Soul food is the traditional cuisine of African Americans (1).

Sometimes simply referred to as Southern food, soul food was carried to the North and rest of the United States by African Americans leaving the South during the Great Migration of the early to mid-20th century.

Meals range from simple family dinners of rice and beans, fried chicken, and collard greens with ham hocks to tables loaded with candied yams, smothered pork chops, gumbo, black-eyed peas, macaroni and cheese, cornbread, sweet potato pie, and peach cobbler.

Soul food is an integral part of Black food culture and often evokes strong feelings of home, family, and togetherness.

This article explains the basics of soul food, explores whether its healthy, and provides simple tips to boost the nutrition of soul food dishes.

The Southern diet, which is often associated with soul food, contains organ meats, processed meats, eggs, fried foods, added fats, and sweetened beverages.

This eating pattern is tied to an increased risk of heart disease, diabetes, kidney disease, cancer, stroke, and mental decline (2, 3).

According to the Centers for Disease Control (CDC), African Americans ages 1849 are twice as likely to die from heart disease as white Americans. Black Americans ages 3554 also have a 50% higher likelihood of high blood pressure than white Americans (4).

While social and economic disparities play a significant role in these disproportionate disease rates, dietary choices may also contribute.

However, this doesnt mean that all soul food is unhealthy. Nutrient-rich dishes and leafy green vegetables are also staples of soul food.

Many items commonly associated with soul food are linked to an increased risk of several illnesses, including heart disease. Yet, soul food can be made much healthier by emphasizing the traditions nutritious dishes.

Soul food embodies numerous legacies, traditions, and practices passed down from generation to generation.

Creating a healthier soul food plate does not mean abandoning this rich heritage.

In fact, making small modifications to recipes and cooking methods may help boost dishes nutrient profiles while maintaining flavor, richness, and cultural traditions.

Traditional African diets are plant-based and included a wide variety of fruits and vegetables, such as leafy greens, okra, watermelon, whole grains, and black-eyed peas (5, 6).

In traditional societies, meat when consumed at all was eaten in very small quantities and often as a seasoning (7).

Diets that include plenty of plant foods are associated with more moderate body weights and decreased disease risk (5).

Furthermore, a meta-analysis in people who ate leafy green and cruciferous vegetables, such as collard greens, kale, turnip greens, and cabbage, indicated a 15.8% reduced risk of heart disease, compared with a control group (8).

The U.S. Department of Agriculture (USDA) recommends that people make at least half of the grains they eat whole grains (9).

Whole grains are the entire grain, including the bran, germ, and endosperm. They may play a role in weight management, gut health, and the prevention of type 2 diabetes, heart disease, and even colorectal, pancreatic, and stomach cancers (10).

Examples of whole grains are whole wheat, brown rice, oats, sorghum, millet, fonio, and barley.

Some soul food entres like macaroni and cheese, cornbread, and rice dishes are made from refined grains, which have had their nutrient-dense bran and germ removed during processing and are thus not as nutritious as their whole grain counterparts.

In addition to containing high sodium processed meats like ham hocks, soul food often uses seasoned salt, garlic salt, and cajun seasoning. These foods and spices contribute to the overall amount of sodium you consume.

Excessive sodium intake is associated with an increased risk of high blood pressure, stroke, heart disease, and premature death (11, 12).

Evidence suggests that African Americans are more sensitive to the blood-pressure-lowering effects of decreased salt intake. Reducing your dietary sodium intake may result in a 48 mmHg reduction in systolic blood pressure the top number on a reading (11).

Seasoning foods with aromatic veggies like onions, garlic, and celery, as well as herbs and spices, not only reduces sodium content but also boosts the antioxidant content and flavor (13).

Cooking methods affect both the nutrient composition of a meal and disease risk.

Observational studies in postmenopausal women associate fried foods like fried chicken, fried fish, and fried potatoes with a higher risk of all-cause and heart-related mortality (14).

High heat cooking methods, such as frying, baking, roasting, and grilling, may introduce chemicals like acrylamide heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) (15, 16, 17).

HCAs and PAHs are associated with an increased risk of cancer. They may also increase diabetes risk (17, 18).

While boiling and stewing are healthy alternatives for cooking meats, grains, and vegetables, they may result in a loss of nutrients like vitamin C, lutein, and beta carotene (19).

If you opt for boiling or stewing, you can still glean some of the lost nutrients by adding the nutrient-rich liquid or potlikker into other dishes.

Modifying recipes by substituting healthier ingredients for high fat, high calorie, high sodium options is an effective way to honor family traditions without giving up on flavor.

Food is deeply intertwined with celebration, family, emotion, legacy, and identity.

On occasion, give yourself permission to enjoy your favorite dishes.

In situations with multiple favorite dishes, watch your portion sizes. A good rule of thumb is to make non-starchy veggies half of your plate, starches a quarter of your plate, and protein sources the last quarter of your plate.

You can increase the nutrient content of soul food by favoring nutrient-rich dishes, swapping out unhealthy ingredients for healthy ones, choosing cooking methods other than frying, cutting back on salt, and eating more whole grains and plant foods.

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What Is Soul Food? Cultural Importance and Nutrition Tips - Healthline

Throwback to when the internet was raving about Keto as the perfect diet for weight loss  |  Photo Credit: iStock Images

New Delhi: Weight loss is one of the most common health goals that people have around the world. While there is the concern of vanity, many people only want to be the healthy weight to keep the risk of diseases away. This is because obesity and being overweight is linked with a high risk of many diseases, including chronic ones such as cancer. However, the various activities you undertake in order to lose weight really determine your health. If you starve yourself, or mess with your body with crash and fad diets, or exhaust yourself with hours of exercise in order to lose weight, you are not likely to become healthier. However, it took the world its fair share of time and health effects to realise the same.

It was not long ago when people started to follow weird diets that did rounds on the internet. One such weight loss diet that became super popular among people for its quick results was the Keto diet. The keto diet also called the ketogenic diet, worked on the principle of eating low-carb, but high-fat foods, that helped to burn the stored fat in the body. From models to fashion bloggers everyone was raving about it. However, the trend soon died down when experts and researchers unveiled the many adverse effects the diet can have.

The Keto diet hasits share of benefits. These included rapid weight loss, reduced acne, improved PCOS symptoms in women suffering from the condition, among others. However, the Keto diet was recommended by experts and nutritionists to certain people, who might need the diet. At the same time, as more and more people started to follow the Keto diet, adverse health effects of the popular diet were also unravelled.

The Keto diet can have some adverse effects on people's health, especially if they already suffer from pre-existing health conditions. As per a report by Uchicago Medicine, The keto diet could cause low blood pressure, kidney stones, constipation, nutrient deficiencies and an increased risk of heart disease. Strict diets like keto could also cause social isolation or disordered eating. Keto is not safe for those with any conditions involving their pancreas, liver, thyroid or gallbladder.

The Ketogenic diet has also been linked to poor mental health, and research found that it may act as a trigger for eating disorders. As per reports, while there is no scientific evidence yet, following restrictive diets such as keto diets can be harmful to people who are at a high risk of suffering from eating disorders. The restrictive nature of the diet can act as a trigger for eating disorders such as bulimia, and anorexia.

While the Keto diet does have a range of benefits, it should not be recommended by people who have followed it and seen some good results. Crash diets and meal plans can cause harm to your body and should only be undertaken in consultation with a nutritionist.

Disclaimer: Tips and suggestions mentioned in the article are for general information purpose only and should not be construed as professional medical advice. Always consult your doctor or a dietician before starting any fitness programme or making any changes to your diet.

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Throwback to when the internet was raving about Keto as the perfect diet for weight loss - Times Now

B&G Foods (NYSE:BGS) has staked out a unique position in the food industry. That includes passing on a large percentage of its earnings to shareholders in the form of dividends. But is this high-yielding food maker worth the risk for investors? Here are some things to think about when trying to decide whether this is a safe investment or not.

B&G Foods' core business is to buy unloved brands from larger companies and smaller brands that need extra heft to compete with the industry big boys. The company essentially gives the brands it acquires the marketing, distribution, and product development love they were lacking to help them succeed. It has, on the whole, done a pretty good job executing this model.

Image source: Getty Images.

But it is important to keep in mind that B&G Foods is an industry small fry itself. Even after its stock gained roughly 130% over the past year, its market cap is just $2.4 billion. Compare that to companies like General Mills (NYSE:GIS) and Campbell Soup (NYSE:CPB), which sport market caps of $36 billion and $15 billion, respectively. That isn't to suggest that B&G Foods is bad, only that it is small and up against some stiff competition. And reviving cast-off and minor brands is no easy task compared to maintaining industry-leading brands, which is what its larger brethren focus on. All told, if you are looking at the food space, B&G Foods' approach is on the risky side of the spectrum.

One key point here is that B&G Foods' entire business model is built around acquisitions. That has led to a significant amount of leverage. Its debt-to-equity ratio is around 1 compared to about 0.8 at Kraft Heinz, which cut its dividend not too long ago, and 0.4 at Campbell Soup and General Mills. B&G Foods covers its trailing interest expenses by 2.7 times, which is better than Kraft Heinz's 1 time, but nowhere near as good as Campbell Soup's 4 times or General Mills' 7.6 times.

To be fair, leverage is kind of inherent in an acquisition-driven business. But leverage increases risk and that fact shouldn't be ignored.

The first two points cited highlight why B&G Foods' 5.5% dividend yield is well above those on offer from General Mills and Campbell Soup, which have yields of 3.5% and 3%, respectively. Notably, that yield is still 5.5% despite the fact that B&G Foods' stock has more than doubled over the past year.

BGS data by YCharts.

Here's the somewhat scary thing: B&G Foods' payout ratio is hovering around 90%. That compares to ratios around 50% for General Mills and 25% for Campbell Soup. With so much cash going out the door, it wouldn't take much of a setback to put B&G Foods' dividend at risk. That doesn't mean it will cut the dividend, since dividends come out of cash flow and not earnings, but a high payout ratio is a warning sign that a dividend may not be sustainable. In other words, once again, the risk appears elevated here.

So, with all of the risk around B&G Foods, why did the stock go up so much over the past year? The answer is that the company has gotten a huge shot in the arm from consumers that are eating at home more often because of the COVID-19 pandemic. Third-quarter sales increased 22% year over year in 2020, with earnings up a hefty 50%. That's pretty impressive, but it is far from clear if that trend will continue once the world moves past the coronavirus.

That's true for all consumer staples makers, of course, but when you add in the other risks inherent to B&G Foods, it looks like the risks will likely outweigh the rewards here for most investors.

Conservative dividend investors should probably avoid B&G Foods. That might be hard, given the fat yield. But the safety of the dividend and the company's debt-heavy and aggressive business model are notable issues. In the end, B&G Foods is really only appropriate for more aggressive investor types. Even then, after the massive stock advance over the past 12 months, some extra caution might be in order.

Read more here:
How Safe Is B&G Foods and Its Dividend? - The Motley Fool

Its a bit well, mealy. Dry (because its been dried), a little crunchy, not strongly flavoured, neither pleasant nor unpleasant. Salt would probably help, or chilli, lime something, anything, to spice it up a bit. And definitely a beer, if I was going to consume much more, to help wash it down.

Im eating mealworms. Dried yellow mealworms, the larvae of the beetle Tenebrio molitor. Why? Because they are nutritious, made up mainly of protein, fat and fibre. Because there are potentially environmental and economic benefits, as they require less feed and produce less waste and carbon dioxide than other sources of animal protein. And because Efsa, the EU food safety agency, has just declared them safe to eat.

We already had some in, as it happens a big bagful. We put them out for the birds. Batman the robin is particularly fond of them.

Theres no getting around the fact they do look like maggots, though, because thats essentially what they are, and this feels more like a bushtucker trial than a meal. So Im thinking maybe dipping them in melted chocolate might help disguise them

Now they look like maggots dipped in chocolate, but at least they taste of something chocolate. With a bit of texture inside, not unlike fruit and nut. Thats when I spot it on the mealworm packet: Not for human consumption.

Surely a dried mealworm is a dried mealworm, and if theyre not doing little Batman any harm, theyre not going to kill me? Still, better safe than sorry, so I order some ready-to-eat mealworms, fit for human consumption, online from a company called Crunchy Critters. These are 4.98 for two 10g packets (or 249 a kilo) compared with 13.99 for half a kilo for the ones we get for the birds.

The farming process involves separating the eggs from mating adult beetles, then feeding the larvae cereal such as oats or wheat bran, plus vegetables. When they have grown, they are rinsed, killed by immersion in boiling water and then dried in ovens. Or you can build a DIY mealworm farm at home, using a plastic container with drawers and feeding them oats and vegetables; there are videos on YouTube that show you how. Who doesnt want a little multistorey maggot-making factory in the home?

Anyway, the conclusion from Efsa which is expected to lead to EU-wide approval and could soon see packets of mealworms and mealworm flour on supermarket shelves across the continent followed an application from a French insect-for-food production company called Agronutris. There are several other applications for insect-based food under consideration, including types of crickets, locusts and lesser mealworms (also known as litter beetles, mmmmm).

It was already legal to sell insects as human food in the UK, even when we were part of the EU Crunchy Critters has been offering them since 2011 but the Efsas ruling ends years of uncertainty across the continent and is expected to give the mealworm market a huge boost.

Wolfgang Gelbmann, senior scientific officer in the nutrition unit of Efsa, explains the two questions the agency asks when considering a novel food. Firstly, is it safe, and second, is it nutritiously disadvantageous for the European consumer if it is introduced into our diet? Novel foods are not required by the novel food regulation to be healthy they are not intended to improve the European diet but they should not be worse than what we are already consuming.

Although it is not the Efsas job to assess the nutritional value or the economic and environmental benefits of mealworms, Gelbmann says this will depend on how they are produced. The more you produce, the cheaper it will be. It will largely depend on what you feed the animals, but also on the energy and water input.

As well as emitting less CO2 and requiring less water and land than traditional livestock, insects turn feed into protein more efficiently. The Food and Agriculture Organization of the UN reports that crickets, for example, require only 2kg of feed for every 1kg of bodyweight gain.

Gelbmann doesnt dispute the protein content of mealworms, but says it is not as high as meat, milk or eggs, more in the area of quality plant protein, like rapeseed or soya.

Leo Taylor, the co-founder of the British company Bug, which plans to market insect food kits kind of creepy-crawly ready meals is in no doubt about the benefits. Mealworms can be farmed in a much more intensive way than you can traditional livestock. You can also feed them fruit and veg waste.

Are they actually nice to eat, though? It depends on how you cook them. We think they are delicious and were not the only ones. Eighty per cent of countries around the world eat insects in some form over 2 billion people and not because they have to but because theyre tasty. Im half Thai and I grew up a lot in south-east Asia, eating insects as a child.

He has a recipe for a delicious Thai-influenced mealworm butternut soup, for when my safe-for-human-consumption mealworms turn up. Nice and warmhearted for this time of year, he says. Sounds perfect; Im just wondering whether the rest of my family will agree.

That the yuck-factor is the big hurdle, says Giovanni Sogari, a social and consumer behaviour researcher at Parma University, who published a book on the subject of eating insects. Since the beginning of humankind we have been eating insects in parts of the world; right now there are 2,000 species considered to be edible. But of course in Europe, in the US, in the global north, consumers have this rejection towards insects, which is mainly due to a sense of disgust. Just because we dont consider them food, we are not willing to eat them.

Sogari says studies have shown that if you have previously been exposed to edible insects, on a holiday abroad perhaps, you are more likely to try them again. Also that people from northern European countries have a higher probability of acceptance than people from Mediterranean countries. Age is a factor too the elderly are less likely to experiment. If young people start to like it, then the market will grow, he says. He points to the increased popularity of sushi; if it can happen with raw fish, fish eggs, seaweed, who knows, it could happen with insects.

If I show you a picture of a scorpion and a picture of a lobster or some other crustacean, theyre not so different, he points out. But its still easier to feed people insects if theyre not recognisable. Mealworms can be made into flour, pasta, cupcakes, burgers, smoothies; Im wondering whether I should have started out with something less obviously maggoty.

Here they are though, mealworms for humans, fresh from the internet. Well, dried from the internet, and delivered to my door. And looking very much the same as the bird food. Tasting the same too ie, of not a lot. Yet. But Im going to turn them into Leo Taylors butternut soup, with an onion, garlic, a little green curry powder, coconut milk, stock, a splash of fish sauce, lime. Half of the mealworms, which I have roasted in the oven with a bit of red curry sauce because we dont have any Thai seasoning, get buzzed up with the soup; the rest are sprinkled on top with a little coriander and chilli.

You know what? Its actually not bad. Tangy. You wouldnt know there was anything in the soup that once wriggled, but think of all that lovely extra protein. And the garnish gives it a nice bit of crunch as well as novelty factor. I think Ill go lighter on the coconut next time if there is a next time. Lets see. Lunch!

Euuurgh! go the kids, aged six and eight. Yuk! What the No way! And worse. Mutiny, tantrums, tears and empty tummies. Too big a step perhaps, the sprinklies. Maybe I should have pretended they were little shrimps? To be fair, theyre not the most open-minded when it comes to food wont even eat fish if it looks too much like fish. We should have started with pasta, or burgers, or cupcakes. Or had more exciting holidays. Because it doesnt matter that Efsa says they are safe it seems one unadventurous European family isnt quite ready for mealworms.

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Grubs up! Mealworms are on the menu but are we ready for them? - The Guardian

Located in the middle of the South Pacific triangle, roughly equidistant from New Zealand, Easter Island and Hawaii, French Polynesia is a once-in-a-lifetime vacation destination. Comprised of 118 islands and atolls, across five distinct archipelagos, the country spans over a thousand square miles of ocean, but is connected by a distinct language and love of the sea.

Known for white-sand beaches with coconuts and mangos, well-preserved coral teaming with tropical fish, and a surging renaissance of traditional culture, the group the islands reopened its borders this fall to visitors from the U.S. and Europe. To do so, the Tahitian government put in place a rigorous testing protocol to enter, requiring specific types of tests within three days of travel and proof of a negative result.

Even with precautions, travel right now might not be for everyone, and thats OK. After thorough research on the number of local cases, testing that we would need to go through, and assessment of the risk, we opted in. Looking back, Id probably do the same. Heres why you should consider a trip to this remote saltwater paradise.

First off, I wouldnt be advocating for travel during a pandemic if it wasnt safe. From my first-hand experience, I believe the country is balancing safety with business in a proactive and progressive way, and Id like to see other places try to replicate this effort. After a recent trip to Tahiti, I walked away impressed with the diligence to testing protocols and adherence by the locals and visitors alike at wearing masks. Despite a heavy dose of skepticism going into the trip, it was safewe tested negative before, during, and after. Still, this calculus is different for everyone and you might decide to wait for the vaccine.

Before departing Friday evening, we got tested with an RT-PCR test Wednesday morning, fitting it within the 72-hour window but giving the lab enough time to get the results back to us. We also decided to do two rapid tests, one on Monday and one on Friday morning, just to be sure. When we landed in Tahiti we were given another test and instructed to take it four days later. We got a fifth and final test when we returned to LAX, to be sure we were still negative. Of course, we were strict with masks in public areas and did our best to social distance from others. With these precautions we felt safe during our entire trip.

With considerably fewer visitors than normal, we had many beaches nearly to ourselves, private scuba sessions and snorkeling tours, no lines at restaurants, and ample of empty trails to run and hike. Many hotels are at quarter-capacity, leaving everyone a lot of room to spread out and enjoy yourself. Even in peak season sans COVID, Tahiti sees the same number of tourists in a year that Hawaii sees in a week.

Some of our favorite places to stay included the Le Tahaa Resort in Raiatea, Sofitel Kia Ora Resort in Moorea, and the InterContinental in Bora Bora. All three provide high-end service, offer delicious food, include amenities like take-and-go kayak and paddleboards, snorkeling, scuba lessons, and stunning overwater bungalows with private swimming spots. Further, they all are taking COVID seriously, requiring all staff to wear masks, offering hand sanitation in every building entrance, and disinfecting rooms. Although the local atmosphere isnt as gloomy as the States, we were fully aware of the global pandemic.

With direct eight-hour flights on Air Tahiti from both San Francisco and Los Angeles, the trip is quick and relatively painless. We left our home in Wyoming at 5 p.m. local time and were in Tahiti by 7 a.m. the next morning, sleeping on the flight and arriving without a ton of jetlag. Air Tahiti provides a pair of meals, making the flight a bit more comfortable. Getting around the islands does require puddle-jump flights and/or short ferry rides, which we found fun and enjoyable, despite adding a little transit time.

Many of the resorts are located on the atolls, separate from the main islands, and are accessed by a short boat ride. This isnt terribly cumbersome, but do take extra planning when youre heading out for the day to hike, explore nearby towns, or grab a bit away from the resort. If I ever return to Tahiti, Id love to bring both a mountain bike and a surfboard with me, to tap into the local network of trails on Raiatea, and catch the break on a few islands.

In the last 40 years, French Polynesia has made a dramatic return to their traditional heritage, pushing against two centuries of Christian missionaries and western philosophies. Local Tahitians are once again practicing traditional rituals like tattoos, dances, Tahitian language (previously banned in schools), farming and agriculture, canoe building and navigation. And unlike other indigenous groups across the Pacific and beyond, the reborn Tahitian culture is starting to thrive.

Best exemplified through local guides, Tahitian culture is most effectively learned through locals who graciously share their traditions, history and knowledge with guests. We spent a full day exploring Raiatea with Tahiarii, an expert ocean navigator and cultural historian, learning about the food and Tahitis deep connection to outrigger canoes. Years ago he sailed over 1,000 miles from New Zealand to Raiatea without computers or GPS, just using the sun and stars as navigation.

A few days later we spent a day with Teuai Lenior on the main island of Tahiti, hopping in the back of his 44 to explore the heart of the island. There we hiked to waterfalls, learning about the flora and fauna and their traditional uses, ate a traditional meal, tattoos and Tahitian dance, and talked extensively about the history and impact of white settlers and the Tahitian religion and way of life. On our last day, we circumnavigated Bora Bora by boat, joining Narii on this cultural and snorkeling tour. There we swam with rays and sharks, exploring the coral reefs, ate another traditional meal and learned about his familys story and the local fishing and boat traditions.

The warm, clear water provides ample opportunities for snorkeling and swimming, and scuba outfits like Top Dive Moorea provide fun lessons and unique experiences for all skill levels. Resorts offered us kayaks, paddleboards, snorkeling gear and an overwater balcony to relax on, if we were feeling like a low-key afternoon of napping was best. Add in world-class hiking, cultural experiences, and the best mangos youll ever eat (I promise), and the experience is truly unlike any other.

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Dispatches: Now Is the Perfect Time To Visit Tahiti - Men's Journal

Wild boars are becoming increasingly common in urban areas of France, prompting local authorities and residents to take action to reduce their presence in town centres and near peoples homes.

There are currently an estimated three million wild boar in France, figures from la Fdration nationale des chasseurs (FNC) show, and they are becoming more and more likely to venture into urban areas on the hunt for food and safe spaces.

Police on patrol in Nmes, in Gard - one of the departments that has seen a marked rise in boar numbers - reported last Sunday that they had come across two boar in the town centre at 3:00 last Sunday, in a far-from isolated case.

Thierry Coste, spokesperson at the FNC, told newspaper Le Figaro: Boars are very opportunistic and they can travel for kilometres to find food. They adapt very quickly to densely-populated areas, where they find shelter without being bothered, as you cannot hunt within 150 metres of housing.

At night, they eat out of bins. During the day, they hide on the edge of housing estates or commercial areas, where there are wastelands in which they can take cover.

Yet, boar in urban places can cause damage to land and property - and they are also linked to 25,000 road accidents per year, some of which have been fatal.

As a result, local authorities in many places are taking action.

Jean Dionis du Sjour, mayor of Agen in the Lot-et-Garonne, said: The boar population has multiplied by four in 10 years in our department. It is not uncommon to see them in town.

Administrative hunts, which are objectively dangerous, are less and less accepted by the population. Using a bow and arrow is anecdotal.

We have therefore decided, in conjunction with the communes of the town, to reduce public and private areas of land, because they are places where [the boars] feel protected and reproduce easily.

In the Dordogne, Yannick Bidaud, mayor of the commune Marsac-sur-lIsle, authorised an official hunt from 19:00 to help tackle the issue.

Wolf and wild animal specialist Loc Bourgeix, who took part in the operation, said: [An official hunt] is more efficient. We killed a wild boar that was close to a [childs] swing, in the garden of a private house to the north of the town.

Another option is to capture the animals.

In the Loire-Atlantique, cities and towns such as Nantes, Saint-Nazaire, and others,are also starting to see a rise in boar numbers.

Dany Rose, president of the departments hunting federation, la Fdration dpartementale de la chasse, said: We have just put a toolbox in place for mayors of these communes.

Right now we are advising traps, using a cage to capture the boar with food, such as wheat. We then check daily, before sunrise, in case a domestic animal or pet has got caught. We are also advising authorities to shoot with a [particular rifle], which is less noisy and less dangerous to use near houses.

It comes as two hunters from Vallespir in the Pyrnes-Orientales were confirmed to have been infected with the trichinellose parasite after eating undercooked boar meat.

The department hunting federation told local newspaper La Dpche: Even though these cases are rare, the growth in boar populations and the change in our cooking habits can lead to a rise in infections.

Trichinellosis, sometimes also called trichinosis, is contracted by eating raw or undercooked meat, from animals infected with the microscopic parasite trichinella.

Symptoms are flu-like but also include digestive problems such as nausea, vomiting and diarrheoa - and may not appear until one to three weeks after the affected meat has been eaten.

If wrongly or belatedly diagnosed, it can cause severe issues such as meningitis and heart problems, and can be fatal if left untreated.

Daniel Cunat, head of the department protection service, told news source France Bleu: Thankfully, the two hunters from our department were treated in time, even though one of them is still suffering from muscle pain.

The condition is rare, and has only been reported in around 30 people in France over the past decade.

Yet, health and safety agency Agence nationale de scurit sanitaire de l'alimentation, de l'environnement et du travail (Anses) still warns that it poses a considerable risk, especially for hunters who may hunt and cook meat without necessarily knowing its source.

It advised: Boar [and similar meat] must be eaten completely cooked all the way through, at 71C. Freezing is not considered to be a way of making the meat safe.

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French towns take action as urban wild boar sightings soar - The Connexion