'Sister Wives' star Christine Brown recently left her job at clothing company LulaRoe

Nearly 40 countries at the United Nations backed LGBTQ families on Tuesday, at a time when some Muslim and African nations are contesting sexual orientation and...

A chemical reaction that gives food flavour could have helped evolution, one study suggests. According to New Scientist, the Maillard reaction is when the temperature between sugars and amino acids rises above approximately 140°C. It often occurs in food such as toasted bread, meats and roasted vegetables. Caroline Peacock at the University of Leeds wanted to explore whether it could happen at lower temperatures. To do this, scientists added iron or manganese minerals to a solution made up of sugar glucose and the amino acid glycine. When the substance was incubated at 10°C, the process was sped up by around 100 times. The temperature is said to be similar to the seabed at the edges of continents. Peacock and the team discovered that the Maillard reaction also occurs on the ocean floor, where iron and manganese minerals are often found. If this is the case, it could cause the carbon in sugars and amino acids to be stored in "large, complex polymers that microbes find harder to ingest," Peacock said, as per the publication. Sign up for our free Indy100 weekly newsletter "If you can get your carbon through the 1-metre danger zone [at the top of the sea floor], where carbon generally is attacked and degraded and turned back into carbon dioxide by microbes, that will lock it away from the atmosphere," she explained. The team estimated that the minerals could lock away roughly 4 million tonnes of carbon every year. If this process didn't exist, the atmosphere could have warmed by a further 5°C over the past 400 million years, the study suggested. "This process has such a profound impact on atmospheric oxygen," she says. "Because complex life forms require higher levels of oxygen, as they’re more energetically demanding, we think it’s reasonable to surmise this process had a hand in creating conditions required for complex life." Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

Mondelez, Mars Inc. and PepsiCo Inc. had roaring sales in Russia last year, underscoring the strength of the

Ecuador has completed the largest debt-for-nature deal of its kind, a transaction that will generate more than $1

Your college bank account should have the right set of features for you and minimal fees

Do you what skibidi means? What about gyatt? Rizzler? Baby Gronk rizzing up Livvy? I

When warmer weather arrives, many of us feel the urge to cool off with a refreshing dip at the nearest pool, pond or beach. A paddle is a pleasant way to beat the heat, it can boost your health too. “The benefits of swimming and dipping in open water are well documented,” says Lee Heard, charity director at Royal Life Saving Society UK. “Not only does being in or on open water allow new adventure, it also has documented benefits for both physical and mental wellbeing.” Research from Next found that 33% of people would look to wild swimming to find relief from muscle aches and pains, while 28% of those facing stress see it as a remedy. “Many of us only swim outdoors during the summer season,” says Ella Foote, founder of The Dip Advisor and author of How to Wild Swim: What to Know Before Taking the Plunge. But just because the sun is out doesn’t mean wild swimming is less dangerous, she says: “Learning to swim at some point in your life isn’t enough and being a fit, healthy person on dry land isn’t the same as being water fit.” There were 226 deaths in the UK from accidental drownings in 2022, according to the RNLI. Heard says: “The basic principles of open water safety, combined with knowledge and understanding of the hazards, can increase the enjoyment of open water and significantly reduce the number of incidents that occur each year.” These are the safety considerations to take into account before deciding whether to wade in… Look for lifeguards “There are a great number of open-water sites which are lifeguarded and we would urge people to go to lifeguarded venues if they are looking to take part in open water swimming,” says Heard. Use the RNLI website to find your nearest lifeguarded beach. “Lifeguards are trained professionals who can ensure your safety whilst out on the water and provide assistance should you need it,” Heard continues. “There are also a number of organised events around the country which have lifeguards on duty, so we urge people to attend those events.” Check the conditions If you’re swimming somewhere without a lifeguard, you must be aware of the potential risks.”If swimmers are aware of the potential risks and dangers, then this enables them to do a risk assessment before entering the water,” says Heard. Risks to consider include, he says: “The depth of the water – this changes and is unpredictable; underwater objects and hazards may not be visible; strong currents can rapidly sweep people away; and uneven banks and river beds.” “The weather is more changeable in coastal areas; wind can make a huge difference in the sea and how it behaves,” says Foote, who recommends checking the Tide Times or Surfline websites and following RNLI advice on rip currents. “If you plan a river swim it is worth remembering that water travels faster when a river is shallow, narrow or after spells of heavy rain,” she adds. Know your limits “Can you tread water while keeping your head above the water? Can you float on your back? Could you swim 25 meters without stopping?” asks Foote. “These are the very basic skills for keeping yourself safe in open water and if you are unsure – don’t get in.” While it can be tempting to plunge in on a hot day, never jump or dive without testing the water first. “Enter within your depth and get a feel for the water before swimming,” Foote continues. “Ensure you know where you plan to get out before getting in, sometimes it is easier to get in the water than get out.” And always trust your instincts: “If you’re at the water and something doesn’t feel right, trust that. If the water doesn’t look, or smell right, don’t get in. Outdoor swimming is joyful, but be safe.” Beware of the cold “The shock of cold water can make swimming difficult and increase the difficulty in getting out of the water,” Heard says, even during hot weather when water temperatures are rising. “The water will always be cooler than your core body temperature, so you will experience a gasp and chill on entry,” says Foote. “While it might be warm in the shallows, in deeper water it will be cold at the bottom and that can feel very different when jumping in, which can cause cold water shock and be fatal. “This is also true in coastal areas – the sea is still cool at this time of year.” Don’t trespass Choosing where to swim isn’t just about finding a safe and picturesque spot – you’ve got to make sure you’re not trespassing on private land. “As a rule, avoid reservoirs and quarries – they are often private facilities and are not designed for swimming,” says Foote. “As well as trespassing, many have steep sides and while you might get in okay, getting out can be harder. Some reservoirs have damns, towers and aerators that present a real risk to swimmers.” You should always check whether you’re allowed to swim in a lake in a national parks. The NOWCA network lists safe open water swimming venues. Take the right kit Depending on the weather and water temperature, you may need more than just a bikini or shorts for your swim. “We always recommend going swimming with a friend, wearing appropriate clothing such as a wetsuit, a tow float and a bright-coloured swimming hat,” says Heard, so that you’re more visible if you need help. And don’t forget that while a rush of endorphins can help when you’re in the water, you may feel more chilly once you get out. Heard adds: “It’s vital to also ensure that when you get out you have appropriate clothing to keep you warm after the swim.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Prince of Wales to launch initiative aimed at ending homelessness Beatrice enjoys Glastonbury as princess is spotted on final day of festival Kate triumphant after Frankie Dettori’s win at Royal Ascot

Sabato De Sarno wants people to fall in love with Gucci again, titling his debut collection “Gucci Ancora,” Italian for “Gucci Again.”

Mistakes during the holiday season can be detrimental to a business’s bottom line — but small-business owners still have time to put themselves in the best position for success

While we might be most familiar with seeing Gordon Ramsay cooking up a storm in a galley, he says he loves to “get out of the kitchen and get my hands dirty”. That could explain why he’s filmed three series of Gordon Ramsay: Uncharted on National Geographic, giving him the opportunity to explore different experiences and dishes from all over the globe. From snacking on alpaca meat 11,000 feet above sea level in the Peruvian Andes, to eating fish curry in Kerala, south India, Ramsay, 56, has been on a culinary tour of the world. “I always love to get out of the kitchen and get my hands dirty,” he says. “It gives me time to embed into local food communities and get inspired.” In the series, Ramsay switches positions – in many of his previous shows, he’s the teacher, but he’s very much the student in Uncharted. He says this “definitely made me more humble, especially when the locals don’t love my dishes”, but ultimately “experience helps me become a better chef”. Now, the chef is releasing a cookbook-meets-travelogue as an accompaniment to the TV show, with the recipes reflecting the diversity of his travels. Dishes include spicy grilled lobster with coconut and breadfruit from Hawaii, chicken pepper pot from the jungles of Guyana, New Orleans-style BBQ shrimp and spice-rubbed steaks with pele pele sauce from South Africa. We chatted to Ramsay about his approach to travel and food… How important is it to have an open mind when travelling? “Having an open mind really helps you to bed in with the local community. For me, I get to better understand the importance of each dish and ingredient. “It really helped me to craft some of the incredible dishes at our final cooks and now this amazing book. And trust me, I’ve taken all that knowledge and used it in my dishes at my restaurants around the world.” How can adventure help you understand a region’s culture and cuisine better? “If you want to go off the beaten path, you’re not getting on the tube or M5 to get there. You have to have some adventure involved! And as I learned in Peru with the mango tree, some of the best ingredients come from being out of your comfort zone.” Has travel always been a part of your food ethos? “When I was a young chef, I wanted to have all the experience and knowledge to help me be the best. I wasn’t going to places like Laos or Tasmania, but I was travelling and taking in everything I could get from every city I went to. “I may not have been rappelling a cliff or diving while learning in France, but trust me, some of those kitchens were just as intense!” What dish in the book took the most effort to master? “I’d have to say the Pandi curry in India. I’ve made many curries in my time, but this one was truly unique since it used pork. I’ve been to India many times, but never to this region and getting in so in-depth with the local purveyors. “I learned so much from the curry – to the coffee liquor to those spicy pickled vegetables – that said, the biggest challenge for me during that trip had to be getting the ants we used for the ant curry out of my hair!” Did you fail at anything? “Of course I’ve failed. I’ve lost fires, burned protein, disappointed the locals – but I’ve always picked myself up and tweaked and finessed my mistakes. “Mistakes aren’t bad when it comes to cooking, it’s the perfect learning experience. So if you fail with any of the recipes, just learn and adjust and keep trying.” What was the most memorable destination you went to? “That’s so tough, that’s like choosing a favourite child. They were all so unique and beautiful, but I think Tasmania was really memorable to me. The culture of bartering and the incredible seafood really opened my eyes to the incredible bounty that island has.” What’s the biggest lesson you learned from filming Uncharted and writing the cookbook? “Resourcefulness and making sure that we only take what we need. Those principles are very similar to what we are running and doing in restaurants, use what you need, take what you need. And making sure it’s seasonality at its best.” ‘Gordon Ramsay’s Uncharted: A Culinary Adventure With 60 Recipes From Around The Globe’ (published by National Geographic, £25). You can stream all episodes of National Geographic’s ‘Gordon Ramsay: Uncharted’ exclusively on Disney+. Read More Three meat-free dishes to try this National Vegetarian Week How to make TikTok’s viral whole roasted cauliflower What is coronation chicken? The story of the royal recipe and how to make it Healthy lemony smoked salmon pasta that takes zero effort Easy coronation chicken pie recipe chosen by Mary Berry Andi Oliver on turning 60 and channeling her anger into power

At first glance, the Simurgh resembles the Batmobile. Black, low-slung with flared wheel arches, the supercar looks built