List of All Articles with Tag 'an'

A sporting goods chain is paying the families of three people shot to death by a South Carolina serial killer $2.5 million after the store sold guns to a straw buyer for the killer

By Lisandra Paraguassu and Roberto Samora BRASILIA/SAO PAULO Brazil hopes to join the OPEC+ group of oil-producing countries

The average long-term U.S. mortgage rate fell for the fifth week in a row, more good news for prospective homebuyers grappling with an increasingly unaffordable housing market

By Davide Barbuscia NEW YORK The Federal Reserve will likely hesitate to cut interest rates next year for

With a place at the top of the table to defend, here is the eleven that Carlo Ancelotti may choose when Real Madrid host Granada.

By Leah Douglas WASHINGTON U.S. Agriculture Secretary Tom Vilsack said on Wednesday he was confident the Treasury Department

Christmas is approaching, and that means so are the overcooked, bitter, totally unnecessarily mountains of Brussels sprouts that your family insists on serving. Every, damn, time. Well, that’s how some people might see it, anyway. The fact is, love them or hate them, Brussels sprouts are always going to be controversial – a little like that awkward uncle who rocks up every Christmas and starts a big family row. But it turns out that sprout-haters have actually got a very sound, scientific excuse for their picky eating on Christmas day – and it's all to do with genetics. Stacey Lockyer, nutrition scientist at the British Nutrition Foundation, told Huffpost: “Brussels sprouts are one of a group of vegetables known as cruciferous vegetables or Brassica which also includes broccoli, cabbage, cauliflower and kale. “Brassica contain high amounts of compounds called glucosinolates which, when metabolised in the body, give them their characteristic sharp or bitter taste.” An area covering 3,240 football pitches is dedicated to growing Brussels sprouts in the UK. If you were to line them up individually, they'd stretch from London to Sydney. Despite this, some people are just genetically predisposed to hate that bitter taste. Lockyer added: “Whether we like or dislike certain foods is determined by different factors (such as previous experiences with a food and number of exposures), but some studies have demonstrated that the perception of bitterness of cruciferous vegetables is linked to genetic differences in taste receptors on the tongue.” In fact, a 2011 study by Cornwall College found sprouts contain a chemical which only tastes bitter to people who have a variation of a certain gene. The research found that around 50 percent of the world’s population have a mutation on this gene. About half of us just don’t taste the bitterness usually associated with sprouts, and therefore actually like them. (Imagine!) Nonetheless, hope is not lost. A University of Warwick study found that as we get older, we’re more likely to like sprouts. Research fellow Lauren Chappell said in a blog post: "Sulphur is responsible for the bitter sprout taste. As we age, we lose tastebuds, which can make them more palatable—potentially why adults who hated sprouts as children now embrace them in seasonal dishes.” Which means, regrettably, that your grandparents were probably right all along. How to join the indy100's free WhatsApp channel Sign up to our free indy100 weekly newsletter Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

Luke Evans says Save The Children’s Christmas secondhand jumper line “really got” him “in a festive mood” as the charity gear up to launch their Story Knits pop-up for one week before Christmas Jumper Day.

Fire might seem like one of the most elemental things in the natural world, but it’s never been found anywhere other than Earth. It’s because the creation of fire relies on very specific circumstances. In fact, if fire was ever found on another planet, it would be a good indicator of the possible existence of life. Oxygen is key to fire, and while it’s particularly prevalent in the universe, Earth’s atmosphere features an abundance of the element in the right molecular form for it to form. Even then, the way the Earth’s atmosphere has changed over its lifespan is also crucial to conditions being fostered where fire can form [via IFLScience]. For millions of years, in fact, there wasn’t enough oxygen in the atmosphere to create fire. Before the Middle Ordovician period, when there was far less oxygen, there’s no evidence of fire whatsoever. Most of the fuel that fire needs is also directly related to life existing on the planet – think wood, oil and coal. Without life, there isn’t an awful lot of fuel going around, which just shows why the existence of fire on another planet would be a very promising sign when it comes to exploring the universe for life. Despite fire being much rarer in the universe than most might think, it was previously confirmed that humans in Europe may have mastered fire long before we previously thought. According to a study published in Scientific Reports, humans made the discovery around 245,000 years ago, up to 50,000 years earlier than scientists believed, Researchers studied samples from the Valdocarros II, a huge archaeological site found east of Madrid, Spain. Using chemical analysis, they found certain compounds that show things were burnt by fire in "organised" social events, rather than through accidents or wildfires. Sign up for our free Indy100 weekly newsletter How to join the indy100's free WhatsApp channel Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings

A study last year found that every time you throw away a banana peel, you're missing out on a great snack. The study, published in ACS Food Science & Technology, found that if banana peels are blanched, dried, and ground into a flour, they can be turned into baked goods that taste just as good as wheat-based products. And it turns out it's actually really food for you. Consuming products made from banana peel means you consume minerals and cancer-fighting minerals. Sugar cookies that were enriched with banana peels not only tasted the same as peel-free sugar cookies, but contained much more fibre, magnesium, potassium, and antioxidant compounds. In 2021, a study on banana peel cake found the yellow skin of the fruit provided a natural food colour as well as a nutritional boost. Whilst a 2016 study found that substituting up to 10 per cent of wheat flower with banana peel flour can enrich baked bread with higher protein, carbohydrate, and fat contents. Not only is it a healthy food option, it also helps reduce food waste! And the same goes for other fruits too, such a mango skin, what was found to boost a cake's antioxidant properties and improve its flavour. Just make sure to add the right amount of banana peel to your bakes and makes. Adding too much banana peel flour did result in the study's cookies going somewhat brown and hard, possibly from all the extra fibre. 7.5 percent of banana peel flour seems to be the sweet spot, with the texture and taste hitting an appealing balance. So maybe reconsider next time you go to thrown a banana skin away. Sign up to our free Indy100 weekly newsletter Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings. How to join the indy100's free WhatsApp channel

Brighton & Hove Albion are ready to open new contract talks with manager Roberto De Zerbi that would seek to alter a release clause in his current deal amid interest from European heavyweights Real Madrid and Napoli, 90min understands.

By Ann Saphir The labels "dove" and "hawk" have long been used by central bank watchers to describe