A WELLNESS coach has revealed the two anti-aging foods she swears by.

She revealed her anti-aging advice for glowing skin, backed by science.

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Valerie (@valerieribon) shared the skincare tip in a TikTok video.

More than just keeping up a good skincare routine, she explained that a nutrient-dense diet was also crucial.

She started eating two foods that turned back time as she got older.

“These are weird things I do to look good when I’m old,” she said.

“If you want to be warm when you’re old, you should have oranges because they contain naringenin.”

Naringenin, a flavanone, is commonly found in citrus fruits and has anti-inflammatory, antioxidant and protective properties.

Studies have shown that flavanone protects cells against skin aging caused by UVB rays and oxidative stress.

Along with oranges, naringenin is found in high concentrations in grapefruits, sour cherries, tomatoes and Greek oregano.

“Naringenin blocks the enzyme that breaks down hyaluronic acid in the body,” Valerie added.

To plump the skin from within, Valerie also deliberately ate foods with high concentrations of hyaluronic acid.

“Bone broth is the food with the highest levels of hyaluronic acid,” she said.

Hyaluronic acid, a natural fluid found in the eyes and joints, acts as a lubricant for tissues and joints.

When used on the skin, the liquid helps make the skin flexible, increasing its elasticity.

Hyaluronic acid is often used in cosmetics to stretch the skin and help prevent wrinkles and fine lines.

Other foods rich in hyaluronic acid include root vegetables, such as turnips, carrots, potatoes and onions.

Leafy greens, such as broccoli, avocado, kiwi, beans and okra, are also hyaluronic acid-friendly.

Valerie added that while any form of bone broth will do for its anti-aging benefits, one was superior.

“Preferably grass-fed,” she said.

One commenter shared helpful foods for vegetarians who couldn’t eat animal byproducts.

“Eat lots of tofu and tempeh! Snow mold and bamboo extract help with collagen production and skin elasticity and do not involve animal cruelty,” they said.

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Step away from the Coco Pops! Put down that spoon! Put that bowl away! Last week, author and associate professor Dr Chris van Tulleken presented a packet of the aforementioned breakfast cereals to the House of Lords Committee on Food, Diet and Obesity, and argued that this, and other ‘harmful’ junk food, should be of health are stripped. claims and a ban on advertising.

He was one of several experts who spoke before Parliament about the scourge of junk food, especially when it comes to children. Dr. Van Tulleken accused the mass-produced food industry of behaving in a similar way to big tobacco by selling addictive products that could be harmful.

It’s a subject he has written about in his latest book Ultra-processed People: Why Do We Eat Stuff That Ain’t Food And Why Can’t We Stop, which was serialized by the Daily Mail, and the horrific consequences for exposes health – including type 2 diabetes, heart disease and cancer – from junk food and the ruthless tactics companies use to sell their products to an unsuspecting public.

“Poor nutrition has overtaken tobacco as the leading cause of death worldwide – and poor nutrition means an ultra-processed diet,” he argues.

It’s hard not to agree. While not addictive in the same way as alcohol or heroin, processed foods are often carefully crafted to lighten our reward pathways.

This is similar to the way cocaine works on the brain and can create a strong desire to seek out the ‘reward’ again and again: a form of psychological addiction. I’ve seen this many times.

Patients simply seem unable to stop eating processed foods and feel out of control over them in a way that they don’t with other types of foods. The cravings can be extreme as our brains try to get us to initiate that reward pathway over and over again.

This is no coincidence; these foods are carefully formulated to maximize the effect they have on our reward pathways, making them incredibly appealing.

It’s easy to say that people just need to learn some self-discipline, but for many, these little moments of “reward” are intoxicating and incredibly hard to resist.

After all, we are hardwired to seek rewards and it is a difficult instinct to fight, especially when you are a child.

Manufacturers effectively use our neurology against us to help sell their products.

Now I have to admit that I love Coco Pops. There is always a box in my closet. But they are a rare treat – maybe once a month at most.

In the meantime, I eat healthy and exercise regularly. I eat enough fruit and vegetables, only eat lean meat such as chicken and fish and avoid processed food. So I think it’s okay to indulge once in a while. I sure as hell am not a monk – I need some vices and it could be a lot worse than an occasional bowl of processed, sugary cereal.

But for many people, these types of highly processed foods are a mainstay of their diet. For many, processed food is an important source of nutrition, appearing in every meal, often several times.

It is especially concerning for children, whose bodies are still growing and developing.

There is clear evidence of the negative impact that ultra-processed foods have, not only on physical health, but also on mental health. A Harvard study last year found that eating ultra-processed foods (UPF), for example, increased the risk of depression.

The study found that participants in the top fifth of UPF consumers – who ate nine or more servings per day – had a 50 percent higher risk of developing depression than those in the bottom fifth, who ate four or fewer servings per day. ate day.

Other studies have also found links to anxiety and cognitive decline. But why? Scientists have made some progress in answering this difficult question. UPFs are high in carbohydrates, saturated fat and energy, and low in protein and fiber.

You don’t see these kinds of combinations with unprocessed food. This, along with the additives such as stabilizers and emulsifiers that extend shelf life and improve taste and texture, cause inflammation in the body, which is known to increase the risk of mental and physical health problems.

Many UPFs are low in micronutrients – such as niacin, pyridoxine, copper, selenium, iron, phosphorus, magnesium and zinc – chemicals that the body needs in small amounts to function properly, which means we’re eating foods that don’t actually work in the skin. is food. nutritional feeling.

I am a libertarian and believe that people should have the freedom to make choices about their lives, including what they eat.

But let’s not forget that many of these products are aggressively marketed to cash-strapped children and families who don’t know the health consequences of the things they put in their shopping carts every week.

The least companies selling these types of products should do is warn those who eat them about the health hazards?

Many adults and teens with severe hair loss will benefit from Ritlecitinib, a breakthrough drug that can induce hair growth in just six months. It is described as a ‘monumental day’ for people suffering from alopecia areata, which can be devastating in many ways for thousands of people.

How Robin fell victim to fame

There has been an outpouring of grief after former Strictly star Robin Windsor died last week at the age of 44.

He was very open about his mental health issues and was a passionate advocate for other patients. I interviewed him about this a few years ago and it was an absolute pleasure talking to him.

But he had also spoken about the impact of being dropped by Strictly after an injury. He was so upset that he couldn’t watch the BBC show and fell into a deep depression.

The chill people experience when the heat of the spotlight is transferred to someone else can be devastating. I saw this when I worked privately and treated a number of former stars who had resorted to drinking or taking drugs or developed cripplingly low self-esteem as their star waned – almost always through no fault of their own.

The world of celebrity is cruel and fickle. It sucks people in and spits them out. This worries me about the number of young people dreaming of stardom. Fame should come with a health warning.

Women who experience a stillbirth or miscarriage before 24 weeks can apply to the government for a ‘baby loss certificate’. The program aims to recognize the devastating impact of pregnancy loss and help grieving families move forward.

I think this is such a good idea. Miscarriage affects people in very different ways. While for some they understand it as part of nature and move on, for others it can be devastating and hang over them for years.

I have spoken to several patients over the years who struggle to move forward precisely because there is so little recognition of their suffering. This will help.

Dr. Max writes for…

Wendy’s Memoirs

Wendy Mitchell died last week at the age of 68 after a battle with early-onset vascular dementia and Alzheimer’s disease. She decided to stop eating and drinking in an attempt to end her life. Her best-selling 2018 memoir remains one of the best books I’ve read on the subject. Warm, smart and life-affirming, a must-read for anyone affected by dementia.

Throughout history, people have been drawn to things that promise them youth, longevity and fertility. Many products on supermarket shelves today promise the same things. A key difference between modern times and the past is that science has given people a way to see if something is really effective or not. Before this, there was a lot more pseudoscience and snake oil being promoted as a solution to people’s insecurities.

For example, almost every food is linked to it improvement of libido at some point in the past. Today there are still many. Could everything ever eaten really be an aphrodisiac? No evidence proves anything except that alcohol increases desire, but it can also decrease a person’s libido. The rest are just normal foods, and some are quite far removed from what could be considered ‘sexy’.

So here are ten perfectly normal foods that were historically thought to be aphrodisiacs, and the stories of how they got their reputation.

Related: Top 10 Bizarre Ways Food Was Discovered

10 Beans

Still a staple of many diets, the humble bean comes in many varieties and has been cultivated for thousands of years. But centuries before they became Hannibal Lecter’s famous side dish, they were thought to be an aphrodisiac. They had this reputation in early modern England, roughly between the 16th and 18th centuries. During this time, there were four main ways in which food could be considered an aphrodisiac.

There were foods that felt warm or warmed the body, foods that were thought to be particularly nutritious, and foods that fell under the “doctrine of signatures,” that is, they resembled certain parts of the body. The final category was the very unsexy sounding ‘flatulent flesh’. These were foods that caused flatulence, such as beans. It was thought that the same air emitted when people passed wind also inflated men in preparation for the bedroom. Beans and peas were prescribed to men who had problems in this department. ^[1]

9 Mustard

One food thought to have the aphrodisiac from the heat was mustard. The sensation comes from the mustard plant’s natural defense mechanism, which releases compounds called isothiocyanates to irritate and poison pests that try to eat the plant. The dazzling “bite” people feel when they eat mustard happens when these compounds come into contact with pain-stimulating proteins in their mouths. The intensity is tempered by other ingredients, such as vinegar.

People have enjoyed this effect since ancient times. The Romans even grew mustard throughout Gaul, modern-day France, once they conquered it. When monastic communities emerged throughout Europe, they took over its production. Well, at least some of them. While many of these holy men refined and perfected the production of mustard, other monks believed it to be an aphrodisiac. Not wanting to be tempted to stray from their chaste path, many of these monks forbade themselves from eating or making the seasoning.^[2]

8 Potatoes

While monks did their best to avoid aphrodisiacs, those who led less spiritual lives were willing to gobble them up. A reflection of this can be found in Shakespeare’s play The Merry Women of Windsor. In the play, Shakespeare’s regular comic character, John Falstaff, is a hapless wannabe Lothario. Although his intentions and actions are not exactly godly, when he meets the women in the forest, he prays for what at first seems like a very strange request. “Let the sky rain potatoes,” he says.

Despite the character’s love of food and drink, he doesn’t mean this literally. What he’s really asking for is success and, more importantly, competence among the ladies. The expression would have made perfect sense to Shakespeare and his contemporaries, because in the 16th and 17th centuries potatoes were widely believed to have aphrodisiac properties. Falstaff was probably referring to sweet potatoes, which had been around much longer than the white potatoes that arrived later from America.^[3]

7 Carrots

Many people were told as children that carrots were good for their eyes or would help them see in the dark. However, the ancient Greeks and Romans would have heard that they were indeed good for something completely different, but probably not when they were children. Carrots, like most vaguely phallic vegetables, were thought to be an aphrodisiac that eased the inhibitions of people who ate enough of them. Before the medieval doctrine of signatures, the shape of the vegetables was not a strict rule; the Romans also thought that cucumbers cooled your desires.

But the effect of carrots was widely accepted in ancient times. Caligula, the notoriously lecherous Roman emperor, believed it. It is said that he once forcibly fed carrots to the Senate so that they would be overwhelmed by their desires and disgrace themselves before him. Roman soldiers were also known to cook a root broth for the females they captured.^[4]

6 Eggplant

Using this fruit – yes, fruit – as a visual euphemism is hardly a new idea, and it certainly didn’t start with smartphones. In fact, it is not unique to Western cultures either; the similarity to the male organ can be found in Korean literature and Japanese haikus. Beliefs about its aphrodisiac effects have been found throughout history in Asia, Africa and Europe. In 16th century France it was even known as ‘pomme d’amour’ or ‘love apple’. But the belief in its aphrodisiac effects was probably not based solely on its appearance, nor was this the only effect it would have.

Eggplants belong to the same family as deadly nightshade, which is very poisonous and can have really strong effects. The same applies to the love apples, which also belong to the same family. Although eggplants had been cultivated for thousands of years and were widely eaten throughout Asia, many cultures believed that the fruit also had some side effects. It is sometimes thought that eggplants are not only an aphrodisiac, but also stimulate the appetite, cause fever, drive people crazy and even cause leprosy.^[5]

5 Parsnip

Anyone who has ever eaten parsnips with honey probably didn’t realize that what they were eating used to be a luxury. In ancient times, the patricians of Rome enjoyed the sweetened vegetables. One person said to have been particularly fond of them was Emperor Tiberius. The story goes that the emperor, after getting a taste for it in Germany, had parsnips imported to Rome and accepted them as part of the tribute that the Germanic tribes had to pay him.

However, the taste of parsnips may not have been the only thing the Romans enjoyed. Like carrots, their shape may have reminded people of something else, and over time these too came to be considered aphrodisiacs. Not only the Romans thought this way. In 17th century England, they were one of several foods believed to help in the bedroom and that could be prescribed to married couples.^[6]

4 Almonds

Parsnips were traditionally used to sweeten meals, but when sugar came on the scene, it became the sweetener of choice. Sugar is more versatile and can be used for smaller foods such as almonds. The result is Jordan almonds, also known as ‘dragees’ or ‘Italian confetti’. These are candy-coated almonds, which are often associated with weddings. Although the origin of the name ‘Jordan’ is disputed, with some saying it comes from the French for ‘garden’ and others claiming it refers to the Jordan River in Palestine, it is no mystery why the sweet snack is associated with weddings.

In many Middle Eastern countries, almonds are thought to be an aphrodisiac. This is part of the reason why Jordan almonds are given as gifts to newlyweds in certain cultures. But the way they are presented also has symbolic meaning for the happy couple. They are often given in bags of five, because five is an indivisible number. And each almond represents one of the guest’s wishes for the newlyweds: health, children, wealth, longevity and happiness.^[7]

3 Coconuts

Cacao is a food that has long been believed to increase cravings, and many people still believe this today. Coconuts, on the other hand, are not generally considered an aphrodisiac. But there is evidence that they occurred at a surprising time: in medieval Germany. Unlike the memorable scene from Monty Python and the Holy Grailwhere King Arthur tries to explain how his servant came into possession of coconuts, the fruits were found throughout Europe in the Middle Ages.

They were imported from India and were especially popular in England. They were used in medicine, but were especially sought after for their shells, which were used to make cups and beakers. These were popular from the 13th century. As exotic items, it is no surprise that they were originally thought to have magical properties. It was thought that in addition to arousing desire, they could also detect poison.^[8]

2 Salad

To the ancient Egyptians, lettuce was not the simple salad staple that it is today. It had a special place in their society, so much so that they painted it on the walls of tombs more than 4,000 years ago. It is even mentioned in myths about their gods. It was said to be the food of Min, the Egyptian god of fertility. In paintings, Min is a man usually depicted as “ready for action,” and the Egyptians believed that it was lettuce that helped him stay that way and never tire. Why?

Like many other so-called aphrodisiacs, this was due to its appearance. It becomes straight, long and strong. When part of a romaine lettuce is broken off, a white milky liquid comes out. The jury is still out on whether it can really make people perform tirelessly in the bedroom or whether they will suddenly want to go there, but it is rich in vitamin A, which is good for the reproductive systems of both sexes.^[9]

1 Beer

Why have people always thought that some foods were aphrodisiacs? One possibility is the placebo effect. They hear and believe that certain foods will have an effect, so when they eat them, they do. It is also possible that all foods can have some kind of aphrodisiac effect. When food is scarce, an individual’s desire to reproduce is likely to decrease, an effect also seen in other species. So the opposite could also be true. Nevertheless, current scientific evidence supports only one common substance linked to arousal. It’s no surprise that it’s alcohol.

However, the aphrodisiac effect may have weakened over the years, especially in the case of beer. Before the 18th century, beer in Europe was flavored with a combination of herbs called gruit instead of hops. The ingredients in gruit varied depending on where it was made, but sometimes included stimulating herbs, making the beer considered an aphrodisiac. The hops that eventually, and almost universally, replaced gruit were thought to have the opposite effect.^[10]

DISCOVERING that your favorite snack has been pulled from the shelves can be truly devastating.

Major brands such as Cadbury and Coca-Cola are among those that have withdrawn seemingly popular items from sale.

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Over the years, many products have come and gone, leaving shoppers bewildered.

From Campbell’s soup to Caramac, we reveal eight nostalgic treats that have disappeared from shelves over the years.

We’re not sure if these beloved snacks will ever make a return, but it’s always worth keeping an eye out at your local grocery store.

Take a trip down memory lane with these discontinued snacks from a bygone era.

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Coca-Cola canceled Lilt in February last year after 48 years, leaving fans distraught.

The spicy drink started in 1975 with the slogan “The Totally Tropical Taste” and was only sold in Great Britain, Ireland, Gibraltar and the Seychelles.

Lilt became a feature of popular culture with its Lilt Man parody advertisements in the late 1980s, while a decade later it was promoted by two Jamaican women known as the Lilt Ladies.

Coca-Cola reduced the number of calories, sugar and artificial sweeteners in the drink between 2008 and 2014 as part of efforts to make healthier products in response to the government’s Public Health Responsibility Deal.

It was replaced by a new type of pineapple and grapefruit Fanta.

Campbell’s soup

Campbell’s condensed soup supply has dried up, leaving shoppers frantically searching for the last few cans.

The kitchen cabinet and the source of inspiration for one of the most famous modern works of art has virtually disappeared from supermarket shelves.

Sources say this is due to issues with suppliers. The soups should be back soon, but they can still be hard to find.

The Sun looked online and we could only see the soup for sale at Asda and Morrisons.

The Campbell’s brand was founded in the US in 1869. The condensed soup recipe came almost 30 years later and revolutionized the industry.

It is now available in 120 countries around the world, but British supermarkets are struggling to get supplies.

Caramak

Caramac fans were left heartbroken when Nestle confirmed it was discontinuing the caramel-flavoured bar after 64 years.

Nestle said falling sales were behind its decision to stop producing the confectionery, which was launched in Britain in 1959 by original manufacturer Mackintosh.

The bar was produced in Norwich until 1996, when it moved to Nestle’s factory in Fawdon, near Newcastle upon Tyne.

It is not considered a chocolate bar because it does not contain cocoa.

The Sun tested Caramac dupes and found an even better tasting bar to soften the blow.

Breakaway and Yorkie

The Breakaway and Yorkie cookie bars will disappear from the shelves after a decline in sales, Nestle announced earlier this month.

Nestle said the chocolate-covered Breakaway will no longer be produced from March to make way for new products.

The Breakaway, made with whole wheat, oat and coconut flour, was launched in 1970 by Rowntree Mackintosh before being acquired by Nestlé in 1988.

In addition to the Breakaway, Nestle is also ceasing production of Yorkie Biscuit bars – not to be confused with Yorkie chocolate bars, which “live forever.”

Cadbury Egg and spoon

Mondelez, owner of Cadbury, discontinued Dairy Milk Egg ‘n’ Spoon boxes last year.

Fans of the treat – launched ten years ago – called the move a ‘crime’ at the time.

Cadbury’s Dairy Milk Egg ‘n’ Spoon product consisted of a purple egg carton containing four chocolate eggs wrapped in foil and placed next to two purple spoons.

Fans could scoop a delicious chocolate mousse into the hard chocolate shells.

The Egg ‘n’ Spoon boxes were first launched in the UK in 2013 and several versions have hit the shelves over the past decade.

Walkers Marmite chips

Walkers discontinued the Marmite soft drink flavor at the end of last year and is now slowly disappearing from the shelves.

The controversial flavor has long been a fan favorite and many have written supermarket reviews sharing their love for the chips.

Shoppers have struggled to get their hands on the iconic flavor for years, and it wasn’t long before fans started speculating that the chips would soon be discontinued.

But it’s not all bad news as Morrisons has restocked Marmite crisps.

But the snacks are no longer manufactured by Marmite and are now made by Marmite and Tayto.

Walkers beef and onion and Worcestershire sauce

Walkers discontinued its beef and onion chips two years ago, leaving fans “in tears”.

The manufacturing giant also confirmed that the Worcester sauce flavor has been dropped.

Devastated fans paid tribute to the fresh taste on social media.

One said: “Walkers Worcester sauce was my favorite for years.

“This is remembered fondly.”

Another said: “Ah no. Is there any chance they’ll come back at some point in the future?”

Dark chocolate bounty bars

Mars discontinued Bounty Dark last year due to “temporary operational reasons”.

Piers Morgan was among fans who turned to X, formerly known as Twitter, to condemn the decision.

A spokesperson for Mars Wrigley UK told The Sun: “It’s true, we’ve had to temporarily ax Bounty Dark for operational reasons and we’re working hard to bring the product back as soon as we can.

“In the meantime, however, Bounty fans can rest assured that their favorite coconut treat: our classic Bounty, is here to stay.”

Mars has not yet confirmed when the dark chocolate bar could make a comeback.

In the meantime, we reveal five nostalgic discontinued items from decades past that you may never see in supermarkets again.

Do you have a money problem that needs to be solved? Get in touch by emailing money@the-sun.co.uk.

Moreover, you can join us Sun Money chats and tips Facebook group to share your tips and stories.

Sarveshwar Foods has approved to raise shares worth Rs 100 crore through Qualified Institutional Placement, ADR, GDR, FCCB or other methods.

Stock market news: Sarveshwar Foods has informed the stock exchanges that its Board of Directors has approved the fundraising plan to meet the company’s long-term financial needs. Sarveshwar Foods said the company is working on a plan to raise money from non-promoter public category investors by issuing convertible warrants of Rs 10.20 crore at a rate of Rs 9.70 per warrant. The company is looking to raise Rs 98.94 crore through convertible warrants.

The company is considering raising this amount through warrants with a face value of ₹1.

In addition, Sarveshwar Foods has approved to raise shares worth Rs 100 crore through Qualified Institutional Placement, ADR, GDR, FCCB or other methods.

The company is looking to raise this amount in the form of a Rs 50 crore installment in the form of a rights issue. The authorized share capital of Sarveshwar Foods has increased from Rs 100 crore to Rs 120 crore.

Meanwhile, major equity indices rose in early trade on Friday as Sensex rose nearly 100 points amid a global rally in equities, boosting investor sentiment. The 30-share Sensex climbed 99.44 points or 0.14 percent to 73,257.68 points, while the broader Nifty gained 18.30 points or 0.08 percent to 22,235.75 points.

Among Nifty voters, 32 stocks traded in the green. In the Sensex pack, 18 stocks advanced, with Titan rising over 1 percent. The global rally, mainly stimulated by strong quarterly results from American chip manufacturer Nvidia Corp, has pushed markets in the US, Europe and Japan to record levels.

Sensex and Nifty rose on Thursday, with the latter hitting an all-time high closing level of 22,217.45 points. In Asia, the Japanese benchmark index Nikkei 225 rose by more than 2 percent. In the domestic market, Foreign Portfolio Investors (FPIs) were net sellers on Thursday as they sold securities worth Rs 1,410.05 crore.

Disclaimer: The article is for information purposes only and not for investment advice.

The idea of ​​being hungover abroad without the comforts of home can give you a chill.

But rest assured, you're never far from a hangover cure.

It might just be an acquired taste, as we discovered when we contacted travel experts and chefs around the world to discover what foods they turn to when they have a hairy tongue and are feeling shady from eating too much of it. good.

Their responses ranged from seductive to decadent to theoretically nauseating – yet apparently effective. So which one would you try?

Taiwan – Ti hoeh koe (pig blood cake)

Travel author and founder of Taiwan obsessedNick Kembel, is evangelical about Taiwanese street food's ability to shake off a rough head.

He told MailOnline Travel: 'A must-try is the Taiwanese pig's blood cake, a symbolic street food sold fresh all morning. The deep crimson color may put some off, but iron-rich pig blood works wonders, reinvigorating hangover systems in one hearty slice.”

Pig's blood cake is made by mixing pig's blood with steamed glutinous rice, creating a chewy, semi-gelatinous texture, which is then rolled in peanut dust and spices and served on a stick. Nick said, “It may sound scary, but it tastes like medicine.”

Mexico – Menudo (tripe stew)

There's a certain hype in Mexico about tripe as a hangover cure, according to Shelley Marmor, travel expert and founder of Travel secrets of Tulum.

She told MailOnline Travel: 'The traditional tripe stew is considered a powerful hangover elixir. The peppery broth and tender tripe are comforting and strengthening.”

England – prairie oyster

There's a plethora of impressive English options: the bacon sarnie, beans on toast, the full try-up. But instead we refer to Nigella Lawson, who loves a traditional prairie oyster.

The English TV chef said: 'My hangover remedy is the 'prairie oyster', which consists of an egg yolk, Tabasco, Worcestershire sauce, cognac and vinegar.

“You have to swallow it all at once.”

A slightly less potent version of this hangover cure was also famously favored by PG Wodehouse character Jeeves – it consisted of Worcestershire sauce, raw egg and red pepper.

Australia – Vegemite on toast

In 2018, medical nutritionist Dr. Sarah Brewer ranked the best hangover dishes in the world. Her number one? The Australian classic, Vegemite on toast.

“Australian Vegemite on toast tops our list for the best hangover remedies, proving that the simpler the better,” she said.

'Vegemite is full of salt and B vitamins; substances that need to be replenished because they are quickly used up when the body processes alcohol.'

You'll also get a good dose of calcium, magnesium, potassium, iron and selenium, which are known to help keep skin and eyes healthy.

Spread it in cheese and you'll also replenish your proteins and fats.

North Carolina, America – biscuits and gravy

Sarah Murphy, creator of the North Carolina Travel Blog Discover more NCraving about their local remedy, MailOnline Travel tells us: 'As any local will tell you, there's nothing quite like a biscuit from Bojangles [a Southeastern American chain restaurant] – whether it's their signature buttermilk biscuit or a savory filet biscuit sandwich.”

According to Sarah, biscuits and gravy — soft dough biscuits covered in white gravy, made from the drippings of cooked pork sausage — are “quintessential Southern comfort food that just feels good.”

Korea – Haejang-Guk (hangover soup)

Judy Joo, founder of a Korean restaurant Seoul foodsaid, 'In Korea our dog hair is a little different, we actually have a soup specifically for hangovers!

'It's called Haejang-Guk and means 'hangover soup'. It usually consists of dried Chinese cabbage, vegetables and meat in a hearty beef broth.'

Italy – spaghetti aglio olio pepperoncino

The Italian miracle cure for the morning jitter is pasty delicious.

Matteo Delnevo, founder of the Italian food company Delnevos, told MailOnline Travel: 'I'm from Italy and when I feel vulnerable there is only one thing to do: a bowl of spaghetti aglio olio pepperoncino. It's a comforting and hearty dish made from al dente spaghetti, tossed with a creamy sauce infused with garlic, Parmesan cheese and a hint of black pepper.”

Jersey – Shucked oysters and Guinness

Hugo Brown, assistant travel editor of The Mail, cites a particularly effective dish he ate in Jersey: freshly shucked oysters, eaten on the beach and washed down with a pint of Guinness.

Nauseating or curative? He emphasizes the latter (and emphasizes that the meal does not occur regularly).

Spain – Tortilla de Patata (Spanish omelette)

Lucia Polla, founder of Viva La Vita, is a Spanish travel expert. She told MailOnline Travel: 'We Spaniards certainly know a thing or two about curing hangovers after a long night of fun!

'A classic dish that never fails is tortilla de patata, also called Spanish omelette. This hearty potato and egg breakfast is a favorite here for good reason. The combination of fluffy eggs, sliced ​​potatoes, onions and olive oil gives you just what you need to feel human again… as comforting as a hug from your grandma.”

In Spain it is considered a delicacy if the eggs are undercooked: the runnier the better. As a result, Madrid is experiencing a surge in salmonella cases linked to raw eggs in tortillas, so eat under advice or the hangover may mutate.

Thailand – khao dtom (Thai rice soup)

Andy Oliver, co-founder of Thai Restaurants so boring And Kolalikes to relieve stress after drinking with traditional Thai food.

He said: 'I'm a big fan of Thai rice soup or khao dtom when I'm feeling a little worse for wear.

“It's basically boiled rice, simmered in a light broth, seasoned with soy and white pepper, and then decorated with all sorts of yummy things like fried garlic, roasted chili powder, chopped scallions, ginger.”

Japan – miso soup with mussels, ochazuke and pickled plums of umeboshi

Wayne Kask, travel blog creator Always on the coasthas traveled extensively through Japan.

Instead of something fried or cheese-filled, he says, they turn to “bland but nutritious foods” like mussel miso soup, ochazuke – rice topped with stock and seaweed or fish – or umeboshi-pickled plums, Wayne told MailOnline . are 'rich in digestion-promoting enzymes and compounds'.

Portugal – Francesinha

The francesinha – unique to Porto, Portugal – is the ultimate hangover toastie.

It is made by filling bread with pork, smoked sausage and bacon and finishing it with a medium-rare steak. More bread and then melted cheese are added before it is finally drowned in a melted, spiced tomato-and-beer sauce and served with fries.

The francesinha was endorsed by the late, great Anthony Bourdain, who said: “Meat, cheese, fat and bread. It is the immortal combination.'

It begs the question of whether curing a hangover is worth causing cardiac arrest.

Street food is a cultural experience wrapped in a delicious package. From the streets of Bangkok to the alleys of Tokyo, every corner of the world has its own culinary gems. Some street foods stand out among the various options for their unique flavors, textures and cultural significance. Here are ten street foods worth traveling for.

Related: Ten survival foods and how to find them

10 Khao Niao Mamuang (sticky mango rice – Thailand)

The glorious Khao Niao Mamuang is a Thai street food delight worth every kilometer traveled. It's made with plump, juicy mango slices nestled on a bed of sticky rice soaked in sweet coconut cream. Are you drooling yet? Because I certainly am!

This heavenly brew is a flavor explosion that will make your taste buds do a happy dance. Thailand knows how to do street food well, and Khao Niao Mamuang is the crown jewel of it all.

Let's talk about the location. You can find this delicacy in busy markets and street corners throughout Thailand. But for the real deal, head to the lively streets of Bangkok or the bustling night markets of Chiang Mai. Trust me, the sights, sounds and smells of these places will only enhance the experience.

One bite and you're hooked. It's no wonder people travel far and wide to taste this Thai treasure. So pack your bags and prepare for a flavor adventure like no other. Khao Niao Mamuang awaits you, and believe me, it is worth every glorious mile.

9 Currywurst (Germany)

Currywurst is a German street food sensation as iconic as the Brandenburg Gate. Imagine strolling through the busy streets of Berlin, and the air is alive with the smell of sizzling sausages and the spicy taste of curry powder. That's the moment you know you've stumbled across a currywurst stall, your ticket to a taste bud adventure.

Currywurst is the culinary lovechild of German efficiency and global flavors. It's juicy, grilled pork sausage, cut into bite-sized pieces, generously smothered in a savory curry ketchup sauce and dusted with a dash of curry powder for that extra kick. It's like a party in your mouth, and everyone is invited!

Where does this wonderful brew come from? Legend has it that in post-war Berlin, resourceful street vendors began offering this delight as a cheap and cheerful meal for the masses. Fast forward to today, and currywurst has become a bona fide cultural institution, with specialty stalls and even museums paying tribute to its greatness.

8 Hoeori Gamja (Tornado Potatoes – South Korea)

Hoeori gamja, also known as tornado potatoes, are the twisty, crunchy treats that prove spuds were meant for more than just mashed potatoes. Imagine a potato that has been sliced, skewered and twisted into a tornado-like shape, then deep-fried to golden perfection. It's a snack that's as fascinating to watch as it's made as it is delicious to devour.

Originating from the busy streets of South Korea, hoeori gamja has become a staple of Korean street food culture. You can't stroll around Seoul without coming across these savory spirals that tempt you from every angle. They're like the rock stars of the street food scene, drawing crowds with their irresistible aroma and eye-catching presentation.

What sets hoeori gamja apart is its versatility. These twisted taters can be seasoned with anything from spicy chili powder to savory cheese powder, creating a flavor explosion with every bite. Watching a street vendor expertly slice and spiralize a potato at lightning speed is like witnessing culinary arts in motion. It's street food theater at its best.

7 Bungeo-ppang (South Korea)

Yummm, bungeo-ppang, the delicious fish-shaped pastry that is more than just a street snack: it's a cultural experience. Imagine walking through the streets of Seoul, South Korea, as the sweet smell of freshly baked bungeo-ppang tickles your nose. You follow your senses like a culinary Sherlock Holmes, and voilà, you stumble upon a small food cart, whose savory treasures are waiting to be devoured.

What exactly is bungeo-ppang, you ask? Well, it's a tasty fish-shaped pastry filled with various fillings, from red bean paste to sweet custard and gooey cheese. It's like a culinary dip: you never know what delicious surprise awaits you with every bite.

Legend has it that bungeo-ppang is inspired by Japanese taiyaki, but with a Korean twist, proving once again that good food knows no boundaries: it only knows hungry bellies. The crispy outside and warm, gooey goodness inside make it the ultimate comfort food, perfect to warm your soul on a cold Korean evening.

6 Pani câ Mèusa (Palermo, Italy)

Let me tell you about street food that is not just a treat for your taste buds, but a whole cultural experience wrapped in one savory package: pani câ mèusa! Imagine the streets of Palermo, Italy. Suddenly the smell of sizzling meat and fresh bread fills the air. Then you know you have come across a real Sicilian gem.

Pani câ mèusa, affectionately known as 'bread with spleen', is not for the faint of heart. It's a culinary masterpiece featuring a crispy bun studded with sesame seeds, generously filled with slices of slow-cooked veal spleen and lungs, seasoned to perfection with a dash of salt and a squeeze of lemon. Sounds adventurous, right?

Before you turn your nose up, hear me out. The dish may sound unconventional, but believe me, it is a taste explosion. The texture is rich, the flavor is powerful and the experience is unforgettable. So if you're a culinary daredevil craving unique flavors, pani câ mèusa is calling your name.

5 Poutine (Canada)

Poutine is Canada's gift to the world and the ultimate comfort food. It consists of a generous mound of crispy golden brown fries, lovingly smothered in rich gravy and topped with a melting avalanche of cheese curds. Can you taste it yet? Believe me, this delicious dish is a full-fledged culinary adventure.

Quebec in particular has some of the most authentic and delicious versions of this iconic dish. It's practically a rite of passage for any self-respecting foodie to make a pilgrimage to Montreal or Quebec City in search of the perfect poutine.

What makes poutine so irresistible? It's all in the magical alchemy of the simple ingredients. The crispy fries provide the perfect canvas for the velvety gravy, which pairs with the squeaky, gooey cheese curd. It's a symphony of flavors and textures that dance on your taste buds with every delicious bite.

But beware, dear traveler, not all poutine is created equal. Seek out the hole-in-the-wall and local diners, where the chefs consider making poutine a sacred art form. These places are where you'll find the real deal: the kind of poutine that inspires travel and cravings from all over the world.

4 Asinan (Indonesia)

Asinan, my dear foodie friend, is the flavorful gem you would happily travel miles for. Imagine Jakarta, Indonesia, where the air is filled with the enticing aroma of spicy, sweet and savory goodness. Meet asinan, Jakarta's ultimate street food champion.

Asinan is irresistible because of its vibrant mixture of pickled vegetables, fruits and peanuts, drenched in a sweet and sour sauce. Think crispy cucumber slices, crunchy bean sprouts and juicy pineapple chunks, bathed in a spicy dressing that packs a punch.

And oh, let's not forget the location. Jakarta, with its vibrant street food scene and bustling markets, provides the perfect backdrop for this culinary masterpiece. So if you ever fancy the magic of Jakarta's street food, head to asinan. Trust me, it's worth every mile traveled and every taste.

3 Bunny Chow (South Africa)

No, this dish has nothing to do with puppy food.

For this street food we go on a taste adventure in the streets of Durban, South Africa, where rabbit food predominates as the ultimate street food. Forget tasty food; this quirky dish proves that culinary magic can happen in the most unexpected places.

Imagine a hollowed-out loaf of bread, generously filled with a delicious curry concoction. Bunny Chow's origins can be traced back to Durban's Indian community, and locals swear by its irresistible blend of spices and textures.

As you wander through the busy markets and food stalls, the smell of rabbit food tickles your taste buds and invites you to join the culinary carnival. Whether you choose the classic chicken, beef or vegetarian variant, every bite is a symphony of flavors that dance on your palate.

Durban's rabbit food is a cultural experience. It embodies the spirit of fusion, where Indian culinary influences meet South African street food creativity. Grab a hearty portion, find a spot in the lively streets and let the rabbit feeding adventure begin.

2 Takoyaki (Japan)

If you're a street food lover and are in the mood for something a little quirky, takoyaki is your ticket to taste bud nirvana. Originating from Osaka, Japan, this savory snack is a true testament to the country's culinary creativity.

Picture this: perfectly round, piping hot, octopus-filled dumplings, cooked to golden perfection in a specially shaped pan. The batter, a harmonious blend of flour, dashi (a Japanese soup stock) and eggs, wraps around tender pieces of octopus, creating an explosion of flavor with every bite.

But it's not just about the taste; it's the whole Takoyaki experience. Street vendors expertly swirl their spatulas, transforming the batter into these delectable dumplings. At the same time, the irresistible aroma wafts through the air and draws you in like a moth to a flame. And don't forget the toppings: a drizzle of savory takoyaki sauce, a sprinkle of bonito flakes dancing in the wind, and a dash of nori (seaweed) for that extra umami kick.

1 Banana cue (Philippines)

Banana cue, oh, how you tempt the taste buds and lure the hungry traveler into your sweet, caramelized embrace. Imagine the streets of the Philippines, where vendors skillfully fry bananas covered in caramelized brown sugar. Yes, my friend, we are talking about banana cue – a street food that is worth every mile traveled and every calorie consumed.

To make this treat you need a perfectly ripe banana, skewered and covered with a generous layer of golden brown caramelized sugar. The result? A crispy, sweet exterior that gives way to a soft, creamy interior: an explosion of flavors in every bite.

But where is the best place to experience this culinary delight? Look no further than the city of Manila, where banana reigns supreme among Philippine street foods. So if you find yourself wandering the streets of Manila or anywhere else in the Philippines, don't hesitate to indulge in the sweet temptation of banana cue.

Want to include more healthy fats in your diet? Here are 7 high-fat foods that can provide numerous health benefits when included in your meals.

DOCTOR VERIFIED

Fats are a macronutrient found in food and are essential for the body's energy, skin and hair health, vitamin absorption and body insulation. They provide essential fatty acids for brain development, control of inflammation and blood clotting, and help fill fat cells and retain body heat. In addition to carbohydrates and proteins, they are a crucial nutrient that the body needs in large quantities.

Healthy high-fat foods are helpful for integrating flavor and palate satisfaction. Fats consumed whole are rich in fiber, vitamins and minerals, making food tasty and healthy. Fats play a crucial role in basic functions such as cell growth, brain development and digestion. They also keep us full and satisfied longer. Many good fat sources are naturally rich in essential nutrients such as fiber, protein, vitamins and minerals.

Types of fat

Unsaturated fats: Polyunsaturated and monounsaturated fats are liquid at room temperature and healthy for the heart, as long as they have certain properties, such as a high smoke point, and are rich in antioxidants. Rice bran oil, rich in Gamma Oryzanol and Vitamin E, is one such example.

Saturated fats: Fat found in non-vegetarian options and butter, as well as coconut and palm oil, is often considered unhealthy for heart health, but research shows that some sources may be beneficial for our health. Desi Ghee and coconut oil offer many benefits when consumed in moderate amounts, keeping in mind that there are no pre-existing medical conditions.

Vaibhav Garg, Clinical Nutritionist and Founder of Purecise spoke to India.com and discussed a list of foods that are good sources of healthy consumable fats.

7 Healthy, High-Fat Foods You Should Always Consume

Rice bran oil

Several studies indicate that rice bran oil is better than other oils, even though it has been refined to remove all impurities. The nutritional profile surpasses any cold-pressed oil version, as it scores very high on the antioxidant profile as mentioned above, and has a high tolerance to heat. Rice bran oil contains healthy fats, making it a heart-healthy choice.

Coconuts

Being a tropical country, coconuts grow in abundance in our country. It is one of the most underutilized superfoods. Not only is it an excellent source of good fats and medium chain triglycerides (MCT) that provide us with quick energy, but it also contains plenty of fiber, you can make milk from the pulp and oil even has antiseptic properties, making it an excellent solution is. for healing cuts and wounds.

Desi Ghee

Is Ghee the bad guy? The answer is a big NO. Doctors themselves have been confused over the years and sometimes ask you to consume it, sometimes not, because their knowledge does not come from the educational aspect but is purely based on hearsay. Desi ghee should be consumed in small quantities due to its anti-inflammatory effect on the system. Great for increasing your good cholesterol and immunity levels too.

Olive oil

Research shows that olive oil, a healthy fat, can lower the risk of heart disease, cancer and diabetes. Its components, including oleic acid and secoiridoids, protect the body and slow down the aging process. Extra virgin olive oil, extracted naturally and requiring less processing, provides the most health benefits. But remember: it is best to consume this raw or with minimal heating.

Tree nuts

Tree nuts are a nutritious snack containing amino acids (simplified proteins), vitamin E and unsaturated fatty acids. A 2018 study found that they lower the risk of cardiovascular disease. To stay healthy, people should choose raw or soaked nuts whenever possible. They are great as a snack and will keep you satiated while providing plenty of nutrients.

Nut butter

Nut butters, such as those made with almonds, peanuts and cashews, are nutritious because of their monounsaturated fats, which have been linked to a reduction in cholesterol levels. Nut butter with nuts as the only ingredient can help you stay full and satisfied. To reduce sugar intake, one can opt for nut butter with nuts and organic cane sugar as the only other ingredient.

Seeds

Often overlooked as a garnish, seeds are nutritional powerhouses. They are rich in polyunsaturated fats such as omega-3 fatty acids, which suppress inflammation. These seeds are also a good source of protein, fiber, vitamins and minerals such as vitamin E, iron and magnesium. For example, pumpkin seeds help keep blood sugar levels in balance.

Every kg of 'Bharat rice' contains 5 percent broken rice. Goyal said the government's efforts have already helped in rapid decline in the prices of tomatoes and onions.

New Delhi: Sarveshwar Foods has informed the stock market that it has entered into an agreement with Indian agency NAFED for the distribution of Bharat rice in Jammu and Kashmir. Bharat Brand is a central government scheme under which high quality pulses, rice and other essential commodities will be made available to the people at subsidized prices.

Launching the subsidized rice which will be available in 5 kg and 10 kg packs, Food and Consumer Affairs Minister Piyush Goyal said the government is making efforts to ensure that everyday food items are available at affordable prices to the common people.

As part of the retail intervention, rice will be sold at Rs 29 per kg under the 'Bharat brand' to provide relief to middle class and poor consumers, he said.

Every kg of 'Bharat rice' contains 5 percent broken rice. Goyal said the government's efforts have already helped in rapid decline in the prices of tomatoes and onions.

The Food Corporation of India (FCI) will supply 5 lakh tonnes of rice to two cooperatives – National Agricultural Cooperative Marketing Federation of India Ltd (NAFED) and National Cooperative Consumers' Federation of India (NCCF) – as well as retail chain Kendriya Bhandar in the first phase.

Before I began a career in science some ten years ago, I was a chef on a super yacht and my job was to provide delicious but nutritious food.

These days I am just as passionate about the joy good flavours can bring, but thanks to my job as a scientist and dietitian working at the cutting edge of nutrition research I can combine that with an insight into how what you eat can affect your health.

And one of the areas where diet can have a major effect is on cholesterol.

Look, for example, at research into the Portfolio Diet — based on eating cholesterol-lowering foods, including plenty of fibre and protein from mainly plant sources, including nuts. This can lower cholesterol as much as statins, according to a study published in the American Journal of Clinical Nutrition in 2005.

That’s not to say statins aren’t effective in reducing cholesterol levels — they are — but, for some people, the right foods can be too. The problem is that raised cholesterol — like high blood pressure — is a silent killer; typically there aren’t any symptoms until the damage is done.

I was shocked by recent figures from NHS Digital which showed 61 per cent of women and 56 per cent of men have high cholesterol — and without a blood test many will be unaware of the risk it poses.

Levels build more easily over the age of 40 (as your body becomes less efficient at clearing it) but raised cholesterol can be a problem at any age, and the longer it is left unchecked, the more likely it is to cause problems.

High levels can clog your major arteries, increasing the risk of heart attack and stroke. Excess cholesterol can also contribute to diseases that block smaller blood vessels to the arms and legs, which can lead to leg pain and ulcers. Virtually any artery can be affected and if the cholesterol blocks small vessels supplying the penis, for example, it can even lead to erectile difficulties.

But not all cholesterol is bad. While some comes from what we eat, about 80 per cent is made in the liver, as cholesterol is needed to form cell walls and is a vital component of many important hormones, such as oestrogen and testosterone.

There are two main types of cholesterol: ‘bad’ LDL (low-density lipoprotein) which can lodge in your blood vessel walls, forming fatty deposits which can obstruct blood flow; and ‘good’ HDL (high-density lipoprotein) which carries excess LDL back to the liver where it is recycled or removed in waste.

Ideally you want to keep LDL levels down and your HDL up (although with HDL, the latest thinking is that you can have too much of a good thing and after a certain level the benefits reduce).

It’s a good idea to get your levels checked. Total cholesterol should be below 5mmol/L and LDL below 3mmol/L. If your levels are raised you may be prescribed statins.

Here I guide you through how diet can help lower cholesterol.

Learn to love kimchi…

The health of your gut micro- biome — the community of bacteria, yeast and viruses in your gut — can, among other health benefits, have a significant effect on your cholesterol levels, and the more diverse that community the better. That was the finding of research I co-authored with colleagues at King’s College London, published in Nature Medicine in 2021.

It’s thought that your gut bacteria convert bad cholesterol into coprostanol — a non-absorbable, waxy solid that’s then excreted.

One way you can support your gut bacteria is by eating foods that contain fibre: when they feast on fibre the bacteria produce a by-product, short-chain fatty acids, which help the liver remove LDL from the blood.

The healthier and more diverse your gut microbiome, the better your cholesterol levels should be — so eat more of the fibrous food these microbes love.

The benefits are clear: consuming just 7g more fibre a day is linked to 6 per cent lower risk of heart disease and stroke.

However, on average we eat only 60 per cent of our recommended 30g fibre a day. So aim to have fruit and veg with every meal, snack on nuts and seeds and eat wholegrains daily.

Another way to support your gut bacteria is by eating live fermented foods such as kimchi (made from fermented cabbage with spices) which, as well as being a source of fibre, is itself a source of friendly bacteria.

For one study 100 people ate exactly the same food for a week — but half also had 15g (i.e. a spoonful) of kimchi daily, while the other half had 210g (a small bowl) daily for seven days.

At the end of the week both had significantly lower levels of bad LDL cholesterol. However, the group eating the most kimchi had the biggest reduction, reported the Journal of Medicinal Food in 2013.

…and legumes 

If you want to do just one other thing to improve your health, eat legumes. Chickpeas, kidney beans, black beans and lentils are fantastic in so many ways, including reducing cholesterol.

They are high in soluble fibre which swells in the water in the gut, forming a gel that encases bile acids (which help with the digestion and absorption of fat).

These acids also contain LDL cholesterol, so encasing them also removes them from the body, meaning more LDL is excreted.

Eating 130g of legumes a day — that’s less than half a can — may reduce LDL cholesterol by 5 per cent, according to a review in the Canadian Medical Association Journal, published in 2014.

Switch to filter (or instant) coffee 

There has been contradictory research around coffee and cholesterol, but it’s thought it may lower the production of bile acids, reducing how much LDL is excreted from the body.

Coffee beans contain oil-based compounds including cafestol which some evidence has suggested may increase cholesterol.

A number of studies found that 10mg cafestol raises cholesterol (largely LDL) by about 0.13mm/L and a cup of unfiltered coffee has roughly 3-6mg of cafestol. 

So, if you’re a big coffee drinker and worried about cholesterol levels, you might be better switching to filter (filtering catches the cafestol) — or even instant, which contains negligible amounts.

If you’re wedded to your cafetiere, just don’t leave the coffee to brew too long as the longer the water is in touch with the grinds, the more cafestol it contains.

Try plant-based spreads 

Plant sterols and stanols are compounds found in foods such as vegetable oils, veg and nuts that are natural cholesterol busters. 

They have a similar structure to cholesterol and compete with it for absorption at entry points in the gut. 

The more sterols and stanols, the less cholesterol can be absorbed. 

Eating 2g a day can reduce your LDL cholesterol by up to 12 per cent when eaten regularly, according to some studies.

It is, however, quite hard to get the 2g from natural sources (you’d need to eat about five handfuls of walnuts or five heads of broccoli) — but you can get enough in one hit with foods such as yoghurt or butter replacement spreads with added stanols or sterols.

Avoid instant oats and go jumbo 

Oats are well known to help lower cholesterol, but how much they help depends on the type.

Oats contain a form of soluble fibre called beta glucan which forms a gel in the gut that helps reduce the absorption of cholesterol. 

However highly ground oats (e.g. instant oats) will provide less beta glucan than the groats (oats with the kernel intact), jumbo or large (or steel cut) oats. 

Usually the longer they take to cook, the better they are for you.

Eating 3g of beta glucan a day reduces LDL cholesterol levels by about 7 per cent. An average 40g bowl of standard porridge oats contains around 2g. 

You can increase your intake by adding barley to stews, for instance, or using it in place of rice, snacking on oatcakes, or eating rye bread.

Cut back on butter 

In general, eating too much saturated fat blocks the work of receptors in the liver that attract LDL cholesterol in the blood and break it down.

However, not all saturated fat is equal. Some dairy, such as butter and cream, raise LDL more than cheese or other fermented dairy, such as yoghurt and kefir.

One theory with cheese is that even though it has similar amounts of fat to butter its molecular structure means the fat binds to the calcium in it, making it harder for enzymes to break it down, so less saturated fat enters the bloodstream.

Like kefir and yoghurt it is also thought to feed ‘good’ gut bacteria, resulting in higher HDL. A study of 47 people who swapped butter for olive oil in cooking found their LDL dropped on average by 6 per cent, reported the American Journal of Clinical Nutrition in 2015.

Make it a green cuppa 

Drinking green tea regularly can ‘significantly’ lower LDL levels, concluded a review of 31 trials in the Nutrition Journal in 2020. 

It said high levels of catechins — a type of antioxidant — in green tea encourage the body to excrete LDL and limit the formation of fatty plaques in the blood vessels.

On average you need to drink two cups a day to benefit.

Go nuts for almonds 

Regularly eating tree nuts such as walnuts, Brazil nuts or cashews cuts LDL cholesterol by between 3 and 19 per cent, reported the journal Nutrition Review in 2011. Evidence suggests you need to eat one to two handfuls a day to benefit. One study found eating about two handfuls a day of almonds cut cholesterol by 9 per cent.

Nuts are a good source of healthy fats which can raise HDL. They’re also a useful source of fibre and contain vitamin E, helping neutralise some of the harmful effects of LDL. I keep a jar by the kettle to snack on while making tea.

n Dr Emily Leeming is a dietitian and microbiome scientist at King’s College London. Her book, Genius Gut: How to Eat for Your Second Brain will be available from July.