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Readers response: What have you had to cut out of your life to cope with cost of living pressures?

As the cost of living continues to rise, many people have had to cut things out of their day to day spending to cope with the financial struggles. We asked our readers what they have had to cut out of their budgets to cope with cost of living pressures, and the response was overwhelming. Here's what they said. Wendy Oliver - We don’t eat out often at all… I spend too much in the supermarket. Christine Brooks - I've cut out steak, good nutritional foods, TV streaming, entertainment, haircuts, new clothes, pets, pool cleaning, and more. Kerrie Dare - I limit steak meals. I've stopped my haircuts to every 4 months. Internet is getting chopped. I can only afford exercise classes twice a week. I don't eat as much fruit as I used too. I only buy groceries when on special. One bottle of wine per fortnight. One slice of sourdough in the morning, which means the loaf lasts a week. I turn on my washing machine around every 10 days & I have quick showers. No eating out or take away. Maybe one cup of coffee per week with a friend. Movies once every 6 weeks as a social group. No concerts or clubs. I drive only locally, so a tank of petrol lasts 1 month. No weekends away. Jane Dawes - No coffees, beauty treatments, hairdresser, eating out, takeouts etc. The trouble is not affording to spend on certain items has a flow on effect for businesses. Everyone is suffering. Lois E. Fisk - Going out to eat or see movies in the cinema or live plays or new clothes. I shop at the least expensive grocery stores as much as possible, and good cuts of meat rarely happen. Janice Stenning - Don't go to the hairdressers as often and don't buy as many clothes. Debra Dugar - Thinking about dropping my extras cover of my insurance. By the time I pay for it, I can't afford the gap you have to pay. Robyn Lee - Living in my own house. I now live with my family. Rhondda Hughes - Well, petrol is expensive so I have to really think if I can afford to visit anyone. I can’t eat meat much and even vegetables can be expensive. We have three chickens so they give us eggs but good quality eggs and healthy chickens require money too. Fortunately I live in Perth so, in comparison to other states, it isn’t as cold however the cost of heating is a significant consideration and therefore I just tend to go to bed. <div style="font-family: inherit;">Felicity Jill Murphy - Stopped going out to shopping centres. That's where I spend money unnecessarily.</div> <div style="font-family: inherit;">Image credits: Shutterstock </div>

Money & Banking

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

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

Food & Wine

Can you drink your fruit and vegetables? How does juice compare to the whole food?

<a href="https://theconversation.com/profiles/emma-beckett-22673">Emma Beckett</a>, <a href="https://theconversation.com/institutions/unsw-sydney-1414">UNSW Sydney</a> Do you struggle to eat your fruits and vegetables? You are not alone. Less than 5% of Australians eat the recommended serves of fresh produce <a href="https://www.abs.gov.au/statistics/health/health-conditions-and-risks/dietary-behaviour/latest-release">each day</a> (with 44% eating enough fruit but only 6% eating the recommended vegetables). Adults <a href="https://www.eatforhealth.gov.au/food-essentials/five-food-groups">should aim to eat</a> at least five serves of vegetables (or roughly 375 grams) and two serves of fruit (about 300 grams) each day. Fruits and vegetables help keep us healthy because they have lots of nutrients (vitamins, minerals and fibre) and health-promoting bioactive compounds (substances not technically essential but which have health benefits) without having many calories. So, if you are having trouble <a href="https://theconversation.com/want-your-child-to-eat-more-veggies-talk-to-them-about-eating-the-rainbow-195563">eating the rainbow</a>, you might be wondering – is it OK to drink your fruits and vegetables instead in a juice or smoothie? Like everything in nutrition, the answer is all about context. <h2>It might help overcome barriers</h2> Common reasons for not eating enough fruits and vegetables are <a href="https://onlinelibrary.wiley.com/doi/abs/10.1111/1747-0080.12735">preferences, habits, perishability, cost, availability, time and poor cooking skills</a>. Drinking your fruits and vegetables in juices or smoothies can help overcome some of these barriers. <a href="https://onlinelibrary.wiley.com/doi/full/10.1111/j.1467-3010.2009.01760.x">Juicing or blending</a> can help disguise tastes you don’t like, like bitterness in vegetables. And it can blitz imperfections such as bruises or soft spots. Preparation doesn’t take much skill or time, particularly if you just have to pour store-bought juice from the bottle. Treating for food safety and shipping time does change the make up of juices slightly, but unsweetened juices still remain significant sources of <a href="https://pubmed.ncbi.nlm.nih.gov/12403253/">nutrients</a> and <a href="https://www.emerald.com/insight/content/doi/10.1108/00070701111140089/full/html?fullSc=1">beneficial bioactives</a>. Juicing can <a href="https://academic.oup.com/nutritionreviews/advance-article-pdf/doi/10.1093/nutrit/nuz031/30096176/nuz031.pdf">extend shelf life</a> and reduce the cost of nutrients. In fact, when researchers looked at the density of nutrients relative to the costs of common foods, <a href="https://www.mdpi.com/1660-4601/18/11/5771">fruit juice was the top performer</a>. <h2>So, drinking my fruits and veggies counts as a serve, right?</h2> How juice is positioned in healthy eating recommendations is a bit confusing. The <a href="https://www.eatforhealth.gov.au/food-essentials/five-food-groups/fruit">Australian Dietary Guidelines</a> include 100% fruit juice with fruit but vegetable juice isn’t mentioned. This is likely because vegetable juices weren’t as common in 2013 when the guidelines were last revised. <a href="https://www.eatforhealth.gov.au/food-essentials/five-food-groups/fruit">The guidelines</a> also warn against having juice too often or in too high amounts. This appears to be based on the logic that juice is similar, but not quite as good as, whole fruit. Juice has lower levels of fibre compared to fruits, with fibre important for gut health, heart health and promoting feelings of fullness. Juice and smoothies also release the sugar from the fruit’s other structures, making them “free”. The <a href="https://www.who.int/publications-detail-redirect/9789241549028">World Health Organization recommends</a> we limit free sugars for good health. But fruit and vegetables are more than just the sum of their parts. When we take a “<a href="https://hal.science/hal-01630639/">reductionist</a>” approach to nutrition, foods and drinks are judged based on assumptions made about limited features such as sugar content or specific vitamins. But these features might not have the impact we logically assume because of the complexity of foods and people. When humans eat varied and complex diets, we don’t necessarily need to be concerned that some foods are lower in fibre than others. Juice can retain the nutrients and bioactive compounds of fruit and vegetables and even add more because parts of the fruit we don’t normally eat, like the skin, can be included. <h2>So, it is healthy then?</h2> A recent <a href="https://academic.oup.com/nutritionreviews/advance-article/doi/10.1093/nutrit/nuae036/7659479?login=false">umbrella review of meta-analyses</a> (<a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8977198/">a type of research</a> that combines data from multiple studies of multiple outcomes into one paper looked at the relationship between 100% juice and a range of health outcomes. Most of the evidence showed juice had a neutral impact on health (meaning no impact) or a positive one. Pure 100% juice was linked to improved heart health and inflammatory markers and wasn’t clearly linked to weight gain, multiple cancer types or metabolic markers (such as blood sugar levels). Some health risks linked to drinking juice were <a href="https://academic.oup.com/nutritionreviews/advance-article/doi/10.1093/nutrit/nuae036/7659479?login=false">reported</a>: death from heart disease, prostate cancer and diabetes risk. But the risks were all reported in <a href="https://www.cancer.gov/research/participate/what-are-observational-studies#:%7E:text=Observational%20studies%20are%20research%20studies,over%20a%20period%20of%20time.">observational studies</a>, where researchers look at data from groups of people collected over time. These are not controlled and do not record consumption in the moment. So other drinks people think of as 100% fruit juice (such as sugar-sweetened juices or cordials) might accidentally be counted as 100% fruit juice. These types of studies are not good at showing the direct causes of illness or death. <h2>What about my teeth?</h2> The common belief juice damages teeth might not stack up. Studies that show juice damages teeth often <a href="https://www.frontiersin.org/articles/10.3389/fpubh.2019.00190/full">lump 100% juice in with sweetened drinks</a>. Or they use model systems like fake mouths that <a href="https://www.frontiersin.org/articles/10.3389/fpubh.2019.00190/full">don’t match</a> how people drinks juice in real life. Some <a href="https://www.frontiersin.org/journals/public-health/articles/10.3389/fpubh.2019.00190/full">use extreme scenarios</a> like sipping on large volumes of drink frequently over long periods of time. Juice is acidic and does contain sugars, but it is possible proper oral hygiene, including <a href="https://www.sciencedirect.com/science/article/abs/pii/S0300571207000152?via%3Dihub">rinsing, cleaning</a> and using straws can mitigate these risks. Again, reducing juice to its acid level misses the rest of the story, including the nutrients and bioactives contained in juice that are <a href="https://www.sciencedirect.com/science/article/pii/S2352385919300210#:%7E:text=Research%20has%20also%20confirmed%20that,prevention%20of%20oral%20inflammatory%20disorders.">beneficial to oral health</a>. <h2>So, what should I do?</h2> Comparing whole fruit (a food) to juice (a drink) can be problematic. They serve different culinary purposes, so aren’t really interchangeable. The Australian Guide to Healthy Eating recommends <a href="https://www.eatforhealth.gov.au/guidelines/australian-guide-healthy-eating">water as the preferred beverage</a> but this assumes you are getting all your essential nutrients from eating. Where juice fits in your diet depends on what you are eating and what other drinks it is replacing. Juice might replace water in the context of a “perfect” diet. Or juice might replace <a href="https://www.cambridge.org/core/journals/public-health-nutrition/article/substitution-of-pure-fruit-juice-for-fruit-and-sugarsweetened-beverages-and-cardiometabolic-risk-in-epicnl-a-prospective-cohort-study/B7314F1198109712DE0F2E44D919A6A7">alcohol or sugary soft drinks</a> and make the relative benefits look very different. <h2>On balance</h2> Whether you want to eat your fruits and vegetables or drink them comes down to what works for you, how it fits into the context of your diet and your life. Smoothies and juices aren’t a silver bullet, and there is no evidence they work as a “cleanse” or <a href="https://theconversation.com/lemon-water-wont-detox-or-energise-you-but-it-may-affect-your-body-in-other-ways-180035">detox</a>. But, with society’s low levels of fruit and vegetable eating, having the option to access nutrients and bioactives in a cheap, easy and tasty way shouldn’t be discouraged either.<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/205222/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/emma-beckett-22673">Emma Beckett</a>, Adjunct Senior Lecturer, Nutrition, Dietetics & Food Innovation - School of Health Sciences, <a href="https://theconversation.com/institutions/unsw-sydney-1414">UNSW Sydney</a> Image credits: Shutterstock This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/can-you-drink-your-fruit-and-vegetables-how-does-juice-compare-to-the-whole-food-205222">original article</a>.

Food & Wine

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

$280 million lotto winner cuts ties with "greedy" family

Scotland resident Gillian Bayford went from rags to riches in an instant when she won the equivalent of a $278.36 million jackpot in August 2012. Thinking luck was finally on her side, Bayford didn't expect the amount of drama that came with the life-changing prize. It all began just 15 months after her lucky win with then-husband Adrian, who she split with allegedly due to the stress of managing the jackpot. Not long after, she spent $1,324,304 to pay off her family's debt, which included money that her late father Ian McCulloch and her brother Colin owed over a series of failed business ventures according to <a href="https://www.businessinsider.com/woman-won-187m-lottery-severed-ties-greedy-family-2023-12" target="_blank" rel="noopener">Business Insider</a>. “My dad and brother built up one company after another and then closed them down,” Bayford said. “I’ve bailed them out of every debt.” She continued to keep her family financially afloat spending a total of $37.31 million on them, and even bought her parents - who were broke and living in a caravan at the time - a $522,388 penthouse apartment in eastern Scotland. But, according to the Mirror, that wasn't enough and her father insisted that she should give her brother around $1.5 million, for a new play-centre business. She obliged, and instead of thanking her, Colin now drives Audis with private plates, owns a $546,000 house and reportedly stopped talking to his sister. He even got married to his girlfriend without inviting Bayford to the wedding. “They have lost touch with where they’ve come from,” Bayford told The Sun. “They’re rubbing people’s noses in it by flashing their cash, which I think is downright nasty.” At one point her father even tried to take control of her winnings and even take a piece of her business. “It’s upsetting and raw,” she told the publication. “The money was supposed to make everybody happy. But it’s made them demanding and greedy.” She added, "they brought our name into disrespect in the village, and we had people threatening to torch the family house.” Bayford said that despite it all she takes pride in herself "because I know I’ve taken them out of a situation.” The lotto winner officially cut ties with her family in 2016 after they called her an embarrassment, while her mum Brenda McCulloch claims she’s heartbroken over the lack of contact with her daughter and grandchildren. “Gillian says that we didn’t try and get in touch with them, but if I’d tried she wouldn’t have let me,” she said. Her mum also claimed that while her daughter was “generous,” the actual amount she gave her family was much lower. “Every word that comes out of their mouths is a lie. I wish them a happy life, but there will be no reconciliation now," Bayford refuted. Image: Getty

Money & Banking

Readers Respond: What is something you miss about pre-internet times?

Times are changing and in an increasingly digital world, there are a few things that just don't feel the same. We asked our readers what they missed the most about the pre-internet times and while some shared their nostalgia, others believe that the change is for the better. Jeanie Houston - The joy of getting a letter from loved ones overseas. Tina Karanastasis - Having pen pals (a fad in my younger years), writing and receiving handwritten letters, building relationships through shared moments and time spent together face to face. Deirdre Hudson - Being able to go anywhere without someone calling you Lois Parkes - Going to a library to research the answer Gini Glenn - Nothing! I love the internet and mobile phones. You can always leave your phone at home or turn it off. Lovely to have choices. Teresa Hamilton Gross - Having a conversation with someone who is not looking at their cell phone. Jan Gundersen - Being out at a restaurant & talking to each other! Don Gregor - Getting lost while driving/traveling. Met the most interesting people and had the most memorable times. Ann Hazlewood - Sitting around talking to family Ellen Clarke - Sitting around the kitchen table & everyone talking at once, miss it! Christine Armstrong - Letters! I miss getting letters from friends and family in the mail box Beverley Collison - Listening to stories of the older generation when I was younger. And telephone conversations. Did we miss anything? Let us know if there are other things that you miss from the pre-internet times!

Retirement Life

"A night in hospital and a trip to the burns unit later”: Concerned mum's warning against popular fruit

Warning: This article contains images that some readers may find distressing. An Aussie mum has taken to the internet and shared photos of her son’s severe burns that came as a result of him playing with a popular fruit. “A night in hospital and a trip to the burns unit later.” She began in her Facebook post. Her son Otis was playing happily outside with a lime in the sunshine, but the next day horror ensued. “It wasn’t until the next day that we noticed a rash appeared.” The mother said. The parents had assumed the rash must’ve been an allergic reaction to the lime juice, however, the rash quickly developed into a “horrific burn,” she added. The parents took Otis to the hospital where they were informed their son was suffering from a condition called phytophotodermatitis. <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/Cku5QH2thxE/?utm_source=ig_embed&utm_campaign=loading" data-instgrm-version="14"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"> </div> </div> </div> <div style="padding: 19% 0;"> </div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"> </div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <div style="padding: 12.5% 0;"> </div> <div style="display: flex; flex-direction: row; margin-bottom: 14px; align-items: center;"> <div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(0px) translateY(7px);"> </div> <div style="background-color: #f4f4f4; height: 12.5px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px; flex-grow: 0; margin-right: 14px; margin-left: 2px;"> </div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(9px) translateY(-18px);"> </div> </div> <div style="margin-left: 8px;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;"> </div> <div style="width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg);"> </div> </div> <div style="margin-left: auto;"> <div style="width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);"> </div> <div style="background-color: #f4f4f4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);"> </div> <div style="width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);"> </div> </div> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;"> </div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" href="https://www.instagram.com/p/Cku5QH2thxE/?utm_source=ig_embed&utm_campaign=loading" target="_blank" rel="noopener">A post shared by Tiny Hearts (@tinyheartseducation)</a> </div> </blockquote> Phytophotodermatitis, more commonly known as margarita burn, is a little-known condition which causes burns to the skin when a chemical called furocoumarin reacts to sunlight. The chemical is found in limes, citrus fruit and some plants. “The small lime he had been innocently playing with - had now burnt his skin horrifically!“ The mum said. “If our story can help raise awareness into phytophotodermatitis at least something good has come out of our horrific experience!” The woman has urged parents to be on the lookout for this little-known skin condition. To minimise the risks of phytophotodermatitis, <a href="https://www.healthline.com/" target="_blank" rel="noopener">Healthline</a> suggests washing hands and other exposed parts of the skin immediately after being outdoors, wearing gloves when gardening, putting on sunscreen before going outdoors and wearing long-sleeved tops and pants in wooded areas. Photo credit: Getty

Body

"Get my voice back": Kathy Griffin's intense pre-op drama

Kathy Griffin has shared footage of her pre-operation appointment before she undergoes vocal cord surgery in an effort to save her voice. The American comedian took to TikTok to show fans the process of her surgeon sticking a camera scope up her nose and through to her vocal cord to get a clearer view of the damage. "First step is the numbing spray. Then the scope goes up the nose, down into the vocal cords!" she explained with captions. "As you can see, the left chord is paralyzed.” After she was instructed to make noises to test the cords, Griffin is seen following the doctor’s orders and watching her vocal cord movement on the screen. Griffin reflected post-operation in the same clip, with the 62-year-old lying in a recovery bed following the surgery. <div><iframe title="tiktok embed" src="https://cdn.embedly.com/widgets/media.html?src=https%3A%2F%2Fwww.tiktok.com%2Fembed%2Fv2%2F7242029180651687214&display_name=tiktok&url=https%3A%2F%2Fwww.tiktok.com%2F%40kathygriffin%2Fvideo%2F7242029180651687214&image=https%3A%2F%2Fp19-sign.tiktokcdn-us.com%2Fobj%2Ftos-useast5-p-0068-tx%2F202ea4a9813e435c92a1c6996f018c11_1686166329%3Fx-expires%3D1686236400%26x-signature%3D%252Bk5fTTtG0O6jMWR7Pnky9ekvIlw%253D&key=5b465a7e134d4f09b4e6901220de11f0&type=text%2Fhtml&schema=tiktok" width="340" height="700" frameborder="0" scrolling="no" allowfullscreen="allowfullscreen"></iframe></div> "I just had my latest surgery on my left vocal cord, because I want to be in good shape for my big Vegas show," she said. "This is just part of my recovery post-lung cancer surgery," she added. "I'm cancer-free, so anyway a little scratchy today, but I'll be in good shape.” "I so appreciate you guys following along on my journey to get my voice back after lung cancer,” Griffin captioned the video, also sharing it to her Instagram. Griffin had part of her lung removed in 2021 after being diagnosed with lung cancer and was in remission four months later. Her latest hospital visit comes after she revealed her diagnosis of “complex PTSD” in early 2023. Griffin shared her diagnosis in a TikTok in April, asking her followers for recommendations on how to cope with anxiety and depression. "Let's talk about PTSD. Never talked about it publicly," she said. "You can laugh or whatever, but I've been diagnosed with complex PTSD, and it's called an extreme case." Image credit: TikTok

Caring

King Charles cuts ties with TV host over affair revelations

King Charles has cut all ties with UK television host Phillip Schofield, after he lied about having an affair. Schofield has been dumped from his hosting gig at This Morning, which he has been the face of for 21 years, after he admitted he had an affair with a much younger man who worked at the ITV network. The 61-year-old resigned from the network after lying about the “consensual on-off relationship", admitting in a statement that the affair was "unwise" but stressed it was "not illegal". He added that he was "deeply sorry" for having lied to his wife and to ITV about his relationship with the man reportedly 30 years his junior and who he first met as a teenager. “Contrary to speculation, whilst I met the man when he was a teenager and was asked to help him to get into television, it was only after he started to work on the show that it became more than just a friendship,” he said in his recent statement. In light of the affair, Schofield has been dropped by The Prince's Trust, after being an ambassador for several years. A spokesperson from the King's charity told <a title="The Telegraph" href="https://www.telegraph.co.uk/news/2023/05/30/phillip-schofield-dropped-princes-trust-this-morning-affair/" target="_blank" rel="noopener">The Telegraph</a> UK that it was mutually agreed it was "no longer appropriate to work together". "In light of Phillip's recent admissions, we have agreed with him that it is no longer appropriate to work together," a Prince's Trust spokesperson said. All references to Schofield have been removed from the charity's website and also his own page. It previously read, "Outside of work, Phillip is an ambassador for the charity The Prince's Trust, dedicating time to further the work of supporting vulnerable young people in the UK". The Prince's Trust was created in 1976 by then-Prince Charles to help young disadvantaged people in the UK, with the hugely successful charity helping more than one million young people by providing them with business grants, education and training. Following the bombshell revelation of Schofield's affair, ITV said it had investigated the allegations of his affair "several times" from early 2020, but said it didn't find any evidence. It's been a trying time for the ex-presenter with his brother Timothy recently being jailed for 12 years over child sex offences. Image credits: Getty Images

News

Why being married cuts your risk of skin cancer

A new study has found that married couples are less likely to die of skin cancer because they spot warning signs earlier than singles. The study, which observed 50,000 American skin cancer patients, found that 45.7 per cent of those who were married, had stage 1 tumours – which have a 98 per cent survival rate. The chance of catching skin cancer early dropped 32 per cent for singles, 38 per cent for divorcees and 70 per cent for widowers. The researchers from the University of Pennsylvania said they were stunned by the striking difference in diagnoses. The researchers believe these findings should help dermatologists adjust their advice to patients based on their relationship status, suggesting screening at an earlier age for single patients and encouraging home-screen training for those in relationships. Victims of melanoma, the deadliest form of skin cancer, are expected to increase by seven per cent by 2035. For those diagnosed with stage 1 disease, the five-year survival is reportedly 98 per cent. The five-year survival drops to 62 per cent for those diagnosed with stage 3 disease The study, published in the Journal of the American Heart Association, aimed to investigate how lifestyle and relationships could impact patients’ early detection chances. “Spouses likely facilitate early detection of melanomas by assisting in identification of pigmented lesions that may have otherwise gone unnoticed,” said corresponding author Dr Cimarron Sharon, a dermatologist at the Hospital of the University of Pennsylvania. “They may also provide support and encouragement to see a physician for evaluation. “Thus, married patients are likely to receive a better prognosis because of earlier surgical management.” The study also found that married patients were more likely than single, divorced or widowed patients to have a sentinel lymph node biopsy. SLNB is linked to survival as the sentinel lymph node is closest to a tumour and is the first place it would spread. Dr Sharon said this could be “associated with the spouse's role in supporting the patient and engaging in further discussion”. A partner also reduces the difficulty in travelling to and from a hospital and finding a carer post-surgery. This study is the largest of its kind to find the influence of marriage on the detection of melanoma. Dr Sharon said, “These findings support increased consideration of spousal training for partner skin examination and perhaps more frequent screening for unmarried patients. “Marital status should be considered when counselling patients for melanoma procedures and when recommending screening and follow-up to optimize patient care.” Image credit: Shutterstock

Body

Neglected pre-war car up for sale after miracle restoration

A 1939 MG VA, initially purchased as a stripped bare shell of itself, is heading for auction. When the pre-war vehicle sold for only a few hundred dollars, it wasn’t asking for much - most likely because it wasn’t offering a whole lot either. Missing entire doors and rusting in more than one place, the car left a lot to be desired. Its original owner had tucked it away in the garage after the MG failed an MOT in 1969 - an annual test in the United Kingdom to verify a vehicle’s safety. Although they’d intended to restore it, those plans never came to fruition, with the car learning a hard lesson in dust bunnies instead. 45 years later, it finally got the chance to see the light of day again, with its next owner snatching it up from a family friend at a ‘bargain’ price. And to everyone’s delight, the vehicle finally got the makeover it had been waiting almost half a century for. The owner - who has requested anonymity - even performed the bulk of the work by themself, although they left the engine overhaul and respray to the professionals. The hard work produced some spectacular results, and with the car now rolling into auction with an asking price of ~$18,500-$22,2000, its next owner is sure to enjoy all that it has to offer. When the line of MG VAs left production, they sold for up to $650 (or roughly $35,000 in 2023), and only 2,400 of them were ever made. The vehicles were produced alongside the larger SA and WA models, with their smallest-in-the-range 108-inch wheelbases distinguishing them from their counterparts. The VA model was only produced for two years, before the Second World War saw production come to a screeching halt. The MG company itself had been founded in the 1920s, and was renowned for its range of two-seater sports cars. After years of ownership changes, and after it was absorbed into the British Leyland group, the firm - which at that point was known as MG Rover - faced financial difficulty in the early 200s, and by 2005 was forced into receivership. However, the group was then purchased by Nanjing Automobile Group, and resumed its production of vehicles in 2007. In 2011, the MG6 appeared in the market, establishing itself as the first UK model in 16 years. And as for the 1939 VA model heading to auction with Charterhouse, Richard Bromell - who is handling the sale - had one just one thing to note, “to say the MG was bought as a project makes it sound much better than it was as it was in a very sorry state indeed “Thankfully the owner was more than handy with a spanner and undertook a complete restoration of the MG.” Images: Charterhouse Auctioneers & Valuers

Money & Banking

Naturally combat the onset of diabetes

Pre-diabetes is the period before diabetes is officially diagnosed. Progressing from pre-diabetes to diabetes is not imminent. There are plenty of ways you can get on top of it to reduce the risk of diabetes. 1. Cut out sugar and refined carbohydrates Eating foods high in refined carbs and sugar increases blood sugar and insulin levels, which could lead to diabetes over time. Examples of these foods are white bread, potatoes and various breakfast cereals. Limit sugar and choose complex carbs like veggies, oatmeal and whole grains. 2. Quit smoking If you’re a current smoker, cut it out! Smoking can contribute to insulin resistance which can lead to type 2 diabetes. Quitting smoking has been shown to reduce the risk of developing type 2 diabetes over time. 3. Portion control Avoid large portions as they can contribute to the increase of insulin and blood sugar levels. Eating too much at one time can lead to higher blood sugar and insulin levels in pre-diabetics. 4. Exercise Aim for at least 30 minutes of exercise a day. You don’t have to strain yourself, you can take a walk, go swimming or dance around the house, but make sure you stay on top of it and practise these activities at least five days a week. 5. Drink more water Drinking water over other beverages may help control blood sugar and insulin levels. Drinking primarily water will stop you from over consuming beverages that are high in sugar and preservatives, in turn reducing the risk of diabetes. 6. Eat more fibre Getting an adequate amount of fibre is beneficial for gut health and weight management. Having a good source of fibre at each meal can help prevent spikes in blood sugar and insulin levels. Image credit: Shutterstock

Body

How ‘ugly’ fruit and vegetables could tackle food waste and solve supermarket supply shortages

The world is facing a significant food waste problem, with <a href="https://www.fao.org/3/i4068e/i4068e.pdf">up to half of all fruit and vegetables</a> lost somewhere along the agricultural food chain. Globally, around <a href="https://www.fao.org/3/ca6030en/ca6030en.pdf">14% of food produced</a> is lost after harvesting but before it reaches shops and supermarkets. Alongside food prices (66%), food waste is a concern for 60% of people that participated in a <a href="https://www.food.gov.uk/research/food-and-you-2/food-and-you-2-wave-5">recent survey</a> published by the UK Food Standards Agency. <a href="https://publications.parliament.uk/pa/cm201617/cmselect/cmenvfru/429/429.pdf">Other research</a> suggests that as much as 25% of apples, 20% of onions and 13% of potatoes grown in the UK are destroyed because they don’t look right. This means that producers’ efforts to meet stringent specifications from buyers can lead to <a href="https://publications.parliament.uk/pa/cm201617/cmselect/cmenvfru/429/429.pdf">perfectly edible produce being discarded</a> before it even leaves the farm – simply because of how it looks. Aside from the ongoing environmental implications of this food waste, UK shoppers currently face <a href="https://www.theguardian.com/environment/2023/mar/04/food-tsar-blames-shortages-on-uks-weird-supermarket-culture">produce rationing in some supermarkets</a> due to <a href="https://www.cnbc.com/2023/02/28/british-supermarkets-are-rationing-fruit-and-vegetables-amid-shortages.html">shortages of items like tomatoes, cucumbers and raspberries</a>. Any solutions that increase locally grown produce on shop shelves could improve the availability of fresh food, particularly in urban areas. When imperfect fruit and vegetables don’t make it to supermarket shelves, it can be due to <a href="https://cases.open.ubc.ca/insistence-on-cosmetically-perfect-fruits-vegetables/">cosmetic standards</a>. Supermarkets and consumers often prefer produce of a fairly standard size that’s free of blemishes, scars and other imperfections. This means fruit and vegetables that are misshapen, discoloured, or even too small or too large, are rejected before they make it to supermarket shelves. In recent years there has been a growing trend of selling such “ugly” fruit and vegetables, both by <a href="https://my.morrisons.com/wonky-fruit-veg/">major</a> <a href="https://www.waitrose.com/ecom/content/sustainability/food-waste">supermarket</a> <a href="https://www.tescoplc.com/news/2021/wonky-veg-5th-anniversary/">chains</a>, as well as <a href="https://wonkyvegboxes.co.uk/">speciality</a> <a href="https://www.misfitsmarket.com/?exp=plans_rollback">retailers</a> that sell <a href="https://www.oddbox.co.uk/">boxes</a> of <a href="https://etepetete-bio.de/">wonky produce</a>. And research has shown that 87% of people say they would <a href="https://www.thegrocer.co.uk/fruit-and-veg/nearly-90-of-consumers-would-eat-wonky-fruit-and-veg-according-to-new-survey/670155.article">eat wonky fruit and vegetables if they were available</a>. But other research indicates consumers can still be picky and difficult to predict. One study <a href="https://www.sciencedirect.com/science/article/pii/S0950329316302002?via%3Dihub">showed</a> consumers are likely to throw away an apple with a spot, but would eat a bent cucumber. <h2>Getting ugly produce into baskets</h2> So how can producers and retailers boost the amount of non-standard fruit and veg that not only reaches our shelves, but also our plates? <a href="https://www.sciencedirect.com/science/article/pii/S0377221723000668">Our recent research</a> suggests a separate channel for selling ugly produce would increase profits for growers, lower prices for consumers and boost overall demand for produce. For growers, a dedicated channel – either independent or set up by a supermarket – to supply wonky fruit and veg creates a new line of business. For retailers, this provides an opportunity for further revenue over and above current sales of standard produce to shops. When selling both types of product to a single retailer, the ugly items might be undervalued compared with the standard-looking products. Our research also shows that selling the ugly produce through a dedicated channel is likely to increase total demand for fruit and vegetables, while also decreasing on-farm loss. Having two parallel channels for selling produce (the main one and the dedicated “ugly” channel) would increase competition. This benefits shoppers by lowering prices for regular and ugly produce, versus selling both types of products alongside each other in one shop. On the other hand, the growing market for ugly fruit and vegetables could be an economic threat to traditional retailers. It encourages new entrants into the market and could also limit the availability of “regular” produce because growers could become less stringent about ensuring produce meets traditional cosmetic standards. But there is a way for traditional retailers to add ugly produce into their product offerings alongside other produce without affecting their profits. By building on existing consumer awareness of the environmental benefits of ugly food, they could also compete in this growing segment. This would benefit their bottom lines and help consumer acceptance of misshapen fruit and vegetables, possibly leading to less food waste and shortages like those UK shoppers are experiencing right now. Boosting demand for imperfect fruit and vegetables across the supply chain will require all participants to get involved – from grower to seller. Here are some steps the various parties could take: <h2>1. Educating consumers</h2> Education about the environmental and economic impact of food waste could happen through marketing campaigns, in-store displays and even social media. <h2>2. Reducing cosmetic standards</h2> Supermarkets and other major food retailers could revise their cosmetic standards to accept a wider range of produce, including imperfect fruit and vegetables. This would help reduce food waste by making sure more produce is able to be sold. <h2>3. Direct sales</h2> Farmers and growers could sell non-standard produce directly to consumers through farmers’ markets or subscription services. This allows consumers to purchase fresh, locally grown produce that might not meet cosmetic standards for supermarkets but that is just as nutritionally beneficial. <h2>4. Food donations</h2> Supermarkets and growers could donate produce rejected for how it looks to food banks, shelters and other organisations that serve those in need. This would help reduce food waste while also providing healthy food to those who might not otherwise have access to it. <h2>5. Value-added products</h2> Produce that doesn’t meet cosmetic standards could also be used to create other products such as soups, sauces and juices. In addition to reducing food waste, this would create new revenue streams for growers and retailers. <h2>6. Food composting</h2> Anything that cannot be sold or otherwise used should be composted. This would help reduce food waste while also creating nutrient-rich soil for future crops. By implementing these solutions, the supply chain can reduce the amount of ugly or imperfect fruit and vegetables that are wasted, while also providing consumers with healthy, affordable produce, even in times of supply chain shortages. This article originally appeared on <a href="https://theconversation.com/how-ugly-fruit-and-vegetables-could-tackle-food-waste-and-solve-supermarket-supply-shortages-201216" target="_blank" rel="noopener">The Conversation</a>. Images: Getty

Food & Wine

5 natural ways to eliminate fruit flies

Houseguests don’t come much more unwanted than fruit flies. But how do you show them the door, without having to empty half a can of Mortein in the process. <a href="http://www.nowtolove.com.au/" target="_blank" rel="noopener">Australian Women’s Weekly</a> has outlined several all-natural solutions: 1. Detergent trap Simply add a drop of detergent to a quarter of a glass of wine and leave it overnight next to your fruit bowl. The fruit flies will drop in for a little tipple, and die in the process. 2. Apple cider vinegar One to two tablespoons of apple cider vinegar in a small bowl near your kitchen bench will attract any pesky fruit flies, and trap them in the process. 3. Fruit trap Make a DIY fruit trap with a few pieces of fruit combined with two tablespoons of balsamic vinegar in a small bowl. Cover with plastic wrap, piercing a few holes with a fork. The flies will be attracted to the fruit, sneak in the holes and be trapped. 4. Essential oil spray A homemade solution with a few drops of tea-tree or eucalyptus oil combined with oil will prevent future fruit flies from coming (and smells a whole lot better than Mortein). 5. Sink drain Pour a bucket of boiling water mixed with detergent down your sink. This will kill any fruit fly eggs, and eliminate any fruit flies living in that area. Do you have any all-natural ways to get rid of fruit flies? Images: Getty

Home Hints & Tips

Why do I sprain my ankle so often and how can I cut the risk of it happening again?

Are you one of those people who seems to be forever spraining their ankle? To some extent, ankle sprains are <a href="https://meridian.allenpress.com/jat/article/54/6/603/420863/Epidemiology-of-Ankle-Sprains-and-Chronic-Ankle" target="_blank" rel="noopener">part and parcel</a> of being active. But if it’s happening again and again, here’s what may be going on – and how you can reduce your risk of recurrent ankle sprain. <h2>One sprain can lead to another… and another</h2> A large <a href="https://link.springer.com/article/10.1007/s40279-013-0102-5" target="_blank" rel="noopener">review</a> of ankle sprain studies in the journal <a href="https://link.springer.com/article/10.1007/s40279-013-0102-5" target="_blank" rel="noopener">Sports Medicine</a> found most people who actively play sport or train can expect to have a fairly low incidence of ankle sprain per 1,000 hours of training time. But it also said: <blockquote> Females were at a higher risk of sustaining an ankle sprain compared with males and children compared with adolescents and adults, with indoor and court sports the highest risk activity. </blockquote> The most frequent type of ankle sprain occurs if the ligaments on the outside of the ankle are stretched or torn when the joint moves beyond the normal range of movement. This is known as an inversion or lateral ankle sprain. Strong evidence from <a href="https://meridian.allenpress.com/jat/article/56/6/578/466668/Lateral-Ankle-Sprain-and-Subsequent-Ankle-Sprain" target="_blank" rel="noopener">studies</a> suggests once people sprain their ankle, they are more likely to re-sprain it. As one <a href="https://meridian.allenpress.com/jat/article/56/6/578/466668/Lateral-Ankle-Sprain-and-Subsequent-Ankle-Sprain" target="_blank" rel="noopener">review</a> of the evidence put it: <blockquote> a history of lateral ankle sprain is known to disrupt the structural integrity of the ligaments and sensorimotor function, likely impairing an individual’s ability to avoid injurious situations. </blockquote> Some ankle sprains might seem to be very minor, with almost no swelling or mobility problems. But some people can end up with what’s known as chronic ankle instability, where they tend to re-sprain their ankle again and again. Another <a href="https://link.springer.com/article/10.1007/s40279-017-0781-4" target="_blank" rel="noopener">review</a> looking at factors contributing to chronic ankle instability found <blockquote> feelings of instability and recurrent ankle sprain injuries (termed chronic ankle instability, or CAI) have been reported in up to 70% of patients. The subsequent development of CAI has adverse health consequences including reduced quality of life and early-onset osteoarthritis. </blockquote> Once an ankle fracture is excluded, busy hospital emergency departments often send patients home with instructions to ice the ankle and keep off it for a day or two. There’s often no advice to follow up with a physio for rehabilitation. This is unfortunate, as evidence suggests people with a history of ankle sprains will likely: <ul> <li> become progressively <a href="https://meridian.allenpress.com/jat/article/50/7/742/112426/Physical-Activity-Levels-in-College-Students-With" target="_blank" rel="noopener">less active</a> </li> <li> have <a href="https://bjsm.bmj.com/content/50/24/1496.long" target="_blank" rel="noopener">higher</a> body mass indices </li> <li> report more general body <a href="https://bjsm.bmj.com/content/50/24/1496.long" target="_blank" rel="noopener">pain</a> and </li> <li> generally tend to have a lower <a href="https://bjsm.bmj.com/content/50/24/1496.long" target="_blank" rel="noopener">quality of life</a>. </li> </ul> <h2>Even the other ankle may be at risk</h2> Research suggests people who sprain their ankle may be more likely to have <a href="https://meridian.allenpress.com/jat/article/56/6/578/466668/Lateral-Ankle-Sprain-and-Subsequent-Ankle-Sprain" target="_blank" rel="noopener">injuries</a> to other joints on the same leg, or even the opposite leg. A review in the <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4196323/" target="_blank" rel="noopener">International Journal of Sports Physiotherapy</a> noted “an ankle sprain is linked to both re-injury and subsequent injury to the contralateral side”. Why? It may have something to do with the brain’s tremendous ability to continually adapt. Just as <a href="http://www.ajnr.org/content/36/11/2048" target="_blank" rel="noopener">extended bed rest</a> or prolonged microgravity exposure in <a href="https://doi.org/10.1007/978-3-319-68201-3_3" target="_blank" rel="noopener">astronauts</a> can cause changes in the brain and the way it relates to movement, perhaps our brains subconsciously compensate after an ankle injury. That could be by, for example, via limping or a slight change in the way you walk; perhaps you subconsciously don’t want to challenge the ankle due to fear of re-spraining. This may put other joints or the opposite limb at heightened risk. This neuroplasticity adds new challenges to the assessment or rehabilitation of ankle injury, and to predicting who is likely to be at increased <a href="https://www.tandfonline.com/doi/abs/10.1080/00913847.2020.1780098?journalCode=ipsm20" target="_blank" rel="noopener">risk of subsequent injuries</a>. <h2>What can you do to reduce the risk of re-spraining your ankle?</h2> If you’re getting recurrent ankle sprains, see a physiotherapist. They will be able to teach you how to reduce the risk. Currently the best evidence for reducing the chances of re-spraining your ankle sprain comes down to two main things: 1) Protecting the joint with an ankle brace when active This could mean using a <a href="https://meridian.allenpress.com/jat/article/54/6/650/420871/Prevention-of-Lateral-Ankle-Sprains" target="_blank" rel="noopener">professionally fitted external support brace</a> (not an elastic sleeve). This is a relatively low cost and effective means of risk reduction. 2) Using balancing exercises and ‘proprioceptive training’ Examples of <a href="https://meridian.allenpress.com/jat/article/52/11/1065/112804/Proprioceptive-Training-for-the-Prevention-of" target="_blank" rel="noopener">proprioceptive training</a> include: <ul> <li> balancing on each leg, one at a time, while throwing and catching a ball against a wall </li> <li> balancing on an ankle disc or wobble board for three to five minutes daily. </li> </ul> These exercises can help strengthen the muscles and ligaments in your ankle. As one literature review put it: Proprioceptive training is a cost- and time-effective intervention that can benefit patients who have sustained a previous ankle sprain during physical activity and can subsequently reduce the risk of further complications. This article originally appeared on <a href="https://theconversation.com/why-do-i-sprain-my-ankle-so-often-and-how-can-i-cut-the-risk-of-it-happening-again-190751" target="_blank" rel="noopener">The Conversation</a>. Image: Shutterstock

Body

Spiced apple and fig jam

Add the delicious flavour of figs, apple and cinnamon to your breakfast with this tasty homemade spiced jam. Makes: 8 cups Ingredients: <ul> <li>2 peeled and finely chopped green apples</li> <li>2 cups of water</li> <li>16 fresh figs, chopped</li> <li>½ cup of fresh orange juice</li> <li>¾ cups of sugar per each cup of fruit mix (see step 4)</li> <li>3 star anise</li> <li>1 halved cinnamon stick</li> <li>2 halved vanilla beans</li> </ul> Method: 1. In a large saucepan, add apples and water and bring to a boil. 2. Reduce heat and let simmer for 20 minutes, covered. 3. Add figs and juice and continue to cook for another 10 minutes. 4. Measure fruit mix. Measure three-quarter cup of sugar per each cup of fruit. Return fruit to saucepan. 5. Add sugar, star anise, cinnamon and vanilla to the saucepan and stir until sugar dissolves. 6. Boil uncovered for 45 minutes or until jam is gelled. 7. Pour jam into jars and seal. Image: Getty

Food & Wine

Bono reveals why Michael Hutchence cut ties with him

Bono has shared the details that led to the end of his friendship with late INXS frontman Michael Hutchence. In his new book titled, Surrender: 40 Songs, One Story, the U2 frontman reflects on his tumultuous friendship with Hutchence and partner Paula Yates in the early 90s. Bono recalled the early days of Hutchence’s relationship with Yates, which started in 1994, while Yates was still married to Bono’s close friend, Bob Geldof. “Paula worshipped Michael at a time when he needed all the adoration he could get, things not going well on- and offstage for INXS,” Bono writes. Bono also says he and his wife of 40 years, Ali, had an immediate sense that the relationship was “going to go wrong, and that this intensity could not last a lifetime”. And soon enough, Bono writes, the couple were in “free fall – spiralling down the vortex of a recreational drug use that had become hard work for everyone, especially their family, especially the younger ones”. “As their behaviour changed, our friendship became strained, and we grew uncomfortable during their visits.” Paula and Michael had one child together in 1996: a daughter named Heavenly Hiraani Tiger Lily. Bono and his wife were asked to be her godparents, to which they refused, as they were too “wigged out” by the couple’s rampant drug use. They hoped their rejection of such a meaningful offer would make the new parents think twice about the path they were on. True friendship, Bono writes, “meant being truthful. Friendship is not a sentimental business.” But instead, their refusal only further pushed the two couples from each other further, as Bono says, “It only made them think again about us.” “That we can half live with our conscience is no substitute for the fact that we can’t live at all with our friends. They are gone.” Michael Hutchence committed suicide aged 37 in a Sydney hotel room in November 1997, while Yates died of a drug overdose in September 2000, aged 41, leaving four children behind. “Neither of us dreamed they’d both end up dead so soon,” writes Bono. “Even now, I can’t believe I’ve just written that.” Image credits: Getty Images

Music

The fastest way to cut fruit and veggies

Whether you cook a little or a lot, after any time spent in the kitchen, you’ve probably wondered if there’s an easier way to cut fruit and vegetables. The answer is yes: there is. 1. The onion The onion is the bane of all preppers’ existence. They’re hard to hold, they make you cry, and many of us would be lying if we said we’ve never cut our fingers in the process. So the fastest way to cut an onion? Half the onion, lengthwise. Cut off the onion’s ends and peel off its skin. With each half’s flat-side down, dice the onion. No tears necessary. 2. Cherry tomatoes This method is pretty ingenious. Place the tomatoes on a plate and top with another plate, holding the tomatoes in between: firmly, but not so firmly that you squish them. Using a sharp knife, cut in between the two plates from one end to the other. Your tomatoes will be cut in half and you didn’t even have to look at them while you did it. It’s almost magic. 3. Kiwi fruit Cut each end off of the kiwi fruit and use a spoon to peel the kiwi’s flesh off, circling around the fruit. Then place the kiwi on its side and slice into disks! 4. Capsicum Capsicums couldn’t be easier. Cut the top and bottom off the capsicum and, using your hand, pull out its insides. Cut the pepper in half lengthwise. Rinse off any remaining seeds and slice into strips. 5. Mangoes If you’ve never seen a mango cut before, odds are your first attempt is going to be wrong. Mangoes have a long pit down their centre. Cut the cheeks off along either side of this vertical pit. In each cheek half, cut a grid into the mango (lines going up and lines going down, creating squares) then push from the peel side to pop the cubes so they’re standing up. Cut off the remaining delicious mango flesh that is around the pit. And that’s how it’s done! Image: Getty Images

Food & Wine

To make our wardrobes sustainable, we must cut how many new clothes we buy by 75%

If things don’t change fast, the fashion industry <a href="https://www.stockholmresilience.org/download/18.66e0efc517643c2b8103605/1617805679501/Sustainable%20Textiles%20Synthesis%20Report.pdf">could</a> use a quarter of the world’s remaining global carbon budget to keep warming under 2℃ by 2050, and use 35% more land to produce fibres by 2030. While this seems incredible, it’s not. Over the past 15 years, clothing production <a href="https://archive.ellenmacarthurfoundation.org/explore/fashion-and-the-circular-economy">has doubled</a> while the length of time we actually wear these clothes has fallen by nearly 40%. In the EU, falling prices have seen people buying <a href="https://www.eea.europa.eu/publications/textiles-in-europes-circular-economy">more clothing</a> than ever before while spending less money in the process. This is not sustainable. Something has to give. In our <a href="https://eeb.org/library/wellbeing-wardrobe-a-wellbeing-economy-for-the-fashion-and-textile-sector-summary">recent report</a>, we propose the idea of a wellbeing wardrobe, a new way forward for fashion in which we favour human and environmental wellbeing over ever-growing consumption of throwaway fast-fashion. What would that look like? It would mean each of us cutting how many new clothes we buy by as much as <a href="https://katefletcher.com/wp-content/uploads/2019/10/Earth-Logic-plan-FINAL.pdf">75%</a>, buying clothes designed to last, and recycling clothes at the end of their lifetime. For the sector, it would mean tackling low incomes for the people who make the clothes, as well as support measures for workers who could lose jobs during a transition to a more sustainable industry. <h2>Sustainability efforts by industry are simply not enough</h2> Fashion is accelerating. Fast fashion is being replaced by <a href="https://amp.theguardian.com/fashion/2021/dec/21/how-shein-beat-amazon-at-its-own-game-and-reinvented-fast-fashion">ultra-fast fashion</a>, releasing unprecedented volumes of new clothes into the market. Since the start of the year, fast fashion giants H&M and Zara have launched <a href="https://www.businessoffashion.com/articles/retail/why-shein-might-be-worth-100-billion-in-four-charts">around 11,000 new styles</a> combined. Over the same time, ultra-fast fashion brand Shein has released a staggering 314,877 styles. Shein is currently the <a href="https://www.abc.net.au/news/2022-04-05/shein-is-the-new-darling-of-china-s-fast-fashion-industry-but-at/100964524">most popular shopping app in Australia</a>. As you’d expect, this acceleration is producing a tremendous amount of waste. In response, the fashion industry has devised a raft of plans to tackle the issue. The problem is many sustainability initiatives still place economic opportunity and growth before environmental concerns. Efforts such as switching to more sustainable fibres and textiles and offering ethically-conscious options are commendable. Unfortunately, they do very little to actually confront the sector’s rapidly increasing consumption of resources and waste generation. On top of this, <a href="https://cleanclothes.org/news">labour rights abuses</a> of workers in the supply chain are rife. Over the past five years, the industry’s issues of child labour, discrimination and forced labour have worsened globally. Major garment manufacturing countries including Myanmar, Cambodia, Bangladesh and Vietnam are considered an <a href="https://www.maplecroft.com/insights/analysis/worldwide-decline-in-labour-rights-strikes-at-heart-of-global-supply-chains/">“extreme risk”</a> for modern slavery. Here’s what we can do to tackle the situation. <h2>1. Limit resource use and consumption</h2> We need to have serious conversations between industry, consumers and governments about limiting resource use in the fashion industry. As a society, we need to talk about how much clothing <a href="https://www.sciencedirect.com/science/article/pii/S2214629620304564?via%3Dihub">is enough</a> to live well. On an individual level, it means buying fewer new clothes, as well as reconsidering where we get our clothes from. Buying secondhand clothes or using rental services are ways of changing your wardrobe with lower impact. <h2>2. Expand the slow fashion movement</h2> The growing <a href="https://slowfashion.global/">slow fashion movement</a> focuses on the quality of garments over quantity, and favours classic styles over fleeting trends. We must give renewed attention to repairing and caring for clothes we already own to extend their lifespan, such as by reviving sewing, mending and other long-lost skills. <h2>3. New systems of exchange</h2> The wellbeing wardrobe would mean shifting away from existing fashion business models and embracing new systems of exchange, such as collaborative consumption models, co-operatives, not-for-profit social enterprises and <a href="https://www.bcorporation.net/en-us/certification">B-corps</a>. What are these? Collaborative consumption models involve sharing or renting clothing, while social enterprises and B-corps are businesses with purposes beyond making a profit, such as ensuring living wages for workers and minimising or eliminating environmental impacts. There are also methods that don’t rely on money, such as swapping or borrowing clothes with friends and altering or redesigning clothes in repair cafes and sewing circles. <h2>4. Diversity in clothing cultures</h2> Finally, as consumers we must nurture a diversity of clothing cultures, including incorporating the knowledge of <a href="https://www.russh.com/creator-of-australian-indigenous-fashion-yatu-widders-hunt-on-telling-stories-and-the-future-of-fashion/">Indigenous fashion design</a>, which has respect for the environment at its core. Communities of exchange should be encouraged to recognise the cultural value of clothing, and to rebuild emotional connections with garments and support long-term use and care. <h2>What now?</h2> Shifting fashion from a perpetual growth model to a sustainable approach will not be easy. Moving to a post-growth fashion industry would require policymakers and the industry to bring in a wide range of reforms, and re-imagine roles and responsibilities in society. You might think this is too hard. But the status quo of constant growth cannot last. It’s better we act to shape the future of fashion and work towards a wardrobe good for people and planet – rather than let a tidal wave of wasted clothing soak up resources, energy and our very limited carbon budget. Image credits: Getty Images This article originally appeared on <a href="https://theconversation.com/to-make-our-wardrobes-sustainable-we-must-cut-how-many-new-clothes-we-buy-by-75-179569" target="_blank" rel="noopener">The Conversation</a>.

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Readers response: What have you had to cut out of your life to cope with cost of living pressures?

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

Can you drink your fruit and vegetables? How does juice compare to the whole food?

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?

$280 million lotto winner cuts ties with "greedy" family

Readers Respond: What is something you miss about pre-internet times?

"A night in hospital and a trip to the burns unit later”: Concerned mum's warning against popular fruit

"Get my voice back": Kathy Griffin's intense pre-op drama

King Charles cuts ties with TV host over affair revelations

Why being married cuts your risk of skin cancer

Neglected pre-war car up for sale after miracle restoration

Naturally combat the onset of diabetes

How ‘ugly’ fruit and vegetables could tackle food waste and solve supermarket supply shortages

5 natural ways to eliminate fruit flies

Why do I sprain my ankle so often and how can I cut the risk of it happening again?

Spiced apple and fig jam

Bono reveals why Michael Hutchence cut ties with him

The fastest way to cut fruit and veggies

To make our wardrobes sustainable, we must cut how many new clothes we buy by 75%