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It is the most common form of cancer in Britain and kills around 2,100 people in the UK each year, but still a “shocking” number of people remain unaware of the dangers of skin cancer, its links to sunburn, and how to spot the signs of this deadly disease. An overwhelming 77 per cent of people would not recognise signs of a melanoma – a malignant skin cancer tumour – despite the majority of Britons worrying about skin cancer, a new study by the British Association of Dermatologists (BAD) has found. There are two types of skin cancer; melanoma, the deadliest form of which around 13,000 new cases are diagnosed each year in the UK, and non-melanoma, of which there are more than 100,000 new cases diagnosed every year. The risk of melanoma is doubled if a person has had five or more sunburns at any age, the Skin Care Foundation states, but adds that experiencing just one blistering sunburn in childhood or adolescence more than doubles a person’s chances of developing a melanoma later in life. Non-melanoma comes in two most common forms: basal cell carcinoma, which accounts for about 75 per cent of skin cancers, and squamous cell carcinoma, which accounts for about 20 per cent. It is mainly caused by overexposure to UV light. But despite the serious risks of cancer posed from sunburn, nearly three quarters of people surveyed by BAD admitted to having been burned in the past year alone, while 40 per cent of people were found to never check themselves for signs of cancer. Here is how to check for possible signs of melanoma and non-melanoma skin cancer: Melanoma: The NHS states the first signs of a melanoma is often a new mole, or the change in appearance of an existing mole. Moles are usually round or oval, with a smooth edge, which is not bigger than 6mm in diameter. Any change in size, shape, or colour, any bleeding, crustiness or itchiness, or how painful a mole is should be shown to a doctor. The NHS has an ABCDE checklist to help people tell the difference between a normal mole and a melanoma: Asymmetrical – melanomas have two very different halves and are an irregular shape. Border – melanomas have a notched or ragged border. Colours – melanomas will be a mix of two or more colours. Diameter – melanomas are larger than 6mm (1/4 inch) in diameter. Enlargement or elevation – a mole that changes size over time is more likely to be a melanoma. Non-melanoma: Non-melanoma usually appears as a lump or discoloured patch of skin that does not heal. If a person experiences on of these patches that do not heal after four weeks, they should see their GP. Signs of Basal cell carcinoma can look like a small red or pink lump, though it can also appear as a pearly-white or waxy-looking lump, or it can also appear as a red or scaly patch of skin. The lump, whether pink or white, will grow slowly and can become crusty or bleed, or become a painless ulcer. Signs of Squamous cell carcinoma are the appearance of a firm pink lump. This lump could have a flat, scaly or crusted surface, often bleeds easily and feels tender to touch and can also become a painless ulcer. Read More UK skin cancer statistics 'shocking' Skin cancer referrals up 41 per cent in 5 years Wolverine star Hugh Jackman treated for skin cancer Cheap holidays blamed for huge rise in skin cancers

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No one likes mornings. Whether you’re having a slow start to the weekend, nursing a hangover or need a midweek pick-me-up, easing yourself in with an indulgent brunch is perfectly acceptable. You heard it here first. That’s why we asked Tasos Gaitanos and Alex Large, the old school friends behind London brunch institution Brother Marcus, for some flavoursome, summery recipes to get our days going. Celebrating vibrant Mediterranean cuisine, these recipes are worth getting out of bed for. Baked omelette and halloumi “Omelettes are an all-time favourite at Brother Marcus. We’ve given ours an Eastern Mediterranean touch by adding halloumi and baking it in the oven so it comes out golden in colour and light and fluffy in texture. This is best cooked in a skillet that can then be transferred to the oven for baking, but an ovenproof dish will also work.” Serves: 4 Ingredients: 30ml olive oil ½ a red pepper, diced 2 spring onions, chopped 100g spinach 12 eggs 230ml double cream 30g halloumi, grated Salt and freshly ground Black pepper Method: Preheat the oven to 200C fan. If using an ovenproof dish, place it in the oven to heat up. Heat the olive oil in a skillet, then add the red pepper and spring onion and saut. until softened. Add the spinach and season with salt and pepper, then saut. until wilted. Put to one side to cool. In a bowl, beat the eggs thoroughly with the double cream and a pinch of salt and pepper. Stir in the grated halloumi and the cooled veg mix. If using the ovenproof dish, take it out of the oven and quickly brush it with a little olive oil. While it’s still hot, pour in the egg/veg/halloumi mix and put it back into the oven. Alternatively, pour the mixture back into the skillet and return it to the oven. Bake for 10 minutes until the eggs are puffy and golden. Garnish with some more grated halloumi and serve with buttered toast. Rhubarb and cherry porridge “Early spring sees the arrival of the first forced rhubarb, and adding it to this porridge is a delicious way to enjoy it for breakfast.” Serves: 4 Ingredients: For the porridge: 200g oats 500ml whole milk 1 star anise Pinch of ground cinnamon Pinch of ground nutmeg For the rhubarb: 300g forced rhubarb 120g caster sugar 1 sprig of rosemary Juice of a ¼ lemon To serve: 4 tbsp maple granola 4 tbsp sweet preserves 4 tsp finely chopped pistachios Method: Place the oats in a pan with the milk, star anise, cinnamon, nutmeg and 500ml water and stir while slowly bringing the mixture to a boil. Stirring is the key to getting the perfect porridge consistency! Simmer for 5 minutes, stirring all the time, then take off the heat once it is thick. If you need to loosen it further just add a splash of water. Wash the rhubarb and trim the ends off, then slice it diagonally every 2cm to make diamond shapes. Bring a pan of water to the boil and drop the rhubarb into it, boil for a couple of minutes, until just tender, and drain. Place the blanched rhubarb back in the pan and add the sugar, rosemary, lemon juice and 230ml water. Bring to the boil and immediately take off the heat and cover – the idea here is to keep the rhubarb nice and firm while also dissolving the sugar in rhubarby juices. To serve, divide the warm porridge between four bowls and top each with a tablespoon of the granola and a tablespoon of the cherry spoon sweets and their syrup. Arrange some rhubarb pieces on top and pour over some of the juices, then scatter over some finely chopped pistachios. Brother Mary “The Brother Mary is our very popular twist on the classic Bloody Mary, using flavours from countries all around the Eastern Med: Egypt, Syria, Greece and Turkey. It’s a brunch essential.” Serves: 2 Ingredients: 300ml tomato juice 100ml vodka 60ml lemon juice 30ml Worcester sauce 10ml ouzo Pinch of molokhia leaf Pinch of cayenne pepper Pinch of celery salt To garnish (optional): 1 tbsp Aleppo chilli 1 lemon wedge 2 small Turkish green peppers 2 x 300-400ml glasses Ice Method: Take the large Boston shaker and measure in the tomato juice, vodka, lemon juice, Worcester sauce and ouzo. Add healthy pinches of molokhia, cayenne pepper and celery salt, then pour from the big Boston into the little Boston and repeat five or six times. This will break up the molokhia a little. Put the Aleppo chilli onto a small plate. Wet the rim of your glasses by sliding the lemon wedge round them, then dip or roll your lemony rims in the chilli on the plate. Fill the glasses with ice, then pour over the Brother Mary mix and pop a green Turkish pepper on top! Recipes from ‘Brunch with Brother Marcus’ by Tasos Gaitanos and Alex Large (Kitchen Press, £25).

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Raised blood sugar levels could be linked to a greater risk of heart diseases, a new study suggests. Research from the London School of Hygiene and Tropical Medicine found that men and women with raised blood sugar levels have a 30-50% increased chance of developing cardiovascular diseases (CVDs) even when these levels are below the threshold for diabetes. Highlighting the importance of diet and lifestyle factors, the study also found that for blood sugar levels within the normal range, those with the lowest levels had a 10% lower risk of developing any form of CVD, which includes heart attacks and strokes. What are blood sugar levels? “Blood sugar levels, also known as blood glucose levels, are a measurement that shows how much glucose you have in your blood,” says Dr Gill Jenkins, GP, and advisor to the Tea Advisory Panel. “Glucose is a sugar that you get either directly from food and drink, through digestion of carbohydrate-containing foods, or through other metabolic processes in the body.” Blood sugar levels fluctuate throughout the day, she explains: “Increasing with eating and drinking (including alcohol), falling if you haven’t eaten or drunk for some time.” The energy spike and subsequent slump you get from a fizzy drink or sweet snack is explained by the rise and fall of blood sugar. “Blood glucose levels can also change with exercise, state of hydration, and with physical or mental stress, and certain medications,” Jenkins says. “Even in people without diabetes, major illnesses, hormonal disorders, or certain medications such as steroids and some antidepressants, can cause blood sugar fluctuations.” How can you tell if your blood sugar is raised? Getting a sudden energy boost from a sugary food or drink isn’t actually a symptom of high blood sugar, also known as hyperglycaemia. “Symptoms of very high blood sugar usually come on gradually and include feeling very thirsty, peeing a lot, blurred vision, feeling weak or tired and unintentionally losing weight,” Jenkins says. “However, you may have no symptoms – or may not notice them – running constantly raised sugar levels.” How to lower your blood sugar levels Diet, exercise and other lifestyle factors can all impact your blood sugar levels. “In general, avoid eating too much sugary or starchy food – and that includes sugary drinks, as well as alcohol,” says Jenkins. “Focus as much as possible on unprocessed grains, such as oats, mixing in a few seeds or nuts.” Getting your five-a-day fruit and vegetables also helps: “Especially green leafy varieties such as kale, broccoli, spinach, cavolo nero.” Fruits such as strawberries, raspberries and blueberries are excellent, but be careful with ripe tropical varieties: “Limit fruit which may, depending on the individual, produce a higher glycaemic response, such as mango, banana, pineapple, melon.” Stay hydrated with water or other low-sugar beverages, such as tea, which has been shown to normalise blood sugar levels following a meal. “The reason for these findings are related to the polyphenol content of black tea, which help to regulate blood glucose and insulin,” says Jenkins. Aim for the NHS-recommended 150-minutes of exercise a week, combining moderate movement – such as walking – with intense activity, if your fitness allows. “Walking alone reduces weight – if you also pay attention to diet – and improves insulin sensitivity, which helps to control blood glucose,” Jenkins says. “Even if you don’t ‘exercise’, being more active will help – take the stairs rather than the escalator, park your car a little further from work, get off the bus one stop early and then walk.” A study last year found that even standing up as much as possible throughout the day can significantly reduce your blood sugar levels. Lastly, check with your GP if you have other illnesses, advises Jenkins. “If you have diabetes, take your diabetes medication exactly as prescribed and follow any recommendations your diabetes nurse, doctor or health care team gives you.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Remove VAT from period pants, government urged ‘Long Covid has taken away my ability to eat food or urinate in three years’ 11 ways to max up your monochrome scheme

GATLINBURG, Tenn.--(BUSINESS WIRE)--Sep 12, 2023--

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