Latest news with #LuciaStansbie
Scottish Sun
01-06-2025
- Health
- Scottish Sun
The common BBQ mistake putting you at risk of TAPEWORMS – and 4 other ‘dangerous' slip ups to avoid
Read on to also find out how another common BBQ faux pas has been linked to Alzheimer's, cancer and even cardiovascular problems HOT TOPIC The common BBQ mistake putting you at risk of TAPEWORMS – and 4 other 'dangerous' slip ups to avoid Click to share on X/Twitter (Opens in new window) Click to share on Facebook (Opens in new window) WITH the sun shining and summer on our doorstep, it's time to fire up your BBQ (if you haven't already). But while a bit of al fresco dining is to be welcomed, the potential nasties lurking between the juicy burgers, sharing salads and cold beers, less so. 6 To avoid a nasty bout of illness keeping you close to the toilet - be aware of these common BBQ slip-ups Credit: Getty It turns out a spot of food poisoning could be the least of your worries. Chances are you've heard of salmonella, listeria and but did you know that food poisoning can be fatal? And what about the risk of tapeworms - yes, you read right! There are 2.4 million cases of foodborne illness annually in the UK, according to the Food Standards Agency. Food poisoning, a type of foodborne disease caused by eating food containing toxins, causes 100,000 cases of illness each year. But infections spike in the summer - 'a potential consequence of unsafe BBQ food', the agency warns. To avoid a nasty bout of illness keeping you close to the toilet - or worse, a whole group of friends and relatives sick - be aware of these common BBQ slip-ups. MISTAKE #1: BEST OF CLUCK 6 Undercooked food can lead to nasty stomach bugs with symptoms such as diarrhoea and cramps Credit: Getty IT'S the classic BBQ faux pas - undercooked chicken. Even if you've got a garden full of hungry bellies, it's best to let it cook longer, to make sure it's properly cooked. Eating undercooked or raw chicken can lead to potentially deadly salmonella or campylobacter infections, which manifest as nasty stomach bugs with symptoms such as diarrhoea, cramps and vomiting, according to registered nutritional therapist, Lucia Stansbie. How to tell if you have food poisoning 'These can require medical attention and antibiotic prescriptions,' she tells Sun on Sunday Health. Sharing her tips to avoid disaster, Lucia points out that meat on the bone takes longer to cook and is harder to cook evenly - raising the risk of bacteria thriving. Opt for thin-cut slices of meat rather than massive chunks, and she also suggests a quick blast in the oven before finishing off on the grill. Check there's no pink meat, and look for clear juices when cutting into it to reduce your risk. 'A 'pro' way of checking if chicken is cooked is to use a meat thermometer, aiming for 75 degrees Celsius in the thickest part of the cut meat,' she adds. MISTAKE #2: HOT TOPIC WHILE it seems obvious, it's so easily done. How often have you enjoyed an afternoon grazing the fruits of your BBQ labours, picking at sausages, dips and salads to your heart's content? 6 Leaving food out in the sun speeds up the fermentation process and bacterial overgrowth Credit: Getty We're all guilty, but in warm weather, you must avoid leaving food out in the sun, Lucia warns. 'This can speed up fermentation and bacterial overgrowth,' she says. 'This is especially true for sauces made with raw egg, which can carry salmonella.' Salmonella can cause diarrhoea, tummy pain and even fever. Lucia adds: 'Soft cheeses such as brie can carry listeria, which can spread rapidly if the cheese has been left in the sun and heat.' Most listeriosis infections come from eating chilled, ready-to-eat foods, such as pâté, pre-cut packed fruit and cold, cooked sliced meats and cured meats. The NHS says ready-to-eat foods should be consumed within four hours of taking them out of the fridge. Listeria usually only causes mild symptoms such as a high temperature, diarrhoea and nausea. However, anyone with a weakened immune system could experience far worse symptoms. They - and pregnant women - are told to avoid listeria-risk foods. THE FIVE RULES TO ALWAYS STAY SAFE THE Food Standards Agency's top five easy tips for staying safe when cooking on the barbie 1. COME CLEAN Wash your hands thoroughly before cooking and eating. Wash your utensils and serving dishes in between use, taking special care not to mix up dishes used for holding raw food with dishes for cooked food. 2. KEEP YOUR COOL Defrost your food in the fridge, NOT at room temperature, and ensure it is fully defrosted before cooking. When storing cooked food, cool it at room temperature before putting it in the fridge, but make sure you get it in the fridge within 2 hours. 3. FEEL THE HEAT Cook food at the right temperature and for the correct length of time to ensure that any harmful bacteria are killed. Turn meat regularly and move it around the barbecue to cook it evenly. 4. MARINADE MINDFULLY When applying a marinade to meat, be careful. Don't baste partially and cooked meat with a marinade that has been used on raw meat, as this can lead to cross-contamination. If you would like to apply the marinade again as a baste – boil it in a pan, and it will be safe to use. 5. CHECK IT'S DONE Always check that meat juices run clear and that no pink meat is visible when cutting through the thickest part. Remember, charred on the outside doesn't always mean cooked on the inside! MISTAKE #3: RARE THREAT A JUICY rare steak might be your go-to, but it's wise to be wary during BBQ season. Milena Mastroianni, a registered nutritional therapist, tells Sun on Sunday Health: 'There is always a low risk of raw food being contaminated with tapeworm larvae, especially beef as well as fish such as salmon and trout. 'If this gets into your body, it can cause problems such as diarrhoea and other gut-related issues, weight loss, hunger pains and even cravings for salty food.' 6 There's always a risk raw foods could be contaminated with tapeworm larvae Credit: Getty Lucia says that medium-rare steak is less problematic, as long as the outside is well seared, 'as most bacteria live on the meat surface'. But if you are cooking minced meat products, like burgers, you must cook them all the way through. 'The surface bacteria like or listeria can get mixed all the way through when mincing the meat,' says Lucia. 'People with a weakened immune system, pregnant women, young children and the elderly should pay attention and avoid medium-rare beef steak and always go for fully cooked meat.' MISTAKE #4: TAKE A LEAF 6 You must always wash your salad leaves - there's always a risk of contamination from listeria Credit: iStock - Getty IF you don't want guests heading home with a bout of food poisoning in their party bag, always make sure to wash your salad leaves. Melina says: 'Bagged salads can pose the risk of contamination from listeria, but also salmonella and due to the moist environment and the pre-cut leaves.' A study by the University of Leicester found that just a small amount of damaged leaves in a bagged salad can 'stimulate the presence of the food poisoning bug, salmonella'. 'It's always a good idea to wash salad leaves using a salad spinner, even if the bag says 'pre-washed',' says Melina. 'Discard leaves that are slimy or wilting and store the salad at the back of the fridge as it is the coldest part and will keep it fresher for longer.' MISTAKE #5: BURN BBQ, BURN BURNT food is part and parcel of a BBQ - who doesn't love a crispy sausage or charred bit of veg? But Milena warns: 'In general, cooking meat on a high temperature can increase the amount of antioxidants and harmful AGEs (advanced glycation endproducts) that are present in food.' 6 Overly charred foods increase the amount of AGEs which has been linked to Alzheimer's and cancer Credit: Getty - Contributor A review of the evidence published in the American Journal of Lifestyle Medicine has linked high levels of AGEs to a number of health issues from Alzheimer's disease to cancer and even cardiovascular problems. A couple of sausages isn't going to do you any harm, but regularly eating burned or charred food might put your body through too much oxidative stress. This is when the balance between free radicals and antioxidants in your body tips, leading to potential damage to cells, proteins, and DNA. Milena recommends pairing BBQ meat with plenty of antioxidant-rich fresh foods such as vegetables and colourful, well-washed, salads. 'Marinating meat is always a good idea, as it reduces the formation of harmful AGEs when grilling, while tenderising and adding flavour and moisture to any meat,' she adds.
The Sun
01-06-2025
- General
- The Sun
The common BBQ mistake putting you at risk of TAPEWORMS – and 4 other ‘dangerous' slip ups to avoid
WITH the sun shining and summer on our doorstep, it's time to fire up your BBQ (if you haven't already). But while a bit of al fresco dining is to be welcomed, the potential nasties lurking between the juicy burgers, sharing salads and cold beers, less so. 6 It turns out a spot of food poisoning could be the least of your worries. Chances are you've heard of salmonella, listeria and but did you know that food poisoning can be fatal? And what about the risk of tapeworms - yes, you read right! There are 2.4 million cases of foodborne illness annually in the UK, according to the Food Standards Agency. Food poisoning, a type of foodborne disease caused by eating food containing toxins, causes 100,000 cases of illness each year. But infections spike in the summer - 'a potential consequence of unsafe BBQ food', the agency warns. To avoid a nasty bout of illness keeping you close to the toilet - or worse, a whole group of friends and relatives sick - be aware of these common BBQ slip-ups. MISTAKE #1: BEST OF CLUC K IT'S the classic BBQ faux pas - undercooked chicken. Even if you've got a garden full of hungry bellies, it's best to let it cook longer, to make sure it's properly cooked. Eating undercooked or raw chicken can lead to potentially deadly salmonella or campylobacter infections, which manifest as nasty stomach bugs with symptoms such as diarrhoea, cramps and vomiting, according to registered nutritional therapist, Lucia Stansbie. How to tell if you have food poisoning 'These can require medical attention and antibiotic prescriptions,' she tells Sun on Sunday Health. Sharing her tips to avoid disaster, Lucia points out that meat on the bone takes longer to cook and is harder to cook evenly - raising the risk of bacteria thriving. Opt for thin-cut slices of meat rather than massive chunks, and she also suggests a quick blast in the oven before finishing off on the grill. Check there's no pink meat, and look for clear juices when cutting into it to reduce your risk. 'A 'pro' way of checking if chicken is cooked is to use a meat thermometer, aiming for 75 degrees Celsius in the thickest part of the cut meat,' she adds. MISTAKE #2: HOT TOPIC WHILE it seems obvious, it's so easily done. How often have you enjoyed an afternoon grazing the fruits of your BBQ labours, picking at sausages, dips and salads to your heart's content? 6 We're all guilty, but in warm weather, you must avoid leaving food out in the sun, Lucia warns. 'This can speed up fermentation and bacterial overgrowth,' she says. 'This is especially true for sauces made with raw egg, which can carry salmonella.' Salmonella can cause diarrhoea, tummy pain and even fever. Lucia adds: 'Soft cheeses such as brie can carry listeria, which can spread rapidly if the cheese has been left in the sun and heat.' Most listeriosis infections come from eating chilled, ready-to-eat foods, such as pâté, pre-cut packed fruit and cold, cooked sliced meats and cured meats. The NHS says ready-to-eat foods should be consumed within four hours of taking them out of the fridge. Listeria usually only causes mild symptoms such as a high temperature, diarrhoea and nausea. However, anyone with a weakened immune system could experience far worse symptoms. They - and pregnant women - are told to avoid listeria-risk foods. THE FIVE RULES TO ALWAYS STAY SAFE THE Food Standards Agency's top five easy tips for staying safe when cooking on the barbie 1. COME CLEAN Wash your hands thoroughly before cooking and eating. Wash your utensils and serving dishes in between use, taking special care not to mix up dishes used for holding raw food with dishes for cooked food. 2. KEEP YOUR COOL Defrost your food in the fridge, NOT at room temperature, and ensure it is fully defrosted before cooking. When storing cooked food, cool it at room temperature before putting it in the fridge, but make sure you get it in the fridge within 2 hours. 3. FEEL THE HEAT Cook food at the right temperature and for the correct length of time to ensure that any harmful bacteria are killed. Turn meat regularly and move it around the barbecue to cook it evenly. 4. MARINADE MINDFULLY When applying a marinade to meat, be careful. Don't baste partially and cooked meat with a marinade that has been used on raw meat, as this can lead to cross-contamination. If you would like to apply the marinade again as a baste – boil it in a pan, and it will be safe to use. 5. CHECK IT'S DONE Always check that meat juices run clear and that no pink meat is visible when cutting through the thickest part. Remember, charred on the outside doesn't always mean cooked on the inside! A JUICY rare steak might be your go-to, but it's wise to be wary during BBQ season. Milena Mastroianni, a registered nutritional therapist, tells Sun on Sunday Health: 'There is always a low risk of raw food being contaminated with tapeworm larvae, especially beef as well as fish such as salmon and trout. 'If this gets into your body, it can cause problems such as diarrhoea and other gut-related issues, weight loss, hunger pains and even cravings for salty food.' Lucia says that medium-rare steak is less problematic, as long as the outside is well seared, 'as most bacteria live on the meat surface'. But if you are cooking minced meat products, like burgers, you must cook them all the way through. 'The surface bacteria like or listeria can get mixed all the way through when mincing the meat,' says Lucia. 'People with a weakened immune system, pregnant women, young children and the elderly should pay attention and avoid medium-rare beef steak and always go for fully cooked meat.' MISTAKE #4: TAKE A LEAF 6 IF you don't want guests heading home with a bout of food poisoning in their party bag, always make sure to wash your salad leaves. Melina says: 'Bagged salads can pose the risk of contamination from listeria, but also salmonella and due to the moist environment and the pre-cut leaves.' A study by the University of Leicester found that just a small amount of damaged leaves in a bagged salad can 'stimulate the presence of the food poisoning bug, salmonella'. 'It's always a good idea to wash salad leaves using a salad spinner, even if the bag says 'pre-washed',' says Melina. 'Discard leaves that are slimy or wilting and store the salad at the back of the fridge as it is the coldest part and will keep it fresher for longer.' MISTAKE #5: BURN BBQ, BURN BURNT food is part and parcel of a BBQ - who doesn't love a crispy sausage or charred bit of veg? But Milena warns: 'In general, cooking meat on a high temperature can increase the amount of antioxidants and harmful AGEs (advanced glycation endproducts) that are present in food.' 6 A review of the evidence published in the American Journal of Lifestyle Medicine has linked high levels of AGEs to a number of health issues from Alzheimer's disease to cancer and even cardiovascular problems. A couple of sausages isn't going to do you any harm, but regularly eating burned or charred food might put your body through too much oxidative stress. This is when the balance between free radicals and antioxidants in your body tips, leading to potential damage to cells, proteins, and DNA. Milena recommends pairing BBQ meat with plenty of antioxidant-rich fresh foods such as vegetables and colourful, well-washed, salads. 'Marinating meat is always a good idea, as it reduces the formation of harmful AGEs when grilling, while tenderising and adding flavour and moisture to any meat,' she adds.
The Sun
03-05-2025
- Health
- The Sun
The ultimate 4-week plan to lose weight before the summer holidays WITHOUT resorting to fat jabs
THE sun is shining and the evenings are getting lighter, but if you still feel your mind and body need some TLC, a few lifestyle changes over the next four weeks could make all the difference. The real secret to boosting your health lies in small tweaks which are easier to stick to long-term and don't require a huge life overhaul. By focusing on gradual adjustments, you're more likely to stay motivated as you see the benefits. So, from quitting coffee to a 20p-a-day supplement, these expert tips can help you transform yourself from head to toe in just one month. WEEK ONE Walk 10 more minutes a day WALKING is a great way to get started. 'It does wonders for your bone density and muscle health, and walking for half an hour is estimated to burn about 150 calories,' says Liam Grimley, personal trainer and co-founder of 432 Fitness. Just 10 minutes of brisk walking can boost mood, while a two to five-minute stroll after a meal can lower blood sugar, helping prevent energy crashes and snacking. Long-term, stabilising blood sugar levels help prevent type 2 diabetes and weight gain. To increase your steps, take the stairs, incorporate walking into your commute or the school run, or use a walking pad, like the HomeFitnessCode Walking Pad, £159.99, while watching TV. IF you rely on multiple espressos and lattes to get through the day, try replacing at least one cup with green tea. 40 Day Health Challenge couple reveal exercise routine 'It contains lower levels of caffeine and L-theanine, an amino acid known for promoting relaxation without drowsiness,' says nutritional therapist Lucia Stansbie. 'This helps improve focus, while reducing anxiety, making it a gentler stimulant. 'Consider drinking green tea regularly and saving coffee for when you need a real boost.' 6 Some studies suggest green tea also boosts weight loss thanks to compounds including catechins, which may improve the body's ability to burn calories. WEEK TWO Do resistance training TO get stronger, boost metabolism and improve your self-esteem, try resistance training. 'Everyone can do it, no matter your experience,' says Liam. Aim for at least two sessions a week and you can progress by adding repetitions or sets. Not sure where to start? Try this beginners' workout – all you need is a resistance band. Bicycle crunch (for your abs): Lie on your back and raise your legs to a 90-degree angle. Put a small resistance band around your feet. Lift your head and shoulders so you are in a crunch. Twist your torso, bringing your elbow to the opposite knee while alternating leg extensions against the band's resistance. Banded hip thrust (for your lower body): Lie on your back with feet close to your bottom, slightly wider than hip-width. Place the resistance band on top of your hips and hold the ends down with straight arms. Lift hips up to form a straight line through the shoulders, hips, and knees, then lower slowly to the floor, and repeat. Standing or kneeling row (for your upper body): Stand on a long band horizontally on the floor, with feet hip-width apart. Take each end in your hands. Bend slightly forward, pull the band towards your waist, driving elbows back and squeezing shoulder blades, then slowly return to start. Power up on protein PROTEIN goes hand-in-hand with resistance training to support muscle growth. 'It slows the natural loss of muscle mass as we age and plays vital roles in liver detox, tissue repair, brain function – including mood and focus – muscle recovery and skin health,' says Lucia. Animal-based proteins, such as meat, dairy, fish and eggs, are usually complete proteins, which means they contain the nine essential amino acids (the building blocks of protein) that the body cannot produce on its own. Veggie or vegan? Tofu is a complete protein, while nuts, beans, lentils and Greek yoghurt are also rich in the stuff. WEEK THREE DUBBED "nature's Ozempic', fibre helps control appetite by making you feel full, and also supports gut health. The NHS recommends 30g daily but, according to the Food Standards Agency, the average Brit gets just 18g. 6 Fibre is known for aiding digestion and bowel health, but it also feeds good gut bacteria. 'A nourished and balanced gut microbiome – the collection of trillions of bacteria – is associated with lower levels of stress and a happier mood,' says Lucia. Include beans, nuts, lentils, grains, veg, potatoes (with their skins), and fruits in every meal. Sprinkle seeds on salads or add ground flaxseeds for extra hits of fibre. Talk to yourself YOUR inner dialogue shapes your mood, so negative self-talk such as: 'I can't do it,' or 'I'll never change,' reinforces self-doubt. 6 'Replacing negative thoughts with positive affirmations can shift your perspective and help develop resilience,' says Nicci Roscoe, a holistic health and wellbeing practitioner and author of Micro Meditation. 'Repeat phrases like: 'I can handle this,' and: 'It's going to be OK.' "Over time, affirmations will reinforce a positive mindset and help you approach challenges with confidence.' WEEK FOUR Opt for magnesium THE magic of magnesium is that it helps boost energy while also calming the nervous system. 'It helps balance the body's stress response by regulating cortisol levels, easing symptoms of stress and fatigue,' says Lucia. It has long been linked to better sleep quality, too. Leafy greens like spinach, whole grains, nuts and soy-based foods such as tofu are good sources. A supplement can also help, too – Lucia recommends magnesium glycinate for sleep and anxiety, and magnesium citrate for digestion. Try R.Y.M. Nutrition Magnesium Bisglycinate (Glycinate), £24.99 for a two-month supply. Stretch every day WHEN you wake up, instead of checking your phone, stretch for five minutes to loosen up your body. 'Morning stretching will get you moving well for the day ahead and helps identify any tight spots to focus on,' says Liam. Try holding each of these stretches for 20 seconds each side. Banana asana (for your spine): Lie flat, arms overhead, and curve the body to one side, keeping both buttocks on the ground. Straddle stretch (for your hamstrings) Sit with legs straight and wide apart. Lean forward and hold. Figure-four glute stretch (for your hips): Lie on your back, knees bent. Place your left foot on your right knee at a 90-degree angle. Interlock hands behind your right thigh and pull towards your chest. Pectoral stretch (for your shoulders): Stand facing a doorway. Raise arms so your shoulders and elbows are at 90 degrees. Put your hands on the door frame and step forward into the doorway to feel a stretch in your shoulder and chest.
