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Healthy recipes to nourish, aid recovery o Newcookbookbrings comfort food to cancer patients

WHEN you cut an onion, a gas is released – and that gas comes into contact with the tear fluid in your eyes, which makes you cry. But, researchers have discovered there is a simple way to minimise this inconvenience. Crying when chopping onions is the most natural reaction there is, but that does not stop it from being annoying. And who has not tried the many tips and tricks that are touted as ways to prevent tears when slicing these kitchen staples? There is the match or slice of bread in the mouth, running your wrists under cold water before setting to work or putting an onion in the freezer for 15 minutes before cutting it? But the knife may be the key to the solution, according to a recent experiment conducted by researchers at Cornell University in Ithaca, New York – and reported by New Scientist . The question is how sharp is your knife? In other words, is it blunt? Because in this case, there is a very good chance that cutting an onion will make you cry. Indeed, the conclusion of the study, conducted by researcher Sunghwan Jung and his team, is that a knife that does not slice well can generate up to 40 times more droplets than a well-sharpened blade. This is because the onion’s skin bends, increasing the pressure inside. B EING diagnosed with a life-threatening disease such as cancer can drive someone to do anything to recover, including strictly avoiding certain foods. Red meat, chicken and milk are among the foods often avoided by many cancer patients due to claims that they contain hormones that can stimulate the growth of cancer cells. The spread of such inaccurate information has raised concerns among health experts as it may prevent patients from receiving proper nutrition, which will affect their treatment and recovery process. With this in mind, Pink Unity, a support group for women cancer survivors under National Cancer Society Malaysia (NCSM), has launched a cookbook titled Heritage & Hope to help cancer patients make wiser food choices. Its president Mahani Kassim said the book, which features recipes for traditional homemade dishes deemed as “comfort food”, emphasises there is nothing wrong with cancer patients enjoying traditional dishes as long as they are prepared in healthy ways. “We found many patients are misled by myths and incorrect advice, being told not to eat this or that, when what they actually need is a balanced diet suited to their appetite. For us, comfort food means food cooked by one’s mother or traditional dishes,” she said. Speaking at the recent launch of the book, she said the bilingual publication features traditional Malay, Chinese and Indian recipes, not only preserving the authenticity of the dishes but also adapting them to meet the nutritional needs of patients. According to NCSM dietitian Nurussyahamah Taqiah, Heritage & Hope

Men’s appetite for meat, cars makes them bigger polluters than women A recent study conducted in France highlighted a gender gap in carbon footprints. It revealed women emit 26% less carbon dioxide (CO2) than men, mainly due to lower car use and lower consumption of red meat. This preliminary study was carried out in France by two economics researchers: Ondine Berland at the London School of Economics and Political Science and Marion Leroutier at Crest Ensae Paris. The research is based on survey data on the mobility and eating habits of over 15,000 people. It revealed men’s annual carbon footprint for food and transportation is 5.3 tonnes of CO2 equivalent, compared with 3.9 tonnes for women. The gap remains significant, even when standard of living, distances travelled and volume of food consumed are taken into account. “The data show red meat consumption and car use, which are high-emission goods often associated with male identity, account for most of the residual difference in carbon footprints once variations in food quantity, distances travelled and employment status are considered,” explained an overview of this working paper. The survey also revealed the gender gap in carbon footprints is as wide as that between low- and high-income individuals, underlining the importance of cultural and social factors in CO2 emissions. The researchers who worked on this study believe these results highlight how men and women could be affected differently by the implementation of climate policies. They explained it could be less challenging for women than men to adopt consumption patterns compatible with net-zero objectives. “Our results suggest traditional gender norms, particularly those linking masculinity with red meat consumption and car use, play a significant role in shaping individual carbon footprints. This points to the potential for information policies that challenge such norms, for example, by reframing plant-based alternatives as compatible with strength and performance,” said Berland. The researchers said further studies are needed to shed more light on their findings and hypotheses. However, this is not the first time the subject of gender differences in individual carbon footprints has been studied. A study carried out in the UK and published in the journal Plos One at the end of 2021 estimated that men pollute 41% more than females, primarily due to their consumption of meat. Another study published the same year, this time conducted in Sweden, showed men produce around 16% more greenhouse gas emissions than women – again, mainly due to their appetite for meat and greater consumption of fuel. – ETX Studio The study suggests men emit more greenhouse emissions due to their heavier meat consumption compared with women. – PEXELSPIC

The cookbook aims to provide cancer patients healthy eating options. – PIC FROM FACEBOOK @NATIONALCANCERSOCIETYMALAYSIA

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The scientists’ experiment involved cutting brown onions with different blade thicknesses and at different speeds – and analysing the effects. The process was filmed using a high-speed camera. And to better visualise how the onions reacted to the manoeuver, they were spray-painted black. The scientists found there were fewer droplets when the blade was sharp. Also, slicing very quickly multiplied the quantity of these particles fourfold, compared with slow slicing. Indeed, peeling an onion triggers the release of a gas. When this gas comes into contact with the tear fluid in our eyes, it turns into sulfuric acid. Initially, onions absorb sulfur from the soil, which is stored in the cells of the vegetable. When sliced, the molecules are released – which in turn meet enzymes, and are eventually turned into a volatile, irritant gas. The result is as immediate as it is unpleasant – we cry! And that can be annoying when you have several onions to chop, and you need to see what you are doing. And if your knives are not sharp enough, did you know scientists have (also) developed onions that do not make you cry? These are marketed by the Sunions brand. They are the result of over 30 years of research in the US. – ETX Studio includes expert nutritional guidance and commentary, which will not only assist cancer patients but also help correct common misconceptions about food. “We hope this book will be a starting point for greater awareness that patients can still eat normally as long as they follow the guidelines and practice moderation. These misunderstandings often disrupt treatment because patients lack essential nutrients,” she said. More than just a cookbook, Heritage & Hope , produced in collaboration with

organisations, the involvement of celebrity chef Datuk Ismail Ahmad, who views cooking as a form of emotional and spiritual therapy. As the book’s main recipe contributor, Ismail said he was drawn to collaborate with Pink Unity to help them generate income to support the needs and welfare of cancer patients. “Food is love, and this cookbook is my way of sharing that love,” he said. – Bernama also features

How to minimise crying when cutting onions

Blade thickness will affect tears produced when slicing onions. – PEXELSPIC