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See what eating late at night could do to your body

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It’s time to kick the habit of late night snacking after new research suggests it could lead to a potentially deadly condition. Eating late at night increases your risk of heart disease and diabetes because it raises levels of harmful blood fats.

Shift work, in particular, is triggering the illnesses because people are eating their main meals at the wrong time of the day, scientists have discovered.

Jetlag, or simply staying up late, is also leading to dangerous midnight feasts.

The new research involved testing rats by feeding them at different times of the day.

This is what eating late at night does to your body

It found that when the animals ate at the start of their rest period there was a dramatic spike in blood fats, compared to if they were fed just before they became active.

The blood fats – called triglycerides – are produced in the liver and come from meat, dairy products and cooking oils. They can clog arteries and imflame the pancreas, leading to heart disease or diabetes.

The latest findings, published in the journal Experimental Physiology, suggested the body’s 24 hour cycle is to blame.

This is what eating late at night does to your body

Dr Ruud Buijs, one of the authors of the journal, said: ‘The fact we can ignore our biological clock is important for survival.

‘We can decide to sleep during the day when we are extremely tired, or we run away from danger at night.

‘However, doing this frequently – with shift work, jet lag, or staying up late at night – will harm our health in the long term especially when we eat at times when we should sleep.’

In the last decade studies have documented triglycerides can cause strokes and heart attacks.

Dr Buijs said: ‘Studies show that night workers, who have activity and meal patterns shifted towards the night have an increased risk for cardiovascular diseases.’

According to a 2013 study, people who ate early in the day lost approximately 12 percent of their body weight, while late eaters lost only 8 percent, even though they all followed the same diet and exercise regime.

 

Food & Cuisine

Satellites warn African farmers of pest parasitic diseases

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Prof Charlotte Watts, chief scientific adviser for the UK’s Department for International Development, which funds the plant doctor scheme, says a new initiative with CABI and the UK Space Agency (UKSA) will use the network to prevent, rather than just reduce infestations.



When speaking to the newsmen, she expressed that the idea is to use satellite data collected by the UKSA to develop a system that is able to predict when pest infestations will strike a week or more in advance.

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It is also designed to inform the farmers through mobile phone alert for them to take precautions, adding that it will help boost farmers incomes and mitigate poverty rate.

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The modern forecast is being used in Kenya, Ghana and Zambia and will be rolled out soon to other part of the world.

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Food & Cuisine

Ultimate Baker releases sugar substitute for diabetics

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Ultimate Baker has released a new naturally-coloured xylitol sugar substitute created specifically for the diabetic market.



Ultimate Baker Xylitol is made purely with natural ingredients from fruit and vegetables, and the company claims that xylitol almost perfectly mimics the natural sweetness of sugar, while having 40% fewer calories.

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Xylitol carries a glycaemia index rating of 7, compared to the 60–70 rating carried by normal sugar, and this means that xylitol does not spike blood sugar or insulin.

Figures provided by the company claim that approximately 100 people in the US suffer from diabetes or prediabetes, and this has made the development of products tailored to diabetics crucial.

Sue-Ellen Cutler, vice-president of new product development at Ultimate Baker said: “Our goal is to create high quality products that are both visually appealing while free of the harmful synthetics and preservatives which are dominant across the baking industry.

“Xylitol is a product we’re just as proud to serve our families as we would all of our customers.”

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