In the Netherlands, experiments are underway to ensure future food supply and cut carbon emissions.

AEW All Out 2023 takes place live on Sunday, Sept. 3 at 8:00 p.m. ET, live from the United Center in Chicago, Ill. Here are the full live results and highlights from the show.

FOX is falling in love with Deion Sanders' Colorado Buffaloes team by the nanosecond, so facts may not be important to them. When have they ever?

Camden has long been known as the spiritual home for misfits. Come, all ye oddballs, the streets of Camden scream. All are welcome! Although nowadays it’s a little less punk haven and a little more tourist trap (yes, I’m looking at you, pastas dunked into cheese wheels), there are still pockets of Camden that have retained its unconventional charm. It’s also where punky pair and Israeli chefs Shiri Kraus and Amir Batito have set up shop for both their restaurants, The Black Cow and the newer Epicurus, just minutes away from each other. Like The Black Cow, modeled after the classic American steakhouse but infused with Middle Eastern flavours, Epicurus takes its culinary cue from across the pond. This time, Kraus and Batito decided to focus on the all-American diner and put their Israeli twist on classics like pancakes, wings and ribs. When I ask if this is because American food is a bit of a blank slate, Kraus swiftly corrects me; to her, it’s all about the excitement of infusing the character of American cuisine with Israeli flavours and seeing what’s possible. It’s a pairing that I think is unusual, but to the chefs, makes perfect sense. It’s a warm, balmy day when I make my way to Epicurus to meet my friend, as well as Kraus and Batito. The outdoor space is placed tantalisingly in the late afternoon sun, so we bask in it as our tiny table fills up with more plates than is sensible. The quirky menu features punny dish names like “Chip Chip Hooray”, “Raspoutine”, “Top Dog” and “Sloppy Yossef”, which I find immediately endearing – my love for a good (or even bad) puns knows no bounds. We are instructed to eat as many things as possible with our hands, although Kraus concedes: “You could use a fork, I’ll only judge in silence.” We find delight in the “Oof Gozal” – chicken wings coated in a yellow Amba mango and Scotch bonnet sauce. Despite the use of the fearsome chilli, these wings are barely spicy, favouring the flavour of the Scotch bonnet over the heat. They are incredibly moreish and the fact that your fingers end up being absolutely covered in sauce is only an invitation to get licking. You should also definitely get the “Papi Chulo”, a mix of crunchy deep-fried okra and soft padron peppers covered in spices that come with a lemony-garlicky-chilli aioli for dipping. It’s brilliant for snacking on in the sun. Another honourable mention goes to the Epicurus single decker burger, which is also available as a double. It contains some of the richest, fattiest ingredients I’ve ever seen between buns, like bone marrow aioli and Baron cheese, and it does border on being a bit too unctuous. The Harissa bacon jam helps pull it back a little, but only just. Would I eat it again? Definitely. But I probably would get a salad instead of chips to make myself feel slightly better about ingesting all that fat. I am usually glad when menus don’t have calorie counts – even when they do, I avert my gaze determinedly – and boy, am I really glad there’s no calorie count on this menu. Not everything hits the spot, which I’m hoping Kraus and Batito will be able to tweak until they do. The “Dakdakim”, pancakes stuffed with pulled shawarma chicken, has the trappings of something great, but the addition of both bacon jam and spiced quince make the dish too sickly sweet. Meanwhile, the rack of babyback ribs covered in a deliciously tart-yet-sweet date honey and pomegranate molasses needs a bit more fat on the bones to make it truly delectable – otherwise the mouth-puckering quality of the sauce make the too-lean ribs a bit too dry to really enjoy. But these are small gripes, and ones that I’m happy to forgive if they are improved upon. Is it worth elbowing your way through the thronging crowds of Camden Lock Market to get to Epicurus? I think it will be. Never mind the cheap tat and endless boba tea shops (most of which are simply not very good, there are better places to visit boba tea that isn’t just a sugar bomb) – head to Epicurus for a tasty escape. Epicurus, Unit 90, Camden Stables Market, Greater, London NW1 8AH | www.epicuruscamden.co.uk | 07843 199560 Read More Dorshi, Dorset: Funky Malaysian dumplings are a hit on the south coast National Burger Day 2023: The best burgers in London and where to eat them The best outdoor restaurants, terraces and rooftop bars in London to book now

Post Malone has shown off his weight loss in new photos after revealing he gave up soda in an effort to become healthier. On 28 August, the “Sunflower” singer — whose real name is Austin Richard Post — shared with his Instagram followers a full-body mirror selfie of his new look. In the photo, he was dressed in all black head to toe, with the singer writing in the caption: “Introducing Viceroy Chungus VonBattlepass, I love you.” During an appearance on The Joe Rogan Experience podcast on 8 August, the singer credited his weight loss with cutting out soda as well as performing regularly for his “If Y’all Weren’t Here, I’d Be Crying” Tour, which started on 8 July. He revealed to the popular podcast host that he went from 240lbs to 185lbs, effectively losing 55 pounds. In the past, the singer said that his post-show rituals would usually include him indulging in a soda. “Shows, soda,” he elaborated to Rogan about his guilty pleasure. “Soda is so bad. It’s so bad, but it’s so good. I’ll have a soda. I’m a bad boy and I’ll have a Monster energy [drink].” He added, “I had a great show, and you know what, I’m feeling a little bit naughty. I’m gonna have myself a Coke on ice.” Cutting back on soda is one of many lifestyle choices the singer has made this past year. Ever since welcoming his baby girl in 2022 with his fiancée, he revealed that he has “never felt healthier,” and is “the happiest [he’s] been in a long time”. In an April Instagram post, he wrote that he started making healthier choices for the sake of his daughter. “I guess dad life kicked in and I decided to kick soda, and start eating better so I can be around for a long time for this little angel,” the singer said. According to Dr Elizabeth Ko and Dr Eve Glazier from UCLA Health, drinking soda has been linked to many adverse health conditions, including "obesity, poor blood sugar control, and diabetes”and “recent studies have found an association with high blood pressure, high cholesterol, and heart disease”. The doctors also noted that research indicates that drinking at least one soda per day “measurably increases the risk of developing Type 2 diabetes”. Though some might suggest diet sodas as an alternative, the doctors wrote that they are “not any better” because they can increase hunger and disrupt metabolism. The “Circles” singer doesn’t intend to stop his wellness journey by just cutting back on soda and eating better, he also said he plans on cutting back on “smokes and brews” as well. Read More Post Malone reveals his fiancée turned him down the first time he proposed Post Malone hits back at false ‘rumour’ about hard drug use

Alcohol addiction ruins millions of lives every year, but scientists may have found a cure for this terrible affliction. A new treatment for alcohol use disorder (AUD) has been trialled in monkeys with impressive results and, if these translate to human trials, the impact could be monumental. A team of neuroscientists and physiologists from across the US tested a new type of gene therapy to see if they could directly target the underlying brain circuitry associated with sustained heavy drinking. As they noted, in the journal Nature Medicine, people suffering from AUD commonly return to alcohol use even if they attempt to quit. This is largely to do with what’s known as mesolimbic dopamine (DA) signalling – meaning how the central nervous system circuit communicates the feelgood neurotransmitter dopamine. A protein called glial-derived neurotrophic factor (GDNF) is key to keeping these neurons in this reward circuitry functioning. However, experts have found that levels of GDNF are reduced in people with AUD during periods of alcohol abstinence, most notably in a region of the brain called the ventral tegmental area (VTA), as IFLScience notes. Therefore, the researchers decided to test whether using gene therapy to deliver more GDNF to the VTA could help reinforce this crucial dopaminergic signalling and prevent patients from suffering an alcoholic relapse. The team of scientists explained how alcohol consumption in non-addicts prompts the release of dopamine, creating a pleasurable buzz feeling, but chronic alcohol use causes the brain to adapt and stop releasing so much dopamine. “So when people are addicted to alcohol, they don’t really feel more pleasure in drinking,” Dr Kathleen Grant, a senior co-author of the study, said in a statement. “It seems that they’re drinking more because they feel a need to maintain an intoxicated state.” For their research, Dr Grant and her colleagues used eight rhesus macaque monkeys, who were exposed to increasing concentrations of alcohol over four 30-day “induction” periods. The monkeys then had free access to alcohol and water for 21 hours a day for six months, during which they developed heavy drinking behaviours. This was then followed by a 12-week abstinence phase, with the GDNF treatment performed four weeks in for half of the subjects. The gene therapy was delivered using a a viral vector containing a copy of the human GDNF gene injected directly into the primate’s VTA, according to IFLScience. And the results were truly jaw-dropping. “Drinking went down to almost zero,” Dr Grant said. “For months on end, these animals would choose to drink water and just avoid drinking alcohol altogether. They decreased their drinking to the point that it was so low we didn’t record a blood-alcohol level.” The most exciting aspect of their findings is the suggestion that gene therapy could offer a permanent solution for people with the most severe cases of AUD. This will be a welcome glimmer of hope to many, given that some 29.5 million people were diagnosed with AUD in the US alone in 2021, according to the National Institute on Alcohol Abuse and Alcoholism. Of these 29.5 million sufferers, almost a million (894,000) were aged between 12 and 17. It’ll likely be some time before we know for sure whether the gene therapy can be rolled out in humans, but it’s an important first step in tackling this devastating disorder. Sign up for our free Indy100 weekly newsletter Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

After the singer’s cancer death in 2016,David Bowie’s fashion designer daughter Alexandria Zahra Jones has says making art helped her battle mental health issues.

Daniel Radcliffe’s physique became social media fodder thanks to the finale of his TV show Miracle Workers - in which the Harry Potter star tore off his clothes to reveal a toned body underneath. The now-viral scene delighted fans, with many predicting he will be cast as Wolverine in the Marvel Cinematic Universe (MCU) for its forthcoming X-Men reboot. Radcliffe has been open about keeping fit in the past - revealing last year that he credits his parents for driving him to stay in such good shape. “My parents do CrossFit. They’re in their sixties and they’re insanely fit people, so I’ve just got to keep up with [them],” Radcliffe told Entertainment Tonight ahead of the premiere of Weird: The Al Yankovic Story in September 2022. “They’re just setting a crazy bar.” Radcliffe went on to say that he doesn’t actually work out alongside his parents. “We don’t do CrossFit together. CrossFit is their thing,” he said. “I’m not fit enough, probably, for CrossFit. They are phenoms.” CrossFit workouts usually include a wide variety of exercises, including biking, running, swimming, jumping, rowing, deadlifting, and squatting. Sometimes, the intensity of the workout can be tailored to individuals. The franchise was founded in 2001, and it’s marketed as a workout routine that anyone can start, no matter their fitness level. More than five million people around the world practice the workouts, according to CrossFit. Radcliffe also previously thanked his longtime girlfriend Erin Darke for helping him stay in shape. “Since I started dating her, I put on a little more muscle,” he told E! News in 2016. Read More Daniel Radcliffe body transformation leads to unanimous Wolverine prediction from Marvel fans

Alcohol addiction ruins millions of lives every year, but scientists may have found a cure for this terrible affliction. A new treatment for alcohol use disorder (AUD) has been trialled in monkeys with impressive results and, if these translate to human trials, the impact could be monumental. A team of neuroscientists and physiologists from across the US tested a new type of gene therapy to see if they could directly target the underlying brain circuitry associated with sustained heavy drinking. As they noted, in the journal Nature Medicine, people suffering from AUD commonly return to alcohol use even if they attempt to quit. This is largely to do with what’s known as mesolimbic dopamine (DA) signalling – meaning how the central nervous system circuit communicates the feelgood neurotransmitter dopamine. A protein called glial-derived neurotrophic factor (GDNF) is key to keeping these neurons in this reward circuitry functioning. However, experts have found that levels of GDNF are reduced in people with AUD during periods of alcohol abstinence, most notably in a region of the brain called the ventral tegmental area (VTA), as IFLScience notes. Therefore, the researchers decided to test whether using gene therapy to deliver more GDNF to the VTA could help reinforce this crucial dopaminergic signalling and prevent patients from suffering an alcoholic relapse. The team of scientists explained how alcohol consumption in non-addicts prompts the release of dopamine, creating a pleasurable buzz feeling, but chronic alcohol use causes the brain to adapt and stop releasing so much dopamine. “So when people are addicted to alcohol, they don’t really feel more pleasure in drinking,” Dr Kathleen Grant, a senior co-author of the study, said in a statement. “It seems that they’re drinking more because they feel a need to maintain an intoxicated state.” For their research, Dr Grant and her colleagues used eight rhesus macaque monkeys, who were exposed to increasing concentrations of alcohol over four 30-day “induction” periods. The monkeys then had free access to alcohol and water for 21 hours a day for six months, during which they developed heavy drinking behaviours. This was then followed by a 12-week abstinence phase, with the GDNF treatment performed four weeks in for half of the subjects. The gene therapy was delivered using a a viral vector containing a copy of the human GDNF gene injected directly into the primate’s VTA, according to IFLScience. And the results were truly jaw-dropping. “Drinking went down to almost zero,” Dr Grant said. “For months on end, these animals would choose to drink water and just avoid drinking alcohol altogether. They decreased their drinking to the point that it was so low we didn’t record a blood-alcohol level.” The most exciting aspect of their findings is the suggestion that gene therapy could offer a permanent solution for people with the most severe cases of AUD. This will be a welcome glimmer of hope to many, given that some 29.5 million people were diagnosed with AUD in the US alone in 2021, according to the National Institute on Alcohol Abuse and Alcoholism. Of these 29.5 million sufferers, almost a million (894,000) were aged between 12 and 17. It’ll likely be some time before we know for sure whether the gene therapy can be rolled out in humans, but it’s an important first step in tackling this devastating disorder. Sign up for our free Indy100 weekly newsletter Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

Young Irish dancers in Dublin hope to follow in the footsteps of the professional dancers.

We’re all sick of hearing about them by now, but air fryers are still enjoying “a moment”. They can also really help reduce the time and energy it takes to make a dish, so we’ve teamed up with the culinary geniuses at Sorted and used this piece of magical kit to cook up three dishes that use it in three different ways. From deeply savoury cheesy sausage-stuffed peppers with vibrant spinach pesto, to hearty and comforting potato and sausage hash with a smoky tomato sauce, these recipes not only showcase the versatility and convenience of air fryers, they’re also pretty damn delicious. Not to forget the crispy chicken thighs and tomatoes with lemon, caper and almond couscous, which demonstrates the art of achieving both crispiness and succulence without the oil. Go forth and revolutionise. Cheesy sausage-stuffed peppers with spinach pesto We use red peppers in this recipe, but if you can’t find them, use any colour of bell pepper to your liking. Serves: 2 Ingredients: 3 red bell peppers 4 tbsp olive oil 250g microwave brown rice 120g cream cheese 1 tbsp tomato purée/tomato paste 4 pork sausages 100g cheddar 200g fresh spinach 30g almond flakes 1 clove garlic 15g fresh parsley 1 lemon Method: 1. Preheat the air fryer: preheat the air fryer to 200C. 2. Prep the peppers: cut 3 bell peppers in half lengthways and scoop out all the seeds from their centres. Rub the peppers with 4 tbsp of olive oil on the board and season with salt. 3. Assemble the filling: crumble 250g of cooked brown rice into a large mixing bowl. Add 120g of cream cheese and 1 tbsp of tomato paste, then coarsely grate in 25g of the cheddar - we will use the rest later. Squeeze in the meat from the casings of 4 sausages. 4. Mix it up: season with salt and pepper, then fold everything together, ensuring the sausage meat breaks up and is well dispersed through the mix. 5. Fill the peppers: divide the mix between the oiled pepper cups - there is no need to press and compact the mixture into the peppers. 6. Fry: pop the pepper halves in the draw of the air fryer, filling side up, and cook for 17-20 minutes until golden in places and piping hot throughout. When cut into, the sausage shouldn’t be pink. Get on with the rest of the dish in the next steps while you wait. 7. Get the spinach ready: add 200g of spinach to another mixing bowl and cover with cling film. 8. Cook the spinach: microwave on full power for 3-4 minutes, until darkened and wilted. 9. Assemble the pesto: once the spinach is ready, add 30g of almond flakes, 1 peeled garlic clove and 15g of parsley to the bowl. Coarsely grate in the remaining 75g of cheddar, then finely grate in the zest from 1 lemon, and squeeze in its juice. 10. Blend it up: blitz everything together with a hand blender, until smooth. Season to taste with salt and pepper. If you are still waiting for the peppers, now would be a great time to crack on with a bit of washing up. 11. Serve: divide the pesto between plates and spread it out to form discs. Top with 3 pepper halves per portion and tuck in. Potato and sausage hash with smoky tomato sauce This recipe can be vegetarian-ised by using veggie sausages instead! Serves: 2 Ingredients: 600g loose white potatoes 1 red onion 4 pork sausages 4 tbsp olive oil 4 cloves garlic 1 tbsp smoked paprika 400g tinned chopped tomatoes 15g fresh parsley 45g cream cheese Method: 1. Preheat: preheat the air fryer to 200C. 2. Prep the potatoes and onions: Cut 600g of potatoes into bite-sized chunks, then halve, peel and roughly slice 1 red onion. Add the veg to a large mixing bowl. 3. Add the sausage: squeeze the meat from the casings of 4 sausages into the bowl, creating little meatballs as you pinch them off. 4. Oil and toss: toss everything with 2 tbsp of the oil and a generous pinch of salt. Remember to wash your hands after handling raw meat. 5. Fry: tip the oiled potatoes, onions, and sausage balls in the draw of the air fryer and cook for 20-25 minutes, until golden in places and the potatoes are soft throughout. Give everything a toss halfway through cooking to ensure an even colouring. Get on with the rest of the dish in the next steps while you wait. 6. Prep the garlic: peel and mince 4 cloves of garlic. Add them to a medium saucepan along with the remaining 2 tbsp of olive oil. 7. Fry: place the pan over a medium heat and slowly fry for 2-3 minutes, until the garlic starts to colour. 8. Add the paprika: add 1 tbsp of smoked paprika and fry for a further 20-30 seconds, until very fragrant. 9. Add the tomatoes: add 1 400g tin of chopped tomatoes to the pan along with a generous pinch of salt. 10. Simmer down: simmer for 6-8 minutes, until reduced by S. Get on with the rest of the dish in the next steps while you wait. 11. Chop the parsley: finely chop 15g of parsley, then crack on with a bit of washing up while you wait for the sauce. 12. Blend: once the tomatoes have reduced by S, add 45g of cream cheese and blitz until smooth with a hand blender. 13. Serve: divide the sauce between plates and top with the fried potato, onion, and sausage. Scatter over the chopped parsley and serve. Air fryer crispy chicken thighs and tomatoes with lemon, caper and almond couscous If you aren’t into capers, you can leave them out or replace them with green olives. Serves: 2 Ingredients: 4 chicken thighs, bone-in, skin-on 200g cherry tomatoes 3 tbsp olive oil 150g couscous 2 tbsp capers 20g almond flakes 1 lemon Method: 1. Preheat: preheat the air fryer to 200C. Fill the kettle with water and put it on to boil - this will be for the couscous later. 2. Oil and season: add 4 chicken thighs to a large mixing bowl along with 200g of tomatoes. Toss with 2 tbsp of the olive oil and a generous pinch of salt, ensure everything is fully coated. 3. Get ready to cook: add the tomatoes and chicken to the tray of the air fryer. Ensure the chicken thighs are positioned on top of the tomatoes, skin-side up. 4. Cook: cook for 20-25 minutes, until the chicken’s skin is crispy and the tomatoes are soft and jammy. Get on with the rest of the dish in the next steps while you wait. 5. Assemble the couscous: add 100g of couscous, 2 tbsp of capers, 15g of the almond flakes, the remaining 1 tbsp of oil and a generous pinch of salt to another large mixing bowl. 6. Add the water: add enough boiling water from the kettle to just cover the grains, then give everything a quick stir. 7. Cook the couscous: set aside to cook the couscous for 6-8 minutes, until the grains are soft and have absorbed all the water. Crack on with a bit of washing up while you wait. 8. Finish the couscous: once the couscous is ready, finely grate over the zest from 1 lemon and squeeze in its juice. Fluff the grains with a fork and fold everything together. 9. Serve: divide the couscous between plates and top with the tomatoes and chicken. Scatter over the remaining 5g of almond flakes and serve. Find out more about Sorted and their nifty meal-planning app Sidekick at sortedfood.com/sidekick. Read More The dish that defines me: Evelin Eros’s rum cake ‘It started with a radish’: Chef Simon Rogan reflects on restaurant L’Enclume at 20 The true story – and murky history – of Portuguese piri piri oil ‘My depression stopped me doing what I loved most in life – cooking’ What Bake Off’s Jurgen Krauss really thinks of his shock elimination How to pull off a traditional German babka chocolate braid

A 20-year-old has swapped veganism for raw meat, eating uncooked items including beef, chicken, heart and liver on a daily basis for the past four years, and claims he has “never gotten sick”. Jones Hussain, from Stockholm, Sweden, has eaten raw chicken as well as raw cuts of beef, minced meat and fish, without batting an eyelid – even if they are brown or smell slightly. He says he would happily eat any kind of meat provided it is good quality, from “wild boar to camel” but that he prefers minced beef because it is cheap, accessible and does not smell compared with chicken. Jones took the decision to eat raw meat just a few months after quitting veganism in 2019 “in the name of health” after he watched a YouTube video with the late American alternative food nutritionist, Aajonus Vonderplanitz, whose “Primal Diet” has inspired people worldwide. Health has always been important for Jones, who supplements his raw meat diet with fruit and juiced vegetables. He said he would not eat cake for £10,000 because of the sugar and claims to have not had a slice since the age of 13. “If any food safety expert looked at the food I eat, I think they would have a heart attack because the beef is sometimes brown, the liver looks green, the chicken stinks,” Jones told PA Real Life. “But I eat that and then nothing happens. “I did the experiments on myself to see whether what we have been led to believe is actually true and surprise, surprise, it wasn’t.” Jones, who said he has always been driven by “health”, came across the raw meat diet plan in 2019 a few months after quitting veganism. “My starting point has always been health,” he said. “So I’ve experimented with a bunch of things in the name of health.” The diet was designed by Vonderplanitz, who touted the benefits of eating raw foods, in particular meat and dairy. “I found one of his lectures on YouTube and started listening,” he said. “At first, I was just as shocked as anyone would be to see someone eat such a diet.” But Jones said he found Vonderplanitz’s arguments to be “honest and convincing” and so decided to give it a try. “I ate raw meat for the first time in November 2019 and I felt great,” he said. “It was just a straight cut of raw beef.” Having not fallen ill, Jones then decided to try raw ground beef. “That was the scary part because that’s when you enter into uncharted territory,” he said. “I was like, if I get sick then I won’t do this anymore. “Lo and behold, again, I didn’t get sick, so I started eating raw ground beef because it’s much cheaper than straight cuts.” To start with, Jones would flavour the raw meat with spices and garlic. “But then I felt that I didn’t need them, even from a taste perspective,” he said. “So I just started consuming it by itself and ever since then I’ve eaten raw ground beef almost every day.” By the summer of 2020, Jones had become accustomed to eating all types of meat. “I had no problems eating raw chicken because I had found a fairly good source in the supermarket so I ate it like KFC,” he said. “I also started buying raw liver here and there, and eating a small amount every day.” The raw meat Jones kept in his fridge soon started to turn “green”, but this did not stop him from eating it. “Since I was so convinced about what Aajonus was saying, I was not worried and just consumed it,” he said. “But if there was any white mould, then I got rid of the batch, although this did not happen very often.” Jones has continued eating raw meat ever since, although his family prefers ground beef to chicken because of the smell. “Nowadays I don’t so much eat raw chicken because it stinks up the house,” he said. In a single sitting, Jones said he is capable of consuming around 400g of raw liver. He said he believes dumping veganism for raw meat has improved his gut health and helped get rid of his acne. “The thing with raw meat is that the nutrients are more easily absorbed and unaltered,” he claimed. “It’s not that raw meat has some kind of special super power, it’s just that by not cooking it, I get more nutrients and no byproducts.” NHS guidelines, however, state that “cooking meat properly” kills harmful bacteria which can cause food poisoning. Jones had been a vegan for two years, from 2017 to 2019, before eventually converting to the primal diet. “It’s not that I was struggling to get enough nutrients,” he said. “It’s that a human being cannot survive on a vegan diet successfully. “Of course you can take supplements but it’s not the same thing, because they are processed. “There is no other way of getting these nutrients naturally other than by eating animal products. “So veganism on that basis, falls on its face.” Jones also eats raw fish such as salmon and tuna and said he is happy to eat any type of meat provided he can find a reliable supplier. The Primal Diet also includes fruit and vegetables, all of which are consumed raw. “I eat cucumbers and tomatoes, as well as oranges and apples when they are available to me,” he said. “The philosophy is don’t cook the food, but there is a variety.” Jones’ unusual diet often shocks people, including his parents who are concerned for his wellbeing. He explained: “Usually people have the same reaction, at first they think what the hell is this guy doing? He’s going to die in a few days. “Then they speak to me and find out that I’ve been doing it for three and half years, that I’ve never gotten sick, that my arguments are logical and that I look healthy. “They are like all right, that’s a new perspective that I had not heard before.” People behave differently on social media, however, said Jones, who has his own YouTube channel, Excellent Health. He also works part time at an elderly day care centre and has written a book titled The 6 Health Commandments. “The only time I ever got food poisoning was from a frozen bag of raspberries before I started eating meat,” he said. “I decided not to act out of fear, but to see what is true and what isn’t true.” To find out more about food safety, visit www.food.gov.uk/safety-hygiene/cooking-your-food. 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