Health officials have approved a breakthrough pancreatic cancer drug that doubles survival odds.
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South Wales Fire and Rescue Service were called at approximately 12.42am following reports of a fire at Central Park on Wyndham Street in Barry.
Crews from Barry attended the scene and the fire, which is believed to have been refuse, was extinguished at 1.03am.
A spokesperson for South Wales Fire and Rescue Service said: “SWFRS responded to a call at approximately 00:42 on 25 August to reports of a fire on Wyndham Street, Barry.
“Crews from Barry attended the scene and extinguished a refuse fire.
“STOP message was received around 01:03”.
Barry and District News has contacted South Wales Police for a statement.
Those who regularly chew sugar-free gum could face a higher risk of suffering a deadly heart attack or stroke, a new study suggests.
Yoghurt will be ‘healthier’ if you keep the ‘liquid gold’ many discard of (stock image) (Image: Getty)
Yoghurt has long been named as one of the healthiest things you can have for breakfast, and for good reason. It contains high amounts of protein, calcium, and live probiotics that support strong bones, healthy digestion, and immune function. Plus, you have an endless number of toppings to add, meaning you can have enough variety to not get bored with it.
Yoghurt has also been linked to reducing the risk of heart disease, while also lower high blood pressure, and bowel cancer as it contains probiotics that are beneficial for the gut microbiome.
But if you’ve ever opened up a tub of yoghurt, you might have seen a layer of white liquid laying on top of the creamy yoghurt. While this might look unappealing, a doctor has urged people to eat it, calling it ‘liquid gold’.
To shed further light on the matter, Dr Amir Khan, an NHS doctor widely recognised for his appearances on ITV’s Lorraine and Good Morning Britain, outlined why you should leave this liquid in the pot, as it ranks amongst the most beneficial parts of the yoghurt.
“Guys, I just want to say, you know this watery stuff that develops on the top of yoghurt overnight and stuff? Don’t throw it away,” he urged viewers.
What is the white liquid on yoghurt?
“I know it looks a bit odd, but it’s actually meant to be there, and it’s called liquid whey, and it naturally separates out from the yoghurt because yoghurt is a fermented food,” Dr Amir explained. He explained that many people throw it away without appreciating that it is packed with health benefits — so much so that he describes it as ‘liquid gold’ for our overall wellbeing.
“Nothing’s spoiled, nothing is split, nothing is bad, it’s not fat,” Dr Amir reassured viewers, adding that it’s actually packed with protein.
The watery liquid that sits on top of yoghurt is known as whey. Milk contains two primary types of protein: whey and casein.
When milk is cultured into yoghurt, the casein protein solidifies, creating the thick consistency of yoghurt.
Meanwhile, whey protein stays in liquid form through a process known as syneresis. This liquid is entirely safe to consume and does not suggest that the yoghurt has gone off.
It consists largely of water, but is also rich in beneficial nutrients, including protein, calcium, potassium and B vitamins, while also being particularly beneficial for gut health.
Health benefits of eating whey protein
Research suggests that adding whey protein to your regular diet can assist in building muscle mass, supporting hormone production and maintaining bone density.
Furthermore, when paired with a balanced diet and a regular exercise regime, it can aid healthy, sustainable weight loss.
Whey protein also delivers a substantial amount of protein (typically 20–30 grams per serving) with minimal additional fat or carbohydrate, particularly in isolate form, while also slowing digestion and helping to curb overall daily food consumption. “So don’t pour it down the sink. I know it’s really tempting. You’re literally tipping away nutrients your body can use,” Dr Amir said.
“So just instead, mix it into the yoghurt, and it is really, really good for you. It’s just normal fermentation. That’s what yoghurt is.
“Anyway, mix it in, don’t throw it away, and your body will thank you,” Dr Amir urged viewers.
It’s perhaps the most versatile product sitting in your fridge. Yoghurt is a staple in 90 per cent of UK households, bought 2.7 billion times a year across the country.
A popular drug used to treat erectile dysfunction and symptoms of an enlarged prostate may increase the risk of a serious eye disease that can lead to blindness.
On a recent August day in the subterranean furnace of New York City’s subway, one bearded, curly haired man was studying his phone for different reasons than the other wilting passengers – to track the soaring temperatures and ponder how underground train stations can cool down in an era of climate crisis.
Jack Klein, a 31-year-old construction site manager, has in the past two years taken it upon himself to become a sort of guerrilla subway heat operative, sticking teardrop-shaped thermometers to steel beams in seven of the hottest Manhattan stations and posting social media videos of the hades-like summer temperatures that commuters have to endure.
“This line must be cursed,” Klein said on the 4/5 line platform at 14th Street-Union Square, one of the city’s most blistering stations, as he dangled another of the monitors and saw the digits climb to 99F (37C), a good 10F (5.5C) hotter than aboveground.
The heat index, which combines the temperature with New York’s clinging humidity, rose to 116F (46C), well above the level at which heatstroke can set in. “It’s been worse – I’ve seen it get to 120F [48C],” said Klein, as two nearby police officers shifted uneasily in their heavy bulletproof vests. “But this is definitely uncomfortable.”
Shortly afterwards it did indeed get worse. The monitor’s temperature reading, which displays on Klein’s phone, climbed to 101F (38C) with the “real feel” heat index hitting a delirious 132F (55C).
“It’s just too hot, it’s terrible, too much,” said one Italian tourist, named Leo, on the platform. Another passenger, a woman fanning herself, likened the heat to an oven. “I just want to get outta here,” she said. The heat’s biggest impact is upon subway staff – such as maintenance workers and cleaners – who have to toil for hours in these temperatures, a situation that their union describes as dangerous.
Most of Klein’s in situ magnetized thermometers have disappeared, either removed or fallen, but he has now switched to helping relieve the heat by heaving down large dispensers of water to platforms and agitating for better seating and proper fans.
“I mean, what the hell is that even doing?” Klein grumbled about a dust-clogged overhead fan in the 14th Street-Union Square station that blasted even hotter air at commuters already beleaguered by a sensory assault of heat, smell and the clanging din of passing trains in this dingy, cramped warren.
Living in New York often demands a certain gruff stoicism, and older commuters have taken to reminding Klein, originally from Ohio, that the subway has always been hot and the trains themselves weren’t fully air-conditioned until 1993. “A lot of people just say ‘suck it up’,” he said. “I get that. But I still see this as a public health issue.”
Rising global temperatures – July was the hottest month ever recorded in the US – from the burning of fossil fuels are ratcheting up pressure on cities around the world to deal with stifling heat on public transport. Some, like London, which still does not air-condition all its underground trains, and New York have to grapple with infrastructure built more than a century ago in what was, effectively, a different climatic era.
“The problem is getting worse, people are suffering more and more,” said Giorgia Chinazzo, an environmental engineer at Northwestern University whose research has found widespread underground passenger distress at rising heat.
“The underground is overheating more than aboveground, which is creating these extreme temperatures,” she said. “This summer is a clear sign that we are facing a climate crisis and our built environment isn’t designed for it. In older systems like in London and New York, the metro systems just can’t deal with this.”
Underground stations act as a sort of hot box, soaking up heat in concrete and steel and slowly releasing it. As they brake, trains give off heat and air pollution and, in a sort of steamy irony, further broil passengers by dumping out the hot exhaust from the air conditioning designed to cool carriages. Tightly packed crowds of commuters – each person gives off about 100 watts in heat – adds to the stew, with temperatures sometimes 20F (11C) higher than aboveground.
New York’s subway was designed with a piston system, whereby incoming trains push out hot air via vents, which is replaced by cooler air from above, although this crude ventilation isn’t enough to deal with extreme heat. Yet the vents, along with stairwells and other open spaces, mean stations are also still too leaky to be air-conditioned, unlike the trains.
“The subway isn’t a submarine, it’s not an enclosed environment,” said Janno Lieber, chief executive of the Metropolitan Transportation Authority (MTA), which runs the subway. “Bringing down the temperature is a complex problem in a system where the stations are 100 years old. We know this is no fun for New Yorkers. It’s brutal underground in the summertime and every year is getting hotter because of climate change.”
So New York has devised a new plan to combat the heat in its stations by looking to a solution even further underground. A new city and state government study will explore if it’s viable to capture station heat and push it deeper underground, then use this trapped heat in the winter to warm up surrounding buildings.
This system, called a thermal energy network, would run chilled liquid through pipes behind walls and under flooring to pull heat away from the platforms and, as the liquid warms, funnel it into storage boreholes drilled up to 600ft underground.
The study will focus on the Brooklyn Bridge-City Hall and Chambers Street subway station complex – which Lieber said is one of the “sweatiest” stations, with an average temperature of 96F (35C) in summer – where this underground thermal battery will soak up and then release the heat in the colder months to warm up municipal buildings including city hall and two courthouses.
This would knock down platform temperatures by a couple of degrees, or the “difference between total misery and merely sweltering”, as Lieber put it.
“What we could see is a first-of-its-kind approach that could lead the nation,” said Zohran Mamdani, New York City’s mayor, at a media event at the crumbling Chambers Street station, which is due for an revamp (the mayor likened it to a “chamber of horrors” and a background in the Street Fighter II video game).
“We would be making these stations cool again, and we’d be making what is old new again,” said Mamdani, who has vowed to revitalize New York’s creaking transit system and tackle the climate crisis. “That means lower energy costs, a more resilient subway system and a cleaner energy future for New York City.”
Transferring heat in this way isn’t a new idea – the ancient Romans and the Persians, who cooled spaces enough to keep ice in the desert, mastered the flow of hot and cold air long before the advent of electricity. In New York, the city’s vast St Patrick’s cathedral and its botanic garden both use heating from geothermal techniques like this, and the MTA is already starting several schemes elsewhere in its system to draw away and bury heat.
Experts say this means that there is a feasible path to cooling down overheated stations, in some cases also heating nearby buildings, in cities like New York and beyond if the political will and funding is there.
“Extracting the heat and moving it away is a rational approach,” said Alessandro Rotta Loria, an engineer who worked with Chinazzo on her research. “You can deploy this universally, in New York City, London, Rome, wherever you are. The only issue is space restraints and the expertise and willingness to install it.”
Even if New York does opt to build this system, though, it will take billions of dollars and many years to refit the largest subway system in North America, which spans 472 stations, 283 of them located underground. And this will just be a fraction of the hundreds of billions that will be required around the world each year to keep pace with an overheating planet.
The 4 million people who ride New York’s subway on a typical day will in the meantime have to deal with rising heat – already the US’s largest natural, or increasingly unnatural, killer – with some interim measures, perhaps free water in stations, as is normally available in airports, or altered summer clothing and shift requirements by employers. The MTA did not respond to questions as to whether it will introduce, for example, free water, as Klein has done in an impromptu way himself.
“Our stations do not just get hot, they turn into underground saunas,” Mamdani acknowledged last week, a motif recently depicted on a recent cover of the New Yorker and soon to be taken up literally by Klein, who is planning to erect an actual wooden sauna on the platform of the 14th Street-Union Square station as a piece of art commentary.
“It’s almost done and it looks pretty solid. We will see how people react,” Klein said of the sauna. “I think not being from here perhaps it’s like I recognize that [the heat] is actually not normal. I didn’t grow up as a kid riding this so I have a different, outsider perspective. It really is like a sauna.”
More frequent trains, to whisk passengers away from the platform, will also help. After a lengthy period in a sweltering station, as a sense of dizziness sets in, stepping into the cool air of a subway car comes as a relieving summer joy.
Cases of a diarrhea causing parasite have reached its highest levels since 2016, health officials have warned.
Crews remain at the scene of a ship fire at Cardiff Docks. Follow along for the latest updates.
Smart supermarket shoppers can use a sneaky trick to save their expiring cash
Tesco Clubcard holders are being told to take a quick look at their vouchers before a fast-approaching deadline, when they could be lost for good. In a matter of days, loyalty card holders could lose a slice of an estimated £11m in unspent rewards.
Shoppers need to check their physical and digital vouchers for a key piece of information, as some could end up worse off after midnight on Monday, August 31. Martin Lewis’ MoneySavingExpert (MSE) team says a chunk of rewards waiting to be spent is at risk of disappearing for good once the deadline passes.
The average shopper probably assumes they’ve got plenty of time once those points land in your account. But forgetting about them can mean all that ‘free’ money you’ve banked could be wiped from your account.
The last-minute reminder comes as one of Britain’s biggest supermarket chains will delete unclaimed Clubcard rewards at the stroke of midnight on August 31. Martin Lewis’ MSE team has issued an urgent reminder that millions of pounds will be lost if shoppers do not act quickly.
Although there is some urgency to redeem these points, shoppers should never let their guard down. The MSE team claims that crooks are exploiting these deadlines by getting fake links to trick supermarket fans as the clock ticks down to a devastating bank holiday voucher wipeout.
Savvy spenders can pull off a clever loophole to stop their hard-earned cash from vanishing into thin air for another two years while they build up their pot further – or make a decision on what or when they need certain rewards. When you purchase a tiny charity donation or low-cost reward, the leftover balance is re-credited with a brand-new expiry date.
Reward Partners change over time, and not every deal offers the same boost. It’s worth checking the final amount you’ll get before confirming, so you don’t swap in a rush and regret it later.
Some deals can double the voucher value, turning £5 into £10 for certain treats like days out or subscriptions. There are also offers that can stretch to triple value with selected restaurant chains, making a £5 voucher worth £15 towards a meal.
Swapping the coupons with high-street restaurant partners like Pizza Express and Bella Italia turns a fiver into a delicious feast that already has £15 taken care of from the bill. See a full list of current offers and deals on the Tesco website here.
Supermarket bosses are urging Brits to hunt down any random paper slips in kitchen drawers and check their mobile apps right away. Do not miss out on your share of the massive jackpot before the bank holiday weekend draws to a close.
Shoppers should only sign in through the official Tesco app or by typing the address themselves, rather than clicking on messages. If a text or email creates panic with ‘cancelled today’ – you should treat it as a red flag that someone is pressuring you to make a mistake.
