Placeholder Content Image

Fruit and veg, exercise, frequent bloodletting and more tips on staying healthy from medieval travellers

<p><em><a href="https://theconversation.com/profiles/megan-cassidy-welch-2265245">Megan Cassidy-Welch</a></em></p> <p>Travellers have always faced health hazards when far from home. Medieval people were no exception. Pilgrims, crusaders and others <a href="https://www.cambridge.org/core/books/crusade-propaganda-and-ideology/425DB24A44F76AD40CE6A0CD113627D5">were warned</a> by preachers such as 13th century Jacques de Vitry of “dangers on land, dangers at sea, the dangers of thieves, the dangers of predators, the dangers of battles”.</p> <p>There were also dangers to health: disease, lack of good nutrition and water, injury, accident and poisoning. Medieval travellers were active and innovative in trying to prevent ill health while away.</p> <p>Although the adjective “medieval” continues to be used disparagingly to imply backwardness in medical and scientific knowledge, this history of preventive medicine shows us something different.</p> <h2>From good sleep to ‘good’ leeches</h2> <p>One especially interesting set of practical health care instructions for travellers is the <em>De regimine et via itineris et fine peregrinatium</em> (About the regimen and way of the journey for the traveller). The text was composed by Adam of Cremona in about 1227–28 for the German emperor Frederick II, who was about to set out on crusade.</p> <p>Unedited and <a href="https://archiv.ub.uni-marburg.de/ubfind/Record/urn:nbn:de:hebis:04-eb2020-0447/TOC#tabnav">surviving in a single manuscript</a>, Adam draws heavily on <a href="https://iep.utm.edu/avicenna-ibn-sina/">Ibn Sina’s</a> 11th century Canon of Medicine, used for medical teaching in medieval universities.</p> <p>Adam advised bloodletting (phlebotomy) should be performed prior to the emperor’s journey and then regularly throughout, depending on the “will and mood” of the stars.</p> <p>Bloodletting was central to medieval medical practice. It used leeches or sharp knife-like instruments to nick the vein and cause blood to drain from the body. It was performed both preventatively and, in the case of some medieval religious communities, periodically as part of monastic bodily regulation and discipline.</p> <p>Devoting some 25 chapters of his text to phlebotomy, Adam drew on the idea that bloodletting would regulate the <a href="https://en.wikipedia.org/wiki/Humorism">humours</a> (the four fluids thought to make up the body: blood, yellow bile, black bile and phlegm), evacuating “bad” ones and setting the body in balance to prepare for healthy travel.</p> <p>While the concept of the four humours has since been abandoned by modern medicine, bloodletting and “leech therapy” continue to be performed in some <a href="https://www.svhm.org.au/newsroom/news/medical-leech-therapy">medical settings</a> for specific purposes.</p> <p>Adam advised all travellers should be mindful of the instruments of bloodletting – especially leeches – while on the road. His writing included warnings to distinguish between leeches: good (round and shiny) and bad (black or blue in colour and found near fetid water).</p> <p>He also gave careful instruction on how to desalinate water, as well as advice about diet (as close as possible to the traveller’s home diet, with plenty of fruit and vegetables), the importance of rest and adequate sleep, and the importance of regular bathing.</p> <p>Dysentery was a well known hazard of travel, especially for crusaders, and Adam’s guide reflected all travellers’ wish to avoid it by keeping the digestive system in balance.</p> <h2>Balancing body and spirit</h2> <p>Knowledge about water supplies was especially important for travellers.</p> <p><a href="https://www.routledge.com/Pilgrimage-to-Jerusalem-and-the-Holy-Land-1187-1291/Pringle/p/book/9781138107250?srsltid=AfmBOooE6jGCvBdtC2UYXgG96RwjAzt_iliVzYf-8dV7QZIuZs7NJqmB">One pilgrimage guide</a> informed travellers one of the best sources of water in the holy land was just outside Haifa, in modern-day Israel.</p> <p><a href="http://italicapress.com/index063.html">Theodoric’s Guide for the Holy Land</a> reminded travellers there was no water in Jerusalem other than the rainwater collected by inhabitants and stored in cisterns for daily use.</p> <p>Medieval travellers were also reminded to take particular care of their feet. In 1260, <a href="https://www.oxfordreference.com/display/10.1093/acref/9780198662624.001.0001/acref-9780198662624-e-5935?rskey=aEEXKs&amp;result=1">Vincent of Beauvais</a> gave instructions to travellers to use poultices (a dressing for wounds) made of oil, plants and quicksilver (mercury) to prevent and manage blisters – an all too frequent ailment experienced by pilgrims walking long distances.</p> <p>Adam of Cremona suggested travellers regulate their pace as they walked, especially on unfamiliar and rough roads.</p> <p>The overall benefit of exercise was generally understood. Preachers such as Jacques de Vitry told his congregations <a href="https://onlinelibrary.wiley.com/doi/full/10.1111/1468-229X.13238">movement made the body healthy</a> both physically and spiritually, so should be undertaken regularly before and during a journey.</p> <p>Different climates and environments meant encounters with dangerous fauna. The holy land was said to be home to poisonous serpents.</p> <p>Travellers took with them <a href="https://www.researchgate.net/publication/286847771_The_use_of_the_'Jericho_Tyrus'_in_theriac_A_case_study_in_the_history_of_the_exchanges_of_medical_knowledge_between_Western_Europe_and_the_Realm_of_Islam_in_the_middle_ages">theriac</a>, an antidote made in part from snake flesh in case of a bite. This would be ingested or smeared on the wound.</p> <p>Crocodiles in Egypt were also often mentioned as a hazard. There were no antidotes for an attack, but forewarning travellers with knowledge helped them to remain alert.</p> <p>Medieval travellers did not leave their fate entirely in God’s hands. Even the crusaders took precautionary measures to balance both bodily and spiritual health before and during their journeys.</p> <p>They confessed sins, sought blessings to protect their property and baggage and carried with them charms and amulets that were thought to ensure “the health of body and protection of the soul”, as <a href="https://www.journals.uchicago.edu/doi/abs/10.1017/S0038713413000511">one 12th century Italian blessing</a> explained. This “divine prophylaxis” ran alongside more practical care of the physical body – a holistic view of health as corporeal and spiritual.</p> <p>The actions and remedies available to medieval pilgrims and other travellers may seem limited and perhaps dangerous to modern readers. But like all travellers, medieval people used the knowledge they had and tried hard to maintain good health in sometimes difficult conditions.</p> <p>The urge to remain well is a very human one, and its long medieval history reminds us that good health has always been carefully managed through prevention just as much as cure.<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/244638/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /></p> <p><em><a href="https://theconversation.com/profiles/megan-cassidy-welch-2265245">Megan Cassidy-Welch</a>, Professor of History and Dean of Research Strategy</em></p> <p><em>Image </em><em>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/fruit-and-veg-exercise-frequent-bloodletting-and-more-tips-on-staying-healthy-from-medieval-travellers-244638">original article</a>.</em></p>

Travel Trouble

Placeholder Content Image

The science of the ideal salad dressing

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

Food & Wine

Placeholder Content Image

No croutons, no anchovies, no bacon: the 100-year-old Mexican origins of the Caesar salad

<p><em><a href="https://theconversation.com/profiles/garritt-c-van-dyk-1014186">Garritt C. Van Dyk</a>, <a href="https://theconversation.com/institutions/university-of-newcastle-1060"><em>University of Newcastle</em></a></em></p> <p>The most seductive culinary myths have murky origins, with a revolutionary discovery created by accident, or out of necessity.</p> <p>For the Caesar salad, these classic ingredients are spiced up with a family food feud and a spontaneous recipe invention on the Fourth of July, across the border in Mexico, during Prohibition.</p> <p>Our story is set during the era when America banned the production and sale of alcohol from <a href="https://www.atf.gov/our-history/timeline/18th-amendment-1919-national-prohibition-act">1919–1933</a>.</p> <p>Two brothers, Caesar (Cesare) and Alex (Alessandro) Cardini, moved to the United States from Italy. Caesar opened a restaurant in California in 1919. <a href="https://historicalmx.org/items/show/195">In the 1920s</a>, he opened another in the Mexican border town of Tijuana, serving food and liquor to Americans looking to circumvent Prohibition.</p> <p>Tijuana’s Main Street, packed with saloons, became a popular destination for southern Californians looking for drink. It claimed to have the “<a href="https://www.google.com/books/edition/Satan_s_Playground/znhxImXG8e0C">world’s longest bar</a>” at the Ballena, 215 feet (66 metres) long with ten bartenders and 30 waitresses.</p> <p>The story of the Caesar salad, allegedly 100 years old, is one of a cross-border national holiday Prohibition-era myth, a brotherly battle for the claim to fame and celebrity chef endorsements.</p> <h2>Necessity is the mother of invention</h2> <p><a href="https://classicsandiego.com/restaurants/caesars-restaurant-tijuana/">On July 4 1924</a>, so the story goes, Caesar Cardini was hard at work in the kitchen of his restaurant, Caesar’s Place, packed with holiday crowds from across the border looking to celebrate with food and drink.</p> <p>He was confronted with a chef’s worst nightmare: running out of ingredients in the middle of service.</p> <p>As supplies for regular menu items dwindled, Caesar decided to improvise with what he had on hand.</p> <p>He took ingredients in the pantry and cool room and combined the smaller leaves from hearts of cos lettuce with a dressing made from coddled (one-minute boiled) eggs, olive oil, black pepper, lemon juice, a little garlic and Parmesan cheese.</p> <p>The novel combination was a huge success with the customers and became a regular menu item: the Caesar salad.</p> <h2>Et tu, Alex?</h2> <p>There is another version of the origin of the famous salad, made by Caesar’s brother, Alex, at his restaurant in Tijuana.</p> <p>Alex claims Caesar’s “inspiration” was actually a menu item at his place, the “<a href="https://www.bbc.com/travel/article/20190521-the-surprising-truth-about-caesar-salad">aviator’s salad</a>”, named because he made it as a morning-after pick-me-up for American pilots after a long night drinking.</p> <p>His version had many of the same ingredients, but used lime juice, not lemon, and was served with large croutons covered with mashed anchovies.</p> <p>When Caesar’s menu item later became famous, Alex asserted his claim as the true inventor of the salad, now named for his brother.</p> <h2>Enter the celebrity chefs</h2> <p>To add to the intrigue, two celebrity chefs championed the opposing sides of this feud. <a href="https://www.google.com/books/edition/Appetite_for_Life/sEAfuK8lDjkC">Julia Child</a> backed Caesar, and <a href="https://www.google.com/books/edition/The_Essential_Cuisines_of_Mexico/gzsGAwAAQBAJ">Diana Kennedy</a> (not nearly as famous, but known for her authentic Mexican cookbooks) supported Alex’s claim.</p> <p>By entering the fray, each of these culinary heavyweights added credence to different elements of each story and made the variations more popular in the US.</p> <p>While Child reached more viewers in print and on television, Kennedy had local influence, known for promoting regional Mexican cuisine.</p> <p>While they chose different versions, the influence of major media figures contributed to the evolution of the Caesar salad beyond its origins.</p> <p>The original had no croutons and no anchovies. As the recipe was codified into an “official” version, garlic was included in the form of an infused olive oil. Newer versions either mashed anchovies directly into the dressing or added Worcestershire sauce, which has anchovies in the mix.</p> <p>Caesar’s daughter, Rosa, always maintained her father was the original inventor of the salad. She continued to market her father’s <a href="https://classicsandiego.com/restaurants/caesar-cardini-cafe/">trademarked recipe</a> after his death in 1954.</p> <p>Ultimately she won the battle for her father’s claim as the creator of the dish, but elements from Alex’s recipe have become popular inclusions that deviate from the purist version, so his influence is present – even if his contribution is less visible.</p> <h2>No forks required – but a bit of a performance</h2> <p>If this weren’t enough, there is also a tasty morsel that got lost along the way.</p> <p>Caesar salad was originally meant to be eaten as finger food, with your hands, using the baby leaves as scoops for the delicious dressing ingredients.</p> <p>For <a href="https://www.latimes.com/food/story/2024-01-30/original-caesar-salad-tijuana-100-years">presentation</a> in a restaurant, the salad was also created in front of the diners’ table, on a rolling cart, with some recommending a “true” Caesar salad was tossed only seven times, clockwise.</p> <p>This extra level of drama, performance and prescribed ritual was usually limited to alcohol-doused flaming desserts.</p> <p>To have a humble salad, invented in desperation, elevated to this kind of treatment made it a very special dish – even without any bacon.<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/233099/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /></p> <p><em><a href="https://theconversation.com/profiles/garritt-c-van-dyk-1014186">Garritt C. Van Dyk</a>, Lecturer in History, <a href="https://theconversation.com/institutions/university-of-newcastle-1060">University of Newcastle</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/no-croutons-no-anchovies-no-bacon-the-100-year-old-mexican-origins-of-the-caesar-salad-233099">original article</a>.</em></p>

Food & Wine

Placeholder Content Image

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

<p><em><a href="https://theconversation.com/profiles/emma-beckett-22673">Emma Beckett</a>, <a href="https://theconversation.com/institutions/unsw-sydney-1414">UNSW Sydney</a></em></p> <p>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).</p> <p>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.</p> <p>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.</p> <h2>It might help overcome barriers</h2> <p>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.</p> <p><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>.</p> <p>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>.</p> <h2>So, drinking my fruits and veggies counts as a serve, right?</h2> <p>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.</p> <p><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.</p> <p>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.</p> <p>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.</p> <h2>So, it is healthy then?</h2> <p>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.</p> <p>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).</p> <p>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.</p> <h2>What about my teeth?</h2> <p>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.</p> <p>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.</p> <p>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>.</p> <h2>So, what should I do?</h2> <p>Comparing whole fruit (a food) to juice (a drink) can be problematic. They serve different culinary purposes, so aren’t really interchangeable.</p> <p>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.</p> <p>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.</p> <h2>On balance</h2> <p>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.</p> <p>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" /></p> <p><em><a href="https://theconversation.com/profiles/emma-beckett-22673">Emma Beckett</a>, Adjunct Senior Lecturer, Nutrition, Dietetics &amp; Food Innovation - School of Health Sciences, <a href="https://theconversation.com/institutions/unsw-sydney-1414">UNSW Sydney</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/can-you-drink-your-fruit-and-vegetables-how-does-juice-compare-to-the-whole-food-205222">original article</a>.</em></p>

Food & Wine

Placeholder Content Image

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

<div class="theconversation-article-body"><em><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></em></p> <p>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.</p> <p>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?)</p> <p>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.</p> <p>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.</p> <h2>Freshness and quality begin at the farm</h2> <p>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.</p> <p>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.</p> <p>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.</p> <p>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>.</p> <p>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.</p> <h2>To wash or not to wash?</h2> <p>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.</p> <p>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.</p> <p>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.</p> <p>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.</p> <h2>Location, location, location</h2> <p>The main thing you need is the correct type of packaging and the correct location – you want to manage moisture loss, decay and ripening.</p> <p>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.</p> <p>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.</p> <p>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 <em>do</em> want to ripen your fruits fast.</p> <p>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.</p> <p>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>.</p> <p>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.</p> <figure><iframe src="https://www.youtube.com/embed/cHu10C1DAds?wmode=transparent&amp;start=0" width="440" height="260" frameborder="0" allowfullscreen="allowfullscreen"></iframe><figcaption><span class="caption">Experimenting at home is a good way to find the best ways to store your produce.</span></figcaption></figure> <h2>Fight food waste and experiment</h2> <p><strong>Don’t buy too much.</strong> 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.</p> <p><strong>“Process” your veggies for storage.</strong> 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.</p> <p><strong>Consider vacuum sealing.</strong> 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>.</p> <p><strong>Keep track.</strong> Arrange your fridge so you can see the produce easily and use it all before it loses freshness.</p> <p><strong>Experiment with storage hacks.</strong> 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.</p> <p><strong>Grow some of your own.</strong> 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.<!-- 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/226763/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/senaka-ranadheera-199225">Senaka Ranadheera</a>, Associate Professor, <a href="https://theconversation.com/institutions/the-university-of-melbourne-722">The University of Melbourne</a></em></p> <p><em>Image credits: Shutterstock </em></p> <p><em>This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/how-do-i-keep-my-fruit-veggies-and-herbs-fresh-longer-are-there-any-hacks-226763">original article</a>.</em></p> </div>

Food & Wine

Placeholder Content Image

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

<p><em><a href="https://theconversation.com/profiles/evangeline-mantzioris-153250">Evangeline Mantzioris</a>, <a href="https://theconversation.com/institutions/university-of-south-australia-1180"><em>University of South Australia</em></a></em></p> <p>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.</p> <p>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.</p> <p>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.</p> <p>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.</p> <p>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.</p> <h2>Frozen</h2> <p>Fresh produce is often touted as being the most nutritious (think of the old adage “fresh is best”). But this is not necessarily true.</p> <p>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.</p> <p><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.</p> <p>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.</p> <p>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.</p> <p>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.</p> <p>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.</p> <h2>Canned</h2> <p>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.</p> <p>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.</p> <p>To minimise waste, you can freeze the portion you don’t need.</p> <h2>Fermented</h2> <p><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.</p> <p>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>.</p> <p>Further, fermented foods contain probiotics, which are beneficial for our <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10051273/">gut microbiome</a>.</p> <h2>5 other tips to get your fresh fix</h2> <p>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.</p> <p><strong>1. Buy in season</strong></p> <p>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.</p> <p><strong>2. Don’t shun the ugly fruit and vegetables</strong></p> <p>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.</p> <p><strong>3. Reduce waste</strong></p> <p>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>).</p> <p>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.</p> <p><strong>4. Swap and share</strong></p> <p>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.</p> <p><strong>5. Gardening</strong></p> <p>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.</p> <p>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" /></p> <p><a href="https://theconversation.com/profiles/evangeline-mantzioris-153250"><em>Evangeline Mantzioris</em></a><em>, Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, <a href="https://theconversation.com/institutions/university-of-south-australia-1180">University of South Australia</a></em></p> <p><em>Image credits: Shutterstock</em></p> <p><em>This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/cost-of-living-if-you-cant-afford-as-much-fresh-produce-are-canned-veggies-or-frozen-fruit-just-as-good-229724">original article</a>.</em></p>

Food & Wine

Placeholder Content Image

Paris in spring, Bali in winter. How ‘bucket lists’ help cancer patients handle life and death

<div class="theconversation-article-body"> <p><em><a href="https://theconversation.com/profiles/leah-williams-veazey-1223970">Leah Williams Veazey</a>, <a href="https://theconversation.com/institutions/university-of-sydney-841">University of Sydney</a>; <a href="https://theconversation.com/profiles/alex-broom-121063">Alex Broom</a>, <a href="https://theconversation.com/institutions/university-of-sydney-841">University of Sydney</a>, and <a href="https://theconversation.com/profiles/katherine-kenny-318175">Katherine Kenny</a>, <a href="https://theconversation.com/institutions/university-of-sydney-841">University of Sydney</a></em></p> <p>In the 2007 film <a href="https://www.imdb.com/title/tt0825232/">The Bucket List</a> Jack Nicholson and Morgan Freeman play two main characters who respond to their terminal cancer diagnoses by rejecting experimental treatment. Instead, they go on a range of energetic, overseas escapades.</p> <p>Since then, the term “bucket list” – a list of experiences or achievements to complete before you “kick the bucket” or die – has become common.</p> <p>You can read articles listing <a href="https://www.cnbc.com/2023/01/11/cities-to-visit-before-you-die-according-to-50-travel-experts-and-only-one-is-in-the-us.html">the seven cities</a> you must visit before you die or <a href="https://www.qantas.com/travelinsider/en/trending/top-100-guide/best-things-to-do-and-see-in-australia-travel-bucket-list.html">the 100</a> Australian bucket-list travel experiences.</p> <figure><iframe src="https://www.youtube.com/embed/UvdTpywTmQg?wmode=transparent&amp;start=0" width="440" height="260" frameborder="0" allowfullscreen="allowfullscreen"></iframe></figure> <p>But there is a more serious side to the idea behind bucket lists. One of the key forms of suffering at the end of life <a href="https://onlinelibrary.wiley.com/doi/10.1002/pon.4821">is regret</a> for things left unsaid or undone. So bucket lists can serve as a form of insurance against this potential regret.</p> <p>The bucket-list search for adventure, memories and meaning takes on a life of its own with a diagnosis of life-limiting illness.</p> <p>In a <a href="https://journals.sagepub.com/doi/10.1177/14407833241251496">study</a> published this week, we spoke to 54 people living with cancer, and 28 of their friends and family. For many, a key bucket list item was travel.</p> <h2>Why is travel so important?</h2> <p>There are lots of reasons why travel plays such a central role in our ideas about a “life well-lived”. Travel is often linked to important <a href="https://doi.org/10.1016/j.annals.2003.10.005">life transitions</a>: the youthful gap year, the journey to self-discovery in the 2010 film <a href="https://www.imdb.com/title/tt0879870/">Eat Pray Love</a>, or the popular figure of the “<a href="https://theconversation.com/grey-nomad-lifestyle-provides-a-model-for-living-remotely-106074">grey nomad</a>”.</p> <p>The significance of travel is not merely in the destination, nor even in the journey. For many people, planning the travel is just as important. A cancer diagnosis affects people’s sense of control over their future, throwing into question their ability to write their own life story or plan their travel dreams.</p> <p>Mark, the recently retired husband of a woman with cancer, told us about their stalled travel plans: "We’re just in that part of our lives where we were going to jump in the caravan and do the big trip and all this sort of thing, and now [our plans are] on blocks in the shed."</p> <p>For others, a cancer diagnosis brought an urgent need to “tick things off” their bucket list. Asha, a woman living with breast cancer, told us she’d always been driven to “get things done” but the cancer diagnosis made this worse: "So, I had to do all the travel, I had to empty my bucket list now, which has kind of driven my partner round the bend."</p> <p>People’s travel dreams ranged from whale watching in Queensland to seeing polar bears in the Arctic, and from driving a caravan across the Nullarbor Plain to skiing in Switzerland.</p> <p>Nadia, who was 38 years old when we spoke to her, said travelling with her family had made important memories and given her a sense of vitality, despite her health struggles. She told us how being diagnosed with cancer had given her the chance to live her life at a younger age, rather than waiting for retirement: "In the last three years, I think I’ve lived more than a lot of 80-year-olds."</p> <h2>But travel is expensive</h2> <p>Of course, travel is expensive. It’s not by chance Nicholson’s character in The Bucket List is a billionaire.</p> <p>Some people we spoke to had emptied their savings, assuming they would no longer need to provide for aged care or retirement. Others had used insurance payouts or charity to make their bucket-list dreams come true.</p> <p>But not everyone can do this. Jim, a 60-year-old whose wife had been diagnosed with cancer, told us: "We’ve actually bought a new car and [been] talking about getting a new caravan […] But I’ve got to work. It’d be nice if there was a little money tree out the back but never mind."</p> <p>Not everyone’s bucket list items were expensive. Some chose to spend more time with loved ones, take up a new hobby or get a pet.</p> <p>Our study showed making plans to tick items off a list can give people a sense of self-determination and hope for the future. It was a way of exerting control in the face of an illness that can leave people feeling powerless. Asha said: "This disease is not going to control me. I am not going to sit still and do nothing. I want to go travel."</p> <h2>Something we ‘ought’ to do?</h2> <p>Bucket lists are also a symptom of a broader culture that emphasises conspicuous <a href="https://www.youtube.com/watch?v=JH_Pa1hOEVc">consumption</a> and <a href="https://productiveageinginstitute.org.au/">productivity</a>, even into the end of life.</p> <p>Indeed, people told us travelling could be exhausting, expensive and stressful, especially when they’re also living with the symptoms and side effects of treatment. Nevertheless, they felt travel was something they “<a href="https://doi.org/10.1080/14461242.2021.1918016">ought</a>” to do.</p> <p>Travel can be deeply meaningful, as our study found. But a life well-lived need not be extravagant or adventurous. Finding what is meaningful is a deeply personal journey.</p> <hr /> <p><em>Names of study participants mentioned in this article are pseudonyms.</em><!-- Below is The Conversation's page counter tag. Please DO NOT REMOVE. --><img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/225682/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/leah-williams-veazey-1223970">Leah Williams Veazey</a>, ARC DECRA Research Fellow, <a href="https://theconversation.com/institutions/university-of-sydney-841">University of Sydney</a>; <a href="https://theconversation.com/profiles/alex-broom-121063">Alex Broom</a>, Professor of Sociology &amp; Director, Sydney Centre for Healthy Societies, <a href="https://theconversation.com/institutions/university-of-sydney-841">University of Sydney</a>, and <a href="https://theconversation.com/profiles/katherine-kenny-318175">Katherine Kenny</a>, ARC DECRA Senior Research Fellow, <a href="https://theconversation.com/institutions/university-of-sydney-841">University of Sydney</a></em></p> <p><em>Image credits: Getty Images </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/paris-in-spring-bali-in-winter-how-bucket-lists-help-cancer-patients-handle-life-and-death-225682">original article</a>.</em></p> </div>

Caring

Placeholder Content Image

Eating leafy greens could be better for oral health than using mouthwash

<p><em><a href="https://theconversation.com/profiles/mia-cousins-burleigh-1201153">Mia Cousins Burleigh</a>, <a href="https://theconversation.com/institutions/university-of-the-west-of-scotland-1385">University of the West of Scotland</a> and <a href="https://theconversation.com/profiles/siobhan-paula-moran-1506183">Siobhan Paula Moran</a>, <a href="https://theconversation.com/institutions/university-of-the-west-of-scotland-1385">University of the West of Scotland</a></em></p> <p>Over half the adult population in the <a href="https://pubmed.ncbi.nlm.nih.gov/26052472">UK and US</a> have gum disease. Typical treatments include <a href="https://www.nature.com/articles/s41598-020-61912-4">mouthwash</a> and in severe cases, <a href="https://www.magonlinelibrary.com/doi/abs/10.12968/vetn.2017.8.10.542">antibiotics</a>. These treatments have side effects, such as dry mouth, the development of <a href="https://pubmed.ncbi.nlm.nih.gov/30967854/">antimicrobial resistance</a> and increased <a href="https://www.nature.com/articles/s41598-020-61912-4">blood pressure</a>.</p> <p>But research has indicated that a molecule called <a href="https://www.nature.com/articles/s41598-020-69931-x">nitrate</a>, which is found in leafy green vegetables, has fewer side effects and offers greater benefits for oral health. And it could be used as a natural alternative for treating oral disease.</p> <p>Inadequate brushing and flossing leads to the build up of <a href="https://www.nature.com/articles/s41598-020-69931-x">dental plaque</a>, a sticky layer of bacteria, on the surface of teeth and gums. Plaque causes tooth decay and gum disease. Sugary and acidic foods, dry mouth, and smoking can also contribute to bad breath, tooth decay, and gum infections.</p> <p>The two main types of gum disease are gingivitis and periodontitis. <a href="https://www.spandidos-publications.com/10.3892/etm.2019.8381">Gingivitis</a> causes redness, swelling and bleeding of the gums. <a href="https://www.spandidos-publications.com/10.3892/etm.2019.8381">Periodontitis</a> is a more advanced form of gum disease, causing damage to the soft tissues and bones supporting the teeth.</p> <p>Periodontal disease can therefore, lead to tooth loss and, when bacteria from the mouth enter the bloodstream, can also contribute to the development of <a href="https://www.nature.com/articles/bdjteam2015163">systemic disorders</a> such as cardiovascular disease, dementia, diabetes and rheumatoid arthritis.</p> <h2>Leafy greens may be the secret</h2> <p>Leafy greens and root vegetables are bursting with <a href="https://www.sciencedirect.com/science/article/pii/S2666149723000312">vitamins, minerals, and antioxidants</a> – and it’s no secret that a diet consisting of these vegetables is crucial for maintaining a healthy weight, boosting the immune system, and preventing <a href="https://journals.sagepub.com/doi/10.1177/2048004016661435">heart disease, cancer and diabetes.</a> The multiple health benefits of leafy greens are partly because spinach, lettuce and beetroots are brimming with <a href="https://www.nature.com/articles/s41598-020-69931-x">nitrate</a>, which can be reduced to nitric oxide by nitrate-reducing bacteria inside the mouth.</p> <figure><iframe src="https://www.youtube.com/embed/7zrRlMGeBes?wmode=transparent&amp;start=0" width="440" height="260" frameborder="0" allowfullscreen="allowfullscreen"></iframe><figcaption><span class="caption">Popeye knew a thing or two about the health benefits of eating leafy greens. Boomerang Official, 2017.</span></figcaption></figure> <p>Nitric oxide is known to <a href="https://www.sciencedirect.com/science/article/abs/pii/S0006295222004191">lower blood pressure</a> and improve <a href="https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0243755#:%7E:text=Nitrate%2Drich%20beetroot%20juice%20offsets,healthy%20male%20runners%20%7C%20PLOS%20ONE">exercise performance</a>. However, in the mouth, it helps to prevent the overgrowth of bad bacteria and reduces <a href="https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0243755#:%7E:text=Nitrate%2Drich%20beetroot%20juice%20offsets,healthy%20male%20runners%20%7C%20PLOS%20ONE">oral acidity</a>, both of which can cause gum disease and tooth decay.</p> <p>As part of our research on nitrate and oral health, <a href="https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0243755#:%7E:text=Nitrate%2Drich%20beetroot%20juice%20offsets,healthy%20male%20runners%20%7C%20PLOS%20ONE">we studied competitive athletes</a>. <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9839431/">Athletes are prone to gum disease</a> due to high intake of carbohydrates – which can cause inflammation of the gum tissues – stress, and dry mouth from breathing hard during training.</p> <p>Our study showed that beetroot juice (containing approximately 12 <a href="https://www.nursingtimes.net/students/an-easy-guide-to-mmols-09-02-2012/">millimole</a> of nitrate) protected their teeth from acidic sports drinks and carbohydrate gels during exercise – suggesting that nitrate could be used as a prebiotic by athletes to reduce the risk of tooth decay.</p> <p>Nitrate offers a lot of promise as an oral health <a href="https://www.nature.com/articles/s41598-020-69931-x">prebiotic</a>. Good oral hygiene and a nitrate rich diet could be the key to a healthier body, a vibrant smile and disease-free gums. This is good news for those most at risk of oral health deterioration such as <a href="https://www.news-medical.net/health/Periodontitis-and-Pregnancy.aspx">pregnant women</a>, and <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8771712/">the elderly</a>.</p> <p>In the UK, antiseptic mouthwashes containing <a href="https://www.nature.com/articles/s41598-020-61912-4">chlorhexidine</a> are commonly used to treat dental plaque and gum disease. Unfortunately, these mouthwashes are a blunderbuss approach to oral health, as they indiscriminately remove both good and bad bacteria and increase oral acidity, which can cause disease.</p> <p>Worryingly, early research also indicates that chlorhexidine may contribute to <a href="https://pubmed.ncbi.nlm.nih.gov/30967854/">antimicrobial resistance</a>. Resistance occurs when bacteria and fungi survive the effects of one or more <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4768623/">antimicrobial drugs</a> due to repeated exposure to these treatments. Antimicrobial resistance is a <a href="https://www.thelancet.com/journals/lancet/article/PIIS0140-6736(21)02724-0/fulltext">global health concern</a>, predicted to cause 10 million deaths yearly by the year 2050.</p> <p>In contrast, dietary nitrate is more targeted. Nitrate eliminates disease-associated bacteria, reduces oral acidity and creates a balanced <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2944498/">oral microbiome</a>. The oral microbiome refers to all the microorganisms in the mouth. Nitrate offers exciting potential as an <a href="https://www.nature.com/articles/s41598-020-69931-x">oral health prebiotic</a>, which can be used to prevent disease onset or limit disease progression.</p> <h2>How many leafy greens for pearly whites?</h2> <p>So how much should we consume daily? As a rule of thumb, a generous helping of spinach, kale or beetroot at mealtimes contains about 6-10 mmol of nitrate and offers immediate health benefits.</p> <p>Work we have done with our collaborators has shown that treating <a href="https://www.nature.com/articles/s41598-020-69931-x">plaque samples</a> from periodontal disease patients with 6.5 mmol of nitrate increased healthy bacteria levels and reduced acidity.</p> <p>For example, consuming <a href="https://aap.onlinelibrary.wiley.com/doi/full/10.1002/JPER.20-0778">lettuce juice</a> for two weeks reduced gum inflammation and increased healthy bacteria levels in patients with gum disease.</p> <p>Growing evidence suggests that nitrate is a cornerstone of oral health. Crunching on a portion of vegetables at mealtimes can help to prevent or treat oral disease and keeps the mouth fresh and healthy.<!-- 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/221181/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><a href="https://theconversation.com/profiles/mia-cousins-burleigh-1201153"><em>Mia Cousins Burleigh</em></a><em>, Lecturer, School of Health and Life Sciences, <a href="https://theconversation.com/institutions/university-of-the-west-of-scotland-1385">University of the West of Scotland</a> and <a href="https://theconversation.com/profiles/siobhan-paula-moran-1506183">Siobhan Paula Moran</a>, PhD candidate, School of Health and Life Sciences, <a href="https://theconversation.com/institutions/university-of-the-west-of-scotland-1385">University of the West of Scotland</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/eating-leafy-greens-could-be-better-for-oral-health-than-using-mouthwash-221181">original article</a>.</em></p>

Body

Placeholder Content Image

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

<p><em><strong>Warning: This article contains images that some readers may find distressing.</strong></em></p> <p>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.</p> <p>Her son Otis was playing happily outside with a lime in the sunshine, but the next day horror ensued.</p> <p>“It wasn’t until the next day that we noticed a rash appeared.” The mother said.</p> <p>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.</p> <p>The parents took Otis to the hospital where they were informed their son was suffering from a condition called phytophotodermatitis.</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/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></p> </div> </blockquote> <p>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.</p> <p>The chemical is found in limes, citrus fruit and some plants.</p> <p>“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!”</p> <p>The woman has urged parents to be on the lookout for this little-known skin condition.</p> <p>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.</p> <p>Photo credit: Getty</p>

Body

Placeholder Content Image

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

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

Food & Wine

Placeholder Content Image

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

<p>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.</p> <p>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.</p> <p>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.</p> <p>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.</p> <p>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.</p> <h2>Getting ugly produce into baskets</h2> <p>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.</p> <p>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.</p> <p>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.</p> <p>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.</p> <p>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.</p> <p>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:</p> <h2>1. Educating consumers</h2> <p>Education about the environmental and economic impact of food waste could happen through marketing campaigns, in-store displays and even social media.</p> <h2>2. Reducing cosmetic standards</h2> <p>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.</p> <h2>3. Direct sales</h2> <p>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.</p> <h2>4. Food donations</h2> <p>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.</p> <h2>5. Value-added products</h2> <p>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.</p> <h2>6. Food composting</h2> <p>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.</p> <p>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.</p> <p><em>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>.</em></p> <p><em>Images: Getty</em></p>

Food & Wine

Placeholder Content Image

5 natural ways to eliminate fruit flies

<p>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.</p> <p><a href="http://www.nowtolove.com.au/" target="_blank" rel="noopener"><em><span style="text-decoration: underline;"><strong>Australian Women’s Weekly</strong></span></em></a> has outlined several all-natural solutions:</p> <p><strong>1. Detergent trap</strong></p> <p>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.</p> <p><strong>2. Apple cider vinegar</strong></p> <p>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.</p> <p><strong>3. Fruit trap</strong></p> <p>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.</p> <p><strong>4. Essential oil spray</strong></p> <p>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).</p> <p><strong>5. Sink drain</strong></p> <p>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.</p> <p>Do you have any all-natural ways to get rid of fruit flies?</p> <p><em>Images: Getty</em></p>

Home Hints & Tips

Placeholder Content Image

Feeling bloated, hungry or bored after salad? These tips might help

<p>Salads are great for our health.</p> <p>They are nutritious, packed full of gut-loving fibre, micronutrients, vitamins, minerals and antioxidants.</p> <p>However, some people can experience certain downsides to eating salad after salad, including feeling bored, bloated or even still hungry.</p> <p>Here are some tips to help you make the most of your salad-eating habits as the weather warms up.</p> <h2>Keep yourself fuller for longer</h2> <p>Salads are naturally low in calories or kilojoules. This is because salads mostly contain vegetables, which have a high water content.</p> <p>This may mean you don’t feel very satisfied after eating your salad – making it hard to stay full until your next meal.</p> <p>Instead of eating a salad and then later reaching for something less healthy to fill up on, you can stay fuller for longer by including all three macronutrients in your salad:</p> <ol> <li> <p>a healthy carbohydrate source (pumpkin, sweet potato, parsnips, taro, brown rice, quinoa, barley or brown pasta)</p> </li> <li> <p>a healthy fat source (avocado, olive oil, toasted seeds or nuts)</p> </li> <li> <p>a lean protein source (eggs, fish, chicken, tofu, tempeh, lentils or legumes).</p> </li> </ol> <h2>Reduce bloating</h2> <p>Many people experience bloating and/or gut upset when they eat a lot of salad.</p> <p>This commonly occurs if someone is going quickly from a less healthy, low-fibre diet to a healthier, high-fibre diet.</p> <p>It happens because your gut microbes are multiplying and producing lots of plant-digesting enzymes (which is great for your gut health!).</p> <p>However, your gut needs some time to adapt and adjust over time. You can help alleviate any discomfort by:</p> <ol> <li> <p>taking a <a href="https://link.springer.com/article/10.1007/s40279-022-01649-4" target="_blank" rel="noopener">short walk</a> or doing some stretching after eating your salad. This has been shown to reduce bloating as it loosens up the gut muscles and helps release any trapped gas</p> </li> <li> <p>being <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7219460/" target="_blank" rel="noopener">mindful</a> of how you are preparing lentils and legumes. Ensure they are thoroughly rinsed and only include ¼ cup of them (soaked) to begin with if they are something new in your diet</p> </li> <li> <p>eating your salad mindfully. A non-relaxed, uptight gut or a gut that has recently been irritated by an illness can mean your gut is not as efficient in absorbing gas. This can trigger bloating as the gas gets “trapped”</p> </li> <li> <p>cooking some of the vegetables in your salad. Applying temperature or heat to your vegetables can help break them down and make them easier to digest</p> </li> <li> <p>considering your symptoms. If you experience extreme abdominal pain, irregular bowel habits (including chronic diarrhoea or constipation, or alternating diarrhoea and constipation) and a bloated stomach after eating salad it may indicate you are suffering from irritable bowel syndrome (IBS). Please see an accredited practising dietitian who can make an assessment and diagnose IBS, help you identify your triggers and manage your symptoms</p> </li> <li> <p>being mindful of your current health conditions or treatments. For example, if you are undergoing chemotherapy treatment, some drugs can slow down your digestion. This may mean some vegetables and other high-fibre foods in your salad upset your gut. Again, speaking with an accredited practising dietitian is the best way to receive evidence-based advice on how to manage this.</p> </li> </ol> <h2>Keep salad boredom at bay</h2> <p>Stuck on what makes a good salad? Here’s Lauren’s tried and tested formula, based on six categories of ingredients:</p> <ol> <li> <p>leaves, such as lettuce, rocket or spinach</p> </li> <li> <p>something sweet and juicy, such as tomato, pear, mango, peach or whatever is in season</p> </li> <li> <p>something with crunch, such as carrot, capsicum or broccolini</p> </li> <li> <p>a type of nut, such as cashew or macadamia</p> </li> <li> <p>a cheese, such as feta, bocconcini, mature cheddar, parmesan, edam</p> </li> <li> <p>something fragrant, such as mint, parsley, basil or coriander.</p> </li> </ol> <p>To make the salad into a complete meal, add a healthy carbohydrate, fat and protein source (the three macronutrients we mentioned earlier).</p> <p>The bottom line? Eating salads is a great way to have a healthy, diverse diet. With these tweaks, you can make the most of the summer weather ahead!</p> <p><strong>This article originally appeared on <a href="https://theconversation.com/feeling-bloated-hungry-or-bored-after-salad-these-tips-might-help-190843" target="_blank" rel="noopener">The Conversation</a>.</strong></p> <p><em>Image: Shutterstock</em></p>

Body

Placeholder Content Image

Pets can suffer from allergies too

<p>Spring has well and truly sprung and if you’re suffering from some seasonal sniffles, spare a thought for you pet, too. Did you know dog and cats can suffer from seasonal allergies just as you do?</p> <p>“Pets can definitely suffer from seasonal allergies but the allergic response is slightly different in pets when compared to people,” says Felicia Tam, who is the PAW by Blackmores veterinarian.</p> <p>Dr Tam says don’t expect pets to get a bout of hayfever though as “pets are much more likely to get itchy skin and have ‘allergies’ after coming into contact with allergens such as dust mites or pollens.”</p> <p><strong>Signs that your dog has a seasonal allergy</strong></p> <p>Pet allergies most often take the form of skin irritation or inflammation, and according to Dr Tam, the main sign to look for is “constant itching or rubbing in your dog”.</p> <p>But Dr Tam reminds that allergies can look different from pet to pet. “Details like seasonality and location, age and breed can provide clues on what your dog is allergic to, whether it is something in the environment like dust mites or even the food he or she is eating,” she says.</p> <p>Dr Tam recommends using this helpful 10-point itch scale tool to assess your dog’s itch level. This will help you assess any improvement or deterioration from normal or after treatment.</p> <p><img src="https://oversixtydev.blob.core.windows.net/media/2022/11/pets-can-suffer-from-allergies-too-graph_500x705.png" alt="" width="500" height="705" /></p> <p><strong>Allergies should be cause for concern</strong></p> <p>Like us humans, allergies in pets can range from mild to severe. If not adequately controlled or managed, allergies can be a cause for concern for pet owners.</p> <p>As Dr Tam reminds, “an itchy dog is definitely an uncomfortable dog,” adding, “dogs will continue to scratch as long as they are itchy so can do a lot of damage to their skin if the cause of their itch isn’t addressed.”</p> <p>If you believe your dog has an allergy, pay a visit to your vet. It will not only give you peace of mind but the vet will be able to help you manage your pet’s allergies.</p> <p>“Some allergies, such as allergies to fleas or food can be easily managed by ensuring flea control is applied on time or specific foods are fed. Other allergies can be more difficult to manage but most pets can be kept comfortable as long as their owners are on board with their pet’s special needs,” says Dr Tam.  </p> <p><strong>How you can help your pet with seasonal allergies </strong></p> <p>Dr Tam uses a concept called the “itch threshold” when thinking about our itchy pets. “The additive effect of multiple factors in the environment can tip your pet over the itch threshold,” she says.</p> <p>In order to stay under the itch threshold, Dr Tam recommends owners:</p> <ul> <li>Make sure flea treatments are applied on time</li> <li>Pets are bathed regularly to make sure that the allergen load on the skin doesn’t build up</li> <li>Provide ingredients such as omega-3 and omega-6’s either topically or via supplementation to support the skin barrier to reduce the access of allergens to the immune system</li> </ul> <p><em>Image: Getty Images</em></p>

Family & Pets

Placeholder Content Image

Achoo! 5 essential reads for pollen season

<p>As spring expands across North America, trees, shrubs and flowers are releasing <a href="https://www.britannica.com/science/pollen">pollen</a>. This fine, powdery substance is produced by the male structures of cone-bearing and flowering plants. When it’s carried to the plants’ female structures by wind, water or pollinators, fertilization happens. </p> <p>As pollen travels, it also triggers allergies in <a href="https://www.aafa.org/allergy-facts/">some 25 million Americans</a>. Pollen exposure can cause sneezing, coughing, itchy eyes, runny nose and postnasal drip – unwelcome signs of spring for sufferers. This roundup of articles from our archives describes recent findings on protecting pollinators and coping with pollen season.</p> <h2>1. Hey pollinators, over here</h2> <p>Since pollen grains carry the cells that fertilize plants, it’s critical for them to get where they need to go. Often wind or gravity is all it takes, but for many plants, a pollinator has to carry the pollen grains. Some plants offer nectar or edible pollen to attract insects, bats or other animals, which carry pollen from plant to plant as they forage. Many flowers also <a href="https://theconversation.com/why-do-flowers-smell-151672">lure pollinators with scent</a>.</p> <p>“Similar to the perfumes at a department store counter, flower scents are made up from a large and diverse number of chemicals which evaporate easily and float through the air,” writes Mississippi State University horticulturalist <a href="https://scholar.google.com/citations?user=dJ8gD7MAAAAJ&amp;hl=en">Richard L. Harkess</a>. “To differentiate itself from other flowers, each species’ flowers put out a unique scent to attract specific pollinators. … Once pollinated, the flower stops producing a floral scent and nectar and redirects its energy to the fertilized embryo that will become the seed.”</p> <h2>2. Bees at the buffet</h2> <p>It’s well known that many species of insects have <a href="https://theconversation.com/insect-apocalypse-not-so-fast-at-least-in-north-america-141107">declined in recent years</a>. One big focus is <a href="https://www.aphis.usda.gov/aphis/ourfocus/planthealth/plant-pest-and-disease-programs/honey-bees/honeybees">honeybees</a> and <a href="https://theconversation.com/beyond-honey-bees-wild-bees-are-also-key-pollinators-and-some-species-are-disappearing-89214">other species of bees</a>, which pollinate many important crops. </p> <p>In a 2021 study, University of Florida agricultural extension specialist <a href="https://scholar.google.com/citations?user=I8IjAnIAAAAJ&amp;hl=en">Hamutahl Cohen</a> found that when bees visited fields where sunflowers, grown as crops, were blooming over many acres, they <a href="https://theconversation.com/planting-mixes-of-flowers-around-farm-fields-helps-keep-bees-healthy-170527">picked up parasites at a high rate</a>. In contrast, bees that foraged in hedgerows around crop fields and could choose from diverse types of flowers to feed on spread out farther and had lower rates of infection.</p> <p>“The more bees in sunflower fields, the more parasites,” Cohen observed. “Sunflower blooms were aggregating bees, which in turn was amplifying disease risk.” However, “in the presence of many flower types, bees disperse and spread across resources, reducing each individual bee’s likelihood of encountering an infected individual.”</p> <h2>3. Warmer weather means more pollen</h2> <p>As climate change raises average temperatures across the U.S., growing seasons are starting earlier and ending later in the year. That’s <a href="https://theconversation.com/pollen-season-is-getting-longer-and-more-intense-with-climate-change-heres-what-allergy-sufferers-can-expect-in-the-future-179158">bad news for allergy sufferers</a>. </p> <p>“The higher temperature will extend the growing season, giving plants more time to emit pollen and reproduce,” write University of Michigan atmospheric scientists <a href="https://clasp.engin.umich.edu/people/zhang-yingxiao/">Yingxiao Zhang</a> and <a href="https://scholar.google.com/citations?user=3dWPwz8AAAAJ&amp;hl=en">Allison L. Steiner</a>. And by increasing the concentration of carbon dioxide in Earth’s atmosphere, climate change will make it possible for plants to grow larger and generate more pollen. </p> <p>“Southeastern regions, including Florida, Georgia and South Carolina, can expect large grass and weed pollen increases in the future. The Pacific Northwest is likely to see peak pollen season a month earlier because of the early pollen season of alder,” Zhang and Steiner report.</p> <h2>4. Providing better forecasts</h2> <p>With all that pollen out there, how can allergy sufferers know when counts are high? Today the U.S. has only a rudimentary network of 90 pollen observation stations across the country, staffed by volunteers and run only during pollen season, so often there isn’t good information available when people need it.</p> <p><a href="https://scholar.google.com/citations?user=sUwveOEAAAAJ&amp;hl=en">Fiona Lo</a>, an environmental health scientist at the University of Washington, is working with colleagues to develop a model that can predict airborne pollen releases. “Our forecast can predict for specific pollen types because our model includes information about how each plant type interacts differently with the environment,” Lo reports.</p> <p>So far, the model only predicts levels of four types of common pollen in areas where there are observation stations. Ultimately, though, Lo and her collaborators “want to provide a forecast every day during pollen season to give allergy sufferers the information they need to manage their symptoms. Allergies are often undertreated, and knowledge about self-care is limited, so a reliable pollen forecast that is easy to access – for example, via an app on your phone – along with education on allergy management, could really help allergy sufferers.”</p> <h2>5. Support pollinators in your garden</h2> <p>Pollen season is also gardening season, since it’s when plants are blooming. West Virginia University mycologist <a href="https://www.researchgate.net/profile/Brian-Lovett">Brian Lovett</a>offers advice for gardeners who want to <a href="https://theconversation.com/to-help-insects-make-them-welcome-in-your-garden-heres-how-153609">attract beneficial insects to their yards</a> for pollination and other purposes. </p> <p>One step is to replace grass with native wildflowers, which will provide pollen and nectar for insects like ants, bees and butterflies. “Just as you may have a favorite local restaurant, insects that live around you have a taste for the flowers that are native to their areas,” Lovett notes.</p> <p>Replacing white lightbulbs with yellow or warm-hued LED bulbs, and providing water in dishes or other containers, are also insect-friendly steps. Local university extension offices and gardening stores can offer other suggestions. </p> <p>“In my view, humans all too often see ourselves as separate from nature, which leads us to relegate biodiversity to designated parks,” Lovett observes. “In fact, however, we are an important part of the natural world, and we need insects just as much as they need us.”</p> <p><em>Image credits: Getty Images</em></p> <p><em>This article originally appeared on <a href="https://theconversation.com/achoo-5-essential-reads-for-pollen-season-181672" target="_blank" rel="noopener">The Conversation</a>. </em></p>

Home & Garden

Placeholder Content Image

The fastest way to cut fruit and veggies

<p>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.</p> <p><strong>1. The onion</strong></p> <p>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.</p> <p><strong>2. Cherry tomatoes</strong></p> <p>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.</p> <p><strong>3. Kiwi fruit</strong></p> <p>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!</p> <p><strong>4. Capsicum</strong></p> <p>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.</p> <p><strong>5. Mangoes</strong></p> <p>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!</p> <p><em>Image: Getty Images</em></p>

Food & Wine

Placeholder Content Image

4 essential reads on pesticides and the environment

<p>In 1962 environmental scientist Rachel Carson published “<a href="http://www.rachelcarson.org/SilentSpring.aspx" target="_blank" rel="noopener">Silent Spring</a>,” a bestselling book that asserted that overuse of pesticides was harming the environment and threatening human health. Carson did not call for banning DDT, the most widely used pesticide at that time, but she argued for using it and similar products much more selectively and paying attention to their effects on nontargeted species.</p> <p>“Silent Spring” is widely viewed as <a href="https://www.nytimes.com/2012/09/23/magazine/how-silent-spring-ignited-the-environmental-movement.html" target="_blank" rel="noopener">an inspiration for the modern environmental movement</a>. These articles from The Conversation’s archive spotlight ongoing questions about pesticides and their effects.</p> <h2>1. Against absolutes</h2> <p>Although the chemical industry attacked “Silent Spring” as <a href="https://www.penguinrandomhouse.com/books/170448/on-a-farther-shore-by-william-souder/" target="_blank" rel="noopener">anti-science and anti-progress</a>, Carson believed that chemicals had their place in agriculture. She “favored <a href="https://theconversation.com/would-rachel-carson-eat-organic-94967" target="_blank" rel="noopener">a restrained use of pesticides, but not a complete elimination</a>, and did not oppose judicious use of manufactured fertilizers,” writes Harvard University sustainability scholar <a href="https://wcfia.harvard.edu/people/robert-l-paarlberg" target="_blank" rel="noopener">Robert Paarlberg</a>.</p> <p>This approach put Carson at odds with the fledgling organic movement, which totally rejected synthetic pesticides and fertilizers. Early organic advocates claimed Carson as a supporter nonetheless, but Carson kept them at arm’s length. “The organic farming movement was suspect in Carson’s eyes because most of its early leaders were not scientists,” Paarlberg observes.</p> <p>This divergence has echoes today in debates about whether organic production or steady improvements in conventional farming have more potential to feed a growing world population.</p> <h2>2. Concerned cropdusters</h2> <p>Well before “Silent Spring” was published, a crop-dusting industry developed on the Great Plains in the years after World War II to apply newly commercialized pesticides. “Chemical companies made broad promises about these ‘miracle’ products, with little discussion of risks. But pilots and scientists took <a href="https://theconversation.com/farmers-and-cropdusting-pilots-on-the-great-plains-worried-about-pesticide-risks-before-silent-spring-91976" target="_blank" rel="noopener">a much more cautious approach</a>,” recounts University of Nebraska-Kearney historian <a href="https://scholar.google.com/citations?user=37kbK3MAAAAJ&amp;hl=en" target="_blank" rel="noopener">David Vail</a>.</p> <p>As Vail’s research shows, many crop-dusting pilots and university agricultural scientists were well aware of how little they knew about how these new tools actually worked. They attended conferences, debated practices for applying pesticides and organized flight schools that taught agricultural science along with spraying techniques. When “Silent Spring” was published, many of these practitioners pushed back, arguing that they had developed strategies for managing pesticide risks.</p> <p>Today aerial spraying is still practiced on the Great Plains, but it’s also clear that insects and weeds rapidly evolve resistance to every new generation of pesticides, trapping farmers on what Vail calls “a chemical-pest treadmill.” Carson anticipated this effect in “Silent Spring,” and called for more research into alternative pest control methods – an approach that <a href="https://www.usda.gov/oce/pest/integrated-pest-management" target="_blank" rel="noopener">has become mainstream today</a>.</p> <h2>3. The osprey’s crash and recovery</h2> <p>In “Silent Spring,” Carson described in detail how chlorinated hydrocarbon pesticides persisted in the environment long after they were sprayed, rising through the food chain and building up in the bodies of predators. Populations of fish-eating <a href="https://raptor.umn.edu/about-raptors/learn-about-raptors" target="_blank" rel="noopener">raptors</a>, such as bald eagles and ospreys, were ravaged by these chemicals, which thinned the shells of the birds’ eggs so that they broke in the nest before they could hatch.</p> <p>“Up to 1950, ospreys were one of the most widespread and abundant hawks in North America,” writes Cornell University research associate <a href="https://academy.allaboutbirds.org/person/alan-poole/" target="_blank" rel="noopener">Alan Poole</a>. “By the mid-1960s, the number of ospreys breeding along the Atlantic coast between New York City and Boston <a href="https://theconversation.com/ospreys-recovery-from-pollution-and-shooting-is-a-global-conservation-success-story-111907" target="_blank" rel="noopener">had fallen by 90%</a>.”</p> <p>Bans on DDT and other highly persistent pesticides opened the door to recovery. But by the 1970s, many former osprey nesting sites had been developed. To compensate, concerned naturalists built nesting poles along shorelines. Ospreys also learned to colonize light posts, cell towers and other human-made structures.</p> <p>Today, “Along the shores of the Chesapeake Bay, nearly 20,000 ospreys now arrive to nest each spring – the largest concentration of breeding pairs in the world. Two-thirds of them nest on buoys and channel markers maintained by the U.S. Coast Guard, who have become de facto osprey guardians,” writes Poole. “To have robust numbers of this species back again is a reward for all who value wild animals, and a reminder of how nature can rebound if we address the key threats.”</p> <h2>4. New concerns</h2> <p>Pesticide application techniques have become much more targeted in the 60 years since “Silent Spring” was published. One prominent example: crop seeds coated with neonicotinoids, the world’s most widely used class of insecticides. Coating the seeds makes it possible to introduce pesticides into the environment at the point where they are needed, without spraying a drop.</p> <p>But a growing body of research indicates that even though coated seeds are highly targeted, much of their pesticide load washes off into nearby streams and lakes. “Studies show that neonicotinoids are <a href="https://theconversation.com/farmers-are-overusing-insecticide-coated-seeds-with-mounting-harmful-effects-on-nature-176109" target="_blank" rel="noopener">poisoning and killing aquatic invertebrates</a> that are vital food sources for fish, birds and other wildlife,” writes Penn State entomologist <a href="https://scholar.google.com/citations?user=AAdZM1UAAAAJ&amp;hl=en" target="_blank" rel="noopener">John Tooker</a>.</p> <p>In multiple studies, Tooker and colleagues have found that using coated seeds reduces populations of beneficial insects that prey on crop-destroying pests like slugs.</p> <p>“As I see it, neonicotinoids can provide good value in controlling critical pest species, particularly in vegetable and fruit production, and managing invasive species like the spotted lanternfly. However, I believe the time has come to rein in their use as seed coatings in field crops like corn and soybeans, where they are providing little benefit and where the scale of their use is causing the most critical environmental problems,” Tooker writes.</p> <p><strong>This article originally appeared on <a href="https://theconversation.com/silent-spring-60-years-on-4-essential-reads-on-pesticides-and-the-environment-192232" target="_blank" rel="noopener">The Conversation</a>. </strong></p> <p><em>Image: Shutterstock</em></p>

Books

Placeholder Content Image

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

<p>UK supermarkets have <a href="https://metro.co.uk/2022/08/03/which-supermarkets-are-scrapping-best-before-dates-and-why-17117556/">removed “best before” dates</a> on thousands of fresh food products in an effort to reduce food waste.</p> <p>One of the major supermarket chains, Sainsbury’s, is replacing these labels with product messaging that says “<a href="https://www.fruitnet.com/fresh-produce-journal/sainsburys-axes-best-before-dates-on-more-fruit-and-veg/247057.article">no date helps reduce waste</a>”.</p> <p>Apples, bananas, potatoes, cucumbers and broccoli are among the most wasted foods. Removing “best before” labels from these foods alone will reduce waste by an estimated <a href="https://wrap.org.uk/taking-action/food-drink/initiatives/food-waste-reduction-roadmap">50,000 tonnes a year</a>.</p> <p>In Australia we produce <a href="https://www.fial.com.au/sharing-knowledge/food-waste">7.6 million tonnes of food waste every year</a> – about 300kg per person. <a href="https://workdrive.zohopublic.com.au/external/ba011474a921ef40d77287a482fc9b257083a646708e3b38b6debeea81cdf81b">About 70%</a> of what we throw out is still edible. Why aren’t we following the UK’s example?</p> <p> </p> <p>Some might worry about food safety. But two types of date labels – “best before” and “use by” – are used in Australia. “Use by” labels would still alert us to when food can no longer be regarded as safe to eat.</p> <p>And consumers will still be able to assess the state of fresh produce for themselves.</p> <h2>Food waste has huge impacts</h2> <p>Food waste costs Australia <a href="https://workdrive.zohopublic.com.au/external/ba011474a921ef40d77287a482fc9b257083a646708e3b38b6debeea81cdf81b">A$36.6 billion a year</a>.</p> <p>This waste occurs right across the supply chain, including primary production, manufacturing, distribution, retail and hospitality. However, households produce more than half of the waste, at an average cost per household of A$2,000 to $2,500 a year.</p> <p> </p> <p>In 2017, the Australian government <a href="https://www.dcceew.gov.au/environment/protection/waste/food-waste?state=tas#national-food-waste-strategy">pledged to halve food waste</a> by 2030 when it launched the <a href="https://www.dcceew.gov.au/environment/protection/waste/publications/national-food-waste-strategy">National Food Waste Strategy</a>.</p> <p>This is a complex issue, but one simple solution could be to follow the UK and remove “best before” dates.</p> <h2>How will you know if food is still safe?</h2> <p>Our labelling system is fairly straightforward, but many consumers don’t understand the difference between “best before” and “use by”. This confusion leads them to throw away tonnes of food that’s still suitable for eating.</p> <p>In Australia, the regulatory authority <a href="https://www.foodstandards.gov.au/consumer/labelling/dates/Pages/default.aspx">Food Standards</a> provides guidance for manufacturers, retailers and consumers on using dates on product labels. These dates indicate how long food products can be sold, and kept, before they deteriorate or become unsafe to eat.</p> <p>Food with a “best before” date can be legally sold and consumed after that date. These products should be safe, but may have lost some of their quality.</p> <p>Products past their “use by date” are considered not safe.</p> <p>The food supplier is responsible for placing date labels on the product.</p> <p>Differences in packaging and date labelling can be subtle. For example, lettuce sold loose or in an open plastic sleeve does not have a “best before” date. The same lettuce packaged in a sealed bag does.</p> <p>Bread is the only fresh food that uses a different system with “baked on” or “baked for” date labels.</p> <p>Some foods, such as canned goods and food with a shelf life of two years or more, don’t have to be labelled with “best before” dates because they usually retain their quality for many years. They are typically eaten well before they deteriorate.</p> <p>Food producers and retailers are keen to keep the labelling status quo, because it makes it easier to <a href="https://www.vox.com/22559293/food-waste-expiration-label-best-before">manage stock</a> and <a href="https://journals.sagepub.com/doi/full/10.1509/jppm.14.095">encourages turnover</a>.</p> <h2>The case for packaging</h2> <p>Some packaging is used to separate branded products such as fruit varieties protected by <a href="https://theconversation.com/the-case-of-the-pirated-blueberries-courts-flex-new-muscle-to-protect-plant-breeders-intellectual-property-126763">plant breeders’ rights</a>, organic products and imperfect vegetable ranges. Once packaged, these products require a “best before” date.</p> <p>Plastic packaging can greatly increase the shelf life of some vegetables. In these cases, it effectively reduces food waste. A striking example is cucumbers. Plastic wrap can extend their shelf life from a <a href="https://theconversation.com/why-some-plastic-packaging-is-necessary-to-prevent-food-waste-and-protect-the-environment-117479">few days to two weeks</a>.</p> <p>Vegetables such as broccoli and cauliflower contain beneficial anti-cancer compounds called <a href="https://www.frontiersin.org/articles/10.3389/fnut.2016.00024/full">glucosinolates</a>. Plastic packaging that seals in <a href="https://www.food-safety.com/articles/1324-naturally-preserving-food-with-gases">specialty gas</a> preserves these longer. However, overcooking quickly erases this packaging benefit.</p> <figure class="align-center "></figure> <h2>Dead or alive?</h2> <p>The chemistry of a fruit or vegetable starts changing the moment it is picked. Some types of produce, such as bananas and pears, are picked early so they ripen in the shop and at home. Other produce, such as sweet corn and peas, rapidly decline in the quality and quantity of flavours and nutrients once they’re picked. Snap freezing is an excellent way to preserve this produce.</p> <p>Fresh fruits and vegetables are still alive. Their cells remain full of chemical reactions and enzymatic activity.</p> <p>This is why a cut apple turns brown. It’s also why ethylene gas released from bananas and other fruits can shorten the life of their neighbours in the fruit bowl.</p> <p>Potatoes, one of the most wasted products, are sold with “best before” dates when packaged in plastic bags. But if stored correctly in low light and in a “breathable” bag (paper or hessian), potatoes stay “alive” and edible for months. Just make sure you cut away any green parts, which <a href="https://theconversation.com/can-you-really-be-poisoned-by-green-or-sprouting-potatoes-63437">contain toxic solanine</a>.</p> <p>As well as fresh produce’s own cellular activity, there is microbial activity in the form of bacteria and fungi.</p> <p>Fortunately, we come equipped with a number of evolved chemical sensors. We can <a href="https://theconversation.com/how-to-avoid-food-borne-illness-a-nutritionist-explains-153185">feel, see, sniff and taste</a> the state of fruits, vegetables and other products. Trust (and train) your instincts.</p> <h2>Questions to ask yourself</h2> <p>To reduce food waste, we need a combination of approaches, including appropriate packaging, sensible labelling and consumer awareness.</p> <p>Ideally, the <a href="https://www.foodstandards.gov.au/code/pages/default.aspx">Australian and New Zealand Food Standards Code</a> would be updated to reflect a more nuanced view of packaged fresh foods.</p> <p>In the short term, consumer awareness and buying power are the best drivers of change. Ask yourself questions like:</p> <ul> <li> <p>Do I need a packaged product?</p> </li> <li> <p>Does the packaging enhance shelf life?</p> </li> <li> <p>Would I buy less if it wasn’t packaged?</p> </li> </ul> <p>Thinking about these questions will help us reduce the impacts of food waste.<!-- 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/189686/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><a href="https://theconversation.com/profiles/louise-grimmer-212082">Louise Grimmer</a>, Senior Lecturer in Retail Marketing, <em><a href="https://theconversation.com/institutions/university-of-tasmania-888">University of Tasmania</a></em> and <a href="https://theconversation.com/profiles/nathan-kilah-599082">Nathan Kilah</a>, Senior Lecturer in Chemistry, <em><a href="https://theconversation.com/institutions/university-of-tasmania-888">University of Tasmania</a></em></p> <p>This article is republished from <a href="https://theconversation.com">The Conversation.</a> Read the <a href="https://theconversation.com/why-best-before-food-labelling-is-not-best-for-the-planet-or-your-budget-189686">original article</a>.</p> <p><em>Images: Getty</em></p>

Food & Wine

Placeholder Content Image

Sneezing with hay fever? Native plants aren’t usually the culprit

<p>Hay fever is a downside of springtime around the world. As temperatures increase, plant growth resumes and flowers start appearing.</p> <p>But while native flowering plants such as wattle often get the blame when the seasonal sneezes strike, hay fever in Australia is typically caused by introduced plant species often pollinated by the wind.</p> <h2>A closer look at pollen</h2> <p>Pollen grains are the tiny reproductive structures that move genetic material between flower parts, individual flowers on the same plant or a nearby member of the same species. They are typically lightweight structures easily carried on wind currents or are sticky and picked up in clumps on the feathers of a honeyeater or the fur of a fruit bat or possum.</p> <p>Hay fever is when the human immune system overreacts to allergens in the air. It is not only caused by pollen grains but fungal spores, non-flowering plant spores, mites and even pet hair.</p> <p>The classic symptoms of hay fever are sneezing, runny noses, red, itchy, and watery eyes, swelling around the eyes and scratchy ears and throat.</p> <p>The problem with pollen grains is when they land on the skin around our eyes, in our nose and mouth, the proteins found in the wall of these tiny structures leak out and are recognised as foreign by the body and trigger a reaction from the immune system.</p> <h2>So what plants are the worst culprits for causing hay fever?</h2> <p>Grasses, trees, and herbaceous weeds such as plantain are the main problem species as their pollen is usually scattered by wind. In Australia, the main grass offenders are exotic species including rye grass and couch grass (a commonly used lawn species).</p> <p>Weed species that cause hay fever problems include introduced ragweed, Paterson’s curse, parthenium weed and plantain. The <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5102629/" target="_blank" rel="noopener">problematic tree species</a> are also exotic in origin and include liquid amber, Chinese elm, maple, cypress, ash, birch, poplar, and plane trees.</p> <p>Although there are some native plants that have wind-spread pollen such as she-oaks and white cypress pine, and which can induce hay fever, these species are exceptional in the Australian flora. Many Australian plants are not wind pollinated and <a href="https://blog.publish.csiro.au/austpollinatorweek/" target="_blank" rel="noopener">use animals</a> to move their clumped pollen around.</p> <p>For example, yellow-coloured flowers such as wattles and peas are pollinated by insect such as bees. Red- and orange-coloured flowers are usually visited by birds such as honeyeaters. Large, dull-coloured flowers with copious nectar (the reward for pollination) are visited by nocturnal mammals including bats and possums. Obviously Australian plant pollen can still potentially cause the immune system to overreact, but these structures are less likely to reach the mucous membranes of humans.</p> <h2>What can we do to prevent hay fever attacks at this time of the year?</h2> <p>With all of this in mind, here are some strategies to prevent the affects of hay fever:</p> <ol> <li>stay inside and keep the house closed up on warm, windy days when more pollen is in the air</li> <li>if you must go outside, wear sunglasses and a face mask</li> <li>when you return indoors gently rinse (and don’t rub) your eyes with running water, change your clothes and shower to remove pollen grains from hair and skin</li> <li>try to avoid mowing the lawn in spring particularly when grasses are in flower (the multi-pronged spiked flowers of couch grass are distinctive)</li> <li>when working in the garden, wear gloves and facial coverings particularly when handling flowers consider converting your garden to a native one. Grevilleas are a great alternative to rose bushes. Coastal rosemary are a fabulous native replacement for lavender. Why not replace your liquid amber tree with a fast growing, evergreen and low-allergenic lilly pilly tree?</li> </ol> <h2>If you do suffer a hay fever attack</h2> <p>Sometimes even with our best efforts, or if it’s not always possible to stay at home, hay fever can still creep up on us. If this happens:</p> <ul> <li>antihistamines will reduce sneezing and itching symptoms</li> <li>corticosteroid nasal sprays are very effective at reducing inflammation and clearing blocked noses</li> <li>decongestants provide quick and temporary relief by drying runny noses but should not be used by those with high blood pressure</li> <li>salt water is a good way to remove excessive mucous from the nasal passages.</li> </ul> <p>Behavioural changes on warm, windy spring days are a good way of avoiding a hay fever attack.</p> <p>An awareness of the plants around us and their basic reproductive biology is also useful in preventing our immune systems from overreacting to pollen proteins that they are not used to encountering.</p> <p><strong>This article first appeared on <a href="https://theconversation.com/sneezing-with-hay-fever-native-plants-arent-usually-the-culprit-190336" target="_blank" rel="noopener">The Conversation</a>.</strong></p> <p><em>Image: Shutterstock</em></p>

Body