Latest news with #ZOE
Scottish Sun
5 days ago
- Health
- Scottish Sun
I'm suffering from neuralgia in my head after having shingles for seven or eight weeks – help!
Got a health-related problem? Send it to Zoe, email below ASK DR ZOE I'm suffering from neuralgia in my head after having shingles for seven or eight weeks – help! Click to share on X/Twitter (Opens in new window) Click to share on Facebook (Opens in new window) Q) I AM suffering from neuralgia in my head after having shingles for seven or eight weeks. Do you have a cure for the pain, which is now in the left hand side of my face, affecting my eye and my tongue? My head is sore from the nape of my neck to the top of my head. Sign up for Scottish Sun newsletter Sign up 1 Dr Zoe Williams helps Sun readers with their health concerns Credit: Olivia West A) Postherpetic neuralgia is the most common complication of shingles. It's a long-lasting pain that affects areas where shingles rashes were present, including the eye and potentially the tongue. It usually gets better eventually, but can vary from a few months to over a year. Different types of painkiller medications may need to be tried. Paracetamol or paracetamol with codeine helps some people. Medicines to treat nerve pain would usually be tried next, such as amitriptyline, duloxetine, gabapentin or pregabalin. These may not work straight away – the dose is usually increased gradually over weeks until it becomes effective. It's important to be aware of the potential side-effects before starting them. Plasters containing lidocaine (a local anaesthetic) can help some people manage pain of the skin, but not the eye or tongue. Others benefit more from CBT talking therapy, which can be particularly useful if the pain is impacting your daily activities. Andi Peters says he's in 'worst pain ever' as he calls into Lorraine from shingles sick bed Live fat jab Q&A DO you have a question about weight-loss jabs such as Ozempic? Are you curious about side- effects, whether they could be right for you, or how to best eat while on them? Send me your questions for a Live Q&A on the hot topic. No question is too big, small or silly. Send your questions to the address below.
Hospitality Net
05-05-2025
- Health
- Hospitality Net
The Future of Hospitality: Food, Wellbeing, and the Power of Innovation
I'm writing this from a quiet table at Fowlscombe Farm in the English countryside - a place where hospitality is grounded in land and place. The historical buildings are restored with care. The food is grown on-site. Nothing is rushed or wasted. Everything feels considered. The Farm here is a living system - one that ties together food, architecture, design, and wellbeing to restore ecosystems, support community, and build real connection. And it didn't happen by accident. It took vision, structure, and collaboration across disciplines.. Models like Fowlscombe show us what's possible when intention meets innovation. As we learn from them and others, we must share successes and setbacks openly - so that, as an industry, we can better adapt, refine, and scale what works. This kind of knowledge exchange is how we build resilience across the hospitality sector - and elevate it to meet the future with purpose and creativity. The EHL Open Innovation Summit is one place where such connections for inspiration and innovation are being built. It's a space to share ideas, test assumptions, and learn from each other. The context we're in The hospitality industry is navigating big changes: rising costs, shifting consumer expectations, and new pressures from climate, health, and technology. But with these challenges come new possibilities - especially when it comes to food. Guests today want more than amenities. They want experiences that make them feel better, choices that reflect their values, and stories they can trust. Food sits at the center of all of this. In my work with startups, farmers, and leading agriculture and food companies around the world, I see clear signals of where things are heading. Here are five areas to watch: Personalized food & wellbeing Technology is making it possible to understand individual health needs and tailor food options and experiences accordingly. This opens the door for hotels and wellness retreats to offer meals that support recovery, focus, sleep, or stress. ZOE uses microbiome and glucose testing to help people understand how food affects their bodies—insights that could guide menu personalization. uses microbiome and glucose testing to help people understand how food affects their bodies—insights that could guide menu personalization. Superbrewed Food produces high-protein, fiber-rich ingredients using fermentation that support gut health and immune function. produces high-protein, fiber-rich ingredients using fermentation that support gut health and immune function. Nestlé Vital Pursuit is a new line of meals designed for people on GLP-1 medications - protein-forward, portion-controlled, and nutrient-dense. These products reflect a broader shift: from generalized 'healthy' options to food that meets people where they are and where they want to be. Hospitality can translate this into flexible menus and smart intake tools that support each guest's body and unique goals. Ingredient innovation Future menus will feature ingredients that offer better nutrition, improved functionality, and a lighter environmental footprint - many of which are being developed through cutting-edge approaches. Aleph Farms creates cultivated meat from cells using 3D printing to replicate the structure and taste of traditional cuts. creates cultivated meat from cells using 3D printing to replicate the structure and taste of traditional cuts. WhatIF Foods works with climate-resilient crops like Bambara groundnut to create noodles and beverages with strong nutrition profiles, while also empowering smallholder women farmers. works with climate-resilient crops like Bambara groundnut to create noodles and beverages with strong nutrition profiles, while also empowering smallholder women farmers. MyForest Foods uses decentralized mycelium production to produce meat alternatives like bacon with low resource use and high flavor. uses decentralized mycelium production to produce meat alternatives like bacon with low resource use and high flavor. Michroma develops natural food colorants from fungi, replacing synthetic dyes. These ingredients offer new opportunities for chefs and culinary teams to rethink their menus - combining sustainability, flavor, function - and fun! . Technified terroir Consumers care about where their food comes from and what impact it has. Hospitality spaces can help make that visible, credible, and even beautiful. HowGood provides data on ingredient-level sustainability and sourcing, helping restaurants build traceable, values-driven menus. provides data on ingredient-level sustainability and sourcing, helping restaurants build traceable, values-driven menus. B'ZEOS produces seaweed-based compostable packaging, ideal to reduce plastic waste for takeout and in-room dining options. produces seaweed-based compostable packaging, ideal to reduce plastic waste for takeout and in-room dining options. Dooda Solutions and Humica offer biochar and vermicompost systems that improve soil health and carbon retention - tools that can be implemented on-site to enhance food quality and sustainability storytelling. These types of solutions create a deeper connection between the food guests eat and the systems that produce it, offering both transparency and trust. Testing through pop-ups and pilots In fashion, capsule collections test bold ideas quickly. Hospitality can learn from this and use the same logic - offering limited-time menus, pop-ups, and creative experience pilots to test out new ingredients, formats, and technologies. Hospitality operators could take on small experiments with the ideas presented above to help their teams learn fast and stay relevant without long lead times or high risk. Examples: A tasting menu co-created with fermentation startups, featuring lab-grown chocolate and precision-brewed coffee. A seasonal showcase of underutilized crops like fonio, breadfruit, or other locally-relevant crops. A guest-driven wellness pilot using real-time feedback to improve sleep-supporting menus or gut-friendly dishes. Collaboration as a competitive strategy In the EHL Food & Wellbeing Report, we recommend that hospitality properties act as living labs - e.g. places to test new ideas with real users. This requires partnership, but it doesn't need to be complicated. GIGA connects hospitality brands with startups working on regenerative sourcing, agrifood tech, and wellbeing, and helps design scalable programs to test and deploy solutions. connects hospitality brands with startups working on regenerative sourcing, agrifood tech, and wellbeing, and helps design scalable programs to test and deploy solutions. Agritecture designs and implements rooftop farms, greenhouses, and vertical gardens that reduce food miles and engage guests. designs and implements rooftop farms, greenhouses, and vertical gardens that reduce food miles and engage guests. The EHL Innovation Hub brings together students, technologists, chefs, and corporates to prototype hospitality solutions and test them in-market. Working with partners like these helps operators stay ahead of what's coming while creating new sources of value for guests, teams, and communities. Final thought The future of hospitality cannot be about business as usual - it's must enable a better future for all. The sector can step up to play a central role in tackling challenges like climate change, chronic disease, and social disconnection. But only if we try things that haven't been done before. If you're running a hotel, a food brand, or a wellness space, now's the time to build this future. Start with a pilot. Measure what works. Involve your team. Work with startups.. And share what you learn - so the whole industry, and the world, can move forward, faster. Join us on May 20–21 at the EHL Open Innovation Summit, where we ignite meaningful conversations through the Future of Food track. Together, we'll explore bold ideas and work on collaborative solutions to rethink the future of hospitality and travel, one that gives more than it takes.
Yahoo
01-05-2025
- Health
- Yahoo
5 high-protein, high-fiber foods a top nutritionist eats regularly instead of meat for better gut health
A top nutritionist thinks we should focus on where we get our protein, not how much we eat. Dr. Federica Amati focuses on eating plant proteins more than animal proteins. She shared some of the plant protein sources that she regularly eats, including oats and chia seeds. You don't need to be scoffing steaks or gorging on protein shakes to get enough of the macronutrient — a top nutritionist says plant-based protein is the best kind, and better for your gut health than meat, too. Federica Amati, Ph.D., is the lead nutritionist at ZOE, a science and nutrition company, and a postdoctoral medical scientist at Imperial College London. Hitting protein targets is currently a huge health trend. But Amati told Business Insider that most people get enough, and don't need to worry about eating more protein unless they're an athlete or actively trying to change their body composition. But where people get their protein from matters, she said. Amati referred to a 2024 study published in The American Journal of Clinical Nutrition involving 50,000 healthy nurses aged 30-55 at the start of the study, between 1984 and 2016. The nurses who ate more protein, and specifically plant protein, had a higher chance of being free from 11 major chronic diseases, having good mental health, and not having cognitive or physical impairments as they aged. Meanwhile, participants who ate more animal protein had an increased risk of chronic disease. This finding is echoed in a 2021 study by researchers at the University of Oxford, published in the journal BMC Medicine. The 474,985 middle-aged British participants who ate more red and processed meat were more likely to develop heart disease, pneumonia, diabetes, and growths in the colon. Participants who ate more poultry were at higher risk of gastrointestinal diseases and diabetes, the study found. Amati said the results of the 2024 study suggested that the health benefits came from eating more fruit, vegetable, and whole foods, not protein. The researchers argued this could be because the dietary fiber, micronutrients, and polyphenols in plant foods are associated with positive health effects, including reduced low-density lipoprotein, or "bad," cholesterol, lower blood pressure, and decreased inflammation. Amati still has animal-based proteins: She eats oily fish twice a week, and eggs and fermented dairy — kefir and Greek yogurt specifically — regularly. But most of her protein comes from plants, she said. Even if you don't go fully plant-based, research suggests it's possible to make a "huge" reduction in your chronic disease risk by replacing some animal protein with plants, Amati said. She shared some of the best sources of high-fiber plant protein that she eats regularly. Nutritional yeast, or "nooch," is deactivated yeast that has a cheesy flavor and contains B vitamins. "It's a nice example of a food that has both protein and fiber," Amati said. In terms of nutritional value, 100 grams of nooch contains about 50 grams of protein and about 20 grams of fiber. A dietitian who follows the Mediterranean diet previously told BI she incorporates nooch into her diet by sprinkling it on savory dishes as a cheese replacement. Amati's colleague at ZOE, the gut health expert Tim Spector, uses it instead of bouillon cubes to add flavor to his cooking. Soy products are good sources of protein and fiber. For example, there are about 10 grams of protein and 5 grams of fiber in 100 grams of edamame beans, and around 20 grams of protein and 7 grams of fiber in 100 grams of tempeh. And 100 grams of tofu contains about 8 grams of protein but less than 1 gram of fiber. A 2020 study looking at 210,000 people, published in Circulation, an American Heart Association journal, found that participants who ate at least one serving of tofu a week had a lower risk of heart disease than those who ate it less than once a month. The researchers suggested that this may have been because the estrogen-like compounds in tofu could have led to effects that mirror the beneficial effects of estrogen in women who weren't taking supplemental hormones — or because the fiber and minerals found in tofu help to reduce the risk of coronary heart disease. Amati often eats oatmeal or overnight oats in the morning, adding kefir, chia seeds, and fruit. When it comes to nutrition, 100 grams of steel-cut oats contain about 10 grams of fiber and 12 to 13 grams of protein. Oats also contain a type of soluble fiber called beta-glucan, which has been associated with reductions in LDL, or "bad" cholesterol. Amati eats legumes every day as part of her personalized "five a day" target for gut health. She often eats lentils or canned beans with whole grains and leafy greens at lunch. Different types of beans have different nutrient contents, but 100 grams of canned chickpeas contains around 7 grams of protein and 6 grams of fiber. Nuts and seeds are also part of Amati's five a day. She said chia seeds are high in macronutrients: they have around 17 grams of protein and 30 grams of fiber per 100 grams of dry seeds. To incorporate nuts and seeds into her day, Amati keeps a bag of mixed nuts in her bag at all times to eat as a snack, and she sprinkles nuts on her morning oatmeal. Read the original article on Business Insider
Business Insider
01-05-2025
- Health
- Business Insider
5 high-protein, high-fiber foods a top nutritionist eats regularly instead of meat for better gut health
You don't need to be scoffing steaks or gorging on protein shakes to get enough of the macronutrient — a top nutritionist says plant-based protein is the best kind, and better for your gut health than meat, too. Federica Amati, Ph.D., is the lead nutritionist at ZOE, a science and nutrition company, and a postdoctoral medical scientist at Imperial College London. Hitting protein targets is currently a huge health trend. But Amati told Business Insider that most people get enough, and don't need to worry about eating more protein unless they're an athlete or actively trying to change their body composition. But where people get their protein from matters, she said. Amati referred to a 2024 study published in The American Journal of Clinical Nutrition involving 50,000 healthy nurses aged 30-55 at the start of the study, between 1984 and 2016. The nurses who ate more protein, and specifically plant protein, had a higher chance of being free from 11 major chronic diseases, having good mental health, and not having cognitive or physical impairments as they aged. Meanwhile, participants who ate more animal protein had an increased risk of chronic disease. This finding is echoed in a 2021 study by researchers at the University of Oxford, published in the journal BMC Medicine. The 474,985 middle-aged British participants who ate more red and processed meat were more likely to develop heart disease, pneumonia, diabetes, and growths in the colon. Participants who ate more poultry were at higher risk of gastrointestinal diseases and diabetes, the study found. Amati said the results of the 2024 study suggested that the health benefits came from eating more fruit, vegetable, and whole foods, not protein. The researchers argued this could be because the dietary fiber, micronutrients, and polyphenols in plant foods are associated with positive health effects, including reduced low-density lipoprotein, or "bad," cholesterol, lower blood pressure, and decreased inflammation. Amati still has animal-based proteins: She eats oily fish twice a week, and eggs and fermented dairy — kefir and Greek yogurt specifically — regularly. But most of her protein comes from plants, she said. Even if you don't go fully plant-based, research suggests it's possible to make a "huge" reduction in your chronic disease risk by replacing some animal protein with plants, Amati said. She shared some of the best sources of high-fiber plant protein that she eats regularly. Nutritional yeast Nutritional yeast, or "nooch," is deactivated yeast that has a cheesy flavor and contains B vitamins. "It's a nice example of a food that has both protein and fiber," Amati said. In terms of nutritional value, 100 grams of nooch contains about 50 grams of protein and about 20 grams of fiber. A dietitian who follows the Mediterranean diet previously told BI she incorporates nooch into her diet by sprinkling it on savory dishes as a cheese replacement. Amati's colleague at ZOE, the gut health expert Tim Spector, uses it instead of bouillon cubes to add flavor to his cooking. Soy products Soy products are good sources of protein and fiber. For example, there are about 10 grams of protein and 5 grams of fiber in 100 grams of edamame beans, and around 20 grams of protein and 7 grams of fiber in 100 grams of tempeh. And 100 grams of tofu contains about 8 grams of protein but less than 1 gram of fiber. A 2020 study looking at 210,000 people, published in Circulation, an American Heart Association journal, found that participants who ate at least one serving of tofu a week had a lower risk of heart disease than those who ate it less than once a month. The researchers suggested that this may have been because the estrogen-like compounds in tofu could have led to effects that mirror the beneficial effects of estrogen in women who weren't taking supplemental hormones — or because the fiber and minerals found in tofu help to reduce the risk of coronary heart disease. Oats Amati often eats oatmeal or overnight oats in the morning, adding kefir, chia seeds, and fruit. When it comes to nutrition, 100 grams of steel-cut oats contain about 10 grams of fiber and 12 to 13 grams of protein. Oats also contain a type of soluble fiber called beta-glucan, which has been associated with reductions in LDL, or "bad" cholesterol. Legumes Amati eats legumes every day as part of her personalized "five a day" target for gut health. She often eats lentils or canned beans with whole grains and leafy greens at lunch. Different types of beans have different nutrient contents, but 100 grams of canned chickpeas contains around 7 grams of protein and 6 grams of fiber. Nuts and seeds Nuts and seeds are also part of Amati's five a day. She said chia seeds are high in macronutrients: they have around 17 grams of protein and 30 grams of fiber per 100 grams of dry seeds. To incorporate nuts and seeds into her day, Amati keeps a bag of mixed nuts in her bag at all times to eat as a snack, and she sprinkles nuts on her morning oatmeal.
Irish Daily Star
28-04-2025
- General
- Irish Daily Star
Coffee lovers urged not to throw away used granules — they have multiple uses
After brewing a cup of joe , the common move is to chuck the spent grounds , but did you know they're a treasure trove for household hacks ? Coffee aficionados are being clued in to hang onto their coffee leftovers as they can be nifty additions to day-to-day chores. A buzzing ZOE YouTube clip recently showcased Carleigh Bodrug and Dr. Will Bulsiewicz waxing lyrical about the unexpected benefits of coffee grounds, including their use as an ingredient in cooking. Read More Related Articles Donald Trump branded 'disgusting' as he honors Pope Francis in 'baffling' way Read More Related Articles Donald Trump loses the plot as he compares tariff flip-flop to running through a wall Coffee grounds mixed with water make excellent fertilizer (Image: Getty Images) Vegan cookbook whiz Bodrug is all about whipping up treats with coffee remains, saying, "What I love to do is bake with them. Coffee grounds really enhance just like coffee chocolate flavor. So, I have a great recipe for something called calming ground granola." "Basically, you take some oats, you take a couple of tablespoons of those spent coffee grounds, a little bit of coffee, tahini, cocoa powder, toss it all up and bake it," she explained. The inventive Bodrug also dished on how folks are mixing the grounds into cookies and getting crafty with them in various ways. Plus, coffee grounds make a mean dry rub for your meats, Surrey Live reported. Coffee's natural acids and enzymes team up with salt to make red meats like steak and brisket more tender, as per The Barista. For a great dry rub, mingle used coffee grounds with staples such as salt, pepper, garlic, onion powder, and a lineup of spices that include smoked paprika, cumin, chilli, and ground cilantro. Beyond their familiar boost to our morning routine, Bodrug pointed out that coffee grounds can moonlight as a natural fridge deodorizer — just stash 'em in a bowl. When it comes to your garden, don't toss the grounds — save them up for a winter garden hack. Tossing those coffee leftovers into the compost or lightly around the plants can perk up your green buddies with essential nutrients. Not only do they jazz up your java, but coffee grounds are also brimming with plant-loving goodies like nitrogen, plus potassium and phosphorus to enrich the mix. The green thumbs over at give this weekly tip: "The safest way to use coffee grounds in the garden is to add them to compost containers or worm bins. Used grounds rot down well, and homemade compost is superb for improving soil and growing healthy plants." While it's usually okay to sprinkle your plant pals with coffee grounds, take heed to be gentle — as reminds us, garden love isn't one size fits all: "While applying coffee grounds directly onto the soil around most plants is usually fine, this should be done with care and moderation as using grounds in this way is never a one-method-fits-all approach." One must also be cautious not to overapply, as warned, "The chief potential problem is that if applied in quantity to the soil surface, the fine particles clog together to form a barrier that prevents water and air from reaching plant roots." Coffee granules or grounds might just be your garden's new best friend, warding off unwanted pests. Studies indicate that used coffee grounds could help keep household ants and mosquitoes at bay. For those looking to use coffee grounds as an insect repellent, simply scatter wet coffee grounds where insects might invade your home or where they gather outdoors.
