
Replica of Glenfield cauldron sheds light on Iron Age life
Delicate fragments of the cauldrons were examined in painstaking detail by a specialist from the Museum of London Archaeology (MOLA) to help with forging the replica.MOLA's senior conservator Liz Barham said: "The conservation of the Glenfield Park cauldrons through detailed recording, sampling and integration with scientific analysis has revealed many new insights into their manufacture, repair and use in their working life, building on work with earlier cauldron discoveries. "Despite their crushed and corroded condition, conservators have been able to identify many details to contribute to research, to inform the making of a replica, and perhaps provide a glimpse of the Iron Age communities that made, used, and finally discarded them."She said the conservation and scientific work uncovered revealed the use of sophisticated techniques to shape the original thin copper bowl.She also said patches on the cauldrons showed mishaps occurred during their production, but also that once in use, they were carefully maintained and had long lives, indicating their importance to the community that used them.
University of Leicester Archaeological Services deputy director John Thomas said: "Cauldrons are substantial vessels associated with large gatherings and feasts, and the Glenfield examples are no exception, with capacities ranging between 15 and 57 litres, they could have catered for several hundred people if all used at the same time. "They must have been an important part of the feasting activities associated with this settlement, but after a long period of use, they were eventually buried in areas across the site for unknown reasons. "This is the first time we have discovered such clear evidence for ancient feasting in Leicestershire, and the results of the project will be important for understanding the social aspects of Iron Age communities in the Midlands and beyond.''
Archaeological ironworker Hector Cole was commissioned to forge the replica cauldron."The forging of the cauldrons was a steep learning curve for me to put myself into the minds of the people who made the original cauldrons," he said.The technical skills they used were of the highest order and, in my opinion, they were specialist cauldron makers of their time. "Today it is so easy to mechanically punch or drill holes to a particular diameter, and yet they were doing the same in bronze and iron with great precision. "They were also fully aware of the fact that 'creep' needs to be taken into consideration when putting the two main parts together with so many rivets."Do it in the wrong order and you end up with a distorted shape that cannot be corrected. I was fortunate enough to know the correct technique to enable me to put the cauldrons together with no mistakes. "I have great respect for the Iron Age metalworkers and would like to think that my efforts came up to their standards of workmanship.'' The replica cauldron has been put on display at the Jewry Wall, which opened in July.
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The Independent
44 minutes ago
- The Independent
Eating fewer ultra-processed foods could boost weight loss, trial suggests
Eating minimally processed foods and avoiding ultra processed foods (UPFs) could help people lose twice as much weight, a new trial has found. Sticking to meals cooked from scratch could also help curb food cravings, researchers suggest. UPFs include the likes of processed meals, ice cream, crisps, some breakfast cereals, biscuits and fizzy drinks. They tend to have high levels of saturated fat, salt and sugar, as well as additives and ingredients that are not used when people cook from scratch, like preservatives, emulsifiers and artificial colours and flavours. The trial, led by experts at University College London (UCL) and University College London Hospitals NHS Foundation Trust (UCLH), involved 55 people split into two groups. Half were given an eight-week diet plan comprising minimally processed foods, such as overnight oats and spaghetti bolognese, while the other half were given foods like breakfast oat bars or lasagne ready meals. After completing one diet, the groups then switched. Researchers matched the two diets nutritionally on levels of fat, saturated fat, protein, carbohydrates, salt and fibre using the Eatwell Guide, which outlines recommendations on how to eat a healthy, balanced diet. Dr Samuel Dicken, of the UCL Centre for Obesity Research and UCL department of behavioural science and health, said: 'Previous research has linked ultra-processed foods with poor health outcomes. 'But not all ultra-processed foods are inherently unhealthy based on their nutritional profile.' He said the main aim of the study was to explore the role of food processing and how it impacts weight, blood pressure, body composition and food cravings. Some 50 people completed the trial, with both groups losing weight. However, those on the minimally processed diet lost more weight (2.06%) compared to the UPF diet (1.05% loss). The UPF diet also did not result in significant fat loss, researchers said. Dr Dicken said: 'Though a 2% reduction may not seem very big, that is only over eight weeks and without people trying to actively reduce their intake. 'If we scaled these results up over the course of a year, we'd expect to see a 13% weight reduction in men and a 9% reduction in women on the minimally processed diet, but only a 4% weight reduction in men and 5% in women after the ultra-processed diet. 'Over time this would start to become a big difference.' Those on the trial were also asked to complete questionnaires on food cravings before and after starting the diets. Those eating minimally processed foods had less cravings and were able to resist them better, the study suggests. However, researchers also measured others markers like blood pressure, heart rate, liver function, glucose levels and cholesterol and found no significant negative impacts of the UPF diet. Professor Chris van Tulleken, of the UCL division of infection and immunity and UCLH, said: 'The global food system at the moment drives diet-related poor health and obesity, particularly because of the wide availability of cheap, unhealthy food. 'This study highlights the importance of ultra-processing in driving health outcomes in addition to the role of nutrients like fat, salt and sugar.' The Eatwell Guide recommends the average woman should consume around 2,000 calories a day, while an average man should consume 2,500. Both diet groups had a calorie deficit, meaning people were eating fewer calories than what they were burning, which helps with weight loss. However, the deficit was higher from minimally processed foods at around 230 calories a day, compared with 120 calories per day from UPFs. Professor Rachel Batterham, senior author of the study from the UCL centre for obesity research, said: 'Despite being widely promoted, less than 1% of the UK population follows all of the recommendations in the Eatwell Guide, and most people stick to fewer than half. 'The normal diets of the trial participants tended to be outside national nutritional guidelines and included an above average proportion of UPF, which may help to explain why switching to a trial diet consisting entirely of UPF, but that was nutritionally balanced, resulted in neutral or slightly favourable changes to some secondary health markers. 'The best advice to people would be to stick as closely to nutritional guidelines as they can by moderating overall energy intake, limiting intake of salt, sugar and saturated fat, and prioritising high-fibre foods such as fruits, vegetables, pulses and nuts. 'Choosing less processed options such as whole foods and cooking from scratch, rather than ultra-processed, packaged foods or ready meals, is likely to offer additional benefits in terms of body weight, body composition and overall health.' Commenting on the study, Tracy Parker, nutrition lead at the British Heart Foundation, said: 'These findings support what we have long suspected – that the way food is made might affect our health, not just the nutrients it contains. 'The way this study was designed means it is more reflective of real-world conditions than previous research on ultra-processed foods. 'Unlike earlier observational studies, this was a randomised controlled trial where participants were provided with all their meals, and the diets were carefully matched to meet the Eatwell Guide – this allowed researchers to isolate the effect of food processing itself, making it more likely that the differences seen after eight weeks were due to how the food in their diets was processed, not just what was in it. 'Completely cutting UPFs out of our diets isn't realistic for most of us, but including more minimally processed foods – like fresh or home cooked meals – alongside a balanced diet could offer added benefits too. 'Mediterranean-style diets, which include plenty of minimally or unprocessed foods such as fruit, vegetables, fish, nuts and seeds, beans, lentils and wholegrains, have consistently been shown to reduce our risk of heart attacks and strokes.'


Daily Mail
2 hours ago
- Daily Mail
Study: Avoiding ultra-processed foods while dieting can double weight loss
By Consuming a diet low in ultra-processed foods could help supercharge weight loss , promising research suggested today. Additive-laden foods such as crisps and sweets have been vilified for decades over their supposed risks, with dozens of studies linking them to type 2 diabetes , heart disease and cancer . Experts have even called for UPFs—typically anything edible that has more artificial ingredients than natural ones—to be slashed from diets. Now, British scientists who tracked dozens of adults have discovered those who ate a diet rich in minimally processed foods and avoided UPFs, lost twice as much weight as those who often consumed UPFs. Sticking to meals cooked from scratch could also help curb food cravings, they also found. However, diets high in UPFs had little impact on blood pressure, heart rate, liver function and cholesterol. 'But not all ultra-processed foods are inherently unhealthy based on their nutritional profile.' In the study, the researchers tracked 50 people who were already consuming diets packed with UPFs and split them into two groups. Half were given an eight-week diet plan comprising minimally processed foods, such as overnight oats and spaghetti bolognese, while the other half were given foods like breakfast oat bars or lasagne ready meals. After completing one diet, the groups then switched. Researchers matched the two diets nutritionally on levels of fat, saturated fat, protein, carbohydrates, salt and fibre using the Eatwell Guide, which outlines recommendations on how to eat a healthy, balanced diet. They found those on the minimally processed diet lost more weight (2.06 per cent) compared to the UPF diet (1.05 per cent loss). The UPF diet also did not result in significant fat loss, the researchers said. Dr Dicken added: 'Though a 2 per cent reduction may not seem very big, that is only over eight weeks and without people trying to actively reduce their intake. 'If we scaled these results up over the course of a year, we'd expect to see a 13 per cent weight reduction in men and a 9 per cent reduction in women on the minimally processed diet, but only a 4 per cent weight reduction in men and 5 per cent in women after the ultra-processed diet. 'Over time this would start to become a big difference.' Those on the trial were also asked to complete questionnaires on food cravings before and after starting the diets. Those eating minimally processed foods had less cravings and were able to resist them better, the study suggests. However, researchers also measured others markers like blood pressure, heart rate, liver function, glucose levels and cholesterol and found no significant negative impacts of the UPF diet. The Eatwell Guide recommends the average woman should consume around 2,000 calories a day, while an average man should consume 2,500. Both diet groups had a calorie deficit, meaning people were eating fewer calories than what they were burning, which helps with weight loss. However, the deficit was higher from minimally processed foods at around 230 calories a day, compared with 120 calories per day from UPFs. Professor Rachel Batterham, senior author of the study from the UCL centre for obesity research, said: 'Despite being widely promoted, less than 1 per cent of the UK population follows all of the recommendations in the Eatwell Guide, and most people stick to fewer than half. 'The best advice to people would be to stick as closely to nutritional guidelines as they can by moderating overall energy intake, limiting intake of salt, sugar and saturated fat, and prioritizing high-fibre foods such as fruits, vegetables, pulses and nuts. Tracy Parker, nutrition lead at the British Heart Foundation, also said: 'The way this study was designed means it is more reflective of real-world conditions than previous research on UPFs. 'The small size of the study is a limitation, and the fact that most participants were women limits how much we can generalize the findings to the general population. 'We also can't be certain how closely the diets were followed, as participants self-reported what they ate during the study. 'Larger, longer-term studies will be needed to see if the greater weight loss on the minimally processed diets seen here translates into bigger improvements in risk factors, including blood pressure and cholesterol and blood sugar levels, and a reduced risk of developing heart and circulatory diseases.


The Guardian
2 hours ago
- The Guardian
The history of racist science in British universities
I read with interest the two pieces on the University of Edinburgh's human cranium collection and its use in theories of biological determinism and racial superiority, beginning in the 18th century ('Taken without consent': The complex history of Edinburgh's skull room, 29 July)(Edinburgh University's 'skull room' highlights its complicated history with racist science, 28 July) and ('It's shockingly bad science': Phrenology, IQ tests and their far‑right revival, 29 July). Stephen Jay Gould's tour de force The Mismeasure of Man (1981) thoroughly explored the history of craniology (skull measurement) and its misuse in promulgating race-based theories of human intelligence. Gould revised and expanded his book in 1996 in part to refute the arguments supporting race-based theories of human intelligence put forward in The Bell Curve, the 1994 bestseller that is mentioned in one of your articles. Gould focused on the work of one Edinburgh alumnus, Samuel George Morton, a Philadelphia physician and natural scientist who had amassed more than 1,000 human skulls, which became the source of 'data' for his scientific racism as promoted in American institutions of higher education at the Catherine HennessyCrieff, Perth and Kinross The University of Edinburgh's embracing racist theories and practices was not, of course, an unusual occurrence. When I joined the geography department of Newcastle University in 1968, the departmental library had a long shelf of bound annual volumes of Eugenics Review. Libraries take journals to support the research of staff who subsequently list articles from the journals on reading lists for students. I know of no one, staff or student, using this academic resource in 1968. My point is that a very simple way to explore the embrace of race theories in British universities is to investigate past subscriptions to journals such as Eugenics TaylorTynemouth, Tyne and Wear The novel that remains really worth reading for a deeply emotive and human understanding of the mechanics and processes of the slave trade is Barry Unsworth's Sacred Hunger, which deserves to be seen in the same small league as Moby-Dick. Though its British hub is Liverpool, it includes Scottish deckhands among its characters, as well as a meeting near the African coast between the slave ship at its centre with a rival slaver captained by a Scotsman, Macdonald. Accounts of ideological superstructure, such as those encouraged by Edinburgh University, provide a surface veneer of the true horror that only great fiction truly plumbs, and in this respect the Unsworth novel is AdvaniRanikhet, India Have an opinion on anything you've read in the Guardian today? Please email us your letter and it will be considered for publication in our letters section.