Springtime is fast approaching and quick light meals are in the forecast. Most of us are watching our money and our waistlines.

Pacific Foods is the top tier of canned organic soups by “CAMPBELL’S SOUP”. which most of us grew up eating. Pacific Foods has several flavors of soup. They make for a delicious lunch or dinner. A single can of soup is two servings. Found in local area grocers and prices are terrific. Pair them with a glass of wine and enjoy the simple life.

Chicken and noodle with tender cuts of chicken, veggies, and a savory broth. Pairs perfectly with a chilled glass of chardonnay and a spicy Gewürztraminer.

Chicken and wild rice nice chunks of tender white chicken and elegant wild rice with a rich broth. Will pair with an unoaked chardonnay, pinot Blanc, and organic prosecco.

Plant based split pea has a creamy base with plenty of whole peas, and carrots. This is how I like a split pea soup to taste, and the texture is great. Very nicely paired with Pinot Nero and Frappato.

Harissa and lentil a new flavor with exotic spices. Very hearty and filling with lots of beans and veggies. I enjoyed my bowl with a glass of tempranillo from Spain, also would pair well with a glass of cab franc.

Chicken style-tortilla with rice is also new and my favorite of the line up. Packed full of chicken, beans, perfectly cooked rice, and a spicy red broth. A nice soup for a glass Nero ‘d Avola, and sweet red sangria would be awesome to temper the spiciness.

Add a few crackers, left over proteins, left over veggies, and a slice of cornbread to the soups to round out the meal.

Pacific Foods offers many flavors of soup, low sodium bone broth, and plant-based milks. All non-GMO and certified organic products. Campbell’s soup acquired Pacific Foods in 2017 and practices DEI in 2025.

https://www.pacificfoods.com

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By Rebecca Lester, Washington University in St. Louis

“No one expects a grown woman in her 40s to have an eating disorder. That’s for teenagers, right? Well, guess what – it happened to me.”

Alexa, a 44-year-old real estate agent, was telling me about her struggle with non-purging bulimia, which has come to control her life. We spoke in 2024 at a coffee shop as part of my ongoing research on eating disorders.

The names of my research subjects have been changed for this article to protect their identities.

“I didn’t understand what was happening for a long time,” Alexa said. “It didn’t even occur to me that it could be an eating disorder.”

She is not alone. A 2023 study estimated that over 9 million American women over 40 develop eating disorders. Some had eating disorders earlier in life and experience a resurgence at midlife. Others develop them for the first time in their 40s or older.

I am an anthropologist and licensed therapist who has researched and treated eating disorders for the past 30 years. I have also recovered from an eating disorder myself. I wrote a 2021 book about how contemporary clinical approaches to eating disorders can harm people and keep them sick. One of the things I uncovered in my research is that older women with eating disorders often fly completely under the radar, leading to increased health risks and even death.

My research leads me to conclude that this is due to health care providers’ misunderstanding of the cultural and existential factors affecting women in midlife, which can make this a time of increased risk of developing an eating disorder.

By the numbers

The numbers around eating disorders at midlife are sobering: Rates of eating disorders among middle-aged women have increased in recent years. As many as 13% of American women over 50 have eating disorder symptoms, slightly more than the percentage diagnosed with breast cancer.

One study found that 71% of women ages 30 to 74 wanted to be thinner, although 73% of them were at clinically normal weight for their height and age. Research shows that although anorexia, an eating disorder characterized by the severe restriction of calories, becomes less common after age 26, bulimia, where patients binge and then purge food from their bodies, doesn’t reach its peak until age 47. Binge eating disorder, or habitually eating excessive amounts in one sitting, can continue to plague women into their 70s.

Lack of treatment

Despite the prevalence of eating disorders in older women, they are often the least likely to get help.

In fact, flagrant symptoms of an eating disorder can be missed in these middle-aged people. At 52, Janelle, a schoolteacher, has struggled with anorexia for the past four years. Because she is petite, her slight frame hasn’t raised any alarms for medical professionals.

“My doctor told me I couldn’t possibly have an eating disorder because I’m too old,” Janelle told me. “I know I’m anorexic. I was anorexic as a teenager, so I know exactly what this is. My doctor just said I should consider myself lucky because a lot of women my age actually gain weight.”

This doctor’s response is emblematic of problems in eating disorder treatment more generally in the U.S. Though tools to assess patients for eating disorders are available, most physicians and even psychiatrists receive little, if any, training in their use. Learning to identify and respond to eating disorders requires that they go through additional – and costly – specialized training.

As a result, many hold erroneous popular stereotypes about these conditions, and so women with eating disorders aren’t getting the help they need.

Beyond stereotypes

In the popular imagination, eating disorders center on things young women supposedly care about; namely, being thin and attractive – specifically, attractive to men. This stereotype is a holdover from 19th- and 20th-century understandings of hysteria, which was thought to particularly afflict young women who craved but also feared male sexual attention.

According to this paradigm, middle-aged women are thought to be out of the sexual game, so to speak, so they ought to be immune to illnesses that focus on appearance.

This perception of eating disorders is not only wrong, but also dangerous because clinicians often don’t recognize these issues in women who don’t fit this stereotype.

In reality, eating disorders are deadly conditions that emerge from a convergence of genetic susceptibility, psychological factors, family environments, life events and cultural values. And they affect people of all genders, sexual orientations and races across the socioeconomic spectrum and the lifespan.

Although the drive for thinness often is the most obvious feature of these conditions, what I have found in my 30 years of research on this topic, including talking to over 200 patients with eating disorders, is that these illnesses are at heart about desperately trying to feel worthy of existing.

A concern with body shape, then, often reflects a much deeper existential crisis that can arise during times when a person’s identity is shifting as their body is changing. One of those times is adolescence. Another is middle age.

Seeking identity in middle age

Outwardly, eating disorders in middle age look a lot like eating disorders at any other age. But the body concerns and identity dilemmas associated with middle age are different from those that plague adolescence and young adulthood.

As women age, their metabolism slows down, their bodies don’t work the way they used to, and they visibly begin to wear their life experience. Questions of mortality and the meaning of life can come to the fore. It’s often a time of shifting dynamics within families. For those who have children, middle age is typically the time when those children are becoming more independent or leaving home. This is also a time when aging parents may require care.

At the same time, for women in particular, the pressures to remain fresh, fit and firm despite aging are monumental. The popularity of treatments like Botox, dermal fillers, Ozempic and the massive anti-aging industry have exploded as this over-40 market has been cultivated.

“We’re supposed to look 30 forever,” said Shelly, a 51-year-old marketing professional struggling with anorexia. “You’ve heard of the ‘middle-age spread’? There’s no way I’m going to let that happen to me.”

A woman’s worth

Progress in gender equality notwithstanding, women’s social worth in modern Western culture is still disproportionately determined by appearance and sexual and reproductive capacities.

It is not surprising, then, that looks and youth become the focus of existential distress for many women over 40. As older women struggle to secure a sense of value in a youth-obsessed world, food and eating can become a focus of attention that ultimately becomes destructive.

This doesn’t mean these women are vain or superficial. Rather, they have picked up on what their culture values, and they have internalized the message that thinness is a way to attain that.

“Our culture doesn’t value older women the way other cultures do,” observed Kaytlin, a 47-year-old office manager struggling with disordered eating. “The idea that older women should be revered for their wisdom and influence is foreign to us. Instead, we become invisible.”

My hope is that dispelling some of the erroneous assumptions that have driven both public perception and clinical practice about these illnesses will help women get the care they need.

This article is republished from The Conversation, a nonprofit, independent news organization bringing you facts and trustworthy analysis to help you make sense of our complex world. It was written by: Rebecca Lester, Washington University in St. Louis

Read more:

• Mounting research documents the harmful effects of social media use on mental health, including body image and development of eating disorders
• Friday essay: ‘I was unseen, even to myself’ – as many as half of people with anorexia are autistic. Fiona Wright is one of them
• Eating disorders are about emotional pain – not food

Rebecca Lester does not work for, consult, own shares in or receive funding from any company or organization that would benefit from this article, and has disclosed no relevant affiliations beyond their academic appointment.

Feature Image: Changes in identity in midlife can increase the risk of developing an eating disorder. muratseyit/E+ via Getty Images

The post Middle age is a time when women are vulnerable to eating disorders appeared first on The Cincinnati Herald .

By Rae Robertson-Anderson, University of San Diego

Curious Kids is a series for children of all ages. If you have a question you’d like an expert to answer, send it to curiouskidsus@theconversation.com.

Is ranch dressing a liquid or a solid? – Gabriel, age 8, DeLand, Florida

Imagine you’re eating dinner. You try to pour some ranch dressing onto your plate to dip your veggies into. You tip the container upside down, but nothing comes out. Seems like a solid.

So you shake the bottle up and down, and a big blob of dressing plops out and hits your plate. Seems like a liquid.

But the dressing doesn’t spread all over the plate, like milk or any other liquid would if you spilled it. Rather, it maintains some shape, kind of like the veggies on your plate. Seems like a solid.

But every time you plunge your solid carrot or celery into the blob of dressing, it distorts the shape of the blob a bit. You can even smear and spread the blob around, but the shape and stiffness of the celery isn’t affected by this game. Seems like a liquid.

So, is ranch dressing a liquid and a solid? Or is it neither?

I’m a professor of physics and biophysics, and my research focuses on understanding squishy materials that have both liquid and solid properties. Physicists call these materials soft matter. In my lab, we investigate what makes biological materials such as skin and snot squishy – and how we can create bio-inspired materials that have the same fascinating properties. I also host a social media channel, Physics Mama, where my two boys and I ask and answer questions about the physics of everyday life.

The basic states of matter

To figure out what’s going on with ranch dressing, you need to understand what the different states of matter are and what makes each one unique. “Matter” is just the scientific word for “stuff,” and it is anything that is made up of the microscopic building blocks called atoms and that has mass.

You probably learned in school that there are three states of matter: solid, liquid and gas. Think ice cube, a puddle of water and fog. Maybe you also learned about a fourth state, known as plasma.

These different states are defined by how the extremely tiny molecules making up the matter interact with each other. These molecules are so small that you can’t see them with your naked eye. But their invisible interactions determine the properties of the materials that you can see.

Molecules in a solid are physically attached to each other in a way that keeps them from moving around relative to each other. This is what makes solids rigid and able to keep a fixed shape.

The molecules in a liquid, on the other hand, are not connected to each other. They can move around, slide past each other and mix themselves up. This freedom of movement is what allows a liquid to take the shape of whatever container it is in.

The molecules in a gas are completely free to move around without really bumping into the other molecules in the gas too much. Like a liquid, a gas will take the shape of any container it is in and has no fixed shape. But unlike liquids and solids, gases can also change their size or volume.

A plasma is similar to a gas but has much more energy. This energy causes the electrically charged parts of the molecules, called protons and electrons, to break apart. The Sun and stars are examples of plasma, as is the material that makes neon signs glow.

Elasticity and viscosity

While solids hold their shape, they are not completely rigid. The connections between the molecules behave like tiny springs, which makes solids elastic. If you push on a solid, it will deform – but it will bounce back to its original state when you stop pushing, kind of like your mattress when you bounce on your bed. Of course, this happens at the molecular level, so you can’t see it happening.

And even though liquids easily change shape, they do resist this change due to the friction between the liquid molecules as they try to move past each other. This friction is called viscosity. Liquids such as honey or syrup are much more viscous than liquids such as milk or water, making them harder to stir. Imagine trying to swim in a swimming pool of honey – delicious but difficult.

A fifth state

Ranch dressing is actually a fifth state of matter known as soft matter. Soft matter can have properties of both liquids and solids, so materials scientists say it is viscoelastic – a combination of viscous and elastic. Other common examples of soft matter include yogurt, cookie dough, shampoo, toothpaste, silly putty, snot, slime and frosting.

These substances aren’t quite solid and aren’t quite liquid – they’re a little of both. You can pour shampoo out of a bottle, but if you put a bit between your fingers and pull them apart, it will stretch between your fingers. Cookie dough can hold its own shape, but if you push on it, it deforms and doesn’t bounce back.

Many viscoelastic materials exhibit shear thinning, which means that their viscosity decreases the more you agitate them. This is why shaking your bottle of ranch dressing or ketchup allows you to pour it out – even though before shaking it was too solid-like to leave the bottle. It’s also why yogurt that seems quite solid and able to maintain its shape becomes more liquid-like when you stir it quickly.

Squishy materials can also exhibit shear thickening – they become more rigid the harder you try to deform them. This is how Oobleck, a simple mixture of cornstarch and water, works. You can slowly pour it and submerge your hand in it, like any other liquid, but if you squeeze it or shake it up it solidifies.

A different kind of molecule

The reason these squishy materials have both liquid and solid properties is that they’re made of polymers: long, chainlike molecules. These long chains get all tangled up, like a bowl of spaghetti, so they are sort of connected, like the molecules in a solid, but also sort of free to move past one other, like molecules in a liquid.

Most store-bought ranch dressing contains xantham gum, which is a natural polymer used to thicken and stabilize many foods.

So the next time you try to pour your ranch dressing out of the bottle, you can imagine the xantham gum polymers all tangled up with one another, making the dressing act like a solid. When you shake the bottle, you’re disentangling the polymers so they slide and flow past each other, allowing the dressing to flow easily out of the bottle and onto your plate.

Hello, curious kids! Do you have a question you’d like an expert to answer? Ask an adult to send your question to CuriousKidsUS@theconversation.com. Please tell us your name, age and the city where you live.

And since curiosity has no age limit – adults, let us know what you’re wondering, too. We won’t be able to answer every question, but we will do our best.

This article is republished from The Conversation, a nonprofit, independent news organization bringing you facts and trustworthy analysis to help you make sense of our complex world. It was written by: Rae Robertson-Anderson, University of San Diego

Read more:

• Peanut butter is a liquid – the physics of this and other unexpected fluids
• ‘Dancing’ raisins − a simple kitchen experiment reveals how objects can extract energy from their environment and come to life
• What’s that microplastic? Advances in machine learning are making identifying plastics in the environment more reliable

Rae Robertson-Anderson receives funding from the US National Science Foundation, Air Force Office of Scientific Research, and National Institutes of Health.

Feature Image: It pours like a liquid but maintains its shape like a solid. Jack Andersen/Stone via Getty Images

The post Is ranch dressing a liquid or a solid? A physicist explains appeared first on The Cincinnati Herald .

Contributed

For its fourth annual event, The Real Taco Fest upholds its pledge to unite Tri-State taco lovers with the best tacos in town, all in one spot.

The Real Taco Fest’s straightforward approach to celebrating local businesses that proudly serve tacos continued its streak of popular appeal last year, as event attendance grew steadily and served over 13,000 tacos. Therefore, it may seem obvious that the organizers are bringing back their celebration of all-things-taco for a fourth time on Saturday, May 10, aiming to accommodate even more guests on the banks of the Ohio River.

“Our mission from the beginning has been to create a definitive and inclusive showcase of arguably the most universally loved food dish to ever be adopted in this country,” says Festival Producer Ben Howard, “where every local taco enthusiast can be steps away from discovering their new favorite taco (and taco-maker) in the area!”

Attendees will have the opportunity to try tacos from over fifteen different local restaurants and food trucks—including Mazunte, El Trompo Mexican Grill, El Caporal Mexican Bar and Grill, Casa Mexico, El Taco Veloz, El Vaquero, J’s Fish Tacos, El Cardenal Taqueria, Jenn’s Hot

Tamale, and more—all in one location at Smale Riverfront Park (166 W Mehring Way, Cincinnati). And what pairs better with street tacos more than an ice-cold beverage? Margaritas will be flowing, as well as an exclusive Mexican Lager, ESPECIAL, brewed by local sponsor Fifty West Brewing Company, and refreshing ready-to-drink canned beverages from local sponsor Canvus Premium Cocktails, made by Boone County Distilling. 

Tickets are required for entry and are $10 in advance ($15 day-of), but it should be noted that Entry Tickets are limited to mitigate long lines. Attendees will be able to choose from one of two available sessions: 12–4pm or 5:30–9:30pm. The first 250 people through the gate at each session will receive a 2oz sample bag of “Covington Gold Dust” by Farmer Nate’s Sauce. Tickets to attend are now on sale at CincyTicket or via the official fest website.

Once inside the fest, attendees can purchase food and drink tickets for $4 each that will be redeemed by Vendors when ordering. A “Super Taco Pack” in the form of 11 food and drink tickets for the price of 10 is also available for advanced purchase along with an Entry Ticket—that is to say, a free taco awaits you for planning ahead. Vendors will all have limited menus focusing on street tacos, however, some premium options and desserts may be found. Rest assured, the formula will largely remain the same across the festival from all food Vendors: 1 Ticket = 1 Taco. A complete list of Vendors and offerings will be provided closer to the date of the festival.

Additional entertainment includes a live DJ and a small assortment of lawn games. The event is very much family-friendly with children 10 and under free to attend, as well as access to the park’s built-in playground attractions and frozen paletas for sale by Streetpops. For the brave of heart and iron of stomach, this year’s festival will introduce a spicy eating challenge, where a small group of attendees who have placed their name in a hat at the Farmer Nate booth will be chosen to speed-eat 5 tacos doused in a uniquely formulated “criminally hot” sauce, with the winner receiving an assortment of prizes (to-be-announced).

A portion of the proceeds from The Real Taco Fest 2025 will benefit their non-profit partner, The Ion Center for Violence Prevention, in their mission to support all survivors who have been impacted by power-based personal violence (sexual and/or intimate partner violence) by offering 24/7, free and confidential responsive services, as well as survivor-centered advocacy programs that engage with individuals and local communities to prevent violence.

Real Festivals LLC was founded in 2020, with a commitment to offering simple yet inclusive events across the Tri-State Cincinnati area.

If you would like more information about The Real Taco Fest 2025, please feel free to email info@realtacofest.com.

Connect
Website: https://realtacofest.com
Facebook: @realtacofest  |  Instagram: @realtacofest  |  Twitter: @realtacofest

The post Real Taco Fest returns to Smale Park for its fourth annual event appeared first on The Cincinnati Herald .

Pinot Noir and Pinot Nero are the same grape variety, the former is the French name, and the latter is the Italian name.

I’ve always loved a glass of Pinot Noir due to the elegance and earthiness of the wine. Low in tannins, dry, and light enough to pair with a hearty fish dish, seafood, tender cuts of beef, and fat rimmed pork chops.

Kaltern Saltner Pinot Nero Riserva DOC

The history of Cantina Kaltern goes back to the beginning of the 20th century, a century that separated Alto Adige from Austria. The winery cooperative has 650 members and 450 hectares of vineyards.

A plush palate with flavors of mixed berries, savory herbs, dried cranberries, sweet baking spices, field wildflowers, and a deep garnet hue. The finish is long with elegant tannins, mild acidity, and a silky mouthfeel. This wine was my favorite of the three and more of a medium bodied Pinot Nero. A half golden cap and embossing makes for a beautiful bottle. Pairs well with vegan dishes, turkey meatballs with gravy, fried chicken, Mexican fried rice, and baked trout almondine.

Castelfeder Pinot Nero Alto Adige Riserva DOC

Since 1989 the Burgum Novum label represents the premium wines of Castelfeder. After a careful aging process in small oak barrels for 18 months, Riserva wines age for an additional 12 months in the bottle before being released.

The Pinot Nero Riserva stands out with a bold nose of red berries, rich earth, cranberries, and vanilla. Lovely flavors of pomegranate seeds, mild tannins, soft oak, refined acidity, and a long earthy finish. Pairs nicely with grilled salmon, stuffed mushrooms, garlic infused mussels, and broiled pork chops. Castelfeder has a magnificent portfolio of wine.

Girlan Patrica Pinot Noir

Grapes for this wine derive from Girlan, Mazon, and Pinzon. The vineyards are located at an altitude between 380 and 530 meters.

The grapes are picked by hand and placed in small containers to prevent excess pressure on the grapes. Placed into steel tanks where the alcoholic fermentation takes place. After malolactic fermentation, the wine is aged for 12 months in large wooden barrels. Then stored for 6 months in the bottle. A pretty nose of sour cherry and flirty raspberry. Flavors of dried raspberries, crisp pomegranate, and a fresh acidity.

This is the Pinot Noir to pair with cheese and dense wheat crackers. Soft white cheeses, herbed goat cheese, drunken goat cheese, vegan gouda, Havarti, smoked provolone, fresh mozzarella, and blueberry cream cheese.

https://www.kellereikaltern.com

https://castelfeder.it/wine

https://www.girlan.it

The post Pinot Noir and Pinot Nero: Same grape, different names appeared first on The Cincinnati Herald .

By Kelsey Costa

Valentine’s Day is celebrated in many countries around the world as a day to honor love and connection.

Beyond flowers and heartfelt gestures, food plays a big part in how people enjoy this day together.

From chocolate treats to fancy meals, different parts of the world celebrate Valentine’s Day in their own unique ways.

This story dives into food trends found in MyFitnessPal food log data, showing how people from different cultures celebrate love with food.

How the Data Was Collected 

The Business Intelligence team at MyFitnessPal looked at food entries from January 2020 to today. 

They focused on countries where February 14 is widely celebrated and compared food logs to regular daily entries. This helped identify the foods that see the biggest spikes during Valentine’s celebrations. 

Based on this data, here are the countries with noteworthy Valentine’s Day food trends.

What People Ate by Country

MyFitnessPal

United States: Sweet Treats and Luxurious Dishes

Unsurprisingly, U.S. Valentine’s Day food logs showed a focus on indulgence. 

Chocolate-covered strawberries stole the spotlight. These beloved treats saw an astounding 4,612% spike on February 14, making them a key feature of American Valentine’s celebrations.

Peanut butter hearts and brownie batter donuts followed, each seeing an increase of 2,400% in food logs.

But it wasn’t just sweets that saw a rise in consumption on Valentine’s Day.

Luxurious meals also ranked highly, particularly lobster tail dishes, which saw a surge of over 1,000% on February 14 compared to any other day. 

This pricey shellfish is often considered a delicacy, which shows that Americans will indulge their loved ones on special occasions like Valentine’s Day.

In the U.S., heart-shaped treats are still a classic symbol of love, with items like chocolate hearts and conversation hearts also climbing the ranks.

MyFitnessPal

Canada: A Heart-Shaped Celebration

Canada’s Valentine’s Day trends mirror those of its southern neighbor. Chocolate-covered strawberries led entries with a 3,418% increase on the day of love according to the data.

Additionally, many Canadians celebrated February 14 with heart-shaped sweets—a timeless symbol of love and romance. 

These treats are among the most logged Valentine’s Day indulgences in the country:

• Chocolate hearts (+3,250%)
• Cinnamon heart candies (+1,500%)
• Heart-shaped sugar cookies (+1,200%)

Lobster tails were also heavily featured. Logs for this shellfish increased over 1,000%, signifying Canadians’ shared appreciation for an upscale Valentine’s dinner.

MyFitnessPal

United Kingdom: Luxurious Flavors and Inspired Indulgences

Across the pond, the U.K. also embraces the Valentine’s Day staple of chocolate-covered strawberries, with a 3,133% increase in logs.

But Brits also showed their love for savory indulgences, with potato Dauphinoise logging 2,675% more on Valentine’s Day.

Like potatoes au gratin and scalloped potatoes, potato Dauphinoise is a rich, comforting side dish made with sliced potatoes, cheese, and cream.

This side is likely paired with Beef Wellington, which emerged as the top main dish, experiencing a 1,940% increase in food logs. Known for its rich, high-quality cut of beef, this dish is often reserved for special occasions. 

Clearly, people in the U.K. also enjoy dining in luxury on Valentine’s Day.

Other notable trends according to the data included profiterole stacks, a tower of French pastries filled with cream and covered in chocolate sauce, and the tarte au citron, a tangy lemon tart.

These popular French and Italian desserts showcase the influence of other European cultures on Valentine’s Day celebrations in the U.K.

MyFitnessPal

Ireland: Sweet and Health-Conscious Indulgences

In Ireland, Valentine’s Day indulgences took an interesting turn, blending classic romantic favorites with modern, health-conscious treats.

According to the data, a sweet carrot side dish stole the show, with a massive 2,550% increase in popularity on February 14.

Still, chocolate remained a top contender. Chocolate-covered treats surged 2,200%, including chocolate-covered strawberries, which saw an 1,800% increase in food logs.

Spicy hearts and chocolate truffles were also among the nation’s favorite romantic treats.

Surprisingly, protein-packed snacks had notable rises in popularity on Valentine’s Day, too.

Salted caramel protein yogurt, high-protein chocolate pudding with a topping, and a peach-orange high-protein yogurt drink rose sharply. This shows a shift toward healthier indulgences.

MyFitnessPal

Australia: Modern Twist on a Traditional Favorite

Australia’s food logging trends around Valentine’s Day were not as pronounced as in some other countries, but a couple of treats stood out as celebratory. 

The top indulgent food was hot cross buns, which are spiced sweet buns that originated in the U.K.

But this standout food had an Australian twist. These hot cross buns were filled with the caramelized flavor of Biscoff spread.

This modern take on traditional hot cross buns saw a big jump in popularity, with a 1133% spike in logs on February 14.

So, while Biscoff-filled hot cross buns are typically an Easter treat in Australia, they appear to have become a Valentine’s Day favorite as well.

Also, like in other countries, chocolate-covered strawberries were a popular Valentine’s treat in Australia. Consumption on this day surged by 967%, adding a fresh touch to their romantic celebrations.

MyFitnessPal

South Africa: Indulgent Marshmallow Treats

In South Africa, marshmallow treats seem to be integral to Valentine’s Day celebrations.

Marshmallow pies took the spotlight with a 1,586% surge according to the data, making them the top logged indulgence of the day.

Other favorites that logged a 1,000% or more increase included mallow-filled chocolate hearts and Sweetie or Cutie Pies. These “pies” are iconic desserts made of wafer, marshmallow, and chocolate.

South Africans also embraced classic Valentine’s Day treats. These include chocolate-covered strawberries (+1,500%) and red velvet cupcakes (+824%).

MyFitnessPal

Italy: Rich Chocolates and Deep Fried Delights

In Italy, the mugcake dominated Valentine’s Day celebrations. Food logs for this single-serving dessert showed an astounding 4,200% increase on this day.

Carnival-inspired deep-fried treats were another highlight, combining festive traditions with romantic celebrations.

These crispy confections were among the most popular indulgences:

• Fried chiacchiere (fried pastry strips) (+1,467%)
• Castagnole (fried dough balls) (+1,279%)
• Frappe di Carnevale (fried pastry ribbons) (+1,200%)

Classic Italian favorites also held their place. On Valentine’s Day, sanguinaccio (sweet blood chocolate pudding) was up 1,350% and Baci Perugina Fondentissimo (dark chocolate kisses) rose 1,200%.

Chocolate appears to remain a symbol of love in Italy, along with fried pastries and rich desserts.

Other Notable Countries (A-Z)

• Algeria: Chocolate crème brûlée (3800%)
• American Samoa: Iced apple cake (23,200%)
• Argentina: Red velvet cake (1167%)
• Austria: Fine hearts (1,833%), I love Milka pralines (1,400%), Macarons (1,300%), I love Milka pralines strawberry cream (1,200%)
• Bulgaria: Fine heart chocolate (3,450%), Herb-cooked ham (2,050%), Ferrero Rocher balls (1,667%), Scitec chocolate peanut (1,500%)
• Denmark: Fastelavn bun (pastry cream filled with cardamom) (2,350%), Praline nougat hearts (1,443%)
• Indonesia: Light cheesecake (1,250%)
• Malaysia: German cookies (1,050%), Luxury chocolate cake (1,050%)
• Netherlands: Hazelnut creme pralines (1,600%), Nonnevot (doughnut in the shape of a bow) (950%)
• New Zealand: Raffaello (coconut-almond truffle) (925%), Chocolate cross bun block (900%), Caramel squares (880%)
• Norway: Shrovetide bun (jam-filled bun with whipped cream) (6,867%), Semla (Swedish cream bun) (4,900%), Rum cake (1,657%), Whipped cream (1,191%), Menuett marzipan cake (1,150%)
• Pakistan: Chocolate-covered sweets (4,900%)
• Peru: Chardonnay wine (2,750%), Marshmallow (2,750%)
• Philippines: Toblerone (chocolate) (1,750%)
• Poland: Lindor truffle box or bag (4,900%), Wild boar (3,773%), Belgian chocolate sea shells (2,350%), Salted caramel cake (1,540%)
• Portugal: Malassadas (Portuguese doughnuts) (1,414%), I love Milka pralines (1,150%), Dark chocolate rings (1,150%)
• Spain: Cod (3,600%), White chocolate wafer bar (Bueno White) (3,100%), Carnival ears (fried pastries) (1,600%)
• Sweden: Golden jelly hearts (10,150%), Lindor irresistibly smooth milk (7,750%), Red jelly hearts (7,600%), Noblesse hearts (4,050%)
• Switzerland: Pisco sour (2,233%), Chocolate heart (1,950%), Lindor milk balls (1,150%)
• Thailand: Mint chocolate (2,550%)
• Turkey: Chocolate-covered strawberries (3,750%), Chocolate pretzels (1,250%), Chocolate chip mini-cookies (1,250%)

Food: A Universal Language of Love

Chocolate-covered strawberries and luxurious dinners may be popular worldwide, but Valentine’s Day food traditions are as diverse as the cultures that celebrate them. 

From Canada’s heart-shaped confections to Italy’s deep-fried desserts or the U.K.’s fine dining fare, every country brings its unique flavor to the table. 

These traditions reflect each culture’s unique identity, which is shaped by lifestyle preferences and ever-changing global food trends.

One thing is clear across cultures and countries: On Valentine’s Day, food is a universal language of love and connection, whether you prefer elegant indulgences or simple heartfelt expressions.

*Note: Brazil does not celebrate Valentine’s Day on February 14; countries including India, Mexico, Saudi Arabia, France, Chile, Belgium, Romania, Colombia, the United Arab Emirates, Singapore, Morocco, Vietnam, and Hong Kong do not appear to eat differently on February 14; countries including Russia, China, Egypt, Japan, Taiwan, Israel, Ukraine, and Greece logged in their respective languages and were not translated for this article.

This story was produced by MyFitnessPal and reviewed and distributed by Stacker.

Feature Image: MyFitnessPal

The post What people eat around the world on Valentine’s Day appeared first on The Cincinnati Herald .

By Kirsten Nunez

If you’re interested in maintaining your hormonal levels, you might wonder if there are certain foods that kill testosterone. After all, testosterone naturally decreases with age, so it’s understandable to consider other ways to support it. In addition to maintaining a healthy body weight and regularly exercising (among other strategies), focusing on the food you do and do not eat can also help you maintain optimal testosterone levels.

Ro shares more about how diet can affect hormones and what foods kill or lower testosterone so you can pack your plate properly.  

Can Food and Diet Affect Testosterone Levels? 

First, a quick refresher: Testosterone is an androgen or male hormone present in women and men (although it’s naturally higher in the latter) that impacts fertility, sexual function, and the ability to build lean muscle mass. While testosterone levels naturally decrease as people age, other factors can lower the amount of T in the body as well. One such factor? Diet. 

Yup, food influences virtually every aspect of health, including mood, sleep, and testosterone levels. Here’s why: The body uses nutrients from food to control different organ systems, including the endocrine system, which is in charge of making and regulating hormones like testosterone. Food can support or work against this process, depending on the nutrients it provides.

Some foods, for example, increase inflammation, another process that affects hormonal levels. Specifically, inflammation negatively impacts Leydig cells, which are in charge of producing testosterone. What’s more, inflammation tends to be higher in those with obesity, which can be related to diet as well. And obesity has been shown to affect the amount of T in the body. 

7 Foods That Kill Testosterone

Sugar-sweetened drinks

There’s no harm in enjoying the occasional sugar-sweetened drink, especially within a generally balanced diet. But if testosterone is top of mind, consider limiting or skipping sugary beverages. Due to the high content of added sugar, these drinks can contribute to obesity and hypogonadism, a condition where the gonads (sex glands) don’t produce enough testosterone. Both of these potential effects have been linked to low testosterone. They also fuel inflammation, which, again, negatively impacts the cells that make the hormone.

Keep in mind that sugar has many names, so check the ingredients list when considering a beverage. Examples include high-fructose corn syrup, glucose, fructose, and raw sugar. Common sugar-sweetened drinks include soda, fruit juices, bottled iced teas, energy drinks, and sweetened coffee drinks.

Certain fats 

Next up on this list of foods that kill testosterone? Items that are high in certain fats. A 2017 study, for example, found that eating trans fats may lower testosterone levels in the body. Not only that, but consuming trans fats—which are found in processed foods—has been linked to systemic inflammation, which can negatively impact testosterone production. 

To support testosterone levels via diet, be mindful of foods that are high in polyunsaturated fatty acids, or PUFAs, such as vegetable oils (e.g. corn, soybean, peanut, and canola oils). These fats are typically considered “good fats,” but in high amounts, they’re linked to lower testosterone levels. In a small study of men with hypogonadism, researchers found that a high PUFA intake is associated with lower testosterone production.

Alcohol

All foods and drinks have a place in a balanced diet, including alcohol. However, consuming too much can negatively impact testosterone levels.

That’s because alcohol promotes inflammation, making it difficult for testosterone-producing cells to function properly. Plus, excessive alcohol intake disrupts the activity of your hypothalamic-pituitary-adrenal (HPA) axis—a pathway that connects your brain and endocrine system, especially in times of stress—which can result in reduced testosterone over time.  

How much is too much, exactly? Excessive drinking is defined as 15 or more drinks per week for men (and eight or more drinks per week for women). It can also entail a binge drinking session of five or more drinks for men and four or more drinks for women. On the flip side, a moderate, healthier intake of alcohol is considered to be, at most, two drinks per day for men (and one drink per day for women). And if you don’t already drink alcohol, not starting will help protect your testosterone levels.

Flaxseed

Often touted as a healthy food, flaxseed is rich in beneficial fats and fiber. But it can be considered a food that kills testosterone, so if you’ve got low T on the mind, you might want to avoid this ingredient. The seeds are the highest food source of lignan, a type of plant compound. For starters, lignan may increase testosterone excretion from the body, resulting in lower levels. It could also increase levels of sex hormone-binding globulin, which results in decreased amounts of free or active testosterone.  

Refined carbohydrates

Another testosterone-lowering food is refined carbohydrates (think: white bread, pastries, and baked goods). More research is needed to understand the link, but it may be related to the inflammatory nature of these foods. A high intake of refined carbohydrates can also lead to obesity, further increasing the risk of low testosterone levels. Keep in mind not to alter your diet too drastically in terms of carbohydrate intake, either— moderation is best.

Licorice root

If you’re concerned about testosterone levels, consider avoiding teas or herbal supplements with licorice root. According to a scientific review, the root may have weak anti-androgen (i.e. anti-male sex hormone) effects. Otherwise, there’s not a ton of research on the link between licorice root and testosterone levels, so more studies are needed.

Mint 

Mint, like licorice root, might potentially lower testosterone—but most of the available research has been done on animals. For example, one study involving rats found that spearmint reduced testosterone in female rats with polycystic ovary syndrome, a condition marked by high levels of the hormone.

In another study, both peppermint and spearmint tea decreased testosterone in male rats. However, more human research is needed before a solid link between mint and low testosterone levels can be confirmed.

Other factors that can lower testosterone 

In addition to the aforementioned foods that can kill testosterone, there are other factors that can negatively impact the amount of T in your body. These include:  

• Age. Testosterone levels naturally decline with age, about 2% every year for men over 35. This happens because the function of the testicles and HPA axis both decline, leading to a drop in testosterone.
• Lack of exercise. Without enough physical activity, there’s a higher risk of obesity, a factor that can lower testosterone. In contrast, regular exercise promotes a healthy weight, manages inflammation, and reduces cellular reactions that can otherwise lower testosterone—all of which support healthy levels of the hormone.
• Stress. Mental and emotional stress increases cortisol, the stress hormone. The heightened levels of cortisol can suppress the release of testosterone, reducing overall levels in the body.
• Medication. Some medications can lower testosterone. Examples include metoclopramide (sometimes taken for gastroparesis or nausea), opioids, or psychoactive drugs, such as antidepressants.
• Type 2 diabetes. Type 2 diabetes is marked by insulin resistance, which is associated with low testosterone levels. In fact, type 2 diabetes doubles the risk of low testosterone levels.
• Hypothyroidism. Also known as an underactive thyroid, hypothyroidism happens when your thyroid gland doesn’t produce enough thyroid hormones. This can lower stimulation of the Leydig cells, resulting in less testosterone. 

Keep in mind that dietary changes alone won’t resolve any testosterone issues or imbalances, so if you’re concerned about your testosterone levels, chat with a health care provider first. Likewise, if you’ve already been diagnosed with a medical condition that affects testosterone (or you’re taking medication that impacts your levels), continue following your health care provider’s advice for management and treatment. 

Frequently Asked Questions 

Why might someone want to lower testosterone levels?

High testosterone levels have been linked to various health issues, such as prostate cancer. In these scenarios, someone may consider anti-androgen medication and other lifestyle factors to reduce testosterone.

What causes low testosterone?

Many things can lower testosterone, including age, lack of exercise, mental and emotional stress, some medications, and type 2 diabetes. Food and overall diet can also contribute to decreased testosterone levels.

Does masturbating reduce testosterone?

No, masturbating likely does not lower testosterone levels. If anything, masturbation will temporarily increase testosterone.

What foods increase testosterone levels?

Knowing what foods lower testosterone is just one part of eating for hormonal health. It might also help to prioritize foods that boost testosterone, such as garlic, ginger, vegetables, and fruits. These foods are high in anti-inflammatory and antioxidant nutrients, which can promote healthy testosterone levels.

This story was produced by Ro and reviewed and distributed by Stacker.

Feature Image: LightField Studios // Shutterstock

The post 7 foods that kill and lower testosterone appeared first on The Cincinnati Herald .

Contributed

The inaugural Cincinnati Chili Week was a hit last year, and now it’s back and bigger than before! Chili Week brings $5-$7 chili deals for seven days to the Cincinnati area during February 24 – March 2. Enjoy chili any way you can : 3-ways, 4-ways, coneys, chili cheese fries, chili dip, chili burgers, and more! It’s time to celebrate Cincinnati’s most iconic dish : chili.

Locations offering $5-$7 chili deals include: Al’s Delicious Popcorn, Blue Ash Chili, BRU Burger Bar, Camp Washington Chili, Champions Grille, Dixie Chili, Empress Chili, Fifty West Brewing Company, Four Mile Pig, Gilligan’s On The Green, Gold Star Chili, Lucius Q, Mezedes Greek Street Food, Moerlein Lager House, Nation Kitchen and Bar, Northern Row Brewery & Distillery, Oakley Pub and Grill, Price Hill Chili, Sammy’s Craft Burgers & Beers, Sonder Brewing, Taco Fuerte at Braxton Barrel House, The Chili Hut, Voodoo Brew Pub, W Bar + Bistro, and more to be announced. Restaurants subject to change.

The Cincinnati Chili Week App: Download the official Cincinnati Chili Week App – the ultimate guide through the week! Download. Eat Chili. Win Prizes. Navigate through the city and reward your APPetite with our official Cincinnati Chili Week App available in both Google Play and Apple Store. This app will let you know which restaurants are participating, what chili deal they’re offering, map out your week, earn points, win prizes, and more! 

Two ways to win:

• Check in at 4 or more locations during the week and be automatically entered to win a Grand Prize of $500 in gift cards, and Chili For A Year, courtesy of Gold Star.
• Earn points for eating chili and checking in! The person with the most points at the end of Chili Week is named the Biggest Chili Lover in Cincinnati, and wins a Grand Prize of $300 in gift cards, and Chili For A Year, courtesy of Gold Star.

If Chili Week isn’t enough, Turn Chili Week into Chili Year with Gold Star Chili! 10 lucky winners will receive FREE chili for an entire year! Stay tuned for more details.

Event Info:

• February 24 – March 2, 2025; $5-$7 chili deals
• Age: This is an all-ages event. Some locations may be 21+
• Chili Week App: Check in to 4+ locations and be entered to win $500 in Gift Cards, and Chili For A Year, courtesy of Gold Star; top point recipient receives $300 in Chili Gift Cards, and Chili For A Year, courtesy of Gold Star.
• Chili Week App Available for download : https://qrco.de/beGv52
• Social media handles: Follow @cincinnatichiliweek on Instagram
• $5-$7 chili deal descriptions and info at cincinnatichiliweek.com
• A portion of the restaurant registration fees will go back to support a local area nonprofit
• Media contact: Chanell Karr, ckarr@citybeat.com

The post Cincinnati Chili Week returns this February appeared first on The Cincinnati Herald .

By Alex Orellana

As 2025 kicks off, Instacart is spicing things up with data-driven insights for National Hot Sauce Day on January 22. Whether adding a dash of hot sauce to your morning eggs or giving your wings an extra kick, Instacart findings reveal the essential role hot sauce plays in kitchens nationwide, enhancing flavors and adding that much-desired zing to any dish. Read on for these insights and explore what was hot in 2024.

Ranking the Heat: Top Hot Sauces

Per Instacart purchase data, Frank’s RedHot was the top choice for hot sauce lovers in 2024. Trailing closely behind at #2 is Huy Fong Foods with its iconic Sriracha, while Cholula and Burman’s Hot Sauce take the third and fourth spots, respectively. In fifth place, Taco Bell had a standout year, fueled by its increasing popularity with Gen Z, who appreciate the brand’s bold flavors.

Instacart

Spice Surge: Growing Hot Sauce and Chili Sauce Sales

Huy Fong Foods took the lead in growth with the largest increase in total gallons delivered in 2024. Burman’s Hot Sauce and Taco Bell also showed impressive gains, while trending brands like Yellowbird and Momofuku made their mark by breaking into the top ten.

Brands like Yellowbird and Momofuku have climbed the ranks to become some of the fastest-growing hot sauce and chili sauce brands on Instacart, reflecting the diverse preferences of consumers nationwide. Their innovative flavor profiles, like Yellowbird’s use of unique ingredients such as carrots, appeal to adventurous consumers looking for fresh and exciting additions to their spice repertoire.

Instacart

State-by-State Favorites: The United States of Heat

Culinary preferences often vary state by state, and hot sauce is no different. Here are the most popular hot sauces by state, revealing distinct regional favorites:

• Popular Pick: Frank’s RedHot!: Across the U.S., Frank’s RedHot is a sauce that knows no boundaries—from Washington and Georgia all the way to Maine. The buffalo wings hot sauce of choice showed up in the most carts in 29 states. 
• Southern Standouts: Despite its state-inspired name, Texas Pete was the top choice in the Carolinas and Virginia, while Louisiana Brand claimed the top spot in Texas, Mississippi, Louisiana, Tennessee, and Arkansas. 
• Distinctive Flavors: Interestingly, California, New Mexico, and Hawaii had popular favorites that weren’t seen elsewhere on the map. For Californians, Tapatio tops the list, while New Mexicans opt for 505 Southwestern, and Hawaiians prefer Tabasco.

Instacart

The Sriracha Saga: Recovering from the Great 2023 Shortage

The Sriracha shortage of 2023 left hot sauce enthusiasts with a noticeable void in their pantries, sparking widespread anticipation for its return. This year, order activity on Instacart was analyzed to assess the situation, and it seems there is a positive shift toward Sriracha normalcy. Despite the noticeable impact on its share of Instacart orders, Huy Fong is making a comeback, with the brand steadily climbing back to pre-2023 levels—welcome news for hot sauce fans everywhere.

Instacart

Some States Like it Hot, Others Not So Much

Curious where the hottest hot sauce enthusiasts are, or where milder tastes prevail? Here’s a heatmap of who is buying the most and least hot sauce on Instacart, based on the average number of hot sauce (in ounces) purchased by customers:

Instacart

‎As we mark National Hot Sauce Day on January 22, here’s to a year of spicy trends and tasty choices.

This story was produced by Instacart and reviewed and distributed by Stacker.

Feature Image: Sergey Ryzhov // Shutterstock

The post Data insights reveal top brands for National Hot Sauce Day appeared first on The Cincinnati Herald .

    If attempting even scrambled eggs makes life a living shell (pardon our French), Cincinnati Museum Center (CMC) has an opportunity for you to empower your young foodies to scramble, poach and meringue their way through a dozen eggs. CMC’s winter and spring programs in its Cr(eat)e Culinary Studio featuring the Kroger Food Lab now on sale, giving you just enough time to scroll through the menu and plan your culinary adventure.

    Inspired by CMC’s upcoming exhibition Julia Child: A Recipe for Life (February 1 to May 18, 2025), several dishes are inspired by Julia Child’s Mastering the Art of French Cooking, including recipes directly from the cookbook. The programs will walk culinary superstars and microwave misfits alike through a lineup of French cuisine classics and comfort food from around the world.

    The Cr(eat)e Culinary Studio is a versatile programming space outfitted with ovens, ranges, blenders and more. The kitchen becomes a laboratory as you explore the science behind cooking, the chemical reactions that change flavor and textures and the tactile motor skills that make it all possible. But the Cr(eat)e Culinary Studio is not just about science, it’s also an entry point to our region’s history, food community and world cultures.

    Programs are available for kids to cook alone and to cook alongside an adult. Each program invites you to prep and cook your way through classic and experimental recipes while exploring the science and history behind them.

    Learn more about upcoming programs and register online at cincymuseum.org/create-culinary-studio.

Feature Image: Photo provided by CMC

The post Cook your way through French culinary classics at CMC appeared first on The Cincinnati Herald .