You are more likely to catch flu from an overweight person than from someone who has normal body weight, stated a new study.
This is because obese people tend to harbor the virus for longer durations, and they risk spreading the bug for up to twice as long as those of a normal weight, the research conducted by the University of Michigan revealed.
Obesity affects the body’s immune response system and it causes inflammation, which may allow flu virus to stay longer.
The study involved 1,800 people and it found that obese adults – those with a body mass index of 30 or more – were infectious with influenza A virus for 42 per cent longer than those who were regular sized.
“This is the first real evidence that obesity might impact more than just disease severity. It might directly impact transmission as well,” Dr Aubree Gordon from the University of Michigan School of Public Health was quoted as saying by Mail Online.
The study, published in the Journal of Infectious Diseases, states: “Obesity may play an important role in influenza transmission, especially as the prevalence of obesity rises, and may be an important target for intervention and prevention strategies.”
In Britain, obesity is a serious problem.
According to a study conducted by the University College London and pharmaceutical company Novo Nordish, almost one in three British adults are now estimated to be obese.
If necessary steps aren’t taken, about half of Britons will be obese by 2045, the study claims.
Survey of more than 12,000 UK women finds heavier, longer periods linked to long Covid
Symptom severity rises and falls across the menstrual cycle, worsening during periods
Tests reveal inflammation in womb lining and hormonal changes, but no damage to ovaries
Iron deficiency risk may exacerbate fatigue, dizziness and other common long Covid symptoms
Study highlights link between long Covid and menstrual changes
Women with long Covid are more likely to experience longer and heavier periods, putting them at increased risk of iron deficiency, researchers have found. The findings come from a UK survey of more than 12,000 women, which also showed that the severity of long Covid symptoms fluctuated across the menstrual cycle and often worsened during menstruation.
Findings from UK survey
Between March and May 2021, 12,187 women completed an online survey. Of these, more than 1,000 had long Covid, over 1,700 had recovered from the virus, and 9,400 had never tested positive. The study revealed that women with long Covid reported heavier and longer periods, as well as more frequent bleeding between cycles, compared with other groups.
A follow-up survey with 54 women showed that symptoms worsened in the two days before and during menstruation, pointing to a strong link between hormonal changes and long Covid severity.
Biological markers and test results
Researchers also analysed blood samples from 10 women with long Covid. These tests showed excessive inflammation in the womb lining and elevated levels of the hormone dihydrotestosterone, both of which may drive heavier menstrual bleeding. Importantly, there was no evidence that long Covid damaged ovary function.
Risks of iron deficiency
Heavier periods increase the risk of iron deficiency, which is already common among women of child-bearing age. Symptoms of iron deficiency — such as fatigue, shortness of breath and dizziness — overlap with common long Covid complaints, leaving women particularly vulnerable.
Dr Jacqueline Maybin of the University of Edinburgh, who led the work, said the findings could pave the way for more tailored treatments for women. “Our hope is that this will allow us to develop really specific treatments for women with long Covid who are suffering with menstrual disturbance. It may also lead to female-specific treatments for long Covid itself.”
Global and national impact of long Covid
An estimated 400 million people worldwide are living with or recovering from long Covid. In England alone, nearly 2 million people self-report as having symptoms lasting more than four weeks after infection. More than 200 symptoms have been recorded, with the most common including fatigue, brain fog, breathing difficulties, digestive problems, headaches and changes to smell and taste.
Expert views on treatment potential
Dr Viki Male, a reproductive immunology specialist at Imperial College London, said the findings support a biological explanation for the link. “Inflammation in the uterus is associated with heavy menstrual bleeding, so this could be the link between long Covid and prolonged or heavy periods,” she explained. She added that anti-inflammatory drugs already used to treat heavy periods may also be effective for women experiencing this symptom as part of long Covid.
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The discovery coincides with Bradford’s City of Culture celebrations
Research for the World Curry Festival uncovered evidence of a curry house in Bradford in 1942.
Cafe Nasim, later called The Bengal Restaurant, is thought to be the city’s first.
The discovery coincides with Bradford’s City of Culture celebrations.
Festival events will include theatre, lectures, and a street food market.
Historic discovery in Bradford’s food heritage
Bradford’s claim as the curry capital of Britain has gained new historical depth. Organisers of the World Curry Festival have uncovered evidence that the city’s first curry house opened in 1942.
Documents revealed that Cafe Nasim, later renamed The Bengal Restaurant, once stood on the site of the current Kashmir Restaurant on Morley Street. Researcher David Pendleton identified an advert for the cafe in the Yorkshire Observer dated December 1942, describing it as “Bradford’s First Indian Restaurant”.
Festival organisers confirm findings
Festival founder Zulfi Karim said the discovery ended long-standing debate over which was Bradford’s first curry house. For years, different establishments had laid claim to the title, including restaurants from the 1950s and the Sweet Centre in 1964.
“This was during the Second World War, so it’s hard to imagine what ingredients they had access to with rationing,” Mr Karim said. “Even the current owner of Kashmir Restaurant thought it only went back to the 1950s.”
Bangladeshi roots of curry in Britain
Mr Karim highlighted the role of Bangladeshi immigrants in establishing Britain’s curry houses, noting that many early arrivals to the UK were former Navy workers. “That’s 80 years plus now since we’ve had a curry house in Bradford and that’s a huge story,” he added.
World Curry Festival 2025
The festival, first launched in Leeds in 2008, is being held in Bradford this year as part of the City of Culture 2025 celebrations. Running from 15–29 September, it will feature a mix of food, culture and performance.
Highlights include:
Theatre of Curry: A staged reading of Balti Kings (1999) by Sudha Bhuchar and Shaheen Khan, with curry served during the interval.
Supper club experiences.
Talks by Dr Amir Khan on nutrition and preserving authentic recipes.
Preserving the future of curry
Mr Karim stressed the importance of supporting the industry, which faces challenges due to a shortage of new talent.
“We need to keep it local, keep it authentic, and encourage people to enjoy it but also learn to cook at home,” he said.
Finding romance today feels like trying to align stars in a night sky that refuses to stay still
When was the last time you stumbled into a conversation that made your heart skip? Or exchanged a sweet beginning to a love story - organically, without the buffer of screens, swipes, or curated profiles? In 2025, those moments feel rarer, swallowed up by the quickening pace of life.
We are living faster than ever before. Cities hum with noise and neon, people race between commitments, and ambition seems to be the rhythm we all march to. In the process, the simple art of connection - eye contact, lingering conversations, the gentle patience of getting to know someone - feels like it is slipping through our fingers.
Whether you’re single, searching, or settled, the landscape is shifting. Some turn to apps for convenience; others look for love in cafés, gyms, workplaces or community spaces. But the challenge remains the same: how do we connect deeply in a world designed to move at lightning speed?
We’ve become fluent in productivity, in chasing careers, in cultivating polished identities. Yet are we forgetting how to be fluent in intimacy? When was the last time you sat across from someone and truly listened - without checking your phone, without planning the next step, without treating time like a currency to be spent?
It’s a strange paradox: we have more access to people than ever before, yet many feel more isolated. Fun is always available - dinners, drinks, nights out, fleeting encounters - but fulfilment is harder to grasp. Are we mistaking access for intimacy? Are we human, or are we slowly adapting into versions of ourselves stripped of those raw, humanistic qualities - vulnerability, patience, tenderness - that once defined love?
Perhaps we’ve grown comfortable with the fast exit. It’s easier to ghost than to explain. Easier to keep moving than to pause. But what does that cost us? What do we lose when romance becomes a checkbox on an already overstuffed to-do list?
The truth is - the heart doesn’t move at the pace of technology or ambition. It moves slowly, awkwardly, with a rhythm that resists acceleration. Maybe that’s the point. Love has always lived in the messy spaces - hesitant pauses, nervous laughter, words spoken without rehearsal.
So the real question for 2025 is not “Have we gone too far?” but “Can we afford to slow down?” Can we still allow ourselves the sweetness of beginnings - the chance encounters, the unplanned moments, the quiet courage to be open?
Because in the end, connection is not about speed or access—it’s about presence. In a world that won’t stop moving, choosing to be present might be the bravest act of love we have left.
RESTAURATEUR and writer Camellia Panjabi puts the spotlight on vegetables in her new book, as she said they were never given the status of a “hero” in the way fish, chicken or prawns are.
Panjabi’s Vegetables: The Indian Way features more than 120 recipes, with notes on nutrition, Ayurvedic insights and cooking methods that support digestion.
She told Eastern Eye, “Most families and chefs regularly cook only 15 to 20 types of dishes. Many vegetables in shops are ignored, because people don’t know how to cook them.
“This book gives readers confidence by providing recipes, explanations, and photographs for 30 vegetables. It also shows how they can be prepared in different ways and with different cuisines — not just Indian.”
Panjabi is part of the family that runs Amaya, Chutney Mary’s, Veerswamy and Masala Zone restaurants. She is also the best-selling author of 50 Great Curries, which sold more than two million copies.
She previously worked for Taj Hotels in India, where she was involved in creating menus for various restaurants among other projects. These menus featured Indian, Chinese, Thai, Italian and French cuisines.
When she eventually moved on after three decades, Panjabi realised that vegetables were almost always relegated to the end of a menu as side dishes.
In every cuisine the pattern was the same: starters and mains were prioritised ahead of sides — potatoes, cauliflower, or something similar.
“Yet, on the plate, two-thirds of the food is usually vegetables, while on the menu they only make up about five per cent,” Panjabi said.
Vegetarian meals often relied on mixing several items together — such as in a thali, stir-fries, or paneer combined with three or four vegetables.
A single vegetable was rarely celebrated on its own.
Panjabi listed around 30 varieties used in Indian food, including raw fruits such as banana and jackfruit.This sparked the idea for a book in which each vegetable would have its own section. “If someone has a cabbage, they should be able to look up different ways to cook it so that it becomes the main dish rather than just a side,” she said.
The recipes could be colourful, classical, traditional or inspired by street food.
With Indian dishes, people across the country are now, for the first time, experiencing cuisines from other regions, she said. Her book has 30 chapters on 30 vegetables, each with its own story, origin, and details of fibre content, calories, vitamins and whether it is acidic or alkaline.
Mumbai-born Panjabi, a Cambridge educated economist, is widely credited with shaping Indian fine dining on the global stage. She played a key role in launching Bombay Brasserie in London and later oversaw renowned restaurants including Veeraswamy and Chutney Mary. She was the first female board director of a public company in India, while serving as marketing director of the Taj Group. Now in her eighties, Panjabi said, “In most Indian restaurants in the UK, the vegetarian options are limited to dishes like gobi aloo, saag paneer, chole, and baingan bharta. There is so much more to discover.
“Western readers will see for the first time that they can cook vegetables the Indian way without necessarily making an Indian meal. They could have grilled fish or roast chicken alongside Indianstyle vegetables. That is the breakthrough — it is not limited to cuisine.
Panjabi said writing the book took two decades. “I thought it would take three or four years, but the process of discovery was so enjoyable that it kept extending,” she said. Only when Covid forced her to stay at home did she put it all together.
The result is a 350-page hardback with more than 120 colour photographs. Half the book is devoted to cooking fats, while the rest covers vegetables, lentils and millets. She described it as “almost like a food encyclopaedia,” weaving Ayurvedic wisdom with modern nutritional science.
“Much more research still needs to be done on the nutrition of vegetables,” she said, pointing out that the subject remains under-researched.
Everyday ingredients also find space in the book. She tackles myths aro-und protein deficiency in vegetarian diets, noting that Indians solved this long ago. Rice and dal, when eaten together, provide all nine essential amino acids needed for complete protein. “Dal-chawal has sustained Indian health for centuries,” she said.
Her experience in restaurants influenced her writing. Panjabi travelled across India, visiting research institutions including the National Institute of Nutrition in Hyderabad, and consulted scientists studying oils and vegetables.
She said, “When I was young, I felt that Indian food had not received its due recognition globally. My mother always explained the health reasons behind what she cooked, and I realised there must be a huge body of knowledge worth documenting.
“I feel I have only touched the tip of the iceberg (with this book). My hope is that this book will inspire other practitioners and people with influence in Indian food to join this journey.”
Vegetables: The Indian Way was published by Penguin Books
How noticing the changes in my father taught me the importance of early action, patience, and love
I don’t understand people who don’t talk or see their parents often. Unless they have done something to ruin your lives or you had a traumatic childhood, there is no reason you shouldn’t be checking in with them at least every few days if you don’t live with them.
Earlier this year, I had the privilege of looking after my parents – they lived with me while their old house was being sold, and their new house was being renovated.
Within this time, I noticed things happening to my dad (Chamanlal Mulji), an 81-year-old retired joiner. Dad was known as Simba when he lived in Zanzibar, East Africa because he was like a lion. A man in fairly good health, despite being an ex-smoker, he’d only had heart surgery back in 2017. In the last few years, he was having some health issues, but certain things, like his walking and driving becoming slow, and his memory failing, we just put down to old age. Now, my dad was older than my friend’s dad. Many of whom in their 70’s, dad, at 81 was an older dad, not common back in the seventies when he married my mum.
It was only when I spent extended time around my parents that I started noticing that certain things weren’t just due to old age. Some physical symptoms were more serious, but certain things like forgetting that the front door wasn’t the bathroom door, and talking about old memories thinking that they had recently happened rang alarm bells for me and I suspected that he might have dementia.
Dementia generally happens in old age when the brain starts to shrink. Someone described it to me as a person’s brain being like a bookshelf. The books at the top of the shelf are the new memories and the books at the bottom are the new memories. The books at the top have fallen off, leaving only the old memories being remembered. People with dementia are also highly likely to suffer from strokes.
Sadly, my dad was one of the few that suffered a stroke and passed away on 28th June 2025. If you have a parent, family member or anyone you know and you suspect that they might have dementia, please talk to your GP straight away. Waiting lists within the NHS are extremely LONG so the quicker people with dementia are treated, the better. Sadly, the illness cannot be reversed but medication can help it from getting worse.
One thing I would also advise is to have patience. Those suffering with dementia can be agitated and often become aggressive, but that’s only because they’re frustrated that they cannot do things the way they used to.
The disease might hide the person underneath, but there’s still a person in there who needs your love and attention.” - Jamie Calandriello