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Emma Heming Willis, actor Bruce Willis’ wife, provided an update on her husband’s health in a new interview with the Today show. She said being a celebrity does not change the reality of living with a disease like frontotemporal dementia. “You know what I’m learning is that dementia is hard. It’s hard on the person diagnosed, it’s also hard on the family,” she explained. “And that is no different for Bruce or myself or our girls. When they say this is a family disease, it really is.” Willis’ family first announced his diagnosis of frontotemporal dementia in March. At the time, they wrote they had the “deepest gratitude for the incredible outpouring of love” following the initial news. Here we take a closer look at the condition, known as FTD. – What is FTD? FTD refers to a group of illnesses that primarily affect the frontal and temporal lobes of the brain, which are associated with behaviour, personality, and language, per the Mayo Clinic. It’s often misdiagnosed as Alzheimer’s disease or a psychiatric problem, and it often begins between age 40 and 65. FTD accounts for between 10 and 20 per cent of all dementia cases. – What causes FTD? It’s not clear what causes FTD. Certain genetic mutations have been linked to the condition, but many people who develop FTD do not have a family history of the illness. The NHS says that, like other forms of dementia, FTD tends to develop slowly and get gradually worse over the years. – What are the symptoms of FTD? There are two types of FTD – behavioural variant FTD (bvFTD) and primary progressive aphasia (PPA). BvFTD, which results from damage to the frontal lobes of the brain, mainly causes problems with behaviour and personality. PPA, when damage occurs to the temporal lobes on either side of the head nearest the ears, causes language problems. Alzheimer’s UK says that FTD symptoms are “very different” to other more common types of dementia, such as day-to-day memory loss – adding that in the early stages of the disease, many people can still remember recent events. The symptoms can be distressing to family members, as they include lack of judgment, inappropriate social behaviour, decline in personal hygiene, compulsively putting things in one’s mouth, and eating inedible objects. People may also show a lack of interest in their activities, which is sometimes mistaken for depression, and they may exhibit a lack of empathy. – How is FTD treated? According to Dementia UK, there is no prevention or cure for FTD and it is often best to “focus on practical strategies to help the person live as well as possible with the diagnosis”. Willis’ family said that the lack of treatment for the disease was “a reality that we hope can change in the years ahead” with further research. They added that they hope media attention will be used to raise more awareness of FTD. “Bruce always believed in using his voice in the world to help others, and to raise awareness about important issues both publicly and privately,” they said. “We know in our hearts that – if he could today – he would want to respond by bringing global attention and a connectedness with those who are also dealing with this debilitating disease and how it impacts so many individuals and their families. “Bruce has always found joy in life – and has helped everyone he knows to do the same.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Kate gives a lesson in autumnal power dressing in a green trouser suit How can I boost my soil when I go peat-free? See Cate Blanchett champion sustainable fashion at glamorous Giorgio Armani show

A sleep expert has revealed which sounds help you get to sleep – and which ones are the best to wake up to. Sleep expert Hannah Shore claims ocean waves, a crackling fire and the distant buzzing of a fan are among the top ten sounds that help people fall asleep. Whereas hearing a piece of toast being cut or a kettle boiling is most likely to make them rise and shine gently. It comes after a poll which looked at 2,000 adults, found half enjoy listening to white noise to go to sleep or wake them up. The study, commissioned by Premier Inn, found 26 per cent listen to it every night, with rainfall sounds (40 per cent), music (34 per cent) and the sound of a fan (24 per cent) among the top choices. The hotel chain has launched Nod-Flix: an ASMR channel where guests can have their optimal video and soundscape play as they drift off. Hannah Shore, who is working with the hotel brand in partnership with Silentnight, said: “Depending on the individual, watching or listening to something calming before bed can be part of our sleep process. “Different sounds generate different responses from our subconscious when we’re asleep, so what might be soothing to one, might not be for another. “If you’re sharing a bed or a room, be considerate and invest in a pair of headphones or why not try finding a sound that you both find soothing?” The study also found that if they are sharing a room with other people and unable to listen to their white noise, 27 per cent wouldn’t be able to sleep properly as a result. More than half (58 per cent) normally listen to these sounds or noises on their phone, while 34 per cent tune in via an app. But 15 per cent even have a sound machine. Wind sounds (21 per cent), audiobooks (16 per cent) and a cat purring (seven per cent) also made the list of sounds and noises people like to fall asleep to. It also emerged half of the adults polled feel their sleep varies depending on the season we’re in. And 57 per cent reckon they sleep the best during autumn or winter, compared to only seven per cent who get the best shut-eye over the summer months. Respondents were shown a number of hotel-inspired ASMR type videos from the Nod-Flix channel, from the kettle boiling to a suitcase being pulled along hard floor. It found the sound of sizzling bacon was found to be most relaxing, followed by the trickle of running water from the shower. The study carried out via OnePoll.com, also revealed the sound of a vacuum was surprisingly least calming. Hannah Shore, for Premier Inn, added: “Switching off does not come as easy to some people as it does others and sounds are a great way to help with this. “Some people prefer complete silence whereas to others the silence means they listen out for all the little sounds, in a hotel this can be people walking down the hall, doors closing, the lift. “Others may find they need their brain to concentrate on something else, in these cases there needs to be something in the sounds they can focus on like the slow rhythm of calming music, the repetitiveness of waves lapping on the beach or even the noise of the TV. “This can allow the mind to switch off from the day and therefore allowing you to fall asleep, which we hope the Nod-Flix channel will accomplish for many.” Some noises that help Brits sleep better: Rainfall sounds Music Ocean sounds The sound of a fan The sound of favourite TV show/ streaming service Wind sounds Podcasts Audio Books Jungle/forest/woodland sounds Fireplace sounds Static sounds City ambience Animal sounds A cat purring The sound of a vacuum cleaner Here are some tips for a restful sleep: If you’re going to watch something before bed, make sure it’s calming content Keep the space you’re sleeping in tidy Don’t eat a heavy meal before bed Invest in some bed socks – they help increase blood circulation Make sure your pillow supports your sleeping position Dim the lights – it helps our bodies to produce sleep hormones like melatonin Get some black out blinds or curtains to block out bright lights White noise such as fans, hairdryers, hoovers are great for blocking out sound. If you want to go to sleep in a calmer way, pink noise is also good - think of wind, steady rain and reselling leaves. Green noise is similar to pink but will have an undertone of more constant hissing noise but still nature led such as running streams. To help you focus throughout the day, brown noises such as the crack of thunder which have deeper tones works really well. Read More Sleep expert reveals the simple secret to a good night’s rest Irregular sleep patterns linked to harmful gut bacteria, study suggests What is the 10-3-2-1-0 sleep method? How to spend the perfect healthy Super Saturday – according to science Holidays to the homeland could help children hold onto family’s original language The cure for smelly garlic breath? Turns out, it’s simpler than you think

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If you caught the recent series of Gordon Ramsay’s Future Food Stars on BBC1, you will no doubt be familiar with Florence – usually Flo – Rebattet. After searching in vain for cookery classes for her young son that would offer healthy options and make him as passionate about food as she was at his age, Rebattet decided to found her own cooking school for children and teenagers. She was inspired by the time she spent with her Italian grandma during the school holidays. “I used to spend weeks at her home and cooking was our daily activity,” she says. “I still love to remember how long our spaghetti was and she always let me lick the spoons!” For Rebattet, it’s fundamental to see the new generations cooking from scratch with seasonal ingredients. “To add flavour to our meals, we used to go to the garden and pick the necessary aromatic herbs. We also had plenty of strawberries that we would pick in the morning before it became too hot.” She decided to leave her nine-to-five job in HR and train as a chef in order to open her business, drawing on her experiences cooking with her son, who around 13 months old at the time. “Because of the memories I have of creating and enjoying food with my family, my dream is to recreate some of that with my son and all the kids who come along my cooking school, En Cuisine.” Here, she shares some recipes that are suitbale for children (with adult supervision if necessary) and are some of the many recipes she teaches at the school. Gateau de Savoie “I spent most of childhood in Biarritz, on the beach, with this cake stuffed in my mouth! I absolutely loved it and couldn’t get enough.” Prep time: 60 minutes | Resting time: 10 minutes | Cooking time: 15-20 minutes Ingredients: 75g sugar 3 eggs 50g flour 20g cornflour 2 drops vanilla extract 60g sugar Utensils: 2 large bowls Wooden spoon Cake mould Weighing scale A whisk Method: 1. In two large bowls, separate the egg whites and yolks. 2. Whisk the egg yolk until you reach a smooth texture. Then, add the sugar and keep whisking. 3. Whisk the egg whites until you get a stiff peak. Don’t forget to add a pinch of salt. 4. Add the egg whites to the egg yolk by folding the white into the yolks. Do not mix and always fold in the same way. 5. Add the vanilla, and the plain and corn flours into the mixture. Fold the flours into the egg mix. 6. Pour the mix in a mould and cook it for 30-40 minutes in a preheated oven at 170C. Gratin dauphinois “This is a typical dish from Savoie in France and is regularly eaten over the winter. The recipe below is from my mother-in-law who lives in Grenoble.” Prep time: 40 minutes | Cooking time: 1 hour Serves: 4 Ingredients: 1kg of potatoes 1 litre of double cream 5 garlic cloves Salt and black pepper 1 tsp grated nutmeg Utensils: Chopping board Big knife Peeler Grater Method: 1. Wash the potatoes and peel them. Keep the skin in a separate bowl. (These can be fried later to avoid wasting them.) 2. With your knife slice your potatoes (1cm thickness), using the bridge technique. 3. Peel your garlic cloves. Chop them into small pieces and then crush them using the blade of your knife. 4. Put some crushed garlic in the bottom of your pot and rub it all around. 5. Pour some double cream into the pot, sprinkle in some salt, black pepper and grated nutmeg. 6. Lay the potatoes on the cream until covered then pour more cream and seasoning. Repeat until you don’t have any more sliced potatoes. 7. Put in the oven at 190C for 1 hour. Little chef tips: The quality of the potatoes is very important. Don’t use jacket potatoes as the texture won’t be good when cooked. Instead use potatoes for frying. Belle de Fontenay and Desiree are the best varieties for the Gratin Dauphinois. Lemon and chia seed muffin cakes “One of my first sweet recipes when I started teaching children to cook at En Cuisine. This recipe can also be found in my cookbook Cook with Flo.” Prep time: 20 minutes | Cooking time: 20 minutes Makes: 6 muffins 100g of plain flour 80g of coconut sugar 80g of unsalted butter ½ lemon + zest 1 tablespoon of chia seeds ½ tablespoon of baking powder 2 eggs Utensils: Wooden spoon Weighing scale 2 large bowls Method: 1. Melt the butter and let it cool down on the side. 2. In a separate bowl, combine the eggs and the sugar until the mix is slightly white with bubbles on the top. Then, pour the flour into the mixture and stir. 3. Squeeze the lemon and add the zest. Pour the melted butter in the mix. 4. Add the chia seeds and the baking powder. Stir until you combine all the ingredients together. 5. Pour the mixture into the muffin tray and put it in the oven at 220C for 15 minutes. Little chef tips: You can swap the chia seeds with poppy seeds for a different flavour. Madeleines “This recipe for mouthwatering madeleines is from my recipe book Cook with Flo.” Prep time: 20 minutes | Cooking time: 15 minutes Makes: 20 madeleines Ingredients: 120g of plain flour 120g of granulated white sugar 120g unsalted butter 3 medium eggs Zest of one unwaxed lemon 1 lemon 1 teaspoon of baking powder Utensils: Madeleine tray 2 bowls Wooden spoon Grater Scale Method: 1. In a large bowl, mix the flour, the sugar and the baking powder. 2. Crack the eggs and separate the yolks from the whites. The yolk goes with the dry ingredients and the whites in a separate bowl. 3. Whisk the white with a fork until you get bubbles on the top. Add them to the flour and yolks mix and combine. 4. Melt the butter and wait until it cools down before pouring it on the mix. 5. Add the lemon juice and the zest. Stir well. 6. Pour into madeleine moulds and put them in the oven at 240C for 6 minutes and then 180C for 8 minutes. Your madeleines are ready when you see a little mountain on the top and a nice golden colour Little chef tips: Swap the lemon for ½ an orange or rose water. Roasted vegetable tray “I really like mine with rose water and dry pieces of rose in the dough! A classic dish which will bring crunchiness and colour to any meal and is particularly delicious served with the gratin dauphinois.” Prep time: 10 minutes | Cooking time: 1 hour Serves: 4 1 butternut squash 6 carrots 2 onions 250g Brussels sprouts 4 potatoes 2 heads of garlic Fresh thyme and rosemary Utensils: Chopping board Big knife Peeler Method: 1. Wash your vegetables and preheat your oven at 150C. 2. Boil some salted water and cook the Brussels sprouts for 15 minutes. 3. Peel your butternut squash and chop it into big chunks. Do the same for the carrots, onions and potatoes. All the vegetables need to be the same size to cook evenly. 4. In a tray, drizzle some olive oil and add all the vegetables. Toss with some salt, black pepper, rosemary and thyme. 5. Put the tray in the oven for 40 minutes. Check if the vegetables are cooked before getting them out of the oven. Little chef tips: You can play with the flavours by adding some spices. Smoked paprika and turmeric deserve a go for this recipe. Read More Is there such a thing as British pizza? The dish that defines me: Rosie Grant’s grave recipes Courgette season is nearly over – here’s three ways to make the most of them London’s new dessert was made by space engineers – and cost £50k How to cook to keep your gut healthy Leave Rick Stein alone – it’s totally reasonable to charge £2 for mayo and ketchup

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It’s hard to resist garlic sometimes, but its pungent smell can often last long on the tongue. So what causes it, and how can we get rid of it? Garlic contains a compound called sulfur volatiles that can cause a bad odour after being eaten. Researchers wanted to better understand how yoghurt and its components can eliminate or reduce such strong odours. For the study, researchers from the Department of Food Science and Technology at Ohio State University, Columbus tested the garlic deodourising capabilities of yoghurt and its individual components of water, fat and protein to see how each stood up to the smell. As a result, the team found both fast and protein were effective at trapping garlic odours, leading the scientists to suggest high-protein foods may one day be formulated specifically to fight garlic breath. “High protein is a very hot thing right now – generally, people want to eat more protein,” said senior study author Sheryl Barringer, professor of food science and technology at the university. “An unintended side benefit may be a high-protein formulation that could be advertised as a breath deodorizer in addition to its nutritional claims,” she said. “I was more excited about the protein’s effectiveness because consumer advice to eat a high-fat food is not going to go over well.” In the lab experiment, researchers placed equal amounts of raw garlic in glass bottles and confirmed the smell of the garlic was released in concentrations that would be detected by the human nose. Scientists measured the levels of volatile molecules in gaseous form present before and after each treatment. It was revealed that garlic alone reduced 99 per cent of the major odour-producing raw garlic volatiles. When introduced separately, the fat, water and protein components of yoghurt also had a deodorising effect on raw garlic, but results showed fat and protein performed better than water. Looking at fat’s performance, a higher quantity of butter fat was more effective at deodorisation. The proteins which were studied included different forms of whey, casein and milk proteins, all of which were effective at deodorising garlic. This may be because of their ability to trap the volatile molecules before they are emitted into the air. A casein micelle-whey protein complex performed the best. “We know proteins bind flavour – a lot of times that’s considered a negative, especially if a food with high protein has less flavour. In this case, it could be a positive,” Barringer said. Additional experiments that involved changing the pH of the yoghurt to make it less acidic (4.4 pH to 7 pH) actually appeared to lower the yoghurt’s deodorisation effect on the garlic. However, changing the pH of water did not seem to make any difference on the water’s deodorization effect. “That’s telling me it goes back to those proteins because as you change pH you change the configuration of proteins and their ability to bind. That said we definitely should be looking at these proteins,” Barringer said. “It probably depends on the protein, as well, because different proteins react differently to pH. So that may be an important thing as we look at other proteins for their garlic deodorization effect.” The team also tested the deodorising effect of yoghurt and its components on fried garlic, in the process they found that drying garlic alone can significantly reduce garlic odour. Yoghurt and its individual ingredients neutralised a lower percentage of volatile compounds of fried garlic compared to raw garlic. Study authors think this may be because there were fewer volatiles to trap than were present in the raw cloves. The findings have provided a foundation for future studies on proteins that might help fight the garlic breath. In the meantime, Barringer predicts that Greek yoghurt, with a higher protein profile than the whole milk plain yoghurt used in the study, may be particularly effective at getting rid of garlic breath. Fruit-flavoured yoghurts will probably work, too, she said – and whatever is used, it must quickly follow ingestion of raw garlic. “With apples, we have always said to eat them immediately,” she added. “The same with yoghurt is presumed to be the case – have your garlic and eat the yoghurt right away.” The study was published in the journal Molecules. Read More 11 best mouthwashes that will keep your mouth minty fresh Women less likely than men to receive CPR from strangers, study finds Study finds toxic ‘forever chemicals’ may be ‘intentionally added’ to some period products Teenager’s death after drinking too much water was ‘preventable’ Could bats hold the secret to beating Covid and cancer? Groundbreaking migraine treatment offers ‘new hope’ for patients

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