Monday, 28 April 2025

Aegean: Να λέμε τα καλά αλλά και τα στραβά

 


από το cibum.gr

 Του Γιάννη Ζαμπετάκη*

Πήγαμε στα πάτρια εδάφη για Πάσχα. Και όπως έχετε διαβάσει εδώ, μόνο με Aegean πετάω. Στο ταξίδι μας από Δουβλίνο προς Αθήνα, ήταν μεγάλη εβδομάδα, και μας είπαν ότι υπάρχει και νηστίσιμη επιλογή. Η επιλογή αυτή ήταν “κις λορέν”. Όταν ρώτησα πώς είναι αυτό νηστίσιμο αφού έχει κρέμα, η απάντηση που έλαβα ήταν “ναι, αλλά δεν έχει κρέας”. Κουφό; Μήπως να δείτε παιδιά λίγο το θέμα της νηστείας για το Πάσχα 2026;

Έχοντας μαζέψει πολλά μίλια, έχουμε δωρεάν πρόσβαση στο business lounge στο Ελευθέριος Βενιζέλος. Μιας και ήταν η παγκόσμια ημέρα βιβλίου, βρήκαμε εκεί (εκτός από εφημερίδες) μια μικρή επιλογή από βιβλία (φωτογραφία)! Εξαιρετική ιδέα! Μπράβο, Aegean! Ελπίζω αυτό το καλοπροαίρετο feedback να είναι χρήσιμο.

 

Why fasting could beat calorie-counting for weight loss

Slimmers on a ‘4:3’ diet — eating significantly less three days a week — lost more weight than those who trimmed their calorie intake every day, according to a study

 [source : The Times]

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Intermittent fasting is more effective than calorie restriction for weight loss, new research has suggested.

People on a “4:3” intermittent fasting regime, where calorie intake is restricted for three days in a week, lost slightly more weight over a 12-month period than those on a daily calorie restriction diet.

Intermittent fasting diets have been popular with celebrities such as Jennifer Aniston, Kourtney Kardashian and Halle Berry, and many people prefer them due to the days where no restriction takes place.

• How extreme is your daily routine? Ask the new health-obsessed

In the clinical trial conducted by scientists at the University of Colorado School of Medicine, 165 overweight adults were randomly assigned to a 4:3 intermittent fasting diet or a calorie-restrictive diet.

In the research, published in the Annals of Internal Medicine, participants who undertook intermittent fasting lost 7.6 per cent of their body weight, while those who restricted calorie intake daily lost 5 per cent of their body weight by the end of the 12 months.

As well as participants losing more on average, more participants lost at least 5 per cent of their body weight in the intermittent fasting condition, with 58 per cent achieving this, compared with 47 per cent in the calorie-restriction group.

Victoria Catenacci, the lead author of the study, said: “Participants in the fasting group also achieved more favourable cardio-metabolic outcomes including systolic blood pressure, total and low-density lipoprotein cholesterol levels, and fasting glucose level.”

The research team said their findings suggested that because fasting does not require participants to focus on counting calories and restricting food intake every single day, it may result in “greater adherence” and should be considered within the range of evidence-based dietary weight loss approaches.

Those in the fasting condition had to restrict their calories by an 80 per cent energy restriction on their fasting days, meaning they would eat approximately 500 calories per day if their baseline was 2,500 calories daily.

• The dangers of fitness trackers — and when to stop using yours

Those in the calorie-restriction condition reduced their intake by 34.3 per cent, roughly equating to 1,640 calories for a person whose usual intake should be 2,500 calories.

The participants were also given a free gym membership and were advised to exercise for five hours each week. They were also given group-based behavioural support and received instructions on calorie counting and “macronutrient” guidelines for a healthy diet.

• Overindulged? Why it’s harder to get back on track after a blowout

Adam Collins, associate professor of nutrition at the University of Surrey, said: “The study’s main finding was that a 4:3 approach gives more weight loss than conventional calorie restriction, despite participants [being] prescribed the same overall calories. Yet, this is not a magic property of the 4:3 approach per se, but because they achieved a bigger calorie deficit.”

He added: “Adherence to any diet over 6-12 months is challenging at the best of times, but this may explain why the 4:3 group were closer to the calorie deficit target overall. Nevertheless, it does support the notion that, in the real world, intermittent energy restriction protocols outperform conventional everyday calorie restriction both in terms of compliance and results.”

 



 

 

 

Monday, 7 April 2025

Prof Aoife McLysaght: ‘Mum just said, do what you love and the job will follow. Which is very optimistic and brave advice’

 source: The Irish Times

The professor of evolutionary genetics at Trinity College Dublin on the passion and breakthroughs that have driven her career so far, and doing something ’interesting and meaningful’ in her new role as Government science adviser 

 

Aoife McLysaght recalls how she heard about her first job in genetics. It was the summer after second year in Trinity College Dublin, and she was working in her father’s wholesale nursery in Blackrock, Co Dublin. “Everybody worked there, including me”, starting with filling pots with soil from an early age. “I remember my sister running out into the nursery and going, ‘There’s some professor on the phone for you’.” McLysaght had apparently impressed genetics professor David McConnell in a problem-solving exam, and he offered her a summer research job.

Turned out this involved learning about, then designing, a bioinformatics course, using computers to analyse biological information, then a new field. “It became the thing I ended up really loving and working in, basically computational biology.” She’s now evolutionary genetics professor at Trinity.

But what tickles her, “the mental connection”, is that that day when her sister ran out, “I was sowing sweet pea”. Peas are critical to genetics. By crossing pea plants, the Austrian scientist Gregor Mendel “basically figured out what genes are, how things are inherited”. While “you can’t unmix paint”, red-flowered and white-flowered parent plants can beget pink, red or white flowers.

This week, ahead of today’s International Women’s Day, An Post launched two new stamps to acknowledge the achievements of women in Stem (science, technology, engineering and maths) and the challenges they face. One features McLysaght; the other has astrophysicist Jocelyn Bell Burnell.

In January, McLysaght started her new job as Government science adviser. New science advice structures, department-based – Further and Higher Education, Research, Innovation and Science – for the first time, will inform responses to complex and challenging policy issues. It’s a “60 per cent secondment” from Trinity, where she’ll pause teaching and administration but continue research. She’s led a research team there since 2003, managing €5.5m-plus budgets. As a student in 2001 she was part of the international consortium publishing the draft human genome sequence; she was first discovering novel human-specific genes in 2009, identified links between gene duplication patterns and human disease, and has significantly contributed to our understanding of genomes.

Based at the department three days a week, at assistant secretary general level, she’s assembling a new national science advice forum of experts to provide advice.

Continuing research is important (or “you lose momentum, you lose touch with the field”) and the 60/40 split is considered a good model for government science advisers, so “you retain your independence. You don’t become a civil servant who’s interested in promotion. You’re not in any way incentivised to please the people around you.”

Today we’re sitting by the fireplace of Trinity’s gracious Common Room. She gestures to ”Liz” looking down; a portrait of England’s Elizabeth I. This university is her turf since she was an undergrad (graduating in genetics in 1998, PhD in 2002), aside from a postdoc in University of California, Irvine.

She’s full of knowledge and enthusiasm, humorous, easy, insightful, likable. She laughs a lot. “I’m the one who never left college.” She grins. Arriving in Trinity, “I felt very quickly I’d found my place”. Genetics’ department culture was and is “very supportive and welcoming of students. We were just treated as people who were earlier in their career. You’d have these really good interactions and conversations with the professors. That’s very motivating.” She describes professors, undergrads, post-grads and post-docs mixing in the building’s atrium, eating lunch, chatting.

International science adviser counterparts tell her “the relationships are so important”. She observes “as a scientist or an academic, you might think you’re going to convince people because of this amazing data. You’ll just whip out a graph, and they’ll go, ‘wow, now I see it’. But actually, what’s more likely is you’ll convince them because they trust you”.

Having a foot in both civil service and academia is interesting for her. As an academic she’s hired for “the knowledge and discretion and insight to choose” what to teach or research. “In academia, the huge privilege we have is to follow your curiosity.” Civil service involves more procedures “for very, very good reasons”. In this new world, “I’m sitting in on management meetings, business planning meetings, and I’m constantly impressed by the amazing people around me” with vast knowledge, and “very good at knowing how to be effective in getting something done, at reading people, picking up on the slightest things, that I was in the room for but didn’t notice”.

The department’s new unit comprises McLysaght and a principal officer. “He’s like my subtitles in every conversation. He’s helping so much in figuring out how to structure things.

“I took on this job because I want to do something interesting and meaningful with it, not because I needed to fill my time. I had a full-time job, which I really enjoy. The first line of my application was: I love my job.”

A vaccine for cancer. That’s amazing. That some people try to undermine that is depressing

Her paternal grandfather, genealogist Edward MacLysaght, died aged 99 when she was 10. She recalls him sitting in the garden, “his beautiful books”, the photo of him with de Valera on the mantelpiece, and his trick holding a coin between his eyebrow and cheek (“we’d roar laughing”). Her grandparents lived in “a little house, basically up the back of the garden in Blackrock” and a relative, barrister Charles Lysaght, told them he’d died, then “rang The Irish Times and RTÉ. Minutes later I heard it on radio. I thought this was normal.”

Theirs was not a science family. “I never knew a scientist. I didn’t know you could be a scientist.” But it was her favourite school subject, fuelled by teacher Nick Frewin at Andrew’s in Booterstown. Looking back, she realises, within “the rather constrained Leaving Cert curriculum, he managed to emulate one of the joys of science, which is figuring things out.” She enjoyed genetics, because it involved “understanding principles and figuring things out, rather than remembering stuff. Labelling the parts of the eye. That’s just dull. Genetics was exciting, because it was about ideas and concepts.”

She worried about jobs. “My mum just said, do what you love and the job will follow. Which is very optimistic advice, isn’t it, and very brave advice.”

These days, talking to school groups, especially girls, “I’m not in the business of persuading anybody to do something they don’t want to do. Science worked for me. It doesn’t mean it’ll work for somebody else. All I want to do is let people know the door is open, if they care to walk through it. That’s all I needed.”

There’s a perception she was young to be appointed full professor in 2020. But she was 44, “older than many of my male colleagues”. She was, however, youngish becoming assistant professor at 27; she laughs about managing “to straddle that ambiguity of, is she a student or staff?”.

She spells out the startling drop-off of women before reaching academia’s higher levels. Biology doesn’t have the “systemic stereotyping” of maths, but even there, while women comprise 50 per cent of undergraduates right up to postdoctoral research, getting top grades, the percentage of women drops as soon as you get “steady conditions, no longer precarious employment”. She says “too many people thought it was a legacy problem that would fix itself over time. They were kind of passive about it.”

She married in her 20s, had her first child at 28, within a year of assistant-professorship, “when I should have been knuckling down and impressing everybody! I didn’t do the correct career thing.” She laughs. “I don’t know if I’d call it a gamble, but I decided, my life decisions and career decisions are separate.” It helped that academic careers are “judged in the round. Are you getting your job done? You organise your own time”.

As science adviser, “I don’t want to give the impression I think nobody uses evidence and I’m coming in to save the day.” But she foresees “smaller cultural shifts” in better integrating evidence into decision-making, making it “more habitual”.

Climate change has “the most urgency, and the longer we leave it untackled, the more urgent and bigger the challenge.” It’s cross-government: “it’s energy, agriculture, transport, skills and education. All infrastructure.”

McLysaght is fascinating company, knowledgeable beyond her speciality and about the bigger picture. She chats away, fired up. “I can keep you here for 10 hours, if you have the time!” We’ve moved and are looking out over Trinity’s Front Square. She talks about her “fortuitous” involvement in the genome project, how “we knew it was something momentous, we were part of the team that was analysing the human genome first”, and the significance of discovering genome duplication in human ancestors 500 million years ago, thus creating “this extra capacity for enormous diversity” and with implications for human health.

McLysaght stresses “scientists are human beings. Of course we can make mistakes. People think scientists know everything. Of course we don’t. We just know a lot about a very narrow thing. People think science is fixed, never changes, but actually we’re always updating it”, what a friend calls “trying to be less wrong than yesterday”.

And while scientists can have “reasonable and plausible disagreement”, when there isn’t 100 per cent certainty on detail, “we know the extent of our uncertainty”, and there are “discussions and disagreements, constantly moving closer to the truth. You can categorically say, this is untrue, while not being 100 per cent certain of something else within that.” While this concept can be confusing, it’s important for trust in, and public understanding of, science, she says.

The false assertion that vaccines cause autism is a good example. “It’s been thoroughly investigated. It is absolutely not true, thoroughly debunked.” But it “created mistrust in vaccines, which have been extraordinarily powerful in eliminating and controlling very significant childhood diseases.” Australia has eradicated cervical cancer because of HPV uptake. “A vaccine for cancer. That’s amazing. That some people try to undermine that is depressing.”

Talking about science is important, she says, “so people understand how we know things, and what you do when you’re trying to develop new scientific knowledge. You don’t just build something and hope it works. There’s steps and investigation along the way. We are our own first critics. When I’m trying to demonstrate something, the first thing I try to do is disprove it.

“What I’m interested in is that things work well, that science is valued as part of decision-making. What I’m not interested in is any kind of personal recognition. It’s more important to me that this thing is done and done well, than anybody getting credit for it. I don’t think I have a big ego. Maybe everybody does somewhat, but it’s not what motivates me.”

 

 

 

 

 

 

 

Jeremy Clarkson: Ozempic left me sick. Now I’m on the snail caviar

 source: The Times.

There needs to be a recipe book for those on diet drugs — filled with tiny portions of caviar and ortolans

 

ou’re almost certainly sick to death of reading stories about the new diet drugs. Because you’re either rich and fat, in which case you’re already taking them. Or you’re not, in which case you aren’t. So what else is there to say? Aha. Well, that’s just it. I’ve thought of something.

Last weekend, we had a few friends round for Sunday lunch and, to be fair, none of the women were taking any kind of shape-shifting medicine. There is no need in Oxfordshire because here, thanks to a combination of Pilates, lettuce and Instagram, women have already achieved genetic perfection. The men, however, haven’t. So every single one was injecting himself thin. You could actually see the weight loss happening, in real time.

Hilariously, however, not one of them has an exit strategy. They just accept that they will have to buy a new suit on a Monday morning, and the following week they will have to buy another. And they don’t seem to have realised that one day they will die weighing less than when they were born.

But this lack of a happy ending doesn’t seem to be holding anyone back. My vet is on the programme. So is the man who services my tractor. And I am too. I began two years ago on Ozempic, but that didn’t work. My body lost the ability to deal with gluttony but once the initial enthusiasm had worn off, my mind still wanted to breakfast on Cadbury Fruit & Nut. This meant I was sick a lot. And after I had vomited, I figured I was empty and could have another bottle and maybe another bar of chocolate too. Ozempic turned me into a bulimic version of Henry VIII and, after six months, having put on half a stone, I gave up.

Three months ago I started a course of the other one. Muntjac, I think it’s called. And this is better because even though I’m only microdosing at the moment, I can open the fridge, look at all the goodies in there and then close it. I haven’t lost any weight but it seems inevitable that, as I no longer want to eat my own body weight in chocolate and beef, I will.

So well done me? ’Fraid not. There was a time when weight loss required both an iron will and a steely spine, and if you could pull it off, you were applauded. Not any more. Losing weight now is like winning a marathon. By going around the course in a car.

There’s another problem too. And this is the one that got me thinking. When you are on Muntjac, you can come down in the morning and idly help yourself to a small handful of sunflower seeds. And it’ll feel like you’ve just finished a massive Christmas lunch. You’re stuffed.

So you find yourself living a minibar existence. Tiny packets of milk, sachets with only three grains of sugar in them, vodka in thimbles. That’s not living, though. That’s existing.

And when you go to a restaurant, it becomes an even more serious problem because no matter how small the starter is, you will not then want a main dish, let alone a pudding. And you certainly won’t want a bottle of wine. I’m surprised restaurateurs don’t ban anyone on a diet drug from coming through the door.

Certainly, I was a bit peeved when my friends came round for Sunday lunch. I’m used to the women eating one bit of cress but can normally rely on the men to want another Yorkshire and maybe a few more roasties. However, it was as if they’d all arrived after a night in Pablo Escobar’s man cave. They didn’t eat a thing.

And neither did I, which saddened me. Because making food and sharing it with your friends should be a joyful thing. And celery isn’t even on nodding terms with joyful. Hence my Big Idea, which is this: there needs to be a new recipe book, and certainly a restaurant, that creates recipes and food for people who are no longer able to eat very much. Think of it as a children’s menu, but with tuna carpaccio instead of fish fingers.

I’m already practising. Yesterday I placed a fried quail’s egg on a see-through shaving of exquisite Ibérico ham. It was delicious and satisfying and, in my condition, very filling.

Tonight I’m having caviar. Ordinarily, this would cost me thousands and thousands of pounds, because I’ve always fed it into myself using a shovel. It’s the most moreish food on earth. But in my current condition it’s moreish no more, so I can make a tiny 100g tin last for a week.

I’ve also discovered snail caviar, which is a) white and b) no such thing. It’s actually unborn snails. But weirdly it does taste and feel like the real deal. So you can pop a teaspoon of that onto half a Ritz cracker and you have yourself the 21st century’s answer to a mediaeval banquet.

Cost? It’s a lot. I think I’m right in saying it’s the only foodstuff on earth that is more expensive than cocaine. And normally it takes the sheen off the dining experience when you know that each mouthful is costing you £50. But when that mouthful is a meal, it’s not so bad. And that’s the genius of my idea. You can eat like a king, dining on peach and peacock, and because the quantities are so small, it won’t break the bank.

Other things I’d like to see in my recipe book, and mouth, are ortolans, those freshwater sardines that only live in Lake Como, bone marrow, boned pigeons and heart. Not a sheep’s heart obviously. That would be like eating an elephant. Maybe a rabbit’s heart. I bet that would be delicious. Or a sparrow’s.

In short, I want to live in a tiny tapas and micro-sushi world where quantity is of no consequence. Just taste. Because while the diet drugs allow you to survive on a handful of sunflower seeds and some celery, you don’t want to. Because when all is said and done, you are not a gerbil.

 





 

 

 

UK’s most prescribed drug may reduce dementia risk by 13 per cent

source: The Times.

Research found that taking statins may have a protective effect even for people whose cholesterol is already quite low.

 

High cholesterol has long been associated with poor heart health — but it may also increase your risk of getting dementia, a new study has suggested.

A team from the National Research Foundation of Korea and the Korean Neurological Association matched around 109,000 adults with high LDL cholesterol, above 130 mg/dL, with the same number of people with low LDL levels.

Significantly more individuals with high cholesterol were diagnosed with dementia or Alzheimer’s in the six months after testing than those with lower LDL levels.

The research, published in the Journal of Neurology, Neurosurgery & Psychiatry also found that taking statins may have a protective effect even for people whose cholesterol is already quite low.

Individuals with low levels of “bad” LDL cholesterol had a 26 per cent lower risk of being diagnosed with dementia, and those who took statins reduced that risk by 13 per cent compared with those who did not take them.

ven among those with cholesterol levels below 70 mg/dL, which GPs consider low, taking statins seemed to reduce the risk of a dementia diagnosis by an additional 13 per cent compared with those who did not take the medication. This effect disappeared when cholesterol levels dropped very low.

The LDL cholesterol causes a build-up of plaque in the blood vessels and may trigger inflammation. Over time, this can lead to blockages that disrupt blood flow, resulting in heart attacks and strokes.

Last summer, a major study showed that high cholesterol in midlife was an important risk factor for dementia. According to research commissioned by The Lancet, elevated LDL levels are responsible for about 7 per cent of all dementia cases.

Previous studies have shown that statins, which lower cholesterol levels and are already the most commonly prescribed drug in the UK, can reduce the risk of developing dementia by around 20 per cent.  

Exactly how LDL cholesterol harms the brain remains unclear. “There is clearly more to the story of Alzheimer’s than we first thought said Francesco Tamagnini, a neurophysiologist at the University of Reading who was not part of the current research. “My lab has looked into the idea that damage to the blood-brain barrier can lead to accumulation of LDL cholesterol in the brain and potentially alter the electrical activity of neurons.”

Researchers in the past have pointed out that high levels of cholesterol are associated with greater brain amyloid, which is believed to be key in Alzheimer’s disease.

• NHS should offer ‘polypill’ to cut heart disease, experts urge

“However, dementia risk is complex and influenced by many factors. Without a detailed picture of what’s going on in the brain we do not know if there is a direct link between lower cholesterol and reduced dementia risk”, said Julia Dudley, head of research at Alzheimer’s Research UK. “In the meantime, keeping our hearts healthy remains one of the most effective ways we can protect our brain health.”

About six in ten people in the UK have high cholesterol and 9.5 million Brits were dispensed a statin in 2022. But there are other ways to lower cholesterol. Cutting down on fatty foods, which are rich in saturated fats, such as sausages can help.  

Adding more vegetables and foods with high fibre to your diet is also beneficial. Scientists have shown that tomatoes, almonds, avocados and oats, in particular, may help lower LDL levels. Regular physical activity, such as aerobics, can further reduce “bad” cholesterol and protect your brain health.