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Dog care below freezing − how to keep your pet warm and safe from cold weather, road salt and more this winter

<div class="theconversation-article-body"> <a href="https://theconversation.com/profiles/erik-christian-olstad-1505284">Erik Christian Olstad</a>, <a href="https://theconversation.com/institutions/university-of-california-davis-1312">University of California, Davis</a> Time outside with your dog in the spring, summer and fall can be lovely. Visiting your favorite downtown café on a cool spring morning, going to a favorite dog park on a clear summer evening or going on walks along a river when the leaves are changing color are all wonderful when the weather is favorable. But in much of the country, when winter rolls around, previously hospitable conditions can <a href="https://theconversation.com/is-winter-miserable-for-wildlife-108734">quickly turn chilly and dangerous</a> for people and pups alike. Winter brings some unique challenges for dog owners, since dogs still need activity and socialization during colder seasons. Studies have shown that dog owners are almost 50% less likely to walk their dogs <a href="https://doi.org/10.3390/ani11113302">when the weather gets cold</a>. Knowing the basics of winter safety is critical to maintaining a healthy lifestyle for your dog. I am an <a href="https://www.vetmed.ucdavis.edu/faculty/erik-olstad">assistant professor</a> at the University of California Davis School of Veterinary Medicine who weathered polar vortexes with my dog while living in Michigan early in my career. While I’ve since moved to sunny California, I’ve seen how quickly frigid temperatures can turn dangerous for pets. <h2>Breed and age differences</h2> Not all dogs have the same abilities to deal with cold weather. A short-coated dog like a Chihuahua is much more susceptible to the dangers of cold weather than a thick-coated husky. When the weather dips below 40 degrees Fahrenheit (4 degrees Celsius), the well-acclimated husky may be comfortable, whereas the Chihuahua would shiver and be at risk of hypothermia. Additionally, if your dog is used to warm weather, but you decide to move to a colder region, the dog will need time to acclimate to that colder weather, even if they have a thick coat. Age also affects cold-weather resilience. Puppies and elderly dogs can’t withstand the chill as well as other dogs, but every dog is unique – each may have individual health conditions or physical attributes that make them more or less resilient to cold weather. <h2>When is my dog too cold?</h2> Pet owners should be able to recognize the symptoms of a dog that is getting too cold. Dogs will shiver, and some may vocalize or whine. Dogs may resist putting their feet down on the cold ground, or burrow, or try to find warmth in their environment when they are uncomfortable. Just like people, <a href="https://vcahospitals.com/know-your-pet/frostbite-in-dogs">dogs can get frostbite</a>. And just like people, the signs can take days to appear, making it hard to assess them in the moment. The most common sites for frostbite in dogs are their ears and the tips of their tails. Some of the initial signs of frostbite are skin discoloring, turning paler than normal, or purple, gray or even black; red, blistered skin; swelling; pain at the site; <a href="https://www.britannica.com/science/ulcer">or ulceration</a>. Other <a href="https://vcahospitals.com/know-your-pet/frostbite-in-dogs">serious signs of hypothermia</a> include sluggishness or lethargy, and if you observe them, please visit your veterinarian immediately. A good rule to live by is if it is too cold for you, it is too cold for your dog. Getting your dog a <a href="https://www.cnn.com/cnn-underscored/pets/best-winter-dog-coats-jackets">sweater or jacket</a> and <a href="https://www.akc.org/expert-advice/vets-corner/protect-dogs-paws-snow-ice-salt/">paw covers</a> can provide them with protection from the elements and keep them comfortable. Veterinarians also recommend closely monitoring your dog and limiting their time outside when the temperature nears the freezing point or drops below it. <h2>Road salt dangers</h2> Road salt that treats ice on streets and sidewalks <a href="https://www.cbc.ca/news/canada/kitchener-waterloo/ice-salt-toxic-for-pets-1.5020088">can also harm dogs</a>. When dogs walk on the salt, the sharp, rough edges of the salt crystals can irritate the sensitive skin on their paws. Dogs will often lick their feet when they’re dirty, wet or irritated, and if they ingest any salt doing that, they may face GI upset, dehydration, kidney failure, seizures or even death. Even small amounts of pure salt can <a href="https://www.petpoisonhelpline.com/pet-tips/my-dog-ate-road-salt-will-they-be-okay/">disrupt critical body functions</a> in dogs. Some companies make pet-safe salt, but in public it can be hard to tell what type of salt is on the ground. After walking your dog, wash off their feet or boots. You can also keep their paw fur trimmed to prevent snow from balling up or salt collecting in the fur. Applying a thin layer of petroleum jelly or <a href="https://www.akc.org/expert-advice/lifestyle/how-to-make-your-own-paw-balm-for-winter/">paw pad balm</a> to the skin of the paw pads can also help protect your pet’s paws from irritation. <h2>Antifreeze risks</h2> <a href="https://www.britannica.com/science/antifreeze-chemical-substance">Antifreeze, or ethylene glycol</a>, is in most vehicles to prevent the fluids from freezing when it gets cold out. Some people pour antifreeze into their toilets when away from their home to prevent the water in the toilet from freezing. Antifreeze is an exceptionally dangerous chemical to dogs and cats, as it tastes sweet but can be deadly when ingested. If a pet ingests even a small amount of antifreeze, the substance causes a chemical cascade in their body that results in severe kidney damage. If left untreated, the pet may have <a href="https://www.petpoisonhelpline.com/pet-owner-blog/antifreeze-poisoning/">permanent kidney damage or die</a>. There are safer antifreeze options on the market that use ingredients other than ethylene glycol. If your dog ingests antifreeze, please see your veterinarian immediately for treatment. When temperatures dip below freezing, the best thing pet owners can do is keep the time spent outside as minimal as possible. Try some <a href="https://www.akc.org/expert-advice/lifestyle/great-indoor-games-to-play-with-your-dog/">indoor activities</a>, like hide-and-seek with low-calorie treats, fetch or even an interactive obstacle course. Food puzzles can also keep your dog mentally engaged during indoor time. Although winter presents some unique challenges, it can still be an enjoyable and healthy time for you and your canine companion.<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/221709/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/erik-christian-olstad-1505284">Erik Christian Olstad</a>, Health Sciences Assistant Professor of Clinical Veterinary Medicine, <a href="https://theconversation.com/institutions/university-of-california-davis-1312">University of California, Davis</a> Image credits: Getty Images This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/dog-care-below-freezing-how-to-keep-your-pet-warm-and-safe-from-cold-weather-road-salt-and-more-this-winter-221709">original article</a>. </div>

Family & Pets

Huge reward to help solve cold case of missing mum

Police are offering a $500,000 reward for information to help solve a cold case that suspect was a murder. Tammy Lisa Dyson, also known as Tamela Menzies, was 23 when went missing from the Currumbin area in 1995. The mother of two was picked up from a drug rehab clinic by a woman claiming to be her sister on July 20, 1995 and has not been seen since. Dyson was born and raised in Victoria before moving to Brisbane in 1988, where she worked in the adult entertainment industry under the nickname "Pebbles". Police believe she began mixing with criminals and using drugs while working in strip clubs on the Gold Coast. In early 1995 Dyson arranged for her young sons, Jyles and Rainey, to stay with their grandmother in Victoria temporarily. A few months later she made a distressed call to her sister Olivia, who said she had been assaulted. Olivia and her partner then dropped Dyson off to a drug rehabilitation centre at Currumbin on the Gold Coast, and on July 20, 1995 she was picked up by someone claiming to be her sister. The following day, Tammy completed a statutory declaration signed by a Justice of the Peace in Tweed Heads, giving custody of her children and her possessions to her mother. She also called her sister one last time, with Olivia recalling that Tammy "didn't sound like herself" and she had mentioned underworld figures. Police have received a number of reported sightings of Tammy since 1995 but all proof of life inquiries have been proven negative. In 2012, the Queensland coroner said that they believed Tammy was deceased and indicated that she may have been a victim of violence, although a certain date, time and cause of death have not been determined. Police are now offering the huge reward for new information and immunity from prosecution for any accomplice who comes forward. "Tammy associated with criminals that were known to police and vanished without a trace after giving custody of her children and possessions to her mother; we believe the circumstances of her disappearance is suspicious," Detective Senior Sergeant Tara Kentwell said. On Wednesday, her sons, who were only three and one when their mother disappeared, made an emotional appeal for public help to find her. "Growing up without mum and not knowing what happened to her has been very hard," Jyles Lebler said through tears during a media conference. "Whoever has picked her up, I'm not saying they have done something but they must know something bad has happened." "We hope we find out what to mum to give grandma some closure before it's too late," Rainey added. Images: Queensland Police

Legal

You’ve heard of long COVID, but did you know there might also be a long cold?

<a href="https://theconversation.com/profiles/giulia-vivaldi-1476903">Giulia Vivaldi</a>, <a href="https://theconversation.com/institutions/queen-mary-university-of-london-1745">Queen Mary University of London</a> At least <a href="https://www.nature.com/articles/s41579-022-00846-2">10% of people</a> infected with SARS-CoV-2, the virus that causes COVID, have symptoms that last more than four weeks after the infection. With more than <a href="https://covid19.who.int/">770 million infections</a> to date, this translates to tens of millions of people living with the long-term consequences of COVID, known as “long COVID”. <a href="https://www.nature.com/articles/s41579-022-00846-2">More than 200 symptoms</a> of long COVID have been studied, with some of the most common being fatigue, breathlessness and cognitive difficulties, such as memory problems or “brain fog”. The condition can be debilitating – many people have to <a href="https://www.thelancet.com/journals/eclinm/article/PIIS2589-5370(23)00387-5/fulltext">reduce their working hours</a> or are <a href="https://ifs.org.uk/publications/long-covid-and-labour-market">unable to work entirely</a>. But COVID may not be alone in causing long-lasting symptoms. In a <a href="https://www.thelancet.com/journals/eclinm/article/PIIS2589-5370(23)00428-5/fulltext">new paper</a>, my colleagues and I report the findings of a study comparing long-term symptoms reported by people who experienced different types of acute respiratory infection. We asked more than 10,000 people to report on 16 symptoms commonly found in long COVID, such as fatigue, breathlessness, aches and pains, and dizziness. We then compared how common these symptoms were among three groups: people who had reported COVID, those who had reported another acute respiratory infection (but had tested negative for COVID), and those who had not reported either infection. We focused on long-term symptoms by only including people who had been infected more than four weeks earlier. We also took into account people’s general health before they were infected, and whether they had any existing respiratory conditions. Our study showed that all the symptoms considered were more common in people with previous COVID than in people with no infections, regardless of whether they reported long COVID. But this finding wasn’t unique to COVID. Almost all the symptoms we looked at were also more common in people with non-COVID respiratory infections than in those with no infection. In other words, our findings hinted towards the existence of a “long cold”: long-lasting health effects from other respiratory infections, such as colds, flu, or pneumonia, that are currently going unrecognised. Some of the most common symptoms of the long cold include coughing, stomach pain, and diarrhoea. These symptoms were reported an average of 11 weeks after the infection. While a severe initial infection seems to increase the risk of long-term symptoms, our research does not yet tell us why some people suffer extended symptoms while others do not. <h2>Important differences</h2> Importantly, we have no evidence that symptoms of the long cold have the same severity or duration as long COVID. In fact, we saw some important differences in the symptoms reported in the two groups, with those recovering from COVID more likely to experience light-headedness or dizziness and problems with taste and smell. These findings shine a light not only on the impact of long COVID on people’s lives, but also other respiratory infections. A lack of awareness, or even the lack of a common term, such as “long cold” or “long flu”, prevents both reporting and diagnosis of these conditions. And people who do report their long cold may still struggle to get a diagnosis, owing to the wide range of symptoms and <a href="https://www.nature.com/articles/s41591-022-01810-6">lack of diagnostic tests</a>. Long-lasting symptoms after respiratory infections are not a new phenomenon. Studies in survivors of two previous coronavirus outbreaks – the severe acute respiratory syndrome (Sars) pandemic and the Middle East respiratory syndrome (Mers) outbreak – have found long-term impacts on <a href="https://www.rcpjournals.org/content/clinmedicine/21/1/e68">lung function, quality of life and mental health</a>. And some people hospitalised with influenza A have experienced <a href="https://www.nature.com/articles/s41598-017-17497-6">respiratory and psychological problems</a> at least two years after being discharged from hospital. But most of the research so far has focused on people with severe disease, often severe enough to be hospitalised. Little is known about the long-term effects respiratory infections might have among people whose acute disease episode is less severe. Long COVID has bucked this trend, being studied in people with all levels of severity of the initial infection. This is in large part due to <a href="https://www.sciencedirect.com/science/article/pii/S0277953620306456">strong patient advocacy</a>, showing that it can affect even those with mild initial symptoms. In demanding recognition of their condition, people with long COVID have cast a much-needed spotlight on post-infection syndromes more generally. Now is the time to improve our understanding, diagnosis and treatment of these conditions. Let’s not wait for another pandemic.<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/214995/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/giulia-vivaldi-1476903">Giulia Vivaldi</a>, , <a href="https://theconversation.com/institutions/queen-mary-university-of-london-1745">Queen Mary University of London</a> Image credits: Getty Images This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/youve-heard-of-long-covid-but-did-you-know-there-might-also-be-a-long-cold-214995">original article</a>.

Body

Eight key questions about lab-grown meat

<div class="copy"> It’s been around for a decade now — but <a href="https://cosmosmagazine.com/podcast/lab-grown-meat/" target="_blank" rel="noreferrer noopener">cultured meat</a> still faces some huge hurdles. On 5 August, it will be ten years since the world was introduced to <a href="https://www.bbc.com/news/science-environment-23576143" target="_blank" rel="noreferrer noopener">the first lab-grown burger</a>. A decade after its arrival, biotechnologist Professor Paul Wood answers eight key questions about cultured meat. <h2>What is lab-grown meat?</h2> Cultured meat, also colloquially referred to as lab-grown meat, is <a href="https://academic.oup.com/af/article/13/2/68/7123477" target="_blank" rel="noreferrer noopener">the concept</a> of taking a biopsy from a living animal, selecting an individual cell type and growing these cells in large scale <a href="https://journals.physiology.org/doi/abs/10.1152/ajpcell.00408.2022" target="_blank" rel="noreferrer noopener">bioreactors</a>. Technically, it’s a viable alternative to growing an animal to maturity before harvesting meat from its carcass. Multiple cell types can be used from animals, such as muscle, fat or <a href="https://www.genome.gov/genetics-glossary/Fibroblast" target="_blank" rel="noreferrer noopener">fibroblasts</a>. The initial stage of cell selection requires the <a href="https://www.sciencedirect.com/science/article/pii/B9780123745538002537" target="_blank" rel="noreferrer noopener">creation of a cell line</a> which will grow continuously in a selective culture medium. <h2>How long has it been around?</h2> The technology for the culture of cells in laboratories has been used for many decades to produce drugs like <a href="https://www.cancer.gov/about-cancer/treatment/types/immunotherapy/monoclonal-antibodies" target="_blank" rel="noreferrer noopener">monoclonal antibodies</a> or <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7161866/" target="_blank" rel="noreferrer noopener">viral vaccines</a>. The difference with cultured meat is the cells themselves are used to produce edible products rather than used as production systems for monoclonals or viral antigens. Cultured meat was first introduced back in 2013 with <a href="https://www.bbc.com/news/science-environment-23576143" target="_blank" rel="noreferrer noopener">the unveiling of the world’s first lab-grown burger</a>, which cost a whopping USD$330,000 to produce. The first commercial cultured meat product was <a href="https://www.bbc.com/news/business-55155741" target="_blank" rel="noreferrer noopener">a chicken nugget licensed in Singapore</a> in 2020. <a href="https://www.scientificamerican.com/article/lab-grown-meat-approved-for-sale-what-you-need-to-know/" target="_blank" rel="noreferrer noopener">In June 2023</a>, the US Department of Agriculture granted two companies — Upside Foods and Good Meat — licences to sell chicken-based products. Significant excitement ensued in the food industry with <a href="https://www.liebertpub.com/doi/abs/10.1089/ind.2021.29240.ctu?journalCode=ind" target="_blank" rel="noreferrer noopener">predictions</a> that cultured meat will transform the meat industry by 2030. <h2>Is lab-grown meat commercially viable?</h2> Currently <a href="https://gfi.org/resource/cultivated-meat-eggs-and-dairy-state-of-the-industry-report/" target="_blank" rel="noreferrer noopener">around USD$3 billion</a> has been invested in over 150 companies working on beef, chicken, pork, lamb and exotic cell-based products. <a href="https://www.theatlantic.com/health/archive/2023/03/woolly-mammoth-meatball-stunt-food-marketing/673578/" target="_blank" rel="noreferrer noopener">Woolly mammoth meatball</a> anyone? Upside Foods has launched its <a href="https://edition.cnn.com/2023/07/01/business/lab-grown-chicken-san-francisco/index.html" target="_blank" rel="noreferrer noopener">new cell-based chicken product in a Michelin star restaurant</a>, but it is only available one night a month and the price has not been disclosed. Commercial success will require significant scaling in production, <a href="https://onlinelibrary.wiley.com/doi/full/10.1002/bit.27848" target="_blank" rel="noreferrer noopener">cost reductions</a> and consumer acceptance, or these products will be confined to niche markets for wealthy consumers. Cultured meat is unlikely to be the solution for the <a href="https://www.mdpi.com/2304-8158/6/7/53" target="_blank" rel="noreferrer noopener">increasing protein needs of developing nations</a>. The <a href="https://academic.oup.com/af/article/13/2/68/7123477" target="_blank" rel="noreferrer noopener">technical challenges</a> involve scaling up cell growth in over 10,000 litre fermentation vessels, while significantly reducing the cost of cell-culture media, the capital cost of equipment and the operating cost of high-quality sterile biocontainment facilities. It has been estimated that the cost of production of cultured meat <a href="https://cedelft.eu/publications/tea-of-cultivated-meat/" target="_blank" rel="noreferrer noopener">must be reduced by over 1,000-fold</a> to match that of conventional meat production. Proponents of cultured meat like to quote the concept of <a href="https://ourworldindata.org/moores-law" target="_blank" rel="noreferrer noopener">Moore’s law</a> that predicts that the cost of all new technology will be significantly reduced with time. However this law has never been applied to a biological system that has innate growth limits. <h2>Is it good for you — and does it taste okay?</h2> Currently <a href="https://www.nature.com/articles/s41467-020-20061-y" target="_blank" rel="noreferrer noopener">all cultured meats are hybrid or blended products</a>, in which the harvested cell paste — the meat component — is combined with plant-based materials, plus vitamins and minerals to produce burgers, meatballs, sausages and dumplings. Yes, you have to add the vitamins in, and no, you can’t make a steak with it yet. From a commercial perspective this is important, as cultured meat products will compete in the commodity meat market. Cultured meat does not produce a three-dimensional steak with multiple cell types and complex taste and texture. However, <a href="https://www.forbes.com/sites/lanabandoim/2021/02/12/worlds-first-3d-bioprinted-and-cultivated-ribeye-steak-is-revealed/?sh=4b6baf0a4781" target="_blank" rel="noreferrer noopener">there are companies</a> aiming to develop whole cuts of meat using 3D printing and bioengineering technology. <h2>What is the motivation to produce cell-cultured meat?</h2> The drivers for cultured meat are that <a href="https://www.abc.net.au/news/rural/2018-05-06/vegan-alternative-plant-based-meat-grown-in-lab/9726436" target="_blank" rel="noreferrer noopener">animals are not slaughtered</a>, there can be less land and water usage and less greenhouse gases are produced than conventional meat production, particularly from ruminants like cattle and sheep. A lower manufacturing footprint is a terrific plus. And not killing animals is something a lot of people advocate for, but until cultured meat has been scaled significantly, it won’t be known if it’s really better for the planet or for humans. The <a href="https://www.foodnavigator-usa.com/Article/2022/04/21/cultivated-meat-upside-foods-closes-400m-series-c-round-to-support-commercial-scale-plant-with-production-capacity-of-tens-of-millions-of-pounds" target="_blank" rel="noreferrer noopener">largest facility built so far</a> is a pilot plant in the USA that aims to produce around 1,000 pounds (approximately 450 kilograms) of product per week, which is equivalent to the dressed weight of three carcasses — what a single suburban butcher processes in one day. <h2>Will it be expensive to buy?</h2> The taste and texture of food is critical to consumers — but so is value for money. So, it’s not surprising <a href="https://www.visualcapitalist.com/cp/mapped-meat-consumption-by-country-and-type/" target="_blank" rel="noreferrer noopener">chicken is the dominant choice of meat</a> currently. With high-end lab-grown meat products, both taste and texture can most likely be matched, and with supplementation with vitamins like B12 it should be possible to make cultured meat nutritionally equivalent to its traditional counterpart too. However, cost will be a major challenge and sales data indicated that <a href="https://www.freshplaza.com/oceania/article/9535792/consumers-are-not-willing-to-pay-more-for-sustainability/" target="_blank" rel="noreferrer noopener">consumers will not pay any significant premium for slaughter-free or more sustainable products</a>. <h2>Who wants to eat meat grown in a factory?</h2> There are also questions around who the consumers will be for cultured meat. Vegans avoid animal products, vegetarians often reject the taste of meat and this new group of <a href="https://www.sciencedirect.com/science/article/pii/S0924224421003952" target="_blank" rel="noreferrer noopener">flexitarians</a>, while interested in trying new products, are seldom converted to <a href="https://www.foodnavigator.com/Article/2021/11/16/What-do-flexitarian-consumers-want-Plant-based-innovation-opportunities-revealed" target="_blank" rel="noreferrer noopener">regular customers</a>. In the US at least, this is one of the reasons that the many plant-based meat products have only captured <a href="https://gfi.org/marketresearch/#plant-based-meat" target="_blank" rel="noreferrer noopener">1.3 percent of the meat market</a>. It is also likely that plant-based products will be a <a href="https://www.mckinsey.com/industries/agriculture/our-insights/alternative-proteins-the-race-for-market-share-is-on" target="_blank" rel="noreferrer noopener">major competitor</a> to these new cultured meat products. <h2>Who will be next to approve cell-cultured meat?</h2> While the first cultured meat products have been licensed in Singapore and the US, it is expected more will follow from other regions. Even though <a href="https://www.fao.org/food-safety/scientific-advice/crosscutting-and-emerging-issues/cell-based-food/en/" target="_blank" rel="noreferrer noopener">a recent FAO report</a> identified over 50 potential health risks with cultured meat, it concluded that the overall risk was not greater than that seen with conventional meat products. There could be delays in Europe due to the conservative regulatory approach taken in the EU. In Australia, products are <a href="https://www.abc.net.au/news/rural/2023-06-27/cultured-lab-meat-to-sell-in-australia-to-rival-plant-based-meat/102527330" target="_blank" rel="noreferrer noopener">expected to be approved in 2024</a>. For now though? Well, the message to Aussie meat producers is … don’t sell the farm. Image credits: Getty Images </div> <div id="contributors"> <a href="https://cosmosmagazine.com/health/nutrition/explainer-lab-grown-meat/">This article</a> was originally published on <a href="https://cosmosmagazine.com">Cosmos Magazine</a> and was written by <a href="null">Cosmos</a>. </div>

Food & Wine

Is red meat bad for you? And does it make a difference if it’s a processed burger or a lean steak?

<a href="https://theconversation.com/profiles/katherine-livingstone-324808">Katherine Livingstone</a>, <a href="https://theconversation.com/institutions/deakin-university-757">Deakin University</a> A juicy burger is a staple in many Australians’ diet. Yet research shows regularly eating red meat can increase your risk of developing <a href="https://academic.oup.com/eurheartj/advance-article/doi/10.1093/eurheartj/ehad336/7188739?searchresult=1">type 2 diabetes, heart disease</a> and <a href="https://www.thelancet.com/journals/lanonc/article/PIIS1470-2045(15)00444-1/fulltext">certain cancers</a>. But is eating a beef burger worse for your health than eating a lean grass-fed steak? And how much red meat should we really be eating? <h2>Types of red meat</h2> First of all, it’s good to clarify that <a href="https://www.who.int/publications/i/item/9789240074828">red meat</a> refers to all mammalian muscle meat. So that includes beef, lamb, pork, veal, mutton and goat. Then we can distinguish red meat types by how the animal has been raised and how the meat is processed. Here are some key terms to know. Conventional meat, also called grain-fed, is meat from animals that are grass-fed for part of their lives and then given a grain-based diet for the remainder. Most red meat available in major supermarkets is grain-fed. Grass-fed meat comes from animals that have grazed on pasture for their entire lives. This means grass-fed meat tends to have higher levels of unsaturated fats than conventional meat, and is why some <a href="https://www.mdpi.com/2304-8158/11/5/646">research</a> suggests it’s healthier. Grass-fed meat is also likely to cost more. Organic meat is seen as a premium product as it has to meet <a href="https://www.agriculture.gov.au/biosecurity-trade/export/controlled-goods/organic-bio-dynamic/national-standard">government standards</a> for organic produce. For example, meat labelled as organic cannot use synthetic pesticides or use hormones or antibiotics to stimulate growth. Processed meats have been preserved by smoking, curing or salting, or by adding chemical preservatives. Examples include sausages, ham, bacon and hot dogs. <h2>What is the nutritional value of red meat?</h2> <a href="https://www.eatforhealth.gov.au/food-essentials/five-food-groups/lean-meat-and-poultry-fish-eggs-tofu-nuts-and-seeds-and">Red meat</a> contains many nutrients that are important for health, including protein, vitamin B12, iron and zinc. Red meat is a good source of iron and zinc as they are more easily absorbed by the body from meat than from plant foods. Red meat is often high in saturated fats, but this can <a href="https://www.foodstandards.gov.au/science/monitoringnutrients/ausnut/ausnutdatafiles/Pages/foodnutrient.aspx">range widely</a> from less than 1% to over 25% depending on the cut and whether it’s trimmed of fat or not. Minced meat typically ranges from 2% to 9% saturated fat depending on whether its extra lean or regular. To limit intake of saturated fats, opt for leaner mince and leaner cuts of meat, such as pork tenderloins or beef steak with the fat trimmed off. <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5243954/">Wagyu beef</a> (which simply translates to Wa = Japanese and Gyu = cow) has been touted as a healthier alternative to conventional red meat, as it tends to be higher in unsaturated fats. But research is limited, and ultimately it still contains saturated fat. Processed meats, such as bacon, salami and sausages, contain beneficial nutrients, but they are also high in saturated fat, sodium and contain preservatives. <h2>Is red meat bad for your health? And does the type matter?</h2> It’s widely reported eating too much red meat is bad for your health, because it can increase your risk of heart disease, type 2 diabetes and some cancers. But most of the evidence for this comes from observational studies, which cannot determine whether red meat intake actually causes the condition. Most evidence is observational because it’s simply not ethical or feasible to ask someone to eat large amounts of meat every day for many years to see if they develop cancer. So let’s take a look at the evidence: Heart disease and type 2 diabetes In a <a href="https://www.nature.com/articles/s41591-022-01968-z">review</a> of 37 observational studies, the authors found weak evidence of an association between eating unprocessed red meat and heart disease and type 2 diabetes. But for processed meat, a recent <a href="https://academic.oup.com/eurheartj/article/44/28/2626/7188739">review</a> showed that for each additional 50g of processed meat consumed per day, the risk of heart disease increased by 26% and the risk of type 2 diabetes increased by 44%, on average. Cancer Leading international organisations have declared there’s strong evidence consumption of red and processed meat <a href="https://www.wcrf.org/diet-activity-and-cancer/cancer-prevention-recommendations/limit-red-and-processed-meat/">increases the risk of colorectal cancer</a>. For example, in a <a href="https://academic.oup.com/ije/article/49/1/246/5470096">study</a> of nearly 500,000 people, each additional 50g of red meat consumed per day increased the risk of colorectal cancer by 18%. And each additional 25g of processed meat consumed per day, equivalent to a slice of ham, increased the risk by 19%. While <a href="https://pubmed.ncbi.nlm.nih.gov/34455534/">research</a> has linked consumption of red and processed meat with increased risk of other types of cancer, such as lung, pancreatic and breast, the evidence is not consistent. It also matters how red meat is cooked. For example, cooking a steak over a high heat, especially an open flame, chars the outside. This causes <a href="https://www.cancer.gov/about-cancer/causes-prevention/risk/diet/cooked-meats-fact-sheet">chemical compounds</a> to form that have been shown to cause cancer in very high doses in animal models, and some studies in humans have found an <a href="https://aacrjournals.org/cebp/article/16/12/2664/260099/Meat-and-Meat-Mutagen-Intake-and-Pancreatic-Cancer">association</a> with increased cancer rates. When it comes to how the animal was raised or its breed, based on current evidence, it’s unlikely the nutritional differences will have a substantial impact on human health. But research is limited in this area. <h2>How much red meat should you eat?</h2> Our national <a href="https://www.eatforhealth.gov.au/sites/default/files/files/the_guidelines/n55a_australian_dietary_guidelines_summary_book.pdf">dietary guidelines</a> recommend the average adult eats a maximum of 455g of cooked lean red meat per week (or less than 65g a day, equivalent to one small lamb chop). This is also what’s recommended by the national <a href="https://www.cancer.org.au/cancer-information/causes-and-prevention/diet-and-exercise/meat-and-cancer-risk">Cancer Council</a>. For heart health specifically, the national <a href="https://www.heartfoundation.org.au/getmedia/d5b9c4a2-8ccb-4fe9-87a2-d4a34541c272/Nutrition_Position_Statement_-_MEAT.pdf">Heart Foundation</a> recommends eating less than 350g of cooked, unprocessed red meat per week (or less than 50g a day). Many dietary guidelines around the world now also recommend limiting red meat consumption for environmental reasons. To optimise both human nutrition and planetary health, the <a href="https://eatforum.org/lancet-commission/eatinghealthyandsustainable/">EAT-Lancet commission</a> recommends consuming no more than 98g a week of red meat and very low intakes of processed meat. <h2>So what does all of this mean for your diet?</h2> The bottom line is that red meat can still be enjoyed as part of a <a href="https://www.eatforhealth.gov.au/food-essentials/five-food-groups/lean-meat-and-poultry-fish-eggs-tofu-nuts-and-seeds-and">healthy diet</a>, if not eaten in excess. Where possible, opt for unprocessed or lean cuts, and try to grill less and roast more. Consider swapping red meat for lean chicken or fish occasionally too. If you are looking for alternatives to meat that are better for your health and the environment, minimally processed plant-based alternatives, such as tofu, beans and lentils, are great options.<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/207927/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/katherine-livingstone-324808">Katherine Livingstone</a>, NHMRC Emerging Leadership Fellow and Senior Research Fellow at the Institute for Physical Activity and Nutrition, <a href="https://theconversation.com/institutions/deakin-university-757">Deakin University</a> Image credits: Getty Images This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/is-red-meat-bad-for-you-and-does-it-make-a-difference-if-its-a-processed-burger-or-a-lean-steak-207927">original article</a>.

Food & Wine

Taking an antidepressant? Mixing it with other medicines – including some cold and flu treatments – can be dangerous

<a href="https://theconversation.com/profiles/treasure-mcguire-135225">Treasure McGuire</a>, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a> In the depths of winter we are more at risk of succumbing to <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7522168/">viral respiratory infections</a> – from annoying sore throat, common cold and sinusitis, to the current resurgence of respiratory syncytial virus (RSV), influenza and COVID. Symptoms of upper respiratory tract infection range in severity. They can include fever, chills, muscle or body aches, cough, sore throat, runny or stuffy nose, earache, headache, and fatigue. Most antibiotics target bacteria so are <a href="https://pubmed.ncbi.nlm.nih.gov/32495003/">not effective</a> for viral infections. Many people seek relief with over-the-counter medicines. While evidence varies, guidelines suggest medicines taken by mouth (such as cough syrups or cold and flu tablets) have a <a href="https://pubmed.ncbi.nlm.nih.gov/25420096/">limited but potentially positive</a> short-term role for managing upper respiratory infection symptoms in adults and children older than 12. These include: <ul> <li>paracetamol or ibuprofen for pain or fever</li> <li>decongestants such as phenylephrine or pseudoephedrine</li> <li>expectorants and mucolytics to thin and clear mucus from upper airways</li> <li>dry cough suppressants such as dextromethorphan</li> <li>sedating or non-sedating antihistamines for runny noses or watery eyes.</li> </ul> But what if you have been prescribed an antidepressant? What do you need to know before going to the pharmacy for respiratory relief? <h2>Avoiding harm</h2> An audit of more than 5,000 cough-and-cold consumer enquiries to an Australian national medicine call centre found questions frequently related to drug-drug interactions (29%). An 18-month analysis showed 20% of calls <a href="https://pubmed.ncbi.nlm.nih.gov/26590496/">concerned</a> potentially significant interactions, particularly with antidepressants. Australia remains in the “<a href="https://www.aihw.gov.au/mental-health/topic-areas/mental-health-%20prescriptions#Prescriptionsbytype">top ten</a>” antidepressant users in the <a href="https://stats.oecd.org/Index.aspx?DataSetCode=HEALTH_PHMC">OECD</a>. More than <a href="https://www.aihw.gov.au/mental-health/topic-areas/mental-health-prescriptions">32 million</a> antidepressant prescriptions are dispensed on the Pharmaceutical Benefits Scheme each year. Antidepressants are commonly prescribed to manage symptoms of anxiety or depression but are also used in chronic pain and incontinence. They are classified primarily by how they affect chemical messengers in the nervous system. These classes are: <ul> <li>selective serotonin reuptake inhibitors (SSRI) such as fluoxetine, escitalopram, paroxetine and sertraline</li> <li>serotonin and noradrenaline reuptake inhibitors (SNRI) such as desvenlafaxine, duloxetine and venlafaxine</li> <li>tricyclic antidepressants (TCA) such as amitriptyline, doxepin and imipramine</li> <li>monoamine oxidase inhibitors (MAOI) such as tranylcypromine</li> <li>atypical medicines such as agomelatine, mianserin, mirtazapine, moclobemide, reboxetine and vortioxetine</li> <li>complementary medicines including St John’s wort, S-adenosyl methionine (SAMe) and L-tryptophan</li> </ul> Medicines within the same class of antidepressants have similar actions and side-effect profiles. But the molecular differences of individual antidepressants mean they may have different interactions with medicines taken at the same time. <h2>Types of drug interactions</h2> Drug interactions can be: <ul> <li>pharmacokinetic – what the body does to a drug as it moves into, through and out of the body. When drugs are taken together, one may affect the absorption, distribution, metabolism or elimination of the other</li> <li>pharmacodynamic – what a drug does to the body. When drugs are taken together, one may affect the action of the other. Two drugs that independently cause sedation, for example, may result in excessive drowsiness if taken together.</li> </ul> There are many <a href="https://wchh.onlinelibrary.wiley.com/doi/pdf/10.1002/pnp.429">potential interactions</a> between medications and antidepressants. These include interactions between over-the-counter medicines for upper respiratory symptoms and antidepressants, especially those taken orally. Concentrations of nasal sprays or inhaled medicines are generally lower in the blood stream. That means they are less likely to interact with other medicines. <h2>What to watch for</h2> It’s important to get advice from a pharmacist before taking any medications on top of your antidepressant. Two symptoms antidepressant users should monitor for shortly after commencing a cough or cold medicine are central nervous system effects (irritability, insomnia or drowsiness) and effects on blood pressure. For example, taking a selective SSRI antidepressant and an oral decongestant (such as pseudoephedrine or phenylephrine) can cause irritability, insomnia and affect blood pressure. Serotonin is a potent chemical compound produced naturally for brain and nerve function that can also constrict blood vessels. Medicines that affect serotonin are common and include most antidepressant classes, but also decongestants, dextromethorphan, St John’s wort, L-tryptophan, antimigraine agents, diet pills and amphetamines. <a href="https://reference.medscape.com/drug-interactionchecker">Combining drugs</a> such as antidepressants and decongestants that both elevate serotonin levels can cause irritability, headache, insomnia, diarrhoea and blood pressure effects – usually increased blood pressure. But some people experience orthostatic hypotension (low blood pressure on standing up) and dizziness. For example, taking both a serotonin and SNRI antidepressant and dextromethorphan (a cough suppressant) can add up to high serotonin levels. This can also occur with a combination of the complementary medicine St John’s Wort and an oral decongestant. Where serotonin levels are too high, <a href="https://pubmed.ncbi.nlm.nih.gov/15666281/">severe symptoms</a> such as confusion, muscle rigidity, fever, seizures and even death have been reported. Such symptoms are rare but if you notice any of these you should stop taking the cold and flu medication straight away and seek medical attention. <h2>Ways to avoid antidepressant drug interactions</h2> There are a few things we can do to prevent potentially dangerous interactions between antidepressants and cold and flu treatments. 1. Better information Firstly, there should be more targeted, consumer-friendly, <a href="https://www.webmd.com/interaction-checker/default.htm">online drug interaction information</a> available for antidepressant users. 2. Prevent the spread of viral infections as much as possible Use the non-drug strategies that have worked well for COVID: regular hand washing, good personal hygiene, social distancing, and facemasks. Ensure adults and children are up to date with immunisations. 3. Avoid potential drug interactions with strategies to safely manage symptoms Consult your pharmacist for strategies most appropriate for you and only use cold and flu medications while symptoms persist: <ul> <li>treat muscle aches, pain, or a raised temperature with analgesics such as paracetamol or ibuprofen</li> <li>relieve congestion with a nasal spray decongestant</li> <li>clear mucus from upper airways with expectorants or mucolytics</li> <li>dry up a runny nose or watery eyes with a non-sedating antihistamine.</li> </ul> Avoid over-the-counter cough suppressants for an irritating dry cough. Use a simple alternative such as honey, steam inhalation with a few drops of eucalyptus oil or a non-medicated lozenge instead. 4. Ask whether your symptoms could be more than the common cold Could it be influenza or COVID? Seek medical attention if you are concerned or your symptoms are not improving. <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/208662/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/treasure-mcguire-135225">Treasure McGuire</a>, Assistant Director of Pharmacy, Mater Health SEQ in conjoint appointment as Associate Professor of Pharmacology, Bond University and as Associate Professor (Clinical), <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a> Image credits: Getty Images This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/taking-an-antidepressant-mixing-it-with-other-medicines-including-some-cold-and-flu-treatments-can-be-dangerous-208662">original article</a>.

Body

What happens in our body when we encounter and fight off a virus like the flu, SARS-CoV-2 or RSV?

<a href="https://theconversation.com/profiles/lara-herrero-1166059">Lara Herrero</a>, <a href="https://theconversation.com/institutions/griffith-university-828">Griffith University</a> and <a href="https://theconversation.com/profiles/wesley-freppel-1408971">Wesley Freppel</a>, <a href="https://theconversation.com/institutions/griffith-university-828">Griffith University</a> <a href="https://www.labcorp.com/coronavirus-disease-covid-19/covid-news-education/covid-19-vs-flu-vs-rsv-how-tell-difference">Respiratory viruses</a> like influenza virus (flu), SARS-CoV-2 (which causes COVID) and respiratory syncytial virus (RSV) can make us sick by infecting our respiratory system, including the nose, upper airways and lungs. They spread from person to person through respiratory droplets when someone coughs, sneezes, or talks and can cause death in serious cases. But what happens in our body when we first encounter these viruses? Our immune system uses a number of strategies to fight off viral infections. Let’s look at how it does this. <h2>First line of defence</h2> When we encounter respiratory viruses, the <a href="https://www.sciencedirect.com/science/article/pii/S193131281600038X?via%3Dihub/">first line of defence</a> is the physical and chemical barriers in our nose, upper airways, and lungs. Barriers like the mucus lining and hair-like structures on the surface of cells, work together to trap and remove viruses before they can reach deeper into our respiratory system. Our defence also includes our behaviours such as coughing or sneezing. When we blow our nose, the mucus, viruses, and any other pathogens that are caught within it are expelled. But sometimes, viruses manage to evade these initial barriers and sneak into our respiratory system. This activates the cells of our innate immune system. <h2>Patrolling for potential invaders</h2> While our acquired immune system develops over time, our innate immune system is present at birth. It generates “non-specific” immunity by identifying what’s foreign. The cells of innate immunity act like a patrol system, searching for any invaders. These innate cells patrol almost every part of our body, from our skin to our nose, lungs and even internal organs. Our respiratory system has different type of innate cells such – as macrophages, neutrophils and natural killer cells – which patrol in our body looking for intruders. If they recognise anything foreign, in this case a virus, they will initiate an attack response. Each cell type plays a slightly different role. Macrophages, for example, will not only engulf and digest viruses (phagocytosis) but also release a cocktail of different molecules (cytokines) that will warn and recruit other cells to <a href="https://onlinelibrary.wiley.com/doi/full/10.1111/cmi.12580">fight against the danger</a>. In the meantime, natural killer cells, aptly named, attack infected cells, and stop viruses from multiplying and <a href="https://www.nature.com/articles/s41577-021-00558-3">invading our body further</a>. Natural killer cells also promote inflammation, a <a href="https://www.hindawi.com/journals/jir/2018/1467538/">crucial part of the immune response</a>. It helps to recruit more immune cells to the site of infection, enhances blood flow, and increases the permeability of blood vessels, allowing immune cells to reach the infected tissues. At this stage, our immune system is fighting a war against viruses and the result can cause inflammation, fevers, coughs and congestion. <h2>Launching a specific attack</h2> As the innate immune response begins, another branch of the immune system called the adaptive immune system is <a href="https://www.ncbi.nlm.nih.gov/books/NBK21070/">activated</a>. The adaptive immune system is more specific than the innate immune system, and it decides on the correct tools and strategy to fight off the viral invaders. This system plays a vital role in eliminating the virus and providing long-term protection against future infections. Specialised cells called T cells and B cells are key players in acquired immunity. T cells (specifically, helper T cells and cytotoxic T cells) recognise viral proteins on the surface of infected cells: <ul> <li> helper T cells release molecules that <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3764486/">further activate immune cells</a> </li> <li> cytotoxic T cells directly kill infected cells with a very great precision, <a href="https://www.frontiersin.org/articles/10.3389/fimmu.2018.00678/full">avoiding any healthy cells around</a>. </li> </ul> B cells produce antibodies, which are proteins that can bind to viruses, neutralise them, and mark them for <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7247032/">destruction by other immune cells</a>. B cells are a critical part of memory in our immune system. They will remember what happened and won’t forget for years. When the same virus attacks again, B cells will be ready to fight it off and will neutralise it faster and better. Thanks to the adaptive immune system, vaccines for respiratory viruses such as the COVID mRNA vaccine keep us protected from <a href="https://www.health.gov.au/our-work/covid-19-vaccines/our-vaccines/how-they-work">being sick or severely ill</a>. However, if the same virus became mutated, our immune system will act as if it was a new virus and will have to fight in a war again. <h2>Neutralising the threat</h2> As the immune response progresses, the combined efforts of the innate and adaptive immune systems helps control the virus. Infected cells are cleared, and the virus is neutralised and eliminated from the body. As the infection subsides, symptoms gradually improve, and we begin to feel better and to recover. But recovery varies depending on the specific virus and us as individuals. Some respiratory viruses, like rhinoviruses which cause the common cold, may cause relatively mild symptoms and a quick recovery. Others, like the flu, SARS-CoV-2 or severe cases of RSV, may lead to more severe symptoms and a longer recovery time. Some viruses are very strong and too fast sometimes so that our immune system does not have the time to develop a proper immune response to fight them off. <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/207023/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/lara-herrero-1166059">Lara Herrero</a>, Research Leader in Virology and Infectious Disease, <a href="https://theconversation.com/institutions/griffith-university-828">Griffith University</a> and <a href="https://theconversation.com/profiles/wesley-freppel-1408971">Wesley Freppel</a>, Research Fellow, Institute for Glycomics, <a href="https://theconversation.com/institutions/griffith-university-828">Griffith University</a> Image credits: Getty Images This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/what-happens-in-our-body-when-we-encounter-and-fight-off-a-virus-like-the-flu-sars-cov-2-or-rsv-207023">original article</a>.

Body

The cost of living is biting. Here’s how to spend less on meat and dairy

<a href="https://theconversation.com/profiles/clare-collins-7316">Clare Collins</a>, <a href="https://theconversation.com/institutions/university-of-newcastle-1060">University of Newcastle</a> The cost of groceries has risen substantially <a href="https://www.abs.gov.au/statistics/economy/price-indexes-and-inflation/monthly-consumer-price-index-indicator/may-2023">over the last year</a>. Food and non-alcoholic drinks rose by 7.9% in the year to May, with biggest increases in dairy products (15.1%), breads and cereals (12.8%) and processed foods (11.5%). Meat costs rose by 3.8%, but the absolute increase was high, with a kilo of fillet steak costing up to A$60 for a kilogram. Australians spend around <a href="https://www.abs.gov.au/AUSSTATS/abs@.nsf/Lookup/6530.0Main+Features12009-10?OpenDocument">15% of their weekly food budget</a> on meat and half that (7.4%) on dairy products. About <a href="https://www.finder.com.au/cost-of-living-report">43% of householders</a> say grocery prices are a cause of financial stress, with half trying to reduce spending. So how can you save money on meat and dairy products without skimping on nutrients? <h2>Meat</h2> <a href="https://www.eatforhealth.gov.au/food-essentials/five-food-groups/lean-meat-and-poultry-fish-eggs-tofu-nuts-and-seeds-and">Meat</a> is a good source of protein, iron, zinc and vitamin B12. Recommendations are for a maximum of three serves of cooked lean red meat a week. This includes beef, lamb, veal, pork, or kangaroo, with a serve being 65g cooked, which equates to 90–100g raw. This means purchasing 270–300g per person per week. Check prices online and weekly specials. Less expensive cuts include oyster blade, chuck or rump steak ($22–$25 per kilogram). They can be tougher, making them better for casseroles or slow cook recipes, like this <a href="https://nomoneynotime.com.au/healthy-easy-recipes/clares-slow-cooked-beef-stroganoff">beef stroganoff</a>. One exception is mince because higher star, lower fat, more expensive products shrink less during cooking compared to regular mince, which shrinks by 25–30%. Extend casserole and mince dishes by adding vegetarian protein sources, such as dried or canned beans and legumes. A 400g can of red kidney beans costs about $1.50 and contains 240g of cooked beans, equivalent to 1.6 standard serves. Add a can of any type of legume (black, adzuki, cannelloni, butter, chickpeas, four-bean mix, brown lentils) or use dried versions that don’t need pre-soaking like dried red lentils at about $5 per kilogram. This <a href="https://www.glnc.org.au/resource/legumes-nutrition/">adds nutrients</a> including protein, B vitamins, iron, zinc, calcium, magnesium and dietary fibre. <h2>Dairy</h2> Dairy products are important sources of protein, calcium, magnesium, zinc, potassium and vitamins A, B2 and B12. <a href="https://www.eatforhealth.gov.au/food-essentials/how-much-do-we-need-each-day/recommended-number-serves-adults">Australian recommendations</a> are for two to three serves a day for adults and four serves for women over 50. One serve is <a href="https://www.eatforhealth.gov.au/food-essentials/how-much-do-we-need-each-day/serve-sizes">equivalent to</a> a cup of milk or 40g cheese. Fresh milk costs between $1.50 and $3.00 per litre depending on type and brand, while UHT milk is cheaper, about $1.60 per litre. It’s even cheaper to buy powdered milk ($10 per kilogram pack, which makes ten litres), equating to $1 per litre. Making yoghurt at home costs about $5–6 per kilogram using a powder mix and yoghurt maker ($25). Once set, divide into smaller tubs yourself. Use as a substitute for cream or sour cream. Fresh yoghurt varies from $11–$18 per kilogram, with individual serves and flavoured varieties more expensive (but not always). Compare per kilogram or per 100g prices and check for specials. Cheese prices vary a lot so compare prices per kilogram. As a guide, block cheese is cheaper than pre-sliced or grated cheese. Home brand products are cheaper than branded ones. Mature cheeses are more expensive and processed cheese least expensive. But, if you cut block cheese really thick you end up using more. Block cheese ranges from $15 to $30 a kilogram, while packets of pre-sliced cheese vary from $18 to over $30. Pre-grated cheeses range from $14 to $30 per kilo, with most around $20, and processed cheese varies from $10 to $15. Extend grated cheese by mixing with grated carrot (about $2 a kilogram) and use as a topper for tacos, wraps, pasta and pizza. Use processed cheese slices for toasted sandwiches. Most recipes work adding less cheese than specified. A high-calcium alternative to cheese in sandwiches is canned salmon, but at $15–$30 per kilogram ($6–$7 per 210g can) you add variety but may not save money. <h2>3 tips to save on your food bills</h2> 1. Have a household food budget Ensure everyone is on the same page about <a href="https://nomoneynotime.com.au/hacks-myths-faqs/how-to-save-money-at-the-supermarket">saving money on food and drinks</a>. <a href="https://www.suncorpgroup.com.au/news/features/food-for-thought-australians-spend-272-billion-on-food-annually">About 50% of household food dollars</a> are spent on takeaway, eating out, coffee, alcohol, food-delivery services and extras, so have a budget for <a href="https://www.eatforhealth.gov.au/food-essentials/discretionary-food-and-drink-choices">discretionary</a> food items. This is where you can make big savings. Your household might need an incentive to stick to the budget, like voting on which “discretionary” items food dollars get spent on. 2. Have a rough weekly meal plan Use your meal plan to write a grocery list. Check <a href="https://nomoneynotime.com.au/hacks-myths-faqs/ingredient-swaps-to-limit-supermarket-trips-during-lockdown">what you already have</a> in the pantry, fridge and freezer. If you’re not sure where to start, look at ours at <a href="https://nomoneynotime.com.au">No Money No Time</a>, <a href="https://nomoneynotime.com.au/hacks-myths-faqs/take-our-nmnt-2-week-food-budget-challenge-and-eat-for-55-a-week">either for one person</a> or a <a href="https://nomoneynotime.com.au/ebooks-meal-plans-more/feeding-a-growing-family-on-a-budget-meal-plan-1">family with young children</a>. 3. Avoid food waste Australians <a href="https://www.ozharvest.org/food-waste-facts/">waste 7.6 million tonnes of food</a> each year yet 70% is edible. Before heading to the shops, check your <a href="https://nomoneynotime.com.au/hacks-myths-faqs/creating-kitchen-space-for-christmas-and-preventing-food-waste-too">fridge</a>. Turn <a href="https://nomoneynotime.com.au/hacks-myths-faqs/managing-kitchen-stock-and-using-leftovers-to-minimise-food-waste">leftovers</a> into tomorrow’s lunch or dinner. When clearing the dinner table, pack leftovers straight into lunch containers so it’s grab and go in the morning (or freeze for days you’re too busy to cook). Use our resources at <a href="https://nomoneynotime.com.au/hacks-myths-faqs?search=budget">No Money No Time</a> for ideas on how to help your food dollars go further. If you need food help right now, the <a href="https://askizzy.org.au/">Ask Izzy</a> website can locate services in your area.<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/206703/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/clare-collins-7316">Clare Collins</a>, Laureate Professor in Nutrition and Dietetics, <a href="https://theconversation.com/institutions/university-of-newcastle-1060">University of Newcastle</a> Image credits: Getty Images This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/the-cost-of-living-is-biting-heres-how-to-spend-less-on-meat-and-dairy-206703">original article</a>.

Food & Wine

6 habits of people who don’t get sick

Winter is a dangerous time. Although cold temperatures themselves don’t cause us to get sick, our winter habits invite the spread of germs and risk of contagion is high. If you find yourself sick every winter, here are some useful habits of those healthy people to take up. 1. They get enough sleep It’s easy to experience disrupted sleep during winter. When air is too cold, it will negatively affect melatonin production and cause the body's sleep cycle to be disrupted. However, research shows that people who sleep only five to six hours a night have a 30 per cent chance of catching a cold when exposed to the virus; those who get more than seven hours reduce their risk to 17 per cent. 2. They pay extra attention to hygiene With more germs in the air, now is the time to stay conscious about where they may be festering. Key areas include bathroom door handles, taps, fridges, elevator buttons and public transport. Keep antibacterial wipes on you so whenever you touch a high risk surface, you can cleanse you hand before eating, or touching your face and eyes. 3. They exercise regularly Winter is notorious for zapping our work-out motivation. However, exercise strengthens the immune system and makes you less likely to catch upper respiratory infections. 4. The get their flu shot Flu shots, approved for all adults, are effective 50 to 60 per cent of the time in preventing the flu and may also reduce the severity of symptoms. 5. They don’t smoke Cigarette smoke appears to damage the mucus membranes, which act as the frontline barrier to infectious agents, making smokers twice as likely to catch a cold and several times more likely to develop the flu. 6. They enjoy a drink Harvard University School of Public Health researchers found that red wine was particularly protective against colds, probably due to the anti-inflammatory action of the phenol, resveratrol. Just keep in mind that drinking more than two glasses a day raises the risk for infections. Image credit: Shutterstock

Body

Why is it so damn cold right now? A weather researcher explains

<a href="https://theconversation.com/profiles/tess-parker-111039">Tess Parker</a>, <a href="https://theconversation.com/institutions/monash-university-1065">Monash University</a> If you woke up this morning and thought “Gosh, it’s a bit brisk!”, you’re not alone. Temperatures plummeted across southeast Australia this week, with Weatherzone <a href="https://www.weatherzone.com.au/news/coldest-morning-in-5-years-for-parts-of-nsw-qld-act/1342232">reporting</a> Canberra’s low of -7.2ºC was “its lowest temperature since 2018 and the lowest for June since 1986.” Sydney experienced its <a href="https://www.weatherzone.com.au/news/coldest-morning-in-5-years-for-parts-of-nsw-qld-act/1342232">coldest June morning</a> today since 2010, with a temperature of 5.2ºC. In Victoria, temperatures of -7.2ºC were <a href="https://www.weatherzone.com.au/news/coldest-morning-in-5-years-for-parts-of-nsw-qld-act/1342232">recorded</a>. So what’s going on? Here’s what you need to know. <h2>A big pool of Antarctic air</h2> It started off at the beginning of the week, when a low-pressure system saw a big cold front come through southeastern Australia on Sunday night. This basically means a lot of very cold air came from higher latitudes close to Antarctica, and swept across southeastern Australia. So everywhere from Melbourne to Sydney to South Australia was getting this big pool of incredibly cold air at the start of the week. Even though that cold front has now moved off over the Tasman Sea, it has left behind it a really big high-pressure system sitting over the southeast of Australia. This has led to calm conditions, where winds are very light and the skies are clear with not a lot of cloud during the day or night. So it’s getting really, really cold in the early mornings because there are no clouds to act as an insulating blanket for the Earth and trap the heat that the planet radiates to space overnight. The result, in many places, has been very cold temperatures before sunrise, often with a lot of frost. <h2>Remind me, what’s a low-pressure system? And what’s a high-pressure system?</h2> The air above the Earth’s surface has mass, but it’s not uniform everywhere. The way the atmosphere is moved around by what’s going on at upper levels will mean the mass of the atmosphere is redistributed. That transmits down to the surface where we live and causes low- and high-pressure systems. At some points the pressure is lower because there’s not as much mass of air above that point over the Earth. This is what we call a low-pressure system. Air rises in a low, reducing the pressure at the surface. The winds around the low are clockwise in the Southern Hemisphere. So when that low is approaching Australia, the winds on the western side are bringing air from near Antarctica. That’s why a low-pressure system in Australia often means cooler conditions. At some points above the Earth, the pressure is higher because the mass of air above that area is greater. This is what we call a high-pressure system. Air descends in a high, raising the surface pressure. High-pressure systems tend to mean very calm weather; the wind isn’t very strong, the skies tend to be clear and there’s little to no cloud. In summer, that means the sun is baking down all day onto Earth with no protection from cloud. So a high-pressure system in summer can mean a heatwave. In winter, the lack of cloud in a high-pressure system means that much of the heat the Earth has absorbed during the day just re-radiates out to space again, as the cloud isn’t there to act as a blanket and keep all that heat in. That’s why a high-pressure system can mean very cold weather in winter, especially when there are lower levels of sunlight coming in to warm up the Earth in the first place.<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/208182/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/tess-parker-111039">Tess Parker</a>, Research Fellow, <a href="https://theconversation.com/institutions/monash-university-1065">Monash University</a> Image credits: Getty Images This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/why-is-it-so-damn-cold-right-now-a-weather-researcher-explains-208182">original article</a>.

Travel Trouble

Sore joints now it’s getting cold? It’s tempting to be less active – but doing more could help you feel better

<a href="https://theconversation.com/profiles/charlotte-ganderton-1170940">Charlotte Ganderton</a>, <a href="https://theconversation.com/institutions/rmit-university-1063">RMIT University</a>; <a href="https://theconversation.com/profiles/inge-gnatt-1425767">Inge Gnatt</a>, <a href="https://theconversation.com/institutions/swinburne-university-of-technology-767">Swinburne University of Technology</a>, and <a href="https://theconversation.com/profiles/matthew-king-1177304">Matthew King</a>, <a href="https://theconversation.com/institutions/la-trobe-university-842">La Trobe University</a> <a href="https://www.health.gov.au/topics/chronic-conditions/what-were-doing-about-chronic-conditions/what-were-doing-about-musculoskeletal-conditions#:%7E:text=In%20Australia%3A,stiff%2C%20painful%2C%20swollen%20or%20deformed">One in three</a> Australians has a musculoskeletal condition involving joint pain, and the most common cause is arthritis. Around <a href="https://arthritisaustralia.com.au/1in7witharthritis/">3.6 million</a> Australians have arthritis and this is projected to rise to <a href="https://www.arthritiswa.org.au/arthritis/australians-in-the-dark-with-arthritis-one-of-our-most-prevalent-and-costly-diseases/#:%7E:text=Arthritis%20is%20a%20leading%20cause,to%205.4%20million%20by%202030">5.4 million by 2030</a>. For some people with joint pain, cold weather <a href="https://doi.org/10.1186/1471-2474-15-66">seems to make it worse</a>. But temperature <a href="https://doi.org/10.1016/S0304-3959(99)00010-X">is just one factor</a> impacting perceptions of <a href="https://doi.org/10.1097/j.pain.0000000000001776">greater pain</a> during winter. Other factors include those we have some level of influence over, including <a href="https://link.springer.com/article/10.1007/s00702-019-02067-z">sleep</a>, <a href="https://link.springer.com/article/10.1007/s00702-019-02067-z">behavioural patterns, mood</a> and <a href="https://link.springer.com/content/pdf/10.1038/s41598-019-44664-8.pdf">physical activity</a>. Emerging research suggests greater pain levels in winter may also be related to a person’s <a href="https://doi.org/10.1371/journal.pone.0216902">perception of the weather</a>, lack of <a href="https://doi.org/10.1016/j.sjpain.2010.05.030">vitamin D</a> and <a href="https://doi.org/10.1093/rheumatology/kel414">fluctuations in their disease</a>. <a href="https://doi.org/10.1002/msc.1191">Physical activity</a> is one of the best treatments to increase function, strength and mobility – and improve quality of life. It also <a href="https://doi.org/10.1002/msc.1191">promotes</a> mental and physical health and <a href="https://www.sciencedirect.com/science/article/pii/S1466853X21000304?via%3Dihub">reduces the risk</a> of other chronic diseases. But pain can be a barrier to exercise and activities you’d usually do. So what can you do about it? <h2>Our brain tries to protect us</h2> When it comes to pain, our brain is very protective: it’s like an inbuilt alarm system and can warn us about impending danger or harm that has occurred so we can respond. But it’s not always a reliable indicator of actual damage or trauma to the skin, muscle or bone, even when it feels like it is. In some instances, this warning system can become unhelpful by setting off “false alarms”. Joint pain and stiffness can also appear to worsen during colder weather, prompting <a href="https://doi.org/10.1177/26335565221100172">fears</a> we could <a href="https://doi.org/10.1002/jor.25151">make it worse</a> if we undertake or overdo movement. This <a href="https://doi.org/10.1016/j.jbspin.2017.07.007">can result in</a> people avoiding physical activity – even when it would be beneficial – which can worsen the pain. <h2>We tend to exercise less when it’s cold</h2> Seasons <a href="https://doi.org/10.1016/j.jshs.2016.07.007">affect</a> how much physical activity we get. Summer months bring warmer weather, longer daylight hours and people get outdoors more. Warmer weather also tends to elicit a positive outlook, a lift in mood and burst of physical activity to fulfil New Year’s resolutions. Cooler months can mean a decline in physical activity and more time being cosy indoors. A reduction in movement and less exposure to light may evoke higher levels of joint pain and can be associated with a reduction in our overall sense of well-being and mood. This can create a cycle where symptoms worsen over time. <figure class="align-center "><img src="https://images.theconversation.com/files/526947/original/file-20230518-19-gzmuv8.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px" srcset="https://images.theconversation.com/files/526947/original/file-20230518-19-gzmuv8.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=400&fit=crop&dpr=1 600w, https://images.theconversation.com/files/526947/original/file-20230518-19-gzmuv8.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=400&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/526947/original/file-20230518-19-gzmuv8.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=400&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/526947/original/file-20230518-19-gzmuv8.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=503&fit=crop&dpr=1 754w, https://images.theconversation.com/files/526947/original/file-20230518-19-gzmuv8.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=503&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/526947/original/file-20230518-19-gzmuv8.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=503&fit=crop&dpr=3 2262w" alt="Older woman exercises with weights" /><figcaption></figcaption>But with the right knowledge and support, people <a href="https://doi.org/10.1080/08870446.2022.2126473">can remain engaged in an active lifestyle</a> especially when it’s aligned to personal values and goals. Health professionals such as physiotherapists and GPs can assess any concerns and provide strategies that are right for you.</figure> <h2>How to motivate yourself to stay active in winter</h2> When looking for an approach to help you stay active during the cooler months and beyond, it can be helpful to become aware of the many <a href="https://doi.org/10.1002/msc.1191">interconnected factors</a> that impact you. They include: <ul> <li>biological (your genes, other illnesses you have)</li> <li>psychological (how you think, feel and behave)</li> <li>social (your relationships and social support).</li> </ul> Starting with the end goal in mind can be beneficial, but this can feel overwhelming. Try creating smaller, achievable steps to help get you there, like climbing a ladder. For example, park a short distance from the shops and increase this incrementally to increase your exercise tolerance. A little bit each day can often be less tolling on your body than a big effort once a week. Create goals that are personally meaningful and encourage you to celebrate success along the way (for example, catching up with friends or a healthy snack). Then, as you climb your “ladder”, one rung at a time, you will likely feel more motivated to continue. If you’re not sure where to start, talk to a friend or health provider to help you determine what is realistic and right for your situation. That way you can <a href="https://doi.org/10.1002/msc.1191">work towards your goals in a safe, non-threatening environment</a> and avoid developing fear and avoidance. They can also help you establish goals that align with your aspirations and pain experience.<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/200911/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> Image credit: Shutterstock <a href="https://theconversation.com/profiles/charlotte-ganderton-1170940">Charlotte Ganderton</a>, Senior Lecturer (Physiotherapy), <a href="https://theconversation.com/institutions/rmit-university-1063">RMIT University</a>; <a href="https://theconversation.com/profiles/inge-gnatt-1425767">Inge Gnatt</a>, Lecturer (Psychology), Provisional Psychologist, <a href="https://theconversation.com/institutions/swinburne-university-of-technology-767">Swinburne University of Technology</a>, and <a href="https://theconversation.com/profiles/matthew-king-1177304">Matthew King</a>, Lecturer, Research Fellow, and Physiotherapist, <a href="https://theconversation.com/institutions/la-trobe-university-842">La Trobe University</a> 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/sore-joints-now-its-getting-cold-its-tempting-to-be-less-active-but-doing-more-could-help-you-feel-better-200911">original article</a>.

Body

Survival guide for cool-weather camping

Being comfortable is king to enjoying winter camping. Take a look at our suggestions to help you gear up and get out there when the weather is cold but the campfire is hot. Shelter It’s one of the most important aspects of camping in any season! Your bedding and shelter arrangement should be both comfortable and functional so you can always create a home away from home. Winter around the country can mean different things – for instance, some camp spots during winter are often covered in a blanket of snow where as at others the temperature is cool at night and moderate during the day. Depending on the type of winter you’ll be camping in, you’ll need to adjust the shelter and bedding options to suit but there are a few things every winter camper should be aware off. Make sure your tent pegs are suited to the type of ground where you’ll pitch your tent or shelter. For example in light sandy soil conditions a strong sand peg should work well however in snow covered ground or loose sand locations a longer sturdier peg will keep you tent and shelter firmly in place. Laying a ground sheet underneath your tent will help keep the dew and moisture away from your gear. Pitching your tent or shelter in a location that will take advantage of the morning sun is also a nice touch and one that your fellow campers will appreciate! If you’re likely to be camping in light snow or humid conditions, it’s a good idea to pitch a flysheet over your tent or even a tarpaulin. This will trap “dead air” between your tent and the cold air providing extra insulation and will also help reduce moisture and condensation from appearing in your tent. The same principle applies to your swag – a fly and ground sheet will help prevent condensation and creating a layer of dead air will help give you a comfy and warmer sleep. Hot Tip: Using a ground sheet underneath your tent or swag will help prevent moisture from entering your shelter from below. Sleeping What you sleep in or on can also affect your comfort level. In cold conditions the humble airbed isn’t the best insulator so it’s a good option to use a self-inflating or 4WD mattress. These bedding options also trap dead air and your body warmth will help to create a warmer bed of air to sleep on. Your choice of sleeping bag is also important so it’s a good idea to match the bag to the climate. Along with fill material and weight, sleeping bags are also rated on their insulation or temperature rating. Sleeping bags such as the Blackwolf Zambezie sleeping bag are suited to sub-zero temperatures where as less insulating sleeping bags will keep you comfortable in plus zero degree conditions. Some of us “feel the cold” more than others so it’s important to take this into consideration when deciding what sleeping bag you’ll need. We recommend using a sleeping bag rated to below the temperatures you’re expecting – it’s easier to make yourself cool than it is to add extra warmth. Hot Tip: Hot water bottles are great additions for a warm sleep. What to wear Dressing in layers is a great idea as this allows you to adjust your warmth to suit the conditions or activity. A base layer such as thermals will control your core body temperature. An insulating or middle layer such as a fleece jumper will create a micro-climate and trap warmth around your body. An outer or protective layer will protect you from the elements such as wind or rain. How To: As most of your body heat is lost through your extremities don’t forget your accessories such as beanies, scarves and gloves. Cooking Everyone loves a warming winter meal and we all have memories of a great winter stew or roast. Bringing these meals to the campsite in winter and sharing them with family and friends are easily some of the best pleasures of winter camping. Cooking over a fire is a great idea as the campers are able to enjoy the warmth provided by the fire whilst the meal is cooking. Options for cooking over a fire include the traditional cast iron cookware or fire grill and cast iron plate. Cooking options not needing a fire include thermal cookers such as the Dream Pot or a Cobb cooker. These options are perfect for cooking delicious stews, soups and roasts. Hot Tip: When cooking with cast iron, charcoal briquettes provide a long burning and consistent source of heat making cast iron cooking so easy! If firewood is your heat source, don’t forget to bring enough firewood for your heating and cooking needs! With a heap of easy cooking options available there’s no reason why you can’t be sharing a warm and hearty stew or sensational roast on your next winter camping trip. Winter warmers Comfort and warmth are key for enjoying your winter camping experience. Hot showers and gas heaters are just two options that will make your winter camping trip much easier and more comfortable. Gas heaters are great as they are portable and provide a constant source of heat. Water heaters such as the Coleman Hot Water on Demand system are popular options for winter campers – who can say no to an instant warm shower or hot cuppa? First appeared on the Ray’s Outdoors website. <a href="http://blog.raysoutdoors.com.au/expertadvice?category=Camping" target="_blank" rel="noopener">Visit them </a><a href="http://blog.raysoutdoors.com.au/expertadvice?category=Camping" target="_blank" rel="noopener">here for more camping advice</a>. Image credit: Shutterstock Related links: <a href="../lifestyle/caravan-camping/2015/05/4-campfire-recipes/">4 simple and delicious campfire recipes you should try</a> <a href="../lifestyle/caravan-camping/2015/05/outdoor-photography-tips/">Outdoor photography tips to help you take shots like a pro</a> <a href="../lifestyle/caravan-camping/2015/03/bush-damper-recipe/">How to make bush damper</a>

Domestic Travel

"Makes us feel sick": Angry vegan slams meat-eating neighbours

A letter from a vegan neighbour has gone viral, as they asked a close-by resident to close their windows while they cook meat. The hand-written note was published on a community Facebook page for the Perth northern coastal suburb of Burns Beach, and was labelled as an "Important message" for the recipient to "Please take seriously". The note began, "Hello, neighbour." "Could you please shut your side window when cooking, please?" "My family are vegan (we eat only plant-based food), and the smell of the meat you cook makes us feel sick and upset." "We would appreciate your understanding." The letter went viral not long after it was posted, and drew in a range of divided comments. Some people believed the request was a ridiculous ask, with many people wondering where they draw the line when it comes to catering for others. "I'd understand if they were smoking cigarettes and the smoke and smell was spreading and affecting the family's health," one person wrote. "But not liking the smell of meat, this isn't really a good reason to ask someone to close their windows." "What does she do when she takes the kids to the park, and people are cooking BBQs? Ask them to stop cooking. Audacity." Others thought the request was reasonable, and praised the writer's politeness. "I feel like this was a genuinely polite letter, and it’s true the smell of meat is overpowering," one person wrote. "It would be nice to see some respect for your neighbours, and not publicly trying to shame them for holding strong ethical morals." Another put it simply, "Be vegan. Eat meat. Each to their own!" One commenter suggested the recipient resort to good old neighbourly pettiness, encouraging them to "Write back and say you're offended and sad by what they said about your cooking and could they please move to a different room as you would appreciate their understanding." Image credits: Facebook

Food & Wine

Do aches and pains get worse in the cold?

Andrew Lavender, Lecturer, School of Physiotherapy and Exercise Science, Curtin University, asks if joint and muscle aches get worse in the cold. The winter chill is often associated with an increase in aches and pains for many older people, particularly in the joints, but also in the muscles. Some <a href="https://www.ncbi.nlm.nih.gov/pubmed/?term=Strusberg+I+Mendelberg" target="_blank" rel="noopener">recent studies</a> have shown an increase in general aches and pain in older men and women, and in particular a correlation between joint pain and weather conditions in patients with <a href="https://www.ncbi.nlm.nih.gov/pubmed/27633622" target="_blank" rel="noopener">rheumatoid arthritis</a> or <a href="https://www.ncbi.nlm.nih.gov/pubmed/26329341" target="_blank" rel="noopener">osteoarthritis</a>. For those without these conditions, any experience of pain with cold or wet weather may be related to changes in physical activity and diet. How does the cold affect our muscles and joints? In investigating a link between weather and joint pain, <a href="https://www.ncbi.nlm.nih.gov/pubmed/11838853" target="_blank" rel="noopener">studies have examined</a> temperature, barometric pressure, precipitation, humidity and sunshine for their links to pain. The results are somewhat inconclusive because they vary greatly. This is largely because pain is subjective and it’s difficult to isolate a particular cause. Other factors like exercise, mood and diet also have an influence on pain perception. <a href="https://www.ncbi.nlm.nih.gov/pubmed/19714599" target="_blank" rel="noopener">Some research focused on the idea</a> that atmospheric pressure may have the greatest effect. This is because there are gasses and fluids within joints, and if atmospheric pressure reduces, these gasses and fluids might expand, putting pressure on surrounding nerves causing pain. But this has not been shown clearly. A <a href="https://www.ncbi.nlm.nih.gov/pubmed/?term=Savage+rheumatoid+arthritis+pain+2015" target="_blank" rel="noopener">recent study found</a> the combination of temperature, sunlight exposure and humidity correlates with joint pain in patients with rheumatoid arthritis. But the authors were quick to point out the variability in pain perception and other factors, like exercise and diet, means a clear link still can’t be drawn with confidence. How we can prevent aches in winter There are some things that can help reduce pain during the colder months. Exercise: joint pain is <a href="https://www.ncbi.nlm.nih.gov/pubmed/28355375" target="_blank" rel="noopener">often associated with excess weight</a>, so a weight-loss exercise program will help to take the pressure off the joints. Exercise also helps to improve metabolism and blood flow through muscles and joints, which can reduce inflammation, stiffness and pain. Many people tend to be more active in the warmer months when the weather is pleasant and it’s comfortable to be outside. It’s important to continue exercise into winter as a reduction in physical activity in winter for more than two weeks <a href="https://www.ncbi.nlm.nih.gov/pubmed/?term=Colliander+detraining" target="_blank" rel="noopener">results in loss of muscle strength</a> and mass as well as reduced bone density. Being inactive for long periods can lead to a gain in fat mass and overall body weight which puts <a href="https://www.ncbi.nlm.nih.gov/pubmed/28142365" target="_blank" rel="noopener">excess pressure on joints that can lead to injury</a>. Movements that include large muscles of the legs, arms and torso such as squats, sit-ups and push-ups can be done in a fairly small space, and so are ideal inside during winter. Resistance exercise of this type is important for muscle and bone strength. Like muscles, bones adapt to the stimulus of repeated load bearing making them stronger and less prone to injury. This is <a href="https://www.ncbi.nlm.nih.gov/pubmed/?term=Beavers+Martin+CHnge+bone+mineral+density+2017" target="_blank" rel="noopener">particularly important</a> for older individuals. This doesn’t mean you need to go to a gym and lift heavy weights, although you may consider joining a gym for individual or group exercise sessions. You can get enough stimulation for maintenance of muscle and bone strength through daily tasks and home workouts. Vitamin D: exercising regularly can help to reduce symptoms in the long term, and getting outdoors for longer periods more often provides <a href="https://www.ncbi.nlm.nih.gov/pubmed/27258303" target="_blank" rel="noopener">vitamin D for healthier bones and joints</a>. When daylight hours are limited, vitamin D supplements are a good way to continue to get the benefits of this vitamin, which has an important role in bone mineralisation, muscle function and nerve growth. Studies have found daily supplementation with vitamin D <a href="https://www.ncbi.nlm.nih.gov/pubmed/22592290" target="_blank" rel="noopener">reduces the risk of bone fracture</a> and improves muscle strength for older people. It’s recommended adults get at least 200 to 600 international units (IU) of Vitamin D daily if they’re getting some exposure to sunlight most days. It’s not easy to get vitamin D through diet, but in a country like Australia, where sunlight is available even in winter, this presents less of a problem than for people living in regions that have limited sunlight in winter. The best foods for vitamin D include fatty fish like sardines, mackerel and herring, milk, margarine and vitamin D-fortified soy drinks. But it’s important to remember dietary sources alone are not sufficient to provide enough vitamin D. Sunlight is an important source and supplementation should be considered for those who have limited exposure to the sun in winter. Glucosamine and chondroitin: glucosamine and chondroitin sulphate help to provide nourishment to cartilage to improve joint function. They make movement of the joint smoother by <a href="https://www.ncbi.nlm.nih.gov/pubmed/26881338" target="_blank" rel="noopener">reducing the friction produced</a> between the articulating surfaces of the bones. Crustaceans provide a good source of glucosamine, while chondroitin sulphate can be obtained from cartilage of animal bones. Supplementation of these is <a href="https://www.ncbi.nlm.nih.gov/pubmed/26881338" target="_blank" rel="noopener">prescribed for patients</a> with osteoarthritis to help restore cartilage. Heat therapy: heat therapy can help greatly when you do have pain. Warm baths or showers, particularly in the morning <a href="https://www.ncbi.nlm.nih.gov/pubmed/27403866" target="_blank" rel="noopener">can make a big difference</a> to the level of pain and stiffness. Warming the body increases elasticity of the tissue and improves blood flow making movement easier. It also activates neural pathways that <a href="http://www.tandfonline.com/doi/full/10.1080/00325481.2015.992719" target="_blank" rel="noopener">reduce the brain’s perception of pain</a>. Written by Andrew Lavender. Republished with permission of <a href="http://theconversation.com/" target="_blank" rel="noopener">The Conversation</a>.<img src="https://counter.theconversation.com/content/81260/count.gif?distributor=republish-lightbox-advanced" alt="The Conversation" width="1" height="1" /> Images: Getty

Body

Pets can get colds too – here’s how to keep them safe

With winter comes <a href="https://www.annualreviews.org/doi/10.1146/annurev-virology-012420-022445">cold and flu season</a>, making coughs and sneezes rife. But it isn’t just humans who get struck down by these seasonal illnesses – our pets can too. While many of us have an arsenal of home remedies that we can use to combat these illnesses, the same doesn’t necessarily exist for pets. So what can we do for our four-legged companions if they become ill – and how can we prevent seasonal illnesses in the future? <h2>Cold and flu</h2> In the same way that coughs, colds and other respiratory illnesses spread more easily when we’re indoors with other people, the same applies to our pets. Dogs often pick up illnesses after staying in kennels, attending indoor training classes or at competitive events where they’re <a href="https://doi.org/10.1016/j.jcpa.2020.02.005">in close contact with other dogs</a>. Infections can quickly spread via airborne particles, by sharing drinking water or from contaminated surfaces. We may also inadvertently carry infections to our pets, especially if we have previously handled or stroked an infected animal. Some disease-causing organisms can even remain viable on our clothes and footwear for several hours. Washing your hands, changing your clothes, and good hygiene remain <a href="https://www.aafp.org/pubs/afp/issues/2016/1115/p794.html">simple but effective ways</a> of limiting the spread of many infections, especially if you’re regularly in contact with several animals. <div data-id="17"> </div> Occasionally, diseases can also be passed between species, <a href="https://doi.org/10.1098/rstb.2016.0167">including from animal to human and vice versa</a>. These are called zoonotic diseases and can range from mild infections to more deadly diseases, such as <a href="https://doi.org/10.1146/annurev-virology-100114-055157">rabies</a>. In such cases, more extreme control measures are needed to control the virus – such as quarantining animals. But if you do have a cold, your pet won’t catch it from you. The viruses that cause colds are specific to humans, though there are dog and cat versions that may cause <a href="https://doi.org/10.1016/j.cvsm.2019.10.009">similar cold symptoms in our canine companions</a> and our <a href="https://www.mdpi.com/1999-4915/13/8/1435">feline friends</a>. The good news is that they also cannot share their cold with us. Similarly, <a href="https://virologyj.biomedcentral.com/articles/10.1186/s12985-022-01888-x">flu tends to be species-specific</a>, although the influenza virus is good at mutating and occasionally “jumping” the species barrier. While rare, this does mean that there is a theoretical risk of <a href="https://doi.org/10.1111/zph.12723">flu transmission between animals and humans</a>. This why good hygiene and minimising close contact with <a href="https://doi.org/10.1093/bmb/ldz036">other species during outbreaks</a> is a good idea. <h2>Cold symptoms</h2> If your dog or cat does contract a cold, the symptoms are very similar to what we experience: sneezing, runny nose, coughing, possibly fever, tiredness and often reduced or lost appetite. If you think your pet is sick, it’s best to speak to your vet first to ensure you get the correct diagnosis. Your pet may also need specific treatment (such as antibiotics). Never be tempted to treat your pet with human medications, however. Over-the-counter medications that are safe for us can be potentially toxic for our pets. Ibuprofen, for example, is <a href="https://doi.org/10.1016/S0167-5877(98)00051-8">dangerous for dogs</a>. There are many easy things you can do to help your pet when they’re sick. First, make sure they’re warm and comfortable, as this is essential for helping them recover. You can do this by providing extra bedding, or even pet-safe clothing for them. Many older dogs benefit from coats both indoors and out to keep old joints warm. Just make sure to wash or change their bedding regularly, to keep a pleasant environment for them to recover in. This will also help <a href="https://www.mdpi.com/2076-2615/8/4/59">reduce the risk</a> of the infection spreading to other pets in the household. Rest is important. Make sure your pet has a quiet, safe space – perhaps away from people and other animals. Reducing exercise is also a good idea, especially if your pet has a respiratory infection so you don’t stress their body further. Make sure fresh, clean drinking water is always available. If the weather is very cold, consider adding some warm water to encourage drinking. This is especially important for pets who live outdoors. If your dog starts to cough, especially when waking – and might even gag or retch – it’s <a href="https://doi.org/10.1016/j.prevetmed.2003.10.001">possible they’ve picked up kennel cough</a>. This is highly infectious, and a coughing dog should be kept well away from other dogs until the coughing has stopped and they have recovered. This includes not taking a coughing dog into your vet’s waiting room. However, kennel cough cannot spread to other species of pets (such as cats). For most otherwise healthy pets, seasonal illnesses are mild and self-limiting. Most pets recover quickly – within a few days. But if you’re at all concerned, your pet is very young or old, or suffers from other health conditions, always seek prompt advice from your vet. <h2>Keeping pets healthy</h2> There are many things you can do to reduce a pet’s likelihood of becoming ill. First, keep their <a href="https://www.cambridge.org/core/journals/epidemiology-and-infection/article/use-of-vaccines-and-factors-associated-with-their-uptake-variability-in-dogs-cats-and-rabbits-attending-a-large-sentinel-network-of-veterinary-practices-across-great-britain/F9ED2C4B0E2E6D6C57A3B95C6ED71A5A">vaccinations up to date</a> and ask your vet if there are any local diseases that may be of concern. While vaccinations won’t prevent everything, they will help support your pet’s health and reduce the risk of severe illness. Keeping pets <a href="https://doi.org/10.1016/j.jcpa.2017.03.006">lean and at a healthy weight</a>, feeding a <a href="https://www.frontiersin.org/articles/10.3389/fvets.2021.748776/full">balanced diet</a> and making sure they always have clean drinking water are also simple, effective measures of supporting pet health. Keeping their sleeping area and <a href="https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0259478">food and water bowls clean</a> can also reduce disease risk further. We might share our homes, lives and sometimes beds with our pets, but fortunately, we don’t need to worry about sharing our seasonal coughs and colds with them. Image credit: Shutterstock This article originally appeared on <a href="https://theconversation.com/pets-can-get-colds-too-heres-how-to-keep-them-safe-196682" target="_blank" rel="noopener">The Conversation</a>.

Family & Pets

6 things a food poisoning expert would never eat

If you want to know how to avoid food poisoning, you better listen to food poisoning expert and lawyer Bill Marler. He’s a products liability and personal injury attorney specialising in food-borne illnesses as well as the managing partner of Marler Clark, dubbed “The Food Safety Law Firm”. With twenty years in the industry, he’s won more than $600 million in compensation claims for his clients since 1998. In an article posted in the <a href="http://www.foodpoisonjournal.com/food-poisoning-information/six-foods-bill-marler-never-eats/#.VrJ3Kvl96uV" target="_blank" rel="noopener">Food Poisoning Journal</a>, Bill has revealed the six foods he refused to eat. Unpasteurised (“raw”) milk and packaged juices Unpasteurised milk, sometimes called “raw” milk, can be contaminated with bacteria, viruses and parasites. Between 1998 and 2011, there were 148 food poisoning outbreaks linked to raw milk and raw milk products in the US—and keep in mind that comparatively few people in the country ever consume these products, so 148 outbreaks is nothing to ignore. As for unpasteurised packaged juices, one of Marler’s earliest cases was the 1996 E. coli outbreak from unpasteurised Odwalla apple juice. As a result, he won’t go near raw milk or juice. “There’s no benefit big enough to take away the risk of drinking products that can be made safe by pasteurisation,” he says. Raw sprouts Uncooked and lightly cooked sprouts have been linked to more than 30 bacterial outbreaks (mostly of salmonella and E. coli) in the US since mid-1990s. As recently as 2014, salmonella from bean sprouts sent 19 people to the hospital. All types of sprouts - including alfalfa, mung bean, clover and radish sprouts - can spread infection, which is caused by bacterial contamination of their seeds. “There have been too many outbreaks to not pay attention to the risk of sprout contamination,” Marler says. “Those are products that I just don’t eat at all.” He did add that he does eat them if they’re cooked. Meat that isn’t well-done Marler orders his burgers well-done. “The reason ground products are more problematic and need to be cooked more thoroughly is that any bacteria that’s on the surface of the meat can be ground inside of it,” Marler says. “If it’s not cooked thoroughly to 160°F throughout, it can cause poisoning by E. coli and salmonella and other bacterial illnesses.” As for steaks, needle tenderising - a common restaurant practice in which the steak is pierced with needles or sliced with knives to break down the muscle fibres and make it more tender - can also transfer bugs from the surface to the interior of the meat. If a restaurant does this (Marler asks), he orders his steak well-done. If the restaurant doesn’t, he’ll opt for medium-well. Prewashed or precut fruits and vegetables “I avoid these like the plague,” Marler says. Why? The more a food is handled and processed, the more likely it is to become tainted. “We’ve gotten so used to the convenience of mass-produced food - bagged salad and boxed salads and precut this and precut that,” Marler says. “Convenience is great but sometimes I think it isn’t worth the risk.” He buys unwashed, uncut produce in small amounts and eats it within three to four days to reduce the risk for listeria, a deadly bug that grows at refrigerator temps. Raw or undercooked eggs You may remember the salmonella epidemic of the 1980s and early ’90s that was linked mainly to eggs. If you swore off raw eggs back then, you might as well stick with it. The most recent salmonella outbreak from eggs, in 2010, caused roughly 2,000 reported cases of illness. “I think the risk of egg contamination is much lower today than it was 20 years ago for salmonella, but I still eat my eggs well-cooked,” Marler says. Raw oysters and other raw shellfish Marler says that raw shellfish - especially oysters - have been causing more foodborne illness lately. He links this to warming waters, which produce more microbial growth. “Oysters are filter feeders, so they pick up everything that’s in the water,” he explains. “If there’s bacteria in the water it’ll get into their system, and if you eat it you could have trouble. I’ve seen a lot more of that over the last five years than I saw in the last 20 years. It’s simply not worth the risk.” Images: Shutterstock

Food & Wine

3 reasons you feel hungrier and crave comfort foods when the weather turns cold

As we move through Autumn, parts of Australia are starting to see cooler weather. For some of us, that can mean increasing feelings of hunger and cravings for “comfort food” such as as pasta, stews and ramen. But what’s happening in our body? <h2>3 things change when it gets cold</h2> 1. Our body conserves heat It sends this energy it conserves to our internal organs so they can maintain their temperature and work properly. The body can also perform heat-generating activities (such as shivering), which uses <a href="https://pubmed.ncbi.nlm.nih.gov/21261804/">energy</a>. The body will then look for additional energy through calories from eating food. 2. Our body warms up when eating When we eat, the body needs to expend energy to digest, absorb, and metabolise the nutrients. This process requires the use of energy, which generates heat in the body, leading to an increase in body temperature termed “<a href="https://pubmed.ncbi.nlm.nih.gov/36012714/">diet-induced thermogenesis</a>”. However, the amount of energy used to keep us warm is quite <a href="https://www.sciencedirect.com/topics/medicine-and-dentistry/nonshivering-thermogenesis">modest</a>. 3. Some people experience a drop in the neurotransmitter called serotonin This is partly because the rate our body produces serotonin is related to <a href="https://www.thelancet.com/pdfs/journals/lancet/PIIS0140673602117375.pdf">sunlight</a>, which is lower in winter. Serotonin helps to regulate mood, appetite, and sleep, among other things. When serotonin levels are low, it can lead to increased hunger and decreased satiety (feeling that you’ve had enough to eat), making us feel hungrier and less satisfied after meals. <h2>Why we love comfort food in winter</h2> Many of us struggle to eat salad in winter and crave mum’s chicken soup or a slow cooked, brothy ramen. Research shows our brain detects the cold weather and looks for warm <a href="https://www.mdpi.com/2072-6643/9/6/592">food</a>. Warm food can provide a sense of comfort and cosiness, which is particularly appealing during the colder months when we spend more time indoors. <a href="https://www.sciencedirect.com/science/article/pii/S1878450X16300786">Comfort food</a> can mean something different for everyone. They are foods we reach for in periods of stress, nostalgia, discomfort (like being cold), or emotional turmoil. For most of us, the foods we often over-indulge in are rich and carbohydrate heavy. A drop in serotonin has also been shown to stimulate an urge to eat more <a href="https://pubmed.ncbi.nlm.nih.gov/16340952/">carbohydrate-rich</a> foods such as gnocchi, pasta, ragout, mashed potatoes. <h2>What happens to those extra calories?</h2> If you consume more energy in cooler weather, some of it will be used to keep you warm. Beyond keeping us warm, extra calories we consume are stored. While most humans today have access to a year-round food supply, some research shows our bodies may still have some leftover instincts related to storing energy for the cooler months when food was harder to come by. This behaviour may also be driven by biological factors, such as changes in hormone levels that regulate appetite and <a href="https://www.frontiersin.org/articles/10.3389/fnins.2013.00140/full">metabolism</a>. A fundamental principle of nutrition and metabolism is that the balance between the energy content of food eaten and energy expended to maintain life and to perform physical work affects body <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3302369/">weight</a>. This means any excess energy that we don’t use will be stored – usually as fat. Using mathematical modelling, researchers <a href="https://royalsocietypublishing.org/doi/10.1098/rspb.2015.2443">have predicted</a>weight gain is more likely when food is harder to find. Storing fat is an insurance against the risk of failing to find food, which for pre-industrial humans was most likely to happen in winter. <h2>It doesn’t have to be unhealthy</h2> No matter your cravings during cooler months, it’s important to remember your own personal health and wellbeing goals. If you’re worried about excess energy intake, a change in season is a great time to rethink healthy food choices. Including lots of whole fresh vegetables is key: think soups, curries, casseroles, and so on. Including protein (such as meat, fish, eggs, legumes) will keep you feeling fuller for longer. Image credits: Getty Images This article originally appeared on <a href="https://theconversation.com/3-reasons-you-feel-hungrier-and-crave-comfort-foods-when-the-weather-turns-cold-202831" target="_blank" rel="noopener">The Conversation</a>.

Food & Wine

URGENT RECALL of 44 different cough medicines

Numerous cough medicines containing pholcodine are being stripped from pharmacy shelves after a safety investigation was undertaken by the Therapeutic Goods Administration (TGA). 55 products are being cancelled from the Australian Register of Therapeutic Goods. Of the 55 products containing pholcodine that were registered in Australia, 44 products are currently stocked on shelves in pharmacies and are subject to the recall, a spokesperson from the TGA told 7News. The discovery of a new link between pholcodine-containing medicines and an increased risk of anaphylactic reactions to certain medicines used as muscle relaxants during general anaesthesia prompted the action. Pholcodine has been used in a wide range of over-the-counter medicines to treat dry coughs, particularly present in syrups and lozenges. It is also used in combination with other medicines in products that treat the symptoms of cold and flu. “It is difficult to reliably predict who may be at risk of anaphylaxis during anaesthesia and some patients may not know if they have taken pholcodine medicines recently,” TGA Head Adjunct Professor John Skerritt said. “Some patients undergoing emergency surgery may not be in a position to talk to their anaesthetist at all. In addition, while surgical facilities may ask about which prescription medicines a patient is taking, they may not ask about over-the-counter products. “Fortunately, safer alternatives to treat a dry cough are available and consumers should ask their doctor or pharmacist for advice. I urge consumers to check if any of your over-the-counter cold and flu medicines contain pholcodine and, if they do, ask your doctor or pharmacist to suggest an alternative treatment. “If you will need general anaesthesia and have taken pholcodine in the past 12 months, I advise you to tell your health professional. Health professionals should also check whether patients scheduled to undergo general anaesthesia have used pholcodine in the previous 12 months.” The European Medicines Agency (EMA) had recently recommended the withdrawal of marketing authorisations for these products in Europe, prompting the review in Australia. Supported by a Western Australia study, the European findings showed that pholcodine was a risk factor. The TGA has received 50 reports of Australian cases of suspected pholcodine-related anaphylactic reactions to neuromuscular blockers, including one fatality earlier this year. Find the full list of recalled products <a href="https://www.tga.gov.au/safety/information-about-specific-safety-alerts-and-recalls/about-pholcodine-cough-medicines-cancelled-tga-and-recalled-pharmacies-safety-reasons" target="_blank" rel="noopener">here</a>. Image credit: Getty

News

"That was the last time they ever spoke to her": Police announce $1m reward

22 years ago, Mooroolbark girl Cherie Westell was last seen in Wantirna South on December 12, 2000, only days before her 16th birthday at the time. Today, Victoria Police have announced a $1 million reward for information that will help solve the cold case. A coroner found in 2003 that Cherie had most likely died, with police believing foul play was involved. Despite speaking to several witnesses over the past two decades investigators are still chasing new leads, with Detective Acting Inspector Tony Combridge of the Missing Persons Squad labelling the missing person's case "every family's worst nightmare”. "22 years ago, a young teenage girl called her family to let them know she was on her way home, and that was the last time they ever spoke to her," Combridge said. "She was loved by her family and friends, who are all hoping they can find some answers as to what happened to her. "Those responsible for Cherie's disappearance have had to live with this secret for over two decades. 22 years is a very long time to be looking over your shoulder." Police are hoping the money provides some incentive for people to come forward. "It doesn't matter how insignificant you think the piece of information is, it could be exactly what our investigators need to make a breakthrough in this case," Combridge said. "Now is the time to do the right thing and come forward. Any information received by police will be investigated thoroughly, and we will continue to search for the truth of what happened to Cherie to provide those answers to her loved ones and the community.” The reward of up to $1 million will be paid for information leading to a conviction of the person or persons responsible for Cherie's disappearance. After a dentist appointment, Cherrie contacted family via a pay phone letting them know she was on the way home. This was the last known contact anyone had with her. At the time of her disappearance, Cherie was a ward of the state, which complicated the investigation initially. Her previous foster mother, Frances, tried to make a police report immediately but was told a biological family member was required for that to occur. A missing persons report was not filed until six days later and any trace of the teen was gone. Image: Victoria Police

Legal

Meat Loaf – a complicated musical giant

Ridiculed by critics and custodians of cool, Meat Loaf’s bombastic performances were loved by millions, providing the soundtrack to the lives of various generations. The man born Marvin Lee Aday was something of an unreliable narrator. He offered contradictory accounts in interviews of such basic details as his date of birth, real name, or why and how he came to be known as Meat Loaf. According to <a href="https://www.waterstones.com/book/to-hell-and-back/david-dalton/meat-loaf/9780753504437">his autobiography</a>, an inheritance from his mother allowed him, as a disturbed and distressed teenager, to leave the house of a violent alcoholic father to live, first in Dallas, and subsequently California. He was cast in the original Los Angeles productions of both Hair and The Rocky Horror Show, also appearing in the 1975 film adaptation of the latter. On auditioning for budding playwright/songwriter <a href="https://www.rollingstone.com/music/music-news/meat-loaf-remembers-jim-steinman-1160041/">Jim Steinman’s</a> More Than You Deserve musical – the title track of which would later pop up on the Dead Ringer album – Steinman identified his ideal leading man for the Bat out of Hell project. Record executives were less convinced. They thought that the pairing of a large sweaty singer with unorthodox musical arrangements, pitched somewhere between Phil Spector and Wagner, was a complete anomaly in the age of punk and disco. The odd pair were eventually signed by independent label Cleveland after getting Todd Rundgren onboard as a producer. The Texan-born singer and actor outlived his chief collaborator by less than a year. Their signing with Cleveland would be the start to a career full of hits and as many highs as there were lows. <h2>Difficult success</h2> Bat Out of Hell – one of the top five selling records of all-time – was released in 1977. Almost all the songs originated from a university project of Steinman’s based on Peter Pan. Unable to clear the rights with JM Barrie’s estate, Steinman recycled the material into Bat Out of Hell instead. Jukebox musicals typically rely on a pre-existing songbook but Bat out of Hell is best characterised as a cast album that had its first outing in the charts before the stage. Given that three of the album’s seven songs exceed eight minutes, remarkably not a moment is wasted. Epics such as <a href="https://www.youtube.com/watch?v=C11MzbEcHlw&ab_channel=MeatLoafVEVO">Paradise by the Dashboard Light</a> and Bat out of Hell (designed to top the 1960s hit <a href="https://www.youtube.com/watch?v=pTjQgkHzbTk&ab_channel=John1948Ten">Tell Laura I Love Her</a> as the ultimate motorcycle crash song) are more than guilty pleasures. They encapsulate the sensations if not perhaps the realities of being a hormonal teenager in thrall to sex, death and rock‘n’roll. The album sold over 10 million copies in the US, and spent over ten years on the UK charts. Meat Loaf was not, however, mentally or physically prepared for the pressures of success or large-scale touring. After losing his voice on the Bat Out of Hell tour in 1978, he had multiple nervous breakdowns and attempted suicide. Steinman lost patience, and a planned sequel to Bat was put on the backburner. There were occasional hits in the 1980s without Steinman (for instance <a href="https://www.youtube.com/watch?v=lCHWD9HeRKY&ab_channel=PeterSchulz">Modern Girl</a> and <a href="https://open.spotify.com/album/5TvUFX8blX7LAw4nMtYji4?highlight=spotify:track:0UeoAe8yipWeSNr3zfCPfx">Midnight at the Lost and Found</a>) but Meat Loaf’s star was on the wane. Despite recording one of the most successful albums of rock’s golden age, by 1983 the singer was facing the prospect of bankruptcy. Yet by playing smaller venues and adopting more sophisticated vocal techniques, a constant touring schedule through the latter part of the 1980s transformed Meat Loaf into one of world’s most accomplished live performers. A nearly three-hour 1988 concert recording <a href="https://www.youtube.com/watch?v=Z0gkNPhmn-0">from Edinburgh</a> shows why this period is considered his live peak by hardcore fans. It also ensured he was better prepared to reap the rewards when he and Steinman staged one of rock’s most unlikely comebacks with Bat out of Hell II in 1993, with lead-single I’d Do Anything for Love (But I Won’t do That) topping the charts in 28 countries. The 1990s marked Meat Loaf’s imperial phase, selling out arenas and enjoying celebrity, appearing in films such as Fight Club (1997) and Spice World (1999). Yet unlike Peter Pan, Meat Loaf wasn’t forever young, often appearing lost in the new millennium. After collapsing on stage in Newcastle in 2007, he said he wouldn’t perform in concert again. In reality, he continued touring for another decade, the musical equivalent of a veteran boxer not knowing when to hang up the gloves. Steinman also launched a legal action when the singer sought to go it alone with <a href="https://ultimateclassicrock.com/meat-loaf-bat-out-of-hell-iii/">Bat Out of Hell III</a> (2006). An out of court settlement effectively gave the songwriter free rein to develop a stage version of Bat out of Hell. Despite their differences, Meat Loaf took on promotional duties as Steinman’s health prevented him from undertaking for the 2017 premiere of <a href="https://www.batoutofhellmusical.com/">Bat Out of Hell the Musical</a>. Now that so many of rock’s founding fathers have died, my current research into rock musicals such as this and David Bowie’s Lazarus sees them as repositioning one of the major forms of cultural expression from the second half of the last century. Blessed with one of rock’s most distinctive voices (admirers include Axl Rose and Kurt Cobain), quality control was never Meat’s forte. At his best, however, the Loaf was a heavyweight contender, able to hold his own alongside the world’s finest performers irrespective of genre. Image credits: Getty Images This article originally appeared on <a href="https://theconversation.com/meat-loaf-a-complicated-musical-giant-175552" target="_blank" rel="noopener">The Conversation</a>.

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