Latest news with #Southampton
BBC News
43 minutes ago
- BBC News
IS supporter from Southampton admits sharing terrorist materials
A man has admitted distributing terrorist materials and encouraging support for the Islamic State Bellil, 29, was arrested at his home in East Street, Southampton, in pleaded guilty at Kingston Crown Court to four counts of sharing terrorist publications but denied a fifth count. He also admitted expressing an opinion that encourages support for a proscribed organisation.A further preparatory hearing is listed for 6 August. You can follow BBC Hampshire & Isle of Wight on Facebook, X (Twitter), or Instagram.
BBC News
2 hours ago
- Sport
- BBC News
Gossip: Sunderland keen on Lyon's Caleta-Car
Sunderland are keen on signing former Southampton defender Duje Caleta-Car from Lyon. The 28-year-old Croatia international played 13 times in the Premier League in the 2022-23 season. (Newcastle Chronicle), externalWant more transfer stories? Read Friday's full gossip columnFollow the gossip column on BBC Sport
Times
4 hours ago
- Health
- Times
Which cooking oil is the healthiest — olive, avocado or coconut?
If you're not sure which are the healthiest oils and fats to use in your cooking, you are not alone. With conflicting studies being published as to which is best, along with heated debate on social media, it's no surprise that we're confused. So which should you opt for? Seed oils such as sunflower, safflower and corn oil have recently come in for particular criticism, with influencers using the hashtags seedoils and seedoilfree branding them as unhealthy, even toxic, and blaming them for driving up rates of obesity and disease. Donald Trump's health secretary, Robert F Kennedy Jr, has suggested that Americans are being 'unknowingly poisoned' by seed oils. But experts aren't convinced. This criticism of seed oils rests on theirhigh content of omega-6 polyunsaturated fatty acids, including one called linoleic acid. In theory, larger amounts of omega-6 fatty acids compared to lower levels of anti-inflammatory omega-3 fatty acids contribute to inflammation in the body that is linked to disease. However, according to Philip Calder, a professor in nutritional immunology at the University of Southampton, 'it is a hypothetical argument' without scientific backing. 'People have talked [online] about the fact that seed oils can be pro-inflammatory but there isn't any evidence in humans that it is the case,' Calder says. • Read more expert advice on healthy living, fitness and wellbeing That's not all. Last month a study in the European Journal of Clinical Nutrition suggested that a daily intake of 5g of butter was associated with lower levels of type 2 diabetes, a risk factor for heart disease. But a larger recent investigation involving over 200,000 participants and published in the Jama Internal Medicine journal suggested that butter is the baddie, and a higher intake is linked to a 15 per cent increased risk of premature death. In that paper a consumption of plant oils such as olive, canola and soybean was associated with a 16 per cent lower risk of early death, particularly from cardiovascular disease and cancer. Last month a study of almost 2500 people in the European Journal of Clinical Nutrition suggested that a daily intake of 5g of butter was associated with lower levels of type 2 diabetes, a risk factor for heart disease. But a larger recent investigation involving over 200,000 participants and published in the JAMA Internal Medicine journal suggested that butter is the baddie, a higher intake of it linked to a 15 increased risk of premature that paper a consumption of plant oils such as olive, canola and soybean oil was associated with a 16 per cent lower risk of early death, particularly from cardiovascular disease and cancer. Even olive oil, often hailed as the healthiest of all oils, is not without its critics. This week scientists at the University of Oklahoma College of Medicine announced in the journal Cell Reports that a high-fat diet containing relatively large amounts of oleic acid — a fatty acid found in olive, sunflower and many other plant-based oils — could spur the body into making more fat cells. Michael Rudolph, an author of the paper and assistant professor of biochemistry and physiology at Oklahoma, said the take-home message from his study is to aim for moderation and variety of fats in the diet. 'Relatively balanced levels of oleic acid seem to be beneficial, but higher and prolonged levels may be detrimental,' Rudolph says. So which to choose? We asked the experts for their advice. Healthy fats are an important part of a healthy diet, but you can still get too much of a good thing. The government recommends that total fat intake — including all plant oils — should not make up more than 35 per cent of our total daily calories. 'Oils, even the healthy ones, are energy dense, meaning they provide a lot of calories in a small amount,' says Bahee Van de Bor, a dietician and spokesperson for the British Dietetic Association. 'Cooking with a small splash is good and that can help the absorption of fat-soluble vitamins from vegetables, but there's no need to pour a lot of oils into or onto food.' Just two tablespoons of oil provides about 28g of fat and 238 calories which, if consumed in addition to your regular energy intake, won't be kind to the waistline in the longer term. 'Maintaining a healthy weight is important for reducing the risk of heart disease and type 2 diabetes, and promoting healthy ageing,' Van de Bor says. 'So keep an eye on overall fat intake.' Seed oils are a sub-group of plant oils extracted from the seed rather than the fruit of a plant. They are rich in unsaturated fats — including both monounsaturated and polyunsaturated fats — which are beneficial for heart health when used in place of saturated fats. They also contain the omega-6 fat linoleic acid, an essential fatty acid, meaning our bodies need it but can't make it on their own, so we need to get it in the diet. • Is your heart at risk from fatty muscles? 'Some concerns raised about seed oils relate to the potential for high omega-6 intake which may promote inflammation,especially if intake of anti-inflammatory omega-3 fatty acids in the diet is low,' Van de Bor says. 'However, large reviews and well-conducted studies haven't found any consistent evidence of harmful effects of seed oils.' In fact, using seed oils as part of a balanced diet is a healthy move. 'Linoleic acid is actually very important for the skin and for controlling cholesterol,' Calder says. 'Seed oils also contain tocopherols, which are antioxidants, and other phytochemicals such as phytosterols that can also help to lower blood fats.' Of more concern is not the oils themselves, but how they're used. Calder says the polyunsaturated fatty acids in seed oils are very prone to damage from high heat and seed oils shouldn't be used for frying or reused for cooking. Likewise, when seed oils are incorporated into ultra-processed foods, their health impact can shift. 'Seed oils are not the enemy,' Calder says. 'Balance in any diet is important.' Nut oils, such as walnut, macadamia and almond, share some similarities with seed oils — both are sources of unsaturated fats, which support heart health. However, their fatty acid profiles differ. For example, almond and hazelnut oils are rich in monounsaturated fats, while flaxseed and sunflower oils are higher in polyunsaturated fats, including omega-3 and omega-6. Both monounsaturated and polyunsaturated fats are considered heart-healthy, and Van de Bor says there's no need to favour one over the other. The British Heart Foundation recommends including a variety of unsaturated fats in a healthy diet. 'Nut oils offer a favourable balance of polyunsaturated fats, including both omega-6 and the plant-based omega-3 fat alpha-linolenic acid (ALA),' Van de Bor says. 'This balance may help support the body's ability to convert ALA into eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), the longer-chain omega-3s involved in reducing inflammation and supporting brain and heart health.' Rhiannon Lambert, a registered nutritionist and the author of The Science of Nutrition, says unrefined peanut oil is good for adding to sauces or as a dressing, whereas the refined version can be cooked at high temperatures and used for frying. All types of olive oil are relatively high in beneficial monounsaturated fatty acids — about 75 per cent by volume — which has been shown to help lower your 'bad' low-density lipoprotein (LDL) cholesterol when substituted for saturated fats. But with extra virgin olive oil — the purest, most antioxidant-packed variety — you get some further health benefits, although you do of course pay more. Cold-pressed extra virgin olive oil is considered the gold standard because it is pressed from ripe olives and processed without high heat or chemicals, preserving many of the polyphenol compounds found in the plant. Virgin olive oil is similar but mechanically extracted from the plant. 'Of the other types, olive oil or pure olive oil are typically a blend of refined olive oil with a small amount of virgin or extra virgin oil added back for flavour,' Lambert says. 'And the term 'light' olive oil, which refers to its mild taste and lighter colour, not to reduced calories or fat, is more refined and processed, but still has health benefits.' In theory, the higher concentrations of polyphenols in extra virgin olive oil may provide extra antioxidant and disease fighting benefits, although there is no clear evidence that it has greater disease-fighting effects than other types. All fats have a smoke, or burn, point, the temperature at which they begin to degrade and produce unwanted chemical byproducts that affect both the health profile and flavour of the oil. For decades it was thought that olive oil was best served cold, drizzled over salads, but Van de Bor says the idea that it shouldn't be heated is a misconception. 'In fact, extra virgin olive oil is stable enough for most everyday cooking methods like roasting, sautéing or pan-frying,' she says. 'It contains natural antioxidants and polyphenols that help to protect it during heating, and its smoke point of around 190–210C is well above typical cooking temperatures used at home.' More refined olive oils, including those labelled 'light' or just 'olive oil', tend to have a higher smoke point because they contain fewer impurities. 'Although they have less of the flavour and antioxidants of extra virgin olive oil, it makes them a bit better suited for higher-heat cooking like stir-frying,' Lambert says. • How to pick the best olive oil: what the experts look for Taking daily shots of two tablespoons of olive oil is a wellness trend said to bring health benefits ranging from improved digestion to complexion. Beyoncé, Gwyneth Paltrow and Jennifer Lopez are among those extolling its virtues on social media, with Goldie Hawn reportedly drinking olive oil before going to bed. If you can bear to drink it, is it worth it? 'Olive oil has health benefits, but taking shots of it rather than incorporating it into meals doesn't offer added benefits,' Lambert says. 'It's much better to add olive oil into meals where it can complement other foods, supporting absorption of fat-soluble vitamins and adding to overall nutrient diversity.' Avocado oil is considered an elixir for health, providing vitamin E, lutein for eye health and beneficial plant polyphenols and carotenoids,but it does come with a hefty price tag. A small 2017 study in the Journal of Functional Foods did show that swapping butter for avocado oil helped to lower blood fats and cholesterol levels, although it looked at people who were given the equivalent of a fry-up for breakfast and the removal of some saturated fat — the butter — in place of any plant oil might have provided the same benefits. Lambert says it's a good choice for cooking at temperatures of 200C or higher. 'Avocado oil has a higher smoke point at 250C than extra virgin olive oil so is useful for deep-frying, pan-frying and stir-frying,' she says. 'But in health terms it's probably no better for you than olive oil.' A few years ago coconut oil was on everyone's shopping list due to its unique flavour and list of purported health benefits. It contains high levels of medium-chain triglycerides (MCTs) which have a different chemical structure to other fats, and because they are quickly absorbed by the body are thought to promote satiety and, in turn, prevent the storage of body and belly fat. However, MCTs are also a form of saturated fat, the type linked in many studies to increased LDL cholesterol, a risk factor for heart disease. In 2020, a review of 16 papers published in the American Heart Association's journal Circulation concluded that regular 'consumption of coconut oil results in significantly higher LDL cholesterol' than other plant oils. As a consequence, it began to fall out of favour. So, should we avoid it? 'Current evidence suggests that coconut oil may have a neutral effect on blood cholesterol — not as harmful as butter, but not as beneficial as oils rich in unsaturated fats, such as olive or rapeseed oil,' Van de Bor says. 'This doesn't mean you need to avoid coconut oil entirely, and using it occasionally when baking or sautéing foods is fine.' The latest study suggesting we revert to 5g daily of butter to reduce the risk of type 2 diabetes and heart disease may have raised hope among butter-lovers, but Van de Bor says we should still eat it sparingly. 'Broader and more robust evidenceconsistently supports choosingunsaturated plant-based oilsover butter for long-term health,' she says. 'Larger and more robust studies such as the JAMA Internal Medicine paper earlier this year underpin this by showing that replacing butter with unsaturated plant oilscan reduce the risk of early death by around17 per cent.' Butter isn't off-limits then, but shouldn't be seen as a health food. 'Use it occasionally, but not in place of healthier plant oils,' she says. Calder says olive oil is his staple at home. 'But rapeseed or canola is not bad at all as it has a mix of healthy plant fatty acids and is quite a balanced provider of omega-6 and omega-3 fatty acids,' he says. Van de Bor also has rapeseed oil and olive oil on standby for everyday use. 'For salads, I sometimes reach for walnut oil, especially when making my own dressings,' she says. 'And I do use coconut oil occasionally, particularly if I'm making homemade granola, as I simply enjoy the flavour.' Lambert, who also favours olive oil, says variety is key. 'Flaxseed or linseed oil is one of the richest sources of ALA, a plant-based omega-3, although it's not recommended for cooking at high temperatures due to its low smoke point,' she says. 'And sunflower oil, rich in omega-6 polyunsaturated fatty acids, can also be part of a healthy balanced diet when minimally processed versions are used.'
The Independent
11 hours ago
- Sport
- The Independent
Why the Premier League has fined Man City £1m
Manchester City have been fined more than £1m by the Premier League for breaching the rules around delayed kick-offs and restarts nine times last season, England's top-flight league said on Thursday. The fine comes a year after City paid £2m to the league for breaching the same game-delay rules. The club accepted and apologised for the rule breaches, and confirmed they have reminded their players and staff of their responsibilities in complying with the rules. "Rules relating to kick-offs and re-starts help ensure the organisation of the competition is set at the highest possible professional standard and provides certainty to fans and participating clubs," the league said in a statement. "It also ensures the broadcast of every Premier League match is kept to schedule." Fines totalling £1m pounds were imposed relating to City's home games against Southampton, Tottenham Hotspur, Nottingham Forest, Manchester United, West Ham United and Newcastle United and their away fixtures against Crystal Palace, Aston Villa and Ipswich Town. The longest game delays were two minutes 22 seconds each for restarts v West Ham and Ipswich. City are awaiting the verdict of 115 unrelated charges of alleged breaches of the Financial Fair Play (FFP) rules. The charges cover a period starting from 2009 and continuing into the 2022-23 season. City have always denied any wrongdoing.
Yahoo
15 hours ago
- Sport
- Yahoo
Manchester United agree second summer signing from Southampton: report
When you buy through links on our articles, Future and its syndication partners may earn a commission. Manchester United head coach Ruben Amorim has agreed a deal for his second signing of the summer. | Credit: Getty Images Manchester United have 'agreed' a deal for their second summer signing. It follows Man United bringing Wolves man Matheus Cunha through the door, after he agreed terms at Old Trafford, with a deal for Bryan Mbuemo expected to be edging closer and closer. Advertisement Ruben Amorim sanctioned two January deals for Ayden Heaven and Patrick Dorgu and is looking to repeat the same kind of transfer patterns in order to bring fresh and hungry talent to the club. Manchester United agree deal for talent from Southampton Will Still was announced as Southampton's new head coach in May | Credit:Southampton are preparing for a new era, with Lens coach Will Still arriving at St. Mary's to try and take the Saints back up to the Premier League at the first time of asking. But given their reputation for bringing through talent via their own excellent academy, the south coast outfit will be disappointed to be losing a star who could have featured for them this term. Manchester United head coach Ruben Amorim has wasted no time | Credit: Getty Images According to AcademyScoop on X (formerly Twitter) and CentreDevils, Manchester United have agreed to sign Harley Emsden-James, with the Red Devils 'proposal of a long-term project and eventual pathway' a key facet regarding the move. Advertisement Emsden-James, 16, is a product of the Saints academy and has 'impressed scouts with his ball-playing abilities and athleticism', according to Scoop's breakdown posted on social media earlier today. A whole host of Premier League clubs are said to have shown interest in the 16-year-old, who plays predominantly as a centre-back. Seen as one of England's 'most talented players', the defender made two appearances for Southampton's U18 Premier League squad last season, coming off the bench against Crystal Palace at the beginning of the season and against Arsenal on the final day of the campaign. Scoop, who is also known for breaking the news that Manchester United had signed Chido Obi from Arsenal last summer, says United will pay 'a compensation fee to Southampton in the region of £1m, similar to what was paid for Obi last summer'. Advertisement He added, via SubStack: "Emsden-James will join Manchester United's under-18s at the start of the season as a first-year scholar, where he's expected to play the majority of his minutes during the 25/26 campaign." In FourFourTwo's view, Manchester United are once again showing how important recruiting the next generation can be, especially given the success stories seen with Chido Obi and Ayden Heaven this season. There is a clear pathway to the first team under Amorim and Emsden-James could play a huge part in his success, should the 40-year-old be given the time to complete a huge overhaul at the Theatre of Dreams.
