What I learnt … going into the US too fast
Tympahealth has raised over £50 million from investors and the tool has been used on 450,000 patients. Its first big UK customer was Boots Hearingcare. It entered the US market at the end of 2023 and soon realised it had taken on too much.
I was constantly seeing the same patients coming to see me. They were waiting weeks on end to see a specialist. [But] I needed to see patients who needed an operation. They didn't need to see me.
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The Sun
44 minutes ago
- The Sun
Parents who raised £100k for tragic son sue charity after refusing to give them cash for terminal daughter's Disney trip
A MUM and dad who raised £100,000 for their tragic son are suing the charity for withholding the money as they want to use it for their terminally ill daughter. Craig Evison and Victoria Morrison's nine-year-old son Kyle tragically passed away in 2020 from incurable brain cancer. 3 3 Before his death, well-wishers had donated thousands to pay for treatment in the US and "memory-making" experiences for the family. But due to Covid lockdown restrictions, Kyle's parents were never able to take him travelling before his death. Craig and Victoria instead hoped to use the money for his two-year-old sister Ruby-Rose, who has been diagnosed with genetic metabolic disease and may not live past the summer. They created a Go Fund Me page - under the name "Ruby-Rose's Making Memories Fund" - saying they want to "take our kids travelling across the globe and see and do as many amazing things". This includes taking Ruby-Rose to Disney in Florida to meet her beloved Minnie Mouse. But when they tried to claim almost £100,000 left from the appeal money for Kyle, charity Gold Geese said they could not access the cash because Ruby-Rose has a different disease. Craig and Victoria are now suing the charity at the High Court in London - saying it should be handed over to benefit their daughter. But the organisation says it cannot pay out because the donations were made for Kyle when he was a cancer patient and can now only be spent on trials for another child in a "similar" situation to him. The court was told Kyle was diagnosed with a rare cancer - diffuse intrinsic pontine glioma (DPIG) - in 2019 when aged eight. Attempts to raise money for his treatment and make the most of his time left originally started with a Facebook group before Gold Geese took over the campaign. The money flooded in and and Kyle was due to go to the US for treatment in late 2020, but Covid prevented his travel and by the time restrictions were eased, he was too ill. Tragically, the brave youngster died in October that year. Craig and Victoria went on to have Ruby-Rose in 2022 but were heartbroken to discover she had a condition known as Megdel syndrome. The disease is characterised by high levels of acid in the body, which is usually fatal in early childhood. Representing themselves, the couple told the judge their daughter is unlikely to live beyond this summer but is continuing to fight her illness. They said: "We just want the money to make as many memories as we can." But barrister William Moffett, representing the charity, said the money could only be used for the purposes it was donated - children with cancer, and not other diseases He said the couple agreed to a contract that stated that if the money was not spent on Kyle's treatment, it would go to another DIPG trial or the cause of a child in a "similar" position. The lawyer also argued there was no way donors intended the money for Ruby-Rose as she was not born at the time. He continued: "Gold Geese is a cancer charity, it's on its logo. "There are other charities whose objects would include assisting someone with Ruby-Rose's condition, but it wouldn't be proper for Gold Geese to stray outside the illness of child cancer. "The charity is trying to do what they're legally obliged to do within the ambit of their purpose. "If the court were to tell us otherwise, they would have authority, but we don't think it's the right answer here. "It's just an unfortunate fact that Mr Evison and Mrs Morrison have a child who is ill with a different illness." But the couple insisted the contract allows money to be spent for Ruby-Rose's benefit, since they believe she falls into the definition of a "similar" case. They also told the court they have continued to highlight childhood cancer and if any of the donors specifically stated they wanted their money to go on research, the couple would not object. Craig said: "We couldn't predict what was going to happen, we are humans. Kyle sadly passed. His sister Ruby-Rose is in an extremely rare and a very similar situation. "If she makes it another [month], she has outlived the hospital's expectancy. We are just trying to have that chance to make these memories while there's still time and we physically can." Deputy Master Marc Glover described the couple as a "courageous family" who had suffered devastatingly bad luck. He will deliver his judgment at a later date.
Daily Mirror
an hour ago
- Daily Mirror
Varicose veins - This Morning doctor explains when to see a GP
While anyone can get varicose veins, they are more common among certain people - here's what you should know Doctor Zoe Williams has shared her insights on varicose veins, explaining what they are and when it's time to seek GP help. Often dubbed 'spider veins', these generally appear twisted and swollen at the skin's surface, often on the legs. While they are fairly common and usually quite harmless, they may occasionally give rise to more serious problems, including bleeding or blood clots. "I mean, they are quite common," Dr Zoe said on ITV's This Morning earlier in the week. "They affect roughly one in five people, and essentially it's a stretched, baggy vein. So, if you think about our arteries, they are under lots of pressure. "The blood gets swished around the body, the veins, if you think about a vein that starts on your foot, that blood's got to get back up to your heart. But there's not a lot of pressure. "So, in our veins, we have these valves that mean that blood can only flow one way. So, blood flows up and then it is caught by the valves to stop it back flowing. "If those valves are not working properly, then blood can go backwards, and it can pool in the lower veins, and that can stretch them, and then they can get sort of baggy, and [it gives] this sort of loose, twisted appearance. And they tend to affect the legs most commonly, but they can actually happen anywhere." Jumping into the conversation, show host Dermot O'Leary asked: "Because the legs are so far away from the heart?" To which, Dr Zoe replied: "Yeah, so there is more, they've got to fight harder. That blood's got to fight harder to get up in the body. "So, they are, yeah, they are pretty common, and that's what causes them, it's this back pressure." While anyone can get varicose veins, they are more common among people who are: Overweight Older Pregnant Spend a lot of time standing or sitting Women Have other family members with varicose veins Have had deep vein thrombosis (a type of blood clot) Both Dr Zoe and other specialists also agree that people in specific careers are more prone to varicose veins, too. This is especially the case if they are constantly standing up or walking, which can put heavy pressure on leg veins. Poor circulation and muscle fatigue are two other consequences of standing too long. "So, nurses, teachers can more commonly get them," Dr Zoe continued. "And if you are carrying excess body weight, that can make you more likely to get them as well. "And pregnancy is one of the biggest reasons." Although NHS treatment for varicose veins is not available for cosmetic purposes, it is accessible if they present health risks or lead to complications. Dr Zoe outlined a few situations that may apply: The veins are prone to bleeding You have ulcers linked to the veins You are experiencing dry, flaky skin texture changes in relation to the veins The veins feel heavy, painful or uncomfortable You have phlebitis (a clot in the superficial vein) Anyone concerned about the risk associated with varicose veins is encouraged to seek GP advice. For more information, head to the NHS website.
BBC News
an hour ago
- BBC News
Sourdough vs white sliced: Which breads should we be eating?
When it comes to bread, supermarkets have a dizzying array of choice. Yet the bread we eat can have a surprising impact on our health. Like many of us, I started making sourdough during the Covid-19 lockdown in 2020. My colleagues at the BBC published a step-by-step guide, and I – alongside thousands of others – gave it a go. I must confess I didn't start completely from scratch as a friend gifted me some of her starter – the live mixture of wild yeast and bacteria which help bread to rise. After many failed attempts it became not only edible, but delicious. I don't have a very precise method, but it usually turns out OK. At first, I carried on making bread because it was tasty, but after learning more about the health concerns around ultra-processed foods (UPFs) – which often contain added salt, sugar, fat, and industrial chemical additives – I felt determined to keep going. Not only did my bread taste better than supermarket offerings, but it was free of those ultra-processed food (UPF) ingredients that scientists warn aren't particularly good for us. Five years on, my starter is still thriving and used regularly. However, not all of us have time to bake our own bread every day. Artisan sourdough can also be extremely expensive. In comparison, supermarket bread is cheap and convenient. But given that there are so many options in the supermarket, it can be difficult to know what's best to eat. So which bread is the healthiest, and what should we look out for when buying a loaf? The Chorleywood method In the late 1950s, scientists at the Chorleywood factory in the UK developed a method to produce dough much faster than before. They added hard fats, additional yeast and chemicals such as enzymes, oxidants (to strengthen the dough) and emulsifiers (which helps other chemicals combine), then mixed their recipe together at high speed. This innovative new technique made bread quicker and cheaper to produce using low-protein British wheat. The extra additives such as emulsifiers gave the bread longer-shelf life too, which is why today about 80% of the loaves we eat are still made using the Chorleywood method. Although the Chorleywood process was initially developed as a way to help small bakers compete with bigger industrial bakeries, it backfired. Despite the intentions of the scientists behind it, large industrial bakers adopted the process too, putting smaller bakeries out of business. Sourdough If the Chorleywood method produces quick, spongey loaves, sourdough bread is on the slower end of the bread-baking scale. To make almost any risen bread (one that uses yeast or bacteria to create bubbles of gas), there are several essential steps involved. First the ingredients are mixed, then kneaded – this helps the gluten to form an elastic dough – followed by the first rise, which is where the dough is left, usually in a warm, humid environment, for the yeast to break down sugars and create pockets of carbon dioxide. After this, the bread will either be baked immediately or worked again to shape it into its final form, such as a baton or a baguette, and allowed to rise again. During this second step of fermentation, the yeast will form smaller bubbles of air, which improves the structure of the final loaf. Then the bread is ready for baking. When I make bread, the final rise (called proofing) happens in the fridge overnight, which slows down the fermentation process, enhancing the flavour. This also means that the entire process, from activating my starter – where it is mixed with flour and water, and allowed to wake up before it's used – to taking the bread out of the oven, can take as long as 36 hours. Some studies have found that people feel less hungry after eating sourdough baked goods compared to other breads In its most basic form, the ingredients of sourdough are flour, salt, and water mixed with a sourdough starter – usually a mixture of bacteria and yeast – which acts as a natural raising agent. Those of us who eat it tend to love the taste, but what's even better are the health benefits. Sourdough can be easier to digest than other breads as the slow fermentation process breaks down the protein and makes the vitamins and minerals easier for our body to absorb. As sourdough ferments, its natural lactic acid bacteria break down carbohydrates in the flour. This process significantly reduces the amount of hard-to-digest sugars known as fermentable oligosaccharides, disaccharides, monosaccharides and polyols (fodmaps). At the same time, the fibre and healthy compounds called polyphenols provide important fuel for our gut microbes. Similarly, the slow fermentation process makes it helpful for those who need to manage their blood sugar level. However, commercially available, (usually) yeast-based breads do have some benefits, including being fortified with certain vitamins and minerals. Sourdough has also been found to keep you fuller for longer. Some studies have found that people feel less hungry after eating sourdough baked goods compared to other breads. Others though, didn't find any difference. Ultra-processed bread? Today, many breads found on supermarket shelves baked using the Chorleywood method are defined as UPFs, due to the chemicals and emulsifiers added to them. For example, in some countries, such as the US, processed bread may contain the additive potassium bromate, which helps bread to retain carbon dioxide and leads to larger loaves. However, it is considered a possible carcinogen in humans. In the UK about 54% of the calories we consume are in the form of ultra-processed foods, according to a 2020 study. The figure is similar in the US, though estimates vary. It can be hard to identify what a UPF ingredient is, so a rule-of-thumb many academics advise is this: if the food contains five or more ingredients, as well as ingredients you wouldn't have in your own kitchen, it's likely to be UPF. Most bread found in supermarkets today is mass-produced and contains additives that boosts production speed, extends shelf life, enhances flavour and texture, as well as replaces nutrients lost during the production. This means most supermarket loaves are classified as ultra-processed. Mass produced bread accounts for about 11% of a typical diet and a diet high in UPFs is linked to a range of health conditions, though it's worth noting that the way food is categorised as UPF lumps many different food groups together, and researchers urge caution not to vilify all supermarket bread. One option is to choose bread with as few extra ingredients that you do not recognise as possible. And if you are going for packaged bread, you might want to consider opting for wholegrain instead of white. Nutritionist Jenna Hope told BBC Good food that "different types of breads are associated with different health benefits. For example, wholegrain bread with seeds will be higher in fibre and have healthier fats than white bread." Wholegrain bread Wheat grains are made up of several layers. There's the germ – the embryo of the wheat which is rich in protein – the outer shell, known as the bran, and the starchy endosperm, which acts as a food store for the embryo. The fibre found in wholegrain bread can also keep you feeling full for longer as we digest it more slowly In regular bread, the germ and the bran tend to be removed, leaving just the endosperm. In contrast, wholegrain bread uses all parts of the grain – and this is what gives it its range of health benefits, as they contain polyphenols (a group of chemicals with antioxidant properties), essential nutrients like vitamin E, folate and magnesium, as well as fibre, protein and healthy fats. White flour on the other hand, has the germ and bran removed. Unlike refined grains, wholegrain bread is packed with more fibre, vitamins, and minerals. These benefits mean that swapping from white bread to wholegrain could reduce the risk of heart disease and improve your gut microbiome. Eating more wholegrains is also linked to a reduced cancer risk. The fibre found in wholegrain bread can also keep you feeling full for longer as we digest it more slowly, so it can lead to a more gradual increase in blood sugar levels, rather than the spike we often get from white bread, which can make us hungrier sooner. One study found that those who ate three portions of wholegrain per day had a lower BMI and reduced belly fat compared to those who ate refined grains, showing that eating wholegrain food could help individuals maintain a healthier weight. It's worth noting that some supermarket bread marketed as "seeded" is not necessarily made from wholegrain flour, even though it appears brown in colour. Of course, if you find it difficult to give up white bread, you can get wholegrain food in your diet from a range of other foods too, including brown pasta, brown rice, rolled oats, and even popcorn. A healthier white bread Today white bread is still the most popular form of bread bought by consumers in the UK, despite the fact that it lacks the nutritional value of wholegrain. That could soon change, however. Researchers have created a new wholemeal bread that tastes and looks like white bread. To do so, the researchers plan to enrich bread with small amounts of peas, beans, and various cereals, alongside the bran and wheat germ that is typically removed in white bread flour. While the research is in its early stages, Catherine Howarth of Aberystwyth University, one of the researchers involved in making these loaves, stated in 2024 that the process is a " delicate balancing act", as the team tries to match the nutritional value of wholemeal bread but create the taste and consistency of white bread. More like this: • Barm vs cob: why Britain has so many names for a bread roll • The strange science inside your sourdough • The world's most nutritious foods The team is also incorporating other nutrient-rich grains like teff, sorghum, and millet, as well as seeds such as quinoa. Green peas and chickpeas are also being considered to provide an extra protein boost. "Using other cereals we can enhance the iron, zinc and vitamin levels and most importantly the fibre content, because white bread has very little fibre, which is so important for good health," Howarth told BBC News. While my colleague, BBC Science correspondent Pallab Ghosh, tried an early prototype – and found it extremely tasty – it may take another two years before this product is available to buy. So what should you choose? A lot of choice ultimately comes down to personal preference, convenience and cost. An expensive sourdough loaf may be out of reach for many, and minimally processed bread is not practical or affordable, yet it's still worth checking the ingredients of the produce you buy. Knowing what to look out for will help you make more conscious choices when it comes to choosing bread. One loaf that looked fairly healthy to me in my local supermarket had added granulated sugar and preservatives, for instance. Some supermarkets do sell sliced packaged sourdough – and the ingredient list is minimal, distinguishing it from UPF versions of sliced bread. And for those worried about shelf life, freezing bread is always an option too. For those interested in baking their own bread, the BBC has plenty of recipes to follow, including how to make your own sourdough loaf. * Melissa Hogenboom is a BBC health and science journalist and author of the upcoming book Breadwinners (2025) and The Motherhood Complex -- For trusted insights into better health and wellbeing rooted in science, sign up to the Health Fix newsletter, while The Essential List delivers a handpicked selection of features and insights. For more science, technology, environment and health stories from the BBC, follow us on Facebook, X and Instagram.
