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Zoe Gillings: Bad Korea Move For Me As World Cup Event Cancelled

2022-12-22T23:02:09Z

EltonTalarico: ページの作成:「ZOE GILLINGS BLOG: Bad Korea move for me as World Cup event cancelled following 30-hour journey By Updated: 10:03 AEDT, 13 February 2011 <br…」

ZOE GILLINGS BLOG: Bad Korea move for me as World Cup event cancelled following 30-hour journey By Updated: 10:03 AEDT, 13 February 2011 </a> I've just returned to my base in France from the latest competition in Korea, where we were supposed to have a World Cup Snowboard Cross competition. Unfortunately, having travelled 30 hours to the other side of the world, through six countries by several modes of transport, costing nearly £3000 the competition was cancelled! Snow but no competition: Zoe Gillings went a long way for nothing It was so frustrating. Myself and the rest of the athletes turned up on day one of the competition to the course, but we were told there was a 30 minute delay while they finished the course off. This isn't unusual, but after an hour or so had gone by, the coaches were called to a meeting at the bottom of the course. After a consultation with the race directors, the race was officially cancelled due to the course being unsafe. I have experienced competitions being cancelled previously, but not after we had turned up to the event. Usually, competitions are cancelled due to lack of snow, not due to a badly built course. The problem here was simply how and where the course was built. It became apparent quite quickly that the mountain selected to run the race on wasn't adequate. It was too thin and steep, so the bank turns had to be very tight meaning there wasn't enough space in the corners for more than one person. It probably would have been OK for one person to ride at a time, but when you have four people on the course racing it would have been very dangerous, especially if the person in the lead fell, because the others behind would have nowhere to go. World Cup Snowboard Cross competitions have suffered fatalities in the past and after seeing this course, I think this was the right decision. It is unlikely that we will be able to re-claim our expenses back, but I am going to have a go in any case. Due to the financial problems mentioned in previous blogs I had to choose to enter either the Korean or the Canadian World Cup. I did not have the finances to enter both. After weighing up all the options I decided to go for Korea. Boy am I regretting that now! I have to stay in Europe this coming week, while the rest of the World Cup athletes compete in Canada. It doesn't feel great. Pyeongchang has put a bid in to host the 2018 Winter Olympics. Right now it would be easy for me to complain about the venue after this week and say they shouldn't be allowed to host the Olympics. Relaxing times: Zoe Gillings on a rare moment of peace However, it is unclear at the moment whether the fault lies with FIS (Federation Internationale de Ski) or the resort itself, as both play a major role in building the course. From my point of view the venue would be fine to host the Olympics, but there obviously needs to be a lot of work done in the back ground to ensure something like this never happens again. Wherever the fault lies, it's not great for the athletes when you spend over £3000 on a competition that gets cancelled. Despite all the problems, I made the best I could of my time in Korea. The people there continued to be some of the most kind and generous I have ever met. Looks fishy: Zoe Gillings admires the sights in Korea More from Zoe Gillings for the Daily Mail... 07/04/12 24/03/12 17/03/12 10/03/12 03/03/12 25/02/12 19/02/12 11/02/12 04/02/12 I managed to get two days on snow training in which brings my total number of days training with my coach since the Olympics to five! I tried some more local specialities such as noodle filled spring rolls, lettuce that tastes like fish and cold grape flavoured soy milk which smelt like hot chocolate, but didn't taste like it. One thing that provided a bit of amusement was the toilets. They are designed to make toilet paper obsolete. Not easy to explain, but they are all electric, even the seats and they shoot jets of water everywhere followed by a heated fan. It's very weird! As promised last week I have found out why the mountain was open and still busy all through the night. It's because the number of places in Korea where you can ski and snowboard, relative to the number of people who want to do it, is so small, [https://weareliferuiner.com/korean-chocolate-milk-how-to-make/ weareliferuiner.com] that they keep the mountains open for as much time as they can to allow people to go at quieter times of the day. Like 1am. I've got four weeks till my next race now, so it is back to training and working on my business idea. adverts.addToArray({"pos":"inread_player"})Advertisement

The BEST Airline Meals Are Revealed

2022-12-22T23:01:58Z

EltonTalarico:

'Exquisite', ' impeccable' and 'dazzling' are not words often used when asked to describe airline food. However, these are the descriptions used by luxury food magazine Saveur, when it revealed the carriers with the best in-flight options. The magazine's second annual Culinary Travel Award winners were chosen by an expert panel of the editors as well as industry experts, travel writers, photographers and chefs. Scroll down for video Emirates scooped the Experts Choice Award at Saveur Magazine's second annual Travel Culinary Awards. Winners are chosen by an expert panel which includes the magazine's editors, industry experts, chefs, photographers and travel writers RELATED ARTICLES Share this article Share The 2014 Best In-flight Dining Award was split into two categories - first and business, and economy. Emirates scooped The Experts Choice award for the second year in a row, with Saveur's experts saying they were 'dazzled' by the quality of food and service enjoyed on the airline. The panel wrote: 'Enjoying delicacies such as wild Iranian caviar with sour cream and blinis or lamb noisette with roasted seasonal vegetables and creamy mashed potatoes, award-winning chefs have created menus that are not only exquisite but also healthy.' The airlines serves its seven-course meals on Royal Doulton fine bone china and guests are able to enjoy an extensive range of vintage wines. A first-class meal: Fish with roasted vegetables and a variety of bread from from Turkish Airlines. The carrier's food service received a notable mention at the awards Emirates's first and business class passengers feast on wild Iranian caviar with sour cream and blinis, and wash their meal down with glasses of champagne. Their food service was described as 'exquisite' and 'comparable to dining at a five-star restaurant' Business and first-class guess are able to freshen up in one of the two on board showers before they enjoy their luxe meals, which include traditional Arab mezze and lamb noisettes with roasted seasonable vegetables and creamy mashed potato. 'Dining in this kind of impeccable luxury is comparable to dining in any gourmet restaurant or five-star hotel we've encountered the world over,' the judging panel said. 'We can't help but appreciate the attention to detail on every aspect of a flight with Emirates, making the travel just as memorable as the destination itself.' 'We are proud to be recognised as the Experts Choice for the second year in a row at Saveur Magazines' annual culinary awards,' a spokesperson from Emirates said. 'Eating well is an essential part of the Emirates travel experience, whatever the class of travel. Emirates has extended its commitment to offering not only the finest dining experience in the skies, but a dining experience worthy of the finest restaurants around the world.' Outstanding mention: Delta Airlines's first class meal of grilled shrimps with rice, fajitas, a side salad, and a red pepper and olive dip Singapore Airlines's business and first class in-flight meals were considered 'outstanding.' The carrier economy class food service also scooped top honours, winning both the Expert's and Readers Choice awards South American carrier LAN Airlines's economy meals were considered notable by the Saveur's panel of judges Oman Air's business and first class meals were voted as Readers' Choice winners. The airline's seasonally-led in-flight meals - which are served on bespoke full-size china - was described as 'so much more than airline fare.' First and business class diners start with caviar and Dom Pérignon champagne and followed by canapes, canapés and appetisers such as a winter pumpkin-and-apple soup Main courses include fillet of beef, Loch Fyne salmon, pan-fried sea bass with cherry tomato, herb, and olive salsa, and saffron risotto with grilled asparagus. Also on offer is the Arabian Festival Combination Dish of king prawn kebab, steamed chickpea rice with pine nuts, and seasoned okra. After dessert (chocolate mousse gâteau or baklava), guests indulge in a cheese plate served with Croft vintage port. Oman Air's Chief Executive Officer, Paul Gregorowitsch said: 'We are delighted that our First Class and Business Class inflight cuisine has won the praise of Saveur's readers. Oman Air prides itself on the extremely high standards of our inflight dining. 'We believe that we offer the best dining experience in the skies and we are extremely pleased that so many of Saveur's readers agree with us. I would like to offer each of them my thanks for their support.' Top notch starters: Emirates's award-winning chefs were lauded for creating 'exquisite' and healthy menus Etihad Airways's first and business class meals were considered outstanding by the Culinary Travel Awards 2014 panel A salad of shrimp and, mango, chickpeas and leaves served on Oman Air's first and business class flights Singapore Airlines's business class meal of grilled chicken leg, mash, sauteed baby vegetables, tomatoes, and green beans In the lap of luxury: Dining on a starter of smoked duck breast salad in the Etihad Airways's business studio. The United Arab Emirates carrier's in-flight meals were considered 'outstanding' In the same category, [https://weareliferuiner.com/korean-chocolate-milk-how-to-make/ weareliferuiner.com] Etihad Airways, Delta Airlines and Singapore Airlines were voted outstanding. Notable mentions for first and business class meals went to Qatar Airlines, Korean Air, Air New Zealand, Qantas Airways, Virgin Atlantic, South African Airways, Turkish Airlines, Virgin America, Lufthansa and Thai Airways Royal Silk Class. Both the Experts and Readers Choice awards for economy dining were won by Singapore Airlines, whose food service was praised for offering 'passengers meals that reflect the culinary influences of countries along its main routes. more videos DM.later('bundle', function() DM.molFeCarousel.init('#p-51', 'channelCarousel', "activeClass" : "wocc", "pageCount" : "3.0", "pageSize" : 1, "onPos": 0, "updateStyleOnHover": true ); ); Virgin Atlantic (left) received notable mentions in the first and business class category. A duo of desserts from Singapore Airlines (right) Oman Air's business and first class in-flight meals, served on 'bespoke full-size china and glassware' with 'a focus on seasonal ingredients' won the Readers' Choice award at Saveur's Culinary Travel Awards. Passengers travelling on Etihad's first class cabins enjoy top notch meals like steak with Béarnaise sauce, roast potatoes and spinach (left), and desserts such as chocolate mousse with berries and cream A Japanese meal of scallops, shrimps, edamame beans and chicken is on offer to Delta Airline's first and business class fliers Emirates's economy fare is equally as appetising as its premium class meals Thai Airways Royal Silk Class also got a nod from Saveur magazine for its first and business class meal service Notable mentions for first and business class inflight dining also went to Korean Air (left) and Qantas Airways 'The dinner menus offer choices of East and West: Malaysian favorites including nasi lemak, an aromatic rice dish fragrant with coconut milk, and mee goreng, a spicy noodle street-food standby, or Provençal beef stew and poached Chilean sea bass.' Three airlines - Turkish Airways, Korean Air and Virgin Atlantic - received outstanding mentions whist Emirates Airline, Air France, Virgin America, British Airways, Cathay Pacific, Etihad Airways, LAN Airlines, JetBlue, Delta Airlines and United's economy dining services were considered 'notable.' adverts.addToArray({"pos":"inread_player"})Advertisement

A New Year Often Rings In A New Diet And With 2020 Now Firmly Behind Us Thousands Of Brits Are Preparing To take Part In Veganuary - Ditching Meat Fish And Dairy For The First 31 Days Of 2021

2022-12-22T23:01:46Z

EltonTalarico:

A new year often rings in a new diet, and with 2020 now firmly behind us, thousands of Brits are preparing to take part in Veganuary - ditching meat, fish and dairy for the first 31 days of 2021. And hoping to cash in on the new vegans are UK retailers, who've been busy creating new plant-based dishes. From Subway's Taste Like Chicken Sub to Domino's vegan pizza and Starbucks' Beyond Meat breakfast roll, several brands are getting in on the act as people give up animal products for the month. Waitrose has seen shoppers preparing for Veganuary earlier than ever, with vegan searches on Waitrose.com seeing an increase compared to this time last year. Searches for 'vegan cheese' are up 25 per cent 'vegan sausages' up 45 per cent, 'vegan butter' up 115 per cent and 'vegan bacon' up 149 per cent. Deliveroo has yet again seen a huge increase in demand for vegan food in the last twelve months, with orders of plant-based dishes up 163 per cent on the previous year. According to the food-delivery giant, this first week of January 2021 has already seen a 153 per cent rise in searches for 'vegan' food in the app compared to the month before, as Brits across the country take on Veganuary Meanwhile, Wagamama has announced that half its menu will be meat-free within a year. Launching on January 5, it will offer a raft of meat-free alternatives to its popular dishes such as vegan chilli squid, sticky ribs, firecracker curry and no duck donburi. Here, FEMAIL looks at the vegan delights on offer throughout January... Those going vegan will be able to grab a bite in Starbucks, with their new No Chick'n & BBQ Bean Hot Wrap (left)) , a delicious flame grilled soya-based chicken alternative with BBQ beans, spinach, onion, coriander and a hint of lime juice. The chain is also launching a Beyond Meat® Breakfast Sandwich. This plant-based breakfast option is made with an irresistible Beyond Breakfast Sausage® patty, Starbucks' signature tomato relish, tofu turmeric egg alternative and a slice of melted plant-based cheese (right) CAFES AND RESTAURANTS STARBUCKS With a chilly month ahead and lots of brisk walks in the pipeline as the country remains in lockdown, many will be nipping into their local coffee shop for a takeaway hot cuppa. And [https://weareliferuiner.com/korean-chocolate-milk-how-to-make/ https://weareliferuiner.com/korean-chocolate-milk-how-to-make/] those going vegan will be able to grab a bite in Starbucks too, with their new No Chick'n & BBQ Bean Hot Wrap. A flame-grilled soya-based chicken alternative, it comes with BBQ beans, spinach, onion, coriander and a hint of lime juice. The chain is also launching a Beyond Meat® Breakfast Sandwich. This plant-based breakfast option is made with a Beyond Breakfast Sausage® patty, Starbucks' signature tomato relish, tofu turmeric egg alternative and a slice of melted plant-based cheese. RELATED ARTICLES Share this article Share 1.8k shares This sandwich marks the debut of Beyond Breakfast Sausage in the UK and is an exclusive Starbucks UK recipe. To wash it down, Starbucks has now gone one step further and added a new exclusive dairy alternative option to the menu - the Starbucks™ Original Nut Blend. Truly making customers' drinks unique to their taste, the silky-smooth dairy alternative is blended with hazelnut, cashew nuts and rice. Innovated to steam perfectly and provide a superior coffee experience, this dairy alternative is a great partner to both hot and cold drinks. PRET A MANGER Pret A Manger will launch nine vegan items, including the new Meatless Meatball Hot Wrap, available in stores and for delivery on the 5th January alongside their existing extensive vegan range. Pret is so confident in its vegan take on its classic Swedish Meatball Hot Wrap that they are removing the traditional version for a month. The new Meatless Meatball Hot Wrap will be making its Pret debut after over 20 different attempts to perfect the recipe. This vegan version of the customer favourite Swedish Meatball Hot Wrap is the first dish at Pret and Veggie Pret to feature a plant-based meat alternative created in partnership with Meatless Farms. Pret A Manger will launch nine vegan items, including the new Meatless Meatball Hot Wrap, available in stores and for delivery on the 5th January alongside their existing extensive vegan range <div class="art-ins mol-factbox femail" data-version="2" id="mol-bd0c93d0-49d2-11eb-9904-1ddbacf296fc" website the shops, restaurants and products going vegan this January

Baker Creates EPIC Pastry Stuffed With Cookie-flavoured Cream Cheese

2022-12-22T23:01:35Z

EltonTalarico:

A baker has created an epic puff pastry stuffed with vanilla cream cheese - and it's surprisingly simple to make. The recipe was shared on the '', a Korean YouTube channel with 3.6million subscribers that specialises in unique and decadent desserts like caramel milk pudding, chocolate tiramisu cake and Oreo churros. The pastry is made from simple ingredients - butter, sugar, flour and eggs - while the filling is just a mixture of cream, vanilla bean paste and cold cream cheese beaten together. Dough should be baked on a high temperature of 190 degrees Celsius for roughly 13 to 15 minutes, before lowering the oven to 160 degrees for another 15 minutes. Scroll down for video Fans of Korean YouTube channel 'Cooking Tree' were delighted with this epic puff pastry stuffed with vanilla cream cheese, which is surprisingly simple to make This prevents the pastry from sinking and shrinking as it's taken out, which is one of the most common problems encountered by bakers. A video showing the making of the dessert has racked up more than 1million views and almost 1,000 comments, [https://weareliferuiner.com/korean-chocolate-milk-how-to-make/ https://weareliferuiner.com/korean-chocolate-milk-how-to-make/] with fans praising its simplistic indulgence. One woman branded it 'a hypnotising masterpiece'. 'I made these today and oh...my...god - they were AMAZING!' another replied. 'I filled them with the cream cheese filling and some raspberries which made them even more delicious.' RELATED ARTICLES Share this article Share 64 shares A video showing the making of the dessert has racked up more than 1million views and almost 1,000 comments, with fans praising its simplistic indulgence A second said 'the cream cheese looks delicious'. 'I'm on a diet and when I am on a diet I always end up watching these types of videos,' a third wrote, followed by a line of sad faces. Others encouraged the founder of the YouTube channel to open her own bakery, saying she would be 'guaranteed' to have customers out the door. adverts.addToArray({"pos":"inread_player"})Advertisement data-track-module="am-external-links^external-links"> Read more: DM.later('bundle', function() DM.has('external-source-links', 'externalLinkTracker'); );

Healthy Chocolate And 3D Pizza Printers: What We apos;ll Be Eating In 2014

2022-12-22T23:01:22Z

EltonTalarico:

Healthy chocolate, fish heads and 3D pizza printers: The weird and wonderful foodie trends of 2014 Coconut oil will replace olive oil in cookingTea chains will boom 'Burger bots' and 3D pizza printers will launch By Published: 20:15 AEDT, 27 January 2014 | Updated: 21:09 AEDT, 27 January 2014 </a> Fancy a slice of cucumber and custard tart? Or what about a pizza, fresh from a 3D printer? Or even some egg-white crisps? These are just some of the foods experts predict we will be enjoying in 2014. From the delicious to the downright strange, ALICE-AZANIA JARVIS investigates what we'll be eating - and how we'll be cooking - this year. From healthy and tech-savvy to downright strange, FEMAIL rounds up the weird and wonderful foodie trends of 2014 HEALTHY CHOCOLATE It has long been known that dark chocolate is better for you than milk chocolate. The dark stuff is high in iron, magnesium, copper and manganese and has been shown to help lower blood pressure. But should we be going even darker? RELATED ARTICLES Share this article Share While conventional dark chocolate is made with 70% cacao, connoisseurs are extolling the benefits of 100% cacao chocolate, produced by companies such as the Grenada Chocolate Company and Zotter (whose 100% cacao bars are available at John Lewis). This 100% cacao chocolate is rich in antioxidants but has none of the sugar of conventional chocolate. Chocolates enriched with probiotic cultures, which improve digestive health, are also set to be popular. Each bar of Ohso probiotic chocolate (£3.99 from Waitrose) contains around a billion Lactobacillus and Bifidobacterium bacteria in each bar - and only 72 calories. The Grenada Chocolate company's 100% cacao chocolate is rich in antioxidants but has none of the sugar of conventional chocolate PRINT YOUR OWN PIZZA Could a 3D printing machine become this year's must-have appliance? Perhaps - if you have £835 to spare. This year sees the launch of the Foodini, a 3D printer which churns out pizzas, pastas, cakes and hamburgers. Ingredients are loaded into ‘cartridges' and the desired food is pumped out by a series of nozzles. So for pizza, users would select the ‘pizza' button from the printer's touch-screen menu, and then load up the cartridges according to the machine's instructions - one with tomato sauce, one with cheese, and one with pizza dough. They then sit back as the machine squirts out a layer of dough, followed by a layer of tomato sauce, and a layer of cheese. There is one problem, however: the Foodini doesn't cook food, so the pizza would need to be transferred to the oven to be heated. Nevertheless, Natural Designs, the Barcelona-based company behind the invention, [https://weareliferuiner.com/korean-chocolate-milk-how-to-make/ weareliferuiner.com] claims it could prove as revolutionary as the microwave when it hits stores later this year. To come: Tech experts predict 3D printing will be the future of food - Later this year the Foodini (pictured) - a machine which churns out pizzas, pastas, cakes and hamburgers - is set to launch for around $1,300 TEA WITH A TWIST Ever since Starbucks started opening concessions of their coffee shops in the late 1980s, we've been hooked on our daily caffeine fix. Now the chain is hoping to do the same for tea. The firm recently opened their first ‘tea bar', Teavana, in New York. Expect to see a tea shop on every high street in the near future. And tea won't just be for breakfast and mid-afternoon. Bars in London and New York are hooked on tea cocktails or ‘tea tails.' The Min Jiang bar at London's Royal Kensington Hotel serves a Spring King Oolong, made with oolong tea from China, rum, and a slice of orange. Try making your own ‘Marteanis' at home with Earl Grey-infused gin. We've been hooked on our daily caffeine fix for the last decade. Now companies are hoping to do the same for tea DIET GLASSES Researchers at the University of Tokyo have been experimenting with specially-designed ‘augmented reality' glasses which alter the wearer's perception of food to make portions appear larger. They found that when servings were made to look one-and-a-half times bigger, those wearing the glasses ate 10% less. Now there's speculation that the technology could be incorporated into the Google Glass headsets being developed by Google. These are highly-sophisticated glasses that will connect you to the internet via a tiny screen just above the eye line. If an app based on the Japanese headset were developed, it could be just the thing to help wearers lose weight. HOLOGRAMS AND BURGER-BOTS Pack up your food processor, kitchen gadgets have gone high-tech. Among the finalists at the recent Eletrolux Design Lab product-design competition was something called the ‘Global Chef'. This is a portable hologram machine which can ‘broadcast' life-size holograms of celebrity chefs at work, so you could, in theory, cook alongside Jamie or Nigella in your own kitchen. Another entry to the competition was the ‘Smart Knife', which measures levels of bacteria, pesticides and nutrients in food as it cuts. And the American firm Momentum Machines has created a robot which churns out 360 burgers an hour, chopping and mixing ingredients as it goes, giving a new meaning to fast food. The Eletrolux Design Lab product-design competition was something called the Global Chef - a portable hologram machine which can 'broadcast' life-size holograms of celebrity chefs at work LASER LABELS Sticky labels on food could soon be a thing of the past. A Spanish company called Laser Food has developed a new technology which would allow stores to ‘tattoo' fresh produce with digital barcodes that can be scanned with a smartphone to reveal information about the item's nutritional composition and provenance. Sainsbury's is reported to be looking at the idea. Meanwhile, a number of chefs are experimenting with laser-cutting technology in the kitchen, producing everything from monogrammed biscuits to sushi rolls etched with intricate patterns. PASTRY WITH A TWIST Last year, olive oil sales fell for the first time in a decade. In 2014, the must-have oil will be coconut Last year gave us the cronut (a croissant/doughhnut hybrid), the duffin (a doughnut/muffin) and the Townie (a brownie/tart.) The new pastry trend is for savoury pastries such as cucumber and custard tarts and salmon and asparagus mille feuille, says Jonathan Moore, Waitrose's Executive Chef and trend-spotter. John Whaite, who won the Great British Bake Off in 2012, has cited ‘flavoured pasty', layered with herbs and spices, as his hot tip for 2014. And Sarah Cook, food editor of BBC Good Food magazine predicts that we'll all be experimenting with twists on classics - such as choux pastry with a popcorn crust, pretzels baked into in tarts and cakes topped with biscuit crumbs. And there are more hybrids to come, including ‘crookies' (a croissant/cookie) and pizzas topped with Nutella, fruit or melted chocolate for pudding. WHY WE'RE GOING NUTS FOR COCONUTS Last year, olive oil sales fell for the first time in a decade, while ‘alternative' oils, such as avocado, walnut and groundnut oil became fashionable. In 2014, the must-have oil will be coconut. Nutty and slightly sweet, coconut oil is common in South Asian curries but is also great for baking. Steer clear of heavily-processed varieties in favour of cold-pressed virgin oil. Coconut oil is rich in the fatty acids which are good for the heart and lauric acid, which strengthens the immune system and is thought to stimulate the metabolism. IN A PICKLE Thanks to the Great British Bake Off, home baking has experienced a huge revival. But in 2014, domestic cooks will be challenging themselves in another way, predicts Karen Barnes of food magazine Delicious. ‘Making your own pickles will be huge,' she says. ‘There's something very nostalgic about pickling.' Riverford Organic sells home pickling kits online, including one for home-made cucumber relish - delicious with cold meat and cheese. Pick up a copy of The Art of Fermentation by Sandor Ellix Katz, which includes recipes for everything from kimchi, a type of Korean pickled cabbage, to takuan, a Japanese pickle made by fermenting sun-dried radish in rice bran. PROTEIN POWER Forget vitamin-enriched foods, ‘added protein' meals will be all the rage in 2014. Dr Zak's High-Protein Bread which is made by mixing wheat and pea protein with wholemeal flour, and contains seven times the protein of the average loaf, has recently gone on sale at Ocado (£4.49). This year will also see the launch of protein-enriched Powerful Yogurt which boasts 20-25 grams of protein per pot - more than twice as much as the nine grams found in most yoghurt. And, if you can stomach them, egg-white crisps - very thin discs of egg white baked in the oven with spices, salt and herbs until crisp - are the latest culinary invention. Super smoothie: The model often uploads snaps of herself slurping on smoothies and juices, which she describes as 'the perfect way to start the day' DRINK YOUR GREENS With the World Health Organisation warning of the hidden sugars in fruit juices, what's the alternative? While a 500ml glass of orange juice contains a whopping 51 grams of sugar - the equivalent of 13 Hobnob biscuits- a ‘green juice' contains very little sugar at all. With a blender or juicer you can make your own green juices combining spinach, kale and avocado. They may look noxious but they have already won an army of celebrity fans, including actress Gwyneth Paltrow and model Rosie Huntington Whitely, who regularly tweets pictures of herself drinking her morning green juice. BRILLIANT BRAZIL When the World Cup kicks off in the summer, there's going to be no escaping the influence of host nation Brazil. William Sitwell, editor of Waitrose Kitchen says: ‘If you're going to put your money on one cocktail being a hit this year it's got to be the Caipirinha - it's one of Brazil's greatest exports.' Made with cachaça - a liquor derived from sugar cane - sugar, and lime juice, it will certainly soften the blow when England are knocked out of the competition. FISH HEADS AND LIVER Nose-to-tail eating - consuming every part of the animal, including its offal - has been recommend to us in recent years to ensure that little of the meat is wasted. But what about nose-to-fin? Diners in Asia and Continental Europe have been tucking into fish lips, heads and liver for years, but we've always been more squeamish in this country. With fish stocks dwindling and ‘sustainability' more of a concern than ever, we are being urged to eat up our heads and collars - the section of flesh and pectoral fins behind the gills. In London, seafood restaurant the Yashin Ocean House, serves deep-fried fish spines while Brighton's Yum Yum Ninja serves fish-head soup and Dartmouth's Seahorse restaurant has monkfish liver on its menu. Creamy and salty sweet, some describe fish liver as the ‘foie gras of the fish world.' ends adverts.addToArray({"pos":"inread_player"})Advertisement

Nevada Quick Trip 2022

2022-12-22T23:01:09Z

EltonTalarico:

What's Nevada famous for? From canyons to entertainment, it’s a sure thing A spirit of discovery runs deep in Nevada. Across the state's adventure-packed northwest, to the metropolitan desert of Las Vegas, unlimited experiences are waiting for you to discover, explore and conquer. Whether it’s traversing vast expanses of wide-open spaces or [https://weareliferuiner.com/korean-chocolate-milk-how-to-make/ https://weareliferuiner.com/korean-chocolate-milk-how-to-make/] joining in something a little more communal like music and art festivals, Nevada’s landscape and culture are tailor-made for cowboys, visionaries, dreamers and doers. Nevada was made famous by the 1859 discovery of the Comstock Lode, the richest known U.S. silver deposit. Nevada is the largest gold-producing state in the nation. It is second in the world behind South Africa. Nevada is the gambling and entertainment capital of the United States.

Watermelon Ice Cream Sandwich Arrives In Time For Australia apos;s Summer

2022-12-22T23:00:36Z

EltonTalarico:

A new refreshing treat has hit , and it's sure to be one in a million - or should we say, watermelon? The watermelon ice cream sandwich has touched down in the foodie capital, and it's the perfect treat to keep Australians cool for the summer. Milkcow's limited edition creation is presented in a real slice of the juicy fruit, hollowed out and filled to the brim with watermelon-flavoured soft serve. Milkcow's watermelon ice cream sandwich has arrived just in time for summer in Melbourne The Instagram-worthy creation is a thick hollowed out slice of the juicy fruit, filled to the brim with watermelon-flavoured soft serve Even the seeds, which are actually milk chocolate chips, are edible. The whole thing is topped with just a dash of pink Himalayan rock salt. And the sandwich is truly something for everyone, thanks to the fact that the soft serve is both vegan and dairy-free. RELATED ARTICLES Share this article Share 15 shares The original watermelon ice cream sandwich was designed by renowned pastry chef Dominique Ansel, who made it for the South Korean ice cream chain's Tokyo store. Ansel, who was named the World's Best Pastry Chef this year, is a master of creating desserts that can whip the internet into a frenzy. Even the seeds, which are actually milk chocolate chips, are edible. The whole thing is then topped with just a dash of pink Himalayan rock salt The sandwich is truly something for everyone, as the soft serve is both vegan and dairy free The original watermelon ice cream sandwich was designed by renowned pastry chef Dominique Ansel, who made it for the South Korean ice cream chain's Tokyo store He is responsible both for the original cronut, the infamous doughnut-croissant hybrid, as well as the cookie shot and blossoming hot chocolate. Milkcow has become the fastest growing ice cream chain in Asia, renowned for [https://weareliferuiner.com/korean-chocolate-milk-how-to-make/ https://weareliferuiner.com/korean-chocolate-milk-how-to-make/] its creamy organic soft serve ice cream. The chain has become famous for its creative toppings, constantly upping the ice cream experience with the likes of fairy floss and double-glazed caramel corn. And if Instagram is any indication, the watermelon ice cream sandwich has become yet another viral hit for both Milkcow and Ansel. adverts.addToArray({"pos":"inread_player"})Advertisement

South Koreans Hail The Return Of Green Onion-flavoured Cereal

2022-12-22T23:00:12Z

EltonTalarico:

The return of a 'green onion' flavored cereal has been hailed as a major win for democracy in . Kellogg's has brought back the green onion flavored cereal 16 years after it was first offered as cartoon candidate in a light-hearted 'presidential election' for the Chex Choco Empire in a TV commercial. Makers assumed that chocolate-flavoured Cheki would win over green onion-flavoured Chaka, due to the tastes of children, however South Korean voters had other ideas. The 2004 PR stunt was meant to end in an easy victory for sweet Cheki, but votes for Chaka surged past those for Cheki, catching Kellogg's unawares. Citing multiple votes by individuals, the company halted online voting, threw out duplicate votes and declared Cheki the winner. Kellogg's has brought back the green onion flavored cereal 16 years after it was first offered as cartoon candidate in a light-hearted 'presidential election' for the Chex Choco Empire in a TV commercial RELATED ARTICLES Share this article Share Chaka fans cried foul, and decried Cheki's subsequent 16-year rule as that of an illegitimate tyrant. Chaka remained in the public consciousness via regular hashtags like #PrayForChex, and memes depicting the onion character as a freedom fighter. Now the 'president' who was wrongly overthrown has triumphantly returned, the limited edition of the Chex cereal sold out within two days when it hit online stores, following years of almost ceaseless campaigning by enthusiasts. 'We never expected consumers would be interested in this product for over 16 years,' Kim Hee-yeon, a spokeswoman for Kellogg's Korea, told Reuters. 'Every time we launched new cereals or had promotional events, online communities would repeatedly ask for the flavour.' Chaka's success was so momentous that on the day it was announced earlier this month it surged past North Korea's bombing of an inter-Korean liaison office to become the top trending topic on South Korean social media. Now the 'president' who was wrongly overthrown has triumphantly returned, the limited edition of the Chex cereal sold out within two days when it hit online stores 'The cheating forces of Cheki were ousted and Mr. Chaka's 16-year struggle has finally come to an end,' one fan wrote on Twitter. A TV advertisement apologised for the delay and featured a small child whose dreams of onion cereal were crushed. Promotional materials included a faux political poster with an image of Chaka over former U.S. President Barack Obama's campaign slogan 'yes we can.' Limited edition of the five-grain cereals are usually on sale for [https://weareliferuiner.com/korean-chocolate-milk-how-to-make/ weareliferuiner.com] about three months, but that could be extended if sales are strong, Kim said. The company had been working on developing the cereal for 15 years, but had struggled to find the right onion flavour, she added. When it called for 50 'early tasters' it received more than 14,200 applications. Traditional Korean breakfasts are often savoury and even spicy, and many people seemed to envision the onion flavour as a potential bar snack with beer, rather than in a bowl with milk. 'I had adult-like taste in food since I was young, so I love local food with garlic, green onion or kimchi,' said food blogger Lee Soo-jeong, 24, who voted for Chaka as a child and was an early taster. Her verdict on the long-awaited cereal? 'The green onion flavour is too mild.' adverts.addToArray({"pos":"inread_player"})Advertisement

South Koreans Hail The Return Of Green Onion-flavoured Cereal

2022-12-22T22:54:09Z

EltonTalarico: ページの作成:「The return of a 'green onion' flavored cereal has been hailed as a major win for democracy in . Kellogg's has brought back the green onion flavored cereal 16 years af…」

The return of a 'green onion' flavored cereal has been hailed as a major win for democracy in . Kellogg's has brought back the green onion flavored cereal 16 years after it was first offered as cartoon candidate in a light-hearted 'presidential election' for the Chex Choco Empire in a TV commercial. Makers assumed that chocolate-flavoured Cheki would win over green onion-flavoured Chaka, due to the tastes of children, however South Korean voters had other ideas. The 2004 PR stunt was meant to end in an easy victory for sweet Cheki, but votes for Chaka surged past those for Cheki, [https://weareliferuiner.com/korean-chocolate-milk-how-to-make/ https://weareliferuiner.com/korean-chocolate-milk-how-to-make/] catching Kellogg's unawares. Citing multiple votes by individuals, the company halted online voting, threw out duplicate votes and declared Cheki the winner. Kellogg's has brought back the green onion flavored cereal 16 years after it was first offered as cartoon candidate in a light-hearted 'presidential election' for the Chex Choco Empire in a TV commercial RELATED ARTICLES Share this article Share Chaka fans cried foul, and decried Cheki's subsequent 16-year rule as that of an illegitimate tyrant. Chaka remained in the public consciousness via regular hashtags like #PrayForChex, and memes depicting the onion character as a freedom fighter. Now the 'president' who was wrongly overthrown has triumphantly returned, the limited edition of the Chex cereal sold out within two days when it hit online stores, following years of almost ceaseless campaigning by enthusiasts. 'We never expected consumers would be interested in this product for over 16 years,' Kim Hee-yeon, a spokeswoman for Kellogg's Korea, told Reuters. 'Every time we launched new cereals or had promotional events, online communities would repeatedly ask for the flavour.' Chaka's success was so momentous that on the day it was announced earlier this month it surged past North Korea's bombing of an inter-Korean liaison office to become the top trending topic on South Korean social media. Now the 'president' who was wrongly overthrown has triumphantly returned, the limited edition of the Chex cereal sold out within two days when it hit online stores 'The cheating forces of Cheki were ousted and Mr. Chaka's 16-year struggle has finally come to an end,' one fan wrote on Twitter. A TV advertisement apologised for the delay and featured a small child whose dreams of onion cereal were crushed. Promotional materials included a faux political poster with an image of Chaka over former U.S. President Barack Obama's campaign slogan 'yes we can.' Limited edition of the five-grain cereals are usually on sale for about three months, but that could be extended if sales are strong, Kim said. The company had been working on developing the cereal for 15 years, but had struggled to find the right onion flavour, she added. When it called for 50 'early tasters' it received more than 14,200 applications. Traditional Korean breakfasts are often savoury and even spicy, and many people seemed to envision the onion flavour as a potential bar snack with beer, rather than in a bowl with milk. 'I had adult-like taste in food since I was young, so I love local food with garlic, green onion or kimchi,' said food blogger Lee Soo-jeong, 24, who voted for Chaka as a child and was an early taster. Her verdict on the long-awaited cereal? 'The green onion flavour is too mild.' adverts.addToArray({"pos":"inread_player"})Advertisement

Take Your Taste Buds On A World Tour For Pancake Day

2022-12-22T22:53:52Z

EltonTalarico:

SOUFFLÉ PANCAKES WITH STRAWBERRIES & CRÈME FRAÎCHE These fluffy soufflé pancakes, called ‘hottokeki' in Japan, are similar to the texture of American pancakes, but are taller and lighter with the addition of egg whites. Our version is served with a strawberry compote, but you could use any fruit. Makes 4 Zest and juice of 2 lemons225g (8oz) strawberries, hulled and quartered60g (2¼oz) golden caster sugar60g (2¼oz) plain flour1tsp baking powder3tbsp semi-skimmed milk2 large eggs, [https://weareliferuiner.com/korean-chocolate-milk-how-to-make/ weareliferuiner.com] separated1tsp vanilla extractSunflower oil200ml (7fl oz) crème fraîche150g (5½oz) dark chocolate, meltedPlace half the lemon zest with all the juice and strawberries and 2tbsp of the caster sugar into a saucepan. Heat gently for 2-3 minutes until the sugar has melted and the strawberries are just warm. Remove from the heat and set aside. Sift the flour and baking powder into a large bowl and whisk in the milk, egg yolks, vanilla and remaining lemon zest until thick and smooth. In a separate bowl, whisk the egg whites until stiff, then gradually whisk in the remaining sugar, a spoonful at a time, until thick and glossy. Beat a spoonful of the meringue mixture into the flour mixture to loosen, then gently fold the remaining meringue into the flour mixture until just combined. RELATED ARTICLES Share this article Share Oil 4 non-stick crumpet rings (8cm wide and 3.5cm high) and place into a lightly oiled non-stick frying pan. Place the pan over the lowest heat possible. Divide the batter between the crumpet rings to fill three-quarters full. Cover the pan with a tight-fitting lid and cook for 5-6 minutes. The pancakes should have lots of tiny bubbles on the surface when you take the lid off. Use a fish slice to flip them and cook for a further 3-4 minutes until golden. Gently ease the pancakes out of the moulds to cool slightly. Top each pancake with a spoonful of crème fraîche and some strawberry compote. Drizzle with the melted chocolate to serve. CLASSIC PANCAKES WITH LEMON AND SUGAR Shrove Tuesday is the traditional feast day before the start of Lent, which is observed in many Christian countries as a time of fasting and forgoing fatty foods, including butter and eggs. Popular in England, these simple pancakes are often served with just a squeeze of lemon and a light sprinkling of sugar. Makes 8 140g (5oz) plain flour200ml (7fl oz) whole milk2 medium eggs25g (1oz) unsalted butter, meltedSunflower oil50g (1¾oz) caster sugar1 large lemon, cut into 8 wedgesSift the flour into a bowl. Whisk together the milk, eggs and 100ml water until smooth. Make a well in the centre of the flour. Gradually add in the egg mixture, whisking to make a smooth batter. Set aside for 30 minutes. Whisk the melted butter into the batter. Lightly oil a medium-sized non-stick pan and put over a medium heat. Pour in enough batter to thinly cover the base of the pan. Cook for 30-40 seconds until golden on the bottom. Flip over (don't worry if you tear the pancake while flipping it, simply add a tiny bit of raw batter to fill the hole) and cook for a further 20-30 seconds. Slide the pancake onto a plate and repeat with the remaining batter to make 8 pancakes. Stack them with a sheet of baking paper between each one to prevent them from sticking. Serve warm, sprinkled with sugar and with lemon wedges to squeeze over. CRISPY SEAFOOD PANCAKE WITH SPRING ONIONS & CHILLI We've taken inspiration for this delicious seafood pancake from Korean pancake-like dishes of fish, meat or vegetables, which are coated in flour and egg and served as appetisers or snacks. Makes 1 large pancake (to serve 2) 100g (3½oz) plain flour1 heaped tsp cornflourA pinch of fine saltA pinch of onion powderA pinch of garlic granules125ml (4½fl oz) ice-cold sparkling water1tbsp sunflower oil4 spring onions, green tops only, shredded lengthways150g (5½oz) pack of mixed cooked seafood, thawed if frozen1 red chilli, thinly sliced1 small egg, beatenSesame, soy and ginger sauce, for dipping, shop-bought or make your own (see tip across the bottom of the page)Sift the flour into a bowl and stir in the cornflour, salt, onion and garlic granules. Whisk in the sparkling water until smooth. Place a large non-stick frying pan over a high heat. Add the oil and swirl to coat the base of the pan. Turn the heat down to medium and pour in the batter to coat the pan. Scatter in the spring onions, seafood and chilli. Drizzle the egg over and cook for 2-3 minutes. Flip over and cook for 2-3 minutes more until crispy and golden. Slide out onto a serving plate and cut into pieces. Serve with a sesame, soy and ginger dipping sauce. DOSA PANCAKES WITH SWEET POTATO CURRY Traditional Indian dosas are made with fermented rice and lentils. This is our quick version that uses chickpea flour and is served with a spicy curry. Makes 4 100g (3½oz) gram flour (chickpea flour)100g (3½oz) plain flour1tsp garam masala1tsp crushed chilli flakesA pinch of salt200ml (7fl oz) semi-skimmed milkA large handful of coriander, chopped, plus extra to serveVegetable oilFor the curry 1tbsp vegetable oil1 onion, thinly sliced2tsp each minced garlic and ginger2tbsp tikka curry paste450g (1lb) sweet potatoes, peeled and cut into small chunks400g tin of chopped tomatoes300ml (10fl oz) vegetable stock300g (10½oz) frozen peas150ml (5fl oz) natural yoghurtSliced red chilli (optional)Lime wedges, to serveMix together the two flours, garam masala, chilli flakes and salt in a bowl. Whisk in the milk and 150ml cold water to make a smooth batter. Set aside for 30 minutes. For the curry, heat the 1tbsp oil in a pan and fry the onion over a low heat for 5-6 minutes until softened and browned. Add the garlic, ginger, curry paste and sweet potatoes and cook for 2-3 minutes. Stir in the tomatoes and stock. Bring to the boil, then simmer for 15 minutes or until the potatoes are tender. Stir in the peas and cook for a further 5 minutes. To make the pancakes, pour the batter into a jug and stir in the fresh coriander. Lightly oil a large nonstick frying pan and place over a medium heat. Pour in enough batter to just cover the base of the pan and cook for 2-3 minutes until golden brown on the underside. Flip the pancake over and cook for 1-2 minutes. Slide onto a plate and repeat to make 4 large pancakes. Divide the curry between the pancakes. Drizzle with yoghurt and scatter with coriander and red chilli, if liked. Serve with lime wedges. CRÊPES SUZETTE WITH GRAND MARNIER There are many claims to the origin of this French dish. One is that it was created in 1895 in Monte Carlo for the Prince of Wales, the future King Edward VII, who was accompanied by a young lady called Suzette. Makes 6-8 100g (3½oz) plain flour1tbsp golden caster sugar2 large eggs1tbsp sunflower oil, plus extra for cooking300ml (10fl oz) semi skimmed milkFor the sauce 6 oranges100g (3½oz) unsalted butter100g (3½oz) golden caster sugar4tbsp Grand Marnier (or Cointreau or Brandy), plus 1tbsp extra to flambéSift the flour into a bowl and stir in the 1tbsp caster sugar. Make a well in the centre. Whisk together the eggs, oil and milk, then gradually add into the flour mixture, whisking until smooth and the consistency of single cream. Oil a non-stick frying pan and place over a medium heat. Pour in enough crêpe batter to thinly coat the base of the pan. Cook for 30-40 seconds until golden. Flip and cook for 20-30 seconds more. Slide onto a plate and cover with baking paper. Repeat to make about 6-8 crêpes. Wrap in a tea towel to keep warm. To make the sauce, finely grate the zest from one orange. Squeeze the juice from 4 oranges and peel and segment the remaining 2. Heat the butter and the 100g sugar in a large, deepsided frying pan until the sugar starts to dissolve. Increase the heat and cook for 2-3 minutes until starting to caramelise. Stir in the orange zest and juice. Pour the alcohol in and heat gently. Add a crêpe and hold under the sauce with a spatula to coat. Fold into eighths and push to the side of the pan. Repeat with the remaining crêpes. Scatter the orange segments over and warm through. Serve in the pan or transfer to a serving dish. If you want to flambé them, heat a little alcohol in a small pan. Pour into a ladle. Carefully set alight and pour over the crêpes. NET PANCAKES WITH KIWI & COCONUT Popular in Malaysia and Singapore, these distinctive pancakes (roti jala) have a lacy or net-like appearance. A simple batter is drizzled in concentric circles and folded to form the latticed pancake. Turmeric gives the pancakes a golden colour. Our version is sweet, but you can also use savoury fillings. Makes 12 250ml (9fl oz) coconut creamFinely grated zest and juice of 1 lime250g (9oz) thick Greek yoghurt300g (10½oz) plain flour1tsp turmeric3 large eggs, beaten300ml (10fl oz) semi-skimmed milkVegetable oil, for frying3 papaya fruit, deseeded, peeled and roughly chopped2 kiwi fruit, peeled, halved and sliced6tbsp desiccated coconut, toastedMix together the coconut cream, lime zest and juice and yoghurt, then chill until ready to use. Sift the flour into a large bowl and stir in the turmeric. Make a well in the centre and add the eggs, milk and 150ml cold water. Whisk until smooth. Heat 1tsp oil in a non-stick frying pan. Using a spoon and working quickly, start by drizzling a circle of pancake batter on the outer edge of the pan. Then quickly drizzle smaller circles to fill up the centre, making sure they just touch the outer circle (you could also transfer the batter to a squeezy bottle to do this). Cook for 50 seconds to 1 minute. Carefully flip over and cook for a further 30-40 seconds. Repeat with the remaining batter to make 12 pancakes, and layer in between each with baking paper. Serve the pancakes with the coconut cream mixture, papaya and kiwi, sprinkled with the toasted coconut. FLUFFY PANCAKES WITH BACON & MAPLE SYRUP These sweet and savoury American-style pancakes are referred to as flapjacks, hotcakes or johnnycakes. Often made with buckwheat or cornmeal, the addition of baking powder makes them thick and fluffy. Makes 20 12 rashers of dry-cured smoked streaky bacon, about 225g (8oz)250g (9oz) plain flour2tsp baking powder300ml (10fl oz) semi-skimmed milk (or buttermilk)2 medium eggs, beaten1tbsp sunflower oil25g (1oz) unsalted butter125ml (4fl oz) maple syrupPreheat the grill. Arrange the bacon on a wire rack and place over a baking tray. Grill for 6-8 minutes until crispy. Meanwhile, sift the flour and baking powder into a large bowl. Whisk together the milk and egg and whisk into the flour to make a thick batter. Leave to stand for 5 minutes. Lightly oil a large non-stick frying pan, wipe off any excess with kitchen paper and place over a medium heat. Add 1-2tbsp of the batter and spread to an 8cm circle - repeat three times, leaving space between each pancake. Cook for 1-2 minutes until tiny bubbles form on top of the pancakes. Turn over and cook for a further 1-2 minutes until golden brown. Keep warm while cooking the remaining pancakes (you should get about 20). Serve a small stack of warm pancakes with a knob of butter, crispy bacon and a drizzle of maple syrup. adverts.addToArray({"pos":"inread_player"})Advertisement

As A Science Journalist And Dedicated ‘self-experimenter I ve Tested Out Lots Of Different Ways To Boost My Body And Brain Over The Years Talking To Leading Specialists Across The World And Sifting Through Huge Swathes Of Research

2022-12-22T22:47:11Z

EltonTalarico: ページの作成:「As a science journalist and dedicated ‘self-experimenter', I've tested out lots of different ways to boost my body and brain over the years, talking to leading speciali…」

As a science journalist and dedicated ‘self-experimenter', I've tested out lots of different ways to boost my body and brain over the years, talking to leading specialists across the world and sifting through huge swathes of research. I then incorporate the elements with the most convincing evidence for health and longevity into my own life. For example, what I eat for breakfast has changed radically over the past few years. Dr Michael Mosley reveals how proper diet and exercise can hold back the years as the clock ticks on I'll often now add a bit of turmeric to an omelette or scrambled eggs, for the flavour and its anti-inflammatory properties. I also have a spoonful of homemade sauerkraut or kimchi (Korean fermented vegetables) on the side. I'm also quite partial to chasing it with a cup of kombucha (fermented tea). Admittedly it's taken a while to adjust to the taste of these foods, but I do now enjoy them — I'm also convinced that gut-friendly foods such as these fermented ones are a key to a long and healthy life. And a long, healthy life is what I'm focusing on today. I'm going to share the anti-ageing changes I swear by, revealing a few brilliant tips — including one from my own mum! — to launch a major series on how to defy the effects of ageing. You'll find fantastic recipes to enjoy in Weekend magazine today, more in the Mail on Sunday tomorrow — and a host of brilliant anti-ageing recipes in the Mail on Monday. These changes should make you feel great! I'm 62, but thanks to these newfound habits and behaviours I like to think I look — and feel — like a man ten years younger. One of the key steps to living well for longer is eating foods that support the trillions of good bacteria living in our guts — our ‘microbiome'. New science shows that if you look after the friendly microbes, then they will look after you — improving energy and immunity, dampening chronic inflammation in the body (which is linked to everything from heart disease to cancers, Alzheimer's and diabetes) — and even boosting mood. There's also powerful evidence that the ‘good' gut bacteria produce brain chemicals that help to control feelings of fear and anxiety — and even reduce the risk of dementia. Every food decision we make decides the fate of these bacteria — this knowledge has certainly changed the set-up in my own home. You'll find jars of homemade sauerkraut and kimchi in our fridge, and a big jug of kombucha fermenting on the worktop because my wife Dr Clare Bailey, a GP, loves experimenting with gut-friendly recipes, like the ones you'll find in Weekend today. Each recipe has been curated to feed the health-promoting bacteria inhabiting our digestive systems. And this could be good news for beating a condition many of us fear more than even cancer: dementia. MY OWN FEARS OVER DEMENTIA There is increasing evidence of the powerful link between our gut bacteria and our brains. Among other things it seems the microbes in our guts can hack into the vagus nerve, a superfast connection that runs to and from your gut and your brain. And there is now evidence that boosting your good bacteria can also boost your brain. As we get older, immune cells in our brains become inflamed and start to produce chemicals that impair the working of the brain. It's like a fire burning through your brain cells — in the long term it weakens memory and makes it harder to concentrate. But the ‘good' gut bacteria help counter these effects by turning fibre in your diet into short-chain fatty acids which help put out some of the flames. A recent study from Japan published in the respected journal, Nature, found that older people without dementia have much higher levels of ‘anti-inflammatory' bacteria in their guts than those who are no longer on the ball. Similar studies of people in China and Italy happily living into their 90s and even beyond 100 have shown they share a much more diverse gut microbiome than people who live shorter lives. They also have higher numbers of good bacteria. Dementia is now the number one cause of death in the UK and it's certainly high on my list of concerns. My father started showing signs of forgetfulness in his early 70s, which is only ten years away for me. Like anyone my age, I sometimes find myself grappling for the right word or name and it scares me. In fact I had an extremely frightening flash of what dementia might feel like over the summer when I experienced what doctors call ‘transient total global amnesia'. Clare and I had been invited to stay with my brother in Cornwall. The weather was terrible but I love swimming so, even though it was cold and raining, we went for a dip. I challenged Clare to a race back to shore and I remember thinking ‘I'm winning!' before it all went blank. The next thing I knew I was in A&E in the local hospital with Clare beside me looking extremely concerned. She said I'd emerged from the water looking normal but then repeatedly asked her the same questions: ‘Is it 2017?' and ‘Did I pass out?' Apparently I kept reminding myself, out loud, that I had four children, and repeated their names, as though I was frightened I would otherwise forget them. It turned out that my amnesia had most likely been brought on by the cold water swimming wiping my short-term memory. It's rare (affecting about one in 10,000 people in the UK every year) and can also be triggered by vigorous exercise or sex. It typically happens to the over-50s — the average age being 62. Clare and I were hugely reassured by this diagnosis, but it took a while to settle. Like the infuriatingly slow re-booting of your computer after an unexpected shutdown, I spent the next few hours struggling to piece everything together. It gave me a nasty glimpse of how life might be if dementia took hold. Thankfully I recovered fully within 24 hours, but it brought home how important it is to look after your health — particularly your ageing brain. Feeding your gut with good bacteria in the form of fermented foods seems to be one way of doing that. An even better way is to embrace, as I do, a Mediterranean diet rich in healthy fats, nuts and fish, as well as vegetables and pulses — there's plenty of solid scientific evidence this will cut your risk of heart disease, cancer, type-2 diabetes, depression and dementia. It's never too late — even if you only take up this way of eating later in middle age, studies show it will improve the quality as well as the quantity of your life! DOING THE SAMBA TO AGE-PROOF MY BRAIN Despite what many people think, age-proofing your brain doesn't mean simply doing a daily crossword or even Sudoku puzzles — rather, you need to work at something which requires a new skill. This could mean learning a foreign language, a musical instrument or even learning how to dance. Being sociable is also important for keeping your brain in good shape. Huge long-term studies show that one of the most powerful predictors of a long and happy life is having strong and enduring friendship groups. For many years I've been a member of an all-male book club — we meet and chat about books every few months (the ‘sociable' bit that's good for brains). It also means I'm reading books I wouldn't normally choose — from a novel about 19th-century Japan to the biography of an Australian drug smuggler. There's a lot of evidence that remaining curious helps keep your brain young. But best of all, as far as your brain is concerned, is finding activities that are sociable, mentally challenging and which also involve being active. Like dancing. Dr Mosley recommends taking up new hobbies which actively challenge both body and brain, such as learning to dance the samba A few years ago Clare and I decided to learn Latin American dance steps. We have both spent time in South America, and we also thought dances such as the samba looked fun. Clare assumed that I would be fairly clumsy, but I surprised her by being able to keep to a rhythm and master some of the steps. We managed to go once a week to evening classes and after six months or so were reasonably competent. Dancing is good for the brain because it requires focus, co-ordinating with your partner, and improves blood flow. A small study by Coventry University found a single salsa class could boost activity in a part of the brain that controls visual spatial working memory by 18 per cent. The best part? You're having so much fun, you don't even know you're exercising. How diet can play a role too I am not, as yet, famous for my dancing, but I am a well-known advocate of different forms of fasting. That's because there's a lot of compelling scientific evidence that fasting can extend your lifespan and boost your mental resilience. Thankfully you don't have to go without food for long periods of time — even an extended overnight fast (12-16 hours) has been shown to bring health benefits because it gives your body a chance to switch its priorities from digestion to other important functions such as autophagy (clearing away old cells to make way for new ones). As well as some overnight fasting, I try to fit in one 800-calorie ‘fasting' day each week. The old adage that breakfast is the most important meal of the day no longer stands up to scientific scrutiny. So, like many people, on my fasting day I find it easiest to skip breakfast, or merge breakfast and lunch into a hearty late-morning brunch then have another (smaller) meal later in the day. Diet plays a key role in providing our bodies with the biological materials to repair and better itself, but fasting can help too Why not simply have a big evening meal? Well, recent studies suggest it's better to eat most of your calories in the first half of the day. That's because your body isn't great at handling sugar and fat in the evening when it is getting ready to close down for the night. But despite my best intentions, we've found it quite a challenge to get our evening meal out of the way by 7pm. Indeed, I'm the first to admit there's always room for improvement in my anti-ageing attempts — I do have to battle a love of red wine, biscuits and chocolate. Even though red wine is technically fermented (and recent studies have shown that drinking a glass or two encourages a more diverse microbiome), alcohol disrupts my sleep and I'm on a mission to restrict my drinking to weekends. I'm also weaning myself away from my beloved milk chocolate onto dark (which contains useful anti-ageing plant compounds and is harder to eat in excess). But I'm only human. If there's a plate of biscuits within reach, I find it hard to resist. DEEP SLEEP IS VITAL, BUT I STRUGGLE Getting a good night's sleep is extremely important for your health. There's a lot of evidence that poor or insufficient sleep is a major risk factor for conditions of ageing such as dementia, heart disease, and type-2 diabetes. Recent studies have shown that during deep sleep your brain is ‘washed' of harmful proteins linked to dementia. Unfortunately I, like so many others, have found it harder to get lots of deep sleep as I have got older. Part of the reason is that as our brains age, the bit that activates deep sleep becomes less efficient. Ignore the urge to watch one more episode and call it a day, being well rested is key in mental acuity and general well-being Routine is extremely important for good sleep, so I set my alarm for the same time every morning and, when I do wake up in the night I use breathing exercises in the hope of falling back to sleep. The fact that I know how important sleep is for my mental and physical health may, perversely, be one of the things that is keeping me awake. I'm currently testing out new ways to improve my sleep quality and, in the meantime, hoping that all my other anti-ageing strategies will help compensate. FASTING TO GIVE YOURSELF A BOOST One of my scientific heroes is Professor Mark Mattson, a leading neuroscientist at the National Institutes on Aging in the U.S. His research has shown that intermittent fasting (like my famous 5:2 diet) and exercise are both ways of boosting production in the brain of a hormone called brain-derived neurotrophic factor (BDNF). This acts like fertiliser, encouraging the growth of new brain cells. Mark rarely eats before midday and likes to get in a long run or cycle ride before he eats. Although I have absolutely no doubt that exercise is one of the most important ways of keeping your brain and body young, [https://weareliferuiner.com/korean-chocolate-milk-how-to-make/ weareliferuiner.com] I don't really have the time (or inclination) for long workouts. That's why I got into HIIT (high intensity interval training — short bursts of intense exercise). I began many years ago, when I started looking at ways to reverse my type-2 diabetes. As well as intermittent fasting, I discovered that HIIT is a very powerful way to improve your body's sensitivity to insulin — how much insulin your body has to produce to drive your blood sugar levels back to normal after a meal, and a powerful predictor of your future life expectancy. Much to my surprise I discovered that doing a few short bursts of intense cycling on my exercise bike three times a week is enough to boost my insulin sensitivity by more than 25 per cent. So I've kept that up. I also aim to do a brisk walk with our dog every day and I've started running again. WHAT MY MUM TAUGHT ME Although the male side of my family aren't known for their longevity (neither my father nor my grandfather made it past 74), the female side has done a lot better. My aunt recently died at the age of 93 and my mother, Joan, is not only alive and well but has taken up Tai Chi at the age of 90. She is slim, has a fairly healthy lifestyle and a strong religious faith, which studies suggest can add around five years to life expectancy. This may be because being part of a community provides strong social support, and most religions encourage stress-reducing practices such as expressing gratitude, praying and, in some cases, meditating. Although I am not religious I meditate and try, most evenings, to count my blessings. After all, I am a lucky guy. I have good friends, a close family and a wife who I love (and who is also a great cook). I've certainly got a lot to be thankful for. <div class="art-ins mol-factbox health" data-version="2" id="mol-90c22d80-d660-11e9-8934-81b6ce4cdb30" website MICHAEL MOSLEY, reveals programme to help you look and feel younger

A Taste Of Democracy: S.Korea´s 16-year Fight For A Green Onion...

2022-12-22T22:40:59Z

EltonTalarico: ページの作成:「 By Sangmi Cha and Josh Smith SEOUL, June 30 (Reuters) - It is being hailed as a major win for democracy in South Korea. After 16 years in exile, a presiden…」

By Sangmi Cha and Josh Smith SEOUL, June 30 (Reuters) - It is being hailed as a major win for democracy in South Korea. After 16 years in exile, a president this week triumphantly returned to claim his rightful place - on the front of a box of green onion-flavoured cereal. The limited edition of the Chex cereal sold out within two days when it hit online stores, following years of almost ceaseless campaigning by enthusiasts. The long road to the cereal aisle began in 2004 when Kellogg's Korea launched a light-hearted marketing campaign for [https://weareliferuiner.com/korean-chocolate-milk-how-to-make/ weareliferuiner.com] Chex, a five-grain cereal, asking South Koreans to vote on a new flavour. A TV commercial offered two cartoon candidates in the presidential election for the Chex Choco Empire - chocolate-flavoured Cheki and green onion-flavoured Chaka. The PR stunt was meant to end in an easy victory for sweet Cheki. But the people did not agree. Votes for Chaka surged past those for Cheki, catching Kellogg's unawares. Citing multiple votes by individuals, the company halted online voting, threw out duplicate votes and declared Cheki the winner. Chaka fans cried foul, and decried Cheki's subsequent 16-year rule as that of an illegitimate tyrant. Chaka remained in the public consciousness via regular hashtags like #PrayForChex, and memes depicting the onion character as a freedom fighter. "We never expected consumers would be interested in this product for over 16 years," Kim Hee-yeon, a spokeswoman for Kellogg's Korea, told Reuters. "Every time we launched new cereals or had promotional events, online communities would repeatedly ask for the flavour." Chaka's success was so momentous that on the day it was announced earlier this month it surged past North Korea's bombing of an inter-Korean liaison office to become the top trending topic on South Korean social media. "The cheating forces of Cheki were ousted and Mr. Chaka's 16-year struggle has finally come to an end," one fan wrote on Twitter. A TV advertisement apologised for the delay and featured a small child whose dreams of onion cereal were crushed. Promotional materials included a faux political poster with an image of Chaka over former U.S. President Barack Obama's campaign slogan "yes we can." Limited edition cereals are usually on sale for about three months, but that could be extended if sales are strong, Kim said. The company had been working on developing the cereal for 15 years, but had struggled to find the right onion flavour, she added. When it called for 50 "early tasters" it received more than 14,200 applications. Traditional Korean breakfasts are often savoury and even spicy, and many people seemed to envision the onion flavour as a potential bar snack with beer, rather than in a bowl with milk. "I had adult-like taste in food since I was young, so I love local food with garlic, green onion or kimchi," said food blogger Lee Soo-jeong, 24, who voted for Chaka as a child and was an early taster. Her verdict on the long-awaited cereal? "The green onion flavour is too mild." (Reporting by Sangmi Cha and Josh Smith; editing by Jane Wardell) adverts.addToArray({"pos":"inread_player"})Advertisement

利用者:EltonTalarico

2022-12-22T22:40:49Z

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