755,000 people are facing starvation in Sudan. The warn-torn nation is experiencing the worst levels of acute food insecurity ever recorded in its history. Using a tool known as IPC or the Integrated Food Security Phase Classification the UN has stated in its report that the power that over half the population of Sudan close to 25.6 million people are experiencing dire hunger.

UN calls for immediate ceasefire and international efforts in Sudan

Days after a human finger was found in ice cream in India, more disturbing instances of people finding animals have come out the alarming incidents have raised concerns about health safety and food security.

Finger found in Ice Cream, followed by disturbing animal find in deliveries

#Gravitas | A new Harvard study has found that ultra-processed food could be damaging your brain. They have been linked to an increase in the risks of stroke and cognitive impairment.

Gravitas: Ultra-processed food could damage your brain, reveals Harvard study

Eating more ultra-processed food is linked to a higher risk of cognitive decline and stroke according to a new study from the UK.

Study: Ultra-processed food are endangering lives

The long history of Jingjo carved preserved fruit is the product of women's superb craftsmanship that originated from the East Jo Dynasty and prevailed in the late five dynasties. The preserved fruit has been selected as an imperial tribute to the Royal Court for generations.

China: Carved fruit integrates food, folk cultures

Georgia is a delightful country to be in. We are talking about art galleries, wine estates, freedom squares, graffiti on the walls, historic churches, modern architecture and a lot more within walking distance from each other. With immense culture, history and good food to offer, Georgia is now making it to every Indian traveller’s wishlist. Vegetarian food is a major element when Indians are travelling and Georgia has multiple vegetarian options to offer. Interestingly, most of the traditional local food in Georgia is vegetarian and also spicy, thereby fitting into the food palate of Indians perfectly.&nbsp; 
 
Every street you walk on in Georgia will have exciting food options to offer, but here are my top recommendations.

Filini - Filini is an Italian restaurant with an outdoor terrace bearing stunning views of Tbilisi outside. It is located in Republic Square itself. If the weather is warm and sunny, it is perfect to sit outdoors. The view from Filini also opens to the Ferris wheel on Mtatsminda, a popular viewpoint in Tbilisi. I specifically enjoyed the pizzas and pastas at Filini, safe choices for all vegetarians and they can be made eggless too. The cocktails and the wine selection was also interesting. With a wide range of local Georgian wines on offer, including those from Kakheti region in Georgia, Filini was a delightful experience overall. The restaurant felt especially welcoming to me as an Indian since they were mindful of eggless options and the spice level of their food was also friendly to my taste palate. I will go back to Filini for the views from their terrace and their spectacular cocktails.

<img alt="Fillini" data-entity-type="file" data-entity-uuid="00de792b-ab90-4c0b-a5a2-38d13c52e576" src="//cdn.wionews.com/sites/default/files/inline-images/fillini.jpg" />

Republic 24 -&nbsp;Republic 24 is located at Republic Square where the name of the street changes often in Georgia based on the political scenario in the country. The cuisine offered here is local traditional Georgian. I tried a few Georgian dips with local bread including Pkhaili, which is made of spinach, beetroot, cabbage and walnuts. This dip was particularly flavourful with intense aromas of local herbs from Georgia. I also tried the Ispanakhis Pkhaili dip, made of garlic, cilantro and red wine vinegar. This dip had a particular yogurt-like flavor. Finally, Ajika, my favorite dip of all which is on a very spicy side. As an Indian, I rarely find anything that is too spicy for my taste levels, however, this dish did it for me. The ambience at Republic 24 is also fitting for its Georgian cuisine with graffiti art on the walls outside. The ambience inside the restaurant was rather European and unassuming, which allowed me to enjoy the food for what it was. What I loved most about Republic 24 was definitely their traditional Georgian cuisine.

<img alt="f" data-entity-type="file" data-entity-uuid="bf691fb8-2938-4f6a-a3c4-5c9a1309630e" src="//cdn.wionews.com/sites/default/files/inline-images/Ispanakhis-Pkhali-8.jpg" />

Natella - Natella is another Georgian restaurant located in Tsinandali Estate in the Kakheti region of Georgia. The view from Natella is that of beautiful garden openings and Kakheti mountains in the distance. The interiors at Natella are blue in colour with large bulbs and butterfly structures. At Natella, I tried Khachapuri, a traditional cheese filled bread that tastes almost like pizza with the Ajika dip. I also tried Khinkali, traditional Georgian momos with a mushroom filling inside. It was interesting to draw parallels between Indian food and Georgian food while I tried the food at Natella. Interestingly, Khachapuri is somewhat like the Indian roti, with a cheese filling inside. Khinkali resembles the momos we eat around the Himalayas in regions like Uttarakhand and Himachal Pradesh. The wine collection at Natella was also lovely. Personally, my favourite thing about Natella was the whole vibe inside the restaurant which teleported me to a fantasy land. It felt almost like a fairy tale. Not too far from Natella, is a tiny museum dedicated to the history of the family that owns the land on which Natella is located. That too is an interesting addition to the dining experience.

<img alt="khinkali" data-entity-type="file" data-entity-uuid="149c9975-5b30-45ea-be48-660832f7b0fb" src="//cdn.wionews.com/sites/default/files/inline-images/khinkali.jpg" />

Umami - Umami is an Asian cuisine restaurant located inside the Radisson Hotel in Tbilisi. I did not expect to get vegetarian Asian food in Georgia however I fortunately chanced upon Umami. They had a selection of dimsums and sushi, including cucumber roll and avocado roll. They also had edamame pods for starters that were served with a spicy dip. Umami had a fine dine vibe with great interiors and lovely food. I wouldn’t say anything I tried at Umami was too unique or something that I couldn’t easily find in India. However, chancing upon vegetarian asian food which is my favourite cuisine, in a new country I was exploring felt warm. Normally, Indians go out to Asian restaurants to eat when it is a cause for celebration or occasion. It is not a cuisine Indians make at home. Exploring a new country was a celebratory moment for me and it called for some good Asian food. Umami did that for me.

<img alt="u" data-entity-type="file" data-entity-uuid="ecdca9d4-fe52-4da2-ba97-5f68b3911b35" src="//cdn.wionews.com/sites/default/files/inline-images/umami.jpg" />

Prince Alexander - Prince Alexander is an Italian cuisine restaurant located inside Tsinandali Estate in Kakheti. The restaurant almost looks like a cavern studded by lights from the inside making it perfect for a dinner date. Their wine collection is something sommeliers look up to globally. I tried Quarry wine here for the first time, which is made by fermenting white wine in deep claypots underground. The transformation process creates an orange coloured wine which is unique and stronger in flavor. Most people have only heard of red, white and rose wine. However, orange wine was a new addition I chanced upon trying. I also enjoyed their pastas since most of them were homemade and I cannot forget to mention their burrata salad with fresh baby tomatoes plucked from a farm nearby. In the mornings, Prince Alexander transforms into a breakfast restaurant with lovely avocado on toast and fresh juices on display.

<img alt="Prince Alexander" data-entity-type="file" data-entity-uuid="a7f8f8f7-90af-4612-b034-1e89c0d8cebb" src="//cdn.wionews.com/sites/default/files/inline-images/prince%20alexander.jpg" />

My favourite thing about Prince Alexander was the vibe of the place which has the capacity to create strong bonds and lead to meaningful conversations. I have fond memories here since we dined here for almost 4 hours with great conversations.

Georgia is a delightful country to be in. We are talking about art galleries, wine estates, freedom squares, graffiti on the walls, historic churches, modern architecture and a lot more within walking distance from each other.

Georgia is a delightful country to be in. We are talking about art galleries, wine estates, freedom squares, graffiti on the walls, historic churches, modern architecture and a lot more within walking distance from each other. With immense culture, history and good food to offer, Georgia is now making it to every Indian traveller’s wishlist. Vegetarian food is a major element when Indians are travelling and Georgia has multiple vegetarian options to offer. Interestingly, most of the traditional local food in Georgia is vegetarian and also spicy, thereby fitting into the food palate of Indians perfectly. Every street you walk on in Georgia will have exciting food options to offer, but here are my top recommendations. Filini - Filini is an Italian restaurant with an outdoor terrace bearing stunning views of Tbilisi outside. It is located in Republic Square itself. If the weather is warm and sunny, it is perfect to sit outdoors. The view from Filini also opens to the Ferris wheel on Mtatsminda, a popular viewpoint in Tbilisi. I specifically enjoyed the pizzas and pastas at Filini, safe choices for all vegetarians and they can be made eggless too. The cocktails and the wine selection was also interesting. With a wide range of local Georgian wines on offer, including those from Kakheti region in Georgia, Filini was a delightful experience overall. The restaurant felt especially welcoming to me as an Indian since they were mindful of eggless options and the spice level of their food was also friendly to my taste palate. I will go back to Filini for the views from their terrace and their spectacular cocktails. Republic 24 - Republic 24 is located at Republic Square where the name of the street changes often in Georgia based on the political scenario in the country. The cuisine offered here is local traditional Georgian. I tried a few Georgian dips with local bread including Pkhaili, which is made of spinach, beetroot, cabbage and walnuts. This dip was particularly flavourful with intense aromas of local herbs from Georgia. I also tried the Ispanakhis Pkhaili dip, made of garlic, cilantro and red wine vinegar. This dip had a particular yogurt-like flavor. Finally, Ajika, my favorite dip of all which is on a very spicy side. As an Indian, I rarely find anything that is too spicy for my taste levels, however, this dish did it for me. The ambience at Republic 24 is also fitting for its Georgian cuisine with graffiti art on the walls outside. The ambience inside the restaurant was rather European and unassuming, which allowed me to enjoy the food for what it was. What I loved most about Republic 24 was definitely their traditional Georgian cuisine. Natella - Natella is another Georgian restaurant located in Tsinandali Estate in the Kakheti region of Georgia. The view from Natella is that of beautiful garden openings and Kakheti mountains in the distance. The interiors at Natella are blue in colour with large bulbs and butterfly structures. At Natella, I tried Khachapuri, a traditional cheese filled bread that tastes almost like pizza with the Ajika dip. I also tried Khinkali, traditional Georgian momos with a mushroom filling inside. It was interesting to draw parallels between Indian food and Georgian food while I tried the food at Natella. Interestingly, Khachapuri is somewhat like the Indian roti, with a cheese filling inside. Khinkali resembles the momos we eat around the Himalayas in regions like Uttarakhand and Himachal Pradesh. The wine collection at Natella was also lovely. Personally, my favourite thing about Natella was the whole vibe inside the restaurant which teleported me to a fantasy land. It felt almost like a fairy tale. Not too far from Natella, is a tiny museum dedicated to the history of the family that owns the land on which Natella is located. That too is an interesting addition to the dining experience. Umami - Umami is an Asian cuisine restaurant located inside the Radisson Hotel in Tbilisi. I did not expect to get vegetarian Asian food in Georgia however I fortunately chanced upon Umami. They had a selection of dimsums and sushi, including cucumber roll and avocado roll. They also had edamame pods for starters that were served with a spicy dip. Umami had a fine dine vibe with great interiors and lovely food. I wouldn’t say anything I tried at Umami was too unique or something that I couldn’t easily find in India. However, chancing upon vegetarian asian food which is my favourite cuisine, in a new country I was exploring felt warm. Normally, Indians go out to Asian restaurants to eat when it is a cause for celebration or occasion. It is not a cuisine Indians make at home. Exploring a new country was a celebratory moment for me and it called for some good Asian food. Umami did that for me. Prince Alexander - Prince Alexander is an Italian cuisine restaurant located inside Tsinandali Estate in Kakheti. The restaurant almost looks like a cavern studded by lights from the inside making it perfect for a dinner date. Their wine collection is something sommeliers look up to globally. I tried Quarry wine here for the first time, which is made by fermenting white wine in deep claypots underground. The transformation process creates an orange coloured wine which is unique and stronger in flavor. Most people have only heard of red, white and rose wine. However, orange wine was a new addition I chanced upon trying. I also enjoyed their pastas since most of them were homemade and I cannot forget to mention their burrata salad with fresh baby tomatoes plucked from a farm nearby. In the mornings, Prince Alexander transforms into a breakfast restaurant with lovely avocado on toast and fresh juices on display. My favourite thing about Prince Alexander was the vibe of the place which has the capacity to create strong bonds and lead to meaningful conversations. I have fond memories here since we dined here for almost 4 hours with great conversations.

A vegetarian’s delight - Food guide across Georgia

Humanitarian group World Central Kitchen, which lost seven of its aid workers in an Israeli airstrike a month ago, has announced that it will resume operations in Gaza from Monday (April 29).

Humanitarian group World Central Kitchen, which lost seven of its aid workers in an Israeli airstrike a month ago, has announced that it will resume operations in Gaza from Monday (April 29). The World Central Kitchen's operations were paused by its celebrity chef Jose Andres after its convoy was hit by Israel Defence Forces on April 1. In a message, World Central Kitchen (WCK) CEO Erin Gore said that the organisation will “continue to get as much food into Gaza, including northern Gaza, as possible.” Also Read: Israel targeted aid convoy 'systematically, car by car' and killed his staff members, alleges WCK founder “The humanitarian situation in Gaza remains dire. We are restarting our operation with the same energy, dignity, and focus on feeding as many people as possible. To date, we have distributed more than 43 million meals and we are eager to deliver millions more. Food is a universal right and our work in Gaza has been the most life-saving mission in our 14-year organisational history,” said Gore in the statement. WCK promises to deliver food 'with same energy, dignity and focus' The group, while speaking about the dire humanitarian situation in Gaza, said that they were restarting operations “with the same energy, dignity, and focus” to provide food to as many people as possible as they continue to mourn the loss of their seven colleagues and friends. “We have been forced to make a decision: stop feeding altogether during one of the worst hunger crises ever, ending our operation that accounted for 62% of all International NGO aid, or keep feeding knowing that aid, aid workers, and civilians are being intimidated and killed,” wrote Erin Gore the CEO of WCK. “These are the hardest conversations and we have to consider all perspectives when deliberating. Ultimately, we decided that we must keep feeding, continuing our mission of showing up to provide food to people during the toughest of times,” she said. The announcement was made less than a month after a three-car convoy carrying seven international aid workers was struck by an Israeli Defense Forces (IDF) missile in central Gaza. Watch: Aid ship carrying food supplies from World Central Kitchen charity reaches Gaza coast The aid workers were identified by the organisation as Saifeddin Issam Ayad Abutaha, a 25-year-old Palestinian; Lalzawmi (Zomi) Frankcom, a 43-year-old Australian; Damian Soból, a 35-year-old from Poland; Jacob Flickinger, a 33-year-old dual citizen of the U.S. and Canada; and security team members John Chapman, 57, James (Jim) Henderson, 33, and James Kirby, 47, all from the United Kingdom. There are 276 trucks of World Central Kitchen which can transfer almost 8 million meals into Gaza via Rafah. These trucks will also be sent to the enclave via Jordan, WCK said in a statement. (With inputs from agencies)

World Central Kitchen to restart sending food to Gaza, one month after losing seven aid workers

Video of a robot-like waitress serving at a Chinese restaurant has left the internet confused, about whether it’s an actual robot or a woman. Watch in for more details!

China's robotic waitress: Video of robot-like waitress serving food at a restaurant puzzles internet

Reports reveal that the food industry is gradually moving to AI to tackle the problem of food wastage. Watch in for more details!

AI tackles food waste by analysing trash in restaurants

Chocolate is arguably the most popular and loved sweet in the entire world. So everyone knows and is most likely to have tasted chocolate once in their lifetime. However, those who are fans of hot pepper are also likely to have an idea of habanero - which is a type of chilli and is known for its spiciness.&nbsp;

But you probably may not&nbsp;have heard of Chocolate Habanero.

What exactly is Chocolate Habanero?

No, it is not a line of spicy candies.

To the unversed, here's all about the Chocolate Habanero which appears like chocolate but tastes like habanero.

<h2>Understanding Chocolate Habanero</h2>

The Chocolate Habanero pepper is a cultivar of the habanero peppers which is bred selectively to ensure that heavier, larger and spicier fruit is produced.

Chocolate Habanero is like the Red Savina habanero which is filled with serious punch of spiciness. It is estimated to contain 425,000 to 577,000 Scoville heat units.

Also Read:&nbsp;<a href="https://www.wionews.com/india-news/this-indian-state-bans-artificial-colours-in-cotton-candy-and-gobi-manchurian-heres-why-699008">This Indian state bans artificial colours in cotton candy and Gobi Manchurian. Here's why</a>

Chocolate Habanero pepper is spicier than the Red Savina and has unique earthy and smoky undertones which perfectly blend with the habanero sweetness.&nbsp;

<h2>What does Chocolate Habanero taste like?</h2>

Generally, the chocolate peppers have the flavours of their original strains but they also have additional earthy flavours which are not likely to be present in the parent peppers.

The flavours of Chocolate Habanero pepper are very similar to regular Habanero peppers which are sweet and full of flavours. They are also likely to have a smoky flavour which is missing from regular Habaneros.&nbsp;

The reason for these new flavours can be the pepper's continuous crossbreeding and long maturity periods which make them riper than others.

The chocolate pepper can be categorised into two types on the basis of the flavours: sweet chocolate peppers and hot chocolate peppers.

Watch:&nbsp;Cocoa prices surpass $9,000 for the first time amid supply crunch

<div class="videoWrapper trancodeVideo"><iframe allowfullscreen="" autoplay="1" class="includeVideo" frameborder="0" height="350" src="https://www.wionews.com/videos/cocoa-prices-surpass-9000-for-the-first-time-amid-supply-crunch-704281/embed" style="width:100%;max-width:560px;" width="560"></iframe></div>

Sweet chocolate peppers do not contain much heat like other chocolate peppers. However, they are filled with fruity and treacly flavours which makes them addictive.

Although some people prefer sweetness over the heat in the chocolate peppers, others choose the face-melting sensation which is present in the hot chocolate peppers.

This kind of chocolate pepper appears more dried up and reflects its real hotness.

(With inputs from agencies)

Chocolate is arguably the most popular and loved sweet in the entire world. So everyone knows and is most likely to have tasted chocolate once in their lifetime.

Chocolate is arguably the most popular and loved sweet in the entire world. So everyone knows and is most likely to have tasted chocolate once in their lifetime. However, those who are fans of hot pepper are also likely to have an idea of habanero - which is a type of chilli and is known for its spiciness. But you probably may not have heard of Chocolate Habanero. What exactly is Chocolate Habanero? No, it is not a line of spicy candies. To the unversed, here's all about the Chocolate Habanero which appears like chocolate but tastes like habanero. Understanding Chocolate Habanero The Chocolate Habanero pepper is a cultivar of the habanero peppers which is bred selectively to ensure that heavier, larger and spicier fruit is produced. Chocolate Habanero is like the Red Savina habanero which is filled with serious punch of spiciness. It is estimated to contain 425,000 to 577,000 Scoville heat units. Also Read: This Indian state bans artificial colours in cotton candy and Gobi Manchurian. Here's why Chocolate Habanero pepper is spicier than the Red Savina and has unique earthy and smoky undertones which perfectly blend with the habanero sweetness. What does Chocolate Habanero taste like? Generally, the chocolate peppers have the flavours of their original strains but they also have additional earthy flavours which are not likely to be present in the parent peppers. The flavours of Chocolate Habanero pepper are very similar to regular Habanero peppers which are sweet and full of flavours. They are also likely to have a smoky flavour which is missing from regular Habaneros. The reason for these new flavours can be the pepper's continuous crossbreeding and long maturity periods which make them riper than others. The chocolate pepper can be categorised into two types on the basis of the flavours: sweet chocolate peppers and hot chocolate peppers. Watch: Cocoa prices surpass $9,000 for the first time amid supply crunch Sweet chocolate peppers do not contain much heat like other chocolate peppers. However, they are filled with fruity and treacly flavours which makes them addictive. Although some people prefer sweetness over the heat in the chocolate peppers, others choose the face-melting sensation which is present in the hot chocolate peppers. This kind of chocolate pepper appears more dried up and reflects its real hotness. (With inputs from agencies)

What is Chocolate Habanero? Why does it appear like chocolate but taste like pepper?

Gangster-turned-politician Mukhtar Ansari's son Umar Ansari on Thursday (Mar 28) claimed that poison was added to his father's food which led to his sudden death and said that they would move the court.&nbsp;

Ansari reportedly fell unconscious in the district jail and was rushed to the hospital in Banda where he died of cardiac arrest in the Indian state of Uttar Pradesh.

According to Rani Durgavati Medical College's principal Suneel Kaushal, Ansari was brought in “an unconscious state” from the district jail and he died while he was receiving treatment for cardiac arrest, reported news agency PTI.

Also Read:&nbsp;<a href="https://www.wionews.com/india-news/jailed-gangster-politician-mukhtar-ansari-dies-of-cardiac-arrest-at-63-705341">India: Jailed gangster-politician Mukhtar Ansari dies of cardiac arrest at 63</a>

"I was not told anything from the administration side. I came to know about it through the media... But now, the entire nation knows everything... Two days ago, I came to meet him, but I was not allowed... We said earlier also and even today, we will say the same about the allegation of giving slow poison. On March 19, he was poisoned in the dinner. We will move to the judiciary, we have full faith in it...," said Umar Ansari, as quoted by ANI.

<h2>Hospital to conduct post-mortem of Mukhtar Ansari's body</h2>

Meanwhile, the officials have sent his&nbsp;body for post-mortem to Banda Medical College Hospital. A panel of two doctors will conduct the post-mortem, which will be videographed.

“The post-mortem will be conducted tomorrow (March 29), after that, they will give us the body. We will then follow with the further process (cremation)... My father alleged being given a slow poison... Around five doctors panel has been made (for carrying out the post-mortem),” said Umar Ansari.

Earlier, Ghazipur MP and Ansari's brother Afzal Ansari on Tuesday (Mar 26) alleged that the officials have been subjecting him to “slow poisoning” in jail, an allegation which was refuted by the authorities.

"Mukhtar said that he was given a poisonous substance in his food in jail. This happened for the second time. He was given poison around 40 days ago as well. And, recently, on March 19, he was again given this (poison) due to which his condition was bad," said his brother Afzal Ansari, as quoted by PTI.

<h2>UP Police imposes Section 144&nbsp;</h2>

Uttar Pradesh Director General of Police Prashant Kumar said that they have imposed prohibitory orders under Section 144 of the CrPC across the state and the Central Reserve Police Force teams as well as local police have been deployed in Banda, Mau, Ghazipur and Varanasi. The police officials also conducted a flag march.

Watch:&nbsp;India Elections 2024: The campaign road

<div class="videoWrapper trancodeVideo"><iframe allowfullscreen="" autoplay="1" class="includeVideo" frameborder="0" height="350" src="https://www.wionews.com/videos/india-elections-2024-the-campaign-road-705217/embed" style="width:100%;max-width:560px;" width="560"></iframe></div>

63-year-old Mukhtar Ansari was a five-time MLA from Mau Sadar. He has been arrested several times in the Indian states of Uttar Pradesh and Punjab since 2005. More than 60 criminal cases are pending against the gangster.

Meanwhile, a magisterial investigation will be conducted into the death of gangster-turned-politician Mukhtar Ansari by a three-member team.

(With inputs from agencies)

Gangster-turned-politician Mukhtar Ansari's son Umar Ansari on Thursday (Mar 28) claimed that poison was added to his father's food which led to his sudden death and said that they would move the court.

Gangster-turned-politician Mukhtar Ansari's son Umar Ansari on Thursday (Mar 28) claimed that poison was added to his father's food which led to his sudden death and said that they would move the court. Ansari reportedly fell unconscious in the district jail and was rushed to the hospital in Banda where he died of cardiac arrest in the Indian state of Uttar Pradesh. According to Rani Durgavati Medical College's principal Suneel Kaushal, Ansari was brought in “an unconscious state” from the district jail and he died while he was receiving treatment for cardiac arrest, reported news agency PTI. Also Read: India: Jailed gangster-politician Mukhtar Ansari dies of cardiac arrest at 63 "I was not told anything from the administration side. I came to know about it through the media... But now, the entire nation knows everything... Two days ago, I came to meet him, but I was not allowed... We said earlier also and even today, we will say the same about the allegation of giving slow poison. On March 19, he was poisoned in the dinner. We will move to the judiciary, we have full faith in it...," said Umar Ansari, as quoted by ANI. Hospital to conduct post-mortem of Mukhtar Ansari's body Meanwhile, the officials have sent his body for post-mortem to Banda Medical College Hospital. A panel of two doctors will conduct the post-mortem, which will be videographed. “The post-mortem will be conducted tomorrow (March 29), after that, they will give us the body. We will then follow with the further process (cremation)... My father alleged being given a slow poison... Around five doctors panel has been made (for carrying out the post-mortem),” said Umar Ansari. Earlier, Ghazipur MP and Ansari's brother Afzal Ansari on Tuesday (Mar 26) alleged that the officials have been subjecting him to “slow poisoning” in jail, an allegation which was refuted by the authorities. "Mukhtar said that he was given a poisonous substance in his food in jail. This happened for the second time. He was given poison around 40 days ago as well. And, recently, on March 19, he was again given this (poison) due to which his condition was bad," said his brother Afzal Ansari, as quoted by PTI. UP Police imposes Section 144 Uttar Pradesh Director General of Police Prashant Kumar said that they have imposed prohibitory orders under Section 144 of the CrPC across the state and the Central Reserve Police Force teams as well as local police have been deployed in Banda, Mau, Ghazipur and Varanasi. The police officials also conducted a flag march. Watch: India Elections 2024: The campaign road 63-year-old Mukhtar Ansari was a five-time MLA from Mau Sadar. He has been arrested several times in the Indian states of Uttar Pradesh and Punjab since 2005. More than 60 criminal cases are pending against the gangster. Meanwhile, a magisterial investigation will be conducted into the death of gangster-turned-politician Mukhtar Ansari by a three-member team. (With inputs from agencies)

Mukhtar Ansari's son alleges father was administered 'slow poison' through food

Japan has issued&nbsp;a nationwide recall of a dietary supplement that lowers cholesterol&nbsp;amid concerns it could be linked to two deaths and more than 100 hospitalisations.

This comes as a&nbsp;major Japanese drugmaker&nbsp;on Tuesday (Mar 26) said that it is investigating the death of one person who is believed to have regularly consumed the&nbsp;health supplement, advertised as a cholesterol-lowering pill, containing a type of yeast-fermented rice called beni kōji.

A second death was reported to the Ministry of health, labour and welfare, Kyodo&nbsp;news agency reported.

<h2>Company issues apology</h2>

The Osaka-based Kobayashi Pharmaceutical said that they were investigating the death&nbsp;and hospitalisations linked to the product which contains the ingredient, as many people reported developing kidney problems after taking the supplement.&nbsp;

The company also said that they had recalled the product and urged people to stop taking the supplements as they suspect a causal link between the product and the death, which reportedly occurred due to kidney disease.&nbsp;

Also Read |&nbsp;<a href="https://www.wionews.com/world/malaysia-executives-of-mini-mart-charged-over-allah-written-on-socks-704402">Malaysia: Executives of mini-mart charged over ‘Allah’ written on socks</a>

The person who died had been buying Kobayashi Pharmaceutical’s Beni-koji Cholesterol Help supplement, advertised as a cholesterol-lowering pill, continuously for three years starting April 2021 and ordered over 35 bags until last month.&nbsp;

“We have always placed the health of our customers above all else as our top priority. We would like to express our sincerest apologies for the circumstances that led to this incident,” said Kobayashi Pharmaceutical&nbsp;in an apology issued on its website, as quoted by the Japan Times.

The company said that it suspects that the problem could be previously undetected toxic substances in moulds used during production.

“Although we are diligently confirming the facts and causal relationships, we would like to report this from the perspective of prompt information disclosure,” said the company.&nbsp;

The customers affected by the product reported reduced kidney function, change in the colour of their urine, swelling in limbs and fatigue.&nbsp;

The company, on Monday (Mar 25) had also reported that around 26 people had been hospitalised for kidney-related and other health problems after taking the supplements containing beni kōji.&nbsp;

According to Japanese media reports, millions of these health supplements have been sold since the pill was introduced in early 2021.&nbsp;

In January, Kobayashi Pharmaceutical said that they began an investigation and set up a hotline for consumers after a doctor alerted them.&nbsp;

<h2>What is beni kōji?</h2>

Beni kōji is a type of rice which is fermented using monascus purpureus – a species of reddish-purple mould that gives the rice its distinct dark red colour. &nbsp;&nbsp; &nbsp;

Also Read |&nbsp;<a href="https://www.wionews.com/world/youtube-removes-9mn-videos-worldwide-22mn-alone-in-india-for-policy-violations-704527">YouTube removes 9 million videos worldwide, 2.2mn in India alone for policy violations</a>

It is believed that this type of rice can help reduce LDL or “bad” cholesterol in the blood. Beni kōji is also used in several products to add colour and flavour.&nbsp;

On Monday, the company&nbsp;which also supplies beni kōji to food and beverage companies&nbsp;asked them to recall products containing the ingredient.

Kobayashi Pharmaceutical, according to Japanese media, has provided beni kōji as a food ingredient to 52 companies in Japan and abroad.&nbsp;

(With inputs from agencies) 
&nbsp;

Japan has issued a nationwide recall of a dietary supplement that lowers cholesterol amid concerns it could be linked to two deaths and more than 100 hospitalisations.

Japan has issued a nationwide recall of a dietary supplement that lowers cholesterol amid concerns it could be linked to two deaths and more than 100 hospitalisations. This comes as a major Japanese drugmaker on Tuesday (Mar 26) said that it is investigating the death of one person who is believed to have regularly consumed the health supplement, advertised as a cholesterol-lowering pill, containing a type of yeast-fermented rice called beni kōji. A second death was reported to the Ministry of health, labour and welfare, Kyodo news agency reported. Company issues apology The Osaka-based Kobayashi Pharmaceutical said that they were investigating the death and hospitalisations linked to the product which contains the ingredient, as many people reported developing kidney problems after taking the supplement. The company also said that they had recalled the product and urged people to stop taking the supplements as they suspect a causal link between the product and the death, which reportedly occurred due to kidney disease. Also Read | Malaysia: Executives of mini-mart charged over ‘Allah’ written on socks The person who died had been buying Kobayashi Pharmaceutical’s Beni-koji Cholesterol Help supplement, advertised as a cholesterol-lowering pill, continuously for three years starting April 2021 and ordered over 35 bags until last month. “We have always placed the health of our customers above all else as our top priority. We would like to express our sincerest apologies for the circumstances that led to this incident,” said Kobayashi Pharmaceutical in an apology issued on its website, as quoted by the Japan Times. The company said that it suspects that the problem could be previously undetected toxic substances in moulds used during production. “Although we are diligently confirming the facts and causal relationships, we would like to report this from the perspective of prompt information disclosure,” said the company. The customers affected by the product reported reduced kidney function, change in the colour of their urine, swelling in limbs and fatigue. The company, on Monday (Mar 25) had also reported that around 26 people had been hospitalised for kidney-related and other health problems after taking the supplements containing beni kōji. According to Japanese media reports, millions of these health supplements have been sold since the pill was introduced in early 2021. In January, Kobayashi Pharmaceutical said that they began an investigation and set up a hotline for consumers after a doctor alerted them. What is beni kōji? Beni kōji is a type of rice which is fermented using monascus purpureus – a species of reddish-purple mould that gives the rice its distinct dark red colour. Also Read | YouTube removes 9 million videos worldwide, 2.2mn in India alone for policy violations It is believed that this type of rice can help reduce LDL or “bad” cholesterol in the blood. Beni kōji is also used in several products to add colour and flavour. On Monday, the company which also supplies beni kōji to food and beverage companies asked them to recall products containing the ingredient. Kobayashi Pharmaceutical, according to Japanese media, has provided beni kōji as a food ingredient to 52 companies in Japan and abroad. (With inputs from agencies)

Japan recalls health supplement linked to two deaths and over 100 hospitalisations

Westernised diets, known for&nbsp;their low fibre content, pose significant challenges to the gut microbiome's ability to digest tough plant material effectively. While fruits and vegetables are fundamental components of human nutrition, the intricate processes by which our bodies break down cellulose, the primary organic compound in plant cell walls, are only beginning to be elucidated by scientists.

A <a href="https://www.science.org/doi/10.1126/science.adj9223">new&nbsp;study</a> conducted by an international team of researchers has unearthed previously unknown gut microbes proficient in cellulose degradation. Until recently, it was widely believed that humans lacked the capacity to digest cellulose, unlike ruminant animals such as cows and sheep.

However, in 2003, scientists identified human gut bacteria capable of cellulose breakdown, marking a pivotal discovery in understanding our digestive capabilities.

Building upon this revelation, the recent study employed advanced genetic analysis techniques to identify similar cellulose-digesting microbes in the human gut microbiome. By examining fecal samples from individuals across various geographic regions and historical periods, researchers unveiled a surprising prevalence of cellulose-degrading microbes in human populations.

Surprisingly, distinct species of these microbes were found to be associated with different groups of mammals, suggesting a closer evolutionary relationship between humans and animals than previously recognised.

<a href="https://www.wionews.com/science/intermittent-fasting-linked-with-high-chances-of-death-due-to-heart-attack-stroke-701715">Also read |&nbsp;Are you into intermittent fasting? It's linked to chances of death due to heart attack, stroke, says study</a>

<h2>Shift in gut microbial composition</h2>

However, an alarming trend emerged from the study's findings: modernised societies exhibited a stark decline in the abundance of cellulose-metabolising microbes compared to traditional and ancient populations.

This decline coincides with the widespread adoption of Westernised diets characterised by processed foods low in fibre&nbsp;content. Such dietary shifts may have profound implications for gut health and overall metabolic function in contemporary urbanised populations.

The depletion of cellulose-digesting microbes in the gut has raised&nbsp;concerns about the potential impact on metabolic health.

<a href="https://www.wionews.com/science/scientists-harness-food-by-products-to-fight-antimicrobial-resistance-701123">Also read |&nbsp;Scientists harness food by-products to fight antimicrobial resistance</a>

Fibre&nbsp;deficiency has been linked to various metabolic disorders, including obesity, diabetes, and cardiovascular disease. By depriving these beneficial gut microbes of their primary source of nourishment, modern diets may disrupt the delicate balance of the gut microbiome, contributing to the onset and progression of metabolic ailments.

In light of these findings, researchers advocate for exploring dietary interventions aimed at reintroducing or enriching cellulose-metabolising microbes in the gut.&nbsp;

(With inputs from agencies)

Westernised diets, known for their low fibre content, pose significant challenges to the gut microbiome's ability to digest tough plant material effectively. While fruits and vegetables are fundamental components of human nutrition, the intricate processes by which our bodies break down cellulose, the primary organic compound in plant cell walls, are only beginning to be elucidated by scientists.

Westernised diets, known for their low fibre content, pose significant challenges to the gut microbiome's ability to digest tough plant material effectively. While fruits and vegetables are fundamental components of human nutrition, the intricate processes by which our bodies break down cellulose, the primary organic compound in plant cell walls, are only beginning to be elucidated by scientists. A new study conducted by an international team of researchers has unearthed previously unknown gut microbes proficient in cellulose degradation. Until recently, it was widely believed that humans lacked the capacity to digest cellulose, unlike ruminant animals such as cows and sheep. However, in 2003, scientists identified human gut bacteria capable of cellulose breakdown, marking a pivotal discovery in understanding our digestive capabilities. Building upon this revelation, the recent study employed advanced genetic analysis techniques to identify similar cellulose-digesting microbes in the human gut microbiome. By examining fecal samples from individuals across various geographic regions and historical periods, researchers unveiled a surprising prevalence of cellulose-degrading microbes in human populations. Surprisingly, distinct species of these microbes were found to be associated with different groups of mammals, suggesting a closer evolutionary relationship between humans and animals than previously recognised. Also read | Are you into intermittent fasting? It's linked to chances of death due to heart attack, stroke, says study Shift in gut microbial composition However, an alarming trend emerged from the study's findings: modernised societies exhibited a stark decline in the abundance of cellulose-metabolising microbes compared to traditional and ancient populations. This decline coincides with the widespread adoption of Westernised diets characterised by processed foods low in fibre content. Such dietary shifts may have profound implications for gut health and overall metabolic function in contemporary urbanised populations. The depletion of cellulose-digesting microbes in the gut has raised concerns about the potential impact on metabolic health. Also read | Scientists harness food by-products to fight antimicrobial resistance Fibre deficiency has been linked to various metabolic disorders, including obesity, diabetes, and cardiovascular disease. By depriving these beneficial gut microbes of their primary source of nourishment, modern diets may disrupt the delicate balance of the gut microbiome, contributing to the onset and progression of metabolic ailments. In light of these findings, researchers advocate for exploring dietary interventions aimed at reintroducing or enriching cellulose-metabolising microbes in the gut. (With inputs from agencies)

City dwellers are gradually losing ability to digest plants, says study

A recent study conducted by scientists has shed light on the biodiversity footprints of various popular dishes worldwide. Analysing 151 dishes, they identified Indian staples like idli, chana masala, rajma, and chicken jalfrezi (stir-fried chicken, marinated in Indian spices) among those causing significant damage to biodiversity.

Contrary to expectations and general beliefs, vegan and vegetarian dishes, including those with rice and legumes, also exhibited high biodiversity footprints, according to the findings of the study.&nbsp;This finding came as a surprise, especially in the case of India, where dishes featuring these ingredients are prevalent, and also considered nutritious.

The researchers, led by Luis Roman Carrasco from the National University of Singapore, assigned biodiversity footprint scores to each dish. These scores were based on the likely impact of ingredients on the species richness and range of wildlife in the croplands used for cultivation.

“The large impacts of legumes and rice in India was a surprise, but when you think about it, it makes sense,” Luis Roman Carrasco, associate professor of biological sciences at the National University of Singapore who led the study, told&nbsp;The Telegraph.

<a href="https://www.wionews.com/india-news/five-indian-men-meet-family-after-spending-18-years-in-dubai-jail-692492">Also read&nbsp; | Five Indian men return to country after spending 18 years in Dubai jail</a>

<h2>Implications for food choices and environmental consciousness</h2>

While taste, price, and health often dictate food choices, understanding the biodiversity impact of dishes could guide environmentally conscious individuals in making more sustainable food decisions. Such awareness could potentially mitigate the negative effects of food consumption on biodiversity.

The study comes amid growing concerns about biodiversity loss driven by habitat destruction caused by agricultural expansion. Food consumption, accounting for a significant portion of household environmental impact, plays a crucial role in exacerbating this issue.

The biodiversity footprint indicates the extent to which a dish contributes to species depletion. Non-vegetarian dishes, particularly those involving livestock rearing, have long been associated with substantial environmental impacts. However, the study also highlights the significant biodiversity footprints of rice and legume-based dishes, likely due to land conversion for agriculture.

Also watch |&nbsp;India tops salary increases among major economies

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The study says that India faces the challenge of balancing agricultural expansion with biodiversity conservation.&nbsp;

The study soon became a rage on social media, with Indian users calling the study&nbsp;"baseless".

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A user sarcastically wrote, "Hurray ! IDLI ,RAJMA and ChOLE ,are causing biodiversity damage .Please dont blame the soft drink factories ,fertilizer factories tanneries etc for biodiversity damage."

Another wrote, "Amazing to see all kinds of trashy studies. Imagine French fries is best for biodiversity and idli is supposed to be among the worst."

(With inputs from agencies)

A recent study conducted by scientists has shed light on the biodiversity footprints of various popular dishes worldwide. Analysing 151 dishes, they identified Indian staples like idli, chana masala, rajma, and chicken jalfrezi (stir-fried chicken, marinated in Indian spices) among those causing significant damage to biodiversity.

A recent study conducted by scientists has shed light on the biodiversity footprints of various popular dishes worldwide. Analysing 151 dishes, they identified Indian staples like idli, chana masala, rajma, and chicken jalfrezi (stir-fried chicken, marinated in Indian spices) among those causing significant damage to biodiversity. Contrary to expectations and general beliefs, vegan and vegetarian dishes, including those with rice and legumes, also exhibited high biodiversity footprints, according to the findings of the study. This finding came as a surprise, especially in the case of India, where dishes featuring these ingredients are prevalent, and also considered nutritious. The researchers, led by Luis Roman Carrasco from the National University of Singapore, assigned biodiversity footprint scores to each dish. These scores were based on the likely impact of ingredients on the species richness and range of wildlife in the croplands used for cultivation. “The large impacts of legumes and rice in India was a surprise, but when you think about it, it makes sense,” Luis Roman Carrasco, associate professor of biological sciences at the National University of Singapore who led the study, told The Telegraph. Also read | Five Indian men return to country after spending 18 years in Dubai jail Implications for food choices and environmental consciousness While taste, price, and health often dictate food choices, understanding the biodiversity impact of dishes could guide environmentally conscious individuals in making more sustainable food decisions. Such awareness could potentially mitigate the negative effects of food consumption on biodiversity. The study comes amid growing concerns about biodiversity loss driven by habitat destruction caused by agricultural expansion. Food consumption, accounting for a significant portion of household environmental impact, plays a crucial role in exacerbating this issue. The biodiversity footprint indicates the extent to which a dish contributes to species depletion. Non-vegetarian dishes, particularly those involving livestock rearing, have long been associated with substantial environmental impacts. However, the study also highlights the significant biodiversity footprints of rice and legume-based dishes, likely due to land conversion for agriculture. Also watch | India tops salary increases among major economies The study says that India faces the challenge of balancing agricultural expansion with biodiversity conservation. The study soon became a rage on social media, with Indian users calling the study "baseless". A user sarcastically wrote, "Hurray ! IDLI ,RAJMA and ChOLE ,are causing biodiversity damage .Please dont blame the soft drink factories ,fertilizer factories tanneries etc for biodiversity damage." Another wrote, "Amazing to see all kinds of trashy studies. Imagine French fries is best for biodiversity and idli is supposed to be among the worst." (With inputs from agencies)

Believe it or not, eating idli is causing damage to biodiversity, says study

Trigger warning: Some readers may find details of this report disturbing. Discretion is advised.&nbsp;

In a spine-chilling incident, a man from New Hampshire – who was identified as Adam Montgomery – butchered his five-year-old daughter Harmony and then carried her decomposing corpse every day to his workplace, said the prosecutors in his murder trial. 
 
Montgomery worked at the restaurant and used to leave her daughter’s body next to the food. 
 
The 34-year-old man spent months shifting his daughter’s “butchered” body to different hiding spots, before finally disposing&nbsp;it off “like yesterday’s trash”, said prosecutors, while speaking at the opening of the trial, which the man refused to attend. 
&nbsp; 
The man also stuffed the compressed body of Harmony into a tote bag – which he purchased every day to carry her to the restaurant where he was employed as a cook and dishwasher, the court was informed, as reported by New York Post.

Also Read:&nbsp;<a href="Two teams of Mumbai Crime Branch to probe murder of Shiv Sena (UBT) Leader Abhishek Ghosalkar">Two teams of Mumbai Crime Branch to probe murder of Shiv Sena (UBT) Leader Abhishek Ghosalkar</a>

“[The bag] stood out to people, because he placed it in the freezer during his shifts,” said prosecutor Christopher Knowles, while speaking in the court. 
 
“He brought it with him regularly to work and he stored it in a freezer where the company kept food and ingredients. People saw him bringing that in and out. They couldn’t have imagined what that bag contained,” he said.

<h2 lang="en-US">Friend’s car trunk, mother-in-law’s cooler, ceiling vent | Man hid the dead body at all possible places</h2>

The murderer also hid his daughter’s corpse in a friend’s car trunk, a ceiling vent of a homeless shelter where he used to stay, a cooler in his mother-in-law’s apartment building, and an apartment freezer, before disposing it in an unknown location, said prosecutors. 
 
In 2019, Harmony went missing, however, the police were not informed about her disappearance and started looking for the child two years later. 
 
The father punched the daughter several times after she had two bathroom accidents in the car and later did drugs while ignoring her cries as she died while sitting in the backseat, the court was informed.

Watch:&nbsp;Divya Pahuja murder case: Former model's body found in a canal in Haryana

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“He is the only person in this world who knows where Harmony is … and he was hoping that she would never be found,” said Knowles, regarding Montgomery, who has been serving more than 30 years of prison sentence on weapons charges. 
 
“The one person, the one and only person who murdered Harmony, who butchered her body, and who disposed of her like yesterday’s trash,” he added. 
 
In 2022, Montgomery pleaded not guilty to charges of second-degree murder, falsifying physical evidence, witness tampering in Harmony’s death, assault and abuse of a corpse.

(With inputs from agencies)

Trigger warning: Some readers may find details of this report disturbing. Discretion is advised. In a spine-chilling incident, a man from New Hampshire – who was identified as Adam Montgomery – butchered his five-year-old daughter Harmony and then carried her decomposing corpse every day to his workplace, said the prosecutors in his murder trial.

Trigger warning: Some readers may find details of this report disturbing. Discretion is advised. In a spine-chilling incident, a man from New Hampshire – who was identified as Adam Montgomery – butchered his five-year-old daughter Harmony and then carried her decomposing corpse every day to his workplace, said the prosecutors in his murder trial. Montgomery worked at the restaurant and used to leave her daughter’s body next to the food. The 34-year-old man spent months shifting his daughter’s “butchered” body to different hiding spots, before finally disposing it off “like yesterday’s trash”, said prosecutors, while speaking at the opening of the trial, which the man refused to attend. The man also stuffed the compressed body of Harmony into a tote bag – which he purchased every day to carry her to the restaurant where he was employed as a cook and dishwasher, the court was informed, as reported by New York Post. Also Read: Two teams of Mumbai Crime Branch to probe murder of Shiv Sena (UBT) Leader Abhishek Ghosalkar “[The bag] stood out to people, because he placed it in the freezer during his shifts,” said prosecutor Christopher Knowles, while speaking in the court. “He brought it with him regularly to work and he stored it in a freezer where the company kept food and ingredients. People saw him bringing that in and out. They couldn’t have imagined what that bag contained,” he said. Friend’s car trunk, mother-in-law’s cooler, ceiling vent | Man hid the dead body at all possible places The murderer also hid his daughter’s corpse in a friend’s car trunk, a ceiling vent of a homeless shelter where he used to stay, a cooler in his mother-in-law’s apartment building, and an apartment freezer, before disposing it in an unknown location, said prosecutors. In 2019, Harmony went missing, however, the police were not informed about her disappearance and started looking for the child two years later. The father punched the daughter several times after she had two bathroom accidents in the car and later did drugs while ignoring her cries as she died while sitting in the backseat, the court was informed. Watch: Divya Pahuja murder case: Former model's body found in a canal in Haryana “He is the only person in this world who knows where Harmony is … and he was hoping that she would never be found,” said Knowles, regarding Montgomery, who has been serving more than 30 years of prison sentence on weapons charges. “The one person, the one and only person who murdered Harmony, who butchered her body, and who disposed of her like yesterday’s trash,” he added. In 2022, Montgomery pleaded not guilty to charges of second-degree murder, falsifying physical evidence, witness tampering in Harmony’s death, assault and abuse of a corpse. (With inputs from agencies)

TRIGGER WARNING: US man butchered 5-year-old daughter, carried her corpse to work daily

A Ugandan minister has courted controversy for calling those who have died of hunger in the African country&nbsp;"idiots".&nbsp;Henry Okello Oryem, the state minister for foreign affairs made the tone-deaf comment.&nbsp;

Oryem argued that people should utilise Uganda's favourable climate and fertile land by growing food for themselves.&nbsp;&nbsp;

"It's only an idiot, a real idiot, that can die of hunger in Uganda,"&nbsp;Oryem told the NTV Uganda television channel.&nbsp;

"If you work hard, there is land in Uganda. The climate is right in spite [of] climate change. If you make a double effort to make sure that you go out in the morning, you till your land, you plant the seeds, you maintain your plantation, surely, how do you fail then to get food?"

The comments sparked outrage immediately, with&nbsp;Moses Aleper, a legislator for Chekwii County attacking Oryem for his insensitivity.&nbsp;

"I'm from one of the most productive parts of Karamoja where there is adequate rain and we produce food. But in situations where the weather fails us, the weather vagaries set in, we definitely fail to get food. And normally people definitely get famine and eventually hunger strikes," he told BBC.

Notably, Oryem's comments came days after Ugandan President&nbsp;Yoweri Museveni addressed the Non-Aligned Movement (NAM) delegates and said the&nbsp;disturbing images depicting death from starvation in the country did not accurately portray the overall situation across the African continent.

“When you are out there, you may get stereotypes that we have no food, but we are dying from food here.&nbsp;Those images you see are not representative of all of Africa," said&nbsp;Museveni.

<a href="https://www.wionews.com/videos/african-leaders-criticize-israel-during-summit-in-uganda-683075">Watch |&nbsp;African leaders criticize Israel during summit in Uganda</a>

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<h2>Uganda's hunger statistics&nbsp;</h2>

According to a report published by the Uganda Human Rights Commission, over 2,200 people died in the northeast region of&nbsp;the country in 2022 due to starvation and related illnesses.&nbsp;

As per the 2022 Global Hunger Index, food insecurity in Uganda is classified as “serious". Malnutrition is widespread in the country as 29 per cent of children under the age of five are stunted while 53 per cent are anaemic.&nbsp;

<a href="https://www.wionews.com/india-news/uganda-president-museveni-commends-indian-diaspora-for-establishing-900-factories-682038">Also read |&nbsp;Uganda President Museveni commends Indian diaspora for establishing 900 factories</a>

A report by the&nbsp;United Nations Children’s Fund (UNICEF) states that&nbsp;adolescent girls and women in Uganda struggle to access nutritious diets, and poor nutrition is passed down through generations

(With inputs from agencies)

A Ugandan minister has courted controversy for calling those who have died of hunger in the African country "idiots". Henry Okello Oryem, the state minister for foreign affairs made the tone-deaf comment.

A Ugandan minister has courted controversy for calling those who have died of hunger in the African country "idiots". Henry Okello Oryem, the state minister for foreign affairs made the tone-deaf comment. Oryem argued that people should utilise Uganda's favourable climate and fertile land by growing food for themselves. "It's only an idiot, a real idiot, that can die of hunger in Uganda," Oryem told the NTV Uganda television channel. "If you work hard, there is land in Uganda. The climate is right in spite [of] climate change. If you make a double effort to make sure that you go out in the morning, you till your land, you plant the seeds, you maintain your plantation, surely, how do you fail then to get food?" The comments sparked outrage immediately, with Moses Aleper, a legislator for Chekwii County attacking Oryem for his insensitivity. "I'm from one of the most productive parts of Karamoja where there is adequate rain and we produce food. But in situations where the weather fails us, the weather vagaries set in, we definitely fail to get food. And normally people definitely get famine and eventually hunger strikes," he told BBC. Notably, Oryem's comments came days after Ugandan President Yoweri Museveni addressed the Non-Aligned Movement (NAM) delegates and said the disturbing images depicting death from starvation in the country did not accurately portray the overall situation across the African continent. “When you are out there, you may get stereotypes that we have no food, but we are dying from food here. Those images you see are not representative of all of Africa," said Museveni. Watch | African leaders criticize Israel during summit in Uganda × Uganda's hunger statistics According to a report published by the Uganda Human Rights Commission, over 2,200 people died in the northeast region of the country in 2022 due to starvation and related illnesses. As per the 2022 Global Hunger Index, food insecurity in Uganda is classified as “serious". Malnutrition is widespread in the country as 29 per cent of children under the age of five are stunted while 53 per cent are anaemic. Also read | Uganda President Museveni commends Indian diaspora for establishing 900 factories A report by the United Nations Children’s Fund (UNICEF) states that adolescent girls and women in Uganda struggle to access nutritious diets, and poor nutrition is passed down through generations (With inputs from agencies)

Ugandan minister says people who die of hunger are 'idiots', faces backlash

North Korea is dealing with a complex humanitarian emergency that has food insecurity at its core. [1] As of August 2022, both quantity and price data point to a deteriorating situation, made worse by the regime's choice to self-isolate in response to the COVID-19 pandemic.

North Korea struggles with food shortage

In the world of agriculture, 2023 has been a year of shifting landscapes and growing challenges. A surge in global food prices prompted farmers worldwide to increase the cultivation of cereals and oilseeds. However, as we step into 2024, a complex interplay of factors threatens to tighten food supplies. Despite improved grain production in some regions, concerns persist, setting the stage for a precarious year ahead.

El nino and export restrictions threaten supply chains into 2024 | World Business Watch

Swiggy has unveiled its yearly food delivery report which gives an insight into the consumer's dining preferences. One of the most surprising things revealed in this report was that a customer from India's Mumbai ordered food worth $ 50948.19. Swiggy, in their report, wittily wrote, "A user from Mumbai, who placed food orders worth ₹42.3 lakh ($ 50948.19) (no, that’s not a CTC)." This is not only it, another person from Hyderabad spent $ 7226.69 on idlis.

<h2>India's love for biryani</h2>

The report features insights into India's dining preferences, with Biryani reigning supreme as the nation's most beloved dish ordered through the platform. India ordered 2.5 biryanis per second in 2023 and&nbsp;a Hyderabad resident-led by ordering 1,633 biryanis in the entire year. That is more than 4 biryanis a day.

While chicken biryani topped the non-veg food chart, vegetarians ordered veg-biryani&nbsp;every 5.5 seconds.&nbsp;However, the biggest biryani order came from Chandigarh. According to the report, a family from the city ordered 70 plates of biryani in a single go during the adrenaline-loaded India vs Pakistan match.

Also read|&nbsp;<a href="https://www.wionews.com/india-news/after-chandrayaan-3s-success-india-to-launch-chandrayaan-4-details-here-669985">After success of Chandrayaan-3, India to launch Chandrayaan-4. Details here</a>

<h2>What India ordered&nbsp;</h2>

A resident of Jhansi placed an order of 269 items on a single day and 207 pizzas were ordered at a household in Bhubaneshwar.&nbsp;

With 8.5 million orders for chocolate cake, Bengaluru emerged as the ‘Cake Capital’.

During Durga Puja, 7.7 million orders of gulab jamun were enjoyed nationwide, and during Navratri, the beloved masala dosa was the most popular dish among vegetarians. In Hyderabad, a customer spent&nbsp;$ 7222.87 on buying idlis. Biryani continued its reign as the most-ordered dish for the eighth consecutive year, with a rate of 2.5 biryanis per second.

<h2>Bangalore: The 'Cake Capital'</h2>

Bangalore claimed the title of 'Cake Capital' with a remarkable 8.5 million orders for chocolate cake. While the country ordered 271 cakes per minute on Valentine’s Day.

Vegan orders on Swiggy Guilt Free rose by&nbsp;146 per cent. The battle between Japanese and Korean cuisine tilted in favour of Anime, with Japanese dishes securing twice as many orders.

(With inputs from agencies)

Swiggy has unveiled its yearly food delivery report which gives an insight into the consumer's dining preferences. One of the most surprising things revealed in this report was that a customer from India's Mumbai ordered food worth $ 50948.

Swiggy has unveiled its yearly food delivery report which gives an insight into the consumer's dining preferences. One of the most surprising things revealed in this report was that a customer from India's Mumbai ordered food worth $ 50948.19. Swiggy, in their report, wittily wrote, "A user from Mumbai, who placed food orders worth ₹42.3 lakh ($ 50948.19) (no, that’s not a CTC)." This is not only it, another person from Hyderabad spent $ 7226.69 on idlis. India's love for biryani The report features insights into India's dining preferences, with Biryani reigning supreme as the nation's most beloved dish ordered through the platform. India ordered 2.5 biryanis per second in 2023 and a Hyderabad resident-led by ordering 1,633 biryanis in the entire year. That is more than 4 biryanis a day. While chicken biryani topped the non-veg food chart, vegetarians ordered veg-biryani every 5.5 seconds. However, the biggest biryani order came from Chandigarh. According to the report, a family from the city ordered 70 plates of biryani in a single go during the adrenaline-loaded India vs Pakistan match. Also read| After success of Chandrayaan-3, India to launch Chandrayaan-4. Details here What India ordered A resident of Jhansi placed an order of 269 items on a single day and 207 pizzas were ordered at a household in Bhubaneshwar. With 8.5 million orders for chocolate cake, Bengaluru emerged as the ‘Cake Capital’. During Durga Puja, 7.7 million orders of gulab jamun were enjoyed nationwide, and during Navratri, the beloved masala dosa was the most popular dish among vegetarians. In Hyderabad, a customer spent $ 7222.87 on buying idlis. Biryani continued its reign as the most-ordered dish for the eighth consecutive year, with a rate of 2.5 biryanis per second. Bangalore: The 'Cake Capital' Bangalore claimed the title of 'Cake Capital' with a remarkable 8.5 million orders for chocolate cake. While the country ordered 271 cakes per minute on Valentine’s Day. Vegan orders on Swiggy Guilt Free rose by 146 per cent. The battle between Japanese and Korean cuisine tilted in favour of Anime, with Japanese dishes securing twice as many orders. (With inputs from agencies)

Mumbai resident ordered food worth over $50,000 on food aggregator app

If given a choice, would you ditch traditional meat for plant-based meat substitutes? Well, before you decide, watch this report to understand what plant-based meats are.

Would you buy plant-based meat?

An 82-year-old South Korean man suffered a heart attack after choking on a dish known as "san-nakji" – live octopus with wriggling tentacles. The incident occurred in Gwangju, a southern city in South Korea, and despite efforts to revive him, the man could not be saved and was pronounced dead at a local hospital.

<h2>What is San-Nakji?</h2>

San-nakji is a renowned local delicacy in South Korea, made of live octopus seasoned with salt and sesame oil.

It is globally known for its unique and potentially dangerous preparation, as the octopus is served immediately after its tentacles are sliced into portions, keeping the tentacles' nerves active and causing them to wriggle on the plate.

Disclaimer: WION&nbsp;cannot independently&nbsp;verify the authenticity of all statements, photos and videos on social media.

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Korang pernah makan tak San-nakji? 
 
Kalau nak tahu, hidangan itu merupakan sotong mentah yang menjadi kegilaan masyarakat di Korea Selatan. 
 
Tapi, di sebalik kelazatan sotong ni, ia tersenarai antara hidangan paling berbahaya di dunia ! 😨 
Sumber: YouTube Peekaboo3737<a href="https://twitter.com/hashtag/Foodie?src=hash&amp;ref_src=twsrc%5Etfw">#Foodie</a> <a href="https://t.co/qshIEFsnXU">pic.twitter.com/qshIEFsnXU</a>
— Media Variasi (@mediavariasi_) <a href="https://twitter.com/mediavariasi_/status/1717490275361427560?ref_src=twsrc%5Etfw">October 26, 2023</a></blockquote>
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The dish gained worldwide notoriety, in part, due to its inclusion in the 2004 film Oldboy in which a character famously devours a live octopus at a sushi bar. This led to its portrayal as an exotic and daring culinary experience.

<a href="https://www.wionews.com/world/south-korea-aims-to-tackle-lsd-by-vaccinating-all-cattle-by-early-nov-651046">Also read |&nbsp;South Korea aims to tackle lumpy skin disease by vaccinating all cattle by early Nov</a>

San-nakji's notoriety extends beyond cinema, with numerous videos on YouTube showcasing thrill-seeking tourists attempting the dish in local fish markets.

The recent fatality is not an isolated case.

Several other people have died in a similar fashion in the past, with asphyxiation being the cause of death in multiple instances.

<h2>Controversy surrounding San-Nakji</h2>

Described as one of the world's most dangerous&nbsp;foods, san-nakji is often compared to other risky culinary choices like poisonous pufferfish and bullfrogs. 
 
Despite its name translating to "live octopus," the octopus is actually killed before serving, with its tentacles sliced into portions.

Also watch |&nbsp;South Korea holds first joint air drill with US and Japan

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The controversy surrounding san-nakji was exemplified in a case known as the "octopus murder" in South Korea.

In 2012, a South Korean man was sentenced to life in prison for the death of his girlfriend, which he attributed to a san-nakji accident. However, he was acquitted by the Supreme Court the following year due to insufficient evidence.

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An 82-year-old South Korean man suffered a heart attack after choking on a dish known as "san-nakji" – live octopus with wriggling tentacles. The incident occurred in Gwangju, a southern city in South Korea, and despite efforts to revive him, the man could not be saved and was pronounced dead at a local hospital.

An 82-year-old South Korean man suffered a heart attack after choking on a dish known as "san-nakji" – live octopus with wriggling tentacles. The incident occurred in Gwangju, a southern city in South Korea, and despite efforts to revive him, the man could not be saved and was pronounced dead at a local hospital. What is San-Nakji? San-nakji is a renowned local delicacy in South Korea, made of live octopus seasoned with salt and sesame oil. It is globally known for its unique and potentially dangerous preparation, as the octopus is served immediately after its tentacles are sliced into portions, keeping the tentacles' nerves active and causing them to wriggle on the plate. Disclaimer: WION cannot independently verify the authenticity of all statements, photos and videos on social media. Korang pernah makan tak San-nakji? Kalau nak tahu, hidangan itu merupakan sotong mentah yang menjadi kegilaan masyarakat di Korea Selatan. Tapi, di sebalik kelazatan sotong ni, ia tersenarai antara hidangan paling berbahaya di dunia ! 😨 Sumber: YouTube Peekaboo3737#Foodie pic.twitter.com/qshIEFsnXU — Media Variasi (@mediavariasi_) October 26, 2023 × The dish gained worldwide notoriety, in part, due to its inclusion in the 2004 film Oldboy in which a character famously devours a live octopus at a sushi bar. This led to its portrayal as an exotic and daring culinary experience. Also read | South Korea aims to tackle lumpy skin disease by vaccinating all cattle by early Nov San-nakji's notoriety extends beyond cinema, with numerous videos on YouTube showcasing thrill-seeking tourists attempting the dish in local fish markets. The recent fatality is not an isolated case. Several other people have died in a similar fashion in the past, with asphyxiation being the cause of death in multiple instances. Controversy surrounding San-Nakji Described as one of the world's most dangerous foods, san-nakji is often compared to other risky culinary choices like poisonous pufferfish and bullfrogs. Despite its name translating to "live octopus," the octopus is actually killed before serving, with its tentacles sliced into portions. Also watch | South Korea holds first joint air drill with US and Japan The controversy surrounding san-nakji was exemplified in a case known as the "octopus murder" in South Korea. In 2012, a South Korean man was sentenced to life in prison for the death of his girlfriend, which he attributed to a san-nakji accident. However, he was acquitted by the Supreme Court the following year due to insufficient evidence. WATCH WION LIVE HERE:

South Korean man dies from heart attack after choking on 'live octopus' dish

In a land where every bite is a canvas of flavors, India's snacking culture is in the midst of a delicious transformation. Haldiram's, the iconic snack maestro with a heritage tracing back to the 1930s, is poised for a flavorful expansion, setting its sights on the health-conscious snacks aisle. According to Euromonitor, the Indian snacks market is akin to a rising soufflé, anticipated to balloon to an impressive Rs 1,632.9 billion by 2023.

Let's delve into the snacking habits of the people in India through The Mondelez India 4th Annual State of Snacking report.

Snacking isn't a mere interlude; it's now a star on the daily menu. A whopping 76 percent of the populace indulges not once but twice daily. The morning snack has taken center stage, with 42 percent of Indians savoring a breakfast treat, such as a protein bar or crispy crackers—well above the global average of 24 percent. Why this morning munch-fest? It's all about convenience; a quick nibble is easier than orchestrating a full meal.

But, let's dig deeper into the snack vault. Snacks are no longer mere nibbles; they're thrilling escapades. Compact snack packs beckon with the promise of spontaneous indulgence. While health consciousness plays a role in this snacking journey, the reigning judge is flavor. Even the indulgent chips maintain their stronghold in the snack aisles.

Now, here's where it gets tantalizing. The craving for snacks with health perks is on the rise. Enter functional foods, the stars of the show, offering a repertoire of wholesome options crafted with care. Marico, for instance, has donned the cape by acquiring Plix, a snacking virtuoso offering delights like the Lean Fudge bar and peanut butter packed with wellness benefits.

According to the Mondelez report, 91 percent of Indians are on a quest for snacks as unique as their fingerprints. Eighty-five percent actively seek snacks tailored to their health desires.

The journey towards healthier snacking may take time, but awareness is spreading like the aroma of freshly baked bread. As consumers grow more health-conscious, the organized snack sector is set to shine. However, it's crucial to remember that not all palates are created alike. Urban epicureans lean towards branded delights, while regional areas have their local culinary heroes catering to budget-conscious consumers, where affordability still reigns supreme.

As the sun sets on the old snacking ways, India's gustatory adventure is evolving. It's a buffet of innovation, health-conscious choices, and, most importantly, an ever-expanding appetite for snacks that hit all the right notes. It's a culinary revolution that's as delectable as it is unstoppable. Bon appétit!

In a land where every bite is a canvas of flavors, India's snacking culture is in the midst of a delicious transformation. Haldiram's, the iconic snack maestro with a heritage tracing back to the 1930s, is poised for a flavorful expansion, setting its sights on the health-conscious snacks aisle.

In a land where every bite is a canvas of flavors, India's snacking culture is in the midst of a delicious transformation. Haldiram's, the iconic snack maestro with a heritage tracing back to the 1930s, is poised for a flavorful expansion, setting its sights on the health-conscious snacks aisle. According to Euromonitor, the Indian snacks market is akin to a rising soufflé, anticipated to balloon to an impressive Rs 1,632.9 billion by 2023. Let's delve into the snacking habits of the people in India through The Mondelez India 4th Annual State of Snacking report. Snacking isn't a mere interlude; it's now a star on the daily menu. A whopping 76 percent of the populace indulges not once but twice daily. The morning snack has taken center stage, with 42 percent of Indians savoring a breakfast treat, such as a protein bar or crispy crackers—well above the global average of 24 percent. Why this morning munch-fest? It's all about convenience; a quick nibble is easier than orchestrating a full meal. But, let's dig deeper into the snack vault. Snacks are no longer mere nibbles; they're thrilling escapades. Compact snack packs beckon with the promise of spontaneous indulgence. While health consciousness plays a role in this snacking journey, the reigning judge is flavor. Even the indulgent chips maintain their stronghold in the snack aisles. Now, here's where it gets tantalizing. The craving for snacks with health perks is on the rise. Enter functional foods, the stars of the show, offering a repertoire of wholesome options crafted with care. Marico, for instance, has donned the cape by acquiring Plix, a snacking virtuoso offering delights like the Lean Fudge bar and peanut butter packed with wellness benefits. According to the Mondelez report, 91 percent of Indians are on a quest for snacks as unique as their fingerprints. Eighty-five percent actively seek snacks tailored to their health desires. The journey towards healthier snacking may take time, but awareness is spreading like the aroma of freshly baked bread. As consumers grow more health-conscious, the organized snack sector is set to shine. However, it's crucial to remember that not all palates are created alike. Urban epicureans lean towards branded delights, while regional areas have their local culinary heroes catering to budget-conscious consumers, where affordability still reigns supreme. As the sun sets on the old snacking ways, India's gustatory adventure is evolving. It's a buffet of innovation, health-conscious choices, and, most importantly, an ever-expanding appetite for snacks that hit all the right notes. It's a culinary revolution that's as delectable as it is unstoppable. Bon appétit!

India's 'Snackonomics': Packing health and traditional taste in one

Scientists from Mahidol University in Thailand are conducting groundbreaking research into the potential of watermeal, the world's smallest flowering plant, as a source of nutrition and oxygen for astronauts.

Their study, conducted at the European Space Agency's (ESA) ESTEC technical centre in the Netherlands, involves subjecting watermeal to hypergravity conditions using ESA's Large Diameter Centrifuge (LDC).

The LDC, with its impressive 8-meter diameter and four-arm design, allows scientists to replicate gravity levels up to 20 times that of Earth for extended periods. This exceptional facility is made accessible through the HyperGES programme, a collaboration between ESA and the United Nations Office of Outer Space Affairs (UNOOSA).

<h2>Watermeal: A unique study subject</h2>

Watermeal, smaller even than duckweed, is an intriguing focus of this research. This rootless, stemless plant typically floats on the surface of water bodies in regions like Thailand and other parts of Asia. Its simplicity and rapid growth rate make it an ideal candidate for studying the effects of altered gravity on plant development.

Tatpong Tulyananda, leading the Mahidol University team, explains their interest in watermeal: "Because watermeal doesn’t have any roots, stems or leaves, it is basically just a sphere floating on a body of water. That means we can focus directly on the effects that gravity shifts will have on its growth and development."

Watermeal offers more than just scientific curiosity. It's a prolific producer of oxygen through photosynthesis and a rich source of protein. In Thailand, it has been part of the local diet for generations, appearing in dishes ranging from soups to salads.

To investigate how hypergravity impacts watermeal, the researchers placed samples in specially designed boxes equipped with LED lighting to replicate natural sunlight.

These boxes were subjected to hypergravity conditions, simulating 20 times Earth's gravity, within the LDC. Following two weeks of experimentation, the scientists will closely examine the watermeal plants and conduct detailed chemical analyses on solid pellet extracts.

Also read |&nbsp;<a href="https://www.wionews.com/science/europes-first-fully-private-rocket-launch-takes-place-from-spain-643816">Europe's first fully private rocket launch takes place from Spain</a>

This analysis aims to uncover how watermeal responds to hypergravity conditions, providing insights into plant adaptability to varying gravity environments.

This research holds the promise of advancing space agriculture. Insights gained from studying watermeal could pave the way for cultivating plants in space environments, enabling astronauts to produce essential nutrition and oxygen during extended space missions. This research represents a significant step toward self-sustaining space exploration and the potential coloniSation of other celestial bodies.

&nbsp;

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Scientists from Mahidol University in Thailand are conducting groundbreaking research into the potential of watermeal, the world's smallest flowering plant, as a source of nutrition and oxygen for astronauts.

Scientists from Mahidol University in Thailand are conducting groundbreaking research into the potential of watermeal, the world's smallest flowering plant, as a source of nutrition and oxygen for astronauts. Their study, conducted at the European Space Agency's (ESA) ESTEC technical centre in the Netherlands, involves subjecting watermeal to hypergravity conditions using ESA's Large Diameter Centrifuge (LDC). The LDC, with its impressive 8-meter diameter and four-arm design, allows scientists to replicate gravity levels up to 20 times that of Earth for extended periods. This exceptional facility is made accessible through the HyperGES programme, a collaboration between ESA and the United Nations Office of Outer Space Affairs (UNOOSA). Watermeal: A unique study subject Watermeal, smaller even than duckweed, is an intriguing focus of this research. This rootless, stemless plant typically floats on the surface of water bodies in regions like Thailand and other parts of Asia. Its simplicity and rapid growth rate make it an ideal candidate for studying the effects of altered gravity on plant development. Tatpong Tulyananda, leading the Mahidol University team, explains their interest in watermeal: "Because watermeal doesn’t have any roots, stems or leaves, it is basically just a sphere floating on a body of water. That means we can focus directly on the effects that gravity shifts will have on its growth and development." Watermeal offers more than just scientific curiosity. It's a prolific producer of oxygen through photosynthesis and a rich source of protein. In Thailand, it has been part of the local diet for generations, appearing in dishes ranging from soups to salads. To investigate how hypergravity impacts watermeal, the researchers placed samples in specially designed boxes equipped with LED lighting to replicate natural sunlight. These boxes were subjected to hypergravity conditions, simulating 20 times Earth's gravity, within the LDC. Following two weeks of experimentation, the scientists will closely examine the watermeal plants and conduct detailed chemical analyses on solid pellet extracts. Also read | Europe's first fully private rocket launch takes place from Spain This analysis aims to uncover how watermeal responds to hypergravity conditions, providing insights into plant adaptability to varying gravity environments. This research holds the promise of advancing space agriculture. Insights gained from studying watermeal could pave the way for cultivating plants in space environments, enabling astronauts to produce essential nutrition and oxygen during extended space missions. This research represents a significant step toward self-sustaining space exploration and the potential coloniSation of other celestial bodies. WATCH WION LIVE HERE:

Earth's tiniest flowering plant could feed and oxygenate astronauts in space

An Innovative 3D carrot printer could revolutionize the way we address global food security.

Innovative 3D carrot printer aiming to address global food crisis

Earthworms, as per new research, are the unsung heroes of food production, with contributions that match Russia, one of the top grain producers globally.

As per the new study evaluating the enormous role earthworms play in food production, these soil-dwelling invertebrate contribute to the harvest of around 140 million tonnes every year.

<h2>Fourth-largest producer worldwide</h2>

As per the Guardian, in 2022, Russia produced some 150 million tonnes. This year, the nation is expected to produce around 120 million tonnes.&nbsp;

Earthworms's contribution to the production of 140 million tonnes would've made them "the fourth-largest global producer if they were a country", reports the Guardian.

As per the study published in Nature Communications, the worm that is also known as 'night crawler' contributes to 6.5 per cent of all grain harvests globally. This includes crops like rice, maize, wheat and barley.

Also read |&nbsp;<a href="https://www.wionews.com/science/scientists-discover-rare-stunning-electric-blue-coloured-tarantula-species-in-thailands-lush-jungles-640279">Scientists discover rare, stunning electric blue-coloured Tarantula species in Thailand's lush jungles</a>

Furthermore, they also contribute to about 2.3 per cent or around 16 million metric tonnes of legume production. This includes crops like soybean, dry beans, peas, garbanzos, lentils, alfalfa, clover.

Their contribution is highest in the global south, where earthworms contribute to 10 per cent of production in Sub-Saharan Africa, and eight per cent in Latin America and Caribbean.

<h2>How do earthworms do this?</h2>

Scientists have long been aware of earthworms and their contribution to enhancing plant growth. Charles Darwin, a naturalist, wrote about this way back in 1881. However, this research is the first time that a number has been put to exactly how much they help.

Also read |&nbsp;<a href="https://www.wionews.com/science/dangerous-rat-borne-disease-threatens-southeastern-us-warn-scientists-639873">Dangerous rat-borne disease threatens southeastern US, warn scientists</a>

The worms feed on organic materials in the soil, eating both fresh and decaying materials from the plant roots. They then mix their waste into the soil as they move, creating a moist, microbe-rich environment. Furthermore, the tunnels they create bring in oxygen, help drain excess water and create&nbsp;space for plant roots.

As amazing as the results are, the researchers caution that they "do not advocate for the widespread inoculation of earthworms to regions where they are not currently present, as this can have highly undesirable ecological consequences for adjacent natural areas." Instead, they suggest that continued research and promotion of agroecological management practices that and contribute to "long-term sustainability and resilience of agriculture".

(With inputs from agencies)

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Earthworms, as per new research, are the unsung heroes of food production, with contributions that match Russia, one of the top grain producers globally. As per the new study evaluating the enormous role earthworms play in food production, these soil-dwelling invertebrate contribute to the harvest of around 140 million tonnes every year.

Earthworms, as per new research, are the unsung heroes of food production, with contributions that match Russia, one of the top grain producers globally. As per the new study evaluating the enormous role earthworms play in food production, these soil-dwelling invertebrate contribute to the harvest of around 140 million tonnes every year. Fourth-largest producer worldwide As per the Guardian, in 2022, Russia produced some 150 million tonnes. This year, the nation is expected to produce around 120 million tonnes. Earthworms's contribution to the production of 140 million tonnes would've made them "the fourth-largest global producer if they were a country", reports the Guardian. As per the study published in Nature Communications, the worm that is also known as 'night crawler' contributes to 6.5 per cent of all grain harvests globally. This includes crops like rice, maize, wheat and barley. Also read | Scientists discover rare, stunning electric blue-coloured Tarantula species in Thailand's lush jungles Furthermore, they also contribute to about 2.3 per cent or around 16 million metric tonnes of legume production. This includes crops like soybean, dry beans, peas, garbanzos, lentils, alfalfa, clover. Their contribution is highest in the global south, where earthworms contribute to 10 per cent of production in Sub-Saharan Africa, and eight per cent in Latin America and Caribbean. How do earthworms do this? Scientists have long been aware of earthworms and their contribution to enhancing plant growth. Charles Darwin, a naturalist, wrote about this way back in 1881. However, this research is the first time that a number has been put to exactly how much they help. Also read | Dangerous rat-borne disease threatens southeastern US, warn scientists The worms feed on organic materials in the soil, eating both fresh and decaying materials from the plant roots. They then mix their waste into the soil as they move, creating a moist, microbe-rich environment. Furthermore, the tunnels they create bring in oxygen, help drain excess water and create space for plant roots. As amazing as the results are, the researchers caution that they "do not advocate for the widespread inoculation of earthworms to regions where they are not currently present, as this can have highly undesirable ecological consequences for adjacent natural areas." Instead, they suggest that continued research and promotion of agroecological management practices that and contribute to "long-term sustainability and resilience of agriculture". (With inputs from agencies) WATCH WION LIVE HERE You can now write for wionews.com and be a part of the community. Share your stories and opinions with us here.

Earthworms emerge as the unsung heroes of global grain production, rivalling Russia's contribution

The United Nations food agency's head warned that more than 700 million people have been affected by the severe global hunger crisis and they continue to face uncertainty regarding their next meal. 
 
The demand for food has increased continuously while the humanitarian fund continues to diminish, as reported by AP. 
 
According to estimates of the World Food Programme from 79 countries where the Rome-based agency has been operational, around 783 million people, one in 10 of the world’s population, have to go to bed hungry every night. 
 
This year, more than 345 million people are being forced to face high levels of food insecurity, which is an increase from around 200 million people from early 2021 before the occurrence of the pandemic, according to the agency.

ALSO READ |&nbsp;<a href="https://www.wionews.com/south-asia/who-is-stealing-our-chickens-and-wheat-asks-pakistan-senator-amid-ongoing-food-crisis-552621">‘Who is stealing our chickens and wheat,’ asks Pakistan senator amid ongoing food crisis</a>

“We are now living with a series of concurrent and long-term crises that will continue to fuel global humanitarian needs. This is the humanitarian community’s new reality — our new normal — and we will be dealing with the fallout for years to come,” she stated. 
 
The World Food Programme (WFP) head, who is also late US senator John McCain's widow, revealed that the estimates of the agency indicate that around 47 million individuals in more than 50 countries are on the verge of facing famine.

<h2>45 million children facing acute malnutrition</h2>

The alarming report also includes around 45 million children under the age of five, who are battling acute malnutrition currently. 
 
“Our collective challenge is to ramp up the ambitious, multi-sectoral partnerships that will enable us to tackle hunger and poverty effectively, and reduce humanitarian needs over the long term," said McCain, appealing to business leaders to focus on humanitarian public-private partnerships at the council meeting. 
 
As per AP, CEO of Mastercard Michael Miebach, speaking to the council, said that “humanitarian relief has long been the domain of government" and the private sector and development institutions are considered as a source of financial donations for supplies.

WATCH |&nbsp;Libya's calamity-induced humanitarian crisis

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“Money is still important, but companies can offer so much more. The private sector stands ready to tackle the challenges at hand in partnership with the public sector," he said. 
 
Miebach emphasised that “business cannot succeed in a failing world" and fellow citizens are impacted by humanitarian crises in the world. 
 
He said that a business needs to use its expertise to strengthen its infrastructure so as to “innovate new approaches and deliver solutions at scale" to improve humanitarian operations. 
 
You can&nbsp;now write for&nbsp;wionews.com&nbsp;and be a part of the community. Share your stories and opinions with us&nbsp;<a href="https://www.wionews.com/content-contribution-registration-form">here</a>.

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The United Nations food agency's head warned that more than 700 million people have been affected by the severe global hunger crisis and they continue to face uncertainty regarding their next meal.

The United Nations food agency's head warned that more than 700 million people have been affected by the severe global hunger crisis and they continue to face uncertainty regarding their next meal. The demand for food has increased continuously while the humanitarian fund continues to diminish, as reported by AP. According to estimates of the World Food Programme from 79 countries where the Rome-based agency has been operational, around 783 million people, one in 10 of the world’s population, have to go to bed hungry every night. This year, more than 345 million people are being forced to face high levels of food insecurity, which is an increase from around 200 million people from early 2021 before the occurrence of the pandemic, according to the agency. ALSO READ | ‘Who is stealing our chickens and wheat,’ asks Pakistan senator amid ongoing food crisis “We are now living with a series of concurrent and long-term crises that will continue to fuel global humanitarian needs. This is the humanitarian community’s new reality — our new normal — and we will be dealing with the fallout for years to come,” she stated. The World Food Programme (WFP) head, who is also late US senator John McCain's widow, revealed that the estimates of the agency indicate that around 47 million individuals in more than 50 countries are on the verge of facing famine. 45 million children facing acute malnutrition The alarming report also includes around 45 million children under the age of five, who are battling acute malnutrition currently. “Our collective challenge is to ramp up the ambitious, multi-sectoral partnerships that will enable us to tackle hunger and poverty effectively, and reduce humanitarian needs over the long term," said McCain, appealing to business leaders to focus on humanitarian public-private partnerships at the council meeting. As per AP, CEO of Mastercard Michael Miebach, speaking to the council, said that “humanitarian relief has long been the domain of government" and the private sector and development institutions are considered as a source of financial donations for supplies. WATCH | Libya's calamity-induced humanitarian crisis “Money is still important, but companies can offer so much more. The private sector stands ready to tackle the challenges at hand in partnership with the public sector," he said. Miebach emphasised that “business cannot succeed in a failing world" and fellow citizens are impacted by humanitarian crises in the world. He said that a business needs to use its expertise to strengthen its infrastructure so as to “innovate new approaches and deliver solutions at scale" to improve humanitarian operations. You can now write for wionews.com and be a part of the community. Share your stories and opinions with us here. WATCH WION LIVE HERE

One in 10 people in world sleeps hungry every night: UN food programme chief

With the fall/winter season almost at our doorstep, India’s one of the biggest cinema chains PVR Cinemas just launched a new Director’s Cut menu for its dynamic audiences that crave something new every time they look at a luxurious outing. With films, food always makes for an unbeatable pair, and what better than a gourmet food menu that involves some of the best cuisines?&nbsp;This time around, the cinemas launched a scrumptious Rajasthani and Middle Eastern menu with a few Mexican twists in between.

To help us understand the thought behind this unique mix of food dishes on the new menu, Chef Mayank Tiwari, Group Executive Chef at The Luxury Collection, PVR INOX Ltd. got talking to WION about the inspiration behind this new menu that offers the best of two eclectic world cuisines, his two cents on the whole ‘cinema halls food are very costly’ and what we can expect next.&nbsp;

Here are the excerpts from our chat:&nbsp;

WION: What was your thought behind this new menu?&nbsp;

Chef: Classic menu change travels between the scientific study of the sales patterns of a menu. It also brings into account what ingredients are moving out and what ingredients are coming in because of seasonalities. The one thing I was very keen on moving forward and doing this time around was to revive recipes and document recipes that otherwise get lost in transition at our homes. This is the first chapter of a series of cuisine revivals.&nbsp;

WION: Apart from the exotic dishes we see on the menu, what’s something you have tried for the first time?&nbsp;

Chef: This menu is special. It also has plant-based dishes. We're introducing an entire section of plant-based dishes. In the international realm, we have Arabic food. Chef Shiva has a lot of experience with Arabic food. He's worked with some very nice Armenian and Moroccan chefs. So have I, back in the days when I was at restaurants, I worked in a Mediterranean restaurant chain in India. &nbsp;

<img alt="Chicken" data-entity-type="file" data-entity-uuid="b1a89ed4-4691-4d66-85f7-1c695860c80d" src="//cdn.wionews.com/sites/default/files/inline-images/HORIZONS%20-%202023-09-01T175611.937.jpg" />

With monsoons, we thought we will do Dal Bati Choorma and Junglee Murgh with Papad Parantha. I also wanted to explore the Kerala Anglo-Indian food in the upcoming menu changes. We're also looking at exploring Kashmir but that sits better with winter. We're also looking at Rampuri or the food from Dharbanga. I have a very close colleague who is from that region and I feel that there's a lot of food that can be done from there as well.

We are creating a think tank within the kitchen teams at PVR Inox. So I am basically envisioning bringing these teams together and enriching them rather than them just being executionary supervisors. The idea is to turn around the roles and also try and bring a lot of value to the menus from their experiences. So this is one of them.&nbsp;

<img alt="dishes" data-entity-type="file" data-entity-uuid="0c66429c-e819-42d7-a281-0c09483c9b10" src="//cdn.wionews.com/sites/default/files/inline-images/HORIZONS%20-%202023-09-01T180006.162.jpg" />

WION: The dishes taste delicious and what a spread you’ve put up as testers. Was this curation research-based though? (After I tried Al Faham, Armenian Losh Kebab Burger, and other delectable items on the menu)

Chef: Yes, this was research-based. We spoke to a lot of people and then we thought with monsoons, these dishes fit the scheme of things. We also want to balance the number of new dishes we introduce since there should be a mix of classics and new dishes. For plant-based, our vision was to give people an alternative to meat protein. People have come to us before asking for alternatives to meat protein.&nbsp;

<img alt="Plant based food" data-entity-type="file" data-entity-uuid="a86f06b7-7a78-4c06-a036-f9b2060177ee" src="//cdn.wionews.com/sites/default/files/inline-images/HORIZONS%20-%202023-09-01T175747.159.jpg" />

Among the regulars, well-seasoned french fries, pizza, burgers, or chaat..never go out of style.&nbsp;

WION: Where are you sourcing the ingredients from - are these local or imported?&nbsp;

Chef: For Middle Eastern dishes, Tahini and stuff come from abroad but for vegetables, we rely on small farmers instead of mandi-based shops. Our dried food ingredients come from Chandni Chowk.&nbsp;

WION: Lastly, we would like to know how you weigh in on the discussion of “Cinema halls offer expensive food”?

Chef: That has never been about food. If you were to actually compare, our pizza at Director’s Cut is somewhere around Rs 800. For a Neapolitan, high malt flour-based pizza with excellent quality cheese, it’s cheaper than a Domino's 12-inch pizza. Our Classic Margherita&nbsp;would maybe just be Rs 40 more expensive but at least we aren't using hydrogenated fat-based cheese. In our business, ingredients-based cost always results in a certain recipe cost and a certain selling cost.&nbsp;

With the fall/winter season almost at our doorstep, India’s one of the biggest cinema chains PVR Cinemas just launched a new Director’s Cut menu for its dynamic audiences that crave something new every time they look at a luxurious outing.

With the fall/winter season almost at our doorstep, India’s one of the biggest cinema chains PVR Cinemas just launched a new Director’s Cut menu for its dynamic audiences that crave something new every time they look at a luxurious outing. With films, food always makes for an unbeatable pair, and what better than a gourmet food menu that involves some of the best cuisines? This time around, the cinemas launched a scrumptious Rajasthani and Middle Eastern menu with a few Mexican twists in between. To help us understand the thought behind this unique mix of food dishes on the new menu, Chef Mayank Tiwari, Group Executive Chef at The Luxury Collection, PVR INOX Ltd. got talking to WION about the inspiration behind this new menu that offers the best of two eclectic world cuisines, his two cents on the whole ‘cinema halls food are very costly’ and what we can expect next. Here are the excerpts from our chat: WION: What was your thought behind this new menu? Chef: Classic menu change travels between the scientific study of the sales patterns of a menu. It also brings into account what ingredients are moving out and what ingredients are coming in because of seasonalities. The one thing I was very keen on moving forward and doing this time around was to revive recipes and document recipes that otherwise get lost in transition at our homes. This is the first chapter of a series of cuisine revivals. WION: Apart from the exotic dishes we see on the menu, what’s something you have tried for the first time? Chef: This menu is special. It also has plant-based dishes. We're introducing an entire section of plant-based dishes. In the international realm, we have Arabic food. Chef Shiva has a lot of experience with Arabic food. He's worked with some very nice Armenian and Moroccan chefs. So have I, back in the days when I was at restaurants, I worked in a Mediterranean restaurant chain in India. With monsoons, we thought we will do Dal Bati Choorma and Junglee Murgh with Papad Parantha. I also wanted to explore the Kerala Anglo-Indian food in the upcoming menu changes. We're also looking at exploring Kashmir but that sits better with winter. We're also looking at Rampuri or the food from Dharbanga. I have a very close colleague who is from that region and I feel that there's a lot of food that can be done from there as well. We are creating a think tank within the kitchen teams at PVR Inox. So I am basically envisioning bringing these teams together and enriching them rather than them just being executionary supervisors. The idea is to turn around the roles and also try and bring a lot of value to the menus from their experiences. So this is one of them. WION: The dishes taste delicious and what a spread you’ve put up as testers. Was this curation research-based though? (After I tried Al Faham, Armenian Losh Kebab Burger, and other delectable items on the menu) Chef: Yes, this was research-based. We spoke to a lot of people and then we thought with monsoons, these dishes fit the scheme of things. We also want to balance the number of new dishes we introduce since there should be a mix of classics and new dishes. For plant-based, our vision was to give people an alternative to meat protein. People have come to us before asking for alternatives to meat protein. Among the regulars, well-seasoned french fries, pizza, burgers, or chaat..never go out of style. WION: Where are you sourcing the ingredients from - are these local or imported? Chef: For Middle Eastern dishes, Tahini and stuff come from abroad but for vegetables, we rely on small farmers instead of mandi-based shops. Our dried food ingredients come from Chandni Chowk. WION: Lastly, we would like to know how you weigh in on the discussion of “Cinema halls offer expensive food”? Chef: That has never been about food. If you were to actually compare, our pizza at Director’s Cut is somewhere around Rs 800. For a Neapolitan, high malt flour-based pizza with excellent quality cheese, it’s cheaper than a Domino's 12-inch pizza. Our Classic Margherita would maybe just be Rs 40 more expensive but at least we aren't using hydrogenated fat-based cheese. In our business, ingredients-based cost always results in a certain recipe cost and a certain selling cost.

The delectable art of luxury film watching with gourmet food: PVR Cinemas Chef Interview

On India's 77th Independence Day, we celebrate how Indian food has gone global, some iconic Indian restaurants that have existed since pre-independence and how some sweet shops in old Delhi were linked to independence in interesting ways.

Flavours of freedom | Independence Day Special 2023

Africa's largest economy, Nigeria, is reeling under a food insecurity crisis. Weeks after president bola Tinubu removed fuel subsidy, the food sector has begun to feel disastrous ripple effects. Can Nigeria tide over sky-rocketing food prices?

Fuel hike raises cost of food

In a thrilling display of competitive eating, Joey Chestnut clinched his 16th triumph at the renowned Nathan's Famous Hot Dog Eating Contest held at Coney Island in Brooklyn, New York.

Despite formidable challenges from James Webb and Geoffrey Esper, Chestnut emerged as the victor in the men's division, astonishing the crowd by devouring a staggering 62 hot dogs within a mere 10 minutes, reported Fox news.&nbsp;

Notably, Chestnut had set the existing record for the highest number of hot dogs consumed in the same time frame with a remarkable 76 hot dogs in 2021.

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<blockquote class="twitter-tweet">
Have you made it when mentioned at a hot dog eating contest? <a href="https://twitter.com/zachlanebryan?ref_src=twsrc%5Etfw">@zachlanebryan</a> <a href="https://twitter.com/JasonIsbell?ref_src=twsrc%5Etfw">@JasonIsbell</a> had their names dropped at Nathan’s Famous Hot Dog Eating Contest today. <a href="https://t.co/JWvNzs0ofZ">pic.twitter.com/JWvNzs0ofZ</a>
— Justin aka Jason (@CO_Justin_L) <a href="https://twitter.com/CO_Justin_L/status/1676298039718449154?ref_src=twsrc%5Etfw">July 4, 2023</a></blockquote>
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Although his tally this year fell short of that record, his performance was nothing short of extraordinary. Chestnut established an early lead by wolfing down five hot dogs and buns within the first 30 seconds of the contest, captivating spectators with his insatiable appetite.

As the minutes ticked away, Chestnut's pace showed no signs of slowing down. With five minutes remaining, he had already consumed approximately 40 hot dogs and buns.

At one point, he was devouring nearly seven hot dogs per minute, leaving his competitors in awe. In a fierce battle for second place, Geoffrey Esper secured the runner-up position, consuming 49 hot dogs, closely followed by James Webb with 47.

However, the hot dog eating extravaganza was not without its share of obstacles. Storms passing through the area caused a two-hour delay, leading many to believe that the event might be cancelled.

Also watch |&nbsp;Micro-Cheating: The new dating trend

<div class="videoWrapper trancodeVideo"><iframe allowfullscreen="" autoplay="1" class="includeVideo" frameborder="0" height="350" src="https://www.wionews.com/videos/micro-cheating-the-new-dating-trend-612051/embed" style="width:100%;max-width:560px;" width="560"></iframe></div>

Yet, the determined competitors persevered, and as soon as the sun reappeared, they took to the stage, commencing their glizzy-filled journey.

Also read |<a href="https://www.wionews.com/trending/us-people-stuck-hanging-upside-down-for-hours-after-roller-coaster-stopped-612039">&nbsp;US: People stuck hanging upside down for hours after roller coaster stopped</a>

<h2>Miki Sudo secures ninth win in women's competition</h2>

Earlier in the day, the women's division witnessed an equally remarkable performance as Miki Sudo secured her ninth victory at the contest. Sudo, known for her exceptional eating prowess, triumphed by devouring an impressive 39.5 hot dogs and buns within the allotted 10 minutes. Her win was hard-fought, as Mayo Ebihara of Japan closely trailed behind with a notable tally of 33 hot dogs and buns.

Sudo's dominance in the competition is unparalleled, having participated in her first contest in 2014 and remaining undefeated ever since, with the exception of taking a break in 2021 due to pregnancy. Returning in 2022, she emerged victorious once again, toppling Michelle Lesco, and solidifying her status as the world's third-ranked competitive eater and the foremost female competitor in the sport.

Also read |<a href="https://www.wionews.com/trending/floating-gold-worth-54mn-found-in-dead-whale-in-canary-islands-612033">&nbsp;'Floating gold' worth $5.4mn found in dead whale in Canary Islands</a>

As the sun set on another memorable Nathan's Famous Hot Dog Eating Contest, Joey Chestnut and Miki Sudo reigned supreme, showcasing their unmatched talent, dedication, and voracious appetites in a display that will be remembered for years to come.

WATCH WION LIVE HERE:

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In a thrilling display of competitive eating, Joey Chestnut clinched his 16th triumph at the renowned Nathan's Famous Hot Dog Eating Contest held at Coney Island in Brooklyn, New York.

In a thrilling display of competitive eating, Joey Chestnut clinched his 16th triumph at the renowned Nathan's Famous Hot Dog Eating Contest held at Coney Island in Brooklyn, New York. Despite formidable challenges from James Webb and Geoffrey Esper, Chestnut emerged as the victor in the men's division, astonishing the crowd by devouring a staggering 62 hot dogs within a mere 10 minutes, reported Fox news. Notably, Chestnut had set the existing record for the highest number of hot dogs consumed in the same time frame with a remarkable 76 hot dogs in 2021. Have you made it when mentioned at a hot dog eating contest? @zachlanebryan @JasonIsbell had their names dropped at Nathan’s Famous Hot Dog Eating Contest today. pic.twitter.com/JWvNzs0ofZ — Justin aka Jason (@CO_Justin_L) July 4, 2023 × Although his tally this year fell short of that record, his performance was nothing short of extraordinary. Chestnut established an early lead by wolfing down five hot dogs and buns within the first 30 seconds of the contest, captivating spectators with his insatiable appetite. As the minutes ticked away, Chestnut's pace showed no signs of slowing down. With five minutes remaining, he had already consumed approximately 40 hot dogs and buns. At one point, he was devouring nearly seven hot dogs per minute, leaving his competitors in awe. In a fierce battle for second place, Geoffrey Esper secured the runner-up position, consuming 49 hot dogs, closely followed by James Webb with 47. However, the hot dog eating extravaganza was not without its share of obstacles. Storms passing through the area caused a two-hour delay, leading many to believe that the event might be cancelled. Also watch | Micro-Cheating: The new dating trend Yet, the determined competitors persevered, and as soon as the sun reappeared, they took to the stage, commencing their glizzy-filled journey. Also read | US: People stuck hanging upside down for hours after roller coaster stopped Miki Sudo secures ninth win in women's competition Earlier in the day, the women's division witnessed an equally remarkable performance as Miki Sudo secured her ninth victory at the contest. Sudo, known for her exceptional eating prowess, triumphed by devouring an impressive 39.5 hot dogs and buns within the allotted 10 minutes. Her win was hard-fought, as Mayo Ebihara of Japan closely trailed behind with a notable tally of 33 hot dogs and buns. Sudo's dominance in the competition is unparalleled, having participated in her first contest in 2014 and remaining undefeated ever since, with the exception of taking a break in 2021 due to pregnancy. Returning in 2022, she emerged victorious once again, toppling Michelle Lesco, and solidifying her status as the world's third-ranked competitive eater and the foremost female competitor in the sport. Also read | 'Floating gold' worth $5.4mn found in dead whale in Canary Islands As the sun set on another memorable Nathan's Famous Hot Dog Eating Contest, Joey Chestnut and Miki Sudo reigned supreme, showcasing their unmatched talent, dedication, and voracious appetites in a display that will be remembered for years to come. WATCH WION LIVE HERE:

WATCH | Glorious gastronomic feat: US man devours 62 hot dogs in 10 minutes, wins famous eating contest

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