Private equity firm Advent International is nearing a deal to acquire Zimmermann in a transaction valuing the Australian

Premenstrual Dysphoric Disorder (PMDD) is a severe form of premenstrual syndrome (PMS), and is thought to affect more than one in 20 menstruating women. Actor and stand-up comedian Bella Humphries suffers from PMDD, and told the BBC: “My period sometimes makes me want to take my life.” According to the International Association for Premenstrual Disorders (IAPMD), 34% of the people who have been diagnosed with the condition have attempted suicide. Humphries, 29, continued: “It’s secrecy and silence that will kill people, not the disease or the disorder.” According to the IAPMD, it takes on average 12 years to be diagnosed with the condition. Here’s everything you need to know about it… What is PMDD? PMDD is a severe form of PMS, and is characterised by debilitating physical and emotional symptoms that occur during the time between ovulation and when the period is due to begin. This is known as the luteal phase and lasts around two weeks – although the length can vary from person to person. In June 2019, the World Health Organisation (WHO) added PMDD to the International Statistical Classification of Diseases and Related Health Problems, meaning it’s now recognised as a legitimate medical diagnosis. What are the symptoms? People with PMDD might experience a broad range of symptoms, and it’s different for everyone. “In PMDD, symptoms are extreme and can seriously impact quality of life, work and relationships. Many women report feeling suicidal,” said Dr Ghazala Aziz-Scott, a specialist in integrative women’s health and bioidentical hormone balancing for the Marion Gluck Clinic. “Symptoms can be cyclical and chronic – they include mood swings, anger, irritability, anger, anxiety, depression, anhedonia [the reduced ability to experience pleasure], fatigue, and brain fog. Physical symptoms include breast tenderness, headaches, bloating, food cravings, and insomnia.” Are there any treatments? Treatments can include “antidepressants, oral contraception and counselling”, said physician associate Simisola Ade. “A discussion with a doctor should be had to decide on what treatment is appropriate and how bad the PMDD symptoms are.” Aziz-Scott continued: “PMDD has a complex aetiology [causes] and it is vital to evaluate the root cause of the hormonal imbalance and if there are also any coexisting psychiatric conditions. “A healthy diet and good lifestyle can go a long way in supporting the body, B6 and magnesium supplementation are helpful and the use of natural progesterone in the second half of the cycle can be very beneficial.” What other things can people do to help? “Women who have PMDD need to be mindful and easy with themselves. Self-care is very important,” said Ade. “Also keeping a cycle diary is key, especially if you suspect you have PMDD, because some people aren’t aware that they have PMDD until they actually start tracking their symptoms and notice that they are cyclical. This can also help diagnosis and treatment be much quicker. “Talking to other people who have PMDD can be very beneficial too. There are international organisations that can help. Be open with your doctor and tailor treatments for yourself to ensure you put things in place when you are in that luteal phase. Getting to know your PMDD symptoms will help to make those symptoms more bearable.” Dr Adiele Hoffman, medical advisor at Flo Health agrees and said: “It’s very common to experience both emotional and physical discomfort in the days leading up to your period. However, these symptoms should not be so severe that they significantly impact your life, work, your family, or your other relationships. “But if they do, however, consistently affect your life, you should show these logs to a doctor. It can be very helpful for the doctor prescribing appropriate treatment. Most importantly, remember that no one should have to live with debilitating PMDD symptoms.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live JW Anderson is teaming up with a major tennis star for new collection N-Dubz cement comeback with first new album in 13 years Irregular sleep patterns linked to harmful gut bacteria, study suggests

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Why wear an Hermes Birkin bag on your arm, when you can don a lookalike around your waist? Christina Aguilera wowed fans with a daring style choice, but this time she made viewers do a double take when she shared a photo of herself wearing bottoms designed to look like the most sought-after luxury accessory. In her 31 July Instagram post, Aguilera posed in front of a grey tile wall, assuming her most Barbie self in a dazzling pink Namilia micro purse skirt. The brand’s 2024 spring collection piece mirrors the form of a Birkin bag, handles and everything. A half-moon strap is stitched between three crystal flaps which are detailed with silver buckles identical to the Hermes model. In the photo, Aguilera is seen gripping the front handle with her long nails. The 42-year-old music icon teamed up with her stylist Chris Horan to pair the Avant Garde piece with a classic black T-shirt, see-through kitten heels, a messy 90s bun, and wraparound moto sunglasses. “Precious goods,” she wrote, signing the caption with a pink bow emoji. Mesmerised viewers rushed to Aguilera’s comment section to compliment her subversive look. “She’s in her bag,” one fan joked, while another said: “Barbie legend.” “Xtina is such a legend! She looks effortlessly perfect here,” someone else added. Founded in 2015 by Nan Li and Emilia Pfohl, Namilia is a Berlin-based forward-thinking brand using ready-to-wear designs to symbolise cultural beliefs. Their spring 2024 collection debuted during Berlin Fashion Week, titled: “In Loving Memory of My Sugar Daddy.” This season’s line is a rebellious ode to “the self-made millionaire that is the gold digger,” according to the brand’s website. “She navigates through gender inequality head-on.” The “Genie in a Bottle” singer’s eye-catching purse skirt was just one of many designs that utilised the structure of the renowned Birkin bag on the runway. In addition to the pink micro skirt was a full-length glossy version adorned with a drop train, an enormous tote that says, “Tragic,” and a corset, all marked with the Hermes handbag design. Read More Paris Hilton struggles to remove $450 Crocs boots: ‘It’s a full-team effort’ Victoria Beckham shows off new $450 Crocs boots after claiming she would ‘rather die’ than wear brand Pink hits back at claims she ‘shaded’ Christina Aguilera during interview: ‘Some personalities’

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Rhubarb season runs from April through to the end of summer, but it’s a real treat to eat fresh before the hot weather truly arrives. In the UK, it’s best grown in the “Rhubarb Triangle” in West Yorkshire, so we asked two-starred Michelin chef Michael Wignall, who runs The Angel Inn at Hetton, for his favourite ways with the vibrant vegetable. Rhubarb cooked in foil Serves: 4 Ingredients: 400g rhubarb (washed and cut into approx 5cm batons) 5 drops of vanilla extract Zest and juice of 1 lime 100g light brown sugar Aluminum foil Method: Set an oven at 180C. Place a sheet of aluminum foil (approx size of 2 x A4 sheets) on your work top. Lay your rhubarb on one side (ensure they are laid uniform) and leave the other side empty. Mix the zest and juice of lime, vanilla extract and brown sugar together and sprinkle over the rhubarb. Fold the empty side of the foil over the rhubarb to each corner and then fold each side into towards the centre 2-3 times, to wrap the rhubarb tightly, like an envelope (the better the seal the faster the rhubarb will cook, retaining all of its lovely flavour and juices). Place the foil envelope onto a ceramic tray (this is to allow you to use the juices, should any leak out) and cook for approx 25-35 minutes. Remove from the oven, allow to cool for 5 minutes before carefully opening the bag and serve. Serving suggestions: Serve with warm ginger custard, crème fraiche or clotted cream. Or go savoury with roasted duck or chicken. Rhubarb crumble Serves: 4-6 Ingredients: For the crumble topping: 450g plain flour (sieved) 270g muscovado sugar 250g unsalted butter (diced) 170g ground almonds (replace with oats, if nut free) 60g pecan nuts (chopped fine) replaced with pumpkin seeds for nut free) Zest of 1 orange For the fruit base: 800g of rhubarb (washed and chopped into approx 3cm) 200g blueberries (adds a lovely sweetness and colour) 150g light brown sugar Method: For the crumble mixture: Rub together the flour, sugar and almonds, making sure there are no lumps in the sugar (Muscovado sugar can get quite lumpy). Then add the butter in 3 stages and rub together, until you have a breadcrumb consistency. Lastly, add the pecan nuts and stir in thoroughly. For the fruit base: Add the sugar and rhubarb to a large pan and cook on a medium heat, until the rhubarb has slightly softened. Remove from the heat and lightly stir in the blueberries. Place the mixture onto a tray to cool. Preheat an oven to 180C, divide the filling into individual heat proof ramakins or one large heat proof dish. Sprinkle with the crumble mixture (do not press down) and bake for 15-20 minutes or until golden in colour and the filling is starting to bubble at the sides. Serving suggestion: Serve with ginger custard or ice cream. Lemon and ginger posset Serves: 6 Ingredients: 500ml double cream 250ml castor sugar 4 lemons (juice and zest) If you can, source good quality lemons – leafy and unwaxed. Amalfi lemons are the best, if in season. It makes all the difference! 20g root ginger (peeled and finely grated) 2 sheets of bronzed gelatin, soaked in ice cold water Method: Place the cream, sugar and ginger in a medium sized pan and bring to the boil. Remove from the heat, add the lemon juice and then the soaked gelatin. Stir well and pass through a fine sieve, into a pouring jug. Pour into ramakins or glasses and allow to set in the fridge for 5 hours. Serve with the compote of Rhubarb and vanilla. (Recipe below) Rhubarb compote Serves: 4 Ingredients: 1kg rhubarb (leaves and base removed) 350g castor sugar 1 vanilla pod (split and seeds removed) 50ml water ½ tsp of ground ginger Method: Cut the rhubarb into approx 2cm slices, along the length of the stem. Place a wide thick bottomed pan, onto a medium heat and add the sugar, vanilla, ginger and water. Allow the mixture to dissolve. Add the chopped rhubarb, making sure it is completely coated in the sugar syrup. Cook over a medium heat, stirring often, until the rhubarb begins to break down and turns into a thick mixture (there should be no water remaining). Chef’s tip: Forced rhubarb is best for this, as there is no need to peel, you get a lovely colour. Outdoor summer rhubarb can work well but peel before cutting and cooking and replace the water with 100ml of cranberry juice. Read More Love wine but can’t afford it? Here’s how to drink luxury for less Three meat-free dishes to try this National Vegetarian Week How to make TikTok’s viral whole roasted cauliflower Gordon Ramsay: ‘I’m going off the beaten track to become a better cook’ Gordon Ramsay’s coffee-spiced pork shoulder recipe Gordon Ramsay takes on Louisianian gumbo

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