Every month, Netflix adds lots of new content to its library of films and TV

A majority of the human body is made up of water, which is why staying hydrated so important. It can be confusing to determine how much the average person should drink in a day, especially in situations like when it’s hot outside or when you’re exercising. There are even consequences to not drinking the right amount of water, such as dehydration or overhydration. The National Health Service (NHS) typically recommends drinking between six to eight glasses of fluid, including water, every day. But the US National Academies of Sciences, Engineering, and Medicine has determined that an adequate daily fluid intake is 15.5 cups (3.7 litres) per day for men and 11.5 cups (2.7 litres) per day for women. However, this fluid intake accounts for drinking plain water as well as other beverages and food that contain water, like fruits and vegetables. The amount of water one should be drinking each day can also vary depending on the situation. According to the Mayo Clinic, those who are working out should be drinking extra water before, during, and after a period of exercise. This especially goes for any activity that makes you sweat, because drinking water helps replenish the fluid your body lost. People in hot or humid weather should be drinking more water than usual because of how much they’re sweating, which contributes to fluid loss. Meanwhile, in areas with higher altitudes like the mountains, dehydration can become more common. The Mayo Clinic suggests that people lose bodily fluids when they have a fever, are vomiting, or have diarrhoea. As such, it’s important that people are consuming extra water when they’re sick. Other conditions that might require increased fluid intake include bladder infections and urinary tract stones. Feeling thirsty and passing dark-coloured, strong-smelling urine are some of the initial signs that you could be dehydrated. Other symptoms include feeling sluggish, feeling light headed, or having a dry mouth. Drinking milk, water, and fruit juice is also a good way to maintain hydration. However, people should bear in mind the amount of sugar that can be contained in sweetened drinks. Tea and coffee may also help with hydration, though people should try to keep track of how much caffeine they’re consuming. While it’s important to know whether you’re drinking enough water, the Mayo Clinic suggests it’s likely that nothing is wrong with someone’s water intake if they rarely feel thirsty and their urine is clear, or a light yellow colour. It is possible to drink too much, however, it’s rarely a problem for someone with healthy kidneys. Still, overhydration can occur when the body retains or collects too much water. Some athletes who participate in endurance events, especially marathon runners, can be prone to taking on too much fluid. This can lead to water intoxication and dangerously low sodium levels, which is referred to as hyponatraemia. In order to help the body to relieve itself of excess water, as well as relieve pressure on the heart and other organs, doctors may prescribe diuretics or water tablets that promote the production of urine. Read More Irina Shayk reveals how she and Bradley Cooper make co-parenting daughter Lea ‘work’ What is silent reflux? Salon owner with incurable cancer who lost hair in treatment makes customisable wigs

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I’m not sure whether you’ll have tried kulfi before, but it’s a traditional, rich ice cream found across India, that’s usually flavoured with cardamom – and I am obsessed with it,” says former Bake Off contestant Crystelle Pereira. “I once had a mango kulfi in Goa, and it was breathtakingly good. So, this cheesecake is a homage to that kulfi – the rich creaminess coming from the cream cheese, paired with sweet mango and floral notes of cardamom.” Mango and cardamom cheesecake Ingredients: For the base: 30g pistachios 30g desiccated coconut 65g unsalted butter (which will be browned so you should end up with 55g) 25g coconut oil 190g speculoos biscuits For the cheesecake: 10 cardamom pods 200ml double cream, cold 55g icing sugar 1 teaspoon vanilla bean paste 600g cream cheese 2 tablespoons runny honey 185g canned, sweetened mango purée To decorate: 1 fresh mango/1 x 425g (before draining) can of mango 1 tablespoon runny honey Small handful of pistachios Method: 1. First make the base. Place the pistachios and desiccated coconut in a frying Pan over a low heat and toast, stirring, for about 7 minutes until the coconut is golden and nutty. Remove from the heat and set aside. 2. Place the butter in a saucepan over a low heat and stir constantly until you see it bubble up vigorously with a thick, cappuccino-like foam, and then light brown solids will start to form on the bottom. At this point, take the pan off the heat, stirring for about 30 more seconds, then immediately transfer it to another bowl, making sure to scrape out all the solids from the bottom, as these carry so much flavour. Then, stir through the coconut oil until it has melted in the residual heat. 3. Place the speculoos biscuits in a sealed freezer bag and bash with a rolling pin until the mixture resembles fine crumbs. Then, add the coconut and pistachios and bash these again to break down the nuts slightly (you can also use a food processor). Tip all the contents into a large bowl and mix with the brown butter and oil until the mixture resembles wet sand. 4. Press this into the base of a 20cm springform cake tin, and use the base of a mug to flatten it down. Transfer to the fridge to chill and harden while you make the cheesecake filling. 5. Place the cardamom pods in a dry frying pan over a low heat and toast, stirring, for about 10 minutes until fragrant. Transfer to a pestle and mortar and bash to release the seeds from the shells. Discard the shells (I keep mine and add them to my chai), then grind the seeds into a fine powder. You can also grind the whole pods, including the shells, in a spice grinder. 6. In a large bowl, place the double cream, icing sugar, vanilla bean paste and ground cardamom and whisk to fairly stiff peaks. 7. In a separate bowl, combine the cream cheese, runny honey and 150g of the mango purée and whisk well to combine. Then, fold through the whipped cream into this cream cheese mixture in three parts, until no streaks remain. 8. Remove the base from the fridge and pour half the cheesecake mixture over the top. Then, swirl through half the remaining mango purée and use a knife or skewer to swirl this through the mixture. Then repeat with the remaining cheesecake mixture and mango purée and use an offset spatula to level the top. Place in the fridge for 6–8 hours, or ideally overnight, until completely set. 9. To serve, run a palette knife or offset spatula around the rim of the cheesecake and then carefully release the springform tin and slide off the metal base. 10. Thinly slice fresh (or canned) mango, and arrange on top of the cheesecake, drizzle over some honey, and sprinkle with pistachios, then slice and serve. Recipe from ‘Flavour Kitchen: Vibrant Recipes with Creative Twists’ by Crystelle Pereira (Kyle Books, £22). Read More BBQ salad recipes without a soggy lettuce leaf in sight Grace Dent’s quick and easy recipes that only require the microwave How to shop for and cook Japanese food at home like a pro Crystelle Pereira: ‘This is controversial but... French food isn’t that great’ Roasted grape, honey and feta crostinis are perfect dinner party canapes Forest Side, review: Cumbrian produce elevated to Michelin-starred proportions

Mercedes have parted company with technical chief Mike Elliott following the team’s failure to win a single race this season. James Allison returned as Mercedes’ technical director just three races into the new season – with Elliott moving into the chief technical officer role. Although Mercedes said the job swap was Elliott’s decision, the announcement arrived after Lewis Hamilton and team principal Toto Wolff criticised the design philosophy of this year’s car on the eve of the curtain raiser in Bahrain on March 5. The Silver Arrows, who claimed a record eight consecutive constructors’ championships and carried Hamilton to six world titles, have won only one race in the past two years. And ahead of this weekend’s round in Brazil – with only races in Las Vegas and Abu Dhabi to follow this year – Mercedes said Elliott is departing the team. “Mike has been one of the pillars of the team’s achievements over the past decade,” said Wolff. “It’s with truly mixed feelings that we say goodbye to him today. “Mike is a fiercely intelligent technical brain and a great team player. He has made a strong contribution not just to winning racing cars but also to building the culture of our team. “But on the other side, it’s clear that he’s ready for new adventures beyond Mercedes – so I know this is the right step for him to take, too. “He leaves the team today with our thanks for the effort, commitment and expertise he has brought to the team over the past 11 years and our very best wishes for the future.” Hamilton finished a distant runner-up to Verstappen in Mexico last weekend, with the Dutchman winning a record 16 of the 19 races so far in his all-conquering Red Bull machine. It is nearly two years since Hamilton, who will remain alongside George Russell at Mercedes until at least the end of 2025, won a race. Elliott, who is now set for a period of gardening leave, said: “Although the last two seasons have not seen us winning races in the manner we aspire to, they have tested us in many other ways – and forced us to question our fundamental assumptions about how we deliver performance. “During the past six months, I have enjoyed developing the technical strategy that we hope can provide the foundations of the team’s next cycle of success. “I have decided that now is the right time to make my next step beyond Mercedes – first to pause and take stock, after 23 years of working flat-out in this sport, and then to find my next challenge.” Read More Charles Leclerc secures pole position for the Mexican Grand Prix Charles Leclerc leads Ferrari front row at Mexican Grand Prix Essex boy with Italian twang – History-maker Ollie Bearman impresses in Mexico Max Verstappen sets fastest time in Mexican Grand Prix practice Max Verstappen urges fans to show him respect ahead of feisty Mexican Grand Prix Lewis Hamilton claims many more cars were illegal at United States Grand Prix

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BRUSSELS--(BUSINESS WIRE)--Jun 8, 2023--

#tmp-load{position: fixed; top: -1px; left: -1px; opacity: 0; width: 1px; height: 1px;}#tmp-load img{width: 100%;}function updateButtons(){let e=document.querySelectorAll(".buy-button span");for(let t=0;tIn no particular order, this is what I purchased in the throes of lockdown: at least six sweatsuit sets; a mask to match each one, naturally; colorful eyeliner and eyeshadow (since lipstick was no longer necessary); a handful of glitzy dresses and tops for future, post-pandemic nights out; a DIY stick-and-poke tattoo kit; and a horde of face and hair masks to pamper myself with. Like many, I threw myself into online shopping frequently and excessively, more so than at any other point in my life, because, well, I had no other choice.

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