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Parkinson’s disease is the world’s second most common neurodegenerative disorder, behind Alzheimer’s disease. While it’s unknown exactly why people develop the condition, according to Parkinson’s UK, experts believe its a combination of genetic and environmental factors that contribute to the damage of nerve cells in the brain. So what are the symptoms of Parkinson’s disease and how can it be treated? Here’s everything you need to know. What is Parkinson’s disease? Parkinson’s disease is a degenerative neurological condition. This means that over time the brain of an individual living with the disease becomes more damaged, the NHS explains. A person living with Parkinson’s disease doesn’t have enough of the chemical dopamine in their brain, the Parkinson’s Foundation states. Dopamine is responsible for transmitting signals between nerve cells in the brain. When an individual experiences a loss of nerve cells in the brain, this causes a reduction in the quantity of dopamine in the brain. What are the symptoms? The main symptoms of Parkinson’s disease include involuntary shaking (otherwise known as tremors), movement that’s slower than usual and stiffness in the muscles, the NHS outlines. Other symptoms may include difficulty balancing, nerve pain, incontinence, insomnia, excessive sweating, depression and anxiety. For more information about the symptoms of Parkinson’s disease, visit the NHS here. How many people does it affect? Around 145,000 people in the UK are affected by Parkinson’s disease, Parkinson’s UK explains. This means that around one in every 350 adults is living with the degenerative condition. According to the NHS, symptoms of Parkinson’s usually develop after the age of 50. However, for every one in 20 people affected by the disease, symptoms may appear when they’re under the age of 40. The Parkinson’s Foundation outlines that men are 1.5 more likely than women to be affected by the condition. High-profile individuals to have been diagnosed with Parkinson’s include former US president George H. W. Bush, Back to the Future star Michael J. Fox and The Chase star Paul Sinha. How can it be treated? While there is no known cure for Parkinson’s disease, symptoms may be controlled through treatment. The most common form of treatment used for the condition is medication, Parkinson’s UK states. “Drug treatments aim to increase the level of dopamine that reaches the brain and stimulate the parts of the brain where dopamine works,” the charity explains. The medication used to treat Parkinson’s disease varies according to each patient. This is because as symptoms of the disorder progress, the drugs used to treat the condition may need to be changed. While drug treatment may help to manage Parkinson’s symptoms, it cannot slow the progression of the disease. The NHS explains that those living with Parkinson’s disease may also undergo physiotherapy, occupational therapy, and, in rare cases, brain surgery to treat the condition. For more information about Parkinson’s disease, visit Parkinson’s UK. Read More What are symptoms of coronavirus – and where has it spread? Latest travel updates as coronavirus continues to spread Can face masks really protect you against coronavirus or flu? The dirty truth about washing your hands Billy Connolly shares health update on Parkinson’s disease: ‘Every day gets stranger’ Tracey Emin says she ‘totally accepted death’ following cancer diagnosis Nicky Hilton calls out critics who made negative comments about nephew Phoenix’s head

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

Prepare to be whisked away into a world where beauty and fantasy collide. Carol’s Daughter, founded as a homemade hair-care line by Lisa Price in 1993, has significantly impacted the beauty industry through its dedication to natural ingredients and celebration of diverse beauty. Over the past three decades, the brand has become a trusted name in high-quality products catering to various hair and skin types. Above all, Carol’s Daughter stands for empowering women and embracing individuality, so its captivating new partnership is a perfect fit.

Nestlé USA is recalling a “limited quantity” of its Toll House Chocolate Chip Cookie Dough “break and bake” after fragmented pieces of wood were found in some packages. On 10 August, the food and drink corporation announced the news in a press release published on its website. According to the company, it had identified two batches of the 16.5 oz product produced on 24 and 25 April as being the reason for the recall, “due to the potential presence of wood fragments”. “This recall does not involve any other Nestlé Toll House products, including other varieties of refrigerated cookie dough in ‘break and bake’ bars, rolls, or tubs, or Edible cookie dough,” the statement read. Nestlé directed consumers’ attention to the recalled batch codes to avoid, both 16.5 oz bags with 311457531K or 311557534K. The company warned people who have already purchased these batches to “not prepare or consume the product” and urged them to “return the product to the retailer where it was purchased for a replacement or refund”. There have been no reported injuries or illnesses related to the recall, according to the confectioners. “We are taking this action out of an abundance of caution after a small number of consumers contacted Nestlé USA about this issue,” the release proclaimed. “The quality, safety and integrity of our products remain our number one priority. We sincerely apologise for any inconvenience this action represents to both our consumers and retail customers.” Nestlé also said it is in contact with the US Drug and Food Administration (FDA) about the recall, according to their press release. Anyone in need of support or with any further questions is encouraged to contact the company’s customer service line at (800) 681-1678 Monday through Friday, between 9am and 6pm ET. The recall comes after Nestlé voluntarily recalled its Stuffed Chocolate Chip Cookie Dough with Fudge Filling because of the “potential presence of white plastic pieces” in October of 2022. The Independent has contacted Nestlé for further comment. Read More Advocates sue federal government for failing to ban imports of cocoa harvested by children Sugary cereals and yoghurts must remove child-friendly packaging – health group Nestle reveals reason behind price increase of its most popular chocolate bar

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By Andrius Sytas RIGA (Reuters) -In a Stalinist skyscraper which dominates the skyline of Latvia's capital, dozens of elderly Russians

Melanie Sykes has revealed she’s been diagnosed with Tourette’s syndrome. The 52-year-old I’m A Celebrity... Get Me Out of Here! star revealed the news of her diagnosis on her close friend Alan Carr’s podcast. Speaking of her diagnosis, Sykes said she’s “wired completely differently” and is “only now” understanding the impact of the neurological disorder on her life. Tourette’s syndrome may cause sudden unwanted and uncontrolled rapid and repeated movements or vocal sounds called tics. During the interview, when Carr assured Sykes that it was fine to swear during the conversation, she said: “Oh good, but I’ll try not to, because I’ve just discovered I have Tourette’s. “I describe in the book (Illuminated: Autism and all the Things I’ve Left Unsaid) how I laugh at really inappropriate things. I am wired a completely different way and I’m only just understanding it. “I used to think, ‘What’s wrong with me?’ Now I know it’s everything that’s right with me,” Sykes added. The new diagnosis comes two years after Sykes was diagnosed with autism. The presenter, who is known for shows like Let’s Do Lunch with Gino D’Acampo, said after the diagnosis that “finally, so many things made sense”. Sykes first revealed her diagnosis in an email to readers of her magazine, The Frank. She wrote that finding out she was on the autism spectrum, which can affect the way people with autism communicate and interact with others, was “life-affirming”. She has since been welcomed into the autistic community with messages from mothers of children on the spectrum and adults diagnosed late in life. “They’re so happy I’m talking about it, normalising it,” Sykes told the magazine. “Some people who were too embarrassed to tell anyone now feel they can. “It makes me extremely happy to know I’ve helped.” Sykes’ diagnosis comes after singer Lewis Capaldi recently announced he was taking a break from touring for the “foreseeable future” due to his Tourette’s. The “Someone You Loved” singer struggled with his performance on the Pyramid Stage at Glastonbury this year because of his tics, and appeared visibly moved by the huge audience who helped him sing his song. Following the show, Capaldi said he is “still learning to adjust to the impact of my Tourette’s” and needed to spend time taking care of his physical and mental health before he could return to touring. Read More Kylie Jenner and Jordyn Woods reunite four years after Tristan Thompson cheating scandal Nicole Kidman defends her controversial Vanity Fair mini skirt cover Alan Titchmarsh warns against ‘ill-considered’ rewilding trend in domestic gardens These are the women making waves in the cycling world Nappy changes and tantrums over Michael Gove: I took my toddler to a music festival Demi Lovato says she still struggles with vision, hearing impairment after overdose