The Answer to Dripping Ice Cream? Banana Plant Stems

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iStock

Ice cream that spends more time on your cone and less time dripping down your fingers is closer to becoming a reality, thanks to researchers at the Universidad Pontificia Bolivariana in Colombia and the University of Guelph in Canada. According to findings presented by the team of scientists at the 255th National Meeting and Exposition of the American Chemical Society, fibers harvested from leftover banana plants could be the key to thicker, slower-melting ice cream.

The researchers started out investigating potential uses for banana plants that have already borne fruit. Banana fruit stems, or rachis, are usually treated as waste, but they contain tiny fibers that can change the consistency of foods. When mixed with ice cream, researchers found that these fibers, called cellulose nanofibrils or CNF, create a product that melts at a much slower rate than conventional ice cream. The addition of CNF also extends the ice cream's shelf life and makes it more stable when subjected to changing temperatures.

"The fibers could lead to the development of a thicker and more palatable dessert, which would take longer to melt," researcher Robin Zuluaga Gallego said in a press statement. "This would allow for a more relaxing and enjoyable experience with the food, especially in warm weather."

Ice cream made with banana plant fibers offers another benefit: The plant material adds creaminess and body to the mixture, potentially replacing some of the fat that ice cream typically relies on for its texture.

These scientists aren't the first innovators to make progress on the non-melting ice cream front. Researchers in Japan made a similar concoction using polyphenol liquid extracted from strawberries, and astronaut ice cream, though definitely not creamy, avoids the melting problem through freeze-drying.

How to Relieve a Tension Headache in 10 Seconds, According to a Physical Therapist

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iStock.com/SIphotography

The source of a pounding headache isn't always straightforward. Sometimes over-the-counter painkillers have no effect, and in other cases all you need is a glass of water to ease the pain. When it comes to a specific type of a headache, Prevention recommends a treatment that takes about 10 seconds—no fancy medications or equipment required.

If you're experiencing pain throughout your head and neck, you may have a tension headache. This type of headache can happen when you tense the muscles in your jaw—something many people do when stressed. This tightening triggers a chain reaction where the surrounding muscles in the head and neck become tense, which results in a painful, stiff feeling.

Fortunately, there's a way to treat tension headaches that's even easier than popping an Advil. David Reavy, a physical therapist known for his work with NFL and NBA athletes, recently suggested a solution to Prevention writer Christine Mattheis called the masseter release. To practice it yourself, look for the masseter muscle—the thick tissue that connects your jawbone to your cheekbone on either side of your face—with your fingers. Once you've found them, press the spots gently, open your mouth as wide as you can, close it, and repeat until you feel the muscle relax. Doing this a few times a day helps combat whatever tension is caused by clenching your jaw.

If that doesn't work, it's possible that the masseter muscle isn't the source of your headache after all. In that case, read up on the differences among popular pain killers to determine which one is the best match for your pain.

[h/t Prevention]

Why Do Hangovers Get Worse As You Get Older?

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iStock/OcusFocus

“I just can’t drink like I used to” is a common refrain among people pushing 30 and beyond. This is roughly the age when it starts getting harder to bounce back from a night of partying, and unfortunately, it keeps getting harder from there on out.

Even if you were the keg flip king or queen in college, consuming the same amount of beer at 29 that you consumed at 21 will likely have you guzzling Gatorade in bed the next day. It’s true that hangovers tend to worsen with age, and it’s not just because you have a lower alcohol tolerance from going out less. Age affects your body in various ways, and the way you process alcohol is one of them.

Because your body interprets alcohol as poison, your liver steps in to convert it into different chemicals that are easier to break down and eliminate from your body. As you get older, though, your liver produces less of the enzymes and antioxidants that help metabolize alcohol, according to a study from South Korea. One of these enzymes—called alcohol dehydrogenase (ADH)— has been called the “primary defense” against alcohol. It kicks off the multi-step process of alcohol metabolization by turning the beer or booze—or whatever you imbibed—into a chemical compound called acetaldehyde. Ironically, this substance is even more toxic than your tipple of choice, and a build-up of acetaldehyde can cause nausea, palpitations, and face flushing. It usually isn’t left in this state for long, though.

Another enzyme called aldehyde dehydrogenase (ALDH) helps convert the bad toxin into a new substance called acetate, which is a little like vinegar. Lastly, it’s converted into carbon dioxide or water and expelled from your body. You’ve probably heard the one-drink-per-hour recommendation, which is roughly how long it takes for your liver to complete this whole process.

So what does this mean for occasional drinkers whose mid-20s have come and gone? To summarize: As your liver enzymes diminish with age, your body becomes less efficient at metabolizing alcohol. The alcohol lingers longer in your body, leading to prolonged hangover symptoms like headaches and nausea.

This phenomenon can also partly be explained by the fact that our bodies tend to lose muscle and water over time. People with more body fat don’t break down alcohol as well, and less water in your body means that the booze stays concentrated in your system longer, The Cut reports. This is one of the reasons why women, who tend to have a higher body fat percentage than men, often suffer worse hangovers than their male counterparts. (Additionally, women have fewer ADH enzymes.)

More depressingly, as you get older, your immune system deteriorates through a process called immunosenescence. This means that recovering from anything—hangovers included—is more challenging with age. "When we get older, our whole recovery process for everything we do is harder, longer, and slower," gastroenterologist Mark Welton told Men’s Health.

This may seem like a buzzkill, but we're not telling you to put down the pint. However, if you're going to drink, just be aware of your body’s limitations. Shots of cotton candy-flavored vodka were a bad idea in college, and they’re an especially bad idea now. Trust us.

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