Japan's Prime Minister ate fish caught off Fukushima's coast on Wednesday to alleviate fears after the controversial release of water from the disabled Ōkuma nuclear power station
Japanese Prime Minister Fumio Kishida and three Cabinet ministers enjoyed sashimi fished off the coast of Fukushima at a lunch meeting on Wednesday, in an apparent effort to dispel safety concerns following the release of treated radioactive wastewater from the Fukushima Daiichi Nuclear Plant.
According to Economy and Industry Minister Yasutoshi Nishimura, who was at the lunch meeting, Kishida and the three lawmakers sat down to a spread of flounder, octopus and seabass as well as boiled pork, fruits and various vegetables in the leader's office.
"We eat in support of the Sanriku Joban region. All seafood items from Sanriku Joban are full of appeal," Kishida told reporters who were invited to film the meal.
This region forms part of Japan's northern Pacific shoreline, including Fukushima.
"Please everyone show your support for Japan’s safe and delicious seafood items including those from Sanriku Joban," said Kishida to the camera.
The projected decades-long release of treated water has been strongly opposed by fishing groups and criticised by neighbouring countries.
China immediately banned imports of seafood from Japan in response.
In Seoul, thousands of South Koreans rallied over the weekend to condemn the release, demanding Japan keep it in tanks.
Japanese officials and the plant operator say treated radioactive wastewater that has accumulated since the March 2011 accident at the nuclear plant, now totalling 134 million tonnes and stored in about 1,000 tanks, is taking up much of the plant area and must be removed to free up space to build facilities for the plant's cleanup and decommissioning, which are also expected to take decades.
Kishida pledged on Monday to do his utmost to protect Japan's fisheries industry from the impact of China's import ban and said he will announce support measures later this week.
Dave and Chris question their fantasy football knowledge based on their food preferences and pay their respects to Copenhagen’s and Stockholm’s dining scenes
The episode continues with a Slice where Dave declares the space of one’s airplane seat to be “personal airspace” and an experience with a pushy passenger.
Ask Dave sees Dave encounter a problem that plagues chefs and restaurateurs everywhere: What do you do if a former chef copies the dishes from their former employer at their new job … and the new job is down the street from their old one?
The episode turns to Cory McConnell and Victoria Valencia’s experience at the Spotify headquarters in Stockholm, and their meal at Ekstedt.
Dave and Chris pay their respects to Copenhagen’s and Stockholm’s dining scenes.
Finally, the two land on a MOIF where they talk about the best seafood tower selections, and the proper way to enjoy an oyster.
Hosts: Dave Chang and Chris Ying
Producer: Victoria Valencia, Cory McConnell, Gabi Marler, and Euno Lee
As part of an overall healthy diet, these 25 foods have the potential to contribute to slower biological aging by fending off harmful radicals, dampening inflammation and providing necessary nutrients.Sasithorn Phuapankasemsuk/iStockPhoto / Getty Images
Blueberries, spinach and salmon have long been regarded as “longevity” foods. These, and many other healthy foods, deliver impressive amounts of unique nutrients and phytochemicals tied to healthy aging.
As part of an overall healthy diet, these foods have the potential to contribute to slower biological aging by fending off harmful radicals, dampening inflammation and providing necessary nutrients.
In so doing, they help bolster our immune system, keep our muscles and bones strong, maintain healthy blood pressure and cholesterol levels, and support brain health, among their many other longevity benefits.
Keep in mind, though, it’s the combination of foods you eat on a regular basis that matters when it comes to healthy aging. That said, the following 25 foods (the list is far from inclusive) deserve a place in your healthy diet pattern.
Almonds
Excellent source of vitamin E (60 per cent of a day’s worth in one-quarter cup), an antioxidant that protects brain cells from free radical damage. (Free radicals are unstable molecules that can damage cells, contributing to illness and aging.) Almonds are also a good source of heart-healthy monounsaturated fat.
Packed with heart-heathy monounsaturated fat, avocados are also an excellent source of gut-friendly fibre.Getty Images/iStockphoto
Avocados
Packed with heart-heathy monounsaturated fat, avocados are also an excellent source of gut-friendly fibre (13 g in one 200-gram fruit) magnesium, potassium, vitamin E and folate, a B vitamin used to make DNA, the genetic material in cells.
Beetroot
Beetroot contains betalains, phytochemicals that act as antioxidants, reduce inflammation and aid the liver’s detoxification system. Also a good source of nitrates, natural compounds shown to help preserve muscle strength and function. And the green beet tops are an outstanding source of carotenoids, phytochemicals that support brain health and vision.
Berries
Berries are rich in polyphenols, phytochemicals that protect brain cells by scavenging harmful free radicals, reducing inflammation and removing toxic proteins that accumulate with age. The MIND diet for brain health advises five one-half cup servings per week.
The antioxidant content in black beans outranks that of other beans.Getty Images/iStockphoto
Black beans
Black beans deliver, per one cup, 15 g each of protein and fibre, 120 mg of blood-sugar and blood-pressure-regulating magnesium (women need 320 mg daily; men require 420), along with brain-friendly choline and vitamin E. And thanks to the dark colour of black beans, their antioxidant content outranks that of other beans.
Butternut squash
An exceptional source of carotenoids, antioxidants thought to guard against cognitive decline and heart disease. One cup of the cooked squash delivers 9.3 mg of beta-carotene, triple the daily amount experts recommend consuming to help prevent chronic disease. One cup also serves up a decent amount of fibre (6.5 g) and potassium (582 mg), along with folate, calcium and magnesium.
Chia seeds
Chia seeds provide, per two tablespoons, 7 g of fibre, 127 mg of calcium and 3.6 g of an omega-3 fatty acid called alpha linolenic acid or ALA (females require 1.1 g of ALA daily; males need 1.6 g.) Research suggests that chia seeds can help lower LDL cholesterol and may have blood-sugar-lowering effects.
Edamame deliver 16 grams of protein per three-quarters of a cup (shelled), as well as 8 g of filling-fibre, 8 mg of iron and a decent amount of blood-pressure-regulating calcium, magnesium and potassium. Also an excellent source of isoflavones, phytochemicals thought to help guard against breast and prostate cancer.
Flaxseed (ground)
Outstanding source of anti-inflammatory alpha linolenic acid (ALA); you’ll find 3.2 g of ALA in two tablespoons. Also provides lignans, phytochemicals with anti-cancer properties.
Drinking three to five cups of flavanol-rich green tea a day is tied to protection against cardiovascular disease.isa-7777/Getty Images/iStockphoto
Green tea
Green tea is an excellent source of flavanols, phytochemicals shown to help reduce inflammation, relax blood vessels, improve blood flow and lower blood pressure. Drinking three to five cups of flavanol-rich green tea a day is tied to protection against cardiovascular disease. Green tea flavanols may also mitigate age-related memory loss by increasing the growth of neurons and blood vessels in the brain.
Kefir
Excellent source of probiotic bacteria and yeasts, which help promote a diverse gut microbiome. Also a good source of protein, calcium (315 mg per one cup) and vitamin B12 (nearly three days’ worth per cup).
Lentils
Exceptional source of satiating plant protein (18 g per cup) and fibre (15 g per cup), as well as folate, a B vitamin that helps keeps nerves working properly (one cup provides 358 mcg; adults need 400 mcg daily).
Oats offer B vitamins, vitamin E, magnesium, iron and zinc along with prebiotic fibre, which nourishes beneficial gut bacteria.iStockPhoto / Getty Images
Oats
Oats offer B vitamins, vitamin E, magnesium, iron and zinc along with prebiotic fibre, which nourishes beneficial gut bacteria. Also a good source of LDL-cholesterol-lowering soluble fibre and avenanthramides, unique antioxidants that protect LDL cholesterol particles from free radical damage.
Rich source of monounsaturated fat, the type that helps reduce inflammation and prevent blood vessel dysfunction. Also contains oleocanthal, a phytochemical thought to help protect brain cells from beta-amyloid, a protein involved in Alzheimer’s disease.
Citrus fruit
Citrus fruit offer plenty of vitamin C (70 mg per one medium orange), folate and potassium, as well some calcium, magnesium and fibre. Plus, citrus fruit contains flavanones, phytochemicals shown to protect brain cells, strengthen blood vessels and reduce inflammation.
Pomegranate seeds
Pomegranate seeds are packed with brain-friendly antioxidants called polyphenols, pomegranate seeds also deliver fibre, folate, vitamins C and K, along with a decent amount of potassium. They are also linked to heart health and gut health.
Pumpkin purée
Pumpkin supplies, per one-half cup, an entire day’s worth of vitamin A, a nutrient that helps maintain a strong intestinal lining – a barrier against viruses and bacteria – and ensures that immune cells work properly. It’s also a decent source fibre, potassium and vitamin K (add it to smoothies and overnight oats).
Pumpkin seeds
Pumpkin seeds provide protein, fibre, iron, zinc, potassium and plenty of magnesium (191 mg per one-quarter cup). And they’re a very good source of manganese, a mineral that’s needed for a healthy immune system, strong bones and normal nerve and brain function.
Red rice delivers plenty of anthocyanins, the same powerful antioxidants found in berries and red grapes.iStockPhoto / Getty Images
Red rice
Red rice delivers plenty of anthocyanins, the same powerful antioxidants found in berries and red grapes. Also an exceptional source of manganese (one cup supplies 80 per cent of a day’s worth); the mineral is also used to make to superoxide dismutase, an enzyme that defends the body from harmful free radicals.
Salmon
Salmon is one of the best food sources of omega-3 fatty acids (DHA and EPA), anti-inflammatory fats shown to combat cell aging by preventing special sequences of DNA, called telomeres, from shortening; telomere shortening is linked with the aging process and poorer health.
Spinach
Spinach is packed with beta-carotene (11.3 mg per one cup cooked), brain-friendly lutein (20.3 mg per one cup cooked) and vitamin E. One cup also provides a noteworthy amount of iron (6.4 mg) and both potassium (839 mg) and folate (263 mcg). Spinach is also one of the best food sources of betaine, a phytochemical that acts as an antioxidant and helps reduce inflammation in the body.
Sunflower seeds
Sunflower seeds provide 80 per cent of a day’s worth of vitamin E and plenty of folate, magnesium and selenium. Preliminary evidence suggests that a daily intake of sunflower seeds, as part of a healthy diet, may help lower elevated LDL (bad) cholesterol in the bloodstream.
Swiss chard is an exceptional source of antioxidants including vitamin E.Joseph C. Justice Jr./Getty Images/iStockphoto
Swiss chard
Swiss chard is an exceptional source of antioxidants including vitamin E, beta-carotene and lutein, a phytochemical that helps guard against cataract and macular degeneration. Also an outstanding source of blood-pressure and blood sugar-regulating magnesium (961 mg per one cup).
Walnuts
Walnuts contain plant protein, fibre, heart-healthy fats and plenty of the omega-3 alpha fatty acid linolenic acid (ALA). Also a good source of polyphenols, phytochemicals that help promote communication between brain cells and the growth of new brain cells.
Yellow bell peppers
Yellow bell peppers is an outstanding source of immune-supportive vitamin C (171 mg per one-half of a large pepper) and carotenoids, phytochemicals tied to heart, brain and eye heath.
TOKYO -- Japan's Prime Minister Fumio Kishida and three Cabinet ministers ate Fukushima fish sashimi at a lunch meeting Wednesday, in an apparent effort to show that fish is safe following the release of treated radioactive wastewater from the Fukushima Daiichi nuclear power plant that began last week.
Kishida and the three ministers had sashimi of flounder, octopus and sea bass, caught off the Fukushima coast after the water release, along with vegetables, fruits and a bowl of rice that were harvested in the prefecture, Economy and Industry Minister Yasutoshi Nishimura, who was at the meeting, told reporters.
The release of the treated wastewater into the ocean, which began Thursday and is expected to continue for decades, has been strongly opposed by fishing groups and by neighboring countries. China immediately banned all imports of Japanese seafood in response. In South Korea, thousands of people joined rallies over the weekend to condemn the discharge.
All seawater and fish sampling data since the release have been way below set safety limits.
The lunch showed Kishida's “strong commitment to take the leadership in tackling reputational damage while standing by the feelings of the fisheries community in Fukushima,” Nishimura said. “It is important to show safety based on scientific evidence and resolutely disseminate (the information) in and outside of Japan."
Nishimura visited a Fukushima supermarket chain Monday to sample fish, and Kishida is set to visit Tokyo’s Toyosu fish market Thursday also to promote Fukushima fish.
In South Korea, President Yoon Suk Yeol also ate fish for lunch. According to Yonhap news agency, the Presidential Office cafeteria this week was serving Korean fish, whose demands have fallen due to concern about the impact of the release of the wastewater from the Fukushima plant.
Japan’s Foreign Ministry issued a travel advisory on Sunday urging Japanese citizens to use extra caution in China, citing an escalation of harassments and violent protests over the discharge of the wastewater. Chief Cabinet Secretary Hirokazu Matsuno said that stone throwers had targeted Japan’s embassy, consulates and schools in China.
“It is extremely regrettable, and we are concerned,” Matsuno said.
He also hinted at a possibility of taking the case to the World Trade Organization. He said that Japan has in the past raised issues under the WTO framework concerning China’s trade restrictions without scientific bases, and that “Japan will consider various options while continuing to work within the WTO framework to decide necessary steps.”
Officials and reports say thousands of crank calls from China have targeted Fukushima government offices and the nuclear plant’s operator. Many of the callers shouted in Chinese, and some yelled “stupid” and other swear words, Japan’s NHK public television said.
In Tokyo, a sign at a Japanese-style bar warning “the Chinese” that it's only serving food from Fukushima caught the attention of a Chinese V-tuber, who called police complaining about the “nationality discrimination” against the Chinese by singling them out. The owner changed the sign but refused to talk.
Treated radioactive wastewater has accumulated since the March 2011 meltdown at the nuclear plant caused by a massive earthquake and tsunami. It totals 1.34 million tons and is stored in about 1,000 tanks. Japan’s government and Tokyo Electric Power Company Holdings say the water held in tanks is taking up much of the plant area and must be removed to free up space to build facilities for the plant’s cleanup and decommissioning, which are also expected to take decades.
In Japan, the release of the water has faced fierce opposition from fishing groups that fear it will further hurt the reputation of seafood from the Fukushima area. The groups are still striving to repair the damage to their businesses caused by the meltdowns of three reactors.
Cats are much smarter than we think, especially when it comes to their food. One cat recently left the internet in stitches after refusing to eat a different brand.
In a funny video shared by @cleoclippedyou, Cleo, the tuxedo cat, 5, can be seen using her paw to remove the cat food from her bowl onto the floor.
The on-screen text explains the situation: "When your mom switches from Fancy Feast to Hills Science Diet."
Her owner, Gabriella Cohen, 31, from New York, told Newsweek: "We tried switching because she became obsessed with Fancy Feast dry food and kept begging for it over her wet food."
Two screenshots from the viral video of Cleo scooping the food out of the bowl using her paw.TikTok/cleoclippedyou
Cohen explained the reason behind the diet.
"I felt as though she was getting a little chunky," she said. "I wanted to opt for a healthier option, but now she's back on Fancy Feast as she refused to eat the other food."
Cleo refused to eat the new food for two weeks, so now her owner feeds her dry food in moderation.
How to Transition Your Cat to a New Food
Newsweekreached out to Zoe Willingham, an animal behaviorist who owns 51 cats. She shared five tips for owners who want to switch their furry friend's food.
"Cats can be incredibly fussy when it comes to their favorite foods," Willingham said. "The slightest change to a flavor, texture, look or smell can be enough for a full protest from our feline friends."
Mix a small percentage of the new food with the old and gradually increase over 10 days until all or lost is the new food.
If you're changing from dry to wet or wet to dry, consider what your cat has been exposed to as a kitten. Cats are imprint eaters, which means they eat what's provided by their mother, e.g. you. So if you exposed your kitten to wet and dry food, they will usually accept both. But cats just bought up on one or the other tend to have a strong preference for that type.
Be consistent. Don't keep chopping and changing on a whim. If they think they are going to get better options, cats will definitely play that game with ease! They are very good at holding out for the good stuff.
Cats are obligate carnivores, which means they need meat. Consider whether your cat's diet is really meeting that need? Is the diet good enough quality?
Try introducing new foods through fun games where they get to chase and grab their food. This will make the new food even more fun.
The clip captioned "She's not a fan" has racked up 798,100 likes since it was shared on August 25. It has also racked up more than 2,550 comments and 69,800 likes.
One user's comment said: "My vet says fancy feast is the McDonald's of cat food. That's why they love it."
"She said 'this must be something to play with because it's definitely not food'" commented another person.
Do you have funny and adorable videos or pictures of your pet you want to share? Send them to life@newsweek.com with some details about your best friend and they could appear in our Pet of the Week lineup.
The Straits Times spoke to health and environment experts to understand if salt is an antidote for radiation, and whether it is still safe to consume seafood and salt from Japan.
Q: Are table salt and sea salt an antidote for radiation?
A: No, table salt and sea salt have no known radioactive-blocking activity, said health experts.
Professor William Chen, director of Singapore’s Future Ready Food Safety Hub, a research hub formed jointly by Nanyang Technological University (NTU), the SFA and the Agency for Science, Technology and Research, said the only salt reported to be able to block radioactivity is potassium iodide.
But potassium iodide blocks the absorption of radioactive iodine, and this is not relevant amid Japan’s discharge of treated water as the radioactive element present is tritium, said Prof Chen.
Q: Is it still safe to eat salt and seafood from Japan?
A: Experts said eating seafood and salt from Japan as part of a balanced diet should not pose a significant risk to Singaporeans, but the long-term impact needs to be monitored.
Prof Chen said Japan’s discharged treated water is at a much lower radioactive level due to its treatment before release, and also the vast dilution from seawater upon release.
Dr Choo Bok Ai, a senior consultant in radiation oncology at the Singapore-based Icon Cancer Centre, said the best way to quantify the risk is to conduct random sample testing of radioactivity in seafood from Japan.
The SFA has maintained its position on the safety of food from Japan, saying its surveillance results, including for radiation, have been satisfactory.
The agency added that it will continue to monitor food imports from Japan closely to ensure that they comply with Singapore’s food safety requirements.
Dr Choo added that the level of risk in consuming seafood and salt from Japan is dependent on three factors.
The first is the amount of seafood and salt one consumes.
The second is the distance between the source of the treated water and where the seafood is caught. Seafood caught closer to coastal Japan will have higher radioactivity than seafood caught in Singapore waters and the South China Sea.
The last factor is the type of radioactive compound one consumes. This is because the half-life, or the length of time it takes for half of the radioactive atoms of a specific radionuclide to decay, differs. Tritium, which is present in the treated water, has a half-life of 12 years.
The water to be pumped out will contain tritium levels at one-seventh that of World Health Organisation drinking water standards, and 1/40th of Japan’s more stringent regulations.
As a result, the Fukushima tritium levels are far lower than those in the discharge from nuclear plants worldwide, with the International Atomic Energy Agency vouching that there is “negligible radiological impact to people and the environment”.
Associate Professor Nigel Marks, a physicist from Curtin University in Australia, said the ocean discharge was the “only practical option”.
“For scale, the Pacific Ocean contains 8,400g of pure tritium, while Japan will release 0.06g of tritium every year. The minuscule amount won’t make the tiniest jot of difference,” he said.
“A lifetime’s worth of seafood caught a few kilometres from the ocean outlet will have the tritium radiation equivalent of one bite of a banana.”
Give a boost to your immune system by including seasonal foods, drinking plenty of fluids and avoiding roadside food. Here are expert tips to prevent dengue.
Dengue cases have been increasing at an exponential rate this year across the country due to incessant rains, waterlogging and floods. It is important to build immunity against the disease by doing regular exercise, sleeping adequately and eating a nutritious diet. Experts recommend seasonal fruits and vegetables, adequate fluids, nuts, proteins, vitamins to stay healthy and prevent infections. One should also avoid consuming sugary drinks, junk food, deep-fried foods, baked and processed foods. (Also read: Dengue outbreaks: 9 reasons why dengue cases are getting more severe; what role does global warming play)
Practising mindful eating behaviours, choosing seasonal foods, staying physically active and being positive is the best way to maintain good health status(Freepik)
"Dengue season is here. Bolstering the immune system is the key mantra in the current scenario, which helps the body to build resistance and combat infections. Practising mindful eating behaviours, choosing seasonal foods, staying physically active and being positive is the best way to maintain good health status," says Deepti Khatuja, Head – Clinical Nutritionist, Fortis Memorial Research Institute, Gurgaon.
Food groups to be added in the diet regimen during this season and in dengue to boost immunity and keep infections at bay are as follows:
• Fluids
Plenty of fluids, potable water is as vital as consuming warm, concoctions, herbal teas, broths, and soups should be consumed to build immunity. Along with these hot liquids, cold liquids like lemon water, buttermilk or lassie, coconut water etc. are also beneficial. These drinks are rehydrating that maintain electrolyte balance, detoxifies the system and essential for building a robust immune system.
• Fruits
Adding seasonal fruits like jamun, pears, plum, cherries, peaches, papaya, apples, and pomegranates supports meeting the increasing demands of nutrients like vitamins A, C, antioxidants, and fibre. These fruits aids to improve digestion, maintain gut flora and triggers the immune response.
• Vegetables
Seasonal and different coloured vegetables should be made part of your regular diet to foster good gut health and immune activity. Various vitamins present in different coloured vegetables like Vitamin A, C along with minerals like Zinc, magnesium etc. are good antioxidants and provide the immunity.
• Spices
Spices and herbs like turmeric, ginger, garlic, pepper, cinnamon, cardamom, and nutmeg are bestowed with anti-inflammatory, antifungal, antiviral, antimicrobial, anti-bacterial and immune-boosting activities. They work amazingly well to support the immune system by regulating immune cells like T-cells that helps the body to defend off the pathogens. Add these spices generously in your regular cooking during this weather and uplift your overall health.
• Nuts
Nuts and seeds are loaded with proteins, healthy fats, vitamins, minerals, and antioxidants. Proteins and amino acid are the basic building blocks of body and helps keep the GI tract and immune system healthy. They support immune functions by activation of immune cell functions, multiplication of immune cells and production of antibodies.
• Probiotics
Include probiotics in the diet: Opt for yogurt, buttermilk, cheese kefir, kombucha, and soybeans. Probiotics are packed with good bacteria that act on our digestive system and boost immunity.
Prachi Jain, Chief Clinical Nutritionist & HOD (Nutrition & Dietetics), CK Birla Hospital, Gurgaon says to Strengthen our immune system adequate nutrition is the key. To attain strong immunity, one needs to modify the lifestyle as it cannot achieved in one day.
Jain suggests the following foods:
Indian food plate which contains all the food groups in proper proportion i.e.– healthy and balanced diet.
Eat enough proteins – 0.8 to 1 gm per kg body weight at least. In case of any deficiencies, protein intake can be increased to 1.2 to 1.5 gm after consulting nutritionist or doctor as proteins help in muscle building, maintaining, repairing body tissues, healing and speeding up recovery. E.g., milk and milk products, paneer, soya, tofu, lentils, nuts, boiled egg etc.
Vitamins and minerals – Include properly washed fresh seasonal fruits and vegetables as they are rich in antioxidants.
You can boost your immune system by including these nutrients:
Vitamin A: Carrot, sweet potato, papaya, apricots
Vitamin C: All citrus fruits like lemon, amla, tomatoes, oranges, sweet lime etc
Vitamin E: Sunflower seeds, saf flower seeds, almonds & pistachios
Vitamin D: Fortified milk and milk products, exposure to sunlight, mushrooms, egg, fish
Zinc & selenium: Seeds like chia seeds, pumpkin seeds, sunflower seeds, whole pulses, whole cereals, black til, eggs, fish
Include probiotics and prebiotics like curd, yoghurt, and fermented foods.
Indian herbs & spices – These have anti-inflammatory, anti-microbial and anti- bacterial properties. Examples are tulsi, dry ginger, lemongrass, garlic, turmeric, black pepper, and coriander etc.
Omega 3 include nuts and seeds, almond, walnut, chia seeds, flax seeds, pumpkin seeds, sunflower seeds.
Hydration – Stay hydrated by including coconut water, lemonade, fresh homemade soups, buttermilk, green tea.
Maintain 2- 2.5 litre of fluid intake on a daily basis.
Foods to avoid:
1. Avoid carbonated drinks, cold drinks, squashes etc.
2. Avoid roadside, raw, stale food to prevent infection.
3. Avoid fried, deep fried food.
4. Avoid bakery food, maida which includes junks – pizza, pasta, burgers & fries.
5. Avoid processed foods like cheese, mayonnaise etc.
A new study reveals that consuming emulsifiers, commonly found in ultra-processed foods, during pregnancy or breastfeeding in mice is linked to mild metabolic, cognitive, and psychological impairments in offspring. The research specifically points out that such consumption impacts the development of neural circuits in the offspring’s hypothalamus, which is crucial for metabolism.
The study indicates that there is a need for mothers to be aware of the risks associated with ultra-processed foods.
A new study in mice indicates that the consumption of emulsifiers, a common ingredient in highly processed foods for humans, when pregnant or lactating, is linked to minor health risks for the offspring. Maria Milà-Guasch of the Institut d’Investigacions Biomèdiques August Pi i Sunyer (IDIBAPS) in Barcelona, Spain, and colleagues recently published the findings in the journal PLOS Biology.
Emulsifiers help to preserve the texture of many ultra-processed foods, including some ice creams, breads, cake mixes, soups, salad dressings, and more. Prior research has linked the consumption of emulsifiers to an increased risk of gut inflammation, obesity, and other health conditions. In addition, unbalanced nutritional habits by pregnant or nursing mothers have been linked to long-term health risks in offspring. However, the specific effects of maternal consumption of emulsifiers on offspring have been unclear.
To help clarify these effects, Milà-Guasch and colleagues provided laboratory mice with water containing two kinds of emulsifiers commonly found combined together in human food—carboxymethylcellulose and polysorbate-80. From before pregnancy until the nursing offspring, female mice received the maximum concentration of each emulsifier allowed in human food products by the Food and Agriculture Organization and the World Health Organization. For comparison, other mice received water without any emulsifiers.
Most of the ultra-processed food items consumed nowadays contain emulsifiers in their composition. Credit: Júlia Fos-Domènech & Maria Milà-Guasch (CC-BY 4.0)
The researchers found that the offspring of mice that consumed emulsifiers had a greater risk of certain health issues, including mild metabolic, cognitive, and psychological impairments. These effects were strongest in male offspring, but female offspring also showed impairments.
A combination of gene-expression testing and other lab tests suggested that maternal consumption of emulsifiers led to perturbation of the development of neural circuits in the offspring’s hypothalamus—a part of the brain that plays a central role in regulating metabolism.
Additional research will be needed to further clarify the effects on offspring of emulsifier consumption by pregnant and nursing people. Still, on the basis of their new findings, the researchers call for increased awareness of the potential risks of consumption of ultra-processed foods by mothers. They express particular concern about products perceived to be healthy, including certain vegetarian and vegan products, which nonetheless contain emulsifiers that could potentially lead to health risks for offspring.
Coauthor Marc Claret adds, “Maternal consumption of emulsifiers may affect offspring health, promoting mild metabolic disarrangements, anxiety-like states, and cognitive impairments.”
Reference: “Maternal emulsifier consumption programs offspring metabolic and neuropsychological health in mice” by Maria Milà-Guasch, Sara Ramírez, Sergio R. Llana, Júlia Fos-Domènech, Lea Maria Dropmann, Macarena Pozo, Elena Eyre, Alicia G. Gómez-Valadés, Arnaud Obri, Roberta Haddad-Tóvolli, and Marc Claret, 24 August 2023, PLOS Biology. DOI: 10.1371/journal.pbio.3002171
This study was funded by the European Research Council under the European Union’s Horizon 2020 research and innovation programme (grant agreement no. 725004) and supported by: ‘la Caixa’ Foundation (ID100010434) under agreement LCF/PR/HR19/52160016 and the CERCA Programme/Generalitat de Catalunya (to M.C.); Marie Skłodowska-Curie Action fellowship (H2020-MSCA-IF) NEUROPREG (grant agreement no. 891247; to R.H-T.); the Spanish Ministry of Science and Innovation, Juan de la Cierva fellowship (IJC2018-037341-I to S.R.); Miguel Servet contract (CP19/00083) from Instituto de Salud Carlos III co-financed by ERDF (to A.O.). The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.
The Muslim boy, who was slapped by his classmates on their teacher's orders at an Uttar Pradesh school, was so upset that he did not eat for two days and kept rambling at home, his father has told NDTV.
"He was very upset, did not eat for two days. He also started rambling. We can only wonder what how such an incident can impact a small boy," he said.
The boy, his father said, had trouble sleeping and his condition worsened due to crowding at home after the shocking video of the incident went viral, sparking massive outrage.
The boy was eventually taken to Meerut for a medical check-up. "The doctor told us he needs some privacy. We ensured that, and now he is better," his father said.
The boy's father demanded strict action against the teacher, Tripta Tyagi, who had asked the child's classmates to slap him because he had not memorised mathematical tables. The viral video also shows her making communal remarks.
Police have registered a case against Tripta Tyagi and Muzaffarnagar's Neha Public School, where the incident took place, has been shut for now. Students of the school will be admitted to nearby schools, state education authorities have said.
The boy's father, however, stressed that this is "not a Hindu-Muslim" problem and that there is brotherhood in the area. He said Muslim body Jamiat Ulema-i-Hind has extended them support. "Whatever (Jamiat leader) Arshad Madani decides will be the best for the child," he said.
Jamiat's Mukarram Kazmi said the Muslim body has decided to bear the cost of the child's education. "We are getting him admitted to a school about 5 km from here. The boy can study wherever he wants, we will bear the cost. The boy told us that he wants to be an officer when he grows up. We are trying to help him forget this incident," he said.
As a way to curb the population of the invasive crabs, the Italian government is encouraging people to eat more blue crab. We're putting an Italian spin on this north American crustacean.
Italy is struggling to keep up with an invasive species of blue crab that has taken over a large part of the north.
Native to the Western Atlantic Ocean, the Atlantic blue crab has thrived in lagoons in the Mediterranean as it does not have any natural predators. It is thought that the crab arrived in the Mediterranean via unfiltered ballast water in cargo ships from North America. This infestation has caused problems not just in Italy but in other Mediterranean countries like Albania, Spain and Tunisia.
The blue crab has been destroying shellfish production in Italy which is the world's third largest producer of clams after China and South Korea. Some estimate that the blue crab has destroyed up to 90% of young clams in the Po River Vally.
To combat this invasion, the Italian government has set aside €2.9 million to give to fishing cooperatives to reduce blue crab numbers.
The government’s other initiative is a lot less orthodox but quintessentially Italian: eat them.
Restaurants and homes across Italy are now experimenting with how to take this Atlantic food staple and adjust it to the Italian palette.
Today, we’re going to be adding a southern Italian touch by making blue crab with paccheri.
The sauce base of this dish is very flexible and does not need to be limited to crabs. It’s commonly used for a variety of seafood from squid to shrimp - so feel free to experiment with other kinds of seafood as well.
If you live in an area where fresh blue crab is not available or is too expensive, you can always use frozen crab as a substitute.
Let's get started.
Ingredients:
250g of paccheri pasta
3 blue crabs
4-5 piccadilly or cherry tomatoes
2-3 cloves of garlic
A bunch of fresh parsley
A bunch of fresh mint
2-3 spicy chilly peppers
Salt
Olive oil
How to prepare it:
Rinse and wash off any seaweed or debris from your crabs. Heat up a large pot of water until boiling. Lightly salt it and carefully add in your crabs and let sit for 10 minutes.
When the 10 minutes is up, remove the crabs from the water and let them cool for about 15 to 20 minutes so you don’t burn your hands when you remove the meat.
When they are cool, remove the meat from the claws and from the belly, and set aside in a bowl.
This process is a bit time consuming and will probably yield less meat than you expected (I’m speaking from experience).
When all of your meat is in a bowl, heat up a pan with oil, add chopped or minced garlic and your chili peppers. While you’re waiting for the pan to heat up, bring to a boil a clean pot of water for the pasta.
After the garlic becomes fragrant, add in your tomatoes, parsley and mint and lower the flame slightly.
Put salt into the boiling pasta water and then add in your pasta. You’re going to wait until about two minutes before the pasta is ready before you add in the crabs to the sauce.
Add in the crab meat and mix well into the sauce for the last two minutes the pasta is cooking.
Drain your pasta and add it into the pan with the sauce and give it a good mix.
Scoop the pasta into a plate and add a little parsley or mint as a garnish, and you’re all set to save Italy.
A classic stock photo of "woman laughing with salad," which inspired a meme.Happycity21/Getty Images
I sneak tasty things like rice, potato chips, cheese, and breadcrumbs into my salad bowl to make me keep going back for the next bite.
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About 80% of the salad is made up of vegetables, lettuce, and fruits, but the other 20% is made up of treats.
The sneaky salad trick is in line with nutrition science
My approach is similar to following the 80/20 rule that Insider's fitness and nutrition reporters swear by, where you eat healthily 80% of the time and are more flexible for the other 20%.
The Mediterranean diet, which has been ranked the healthiest way to eat for six years running, focuses on vegetables, healthy fats, lean protein, and complex carbohydrates.
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The flexibility and common-sense approach of the 80/20 rule are key to long-term success: It's hard to eat perfectly all the time, but trying to make the vast majority of foods that you eat nutrient-dense, whole ones is generally going to be effective.
How to compose a salad so you'll enjoy eating it
Crunchy, creamy, and filling!Rebecca Harrington/Insider
Step one: Gather as much produce as possible.
I often grab lettuce (multiple kinds are great if you've got them), bell peppers, cucumbers, avocados, cabbage, tomatoes (kept on the counter), corn, herbs, apples, blueberries, peaches, strawberries — whatever produce I've got on hand — cut them into bite-sized pieces, and add a touch of salt and pepper.
Lately I've been grilling tons of veggies like summer squash, zucchini, cabbage, and corn on the cob, and having them in salads or as part of a quick dinner.
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Step two: Choose your treats!
This is the part of the salad that makes it exciting to eat and filling.
For protein, I'll add any kind of cheese, or a bit of leftover chicken, steak, pork chops, or whatever's in the fridge.
I always look for something crunchy to add, like toasted breadcrumbs (superior to croutons in my opinion because they cling to every bite), nuts, roasted chickpeas, or even a small handful of the crushed-up chips at the bottom of the bag.
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I make a batch of rice, couscous, or other whole grain over the weekend and use a little bit for each salad. Heating rice up in a pan is a great way to make it crispy.
Think about every bite of the salad and what would keep you coming back for more.
Step three:Whip up a dressing.
I never buy pre-made salad dressings because they usually have too much sugar. You can do just olive oil and vinegar, but I grew up in the Midwest and I love ranch dressing. I make some version of my own based on what I have in the fridge. My base recipe is Greek yogurt, Dijon mustard, a touch of mayonnaise, garlic and onion powders, and freeze-dried chives. But you can sub in sour cream or leave out the mayonnaise and the mustard. It's the seasoning that makes it taste like ranch.
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If I have pesto, avocado, or hummus, I might combine that with Greek yogurt to make a dressing. Add a squeeze of lemon or a splash of white wine vinegar to any homemade dressing to really make them sing. It's fun to experiment with different flavors, condiments, and sauces to build your own creamy concoctions. Lately I've been adding different hot sauces, miso paste, or fresh herbs for variety.
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