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Americans eat long list of food banned in other countries WTHRAmericans eat long list of food banned in other countries - WTHR
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Tuesday, February 28, 2023
Americans eat long list of food banned in other countries - WTHR
Americans eat long list of food banned in other countries - WTHR
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Monday, February 27, 2023
Is it safe to eat food that's past its 'use by' date? Experts weigh in. - Yahoo Life
Food has been marked with "use by" dates for over half a century, but there's still no consensus among consumers about whether these dates are a hard and fast rule or simply a suggestion. Do use by dates indicate a date by which a food needs to be eaten? Or are the dates printed on the foods we eat merely a general idea of when we should consume them by?
Kathryn Butler tosses any food in her kitchen when its use by date arrives because she "lives in fear of [her] children vomiting." Butler, who worked in the restaurant industry and attended several food safety trainings, recalls learning how much can go wrong if food goes bad. "The points about mold spores in things like expired flour really stuck with me," she says. Her training in food safety, coupled with concern for her children's well-being has led to what she calls "some healthy food caution."
Chaunie Marie Brusie, on the other hand, is much less cautious. "I once ate a whole piece of toast before I realized the loaf was moldy," she says, explaining she goes "by the smell and look [of food] more than the … [use by] date."
Some families are divided over use by dates. Ruth Dawkins says her husband will "toss stuff on the day of the 'best before' without even checking, rather than using his eyes and nose to actually decide if it's OK."
"Drives me wild," she says. "I hate the waste."
Kathy Meyer Larson and her husband often argue over the use by date concept. "He is a strict by-date thrower-outer and I am not. At all," she tells Yahoo Life. She confesses her husband has "no idea how many times" she's served her family food that's hit its use by date. Though Larson says her husband thinks she's going to "poison" their kids if she serves them food past its use by date, she's certain no one in her family has gotten sick from eating anything she's served them, even after years of ignoring use by dates. "As long as it smells fine … waste not, want not," she says.
Why the confusion?
There's a good reason for the confusion around use by dates. According to Hilary Walentuck, a registered dietitian with New England Dairy, "date labels are not safety labels," but consumers are often unaware of this fact.
"They're used to indicate quality," she says of use by dates.
Joan Salge Blake, a nutrition professor at Boston University and host of the Spot On podcast, explains that consumers are routinely "misinterpreting" these dates and "inadvertently tossing good food into the trash."
"This is causing Americans to needlessly throw away about one third of the foods they are purchasing and waste over $160 billion on food that could be safely consumed," says Salge Blake. She believes use by date confusion is costing consumers money and causing harm to the environment.
Why do use by dates exist?
Chef Chris Hughes says prior to the ’70s, some food manufacturers used an opaque system of marking packaging so they'd know when an item expired. However, the public had no way to decipher this system and consumers demanded more transparency regarding food safety. "The theory was this would reduce the amount of spoiled food that was sold," says Hughes.
It didn't turn out that way. In fact, marking foods with use by dates led to more food going to waste. Walentuck says an astounding 40% of food in the U.S. today goes to waste and a "a key cause is confusion caused by 'best by,' use by and 'sell by' labels."
What do use by dates mean?
There are three types of dates consumers in the U.S. see on food: best by, use by and sell by. Less commonly, consumers may see food marked with an expiration date.
According to Walentuck, best by and use by dates "represent a manufacturer's estimate on when their food's taste and texture will start to degrade." She warns the dates do not tell a consumer anything about whether the food is safe to eat.
These dates are particularly misleading when it comes to shelf-stable foods, like canned goods that can last for years past the marked date "as long as the can looks in good condition and does not contain dents, bulges or rust," says Hughes.
A best buy date indicates the manufacturer's "recommended date for best flavor or quality" and is most often found on products like crackers and chips, Walentuck explains. "Even if the best if used by date has passed on a food you have at home, it should be safe if stored and handled properly," she adds.
A use by date is like a best by date, but more precise. This is "the last date recommended for use of the product at peak quality, according to the manufacturer," Walentuck says. She explains "while this isn't always black and white, it's best to stick to this date with products like meat."
"But with products like dairy," she adds, "your slightly sour milk doesn't always need to go down the drain."
A sell-by date tells retailers "how long to display items, but doesn't denote when the food will go bad," Walentuck says. Sell by dates are most often found on products like eggs, dairy and meat. "Often products can be eaten days, weeks or even months after those dates, depending on the product," she says.
When it comes to expiration dates, however, consumers should be more cautious: An expiration date does indicate when a product will go bad, according to Walentuck. Baby formula and baby food are the items most commonly marked this way.
How can consumers tell if food has spoiled?
Since the best by, use by and sell by dates don't tell consumers whether their food is safe to eat, they should rely on their five senses to tell them if their food has gone bad, says Walentuck. "Use your best judgment and check for signs of spoilage," she advises. Walentuck recommends examining food to see if it has mold, a "different texture than you would expect," "smells off" or has an "unpleasant taste."
Walentuck explains if a food shows no signs of spoilage, it's likely nothing bad will happen if you eat a food past the marked date. However, "eating spoiled food is not only unpleasant but can also be dangerous and put you at risk for food poisoning," she says, adding that it's a good idea to check a food that is past its use by date just to be sure.
"Use your nose and eyes to determine if a food is spoiled," says Blake. "When in doubt, throw it out."
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Is it safe to eat food that's past its 'use by' date? Experts weigh in. - Yahoo Life
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Should you avoid eating burnt food? - BBC
Do you scrape the burnt bits off a piece of toast? Recent research suggests that might not be a bad idea…
It's more than likely you still have some of the habits around eating and cooking that you learned from adults when you were young, maybe without even realising. Perhaps you never lick food off your knife, or you always throw salt over your shoulder to ward off evil spirits.
Many of these quirks are probably nothing more than superstition, but one in particular may have been unknowingly prescient a few decades ago, and grounded in a scientific discovery that was yet to happen.
In 2002, scientists at the University of Stockholm discovered that it might actually be wise to scrape the burnt bits off your toast. They found that a substance called acrylamide forms when we apply heat over 120C (248F) to certain foods – including potato, bread, biscuits, cereal, and coffee – and its sugar content reacts with the amino acid asparagine.
This process is called the Maillard reaction, and it causes food to brown and gives it that distinctive flavour. But scientists have found that doses of acrylamide is carcinogenic in animals, but only in doses much higher than those in human food.
Acrylamide could also increase the risk of humans developing cancer, especially children, according to the European Food Safety Authority. But researchers looking into the effects on humans have not yet been able to come to a definite conclusion.
"After almost 30 years of its classification as a 'probable human carcinogen', there is still inconsistent evidence of its definite carcinogenicity in humans. However, if we continue to do further studies on humans, we might have adequate data to change acrylamide's classification to a human carcinogen," says Fatima Saleh, associate professor of medical laboratory sciences at Beirut Arab University in Lebanon.
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Scientists are sure, however, that acrylamide is neurotoxic to humans, which means it can affect the nervous system. The exact cause for this are still not fully understood, but among the theories are that acrylamide attacks structural proteins within nerve cells or may inhibit anti-inflammatory systems that protect nerve cells from damage.
The toxic effects of acrylamide have been shown to be cumulative, which means that consuming a small amount of acrylamide over a long period of time could increase the risk of it affecting organs in the longer term.
More specifically, evidence from animal studies suggests that long-term exposure to dietary acrylamide could also increase the risk of neurodegenerative disease, such as dementia, and may be associated with neurodevelopmental disorders in children, says Federica Laguzzi, assistant professor of cardiovascular and nutritional epidemiology at the Institute of Environmental Medicine at Karolinska Institutet in Sweden.
The learned response to remove burned patches from food might have some long-term health benefits (Credit: Matthew Ashmore/EyeEm/Getty Images)
"Acrylamide passes through all tissue, including the placenta, because it has a low molecular weight and is soluble in water," says Laguzzi, who has found a link between higher acrylamide intake in pregnant people and the lower birth weight, head circumference and length of their newborn babies.
The potential mechanism behind acrylamide's role in increasing the risk of cancer in humans isn't yet known. Leo Schouten, an associate professor of epidemiology at Maastricht University in the Netherlands, has a theory why it might happen.
After the 2002 discovery of the presence of acrylamide in our food by Swedish researchers, the Dutch Food Authority contacted investigators of the Netherlands Cohort Study on Diet and Cancer, including Schouten, to investigate whether dietary acrylamide was a risk for humans. Schouten and colleagues tried to capture an estimate of how much acrylamide people were consuming based on a questionnaire.
They discovered that the variation between people with low and high exposure in an elderly Dutch population could be explained mainly by one product popular in the Netherlands called ontbijtkoek, roughly translated as "breakfast cake", which was extremely high in acrylamide due to the use of baking soda in the production.
They investigated the link between non-smokers' acrylamide intake (as smoking also contains the substance) and all cancers, and found a higher risk of endometrial and ovarian cancers in women with high exposure to acrylamide. They have also found, in further studies, a slight link between acrylamide intake and kidney cancer.
However, these findings are yet to be confirmed by any other researchers. The closest is a US population study, which published findings in 2012 suggesting an increased risk of ovarian and endometrial cancer among non-smoking post-menopausal women who consumed high amounts of acrylamide. Of course, there could be other reasons for this – people who eat high levels of acrylamide might also follow other lifestyle choices that put them at a higher risk.
Other studies haven't found an association, or saw weaker associations. But it's unclear whether the association Schouten and his team found was incorrect, or if other studies weren't able to measure acrylamide intake accurately.
The mechanism behind acrylamide's potential cancer-causing effect could be related to hormones, Schouten says, because certain hormones have been associated with an increased risk of cancer, especially female genital cancers like endometrial and ovarian cancer.
Simply placing potatoes in water for 10 minutes can massively reduce the amount of acrylamide produced when the food is cooked (Credit: Christine Rose Photography)
"Acrylamide may affect oestrogen or progesterone, which would explain the female cancers, but this hasn't been proven," says Schouten.
Laboratory studies involving rats have also found links between acrylamide intake and cancer in mammary glands, thyroid gland, testes and the uterus, which also suggest a hormonal pathway, but this does not automatically mean a similar risk to humans.
In 2010, the Joint Food and Agriculture Organization/World Health Organization Expert Committee on Food Additives suggested that more long-term studies are needed to further understand the link between acrylamide and cancer. It did, however, support efforts to reduce acrylamide levels in food.
But one of the biggest challenges is accurately measuring how much acrylamide we consume.
"It's well established that acrylamide is genotoxic and can cause cancer in animals, but the association between acrylamide and cancer in humans is still unclear," says Laguzzi. "Most epidemiological studies are performed with acrylamide intake measured through dietary questionnaires that rely on people's reporting, which can bias the results."
While Schouten believes he was able to accurately measure acrylamide in people's diets, not everyone agreed, including many toxicologists. Another way to measure acrylamide intake is by measuring biomarkers in urine and blood, but this hasn't found anything concrete, either, Schouten says.
It's important to do more research where acrylamide is measured with biomarkers, especially through blood, as this shows acrylamide intake over a longer period of time than urine, says Laguzzi.
Acrylamide has been measured through biomarkers in US studies, but only very recently. One study from 2022, using data spanning a decade, shows a link between acrylamide intake and deaths from cancer, but it couldn't conclude which cancers.
One reason there may not be much conclusive evidence that the levels of acrylamide in our diets can increase the risk of cancer is because we could have protective measures that limit the increased risks associated with our overdone chips.
Laguzzi has found no link between non-gynaecological cancer risk and acrylamide intake in her research summarising the population evidence of this association. She says this could be because either humans have good reparative mechanisms to help prevent both potential carcinogenic and neurotoxic effects, or because these studies were performed using inaccurate measures of dietary acrylamide exposure.
More long-term studies are needed to find the link between burned foods and cancers (Credit: Grandriver/Getty Images)
"Also, we don't just eat acrylamide on its own. It's in food, where there could also be other components, like antioxidants, that can help prevent the toxic mechanisms," she says.
Despite the absence of solid research showing the risks to humans of eating acrylamide, the food industry is taking measures to reduce it in our foods.
"The EU is in the process of setting maximum allowable levels for acrylamide in food, and that could have serious repercussions for the food supply chain," says Nigel Halford, whose research is helping farmers to reduce the potential for acrylamide formation in products made from wheat.
While acrylamide isn't found in plants, asparagine, which is the substance that turns into acrylamide when heated, is.
"Acrylamide affects quite a wide range of foods that come from cereal grains, so it's quite big deal for the food industry," he says.
Wheat grain accumulates much more asparagine than necessary, and it seems to accumulate more when it doesn't get all the nutrients it needs, Halford says, particularly sulphur. Halford is trying to stop this processes genetically, using the gene editing technique Crispr.
At the other end of the supply chain, many producers have been urged to reduce the acrylamide content of their products where possible, especially in baby food.
This has been quite successful, says Schouten, who is pleased that the Dutch breakfast cake ontbijtkoek has around 20% of the acrylamide it used to have, by changing how it's produced.
There are also ways to reduce acrylamide at home when cooking, says Saleh. She advises that, when making chips, for example, soaking cut potatoes in hot water for 10 minutes can reduce their acrylamide formation by almost 90%.
The scientific interest toward acrylamide health risk has grown again in the recent years, says Laguzzi. It will be a long process, but within a few years, any link between acrylamide intake and cancer risk will hopefully be clearer, she says. In the meantime, that habit of scraping the burnt bits off your toast might not be such a bad idea.
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Should you avoid eating burnt food? - BBC
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What is an eating disorder? Experts explain - CNN
CNN —
For an illness that affects so many people, there are plenty of misconceptions about eating disorders, experts say.
Eating disorders affect nearly 1 in 10 people worldwide, according to the nonprofit ANAD, which provides support services for people with these conditions.
And yet in a culture in which fat shaming and restrictive eating are prevalent, it can be easy for eating disorder behaviors to become normalized, said Jennifer Rollin, founder of The Eating Disorder Center in Rockville, Maryland.
But these conditions threaten both a joyful and healthy life, she added. As Eating Disorders Awareness Week begins, experts share insights into what eating disorders are, what to look for and what to do if you think you see one.
What defines an eating disorder
To put it simply, an “eating disorder is a psychiatric disorder, characterized by found disturbances in eating and feeding behavior that causes significant impairment to one’s ability to function normally,” said Stuart Murray, an associate professor of psychiatry and behavioral sciences at the University of Southern California and director of the Translational Research in Eating Disorders Laboratory.
Eating disorder resources
US: National Eating Disorders Association
- The NEDA has a confidential, toll-free helpline at 800-931-2237 as well as an online click-to-chat service. For 24/7 crisis support, text “NEDA” to 741-741.
- The NEDA also has a list of online and free or low-cost resources. US:National Association of Anorexia Nervosa and Associated Disorders
- ANAD runs a helpline at 888-375-7767 from 9 a.m. to 9 p.m. CT and provides links to support groups and treatment providers. Australia:National Eating Disorders Collaboration
- A call center at 800-334-673 and online chat run by the Butterfly Foundation is open 8 a.m. to midnight AET every day except public holidays. UK:Beat (formerly known as the Eating Disorders Association)
- Helplines for England, Scotland, Wales and Northern Ireland are open 9 a.m. to midnight weekdays and 4 p.m. to midnight weekends and bank holidays, every day of the year.
More specifically, eating disorders are biopsychosocial illnesses, added Leah Graves, vice president for nutrition and culinary services for Accanto Health, a health system for eating disorder treatment.
Inherited traits as well as psychological factors such as temperament and personality and social factors such as bullying, stigma and trauma come together to contribute to someone developing an eating disorder, she added.
But just because people may have eating disorders in their family and might have inherited predispositions, it doesn’t mean they will develop a disorder, Graves said.
What an eating disorder isn’t
Eating disorders are not a choice, said Lauren Smolar, vice president of mission and education for the National Eating Disorders Association.
Some may suggest that persons with eating disorders simply change their eating habits and then they will be fixed, but the problem goes much deeper, Smolar said.
Eating disorders can affect anyone, and they are not reserved for young, affluent White women as stereotypes often portray, the USC’s Murray said.
They are also not part of a trend or an attempt to lose a few pounds for a wedding or for Instagram photos, Murray added. Attempts to modify shape or weight linked with eating disorders are pervasive and repetitive and have a significant impact on a person’s life, he said.
Even if behaviors don’t fall under a diagnosable eating disorder, it doesn’t mean there isn’t a problem. Disordered eating is “a constellation of feeding- and eating-related behaviors that diverge from what’s considered typical eating and may cause grave impairments and one’s ability to function normally,” Murray added.
Anorexia nervosa
Anorexia nervosa is generally characterized by weight loss and commonly involves heavy restriction around the number of calories eaten and an intense fear of gaining weight, according to the National Eating Disorders Association.
Warning signs for this disorder include an overvaluation with shape and weight, strict rules around food, ingredient checking, secrecy and an avoidance of social situations linked with food and body, Murray said.
Bulimia nervosa
Bulimia nervosa is a cyclical condition in which someone binges and then compensates with purging behavior such as vomiting or taking laxatives, according to the association.
Those with bulimia may use the restroom right after a meal or say they are going to go harder at the gym if they have a big meal, Murray said. They may also use laxatives or diuretics, he added.
Binge eating disorder
Binging is one of the most common forms of eating disorders. Someone eats large amounts of food quickly and often to the point of discomfort, the National Eating Disorders Association said.
It sounds like what many of us do from time to time — especially around holidays or special occasions, Murray said. But this disorder is characterized by a loss of control when it comes to eating, he added. And it is surrounded by shame and secrecy.
Avoidant restrictive food intake disorder
Avoidant restrictive food intake disorder, also called ARFID, is one of the newest recognized eating disorders, Accanto Health’s Graves said.
This disorder is characterized by avoiding groups of foods, Murray said. It may be misunderstood as “picky eating,” but it is a bigger issue, he added.
Those with the disorder may show a lack of interest in eating food, avoid specific sensory characteristics in food or have concerns about the consequences of eating such as vomiting or choking, said Rollin of The Eating Disorder Center.
Typically, people with ARFID have a small range of foods they feel comfortable eating and get distressed going outside that comfort zone, she added.
It can cause problems with having energy or nutritional needs met and may lead to weight loss, faltering growth or issues with psychological and social functioning, Rollin said.
Other feeding and eating disorders
Other specified food, feeding and eating disorders, or OSFED, is a diagnosis given when someone is experiencing a significant eating disorder, but the behavior may not align exactly with the diagnostic criteria of the conditions mentioned above, Smolar said.
There are also behaviors commonly discussed but not yet diagnosed in the medical community.
Orthorexia, for example, is a term used to describe a fixation on eating in a way the person determines to be healthy but is overly rigid and can cause stress in situations when they have to stray from their plans, Rollin said.
Muscle dysmorphia is considered a symptom of body dysmorphic disorder but often describes a pattern in which people have behaviors similar to anorexia or bulimia nervosa such as restricting calories, following rigid rules and doing strenuous exercise as well as monitoring protein intake to achieve a muscular body, Murray said.
How to get help
If you see these concerning behaviors in someone you love, have a compassionate, nonjudgmental conversation explaining what behaviors you are noticing, Graves said.
If you are worried about your own behavior, it is important to seek professional help, Rollin said. She recommended reaching out to therapists who specialize in eating disorders, so they can make evaluations and recommend what other professionals to bring in.
You can also try the National Eating Disorders Association’s screening tool designed to help people ages 13 and older determine if it’s time to seek help.
What is an eating disorder? Experts explain - CNN
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Saturday, February 25, 2023
How you can lose weight and still eat chocolate - The Telegraph
Breaking a bar of chocolate up into squares may help you lose weight, scientists have found.
The findings can also apply to other foods, experts believe, with cutting up and spreading out food a tactic anyone can employ for any foods to help them eat less.
Controlling portion size is a key aspect of dieting and weight control, alongside exercise and a balanced diet.
A team of researchers at Shaanxi Normal University in China looked at whether turning food into more, smaller chunks affected how people perceive portion size, and also if spreading it out made a difference.
A total of 63 people took part in two experiments where they looked at 60 different pictures of chocolate arranged in various ways.
“The results demonstrated that unit number and inter-unit distance independently influenced the perception of overall portion size,” the scientists write in their study, published in the journal Food Quality and Preference.
Food spaced out appears like more
The team showed the participants a block of chocolate, with 10 different sizes, and it was then either cut into nine or 16 pieces and either not spread out, or there was 10, 20 and 30 per cent extra space between the squares.
Study author Fei Wu told The Telegraph that due to how portion sizes are viewed in our head the distance and larger number of smaller chunks tricks us into thinking there is a larger portion than there actually is.
“Of course, the key to helping people lose weight is to increase the perceived portion size of the food,” he said.
“Although real food was not used in the experiments, based on the experimental results, we can speculate that people who want to lose weight can arrange their food on a plate in a slightly scattered way and leave some space between each item. This will make the food look like more.
“Conversely, if the same amount of food is gathered together, it will look like less, which may make you feel like you can eat more.
“In addition, the food can be divided into more units, such as cutting a loaf of bread into multiple pieces, which makes the overall portion size of bread look like more.”
Perceived portion size can mediate consumption
Wu initially got the idea for the study when noting the different stacking techniques employed by friends while at a buffet.
“The buffet operated on a weigh-and-pay system, where food was selected, weighed, and charged accordingly,” Wu said.
“As my research topic was related to portion size, I suggested that we estimate each other's food portion size.
“During this process, I noticed that one friend’s plate had loosely arranged food with gaps in between, forming a large circle that caused everyone to overestimate the price of the food.
“In contrast, another friend’s plate had tightly stacked food forming a small circle, resulting in the food being undervalued. This prompted me to explore how the presentation of food affects perceived portion size.”
Previous studies have shown that perceived portion size is worth studying because it can mediate consumption. If a person can perceive food as being bigger than it is, for example, then they may judge food as too large and reduce their consumption.
“When perceiving overall portion size, both unit number and inter-unit distance influenced overall portion size estimation,” Wu said.
“When the same portion size of food was cut into 9 or 16 pieces, individuals perceived the 16-piece was larger than the nine-piece.
“Additionally, when the food pieces are separated (e.g an inter-unit distance of 120 per cent or 130 per cent), consumers can perceive more overall portion size than clustered (e.g an inter-unit distance of 100 per cent).
“To increase the perceived portion size, you can increase the unit number. This way, when estimating the overall portion size from the unit portion size estimate value, a larger overall portion size estimate value can be obtained.
“In real life, this situation might correspond to estimating a whole box of cookies by one cookie.”
How you can lose weight and still eat chocolate - The Telegraph
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Prison food across Australia: The meals prepared and eaten by the country’s 43,000 inmates - 7NEWS
For ex-convict Jackson Allum, pranks on fellow prisoners and portions of hot wings were the highlights of his mealtimes in prison, which were otherwise largely made up of frozen sandwiches and tins of tuna.
He knows the prison menus like the back of his hand; the NSW man, who is using a pseudonym to protect his identity, recently spent two years in jails of varying security levels across the state, including Silverwater Correctional Complex, and Bathurst, Grafton, Junee, and Glen Innes correctional centres.
He was just one of the 43,000 people behind bars in Australia and, irrespective of their appetites, this is what and how they eat.
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WATCH THE VIDEO ABOVE: Food preparations in Goulburn Correctional Centre’s kitchens
Low-budget airline food is about the calibre of the fare Australian inmates are served in prison, Allum told 7NEWS.com.au.
Similar to the aluminium trays doled out above the clouds, those distributed behind bars are prepped and filled en-masse by fellow inmates working in kitchens where food is immediately frozen after it is cooked.
Day on plate with an inmate
Allum said each day in prison began with a humble breakfast of cereal or bread, setting the no-frills theme for the rest of the day’s eating.
For lunch on weekdays it was two (sometimes not quite) defrosted sandwiches, with rotating fillings of corned beef, tuna, ham and cheese, chicken, schnitzel, egg, and Vegemite, he said.
For weekend lunches, sandwiches were swapped out for similarly defrosted sausage rolls or pigs in a blanket (frankfurts in pastry).
Then when prisoners were locked back into their cells, they were left with a rotation of oven-heated frozen meals such as curries, stews and various iterations of meat-and-three-veg for dinner. If that lock-in is set for 3pm, that’s your window for eating your dinner while it’s hot.
“They sound appetising, when you hear it you’re like ‘beef with black bean sauce, that sounds pretty good,’ but it’s not,” Allum said.
“But it’s not slop either. You know in the movies when they give you grey slop on a tray, it’s not like that.”
NSW Corrections Minister Geoff Lee largely agrees with this assessment.
“Inmates certainly aren’t eating like kings, but they are provided with a variety of meal options on a rotating schedule that meet their needs, ensuring they’re well-fed and ready to participate in meaningful activities within prison,” Lee said.
The highlight of the menu rotation was a portion of “devil wings,” Allum said. “Obviously it wasn’t much because you only get three tiny (chicken) wings and most of the guys are big. But they were really delicious, it was like real meat.”
There is also some scope for certain inmates to take meal matters into their own hands.
A South Australian Department Corrective Services spokesperson told 7NEWS.com.au: “Prisoner food varies between prisons and security levels.
“Prisoners in low security areas meal plan, budget, buy and cook their meals themselves.”
Onions, tuna and prison pranks
In maximum security prisons— not to be confused with supermax facilities where prisoners are only allowed out of cells for an hour each day — inmates can get creative with appliances such as rice cookers and kettles in their cells and can also purchase limited ingredients.
“You can’t just survive on (the provided meals) alone,” Allum said, explaning inmates in lower security prison areas “supplement it” with cans of tuna and packets of instant noodles available for purchase in weekly “buy-ups”.
“I never ate canned tuna outside of jail,” Allum told 7NEWS.com.au, adding he never really liked sandwiches either.
“But once you get there that’s like the best source of protein, so a lot of people eat tuna, because you’re gonna be hungry.”
In some minimum security prisons such as Glenn Innes, groups of about 10 inmates can live together in units rather than cells, and can fill out forms to purchase up to $30 of perishables which Allum said “was quite amazing, actually”. It also allowed for certain hijinks.
“When you’ve been living with people for a while, you start doing pranks on each other,” Allum said.
“There was one time with a guy in our unit, we threw out his (buy up) form which he had filled in and filled out another one with his details, and we just ordered him $30 worth of onions.
“When he went to pick it up a few days later he was so confused, everyone started cracking up, everyone was in line waiting for him to pick it up.”
He took it well and the boys felt bad afterwards, sharing their meat and vegetables in exchange for onions and a good laugh.
“For a month or two none of us needed to buy onions,” Allum said.
It’s a story of inmates getting along. But that isn’t always the case, which is one of the main reasons why food privileges work on a case-by-case basis.
In some cases, food and cooking privileges can even turn out to have fatal consequences.
Convicted murderer John Walsh was serving two life sentences in Sydney’s Long Bay prison in 2017 when he put a sandwich press from the jail’s aged care unit — which housed elderly and frail offenders — in a pillowcase before fatally bashing his cellmate Frank Townsend with it.
Social and nutritional benefits
The meals served within Australian correctional systems are largely made by the inmates themselves, a practice which equips them with a range of post-parole qualifications.
The Geoffrey Pearce Correctional Centre in Windsor, one of the largest prison kitchens in Australia, employs 90 inmates who cook 3.9 million inmate meals each year. This equates to more than 60,000 frozen dinners being sent out each week.
At Long Bay Correctional Complex, Reg Boys Bakery employs 45 inmates “who churn out 25,000 loaves of bread each week,” NSW Corrective Services said.
“It’s good to see (inmates) have pride in their work — it can be challenging to get them to work but, once they’re there, they absolutely thrive,” Goulburn Correctional Centre food services overseer Nigel Bill said.
Across states, meal plans vary but are determined by Australian dietary guidelines, with all meals legally “required to have adequate nutrition,” NSW Corrective Services said.
In Tasmania, seasonal menus set for summer and winter are rotated every six weeks, while in Queensland “the menu is reviewed every two years,” a Queensland Corrective Services spokesperson told 7NEWS.com.au.
Alternative meals are also available across the board for inmates with different cultural, religious and medical needs — only vegan meals fail to meet the required dietary guidelines.
In South Australia there are even moves to expand inmates’ eating choices. The recent Improving Nutrition in South Australian Prisons project at Mobilong Prison which offered prisoners a second lunch and dinner choice “successfully improved nutrition” in the jail, SA Department for Correctional Services told 7NEWS.com.au
“The success and learnings of the trial at Mobilong will be shared across all SA prisons, with the aim of having all state-run prisons offering menu choices by July 2023.
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Nottinghamshire's top restaurants and cafes according to 7 foodies who eat out the most - Nottinghamshire Live
When it comes to what's hot, and what's not, these are the people with their fingers on the pulse. Nottingham food bloggers are always eating out, visiting the newest spots on the restaurant and cafe scene, and sharing their views with their followers.
We asked seven of Nottingham's most prolific foodies, with varying tastes, for their recommendations for the very best places to eat and they came up with some first rate suggestions. From hearty Italian food to modern fusion plates, vegan and gluten-free, here's their top picks that are bound to leave you salivating,
Can you name these 10 shops lost from Nottingham city centre? Take our quiz here
The Nottingham Food Guide
Julia Head started her blog @thenottinghamfoodguide on Instagram in 2020 and to date her account has reached almost 10,000 hungry followers. Originally from Cape Town and now living it up in Beeston, this South African writes about her passion for food at the LeftLion and works as an executive assistant at the University of Nottingham.
She said: "My first pick for dining out in Nottingham is Mesa for their modern fusion plates.
“Exploding on to the food scene in Nottingham in 2021, I highly anticipated Mesa opening its doors. As a long-time follower of @marcuscooks and his cooking on Instagram, it was a delight to gain such a talented and diverse addition to Hockley.
“Mesa makes my ‘Top 5’ list of spots to eat in Notts, ranking up there with the likes of many other sought after restaurants in the city. The menu is modern and seasonal, and you’re encouraged to order a few plates to share – or to have all for yourself.
"I'm not vegetarian but the veggie options are simply outstanding, and on occasion I have gone fully vegetarian with my choices. One of the standout dishes for me is the miso aubergine with maple tahini, teriyaki and crispy chilli oil.
"The dish is cooked to perfection and is bursting with flavour whilst still encapsulating the velvet texture of the aubergine – I think it takes a lot of knowledge in the kitchen to make such simple ingredients stand out like this
"Another favourite of mine is the charred gem lettuce with fermented chilli and burnt lime butter - I’m not sure how Mesa makes lettuce taste so good, but they do!
“I really love when businesses put as much effort and love into their vegetarian dishes as they do their meat dishes - this really shows some respect and passion for the ingredients. On the other hand, I can confidently say they serve the best aged beef cheeseburger in the city, perhaps even in the UK, so there’s something for everyone there.”
Mesa, Goose Gate, Nottingham, NG1 1FF
Guys Who Dine
Joe Corr and John Gains, of Bulwell, have been dining out for more years than they can remember and know all the best spots worth trying. They said: "Our personal Facebook pages were getting clogged up with all the places we eat at so we decided to set up @GuysWhoDine blogging pages on Instagram, Twitter and Facebook.
"It's become more of an online diary of all the wonderful establishments we've visited, whether it's street food, fine dining and everything in-between," said Joe. Their Google reviews have been seen over 300,000 times in the last year.
The duo tend to favour independent restaurants. "We find as a customer you are more appreciated and get better service than some of the bigger chains. Plus it's great to support small businesses.
"With our experience we have developed an eye for spotting a real gem or rising star chef before the well-known guides or critics catch on to somewhere. Which leads us on to our number one pick - Kushi-ya.
"It's a laid-back Japanese restaurant serving small plates, skewers and desserts. They're all served from an open kitchen so you can watch all the action.
"Their lunchtime offer is very good value and hard to beat at a very affordable £14. This includes a choice of snacks, two skewers and rice.
"The prawn toast is like no other you will have had before, and is an absolute must. Our favourite skewers are the beef and black garlic mustard, tiger prawns, and the chicken tsukune, tare, and egg yolk. If you can manage a dessert after, their Tira-miso is a perfect finish.
"Having recently been listed in the Michelin Guide and named by food critic Jay Rayner his restaurant of the year, it's no longer a hidden gem. The best time to go is lunchtime as it's walk-ins only. Don't be surprised if there's a queue. In the evenings booking is essential."
Kushi-ya, Cannon Court, Long Row, Nottingham, NG1 6JE
The Nottingham Bucket List
Leigh Campbell started The Nottingham Bucket List in 2014 when she moved from Hull to Nottingham to study at the University of Nottingham. She has been eating and drinking her way around Notts ever since.
Leigh, who has more than 8,000 followers on Instagram, works as a marketing and PR executive for Futures and lives in Sneinton. She said when she's not working she spends all of her spare time eating.
Her latest blogs on Instagram @thenottinghambucketlist feature the Little Brunette Bakery in Southwell, The Beeston Social and new Nottingham restaurant Rosa's Thai, which she described as "an absolute dream".
But it's 31K in Goose Gate, Hockley, that's her number one pick.
She said: "31K is almost always my first recommendation whenever anyone asks me where they should eat. I go there so often that I've been dubbed 'The Queen of 31K' by some of my friends. It's a real badge of honour.
"At first glance, many people don't realise you can order a top notch meal at 31K. For the most part, it looks like an intimate cocktail bar, with dim lighting, candlelit tables and a cracking drinks menu, but it's so much more than that.
"The main reason that I keep going back for more is that the menu keeps on changing. Each season brings a brand new menu with new flavours to explore, from Jamaican summer to pub classics - you're almost guaranteed to find something new from one visit to the next.
"What's more, there are no set dishes. You don't just order the pie and be done with it. Instead, you choose from a list of mains, sauces, carbs and greens, and pick and mix until you've created your own perfect plate. As a result, you can return time and time again and experience a new combination on each visit.
"And I really can't mention 31K without a shout out to the amazing staff. Absolutely everyone - the owners, chefs, bartenders, waitresses, doorman, the whole lot - are so lovely, friendly and talented. It makes the whole place feel like a home away from home."
31K, Goose Gate, Hockley, NG1 1FE
Grub with Gracee
Nurse Grace Jones started her blog in 2020, originally calling it Foodblogs101. After taking copious amounts of pictures and not knowing what to do with them, she began the blog after spontaneous date night at the luxurious MemSaab.
At first, Grace, of Beeston, kept her food blog quiet and hesitated to tell anyone out of fear of what people might say. Fast forward three years down the road, she has rebranded to @GrubwithGracee, is loud and proud about supporting small and independent businesses and is about to hit her 10,000 followers milestone.
Grace, who works at the Queen's Medical Centre, finds herself planning her restaurant visits as a break from the 12-and-a-half- hour shifts. Hard work means good grub is on the horizon, she said.
"My favourite foodie spot? Easy. Lombardo's, Nottingham's very own lasagneria and peritivo bar. Hearty, mouth-watering lasagna which is slow cooked for at least six hours.
"The lasagna is filling, delicious and leaves you craving more which each mouthful. Lombardo's is inviting from the get-go, the interior is warm and intimate; not to mention, ran the ultimate dream team, Ashleigh and Alessandro.
"I can’t not talk about Lombardo's and their menu without mentioning my favourite dishes which you will need to try. The best starter is Bruschetta All’Italiana. The freshly toasted sourdough is topped with picolino tomatoes and basil, freshly made basil and pine nut pesto, and creamy ricotta with honey. The pesto alone does something to me, it’s incredible.
"For mains, La Classica is always my go-to. Rich tomatoey layers with slow-cooked beef and pork. Puddings, it's got to be affogato Lombardo's and homemade cheesecake al pistachio. I really could rave about this lovely little restaurant all day. Make sure to go and show them some lovin’, you will not regret it!"
Lombardo's, Hucknall Road, Carrington, NG5 1FA
Glam Vegan
Vegan content and lifestyle creator Michelle Targett, of Mapperley Plains, wows her 11k Instagram followers with mouth-watering food images, either created by her own fair hands or when she’s dined out. When she’s not conjuring up delicious things to eat at home, Michelle, an accountant and civil servant, loves spending her time visiting fine dining restaurants and vegan eateries across the country. Follow her at @glam_vegan
Her favourite spots in Nottingham are Alchemilla, Paris Bar and Restaurant, Masala Junction in Carrington and Tamasha in Mapperley Plains but at the top of the list is No. Twelve, a vegan and vegetarian restaurant.
She said: "If you haven’t yet paid a visit to No. Twelve, Nottingham’s hidden gem off Wheeler Gate, it’s an absolute must. This cute restaurant set in an elegant Victorian mill is owned by Lauren Nally and Ritchie Stainsby and has won many awards, including Best Vegan Establishment in the UK for its outstanding plant-based cuisine.
"From their fabulous taster menus, supper clubs and brunch, No. Twelve, with its creative cuisine and wonderful service really packs a punch and stands its ground, even against some of its Mayfair counterparts.
"My favourites include zero waste tarts, smoked aubergine and blue corn tacos, deep-fried Brie and treacle tart."
No. Twelve, Eldon Chambers, Wheeler Gate, Nottingham, NG1 2NS
Holy Grub
Riona Ainge, who lives in Mansfield, and Lydia Reynolds, of West Bridgford, are best friends and foodies. The two of them launched the Holy Grail of Good Grub at the beginning of lockdown after finding out they both loved to picture and record their food adventures.
Riona, an environmental consultant in railways, and Lydia, a social and PR co-ordinator for White Rose, have amassed more than 4,000 followers. Find them on Instagram @holygrub
Their top spot is Pizzamisú, a cosy Italian restaurant. They said: "Nottingham's pizza scene is ever growing but this not your regular pizza spot. The flavours and combinations are amazing.
"As soon as we tried their pizzas, we understood the hype. The pizzas are made in a wood-fired oven and their dough is the real star of the show, which is fermented for up to 48 hours making for a light and chewy texture, which is exactly what we all want in a pizza.
"Most the ingredients are sourced straight from Italy itself, making it taste like we're back in Rome. The cosy and rustic decor transports you to the streets of Naples, whilst the atmosphere makes you feel like you're sipping wine on a square in Pisa.
"We definitely will be returning multiple times to try the rest of the menu, as everything sounds amazing, especially the tiramisu."
Pizzamisu, High Pavement, Lace Market, Nottingham, NG1 1HF
Gluten Free Moose
Rachel Offiler is the one to follow for gluten-free finds. She was diagnosed with IBS ten years ago and through the low-FODMAP diet discovered that cutting out gluten reduced the symptoms. The market researcher, who lives in Arnold, now makes it her mission to find the best places to eat gluten-free in Notts.
Rachel posts about all her gluten-free discoveries at restaurants, cafes and supermarkets, from sandwiches and cakes to lasagne and curries. Follow Rachel on Instagram and Twitter @glutenfreemoose
Her favourite spot is All Mine Cakes By The Lake near Southwell. Rachel said: "It's actual gluten-free heaven. And not just cake.
"All Mine Cakes is a 100% gluten-free cafe, meaning coeliacs and those avoiding gluten can choose literally ANYTHING off the menu, which doesn’t happen often. It’s so refreshing not having to second guess whether the food that’s arrived at your table is safe to eat because it looks too nice, or question the waiter about cross-contamination, or trawl through the dreaded allergy folder.
"The choice of cakes, all lined up along the counter as you walk in, is seriously extensive. You won’t be able to just pick one. There aren’t many places where you can order a slab of gluten-free Battenberg or a piece of cornflake tart.
"It's not all about the cakes at All Mine Cakes – though there is a huge range to choose from and they taste incredible. Breakfast is also served, featuring the classic full English, sausage and bacon butties, as well as veggie and vegan options. The lunch menu includes deliciously warm sausage rolls, open sandwiches, burgers, and the best triple cooked chips you’ve ever tasted.
"As well as being a gluten-free haven, All Mine Cakes also cater really well to vegan, vegetarian and dairy free diets. But it isn’t just for people with dietary requirements - friends and family who aren’t gluten-free say they can’t tell the difference.
"Whilst tucking in to a sausage sandwich or a slice of cake (or both!), you can enjoy the lovely views across the fishing lake. It’s only a stone’s throw away from the Southwell trail if you fancy a nice walk after your visit."
All Mine Cakes by the Lake, Maythorne Lane, Maythorne, Southwell, NG25 0RS
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