List of All Articles with Tag 'le'

Lil Wayne believes it is very difficult for new artists to get anywhere without a strong online presence.

Louis Leterrier has opened up about the longterm plan he had for The Incredible Hulk before Marvel changed direction with the character.

Arabella Chi starred in the fifth season of ITV's 'Love Island' and has built a steady social media presence since then

Adin Ross unveiled his exclusive selection of 'top-tier streamers' who have earned nominations for the coveted title 'GOAT'

Joe Scarborough expressed his disappointment at The Wall Street Journal for their response to news about Donald Trump's indictment

Whether you’re away on holiday or lounging in the sun at home, needing a siesta after lunch or a disco nap before dinner on a hot summer’s day is normal. But how can you tell when warm weather-induced drowsiness is something more serious? We asked doctors to explain… What is heat exhaustion? “Prolonged exposure to the heat can cause heat exhaustion. It is the body’s response to excessive loss of water and salt,” says Dr Preethi Daniel, deputy medical director at London Doctors Clinic. “Symptoms may be characterised by heavy sweating, rapid breathing, headache, high temperature, nausea, a faster and weak pulse, light-headedness, feeling fatigued and heat cramps.” Older people, babies, children and those with chronic illnesses are much more likely to develop heat exhaustion. “Symptoms are usually the same in adults and children, and can make children tired and floppy,” says Dr Luke Powles, associate clinical director at Bupa Health Clinics. While not life-threatening, heat exhaustion is a warning sign that you need to cool down promptly to prevent progression to heat stroke, which means getting out of the sun immediately. “Remove any unnecessary clothing, lie down and raise your feet so they are above the level of your heart and drink plenty of water,” says Powles. “You can also use a cool sponge to cool your skin. Make sure someone stays with you until you feel a bit better – which you should do in half an hour or so.” If you don’t start to cool down after 30 minutes, see medical help, as you may have developed heatstroke. What is the difference between heat exhaustion and tiredness? “Heat exhaustion is the direct result of spending too much time in the sun and often raises your core body temperature to over 38 degrees, which isn’t an indicator of general tiredness,” says Dr Carolyn Barshall, GP at independent charitable hospital King Edward VII’s. “Whereas tiredness can be caused by many lifestyle factors such as disordered sleeping patterns, alcohol and poor diet.” Daniel adds: “If you have a lack of energy or aches and pains, consider it tiredness, but if you have any of the other symptoms mentioned above, it could be heat exhaustion.” What is heatstroke? “Heatstroke is the end result of overheating,” says Daniel. “Our internal temperature rises and creates confusion, drowsiness and can lead to seizures.” Much more serious than heat exhaustion, it can cause a change in mental status such as, Barshall says: “Confusion, delirium, combativeness, seizures, loss of consciousness, and a core body temperature above 40 degrees.” Symptoms may also include skin that’s not sweating even when it feels hot, fast breathing or shortness of breath. “Heat exhaustion and heatstroke are often confused, but there is a difference,” says Powles. “Heatstroke should be treated as an emergency, whereas with heat exhaustion, the person needs to be cooled down.” If you suspect someone has heatstroke you should call 999 or seek emergency help immediately. How to stay safe in the sun To prevent heat exhaustion during summer, it’s important not to spend too long in the sun and to stay hydrated. “Avoid direct sunlight between 11am and 3pm, and wear light-coloured, loose clothing,” says Daniel. “Drink plenty of cold drinks and water throughout the day and limit alcohol intake.” To help little ones, she says: “You can keep a pram or buggy cool by covering it with a damp cloth and refreshing it every 30 minutes.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live King Charles enjoys a wee dram at the Met Highland Gamesv Why have the birds disappeared from my garden? Top Films: w/c Saturday, August 12

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Health “guru” Dr Michael Mosley has offered his advice to those seeking to reduce their risk of developing osteoporosis, a condition characterised by weak or brittle bones. The medical expert and former doctor is known for his regular appearances on The One Show, as well as his TV programmes on health and medicine. Writing in his column for MailOnline, the creator of the 5:2 and Fast800 diets said he had found his bones were not as strong as they could be while filming a series about healthy ageing in 2022. “Like many Britons, my bones are weaker than they should be,” he wrote. “While filming a series about healthy ageing last year, I had a DXA scan, which uses low-dose X-rays to see how dense (or strong) your bones are. “Although I have a sturdy spine, my hip bones aren’t in great shape, though I don’t have osteoporosis.” Dr Mosley explained that the key to avoiding osteoporis involves getting a healthy intake of both calcium and Vitamin D, as well as a short but effective burst of exercise each day. “As well as obvious good calcium sources such as dairy and leafy green veg, you may want to top up on prunes,” he suggetsed. “A study last October in the American Journal of Clinical Nutrition, involing 235 older women, concluded eating five to six prunes a day improved bone density. The theory is that anti-inflammatory compounds in prunes may slow bone breakdown.” He also suggested that daily exercise could also help, citing a study that showed two minutes of hopping each day can improve hip bone strength. In 2020, Dr Mosley claimed that men were “more deluded” than women when it came to their own weight and fitness, while fronting a Channel 4 series to help people who had gained weight during lockdown. He told the Press Association: “An awful lot of people are unaware of how much weight they put on, particularly around the gut.” Research shows that only 10 per cent of people who are obese know they are but that the figure is only 7 per cent for men, Dr Mosley said, while “women are more aware of it”. He also denied that the show, which offers practical advice to overhaul viewers’ lifestyles, was about fat shaming: “Body shaming is awful. It is incredibly ineffective. Telling people they’re fat never, ever works,” he said. “None of this is about fat-shaming. It is entirely about helping people who are obese and who want to do something about it. Any diet is only ever going to work if the person wants to do it.” Read More Jamie Foxx and Jennifer Aniston issue statements over ‘antisemitic’ Instagram post Why is every celebrity couple breaking up? Relationship experts think we shouldn’t be so shocked Eye masks, kombucha and ‘the full spectrum of milks’: Gwyneth Paltrow finally gave us a tour of her fridge Health expert Dr Michael Mosley shares two tips for avoiding osteoporosis Will Smith says Willow ‘mutiny’ changed his view on family success Who was controversial vegan raw food influencer Zhanna D’Art:

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As hip-hop celebrates its 50th anniversary, BBC News NI looks at how the genre permeated Irish music.

If Chandrayaan-3 succeeds, India will be the first country to land near the Moon's little-explored south pole.

Pay day always seems too far away, but if you still want to eat like a king, we have it covered. As part of our Budget Bites column – where we’ve teamed up with Sorted Food to bring you easy, affordable, quick and (most importantly) tasty recipes once a month – we’ve brought you three seasonal dishes that make the most of your staple ingredients while keeping your fresh shopping list minimal. This month, we’re elevating chicken wings and pork mince to new heights across three meals that don’t skimp on flavour. We’ve also provided a handy shopping list for the ingredients (though hopefully most of it will be knocking about already), which are used across all recipes to ensure minimal food waste. You just need to decide where to shop, whether it’s locally or online. Shopping list 8 cloves garlic 20g fresh ginger 5 spring onions 1 lime 200g fresh spinach 150g frozen peas 250g pork mince 500g chicken wings 200g dried pasta (of your choice) 150g basmati rice 200g dried medium egg noodles 2 tbsp gochujang 1 tbsp tomato purée/tomato paste 2 tbsp vegetable oil 2 tbsp sesame oil 1 tbsp cider vinegar 3 tbsp fish sauce 1 tsp caster sugar Sticky Korean wings with pea and sesame rice Track down some good, Korean-branded gochujang from your local Asian supermarket. It makes all the difference! Serves: 2 Ingredients: 2 tbsp gochujang 2 tbsp fish sauce 1 tbsp cider vinegar 1 tsp caster sugar 2 clove garlic 500g chicken wings 5 spring onions 2 tbsp sesame oil 150g basmati rice 150g frozen peas Method: 1. Preheat: preheat the oven to 210C and line a large baking tray with baking paper. 2. Assemble the glaze: add 2 tbsp of gochujang, 2 tbsp of fish sauce, 1 tbsp of vinegar, and 1 tsp of sugar to a large mixing bowl. Peel, then finely grate in 2 cloves of garlic – we will use the rest later. 3 Mix and coat: add 500g of chicken wings to the bowl and give everything a good mix, ensuring the wings are well coated. 4. Tray em’ up: lay the coated wings onto the lined tray, ensuring they are well spaced. 5. Roast: roast in the oven for 20-25 minutes, until charred in places and cooked throughout. Get on with the rest of the dish in the next steps while you wait. 6. Chop chop: thinly slice 5 spring onions crossways, then peel and mince the remaining 2 cloves of garlic. 7. Preheat the pan: add 2 tbsp of sesame oil to a medium saucepan and place it over a medium-high heat. 8. Fry: once the oil starts to shimmer and loosen, tip in ¾ of the spring onions and all the garlic. Fry for 2-3 minutes, until fragrant. 9. Add the rice: wash 150g of rice in a sieve under running water, shake off any excess moisture, add it to the pan, and stir to coat. 10. Add the water: add 320ml of water to the pan along with a generous pinch of salt, then bring everything up to a boil. 11. Cook the rice: reduce the heat to low, cover with a lid and cook for 8-10 minutes, until the grains are nearly soft and almost all the water has been absorbed. 12. Add the peas: crack on with a bit of washing up! When the rice timer sounds, add 100g of peas, replace the lid, and steam them with the rice for another 2 minutes until they are both soft and all the water has been absorbed. 13. Serve: once the rice is ready, fluff the grains with a fork and divide between serving plates. Add the wings, scatter over the reserved spring onions, and serve. Cambodian-style pork and ginger stir-fried noodles Black pepper is key in this recipe for heat and depth, don’t go easy! Serves: 2 Ingredients: 2 tbsp vegetable oil 250g pork mince 5 spring onion 20g fresh ginger 3 cloves garlic 1 limes 200g dried medium egg noodles 200g fresh spinach 3 tbsp fish sauce 1 tsp caster sugar Method: 1. Preheat the pan: fill the kettle with water and put it on to boil, this will be for the noodles later. Add 2 tbsp of oil to a large frying pan and place it over a medium-high heat. 2. Fry the pork: once the oil starts to shimmer and loosen, tip in 250g of pork mince. Fry, breaking up occasionally for 10-12 minutes, until crisp and golden. Get on with the rest of the dish in the next steps while you wait. 3. Chop chop: thinly slice 5 spring onions crossways, then peel and mince 20g of ginger and 3 cloves of garlic. Cut 1 lime into 4 wedges. 4. Get the noodles on: add 200g of noodles to a medium saucepan, season with salt, and cover with boiling water from the kettle. Place the pan over a high heat. 5. Cook the noodles: cook the noodles for 5-6 minutes, until soft but still with a slight bite. Get on with the rest of the dish in the next steps while you wait. 6. Fry: once the pork is ready, add the spring onions, ginger, and garlic. Fry for a further 2-3 minutes, until fragrant. 7. Add the spinach: add 200g of spinach to the pan and fry for a further 1-2 minutes, until the leaves darken and wilt. 8. Add the noodles: once the noodles are ready, use tongs to transfer them into the pan. Toss to mix everything together. 9. Add some flavour: add 3 tbsp of fish sauce, 1 tsp of caster sugar, and a very generous grind of black pepper. Continue to fry for 2-3 minutes, tossing occasionally. 10. Serve: divide between plates and serve with the lime wedges. Gochujang pork ragu pasta This recipe also works really well with beef mince! Serves: 2 Ingredients: 2 tbsp sesame oil 250g pork mince 200g dried pasta 10g fresh ginger 3 cloves garlic 2 tbsp gochujang 1 tbsp tomato purée/tomato paste Method: 1. Get the kettle on: fill the kettle with water and put it on to boil – this will be for the pasta later. 2. Preheat the pan: add 2 tbsp of sesame oil to a large frying pan and place it over a medium-high heat. 3. Get the pork on: once the oil starts to shimmer and loosen, add 250g of pork mince. Fry for 8-10 minutes, breaking it up occasionally, until crisp and golden. Get on with the rest of the dish in the next steps while you wait. 4. Get the pasta on: add 200g of pasta to a medium saucepan along with a generous pinch of salt. Cover with boiling water from the kettle and place the pan over a high heat. 5. Cook the pasta: cook for 8-10 minutes, until soft but still with a slight bite. Get on with the rest of the dish in the next steps while you wait. 6. Chop chop: peel and cut 10g of ginger into thin matchstick-like strips, then peel and mince 3 cloves of garlic. 7. Fry: once the pork is ready, add the garlic and fry for a further 1-2 minutes, until fragrant. 8. Add the pastes: add 2 tbsp of gochujang and 1 tbsp of tomato paste to the pan. Continue to fry for a further 1-2 minutes, until sticky and darkened. 9. Add the pasta: once the pasta is ready, use tongs or a slotted spoon to transfer it into the pan with the pastes and pork. Reserve a mugful of pasta water for the next step. 10. Mix and toss: add a splash of the pasta’s cooking water and toss to coat. Add another splash to loosen if the mix looks a little thick – we are looking for a loose sauce that coats the pasta in a red glaze. 11. Serve: divide the pasta between plates and top with the raw strips of ginger for freshness. In response to the rising cost of living, we have teamed up with Sorted Food to bring you easy, affordable, quick and (most importantly) tasty recipes once a month. Find out more about Sorted and their nifty meal-planning app Sidekick at sortedfood.com/sidekick. Read More Marina O’Loughlin is wrong – there’s joy in solo dining Meal plan: Romesco chicken and other recipes to fall in love with School holidays sorted: Fuss-free and nutritious family dinner recipes A week’s worth of summery recipes (even when the weather is dire) The dish that defines me: Frank Yeung’s prawn wontons Discovering Sierra Leonean flavours in South London