Tottenham interested in signing Fulham defender Tosin Adarabioyo before transfer deadline and also want Eric Dier to move on.

Toxic flame retardants have been found in human breast milk, research has revealed. A new peer-reviewed study published in the Environmental Pollution journal has identified 25 types of toxic flame retardants in human breast milk in the US, posing a “disturbing” threat to breastfeeding infants. After analysing breast milk samples of 50 mothers from the Seattle area, researchers at Toxic Free Future, Emory University, the University of Washington, and Seattle Children’s Research Institute found brominated flame retardants (BFRs) – a class of man-made compounds commonly used in products like upholstered furniture, televisions, and insulation. Researchers have warned that these chemicals, as well as the presence of flame retardants in human breast milk, can have an “adverse effect on human health” and “early-life exposures are of greatest concern”. One type of flame retardant found in the breast milk samples were polybrominated diphenyl ethers (PBDEs), despite these compounds being phased out by manufacturers nearly 10 years ago. Efforts to ban PBDEs came around in 2003 after the toxic chemicals were found in the breast milk of 20 mothers in the US. Chemical producers quickly stopped the sale of PBDEs for use in upholstered furniture, and they were eventually banned by the US Environmental Protection Agency. Companies then turned to another, largely unregulated BFR called bromophenols, which are used in electronics and have been shown to affect hormone levels in infants. While the research found that levels of banned PBDEs had declined in breast milk samples – 70 per cent lower than they were 20 years ago – bromophenols were present in 88 per cent of the breast milk samples tested, ultimately replacing one banned chemical with another, unsafe chemical in the same class. “Our results show that when we prohibit the use of persistent toxic chemicals like PBDEs, we make breast milk safer for babies,” said Erika Schreder, study co-author and science director at Toxic Free Future, a group that has advocated for new regulation of industry and consumer products. “But it’s disturbing to find that the replacement chemicals are now building up in breast milk.” Brominated flame retardants are often put into casings for TVs and other electronics. Studies have shown that these chemicals can escape out of products into indoor dust and air, outdoor air, surface water and of course, breast milk. BFRs have also been linked to negative health impacts such as learning problems, hormone disruption, and reduced fertility. “It’s concerning to find flame retardants in breast milk that can disrupt hormones and affect children’s brain development,” said Dr Amina Salamova, study co-author and assistant professor at Emory University’s Rollins School of Public Health, adding that bromophenols have already been found to “affect key thyroid hormones during fetal development”. Local, state, and federal policy makers have since taken steps towards regulating harmful flame retardants. In December 2021, New York governor Kathy Hochul signed into law a bill that restricted the use of flame retardants in furniture, mattresses, and electronic displays. The law also prohibited the use of organohalogen flame retardants (OFRs) in electronic enclosures, such as televisions. The European Food and Safety Authority has also banned or restricted the use of certain BFRs and BFR-treated products throughout the EU to protect health and the environment. “I hope we can learn our lesson this time and put policies in place that address the entire class and make sure chemicals used in products are known to be safe,” said Schreder. Read More Baby formula crisis: As the cost of living bites, meet the parents struggling to feed their infants Keke Palmer claims she faced ‘breast milk discrimination’ at airport: ‘Why is that not a crime?’ Couple doing IVF lets their dog decide baby’s sex Researchers warn after 25 types of toxic flame retardant found in human breast milk Women in certain professions ‘may be at higher risk of ovarian cancer’ – study Amy Dowden announces absence from Strictly Come Dancing due to chemotherapy

By Toby Sterling AMSTERDAM Dutch semiconductor equipment maker ASML reported second-quarter earnings that beat expectations on Wednesday and

Rainn Wilson received three Primetime Emmy Award nominations for his role in 'The Office'

This all-new translation of the Homer epic is six years in the making.

In a video, Shannen Doherty said her breast cancer had spread to her brain and she was receiving treatment for the same

MLB Rumors: Yankees have backup plans for Cody Bellinger tradeIt's been a pretty poorly-kept secret amid the trade buzz that the New York Yankees would ideally be able to add former NL MVP Cody Bellinger at the deadline. That, however, is fully contingent upon the Cubs selling. And even just ...

Police in Ireland are trawling through 6,000 hours of CCTV footage as a major investigation into riots in Dublin’s city centre continues. The violence in the Irish capital on Thursday – which involved far-right elements and saw Garda cars, buses and trams set alight and shops looted and damaged – flared after a knife attack on three children and their care assistant outside a school in the north inner city. There were a small number of arrests on Friday evening as gardai mounted a significant security operation around the O’Connell Street thoroughfare to avoid a repeat of the violent scenes from the night before. Amid criticism of the Garda response to the riots, government ministers met and heard that legislation to facilitate the use of body-worn cameras by police officers will be fast-tracked. Justice minister Helen McEntee also told colleagues that officers are trawling 6,000 hours of CCTV footage and vowed that further arrests would follow the 34 already made. She also insisted that the police force has all the resources necessary to keep people in Dublin safe over the weekend, including securing the use of two water cannons from the Police Service of Northern Ireland (PSNI). Ms McEntee also rejected a call from Sinn Fein leader Mary Lou McDonald for her and Garda commissioner Drew Harris to resign. She said: “If Sinn Fein wish to debate law and order, if Sinn Fein wish to debate how we can support the gardai, I have no problem in standing over Fine Gael’s record of law and order, Fine Gael’s record of supporting members of An Garda Siochana. “I do not believe Sinn Fein can stand over their record.” Ms McDonald said there had been “an unacceptable, unprecedented collapse in policing” and that a problem leading to Thursday’s riot had been “building for months”. Damage to public infrastructure in Dublin from the disorder could cost tens of millions of euros to repair, Irish premier Leo Varadkar said. He added that the knife attack and the violence which followed had brought “shame on Ireland”. A five-year-old girl injured in the knife attack outside a school remained in a critical condition in hospital on Friday while the female care assistant, in her 30s, was in a serious condition. The two other children, a five-year-old boy and a six-year-old girl, suffered less serious injuries. That girl remained in hospital on Friday but the boy has been discharged. Gardai said a man who sustained serious injuries at the scene is a person of interest in their investigation. Politicians and police have hailed as heroes members of the public who intervened to halt the attacker at the scene on Parnell Square East, including a Brazilian Deliveroo driver. Read More Labour has to be ‘diverse’ to form successful government says Rayner Helpline for the elderly is more important than ever, Dame Esther Rantzen says What the papers say – November 25 Geologist dons trainers for final marathon of 30 before 30 challenge Sharp cut in fuel prices after retailers given ‘good prod’ by regulator, AA says Rwanda plan ‘not the be all and end all’, says James Cleverly

'He knows he is wrong. He is just getting views by attacking you guys,' a follower of the Tate brothers said

“The more ramen I eat, the more I’m drawn to miso ramen,” says chef Tim Anderson. “Thanks to its complex tare and the many textures found in its stir-fried veg topping, it’s just so damn interesting. Cooking and plating are a little different for this one, so make sure you read the method below.” Miso ramen Ingredients: For the broth (makes around 2.4L)): 2 tbsp vegetable oil or animal fat 50g fresh ginger root, thinly sliced 1 onion, quartered 1 garlic bulb, halved 250g chicken skin 250g chicken feet 800g chicken wings 1.5kg chicken frames, roughly chopped ≈3.5L water 4 bay leaves (optional) ½ tsp white pepper For the miso tar (makes 400g): 150g red miso 100g white miso 50g brown rice miso 2 tbsp vegetable oil or animal fat 1 onion, finely chopped 4 garlic cloves, finely chopped 20g fresh ginger root, peeled and finely chopped 6 tbsp sake 1 tbsp sesame oil 1 tbsp sesame seeds, crushed 4 tbsp single cream 4 tbsp Ovaltine or malt powder 30g parmesan or mature cheddar, finely grated 1 tbsp shoyu For the garlic sesame oil (makes 80ml): 45ml vegetable oil or lard 60ml sesame oil 30g garlic (about 8 cloves), very thinly sliced For the toppings (makes enough for 4 bowls): 1 tbsp lard or vegetable oil ½ an onion, thinly sliced 100g minced meat (pork is typical but chicken, turkey or vegan mince work, too) ¼ of an hispi or flat cabbage, cored and coarsely chopped ½ a small carrot, cut into planks about 3mm thick A big handful of bean sprouts A few mangetout ¼ of a red pepper, thinly sliced A small pinch of salt and/or MSG (optional) 1 tsp sesame oil, or aroma oil of your choice Menma (tinned bamboo shoots) Shredded spring onions (scallions) or leeks Shop-bought noodles Optional toppings: Corn Butter Chilli oil Spinach or wakame Parmesan Beni shōga (red pickled ginger, sharp, sweet and artificially coloured. Good with tonkotsu) Sesame seeds Ajitama (ramen egg) Method: 1. Make the broth: Heat the oil or fat in a roasting tray in a fan oven set to 200C (425F), then add all of the vegetables and chicken parts and roast for 40 minutes, turning everything once halfway through cooking. Remove the vegetables with tongs and set aside. Tip the chicken parts and any drippings from the tray into a stock pot and add the water (enough to cover) and bay leaves, and set over a high heat. Boil hard for four hours, topping up the water as needed to maintain the water level. After four hours, add the veg and the white pepper, and continue to boil for another two hours. In the final hour, stop topping up the water and allow it to reduce slightly. Remove from the heat, then bring back to a high simmer if using immediately. Remember to re-emulsify the broth with an immersion blender before serving. 2. Make the miso tare: Stir together the three types of miso until well mixed. Heat the oil or fat in a small saucepan over a medium-high heat, then add the onion, garlic and ginger. Sauté for about 10 minutes, stirring often, until everything softens and begins to colour, then add roughly half of the miso mixture and continue to cook for another seven to eight minutes, until the miso darkens as well. Whisk in the sake and boil for three to four minutes to cook off the alcohol, then add the sesame oil, sesame seeds and the cream. Bring to the boil and cook for another three to four minutes, stirring often. Remove from the heat, leave to cool for a few minutes, then whisk in the Ovaltine, cheese, shōyu and remaining miso mixture. Transfer everything to a blender or food processor and process until smooth. 3. Make the garlic sesame oil: Pour the vegetable oil and one tablespoon of the sesame oil into a small saucepan and stir in the garlic, ensuring that none of the slices are stuck to each other. Set over a low heat and cook gently for about 15 minutes, stirring often, until the garlic is evenly golden brown (the reason for keeping the heat low is to cook off all of the garlic’s moisture before it begins to colour). Once the garlic is lightly browned (we’re looking for gold, not bronze), remove it with a slotted spoon, fork or similar, drain on paper towels and leave to cool. Leave the oil to cool for about 10 minutes, then tip into a jar and add the remaining sesame oil. Once the garlic chips have cooled, crush them into small pieces and keep in an airtight container lined with paper towels. 4. Make the toppings: Have all of your veg prepped and ready to go, because the cooking here should be very quick. In a wok or frying pan, heat the lard or oil over a high heat and add the onion and mince and stir-fry for a couple minutes, then add the cabbage and carrot and continue to stir-fry for two to three minutes until everything is wilted but still crunchy. Add the bean sprouts and mangetout and continue to stir-fry for another two to three minutes, then add the pepper and salt and/or MSG (use this sparingly, or not at all, if you’re going to boil the mixture in seasoned soup). Stir-fry for a further two minutes or so, then remove from the heat and stir in the sesame or aroma oil. 5. Build the ramen: You can build this bowl as you would any other ramen, but I think it’s tastier the way many shops in Sapporo do it, which is to combine everything in a wok and then transfer it to the bowl. Start with the stir-fry and when it’s done, stir in the tare, then the broth. Whisk to combine and bring to the boil. Meanwhile, cook the noodles in a separate pot of boiling water, and when they’re done, drain well and tip them into bowls. Pour the broth from the wok over the noodles along with the stir-fried and boiled veg, keeping the veg on top of the noodles as you portion them out. The fat can either be added to the bowl or to the wok; if you add it to the wok it will become emulsified with the broth upon boiling, but it will taste the same. If topping with butter and corn, add cold butter at the last minute, just before serving. ‘Nothing special’ ramen “Sometimes the ramen craving strikes and there’s no ramen to be found – what do you do? Instant ramen does the job, of course, and some of it is excellent, especially if you’re able to add good toppings,” says Anderson. “But even that is sometimes unavailable. This recipe is designed to tick the proper ramen box from common refrigerator and store cupboard ingredients – when you don’t have any good broth, nor tare, nor oils, nor nothing!” Serves: 1 Ingredients: 20g lard 80g minced pork 2 anchovies ½ an onion, thinly sliced A big handful of bean sprouts 2 garlic cloves, grated 1 tbsp sesame oil 2 tbsp red miso 1 tbsp sugar 1 tbsp white wine 1 tbsp tomato purée 2 tbsp shōyu 1 tbsp peanut butter or tahini A pinch each of white pepper and smoked paprika 500ml water 1 tbsp grated parmesan or cheddar 1 portion shop-bought noodles A big pinch of sesame seeds 1 spring onion, thinly sliced Chilli oil, to taste (optional) Salt, to taste Method: 1. In a wok or medium saucepan, melt the lard over a high heat and add the pork mince, anchovies and onion. Stir-fry for a few minutes, breaking up the anchovies as you go, until the pork is cooked through and the onion has begun to soften. Toss in the bean sprouts and garlic and stir-fry for another one to two minutes, then tip everything out into a bowl. 2. Add the sesame oil to the pan and set over a medium heat, then add the miso and sugar and fry it for a few minutes until the aroma becomes rich and caramel-like. Stir in the white wine, tomato purée, shōyu and peanut butter or tahini and cook for another few minutes, then add the pepper, paprika, water and cheese. 3. Bring to the boil, add the noodles and cook them to your liking. Once they’re done, taste the broth and add salt or more water as needed – different noodles will absorb different amounts of liquid, so you’ll have to adjust for this accordingly. 4. Transfer the broth and noodles to a bowl and top with the stir-fried mince and veg and garnish with the sesame seeds and spring onion. Add as much chilli oil as you like. Yu Xiang aubergine mixed noodles This recipe is inspired by aburasoba – a soupless ramen dish where the noodles are served in a bowl with tare (dipping sauce) and oil at the bottom and toppings on top, which is then mixed together at the table. “I’m tempted to call it an aburasoba… but it would not resemble any aburasoba I’ve seen in Japan,” says Anderson. “Aw heck, let’s just say it’s mixed noodles and call it a day!” Serves: 2 Ingredients: 1 large or 2 small dried shiitake mushrooms 150ml just-boiled water 1 large aubergine Oil, as needed for shallow-frying 1 tsp cornflour 2 tbsp shōyu 1 tbsp dark red miso (such as Hatchō miso) 1 tbsp oyster sauce 2 tbsp Chinkiang vinegar, Japanese black vinegar or similar, plus extra to taste 1 red pepper or a handful of small, sweet peppers, thinly sliced 2 garlic cloves, finely chopped 15g fresh ginger root, peeled and finely chopped 1-2 dried red chillies, or a few pinches of chilli flakes (to taste) 3 tbsp light brown sugar 1 tbsp sesame oil 2 portions noodles 2 spring onions, thinly sliced at an angle 2 egg yolks 50-60g Menma or tinned bamboo shoots Chilli oil, to taste Method: 1. Place the shiitake mushrooms in a small dish and cover them with the boiled water, then leave to rehydrate for about an hour. Meanwhile, cut the aubergine into batons or prisms about 2cm thick, and pour the oil into a large frying pan or wok to a depth of about 1cm. 2. Heat over a medium-high heat for a few minutes, then test the temperature by placing a piece of aubergine into the oil. If it sizzles vigorously immediately, the oil is ready. Add all of the aubergine to the oil and fry for about five to six minutes, turning often, until richly browned all over. Remove with a slotted spoon or spider and drain well on paper towels. Tip the oil out into a heatproof container, but leave about one tablespoon oil or so in the pan. 3. Once the mushrooms have rehydrated, remove their stems and cut them into thin slices. Stir the cornflour into the resulting mushroom dashi and stir together the shōyu, miso, oyster sauce and vinegar in a separate bowl until no lumps of miso remain. 4. Ensure you have all of your prep ready to go before cooking, because the pace needs to be fairly quick once you begin. Place the pan with the reserved one tablespoon oil back over a high heat. Once the oil is shimmering, add the peppers and stir-fry for two to three minutes until browned. 5. Add the garlic, ginger and chillies, and stir-fry for another one to two minutes, then add the sliced shiitake mushrooms and sugar and stir-fry briefly so the sugar melts and bubbles. 6. Add the liquid seasoning mixture and stir well, then add the cornflour and mushroom dashi mixture and bring to the boil so it thickens. Finally, tip in the fried aubergine and stir well to coat. Reduce the heat to low to keep warm while you cook the noodles. 7. Divide the sesame oil between the two bowls and add a few spoonfuls of the aubergine sauce to each one. 8. Boil the noodles until tender, then drain well and tip into the sauce. Stir the noodles through the sauce, then top with the aubergine and its sauce, and garnish with the spring onions, eggs and menma. Serve with chilli oil and extra vinegar – add as much as you like. ‘Ramen Forever: Recipes For Ramen Success’ by Tim Anderson (Hardie Grant, £26). Read More World Pasta Day: Nigella Lawson’s spaghetti with Marmite This speedy king prawn pasta has a supermarket secret weapon Midweek meals: Baked pasta Siciliana with meatballs How to make a classic lasagne Dear Pret, this is what a £7 sandwich should look like Jack Stein’s Cornish mussels with spinach and cider

Masters champion Jon Rahm hit eight birdies in a course-record 63 to haul himself into contention for the British Open on Saturday as overnight leader Brian Harman...

A federal judge in Florida has declined for now to postpone former President Donald Trump’s classified documents trial