Search

Placeholder Content Image

Run out of butter or eggs? Here’s the science behind substitute ingredients

<p><em><a href="https://theconversation.com/profiles/paulomi-polly-burey-404695">Paulomi (Polly) Burey</a>, <a href="https://theconversation.com/institutions/university-of-southern-queensland-1069">University of Southern Queensland</a></em></p> <p>It’s an all too common situation – you’re busy cooking or baking to a recipe when you open the cupboard and suddenly realise you are missing an ingredient.</p> <p>Unless you can immediately run to the shops, this can leave you scrambling for a substitute that can perform a similar function. Thankfully, such substitutes can be more successful than you’d expect.</p> <p>There are a few reasons why certain ingredient substitutions work so well. This is usually to do with the chemistry and the physical features having enough similarity to the original ingredient to still do the job appropriately.</p> <p>Let’s delve into some common ingredient substitutions and why they work – or need to be tweaked.</p> <p><iframe id="IitfH" class="tc-infographic-datawrapper" style="border: none;" src="https://datawrapper.dwcdn.net/IitfH/1/" width="100%" height="400px" frameborder="0"></iframe></p> <h2>Oils versus butter</h2> <p>Both butter and oils belong to a chemical class called <a href="https://chem.libretexts.org/Bookshelves/Introductory_Chemistry/Map%3A_Fundamentals_of_General_Organic_and_Biological_Chemistry_(McMurry_et_al.)/23%3A_Lipids/23.01%3A_Structure_and_Classification_of_Lipids">lipids</a>. It encompasses solid, semi-solid and liquid fats.</p> <p>In a baked product the “job” of these ingredients is to provide flavour and influence the structure and texture of the finished item. In cake batters, lipids contribute to creating an emulsion structure – this means combining two liquids that wouldn’t usually mix. In the baking process, this helps to create a light, fluffy crumb.</p> <p>One of the primary differences between butter and oil is that butter is only about 80% lipid (the rest being water), while <a href="https://www.nutritionadvance.com/types-of-cooking-fats-and-oils/">oil is almost 100% lipid</a>. Oil creates a softer crumb but is still a great fat to bake with.</p> <p>You can use a wide range of oils from different sources, such as olive oil, rice bran, avocado, peanut, coconut, macadamia and many more. Each of these may impart different flavours.</p> <p>Other “butters”, such as peanut and cashew butter, aren’t strictly butters but pastes. They impart different characteristics and can’t easily replace dairy butter, unless you also add extra oil.</p> <h2>Aquafaba or flaxseed versus eggs</h2> <p>Aquafaba is the liquid you drain from a can of legumes – such as chickpeas or lentils. It contains proteins, kind of how egg white also contains proteins.</p> <p>The proteins in egg white include albumins, and <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5912395/">aquafaba also contains albumins</a>. This is why it is possible to make meringue from egg whites, or from aquafaba if you’re after a vegan version.</p> <p>The proteins act as a foam stabiliser – they hold the light, airy texture in the product. The concentration of protein in egg white is a bit higher, so it doesn’t take long to create a stable foam. Aquafaba requires more whipping to create a meringue-like foam, but it will bake in a similar way.</p> <p>Another albumin-containing alternative for eggs is <a href="https://foodstruct.com/compare/seeds-flaxseed-vs-egg">flaxseed</a>. These seeds form a thick gel texture when mixed with a little water. The texture is similar to raw egg and can provide structure and emulsification in baked recipes that call for a small amount of egg white.</p> <h2>Lemon plus dairy versus buttermilk</h2> <p>Buttermilk is the liquid left over after churning butter – it can be made from sweet cream, cultured/sour cream or whey-based cream. Buttermilk mostly <a href="https://www.journalofdairyscience.org/article/S0022-0302(06)72115-4/fulltext">contains proteins and fats</a>.</p> <p>Cultured buttermilk has a somewhat tangy flavour. Slightly soured milk can be a good substitute as it contains similar components and isn’t too different from “real” buttermilk, chemically speaking.</p> <p>One way to achieve slightly soured milk is by adding some lemon juice or cream of tartar to milk. Buttermilk is used in pancakes and baked goods to give extra height or volume. This is because the acidic (sour) components of buttermilk interact with baking soda, producing a light and airy texture.</p> <p>Buttermilk can also influence flavour, imparting a slightly tangy taste to pancakes and baked goods. It can also be used in sauces and dressings if you’re looking for a lightly acidic touch.</p> <h2>Honey versus sugar</h2> <p>Honey is a <a href="https://resources.perkinelmer.com/lab-solutions/resources/docs/APP_Analysis-of-Sugars-in-Honey-012101_01.pdf">complex sugar-based syrup</a> that includes floral or botanical flavours and aromas. Honey can be used in cooking and baking, adding both flavour and texture (viscosity, softness) to a wide range of products.</p> <p>If you add honey instead of regular sugar in baked goods, keep in mind that honey imparts a softer, moister texture. This is because it contains more moisture and is a humectant (that is, it likes to hold on to water). It is also less crystalline than sugar, unless you leave it to crystallise.</p> <p>The intensity of sweetness can also be different – some people find honey is sweeter than its granular counterpart, so you will want to adjust your recipes accordingly.</p> <h2>Gluten-free versus regular flour</h2> <p>Sometimes you need to make substitutions to avoid allergens, such as gluten – the protein found in cereal grains such as wheat, rye, barley and others.</p> <p>Unfortunately, gluten is also the component that gives a nice, stretchy, squishy quality to bread.</p> <p>To build this characteristic in a gluten-free product, it’s necessary to have a mixture of ingredients that work together to mimic this texture. Common ingredients used are corn or rice flour, xanthan gum, which acts as a binder and moisture holder, and tapioca starch, which is a good water absorbent and can aid with binding the dough. <!-- Below is The Conversation's page counter tag. Please DO NOT REMOVE. --><img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/202036/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /><!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: https://theconversation.com/republishing-guidelines --></p> <p><em><a href="https://theconversation.com/profiles/paulomi-polly-burey-404695">Paulomi (Polly) Burey</a>, Associate Professor (Food Science), <a href="https://theconversation.com/institutions/university-of-southern-queensland-1069">University of Southern Queensland</a></em></p> <p><em>Image credits: Shutterstock</em></p> <p><em>This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/run-out-of-butter-or-eggs-heres-the-science-behind-substitute-ingredients-202036">original article</a>.</em></p>

Food & Wine

Placeholder Content Image

"Possibly carcinogenic to humans": WHO's dire warning over common ingredient

<p dir="ltr">The World Health Organisation (WHO) has called for one of the world’s most popular artificial sweeteners to be declared a possible carcinogen. </p> <p dir="ltr">The push will be led by the WHO’s research team for the International Agency for Research on Cancer (IARC), pitting it against the food industry and regulators.</p> <p dir="ltr">The sweetener, known as Aspartame, is used in products from Coca-Cola diet drinks, such as Diet Coke and Coke Zero, to Mars’ Extra chewing gum and some Snapple drinks.</p> <p dir="ltr">Later this month, the IARC will list Aspartame for the first time as “possibly carcinogenic to humans”</p> <p dir="ltr">The ruling from the IARC has assessed whether the sweetener is hazardous to humans or not, although it does not stipulate how much of the product a person can safely consume. </p> <p dir="ltr">This advice for individual consumers comes from a different organisation, known as JECFA (the Joint WHO and Food and Agriculture Organisation’s Expert Committee on Food Additives), who make consumption guidelines alongside national regulators. </p> <p dir="ltr">Despite the claims from the WHO, since as early as 1981 JECFA has said aspartame is safe to consume within accepted daily limits.</p> <p dir="ltr">An adult weighing 60kg would have to drink between 12 and 36 cans of diet soft drink, depending on the amount of aspartame in the beverage, every day to be at risk.</p> <p dir="ltr">Its view has been widely shared by national regulators, including in the United States and Europe.</p> <p dir="ltr">These conflicting reports have angered some regulators and consumers alike, with Japan’s Ministry of Health, Labour and Welfare official Nozomi Tomita writing to the WHO, “kindly asking both bodies to coordinate their efforts in reviewing aspartame to avoid any confusion or concerns among the public.”</p> <p dir="ltr"><em>Image credits: Getty Images</em></p>

Body

Placeholder Content Image

‘Good soup is one of the prime ingredients of good living’: a (condensed) history of soup, from cave to can

<p><a href="https://theconversation.com/profiles/garritt-c-van-dyk-1014186">Garritt C Van Dyk</a>, <em><a href="https://theconversation.com/institutions/university-of-newcastle-1060">University of Newcastle</a></em></p> <p>Hot soup on a cold day brings warmth and comfort so simple that we don’t think too much about its origins. But its long history runs from the Stone Age and antiquity through to modernity, encompassing the birth of the restaurant, advances in chemistry, and a famous pop art icon.</p> <p>The basic nature of soup has a fundamental appeal that feels primordial – because it is.</p> <p><a href="https://www.academia.edu/12384834/2015_Speth_When_Did_Humans_Learn_to_Boil_">Archaeologists</a> speculate the first soup might have been made by Neanderthals, boiling animal bones to extract fat essential for their diet and drinking the broth. Without the fats, their high intake of lean animal meats could have led to protein poisoning, so stone age soup was an important complement to primeval nutrition.</p> <p>The fundamental benefit of these bone broths is confirmed by archaeological discoveries around the world, ranging from a gelatin broth in <a href="https://www.archaeology.org/issues/317-1811/trenches/7056-trenches-egypt-giza-livestock-bones">Egypt’s Giza plateau</a>, to <a href="https://www.bbc.com/news/world-asia-pacific-11981666">Shaanxi Province</a> in China.</p> <p>The widespread distribution of archaeological finds is a reminder soup not only has a long history, but is also a global food.</p> <p>Today, our idea of soup is more refined, but the classic combination of stock and bread is embedded in the Latin root of the verb <em>suppāre</em>, meaning “to soak”.</p> <p>As a noun, <em>suppa</em> became <em>soupe</em> in Old French, meaning bread soaked in broth, and <em><a href="https://quod.lib.umich.edu/m/middle-english-dictionary/dictionary/MED41830/track?counter=1&amp;search_id=24326280">sowpes</a></em> in Middle English. This pairing was also an economical way of reclaiming stale bread and thickening a thin broth. Wealthier households might have toasted fresh bread for the dish, but less prosperous diners used up stale bread that was too hard to chew unless softened in the hot liquid.</p> <h2>From rustic to creamy</h2> <p>New ideas about science and digestion in 17th century France promoted <a href="https://www.researchgate.net/publication/340977432_The_Transformative_Influence_of_La_Varenne's_Le_Cuisinier_Francois_1651_on_French_Culinary_Practice">natural flavours</a> and thick, rustic preparations gave way to the creamy and velvety smooth soups we know today.</p> <figure class="align-center zoomable"><a href="https://images.theconversation.com/files/527415/original/file-20230522-21-dcc0ot.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=1000&amp;fit=clip"><img src="https://images.theconversation.com/files/527415/original/file-20230522-21-dcc0ot.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=754&amp;fit=clip" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px" srcset="https://images.theconversation.com/files/527415/original/file-20230522-21-dcc0ot.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=600&amp;h=450&amp;fit=crop&amp;dpr=1 600w, https://images.theconversation.com/files/527415/original/file-20230522-21-dcc0ot.jpg?ixlib=rb-1.1.0&amp;q=30&amp;auto=format&amp;w=600&amp;h=450&amp;fit=crop&amp;dpr=2 1200w, https://images.theconversation.com/files/527415/original/file-20230522-21-dcc0ot.jpg?ixlib=rb-1.1.0&amp;q=15&amp;auto=format&amp;w=600&amp;h=450&amp;fit=crop&amp;dpr=3 1800w, https://images.theconversation.com/files/527415/original/file-20230522-21-dcc0ot.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=754&amp;h=566&amp;fit=crop&amp;dpr=1 754w, https://images.theconversation.com/files/527415/original/file-20230522-21-dcc0ot.jpg?ixlib=rb-1.1.0&amp;q=30&amp;auto=format&amp;w=754&amp;h=566&amp;fit=crop&amp;dpr=2 1508w, https://images.theconversation.com/files/527415/original/file-20230522-21-dcc0ot.jpg?ixlib=rb-1.1.0&amp;q=15&amp;auto=format&amp;w=754&amp;h=566&amp;fit=crop&amp;dpr=3 2262w" alt="People line up for soup" /></a><figcaption><span class="caption">The Soup Kitchen, Antonio de Puga, ca. 1630.</span> <span class="attribution">Museo de Arte de Ponce</span></figcaption></figure> <p>New versions of the liquid food were developed by early modern European chefs, such as the <a href="https://archive.org/details/lenouveaucuisini01mass/page/138/mode/2up">seafood bisque</a>, extracting flavour from the shells of crustaceans.</p> <p>The first restaurant as we understand them today opened in Paris in 1765, and was immortalised for a <a href="https://gallica.bnf.fr/ark:/12148/bpt6k9785063s/f167.item.r=sante">simple broth</a>, a clear soup made from bone broth and fresh herbs.</p> <p><a href="https://www.rebeccalspang.org/invention-of-the-restaurant">Mathurin Roze de Chantoiseau</a>, the original French restaurateur, created a new type of public space where weary diners could regain their lost appetites and soothe their delicate nerves at all hours.</p> <p>It may appear to be a contradiction that the first restaurant specifically catered to clients who had lost their appetites, yet it seems perfectly natural soup was the cure.</p> <h2>Easy and affordable</h2> <p>Soup was not destined to be limited to fancy restaurants or the long simmering stock pots of peasants. Modern science made it convenient and less expensive for home cooks.</p> <p>In 1897, a chemist at the Campbell soup company, John Dorrance, developed a <a href="https://www.campbellsoupcompany.com/about-us/our-story/campbell-history/">condensed canned soup</a> that dramatically reduced the water content. The new method halved the cost of shipping and made canned soup an affordable meal anyone could prepare.</p> <figure class="align-center zoomable"><a href="https://images.theconversation.com/files/527409/original/file-20230522-17-ts8u8f.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=1000&amp;fit=clip"><img src="https://images.theconversation.com/files/527409/original/file-20230522-17-ts8u8f.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=754&amp;fit=clip" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px" srcset="https://images.theconversation.com/files/527409/original/file-20230522-17-ts8u8f.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=600&amp;h=387&amp;fit=crop&amp;dpr=1 600w, https://images.theconversation.com/files/527409/original/file-20230522-17-ts8u8f.jpg?ixlib=rb-1.1.0&amp;q=30&amp;auto=format&amp;w=600&amp;h=387&amp;fit=crop&amp;dpr=2 1200w, https://images.theconversation.com/files/527409/original/file-20230522-17-ts8u8f.jpg?ixlib=rb-1.1.0&amp;q=15&amp;auto=format&amp;w=600&amp;h=387&amp;fit=crop&amp;dpr=3 1800w, https://images.theconversation.com/files/527409/original/file-20230522-17-ts8u8f.jpg?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=754&amp;h=486&amp;fit=crop&amp;dpr=1 754w, https://images.theconversation.com/files/527409/original/file-20230522-17-ts8u8f.jpg?ixlib=rb-1.1.0&amp;q=30&amp;auto=format&amp;w=754&amp;h=486&amp;fit=crop&amp;dpr=2 1508w, https://images.theconversation.com/files/527409/original/file-20230522-17-ts8u8f.jpg?ixlib=rb-1.1.0&amp;q=15&amp;auto=format&amp;w=754&amp;h=486&amp;fit=crop&amp;dpr=3 2262w" alt="Painting of men at a table" /></a><figcaption><span class="caption">Lunch (The Soup, Version II), Albin Egger-Lienz, 1910.</span> <span class="attribution">Leopold Museum, Vienna</span></figcaption></figure> <p>This revolutionary achievement was recognised at the 1900 Paris Exposition, winning an award for product excellence. Winning the prize was an achievement considering the competition at the world fair. The other technological advances exhibited at the turn of the century included the diesel engine, “talking” films, dry cell batteries and the Paris Metro.</p> <p>The bronze medallion from 1900 still appears on the iconic red and white label, made famous by pop artist Andy Warhol’s <a href="https://www.moma.org/learn/moma_learning/andy-warhol-campbells-soup-cans-1962/">32 Campbell Soup Cans</a> (1962).</p> <p>In his work, Warhol appropriated images from consumer culture and the media ordinary people would instantly recognise, from Coca-Cola bottles to Marilyn Monroe. In his famous soup painting, 32 canvases – one for each flavour of soup – are lined up like cans on a supermarket shelf.</p> <p>Some <a href="https://warhol.netx.net/portals/warhol-exhibitions/#asset/108496">interpretations</a> consider this a commentary on the link between art and consumerism, emphasising the ordinary quality of the everyday object. The artist may also have been influenced by his personal eating habits – he claimed he had <a href="https://whitney.org/collection/works/5632">soup for lunch</a> every day for 20 years.</p> <h2>‘One of the prime ingredients of good living’</h2> <p>A steady diet of soup is not guaranteed to inspire famous art, but its appeal is universal. Soup can be humble or fancy, cutting across cultures and classes.</p> <p>Deceptively simple, the warmth and comfort of soup provide a temporary refuge from the winter chill, comforting the diner from the inside.</p> <p>The French chef Auguste Escoffier, famous for enshrining the five basic “<a href="https://www.escoffieronline.com/our-guide-to-escoffiers-5-mother-sauces/">mother sauces</a>” in French cuisine, raised soups to perfection in the early 20th century, developing refined preparations that remain classics today.</p> <p>Escoffier, <a href="https://books.google.com.au/books/about/Escoffier.html?id=JFIDd639wlQC&amp;redir_esc=y">known as</a> “the king of chefs and the chef of kings”, had very <a href="https://www.google.com.au/books/edition/A_Guide_to_Modern_Cookery/KCbkcXHj7qoC?hl=en&amp;gbpv=1&amp;dq=escoffier+guide+culinaire&amp;printsec=frontcover">high standards</a> for soup, claiming “of all the items on the menu, soup is that which exacts the most delicate perfection”.</p> <p>An Austrian apprentice of Escoffier, Louis P. De Gouy, was chef at the Waldorf Astoria for 30 years and wrote 13 cookbooks.</p> <p>He summed up the appeal of soup in a <a href="https://www.google.com.au/books/edition/The_Soup_Book/1tNmDwAAQBAJ?hl=en&amp;gbpv=1&amp;printsec=frontcover">volume</a> dedicated to the dish with over 700 recipes:</p> <blockquote> <p>Good soup is one of the prime ingredients of good living. For soup can do more to lift the spirits and stimulate the appetite than any other one dish.</p> </blockquote> <p>From Neanderthal broth to pop art icon, this humble pantry staple has a rich and vibrant history, giving us both nourishment and food for thought.<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/205656/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /></p> <p><a href="https://theconversation.com/profiles/garritt-c-van-dyk-1014186">Garritt C Van Dyk</a>, Lecturer, <em><a href="https://theconversation.com/institutions/university-of-newcastle-1060">University of Newcastle</a></em></p> <p><em>This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/good-soup-is-one-of-the-prime-ingredients-of-good-living-a-condensed-history-of-soup-from-cave-to-can-205656">original article</a>.</em></p> <p><em>Images: Getty</em></p>

Food & Wine

Placeholder Content Image

“Lunch-box-mum queen”: Woman goes viral over 2 ingredient cake mix

<p dir="ltr">One Coles shopper has taken the internet by storm, revealing a “snack hack” with just two ingredients.</p> <p dir="ltr">Aussie mum-of-three Claudia creates content on TikTok on cheap Kmart buys, a day in the life of her family, and her most popular videos, her “snack hacks”.</p> <p dir="ltr">For her most recent hack, only two ingredients are required.</p> <p dir="ltr">“Snack hack! Again!” she said in the video, which has attracted more than 70,000 views on TikTok.</p> <p dir="ltr">“So, this one, I’m looking forward to.</p> <p dir="ltr">“This is not healthy. This is two ingredients — Nutella and eggs — and it’s supposed to make the gooiest, chocolatiest, yummiest cake ever.</p> <p dir="ltr">“I have not tried this before so let’s get to it.”</p> <p dir="ltr">Claudia didn’t have Nutella in her pantry, but she bought the Coles version, which she claims tastes very similar.</p> <p dir="ltr">“I’m a big believer in using what you have, but a few people said ‘check this out, make this, it’s delicious’ so I just had to,” she continued.</p> <p dir="ltr">“I did go and buy the Coles one, and it was very cheap, and I’m sure a lot of people do have Nutella in their cupboard.”</p> <p dir="ltr">For the snack hack, Claudia used one cup of the chocolate spread and four eggs to create a gooey cake mix.</p> <p dir="ltr">“If ‘trust the process’ had a cover photo, it would be this,” she said, visibly grossed out by the gooey batter.</p> <p dir="ltr">“It is safe to say I won’t be trying any of this cake mix.”</p> <p dir="ltr">Claudia instructed viewers to put the cake in the oven for 20-25 minutes at 180 degrees Celsius.</p> <p dir="ltr">“Do you know how good this smells?” she said as she took the cake tin out of the oven.</p> <p dir="ltr">She was even more excited by the time she tried it. </p> <p dir="ltr">“That is so good. So, so good. Like no exaggeration. So freaking good,” she said.</p> <p dir="ltr">People flooded the comments, applauding Claudia for another great “snack hack”. </p> <p dir="ltr">“I’m soooo trying this,” one person wrote.</p> <p dir="ltr">“Thank you, lunch-box-mum queen,” another added.</p> <p dir="ltr">“I honestly thought it was going to come out looking like chocolate scrambled eggs,” a third said.</p> <p dir="ltr">Claudia is renowned on TikTok for making snacks that are easy on household budgets, so people were grateful she used the cheaper Coles chocolate spread. </p> <p dir="ltr">“The Coles Nutella is just as good in my opinion,” one wrote.</p> <p dir="ltr"><em>Image credit: TikTok</em></p>

Food & Wine

Placeholder Content Image

Do these three popular anti-ageing skincare ingredients work? Here’s what the evidence says

<p>For people looking to press pause on ageing, it hasn’t always been as easy as it is today. Throughout history people have used all sorts of outlandish anti-ageing skincare techniques – such as <a href="https://www.mcgill.ca/oss/article/science-science-everywhere-you-asked/why-did-cleopatra-supposedly-bathe-sour-donkey-milk">bathing in donkey’s milk</a> as Cleopatra supposedly did, or <a href="https://thedermreview.com/elizabethan-beauty-and-skin-care/">applying mercury</a> directly to the skin, as the Elizabethans did.</p> <p>While the modern era has certainly seen its fair share of bizarre anti-ageing skincare methods – such as <a href="https://www.marieclaire.com/beauty/news/a14382/anti-aging-beauty-through-history/">placenta and vampire facials</a> – the latest trend in anti-ageing skincare is using science.</p> <p>But with ingredients such as peptides, antioxidants and acids now commonplace in ingredients lists, it can be difficult for someone without a background in biology or chemistry to know if what they’re putting in their basket really is backed by science – or if it’s just clever marketing hype. </p> <p>Here, we take a look at three of the most popular ingredients currently found in many anti-ageing products – and whether there’s any evidence they do what they claim.</p> <h2>Vitamin C</h2> <p>Products containing vitamin C often claim that it “brightens” the skin’s appearance and encourages collagen production. The middle layer of our skin (the dermis) produces both collagen and elastin, which work together to give the skin its <a href="https://parjournal.net/article/view/3863">stiffness and elasticity</a>. But as we get older, the skin produces less collagen and elastin – which is why we develop wrinkles.</p> <p>Vitamin C is a bit tricky to deliver to the skin. This is because the outermost layer of the skin, the epidermis, acts as a barrier to water. Since vitamin C is water soluble, this can make it difficult to develop a product that is able to <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5579659/">get vitamin C into the skin</a>. </p> <p>But some research does suggest that concentrations above 5% of vitamin C may work on the skin. For example, one study found that in ten women aged 50-60, applying a cream containing 5% vitamin C to the forearms daily for six months showed an <a href="https://www.sciencedirect.com/science/article/pii/S0022202X15412564">increase in collagen production</a> in the skin. </p> <p><a href="https://jcadonline.com/february-2019-vitamin-c/">Other research</a> also suggests that vitamin C applied to the skin daily can noticeably reduce hyperpigmentation (patches of skin that are slightly darker) caused by sun damage. In multiple studies, creams with and without vitamin C were applied to different areas of skin on each person. It was found that people who used vitamin C creams for a total of 47 days saw a noticeable difference in the colour of their skin after 12 days of use. However, there was little further change after the first 12 days.</p> <p>However, it’s unknown if the results persisted after the study was finished.</p> <h2>Hyaluronic acid</h2> <p>Hyaluronic acid is a natural substance that our body makes. It’s usually found in the fluids in the eyes and between the joints and tissues. Many skincare products now include hyaluronic acid, claiming it’s a good skin moisturiser which may help reduce wrinkles. </p> <p>A 2011 study, which looked at 76 women aged between 30 and 60, found that using creams containing 0.1% of hyaluronic acid twice daily for two months improved <a href="https://pubmed.ncbi.nlm.nih.gov/22052267/">skin hydration and elasticity</a>. But improvements to the appearance of wrinkles and skin roughness was only seen in creams where the hyaluronic acid molecules were smaller in size. This is because hyaluronic acid molecules that are larger can be <a href="https://onlinelibrary.wiley.com/doi/10.1111/srt.12228">more difficult for the skin to absorb</a>. </p> <p>But many high street skin creams containing hyaluronic acid don’t tell you the exact size of the molecules used in the product – making purchasing decisions difficult. It’s worth reading the label and taking note of the type and/ or concentration of hyaluronic acid it contains.</p> <p>Reassuringly, <a href="https://www.sciencedirect.com/science/article/pii/S014181301833770X?via%3Dihub">other studies</a> have shown that many hyaluronic acid products (from creams and serums to injectables) can help increase skin hydration and reduce wrinkles – including a <a href="https://link.springer.com/article/10.1007/s13555-021-00566-0">2021 study</a>, which showed a significant increase in skin hydration and reduction in fine lines in participants. But it’s worth noting this study used a commercial product that contained a blend of niacinamide, ceramides and hyaluronic acid applied twice a day, alongside daily sunscreen use. This makes it difficult to know if the results were solely because of hyaluronic acid. </p> <h2>Retinol</h2> <p>Retinol-based products are popular these days, often promoted for their ability to reduce the effects of long-term sun damage to the skin (photoageing) – including hyperpigmentation and wrinkling. </p> <p>Retinol is a derivative of vitamin A. It’s converted to retinoic acid once it’s absorbed into the skin. Once absorbed, it helps increase collagen production and increases cell turnover. All of these effects combined help plump out the appearance of wrinkles and decrease hyperpigmentation. </p> <p>Studies in <a href="https://pubmed.ncbi.nlm.nih.gov/8757759/">humans cells</a>, <a href="https://pubmed.ncbi.nlm.nih.gov/9517919/">skin samples</a> and humans all suggest products containing retinol can have an effect on the skin’s appearance. For example, one study in humans showed using a product with <a href="https://pubmed.ncbi.nlm.nih.gov/17515510/">at least 0.4% retinol</a> three times a week for six months did decrease the appearance of wrinkles. <a href="https://pubmed.ncbi.nlm.nih.gov/27332694/">Previous studies</a> have shown even products containing 0.04% retinol can have this effect when used for at least 12 weeks.</p> <p>While the effects will not be as pronounced when compared to other prescription-grade retinoid products, commercial products containing at least 0.04% retinol should be able to reduce the appearance of fine wrinkles with continued used over a period of months especially when combined with <a href="https://www.nhs.uk/live-well/seasonal-health/sunscreen-and-sun-safety/">sun protection</a>. </p> <h2>What to look for</h2> <p>If you’re considering buying an anti-ageing skincare product, there are a few things to think about.</p> <p>First, consider whether you may be allergic to any of the ingredients in the product and whether it’s suitable for your skintype. For example, if you have dry, sensitive skin, retinol may not be suitable for you as it can increase your skin’s sensitivity to sunlight and irritate it further. You should also take note of the concentration of the active ingredient within the product and follow the recommended use advised by the manufacturer. This will be stated on the label.</p> <p>Of course, you also need to remember the product you have bought is not a cure-all. It’s equally important to maintain a healthy lifestyle, eat a balanced diet and get adequate rest to maintain visibly healthy skin.</p> <p><em>Image credits: Getty Images</em></p> <p><em>This article originally appeared on <a href="https://theconversation.com/do-these-three-popular-anti-ageing-skincare-ingredients-work-heres-what-the-evidence-says-182200" target="_blank" rel="noopener">The Conversation</a>. </em></p>

Beauty & Style

Placeholder Content Image

Surprise twist in traveller who failed to declare sandwich ingredients

<p dir="ltr">The Aussie<a href="https://www.oversixty.com.au/travel/travel-trouble/traveller-slapped-2-664-fine-for-sandwich" target="_blank" rel="noopener"> traveller who was fined $2,664</a> for bringing in a Subway sandwich and not declaring two ingredients has been given an amazing surprise. </p> <p dir="ltr">Jessica Lee was heading back from Singapore to Perth and purchased a footlong sandwich but only ate half and decided to keep the other for the flight. </p> <p dir="ltr">While on the way back to Australia, Jessica did not eat the sandwich and failed to declare chicken and lettuce when she arrived back in Australia.</p> <p dir="ltr">The 19-year-old was slapped with a hefty $2,664 fine and shared the news on TikTok urging others not to make the same mistake she did. </p> <p dir="ltr">In an update, Jessica announced that she was gifted a $2,664 Subway gift card from the restaurant as well as a box of merchandise. </p> <p dir="ltr">“Subway makes my fine worth every single cent,” Jessica said in the new TikTok video.</p> <p dir="ltr">“Looking at positives over negatives always pays off.”</p> <p dir="ltr">She then proceeded to read the letter the restaurant sent her, thanking her for eating from them.</p> <p dir="ltr">“To say thank you for eating fresh, we’ve uploaded a sub card with $2,664 just for you,” the letter read.</p> <p dir="ltr">“We hope this covers all your chicken and lettuce needs.</p> <p dir="ltr">“Love your Subway fans.”</p> <p dir="ltr"><em>Images: TikTok</em></p>

Travel Trouble

Placeholder Content Image

The secret ingredient to radiant skin

<p dir="ltr">There are many things in our day to day lives that can take the glow and radiance out of our complexion. </p> <p dir="ltr">Five common causes of dull skin can be not exfoliating enough, environmental factors, stress, an unbalanced diet and using the wrong skincare products. </p> <p dir="ltr">In order to put life and glow back into your skin, there is one unlikely hero that is here to help you feel your most radiant self: Vitamin C. </p> <p dir="ltr">As well as being a helpful tool in our physical health, skin care products that are infused with Vitamin C can also help to brighten and even out skin for a radiant finish. </p> <p dir="ltr">Extensive skin care research by leading experts shows that Vitamin C is a powerful antioxidant that can help fight oxidative stress and free radicals caused by environmental stressors, help the skin to produce collagen, improve skin texture and dark circles, and enhance your skin’s natural glow.</p> <p dir="ltr">No7’s Radiance+ range is a cut above the rest on the market, with No7's Head of Research and Development Dr Mike Bell explaining how the famously unstable ingredient has been harnessed for maximum results, proving again why No7 continues to be the UK’s number one skin care brand.</p> <p dir="ltr">"The Vitamin C used in the No7 Radiance+ skincare range is an ascorbic acid derivative, which means it is less easily broken down by oxygen and light, making it a more stable formulation. This stability ensures the Vitamin C will not break down as easily and will maintain its activity, keeping it effective for longer," says Dr Bell.</p> <blockquote class="instagram-media" style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" data-instgrm-permalink="https://www.instagram.com/p/CYmAXSRsvLY/?utm_source=ig_embed&amp;utm_campaign=loading" data-instgrm-version="14"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"> </div> </div> </div> <div style="padding: 19% 0;"> </div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"> </div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <div style="padding: 12.5% 0;"> </div> <div style="display: flex; flex-direction: row; margin-bottom: 14px; align-items: center;"> <div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(0px) translateY(7px);"> </div> <div style="background-color: #f4f4f4; height: 12.5px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px; flex-grow: 0; margin-right: 14px; margin-left: 2px;"> </div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(9px) translateY(-18px);"> </div> </div> <div style="margin-left: 8px;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;"> </div> <div style="width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg);"> </div> </div> <div style="margin-left: auto;"> <div style="width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);"> </div> <div style="background-color: #f4f4f4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);"> </div> <div style="width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);"> </div> </div> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;"> </div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" href="https://www.instagram.com/p/CYmAXSRsvLY/?utm_source=ig_embed&amp;utm_campaign=loading" target="_blank" rel="noopener">A post shared by No7 (@no7uk)</a></p> </div> </blockquote> <p dir="ltr">The hero of No7’s Radiance+ skincare range is the <a href="https://www.priceline.com.au/brand/no7/no7-radiance-15-vitamin-c-serum-25-ml">No7 Radiance+ 15% Vitamin C Serum</a>, which helps visibly reduce the appearance of uneven skin tone and pigmentation for instantly glowing skin.</p> <p dir="ltr">I have been using the Vitamin C Serum for a little over a week and have already seen the difference in how bright, radiant and full of life my skin looks. </p> <blockquote class="instagram-media" style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" data-instgrm-permalink="https://www.instagram.com/p/CJrJxpwo9Em/?utm_source=ig_embed&amp;utm_campaign=loading" data-instgrm-version="14"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"> </div> </div> </div> <div style="padding: 19% 0;"> </div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"> </div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <div style="padding: 12.5% 0;"> </div> <div style="display: flex; flex-direction: row; margin-bottom: 14px; align-items: center;"> <div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(0px) translateY(7px);"> </div> <div style="background-color: #f4f4f4; height: 12.5px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px; flex-grow: 0; margin-right: 14px; margin-left: 2px;"> </div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(9px) translateY(-18px);"> </div> </div> <div style="margin-left: 8px;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;"> </div> <div style="width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg);"> </div> </div> <div style="margin-left: auto;"> <div style="width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);"> </div> <div style="background-color: #f4f4f4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);"> </div> <div style="width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);"> </div> </div> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;"> </div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" href="https://www.instagram.com/p/CJrJxpwo9Em/?utm_source=ig_embed&amp;utm_campaign=loading" target="_blank" rel="noopener">A post shared by No7 (@no7uk)</a></p> </div> </blockquote> <p dir="ltr">The No7 Radiance+ skincare range also includes the <a href="https://www.priceline.com.au/brand/no7/no7-radiance-daily-energising-exfoliating-cleanser-100-ml">Daily Energising Exfoliating Cleanser</a>, <a href="https://www.priceline.com.au/brand/no7/no7-radiance-vitamin-c-toner-200-ml">Vitamin C Toner</a>, <a href="https://www.priceline.com.au/brand/no7/no7-radiance-eye-masks-3g-5-pack">Eye Masks</a>, <a href="https://www.priceline.com.au/brand/no7/no7-radiance-vitamin-c-daily-brightening-moisturiser-50-ml">Daily Brightening Moisturiser</a> and <a href="https://www.priceline.com.au/brand/no7/no7-advanced-ingredients-vitamin-c-vitamin-e-facial-capsules-30-pack">Advanced Ingredients Vitamin C &amp; Vitamin E Capsules</a>, which are proven to help your skin feel clean, nourished and illuminated. </p> <p dir="ltr">The entire No7 Radiance+ range is available at <a href="https://www.priceline.com.au/search/?q=No7">Priceline</a>, to give your skin care routine the glow it has been missing. </p> <p dir="ltr"><em>Image credits: Getty Images</em></p>

Beauty & Style

Placeholder Content Image

7 harmful beauty product ingredients that you should swap out

<p><strong>How harmful are your beauty products?</strong></p> <p><span>A study found there are as many as 126 potentially harmful ingredients in the average adult’s daily beauty routine. </span></p> <p><span>From synthetics in your shampoo to chemicals in your concealer, find out which ingredients you should swap out and why.</span></p> <p><strong>Fragrance</strong></p> <p>“If you only change one thing in your beauty routine, the ingredient you should avoid is fragrance,” says Lindsay Coulter, the David Suzuki Foundation’s resident green living expert.</p> <p>Fragrance isn’t just in colognes or perfumes; in fact, it’s added to everything from body wash to shampoo to face creams. Even unscented products can contain fragrance compounds that act as masking agents.</p> <p>“It shows up as one word [on the ingredients label], but it can be a concoction of hundreds of different ingredients,” Coulter explains.</p> <p>According to research published by the Canadian Cosmetic, Toiletry and Fragrance Association, these anonymous chemical compounds can trigger allergies and asthma, cause hormone disruption, and in many cases, are harmful to fish and other wildlife after they get washed down the drain.</p> <p>Not ready to give up smelling pretty? There are still plenty of green alternatives, says naturopath Jen Newell. “I recommend that people opt for products with essential oils or other natural scents,” Newell says.</p> <p><strong>Parabens</strong></p> <p><span>Parabens are preservatives that can be found in everything from makeup to moisturisers to fragrances. Problem is, numerous studies have shown that these chemicals – which are easily absorbed through the skin – have the potential to interfere with hormone function and have been linked with breast cancer. </span></p> <p><span>How do you rid your beauty routine of this particularly harmful ingredient? Keep an eye out for products that are labelled “paraben-free,” and study the ingredient list carefully, as these pesky preservatives can be listed in different ways, including “methylparaben” or “propylparaben.”</span></p> <p><strong>Triclosan</strong></p> <p>Triclosan is an antibacterial agent that can be found in antibacterial soaps, body washes, hand sanitisers, toothpaste and mouthwash.</p> <p>The issue with triclosan, Coulter says, is that it kills all bacteria – good and bad. Although this ingredient is not yet regulated in Australia, the Food and Drug Administration in the United States banned its use in September 2016 on the grounds that it could pose health risks, including bacterial resistance and hormonal effects.</p> <p>The good news? It’s easy to steer clear of this harmful ingredient, as triclosan is listed on product labels.</p> <p>For an alternative to triclosan, Coulter suggests alcohol-based sanitisers or old-fashioned castile soap and water.</p> <p><strong>Sodium lauryl sulphate</strong></p> <p><span>Sodium lauryl sulphate (SLS, sometimes also known as SLES) is a chemical additive that makes super-foamy bubbles and suds. </span></p> <p><span>It’s often listed as a main ingredient in soap, shampoo, face wash and dish soaps, says Coulter. The reason that SLS should be avoided is that it can be contaminated with ethylene oxide, which the International Agency for Research on Cancer lists as a known human carcinogen (cancer-causing chemical). </span></p> <p><span>Check your soaps for this ingredient before purchasing and don’t fret if the SLS-free product you try doesn’t produce a rich lather like your old shampoo or body wash. </span></p> <p><span>A lack of suds doesn’t mean it’s not doing its job, says Coulter; it simply means you’re skipping out on a harmful chemical.</span></p> <p><strong>Phthalates</strong></p> <p>Phthalates are commonly found in fragrance compounds, says Newell. Research suggests they can disrupt hormones during critical periods of human development (such as a baby’s development in utero) and they’ve also been associated with male infertility.</p> <p>If you’re having trouble identifying which products might contain harmful ingredients such as phthalates, Newell recommends downloading the Think Dirty App to your smartphone.</p> <p>It allows you to scan the bar codes of the products in your daily beauty regimen, and then assesses their degree of safety.</p> <p><strong>Oxybenzone</strong></p> <p><span>Oxybenzone is the active ingredient in many popular sunscreens, but Newell recommends avoiding it when possible – and for good reason. </span></p> <p><span>According to a study published in the </span><em>International Journal of Andrology</em><span>, oxybenzone has been linked to skin reactions and it may even disrupt hormones. </span></p> <p><span>There have also been studies indicating that when oxybenzone is exposed to sunlight it can form free radicals that cause skin cell damage. </span></p> <p><span>This doesn’t mean you should skip sunscreen altogether, of course. It’s easy to avoid this chemical if you stick with mineral-based zinc or titanium oxide sunscreens.</span></p> <p><strong>Petrolatum</strong></p> <p>Petrolatum or petroleum jelly is often used in moisturisers, lip balms and hair products because it acts as a moisture barrier and creates a sheen.</p> <p>The David Suzuki Foundation lists petrolatum as one of its “Dirty Dozen” harmful ingredients to avoid, as it can be contaminated with polycyclic aromatic hydrocarbons (PAHs), which the European Union lists as a carcinogen.</p> <p>If you want to skip petrolatum just to be on the safe side, try organic coconut oil or shea butter to moisturise your skin.</p> <p>If you’re feeling overwhelmed when it comes to “greening” your beauty routine, begin the transition slowly. “Start with the products you use most often and then eventually replace those items that you only use every once in a while,” recommends Newell.</p> <p><em>Image credits: Getty Images</em></p> <p><em>This article originally appeared on <a rel="noopener" href="https://www.readersdigest.com.au/healthsmart/beauty/7-harmful-beauty-product-ingredients-that-you-should-swap-out" target="_blank">Reader's Digest</a>.</em></p>

Beauty & Style

Placeholder Content Image

Common ingredient found to encourage aggressive cancer spread

<p><span style="font-weight: 400;">New research has found that a fatty acid found in palm oil and dairy products contributes to the aggressive nature of tumours and allows them to spread.</span></p> <p><span style="font-weight: 400;">The study from Barcelona’s Institute for Research in Biomedicine (IRB) saw researchers expose samples of mouth and skin cancers to a diet rich in palmitic acid - a major component of palm oil - before transplanting the sample tumours into mice.</span></p> <p><span style="font-weight: 400;">Palm oil is the most widely consumed vegetable oil in the world and can be found in food, beauty products, and detergents, according to the </span><a rel="noopener" href="https://www.worldwildlife.org/pages/which-everyday-products-contain-palm-oil" target="_blank"><span style="font-weight: 400;">World Wildlife Fund</span></a><span style="font-weight: 400;">.</span></p> <p><span style="font-weight: 400;">The team found that the tumours had a greater capacity to metastasize - meaning they were more likely to spread to other parts of the body.</span></p> <p><span style="font-weight: 400;">They also identified that the cancer cells were permanently changed after being exposed to palmitic acid and were able to maintain this improved ability to metastasize months after.</span></p> <p><span style="font-weight: 400;">When they compared palmitic acid to linoleic acid and oleic acid - found in ingredients such as olive oil and linseed oil - the team discovered that palmitic acid was the only one to have any effect on the tumours.</span></p> <blockquote style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" class="instagram-media" data-instgrm-captioned="" data-instgrm-permalink="https://www.instagram.com/p/CWGewZNIOOx/?utm_source=ig_embed&amp;utm_campaign=loading" data-instgrm-version="14"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"></div> </div> </div> <div style="padding: 19% 0;"></div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"></div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" rel="noopener" href="https://www.instagram.com/p/CWGewZNIOOx/?utm_source=ig_embed&amp;utm_campaign=loading" target="_blank">A post shared by IRBBarcelona (@irbbarcelona)</a></p> </div> </blockquote> <p><span style="font-weight: 400;">They also found that the fatty acids didn’t increase the risk of developing cancer in the first place.</span></p> <p><span style="font-weight: 400;">“There is something very special about palmitic acid that makes it an extremely potent promoter of metastasis,” researcher Dr Salvador Aznar-Benitah told </span><em><a rel="noopener" href="https://www.theguardian.com/society/2021/nov/10/fatty-acid-found-in-palm-oil-linked-to-spread-of-cancer" target="_blank"><span style="font-weight: 400;">The Guardian</span></a></em><span style="font-weight: 400;">.</span></p> <p><span style="font-weight: 400;">In previous work, the same team showed that there was a correlation between palmitic acid and increased risks of metastasis.</span></p> <p><span style="font-weight: 400;">“In 2017, we published a study indicating that palmitic acid correlates with an increased risk of metastasis, but we didn’t know the mechanism responsible for this,” Dr Aznar-Benitah </span><a rel="noopener" href="https://www.irbbarcelona.org/en/news/scientific/palmitic-acid-promotes-cancer-metastasis-and-leaves-more-aggressive-memory-tumour" target="_blank"><span style="font-weight: 400;">explained</span></a><span style="font-weight: 400;">.</span></p> <p><span style="font-weight: 400;">In their latest study, published in </span><em><a rel="noopener" href="https://www.nature.com/articles/s41586-021-04075-0" target="_blank"><span style="font-weight: 400;">Nature</span></a></em><span style="font-weight: 400;">, they identified that the altered, aggressive cancer cells attracted the attention of the body’s nervous system and led to the construction of a network of neurons around the tumour, which helps the cancer cells to keep growing and spreading.</span></p> <p><span style="font-weight: 400;">But, the team found that blocking Schwann cells - cells that surround and protect the neurons - could stop the network from developing and prevent metastasis.</span></p> <p><span style="font-weight: 400;">“This discovery paves the way for research into and the development of therapies that specifically block cancer metastasis, a process that is almost always the cause of death by cancer,” researcher Dr Gloria Pascual said.</span></p> <blockquote class="twitter-tweet"> <p dir="ltr">Dr. <a href="https://twitter.com/SalvadorAznar3?ref_src=twsrc%5Etfw">@SalvadorAznar3</a>: “In this study, we detail the process and reveal the involvement of a metastatic capacity “memory” factor and we point to a therapeutic approach to reverse it. This is promising”. <a href="https://t.co/DW1zOpaIk8">pic.twitter.com/DW1zOpaIk8</a></p> — IRB Barcelona (@IRBBarcelona) <a href="https://twitter.com/IRBBarcelona/status/1458464584113827845?ref_src=twsrc%5Etfw">November 10, 2021</a></blockquote> <p><span style="font-weight: 400;">Helen Rippon, the chief executive at Worldwide Cancer Research, praised the work as a “huge breakthrough”.</span></p> <p><span style="font-weight: 400;">“This discovery is a huge breakthrough in our understanding of how diet and cancer are linked and, perhaps more importantly, how we can use this knowledge to start new cures for cancer,” she </span><a rel="noopener" href="https://7news.com.au/lifestyle/health-wellbeing/acid-found-in-palm-oil-encourages-cancer-spread-new-research-finds-c-4543186" target="_blank"><span style="font-weight: 400;">said</span></a><span style="font-weight: 400;">.</span></p> <p><span style="font-weight: 400;">Ms Rippon said about 90 percent of cancer deaths across the world can be attributed to metastasis.</span></p> <p><span style="font-weight: 400;">“Learning more about what makes cancer spread and - importantly - how to stop it is the way forward to reduce those numbers.”</span></p> <p><em><span style="font-weight: 400;">Image: Getty Images / @worldwidecancerresearch (Instagram)</span></em></p>

Body

Placeholder Content Image

The one ingredient Queen Elizabeth refuses to eat

<p>Queen Elizabeth’s former chef, Darren McGrady has revealed the one ingredient he wasn’t allowed to use in his cooking at Buckingham Palace.</p> <p>The chef spoke about his time cooking for the head of the monarch during an online Q&amp;A on his YouTube channel.</p> <p>"The Queen doesn't like garlic; we could never use it at Buckingham Palace," he said after a viewer question about which foods the royals dislike.</p> <p>"There're foods the Queen does love though and it's all the produce off their estate, especially Balmoral Castle," he added.</p> <p>McGrady expanded on his answer on what Her Majesty enjoys eating, saying she loves Morecambe Bay Potted Shrimps – a dish she usually eats on toast.</p> <p>"They're little brown shrimp harvested from Morecambe [in Lancashire] and they're cooked and marinated in this secret spicy butter.</p> <p>"The Queen would have it with warm toast and when you spread it the butter melts and you have this beautiful shrimp as well. You need to look them up to try them."</p> <p>The Royal Chef (self styled), also cooked for Princess Diana and Princes William and Harry, admitting it took months of cooking for the staff before he was allowed to cook for the royals.</p> <p>When asked how different cooking for the royals is compared to working in restaurants, the cookbook author who trained at the Savoy in London admitted, "It was more about cooking dishes that the Queen liked".</p> <p>"You could do a Beef Stroganoff – if she didn't like paprika in there, then suddenly Beef Stroganoff became a dish that didn't have paprika in.</p> <p>"You're just cooking for that one person, whereas in a hotel you're cooking your food for all the difference clients coming in."</p>

Family & Pets

Placeholder Content Image

MasterChef winner Adam Liaw shares spaghetti bolognese recipe with bizarre ingredient

<div class="post_body_wrapper"> <div class="post_body"> <div class="body_text "> <p>Former MasterChef winner Adam Liaw has been keeping his fans occupied during the coronavirus pandemic by running online cooking lessons.</p> <p>However, his latest dish has raised eyebrows for a surprising ingredient and it’s one that is well loved by most Australians.</p> <p>Liaw, 41, shared his spaghetti Bolognese recipe to Instagram and revealed that he adds Vegemite into the mix.</p> <blockquote style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" class="instagram-media" data-instgrm-captioned="" data-instgrm-permalink="https://www.instagram.com/p/B_a_prtlgQE/?utm_source=ig_embed&amp;utm_campaign=loading" data-instgrm-version="12"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"></div> </div> </div> <div style="padding: 19% 0;"></div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"></div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <p style="margin: 8px 0 0 0; padding: 0 4px;"><a style="color: #000; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none; word-wrap: break-word;" rel="noopener" href="https://www.instagram.com/p/B_a_prtlgQE/?utm_source=ig_embed&amp;utm_campaign=loading" target="_blank">Over the next 3 weeks I’m running a weekly 15-minute online cooking class for @Vegemite over Zoom. Tune in at 5pm AEST this Tuesday April 28 for the first one, showing you how to make your spaghetti bolognese the Aussiest spag bol ever with a Vegemite toast pangrattato. Follow @Vegemite for details. The Zoom link is in my profile and the sessions are limited to the first 300 participants who join, so make sure you’re on time! Swipe for the ingredients. #tasteslikeaustralia #Vegemite #sp</a></p> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;">A post shared by <a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px;" rel="noopener" href="https://www.instagram.com/adamliaw/?utm_source=ig_embed&amp;utm_campaign=loading" target="_blank"> Adam Liaw</a> (@adamliaw) on Apr 25, 2020 at 4:10pm PDT</p> </div> </blockquote> <p>He posted a photo of the “most Aussie spag bol ever with a Vegemite toast pangrattato”.</p> <p>The cooking term pangrattato refers to breadcrumbs and Liaw used Vegemite toast to make his crumbs, which are sprinkled over the pasta and sauce to serve.</p> <p>He has also recently advised home cooks to substitute missing ingredients instead of buying more so they don’t have to return to the supermarket.</p> <p>“If you don't have sugar, use honey. If you run out of soy sauce, use a bit of salt. No lemon juice? Try vinegar instead,” he said in a piece for <a rel="noopener noreferrer" href="https://www.goodfood.com.au/recipes/news/adam-liaws-six-step-process-to-help-plan-your-meals-waste-less-food-and-cook-more-20200325-h1muvn" target="_blank">The Good Food</a>. </p> <p>Liaw advised budding chefs to waste less as well as clean out space in their pantries. </p> <p>“If you have some odds and ends of vegetables, chop them up and throw them into that quarantine bolognese. Turn bones and offcuts into stock,” he said.</p> <p>“Before anything goes in the bin, think to yourself "how can I use this?"</p> </div> </div> </div>

Food & Wine

Placeholder Content Image

Perfect isolation recipe: Jamie Oliver’s two-ingredient pasta

<p>In these strange and unpredictable times, the one thing you can always rely on is a good Jamie Oliver recipe.</p> <p>The beloved British chef knows how to make delicious, wholesome food, that’s usually achievable at home.</p> <p>His new series,<span> </span><em>Keep Cooking And Carry On</em>, is serving up his best recipes with a self-isolation twist.</p> <p>“Let’s celebrate freezer faves, big up the store cupboard and get creative with whatever we have on hand,” he says.</p> <p>Not only should you tune in to his show for the great recipes using isolation pantry items, but you also have something to do during your time at home.</p> <p>Here’s a recipe for you to try that only includes two ingredients – one of which is water.</p> <p>“My easy homemade pasta recipe is great for emergencies. You don’t need a pasta machine, just a rolling pin.”</p> <p><strong>Ingredients:</strong></p> <ul> <li>2 large handfuls of plain flour, plus extra for dusting</li> </ul> <p>This recipe is so simple, it doesn't even require proper measurements.</p> <p><strong>Method:</strong></p> <ul> <li>Put the flour in a bowl, then gradually mix in just enough water to bring it together into a ball of dough (if it's sticky, add a little extra flour).</li> <li>Knead for just a couple of minutes, or until smooth and shiny.</li> <li>On a flour-dusted surface, use a rolling pin to roll out the pasta to about 2mm thick.</li> <li>Dust it well with flour, then loosely roll it up. Use a sharp knife to slice it ½cm thick, then toss it with your hands to separate the strands.</li> <li>Cook in boiling salted water for 2 minutes, then drain and toss with your chosen sauce.</li> </ul>

Food & Wine

Placeholder Content Image

4 Ingredients: Mandarin Friands

<div class="article-body"> <p>Delicious, delectable and, best of all, gluten-free! Serve these as an afternoon treat with tea or coffee.</p> <p><strong>Ingredients</strong></p> <ul> <li>2 large mandarins, peeled and seeded</li> <li>1<span>½</span> cups almond meal</li> <li>3 eggs, separated</li> <li>2<span>½</span> tablespoons agave nectar or honey​</li> </ul> <p><strong>Directions</strong></p> <ol> <li>Preheat the oven to 180°C.</li> <li>In a food processor, combine the mandarins, almond meal, egg yolks, and agave and blend for 10 seconds.</li> <li>Whisk the egg whites in a clean, dry bowl until soft peaks form, about 4 minutes.</li> <li>Gently fold the mandarin mix into the egg whites.</li> <li>Divide among 12 nonstick muffin or friand moulds and bake for 20 minutes.</li> </ol> <p><strong>Tips</strong></p> <p>You can substitute mandarins for oranges or limes.</p> </div> <div class="social-media-column"> <div class="addthis_sharing_toolbox" data-url="https://www.wyza.com.au/recipes/4-ingredients-mandarin-friands.aspx" data-title="4 Ingredients: Mandarin Friands | WYZA" data-description="Delicious, delectable and, best of all, gluten-free! - wyza.com.au"> <div id="atstbx3" class="at-share-tbx-element addthis-smartlayers addthis-animated at4-show" aria-labelledby="at-2e9aab9d-f88e-402e-95ba-e9f92ee30897"><em>Featured in <a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2F4-ingredients-gluten-free-lactose-free-kim-mccosker%2Fprod9780980629460.html" target="_blank"><span>4 Ingredients: Gluten Free, Lactose Free</span></a> By Kim McCosker, RRP $19.95.</em></div> <div class="at-share-tbx-element addthis-smartlayers addthis-animated at4-show" aria-labelledby="at-2e9aab9d-f88e-402e-95ba-e9f92ee30897"> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/4-ingredients-mandarin-friands.aspx">Wyza.com.au</a>.</em></p> </div> </div> </div>

Food & Wine

Placeholder Content Image

4 Ingredients: Try these mandarin friands

<p><strong>Serves 12.</strong></p> <p>Delicious, delectable and, best of all, gluten-free! Serve these as an afternoon treat with tea or coffee.</p> <p><strong>Ingredients:</strong></p> <p>2 large mandarins, peeled and seeded <br />1½ cups almond meal <br />3 eggs, separated <br />2½ tablespoons agave nectar or honey​</p> <p><strong>Directions:</strong></p> <p>1. Preheat the oven to 180°C.</p> <p>2. In a food processor, combine the mandarins, almond meal, egg yolks, and agave and blend for 10 seconds.</p> <p>3. Whisk the egg whites in a clean, dry bowl until soft peaks form, about 4 minutes.</p> <p>4. Gently fold the mandarin mix into the egg whites.</p> <p>5. Divide among 12 nonstick muffin or friand moulds and bake for 20 minutes.</p> <p><em>Featured in <a href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2F4-ingredients-gluten-free-lactose-free-kim-mccosker%2Fprod9780980629460.html">4 Ingredients: Gluten Free, Lactose Free</a> By Kim McCosker, RRP $19.95.</em></p> <p><strong>Tips:</strong></p> <p>You can substitute mandarins for oranges or limes.</p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/4-ingredients-mandarin-friands.aspx">Wyza.com.au.</a></em></p>

Food & Wine

Placeholder Content Image

4 Ingredients: Delicious shepherd's pie

<p>This recipe serves eight.</p> <p>Serve up the perfect winter warmer dish with just only four ingredients!</p> <p><strong>Ingredients </strong></p> <ul> <li>500g lean beef mince </li> <li>300g fruit chutney </li> <li>800g potatoes, peeled, boiled and mashed </li> <li>¾ cup (75g) grated cheddar cheese</li> </ul> <p><strong>Directions</strong></p> <p>1. Preheat oven 180˚C.</p> <p>2. In a nonstick frying pan over moderate heat, brown the mince, season and stir through chutney. Reduce heat and simmer for 8 minutes.</p> <p>3. Pour into a casserole dish, top evenly with mashed potato and sprinkle with grated cheese (a combination of cheddar and parmesan is also nice).</p> <p>4. Bake for 20 to 30 minutes or until cheese is nice and bubbly.</p> <p><strong>Tips</strong></p> <p>Slice a tomato or two over the mince before topping with potato or finely chop in any number of vegies to the mix. It’s the delicious sweet and savoury flavour of the chutney that the children like. Serve with healthy steamed greens.</p> <p><em>Featured in <a href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2F4-ingredients-menu-planning-kim-mccosker%2Fprod9780980629491.html">4 Ingredients: Menu Planning</a> By Kim McCosker, RRP $24.95.</em></p> <p><em>Written by Kim McCosker. Republished with permission of <a href="https://www.wyza.com.au/recipes/4-ingredients-shepherds-pie.aspx">Wyza.com.au.</a></em></p>

Food & Wine

Placeholder Content Image

Quick and easy: 4 ingredient breakfast burrito

<p><span style="font-weight: 400;">Avocados </span><span style="font-weight: 400;">are a stone fruit with a creamy texture that grow in warm climates. Whether you are spreading it on sourdough, whipping up a delicious dip for chips, or just enjoying one straight from its shell, eating an avocado any time of day is a great idea. </span></p> <p><strong>Serves</strong>:<span style="font-weight: 400;"> 4</span></p> <p><strong>Ingredients</strong></p> <ul> <li><span style="font-weight: 400;"> </span><span style="font-weight: 400;">4 x 16cm corn tortillas </span></li> <li><span style="font-weight: 400;"> </span><span style="font-weight: 400;">4 regular eggs </span></li> <li><span style="font-weight: 400;"> </span><span style="font-weight: 400;">8 tablespoons chunky tomato salsa </span></li> <li><span style="font-weight: 400;"> </span><span style="font-weight: 400;">1 large avocado (220g)</span></li> </ul> <p><strong>Method</strong></p> <ol> <li><span style="font-weight: 400;"> Heat a non-stick frying pan and lightly toast each tortilla until just golden. </span></li> <li><span style="font-weight: 400;">Transfer to a plate and cover to keep warm. </span></li> <li><span style="font-weight: 400;">Add a little water to the same pan and crack the eggs into it.</span></li> <li><span style="font-weight: 400;">Cook the eggs until the whites are set. </span></li> <li><span style="font-weight: 400;">Spread each tortilla evenly with salsa, top with an egg and slices of creamy avocado. </span></li> </ol> <p><span style="font-weight: 400;"><em>Optional: Serve immediately sprinkled with fresh coriander or basil leaves.</em> </span></p> <p><em><span style="font-weight: 400;">Recipe by 4Ingredients for Australian Avocados.</span></em></p>

Food & Wine

Placeholder Content Image

This beef red wine pie will melt in your mouth

<p>These tasty pies are full of flavour and a great winter warmer!</p> <p>Recipe reproduced with permission. © 2015 National Heart Foundation of Australia. For more healthy recipes visit <a rel="noopener" href="http://www.heartfoundation.org.au/recipes" target="_blank">www.heartfoundation.org.au/recipes</a> or speak to the Heart Foundation’s Health Information Service on 1300 36 27 87.</p> <p><strong>Ingredients</strong></p> <p>2 tsp peanut oil*<br />1 large onion, chopped<br />2 cloves garlic, crushed<br />1kg beef chuck steak trimmed of all fat and cubed*<br />2 tbs plain flour<br />200g Swiss brown mushrooms, quartered<br />2 tbs fresh thyme chopped<br />2 tbs fresh parsley chopped<br />2 sheets canola puff pastry defrosted<br />1 tbs reduced fat milk*<br />375ml red wine<br />375ml reduced salt beef stock<br />2 carrots thinly sliced<br />2 tbs reduced salt tomato paste<br />Mashed potato and steamed beans to serve</p> <p><em>*Products available with the Tick. Remember all fresh fruit and vegetables automatically qualify for the Tick.</em></p> <p><strong>Method</strong></p> <div id="ctl00_PlaceHolderMain_ctl10__ControlWrapper_RichHtmlField" class="ms-rtestate-field"> <p dir="ltr" align="left">1. Preheat the oven to 200°C. You will need 6 x 2 cup capacity ovenproof pie dishes.<span> </span><br /><br />2. Heat the oil in a large pot, add the onion and cook over a medium heat for 5 minutes or until golden. Add the garlic and the beef and cook for 5 minutes until the beef is browned.<br /><br />3. Add the flour and tomato paste and cook for a further 2 minutes, stirring constantly. Stir in the red wine and stock and bring to the boil. Add the carrots, mushrooms and chopped thyme. Reduce the heat, cover and simmer for about 1 hour then remove the lid and cook for a further 45 minutes until the beef is tender and the sauce is reduced and thickened. Stir through the parsley, transfer to a bowl and allow the filling to cool completely.<br /><br />4. Using the top of a pie dish as a guide, cut 6 circles from the pastry, about 2cm larger than the dish. Spoon the cooled filling into the dishes. Brush the edges of each pastry circle with a little water then cover the dishes (damp side down); pressing the pastry to the side of the dish to seal. Cut a small cross in the top of each pie, insert a sprig of thyme and lightly brush with milk.</p> <p dir="ltr" align="left">5. Bake for 20-25 minutes or until the pastry is crisp and golden and the filling is hot. Serve the pies with mashed potato and steamed beans.</p> <p dir="ltr" align="left">Would you try this delicious pie? Let us know in the comments below. </p> <p dir="ltr" align="left"><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/beef-and-red-wine-pies.aspx">Wyza.com.au</a></em></p> </div>

Food & Wine

Placeholder Content Image

Warming pork and butterbean stew

<p>Recipe extract from Healthy Eating to Reduce the Risk of Dementia by Margaret Rayman and Katie Sharpe, published by Kyle Books, RRP $24.99.</p> <p><strong>Ingredients </strong></p> <ul> <li>2 tablespoons rapeseed oil</li> <li>600g lean pork, diced</li> <li>1 onion, diced</li> <li>3 garlic cloves, crushed or finely chopped</li> <li>2 sticks celery, thickly sliced</li> <li>2 leeks, thickly sliced</li> <li>1 teaspoon ground coriander</li> <li>1 teaspoon ground cumin</li> <li>1 tablespoon harissa paste</li> <li>2 tablespoons tomato puree</li> <li>400g can chopped tomatoes</li> <li>500ml vegetable stock</li> <li>400g can butterbeans, drained and rinsed</li> <li>2 tablespoons roughly chopped coriander</li> </ul> <p><strong>Method </strong></p> <p>1. Preheat the oven to 180°C/gas mark 4.</p> <p>2. Add half the oil to a casserole dish and brown the cubed pork pieces over a medium-high heat. Remove from the pan and set aside.</p> <p>3. Add the remaining oil to the pan and fry the onion, garlic, celery and leeks over a medium heat until slightly soft, about 3–4 minutes.</p> <p>4. Return the pork to the pan and add the ground coriander, cumin, harissa paste and tomato puree and fry for a further 2 minutes. Add the chopped tomatoes and stock, bring to the boil and then transfer to the oven.</p> <p>5. Cook for 50 minutes (or until the pork is tender). Check after 30 minutes and add more water if needed.</p> <p>6. Add the butterbeans and return to the oven for 5 minutes to heat through. Stir in the fresh coriander and serve.</p> <p><strong>Tips </strong></p> <p>Chosen as a source of: vitamins B6, B12, C, E, folate, selenium, pulses, polyphenols </p> <p>Per serving: 383 kcal; 14.1g fat; 2.7g saturated fat / 4 portions of fruit/vegetables</p> <p>Make your stew into a pie with this Leek and butterbean pie recipe! Also try a Lentil and mushroom bake or a delicious Thai stir-fry with green tea noodles.</p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/warming-pork-and-butterbean-stew.aspx">Wyza.com.au.</a></em></p>

Food & Wine

Placeholder Content Image

The strange $4 ingredient Nigella Lawson swears by for perfect spaghetti

<p>Nigella Lawson is famous for her mouth-watering meals and jaw-dropping desserts. Although, she brought fans to a halt after she presented a plate of pasta containing a strange and unexpected ingredient to the hosts of <em>Today Extra</em> in Australia, David Campbell and Sonia Kruger.</p> <p>Nigella insisted that everyone should use one iconic ingredient when cooking pasta – Vegemite.</p> <p>That’s right, the 58-year-old celebrity chef praised the $4 ingredient revealing on <em>Today Extra</em>, “You know, an Italian introduced me to this [recipe]. What would the Italians say? Well it was an Italian food writer who brought her children up making Marmite pasta.”</p> <p>Nigella shared the simplicity of the recipe, requiring only four ingredients. Salt the water as it boils over the stove, add spaghetti to the pot. Then prepare the mixture of butter, vegemite and parmesan cheese.</p> <p>“Melted butter, tiny bit of the pasta cooking water, get some Vegemite or Marmite melted and some parmesan,” she said.</p> <p>Once the pasta is al dente, stir the mixture through and serve.</p> <p>“You’re welcome,” Nigella added as the hosts forked the pasta into their mouths.</p> <p>“It’s delicious. That flavour that you can’t quite define, it’s amazing,” Kruger gushed.</p> <p>Will you try Nigella Lawson’s Vegemite pasta? Let us know in the comments.</p>

TV

Placeholder Content Image

The 2 ingredients in packaged foods you should avoid

<p><em><strong>Louise Hallinan is the international award-winning author of Smart Brain Healthy Brain and a Natural Health Practitioner. She founded the <span style="text-decoration: underline;"><a href="http://www.smartbrainhealthcentre.com.au/" target="_blank">Smart Brain Health Centre</a></span> in Sydney which specialises in mood and memory problems.</strong></em></p> <p>Did you know that many packaged foods contain ingredients that can affect your memory and brain health?</p> <p>These ingredients are artificial sweeteners, flavour enhancers, food additives, artificial colouring, artificial flavouring and preservatives and research has proven they may affect your memory and brain health.</p> <p>We are all living in a very busy world these days and feel rushed in many areas of our lives. So taking a shortcut with our meal preparation becomes a very tempting and sometimes necessary way of life. The purchase of packaged foods and frozen foods has fast become the norm.</p> <p><strong>Read the ingredients list</strong></p> <p>It is very important and worth the extra time to read and understand the ingredients listed on all the packaged foods. After all, you are going to eat this item and you know the saying ‘you are what you eat’!</p> <p>The first item listed on the Ingredients list has the largest proportion of all ingredients, for example in a loaf of bread, first item listed should be wheat flour. The ingredients are listed are words, some we have never heard of and others listed by numbers in brackets e.g. (951) and (621). These numbers represent Food Additives, Colourings, Preservatives and Flavourings.  Depending on which particular number it is, it may have harmful effects on your brain health, especially if it is eaten regularly, or over a period of time.</p> <p>There are two ingredients that are listed on many packaged food items that are very dangerous and should be avoided if possible.</p> <ul> <li><strong>Aspartame -  951</strong></li> </ul> <p>The first one is <strong>Aspartame</strong>, an artificial sweetener coded as <strong>951</strong>.  The actual word Aspartame is very rarely written in the ingredients and is usually shown as 951. This artificial sweetener is found in many products you would not expect it to be in, for example, yoghurts, snacks, desserts, mints, cordials, juices, instant coffee drinks, sausages and rice crackers.  It is also found in many diet drinks e.g. Diet Coke and in products that are ‘sugar free’.</p> <p>Aspartame is considered by some to be the most dangerous substance on the market that is added to foods. It accounts for more than 75 per cent of the adverse reactions reported to the US Food and Drug Administration yet, the additive is still widely permitted and no warning labelling is required. Excessive exposure to aspartame can cause damage to brain cells.</p> <p>The range of symptoms attributed to Aspartame in a 1994 Department of Health &amp; Human Services report include: headaches, migraines, memory loss, dizziness, seizures, numbness, rashes, depression, fatigue, irritability, tachycardia, insomnia, vision problems, hearing loss, heart palpitations, breathing difficulties, slurred speech, tinnitus, vertigo and joint pain.</p> <ul> <li><strong>Monosodium Glutamate (MSG) -  621</strong></li> </ul> <p>The other ingredient that is dangerous for your health is <strong>Monosodium Glutamate or MSG</strong> and coded as <strong>621</strong>.  Monosodium Glutamate is a white powder that looks like salt or sugar.  It has no taste of its own and no nutritional value, but is used to enhance or modify flavours of the other foods.</p> <p>MSG is found in most snacks and savoury biscuits, sauces and condiments. It is in preserved and “fresh meats” including bacon, devon, ham and sausages, many tinned savoury foods, packet soups, frozen and packaged meals and even in some margarines.</p> <p>Ongoing research has implicated MSG as a contributing factor in learning disorders, hyperactivity, and is linked to asthma, sleep disturbances, migraines, irritability, depression and Alzheimer’s disease.</p> <p>These are just two of the many ingredients that are added to packaged foods that may have dangerous effects on your overall health as well as your mood and memory.</p> <p>The next time you are in the supermarket, when you pick up a packaged food product, look at the Ingredients and see how many lines there are and how many numbers in brackets.  The more lines and numbers in brackets, you can assume, the worse it is for your health.</p> <p><strong>What you can do?</strong></p> <ul> <li>Go through your pantry. Look at all the packaged products you have and check the Ingredients list. You may be surprised to find they are in some foods and drinks you are consuming now.</li> <li>If you drink a lot of diet drinks, start slowly reducing the amount you drink over time.  You may gradually notice a small improvement in your health as a result.</li> <li>Cut back on packaged foods, be less reliant on them. </li> <li>Start buying more of the fresh natural foods instead that don’t need packaging, for example, fruit and vegetables, meat, fish, chicken, nuts and eggs.</li> </ul> <p>You may even find that once you begin avoiding these packaged food products containing Aspartame (951) or Monosodium Glutamate (621), you may start to feel a little healthier, not so irritable, headaches improved, or better sleep for example.</p> <p>It is vitally important to be aware of what ingredients are in the foods you are eating. Now you can start making changes in your choices of foods, which will result in an improvement in overall health and help to protect and improve your memory and brain health!</p>

Mind

Over 60

© Copyright 2024 OverSixty.All Rights Reserved.