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Irish Examiner
5 days ago
- Health
- Irish Examiner
From cow to cone: Cork ice-cream maker makes a taste of the Good life
THE SUN can be splitting the stones, or it could be a grey, drizzly day: come summertime, we all scream for ice cream, and some, particularly the under-10s, louder than others. There's nothing quite like walking along a beach at sunset while tackling a scoop of vanilla or grabbing a gelato to cool kids and parents down on a day in the city. It's not a health food, but that doesn't mean that it doesn't deserve an occasional place in your diet. Yet ice cream is one of the foods that author and TV presenter Chris van Tulleken focuses on in his 2023 book Ultra-Processed People, using it as an example to explain many of the issues with ultra-processed foods, where high proportions of ingredients are added to stabilise a perishable product and cut costs. Some of these ingredients include palm oil, coconut oil, and glucose syrup, not exactly what you're expecting to find in your scoop of vanilla. People want to enjoy ice cream, but they also want to know what's in it. 'We use 75% of our own milk and cream,' says Catherine Good of The Good Dairy Company, who hand makes her ice cream in small batches on the family dairy farm in Nohoval, Co Cork. 'But you also have to have some emulsifiers and stabilisers in there and that's what people don't understand.' Naturally derived additives like guar gum, carrageenan, and locust bean gum are used to give ice cream a smoother texture. Good lives with her husband Tom and their four children — Jack (17), Eimear (15), Robert (12), and Clara (10) — on the farm that has been in Tom's family for generations. When she was developing her recipe, after taking an ice cream science and technology course at UCC and travelling to Sicily to study ice cream making, she started with one simple ingredient: Milk. 'We're dairy farmers here, and we're surrounded by beaches, rocky bays, and mountains. I was inspired by our coastal location and day-to-day farming life. I had the raw material here on the farm, and I knew that Tom did it right.' Catherine Good: 'We're dairy farmers here, and we're surrounded by beaches, rocky bays, and mountains. I was inspired by our coastal location and day-to-day farming life. I had the raw material here on the farm, and I knew that Tom did it right.' Picture Dan Linehan Keenly aware of the work that Tom put into his herd of award-winning pedigree Friesian dairy cows, Good — with a background in business and marketing — had an interest in adding value to the quality milk that was coming out of the parlour. She enrolled in the Exxcel programme for female entrepreneurs at MTU and set to work on a business plan. Although Ireland has a global reputation for producing superb dairy from grass-fed cows, Good was surprised to discover that supermarket freezers were mostly filled with imported ice cream. She wanted to make ice cream that was as natural as possible. 'I sourced a natural emulsifier and stabiliser, because you need them in your ice cream. People get carried away about stabilisers, but the amount of it that I actually put into my overall mix is tiny.' Good launched in August 2021, initially bringing her mobile pink, white, and black ice cream pod to her local beach and farmers' markets. Even in that short season, she could see that the demand was there for a fresh, locally produced ice cream. With the help of her local enterprise board, she set up a small production facility on the family farm. There are no food miles here, just steps. 'I go and collect milk from the tank, bring it up [to the production unit], pasteurise it, and make the ice cream in six-litre batches.' Through her involvement with the SuperValu Food Academy in 2022, Grow with Aldi (2023), and Lidl Kickstarter (2024) programmes, Good's ice cream — each of the 360ml tubs hand-filled and hand-labelled — has made it into supermarket freezers across the country. It is still available in selected SuperValu outlets, other independent retail shops and, since April, at Good's own The Good Dairy Company ice cream shop in Kinsale. 'I wanted to take it to the next level, and Kinsale is known for its food. Our ice cream is a farm-to-fork product, with the cows roaming just 10 minutes out the road. I tell customers, if you're off out to Nohoval Cove, you'll probably see the cows on the left.' Good prides herself on the freshness of the ice cream. 'My production facility is very small here on the farm, and everything is made fresh. I organise my production days so that the stock goes straight to the shop that week.' The proof is in the tasting, and her flagship Udderly Vanilla variety is deliciously rich and full of flavour. As an occasional treat, this small batch, locally made ice cream, produced on the family farm using a high proportion of creamy milk from Cork pastures, is a winner. Buying local: fresh ice cream from Irish farms Boulabán Farm, Co Tipperary: Located between Roscrea and Templemore, Michael and Kate Cantwell started making ice cream from the milk of their Holstein-Friesian cows in 2006. While they primarily supply hotels and restaurants, they also operate a click-and-collect service from the farm for ice cream orders, available in small 125ml tubs and large 2.5l cartons. Baldwin's Farmhouse Ice Cream, Co Waterford: Inspired by a trip to the Netherlands, Thomas Baldwin started his business in 2007. He uses crème anglaise method, combining fresh milk from the family herd with free-range egg yolks, sugar, and ingredients like strawberries from Dungarvan's Glen Fruits. The ice cream is made on the farm near Knockanore, and is widely available in Cork and Waterford. Glastry Farm, Co Down: William and Cynthia Taylor started producing ice cream on the Ards Peninsula in 2007 using milk from the family farm, which is now run by their son Gareth and his wife Liz. They make about 17 flavours of ice cream, including local variations such as Yellowman Honeycomb and St Brendan's Irish Cream. Stocked at a variety of locations in Northern Ireland and Dublin. Muckross Creamery, Co Kerry: Just outside Killarney, dairy farmer John Fleming offers cow to cone tours (€28) on the family farm. Showcasing the cows and the land where the milk comes from, the milking parlour, and production space, there's also the opportunity to try a scoop at the on-site ice cream parlour. Muckross Creamery also takes ice cream to events in a repurposed horse box: just watch out for the queues. Linnalla Ice Cream, Co Clare: Brid Fahy has been using milk from the native Burren shorthorn cows farmed by her husband, Roger, along with local ingredients like blackcurrants and wild hazelnuts, to make ice cream since 2006. It's available in Cafe Linnalla, the ice cream parlour which they built on their farm. Located in the Burren and Cliffs of Moher UNESCO Global Geopark, they are part of the Burren Ecotourism Network, a network of sustainable tourism businesses, and also offer farm tours. Make it yourself The simplest homemade ice cream recipe only requires a freezer and two basic ingredients: one (397g) tin of sweetened condensed milk and 500ml of cream. Whip the two together until soft peaks form, then pour into a clean, empty ice cream tub and freeze for a minimum of four hours or overnight. Before freezing, add vanilla extract for a classic flavour, chopped chocolate for a chocolate chip variation, or swirl through raspberry puree for a raspberry ripple. It really is that easy.
Time of India
31-05-2025
- Health
- Time of India
Can you eat pasta and still lose weight? Experts say yes, if you follow this one surprising rule
Experts reveal that cold carbs might be the key to guilt-free indulgence. Allowing pasta or rice to cool before eating turns its starch into a resistant form, which aids digestion, curbs hunger, and promotes weight loss. Endorsed by athletes and backed by science, this method even retains its benefits after reheating—making pasta salads a smart, slimming choice. A new food science hack suggests that cooling cooked carbs like pasta, rice, and potatoes before eating them transforms their starches, creating 'resistant starch' that acts like fiber. This slows digestion, stabilizes blood sugar, and supports weight loss. (Representational image: iStock) Tired of too many ads? Remove Ads Pasta Salads Over Penne Hot Plates Also Read: How an extremely busy man lost nearly half his body fat in 3 months without strict diet or long gym sessions Tired of too many ads? Remove Ads Experts claim even reheated cooled carbs retain these benefits, making pasta and noodles surprisingly diet-friendly when prepared right. (Representational image: iStock) Backed by Science, Loved by Nutritionists Chew Slowly, Stay Slim In a world where carbohydrates have long been villainized by diet trends, an intriguing twist is now warming (or rather, cooling) the hearts of pasta lovers. Experts are now saying that you don't have to banish noodles, rice, or potatoes from your plate to stay in shape. In fact, a surprising tweak in preparation—cooling them after cooking—could be the secret to guilt-free to a report from the Daily Mail, Fitness coach Kevin David Rail from claims that this simple habit can make a world of difference. 'When you cook and then cool carbs like pasta and rice, the starch molecules undergo a transformation. They form what's known as 'resistant starch'—a special type of carbohydrate that behaves more like fiber,' he explains. Unlike regular starch, resistant starch digests slowly, helping to stabilize blood sugar and keep you full for what does this mean for your diet? It means that chilled pasta salads, rice bowls, and even reheated leftovers might be better for your waistline than freshly boiled alternatives. Elite athletes, according to Rail, have been in on this secret for years—fueling their performance and recovery with cold carbs rather than skipping them altogether.'Footballers don't just think about what they eat, but how it's prepared,' says Rail. 'They know that cold carbs can offer sustained energy, better digestion, and even weight control.'Even when reheated, these once-cooled carbs retain their resistant starch structure, offering the same benefits as eating them cold. It's a hack that not only supports metabolism but also enhances gut health, keeps energy levels stable, and helps prevent the dreaded sugar claim isn't just gym-floor folklore. Dr. Chris van Tulleken, doctor and author of Ultra-Processed People, highlights how resistant starch offers a crucial metabolic advantage. Regular starch found in white bread or pasta, he explains, breaks down into sugar at lightning speed—comparable to drinking a sugary beverage. 'If that sugar isn't burned off, it's stored as fat,' he resistant starch takes a different route. Instead of being rapidly absorbed in the small intestine, it reaches the large intestine, where it is slowly digested by gut bacteria. This process not only keeps you feeling full but also creates short-chain fatty acids—compounds that have been linked to reduced heart disease risk and lower blood another fascinating twist, 2023 research revealed that al dente pasta—the kind with a bit of bite—is also beneficial. It slows down eating speed by 45 percent compared to softer, overcooked versions, giving your body more time to register fullness and avoid if you've been avoiding carbs in your weight-loss journey, it might be time to think again. With a little cooling, a touch of science, and a dash of patience, pasta and noodles may no longer be your dietary enemy. In fact, they could become your unexpected allies.
Economic Times
31-05-2025
- Health
- Economic Times
Can you eat pasta and still lose weight? Experts say yes, if you follow this one surprising rule
iStock A new food science hack suggests that cooling cooked carbs like pasta, rice, and potatoes before eating them transforms their starches, creating 'resistant starch' that acts like fiber. This slows digestion, stabilizes blood sugar, and supports weight loss. (Representational image: iStock) In a world where carbohydrates have long been villainized by diet trends, an intriguing twist is now warming (or rather, cooling) the hearts of pasta lovers. Experts are now saying that you don't have to banish noodles, rice, or potatoes from your plate to stay in shape. In fact, a surprising tweak in preparation—cooling them after cooking—could be the secret to guilt-free indulgence. According to a report from the Daily Mail , Fitness coach Kevin David Rail from claims that this simple habit can make a world of difference. 'When you cook and then cool carbs like pasta and rice, the starch molecules undergo a transformation. They form what's known as 'resistant starch'—a special type of carbohydrate that behaves more like fiber,' he explains. Unlike regular starch, resistant starch digests slowly, helping to stabilize blood sugar and keep you full for longer. So, what does this mean for your diet? It means that chilled pasta salads, rice bowls, and even reheated leftovers might be better for your waistline than freshly boiled alternatives. Elite athletes, according to Rail, have been in on this secret for years—fueling their performance and recovery with cold carbs rather than skipping them altogether. 'Footballers don't just think about what they eat, but how it's prepared,' says Rail. 'They know that cold carbs can offer sustained energy, better digestion, and even weight control.' Even when reheated, these once-cooled carbs retain their resistant starch structure, offering the same benefits as eating them cold. It's a hack that not only supports metabolism but also enhances gut health, keeps energy levels stable, and helps prevent the dreaded sugar crash. The claim isn't just gym-floor folklore. Dr. Chris van Tulleken, doctor and author of Ultra-Processed People , highlights how resistant starch offers a crucial metabolic advantage. Regular starch found in white bread or pasta, he explains, breaks down into sugar at lightning speed—comparable to drinking a sugary beverage. 'If that sugar isn't burned off, it's stored as fat,' he warns. But resistant starch takes a different route. Instead of being rapidly absorbed in the small intestine, it reaches the large intestine, where it is slowly digested by gut bacteria. This process not only keeps you feeling full but also creates short-chain fatty acids—compounds that have been linked to reduced heart disease risk and lower blood pressure. In another fascinating twist, 2023 research revealed that al dente pasta—the kind with a bit of bite—is also beneficial. It slows down eating speed by 45 percent compared to softer, overcooked versions, giving your body more time to register fullness and avoid overeating. So, if you've been avoiding carbs in your weight-loss journey, it might be time to think again. With a little cooling, a touch of science, and a dash of patience, pasta and noodles may no longer be your dietary enemy. In fact, they could become your unexpected allies.
Metro
17-05-2025
- Health
- Metro
Dr Chris van Tulleken says ultra-processed food should be taxed like cigarettes
Imagine it – you've had a long day at work. You come home, open the fridge, sigh at your lack of food. You're exhausted. You're hungry. You've got just a mere few hours before you have to go back to sleep and do it all over again. The idea of spending an hour cooking doesn't appeal – so what do you do? You head to your nearest supermarket – grab a ready meal, some cereal or perhaps some sausages or burgers. Maybe a packet of biscuits. This is fine as a one-off, but if it's a regular habit, you could be exposing yourself to a further risk of increased risk of heart attacks, strokes. high blood pressure and other illnesses. Last month, factory-produced foods were linked to thousands of early deaths in the UK, in a study counting the cost of packaged foods like ready meals and sugary cereals. It led to headlines including a Metro front page, but this study was just the latest linking highly processed foods to poor health. Experts have now told Metro that politicians should stop worrying about the 'nanny state' and focus on taxing the unhealthy and addictive ultra-processed foods instead. Dr Chris van Tulleken, who wrote the book on this with his 2023 bestseller Ultra-Processed People, told Metro: 'We know that ultra-processed food causes – not just is associated with – obesity, chronic kidney disease, inflammatory bowel disease, certain cancers, metabolic disease, cardiovascular disease, cerebrovascular disease, and anxiety and depression. 'So it would almost have to cause increased death rates. It would be very odd if it didn't.' In 2018, a 'sugar tax' on pre-packaged drinks was introduced, and the government is now considering widening it to include milk-based drinks, such as milkshakes and pre-packaged lattes. But Dr van Tulleken told Metro: 'We're negotiating around 'can we possibly add a bit of sugar tax to a frappuccino and a milkshake, in addition to a coke?' I mean, this is angels on the head of a pin. 'There is no good reason for not implementing the salt and sugar taxes proposed in the National Food Strategy.' He was referring to a government-commissioned report into the UK's food by Henry Dimbleby. Published in 2021, politicians have so far ignored its key recommendation for a 'Sugar and Salt Reformulation Tax', using additional revenue to get fresh fruit and veg to low-income families. Metro spoke to Dr van Tulleken at the launch of a free online course by the Cookery School at Little Portland Street in London, aimed at fighting 'fake food' by giving people skills to cook from scratch. Panellists told how politicians feared looking elitist by taking action, given how often they try to look relatable by eating chips, pulling a pint, or doing a shift at McDonald's. Sue Pritchard, chief executive of The Food, Farming and Countryside Commission, told the audience that 'Big Food' companies were using the same playbook historically used by tobacco and fossil fuel companies, to 'undermine the evidence and frighten politicians into inaction'. 'UPFs are foods that have undergone significant processing and modification from their original state,' explains Dr Frankie Phillips, a registered dietitian with the British Dietetic Association. 'Some definitions suggest that UPFs usually contain ingredients that aren't found in a typical kitchen e.g. artificial colours, preservatives, artificial flavours, and emulsifiers. Processing isn't all bad It's important not to villainise processed foods completely. As Dr Frankie explains: 'Processing isn't all bad, and sometimes it can even help as some nutrients are more easily available to the body when they are processed to some degree. 'For example, canned tomatoes or tomato puree has more bioavailable antioxidants than a fresh tomato, and life is simply too busy to make everything from scratch all the time.' She said the current food system is 'damaging us', and told how many were hopeful that the Dimbleby report's publication would unlock change. But media responded with 'industry talking points' such as 'nobody wants a nanny state,' 'these are just middle class concerns' and 'people just want cheap food', she said. 'We do lots of work with citizens around the country, and that's not what real people actually say at all. People really care about the quality of food they are feeding to their kids.' The UK eats more ultraprocessed food than any other country in Europe, making up more than half the food consumed by adults, and more than two thirds of the foods eaten by children. Most supermarkets are a temple to mass-produced sauces, biscuits, meat, sweets, crisps, desserts, and microwave meals, and it generally works out cheaper to buy pre-prepared than cook from scratch – meaning the odds are stacked against those trying to eat healthily. 'Traffic light' labelling of sugar, salt and fat is voluntary, but does not indicate the level of processing. Dr van Tulleken, who is also an NHS doctor, said it was 'not our fault' that change has so far been slow. He said the marketing budget of just one major food company could be 'two to three times the entire operating budget of the World Health Organisation', which was over £5 billion this year. There have been some key laws to make it through, despite opposition: 2007: Ban on junk food advertising on children's TV comes into force 2014: Introduction of Universal Infant Free School Meals in England 2018: The Soft Drinks Industry Levy (SDIL), better known as the 'sugar tax' on packaged drinks introdued 2019: Similar advertising ban on junk food across all Transport for London sites October 2025: Junk food adverts on TV will be banned before the 9pm watershed But in his opinion, the biggest reason for lack of effective action is 'conflicts of interest'. In March, the government announced the Food Strategy Advisory Board to look at how to 'restore pride in British food'. As well as the food minister Daniel Zeichner and chief medical officer Chris Whitty, its 14 members include reps from oven chip company McCain, packaged sandwich maker Greencore, Kerry Foods, Sofina Foods, and Sainsbury's. Dr Van Tulleken said: 'As long as the policy makers include the industry that will be regulated, I think nothing will happen. It's important to speak to the food industry, understand the food industry, and have a cordial relationship – but they can't write the policy.' His sister-in-law Dr Dolly Van Tulleken co-authored Nourishing Britain, a political manual on food, along with Henry Dimbleby, and also spoke on the panel last month. More Trending She found there have been almost 700 policies floated since obesity reduction targets were published 30 years ago, yet there has been an 'epic failure' to reduce food-related ill health. Looking at how things could improve, she said George Osborne's sugar tax was developed in secret, 'without industry in the room' until it was already at a late stage. Calling for politicians to 'feel the heat', she said added that 'it's important to make the positive argument that this is about people wanting a delicious, enjoyable food system.' 'Cook for Victory', named to reference a war against 'fake food', is running online for another two weeks every evening live from 6pm. Get in touch with our news team by emailing us at webnews@ For more stories like this, check our news page. MORE: Map shows spread of tropical disease Melioidosis that has killed 31 people across Australia MORE: TGI Fridays overhauls menu in comeback attempt after closing dozens of US locations MORE: Urgent recall of soups, rice and porridge mixes over 'life-threatening' risk in US
Daily Mirror
05-05-2025
- Entertainment
- Daily Mirror
I read every day — these are 10 books I've read since 2020 that I couldn't put down
Reading is such a simple and inexpensive joy but if you're anything like me you sometimes struggle to find the time. Here are the books I've read in the last five years that have really made an impression on me Reading is such a straightforward and affordable pleasure but, if you're anything like me, finding the time can be a challenge. With an array of distractions vying for our attention, from streaming services to mobile gaming and social media, books are now up against competitors we could hardly have envisaged a couple of decades ago. But there are plenty of reasons to choose a book over a screen, whether it's to learn something new, delve into a subject in detail or simply enjoy a story for the escape it offers. Moreover, research suggests that reading can actively boost your health. Studies have demonstrated that reading activates more areas of your brain, strengthening it and enhancing your ability to process information. Reading can also significantly lower your stress levels, with blood pressure and heart rate dropping after just a few minutes of reading, reports the Express. If you can truly enjoy something while subconsciously reaping its benefits, that's the ultimate win-win. With that in mind, I'd like to share my top book recommendations from the past five years. Although not all were first published within this timeframe, most are relatively recent releases — and this curated list blends fiction and non-fiction, with both genres offering unique benefits that contribute to personal growth. If you enjoy these recommendations, please don't hesitate to share your thoughts and your own favourite books in the comments. For more book recommendations, reviews, and news, consider subscribing to our free weekly newsletter, The Bookish Drop, on Substack. 1. Ultra-Processed People by Chris van Tulleken (2023) I can confidently say that this book has been a game-changer for me, and judging by the social media communities that have formed around it, thousands of others share my sentiment. In this book, NHS doctor and BBC science presenter Chris van Tulleken delves into the shocking truth about the "food" we consume today, much of which barely deserves the label. The book raises a pressing issue: "Why do we all eat stuff that isn't food... and why can't we stop?" It provides a shocking insight into the fact that a significant portion of our diet in developed Western countries - up to 60% by some accounts - consists of ultra-processed items, distinctly different from what was on our families' tables just a generation or two ago. Dr van Tulleken delves into the chemical processes and industrial components that populate our pantry shelves, paralleling this trend with the skyrocketing rates of obesity. It's an eye-opener and a jaw-dropper rolled into one. Get your copy here. 2. The Five by Hallie Rubenhold, released in 2019 Prepare to be astonished with this exceptional read. You might think you know the story of Jack the Ripper, but unless you've read this book, you'll be unaware of the deep stories of the women he killed. 'The Five' sets the record straight, thanks to the exhaustive research conducted to reconstruct the lives of these five individuals from the 19th century. It restores to them their true identities, backstories, and characters which they have long been denied. These women were more than just names tied to a notorious murderer – they were wives, mothers, or both, who loved and were loved. It's been hailed as "urgent, eloquent, angry and beautifully put together" by critics. 3. Empire of Pain by Patrick Radden Keefe, penned in 2021 This book is the result of an almost superhuman level of research. It recounts the story of oxycontin, a legally available drug that triggered an unprecedented opioid abuse epidemic in the United States, and the Sackler family, who created it and are one of America's wealthiest and most secretive families. Through their pharmaceutical company, the Sacklers amassed billions as people became devastatingly addicted to or died from oxycontin. Keefe received "several dozen letters and emails" from lawyers representing the family during his research, demonstrating that it took extraordinary bravery in addition to research. 4. In Memoriam by Alice Winn, 2023 Alice Winn's exquisite writing infuses even more emotion into this heart-wrenching novel about the love between two young men (boys, really) during World War One. She tells the story from the perspectives of both main characters and the reports printed in their school newspaper. In fact, reading an old school newspaper and discovering real tributes from pupils to their brothers and friends who were dying in horrific numbers on battlefields across the Channel inspired Winn to write the story, which she tells in vivid, haunting language. Buy it here. 5. Brooklyn and Long Island by Colm Toibin, 2009 and 2024 The pair of novels trace the journey of Eilis Lacey, who in the 1950s, leaves her Irish hometown for Brooklyn, spurred on by those around her who believe she'll find better opportunities there than in Enniscorthy. This mirrors the real-life experiences of millions who migrated from Europe to the US in the 20th century, never to see their families again. In Brooklyn, Eilis parts ways with her beloved sister and a potential love interest, as she starts afresh in the Big Apple. Fast forward two decades, the sequel sees Eilis' life in Long Island upended by her husband's actions, prompting her return to Ireland and the faces she left behind 20 years ago. Initially planned as a brief visit, Eilis finds herself torn between staying in Ireland or returning to the US as she reconnects with her old circle. Grab your copies of Brooklyn here and Long Island here. 6. How To Win The Premier League by Ian Graham, 2024 This isn't your typical football memoir. While many players and pundits have penned autobiographies, this book offers an insider's perspective from within one of the world's leading football clubs, revealing the intricate details that go into securing victory. Between 2012 and 2023, Graham served as the director of research for Liverpool Football Club, a period during which the club clinched its first league title in three decades. His team utilised extensive data to gain insights into virtually every facet of the game, leading to the recruitment of both Jurgen Klopp and Mohammed Salah. The team also harnessed data to reveal the true effectiveness of set-pieces like corners and free-kicks, and the actual value of possession and home advantage. One particularly captivating segment illustrates the multitude of factors that must align for a player's acquisition to be successful - underscoring the importance of evidence-based selection. 7. The Power of Geography by Tim Marshall, 2021 This book offers an intriguing exploration of how geography has influenced the destiny of nations, the considerations it necessitates, and how it fuels the global rivalries that shape our world, our news headlines, and consequently, our collective fate. For instance, many of us likely seldom consider the Sahel in sub-Saharan Africa. However, its unique circumstances could potentially trigger the next refugee crisis in Europe. Likewise, it's easy to assume that Australia prioritises its relationship with the USA over China - but considering the USA is twice as far away and Australia needs to consider the implications if China decides to exert more influence in the seas to its south (and Australia's north), it's not so simple. The beauty of this book lies in its ability to present complex issues in an easily digestible manner. . 8. The Secret History by Donna Tartt, 1992 Returning to fiction, The Secret History unravels the tale of a group of academically gifted students at a prestigious New England university harbouring a dreadful secret. It's another exquisitely penned piece of fiction (even if the frequent nods to Greek mythology flew right over my head). Despite being the oldest book on this list, it has garnered a fresh wave of followers courtesy of TikTok. Get your hands on it here. 9. Putin's People by Catherine Belton, 2020 Like Empire of Pain and The Five (above), an exceptional level of research has been invested into this book, which explores the rise of Vladimir Putin from his KGB days to becoming one of the most influential figures globally. His ascent includes stints as an agent in Dresden and the deputy mayor of St Petersburg. Throughout each stage, Putin and his network acquired the skills that are now evident in their modus operandi (and in today's headlines), ranging from money laundering and disinformation to blackmail and forming alliances with other infamous organisations. It's a bold piece of work. 10. The Subtle Art of Not Giving A F*** by Mark Manson, 2016 The provocative title might lead you to believe this is a guide to nihilism, but it's quite the opposite. Manson's key argument is that individuals should concentrate on life's significant aspects and not fret over trivial matters, while acknowledging that there are certain things in life we must simply endure. Like many self-help books aiming to improve our lives, there is often one fundamental point expanded into several thousand words. However, Manson does so in such a captivating manner that you can't help but continue reading. There's a tale that sticks in my mind: the real-life saga of a guitarist booted from a band during its formative years. This axeman, Dave Mustaine, bounced back by establishing a new band that shifted 20 million records worldwide. Yet, it's said that Dave was never truly content because the group he'd been ousted from evolved into Metallica, one of the most colossal bands in history. It all boils down to how you look at things.
