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Weet-Bix weighs in on married couple's "un-Australian" debate

A husband and wife have gone viral on social media for their differing views on stacking Weet-Bix, with the breakfast cereal company chiming in to settle their debate. The argument erupted on Reddit after a man asked users to "Help me settle an argument between my wife and me" over how they prepared their Weet-Bix in the morning. “How do you eat yours? I put my Weet-Bix vertically, which optimises each biscuit’s access to milk, ensuring a more balanced texture across the dish. She likes hers flat. Thoughts?” The man attached a photo of both ways side-by-side. In the first bowl, four Weet-Bix biscuits are placed vertically, while in the second, they’re stacked flat. Within hours, thousands of comments poured in on the divisive post and the consensus was clear: eating them vertically is “un-Australian”. “I’ve never heard of that,” one user wrote. “I denounce it as heresy and witchcraft.” “I didn’t know there was any other way to eat them other than flat,” chimed in another. “Who are these people eating their Weet-Bix vertically and walking around acting like normal citizens?” joked someone else. However, a few brave souls defended the vertical method, saying they could see the benefits, such as keeping the biscuits “crisper” for longer and allowing more to fit in the bowl. To settle the debate, Sarah Smyth, Weet-Bix Brand Manager at Sanitarium chimed in, telling <a href="https://www.news.com.au/lifestyle/food/eat/weetbix-responds-to-wild-breakfast-debate/news-story/f6f6585dbb48070ea79e97ca586559ce" target="_blank" rel="noopener">news.com.au</a> that the Aussie breakfast staple is to be enjoyed however you want. “We’ve been doing our Weet-Bix daily for nearly 100 years, and there’s no right or wrong way,” she told the news outlet. “Vertical, flat, whole, crumbled, soaked or plain, we just love how the humble Weet-Bix is the perfect base to inspire a master breakfast chef in any generation." “From savoury to the strangest of sweet toppings, to smoothies, slices, veggie balls, and even crumbled on a salad for extra crunch, we’ve heard it all over the years!” Image credits: Reddit

Food & Wine

Going for a bushwalk? 3 handy foods to have in your backpack (including muesli bars)

<div class="theconversation-article-body"> <a href="https://theconversation.com/profiles/margaret-murray-1173544">Margaret Murray</a>, <a href="https://theconversation.com/institutions/swinburne-university-of-technology-767">Swinburne University of Technology</a> This time of year, many of us love to get out and spend time in nature. This may include hiking through Australia’s many beautiful <a href="https://www.nationalparks.nsw.gov.au/conservation-and-heritage/national-parks/australias-national-parks">national parks</a>. Walking in nature is a wonderful activity, supporting both <a href="https://doi.org/10.1108/S2044-994120170000009004">physical</a> and <a href="https://link.springer.com/article/10.1007/s12144-023-05112-z">mental health</a>. But there can be risks and it’s important to be prepared. You may have read the news about hiker, Hadi Nazari, who was <a href="https://www.theguardian.com/australia-news/2025/jan/08/how-missing-hiker-survived-in-kosciuszko-national-park">recently found</a> alive after spending 13 days lost in Kosciuszko National Park. He reportedly survived for almost two weeks in the Snowy Mountains region of New South Wales by drinking fresh water from creeks, and eating foraged berries and two muesli bars. So next time you’re heading out for a day of hiking, what foods should you pack? Here are my three top foods to carry on a bushwalk that are dense in nutrients and energy, lightweight and available from the local grocery store. <h2>1. Muesli bars</h2> Nazari <a href="https://www.theguardian.com/australia-news/2025/jan/09/hiker-who-left-museli-bars-in-kosciuszko-hut-hadi-nazari">reportedly ate</a> two muesli bars he found in a mountain hut. Whoever left the muesli bars there made a great choice. Muesli bars come individually wrapped, which helps them last longer and makes them easy to transport. They are also a good source of energy. Muesli bars typically contain about <a href="https://afcd.foodstandards.gov.au/fooddetails.aspx?PFKID=F000333">1,500</a>-<a href="https://afcd.foodstandards.gov.au/fooddetails.aspx?PFKID=F000344">1,900</a> kilojoules per 100 grams. The average energy content for a 35g bar is <a href="https://doi.org/10.3390/foods8090370">about 614kJ</a>. This may be <a href="https://www.eatforhealth.gov.au/nutrient-reference-values/nutrients/dietary-energy">a fraction</a> of what you’d usually need in a day. However, the energy from muesli bars is released at a <a href="https://glycemicindex.com/gi-search/?food_name=muesli+bar&product_category=&country=&gi=&gi_filter=&serving_size_(g)=&serving_size_(g)_filter=&carbs_per_serve_(g)=&carbs_per_serve_(g)_filter=&gl=&gl_filter=">slow to moderate pace</a>, which will help keep you going for longer. Muesli bars are also <a href="https://afcd.foodstandards.gov.au/fooddetails.aspx?PFKID=F000333">packed with nutrients</a>. They contain all three macronutrients (carbohydrate, protein and fat) that our body needs to function. They’re a good source of carbohydrates, in particular, which are a key energy source. An average Australian muesli bar contains <a href="https://doi.org/10.3390/foods8090370">14g of whole grains</a>, which provide carbohydrates and dietary fibre for long-lasting energy. Muesli bars that contain nuts <a href="https://afcd.foodstandards.gov.au/fooddetails.aspx?PFKID=F000344">are typically</a> higher in fat (19.9g per 100g) and protein (9.4g per 100g) than <a href="https://afcd.foodstandards.gov.au/fooddetails.aspx?PFKID=F000333">those without</a>. Fat and protein are helpful for <a href="https://pubmed.ncbi.nlm.nih.gov/16988118/">slowing down</a> the release of energy from foods and the protein will help keep you <a href="https://doi.org/10.1016/j.foodhyd.2016.08.003">feeling full for longer</a>. There are many different types of muesli bars to choose from. I recommend looking for those with whole grains, higher dietary fibre and higher protein content. <h2>2. Nuts</h2> Nuts are nature’s savoury snack and are also a great source of energy. Cashews, pistachios and peanuts contain about <a href="https://www.researchgate.net/publication/6671761_Nuts_Source_of_energy_and_macronutrients#fullTextFileContent">2,300-2,400kJ per 100g</a> while Brazil nuts, pecans and macadamias contain about <a href="https://www.researchgate.net/publication/6671761_Nuts_Source_of_energy_and_macronutrients#fullTextFileContent">2,700-3,000kJ per 100g</a>. So a 30g serving of nuts will provide about 700-900kJ depending on the type of nut. Just like muesli bars, the energy from nuts <a href="https://glycemicindex.com/gi-search/?food_name=nut+&product_category=nuts&country=&gi=&gi_filter=&serving_size_(g)=&serving_size_(g)_filter=&carbs_per_serve_(g)=&carbs_per_serve_(g)_filter=&gl=&gl_filter=">is released slowly</a>. So even a relatively small quantity will keep you powering on. Nuts are also <a href="https://www.mdpi.com/2304-8158/12/5/942">full of nutrients</a>, such as protein, fat and fibre, which will help to <a href="https://doi.org/10.1080/10408398.2018.1514486">stave off hunger</a> and keep you moving for longer. When choosing which nuts to pack, almost any type of nut is going to be great. Peanuts are often the best value for money, or go for something like walnuts that are <a href="https://afcd.foodstandards.gov.au/fooddetails.aspx?PFKID=F006116">high in omega-3 fatty acids</a>, or a nut mix. Whichever nut you choose, go for the unsalted natural or roasted varieties. Salted nuts will make you thirsty. Nut bars are also a great option and have the added benefit of coming in pre-packed serves (although nuts can also be easily packed into re-usable containers). If you’re allergic to nuts, roasted chickpeas are another option. Just try to avoid those with added salt. <h2>3. Dried fruit</h2> If nuts are nature’s savoury snack, fruit is nature’s candy. Fresh fruits (such as grapes, frozen in advance) are wonderfully refreshing and perfect as an everyday snack, although can add a bit of weight to your hiking pack. So if you’re looking to reduce the weight you’re carrying, go for dried fruit. It’s lighter and will withstand various conditions better than fresh fruit, so is less likely to spoil or bruise on the journey. There are lots of varieties of dried fruits, such as sultanas, dried mango, dried apricots and dried apple slices. These are good sources of <a href="https://afcd.foodstandards.gov.au/fooddetails.aspx?PFKID=F008983">sugar for energy</a>, <a href="https://doi.org/10.3390/nu10121833">fibre</a> for fullness and healthy digestion, and contain <a href="http://dx.doi.org/10.12944/CRNFSJ.10.1.06">lots of vitamins and minerals</a>. So choose one (or a combination) that works for you. <h2>Don’t forget water</h2> Next time you head out hiking for the day, you’re all set with these easily available, lightweight, energy- and nutrient-dense snacks. This is not the time to be overly concerned about limiting your sugar or fat intake. Hiking, particularly in rough terrain, places demands on your body and energy needs. For instance, an adult hiking in rough terrain can burn upwards <a href="https://scholar.ufs.ac.za/server/api/core/bitstreams/eb9b5b76-bdfc-456f-b833-c3e285948e4a/content">of about</a> 2,000kJ per hour. And of course, don’t forget to take plenty of water. Having access to even limited food, and plenty of fresh water, will not only make your hike more pleasurable, it can save your life.<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/246968/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/margaret-murray-1173544">Margaret Murray</a>, Senior Lecturer, Nutrition, <a href="https://theconversation.com/institutions/swinburne-university-of-technology-767">Swinburne University of Technology</a> Image credits: Shutterstock This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/going-for-a-bushwalk-3-handy-foods-to-have-in-your-backpack-including-muesli-bars-246968">original article</a>. </div>

Food & Wine

Why one pizza shop is charging almost $200 for a divisive topping

A trendy pizzeria is charging customers almost $200 AUD for one divisive pizza topping as they reignite the debate of putting pineapple on pizza. Lupa Pizza in Norwich in the UK have reluctantly added Hawaiian pizza to their menu, but the ham and pineapple combo comes with a catch. Diners will be charged £100 ($198 AUD) for it, with the restaurant taking to social media to share the news of the hefty price. "🍍🍕 Pineapple on pizza — love it or hate it?" they wrote. "We're not so keen, but if you are, it's now on our Deliveroo menu for £100 ($198). 🤷‍♂️” "Order the champagne too! Go on, you monster!" they added. The restaurant's owner and chef have defended the cost for a simple reason: their shared dislike of pineapple on pizza. "I absolutely loathe pineapple on a pizza," Francis Woolf, the co-owner of Lupa Pizza, told the Norwich Evening News. Head chef Quin Jianoran agreed, adding, "I love a piña colada, but pineapple on pizza? Never. I'd rather put a bloody strawberry on one than that tropical menace.” Their views, however, are not shared with the majority of the British public. In the most recent YouGov survey on the subject, 53 percent of Britons admitted they enjoyed the taste of pineapple on pizza, while 41 percent of people do not. Lupa agreed to feature the Hawaiian special on its main menu if the people of Norwich voted in favour of the combination in an online poll, which closes on January 24th. “If pineapple wins the vote, I’ll make it,” said Mr Jianoran. “But I won’t be happy about it. And I might charge £200 next time.” Image credits: Instagram

Food & Wine

"Just leave Christmas": Barnaby Joyce fires up over gender-neutral cookies

Some stories are big: wars, elections, pandemics. Others are tiny – crispy, vaguely human-shaped and destined for dunking in tea. The humble Gingerbread Man – or rather, its gender-neutral successor, the Gingerbread Person – has sent shockwaves through Parliament House and left a trail of crumbs all the way to the nearest bakery. The biscuit's modern makeover has Barnaby Joyce and Nationals Senator Matt Canavan crying "Save Christmas!" faster than you can say, "Not my gumdrop buttons!" While many of us would struggle to find outrage over baked goods – especially baked goods with no opinion on pronouns – Joyce sees a far darker picture. For him, this is political correctness gone so far off the rails it could inspire an army of ginger-fuelled Trump supporters. “It’s just like, all this stuff has been forced on me, just leave it,” he declared, presumably staring down a gender-neutral cookie in his local parliamentary cafeteria. “Just leave Christmas. If you don’t want to buy Gingerbread men, you don’t have to.” Then, proving politicians aren’t immune to comedic flair, he added: “Can I have one for me and one for it on table 3?” Meanwhile, Senator Canavan was equally distraught at the development, lamenting the apparent death of whimsy. “Please tell me they haven’t done this to the muffin man as well?” he begged, as if imagining a bleak future where fairytale characters are stripped of gender and fun. If you thought Parliament was alone in this existential ginger-crisis, think again. Supermarket giant Woolworths has already abandoned the “man” for a more inclusive “Gingerbread People”, and even Women’s Weekly, that wholesome bastion of baking, has shared a recipe for the modern, genderless cookie. It was Woolworths' decision that drew particular ire from a radio caller named Harry, who tattled to Melbourne’s 3AW like a child narking on a sibling. “Woolies has decided to start selling – under their own brand – non-binary Gingerbread people,” he reported solemnly. This news rocked radio host Tom Elliott, who lamented that none of the gingerbread figures “resemble women”. (For clarity’s sake, it’s worth noting that Gingerbread Men have never been renowned for their realistic depiction of human anatomy.) Online, the social media masses weighed in with their usual measured, level-headed takes. One user proclaimed they were “too busy caring about my electricity bill doubling” to give a crumb about cookies. Another’s sarcastic sympathy dripped from the screen: “If you can’t handle a biscuit with ‘man’ in the name, simply grab a box of tissues and retreat to your safe space.” And in the darkest corner of the internet, one person’s exasperation boiled over: “Jesus Christ. It’s a biscuit vaguely shaped like a human. Do we need to make a biscuit gender neutral so we don’t offend people?” Let’s face it: the Gingerbread Man is not, and has never been, the hill anyone expected society to die on. It doesn’t vote, drive or go to Centrelink. It’s a biscuit. Yet, here we are, watching as Barnaby Joyce and Matt Canavan rise like knights to defend a sugary snack from the insidious forces of progress. Does the average person truly care if their Gingerbread Man identifies as a Gingerbread Person? Is anyone truly shaking with rage while browsing the supermarket biscuit aisle? Or are most of us too busy, well, eating them? In the end, we must ask ourselves the hard questions: Will the Muffin Man survive the purge? Is Santa’s reindeer team next? And most importantly: if they’re still delicious, does it even matter? For now, the only certainty is that political correctness has officially reached the snack table. Somewhere, a batch of gender-neutral gingerbread people is cooling, blissfully unaware that their mere existence has triggered a full-scale political bake-off. And so, in the spirit of the festive season – let’s agree to eat the biscuit and leave the outrage for another day. Images: Supplied

Food & Wine

Festive bulge: scientists offer advice on how to beat overeating

<div class="theconversation-article-body"><a href="https://theconversation.com/profiles/thomas-c-erren-336309">Thomas C. Erren</a>, <a href="https://theconversation.com/institutions/university-of-cologne-2576">University of Cologne</a>; <a href="https://theconversation.com/profiles/philip-lewis-429997">Philip Lewis</a>, <a href="https://theconversation.com/institutions/university-of-cologne-2576">University of Cologne</a>, and <a href="https://theconversation.com/profiles/ursula-wild-1398207">Ursula Wild</a>, <a href="https://theconversation.com/institutions/university-of-cologne-2576">University of Cologne</a> Christmas and New Year are holidays with dietary excesses that many of us cannot control. This often leads to the “festive bulge”. As the holidays approach, could there be a recipe to contain this weight gain and pave the way to sustainable nutrition-based health at the same time? There’s a lot of focus on what we eat and how much we eat – but what about when we eat? Chrononutrition is the science of how timing affects our responses to nutrients. <a href="https://www.sciencedirect.com/science/article/pii/S0092867415003025?via%3Dihub">Scientific insights</a> into when we eat suggest it may be worth exploring for better health. While the idea of getting started on <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9370396/">chrononutrition over Christmas</a> can sound challenging, the guilty conscience that tends to follow feasting over the holidays may provide the needed motivation for the year ahead. So for better health in the new year, why not try out time-restricted eating (TRE)? TRE is a type of <a href="https://theconversation.com/is-intermittent-fasting-actually-good-for-weight-loss-heres-what-the-evidence-says-183500">intermittent fasting</a>: a person eats all their meals and snacks within a particular time window, ranging from six to 12 hours each day. This implies 12 to 18 hours of fasting. <a href="https://theconversation.com/is-body-weight-affected-by-when-you-eat-heres-what-science-knows-so-far-143303">More</a> and <a href="https://theconversation.com/delay-eating-breakfast-and-eat-dinner-early-if-you-want-to-lose-body-fat-new-study-101058">more research</a> suggests that this kind of timing may have a significant influence on our health via <a href="https://pubmed.ncbi.nlm.nih.gov/25404320/">interplays</a> between our <a href="https://pubmed.ncbi.nlm.nih.gov/25815987/">body clocks and nutrition</a>. As researchers with a focus on circadian biology, we have <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9370396/">identified the festive season</a> as a suitable starting point for a lifestyle change to time-restricted eating. <h2>What is chrononutrition?</h2> The basic idea of chrononutrition is that the body’s response to the timing of meals can promote well-being and health via the circadian timing system. This timing system refers to the internal 24-hour mechanism that primes our bodies for the challenges and stimuli of the 24-hour day. This includes when nutrients are likely to be consumed, how they are used within the body at a given time and how the body responds to them at a given time. A rodent experiment in the <a href="https://academic.oup.com/jn/article-abstract/10/1/63/4725662">1930s</a> led to a focus on counting calories and calorie-restricted eating. This dietary restriction extended the lifespan of rats in this case. It was subsequently shown in a wide range of species. The promise is large: if you eat less, then weight loss, better health and a longer life may follow. The rodent experiment was followed by research into diets that foster health and prevent disease. Interest in <a href="https://pubmed.ncbi.nlm.nih.gov/3794831/">“meal-timing, circadian rhythms and lifespan”</a> was sparked by Franz Halberg (known as the father of American chronobiology), among others, in the 1980s. These studies around food and behaviour take <a href="https://pubmed.ncbi.nlm.nih.gov/25404320/">evolutionary considerations</a> into account. For instance, rodents gain fitness when fed in a time-restricted manner. In contrast, human behaviour tends to involve more <a href="https://pubmed.ncbi.nlm.nih.gov/26411343/">erratic eating patterns</a> during the hours when people are awake. <h2>Lifestyle changes</h2> So what practical advice can we give on the occasion of Christmas and New Year from the <a href="https://www.nobelprize.org/prizes/medicine/2017/advanced-information/">2017 Nobel Prize-winning field of chronobiology</a>? The field gained recognition for its discoveries into how internal clocks organise our physiology and enable us to live in harmony with the external rhythms of day and night. Findings from this field point to a simple lifestyle change: limiting when you eat to <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4255155/">eight to 10 hours</a> a day could protect you from developing obesity, or even lessen the negative health impacts of existing obesity. And time-restricted eating can work even if practised for only <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4255155/">five days per week</a>. Importantly, if you can reduce a long habitual eating window (for instance, 15 hours) to a time-restricted eating window of eight hours, you are likely to benefit more than someone who reduces a habitual eating window of 10 hours to eight hours. Reductions in eating-time windows have already <a href="https://www.nejm.org/doi/10.1056/NEJMoa2114833?url_ver=Z39.88-2003&rfr_id=ori:rid:crossref.org&rfr_dat=cr_pub%20%200pubmed">been found</a> to help some overweight humans lose weight, sleep better and feel more energised. Granted, much of the evidence comes from animal studies – and humans are certainly not big mice. Nonetheless, there have been no reports of detriments to this practice in humans. However, there has been <a href="https://www.sciencedirect.com/science/article/abs/pii/S0899900722001897?via%3Dihub">one report</a> of possible disadvantages to offspring in a pregnant animal model of time-restricted eating. <h2>Late breakfast and early supper</h2> Why not try what some studies suggest and <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9370396/">start time-restricted eating over Christmas</a>, or put it on your New Year’s resolution list? To get started, consider having a late breakfast and an early dinner. Of course, if in doubt about the impact of time-restricted eating – or if you have medical or dietary restrictions, or are pregnant – talk to your doctors first for advice. Beyond paying attention to calorie intake and food composition, “when we eat” is a relatively simple and potentially sustainable approach.<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/195822/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/thomas-c-erren-336309">Thomas C. Erren</a>, Professor, <a href="https://theconversation.com/institutions/university-of-cologne-2576">University of Cologne</a>; <a href="https://theconversation.com/profiles/philip-lewis-429997">Philip Lewis</a>, Research associate, <a href="https://theconversation.com/institutions/university-of-cologne-2576">University of Cologne</a>, and <a href="https://theconversation.com/profiles/ursula-wild-1398207">Ursula Wild</a>, Research Associate, <a href="https://theconversation.com/institutions/university-of-cologne-2576">University of Cologne</a> Image credits: Shutterstock This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/festive-bulge-scientists-offer-advice-on-how-to-beat-overeating-195822">original article</a>. </div>

Body

Australia's number one biscuit revealed

Australia's favourite biscuit has been revealed. Arnott's sold more than 300 million packets of biscuits this year, and they have been tracking what has been sold the most. Now they have revealed the 10 most popular biscuits in their range - and it is not surprising that Tim Tam Original was the most popular biscuit in 2024. Despite previous complaint's of the price increase this year, the biscuit is still well-loved by Australians. The popular snack was followed by Barbecue Shapes, Chicken Crimpy Shapes, Pizza Shapes, and Jatz. In the last year, more than 13.4 million packets of Barbecue Shapes and more than 5.5 million gluten free biscuits were bought. While the original Tim Tam's took the number one spot, the double coat Tim Tam also went up in popularity taking the sixth spot, up from the eighth spot in 2023. Salada Original took the seventh spot, followed by Mint Slice, Scotch Finger, and Monte Carlo. “There’s nothing like a fresh bikkie debate to start the week and everyone hoping their favourites will make the top 10," Ranita Cowled, Business Director for Treating at Arnott’s told news.com.au. “Whether it be our iconic bikkies like Monte Carlo and Scotch Finger, or crowd favourites Jatz and Barbecue Shapes, it’s clear Aussies love a mix of classic, sweet, and savoury in 2024. “It’s fitting to see that as we close out the 60th birthday year for Tim Tam that the Original flavour has taken out the coveted #1 spot!” Images: Alex Cimbal / Shutterstock.com

Food & Wine

How to make gravy (using chemistry)

<div class="theconversation-article-body"><a href="https://theconversation.com/profiles/nathan-kilah-599082">Nathan Kilah</a>, <a href="https://theconversation.com/institutions/university-of-tasmania-888">University of Tasmania</a> “Gravy Day” is a relatively new date in the Australian calendar. Paul Kelly’s song <a href="https://theconversation.com/humbug-tinsel-and-gravy-in-search-of-the-perfect-christmas-pop-song-88924">How to Make Gravy</a> tells the story of a prisoner (Joe) writing to his brother on December 21. Joe laments missing the family Christmas celebrations and asks who will make gravy for the roast lunch in his absence. While a roast may not be everyone’s idea of the perfect <a href="https://theconversation.com/a-festive-feast-of-fish-and-fruit-the-creation-of-the-australian-christmas-dinner-151201">Christmas feast</a>, “Gravy Day” does give the opportunity to discuss the chemistry involved in making gravy – a thickened sauce made from drippings collected from roasted meats. <h2>Give my love to Angus (beef?)</h2> Roasting meat sets off a cascade of chemical reactions, producing myriad new flavour chemicals. More than <a href="https://link.springer.com/chapter/10.1007/978-1-4615-2143-3_10#:%7E:text=This%20has%20resulted%20in%20the,and%20lean%20components%20of%20meat.">1,000</a> flavour compounds have been identified in roasted meats. Each chemical gives its unique characteristics to the taste and smell of the finished roast. The chemical <a href="https://www.sciencedirect.com/science/article/pii/S0308814698000764">12-methyltridecanal</a> helps give roast beef its “beefy” flavour, while the sulfur-containing compound <a href="https://www.sciencedirect.com/science/article/pii/S0963996922004422">2-methyl-3-furanthiol</a> is more often found in roast chicken. There are three main types of chemical reactions taking place when roasting meats that produce flavour chemicals. The <a href="https://theconversation.com/kitchen-science-from-sizzling-brisket-to-fresh-baked-bread-the-chemical-reaction-that-makes-our-favourite-foods-taste-so-good-58577">Maillard reaction</a> is responsible for both colour and flavour. This broad reaction type takes place between amino acids from the protein and sugars and simple carbohydrates found in the meat. The Maillard reaction is also the chemistry responsible for many favourite flavours, including roasted coffee, chocolate, steak, toast and more. <h2>A hundred degrees, even more maybe</h2> The other main type of reaction occurring in a hot oven is the breakdown of fats by “<a href="https://doi.org/10.1016/j.foodres.2022.111385">lipid degradation</a>”. This can form hundreds of different chemical compounds. Many of these chemicals are described as “fatty”, “tallowy”, or smell like fried foods. The unique fat profiles found in different animals translate to the profile of flavour chemicals that form from lipid degradation when roasted. Further flavour compounds can arise through the third type of reactions combining products of Maillard reactions and lipid degradation. One specific flavour compound identified as having a “gravy aroma” is known as <a href="https://pubs.acs.org/doi/10.1021/jf9023189">3-mercapto-2-methylpentan-1-ol</a>. This compound comes from roasted vegetables, so including some veggies in your roasting pan will give you more depth of gravy flavour. Also, “cutting onions” is a useful excuse if listening to How to Make Gravy gets you feeling emotional. <h2>The treasure and the trash</h2> Roasting meats causes the fats to “render” and separate from the meat as a liquid. The fat pools in the tray with flavour-rich meat juices. While the fat and the water both carry flavour compounds, too much fat can give the finished gravy an unpleasant mouth feel, or can separate into layers when served. It’s worth pouring off the pan juices into a jug to allow the fat to separate from the liquid so you can control how much fat you’re adding. Be sure to dispose of the excess fat responsibly – <a href="https://theconversation.com/why-shouldnt-i-pour-oil-or-paint-down-the-sink-and-what-should-i-do-instead-206604">don’t pour it down the drain</a>. <h2>Just add flour…</h2> Flour (or, more specifically, starch) is the secret ingredient of a good gravy. Starches are <a href="https://www.sciencedirect.com/science/article/pii/S0168945222000474">large complex chemicals</a> that are made up of lots of sugars joined together. Starch granules are tightly packed and swell greatly when they absorb water. The swollen starch molecules forms a gel-like network that traps water and oil to give a thickened gravy. Wheat flour is most often used as the starch source. Corn and arrowroot starch can also be used. They have a higher percentage of starch than flour and a more neutral flavour. Wheat starch typically requires a larger quantity to be added and longer cooking to form a paste. Whichever starch you use, don’t add it too quickly or without mixing as you’ll form lumps. <h2>…salt, red wine, and a dollop of tomato sauce</h2> Salt is a common ingredient when preparing roast meats, both on the surface of the meat to draw out moisture and as a flavouring agent. The pan juices are typically concentrated as part of the gravy making process. Make sure you taste the gravy before seasoning, as salt will be concentrated by heating. Additional flavour components can be introduced by adding red wine, sherry, stock, or tomato sauce. These ingredients will broaden the flavour profile through sweetness (sugar), acidity (vinegar, citric and malic acids), and umami in the case of tomato sauce (natural glutamates, such as those found in MSG). Some folk even add Vegemite to their gravy for an extra umami boost. <h2>I bet it will taste the same</h2> If you happen to have screwed up your gravy this time, or are after convenience, then you can turn to an instant gravy powder. The main ingredient is typically maltodextrin or another corn-derived (and possibly chemically modified) starch. Shelf-stable powdered fats, salt, colours, and a range of <a href="https://theconversation.com/busting-the-myth-that-all-food-additives-are-bad-a-quick-guide-for-label-readers-82883">flavour additives</a> will be present in varying amounts depending on the style and price point of the product. The advantages of the instant version are speed and uniformity due to the carefully controlled commercial production. So unlike Joe’s concerns for his family’s gravy, an instant gravy will be more likely to taste the same, regardless of who ends up making it.<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/219589/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/nathan-kilah-599082">Nathan Kilah</a>, Senior Lecturer in Chemistry, <a href="https://theconversation.com/institutions/university-of-tasmania-888">University of Tasmania</a> Image credits: Shutterstock This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/how-to-make-gravy-using-chemistry-219589">original article</a>. </div>

Food & Wine

Sydney stages major comeback in World's Best Cities ranking

Sydney has staged a major comeback in the annual ranking of the World's Best Cities, rising 25 places since last year's list. Each year, research firm Resonance compile their list of the best cities in the world, with London coming out in the top spot for 2024 for the 10th time. New York replaced Paris in second place on a top-10 list dominated by European cities, but the most impressive change to the rankings came from Sydney. Sydney leapfrogged Melbourne in the rankings, and jumped from 35th to 10th place in just one year. Melbourne, which was the top-ranked Australian city last year in 31st place, also improved its position to 25th, while Perth at 83rd and Brisbane in 90th rounded out the Aussie cities. The World’s Best Cities rankings combines core statistics from over 400 global cities based on both resident and visitor perception indicators, rankings from trusted sources, and user-generated ratings and reviews. Check out the top 10 list of the World's Best Cities below. 10. Sydney, Australia 9. Berlin, Germany 8. Barcelona, Spain 7. Madrid, Spain 6. Rome, Italy 5. Singapore 4. Tokyo, Japan 3. Paris, France 2. New York, USA 1. London, England Image credits: Shutterstock

International Travel

A brief history of Christmas Pudding – and why it can actually be quite good for you

<div class="theconversation-article-body"><a href="https://theconversation.com/profiles/hazel-flight-536221">Hazel Flight</a>, <a href="https://theconversation.com/institutions/edge-hill-university-1356">Edge Hill University</a> Even in these hard and strange times, Christmas will be celebrated and traditions upheld. And for many British households, Christmas dinner would not be complete without a Christmas pudding – traditionally served with brandy sauce, brandy butter or custard. The Christmas pudding originated in the <a href="http://medievalcookery.com/recipes/frumenty.html">14th-century</a> as a sort of porridge, originally known as “<a href="http://cookit.e2bn.org/historycookbook/1116-frumenty.html">frumenty</a>”, which bears little resemblance to the dessert we know today. It was <a href="https://historydollop.com/2020/03/15/frumenty-a-medieval-wheat-porridge/">originally made</a> with hulled wheat, boiled in milk, seasoned with cinnamon and coloured with saffron. It was associated with meatless days, lent and advent and was often served as a plain dish. But there are a <a href="https://www.epersianfood.com/frumenty/">variety of recipes</a> which included <a href="https://www.mumwhatelse.com/christmas-pudding-traditional-recipe/s">additions</a> such as beef, mutton, raisins, currants, prunes, wines and spices. In some instances, this was the staple food for Christmas eve, although in Yorkshire it was eaten first thing <a href="https://www.gutenberg.org/files/19098/19098-h/19098-h.htm">on Christmas morning</a>. In the 17th-century changes to the recipe were made. It was thickened with eggs, breadcrumbs, dried fruit and beer or spirits were added – and came to resemble something a bit more like a sweet pudding. However, it was the Victorians who fine tuned the recipe into the <a href="http://www.bbc.co.uk/shropshire/content/articles/2005/12/07/christmas_pudding_recipe_feature.shtml#:%7E:text=Brandy%20Sauce&text=This%20stew%20was%20served%20as,to%20give%20the%20pudding%20richness">Christmas pudding</a> many of us enjoy today. A Christmas pudding should have 13 ingredients – that represent Jesus and the 12 disciples. Traditionally, these ingredients include: raisins, currants, suet, brown sugar, breadcrumbs, citron, lemon peel, orange peel, flour, mixed spices, eggs, milk and brandy. Brandy is also <a href="https://www.pudforallseasons.com.au/blog/christmas-pudding-history-and-traditions">traditionally</a> poured over the pudding and set alight. The flaming brandy is said to represent the passion of Christ. Christmas puddings were traditionally boiled in a “pudding cloth”, although today are usually steamed in a bowl. Presented on the table with a sprig of holly, they are then doused in brandy and set alight. The last Sunday before Advent became known as “<a href="https://www.goodhousekeeping.com/uk/christmas/christmas-countdown/a550045/ultimate-stir-up-sunday-when/">stir up Sunday</a>”. This was when the ingredients of the pudding would be assembled and stirred up in a bowl with a wooden spoon (representing the manger) from east to west – symbolising the journey taken by the three wise men. Traditionally, every family member stirs the pudding three times and makes a secret wish. Trinkets were always included in the traditional pudding. As a child I still remember the excitement of waiting to see who was going to <a href="https://metro.co.uk/2016/12/16/why-do-people-put-money-in-christmas-puddings-6327772/">find the sixpence</a>. Whoever found the coin was believed to have good fortune over the coming year. <h2>A healthy pud?</h2> Although the Christmas holidays can sometimes feel a little unhealthy – with a lot of sitting around and excessive food consumption – the ingredients that makeup a Christmas pudding are actually <a href="https://www.express.co.uk/life-style/health/365596/Why-Christmas-pudding-is-good-for-you">pretty nutritious</a>. Traditional Christmas puddings consists of fibre rich ingredients, such as fruits, nuts and currants. Dried fruits are rich in fibre, enzymes, polyphenols (substances with a <a href="https://www.ijmrhs.com/medical-research/dry-fruits-and-diabetes-mellitus.pdf">high antioxidant activity</a>), vitamins and minerals. <a href="https://www.bbc.co.uk/food/recipes/christmaspudding_71054">Sultanas, currants, apricots</a> and <a href="https://www.goodhousekeeping.com/uk/food/recipes/a557006/pear-and-ginger-pudding">pears</a> are highly nutritious and packed with <a href="https://www.webmd.com/diet/foods-rich-in-potassium">essential potassium and iron</a>. And although dried fruits can contain a lot of sugar, they have a lower glycemic index value so don’t impact your blood sugar in the same way as other sweet treats. Raisins are also rich in antimicrobial compounds, fibre and iron. These compounds lower the risk of heart disease and can relieve constipation. Prunes too can also aid with digestion, relieve constipation, reduce inflammation and protect cells from free radical damage. Walnuts, hazelnuts, pecans and almonds can also be added into the mix and these all come with a range of <a href="https://www.healthline.com/nutrition/benefits-of-walnuts">health benefits</a> – from <a href="https://www.nhs.uk/news/food-and-diet/nuts-may-lower-cholesterol/">lowering cholesterol levels</a> and reducing heart disease risk to delivering high levels of vitamin E, polyphenols and melatonin. The mixed spices, cinnamon, ginger, cloves, pimentos (or all spice) in a Christmas pudding are also an incredible source of <a href="https://food.ndtv.com/food-drinks/health-benefits-of-38-important-spices-from-around-the-world-1811783">aromatic antioxidants</a>. Spices aid digestion and have anti-inflammatory and anti-bacterial properties. They can supposedly even help to reduce bloating, cramps and nausea – key if you’ve been overdoing it a bit. There is one secret ingredient often overlooked but included in many recipes – <a href="https://www.lovefood.com/recipes/56899/christmas-pudding-recipe">the carrot</a>. Rich in beta-carotene, which the body utilises to produce Vitamin A, carrots are good for lowering cholesterol levels and, yes, for the health of your eyes. <h2>A global tradition</h2> Although a British tradition, the Christmas pudding is eaten in various countries including <a href="https://theconversation.com/how-christmas-pudding-evolved-with-australia-35027#:%7E:text=The%20Christmas%20pudding%20was%20there,usual%20rations%20at%20Christmas%20time">Australia</a> and <a href="https://www.foodandhome.co.za/recipes/karoo-steamed-christmas-pudding">South Africa</a>. The Canadians also have a version which includes <a href="https://cannedpeachesproject.com/canadian-christmas-pudding-recipe/">potatoes alongside the carrots</a>. The Christmas pudding even makes its way into literature, with Charles Dickens’ Christmas Carol making <a href="https://www.inliterature.net/food-in-literature/baked-goods/cakes/2012/12/a-christmas-carol-steamed-christmas-pudding.html">reference to it</a>. Then there is the case for Agatha Christie’s Hercule Poirot to solve in which he is advised to avoid the <a href="https://www.agathachristie.com/stories/the-adventure-of-the-christmas-pudding">plum pudding</a> – another name for the Christmas pud. <figure><iframe src="https://www.youtube.com/embed/IFKJJVzRvGI?wmode=transparent&start=0" width="440" height="260" frameborder="0" allowfullscreen="allowfullscreen"></iframe></figure> One well known fact about the Christmas pudding is that there always seems to be some left over after Christmas day. In fact Christmas puddings of the past could last up to a year, so it was often shared out. Indeed, in 1885 a British newspaper reported the joyful consumption of a <a href="http://www.chinovalleyaz.net/DocumentCenter/View/5620/December-2019-Senior-Sentinel">plum pudding</a> – sent overland via special envoy from Tehran — to a group of British soldiers stationed in northwestern Afghanistan. If you don’t fancy posting a pudding there are a number of ways you can share and use the <a href="https://www.bbcgoodfood.com/howto/guide/10-ways-leftover-christmas-desserts">leftovers</a> – with a whole host of recipes from Christmas strudel to a black pudding breakfast replacement. Another firm favourite is Christmas pudding ice-cream - simply mix pudding with vanilla ice cream and enjoy!<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/151160/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/hazel-flight-536221">Hazel Flight</a>, Programme Lead Nutrition and Health, <a href="https://theconversation.com/institutions/edge-hill-university-1356">Edge Hill University</a> Image credits: Shutterstock This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/a-brief-history-of-christmas-pudding-and-why-it-can-actually-be-quite-good-for-you-151160">original article</a>. </div>

Food & Wine

Beloved Hollywood couple's move to Sydney

Freddie Prinze Jr and Sarah Michelle Gellar have made a very low-key entry into Australia, after they were spotted at Chin Chin, a restaurant in Sydney's CBD on Saturday night with their two children. The beloved 90s stars have reportedly temporarily relocated to the harbour city as they film the next instalment of the I Know What You Did Last Summer horror franchise, 27 years after the release of the first movie, according to The Daily Telegraph. The new film, titled I Never Forget What You Did Last Summer, will see Prinze Jr, 48, reprise his role as Ray Bronson. The horror film is expected to be released next year through Sony Pictures. Prinze Jr and Gellar's first date was not intentional, as they had plans for dinner with a mutual friend who then cancelled. “We decided to have dinner anyway and never looked back,” Gellar told People in 2002. They tied the knot in Mexico that same year. “One day, I just knew we were gonna get married and I knew I was gonna propose. I didn’t know when or how,” Prinze Jr told People in 2020. “And so I did and fortunately, she was on the same page. My instincts were correct.” In 2009 they welcomed their daughter Charlotte and in 2012 they had their son Rocky. Image: Instagram

Relationships

What’s the difference between gelato and ice cream? One contains more air

<div class="theconversation-article-body"><a href="https://theconversation.com/profiles/evangeline-mantzioris-153250">Evangeline Mantzioris</a>, <a href="https://theconversation.com/institutions/university-of-south-australia-1180">University of South Australia</a> As the weather gets warmer, it’s the perfect time for ice cream or a gelato. Who am I kidding? It’s the perfect time year round. But what’s the difference between gelato and ice cream? Not everyone agrees. Some people say they’re made with <a href="https://www.foodandwine.com/gelato-vs-ice-cream-8609179">different amounts of fat</a>. Others say it’s all about the <a href="https://www.thespruceeats.com/whats-the-difference-between-gelato-and-ice-cream-909197#:%7E:text=Gelato%20is%20churned%20at%20a,much%20as%2050%20percent%20air.">air content</a>. To add to the confusion, gelato is the Italian word for any type of ice cream. But in Australia, gelato refers to the frozen dessert of Italian origin. <h2>How are they similar?</h2> Ice cream and gelato are both sweet desserts served cold. They both contain varying amounts of cream, milk, sugar, flavours, and sometimes eggs. The fat component from the cream provides the richness, smoothness and body. Eggs are normally associated with gelato but can also be added to ice cream to enhance the richness. Most commercial ice creams and gelato also contain <a href="https://theconversation.com/are-emulsifiers-bad-not-enough-evidence-to-say-we-should-stop-eating-them-121325">emulsifiers</a>. These are food additives that act as a stabiliser by preventing liquids that normally don’t mix from separating. Emulsifiers <a href="https://www.nature.com/articles/s41575-024-00893-5#Sec11">have been linked</a> to <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC11345991/">numerous gut symptoms</a>. However most of the evidence comes from laboratory and animal studies, and there is <a href="https://www.nature.com/articles/s41575-024-00893-5/tables/2">limited robust evidence of this in humans</a>. Ice cream and gelato are both made by churning (whipping) the ingredients, leading to air bubbles forming. In fact, it’s the air bubbles that allow us to eat these desserts frozen. It gives them a palatable texture and mouthfeel by making the mixture softer and lighter. Imagine how hard it would be to eat a hard lump of frozen dessert. Many people assume both ice cream and gelato are good sources of calcium, presumably because they’re made from dairy products. But due to the low proportions of milk (it’s mostly cream, which contains less calcium), they both only provide about 65 milligrams of calcium per half cup. That’s <a href="https://www.eatforhealth.gov.au/nutrient-reference-values/nutrients/calcium">about 7%</a> of the daily calcium requirements for adults aged 19-50. They also both contain small amounts of protein – about 2-3 grams per half cup. That’s only about 5% of your <a href="https://www.eatforhealth.gov.au/nutrient-reference-values/nutrients/protein">daily protein requirements</a>. So ice cream and gelato are not a valuable source of calcium and protein, making them of low nutritional value. That’s why they’re regarded as “<a href="https://www.eatforhealth.gov.au/guidelines/australian-guide-healthy-eating">sometimes</a>” foods. <figure class="align-center "><img src="https://images.theconversation.com/files/633714/original/file-20241121-15-36t0ln.png?ixlib=rb-4.1.0&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/633714/original/file-20241121-15-36t0ln.png?ixlib=rb-4.1.0&q=45&auto=format&w=600&h=455&fit=crop&dpr=1 600w, https://images.theconversation.com/files/633714/original/file-20241121-15-36t0ln.png?ixlib=rb-4.1.0&q=30&auto=format&w=600&h=455&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/633714/original/file-20241121-15-36t0ln.png?ixlib=rb-4.1.0&q=15&auto=format&w=600&h=455&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/633714/original/file-20241121-15-36t0ln.png?ixlib=rb-4.1.0&q=45&auto=format&w=754&h=572&fit=crop&dpr=1 754w, https://images.theconversation.com/files/633714/original/file-20241121-15-36t0ln.png?ixlib=rb-4.1.0&q=30&auto=format&w=754&h=572&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/633714/original/file-20241121-15-36t0ln.png?ixlib=rb-4.1.0&q=15&auto=format&w=754&h=572&fit=crop&dpr=3 2262w" alt="Gelato vs ice cream" /><figcaption>The Conversation, <a class="license" href="http://creativecommons.org/licenses/by-sa/4.0/">CC BY-SA</a></figcaption></figure> <h2>How are they different?</h2> It’s about the air The <a href="https://www.google.com.au/books/edition/On_Food_and_Cooking/bKVCtH4AjwgC?hl=en&gbpv=1&pg=PA8&printsec=frontcover">speed</a> at which the mixture is churned can determine the amount of air it contains. This impacts the product’s thickness and smoothness. Ice cream is traditionally <a href="https://www.google.com.au/books/edition/On_Food_and_Cooking/bKVCtH4AjwgC?hl=en&gbpv=1&pg=PA8&printsec=frontcover">churned faster</a> <a href="https://eu.venchi.com/blog/italian-gelato-vs-icecream">than gelato</a>. This means more air is incorporated, making it feel fluffy and creamy compared to gelato, which tends to feels thicker and richer. It’s about the ice Churning at a slower speed, as you would typically for gelato, also <a href="https://www.google.com.au/books/edition/On_Food_and_Cooking/bKVCtH4AjwgC?hl=en&gbpv=1&pg=PA8&printsec=frontcover">increases the size of ice crystals</a>. Large ice crystals give a coarse icy texture, compared to a creamier texture from smaller ice crystals in ice cream. How about the fat? Although many websites say ice cream <a href="https://www.foodandwine.com/gelato-vs-ice-cream-8609179">contains more fat</a> than gelato, this is a tricky one to tease out. In Australia, <a href="https://www.legislation.gov.au/F2015L00424/latest/text">food standards</a> say ice cream should contain at least 100g milk fat per kilogram (or 10% milk fat). So products with less fat need to be called something else – frozen dessert, iced confection, even gelato. So, in theory, a lower-fat product made the same way as ice cream could be called gelato. Non-dairy products made the same way as ice cream could also be called gelato. So how much milk fat does gelato need to contain? I can’t find any legal requirements in Australia or elsewhere. <a href="https://www.masterclass.com/articles/ice-cream-vs-gelato-vs-sherbet-vs-sorbet">Cooking websites</a> often refer to it having 4-9% milk fat. But depending on the recipe, it could be higher. Fat content also differs from flavour to flavour. For example, if you compare the nutritional content of half a cup of vanilla ice cream with half a cup of vanilla gelato, the ice cream has 2g more fat. Other flavours will give different results. How about the sugar or kilojules? If we just compare half a cup of vanilla ice cream with half a cup of vanilla gelato, the gelato has about 3g more sugar. Again, different flavours will give different results. The difference in kilojoules is very small – 15kJ per half cup. <h2>Overall, which one’s healthier?</h2> Effectively there is little difference nutritionally between ice cream and gelato. But brands and flavours vary considerably. They each use different amounts of cream, eggs and other ingredients. So kilojoule, fat and sugar content can vary considerably too. Should you still eat them? Yes, absolutely if you enjoy them. However, both are classified as sometimes foods due to their added sugar and low level of nutrients. And perhaps limit your serve size.<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/238988/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/evangeline-mantzioris-153250">Evangeline Mantzioris</a>, Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, <a href="https://theconversation.com/institutions/university-of-south-australia-1180">University of South Australia</a> Image credits: Shutterstock This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/whats-the-difference-between-gelato-and-ice-cream-one-contains-more-air-238988">original article</a>. </div>

Food & Wine

The delicious Christmas tipple sure to whisk you away

With the festive season in full swing, it’s time to start thinking about presents that make a lasting impression. Despite who you’re buying for, it's hard to look past the perfect tipple to gift your loved ones on Christmas day. Whether you're looking for the perfect gift, or a delectable drink to showcase at a festive gathering, Glen Moray’s Classic Single Malt Whisky is the perfect option this year. From first being brewed in the north of Scotland over 120 years ago, Glen Moray has long been a pioneer for rich, smooth and heavenly whisky, combining tradition, skill and passion into every glass. This unpeated single malt offers a smooth, light profile that will appeal to all whisky drinkers this Christmas season. <blockquote class="instagram-media" style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" data-instgrm-permalink="https://www.instagram.com/p/DB6oNqPsiEJ/?utm_source=ig_embed&utm_campaign=loading" data-instgrm-version="14"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"> </div> </div> </div> <div style="padding: 19% 0;"> </div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"> </div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <div style="padding: 12.5% 0;"> </div> <div style="display: flex; flex-direction: row; margin-bottom: 14px; align-items: center;"> <div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(0px) translateY(7px);"> </div> <div style="background-color: #f4f4f4; height: 12.5px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px; flex-grow: 0; margin-right: 14px; margin-left: 2px;"> </div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(9px) translateY(-18px);"> </div> </div> <div style="margin-left: 8px;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;"> </div> <div style="width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg);"> </div> </div> <div style="margin-left: auto;"> <div style="width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);"> </div> <div style="background-color: #f4f4f4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);"> </div> <div style="width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);"> </div> </div> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;"> </div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" href="https://www.instagram.com/p/DB6oNqPsiEJ/?utm_source=ig_embed&utm_campaign=loading" target="_blank" rel="noopener">A post shared by Glen Moray (@glen_moray_whisky)</a> </div> </blockquote> It's a drink that truly impresses, offering a complexity and refinement that will captivate even the most discerning whisky lovers. Gifted or served during a festive celebration, it's sure to be the highlight of the party, something guests will remember and savour. It also makes the perfect gift choice for those who appreciate the finer things in life. Whether served as a <a href="https://www.glenmoray.com/find-your-best-serve">cocktail</a> or just on its own, it's easy to see why Glen Moray has become such a staple of luxurious whiskeys, without the extortionate price tag. You can pick up your Glen Moray <a href="https://www.danmurphys.com.au/product/DM_903515/glen-moray-classic-single-malt-scotch-whisky-700ml?isFromSearch=false&isPersonalised=false&isSponsored=false&state=6&pageName=member_offers">Dan Murphy’s</a> and <a href="https://bws.com.au/product/903515/glen-moray-classic-single-malt-scotch-whisky-700ml">BWS</a> for just $66.99, proving you can spoil your loved ones - or yourself - without breaking the bank this Christmas. Image credits: Supplied

Food & Wine

Alan Jones once seemed unassailable. What ended it was a peculiarly Sydney story of media, politics and power

<div class="theconversation-article-body"><a href="https://theconversation.com/profiles/denis-muller-1865">Denis Muller</a>, <a href="https://theconversation.com/institutions/the-university-of-melbourne-722">The University of Melbourne</a> For decades it seemed Alan Jones was unassailable. A finding against him of professional misconduct by the Australian Broadcasting Authority (2000); a <a href="https://www.smh.com.au/entertainment/tv-and-radio/tribunal-upholds-that-jones-incited-hatred-20121002-26x8h.html">finding</a> that he incited hatred, serious contempt and severe ridicule of Lebanese Muslims (2009); propositions of violence against two women prime ministers (<a href="https://www.abc.net.au/news/2011-10-20/alan-jones-says-gillard-remark-best-left-unsaid/3579658">2011</a> and <a href="https://www.abc.net.au/news/2020-05-21/alan-jones-breached-rules-in-jacinda-ardern-comment/12271476">2019</a>); verdicts against him and his employer amounting to millions of dollars in defamation actions (most notably <a href="https://www.abc.net.au/news/2018-09-12/alan-jones-defamed-wagners-court-decision-brisbane-qld/10230384">one for $3.75 million</a> in 2018): none of these ended his career. Quite the reverse. Only weeks after the Australian Broadcasting Authority found in its “cash for comments” inquiry that Jones and others had misled their listeners by presenting paid endorsements as editorial opinion, he was hosting an event for then prime minister John Howard. Howard was to become a fixture on the Jones program throughout the 11 years of his prime ministership. The day after the Australian Communications and Media Authority found Jones was likely to have encouraged violence and vilification of Australians of Lebanese and Middle Eastern background, Howard <a href="https://www.theage.com.au/national/jones-wins-friends-in-high-places-20070412-ge4n4f.html">described him</a> as “an outstanding broadcaster”. “I don’t think he’s a person who encourages prejudice in the Australian community, not for one moment, but he is a person who articulates what a lot of people think.” By 2001, Jones had become a kind of on-air policy-maker for the New South Wales government. In November that year, he dined with the then Labor premier, Bob Carr. They discussed a range of government policies, particularly policing. At that time, Jones was a relentless critic of the NSW police. The following week, <a href="https://www.abc.net.au/news/2012-10-01/newton-alan-jones/4288824">Carr dispatched</a> his police minister-designate, Michael Costa, to Jones’s home to discuss policing policy. In 2011 he said Julia Gillard, then Australia’s prime minister, should be taken out to sea and dumped in a chaff bag. In August 2019 he said Scott Morrison, who was then Australia’s prime minister, should “shove a sock” down the throat of his New Zealand counterpart Jacinda Ardern. He was an outspoken climate-change denier, and these grotesqueries were part of his campaign against political recognition of this reality. <figure><iframe src="https://www.youtube.com/embed/Od6I1YbrBoM?wmode=transparent&start=0" width="440" height="260" frameborder="0" allowfullscreen="allowfullscreen"></iframe></figure> Jones’s power, which made him so apparently untouchable, came from his weaponising of the microphone for conservative political ends in ways that resonated with his vast and rusted-on audience of largely working-class older people across Sydney’s sprawling western suburbs. These suburbs contain many marginal state and federal electorates where the fates of governments can be decided. Their populations provide fertile ground for seeding by right-wing radio shock jocks, of whom Jones and his rival John Laws were pre-eminent examples. In Australia, this is a peculiarly Sydney phenomenon. It is not seen to the same degree in any other capital city, even though they too have large areas of socioeconomic disadvantage like western Sydney. Why that should be so is a complex question, but there are aspects of Sydney life that mark it out as different. It is really two cities. One is the largely prosperous and scenically dazzling east and north. The other, much larger, consists of dreary tracts of increasingly crowded housing stretching for many kilometres to the west and southwest. In Sydney argot, the inhabitants of these respective worlds are called “silvertails” and “fibros”, the latter referring to the cladding of the homes that proliferated in western Sydney between and after the two world wars. This two-cities effect makes the gap between the “haves” and the “have-nots” highly visible in a way that has no parallel in other Australian capitals. It engenders deep-seated grievance and cynicism, which the likes of Jones, who lives in a multimillion-dollar apartment on Circular Quay, have relentlessly exploited. Jones coined the term “Struggle Street” to encapsulate the hardships of his listeners’ lives. To these powerless people, Jones and Laws gave a voice, and as their audiences grew, prime ministers and premiers courted and feared them. In the end, Jones’s impregnability was breached by not the power elite turning on one of their own, but by the journalism of a redoubtably tenacious Sydney Morning Herald investigative reporter, Kate McClymont. In December 2023, <a href="https://www.smh.com.au/national/he-d-go-the-grope-alan-jones-accused-of-indecently-assaulting-young-men-20231205-p5epai.html">she claimed</a> Jones had used his position of power, first as a teacher and later as the country’s top-rating radio broadcaster, to allegedly prey on a number of young men. In response to McClymont’s work, the NSW police set up Strike Force Bonnefin, run by the State Crime Command’s Child Abuse Squad, to conduct an investigation into Jones. <figure><iframe src="https://www.youtube.com/embed/0ExkpCtfmA8?wmode=transparent&start=0" width="440" height="260" frameborder="0" allowfullscreen="allowfullscreen"></iframe></figure> On November 18 2024, Jones was arrested at his Circular Quay home and charged initially with 24 sexual offences against eight males. The following day, two <a href="https://www.abc.net.au/news/2024-11-19/alan-jones-charged-with-additional-offences-nsw-police/104617680">additional charges</a> were laid involving a ninth male. Through his lawyers, Jones has denied the charges and was bailed to appear in Sydney’s Downing Centre Local Court on December 18. He <a href="https://www.smh.com.au/national/alan-jones-arrested-over-allegations-he-indecently-assaulted-young-men-20241118-p5krdu.html">was ordered</a> to surrender his passport and not to contact or harass the alleged victims. The charges relate to offences alleged to have been committed by Jones between 2001 and 2019, the youngest alleged victim being 17 at the time. Those dates coincide almost exactly with Jones’s most influential years, from 2002 to 2020. McClymont <a href="https://www.smh.com.au/national/a-stunning-development-kate-mcclymont-on-alan-jones-arrest-and-what-s-next-20241118-p5krln.html">has spoken</a> about the reluctance of some of her interviewees to speak, for fear of what Jones might do: "People were too afraid to take on Alan Jones. Once a couple of people came forward, and some people were happy to be publicly named, that gave confidence for other people to come forward.<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/243942/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" />" <a href="https://theconversation.com/profiles/denis-muller-1865">Denis Muller</a>, Senior Research Fellow, Centre for Advancing Journalism, <a href="https://theconversation.com/institutions/the-university-of-melbourne-722">The University of Melbourne</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/alan-jones-once-seemed-unassailable-what-ended-it-was-a-peculiarly-sydney-story-of-media-politics-and-power-243942">original article</a>. </div>

Legal

Feed your family on a budget this Christmas with Aldi’s delectable hams

Aldi’s range of delicious Christmas feasts have made it easier than ever to go ham this festive season. The iconic supermarket, known for their low prices and high quality goods, have released their range of seven delectable ham options from just $7.99 per kilogram, catering to shoppers on every budget. The incredibly priced Australian Half Leg Ham is back with a bang this yearat only $7.99 p/kg (that’s 40 cents per serve!), with options to Go A Little Extra with a Triple Smoked Boneless Ham ($12.99 p/kg), or the crowd favourite Crackling Ham ($19.99 p/kg). For those looking for a festive feast for a smaller gathering, there is also an Australian Quarter Portion Leg Ham ($11.49 p/kg) or the NEW Lightly Smoked Boneless Ham Portion ($19.99 /kg). For those looking to jazz up their hams to impress their loved ones, Aldi has also shared two easy to follow recipes for heavenly glazes, with dozens of recipes available on the extensive new <a href="https://www.aldi.com.au/recipes/christmas-recipes/">online recipe hub</a>. This year, Aldi’s two feature glazes are the mouth-watering <a href="https://www.aldi.com.au/recipes/christmas-recipes/christmas-dinner-recipes/pomegranate-and-maple-glazed-ham-recipe/">Pomegranate and Maple Glaze</a>, and the Brown Sugar Honey Pineapple Glaze. For your Pomegranate and Maple Glazed Ham, you’ll need just four ingredients, totalling $1.18 per serve for six people. Pomegranate and Maple Glazed Ham <ul> <li dir="ltr" aria-level="1"> 160g pomegranate seeds </li> <li dir="ltr" aria-level="1"> 125ml Brookdale maple syrup </li> <li dir="ltr" aria-level="1"> 1 tsp Colway dijon mustard </li> <li dir="ltr" aria-level="1"> ½ tsp Stonemill ground ginger </li> </ul> For the Brown Sugar Honey Pineapple Glaze, you’ll need five ingredients, coming to a mere 45 cents per serve, with the recipe serving between 12 and 18 people. Brown Sugar Honey Pineapple Glaze <ul> <li dir="ltr" aria-level="1"> 275g White Mill brown sugar </li> </ul> <ul> <li dir="ltr" aria-level="1"> 300g pineapple juice </li> <li dir="ltr" aria-level="1"> 280g Bramwells Yellow Box Honey </li> <li dir="ltr" aria-level="1"> 2 Tbsp Colway Dijon mustard </li> <li dir="ltr" aria-level="1"> 75g Pure Valley Unsalted Butter </li> </ul> For more festive recipes, from roasts and sides, to desserts and drinks, make sure to check out the Aldi online recipe hub, and don’t forget to pick up your scrumptious Aldi ham to feed your family without breaking the bank this Christmas. Image credits: Supplied

Food & Wine

What’s the difference between MSG and table salt? A chemist explains

<div class="theconversation-article-body"><a href="https://theconversation.com/profiles/nathan-kilah-599082">Nathan Kilah</a>, <a href="https://theconversation.com/institutions/university-of-tasmania-888">University of Tasmania</a> It’s dinner time. You’ve worked hard to prepare a nutritious and tasty meal. But after taking your first bite you feel something is missing. Perhaps you should have added more salt? Pepper? Or maybe even something more exotic like monosodium glutamate, better known as MSG? There are many <a href="https://theconversation.com/explainer-what-are-e-numbers-and-should-you-avoid-them-in-your-diet-43908">food additives</a> used in both home cooking and commercial products. These ingredients improve the flavour, smell, texture, appearance and longevity of foods. Salt and MSG are two well-known food additives. Both contain sodium, but there are plenty of differences which you can use to your benefit. <h2>What is a salt?</h2> Salts are made of positively and negatively charged components called ions. Salts generally dissolve in water, and are brittle. The names of salts often feature a metal (positively charged) followed by a non-metal (negatively charged). The common kitchen ingredient we call “salt” is just one type of salt. To distinguish it from all other salts, we should more specifically refer to it as “table salt”. Chemically, it’s sodium chloride. <h2>Sodium chloride</h2> After the quick chemistry lesson above, we can see that table salt, sodium chloride, contains a positively charged sodium and a negatively charged chlorine. These charged components are arranged in crystals of salt in a regular repeating pattern. Each sodium ion is surrounded by six chloride ions and each chloride ion is surrounded by six sodium ions. This arrangement gives the crystal a “cubic” form. If you look closely at salt, you may see cube-shaped crystals. <figure class="align-center zoomable"><a href="https://images.theconversation.com/files/617802/original/file-20240906-16-gk38c9.jpg?ixlib=rb-4.1.0&q=45&auto=format&w=1000&fit=clip"><img src="https://images.theconversation.com/files/617802/original/file-20240906-16-gk38c9.jpg?ixlib=rb-4.1.0&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/617802/original/file-20240906-16-gk38c9.jpg?ixlib=rb-4.1.0&q=45&auto=format&w=600&h=600&fit=crop&dpr=1 600w, https://images.theconversation.com/files/617802/original/file-20240906-16-gk38c9.jpg?ixlib=rb-4.1.0&q=30&auto=format&w=600&h=600&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/617802/original/file-20240906-16-gk38c9.jpg?ixlib=rb-4.1.0&q=15&auto=format&w=600&h=600&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/617802/original/file-20240906-16-gk38c9.jpg?ixlib=rb-4.1.0&q=45&auto=format&w=754&h=754&fit=crop&dpr=1 754w, https://images.theconversation.com/files/617802/original/file-20240906-16-gk38c9.jpg?ixlib=rb-4.1.0&q=30&auto=format&w=754&h=754&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/617802/original/file-20240906-16-gk38c9.jpg?ixlib=rb-4.1.0&q=15&auto=format&w=754&h=754&fit=crop&dpr=3 2262w" alt="" /></a><figcaption>The chemical structure of table salt forms a cube of sodium and chloride ions. <a class="source" href="https://www.shutterstock.com/image-vector/sodium-chloride-nacl-structure-ionic-crystal-2417242373">Sandip Neogi/Shutterstock</a></figcaption></figure> Sodium chloride is very abundant. It is found <a href="https://theconversation.com/i-have-always-wondered-why-is-the-sea-salty-83489">dissolved in Earth’s oceans</a>. Mineral deposits of salt, known as halite or rock salt, formed from the evaporation and crystallisation of ancient seas. Depending on the source, the salt may contain many other trace minerals that can even add colour to it, such as the pink-coloured Himalayan salt from Pakistan. Salt can also be fortified with <a href="https://www.who.int/publications/i/item/9789240053717">sodium iodide</a> as a public health measure. Describing the taste of salt is quite difficult without using the word “salty”. It’s a very common food additive, as it is so abundant and versatile. It is an essential ingredient for many traditional food preservation techniques for meats (pork and fish), vegetables (kimchi, sauerkraut and pickles), and dairy (cheese and butter). Salt is considered a universal flavouring agent. It can mask bitter flavours and bring out sweet, sour and <a href="https://theconversation.com/the-asian-roots-of-umami-the-fifth-taste-central-to-thanksgiving-fare-50699">umami</a> (savoury) ones. Despite popular depictions of <a href="https://theconversation.com/that-neat-and-tidy-map-of-tastes-on-the-tongue-you-learned-in-school-is-all-wrong-44217">taste maps</a>, there is no one place on the tongue where we taste salt. Other sodium salts can also give a “salty” taste, but the effect declines (and can even turn to bitter) with negatively charged components other than chloride. <h2>MSG or monosodium glutamate</h2> Monosodium glutamate is also a salt. The glutamate is the negatively charged form of glutamic acid, an amino acid that is found in nature as a building block of proteins. MSG, and more generally glutamates, are found in a wide range of foods including tomatoes, Parmesan cheese, soy sauce, dried seaweeds, Worcestershire sauce and protein-rich foods. All of these foods impart umami flavours, which are described as savoury or meaty. Commercial MSG is not extracted from the environment but produced by bacterial fermentation. Glucose is converted to glutamic acid, which is further processed by adding sodium hydroxide to form MSG (and water). MSG is sold as crystals, but they have a long, prismatic shape rather than the cubic form of sodium chloride. It’s worth tasting a few crystals of MSG directly to experience the native taste of umami. Despite decades of bad press and concern, <a href="https://theconversation.com/msg-is-back-is-the-idea-its-bad-for-us-just-a-myth-or-food-science-237871">MSG is considered safe</a> to consume in the concentrations typically found in or added to foods. Table salt and MSG both contain sodium, but at different percentages of the total weight: table salt has around 40% sodium, versus just 14% in MSG. You are also more likely to be routinely adding table salt to your food rather than MSG. Eating too much sodium is well known to be unhealthy. <a href="https://theconversation.com/this-salt-alternative-could-help-reduce-blood-pressure-so-why-are-so-few-people-using-it-221409">Potassium-enriched substitutes</a> have been suggested for a range of health benefits. <h2>A flavour enhancer</h2> The flavour of MSG can be elevated further by combining it with other food additives, known as sodium ribonucleotides. Japanese and Korean cooks figured this secret out long before chemists, as boiling dried fish and seaweed produces foundation stocks (dashi) containing a mix of naturally sourced glutamates and ribonucleotides. Ribonucleotides are classified as “generally considered as safe” by <a href="https://www.cfsanappsexternal.fda.gov/scripts/fdcc/index.cfm?set=FoodSubstances&id=DISODIUMINOSINATE&sort=Sortterm_ID&order=ASC&startrow=1&type=basic&search=disodium">food standards authorities</a>. Humans consume many grams of the natural equivalent in their diets. What can be more problematic are the carbohydrates- and fat-rich foods that have their flavours enhanced, which can potentially lead us to eat excessive calories. The combination of MSG and ribonucleotides produces a more-ish sensation. Next time you see a bag of potato chips or instant noodles, have a quick look to see if it contains both MSG (E621) and a ribonucleotide source (E627–E635). I personally keep a jar of MSG in my kitchen. A little goes a long way to elevate a soup, stew or sauce that isn’t quite tasting the way you want it to, but without adding too much extra sodium.<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/237668/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/nathan-kilah-599082">Nathan Kilah</a>, Senior Lecturer in Chemistry, <a href="https://theconversation.com/institutions/university-of-tasmania-888">University of Tasmania</a> Image credits: Shutterstock This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/whats-the-difference-between-msg-and-table-salt-a-chemist-explains-237668">original article</a>. </div>

Food & Wine

How hip pain led Sydney karate master to life-changing weight loss journey

<div> Sydney-based karate instructor and personal trainer Glenn Stephenson knows the toll that joint pain and extra weight can take on physical activity. Despite decades of experience as a martial arts coach, Glenn found himself increasingly limited by severe hip pain and unwanted weight gain. </div> <div> In 2021, at 95 kilograms, the 64-year-old’s arthritis and reduced mobility affected not only his work but also his confidence. “I couldn’t move around like I wanted to, and as a master instructor, it felt wrong to be teaching students while carrying so much extra weight,” he admits. </div> <div> Glenn’s pain and discomfort prompted him to make a drastic change. Instead of resorting to extreme dieting, he adopted a more sustainable approach to weight loss to reduce joint and liver inflammation, and regain his mobility. He shed 20 kilograms and now walks four kilometres daily. “I can move better, my mental health has improved, and I feel more capable of guiding my students,” he says. </div> <div> Today, Glenn encourages others struggling with weight to take a balanced approach to fitness and health. “I look the part now, which gives me confidence as a master instructor to show my students that staying active is achievable at any age.” </div> <div> Dietitian Kirby Sorenson, from health platform <a title="https://www.getmosh.com.au/?utm_term=mosh&utm_campaign=Cross_Search_Brand_Mosh&utm_source=paid-search&utm_medium=adwords&utm_content=100740202037&hsa_acc=5792635568&hsa_cam=1701000406&hsa_grp=100740202037&hsa_ad=697110582898&hsa_src=g&hsa_tgt=kwd-295213997936&hsa_kw=mosh&hsa_mt=p&hsa_net=adwords&hsa_ver=3&gclid=CjwKCAiAxKy5BhBbEiwAYiW--5qfGzQVQBG-CmA6baVMEeP5Zmk_oB_GOstA1n2vabFrLzbeDrEEnxoCM4YQAvD_BwE" href="https://www.getmosh.com.au/?utm_term=mosh&utm_campaign=Cross_Search_Brand_Mosh&utm_source=paid-search&utm_medium=adwords&utm_content=100740202037&hsa_acc=5792635568&hsa_cam=1701000406&hsa_grp=100740202037&hsa_ad=697110582898&hsa_src=g&hsa_tgt=kwd-295213997936&hsa_kw=mosh&hsa_mt=p&hsa_net=adwords&hsa_ver=3&gclid=CjwKCAiAxKy5BhBbEiwAYiW--5qfGzQVQBG-CmA6baVMEeP5Zmk_oB_GOstA1n2vabFrLzbeDrEEnxoCM4YQAvD_BwE" data-outlook-id="bc4b923a-a4a3-4af0-80db-e837cd64b4c7">Mosh</a>, is encouraging Australians to ditch the Body Mass Index (BMI) in favour of more modern diagnostics to determine the risk of disease linked to higher body fat, declaring it’s unfairly categorising people as being overweight. </div> <div> Ms Sorenson says knowing your Body Roundness Index (BRI) as well as your Basal Metabolic Rate (BMR) can more accurately predict the risk of diseases like high blood pressure, type 2 diabetes and heart disease because it works out body fat levels based on height and waist circumference, rather than the BMI method which relies on height and weight. </div> <div> “BMI has long been criticised for inaccurately categorising people as overweight or obese because it doesn’t differentiate between those who carry a lot of muscle and individuals with fat in the wrong places,” Ms Sorenson says. </div> <div> “The problem is that it only looks at overall weight, while the BRI focuses on fat held around the abdomen which is the riskiest fat in terms of overall health. </div> <div> Once the BRI is determined, Ms Sorenson says it can help to know your Basal Metabolic Rate, which is largely determined by your total lean mass to help determine a healthy path to maintaining a healthy weight range. </div> <div> “The basal metabolic rate or BMR gives you an idea of how many calories your body burns doing the bare minimum; breathing, blood circulation, brain and nerve function. It can vary greatly from person to person, which explains why individual weight loss journeys can be so different,” Ms Sorenson said. </div> <div> For more information visit Moshy’s online <a title="https://www.getmoshy.com.au/weight-loss/basal-metabolic-rate-calculator?srsltid=AfmBOoobS-PiI_4sJn2ykpEG6vzq6qkvQXammfLv4Rm-mS5nwll6EN0m" href="https://www.getmoshy.com.au/weight-loss/basal-metabolic-rate-calculator?srsltid=AfmBOoobS-PiI_4sJn2ykpEG6vzq6qkvQXammfLv4Rm-mS5nwll6EN0m" data-outlook-id="800f9af2-0a34-4ac4-801b-d16714c7ec2e">BMR calculator</a>. Image credits: Supplied </div>

Body

Matcha is having a moment. What are the health benefits of this green tea drink?

<div class="theconversation-article-body"> <a href="https://theconversation.com/profiles/evangeline-mantzioris-153250">Evangeline Mantzioris</a>, <a href="https://theconversation.com/institutions/university-of-south-australia-1180">University of South Australia</a> Matcha has experienced a surge in popularity in recent months, leading to reports of <a href="https://www.smh.com.au/goodfood/sydney-eating-out/global-matcha-shortage-hits-australia-as-skyrocketing-popularity-rivals-coffee-20241101-p5kn6v.html">global shortages</a> and price increases. If you haven’t been caught up in the craze, matcha is a powdered version of green tea. On a cafe menu you might see a hot or iced matcha latte, or even a matcha-flavoured cake or pastry. A quick google brings up <a href="https://www.foodandwine.com/tea/matcha-tea/matcha-recipes">countless recipes</a> incorporating matcha, both sweet and savoury. Retailers and cafe owners <a href="https://www.smh.com.au/goodfood/sydney-eating-out/global-matcha-shortage-hits-australia-as-skyrocketing-popularity-rivals-coffee-20241101-p5kn6v.html">have suggested</a> the main reasons for matcha’s popularity include its “instagrammable” looks and its purported health benefits. But what are the health benefits of matcha? Here’s what the evidence says. <h2>First, what is matcha?</h2> <a href="https://www.mdpi.com/1420-3049/26/1/85">Matcha</a> is a finely ground powder of green tea leaves, which come from the plant Camellia sinensis. This is the same plant used to make green and black tea. However, the <a href="https://naokimatcha.com/blogs/articles/how-matcha-is-made-in-japan">production process</a> differentiates matcha from green and black tea. For matcha, the tea plant is grown in shade. Once the leaves are harvested, they’re steamed and dried and the stems are removed. Then the leaves are carefully ground at controlled temperatures to form the powder. The <a href="https://pmc.ncbi.nlm.nih.gov/articles/PMC6571865/">production process</a> for green tea is simpler. The leaves are picked from the unshaded plants, heated and then dried. We then steep the dried leaves in hot water to get tea (whereas with matcha the whole leaf is consumed). With black tea, after the leaves are picked they’re exposed to air, which leads to oxidation. This makes the leaves black and gives the tea a different flavour. <h2>A source of phytonutrients</h2> Phytonutrients are <a href="https://theconversation.com/phytonutrients-can-boost-your-health-here-are-4-and-where-to-find-them-including-in-your-next-cup-of-coffee-132100">chemical compounds found in plants</a> which have a range of benefits for human health. Matcha contains several. Chlorophyll gives plants such as Camellia sinensis their green colour. There’s some evidence chlorophyll may have <a href="https://www.mdpi.com/2223-7747/12/7/1533">health benefits</a> – including anti-inflammatory, anti-cancer and anti-obesity effects – due to its antioxidant properties. Antioxidants neutralise free radicals, which are unstable molecules that harm our cells. Theanine has been shown to <a href="https://www.mdpi.com/2504-3900/91/1/32">improve sleep</a> and <a href="https://link.springer.com/article/10.1007/s11130-019-00771-5?crsi=662497574&cicada_org_src=healthwebmagazine.com&cicada_org_mdm=direct">reduce stress and anxiety</a>. The only <a href="https://www.sciencedirect.com/topics/medicine-and-dentistry/theanine">other known</a> dietary source of theanine is mushrooms. Caffeine is a phytonutrient we know well. Aside from increasing alertness, caffeine has also demonstrated <a href="https://www.tandfonline.com/doi/full/10.1080/10408398.2022.2074362?casa_token=ADALIs6M3iAAAAAA%3AXpY35se0zLddAEIbZAaeCcDaNWm94s2WJaDHfXDRvVZgYq_xTxsCFuvtrtNXMXAL9uNIvLlYzO30aA#abstract">antioxidant effects</a> and some protection against a range of chronic and neurodegenerative diseases. However, too much caffeine can have negative side effects. Interestingly, shading the plants while growing appears to <a href="https://scijournals.onlinelibrary.wiley.com/doi/pdfdirect/10.1002/jsfa.9112?casa_token=KxVD9i9p4BsAAAAA:OwGTauXFHAndyJkam8WuXrmGQ2k1kaSRu5pOqJOrhSyRSeWkDwdrI23qaD5WVH1HGqZLFdsjP9ZTvolw">change the nutritional composition</a> of the leaf and may lead to higher levels of these phytonutrients in matcha compared to green tea. Another compound worth mentioning is called catechins, of which there are several different types. Matcha powder similarly has <a href="https://theconversation.com/matcha-tea-what-the-current-evidence-says-about-its-health-benefits-202782">more catechins</a> than green tea. They are strong antioxidants, which <a href="https://link.springer.com/article/10.1186/s41702-020-0057-8">have been shown</a> to have protective effects against bacteria, viruses, allergies, inflammation and cancer. Catechins <a href="https://www.sciencedirect.com/topics/medicine-and-dentistry/catechin#:%7E:text=Catechin%20is%20naturally%20present%20in,containing%20many%20catechins%20%5B130%2C131%5D.">are also found</a> in apples, blueberries and strawberries. <h2>What are the actual health benefits?</h2> So we know matcha contains a variety of phytonutrients, but does this translate to noticeable health benefits? A review published in 2023 identified only <a href="https://www.sciencedirect.com/science/article/pii/S2665927122002180">five experimental studies</a> that have given matcha to people. These studies gave participants about 2–4g of matcha per day (equivalent to 1–2 teaspoons of matcha powder), compared to a placebo, as either a capsule, in tea or in foods. Matcha decreased stress and anxiety, and improved memory and cognitive function. There was no effect on mood. A <a href="https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0309287">more recent study</a> showed 2g of matcha in older people aged 60 to 85 improved sleep quality. However, in <a href="https://www.mdpi.com/2072-6643/16/17/2907">younger people</a> aged 27 to 64 in another study, matcha had little effect on sleep. A <a href="https://link.springer.com/article/10.1007/s11130-022-00998-9">study in people with obesity</a> found no difference in the weight loss observed between the matcha group and the control group. This study did not randomise participants, and people knew which group they had been placed in. It could be hypothesised that given you consume all of the leaf, and given levels of some phytonutrients may be higher due to the growing conditions, matcha may have more nutritional benefits than green tea. But to my knowledge there has been no direct comparison of health outcomes from green tea compared to matcha. <h2>There’s lots of evidence for green tea</h2> While to date a limited number of studies have looked at matcha, and none compared matcha and green tea, there’s quite a bit of research on the health benefits of drinking green tea. A <a href="https://www.sciencedirect.com/science/article/pii/S0944711317300867?casa_token=dpbAEQQ7Is4AAAAA:U6aggqZM_G0KJ8hkhx0TGSvQywr4utlgKzwUnUj9x5t9eWd-FKENjbTvUv6s4TBTaPYrob-qQkk">systematic review of 21 studies</a> on green tea has shown similar benefits to matcha for improvements in memory, plus evidence for mood improvement. There’s also evidence green tea provides other health benefits. Systematic reviews have shown green tea leads to <a href="https://onlinelibrary.wiley.com/doi/full/10.1002/ptr.6697?casa_token=1eAbmeGillYAAAAA%3ABNGBB6EuRFXIDWHgsa7E798wfC0MQK2r3yOmAlFzR2sxyD9Xt837VoCel0l6Tsh3RRO19t-YUm1GqO7Y">weight loss in people with obesity</a>, lower levels of <a href="https://link.springer.com/article/10.1186/s12937-020-00557-5">certain types of cholesterol</a>, and <a href="https://journals.lww.com/md-journal/fulltext/2020/02070/Effect_of_green_tea_supplementation_on_blood.36.aspx/1000">reduced blood pressure</a>. Green tea may also <a href="https://www.nature.com/articles/s41430-020-00710-7">lower the risk of certain types of cancer</a>. So, if you can’t get your hands on matcha at the moment, drinking green tea may be a good way to get your caffeine hit. Although the evidence on green tea provides us with some hints about the health benefits of matcha, we can’t be certain they would be the same. Nonetheless, if your local coffee shop has a good supply of matcha, there’s nothing to suggest you shouldn’t keep enjoying matcha drinks. However, it may be best to leave the matcha croissant or cronut for special occasions. When matcha is added to foods with high levels of added sugar, salt and saturated fat, any health benefits that could be attributed to the matcha may be negated.<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/242775/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/evangeline-mantzioris-153250">Evangeline Mantzioris</a>, Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, <a href="https://theconversation.com/institutions/university-of-south-australia-1180">University of South Australia</a> Image credits: Shutterstock This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/matcha-is-having-a-moment-what-are-the-health-benefits-of-this-green-tea-drink-242775">original article</a>. </div>

Food & Wine

The science of the ideal salad dressing

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

Food & Wine

Nearly 200 chemicals linked to cancer found in everyday food packaging

A new study has uncovered the alarming amount of potential carcinogens in food packaging and plastic tableware. Researchers from the Food Packaging Forum found that nearly 200 chemicals linked to breast cancer are being used in food packaging, with dozens of these carcinogens able to find their way into the body. “There is strong evidence that 76 known or potential breast carcinogens from food contact materials recently purchased all over the world can be found in people,” study co-author Jane Muncke said. “Getting rid of these known or suspected carcinogens in our food supply is a huge opportunity for cancer prevention.” Muncke is managing director and chief scientific officer at the Food Packaging Forum, a non-profit foundation based in Zurich, Switzerland focusing on science communication and research. The study, published last month in the journal Frontiers In Toxicology, compared a list of potential breast carcinogens to a list of chemicals that have been found in food contact materials to find out which of the potential carcinogens could be getting into people's diets. Of the 189 potential mammary carcinogens in food contact materials, with 143 of these found in plastics and 89 found in paper or cardboard. Of the recently detected chemicals found in food packaging, 40 have already been classified as hazardous by regulatory agencies around the world. Another research scientist, Jenny Kay, from Silent Spring Institute an organisation focused on the link between chemicals, women's health, and breast cancer said: “So many of these chemicals have already been classified as human health hazards, yet they are still allowed to be used in food contact materials thus allowing them to migrate into the food we eat." Early-onset breast cancer rates in women younger than 50 have been increasing, and experts said the trend cannot be explained by genetics alone. “Many of the mammary carcinogens are hormone disruptors, too, and many of the chemicals on our list can also damage DNA," Kay said. “Consumers should not have to keep track of all of the scientific literature on what chemicals to avoid. It should be on regulators to recognise the danger and take action.” The Consumer Brands Association, which represents the consumer products industry, said its members adhered to the US Food and Drug Administration’s evidence-based safety standards. “Packaging exists to protect and keep food safe for consumption,” the association’s senior vice president of product policy and federal affairs Sarah Gallo told CNN. “The FDA reviews and approves food contact substances through their science and risk-based system before they go to market. “The agency’s post-market review also provides continuous safety analysis and regulation of the approved substances.” Image: Shutterstock

Body

Father breaks silence after wife and two children die in tragic drowning

Hoai Nguyen, 32, and her two children, Mitchell, 7, and Hazel, 5, were enjoying a day out at Shearer Park in south-west Sydney, and were walking down to a small pier on the waterfront before they were spotted <a href="https://www.oversixty.com.au/health/caring/unimaginable-sorrow-mother-and-two-children-drown-during-family-outing" target="_blank" rel="noopener">struggling in the Georges River</a> about 10.15am on Saturday. Hoai was pulled to shore shortly afterwards, but despite desperate attempts by rescuers and bystanders she could not be revived. The bodies of the two children were recovered a few hours later, metres from a jetty. The children's father, Dinh Nguyen, had been at work during the incident and only found out about the tragedy when police showed up at his house. He has since broken his silence, and told The Sydney Morning Herald that his wife was navigating a mental illness prior to her death. “She has bipolar disorder, and she has some ups and some downs,” he told the publication. “She takes medicine. Sometimes it works, sometimes it doesn’t.” He also recalled one of the last conversations the couple had, the night prior to the tragedy. “She told me the last night she didn’t sleep so she wanted to stay at home,” he said. According to The Daily Telegraph, detectives are now probing whether the incident was premeditated as they continue their investigations into the tragedy. The southwest Sydney community has since rallied around the family's loved ones, with bouquets of flowers and tributes seen at the riverbank as part of a growing memorial. A close friend of the family, Sarah Vu, has also organised a <a href="https://www.gofundme.com/f/hoai-mitchell-and-hazel-nguyen" target="_blank" rel="noopener">GoFundMe</a> page for the family which has since raised over $60,600 of their $40,000 goal. “I sincerely thank the entire community for their contributions,” she wrote in a social media tribute on Monday. “The family have decided to bring Hoai and the kids back to Vietnam. “The fund has currently exceeded my expectations, but I will keep the link open for anyone who still wants to donate.” "All we can do now is pray for you and the little ones to depart peacefully,” she added with a video of two young kids holding hands and skipping down a street together. Need to talk to someone? Don't go it alone. Lifeline: 13 11 14, <a href="https://www.lifeline.org.au/" target="_blank" rel="noopener">lifeline.org.au </a> SANE Support line and Forums: 1800 187 263, <a href="https://saneforums.org/" target="_blank" rel="noopener">saneforums.org</a> Headspace: 1800 650 890, <a href="https://headspace.org.au/" target="_blank" rel="noopener">headspace.org.au</a> Beyond Blue: 1300 224 635, <a href="beyondblue.org.au" target="_blank" rel="noopener">beyondblue.org.au </a> Images: Facebook/ GoFundMe

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