consuming fewer fruit and vegetables in 2022–23 than the year before. The cost of living is likely compounding a problem that exists already – on the whole, Australians don’t eat enough fruit and vegetables. <a href="https://www.eatforhealth.gov.au/guidelines/australian-guide-healthy-eating">Australian dietary guidelines</a> recommend people aged nine and older should consume <a href="https://www.eatforhealth.gov.au/food-essentials/five-food-groups/fruit">two</a> serves of fruit and <a href="https://www.eatforhealth.gov.au/food-essentials/five-food-groups/vegetables-and-legumes-beans">five</a> serves of vegetables each day for optimal health. But in 2022 the <a href="https://www.abs.gov.au/statistics/health/health-conditions-and-risks/dietary-behaviour/latest-release">ABS reported</a> only 4% of Australians met the recommendations for both fruit and vegetable consumption. Fruit and vegetables are crucial for a healthy, balanced diet, providing a range of <a href="https://theconversation.com/were-told-to-eat-a-rainbow-of-fruit-and-vegetables-heres-what-each-colour-does-in-our-body-191337">vitamins</a> and minerals as well as fibre. If you can’t afford as much fresh produce at the moment, there are other ways to ensure you still get the benefits of these food groups. You might even be able to increase your intake of fruit and vegetables. <h2>Frozen</h2> Fresh produce is often touted as being the most nutritious (think of the old adage “fresh is best”). But this is not necessarily true. Nutrients can decline in transit from the paddock to your kitchen, and while the produce is stored in your fridge. Frozen vegetables may actually be higher in some nutrients such as <a href="https://pubmed.ncbi.nlm.nih.gov/25526594/">vitamin C and E</a> as they are snap frozen very close to the time of harvest. Variations in transport and storage can affect this slightly. <a href="https://pubs.acs.org/doi/10.1021/jf504890k">Minerals</a> such as calcium, iron and magnesium stay at similar levels in frozen produce compared to fresh. Another advantage to frozen vegetables and fruit is the potential to reduce food waste, as you can use only what you need at the time. As well as buying frozen fruit and vegetables from the supermarket, you can freeze produce yourself at home if you have an oversupply from the garden, or when produce may be cheaper. A <a href="https://www.growveg.com.au/guides/freezing-vegetables-and-herbs-the-garden-foodie-version/">quick blanching</a> prior to freezing can improve the safety and quality of the produce. This is when food is briefly submerged in boiling water or steamed for a short time. Frozen vegetables won’t be suitable for salads but can be eaten roasted or steamed and used for soups, stews, casseroles, curries, pies and quiches. Frozen fruits can be added to breakfast dishes (with cereal or youghurt) or used in cooking for fruit pies and cakes, for example. <h2>Canned</h2> Canned vegetables and fruit similarly often offer a cheaper alternative to fresh produce. They’re also very convenient to have on hand. The <a href="https://nchfp.uga.edu/how/can#gsc.tab=0">canning process</a> is the preservation technique, so there’s no need to add any additional preservatives, including salt. Due to the cooking process, levels of heat-sensitive nutrients <a href="https://onlinelibrary.wiley.com/doi/full/10.1002/jsfa.2825">such as vitamin C</a> will decline a little compared to fresh produce. When you’re using canned vegetables in a hot dish, you can add them later in the cooking process to reduce the amount of nutrient loss. To minimise waste, you can freeze the portion you don’t need. <h2>Fermented</h2> <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6723656/">Fermentation</a> has recently come into fashion, but it’s actually one of the oldest food processing and preservation techniques. Fermentation largely retains the vitamins and minerals in fresh vegetables. But fermentation may also enhance the food’s nutritional profile by creating new nutrients and allowing existing ones to be <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9352655/">absorbed more easily</a>. Further, fermented foods contain probiotics, which are beneficial for our <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10051273/">gut microbiome</a>. <h2>5 other tips to get your fresh fix</h2> Although alternatives to fresh such as canned or frozen fruit and vegetables are good substitutes, if you’re looking to get more fresh produce into your diet on a tight budget, here are some things you can do. 1. Buy in season Based on supply and demand principles, buying local seasonal vegetables and fruit will always be cheaper than those that are imported out of season from other countries. 2. Don’t shun the ugly fruit and vegetables Most supermarkets now sell “ugly” fruit and vegetables, that are not physically perfect in some way. This does not affect the levels of nutrients in them at all, or their taste. 3. Reduce waste On average, an Australian household throws out <a href="https://www.ozharvest.org/food-waste-facts/">A$2,000–$2,500</a> worth of food every year. Fruit, vegetables and bagged salad are the <a href="https://www.ozharvest.org/food-waste-facts/">three of the top five foods</a> thrown out in our homes. So properly managing fresh produce could help you save money (and benefit <a href="https://endfoodwaste.com.au/why-end-food-waste/">the environment</a>). To minimise waste, plan your meals and shopping ahead of time. And if you don’t think you’re going to get to eat the fruit and vegetables you have before they go off, freeze them. 4. Swap and share There are many websites and apps which offer the opportunity to swap or even pick up free fresh produce if people have more than they need. Some <a href="https://www.charlessturt.sa.gov.au/environment/sustainable-lifestyles/community-fruit-and-vege-swaps">local councils are also encouraging</a> swaps on their websites, so dig around and see what you can find in your local area. 5. Gardening Regardless of how small your garden is you can always <a href="https://www.gardeningaustraliamag.com.au/best-vegies-grow-pots/">plant produce in pots</a>. Herbs, rocket, cherry tomatoes, chillies and strawberries all grow well. In the long run, these will offset some of your cost on fresh produce. Plus, when you have put the effort in to grow your own produce, <a href="https://mdpi-res.com/sustainability/sustainability-07-02695/article_deploy/sustainability-07-02695.pdf?version=1425549154">you are less likely to waste it</a>.<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/229724/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/evangeline-mantzioris-153250">Evangeline Mantzioris</a>, Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, <a href="https://theconversation.com/institutions/university-of-south-australia-1180">University of South Australia</a> 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/cost-of-living-if-you-cant-afford-as-much-fresh-produce-are-canned-veggies-or-frozen-fruit-just-as-good-229724">original article</a>.

Food & Wine

Nostradamus prediction on King Charles sparks fresh theories

An eerie prediction on King Charles made by 16th century astrologer Nostradamus has resurfaced following the royal's cancer diagnosis. The French physician is known for his uncannily accurate predictions which he wrote in a tome called Les Propheties in 1555. Les Propheties contains 942 predictions which have been analysed over the years, and some have claimed that it foresaw major events including the Great Fire of London in 1666 , the French Revolution and even 9/11. It is also believed to have accurately predicted Queen Elizabeth's death, as in his book Nostradamus said that the second Queen Elizabeth would die in "22" at "around" the age of 96. She passed away on the 8th of September 2022 at the age of 96. The astrologer also predicted that in 2024, the royal family would face turmoil with a King “driven out by force”. “King of the Isles driven out by force ... replaced by one who will have no mark of a king,” the passage in the book read. Nostradamus expert Mario Reading initially interpreted the prophecy to refer to an “unworthy” and unpopular King who would be driven out by the wishes of the people and replaced by someone who "never expected to be King". But now, with King Charles' cancer diagnosis, many have shared their own predictions on what might happen to the royal, mainly him being forced from the throne because of his illness. Others have raised the question on who is the man they “never expected to be King”? If Charles abdicates, and Prince William declines the throne and the role of Prince Regent as he faces his own battle with Kate's cancer diagnosis, then would William’s eldest son George, 10, become king? In today's monarchy, what are the implications of a 10-year-old becoming King and would they instead consider an adult, aka the fifth in line or “spare to the heir,” Prince Harry as a better option for King? There are so many possibilities floating around. Image: Shutterstock/ Instagram

Caring

Fresh signs that ANOTHER royal pic was manipulated

Ah, the royal family – the gift that keeps on giving, especially when it comes to Photoshop mishaps. It seems like they've developed a knack for stirring up a digital storm every time they release a photo. The latest kerfuffle involves a seemingly innocent snapshot released to celebrate what would have been Queen Elizabeth II's 97th birthday. But oh, what a tangled web of pixels it turned out to be! The photo, featuring a gaggle of royal offspring including the adorable trio of Prince George, Princess Charlotte and Prince Louis, quickly became the centre of attention, and not for the right reasons. According to the eagle-eyed sleuths at <a href="https://www.theguardian.com/uk-news/2024/mar/17/people-question-everything-now-how-kates-photo-scandal-rips-up-the-rules-for-royals-and-the-media" target="_blank" rel="noopener">The Guardian</a>, the photo looked more like a game of digital whack-a-mole than a family portrait. Prince Louis apparently decided to play hide-and-seek within the frame, magically teleporting to a new position. And let's not forget the hair-raising revelation that some locks on one of the granddaughters seemed to have been copy-pasted with reckless abandon. Maybe they were going for a stylish asymmetrical look? "The photograph taken by Catherine at Balmoral and released last year to mark what would have been the 97th birthday of the late Queen bears similar signs of digital alteration," reported The Guardian. "Prince Louis appears to have been moved back into the frame, while locks of a great granddaughter’s hair show telltale repetitions. Back then, though, the image was not urgently 'killed' by the leading international photo agencies, like the latest one, because it didn’t matter so much." But the fun didn't stop there. Oh no, Twitter had a field day with this one too. Allegations flew left and right faster than a royal corgi chasing a squirrel. The Queen's skirt? Edited. The green sofa? Definitely edited. Heck, there were probably bets being placed on whether the corgis were even real or just digital creations. <blockquote class="twitter-tweet"> Did the late Queen ever pose with her grandchildren and great-grandchildren? Seems like no. 🤔 This photo, taken by Kate Middleton, was edited at least in 9 places. Now the mass media are reporting about it too. A little thread👇 <a href="https://t.co/Sx9XjOBr1J">pic.twitter.com/Sx9XjOBr1J</a> — Katerina 🇺🇦 (@Le__Katerina) <a href="https://twitter.com/Le__Katerina/status/1769399269365088335?ref_src=twsrc%5Etfw">March 17, 2024</a></blockquote> "People need to understand that it's not 'just a family photo'," wrote Twitter sleuth Katerina. "It's made for historical record. I don't think you'd want to see doctored photos in your history books." Meanwhile, in the land of hashtags and filters, speculation about the health of the Princess of Wales, Kate, reached a fever pitch, with <a style="font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen, Ubuntu, Cantarell, 'Open Sans', 'Helvetica Neue', sans-serif;" href="https://www.oversixty.co.nz/health/caring/princess-kate-s-post-surgery-pic-ignites-even-wilder-conspiracy-theories" target="_blank" rel="noopener">a Mother's Day photo</a> that looked like it had been through more edits than a celebrity's Instagram post. Kate, surrounded by her adorable brood, found herself at the centre of yet another digital debacle. Who knew a simple family photo could cause such a stir? In a rare move, <a href="https://www.oversixty.co.nz/lifestyle/family-pets/princess-kate-sensationally-speaks-out-over-photo-fiasco" target="_blank" rel="noopener">Kate herself stepped forward</a> to offer an apology, blaming her newfound love for amateur photography. Note to self: stick to selfies, Kate. But fear not, royal watchers, for this tale of Photoshop folly is far from over. With a family as unpredictable as the British weather, who knows what digital delights await us in the next instalment? Image: Twitter (X)

Technology

Hello hay fever – why pressing under your nose could stop a sneeze but why you shouldn’t

<a href="https://theconversation.com/profiles/theresa-larkin-952095">Theresa Larkin</a>, <a href="https://theconversation.com/institutions/university-of-wollongong-711">University of Wollongong</a> and <a href="https://theconversation.com/profiles/jessica-nealon-1481995">Jessica Nealon</a>, <a href="https://theconversation.com/institutions/university-of-wollongong-711">University of Wollongong</a> If you have <a href="https://theconversation.com/sniffles-sneezing-and-cough-how-to-tell-if-its-a-simple-allergy-rather-than-the-virus-139657">hay fever</a>, you’ve probably been sneezing a lot lately. Sneezing is universal but also quite unique to each of us. It is a protective reflex action outside our conscious control, to remove irritants from inside our nose. The <a href="https://www.healthline.com/health/holding-in-a-sneeze">pressure in the airways</a> during a sneeze is more than 30 times greater than heavy breathing during exercise. Estimates of how fast a sneeze travels range from <a href="https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0059970">5 metres a second</a> to <a href="https://pubmed.ncbi.nlm.nih.gov/19617285/">more than 150 kilometres per hour</a>. You can sometimes stop a sneeze by holding your nose or pressing underneath it. This is related to the <a href="https://www.sciencedirect.com/topics/medicine-and-dentistry/gate-control-theory">gate control theory of pain</a> and the idea you can change neural responses with external stimulation. But given the velocity of a sneeze, it might not be a good idea to stop it after it has started. <h2>An involuntary reflex</h2> A sneeze is initiated when sensory nerves in our nose are <a href="https://journals.sagepub.com/doi/10.1177/1753465809340571?url_ver=Z39.88-2003&rfr_id=ori:rid:crossref.org&rfr_dat=cr_pub%20%200pubmed">stimulated by an irritant</a> such as allergens, viruses, bacteria or even fluid. The sensory nerves then carry this irritant information to the brain. When a threshold amount of irritant signals reach the brain, the <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2077498/">sneeze reflex is triggered</a>. A sneeze first involves a deep intake of breath and a <a href="https://www.scientificamerican.com/article/why-do-we-sneeze/">build-up of pressure inside the airways</a>. This is then followed by <a href="https://www.healthline.com/health/back-pain/back-pain-when-sneezing#sneezing-as-a-cause">contraction of the diaphragm</a> and rib muscles, <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2077498/">reflex closing of the eyes</a> and a strong exhalation. These are the “ah” and the “tchoo” phases of a sneeze. On the exhalation of a sneeze, your tongue is lifted to the roof of your mouth. This <a href="https://www.atsjournals.org/doi/10.1164/rccm.202004-1263PP">closes off the back of the mouth</a> so the air is forced mostly through your nose. The air expelled through the nose flushes out the irritants that caused the sneeze. The “tch” sound of a sneeze is the reflexive touching of the tongue to the roof of your mouth. <h2>The trigeminal nerves</h2> The trigeminal nerves are the <a href="https://my.clevelandclinic.org/health/body/21998-cranial-nerves">largest of our 12 pairs of cranial nerves</a> and the largest sensory nerves in the body. The left and right trigeminal nerves carry sensory information from the face to the brain. This includes touch, pain and irritation sensory information from the facial skin and from inside the nose and mouth. Within each trigeminal nerve are thousands of individual nerve branches that each carry a <a href="https://journals.sagepub.com/doi/full/10.1177/1744806920901890">specific type of sensory information</a>. <h2>Sensory nerves communicate in the spinal cord</h2> <figure class="align-right zoomable"><a href="https://images.theconversation.com/files/555217/original/file-20231023-25-1lg691.png?ixlib=rb-1.1.0&q=45&auto=format&w=1000&fit=clip"><img src="https://images.theconversation.com/files/555217/original/file-20231023-25-1lg691.png?ixlib=rb-1.1.0&q=45&auto=format&w=237&fit=clip" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px" srcset="https://images.theconversation.com/files/555217/original/file-20231023-25-1lg691.png?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=631&fit=crop&dpr=1 600w, https://images.theconversation.com/files/555217/original/file-20231023-25-1lg691.png?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=631&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/555217/original/file-20231023-25-1lg691.png?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=631&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/555217/original/file-20231023-25-1lg691.png?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=792&fit=crop&dpr=1 754w, https://images.theconversation.com/files/555217/original/file-20231023-25-1lg691.png?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=792&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/555217/original/file-20231023-25-1lg691.png?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=792&fit=crop&dpr=3 2262w" alt="drawing of face with nerves labelled" /></a><figcaption>Henry Gray’s anatomical illustration of the trigeminal nerve. <a class="source" href="https://upload.wikimedia.org/wikipedia/commons/8/83/Gray778.png">Gray's Anatomy/Wikimedia Commons</a></figcaption></figure> Sensory nerves travel to the brain via the spinal cord. The sensory nerves that carry pain and irritant signals are narrow, whereas those that carry touch information are wider and faster. In the spinal cord, these nerves communicate with each other via interneurons before sending their message to the brain. The interneurons are the “gates” of the <a href="https://www.physio-pedia.com/Gate_Control_Theory_of_Pain#:%7E:text=and%20trigger%20%E2%80%A2-,Introduction,be%20let%20through%20or%20restricted.">gate control theory of pain</a>. A nerve carrying a pain signal tells the interneuron to “open the gate” for the pain signal to reach the brain. But the larger nerves that carry touch information can “close the gate” and block the pain messages getting to the brain. This is why rubbing an injured area can reduce the sensation of pain. <a href="https://www.frontiersin.org/articles/10.3389/fphys.2018.01037/full">One study</a> showed stimulating the trigeminal nerves by moving the jaw reduced tooth pain. We can observe this in action when babies instinctively <a href="https://chaimommas.com/2013/11/05/what-to-expect-with-teething-and-tooth-development-chart/">bite on things or pull their ear</a> when they are teething. These actions can stimulate the trigeminal touch nerves and reduce pain signals via the gate control mechanism. <h2>So does putting your finger under your nose stop a sneeze?</h2> There are <a href="https://www.healthline.com/health/how-to-stop-sneezing">many suggestions</a> of how to stop a sneeze. These include pulling your ear, putting your tongue to the roof of your mouth or the back of your teeth, touching your nose, or even sticking your finger in your nose. All of these stimulate the trigeminal touch nerves with the goal of telling the interneurons to “close the gate”. This can block the irritant signals from reaching the brain and triggering a sneeze. <h2>But should you stop a sneeze?</h2> What if an irritant in your nose has triggered a sneeze response, but you’re somewhere it might be considered inappropriate to sneeze. Should you stop it? Closing your mouth or nose during a sneeze increases the pressure in the airways <a href="https://pubmed.ncbi.nlm.nih.gov/26914240/">five to 20 times more than a normal sneeze</a>. With no escape, this <a href="https://journals.sagepub.com/doi/10.1177/1945892418823147#:%7E:text=The%20high%20Valsalva%20pressure%20generated,to%20all%20people%20who%20sneeze.">pressure has to be transmitted elsewhere</a> and that can damage your eyes, ears or blood vessels. Though the risk is low, brain aneurysm, ruptured throat and collapsed lung have been <a href="https://www.healthline.com/health/holding-in-a-sneeze#can-holding-a-sneeze-kill-you">reported</a>. So it’s probably best to try and prevent the sneeze reflex by treating allergies or addressing irritants. Failing that, embrace your personal sneeze style and <a href="https://theconversation.com/handkerchief-or-tissue-which-ones-better-for-our-health-and-the-planet-213065">sneeze into a tissue</a>. <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/215265/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/theresa-larkin-952095">Theresa Larkin</a>, Associate professor of Medical Sciences, <a href="https://theconversation.com/institutions/university-of-wollongong-711">University of Wollongong</a> and <a href="https://theconversation.com/profiles/jessica-nealon-1481995">Jessica Nealon</a>, Lecturer in Medical Sciences (Neuroscience), <a href="https://theconversation.com/institutions/university-of-wollongong-711">University of Wollongong</a> Image credits: Getty Images This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/hello-hay-fever-why-pressing-under-your-nose-could-stop-a-sneeze-but-why-you-shouldnt-215265">original article</a>.

Body

6 ways to make your bananas last longer

Is there anything more delicious than fresh fruit? Fresh fruit is definitely up there, and it’s hard to beat the taste of a ripe banana. If you’re like us, you’re always trying to keep bananas fresh, especially if you’ve bought a bunch but only want to eat one at a time. Here are some of the most effective ways you can keep bananas from browning too quickly. Hang them Turns out there’s a scientific reason you should be hanging your bananas from a hook. Bananas start ripening as soon as they’re picked from trees – ethylene gas releases from the stems as soon as they’re picked, but when you hang bananas from a hook, the gas works more slowly. Hanging bananas also prevents them from bruising, which they’re more prone to do as they continue ripening. Buy a fruit basket with a built-in hook or a small under-cabinet hook made specifically for bananas. Either way, keep your bananas at room temperature while they ripen on the hook. Buy green bananas The easiest way to prolong your bananas’ shelf life is to buy the greenest bananas you can find. They’re picked while still green, then slowly ripen over time to reach that bright yellow we love. Instead of grabbing perfectly ripened bananas you’re eyeing, grab a green bunch you can hang from your hook and watch ripen. Wrap banana stems Remember that ethylene gas that makes bananas ripen? It comes from the stems, which means you can wrap those stems – with plastic or aluminium foil – to slow down the ripening process. For best results, take your bananas apart and wrap their stems individually. Place ripe bananas in the fridge One of the cardinal rules of banana storage is to never store them in the fridge. But rules are meant to be broken, especially when it comes to bananas. You should keep green bananas out of the fridge, but once your bananas have completely ripened, you can move them to the fridge where the cool temperatures will keep them from ripening further (for a few days at least). Freeze your bananas Freezing bananas is one of the easiest ways to keep them preserved for future use. But how you freeze bananas could have a big impact on how well they thaw. Freezing the entire bunch will darken the peels, and they’ll thaw poorly. Instead, consider freezing peeled, individual bananas or banana slices in resealable airtight bags. Buy a banana storage container Bruising can wreak havoc on your bananas. It leads to squishy parts and faster ripening, which is where hard cases built specifically for bananas come in handy. You can now buy reusable containers designed to hold one banana at a time, which are a great way to keep ripe bananas ready for lunch (or for your afternoon snack). Image credits: Getty Images This article originally appeared on <a href="https://www.readersdigest.co.nz/food-home-garden/6-ways-to-make-your-bananas-last-longer" target="_blank" rel="noopener">Reader's Digest</a>.

Food & Wine

Fresh location being searched in Maddy McCann case

Portuguese police have revealed they will resume the search for missing toddler Madeleine McCann who disappeared in the country’s Algarve region in 2007. Portugal’s Judicial police released a statement confirming local media reports that they would conduct the search at the request of the German authorities and in the presence of British officials. A spokesperson from the fire brigade said police were preparing to start searches at a dam in the southern region of Algarve about 50km inland from a beach resort where Madeleine disappeared from a rented apartment while on a family holiday. On May 22, Reuters TV footage showed police erecting tents and cordons in the area by the Arade dam, roughly 50km from Praia da Luza, where the three-year-old was last seen alive. Portugal’s investigative Judicial Police overseeing the operation declined to comment. Another source familiar with the investigation was not confident there would be a breakthrough, saying, “It will come to nothing”. In mid-2020, German police jailed German citizen Christian Brueckner, a 45-year-old convicted child abuser and drug dealer who was in the Algarve in 2007, for raping a 72-year-old woman in the same area of the Algarve where Madeleine went missing. He was identified as a suspect in Madeline’s disappearance but has denied any involvement. Brueckner remains under investigation on suspicion of murder in the McCann case but hasn’t been charged. German police said in June 2020 that Madeleine was assumed dead and that Brueckner was likely responsible for it. In April, a German court dismissed additional charges against him related to other Portuguese child rape and sexual assault cases that led to German prosecutors no longer having jurisdiction to investigate the McCann case. Madeleine’s parents Kate and Gerry McCann were questioned by Portuguese police as formal suspects in 2007 but ruled them out the following year due to lack of evidence that cleared them of any involvement. The parents continue to campaign to attract attention to their daughter’s disappearance, and British public figures from business tycoons to authors and soccer stars have made appeals for information. Rewards for finding Madeleine have reached several million dollars. Image credit: Getty

News

National Duck Day: Diana Chan’s Luv-a-Duck Peking Duck breast with egg noodles, five spice sauce and fresh cucumber salad

The family owned business and Australia’s leading duck producer Luv-a-Duck has partnered up with MasterChef alum and duck lover Diana Chan, to officially launch National Duck Day, which falls on Tuesday May 23rd, 2023. Diana Chan is a Malaysian-Australian and won the 9th season of MasterChef in 2017. She has since become a well-known TV host, menu designer, product creator and restaurateur, turning her passion for food into her career. Diana Chan’s Luv-a-Duck Peking Duck breast with egg noodles, five spice sauce and fresh cucumber salad Serves: 2 Prep time: 10 mins Cook time: 10 mins INGREDIENTS: <ul> <li dir="ltr" aria-level="1"> 2 x precooked Luv-A Duck peking duck breasts </li> <li dir="ltr" aria-level="1"> 1 x 400g packet fresh egg noodles (medium thickness) </li> </ul> For the five spice sauce: <ul> <li dir="ltr" aria-level="1"> 1 tbsp cooking oil </li> <li dir="ltr" aria-level="1"> 2 cloves garlic, minced </li> <li dir="ltr" aria-level="1"> 3 shallots, finely diced </li> <li dir="ltr" aria-level="1"> 50g galangal, sliced </li> <li dir="ltr" aria-level="1"> 50g ginger, sliced </li> <li dir="ltr" aria-level="1"> Leftover liquid from the packet </li> <li dir="ltr" aria-level="1"> 1 tbsp five spice powder </li> <li dir="ltr" aria-level="1"> 1 tbsp tapioca starch mixed with 2 tbsp of water </li> </ul> For the cucumber salad: <ul> <li dir="ltr" aria-level="1"> 1 continental cucumber, halved and sliced into 5mm thick chunks </li> <li dir="ltr" aria-level="1"> 30g coriander, roughly chopped </li> <li dir="ltr" aria-level="1"> 1 tbsp black vinegar </li> <li dir="ltr" aria-level="1"> 1 tsp sugar </li> <li dir="ltr" aria-level="1"> 1 tbsp soy sauce </li> </ul> To garnish: <ul> <li dir="ltr" aria-level="1"> Freshly sliced spring onions </li> <li dir="ltr" aria-level="1"> 1 tsp toasted sesame seeds </li> </ul> METHOD: <ol> <li dir="ltr" aria-level="1"> Cook the peking duck breasts according to the packet instructions (microwave or oven) and set aside somewhere warm. </li> <li dir="ltr" aria-level="1"> Preheat a large braising pot or wok. Add cooking oil. Add the garlic, shallots, galangal and ginger and fry until aromatic - about 3 minutes or so. Add the sauce from the packet and the five spice. Allow to reduce for 10 minutes. </li> <li dir="ltr" aria-level="1"> Mix tapioca starch with water. Pour it into the sauce liquid while stirring at the same time and the liquid will start to thicken. You can add more tapioca mixture if you don't think the sauce is thick enough. </li> <li dir="ltr" aria-level="1"> While the sauce simmers, reheat the noodles according to the packet instructions. </li> <li dir="ltr" aria-level="1"> To assemble, remove the cooked duck breasts from the packet and slice them into 5mm thickness. </li> <li dir="ltr" aria-level="1"> In a mixing bowl, add in all the ingredients for the cucumber salad and mix to combine. </li> <li dir="ltr" aria-level="1"> Place the reduced sauce into the serving bowls, divide the noodles into 2 portions, top with the duck breasts and pour over the sauce. Serve with the cucumber salad on the side. Garnish with some spring onions and sesame seeds. </li> </ol> Image credit: Luv-A-Duck

Food & Wine

7 tips to make fresh flowers last longer

It’s always such a nice treat to have fresh flowers in the house – whether they’ve been bought for you by a special someone, you’ve treated yourself, or you’ve just cut them straight from your very own garden. But many people don’t know the correct way to look after a bunch of flowers to ensure they get to enjoy their beauty for as long as possible. So here are some simple tips to remember. <ol> <li>Start with the right kind of vase. Don’t try to cram too many flowers into a small vase – make sure the flowers have room to open fully so you can see as much of them as possible.</li> <li>Remove any low-hanging leaves. You don’t want any leaves to be sitting in the water, so be sure to prune them before putting your bouquet into your vase.</li> <li>Change the water daily. Flowers don’t like to sit in the same water day after day.</li> <li>Trim the stems. Every few days, trim the stems a little, cutting at an angle.</li> <li>Keep the flowers away from direct heat and sunlight. A room that is too warm will lead to wilted flowers, so be sure to choose somewhere that stays cool if possible. If you really want to stretch things, consider keeping the flowers in your fridge when you’re not in the house.</li> <li>When flowers start to wilt, remove any that don’t look so hot and transfer the bouquet to a smaller vase to freshen things up.</li> <li>If you’re left with just one or two late-opening blooms, you can float it in a decorative teacup full of water.</li> </ol> Image: Getty

Home & Garden

Why ‘best before’ food labelling is not best for the planet or your budget

UK supermarkets have <a href="https://metro.co.uk/2022/08/03/which-supermarkets-are-scrapping-best-before-dates-and-why-17117556/">removed “best before” dates</a> on thousands of fresh food products in an effort to reduce food waste. One of the major supermarket chains, Sainsbury’s, is replacing these labels with product messaging that says “<a href="https://www.fruitnet.com/fresh-produce-journal/sainsburys-axes-best-before-dates-on-more-fruit-and-veg/247057.article">no date helps reduce waste</a>”. Apples, bananas, potatoes, cucumbers and broccoli are among the most wasted foods. Removing “best before” labels from these foods alone will reduce waste by an estimated <a href="https://wrap.org.uk/taking-action/food-drink/initiatives/food-waste-reduction-roadmap">50,000 tonnes a year</a>. In Australia we produce <a href="https://www.fial.com.au/sharing-knowledge/food-waste">7.6 million tonnes of food waste every year</a> – about 300kg per person. <a href="https://workdrive.zohopublic.com.au/external/ba011474a921ef40d77287a482fc9b257083a646708e3b38b6debeea81cdf81b">About 70%</a> of what we throw out is still edible. Why aren’t we following the UK’s example? Some might worry about food safety. But two types of date labels – “best before” and “use by” – are used in Australia. “Use by” labels would still alert us to when food can no longer be regarded as safe to eat. And consumers will still be able to assess the state of fresh produce for themselves. <h2>Food waste has huge impacts</h2> Food waste costs Australia <a href="https://workdrive.zohopublic.com.au/external/ba011474a921ef40d77287a482fc9b257083a646708e3b38b6debeea81cdf81b">A$36.6 billion a year</a>. This waste occurs right across the supply chain, including primary production, manufacturing, distribution, retail and hospitality. However, households produce more than half of the waste, at an average cost per household of A$2,000 to $2,500 a year. In 2017, the Australian government <a href="https://www.dcceew.gov.au/environment/protection/waste/food-waste?state=tas#national-food-waste-strategy">pledged to halve food waste</a> by 2030 when it launched the <a href="https://www.dcceew.gov.au/environment/protection/waste/publications/national-food-waste-strategy">National Food Waste Strategy</a>. This is a complex issue, but one simple solution could be to follow the UK and remove “best before” dates. <h2>How will you know if food is still safe?</h2> Our labelling system is fairly straightforward, but many consumers don’t understand the difference between “best before” and “use by”. This confusion leads them to throw away tonnes of food that’s still suitable for eating. In Australia, the regulatory authority <a href="https://www.foodstandards.gov.au/consumer/labelling/dates/Pages/default.aspx">Food Standards</a> provides guidance for manufacturers, retailers and consumers on using dates on product labels. These dates indicate how long food products can be sold, and kept, before they deteriorate or become unsafe to eat. Food with a “best before” date can be legally sold and consumed after that date. These products should be safe, but may have lost some of their quality. Products past their “use by date” are considered not safe. The food supplier is responsible for placing date labels on the product. Differences in packaging and date labelling can be subtle. For example, lettuce sold loose or in an open plastic sleeve does not have a “best before” date. The same lettuce packaged in a sealed bag does. Bread is the only fresh food that uses a different system with “baked on” or “baked for” date labels. Some foods, such as canned goods and food with a shelf life of two years or more, don’t have to be labelled with “best before” dates because they usually retain their quality for many years. They are typically eaten well before they deteriorate. Food producers and retailers are keen to keep the labelling status quo, because it makes it easier to <a href="https://www.vox.com/22559293/food-waste-expiration-label-best-before">manage stock</a> and <a href="https://journals.sagepub.com/doi/full/10.1509/jppm.14.095">encourages turnover</a>. <h2>The case for packaging</h2> Some packaging is used to separate branded products such as fruit varieties protected by <a href="https://theconversation.com/the-case-of-the-pirated-blueberries-courts-flex-new-muscle-to-protect-plant-breeders-intellectual-property-126763">plant breeders’ rights</a>, organic products and imperfect vegetable ranges. Once packaged, these products require a “best before” date. Plastic packaging can greatly increase the shelf life of some vegetables. In these cases, it effectively reduces food waste. A striking example is cucumbers. Plastic wrap can extend their shelf life from a <a href="https://theconversation.com/why-some-plastic-packaging-is-necessary-to-prevent-food-waste-and-protect-the-environment-117479">few days to two weeks</a>. Vegetables such as broccoli and cauliflower contain beneficial anti-cancer compounds called <a href="https://www.frontiersin.org/articles/10.3389/fnut.2016.00024/full">glucosinolates</a>. Plastic packaging that seals in <a href="https://www.food-safety.com/articles/1324-naturally-preserving-food-with-gases">specialty gas</a> preserves these longer. However, overcooking quickly erases this packaging benefit. <figure class="align-center "></figure> <h2>Dead or alive?</h2> The chemistry of a fruit or vegetable starts changing the moment it is picked. Some types of produce, such as bananas and pears, are picked early so they ripen in the shop and at home. Other produce, such as sweet corn and peas, rapidly decline in the quality and quantity of flavours and nutrients once they’re picked. Snap freezing is an excellent way to preserve this produce. Fresh fruits and vegetables are still alive. Their cells remain full of chemical reactions and enzymatic activity. This is why a cut apple turns brown. It’s also why ethylene gas released from bananas and other fruits can shorten the life of their neighbours in the fruit bowl. Potatoes, one of the most wasted products, are sold with “best before” dates when packaged in plastic bags. But if stored correctly in low light and in a “breathable” bag (paper or hessian), potatoes stay “alive” and edible for months. Just make sure you cut away any green parts, which <a href="https://theconversation.com/can-you-really-be-poisoned-by-green-or-sprouting-potatoes-63437">contain toxic solanine</a>. As well as fresh produce’s own cellular activity, there is microbial activity in the form of bacteria and fungi. Fortunately, we come equipped with a number of evolved chemical sensors. We can <a href="https://theconversation.com/how-to-avoid-food-borne-illness-a-nutritionist-explains-153185">feel, see, sniff and taste</a> the state of fruits, vegetables and other products. Trust (and train) your instincts. <h2>Questions to ask yourself</h2> To reduce food waste, we need a combination of approaches, including appropriate packaging, sensible labelling and consumer awareness. Ideally, the <a href="https://www.foodstandards.gov.au/code/pages/default.aspx">Australian and New Zealand Food Standards Code</a> would be updated to reflect a more nuanced view of packaged fresh foods. In the short term, consumer awareness and buying power are the best drivers of change. Ask yourself questions like: <ul> <li> Do I need a packaged product? </li> <li> Does the packaging enhance shelf life? </li> <li> Would I buy less if it wasn’t packaged? </li> </ul> Thinking about these questions will help us reduce the impacts of food waste.<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/189686/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/louise-grimmer-212082">Louise Grimmer</a>, Senior Lecturer in Retail Marketing, <a href="https://theconversation.com/institutions/university-of-tasmania-888">University of Tasmania</a> and <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> This article is republished from <a href="https://theconversation.com">The Conversation.</a> Read the <a href="https://theconversation.com/why-best-before-food-labelling-is-not-best-for-the-planet-or-your-budget-189686">original article</a>. Images: Getty

Food & Wine

Where is your seafood really from?

Fake foods are invading our supermarkets, as foods we love are substituted or adulterated with lower value or unethical <a href="https://www.emerald.com/insight/content/doi/10.1108/JFC-09-2020-0179/full/html">goods</a>. Food fraud threatens human health but is also bad news for industry and sustainable food <a href="https://www.fao.org/documents/card/en/c/I8791EN/">production</a>. Seafood is one of <a href="https://www.sciencedirect.com/science/article/pii/S0305750X14003246">most traded food products</a> in the world and reliant on convoluted supply chains that leave the the door wide open for seafood <a href="https://link.springer.com/article/10.1007/s12571-018-0826-z">fraud</a>. Our new <a href="https://onlinelibrary.wiley.com/doi/full/10.1111/faf.12703">study</a>, published in the journal <a href="https://onlinelibrary.wiley.com/doi/full/10.1111/faf.12703">Fish and Fisheries</a>, showcases a new approach for determining the provenance or “origin” of many seafood species. By identifying provenance, we can detect fraud and empower authorities and businesses to stop it. This makes it more likely that the food you buy is, in fact, the food you truly want to eat. <h2>Illegal fishing and seafood fraud</h2> Wild-caught seafood is vulnerable to illegal, unreported, and unregulated fishing. Illegal, unreported, and unregulated fishing can have a devastating impact on the marine environment because: <ul> <li> it is a major cause of overfishing, constituting an estimated one-fifth of <a href="https://onlinelibrary.wiley.com/doi/full/10.1111/faf.12462">seafood</a> </li> <li> it can destroy marine habitats, such coral reefs, through destructive fishing methods such as blast bombing and cyanide fishing </li> <li> it can significantly harm wildlife, such as albatross and turtles, which are caught as <a href="https://www.sciencedirect.com/science/article/pii/S0006320714003140">by-catch</a>. </li> </ul> So how is illegal, unreported, and unregulated fishing connected to seafood fraud? Seafood fraud allows this kind of fishing to flourish as illegal products are laundered through legitimate supply <a href="https://www.fao.org/documents/card/en/c/I8791EN/">chains</a>. A recent <a href="https://www.pnas.org/doi/abs/10.1073/pnas.2003741117">study</a> in the United States found when seafood is mislabelled, it is more likely to be substituted for a product from less healthy fisheries with management policies that are less likely to reduce the environmental impacts of fishing. One <a href="https://usa.oceana.org/wp-content/uploads/sites/4/fraud_gap_report_final_6_6_16.pdf">review</a> of mislabelled seafood in the US found that out of 180 substituted species, 25 were considered threatened, endangered, or critically endangered by the International Union for Conservation of Nature and Natural Resources (IUCN). Illegal fishing and seafood fraud also has a human cost. It can: <ul> <li> adversely affect the livelihoods of law-abiding fishers and seafood <a href="https://www.sciencedirect.com/science/article/pii/B9780128015926000048">businesses</a> </li> <li> threaten food security </li> <li> facilitate human rights abuses such as forced labour and <a href="https://link.springer.com/content/pdf/10.1007/978-3-030-32811-5_127-1.pdf">piracy</a> </li> <li> increase risk of exposure to pathogens, drugs, and other banned substances in <a href="https://usa.oceana.org/wp-content/uploads/sites/4/fraud_gap_report_final_6_6_16.pdf">seafood</a>. </li> </ul> <h2>The chemical fingerprints in shells and bones</h2> A vast range of marine animals are harvested for food every year, including fish, molluscs, crustaceans, and <a href="https://www.fao.org/documents/card/en/c/ca9229en/">echinoderms</a>. However, traditional food provenance methods are typically designed to identify one species at a time. That might benefit the species and industry in question, but it is expensive and time consuming. As such, current methods are restricted to a relatively small number of species. In our study, we described a broader, universal method to identify provenance and detect fraud. How? We harnessed natural chemical markers imprinted in the shells and bones of marine animals. These markers reflect an animal’s environment and can identify where they are from. We focused on a chemical marker that is similar across many different marine animals. This specific chemical marker, known as “oxygen isotopes”, is determined by ocean composition and temperature rather than an animal’s biology. Exploiting this commonality and how it relates to the local environment, we constructed a global ocean map of oxygen isotopes that helps researchers understand where a marine animal may be from (by matching the oxygen isotope value in shells and bones to the oxygen isotope value in the map). After rigorous testing, we demonstrated this global map (or “isoscape”) can be used to correctly identify the origins of a wide range of marine animals living in different latitudes. For example, we saw up to 90% success in classifying fish, cephalopods, and shellfish between the tropical waters of Southeast Asia and the cooler waters of southern Australia. <h2 class="align-center zoomable" style="text-align: left;">What next?</h2> Oxygen isotopes, as a universal marker, worked well on a range of animals collected from different latitudes and across broad geographic areas. Our next step is to integrate oxygen isotopes with other universal chemical markers to gives clues on longitude and refine our approach. Working out the provenance of seafood is a large and complex challenge. No single approach is a silver bullet for all species, fisheries or industries. But our approach represents a step towards a more inclusive, global system for validating seafood provenance and fighting seafood fraud. Hopefully, this will mean ensure fewer marine species are left behind and more consumer confidence in the products we buy. Dr Jasmin Martino, a Postdoctoral Research Fellow at the Australian Nuclear Science and Technology Organisation, contributed to this research and 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/189471/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/zoe-doubleday-393169">Zoe Doubleday</a>, Marine Ecologist and ARC Future Fellow, <a href="https://theconversation.com/institutions/university-of-south-australia-1180">University of South Australia</a> This article is republished from <a href="https://theconversation.com">The Conversation</a>. Read the <a href="https://theconversation.com/where-is-your-seafood-really-from-were-using-chemical-fingerprinting-to-fight-seafood-fraud-and-illegal-fishing-189471">original article.</a> Image: Getty

Food & Wine

Worrying photo sparks fresh concerns for Queen Elizabeth's health

The public has seen their first glimpse of Queen Elizabeth in almost 8 weeks as she appointed Britain's new prime minister in an official engagement. Rather than taking place at Buckingham Palace as per tradition, the ceremony was held inside the green-carpeted drawn room at Balmoral Castle in Scotland. The monarch was supported by her walking cane as she invited Liz Truss, Her Majesty's 15th prime minister in her 70-year-reign, to form a new government. Despite Her Majesty looking lively and happy during the meeting, people were quick to spot the large bruise on the Queen's hand, reigniting concerns about the monarch's health. ITV's royal editor Chris Ship said the bruising was a sign of changing times in the Queen's advancing years. "I'm no medic but it could be some form of cannula that the Queen's had, we are guessing," Ship told Today. "Buckingham Palace never tells us about her ongoing medical conditions. She's 96 years old. A frail lady, let's be clear. And queen of advancing age. "We're going to get used to the constitutional diary having to be changed to suit the needs of an ageing monarch." The decision to call outgoing leader Boris Johnson, and his replacement, to Balmoral was taken due to the Queen's comfort. Reports claim that the Queen has been advised against excessive travelling, having reportedly endured "a change in the past few weeks" in her mobility, <a title="The Telegraph" href="https://www.telegraph.co.uk/royal-family/2022/09/06/queens-balmoral-audience-liz-truss-sign-changing-times/" target="_blank" rel="noopener">The Telegraph</a> UK reports. Image credits: Getty Images

Caring

Tips on keeping wine fresh

We’ve all been in the situation (once or twice) before where we’re the only one home one evening, decide to have one glass with dinner and don’t finish off the bottle. So how can you keep the rest of the bottle as fresh as possible? Here we take a look whether simply resealing the bottle is enough or, is it worthwhile investing in one of the various gadgets on the market. Most wine connoisseurs will tell you that wine is almost always best enjoyed on the day it is opened. You’ll find that some restaurants don’t bother with fancy resealing devices and use the cap or cork it came with, as they say that some wines last well into the next day. So why should you bother with one of these whizz bang gadgets? On the other hand, research shows that some restaurants use an argon gas preservation system and that it works really well. As you may have discovered yourself at home, wine doesn’t go off that quickly, per se, but it can lose its quality before becoming unpleasant. The villain to blame in this process is oxygen. If you’re a red wine drinker, you’ve likely heard that giving it time to breathe is a good thing. Well although a little air is often good for wine, the longer it is exposed to oxygen the more it changes. Some wines, typically robust reds, benefit from a day or two of “development” in an open bottle. But in most, fruit smells and flavours dissipate. The wine starts to oxidise and taste sharp and “vinegary”. That’s why wine-saving devices are typically designed to limit contact with air. Winesave A user-friendly delivery system that uses gas that's used by many restaurants to form a protective “blanket” between the wine and the air in the bottle. The at-home version comes in a canister: you attach a tube to the nozzle to squirt the gas into the bottle before reapplying the original seal. Can keep wine well for at least five days. Wine Shield A piece of flexible, circular plastic inserted into a partly drunk bottle to become a floating lid, claiming to keep wine fresh for up to five days after opening. Fiddly to insert – it’s done via the sachet in which each “shield” is packaged – but not hard once you have the knack. You then reapply the original seal. Will keep the wine in good condition for at least three days. Vacu Vin This gadget is designed to suck air out of the bottle. Popular with wine critics, it vacuums out the air. While it is said to not be as great on day two as some of the other devices, it is better on day five than the others. Screw cap In some cases the original metal seal that came with the bottle will keep the wine pleasant on day two but it won’t last until day five like some of the others. At least it is free, though, right? Wine stopper Often made from stainless steel with a plastic interior, these don’t seem to do much. It’s a stretch to do anything that a cork (or screw cap) wouldn’t. So I guess this is a good option if you lose the cork or screw or you have trouble replacing it after you’ve finished.

Food & Wine

Fresh heartache as Oatlands killer wins appeal

The drunk and drugged driver who ran over a group of children in Sydney’s north-west over two years ago has had his sentenced reduced on appeal. The Abdallah siblings Antony, Sienna and Angelina and their cousin Veronique Sakr died in February 2020 when Samuel Davidson ran them over on a footpath as they were walking to get ice cream. He pleaded guilty to the manslaughter of the four children, as well as a raft of other charges. He was sentenced to a maximum of 28 years in prison, with a non-parole period of 21 years. Following an appeal, the maximum sentence was reduced by eight years taking it to 20 years, with a non-parole period of 15 years. Making him eligible for parole in January 2035. At the time of his initial sentence, Judge James Bennett said Davidson’s dangerous and aggressive driving showed a complete lack of care and concern for the safety of others. “The magnitude of the tragedy extended to the unimaginable” said Judge Bennett. Image: Instagram

Legal

From a series of recipes by Xali: Seared Tuna with Asian Slaw Sesame & Naz’s sesame Dressing

Xali is Australia’s first training, dietary and wellness program to cater to women going through biological changes with a focus on perimenopause and menopause. Created by Northern Rivers resident Naz de Bono, Xali is a daily personalised program that provides workouts, recipes, education and support to women based on the 4 pillars of Move, Eat, Learn & Connect. Xali creates recommendations for women bursting with energy but also provides options for the days when they want to pull back. As women experience biological changes, the way they exercise needs to be adapted. A shift in hormones means women have a higher risk of injury and Naz has created a library of workouts with this in mind. Seared Tuna with Asian Slaw & Naz's Sesame Dressing. Serves 1 Ingredients: ● ¼ whole red capsicum, finely sliced ● ½ cup wombok or white cabbage, shredded ● ½ cup sprouts, assorted ● 1 whole spring onion, finely sliced ● ½ tsp peanut oil ● 1 whole tuna fish steaks (about 160g each, about 2cm thick) ● ⅛ tsp salt ● ⅛ tsp cracked black pepper ● 1 tbsp Naz’s sesame dressing ● 1 tsp pickled ginger, shredded ● ½ tsp sesame seeds, white ● ⅛ whole nori seaweed sheet, very finely shredded Method: 1. In a medium bowl, place red capsicum, wombok or white cabbage, sprouts of your choice and spring onions. 2. Heat a grill pan over medium-high heat. Brush both sides of tuna with oil, season, and cook until medium rare, about 3-5 minutes either side, depending on your preference. 3. Remove tuna from the pan, allow it to cool enough so you can break up the fish in your hands. 4. Transfer the cooked tuna to the bowl with the salad, then toss with Naz’s Sesame Dressing the place into a serving bowl. Top with pickled ginger, white sesame seeds and very finely shredded nori seaweed. Naz's Sesame Dressing. Everyone always asks for this one, so here it is! The toasted sesame oil really gives it a unique and more-ish flavour! Having a big batch of this on hand assures more delicious salads and avoid any premade nasty dressings and sauces! Keep it in your cupboard, take it to work but be careful all your friends will want some! Naz. Yields: about 300 ml Serving size: about 10 ml per person Ingredients: ● 125ml sesame oil, toasted ● 10ml apple cider vinegar ● 7 ½ ml tamari ● 1 garlic clove, to taste ● ½ tsp chilli flakes ● ⅛ tsp salt, to taste ● ⅛ tsp cracked black pepper, to taste Method: 1. Add all the ingredients into a blender and blend on high for 1 minute. 2. Pour over your fresh salads, steam vegetables or use as a marinade. 3. Store back in a sealed bottle out of direct sunlight or chill. Use within 7 days. Image: Supplied

Food & Wine

Kevin Spacey speaks after fresh sex offence charges

Kevin Spacey has finally broken his silence after being charged with four counts of sexual assault. There had been suggestions he could have been extradited from the US to the UK if he didn’t willingly appear in a London court, however in a statement given to US television program Good Morning America, the two-time Oscar winner said he would “voluntarily appear” in the UK to face the charges. Spacey said he was “confident” he could prove his innocence, after being charged on May 26 with four counts of sexual assault, as well as a charge of causing a person to engage in penetrative sexual activity without consent. All of the counts are alleged to have happened between 2005 and 2013. Four of the alleged offences are said to have taken place in London, while the other is alleged to have happened in Gloucestershire, in the south-west of England. Police opened an investigation into Spacey’s alleged crimes in 2017 and he was interviewed under caution by the police in 2019. In the statement to Good Morning America, Spacey said he “appreciated” that the CPS has pointed out he was entitled to a fair trial. “While I am disappointed with their decision to move forward, I will voluntarily appear in the UK as soon as can be arranged and defend myself against these charges, which I am confident will prove my innocence.” he said. The alleged offences date from when Spacey was artistic director of London’s Old Vic Theatre, in the city’s south, between 2004 and 2015. Image: Getty

News

Charlise Mutten's alleged killer facing fresh charges

The man accused of murdering nine-year-old schoolgirl Charlise Mutten earlier this year has been hit with new charges. Jason Stein was <a href="https://www.oversixty.co.nz/news/news/man-charged-with-murder-of-missing-9-year-old" target="_blank" rel="noopener">charged with the murder of his fiancé’s daughter</a> in January, after the little girl’s body was discovered in a barrel near the Colo River, about an hour from the Blue Mountains where she had disappeared from. After his arrest, police conducted a search in the bushland near Mt Wilson - the area where Charlise was last seen - and found two firearms and ammunition, which was seized and forensically examined. Police then visited Silverwater prison and arrested the 31-year-old, charging him with two counts of possessing an unregistered firearm, two for possessing an unauthorised firearm, possessing ammunition without a licence or permit, and aggravated break and enter in company. Mr Stein has also been charged with two counts of possessing child abuse material for unrelated matters. Meanwhile, investigations continue under Strike Force Buena, which was established to investigate Charlise’s disappearance. Images: 9News / Twitter

News

Fresh charges for William Tyrrell's foster mother

Foster mother of missing boy William Tyrrell has been charged by NSW police with stalking offences. This follows two months after the woman was charged with a separate count of common assault. According to The Australian, a court has previously heard that the foster mother intended to have the assault charges dealt with under the Mental Health Act and medical assessments had been undertaken. Both foster parents have also pleaded not guilty to separate assault charges laid in November 2021. All of the charges are unrelated to the child's disappearance from his home in Kendall on the state’s mid-north Coast in 2014. The 56-year-old woman, who cannot be identified for legal reasons, was charged on Friday. Police reported that Tyrrell’s foster mum and late foster grandmother were being treated as persons of interest in the little boy’s disappearance in November. The foster-parents have maintained their denial of any wrongdoing and no charges have been laid against them in relation to Tyrrell vanishing. Image: ABC

News

ALDI looking for fresh meat (graduates)

ALDI Australia is looking to hire a fresh batch of graduates for their insanely popular program. The German retailer’s graduate program is inundated with applications each year thanks to the attractive $92,000 starting salary, a company car and iPhone, as well as five weeks annual leave. Successful applicants will undertake a comprehensive program over a two-year period while rotating through the exciting challenge of the business. “Our graduate jobs aren’t easy but the greater the challenge, the greater the reward,” their <a href="https://www.aldicareers.com.au/Graduate-Program-Application-Process" target="_blank" rel="noopener">website</a> reads. “You’ll have exposure to serving customers on registers, managing sections in our distribution centre, undertaking site meetings with our property team, and developing your skills as a leader - a career achievement you can be proud of.” Applicants who succeed in their training will take on the role of an Executive Manager, giving them the opportunity to run up three-to-five stores. Peter Slaven recently completed the program and is now an Executive Manager of Store Operation in NSW. “I was prepared for a lot of observation and structured training, however I was pleasantly surprised with how hands-on ALDI’s graduate program is,” he told <a href="https://www.news.com.au/finance/work/careers/aldis-insane-92000-job-for-uni-graduates/news-story/fbba33620c65bfad5a5f80df3e730155?utm_campaign=EditorialSB&utm_source=news.com.au&utm_medium=Facebook&utm_content=SocialBakers" target="_blank" rel="noopener">news.com.au</a>. “During the program I worked in three cities and over 30 stores, building relationships with close to 500 people. No two days are the same and I learnt to adapt quickly to constant change and I am still learning new things every day.” ALDI group director of human resources and projects Hayden Rydberg said the program attracted people from all walks of life. “It’s an opportunity for ambitious future leaders to hit the ground running in a supportive environment where you will learn directly from industry leaders, all while accelerating your career with a rewarding and dynamic retail business,” he said. Applicants must be in their final year of study or recently completed a master’s degree in any subject. Applications for ALDI's 2023 graduate program close on Monday March 28, 2022. Image: Shutterstock

Money & Banking

Over 60

News

Shop

Catalogues

Travel

Health

Lifestyle

Finance

Entertainment

Property

Information

Keep up to date

Search

Fresh claims about Queen Elizabeth's health in her final days

How do I keep my fruit, veggies and herbs fresh longer? Are there any ‘hacks’?

Cost of living: if you can’t afford as much fresh produce, are canned veggies or frozen fruit just as good?

Nostradamus prediction on King Charles sparks fresh theories

Fresh signs that ANOTHER royal pic was manipulated