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How burgers and chips for lunch can worsen your asthma that afternoon

<p><em><a href="https://theconversation.com/profiles/evan-williams-1441945">Evan Williams</a>, <a href="https://theconversation.com/institutions/university-of-newcastle-1060">University of Newcastle</a></em></p> <p>Certain foods or dietary patterns are linked with better control of your asthma. Others may make it worse. Depending on what you’ve eaten, you can see the effects in hours.</p> <p>Food can affect how well your lungs function, how often you have asthma attacks and how well your puffer works.</p> <p>Here’s what we know about which foods to eat more of, and which are best to eat in smaller amounts, if you have asthma.</p> <h2>Asthma and inflammation</h2> <p>About <a href="https://www.abs.gov.au/statistics/health/health-conditions-and-risks/asthma/latest-release">one in ten</a> Australians (2.7 million people) have asthma. This makes it the <a href="https://www.health.gov.au/topics/chronic-conditions/chronic-conditions-in-australia">fourth</a> most common chronic (persisting) disease in Australia.</p> <p><a href="https://www.nationalasthma.org.au/understanding-asthma/what-is-asthma">Asthma</a> is an inflammatory disease. When someone is exposed to certain triggers (such as respiratory viruses, dust or exercise), the airways leading to the lungs become inflamed and narrow. This makes it difficult for them to breathe during what’s commonly known as an asthma attack (or exacerbation).</p> <p>Researchers are becoming increasingly aware of how someone’s diet can affect their asthma symptoms, including how often they have one of these attacks.</p> <h2>Thumbs up for fruit and veg</h2> <p>The Mediterranean diet – a diet high in fruit, vegetables and oily fish – is linked with <a href="https://pubmed.ncbi.nlm.nih.gov/30997754/">less wheezing</a> in children, whether or not they have been diagnosed with asthma. Some, but not all, of the studies found this was regardless of the children’s body-mass index (BMI) or socioeconomic status.</p> <p>Eating a diet high in fruits and vegetables is also important for adults with asthma. Two studies found adults who were instructed to eat a diet with few fruits and vegetables (two or fewer servings of vegetables, and one serving of fruit daily) had <a href="https://pubmed.ncbi.nlm.nih.gov/18324527/">worse lung function</a> and were twice as likely to have an <a href="https://pubmed.ncbi.nlm.nih.gov/22854412/">asthma attack</a> compared to those eating a diet high in fruits and vegetables.</p> <figure class="align-center zoomable"><a href="https://images.theconversation.com/files/534507/original/file-20230628-23-j6h1ll.png?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=1000&amp;fit=clip"><img src="https://images.theconversation.com/files/534507/original/file-20230628-23-j6h1ll.png?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=754&amp;fit=clip" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px" srcset="https://images.theconversation.com/files/534507/original/file-20230628-23-j6h1ll.png?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=600&amp;h=514&amp;fit=crop&amp;dpr=1 600w, https://images.theconversation.com/files/534507/original/file-20230628-23-j6h1ll.png?ixlib=rb-1.1.0&amp;q=30&amp;auto=format&amp;w=600&amp;h=514&amp;fit=crop&amp;dpr=2 1200w, https://images.theconversation.com/files/534507/original/file-20230628-23-j6h1ll.png?ixlib=rb-1.1.0&amp;q=15&amp;auto=format&amp;w=600&amp;h=514&amp;fit=crop&amp;dpr=3 1800w, https://images.theconversation.com/files/534507/original/file-20230628-23-j6h1ll.png?ixlib=rb-1.1.0&amp;q=45&amp;auto=format&amp;w=754&amp;h=646&amp;fit=crop&amp;dpr=1 754w, https://images.theconversation.com/files/534507/original/file-20230628-23-j6h1ll.png?ixlib=rb-1.1.0&amp;q=30&amp;auto=format&amp;w=754&amp;h=646&amp;fit=crop&amp;dpr=2 1508w, https://images.theconversation.com/files/534507/original/file-20230628-23-j6h1ll.png?ixlib=rb-1.1.0&amp;q=15&amp;auto=format&amp;w=754&amp;h=646&amp;fit=crop&amp;dpr=3 2262w" alt="Mediterranean diet pyramid" /></a><figcaption><span class="caption">The Mediterranean diet is rich in antioxidants and soluble fibre.</span> <span class="attribution"><a class="source" href="https://www.shutterstock.com/image-vector/illustration-mediterranean-diet-meal-shape-food-1640001031">Shutterstock</a></span></figcaption></figure> <p>Why might the Mediterranean diet, or one rich in fruit and vegetables, help? Researchers think it’s because people are eating more antioxidants and soluble fibre, both of which have anti-inflammatory action:</p> <ul> <li> <p><strong>antioxidants</strong> <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5075620/">neutralise free radicals</a>. These are the damaging molecules produced as a result of inflammation, which can ultimately cause more inflammation</p> </li> <li> <p><strong>soluble fibre</strong> is fermented by gut bacteria to produce short-chain fatty acids such as acetate, propionate and butyrate, which <a href="https://www.sciencedirect.com/science/article/pii/S2352385919300246">reduce inflammation</a>.</p> </li> </ul> <p>The Mediterranean diet is also high in omega-3 fatty acids (from oily fish, such as salmon, mackerel and tuna). However a <a href="https://www.mdpi.com/2072-6643/12/12/3839">review</a> looked at five studies that investigated omega-3 intake (through the diet or with a supplement) in adults with asthma. None of the studies showed any benefit associated with omega-3 for asthma.</p> <p>Of course there is no harm in eating foods high in omega-3 – such as oily fish, flaxseeds, chia seeds and walnuts. This has numerous other benefits, such as <a href="https://pubmed.ncbi.nlm.nih.gov/29350557/">lowering the risk</a> of heart disease.</p> <h2>Thumbs down for saturated fat, sugar, red meat</h2> <p>Saturated fats are found in highly processed foods such as biscuits, sausages, pastries and chocolate, and in fast foods.</p> <p>Diets high in saturated fats, plus sugar and red meat, <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4888803/">can worsen</a> someone’s asthma symptoms.</p> <p>For instance, one study found a diet high in these foods increased the number of <a href="https://pubmed.ncbi.nlm.nih.gov/18829673/">asthma attacks</a> in adults.</p> <p>Foods high in saturated fat can have an impact in as little as <a href="https://pubmed.ncbi.nlm.nih.gov/21377715/">four hours</a>.</p> <p><a href="https://pubmed.ncbi.nlm.nih.gov/21377715/">One study</a> looked at what happened when adults with asthma ate a meal high in saturated fat (consisting of two hash browns, a sausage and egg muffin, and a sausage muffin) compared with a meal with similar calories but low in saturated fat.</p> <p>People who ate the meal high in saturated fat had reduced lung function within four hours. Within four hours, their puffer was also less effective.</p> <p>These worsening symptoms were likely driven by an increase in inflammation. Around the four hour mark, researchers found an increase in the number of the immune cells known as neutrophils, which play a role in inflammation.</p> <p>It’s still OK to eat a sneaky burger or some hot chips occasionally if you have asthma. But knowing that eating too many of these foods can affect your asthma can help you make choices that might improve your quality of life.</p> <h2>What about dairy?</h2> <p>One food type you don’t have to avoid, though, is <a href="https://theconversation.com/mondays-medical-myth-dairy-products-exacerbate-asthma-10641">dairy products</a>.</p> <p>Although many people with asthma report eating dairy worsens their asthma, evidence shows this to be untrue. In fact, one study in adults with asthma found drinking milk was linked to <a href="https://pubmed.ncbi.nlm.nih.gov/33918391/">better</a> lung function.<!-- 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/206402/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/evan-williams-1441945">Evan Williams</a>, Postdoctoral Researcher in Respiratory and Nutritional Biochemistry, <a href="https://theconversation.com/institutions/university-of-newcastle-1060">University of Newcastle</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/how-burgers-and-chips-for-lunch-can-worsen-your-asthma-that-afternoon-206402">original article</a>.</em></p>

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Gluten-free chocolate chip biscuits

<p>Switch up your usual flour for coconut flour to make these delicious gluten-free chocolate chip biscuits.</p> <p><strong><span style="text-decoration: underline;">Makes</span>:</strong> 20 biscuits</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>⅔ cup of coconut flour</li> <li>⅓ cup of arrow root flour</li> <li>½ teaspoon of baking powder</li> <li>¼ teaspoon of bi-carb soda</li> <li>⅓ cup of coconut or brown sugar</li> <li>1 teaspoon of vanilla extract</li> <li>2 eggs</li> <li>½ cup of chocolate chips</li> <li>4 tablespoons of coconut oil, melted</li> <li>4 tablespoons of softened butter</li> <li>3-4 tablespoons of water</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <ol> <li>Preheat oven to 180°C.</li> <li>Mix all dry ingredients excluding chocolate chips in a large bowl.</li> <li>In another bowl, mix coconut oil, butter, chocolate chips and eggs.</li> <li>Mix wet and dry mixes together.</li> <li>Add water, mixing to form a batter.</li> <li>Place balls of batter on a lined baking pan five-cm apart.</li> <li>Bake for 14to 16 minutes. Let cool.</li> </ol> <p><em>Images: Shutterstock</em></p>

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Healthy sweet potato chips

<p>A welcome change – albeit a healthier choice than its starchy, carb-laden cousin the regular potato – these sweet potato chips make the perfect accompaniment to any meal. And they’re super simple to make.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>2 medium sweet potatoes, scrubbed clean and cut lengthways into eight wedges</li> <li>½ teaspoon sweet smoked paprika</li> <li>olive oil</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. Preheat the oven to 200º.</p> <p>2. Toss the sweet potato wedges in a roasting tray with a pinch of salt and pepper, the paprika and some olive oil.</p> <p>3. Cook in the hot oven for 35 to 40 minutes, or until golden and cooked through. </p> <p><em>Image: Getty</em></p>

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“A serious chip on her shoulder”: Pauline Hanson refuses to see ‘foreign’ doctors

<p dir="ltr">Pauline Hanson has revealed that she refuses to be treated by doctors trained outside of Australia, claiming that she doesn’t trust them and that they are not up to Australian standards.</p> <p dir="ltr">The controversial leader of the right-wing One Nation party made the revelation while slamming a proposal from Health Minister Brad Hazzard to remove barriers preventing overseas doctors from working in Australia.</p> <p dir="ltr">Mr Hazzard told the <em><a href="https://www.dailytelegraph.com.au/news/nsw/brad-hazzard-slams-barbed-wire-fence-blocking-foreign-doctors-from-easing-gp-crisis/news-story/c8c2564f2705459be3c745f9fca74c22" target="_blank" rel="noopener">Daily Telegraph</a></em> that the “barbed wire fence” of red tape medical graduates trained overseas face to practice in New South Wales has forced hundreds of doctors to quit the industry, even as the country faces a GP shortage that risks creating a healthcare “apocalypse”.</p> <p dir="ltr">“This should be ringing alarm bells in the offices of the Federal Health Department and the Royal Australian College of General Practitioners (RACGP),” he said.</p> <p dir="ltr">Speaking to <em>Sky News</em>, Hanson questioned the red tape Mr Hazzard was referring to and went on to claim that his plan would lower the standards in healthcare.</p> <p dir="ltr">“Lowering the standard again which I believe that if you do that and allow these foreign doctors here that are not up to our standards,” she said.</p> <p dir="ltr">“Well then you're going to play Russian roulette with people's lives.”</p> <p dir="ltr">“I personally will not go to a foreign doctor because I don't trust ... the system when I know they've allowed them into this country and most of them don't pass the first test.”</p> <p dir="ltr">To practise medicine in Australia, doctors who have earned medical degrees from overseas institutions need to be registered with the <a href="https://www.medicalboard.gov.au/Registration/International-Medical-Graduates.aspx">Australian Medical Council</a>, which can involve passing a written exam and clinical exam, including demonstrating a minimum standard of English speaking skills through proof of education in English or passing one of several exams.</p> <p dir="ltr">Hanson claimed that a lot of overseas doctors had to take the test “a couple of times” and that many couldn’t pass because “they can’t speak English” - though it is unclear which test she was referring to.</p> <p dir="ltr">“You can't be a doctor in this country if you can't communicate with the patient. It's not good at all,” she said. </p> <p dir="ltr">“If we allow these foreign doctors in that can't pass the test, they've already lowered the standard twice.”</p> <p dir="ltr">To combat this lowering of standards, Hanson said the solution should be paying GPs more to prevent them from moving into specialist areas to get a higher wage.</p> <p dir="ltr">“We've got to stop draining doctors from other countries and bringing them out here to Australia because, you know, we have a world standard in (medicine),” she continued.</p> <p dir="ltr">“The people (Australia is) bringing over from overseas, we're lowering our standards.”</p> <p dir="ltr">Her comments have come under fire across social media, with many rallying to support internationally-trained doctors and praising them for the care they have provided.</p> <p dir="ltr">“Pauline Hanson yet again demonstrated prejudice against foreign trained doctors. Maybe we should fast track our current medical students? Oh that would be lowering standards then as well! And who still has mandates? Misleading bigoted crap once again from this troublemaker!” one person noted.</p> <p dir="ltr">“To all my wonderful colleagues, Australian or from other countries, who Pauline Hanson might consider foreign. I am so sorry. You are wonderful,” one emergency physician <a href="https://twitter.com/KristinJBoyle/status/1579640575925837824" target="_blank" rel="noopener">tweeted</a>.</p> <p><span id="docs-internal-guid-c6079882-7fff-b484-1053-8a117b306bc5"></span></p> <p dir="ltr">“Our health system depends on you. Thank you for working alongside me and for treating me and my family. 🙏”</p> <blockquote class="twitter-tweet"> <p dir="ltr" lang="en">My GP came to Australia from overseas, he is an excellent communicator and caring doctor, I thank him for picking up my cancer. What Pauline Hanson is doing is spewing racist bile based on her own prejudices. She is a truly awful human being with a serious chip on her shoulder</p> <p>— Dr Anthony (Tony) Moore 💉💉💉💉 (@PerpetualWinger) <a href="https://twitter.com/PerpetualWinger/status/1579652006733828102?ref_src=twsrc%5Etfw">October 11, 2022</a></p></blockquote> <p dir="ltr">Another doctor wrote: “My GP came to Australia from overseas, he is an excellent communicator and caring doctor, I thank him for picking up my cancer. </p> <p dir="ltr">“What Pauline Hanson is doing is spewing racist bile based on her own prejudices. She is a truly awful human being with a serious chip on her shoulder.”</p> <p dir="ltr"><span id="docs-internal-guid-df35916e-7fff-f4d1-59ed-7d2586e0a100"></span></p> <p dir="ltr"><em>Image: Sky News</em></p>

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New Tim Tam flavour hitting the shelves

<p dir="ltr">Arnotts gave Aussies the opportunity to vote for the new Tim Tam flavour and the results are in!</p> <p dir="ltr">The options were between Dark Choc Espresso Martini Tim Tam or Butterscotch and Cream Tim Tam. </p> <p dir="ltr">Voting closed on April 11, with the winning flavour announced as Butterscotch and Cream Tim Tam.</p> <p dir="ltr">The delicious, decadent flavour will hit Coles’ shelves in July. </p> <p dir="ltr">The Butterscotch and Cream Tim Tam has rich brown sugar and toffee notes paired with a creamy blend of buttery smooth butterscotch cream, also coated in delicious milk chocolate.</p> <p dir="ltr">Compared to the Dark Choc Espresso Martini which is made with roasted espresso and vodka flavoured cream sandwiched between two crunchy biscuits, all coated in decadent dark chocolate.</p> <p dir="ltr">The Butterscotch and Cream Tim Tam flavour will make a delicious addition to the pantry, alongside your other favourite Tim Tams.</p> <p dir="ltr">Rebecca Chan, Arnott's Senior Brand Manager said it’s always fun getting Aussies to vote for a new flavour, proving it successful in previous years. </p> <p dir="ltr">“We know how passionate Australians are about Tim Tams and we love giving them the opportunity to choose a new flavour each year,” she said. </p> <p dir="ltr">“The two flavour contenders are certainly our most indulgent so far, bringing an espresso martini into mouth-watering biscuit form, with the ultra decadent Butterscotch and Cream alongside as a fierce contender.”</p> <p dir="ltr"><em>Images: Arnotts</em></p>

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Easy and delicious choc, hazelnut and caramel pie

<p dir="ltr">Start your week off right with this decadent pie that is sure to impress the whole family. </p> <ul> <li dir="ltr">Cook time: 40 minutes</li> <li dir="ltr">Prep time: 40 minutes</li> <li dir="ltr">Serves: 10 people</li> </ul> <h2 dir="ltr">Ingredients</h2> <p dir="ltr">Melted butter, to grease</p> <p dir="ltr">120g unsalted butter, softened</p> <p dir="ltr">2 Tbsp brown sugar, firmly packed</p> <p dir="ltr">1 1/2 cups crushed pretzels</p> <h3 dir="ltr">Caramel Filling</h3> <p dir="ltr">3/4 cup caster sugar</p> <p dir="ltr">1/4 cup water</p> <p dir="ltr">120g unsalted butter, chopped</p> <p dir="ltr">1/4 cup thickened cream</p> <p dir="ltr">1/2 tsp sea-salt flakes</p> <p dir="ltr">1/2 tsp vanilla extract</p> <h3 dir="ltr">Chocolate Ganache</h3> <p dir="ltr">1/3 thickened cream</p> <p dir="ltr">1 cup chocolate-hazelnut spread</p> <p dir="ltr">Coarse sea salt (optional)</p> <h2 dir="ltr">Method</h2> <ol> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Preheat oven to 180C. Grease a 20cm pie tin; set aside. Put butter and sugar in the large bowl of an electric mixer and beat on medium to high speed for 30 seconds. Stir in crushed pretzels. Press mixture evenly onto base and up sides of prepared tin. Bake for 10-12 minutes or until lightly browned. Cool in a tin on a wire rack. </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">To make caramel filling, combine sugar and water in a medium heavy saucepan and stir over a low heat for about 10 minutes or until sugar is dissolved. Bring to boiling; reduce heat. Boil gently, uncovered, without stirring for about 8 minutes or until mixture is golden in colour. Remove from heat. Carefully add butter, cream and salt (mixture will bubble up). Stir over low heat for about 5 minutes or until mixture is caramel in colour. Stir in vanilla. </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Put caramel filling in a medium bowl. Chill, uncovered, for about 40 minutes or until cold but not firm. Pour caramel mixture into crust, spreading evenly. Cover and chill for about 1 hour or until firm. </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">To make ganache, put cream in a small saucepan over low to medium heat. Bring to just simmering. Remove from heat. Stir in the chocolate-hazelnut spread until smooth. Spread the ganache over the caramel mixture. Sprinkle with sea salt, if desired. Cover and chill for about 1 hour or until set. Serve. </p> </li> </ol> <p><span id="docs-internal-guid-ef324be7-7fff-7696-e734-427d53ab03fe"></span></p> <p dir="ltr"><strong>Cook's tip:</strong> This crust has a crunch with a difference! Made from pretzels instead of biscuits, the salt factor delivers a huge flavour burst. Remember, the finer you crush the pretzels, the easier it is to cut the pie. </p> <p dir="ltr"><em>Image: Better Homes &amp; Gardens </em></p>

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How to create an eggless choc-caramel masterpiece

<p dir="ltr">This choc cake with creamy choc icing is topped with choc-caramel flakes and, when you cut into it, choc sauce oozes out. Here’s how to create this delicious treat.</p> <h2 dir="ltr">Ingredients</h2> <p dir="ltr">1¾ cups plain flour</p> <p dir="ltr">1 cup caster sugar</p> <p dir="ltr">¼ cup Dutch cocoa powder</p> <p dir="ltr">1½ tsp bicarbonate of soda</p> <p dir="ltr">½ tsp fine salt</p> <p dir="ltr">½ cup vegetable oil</p> <p dir="ltr">2 tsp vanilla extract</p> <p dir="ltr">1½ tsp white vinegar</p> <p dir="ltr">1 cup water</p> <p dir="ltr">Cadbury Flake and Flake Caramilk bars, roughly broken, to serve</p> <h3 dir="ltr">Icing</h3> <p dir="ltr">75g unsalted butter, at room temperature</p> <p dir="ltr">1 cup pure icing sugar</p> <p dir="ltr">¼ cup Dutch cocoa powder</p> <p dir="ltr">1 tsp vanilla extract</p> <p dir="ltr">1 Tbsp milk</p> <h3 dir="ltr">Chocolate sauce</h3> <p dir="ltr">200g dark chocolate, chopped</p> <p dir="ltr">300ml thickened cream</p> <p dir="ltr">2 Tbsp honey</p> <h2 dir="ltr">Method</h2> <ol> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Preheat oven to 160°C fan-forced (180°C conventional). Grease and line a 22cm round cake pan with baking paper.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Sift flour, caster sugar, cocoa, bicarb and salt into a bowl. Whisk the oil, vanilla, vinegar and water in a second bowl, then stir into the flour mixture. Spoon into prepared pan and bake for 35-40 minutes, until a skewer can be inserted into the centre and removed cleanly. Stand in pan on a wire rack for 10 minutes, then invert cake onto rack to cool completely.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">For icing, combine butter, icing sugar, cocoa and vanilla in a bowl and beat well. Add milk and beat until very smooth. Set aside for 5 minutes.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Meanwhile, to make the chocolate sauce, melt chocolate gently in a heatproof bowl over a saucepan of simmering water. Bring cream and honey to the boil in a small saucepan, whisking until smooth. Whisk into melted chocolate.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Use a melon baller to make holes in the top of the cake (reserving cake balls for another use), then pipe or spoon in the chocolate sauce, reserving leftover sauce. Top cake with icing and scatter with roughly broken Flakes. Served with reserved chocolate sauce.</p> </li> </ol> <p><em>Image: Better Homes &amp; Gardens</em></p>

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At-home dialysis for the cost of a bag of chips

<div> <div class="copy"> <p>A new low-carbon-footprint dialysis treatment might soon be available for the cost of a bag of chips.</p> <p>Sydney-based start-up Ellen Medical Devices has received $427,000 in government funding to develop the award-winning <a rel="noreferrer noopener" href="https://www.ellenmedical.com/the-device/" target="_blank">Ellen Medical Dialysis System</a>.</p> <div class="wp-block-embed__wrapper"> <div class="entry-content-asset"> <div class="embed-wrapper"> <div class="inner"><iframe title="1.4 million people die every year in India because they cannot afford dialysis" width="500" height="281" src="https://www.youtube.com/embed/nF7vMdckIxc?feature=oembed&amp;enablejsapi=1&amp;origin=https://cosmosmagazine.com" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen=""></iframe></div> </div> </div> </div> <p>Dialysis replaces normal kidney function by purifying and cleaning the blood when kidneys alone can’t do it. It has been a common and effective treatment for kidney failure for 70 years but the rate of kidney failure is <a rel="noreferrer noopener" href="https://cosmosmagazine.com/health/geographical-health-data-australia/" target="_blank">increasing</a> globally.</p> <p>“The number of people needing treatment for kidney failure is predicted to double to over five million by 2030,” says Ellen Medical Managing Director John Knight, a kidney specialist and UNSW Sydney professor of medicine. “This is not only a preventable human tragedy but a significant market opportunity.”</p> <p>On top of this, dialysis costs around $85,000 per year. This might be covered by insurance in high-income countries, but the cost is prohibitive for many people in low income countries. In fact, 75% of people who require dialysis around the world can’t afford it, and face death as a result.</p> <p>“Families try the best they can to pay for the treatment and often they’ll suffer quite severe financial hardship,” says Knight. “They can often lose their house in an attempt to find the money for payment.</p> <p>“But in the end, they run out of money and the patient will die – not because the treatment doesn’t work, but just because they can’t afford it.</p> <p>“This lack of dialysis treatment is one of the big health inequities around the world.”</p> <p>The new funding will take the product through clinical trials to test how effective it will be as a low cost, low-carbon-footprint alternative to current dialysis.</p> <p>“We think that, while we are mainly aiming for people who are missing out in the poorest countries in the world, the opportunity to reduce the carbon footprint by a factor of 20 means that our system might be very attractive to Australian patients as well,” says Knight.</p> <h2>How does dialysis work?</h2> <p>Normally, a kidney filters out salts, waste and fluids from the blood, which will be excreted from the body as urine. A dialysis machine mimics this process.</p> <p>First, the machine slowly draws out blood from the body using a catheter. Then, a special fluid called dialysate is mixed with the blood to filter the waste products.</p> <p>The dialysate comes in a bag and is made of extra minerals and electrolytes – salts and sugars – and bicarb soda mixed with purified water. Any excess is washed down the drain with blood waste products.</p> <p>The newly cleaned blood is then pumped back into the body.</p> <p>Depending on the person, this needs to be done 3–5 times every 24 hours and can take up to 40 minutes each time. Every session requires a new bag of dialysate, which contributes to the huge cost of treatment.</p> <p>The only way to get the bags is pre-filled and delivered to your door – four bags a day can be up to 2 litres/2 kilograms, or 240kg of fluid delivered per month. The distance delivery trucks must travel to deliver monthly dialysate bags contributes to a high carbon footprint.</p> <h2>The Ellen Medical Dialysis System</h2> <p>Many good ideas come about because of simple competitions.</p> <p>“As a research institute we recognise this medical need, and we ran a global competition called the affordable balances prize,” says Knight. “We had entries from all over the world, and the [dialysis] technology that we’re developing [now] was the prize-winning entry.”</p> <p>The inventor and prize winner, Vincent Garvey, was working on domestic appliances in Shanghai when he came up with the idea and its underlying concept: instead of looking to complicated medical technology, why not model it on everyday items?</p> <p>“The concept is very, very simple,” says Knight. “The distiller that makes pure water [for the dialysate] is basically like a kettle on your kitchen bench to boil water for a cup of tea.</p> <p>“It’s got a few extra bells and whistles, but the technology is really like that of a kettle. We can mass produce it for the same sort of price as you might expect to pay for a good quality kettle in [an appliance store].”</p> <p>The second part of this innovation is bags that can be filled from home using the purified ‘kettle’ dialysate, instead of being frequently delivered pre-filled.</p> <p>“Our approach to manufacturing the bags is less like high-tech med manufacturing and more like food manufacturing,” says Knight.</p> <p>“The bags basically [just have] salt and sugar in them. So, if you think of how much it costs to make a bag of chips or a bag of pretzels, that’s the kind of manufacturing cost we’re looking at.</p> <p>“A very high volume, mass produced, very low unit cost. We think they’re going to come in between five and 10 times less than current dialysis systems.”</p> <h2>Saving lives and saving the planet</h2> <p>The staggering price drop is essential for equitable dialysis globally but filling the bags from home could also dramatically reduce the carbon footprint of dialysis treatment.</p> <p>“Currently in Australia, delivering four bags a day to the patient’s home already filled with fluid works out that each patient needs three tonnes of fluid delivered to their home [each year] so they can do the dialysis at home three times [a day],” explains Knight.</p> <p>“All of the bags for Australia and New Zealand are made in one factory in Western Sydney. That’s fine if you live in Paramatta because the truck can bring you the bags once a month.</p> <p>“But if you live in Perth or in Auckland, then those three tonnes of fluid have to be taken by truck from [Western Sydney] to your home. That carbon footprint, each year, is huge.</p> <p>“Our bags were delivered for 20 times less, so our carbon footprint is going to be 20 times less than current systems.</p> <p>“We’re very proud of that.”</p> <em>Image credits: Getty Images            <!-- Start of tracking content syndication. Please do not remove this section as it allows us to keep track of republished articles --> <img id="cosmos-post-tracker" style="opacity: 0; height: 1px!important; width: 1px!important; border: 0!important; position: absolute!important; z-index: -1!important;" src="https://syndication.cosmosmagazine.com/?id=169106&amp;title=At-home+dialysis+for+the+cost+of+a+bag+of+chips" alt="" width="1" height="1" /> <!-- End of tracking content syndication -->          </em></div> <div id="contributors"> <p><em>This article was originally published on <a rel="noopener" href="https://cosmosmagazine.com/health/medicine/at-home-dialysis-for-the-cost-of-a-bag-of-chips/" target="_blank">cosmosmagazine.com</a> and was written by Deborah Devis. </em></p> </div> </div>

Technology

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The secret to the Holy Grail of hot chips

<div class="copy"> <p><span>Perfectly golden, crunchy on the outside but fluffy pearly white in the centre, the perfect hot chip is a thing of undeniable beauty.</span></p> <p>The Belgians and Dutch know a thing or two about chips, but we do pretty well too – except for pubs that put the schnitty on top of chips.</p> <p>When that plate hits the table you know you’re in for a disappointing time.</p> <p>A soggy, mushy mess, it’s a waste of everyone’s time and money and quite frankly heads should roll.</p> <p>“Texture plays a very important role in why we accept or reject food,” says <a rel="noopener noreferrer" href="https://www.deakin.edu.au/about-deakin/people/gie-liem" target="_blank">Gie Liem</a> from <a rel="noopener noreferrer" href="https://www.deakin.edu.au/exercise-nutrition-sciences/research/centre-for-advanced-sensory-science-cass" target="_blank">Deakin University’s Centre of Advanced Sensory Science</a>.</p> <p>Gie is a legend who decided to investigate the perfect hot chip. Someone had to.</p> <p>“This can be cultural, for example, <a rel="noopener noreferrer" href="https://www.japan-talk.com/jt/new/neba-neba" target="_blank">some cultures like slimy food</a>, while in other cultures that might be a sign that the food is off."</p> <p>"But we find that crunchy on the outside and soft on the inside is one of the texture combinations that is universally liked, and this is a key characteristic of good hot chips.”</p> <h3>Crunchy is the Goldilocks of food textures</h3> <p>This preference of crunchy on the outside, soft on the inside went back to <a rel="noopener noreferrer" href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4163920/" target="_blank">evolutionary factors</a>, ensuring humans were able to identify the right food to eat.</p> <p>“A lot of fruit and vegetables are crunchy on the outside when ready for consumption. When they’re too hard to bite into it means they’re not quite ready to eat and when they’re too soft then that means they’re overripe."</p> <p>"So in that way ‘crunchy’ can be like the Goldilocks of food textures, it tells us something is just right.”</p> <p>However, Gie says all our senses play a part in how we perceive the texture of food.</p> <p>“<a rel="noopener noreferrer" href="https://www.livescience.com/60752-human-senses.html" target="_blank">Sight</a> and <a rel="noopener noreferrer" href="https://www.livescience.com/60752-human-senses.html" target="_blank">taste</a> all play a big part, and so does hearing the crunch. We consume food every day without thinking much about it, but there is a whole lot of science behind what we choose and why,” he says.</p> <h3>The recipe for hot chip success</h3> <p>So, what is a scientist’s perfect chip recipe? You gotta go for fresh fries to get the perfect crunch says Gie.</p> <p>He advocates celebrity chef <a rel="noopener noreferrer" href="https://www.sbs.com.au/food/recipes/heston-blumenthals-triple-cooked-chips" target="_blank">Heston Blumenthal’s thrice-cooked method</a>.</p> <p>“People seem to be getting more serious about their chips…use fresh potatoes and take the time to cook them properly.”</p> <p>“That means starting by cooking the cut potatoes in water and then thoroughly drying them out in the fridge. Then fry them first on a low temperature, let them dry out again, then fry them at a high temperature before serving immediately for that super-crunch.”</p> <p>For those who are contending with the crowds at oval tuckshops, Gie recommends keeping an eye out for a fresh batch before swooping in.</p> <p>“It’s best to eat chips as soon as they’re out of the fryer or the moisture on the inside will start to come out and make the chips soggy.”</p> <p>“At sporting events the food outlets will make a lot of chips and they can sit there for a while. So if it looks soggy then it is soggy, use all your senses.”</p> <h3>The fraught question of sauces?</h3> <p>Once you’ve got the crunch right, it’s now all about what you put on top, and that choice might be influenced by where you are.</p> <p>“Sauce seems to be a cultural thing. While tomato sauce is popular here and in the US, vinegar is much more popular in the UK, mayonnaise in France, Belgium and the Netherlands, while it’s curry sauce in Germany, or gravy and curds in Canada."</p> <p>“While some of these seem to align with what we know about taste science – for example vinegar provides something acidic to cut through the fatty fries – they can also be counter-intuitive. Pouring on vinegar is the fastest route to a soggy chip.”</p> <p><em>Image credit: Shutterstock</em></p> <p class="p1"><em>This article was published for <a rel="noopener" href="https://cosmosmagazine.com/asc-edits/the-secret-to-the-holy-grail-of-hot-chips/" target="_blank">cosmosmagazine.com</a>.</em></p> </div>

Food & Wine

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Cherry choc chip ice-cream sandwiches

<p>These are the heavenly ice-cream sandwiches of your childhood. Even better – the ice-cream recipe doesn’t begin with a custard, and so avoids the ‘will it or won’t it?’ curdling fear.</p> <p><strong>Ingredients:</strong></p> <ul> <li>2 cups (500 ml) thickened cream</li> <li>1 cup (250 ml) full-cream milk</li> <li>¾ cup (165 g) caster sugar, plus 1 teaspoon extra</li> <li>1½ cups (225 g) frozen cherries, partially thawed</li> <li>85 g dark chocolate (70 per cent cocoa), roughly chopped</li> <li>36 plain chocolate biscuits (Choc Ripple biscuits or similar)</li> </ul> <p><strong>Directions:</strong></p> <p>1. In a large bowl, whisk together the cream, milk and sugar, and stir until the sugar dissolves. Churn in an ice-cream machine according to the manufacturer’s instructions.</p> <p>2. Toss the cherries with the extra teaspoon of sugar. Add the cherries, along with any juice, and the chocolate to the ice-cream mixture. Transfer to a container with a lid and freeze until firm enough to scoop.</p> <p>3. To assemble the sandwiches, spread 1/3 cup (80g) of ice-cream over a biscuit and top with another biscuit. Repeat with the remaining biscuits and ice-cream. Wrap tightly in baking paper and freeze until ready to serve.</p> <p><strong>Tip:</strong></p> <p>The sandwiches will keep for 24 hours in the freezer.</p> <p><a rel="noopener" href="http://t.dgm-au.com/c/185116/71095/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fthe-edible-city-indira-naidoo%2Fprod9781921383816.html" target="_blank"><em>Recipe from<span> </span><span>The Edible City by Indira Naidoo</span>, published by Penguin Books, RRP $45.00.</em></a></p> <p><em>Republished with permission of </em><a rel="noopener" href="https://www.wyza.com.au/recipes/cherry-choc-chip-ice-cream-sandwiches.aspx" target="_blank"><em>Wyza.com.au</em></a><em>. </em></p>

Food & Wine

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Choc blueberry cake

<p>A healthy diet does not have to be boring. This indulgent cake is paleo-friendly, meaning that it is free from refined sugar, grains and dairy products. Perfect for the whole family!</p> <p>Serves 10-12</p> <p><strong>Ingredients: </strong></p> <p>Base:</p> <ul> <li>1 cup unsweetened shredded coconut</li> <li>1 cup raw walnuts</li> <li>¼ raw cacao powder</li> <li>2 tbs. coconut oil</li> <li>1 tbs. raw honey (or rice malt syrup)</li> </ul> <p>Filling:</p> <ul> <li>2 cups raw cashews (soaked overnight – if you don’t it will still work, just won’t be as smooth!)</li> <li>1 cup coconut milk</li> <li>1 cup blueberries (fresh or thawed frozen)</li> <li>1/3 cup coconut oil</li> <li>1 tbs. raw honey</li> <li>1 tsp. 100% vanilla extract</li> </ul> <p>Topping:</p> <ul> <li>1 cup fresh blueberries</li> <li>¾ cup raw cashews crushed</li> <li>1 tbs. coconut sugar</li> <li>1 tbs. ghee or coconut oil</li> <li>½ a batch of paleo chocolate (recipe available <a href="http://www.themerrymakersisters.com.au/easiest-paleo-chocolate-recipe">here</a>)</li> </ul> <p><strong>Method:</strong></p> <ol> <li>Line the base of a 20 cm spring form cake tin with baking paper and grease the edges with a little coconut oil.</li> <li>Start with the base. In a food processor (we use our Vitamix), place the walnuts, coconut and raw cacao powder. Whiz these ingredients until a fine meal forms.</li> <li>Add the coconut oil and raw honey and whiz until it becomes a choc butter.</li> <li>Once it’s all combined, press the base in to the cake tin, making sure you press it out evenly, covering the entire base.</li> <li>Place in the freezer.</li> <li>Now for the filling: Drain and rinse the cashews and place them in to the food processor along with the coconut milk, blueberries, coconut oil, raw honey and vanilla extract.</li> <li>Whiz until completely smooth, this will take around 5 minutes.</li> <li>Take the base out of the freezer and pour the filling on top of the base.</li> <li>Shake the tin to even out the top and place the cake in to the freezer for around 1 ½ hours or until set.</li> <li>Take the cake out of the freezer and let sit for 10 minutes.</li> <li>Meanwhile, time for the toppings! You'll need to make a ½ batch of paleo chocolate the place the crushed cashews, coconut sugar and ghee in a medium saucepan on medium heat.</li> <li>Stir continuously until the ghee is melted and the cashews have caramelised. Transfer these on to a plate and allow to cool.</li> <li>Rub the outside of the cake tin with a hot cloth and release the spring form slowly (you may need to run a knife around the edge).</li> <li>Top the cake with fresh blueberries, caramelised cashews and drizzle with paleo chocolate. Cut in to slices with a hot knife and store any left overs in an airtight container in the fridge or freezer.</li> </ol>

Food & Wine

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New “human on a chip” technology could change drug testing as we know it

<p><span style="font-weight: 400;">New technology has allowed researchers to revolutionise drug and cosmetic testing. The technology, which is one of a kind and known as “human on a chip” biotechnology was developed in Florida.</span></p> <p><span style="font-weight: 400;">The chip was developed by Hesperos Inc, pharmaceutical giant Roche, the University of Central Florida as well as L’Oréal research.</span></p> <p><span style="font-weight: 400;">The findings were published in the </span><a href="https://stm.sciencemag.org/content/11/497/eaav1386"><span style="font-weight: 400;">Science Translation Medicine</span></a><span style="font-weight: 400;"> journal. </span></p> <p><strong>How it works</strong></p> <p><span style="font-weight: 400;">Scientists are using human cells that are generally sourced from induced stem cells.</span></p> <p><span style="font-weight: 400;">Scientists are then using the cells to build different organ components and then connect them on a single transparent chip, which emulates how the organs connect in the body.</span></p> <p><span style="font-weight: 400;">They “treat each compartment as a chemical reactor, absorber, or what’s called a ‘holding tank’ in chemical engineering,” Michael Shuler, Hesperos co-founder, chief executive officer, and president who is also a professor emeritus at Cornell University in New York, told </span><a href="https://www.healthline.com/health-news/human-on-a-chip-technology-can-test-cancer-treatments#How-%E2%80%98human-on-a-chip%E2%80%99-works"><span style="font-weight: 400;">Healthline</span></a><span style="font-weight: 400;">.</span></p> <p><span style="font-weight: 400;">“We can sample from reservoirs in the system just like you would take a blood sample from your body and run it through an analytical procedure,” explains Shuler.</span></p> <p><span style="font-weight: 400;">The chip monitors and assesses acute drug treatments which can span from a few hours to days. It can also monitor chronic drug treatments for up to 28 days.</span></p> <p><span style="font-weight: 400;">The chip also can test cancer treatments, which was the whole idea.</span></p> <p><span style="font-weight: 400;">“The whole idea is ‘Can we do this in a way which makes the drug development process more effective and cost-effective?’” Shuler said.</span></p> <p><span style="font-weight: 400;">“Our ability to do clinical trials is more or less fixed, so anytime we run clinical trials and compounds fail, it means there’s a compound that may have succeeded that didn’t get a chance to go into clinical trials,” says Shuler.</span></p> <p><span style="font-weight: 400;">“This [technology] helps to make a better argument or guess about which compounds will be more effective in clinical trials,” he added.</span></p> <p><span style="font-weight: 400;">“It pays, more importantly, dividends to society because … you get more useful drugs for society with the same investment.” </span></p> <p><span style="font-weight: 400;">However, there are concerns. Despite the “human on a chip” technology being progressive, there are questions as to how much longer outcomes will take to be assessed.</span></p> <p><span style="font-weight: 400;">Dr. Razelle Kurzrock, chief of the division of Hematology and Oncology at the University of California San Diego School of Medicine and director of the Center for Personalized Cancer Therapy and Moores Cancer Center’s Clinical Trials Office told </span><span style="font-weight: 400;">Healthline</span><span style="font-weight: 400;"> her concerns.</span></p> <p><span style="font-weight: 400;">“The extent to which the company can produce custom models for individual patients is crucial,” Kurzrock explained.</span></p> <p><span style="font-weight: 400;">“If [human on a chip] could be done for individual patients, which I see as significantly more challenging, that could be genuinely transformative if prediction of toxicity and efficacy were accurate.”</span></p>

Technology

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Crunchy vegetable chips with peanut dip

<p>Oven–baked chips are not only healthier than those that are fried - their flavour is fresher too. Here, thin slices of beetroot and potato are baked to make dippers for a spicy Southeast Asian dip. If possible, slice the vegetables with a mandolin to ensure they are all an even thickness.</p> <div id="ingredients"><strong>Ingredients:</strong> <ul class="no-bullet"> <li>2 teaspoons sunflower oil</li> <li>1 large red Asian shallot, finely chopped</li> <li>1 clove garlic, crushed</li> <li>½ teaspoon ground cumin</li> <li>½ teaspoon ground coriander</li> <li>¼ cup (60 g) crunchy peanut butter</li> <li>1 tablespoon light soy sauce</li> <li>1 tablespoon honey</li> <li>1 tablespoon lemon juice</li> <li>2 potatoes, about 350 g in total, scrubbed</li> <li>3 beetroot, about 350 g in total, scrubbed</li> <li>2 tablespoons sunflower oil</li> <li>½ teaspoon sea salt flakes</li> </ul> </div> <p><strong>Preparation:</strong></p> <div> <ol> <li>To make the dip, heat the oil in a small saucepan over a moderate heat, add the shallot and garlic, and fry, stirring frequently, for 3–4 minutes, or until the shallot is soft and golden brown.</li> <li>Stir in the cumin and coriander, and cook for a further few seconds, then add the peanut butter, soy sauce, honey and 4 tablespoons water.</li> <li>Stir over a gentle heat until the ingredients are smoothly combined.</li> <li>Remove from the heat and mix in the lemon juice.</li> <li>Spoon into a small bowl, cover and set aside in a cool place while preparing the chips.</li> <li>Preheat the oven to 220°C.</li> <li>Cut the potatoes and beetroot into very thin slices, about 3 mm, preferably using a mandolin.</li> <li>Alternatively, use the fine slicing blade in a food processor, or slice as thinly and evenly as possible with a sharp knife.</li> <li>Put the potato and beetroot slices in 2 separate large bowls and add 1 tablespoon oil to each bowl.</li> <li>Toss the vegetable slices until they are all coated lightly with oil, then spread them out, making sure they are in a single layer, on 3 large non–stick baking trays (or on ordinary baking trays lined with baking paper).</li> <li>Sprinkle the slices evenly with the sea salt flakes.</li> <li>Bake for 35 minutes, turning the vegetables over frequently and swapping round the position of the baking trays each time you turn the vegetables, until the potatoes are crisp and golden and the beetroot is firm but still slightly moist.</li> <li>Keep a close eye on the chips towards the end of their baking time, to be sure they do not burn, removing them as soon as they are ready.</li> <li>Transfer to a wire rack.</li> <li>To serve, place the bowl of dip on a large serving platter and pile the cooled chips around it.</li> </ol> <p><em>This article first appeared in </em><span><a href="http://www.readersdigest.com.au/recipes/vegetable-chips-with-peanut-dip"><em>Reader’s Digest</em></a><em>. For more of what you love from the world’s best-loved magazine, </em><a href="http://readersdigest.innovations.com.au/c/readersdigestemailsubscribe?utm_source=over60&amp;utm_medium=articles&amp;utm_campaign=RDSUB&amp;keycode=WRA87V"><em>here’s our best subscription offer.</em></a></span></p> </div> <p><img style="width: 100px !important; height: 100px !important;" src="https://oversixtydev.blob.core.windows.net/media/7820640/1.png" alt="" data-udi="umb://media/f30947086c8e47b89cb076eb5bb9b3e2" /></p>

Food & Wine

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Why it's OK to charge tourists more for chips

<p>It was recently reported that <a href="https://www.theguardian.com/world/2017/jun/27/the-chips-are-up-bruges-cafes-charge-tourists-extra-10">cafes in Bruges charge tourists 10 per cent</a> more than locals for chips. Explained as “discount for customer loyalty”, tourists automatically end up in a higher price bracket.</p> <p>This reminded me of a conversation I overheard between two tourists in Sicily who felt they were regarded as “walking wallets” by local shop owners, a sentiment I often hear hinted at by holidaymakers when walking foreign streets. As the summer holiday season fast approaches, it’s perhaps timely to question the ethics behind inflated prices for tourists.</p> <p>Tourism has long been regarded as a vehicle of economic prosperity and source of increased revenue. It is one of the world’s largest industries, with a global economic contribution of over <a href="https://www.wttc.org/-/media/files/reports/economic-impact-research/2017-documents/global-economic-impact-and-issues-2017.pdf">US$7.6 trillion</a> (£5.8 trillion). The United Nations World Tourism Organisation forecasts that by 2030, the number of international tourist arrivals will reach <a href="http://www.e-unwto.org/doi/book/10.18111/9789284414024">1.8 billion</a>. With one in ten jobs on the planet reliant on tourism (that’s <a href="https://www.wttc.org/research/economic-research/economic-impact-analysis/">292 million people</a>) and an equivalent worth of <a href="http://www2.unwto.org/content/why-tourism">10% global GDP</a>, there is little wonder that host communities want to make the most of the opportunities it brings.</p> <p>One of the most famous places for hiking prices up for visitors is Venice. The city’s “<a href="http://www.telegraph.co.uk/news/worldnews/europe/italy/11592890/Venice-rips-off-tourists-says-complaint-taken-to-EU.html">two-tier system</a>” became so extreme that a complaint reached the European Commission in 2015 which claimed discriminatory practices against tourists – the complaint was rejected. And when Thailand planned to introduce national park fee increases in 2015 it was clear that the higher prices would fall on <a href="http://www.telegraph.co.uk/travel/news/Should-foreign-tourists-pay-more-than-locals/">holidaymakers rather than local people</a>. The increased fees for “<a href="https://www.thainationalparks.com/posts/new-national-park-entrance-fees-announced">foreign adults and children</a>” came into effect from February 2015.</p> <p>Such differential pricing may seem unfair. But if locals had to start paying the same prices as tourists, it’s likely that many of them would be prevented from enjoying heritage sites in their own communities. Many would be priced out of their own homes. Their wages are rarely anywhere close to the levels of their travelling guests.</p> <p>Travel guidebooks are the first to warn you “not to pay the price first given” in local markets. I have to admit, I have often tried to “look like a local” by hiding my camera to avoid “tourist prices”. But this is a moral argument: a willingness to pay higher prices may actually represent a more responsible approach to travel.</p> <p><strong>Paying our way</strong></p> <p>A two-tier tourism payment system, where locals are charged less for the same product, may be one way of implementing <a href="http://www.tourism4development2017.org/">sustainable tourism practices</a> and protecting valuable resources. We should consider the longer-term impact on valuable resources caused by large numbers of people passing through a location for short intense periods of time, often simply to take a photo (before getting back on their large tour buses).</p> <p><a href="https://theconversation.com/sustainable-tourism-is-not-working-heres-how-we-can-change-that-76018">Issues of sustainability</a> must be coupled with increased awareness of local reliance on tourism where traditional industries have declined and natural resources are depleted. Expecting tourists to pay a little more to protect and maintain the sites they enjoy is morally defensible – whether this be Bruges, Venice or Thailand.</p> <p>A form of “tourist tax” on food, accommodation and attractions may seem unfair (even discriminatory), but tourism shouldn’t be a one-way transaction. Foreign visitors often place significant pressure on scarce and limited resources at certain times of the year. We all need to recognise this impact. The concept of “<a href="https://www.odi.org/sites/odi.org.uk/files/odi-assets/publications-opinion-files/3246.pdf">pro-poor tourism</a>” is one approach. This strategy encourages us to view tourism as a tool of poverty alleviation, especially in some countries that have few other natural resources or export markets.</p> <p>The ability of tourist spending to bring about social, cultural and economic benefits should not be underestimated. A generous tip or willingness to pay more goes some way in acknowledging the strain (and damage) that tourists can put on fragile infrastructures and communities.</p> <p><strong>Ripped off</strong></p> <p>Recognising the positive contribution that tourists can make is important, but of course one needs to be aware when informal “tourist taxes” and inflationary practices become exploitative and fraudulent. When a family in Rome was <a href="http://www.telegraph.co.uk/news/worldnews/europe/italy/10039834/British-tourists-complaint-over-54-ice-cream-hits-a-nerve-in-Rome.html">charged £54 for four ice creams</a>, it made international newspapers, prompting concerns about the way some operators hike the price up for visitors.</p> <p>But the example is extreme – and a simple price check before purchase would have helped the family avoid this unfortunate situation. Perhaps more worrying has been the rise of <a href="http://www.businessinsider.com/20-tourist-scams-to-watch-out-for-when-traveling-abroad-this-summer-2016-7?IR=T">sophisticated scams</a> involving switching goods, acts of deception and false stories of hardship to elicit money from unsuspecting visitors.</p> <p>There are inevitably going to be hidden and additional costs associated with being a tourist. Some are justified. A degree of sensitivity to local needs and social responsibility towards helping replenish resources and repair damage needs to be balanced against naivety (and sometimes stupidity) in our holiday transactions.<!-- 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; text-shadow: none !important;" src="https://counter.theconversation.com/content/80234/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: http://theconversation.com/republishing-guidelines --></p> <p><em>Written by <span>Sally Everett, Deputy Dean (Business School), Anglia Ruskin University</span>. Republished with permission of </em><a href="https://theconversation.com/why-its-ok-to-charge-tourists-more-for-chips-80234"><em>The Conversation</em></a><em>. </em></p>

International Travel

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The decadent chocolate chip biscuits that melt in your mouth

<p>Use what’s in your pantry to make a delicious snack that will make you want to eat the whole tray. If you’re looking for a mouth-watering treat that the whole family will enjoy, try out this recipe.</p> <p><strong>Ingredients</strong></p> <p>150g softened butter</p> <p>1/2 cup brown sugar</p> <p>1/2 cup caster sugar</p> <p>1 egg</p> <p>1 teaspoon vanilla extract</p> <p>1 3/4 cups plain flour</p> <p>1/2 cup milk chocolate chips, plus 1 tablespoon extra</p> <p>1/2 cup dark chocolate chips, plus 1 tablespoon extra</p> <p> </p> <p><strong>Method</strong></p> <p>1. Preheat oven to 180C or 160C fan-forced. Line 2 baking trays with baking paper. Using an electric mixer or whisking by hand, beat butter and sugars for 1-2 minutes or until smooth and well combined.</p> <p>2. Beat in egg and vanilla until combined.</p> <p>3. Stir in flour. Stir in dark and milk choc bits.</p> <p>4. Roll 2 level tablespoonfuls of mixture into balls and place on prepared trays, 3cm apart.</p> <p>5. Press down slightly. Decorate with extra choc bits.</p> <p>6. Bake for 15-18 minutes or until light golden and cooked.</p> <p>7. Transfer to a wire rack to cool. Store in an airtight container for up to 1 week.</p> <p> </p> <p>Will you be trying out this recipe? Let us know in the comments below. </p>

Food & Wine

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The choc chip cookies you need to try

<p>Have you ever craved a lighter, fluffier, more aesthetically pleasing version of chocolate chip cookies for a snack? Nigel Slater, an English food writer, journalist, broadcaster and chef, says these gorgeous looking treats will get you through those meals where you crave a sweet dessert afterwards.</p> <p>“The best moment to eat these soft cookies is when they are still warm, when the butterscotch notes of the brown sugar is still evident and the chocolate chips haven’t quite set,” he wrote in <em>The Guardian</em>. Have a peak below and see if you would like to try these out for yourselves.</p> <p><img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7823982/gettyimages-958512822.jpg" alt="" data-udi="umb://media/1c55f900fcf74f2e9cf09712a3c09dde" /></p> <p><strong>Ingredients </strong></p> <ul> <li>125g butter</li> <li>75g light muscovado sugar</li> <li>75g caster sugar</li> <li>1 egg</li> <li>250g plain flour</li> <li>½ tsp bicarbonate of soda</li> <li>20g crystallised rose petals</li> <li>200g marzipan</li> <li>150g dark chocolate</li> <li>Vanilla extract</li> </ul> <p><strong>Method </strong></p> <p>1. Set oven to 200 degrees celsius.</p> <p>2. Cream butter and sugars together until the texture is light and the colour resembles a light brown.</p> <p>3. Break egg into bowl and mix the yolk and egg white together with a fork, then combine with butter and sugar mixture.</p> <p>4. Mix flour and bicarbonate soda and fold into creamed butter and sugar mix.</p> <p>5. Finely chop rose petals. Cut marzipan into small bits and pieces then add to mixture.</p> <p>6. Cut chocolate into small pieces then fold cookie dough with vanilla extract (your desired amount).</p> <p>7. Roll mixture into small balls and set on baking paper.</p> <p>8. Bake for 10-12 minutes, or until pale and risen.</p> <p>9. Allow 5 minutes to cool.</p> <p>10. Makes 18 cookies.</p> <p>Will you try this classy take on chocolate chip cookies? Let us know in the comments below.</p>

Food & Wine

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The most deliciously soft chocolate chip banana bread

<p>Have you ever wanted to combine two sweet flavours to get the ultimate dessert snack you won’t want to put down? This decadent chocolate chip banana bread by <em><a href="https://asassyspoon.com/chocolate-chip-banana-bread/">A Sassy Spoon</a></em> is all the best combinations made into one perfect meal.</p> <p><strong>Ingredients</strong> </p> <ul> <li>1 stick unsalted butter, room temperature (1/2 cup)</li> <li>1 cup brown sugar, packed</li> <li>1 large egg</li> <li>3-4 <em>very</em> ripe bananas, mashed (frozen bananas are extra sweet)</li> <li>1 teaspoon vanilla</li> <li>2 cups all-purpose flour</li> <li>1 teaspoon baking powder</li> <li>1/2 teaspoon baking soda</li> <li>1/4 teaspoon salt</li> <li>1 cup dark chocolate chips</li> </ul> <p><strong>Instructions </strong></p> <ol> <li>Preheat oven to 180 degrees Celsius</li> <li>Line a 9x5 loaf pan with parchment paper, making sure the parchment is hanging over the sides of the loaf pan. This will help you easily remove the loaf after baking. Spray with non-stick spray and set aside.</li> <li>In a large bowl, cream butter and sugar together for about 2 minutes until smooth. Whisk in the egg then add the mashed bananas and vanilla. Mix, scraping down the sides of the bowl, until well combined.</li> <li>Add the flour, baking soda, baking powder and salt. Mix until well combined. Fold in the chocolate chips.</li> <li>Pour the mixture into the loaf pan. Bake for 55-65 minutes until a knife inserted in the centre of the loaf comes out clean. Let cool for at least 30 minutes before serving. Enjoy!</li> </ol> <p>This recipe makes 1 loaf and approximately 12 slices.</p> <p>Will you try this deliciously moist chocolate chip banana bread? Let us know in the comments below.</p>

Food & Wine

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Choc pear smoothie

<p>For a healthier variation on a classic chocolate hit, try this delicious smoothie with pears and almond milk.</p> <p><strong>Serves: </strong>1</p> <p><strong>Time to prepare: </strong>5 mins</p> <p><strong>Ingredients:</strong></p> <p>1-2 pears, peeled and chopped</p> <p>1½ cups chilled almond milk</p> <p>3 medjool dates, pitted</p> <p>1 tablespoon almond butter</p> <p>1 tablespoon cacao</p> <p>1 tablespoon chia seeds</p> <p>3-4 ice cubes</p> <p><strong>Directions:</strong></p> <p>1. Add all ingredients to blender. Blend on high speed.</p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/choc-pear-smoothie.aspx">Wyza.com.au.</a></em></p>

Food & Wine

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Fish and chip shop owner's heartwarming gesture to man in need

<p>Some moments perfectly exemplify humanity, and one of the latest examples to hit the headlines is this heart warmer. When a fish and chip shop owner was looking through CCTV footage, he noticed a man going through his bins looking for food one night.</p> <p>In an incredibly kind gesture, Shad Saleem, of Gino’s Fish Inn in Blyth, near Newcastle, UK, stuck a note on his shop door:</p> <p><img style="width: 500px; height: 281.25px; display: block; margin-left: auto; margin-right: auto;" src="https://oversixtydev.blob.core.windows.net/media/7821326/ginos-fish-inn.jpg" alt="" data-udi="umb://media/09365fed5e834eea899a2b1d71ba33c7" /></p> <p>“Dear human being, if you are the person going through our bins for your next meal then how about you pop in and I’ll give you a bottle of water and a little snack for free, you are worth more than a meal from a bin.</p> <p>“We may also be able to direct you to facilities in the town that may help you.</p> <p>“Shad and the team.”</p> <p>Saleem’s friend Dang Vuong spotted the note and posted it on Facebook, writing: “I saw this today at my friends place ! Makes you realise reality…… Shad Saleem you have a good heart x.”</p> <p><iframe src="https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2Fdang.vuong.73%2Fposts%2F10160828305460545&amp;width=500" width="500" height="612" style="border: none; overflow: hidden;" scrolling="no" frameborder="0" allowtransparency="true" allow="encrypted-media"></iframe></p> <p>Facebook users responded by praising Saleem for his kind gesture.</p> <p>“What a gentleman! The world needs more people like him,” wrote one.</p> <p>Another said: “The world would be a much better place if everyone had this sort of attitude... Well done Shad.... Respect where it's due.”</p> <p>The fish and chip shop owner hoped that the man would take him up on his offer of assistance.</p> <p>“Shad said he’d seen someone on the security camera, and he thought if the person walks past again hopefully he can help him,” he told <a rel="noopener" href="https://www.chroniclelive.co.uk/news/blyth-fish-shop-gesture-homeless-15258790" target="_blank">The Chronicle Live</a>. </p> <p>“Seeing something like that proves how much poverty is still happening, it’s quite shocking.</p> <p>“I think people forget how much poverty there is, now more so than ever.”</p> <p>"Shad's always been like that, so it doesn't surprise me that he'd want to help. There are a lot of people in Blyth who do that sort of thing, it's a real community of people who are really trying to stick by each other."</p>

News

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Fish and chips shop owner’s hilarious responses to negative online reviews

<p>Most of the time, a negative review can be a real downer for business owners – but one fish and chips shop owner decided to use his quick wit to respond to the unsatisfied customers in the most hilarious fashion.</p> <p>The Bunker fish and chip shop in the English seaside village of Seahouses is known by many as the best chip shop in the entire village.</p> <p>But while business is booming, co-owner Rod White tends to receive the odd negative comment here and there via TripAdvisor and Google, and always determined, Mr White has fired back with his own responses.</p> <p>His witty comments have garnered popularity, with Mr White now having fans of his own – and some, visiting the chip shop to meet the man for themselves.</p> <p><img style="width: 500px; height: 166.189111747851px;" src="https://oversixtydev.blob.core.windows.net/media/7820736/eb009eeeb2a9ea8e573469a065617fa4.png" alt="" data-udi="umb://media/8ff76202f7d3460d8a240b1eb3610fb6" /></p> <p><img style="width: 500px; height: 246.09375px;" src="https://oversixtydev.blob.core.windows.net/media/7820735/931e43bbf77bce64732f4d6d9681d798.jpg" alt="" data-udi="umb://media/06688fdff9bb423498727b20f05e6cdc" /></p> <p>One review complained about the lack of gluten-free options, and that the fish was covered in grease, to which Mr White responded: “Your comments are duly noted sir and from now on we shall be frying our fish and chips in daffodil extract.</p> <p>“Once cooked, the fish will spend 5 minutes in a tumble drier, while at the same time, staff member X will be blow drying the chips, with one of those Dyson hair dryers, you know the one that doesn’t even look like a hair dryer? until there is no sign of grease whatsoever.</p> <p>“Then, and only then, will the plate of Atlantic cod and Northumbrian chipped potatoes be presented to our customers.”</p> <p>One customer complained about the price for chips and mushy peas, to which Mr White responded: “We take note that you and your nine friends won’t be visiting here in the future and will take this into account when preparing next year’s budget forecasts.”</p> <p>Another complained about the long wait for his food, and that the chips were “greasy and soft”, the fish “dry” and the portions “miserably small”. To which Mr White issued a lengthy response, where he offered a chip colour chart for his servers to consult.</p> <p>He wrote: “Each customer will be asked when placing their order, exactly what shade of chip they’d prefer. After pointing to a chip chart at the back of the shop, our fryer can then leave each separate customer’s chips in frying, until they reach their particular favourite shade.</p> <p>“That way, there’ll be no worry that customers, like your good self sir, will be going away with chips of the wrong hue. Absolutely brilliant, even if I say so myself.</p> <p>“So, let me thank you again for taking time out of your busy schedule to moan in length about the catastrophe that happened in your day.</p> <p>“I hope you’ve managed to calm down now, got a good night’s sleep, and can get on with the rest of your disaster-filled life without too much worry. Anyway, must dash, got a chip chart to prepare.”</p> <p>Mr White, who co-owns the business with his brother-in-law, doesn’t have an explanation as to why he signs his responses with “Lionel Blair” or “Montgomery Applegate” but has said that the comments are a result of “exasperation".</p> <p>“You deal with hundreds of people a day and you cannot please everybody,” he said.</p>

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