The strong demand for UBS Group AG’s hotly-anticipated sale of additional tier 1 bonds is a positive sign

FREMONT, Calif.--(BUSINESS WIRE)--Oct 9, 2023--

The families of Israel's missing after Hamas' Oct. 7 massacre say they're stuck in a limbo of pain and numbness, and without much information

Regular daytime naps could be good for brain health, new research suggests. Daytime napping could slow the rate at which brains shrink as we age, the study led by researchers at UCL and the University of the Republic in Uruguay found. The researchers hope their findings into the health benefits of sleeping during the day will reduce any stigma that still exists around daytime napping. The study suggests the average difference in brain volume between people programmed to be habitual nappers and those who were not was equivalent to 2.6 to 6.5 years of ageing. Our findings suggest that, for some people, short daytime naps may be a part of the puzzle that could help preserve the health of the brain as we get older Dr Victoria Garfield, UCL Senior author Dr Victoria Garfield, MRC Unit for Lifelong Health & Ageing at UCL, said: “Our findings suggest that, for some people, short daytime naps may be a part of the puzzle that could help preserve the health of the brain as we get older.” The study, published in the journal Sleep Health, analysed data from people aged 40 to 69. Past research has suggested people who have had a short nap perform better in cognitive tests in the hours afterwards than those who did not nap. The new study looked at whether there was a causal relationship between daytime napping and brain health. Researchers looked at 97 snippets of DNA thought to determine people’s likelihood of habitual napping. They compared measures of brain health and cognition of people who are more genetically programmed to nap with people who did not have these changes in DNA, using data from 378,932 people from the UK Biobank study. They found that, overall, people predetermined to nap had a larger total brain volume. The genetic variants – DNA changes – influencing the likelihood of someone to nap were identified in an earlier study looking at data from 452,633 UK Biobank participants. But the researchers did not find a difference in how well those programmed to be habitual nappers performed on three other measures of brain health and cognitive function. Lead author and PhD candidate Valentina Paz, University of the Republic (Uruguay) and MRC Unit for Lifelong Health and Ageing at UCL, said: “This is the first study to attempt to untangle the causal relationship between habitual daytime napping and cognitive and structural brain outcomes. “By looking at genes set at birth, Mendelian randomisation avoids confounding factors occurring throughout life that may influence associations between napping and health outcomes. “Our study points to a causal link between habitual napping and larger total brain volume.” Dr Garfield added: “I hope studies such as this one showing the health benefits of short naps can help to reduce any stigma that still exists around daytime napping.” Read More Dramatic rise in the number of women freezing their eggs Paramedics who found ‘poisoned’ couple dead in Mexico hotel room also fell ill Bruce Willis’ family honours him with first Father’s Day tributes since announcing his dementia diagnosis Richard Ford on Frank Bascombe, getting older and literary feuds: ‘At my age I can’t get into fistfights’ Families’ ‘disappointment’ as Croydon tram disaster driver cleared

Chad Holvig's 25-year-old son Dalton was discovered with gunshot wounds in a rental home in a Phoenix suburb, about 18 miles from the state's capital

By Stephen Nellis and Karen Freifeld U.S. officials are considering tightening an export control rule designed to slow

The United Nations says the agreement it reached with Syria to reopen the main border crossing from Turkey to the country’s rebel-held northwest for six months safeguards the independence of U.N. operations and allows it to provide aid to all parties

ATLANTA (AP) — Matt Olson hit his National League-best 26th homer and the Atlanta Braves won their fifth straight game, beating the Minnesota Twins 3-0 on Wednesday for a series sweep.

Since Bravo announced Lisa's departure from 'RHOBH' in 2015, 59-year-old Lisa Rinna has seemed motivated to dominate the fashion world

BONITA SPRINGS, Fla.--(BUSINESS WIRE)--Sep 22, 2023--

As if to prove a point, I am sitting in front of my computer, typing with one hand and dipping chicken nuggets into mayonnaise with the other. Admittedly, it’s not even the good stuff – it’s M&S-branded mayonnaise, which is fine but certainly no substitute for a delicious Hellman’s. But to me, all mayonnaise, even not-very-good-mayonnaise, is the good stuff. This might come as a surprise. As a food writer, I’m often expected to rise above the simple condiments. The circles I run in, usually full of food lovers and taste-makers, tend to decry mayonnaise, which pains me. “God, I hate mayo,” some of them proclaim. This happened to me not long ago while getting chips at Wetherspoons, as if we were even eating at some sort of paragon of British cuisine. “Mayonnaise is boring!” they shout. “It’s got no flavour! It looks gross!” I cringe because I was about to help myself to the squeezy bottle. I’ve often felt embarrassed by my love for this apparently bland condiment. When the people around me make announcements about the awfulness of mayonnaise, I wonder if my reputation as a gastronome will be tarnished by the sizeable dollop I like to add to the side of my plate. But I’ve noticed a pattern of late, and it’s time to address it: the people who shout obnoxiously about hating mayonnaise are usually white people who are self-described “foodies”, which is perhaps one of the cringiest words of the 21st century. And I’ve had it. I think it’s self-loathing, really. The same white people who decry mayonnaise see themselves in its milky complexion and feel the need to prove that they are different – exotic, even. Maybe it’s even a way of distancing themselves from the proverbial sins of their fathers. But mayo slander won’t give you a blank slate to reinvent yourself. In fact, it’s been unfairly vilified as plain and dull for too long. It’s one of the UK’s favourite condiments – second only to ketchup – for good reason, and has far more potential than we give it credit for. How do I love thee, mayonnaise? Let me count the ways. Firstly, the way it’s made is pure magic. Eggs? Oil? White vinegar? Lemon? As they are, they don’t really make any sense. But blending them somehow creates a smooth, thick, creamy emulsion. Who on earth discovered this? There are numerous legends about how mayonnaise was first invented; some food historians say it was the French, others point to the Spanish. The sauce can be traced back to 1756, and has gone through many iterations before arriving as the eggy, almost jelly-like substance we know today. The other thing I love about mayonnaise is how versatile it is. You can mix it with just about anything – this is something Heinz does with abandon, selling varieties like Mayomust (mayo and mustard) and Mayocue (mayo and barbecue sauce). I draw the line at some of the brand’s more Frankenstein-esque creations – monstrosities such as Creme Egg mayo and hot cross bun mayo. Some things are better left alone. But mayonnaise mixed with other savoury condiments is revelatory, one of my favourites being sriracha mayo. I would highly recommend making your own mixes, as this lets you decide on a ratio that works for you and means you won’t have to stoop so low as to buy anything labelled “Mayoracha”. Mayonnaise also has far more uses than just dipping. You could mix it with ketchup to make a thousand island dressing for salad (although maybe don’t check any calorie counts if you do this… I certainly don’t). One of the best tips I’ve ever been given is to spread a thin layer of mayonnaise instead of butter over the outside of your cheese toasties before grilling them – the fat in the mayonnaise and its uber-spreadable texture will help you achieve an even browning all over the bread. It has non-food uses, too. You can use mayonnaise, for example, to marinade chicken, which yields tender, juicy meat with loads of flavour. Finally, trying different types of mayonnaise from other countries has been quite an adventure for me. Japanese mayonnaise – my utmost favourite – is tangier due to the use of rice vinegar, as well as more unctuous in texture than regular mayonnaise. I squeeze squiggles of it over scrambled eggs, freshly steamed rice, fried chicken, anything. Dutch mayonnaise is richer and more flavourful, which makes dipping chips into it feel quite luxurious. While I have yet to try Russian mayonnaise, I imagine it is just wonderful, considering Russia is the only market in Europe that sells more mayonnaise than ketchup. My love for mayonnaise knows no bounds. Well, there are some bounds; I wouldn’t choose to emulate Kingsman star Taron Egerton, who once told the Off Menu podcast he spreads mayonnaise on his pizza like butter on a slice of bread. That’s taking things a bit too far. And I won’t touch any sweet mayonnaise atrocities. But I urge anyone who’s ever uttered the words “I hate mayonnaise” to give it another chance. Especially if you’re white. Reclaim your condiment! As for me, I’m done with being embarrassed about loving mayo. In fact, I’m off to buy more. Read More Best wines to pair with Thanksgiving dinner Three easy cranberry sauce recipes to try this Thanksgiving Vegetarian and vegan alternatives to classic Thanksgiving recipes

The Miami Dolphins have "some interest" in a potential Jaelan Phillips replacement who recently became available.