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How bad is junk food for you, really?

Consuming more junk foods, such as soft drinks, packaged snacks, and sugary cereals, is associated with a higher risk of more than 30 different health problems – both physical and mental – according to researchers. A study, known as an umbrella review, combined the results of 45 previous meta-analyses published in the last three years, representing about 10 million participants. Thirty-two different poor health outcomes were found to be linked to the consumption of ultra-processed foods (UPFs), with varying levels of evidence supporting the findings. The researchers found the most convincing evidence around higher ultra-processed food intake, which was associated with a 50% increased risk of cardiovascular disease-related death, a 48-53% higher risk of anxiety and common mental disorders, and a 12% greater risk of type 2 diabetes. Evidence marked as ‘highly suggestive’ included a 21% increase in death from any cause, a 40-66% increased risk of a heart disease related death, obesity, type 2 diabetes, and sleep problems, as well as a 22% increased risk of depression. The review also found there may be links between ultra-processed food and asthma; gastrointestinal health; some cancers; and other risk factors such as high blood fats and low levels of ‘good’ cholesterol, but the researchers note this evidence is limited. Dr Daisy Coyle from the George Institute for Global Health in Sydney, who was not involved in the research, says the statistics are “staggering.” “Ultra-processed foods, laden with additives and sometimes lacking in essential nutrients, have become ubiquitous in the Australian diet,” she says. “In fact, they make up almost half of what we buy at the supermarket. While not all ultra-processed foods are linked to poor health outcomes, many are, particularly sugary drinks and processed meats.” <div> </div> While the findings are in line with other research that highlights the health risks associated with UPFs, some experts have pointed out that the study is observational, and therefore can’t prove the ultra-processed foods cause these health issues. It can only show an association. “While these associations are interesting and warrant further high-quality research, they do not and cannot provide evidence of causality,” The University of Sydney’s Dr Alan Barclay told the AusSMC. “By their very nature, observational studies are renowned for being confounded by numerous factors – both known and unknown.” Clare Collins, Laureate Professor at the University of Newcastle agreed, but added that it’s difficult to conduct dietary studies like this in a different way. “The studies are observational, which means cause and effect cannot be proven and that the research evidence gets downgraded, compared to intervention studies,” she says. “The problem is that it is not ethical to do an intervention study lasting for many years where you feed people lots of UPF every day and wait for them to get sick and die.” For now, researchers seem to agree that it can’t be a bad thing to minimise UPF intake. The review suggests a need for policies that pull consumers away from ultra-processed foods, such as advertising restrictions, warning labels, bans in schools and hospitals. It also calls for measures that make healthier foods more accessible and affordable. Dr Charlotte Gupta from Central Queensland University suggests that this is issue of accessibility is particularly relevant for shift workers such as doctors, nurses, firefighters, taxi drivers, miners, and hospitality workers. “There is a lack of availability of fresh foods or time to prepare any food, and so ultra-processed foods have to be relied on (e.g. from the vending machine in the hospital),” she said. “This highlights the need for not only individuals to try reducing ultra-processed foods in our diet, but also for public health actions to improve access to healthier foods.” Image credits: Shutterstock <a href="https://cosmosmagazine.com/health/how-bad-is-junk-food-for-you-really/">This article</a> was originally published on <a href="https://cosmosmagazine.com">Cosmos Magazine</a> and was written by <a href="https://cosmosmagazine.com/contributor/olivia-henry/">Olivia Henry</a>.

Food & Wine

We looked at 700 plant-based foods to see how healthy they really are. Here’s what we found

<a href="https://theconversation.com/profiles/laura-marchese-1271636">Laura Marchese</a>, <a href="https://theconversation.com/institutions/deakin-university-757">Deakin University</a> and <a href="https://theconversation.com/profiles/katherine-livingstone-324808">Katherine Livingstone</a>, <a href="https://theconversation.com/institutions/deakin-university-757">Deakin University</a> If you’re thinking about buying plant-based foods, a trip to the supermarket can leave you bewildered. There are plant-based burgers, sausages and mince. The fridges are loaded with non-dairy milk, cheese and yoghurt. Then there are the tins of beans and packets of tofu. But how much is actually healthy? Our nutritional audit of more than 700 plant-based foods for sale in Australian supermarkets has just been <a href="https://www.sciencedirect.com/science/article/pii/S0889157524000516">published</a>. We found some products are so high in salt or saturated fat, we’d struggle to call them “healthy”. <h2>We took (several) trips to the supermarket</h2> In 2022, we visited two of each of four major supermarket retailers across Melbourne to collect information on the available range of plant-based alternatives to meat and dairy products. We took pictures of the products and their nutrition labels. We then analysed the nutrition information on the packaging of more than 700 of these products. This included 236 meat substitutes, 169 legumes and pulses, 50 baked beans, 157 dairy milk substitutes, 52 cheese substitutes and 40 non-dairy yoghurts. <h2>Plant-based meats were surprisingly salty</h2> We found a wide range of plant-based meats for sale. So, it’s not surprising we found large variations in their nutrition content. Sodium, found in added salt and which contributes to <a href="https://www.heartfoundation.org.au/bundles/healthy-living-and-eating/salt-and-heart-health">high blood pressure</a>, was our greatest concern. The sodium content varied from 1 milligram per 100 grams in products such as tofu, to 2,000mg per 100g in items such as plant-based mince products. This means we could eat our entire <a href="https://www.betterhealth.vic.gov.au/health/healthyliving/salt">daily recommended sodium intake</a> in just one bowl of plant-based mince. An <a href="https://www.tandfonline.com/doi/full/10.1080/09637486.2022.2137786">audit</a> of 66 plant-based meat products in Australian supermarkets conducted in 2014 found sodium ranged from 316mg in legume-based products to 640mg in tofu products, per 100g. In a <a href="https://www.mdpi.com/2072-6643/11/11/2603">2019 audit</a> of 137 products, the range was up to 1,200mg per 100g. In other words, the results of our audit seems to show a consistent trend of plant-based meats <a href="https://www.tandfonline.com/doi/full/10.1080/09637486.2022.2137786">getting saltier</a>. <h2>What about plant-based milks?</h2> Some 70% of the plant-based milks we audited were fortified with calcium, a nutrient important for <a href="https://www.betterhealth.vic.gov.au/health/healthyliving/calcium">bone health</a>. This is good news as a <a href="https://www.mdpi.com/2072-6643/12/5/1254">2019-2020 audit</a> of 115 plant-based milks from Melbourne and Sydney found only 43% of plant-based milks were fortified with calcium. Of the fortified milks in our audit, almost three-quarters (73%) contained the <a href="https://www.eatforhealth.gov.au/food-essentials/five-food-groups/milk-yoghurt-cheese-andor-their-alternatives-mostly-reduced-fat">recommended amount of calcium</a> – at least 100mg per 100mL. We also looked at the saturated fat content of plant-based milks. Coconut-based milks had on average up to six times higher saturated fat content than almond, oat or soy milks. <a href="https://www.mdpi.com/2072-6643/12/5/1254">Previous audits</a> also found coconut-based milks were much higher in saturated fat than all other categories of milks. <h2>A first look at cheese and yoghurt alternatives</h2> Our audit is the first study to identify the range of cheese and yoghurt alternatives available in Australian supermarkets. Calcium was only labelled on a third of plant-based yoghurts, and only 20% of supermarket options met the recommended 100mg of calcium per 100g. For plant-based cheeses, most (92%) were not fortified with calcium. Their sodium content varied from 390mg to 1,400mg per 100g, and saturated fat ranged from 0g to 28g per 100g. <h2>So, what should we consider when shopping?</h2> As a general principle, try to choose whole plant foods, such as unprocessed legumes, beans or tofu. These foods are packed with vitamins and minerals. They’re also high in dietary fibre, which is good for your gut health and keeps you fuller for longer. If opting for a processed plant-based food, here are five tips for choosing a healthier option. 1. Watch the sodium Plant-based meat alternatives can be high in sodium, so look for products that have <a href="https://www.eatforhealth.gov.au/eating-well/how-understand-food-labels/food-labels-what-look">around</a> 150-250mg sodium per 100g. 2. Pick canned beans and legumes Canned chickpeas, lentils and beans can be healthy and low-cost <a href="https://www.heartfoundation.org.au/getmedia/71522940-decf-436a-ba44-cd890dc18036/Meat-Free-Recipe-Booklet.pdf">additions to many meals</a>. Where you can, choose canned varieties with no added salt, especially when buying baked beans. 3. Add herbs and spices to your tofu Tofu can be a great alternative to meat. Check the label and pick the option with the highest calcium content. We found flavoured tofu was higher in salt and sugar content than minimally processed tofu. So it’s best to pick an unflavoured option and add your own flavours with spices and herbs. 4. Check the calcium When choosing a non-dairy alternative to milk, such as those made from soy, oat, or rice, check it is fortified with calcium. A good alternative to traditional dairy will have at least 100mg of calcium per 100g. 5. Watch for saturated fat If looking for a lower saturated fat option, almond, soy, rice and oat varieties of milk and yoghurt alternatives have much lower saturated fat content than coconut options. Pick those with less than 3g per 100g.<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/222991/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/laura-marchese-1271636">Laura Marchese</a>, PhD Student at the Institute for Physical Activity and Nutrition, <a href="https://theconversation.com/institutions/deakin-university-757">Deakin University</a> and <a href="https://theconversation.com/profiles/katherine-livingstone-324808">Katherine Livingstone</a>, NHMRC Emerging Leadership Fellow and Senior Research Fellow at the Institute for Physical Activity and Nutrition, <a href="https://theconversation.com/institutions/deakin-university-757">Deakin University</a> Image credits: 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/we-looked-at-700-plant-based-foods-to-see-how-healthy-they-really-are-heres-what-we-found-222991">original article</a>.

Food & Wine

Foods to avoid if you have acid reflux or digestion issues

What common foods are good and bad for your belly? Foods containing rapidly fermentable carbohydrates called FODMAPs can feed bacteria in the gut and may be responsible for gut inflammation, gas, bloating and other uncomfortable tummy troubles in some people. Cutting back on foods that contain FODMAPs may help improve your digestion and eliminate GI problems. “An anti-inflammatory diet is high in fibre-rich foods, which promote the growth of healthy bacteria in the gut (one way the diet assists to control inflammation),” says registered dietitian Maxine Smith. A FODMAP diet, which is low in fermentable carbohydrates, is low in fibre and may be beneficial for some people with gastrointestinal problems. In general, a low FODMAPs diet isn’t recommended for people unless they have a condition like irritable bowel syndrome that hasn’t responded to other treatments or dietary changes. Watermelon: Avoid This lovely summer treat isn’t as harmless as all the water it contains. Watermelon is high in fructose, fructans and polyols, which are FODMAPs. Remember, the more the FODMAPs, the more potential for tummy trouble in people who are sensitive to them. Fermented foods: Enjoy some, avoid some Some fermented foods are good for your tummy; others can create problems for certain people, according to an article published by Harvard Medical School. Fermented foods include wine, cheese, vinegar, miso, yoghurt, sauerkraut and pickles. In yoghurt, milk is combined with bacteria that break down some of the lactose, so what remains may be easier for your stomach to process. So fermented foods such as yoghurt are often considered “probiotic foods” that are good for your gut. Look for dairy products that are low in lactose and your digestion should be A-OK. Pistachios, cashews, hazelnuts and almonds: Avoid Most nuts are good for your tummy, but pistachios and cashews are high in fructans and GOS (galacto-oligosaccharides), both FODMAPs. Hazelnuts and almonds are a little higher in FODMAPs than some other nuts so eat them in limited quantities (10 nuts or 1 tablespoon of nut butter per serving). Steer clear of almond milk, which is made with large amounts of almonds. Acidic foods: Enjoy with caution In almost every list of “the worst foods for digestion,” you’ll find acidic foods like oranges and tomatoes. These are commonly thought to cause heartburn, but studies have shown that acidic foods don’t have any effect on LES pressure (or pressure on the lower oesophageal sphincter, a valve that acts as the doorway between the oesophagus and the stomach) and don’t cause heartburn symptoms. However, if you have severe acid reflux that hasn’t been treated and has irritated the oesophagus, acidic foods can be like “salt in the wound.” So if you find that oranges or tomatoes do make your heartburn feel worse, replace them with other fruits. Dairy foods: Enjoy some, avoid some Not all dairy foods have equal amounts of lactose, which can cause digestion issues, and even those with lactose intolerance are usually okay with small amounts of lactose. That means that not all milk, cheeses and dairy products are tummy twisters. Hard cheeses, like cheddar, Swiss or Parmesan, generally have less than a gram of lactose per serving. According to the Cleveland Clinic, you may want to avoid dairy such as “chocolate shakes or drinks, milkshakes, whole milk fat yoghurt, whole milk fat (4%) cottage cheese, and full-fat cheese.” Soy foods: Enjoy some, avoid some Whole soybeans (often sold as edamame), like other beans, are a source of GOS, which are hard-to-digest chains of sugars. Tofu and tempeh are made using processes that eliminate some of the GOS, making them easier on your digestion. What about soy milk? It depends. If soy milk is made with only soybean isolates or soy protein, then it should be low in FODMAPs. Soy milk made with whole soybeans is likely a source of GOS, making it a gassy beverage for some, so read the ingredients. Blackberries: Avoid Strawberries, blueberries, blackberries – which is the odd one out here? Blackberries are also rich in antioxidants, but they have sugar alcohols called polyols, which are difficult to digest and can cause some real problems if your stomach is sensitive. (Check out these foods that GI doctors always avoid.) Tomato and tomato products: Enjoy some, avoid some Fresh and canned tomatoes are fine for your tummy. But tomato paste is a concentrated form of tomato that has excess fructose, a FODMAP that makes it a no-no except in small quantities. And tomato sauces? If they’re homemade, they’re fine to eat (just don’t cook it to the point where all the juices are lost). Most commercial sauces have onions and garlic (FODMAPs), added sugar (which may make it carb-dense), and salt (which bloats you), so steer clear of the store-bought variety. Grapefruit: Enjoy with caution Grapefruit does have hard-to-digest fructans, so you should try to limit how much you eat. A few sections should be okay, but don’t eat a half a grapefruit. If you’re looking for citrus, lemon, lime and oranges are your best bets. Milk: Enjoy some, avoid some Most types of animal milk are high in tummy twisting lactose – that means goat’s or sheep’s milk can be just as problematic as cow’s milk. Plant-based milks, such as coconut milk, soy milk or almond milk, are technically not milk at all and generally do not have any lactose. Some, however, including almond milk and soy milk, may contain other FODMAPs that harm your digestion. Corn: Avoid Corn comes in many varieties, such as popcorn, on the cob and in polenta. Fresh sweet corn contains two types of FODMAPs, making corn challenging for some people to digest. Popcorn feels like a light and healthy snack, but it’s actually carb-dense (it has about 64 grams of carbs per 100 grams), which can upset digestion. Whole cornmeal and corn tortillas seem to be better tolerated by most people. Whole grain polenta is also low in FODMAPs. You may need to experiment a little to figure out which corn products work for you. And stick with only limited quantities (up to 1 cup cooked per serving). Common cabbage: Enjoy Cabbage usually makes it on all the lists of foods that make you gassy, but common green cabbage doesn’t deserve that reputation. It’s actually low in FODMAPs and most of us break it down very well. Red cabbage also seems to be well-tolerated, but savoy and napa cabbage is much higher in FODMAPs and should be limited if you tend to suffer from gas and bloating. Hot sauce: Enjoy with caution Tolerance to hot sauce is very individual. It’s more problematic for those with heartburn. If you would like to try some, pick a brand without onion and garlic. Image credits: Getty Images This article originally appeared on <a href="https://www.readersdigest.co.nz/healthsmart/conditions/foods-to-avoid-if-you-have-acid-reflux-or-digestion-issues?pages=1" target="_blank" rel="noopener">Reader's Digest</a>.

Body

The best countries for food lovers to visit

When it comes to travelling, one of the best things about exploring a new place is sampling the local cuisine. From cafes adored by locals and the best of fine dining, to charming markets and unassuming but delicious street food, discovering a country’s culture through their food is one of the best ways to immerse yourself in all the world has to offer. According to TripAdvisor’s 2024 Traveller's Choice Awards, some cities are better than others for foodies, with their top ten list showcasing the best destinations for lovers of food. Coming in hot in the number one spot for foodies to visit is the city of Hanoi, situated in the north of Vietnam. With a plethora of street food, fresh markets, and hole-in-the-wall restaurants, you won't be leaving hungry in this popular tourist destination. The national dish of Vietnam, a noodle soup called Pho, is a speciality for visitors to fall in love with, and compare between the hundreds of restaurants that offer the delicious meal. Other foods to try there include banh mi, rice pancakes, and Bun cha, or Vietnamese meatballs. Check out the entire top 10 list of foodie destinations below. 10. Phuket, Thailand 9. Lisbon, Portugal 8. New Orleans, Louisiana, USA 7. Barcelona, Spain 6. New Delhi, India 5. Florence, Italy 4. Cusco, Peru 3. Crete, Greece 2. Rome, Italy 1. Hanoi, Vietnam Image credits: Getty Images

International Travel

5 ways to avoid weight gain and save money on food this Christmas

<a href="https://theconversation.com/profiles/nick-fuller-219993">Nick Fuller</a>, <a href="https://theconversation.com/institutions/university-of-sydney-841">University of Sydney</a> As Christmas approaches, so does the challenge of healthy eating and maintaining weight-related goals. The season’s many social gatherings can easily tempt us to indulge in calorie-rich food and celebratory drinks. It’s why we typically <a href="https://www.nejm.org/doi/full/10.1056/NEJMc1602012">gain weight</a> over Christmas and then struggle to take it off for the <a href="https://www.sciencedirect.com/science/article/pii/S0031938414001528">remainder of the year</a>. Christmas 2023 is also exacerbating cost-of-living pressures, prompting some to rethink their food choices. Throughout the year, <a href="https://dvh1deh6tagwk.cloudfront.net/finder-au/wp-uploads/2023/03/Cost-of-Living-Report-2023.pdf">71% of Australians</a> – or 14.2 million people – <a href="https://retailworldmagazine.com.au/rising-cost-of-living-forces-aussies-to-change-diets/">adapted</a> their eating behaviour in response to rising costs. Fortunately, there are some simple, science-backed hacks for the festive season to help you celebrate with the food traditions you love without impacting your healthy eating habits, weight, or hip pocket. <h2>1. Fill up on healthy pre-party snacks before heading out</h2> If your festive season is filled with end-of-year parties likely to tempt you to fill up on finger foods and meals high in fat, salt, and sugar and low in nutritional value, have a healthy pre-event snack before you head out. <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5015032/#sec-a.g.atitle">Research</a> shows carefully selected snack foods can impact satiety (feelings of fullness after eating), potentially reducing the calories you eat later. High-protein, high-fibre snack foods have the strongest effect: because they take longer to digest, our hunger is satisfied for longer. So enjoy a handful of nuts, a tub of yoghurt, or a serving of hummus with veggie sticks before you head out to help keep your healthy eating plan on track. <h2>2. Skip the low-carb drinks and enjoy your favourites in moderation</h2> Despite the marketing promises, low-carb alcoholic drinks <a href="https://onlinelibrary.wiley.com/doi/10.1002/hpja.531">aren’t better for our health or waistlines</a>. Many low-carb options have a similar amount of carbohydrates as regular options but lull us into thinking they’re better, so we drink more. A <a href="https://www.vichealth.vic.gov.au/sites/default/files/K-013_Low-carb-beer_FactSheet_FINAL.pdf">survey</a> found 15% of low-carb beer drinkers drank more beer than they usually would because they believed it was healthier for them. A typical lager or ale will contain less than 1.5 grams of carbohydrate per 100 ml while the “lower-carb” variety can range anywhere from 0.5 grams to 2.0 grams. The calories in drinks come from the alcohol itself, not the carbohydrate content. Next time you go to order, think about the quantity of alcohol you’re drinking rather than the carbs. Make sure you sip lots of water in between drinks to stay hydrated, too. <h2>3. Don’t skimp on healthy food for Christmas Day – it’s actually cheaper</h2> There’s a perception that healthy eating is more expensive. But studies show this is a misconception. A <a href="https://southwesthealthcare.com.au/swh-study-finds-eating-a-healthier-diet-is-actually-cheaper-at-the-checkout/#:%7E:text=A%20recent%20study%20from%20the,does%20not%20meet%20the%20guidelines">recent analysis</a> in Victoria, for example, found following the Australian Dietary Guidelines cost the average family A$156 less a fortnight than the cost of the average diet, which incorporates packaged processed foods and alcohol. So when you’re planning your Christmas Day meal, give the pre-prepared, processed food a miss and swap in healthier ingredients: <ul> <li> swap the heavy, salted ham for leaner and lighter meats such as fresh seafood. Some seafood, such as prawns, is also tipped to be cheaper this year thanks to <a href="https://www.smh.com.au/goodfood/lobsters-up-prawns-stable-a-buying-guide-to-seafood-this-christmas-20231208-p5eq3m.html">favourable weather conditions</a> boosting local supplies </li> <li> for side dishes, opt for fresh salads incorporating seasonal ingredients such as mango, watermelon, peach, cucumber and tomatoes. This will save you money and ensure you’re eating foods when they’re freshest and most flavoursome </li> </ul> <ul> <li> if you’re roasting veggies, use healthier cooking oils like olive as opposed to vegetable oil, and use flavourful herbs instead of salt </li> <li> if there’s an out-of-season vegetable you want to include, look for frozen and canned substitutes. They’re cheaper, and <a href="https://www.sciencedirect.com/science/article/pii/S0889157517300418">just as nutritious</a> and tasty because the produce is usually frozen or canned at its best. Watch the sodium content of canned foods, though, and give them a quick rinse to remove any salty water </li> <li> give store-bought sauces and dressings a miss, making your own from scratch using fresh ingredients. </li> </ul> <h2>4. Plan your Christmas food shop with military precision</h2> Before heading to the supermarket to shop for your Christmas Day meal, create a detailed meal plan and shopping list, and don’t forget to check your pantry and fridge for things you already have. <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4586574/">Eating beforehand</a> and shopping with a plan in hand means you’ll only buy what you need and <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8206473/">avoid impulse purchasing</a>. When you’re shopping, price check everything. Comparing the cost per 100 grams is the most effective way to save money and get the best value. Check prices on products sold in different ways and places, too, such as nuts you scoop yourself versus prepacked options. <h2>5. Don’t skip breakfast on Christmas Day</h2> We’ve all been tempted to skip or have a small breakfast on Christmas morning to “save” the calories for later. But this plan will fail when you sit down at lunch hungry and find yourself eating far more calories than you’d “saved” for. <a href="https://pubmed.ncbi.nlm.nih.gov/32073608/">Research</a> shows a low-calorie or small breakfast leads to increased feelings of hunger, specifically appetite for sweets, across the course of the day. What you eat for breakfast on Christmas morning is just as important too – choosing the right foods will <a href="https://theconversation.com/im-trying-to-lose-weight-and-eat-healthily-why-do-i-feel-so-hungry-all-the-time-what-can-i-do-about-it-215808">help you manage your appetite</a> and avoid the temptation to overindulge later in the day. <a href="https://pubmed.ncbi.nlm.nih.gov/24703415/">Studies</a> show a breakfast containing protein-rich foods, such as eggs, will leave us feeling fuller for longer. So before you head out to the Christmas lunch, have a large, nutritionally balanced breakfast, such as eggs on wholegrain toast with avocado. At the Boden Group, Charles Perkins Centre, we are studying the science of obesity and running clinical trials for weight loss. You can <a href="https://redcap.sydney.edu.au/surveys/?s=RKTXPPPHKY">register here</a> to express your interest. <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/219114/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/nick-fuller-219993">Nick Fuller</a>, Charles Perkins Centre Research Program Leader, <a href="https://theconversation.com/institutions/university-of-sydney-841">University of Sydney</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/5-ways-to-avoid-weight-gain-and-save-money-on-food-this-christmas-219114">original article</a>.

Food & Wine

Trying to spend less on food? Following the dietary guidelines might save you $160 a fortnight

<a href="https://theconversation.com/profiles/emily-burch-438717">Emily Burch</a>, <a href="https://theconversation.com/institutions/southern-cross-university-1160">Southern Cross University</a> and <a href="https://theconversation.com/profiles/lauren-ball-14718">Lauren Ball</a>, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a> A rise in the <a href="https://www.aph.gov.au/About_Parliament/Parliamentary_departments/Parliamentary_Library/pubs/BriefingBook47p/CostOfLiving#:%7E:text=Consumer%20Price%20Index%20over%20time,but%205.1%25%20in%20the%20second">cost of living</a> has led many households to look for ways to save money. New research suggests maintaining a healthy diet, in line with the <a href="https://www.eatforhealth.gov.au/guidelines/guidelines">Australian Dietary Guidelines</a>, is cheaper than an unhealthy diet and <a href="https://southwesthealthcare.com.au/wp-content/uploads/SWH-HP-Healthy-Diets-ASAP-Protocol-Warrnambool-Report-2023.pdf">could save A$160</a> off a family of four’s fortnightly shopping bill. Poor diet is the most common preventable risk factor contributing to chronic disease in <a href="https://www.thelancet.com/journals/lancet/article/PIIS0140-6736(20)30752-2/fulltext">Australia</a>. So improving your diet can also be an important way to reduce the chance of developing chronic disease. <h2>First, what are the dietary guidelines?</h2> The guidelines provide information on the quantity and types of foods most Australians should consume to promote overall health and wellbeing. Recommendations include eating a wide variety of nutritious foods from the main five food groups: <ul> <li>vegetables and legumes</li> <li>fruit</li> <li>grains</li> <li>lean meats and meat alternatives such as tofu, nuts and legumes</li> <li>dairy products.</li> </ul> The guidelines recommend limiting our intake of foods high in saturated fat, added salt, added sugars and alcohol. <h2>What are Australians eating?</h2> Fewer than <a href="https://www.abs.gov.au/statistics/health/health-conditions-and-risks/dietary-behaviour/latest-release">7%</a> of Australians eat sufficient vegetables, in line with the Australian Dietary Guidelines. In fact, Australians have an average healthy diet score of <a href="https://www.csiro.au/-/media/News-releases/2023/Total-Wellbeing-Diet-Health-Score/Diet-score-2023-Report_September.pdf">55 out of 100</a> – barely passing. Foods that aren’t part of a food group are known as “discretionary” items, which includes alcohol, cakes, biscuits, chocolate and confectionery and most takeaway foods. Because they’re typically high in kilojoules, saturated fat, sodium and added sugars, the Australian Dietary Guidelines recommend they only be eaten occasionally and in small amounts (ideally zero serves). For many households, discretionary items make up a big portion of their grocery shop. Australians consume an average of <a href="https://www.csiro.au/-/media/News-releases/2023/Total-Wellbeing-Diet-Health-Score/Diet-score-2023-Report_September.pdf">28 serves</a> of discretionary choices per week (equal to 28 doughnuts, 28 slices of cake, or 28 cans of soft drink or beer). This is an increase of ten serves since 2015. One recent <a href="https://link.springer.com/article/10.1186/s12966-022-01389-8">study</a> estimated 55% of Australians’ total energy intake was from discretionary items. <h2>What did the researchers find?</h2> Researchers from the Health Promotion Team at South West Healthcare <a href="https://southwesthealthcare.com.au/wp-content/uploads/SWH-HP-Healthy-Diets-ASAP-Protocol-Warrnambool-Report-2023.pdf">recently</a> visited four local supermarkets and takeaway stores in Warrnambool, Victoria, and purchased two baskets of groceries. One basket met the Australian Dietary Guidelines (basket one), the other aligned with the typical dietary intake of Australians (basket two). They compared prices between the two and found basket one would cost approximately $167 less per fortnight for a family of four at the most affordable supermarket. That’s equal to $4,342 a year. Basket one was sufficient to supply a family of four for a fortnight, and aligned with the Australian Dietary Guidelines. It cost $724 and included: <ol> <li>fruit and vegetables (made up 31% of the fortnightly shop)</li> <li>grains and cereals (oats, cornflakes, bread, rice, pasta, Weet-bix)</li> <li>lean meats and alternatives (mince, steak, chicken, tuna, eggs, nuts)</li> <li>milk, yoghurt and cheese</li> <li>oils and spreads (olive oil).</li> </ol> Basket two reflected the current average Australian fortnightly shop for a family of four. In the project, the team spent over half of the fortnightly shop on processed and packaged foods, of which 21% was spent on take-away. This is based on actual dietary intake of the general population reported in the 2011-2012 <a href="https://www.abs.gov.au/statistics/health/health-conditions-and-risks/australian-health-survey-nutrition-first-results-foods-and-nutrients/latest-release#:%7E:text=Food%20consumption,across%20the%20major%20food%20groups.">Australian Health Survey</a>. Basket two cost $891 and included: <ol> <li>fruit and vegetables (made up 13% of the fortnightly shop)</li> <li>grains and cereals (oats, cornflakes, bread, rice, pasta, Weet-bix)</li> <li>lean meats and alternatives (mince, steak, chicken, tuna, eggs, nuts)</li> <li>milk, yogurt and cheese</li> <li>oils and spreads (olive oil, butter)</li> <li>drinks (soft drink, fruit juice)</li> <li>desserts and snacks (muffins, sweet biscuits, chocolate, ice cream, potato chips, muesli bars)</li> <li>processed meats (sausages, ham)</li> <li>convenience meals</li> <li>fast food (pizza, meat pie, hamburger, fish and chips)</li> <li>alcohol (beer, wine).</li> </ol> <h2>But a healthy basket is still unaffordable for many</h2> While this piece of work, and other <a href="https://www.mdpi.com/1660-4601/15/11/2469">research</a>, suggests a healthy diet is less expensive than an unhealthy diet, affordability is still a challenge for many families. The Warrnambool research found basket one (which aligned with guidelines) was still costly, requiring approximately 25% of a median household income. This is unaffordable for many. For a household reliant on welfare, basket one would require allocating 26%-38% of their income. This highlights how the rising cost of living crisis is affecting those already facing financial difficulties. Around 3.7 <a href="https://reports.foodbank.org.au/foodbank-hunger-report-2023/">million</a> Australian households did not have access to enough food to meet their basic needs at some point in the last 12 months. Policy action is needed from the Australian government to make recommended diets more affordable for low socioeconomic groups. This means lowering the costs of healthy foods and ensuring household incomes are sufficient. <h2>What else can you do to cut your spending?</h2> To help reduce food costs and support your health, reducing discretionary foods could be a good idea. Other ways to reduce your grocery bill and keep your food healthy and fresh include: <ul> <li> planning for some meatless meals each week. Pulses (beans, lentils and legumes) are nutritious and cheap (a can is <a href="https://coles.com.au/product/coles-chick-peas-420g-8075852?uztq=46abcbb7e16253b0cdc3e6c5bbe6a3f0&cid=col_cpc_Generic%7cColesSupermarkets%7cPLA%7cCatchAll%7cAustralia%7cBroad&s_kwcid=AL!12693!3!675842378376!!!g!326304616489!&gad_source=1&gclid=CjwKCAjwkY2qBhBDEiwAoQXK5SceYhU2VtKepNLXWN218GH8Cp8Vs9cnYynCBwRqQPaW3UYNX2SVIBoC_6EQAvD_BwE&gclsrc=aw.ds">less than $1.50</a>. Here are some great pulse recipes to <a href="https://nomoneynotime.com.au/healthy-easy-recipes/filter/keywords--vegetarian/p2">try</a> </li> <li> checking the specials and buy in bulk (to store or freeze) when items are cheaper </li> <li> making big batches of meals and freezing them. Single-serve portions can help save time for lunches at work, saving on takeaway </li> <li> Australian supermarkets are <a href="https://www.theguardian.com/australia-news/datablog/2023/jul/27/cost-of-living-grocery-store-price-rises-cheapest-fresh-produce-australia-woolworths-coles#:%7E:text=The%20results%20showed%20independent%20and,best%20place%20for%20affordable%20groceries">almost never</a> the cheapest place for fresh produce, so shop around for farmers markets or smaller local grocery shops </li> <li> buying generic brands when possible, as they are <a href="https://www.cambridge.org/core/journals/public-health-nutrition/article/streamlined-datagathering-techniques-to-estimate-the-price-and-affordability-of-healthy-and-unhealthy-diets-under-different-pricing-scenarios/872EA6396533166E0C6FA94C809D9CAC#r">notably cheaper</a>. Supermarkets usually <a href="https://theconversation.com/the-science-that-makes-us-spend-more-in-supermarkets-and-feel-good-while-we-do-it-23857">promote</a> the items they want you to buy at eye-level, so check the shelves above and below for cheaper alternatives.<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/216749/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> </li> </ul> <a href="https://theconversation.com/profiles/emily-burch-438717">Emily Burch</a>, Dietitian & Academic, <a href="https://theconversation.com/institutions/southern-cross-university-1160">Southern Cross University</a> and <a href="https://theconversation.com/profiles/lauren-ball-14718">Lauren Ball</a>, Professor of Community Health and Wellbeing, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a> Image credits: Getty Images This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/trying-to-spend-less-on-food-following-the-dietary-guidelines-might-save-you-160-a-fortnight-216749">original article</a>.

Food & Wine

Taste depends on nature and nurture. Here are 7 ways you can learn to enjoy foods you don’t like

<a href="https://theconversation.com/profiles/nicholas-archer-181464">Nicholas Archer</a>, <a href="https://theconversation.com/institutions/csiro-1035">CSIRO</a> and <a href="https://theconversation.com/profiles/astrid-poelman-1481227">Astrid Poelman</a>, <a href="https://theconversation.com/institutions/csiro-1035">CSIRO</a> You’re out for dinner with a bunch of friends, one of whom orders pizza with anchovies and olives to share, but you hate olives and anchovies! Do you pipe up with your preferred choice – Hawaiian – or stay quiet? This scene plays out every day around the world. Some people ferociously defend their personal tastes. But many would rather expand their palate, and not have to rock the boat the next time someone in their friend group orders pizza. Is it possible to train your tastebuds to enjoy foods you previously didn’t, like training a muscle at the gym? <h2>What determines ‘taste’?</h2> Taste is a complex system we evolved to help us navigate the environment. It helps us select foods with nutritional value and reject anything potentially harmful. Foods are made up of different compounds, including nutrients (such as proteins, sugars and fats) and <a href="https://www.youtube.com/watch?v=2P_0HGRWgXw">aromas</a> that are detected by sensors in the mouth and nose. These sensors create the <a href="https://www.youtube.com/watch?v=MZn2PMUWO-Y">flavour of food</a>. While taste is what the tastebuds on your tongue pick up, flavour is the combination of how something smells and tastes. Together with texture, appearance and sound, these senses collectively influence your food preferences. <figure><iframe src="https://www.youtube.com/embed/MZn2PMUWO-Y?wmode=transparent&start=0" width="440" height="260" frameborder="0" allowfullscreen="allowfullscreen"></iframe><figcaption>Flavour is the overall impression you get when eating.</figcaption></figure> Many factors influence food preferences, including age, genetics and environment. We each live in our own sensory world and no two people will have the same <a href="https://theconversation.com/curious-kids-why-do-some-people-find-some-foods-yummy-but-others-find-the-same-foods-yucky-77671">experience while eating</a>. Food preferences also change with age. Research has found young children have a <a href="https://pubmed.ncbi.nlm.nih.gov/24452237/">natural preference</a> for sweet and salty tastes and a dislike of bitter tastes. As they grow older their ability to like bitter foods grows. Emerging evidence shows bacteria in saliva can also produce enzymes that influence the taste of foods. For instance, saliva has been shown to cause the release of sulphur aromas in cauliflower. The <a href="https://www.acs.org/pressroom/presspacs/2021/acs-presspac-september-22-2021/childrens-dislike-of-cauliflower-broccoli-could-be-written-in-their-microbiome.html">more sulphur that is produced</a>, the less likely a kid is to enjoy the taste of cauliflower. <h2>Nature versus nurture</h2> Both genetics and the environment play a crucial role in determining food preferences. Twin studies estimate genetics have a moderate influence on food preferences (between 32% and 54%, depending on the food type) in <a href="https://www.sciencedirect.com/science/article/pii/S000291652305027X?via%3Dihub">children</a>, <a href="https://pubmed.ncbi.nlm.nih.gov/27385609/">adolescents</a> and <a href="https://www.cambridge.org/core/journals/twin-research-and-human-genetics/article/dietary-patterns-and-heritability-of-food-choice-in-a-uk-female-twin-cohort/8507AAF01330C599BAC62BCC0EF4CF06">adults</a>. However, since our cultural environment and the foods we’re exposed to also shape our preferences, these <a href="https://pubmed.ncbi.nlm.nih.gov/24452237/">preferences are learned</a> to a large degree. A lot of this learning takes place during childhood, at home and other places we eat. This isn’t textbook learning. <a href="https://www.cabidigitallibrary.org/doi/10.1079/9780851990323.0093">It’s learning</a> by experiencing (eating), which typically leads to increased liking of the food – or by watching what others do (modelling), which can lead to both positive or negative associations. <a href="https://www.sciencedirect.com/science/article/pii/S000291652305027X?via%3Dihub">Research</a> has shown how environmental influences on food preferences change between childhood and adulthood. For children, the main factor is the home environment, which makes sense as kids are more likely to be influenced by foods prepared and eaten at home. Environmental factors influencing adults and adolescents are more varied. <h2>The process of ‘acquiring’ taste</h2> Coffee and beer are good examples of bitter foods people “acquire” a taste for as they grow up. The ability to overcome the dislike of these is largely due to: <ul> <li> the social context in which they’re consumed. For example, in many countries they may be associated with passage into adulthood. </li> <li> the physiological effects of the compounds they contain – caffeine in coffee and alcohol in beer. Many people find these effects desirable. </li> </ul> But what about acquiring a taste for foods that don’t provide such desirable feelings, but which are good for you, such as kale or fatty fish? Is it possible to gain an acceptance for these? Here are some strategies that can help you learn to enjoy foods you currently don’t: <ol> <li> eat, and keep eating. Only a small portion is needed to build a liking for a specific taste over time. It may take 10–15 attempts or more before you can say you “like” the food. </li> <li> <a href="https://www.sciencedirect.com/science/article/pii/S0950329302001106">mask bitterness</a> by eating it with other foods or ingredients that contain salt or sugar. For instance, you can pair bitter rocket with a sweet salad dressing. </li> <li> eat it repeatedly in a positive context. That could mean eating it after playing your favourite sport or with people you like. Alternatively, you could eat it with foods you already enjoy; if it’s a specific vegetable, try pairing it with your favourite protein. </li> <li> eat it when you’re hungry. In a hungry state you’ll be more willing to accept a taste you might not appreciate on a full stomach. </li> <li> remind yourself why you want to enjoy this food. You may be changing your diet for health reasons, or because you’ve moved countries and are struggling with the local cuisine. Your reason will help motivate you. </li> <li> start young (if possible). It’s easier for children to learn to like new foods as their tastes are less established. </li> <li> remember: the more foods you like, the easier it’ll become to learn to like others. </li> </ol> A balanced and varied diet is essential for good health. <a href="https://www.sciencedirect.com/science/article/pii/S0195666315003438?ref=pdf_download&fr=RR-2&rr=82a5fd5069821f63">Picky eating</a> can become a problem if it leads to vitamin and mineral deficiencies – especially if you’re avoiding entire food groups, such as vegetables. At the same time, eating too many tasty but energy-dense foods can increase your risk of chronic disease, including obesity. Understanding how your food preferences have formed, and how they can evolve, is a first step to getting on the path of healthier eating.<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/215999/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/nicholas-archer-181464">Nicholas Archer</a>, Research Scientist, Sensory, Flavour and Consumer Sciences, <a href="https://theconversation.com/institutions/csiro-1035">CSIRO</a> and <a href="https://theconversation.com/profiles/astrid-poelman-1481227">Astrid Poelman</a>, Principal Researcher, Public Health & Wellbeing Group, <a href="https://theconversation.com/institutions/csiro-1035">CSIRO</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/taste-depends-on-nature-and-nurture-here-are-7-ways-you-can-learn-to-enjoy-foods-you-dont-like-215999">original article</a>.

Food & Wine

We found 3 types of food wasters, which one are you?

<a href="https://theconversation.com/profiles/trang-nguyen-1454838">Trang Nguyen</a>, <a href="https://theconversation.com/institutions/university-of-adelaide-1119">University of Adelaide</a> and <a href="https://theconversation.com/profiles/patrick-oconnor-109973">Patrick O'Connor</a>, <a href="https://theconversation.com/institutions/university-of-adelaide-1119">University of Adelaide</a> Each year, Australian households discard about <a href="https://workdrive.zohopublic.com.au/external/06152b9ff5971843391f39fc4d32a847e56fb907c167a4a645887b0a4bc43000">2.5 million tonnes of food</a>. Most (73%) of this food waste <a href="https://www.sciencedirect.com/science/article/pii/S0959652622042081">ends up in landfill</a>. This is costly and contributes to <a href="https://pubmed.ncbi.nlm.nih.gov/37118273/">escalating greenhouse gas emissions</a>, because food waste rotting in landfill produces methane. So reducing household food waste and diverting it from landfill saves money, improves food security and benefits the environment. To address the problem, we need to understand how people generate and dispose of food waste. In <a href="https://doi.org/10.1016/j.foodqual.2023.105000">our new study</a>, we found households fell into three categories – based on the amount of food wasted, how much of that waste was avoidable and how it was sorted. These insights into consumer behaviour point to where the most worthwhile improvements can be made. <figure><iframe src="https://www.youtube.com/embed/JvAFaD5f1Lo?wmode=transparent&start=0" width="440" height="260" frameborder="0" allowfullscreen="allowfullscreen"></iframe><figcaption></figcaption></figure> <h2>Three types of households</h2> We conducted an online survey of 939 households in metropolitan Adelaide between April and May 2021. The sample closely matched the national Australian population in terms of gender, age and income. We asked about the types of food waste produced, the amount of food waste typically discarded in a week and motivations towards reducing and sorting food waste. We identified three distinct types of households: Warriors are typically older and highly motivated to reduce and sort food waste. They generate minimal waste (9.6 litres per week), such as bones and vegetable peels, that is mostly unavoidable. This group comprised 39.6% of the sample. Strugglers mainly consist of families with children who produce the largest amount of food waste (33.1 litres per week). They produce the highest proportion of avoidable food waste, such as uneaten fruits and vegetables, bread and cereals. They are moderately motivated to reduce and sort food waste, but more than half of their food waste still ends up in landfill. This group made up 19.6% of the sample. Slackers are generally younger. They show little concern about reducing or sorting food waste. Slackers produce the smallest amount of food waste overall (9 litres a week), but the proportion of avoidable food waste (such as mixed leftovers) is significantly higher (38.9%) compared to warriors (24.5%). They are more than twice as likely to live in units, with 17.2% doing so, compared to just 7.8% of warriors. This group was 40.8% of the sample. <figure class="align-center zoomable"><a href="https://images.theconversation.com/files/550951/original/file-20230928-27-f7cw8e.png?ixlib=rb-1.1.0&q=45&auto=format&w=1000&fit=clip"><img src="https://images.theconversation.com/files/550951/original/file-20230928-27-f7cw8e.png?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px" srcset="https://images.theconversation.com/files/550951/original/file-20230928-27-f7cw8e.png?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=361&fit=crop&dpr=1 600w, https://images.theconversation.com/files/550951/original/file-20230928-27-f7cw8e.png?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=361&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/550951/original/file-20230928-27-f7cw8e.png?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=361&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/550951/original/file-20230928-27-f7cw8e.png?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=454&fit=crop&dpr=1 754w, https://images.theconversation.com/files/550951/original/file-20230928-27-f7cw8e.png?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=454&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/550951/original/file-20230928-27-f7cw8e.png?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=454&fit=crop&dpr=3 2262w" alt="Graphic explainer showing the three types of households with their typical characteristics and food waste behaviours." /></a><figcaption>The three types of households with their typical characteristics and food waste behaviours. <a class="source" href="https://doi.org/10.1016/j.foodqual.2023.105000">Trang Nguyen using Canva.com</a>, <a class="license" href="http://creativecommons.org/licenses/by-nc-nd/4.0/">CC BY-NC-ND</a></figcaption></figure> <h2>What can households do about their food waste?</h2> Reducing household food waste involves changing behaviours in both food management (“upstream”) and waste management (“downstream”). Upstream measures aim to prevent food waste in the first place. For example, households can avoid buying or cooking too much food. Supporting households to plan and buy just the right amount of food is a great starting point. Once food waste has been produced, downstream measures come into play. The focus shifts to how we handle and dispose of this waste. When households engage in food waste recycling they <a href="https://doi.org/10.3390/su131911099">start thinking more</a> about their behaviour including purchasing and cooking. In Australia, food waste management is mainly the responsibility of local councils. There are three ways to target household food waste management and drive behavioural change: <ul> <li> providing kerbside collection of food organics and garden organics, also known as “FOGO” </li> <li> changing social norms around food waste </li> <li> offering economic incentives and disincentives. </li> </ul> <h2>1. Providing a FOGO system</h2> Councils should provide this option at a minimum. This ensures sufficient infrastructure is available to support motivated households to sort food waste. Unfortunately <a href="https://experience.arcgis.com/experience/e6b5c78e1dac47f88e7e475ffacfc49b">fewer than half of Australian councils</a> provide a garden organics system and only a quarter of councils provide a FOGO system. You can explore <a href="https://experience.arcgis.com/experience/e6b5c78e1dac47f88e7e475ffacfc49b">the FOGO interactive map</a> to see how your area stacks up. <a href="https://www.greenindustries.sa.gov.au/resources/adelaide-metro-kerbside-waste-performance-report-2021-22">Most councils in metropolitan Adelaide</a> provide access to food waste recycling through the FOGO bin. But <a href="https://doi.org/10.1016/j.jclepro.2022.134636">our research</a> indicates more than half of household food waste still ends up in landfill. So we need additional programs to promote more sustainable behaviours. <h2>2. Changing social norms</h2> Social norms, the unspoken rules about what behaviours are deemed appropriate, can drive behavioural change. Examples of promoting social norms around food waste reduction include a <a href="https://www.stopfoodwaste.com.au/stop-food-waste-nationwide-consumer-campaign-summit-communique/">nationwide consumer campaign</a> on stopping food waste and the <a href="https://www.cityofadelaide.com.au/resident/recycling-waste/kitchen-caddies/">kitchen caddy</a> for benches to increase convenience for collecting food waste. But our research suggests some groups, like slackers, remain unmotivated without additional incentives. Economic incentives might motivate this group to engage in more sustainable behaviours. <h2>3. Economic incentives</h2> Currently, Australians pay for waste management through their council rates. This is a “pay-as-you-own” system. The cost is determined by the property’s value, regardless of the amount of waste generated. Renters indirectly contribute to this cost by paying rent. Neither owner-occupiers nor renters have any incentive to reduce waste generation when the cost is levied on property value rather than the amount of waste. An alternative approach gaining momentum in other parts of the world is the “pay-as-you-throw” approach, such as <a href="https://www.collectors2020.eu/wcs-ppw/stockholm-se/">Stockholm</a> and <a href="https://pocacito.eu/sites/default/files/WasteCharging_Taipei.pdf">Taipei</a>. This system charges households based on the weight of their waste, usually the general waste that needs to be discarded in landfill, while the collection of food waste and other recyclables remains free to encourage waste sorting. Recent <a href="https://doi.org/10.1016/j.jclepro.2023.137363">research</a> in Italy shows pay-as-you-throw schemes result in significant reductions in both the quantity of waste and costs associated with waste disposal in many Italian municipalities. The reduced costs flow on to savings for councils that could potentially reduce waste management fees passed on to homeowners and renters through council rates. Giving households incentives to reduce waste and find alternatives to disposal encourages residents to place a higher value on food that may otherwise be sent to landfill. <h2>Reducing food waste is a win-win</h2> Tackling food waste is a win-win for people and the planet. It’s worth using various approaches to encourage people to change their behaviour. Our findings can help inform the design of interventions aimed at reducing and sorting food waste in specific segments of the Australian population.<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/214482/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <figure><iframe src="https://www.youtube.com/embed/Dx7RWtfgbVw?wmode=transparent&start=11" width="440" height="260" frameborder="0" allowfullscreen="allowfullscreen"></iframe><figcaption>No time to waste: Halving Australia’s food waste by 2030 (Fight Food Waste Cooperative Research Centre)</figcaption></figure> <a href="https://theconversation.com/profiles/trang-nguyen-1454838">Trang Nguyen</a>, Postdoctoral Fellow, <a href="https://theconversation.com/institutions/university-of-adelaide-1119">University of Adelaide</a> and <a href="https://theconversation.com/profiles/patrick-oconnor-109973">Patrick O'Connor</a>, Associate Professor, <a href="https://theconversation.com/institutions/university-of-adelaide-1119">University of Adelaide</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/we-found-3-types-of-food-wasters-which-one-are-you-214482">original article</a>.

Food & Wine

7 tips for matching wine with food

Food and wine matching is the perfect way to enhance the flavours of your meal, and while the people who get paid to do if for a living would have you think it’s a complex science, it’s actually not too hard to do. Here’s a simple seven-step guide to get you started as a food/wine-matching expert! 1. Sweet with heat – Wines that have a little bit of residual sugar (like a German Riesling) combine really well with spicy foods. This is because as the residual sugar enters your mouth it actually cools down spice in your food and creates a balance that allows you to savour the flavour. 2. Smoke with oak – When cooking foods that have been grilled or charred, you really want to be looking for a wine that has been aged in oak barrels. Oaked wines tend to be a little more intense, so they need to be matched with grilled/charred foods that can match and bring out the fruit flavours. 3. Match flavours and textures – Similar flavours and textures go well together, as you’d imagine. Just as rich foods suit rich wines, mild foods go well with mild wines and as a general rule when food and wine possess similar qualities they can complement each other and enhance common flavours. 4. Fats with acid and tannins – Wines that are high in acid (Sauvignon Blanc) or tannin (Cabernet Sauvignon) go well with fried or fatty foods and help round out the flavours in your mouth. It also acts as a palate cleanser and creates balance between the rich/oily foods and the wine. 5. Sweet with salt – As anyone who’s ever combined blue cheese with port would agree. The combination will bring out the fruity taste in sweet wine and the savoury taste in salty foods. So yeah, you’re completely justified with your pairing of a bottle of Moscato with a packet of Cheezels. 6. Sweet with sweet – But as anyone who’s had ice cream served with another variety of ice cream would agree two sweet things can make a very sweet thing. Sweet wines can help bring out the flavours in the food. Just take care to make sure the wine is sweeter than the food is. 7. If it grows together, it goes together – Hey, there’s a reason why you generally don’t have stein of lager with a bowl of risotto. Foods and wines of a particular ethnicity or region usually work together like clockwork and naturally have flavours and textures that work well in combination. Image credits: Getty Images

Food & Wine

The happiness diet: 7 foods to boost your mood

Mood boosting foods worth adding to your shopping trolley For decades, our culture has focused on the connection between healthy eating and physiological wellness – most of all, related to weight. But out of a pandemic that made mental health a hot topic, you might also be gaining an awareness that the food you eat can seriously affect your mind. Research published in The British Medical Journal says diet plays a major role in how both our body and our brain are feeling. Poor nutrition can contribute to depression, anxiety, aggression (there’s a reason the word “hangry” exists!). But improving your diet, and knowing the right foods to eat, may help your mental health. Dietitian and certified intuitive eating counsellor Rachel Engelhart says certain foods can support your body’s processes that are responsible for positive moods and strong energy levels. Here’s Engelhart’s list of the greatest mood-boosting foods. Fatty fish Seafood like salmon, mackerel and canned tuna are rich in omega-3 fatty acids, which are ‘healthy fats’ with benefits throughout your body – from your heart to your eyes – and your brain. “Omega-3 fatty acids are anti-inflammatory and have the ability to cross into the brain, having a direct effect on mood-regulating molecules and neurotransmitters there,” says registered dietitian Kelsey Lorencz. Research has consistently linked low levels of omega-3s with mood disorders like depression and anxiety – and, according to a review published in Frontiers in Physiology, most of us don’t get enough omega-3 fats in our diet. Yoghurt According to Lorencz, “The bacteria in your gut can actually produce feel-good neurotransmitters like serotonin and dopamine.” Research has identified a particular bacterium that may have a strong impact on triggering these chemicals: a strain called Lactobacillus. One study published in the journal Nature found that feeding our gut with this good bacteria – found naturally in foods like yoghurt, kefir, and sauerkraut – doesn’t just keep the blues at bay, it can increase our resilience in the face of stress. Bananas Bananas aren’t just shaped like a smile – they’re a mood-boosting powerhouse. That’s in part because they’re also high in vitamin B6, one nutrient behind the production of the ‘happiness hormone’ serotonin. Bananas contain prebiotic fibre, which, along with that Lactobacillus, are essential for gut health that promotes a happy brain. Cottage cheese “The amino acid L-tyrosine is needed to make dopamine and norepinephrine, two neurotransmitters that affect our mood and can easily become depleted,” Lorencz says. She points to high sources like soy products, chicken, fish, nuts, seeds, avocados and bananas. But cottage cheese has a whopping amount of this amino acid, along with a few other mood-boosters in its arsenal. It’s high in protein, which is essential for our body to make and use its mood-promoting hormones, Engelhart says. (This protein is casein protein, which our body absorbs more slowly, sustaining energy levels, and may contribute to elevated moods, according to ongoing research.) Cottage cheese also contains selenium, a mineral that Nutrients research has suggested may be linked with lower rates of depression. Nuts and seeds Magnesium is a mineral that supports our body’s energy production – and not getting enough can lead to irritability, anxiety, sleeplessness and agitation, says Lorencz. Nuts like almonds, walnuts, cashews and seeds like pumpkin, chia and sesame are great sources of this vital nutrient, as well as tryptophan, an amino acid associated with good moods. Nuts and seeds can also be great vegetarian sources of those crucial omega-3 fatty acids. Oysters The ages-old wives’ tale about oysters as aphrodisiacs is still out for debate, but oysters can elevate one’s mood. They pack the highest zinc content of any food – a nutrient that’s linked with anxiety and depression when we’re deficient, says Lorencz – and contain tyrosine, an amino acid that helps our body produce the ‘feel good’ hormone dopamine. That’s great news for the shellfish-loving set. However, if you aren’t a fan of oysters, you can get this one-two mood-boosting punch from food like eggs, nuts and legumes. Your favourite treat “Having a varied diet is the best way to set your body up to produce the ‘feel good’ hormones that it needs,” Engelhart says, adding an important point: while this nutritious balance is important, so is treating yourself to food you enjoy. “So many of my clients are hard on themselves and rather judgmental around their food choices, and it negatively impacts their mood,” she says. “Sprinkling our day with a delicious coffee, a yummy dessert, or one of our favourite restaurant meals is also an important way to positively impact our mental health.” And if you want to be strategic about that treat, reach for some dark chocolate. Chocolate contains natural serotonin, and 2022 research found that dark chocolate has prebiotic effects in our gut, supporting stronger mental health. Image credits: Getty Images This article originally appeared on <a href="https://www.readersdigest.co.nz/healthsmart/conditions/mental-health/the-happiness-diet-7-foods-to-boost-your-mood" target="_blank" rel="noopener">Reader's Digest</a>.

Food & Wine

What does having a ‘good relationship with food’ mean? 4 ways to know if you’ve got one

<a href="https://theconversation.com/profiles/clare-collins-7316">Clare Collins</a>, <a href="https://theconversation.com/institutions/university-of-newcastle-1060">University of Newcastle</a> and <a href="https://theconversation.com/profiles/tracy-burrows-172931">Tracy Burrows</a>, <a href="https://theconversation.com/institutions/university-of-newcastle-1060">University of Newcastle</a> Travelling on a train recently you couldn’t help but overhear two women deep in conversation about a mutual obsession with food, including emotional triggers that pushed them towards chocolate and pizza. They shared feeling guilty about a perceived lack of willpower around food and regularly rummaging through the fridge looking for tasty treats to help soothe emotions. Both lamented not being able to stop and think before eating. Their discussion was a long way from talking about physiological requirements for food to fuel your body and meet essential nutrient needs. Instead, it was highly emotive. It got me thinking about the meaning of a healthy relationship with food, how a person’s eating behaviours develop, and how a “good” relationship can be nurtured. Here’s what a “healthy” food relationship can look like. <h2>What does a ‘good relationship with food’ mean?</h2> You can check whether your relationship with food is “<a href="https://www.rwapsych.com.au/blog/what-does-a-healthy-relationship-with-food-and-eating-look-like/">healthy</a>” by seeing how many items on this list you tick “yes” to. Are you: <ol> <li> in tune with your body cues, meaning you’re aware when you are hungry, when you’re not, and when you’re feeling full? </li> <li> eating appropriate amounts and variety of foods across all food groups, at regular intervals so your nutrient, health and wellbeing needs are met? </li> <li> comfortable eating with others and also eating alone? </li> <li> able to enjoy food, without feelings of guilt or it dominating your life? </li> </ol> If you didn’t get many ticks, you might need to work on improving your relationship with food. <h2>Why does a good relationship with food matter?</h2> A lot of “no” responses indicate you may be using food as a coping mechanism in response to <a href="https://pubmed.ncbi.nlm.nih.gov/36863205/">negative emotions</a>. The problem is this <a href="https://pubmed.ncbi.nlm.nih.gov/36839185/">triggers the brain’s reward centre</a>, meaning although you feel better, this behaviour becomes reinforced, so you are more likely to keep eating in response to negative emotions. Emotional eating and bouts of uncontrolled eating are more likely to be associated with <a href="https://pubmed.ncbi.nlm.nih.gov/36863205">eating disorder symptoms</a> and with having a worse quality diet, including lower intakes of vegetable and higher intakes of nutrient-poor foods. A review of studies on food addiction and mental health found healthy dietary patterns were associated with a lower risk of both disordered eating and <a href="https://pubmed.ncbi.nlm.nih.gov/29368800/">food addiction</a>. Higher intakes of vegetables and fruit were found to be associated with <a href="https://pubmed.ncbi.nlm.nih.gov/35586735/">lower perceived stress</a>, tension, worry and lack of joy in a cohort of more than 8,000 Australian adults. <h2>How to develop a healthy food relationship</h2> There are ways to improve your relationship with food. Here are some tips: 1. keep a ‘food mood’ <a href="https://nomoneynotime.com.au/ebooks-meal-plans-more/nmnt-food-and-mood-diary">diary</a>. Writing down when and where you eat and drink, whom you’re with, what you’re doing, and how all this makes you feel, will give you personal insights into when, what and why you consume the things you do. This helps increase awareness of emotions including stress, anxiety, depression, and factors that influence eating and drinking. 2. reflect on what you wrote in your food mood diary, especially “why” you’re eating when you eat. If reasons include stress, low mood or other emotions, create a distraction list featuring activities such as going for a walk or listening to music, and put it on the fridge, noticeboard or in your phone, so it’s easy to access. 3. practise <a href="https://pubmed.ncbi.nlm.nih.gov/28848310/">mindful eating</a>. This means slowing down so you become very aware of what is happening in your body and mind, moment by moment, when eating and drinking, without making any judgement about your thoughts and feelings. Mindless eating occurs when you eat without thinking at all. Being <a href="https://www.headspace.com/mindfulness/mindful-eating">mindful</a> means taking the time to check whether you really are hungry, or whether it’s “eye” hunger <a href="https://theconversation.com/health-check-six-tips-for-losing-weight-without-fad-diets-52496">triggered by seeing food</a>, “nose” hunger triggered by smells wafting from shops or cafes, “emotional hunger” triggered by feelings, or true, tummy-rumbling hunger. 4. learn about <a href="https://nomoneynotime.com.au/hacks-myths-faqs/healthy-eating-why-caring-about-the-foods-you-eat-is-worth-it">your nutrient needs</a>. Learning why your body needs specific vitamins and minerals and the foods they’re in, rather than just mentally coding food as “good” or “bad”, can help you drop the guilt. Banning “bad” foods makes you want them more, and like them more. Mindfulness can help you gain an <a href="https://pubmed.ncbi.nlm.nih.gov/24035461/">appreciation of foods that are both</a> pleasing and nourishing. 5. focus on getting enjoyment from food. Mindless eating can be reduced by focusing on enjoying food and the pleasure that comes from preparing and sharing food with others. One <a href="https://pubmed.ncbi.nlm.nih.gov/24035461/">intervention</a> for women who had concerns about dieting and weight control used workshops to raise their awareness of food cues that prompt eating, including emotions, or being in places they normally associate with eating, and also sensory aspects of food including taste, touch, smell, sound and texture. It also aimed to instruct them in how to embrace pleasure from social, emotional and cultural aspects of food. The intervention led to a reduction in overeating in response to emotional cues such as sadness and stress. Another <a href="https://pubmed.ncbi.nlm.nih.gov/33347469/">review</a> of 11 intervention studies that promoted eating pleasure and enjoyment found promising results on healthy eating, including better diet quality, healthier portion sizes, healthier food choices and greater liking of healthy foods. Participants also reported healthy food tasted better and got easier to cook more often at home. <h2>Where to get help to improve your relationship with food</h2> A healthy relationship with food also means the absence of <a href="https://www.healthdirect.gov.au/eating-disorders">disordered eating</a>, including binge eating, bulimia and anorexia. If you, or someone you know, shows <a href="https://www.rwapsych.com.au/blog/what-does-a-healthy-relationship-with-food-and-eating-look-like/">signs suggesting disordered eating</a>, such as regularly using restrictive practices to limit food intake, skipping meals, food rituals dictating which foods or combinations to eat at specific times, binge eating, feeling out of control around food, secret eating, inducing vomiting, or use of diet pills, follow up with a GP or health professional. You can get more information from <a href="https://insideoutinstitute.org.au/about-us">InsideOut</a>, an Australian institute for eating disorders. Try their online <a href="https://insideoutinstitute.org.au/for-myself">food relationship “check-up”</a> tool. The <a href="https://butterfly.org.au/">Butterfly Foundation</a> also has specific resources for <a href="https://butterfly.org.au/back-to-school-a-body-image-and-mental-health-guide-for-parents-and-children/">parents</a> and <a href="https://butterfly.org.au/">teachers</a> and a helpline operating from 8am to midnight, seven days a week on 1800 334673.<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/202622/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/clare-collins-7316">Clare Collins</a>, Laureate Professor in Nutrition and Dietetics, <a href="https://theconversation.com/institutions/university-of-newcastle-1060">University of Newcastle</a> and <a href="https://theconversation.com/profiles/tracy-burrows-172931">Tracy Burrows</a>, Professor Nutrition and Dietetics, <a href="https://theconversation.com/institutions/university-of-newcastle-1060">University of Newcastle</a> Image credits: Getty Images This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/what-does-having-a-good-relationship-with-food-mean-4-ways-to-know-if-youve-got-one-202622">original article</a>.

Food & Wine

These 8 food and drink favourites are bad for your brain

Bad foods for your brain Following a healthy diet is essential to maintaining optimal brain health. Avocados and fatty fish; bone broth, berries and broccoli – they’re all brain-boosting superstars. But there are plenty of foods that have the opposite effect and can sap your smarts, affecting your memory and mood. Therefore, it’s important to cut or reduce the following food from your diet to mitigate their effects. Fried foods Fried chicken and French fries won’t just widen your waistline, they are also bad for your brain. In a study published in 2016 in the Journal of Nutritional Science, people who ate diets high in fried foods scored poorly on cognitive tests that evaluated learning, memory and brain function. Conversely, those who ate more plant-based foods scored higher. “Scientists think it may have something to do with inflammation and reduction in brain tissue size,” says Kristin Kirkpatrick, co-author of Skinny Liver. “When you look at aspects of one of the great brain studies – the MIND diet – it clearly shows which foods may cause or reduce inflammation in the brain. Fried foods are on the NO list, while berries, olive oil, whole grains and food containing omega 3 are on the YES list.” Sugar-sweetened beverages You probably know to stay away from soft drinks. But you should also beware of fruit juice, energy drinks and sweet tea. Why, you ask? The same reason soft drink is among the bad foods for your brain: sugar. “High amounts of sugar causes neurological damage” because it triggers inflammation, says the Academy of Nutrition and Dietetics’ Wesley Delbridge. A study published in 2017 in Alzheimer’s & Dementia backs that up. Researchers found that people who regularly consume sugary drinks are more likely to have poorer memory, smaller overall brain volume, and a significantly smaller hippocampus – the part of the brain important for learning and memory – than those who don’t. Instead of drinking fruit juice or sweet tea high in sugar, try sweetening water or tea with slices of oranges, lemons, or limes. Refined carbs White rice, white bread, white pasta and other processed food with a high glycemic index don’t just cause major spikes in blood sugar, they also rank with the ‘bad foods for your brain’. Specifically, these foods can have a negative effect on your mental health. A study, published in 2015 in The American Journal of Clinical Nutrition found that food with a high glycemic index can raise the risk of depression in post-menopausal women. Women who ate more lactose, fibre, fruit and vegetables, on the other hand, showed a significant decrease in symptoms of depression. Swap the white carbs for complex carbs like whole wheat bread, brown rice, quinoa, barley, and farro. All of these contain fibre, which nurtures your gut bacteria and regulates inflammation – all good things for your brain health. Excess alcohol There is a sweet spot for alcohol consumption, according to neurologist Dr David Perlmutter and author of Grain Brain: The Surprising Truth about Wheat, Carbs, and Sugar. While the occasional glass of red wine is okay, drinking in excess can be toxic to your brain function, no matter your age. Research, including a study published in 2017 in the peer-reviewed medical trade journal BMJ, found that moderate drinking can damage the brain. The hippocampus is particularly vulnerable. To protect your brain, limit alcohol consumption to no more than one standard drink per day for women and two per day for men. According to Australia’s national alcohol guidelines, one standard drink is defined as containing 10 grams of alcohol. Artificially sweetened beverages Instead of a sugar-sweetened beverage, maybe you turn to the occasional diet soft drink. But make a habit of it and you could be upping your risk of dementia and stroke, suggests a study published in 2017 in Stroke. Researchers found that participants who drank diet drinks daily were almost three times as likely to have a stroke or develop dementia when compared to those who didn’t. “We seek out diet soft drinks for its sweet delivery of liquid,” says Kirkpatrick. “That sweet taste remains on our taste buds, making us crave more.” To kick the habit, she suggests going cold turkey. “Eliminate all sources of sweet from the taste buds to retrain the brain not to want it in the first place,” she says. “Sprucing up water with lemons, limes or berries, or having flavoured seltzer without added sugar can help, as well.” Processed meats If you like to eat processed meats, you may run a greater risk of developing dementia, suggests an April 2020 study published in Neurology. Although the study does not prove cause and effect, the researchers found that dementia was more common among participants who ate highly processed meats, such as sausages, cured meats and pâté. People without dementia were more likely to eat a diverse diet that included fruit, vegetables, seafood and poultry, according to the findings. Highly processed foods are most likely the primary cause of results linked to the reduction in brain tissue size and inflammation, which impacts brain health, says Kirkpatrick. Fast food For starters, the high levels of saturated fat found in greasy burgers and fries can make it harder to fight off Alzheimer-causing plaque. Plus, the level of sodium found in the average fast-food fix can cause brain fog. How so? High blood pressure, often brought on by eating too many salty foods, can restrict blood to the brain and negatively impair focus, organisational skills and memory, suggests a review of studies published in 2016 in Hypertension. To break a fast food habit, Kirkpatrick suggests this trick: “Start with altering what you order,” she says. “Avoid fried options and opt for more whole grains and plants.” Then reduce the number of days you buy fast food by half. Tuna While the occasional tuna sandwich is no big deal, you might want to think twice before making it your go-to lunch. That’s because tuna – as well as swordfish, shark (flake), bill fish and deep sea perch – has higher levels of mercury than many other types of seafood. A study published in Integrative Medicine shows that people with high levels of the heavy metal in their bloodstream had a 5% drop in cognitive function. But you don’t have to banish seafood from your plate forever. Advice from Food Standards Australia New Zealand (which reflects the fish we eat in our region and its mercury content) recommends 2-3 serves per week of fish and seafood, including canned or fresh tuna (one serve equals 150g), except for fish such as orange roughy (deep sea perch), catfish, shark (flake) or billfish (swordfish/marlin), which you should only consume 1 serve per week and no other fish that week. Try swapping these varieties of fish for omega-3-rich sources such as wild salmon and lake trout, which have been associated with better brain health, says Kirkpatrick. Image credits: Getty Images This article originally appeared on <a href="https://www.readersdigest.co.nz/food-home-garden/the-8-worst-foods-for-your-brain" target="_blank" rel="noopener">Reader's Digest</a>.

Food & Wine

Calories and kilojoules: how do we know the energy content of food, and how accurate are the labels?

<a href="https://theconversation.com/profiles/lauren-ball-14718">Lauren Ball</a>, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a>; <a href="https://theconversation.com/profiles/emily-burch-438717">Emily Burch</a>, <a href="https://theconversation.com/institutions/southern-cross-university-1160">Southern Cross University</a>, and <a href="https://theconversation.com/profiles/katelyn-barnes-1238606">Katelyn Barnes</a>, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a> Everything we consume contains energy our bodies use to move, grow and maintain health. To work out how much energy is in different foods and drinks, we need to first look at a few core concepts. Firstly, you’ve probably heard of the units of measurement for energy – calories – as well as the metric equivalent, which is joules. One calorie is defined as the amount of energy required to raise the temperature of 1 gram of water by 1℃. In human nutrition, the amounts of energy needed to maintain health, and to fuel a body, are much larger than the tiny singular calories used to heat up a gram of water. So, the term “calorie” in nutrition commonly refers to a <a href="https://www.sciencedirect.com/science/article/pii/S0022316622085546">kilocalorie</a> (or kcal), which is 1,000 calories. When you see the word “calories” on a nutrition label, it’s likely referring to kcals. The energy stored in food and drinks is released when the body breaks down one or more of the four macronutrients inside the food (carbohydrates, proteins, fats, alcohol). The body then uses that energy for activities such as keeping our heart beating, our lungs breathing and our muscles moving. When energy in food is estimated, it is the amount of energy food and drinks provide for these bodily processes. The four macronutrients provide <a href="https://www.sciencedirect.com/science/article/pii/S0002916522039454">different amounts of energy</a>: <ol> <li>1 gram of carbohydrate provides about 4 kcal of energy</li> <li>1 gram of fat provides about 9 kcal of energy</li> <li>1 gram of protein provides about 4 kcal of energy</li> <li>1 gram of alcohol provides about 7 kcal of energy.</li> </ol> <h2>How are calories estimated?</h2> There are two ways to estimate the amount of energy in food and drinks. The first is called “bomb calorimetry”. This gold-standard method involves placing a small sample of food or drink inside a device known as a bomb calorimeter. The food is burned in the presence of oxygen, releasing heat. The amount of heat released is directly related to the amount of energy in the food, allowing a calculation to be made. This method is most commonly used for foods rich in fats and is considered the most reliable (but expensive) method. The second method, the Atwater system, is a much less expensive method for estimating energy content. It is more commonly used when calculating energy of most food and drinks sold in supermarkets. Named after legendary food researcher <a href="https://www.sciencedirect.com/science/article/pii/S0022316622065336">Wilbur Atwater</a>, this system uses a standard conversion factor for each macronutrient found in food and drinks. By estimating the amount of each of the four macronutrients, an approximate calculation of the total energy can be made. However, this method requires detailed knowledge of the ingredients within composite foods (such as muesli bars or hamburgers) – which may reduce accuracy. There is also a margin of error to expect with the Atwater system, because it assumes each ingredient is always the same in composition. For example, a cup of oats grown in one part of the country won’t necessarily have the exact same nutritional content as another cup of oats grown elsewhere, due to climate and soil differences. So, this system is an estimation based on an average. Importantly, both methods estimate the amount of energy in food and drinks. But the actual energy our bodies extract from these foods and drinks can vary due to factors such as individual differences in digestion and absorption, as well as food processing and cooking methods. <h2>Why do foods have calories written on them?</h2> In Australia, it’s a <a href="https://www.foodstandards.gov.au/consumer/labelling/panels/Pages/default.aspx">legal requirement</a> for packaged food items to have a nutrition information panel that displays the number of kcal it contains. However, homemade food items sold at places like a fresh market may not be required to provide a nutrition information panel. This will depend on the type of food being sold and the scale of the business operation. Fresh foods such as fruit, vegetables and meat also don’t require a nutrition information panel. To find out the number of kcal in them, you can either run an experiment with a bomb calorimeter or look up an estimated value in an online nutrition database. Food composition databases such as <a href="https://www.calorieking.com/us/en/">CalorieKing</a> compile information about the energy and nutrient content of various foods. Dietitians and other health professionals often use these databases to estimate the energy content of foods to inform dietary recommendations. <h2>Different international standards</h2> Both kJ and kcal refer to energy – they are just two different units of measurements (such as how inches and centimetres are two different units for measuring length). Kilojoules (kJ) is part of the International System of Units (SI). Australia, New Zealand and some parts of Europe use kJ. The United States and the United Kingdom use kcal. To convert between calories and kilojoules you use the conversion factors: <ul> <li>1 kcal = 4.184 kJ</li> <li>1 kJ = 0.24 kcal (about ¼).</li> </ul> For example, if you have a packet of chips with an energy content of 200 kcal, you can convert it to kJ as follows: 200 kcal × 4.184 = 836.8 kJ. As for how many calories are acceptable to eat, the Australian Guidelines for Healthy Eating estimate the average adult requires about 7,000kJ or 1,670Kcal every day. However, differences in age, gender, size, health and physical activity will influence how much energy a person needs. To estimate your personal energy requirements, you can use this <a href="https://www.eatforhealth.gov.au/nutrient-reference-values/nutrients-dietary-energy-calculator#results-energy">nutrients and dietary energy calculator</a>.<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/211613/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/lauren-ball-14718">Lauren Ball</a>, Professor of Community Health and Wellbeing, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a>; <a href="https://theconversation.com/profiles/emily-burch-438717">Emily Burch</a>, Dietitian, Researcher & Lecturer, <a href="https://theconversation.com/institutions/southern-cross-university-1160">Southern Cross University</a>, and <a href="https://theconversation.com/profiles/katelyn-barnes-1238606">Katelyn Barnes</a>, Postdoctoral Research Fellow, School of Human Movement and Nutrition Sciences, <a href="https://theconversation.com/institutions/the-university-of-queensland-805">The University of Queensland</a> Image credits: Getty Images This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/calories-and-kilojoules-how-do-we-know-the-energy-content-of-food-and-how-accurate-are-the-labels-211613">original article</a>.

Food & Wine

Mum shamed and denied food for bottle feeding her baby

A Brisbane mother has been left feeling "devastated, guilty and enraged" after being targeted by a controversial rule after she took her baby to the emergency room. It was the middle of the night when Sarah Stoddart's 12-week-old daughter became extremely unwell. The baby, who Sarah had decided to bottle feed, was vomiting and running a temperature, prompting her worried mother to take her to the emergency department of Prince Charles Hospital in Brisbane's north. Things started to go wrong for Sarah when she was handed a "welcome sheet" after arriving at the hospital. "They had circled and brought to my attention that only breastfeeding mothers were entitled to meals," she <a href="https://www.9news.com.au/national/queensland-mum-denied-food-at-hospital-for-not-breastfeeding-child/f8ea2db9-b448-4ce8-8dfb-6e65657cc5ab" target="_blank" rel="nofollow noopener" data-i13n="cpos:5;pos:1" data-ylk="slk:told Nine News;cpos:5;pos:1;elm:context_link;itc:0" data-rapid_p="12" data-v9y="1">told Nine News</a>. "First of all [it] made me feel devastated and guilty but then quite enraged, that is a decision that is being made in this country and this state in 2023." Furious, Ms Stoddart claims staff eventually told her that they could "make an exception" and would "sneak through an approval" so that she could get fed. According to Sarah, her partner was at home looking after the couple's other kids, and the whole ordeal left her feeling guilty over a decision that was made for the health of their child. She added that mothers are "already struggling with enough" in the first trimester and "don't need the judgement from the government as to how they chose to feed their child". After speaking out about her treatment at the hospital and raising the issue with Metro North Health, the hospital has changed their policy. "The Prince Charles Hospital now provides meals to parents of children six months and under who are admitted into our care," Prince Charles Hospital said in a statement. "Parents of all patients admitted to the Paediatric Ward at The Prince Charles Hospital have access to food, water, tea and coffee. Further paid options, including fresh food vending machines, cafes and a stocked fridge, are accessible 24hrs a day." Queensland's Health Minister Shannon Fentiman she would work with other hospitals across the state to ensure a similar scenario does not occur again. "It shouldn't really matter whether you are breastfeeding or not, it should be about trying to make our parents who are doing the best they can to look after their sick kids as comfortable as possible," she said. Image credits: Nine News

Caring

World’s top 10 food museums that are seriously strange

Le Musée Art du Chocolat de Lisle sur Tarn, Lisle-sur-Tarn, France A weird and wonderful tribute to the sweet stuff, the Le Musée Art du Chocolat de Lisle sur Tarn is dedicated to the world of chocolate art. Chocolate elephants? Check. Chocolate candle holders? Check. There’s even a chocolate fountain – and by that, we mean one made entirely from chocolate. The sculptures, some of which weigh around 100 kilograms, are displayed in three halls. Must-sees include the life-sized chocolate woman and the huge white chocolate of the main character of the comic series The Adventures of Tintin. We’re getting a sugar rush just thinking about it. Dutch Cheese Museum, Alkmaar, Netherlands Thought tulips were the Netherlands’ biggest export? Think again, it’s cheese, more specifically, Edam and Gouda. Learn more at this brilliant Dutch Cheese Museum, which explores the history of the cheeses and how they’re made. It’s tucked inside one of Alkmaar’s oldest buildings, the 16th century Cheese Weigh House in Waagplein Square. Our favourite bit? The bright yellow, cheese-inspired decor and the super-sized model cow, designed to provide visitors with an insight into the milking process. Cup Noodle Museum, Yokohama, Japan Amazingly, the Cup Noodle Museum is one of several museums in Japan dedicated to instant noodles, otherwise known as ramen. The sheer size of this museum is a reminder of the nation’s love of the foodstuff – there are several enormous halls, including one containing a replica of the shed in which the first type of ramen was invented (it was chicken-based if you were wondering). There’s plenty for younger visitors, who can whiz down slides in a noodle-themed playground and swim through a ball pool resembling a cup of ramen soup. Don’t forget to check the noodle-themed marble run, either, it features 4,000 marbles and represents the various stages of ramen production. Friet Museum, Bruges, Belgium The Friet Museum is, perhaps unsurprisingly, the world’s only museum dedicated to what is widely known as French fries, but which are known as Belgian friet in this part of the world. Visit this Bruges attraction and you’ll learn all about the humble potato (first grown in Peru 10,000 years ago) and can admire various friet-related masterpieces, including drawings of the city’s famous Frituur chip stalls. The strangest exhibit? The enormous – but weirdly beautiful – display of friet fryers. Carpigiani Gelato Museum, Carpigiani, Italy The Italians are serious about how they make their ice cream, proof of which is the Carpigiani Gelato Museum in Bologna. You’ll find it inside what was once a factory owned by Carpigiani, the manufacturer of the world’s first ice cream-making machine. Exhibits include the ornate tin-plated boxes used by Italy’s first gelato sellers, along with a huge selection of gelato-related gadgets. There’s also a large workshop where you can sign up for lessons in gelatology, possibly the world’s coolest subject. The Herring Era Museum, Siglufjörður, Iceland Herrings might not sound like a very exciting item of food, but visitors to The Herring Era Museum will certainly leave with a new appreciation of the small, oily fish. The museum, inside a former salting station, looks at how, in the 20th century, the herring industry transformed this tiny village into a thriving town, with 23 herring salting stations and five herring processing plants. Sadly, over-exploitation of stocks meant the industry ground to a halt, but the tiny museum is a reminder of a period of time referred to by locals as the Atlantic Klondike. Pizza Hut Museum, Kansas, USA The Pizza Hut Museum opened in Wichita, Kansas in 2017, on the very same site of the first Pizza Hut restaurant. It’s packed full of pizza-related memorabilia, including the first Pizza Hut pizza pan used in 1958, when the restaurant opened. Other rare items include Pizza Hut Barbie dolls, menus, staff lists from the 1950s, and signage from the first restaurant. You’ll also be able to admire the original recipe for the brand’s famous sauce, scrawled on a napkin by the employee who perfected it. Poli Grappa Museum, Bassano del Grappa, Italy It’s probably a good idea to leave the car at home before a visit to the Poli Grappa Museum because samples of Italy’s famous liquor certainly aren’t in short supply. The museum is small but well laid out, with three rooms filled with exhibits relating to the famous Italian grape-based brandy. One notable highlight is the beautiful collection of antique stills, although many visitors make a beeline for the third room in order to sample some of the varieties produced by the nearby Poli Distillery. The Idaho Potato Museum, Idaho, USA America’s favourite tuber is the star of the show at The Idaho Potato Museum, which is home to both the world’s largest potato and the world’s largest potato chip, along with a wealth of potato-related facts. There are entire sections dedicated to tools used to harvest potatoes in the early 1900s, along with the world’s largest collection of mashers. And don’t forget to visit the café, where you can indulge in a chocolate-dipped potato. The Spam Museum, Minnesota, USA Learn about the world’s most divisive processed meat with a visit to The Spam Museum, a huge attraction examining the food’s rise to global domination. Not convinced? Check out the exhibit relating to its role in WWII, when Spam became a staple for servicemen and women. Then there’s the display of 15 varieties of Spam sold around the world. There are plenty of opportunities for taste tests, just look for one of the museum’s guides known as Spambassadors. Image credits: Getty Images This article originally appeared on <a href="https://www.readersdigest.co.nz/culture/10-of-the-worlds-strangest-food-museums" target="_blank" rel="noopener">Reader's Digest</a>.

International Travel

7 ulcer-friendly foods to help soothe your stomach

Honey is one of the best ulcer-friendly foods Modern medicine has finally caught on to a folk remedy that’s been used for centuries. Because honey fights bacteria, hospitals and clinics sometimes apply it to burns and other open wounds. For the same reason that it can help heal a skin ulcer, honey may help thwart H. pylori. Researchers from New Zealand tested honey made from the nectar of the Manuka flower on bacteria from biopsies of gastric ulcers and found that the honey inhibited bacterial growth, making it one of the most effective ulcer-friendly foods. Other researchers have been successful in using other types of honey to halt the growth of H. pylori. Recommended dose: Start by taking a tablespoon of honey in the morning and at night to calm a fiery belly. Spread it on toast or a cracker to keep it in the stomach longer. Because H. pylori is slow growing, be sure to keep up your honey regimen until ulcer symptoms are long gone. Broccoli, brussels sprouts, cauliflower and kale are all ulcer-friendly foods These cruciferous vegetables all contain sulforaphane, a compound that appears to squelch H. pylori. In one study, after patients who tested positive for the bacteria ate a half cup of broccoli sprouts twice daily for seven days, 78 per cent tested negative for the bacteria. Other studies, on mice, have shown that sulforaphane extracts can successfully destroy the bacteria in the mice’s digestive tracts. Recommended dose: Consider eating a cup a day of broccoli, raw or cooked, or broccoli sprouts. Not only will the broccoli begin to battle your ulcer, but it will also provide more than a day’s worth of vitamin C and a generous amount of fibre: two more allies in the fight against ulcers. Cabbage Scientists think that it may be the amino acid glutamine that gives cabbage its anti-ulcer punch. Glutamine helps to fortify the mucosal lining of the gut and to improve blood flow to the stomach, meaning it not only helps prevent ulcers but can also speed healing of existing sores. Recommended dose: Eat two cups of raw cabbage daily. Add it to salads, coleslaw, and wraps. You can also drink raw cabbage juice, sold in health food stores. Drink a quart a day for three weeks if – you can stand it! Yoghurt with active cultures Foods like yoghurt and kefir (fermented milk) contain “good bacteria” that can inhibit H. pylori and may help ulcers heal faster. In one large study in Sweden, people who ate fermented milk products like yoghurt at least three times a week were much less likely to have ulcers than people who ate yoghurt less often. Recommended dose: Have a cup of yoghurt, kefir, or another fermented milk product with live, active cultures at least once a day. Avoid sweetened varieties, which are less effective Plantain is among the best ulcer-friendly foods This large, green, banana-like fruit is starchy and sticky in texture. It helps to soothe inflamed and irritated mucous membranes and has some antibacterial properties to boot. Studies on rats with ulcers caused by daily aspirin use have shown that unripe green plantain can both prevent the formation of ulcers and help to heal them. Plantain works its magic best when it’s unripe. Recommended dose: Until human studies determine the amount that might help, use the fruit as they do in Latin America, where green plantain is eaten boiled like a potato. Avoid fried plantain, as the fat can aggravate ulcers. Fruits, vegetables, whole grains and other high-fibre foods Add another star to fibre’s crown. Besides keeping you regular, fibre has a role in keeping ulcers at bay, especially those in the duodenum. A number of studies have found that people who eat high-fibre diets have a lower risk of developing ulcers. A study in the American Journal of Epidemiology looked at the diets of 47,806 men and found that those who ate 11 grams or more of fibre from vegetables had a 32 per cent lower risk of developing duodenal ulcers. Scientists aren’t sure how fibre helps, but it may be thanks to the fact that it slows the emptying of the stomach and thus reduces the amount of time the stomach lining and duodenum are exposed to digestive acids. Soluble fibre, the kind found in oats, beans, barley, peas, and pears, also forms a slippery goo in the stomach that acts as a barrier between the stomach lining and corrosive stomach acids. Recommended dose: General health guidelines suggest getting 25 to 35 grams of fibre a day. Slippery elm tea Slippery elm coats the stomach just as it does a sore throat, bringing some relief, albeit short-lived, from ulcer pain. Recommended dose: Several cups throughout the day. Image credits: Getty Images This article originally appeared on <a href="https://www.readersdigest.co.nz/healthsmart/7-ulcer-friendly-foods-to-help-soothe-your-stomach" target="_blank" rel="noopener">Reader's Digest</a>.

Body

Vegan raw food influencer dies of suspected "starvation and exhaustion"

Zhanna Samsonova, a well-known vegan raw food influencer with a significant following on social media, has tragically passed away in Malaysia reportedly due to starvation and exhaustion resulting from her 'extreme' tropical fruit diet. For a decade, Zhanna, also known as Zhanna D'Art, had maintained a raw plant-based diet, which mainly consisted of exotic fruits, sunflower seed sprouts, fruit smoothies, and juices. Additionally, she occasionally practiced 'dry fasting,' abstaining from food and water for extended periods. The 39-year-old influencer, who had not consumed water for over six years, replaced it solely with fruit and vegetable juices. On July 21, she succumbed to what her mother described as a cholera-like infection exacerbated by her highly restrictive eating habits. At the time of her passing, Zhanna was in Malaysia, continuing her travels across Asia, which had spanned 17 years. Her family faced bureaucratic challenges in repatriating her body back to Russia, making the mourning process even more difficult. At the time of writing, her official cause of death has not yet been determined. Zhanna's mother, Vera Samsonova, expressed her disapproval of her daughter's extreme diet and had attempted to persuade her to adopt a more balanced approach, but her efforts were in vain. <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-captioned="" data-instgrm-permalink="https://www.instagram.com/p/CtLLqS1PecT/?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/CtLLqS1PecT/?utm_source=ig_embed&utm_campaign=loading" target="_blank" rel="noopener">A post shared by Raw food Creation by Zhanna D’art (@rawveganfoodchef)</a> </div> </blockquote> Over time, the influencer transitioned from a vegan diet to a purely raw food diet, sharing what she believed were 'healthy' recipes on her Instagram profile. However, her social media presence started to reveal an increasingly emaciated appearance, raising concerns among her followers, friends, and family. Many of her loved ones warned her about the potential dangers of her extreme diet, but Zhanna remained steadfast in her convictions. Ultimately, her refusal to heed their advice led to a tragic outcome, with reports indicating that her raw food diet contributed significantly to her demise. In 2021, during a trip to Russia, Zhanna contracted COVID-19 and chose to handle it through an unorthodox method of dry fasting, lasting more than ten days. Despite initially claiming to have overcome the virus, her health may have been compromised, leading to further complications down the line. The passing of Zhanna Samsonova has sparked discussions about the importance of balanced and informed dietary choices. Her story serves as a cautionary tale, urging individuals to approach extreme diets with care and consideration for their overall well-being. Images: Instagram

Body

"Am I dreaming?": Prince William serves up burgers from food van

The Prince of Wales has stunned a few unsuspecting customers of a London food truck by serving them burgers. In collaboration with popular YouTube channel Sorted Food, Prince William took part in the stunt to promote The Earthshot Prize, a mission he founded in hopes to repair the planet. They worked together to create a plant-based 'Earthshot burger', which they served to customers, in the clip shared on YouTube. As part of the stunt, Prince William first hid his identity by facing away from the customers, when it was time to serve the food, he turned around with burgers in hand to the shock of the diners. "My brain took three seconds to buffer - am I dreaming?" one said after seeing Prince William serving burgers. "I was lost for words," said another. "I was shell-shocked" said a third. The Prince of Wales also praised last year's Earthshot Prize winners, and explained that the dishes served used three of their innovations, which all represented a solution to help repair the planet. "For those of you who don't know, the Earthshot Prize is there to repair and regenerate the planet. Everything you see here comes from the winners from last year," he said. The ingredients for the burgers were sourced by Indian start-up Kheyti, who support local farmers and help shelter their crops from unpredictable weather events and pests. The burgers were cooked in a cleaner-burning portable stove from Mukuru Clean Stoves, which aims to reduce air pollution, and the food was served on Notpla takeaway containers made from natural and biodegradable materials. This is the verdict from the diners: "the best burger we've ever had." The Prince also joked with diners saying that the global Earthshot Prize started back when he "had hair." "It's designed as an environmental prize tackling the world's greatest environmental problems," he said. "We liked the idea that this is a big deal, this is like something we really need to aim for, but it's about saving the planet, not taking us to the moon." He added: "And there's many people out there who want us to move to the next planet already and I'm like, hang on, let's not give up on this planet yet." Images: Kensington Palace/ Sorted Food YouTube

Food & Wine

The 7 most addictive (and delicious) foods on the planet

Why we can't get enough What is it about the three Cs: Chocolate, cheese and chips? For some reason, we can never get enough of them. But wanting to chow on a particular food is one thing, being addicted to it is another. Fact is, you can become addicted to a certain food, and you can blame your brain’s response to it. That’s because certain foods elicit a release of dopamine in the brain, which can lead to more cravings for that particular treat, especially when it comes to foods that are high in sugar, salt and/or fat. Addictive foods are ones that hit your brain right in its pleasure centre, ostensibly telling you that you need more, more, more. “When this pleasure/reward centre is stimulated, the brain starts secreting dopamine and other chemicals that make us enjoy the experience even more,” says registered dietitian Ashvini Mashru. “Because your brain loves the sensation caused by that dopamine release, it seeks more of it by creating cravings, that if listened to can cause a vicious cycle of addiction.” Chocoholics take note That bowl of Smarties sitting on your colleague’s desk is a delicious temptation, a crunchy chocolatey treat that’s hard to resist. What we know is that chocolate is one of the most addictive foods around because it binds to the same pleasure centres in the brain as alcohol and certain drugs, according to a 2011 study conducted by Drexel University. It also boasts a nice ‘mouth feel’, which stimulates oxytocin production, another feel-good hormone, according to Dan DeFigio, author of Beating Sugar Addiction for Dummies. “Over time, our brains start looking for that dopamine hit, and every time we eat chocolate, it reinforces that ‘wiring,’” he says. More cheese please If you’ve hovered over a cheese platter and piled up the cubes, you’ll be relieved to know that it’s not just you. Cheese, which is generally high in fat and cholesterol, also contains a substance called casomorphin that binds to the opioid or feel-good receptors in the brain. “Casomorphins attach to neurotransmitters in our brains and release dopamine, feel-good chemicals, that often lead us to wanting more,” says Dr Neal Barnard, author of The Cheese Trap. “While cheese does have its health benefits, it also can be seriously addictive.” Carb fix Reach into that bowl of potato chips, tortilla chips or pretzels over and over again, and you’ll know something is happening on the addiction front. And, while there’s no particular compound in these foods that bind to specific brain receptors to cause a euphoric, stimulating, or addictive behaviour, there’s something else at play. “Simple carbohydrates are seen as ‘addictive’ because they cause a quick glucose release, and this quickly increases a person’s energy, says nutritionist Celina Jean. “This energy will quickly be used up, and then you’ll be forced to eat more simple carbohydrates to keep your blood sugar raised.” Oh, sweet sips Not only do sugary soft drinks (including sweet tea) provide us with very little nutrients, but one 375mL can contain a staggering 43 grams of sugar. Like sugary treats, fizzy drinks can stimulate the release of dopamine. Add caffeine and you’re getting a double-energy hit. “Once you’re hooked on caffeine, you can suffer symptoms of withdrawal if you try to stop, including sluggishness, headaches and emotional distress,” says Mashru. Pass the fries Hot chips or French fries are typically crisp, hot and salty. This is a triple-threat that signals the tongue and the brain to eat more, Mashru says. The fat content in fries triggers receptors in our mouths that send a signal to our brain and gut reinforcing the desire to eat more. “These little potato sticks are also a comfort food,” Mashru says. “Therefore, every time you go through the line in a restaurant and see them on the menu, you may find the urge to order them as a side to your entrée irresistible.” Ice cream, you scream Cravings for ice cream can be insatiable – it’s all about the sugar content and creamy texture, and researchers agree that foods like ice cream, which is basically cream and milk, stimulate the brain in the same way drugs do, inducing behaviours that resemble addiction, says dietitian Keri Glassman. “The sugar ‘highs’ and ‘lows’ you experience are consistent with sugar ‘dependency’,” she says. “When your body gets used to sugar, you feel out of sorts when you consume less, which causes you to eat more.” Pizza Whether it’s the stringy salty mozzarella cheese, the fluffy dough or the sugar in the tomato sauce, pizza ranks first in food addiction, according to a recent University of Michigan study. That’s because when you eat it, your blood sugar zips up quickly and then when it drops, you feel hungry again and want more. Image credits: Getty Images This article originally appeared on <a href="https://www.readersdigest.co.nz/food-home-garden/the-most-addicting-foods-on-the-planet" target="_blank" rel="noopener">Reader's Digest</a>.

Food & Wine

14 foods everyone over 50 should probably be eating

Beetroot These sweet root veggies have a lot going for them. “The earthy vegetables can boost your energy, brain power, heart health, and more,” says Patricia Bannan, author of Eat Right When Time is Tight. “Beets are full of nitrates that can increase blood flow to the brain, which can help combat dementia.” The nitrates can also help keep blood pressure in check. “They’re converted to nitric oxide in the body and can help lower blood pressure by dilating blood vessels,” says Bannan. Sunflower seeds Who doesn’t want to keep their skin looking young? “A review study suggests that eating a combination of vitamin E and vitamin C can help protect the skin from UV damage,” says, dietitian Natalie Rizzo. “Sunflower seeds are an excellent source of vitamin E, and they pair nicely with a spinach salad. Spinach offers vitamin C.” Pecans They’re not just for pralines and pecan pie: “People over age 50 may worry about heart disease,” says dietitian Toby Amidor. “The unique mix of unsaturated fats, plant sterols, fibre, and flavonoids in pecans all add up to make pecans a heart-healthy nut. Research indicates that eating a serving of pecans each day may help reduce the risk of heart disease.” Whey protein “Since we know that the loss of muscle begins around age 30, it makes sense to think about foods that can help slow down the process of sarcopenia – age-related muscle loss,” says dietitian Ryan Whitcomb. While most nutrition experts will say it’s best to get protein from whole-food sources, obtaining enough is not always possible. You can supplement with whey, adding it to smoothies, yoghurt, pancake mix, and more. “Whey is a high-quality, complete protein,” says Whitcomb. “Another great thing about whey is that it is rich in cysteine, which leads to higher levels of glutathione in the body. Glutathione is one of the most important, if not the most important antioxidant in the body. Glutathione can help prevent the damage that free radicals may cause.” Dark leafy greens “These vegetables, such as collard greens and kale, are an excellent source of calcium,” says sports dietitian Angie Asche. “As you age, calcium needs are increased. One cup of cooked collard greens provides almost 30 per cent of the daily value for calcium, along with a number of other important nutrients such as vitamin K, vitamin A, vitamin C, potassium, and fibre.” Beans “As we get older, our risk of developing chronic diseases such as hyperlipidemia, high-cholesterol, and type 2 diabetes increases,” says nutritionist Emily Kyle. “Consuming a fibre-rich, plant-based diet that includes beans and legumes can help reduce the incidence of these diseases, while also providing an aging body with many important nutrients such as calcium, iron, and potassium.” Add chickpeas to a rice bowl or white beans to a pizza. “You don’t need to consume an entirely plant-based diet to reap the benefits of beans, just add them to the meals you are already cooking to begin to enjoy their nutritious benefits immediately,” notes Kyle. Quinoa Here’s another way to up your protein intake. “You can’t go wrong with this plant-based protein source,” says Dana Angelo White, author of the Healthy Instant Pot Cookbook. Quinoa is a complete protein, offering all nine essential amino acids. “It’s a higher protein substitute for brown rice in stir-fries, salads, and even burritos,” says Angelo White. You can also use quinoa as a base for a hearty salad. Tomatoes Here’s a food that you may already love – but did you know it can help prevent wrinkles? Because tomatoes boast the antioxidant lycopene, they may help protect skin from damage that may occur from sun exposure. Your body best absorbs the lycopene from cooked tomatoes, so try combining tomato sauce with pasta or spaghetti squash. Mushrooms “After age 50, it’s important for women to eat foods that counteract symptoms of menopause, like brittle bones and low bone density,” says Rizzo. “During this stage of life, it’s crucial to increase your intake of bone-boosting calcium and vitamin D." "Mushrooms are one of the few food sources of vitamin D, and research suggests using mushrooms as a substitute for beef may help reduce calories in your diet.” Make sure to look for mushrooms grown in sunlight or under UV light to get the biggest helping of vitamin D. Prunes Want to keep your bones strong as you get older? “Research suggests that eating five to six prunes each day may help to prevent bone loss,” says nutritionist Erin Palinski-Wade. “And since bone loss can accelerate after age 50, adding a food like prunes can be key for this population.” As a no-sugar-added dried fruit, prunes are a great way to promote digestive health with three grams of fibre per serving, she adds. Eggs Here’s help for your noggin: Eating eggs can help boost brain health. “There is new research that shows that eating eggs has been associated with improved cognitive performance in adults,” says nutritionist Angelo White. “In fact, lutein that’s found in eggs has been shown to play a role in cognition in older adults.” You can add eggs to anything from fried rice to sandwiches. Chia seeds These crunchy seeds provide crucial nutrients for healthy aging. “Chia seeds are a plant-based source of two nutrients, calcium, and omega-3 fatty acids, that become even more significant to our health as we get older,” says Kyle. “The calcium can help support bone health, and the omega-3s can help support brain health.” Add chia seeds to salads for a bit of crunch or incorporate them into a chia seed pudding. Grapes “The whole grape, which contains more than 1600 natural plant compounds – including antioxidants and other polyphenols – offers a range of intriguing health benefits when included in our daily diet,” says Bannan, a nutritionist. “These include benefits to the heart, eyes, brain, and joints. A ¾ cup of grapes contains just 90 calories, and grapes of all colours are a natural source of antioxidants and other polyphenols.” Greek yoghurt Hello, nutritional powerhouse: “Besides being tasty, Greek yoghurt provides about 40 per cent less sodium and sugar compared to traditional yoghurt – with twice the protein,” says Amidor. “Greek yoghurt also provides live and active cultures, which act as probiotics for digestive health. Research shows that Greek yoghurt may be useful in lowering the risk of heart disease and type 2 diabetes.” Image credits: Getty Images This article originally appeared on <a href="https://www.readersdigest.co.nz/healthsmart/diet/14-foods-everyone-over-50-should-probably-be-eating?pages=1" target="_blank" rel="noopener">Reader's Digest</a>.

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Foods to avoid if you have acid reflux or digestion issues

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