
'Right way' to use mosquito repellent on holiday
Mosquito bites aren't just frustratingly itchy - they can pose a considerable health risk when travelling to different parts of the world. Malaria, dengue, Zika and yellow fever are all diseases transmitted by these insects, potentially causing severe illness, which can sometimes be deadly.
It's important to check the proper advice for your summer holiday destination, and equally important to use repellent correctly. Repellents need to be applied both day and night, indoors and outdoors, in regions where mosquito-borne diseases are prevalent.
Government advice, updated in 2023, suggests: "A product with 50% DEET is recommended as a first choice. If DEET is not tolerated, use of a repellent containing the highest strength formulation available of either icaridin (20%), eucalyptus citriodora oil, hydrated, cyclised or 3-ethlyaminopropionate is recommended."
While you may be tempted to apply repellent before sunscreen, the Government warns that it should always be used afterwards for the most effective results. Using suncreams with an SPF of 30 to 50 is also key, as DEET can reduce their potency.
Most repellents must be reapplied frequently, especially in hot countries and after spending time in the pool or sea. However, users are encouraged to read each repellent's packaging for more specific guidance.
"50% DEET is safe for those pregnant and breastfeeding and for babies older than two months," the Government's guidance adds. "Get advice before you travel from your doctor or pharmacist if your baby is aged under two months.
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"Take insect repellents with you—in case of shortages at your destination." It's also worth wearing long-sleeved clothing, trousers, long dresses, and socks to stop mosquitoes from reaching the skin.
Nets treated with insecticide are recommended too, particularly in situations where you might be sleeping outdoors or in a space without air conditioning.
The Government adds: "Check your net for rips and tuck the ends under the mattress. There may also be a risk of bites from ticks and other insects; the same protective measures will help reduce bites from these too..."
Travellers should always check NaTHNaC's information pages for more specific location-based information regarding disease risks. Four to six weeks before a trip, visiting a practice nurse, GP, or pharmacist is generally advisable, as vaccinations and medications may be encouraged in certain situations.
"Yellow fever vaccine is recommended for certain countries, and antimalarial tablets may be advised to protect against malaria for some destinations," the Government adds.
"If you have health problems, are pregnant or planning pregnancy it is particularly important to get tailored pre-travel advice six to eight weeks before travel. With careful preparation, most pregnant women are able to travel without experiencing health problems."
You can also head to the Government's website for further insights.
Three key ways to prevent mosquito bites while travelling
Use mosquito nets in situations where you are sleeping outside or in spaces without air conditioning
Frequent and correct application of insect repellent - putting it on after sun cream
Wear long-sleeved clothes, socks, trousers and long skirts where possible

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Daily Mail
an hour ago
- Daily Mail
The wartime RATIONS diet that could help you lose weight, according to experts - and it's far cheaper than Mounjaro!
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Fruit and certain nutrients like calcium and omega-3 fatty acids were limited, and protein variety was lower than we recommend today,' she said. 'Anyone trying this style of eating now should ensure they're getting a full spectrum of vitamins and minerals.' DAILY 1940S RATION MEAL PLAN DAILY MEAL PLAN MONDAY Breakfast: Porridge Lunch: Mixed salad with haricot beans and bread and butter Dinner: Parsnip pie with creamed cabbage and apple TUESDAY Monday: Porridge Lunch: Leftover parsnip pie with haricot beans Dinner: Potato and green pea cakes with side salad and tinned peaches WEDNESDAY Breakfast: Porridge with leftover tinned peaches Lunch: Potato salad with salad leaves, tomatoes and cucumber Dinner: Leek tart with leafy green vegetables THURSDAY Breakfast: Poor knights fritters Lunch: Leftover leek tart with a mixed salad Dinner: Cottage pie with green beans FRIDAY Breakfast: Porridge Lunch: Leftover cottage pie with peas Dinner: Vegetable stew with haricot beans and leftover mince SATURDAY Breakfast: Bubble and squeak Lunch: Cheese sandwich and mixed salad Dinner: Lord Woolton pie with leafy greens and oatmeal Betty SUNDAY Breakfast: Baked beans on toast Lunch: Leftover woolton pie with salad Dinner: Roast vegetables and carrot flan with leftover oatmeal Betty and custard Source: The 1940s Experiment blog WW2 WEEKLY RATIONS Butter: 57g Margarine: 113g Lard: 57g Milk: 2 to 3 pints Eggs (fresh): 1 Bacon: 57g Sugar: 227g Tea: 57g Meat: Around 450g Eggs (dried): 1 packet (12 eggs) every four weeks Sweets: 350g every four weeks She said that planning meals, eating whole foods, cooking with basic ingredients and resisting the urge to snack are 'just as relevant for health and weight management today as they were 75 years ago'. Throughout the 1940s, Brits relied on recipes such as Woolton pie, which typically had a filling of cauliflower, parsnips, carrots and onions - because of the limitation on meat. They made use of all of their limited ingredients by using leftovers to create bubble and squeak, which is cooked cabbage fried with potatoes and often leftover meat. Poor Knights Fritters, also known as French toast, was also eaten during the wartime as it was made up of less than five ingredients - stale bread, milk, sugar and sometimes jam. Registered menopause nutritionist Karen said that pulses put into stews with cabbage are 'great sources of fibre, vitamins and minerals'. She said: 'Leftovers for lunch are great and are something I advocate for. No sad sandwiches or meal deals as they won't give you the sustenance that leftover cottage pie and peas would. 'No processed food is important as eating ultra-processed food can often lead to overeating and insulin resistance, which are both common reasons for weight gain.' Karen said that we are 'so spoilt' with food choices in the 21st century, as we have a range of fruits, vegetables and meats available to us throughout the year. 'Back then it would have been very seasonal' she said. 'Although seasonal food often tastes better because it has just been picked, our dopamine receptors also like variety.' During World War II, each person was limited to approximately 57g of butter, 113g of margarine, 57g of lard, two pints of milk, one fresh egg, 57g of bacon, 227g of sugar, 57g of tea and around 450g of meat. Sweets were seen as a luxury, with Brits receiving a 350g packet every four weeks. Dr Emily Leeming, dietician and the author of Genius Gut, said that those living through World War II did a 'good job of making the most of simple, affordable staples'. She said: 'It's built around beans, oats and vegetables, so while it would probably still fall short of today's 30g a day fibre target, it's almost certainly higher in fibre than the average modern diet. 'It's also noticeably free of many of the ultra-processed foods that dominate today's diets, instead the convenience is from making use of leftovers instead.' However, Emily agrees that it would not fully meet the expectations of a balanced diet now. 'The protein is a little low, there's no oily fish to provide omega-3, and very little dairy or fruit, meaning key nutrients like calcium and certain vitamins are missing. 'If you were to modernise this plan, you'd add one to two portions of fish each week, a wider range of fruits and vegetables, some dairy, and more protein from foods like eggs, lentils, chicken, fish, nuts and seeds.' Louise Carter, a dietician and wellness expert, said that the calorie restriction and reduced intake of sugar and processed foods would encourage weight loss. She said: 'Today's way of eating - while we have more variety of foods, is full of convenience and really large portions. Foods are higher in added sugars, preservatives, fats and refined carbohydrates whereas the 1940's diet was naturally lower in these. 'Portion sizes were also smaller, and meals were often based around simple vegetables and whole grains, with less focus on protein and dairy. 'Elements of the 1940's way of eating could definitely benefit us today. I am always encouraging people to cook more at home, eat more whole foods, and limit processed snacks. Understanding how meals are made and balancing them is key.' However, Louise felt as though wartime meals lacked protein which is 'an important part of wellness and should not be neglected'. She added: 'Our sedentary lifestyles also mean we do not need as many carbohydrates.' Belle Amatt, a nutritionist at W-Wellness, said the 1940s diet would be good for those who are prone to snacking or consuming more calories than they expend. 'The wartime food plan emphasises limited portions, whole foods, and structured meals. This style of eating, rooted in wartime scarcity, prioritises simple ingredients like root vegetables, modest protein, and very little sugar or fat. 'Unlike today's ultra-processed, convenience-driven diets, it reduces overeating and encourages mindfulness around food. While it lacks some fibre and variety, it promotes a more intentional, sustainable approach to eating that many could benefit from today. 'A more ideal approach may be blending the structured, mindful eating patterns of the 1940s with the well-researched Mediterranean or Blue Zones diets, which are rich in variety, plant-based foods, and long-term health benefits.'


STV News
an hour ago
- STV News
GP practices to receive £15m funding boost in bid to improve services
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Scotsman
2 hours ago
- Scotsman
UK rail fares may rise, leaving commuters facing £100s more
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Regulated train fares could rise by 5.8% in 2026, adding hundreds to annual costs An annual Woking to London season ticket may jump by £247 to £4,507 Flexi tickets such as Liverpool to Manchester could rise by £120, hitting £2,195 a year The rise comes as train punctuality hits its worst level since 2020 Passenger groups warn it is unfair to charge more while services decline Rail passengers could be hit with fare increases of almost 6% next year, adding hundreds of pounds to the cost of annual season tickets, even as train punctuality slides to its worst levels in more than five years. The potential hike stems from July's inflation figures, with the Office for National Statistics confirming that the Retail Price Index (RPI) rose to 4.8%. Advertisement Hide Ad Advertisement Hide Ad Historically, the Government has used the previous July's RPI figure to help set the cap on regulated fares the following year. This year, ministers added an extra percentage point, making the 2024 rise 4.6% against 3.6% inflation. If the same formula is applied for 2026, passengers would see fares increase by 5.8%. (Photo:) | Getty Images How much more will my train ticket cost? For commuters, the numbers are stark. An annual season ticket from Woking to London could jump by £247, pushing the cost up to £4,507. Travellers using flexible passes also face big rises. 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The Department for Transport (DfT) has not yet confirmed exactly how 2026 fares will be set, but passenger groups say it would be unacceptable to demand more money for worse services. A DfT spokesperson said an update will come later this year. Advertisement Hide Ad Advertisement Hide Ad Ben Plowden, chief executive of Campaign for Better Transport, said: 'Today's inflation figure could mean a big fare rise for rail passengers next year, especially if the Government decides to go with an above-inflation increase like we saw this year.' 'With the railways now moving under public control, the question is how fares policy will make rail more affordable and attractive to use.' Britain's railways are undergoing sweeping changes, with private operators gradually being brought back under state control as contracts expire. The upcoming Great British Railways (GBR) body will oversee infrastructure, fares and operations, with ministers promising a more passenger-focused system. Advertisement Hide Ad Advertisement Hide Ad For now, commuters are left with the prospect of paying hundreds more for tickets, while hoping punctuality and reliability start to improve. If you have a food and drink story to share with us, we'd love to hear from you. You can now send your stories to us online via YourWorld at It's free to use and, once checked, your story will appear on our website and, space allowing, in our newspapers.