LIFESTYLE
The six midlife symptoms that could put you at high risk of dementia
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Struggling with concentration or experiencing a decline in personal confidence during midlife could signal an elevated risk of developing dementia later in life, new research suggests.
Academics at University College London (UCL) identified six specific symptoms in middle age that may serve as “early markers of underlying neurodegenerative processes.”
The findings stem from an analysis of data from 5,811 participants in the UK Whitehall II study, who provided detailed information on their health, including mental well-being.
During a follow-up period of an average of 23 years, 586 people developed dementia.
Writing in the journal Lancet Psychiatry, researchers said six depressive symptoms “emerged as robust midlife indicators of increased dementia risk”.
These include:
- Losing confidence in myself
- Not able to face up to problems
- Not feeling warmth and affection for others
- Nervous and strung-up all the time
- Not satisfied with the way tasks are carried out
- Difficulties concentrating
Those who reported that they had lost confidence in themselves in midlife appeared to carry a 51 per cent increased risk of dementia in later life.
People who said they were “not able to face up to their problems” had a 49 per cent increased risk.
Reporting “not feeling warmth and affection for others” had a 44 per cent raised risk while feeling nervous and “strung up” held a 34 per cent rise in risk of dementia later in life.
Those who reported that they had lost confidence in themselves in midlife appeared to carry a 51 per cent increased risk of dementia in later life (Getty)
Those who were not satisfied with the way tasks are carried out had a 33 per cent increased risk of dementia more than 20 years later, while those who reported difficulties concentrating had a 29 per cent elevated risk.
“A distinct set of midlife depressive symptoms was associated with an increased risk of dementia, suggesting that these symptoms might be early markers of underlying neurodegenerative processes,” the authors wrote.
Lead author of the study, Dr Philipp Frank, from the UCL Division of Psychiatry, said: “Our findings show that dementia risk is linked to a handful of depressive symptoms rather than depression as a whole.
“This symptom-level approach gives us a much clearer picture of who may be more vulnerable decades before dementia develops.
“Everyday symptoms that many people experience in midlife appear to carry important information about long-term brain health.
“Paying attention to these patterns could open new opportunities for early prevention.”
Professor Mika Kivimaki, from the UCL Faculty of Brain Sciences, who leads the Whitehall II study and co-authored the paper, said: “Depression doesn’t have a single shape — symptoms vary widely and often overlap with anxiety.
“We found that these nuanced patterns can reveal who is at higher risk of developing neurological disorders.”
Commenting on the paper, Dr Richard Oakley, associate director of research and innovation at Alzheimer’s Society, said: “The connection between dementia and depression is complicated. It’s encouraging to see this new observational study begin to unpick how dementia and depression are interlinked.
“However, more research is needed to confirm whether these six symptoms also apply to women and ethnic minorities.
“It’s important to note that not everyone who has depression will go on to develop dementia, and people with dementia won’t necessarily develop depression.”
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People with allergies should avoid Dubai-style chocolate, the food safety watchdog has cautioned, after several products failed to meet UK food standards.
These popular chocolate bars, typically filled with pistachio, tahini, and shredded filo pastry, have become increasingly sought after over the past year.
However, the Food Standards Agency (FSA) has discovered “several” of these items in the UK that do not comply with crucial safety and labelling regulations.
Rebecca Sudworth, the FSA’s director of policy, confirmed: “we’ve found that some products contain peanut and sesame that aren’t declared on the label.”
The organisation emphasised that purchasing these bars would be “dangerous” for consumers with allergies.
The watchdog is now reviewing sampling data from products currently on sale to verify they meet food safety standards.
Dubai-style chocolate, which typically contain a filling made of pistachio, tahini and shredded filo pastry, have soared in popularity over the past year
It added that it is advising consumers with allergies to avoid the Dubai-style chocolate as a precaution until its full results are known.
Ms Sudworth added: “People with an allergy should not eat Dubai-style chocolate.
“If you’re buying a gift for someone who lives with allergies, our advice is to avoid buying these products. This includes all allergies, not just peanut and sesame.
“People without allergies can consume these products, especially where they are supplied by reputable brands and retailers.”
Jessica Merryfield, head of policy and campaigns at the Chartered Trading Standards Institute (CTSI), said: “The legal requirements on this are clear – any food containing allergens needs to be clearly identified and labelled as such to allow consumers to make informed and safe choices.
“To not do this is illegal and also highly dangerous as it makes such foods unsafe to those with food allergies.
“We urge all food businesses, including retailers and importers, to take immediate steps to comply.”
LIFESTYLE
itel SUPER 26 Ultra Wins “Best Curved Display and AI-Powered Smartphone of the Year” at NiTA 2025
itel has once again reinforced its leadership with the itel SUPER 26 Ultra winning the prestigious “Best Curved Display and AI-Powered Smartphone of the Year” at the 2025 Nigeria Technology Awards (NiTA).
The awards ceremony organised by Beta Media Group, held on December 6, 2025, at the VirginRose Resort, Victoria Island, Lagos, brought together top players in Nigeria’s tech ecosystem to celebrate excellence, creativity, and industry growth.
This recognition highlights the SUPER 26 Ultra’s groundbreaking curved display design and its next-generation AI capabilities, which elevate the smartphone experience across photography, performance, personalisation, and security. As consumer expectations continue to rise, the SUPER 26 Ultra stands out for delivering premium, flagship-level features at an accessible price point, strengthening itel’s position as a trusted technology empowerment brand.
Winning at NiTA is said to align with itel’s strategic ambition to sustain consumer interest, increase brand visibility, and enhance credibility in the market. It also reinforces the brand’s commitment to designing high-quality devices that suit the lifestyle and aspirations of young, dynamic, and value-driven consumers.
Speaking about the achievement, Dolapo Olorun-nimbe, ATL Marketing Manager at itel Mobile Nigeria, expressed excitement and appreciation:
“This award is a testament to itel’s dedication to making cutting-edge technology available to everyone. The SUPER 26 Ultra, with its stunning curved display and intelligent features, reflects our commitment to blending style, innovation, and affordability. We are grateful to consumers who believe in our vision, and this recognition motivates us to keep raising the bar in design and user experience.”
Also reflecting on the milestone, Terngu Simeon Shagba, PR Supervisor at itel Mobile Nigeria, emphasised the significance of the recognition of brand trust and market positioning:
“Winning at NiTA is not just an award for us; it is proof that our efforts to stay ahead in innovation and deliver value-driven smartphones are being acknowledged at the highest level. This achievement strengthens our credibility, energises our brand presence, and reaffirms our promise to help consumers enjoy a better life through technology.”
With this milestone, itel is set to push boundaries within Africa’s tech landscape. The SUPER 26 Ultra represents the brand’s continuous drive to enhance the digital experience for millions through devices that combine top-tier design, intelligent features, and reliability.
On November 13, 2025, the itel SUPER 26 Ultra received the prestigious award for “The Best Curved Display Phone Under ₦260,000 (Top 1 Recommended Curved Display Phone Under ₦260,000)” at the Africa Tech Alliance Excellence (ATAEx) Awards 2025.
As itel celebrates this major win, the brand remains focused on future-forward innovation and delivering products that empower individuals, connect communities, and accelerate technological advancement across emerging markets as a Tech Empowerment Brand. For itel, the NiTA 2025 award is said to be not just an accolade but a beacon for even greater breakthroughs ahead.
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The winter solstice, a phenomenon revered by ancient civilisations, continues to hold profound significance today as it heralds the official start of winter.
This annual event marks the shortest day of the year, characterised by the fewest hours of daylight, and conversely, the longest night. It is also the precise moment when the sun reaches its lowest daily maximum elevation in the sky.
The term “solstice” itself is rooted in Latin, combining “sol,” meaning sun, with “sistere,” which translates to “to come to a stop” or “make stand.”
While the Southern Hemisphere embraces the onset of summer, those residing north of the equator will observe the opposite – the inaugural day of winter. This year, the celestial event is set to occur on Sunday 21 December at 3:03 pm.
Depending on where you are in the UK, the exact length of the day will differ. In London, there will be 7 hours 49 minutes and 42 seconds of daylight. That means it is 8 hours and 49 minutes shorter than the June solstice.
While that means that the day is likely to be dark and dreary, the good news is that it also means that the days will get progressively longer, with more hours of daylight until the climax of the summer solstice.
The variation happens because the Earth orbits the sun at an angle of 23.4 degrees on its axis, according to the Royal Museums of Greenwich.
During the warmer periods, the North Pole is tilted towards the sun in the northern hemisphere, meaning longer daylight hours, while the southern hemisphere experiences the opposite. During winter the situation is reversed as the North Pole tilts away from the sun for the northern hemisphere.
People take part in winter solstice celebrations at Stone Henge in December 2023 (PA)
Arriving on the same day across the globe, a solstice occurs when the sun reaches its lowest or highest point in the sky during the year as a result of the Earth’s axis tilting to or away from the sun.
For the Southern Hemisphere, it’s the opposite case, as 21 December marks the one day of the year with the longest period of sunlight.
Historically, the winter solstice has been of great importance to many cultures, such as Ancient Egypt and Ancient Rome, often as a marker for the passing seasons, and a possible time of rebirth.
In northern Europe, from the Faroe Islands to Estonia, Germanic peoples have long celebrated the event, which became known as Yule.
While Yule dates back to the Norse people, who celebrated the sun’s rebirth for 12 days, it was also celebrated by Anglo-Saxon pagans.
According to Pliny the Elder, in Britain, druid priests would mark the important date by gathering mistletoe and sacrificing bulls – which was also likely a practical measure to limit the number of mouths to feed during months of famine.
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If your kitchen is starting to smell faintly of Christmas – nutmeg drifting from somewhere, a stray clementine peel on the counter – but the idea of a full-blown turkey dinner still feels a week (or three) too soon, this is for you. Consider this a festive warm-up lap: all the cosy, wintry flavours you’re craving right now, without the stress, the spreadsheets or the mountain of washing up that comes with the main event.
In this latest instalment of Budget Bites, Christmas takes a detour via Italy. Think turkey meatballs simmered in tomato sauce, golden chicken cacciatore paired with a nostalgic hit of bread sauce, and a rich, glossy orzotto that delivers proper comfort without requiring a carving knife. It’s festive food for December evenings when you want something reassuring and seasonal, but not yet ready to commit to sprouts, pigs in blankets and gravy by the pint.
Budget Bites is the monthly column we launched in collaboration with Sorted Food in response to the cost-of-living crisis – a reminder that cooking well doesn’t have to cost the earth. Every month, we bring you three recipes designed to share ingredients, keeping costs down and making your life easier. Fewer ingredients means less to buy, less to prep and, crucially, less washing up at the end.
To make things even simpler, we‘ve also pulled together one shopping list covering all three dishes, so you can shop once and cook your way through the week. Festive-adjacent, Italian-leaning and firmly budget-conscious, this is December cooking at its most realistic – comforting, flexible and quietly joyful.
Shopping list
- 1 brown onion
- 1 bulb garlic
- 200g wild mushrooms
- 2 red bell peppers
- 30g fresh parsley
- 500g turkey thigh mince
- 4 chicken thighs, bone-in, skin-on
- 80g hard Italian cheese
- 1L milk
- Olive oil
- Cider vinegar
- 2 beef stock cubes
- Ground allspice
- 100g dried panko breadcrumbs
- Caster sugar
- 2 tbsp tomato purée
- 400g tinned chopped tomatoes
- 200g orzo
- 75g coarse dried polenta/coarse cornmeal
- 187ml red wine
Turkey meatballs with polenta and tomato sauce
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Turkey meatballs with polenta feel quietly Christmassy thanks to warm spice, but land firmly in easy midweek territory (Sorted Food)
If you can’t find polenta, swap it out for cheesy mashed potato.
Ingredients:
50g dried panko breadcrumbs
450ml milk
250g turkey thigh mince
½ tsp ground allspice
4 cloves garlic
2 tbsp olive oil
400g tinned chopped tomatoes
1 tsp cider vinegar
½ tsp caster sugar
75g coarse dried polenta/coarse cornmeal
15g fresh parsley
30g hard Italian cheese
Method:
1. Preheat the oven to 200C and line a medium tray with baking paper. This will be for the meatballs later.
2. Tip 50g of breadcrumbs and 75ml of the milk into a large mixing bowl, mix to combine. We will use the rest of the milk later on.
3. Tip 250g of turkey mince into the bowl with the milk and breadcrumbs. Season with ½ tsp of allspice and a generous pinch of salt and pepper. Mix to combine.
4. Shape the mix into 6 even-sized balls with moistened hands and plonk them onto the lined tray. Remember to wash your hands after handling raw meat!
5. Bake in the oven for 12-15 minutes, until golden in places and cooked throughout. Get on with the rest of the dish in the next steps while you wait.
6. Tip the remaining 375ml of milk and a generous pinch of salt into a medium saucepan and place it over a medium-high heat. While the milk comes up to a simmer, get on with the rest of the dish in the next steps.
7. Peel and thinly slice 4 cloves of garlic.
8. Fry the garlic in a medium frying pan over a medium heat in 2 tbsp of olive oil for 2-3 minutes, until golden in places. Crack on with a bit of washing up while you wait.
9. Tip in 1 400g tin of tomatoes. Add 1 tsp of vinegar, 0.5 tsp of sugar and a generous pinch of salt.
10. Reduce the heat to low and simmer for 8-10 minutes, until reduced by half. Get on with the rest of the dish in the next steps while you wait.
11. Once the milk on the stove has come to a simmer, slowly stream in 75g of polenta, beating all the while with a whisk.
12. Turn the heat down to very low and continue to cook the grains for 5-8 minutes, stirring every few minutes, until the mix slightly dries and has the consistency of loose mashed potato. Add a splash of milk if it starts to get too thick. Get on with the rest of the dish in the next steps while you wait.
13. Finely chop 15g of parsley. While you wait for the rest of the dish to cook, crack on with a bit of washing up!
14. Once the polenta is ready, take the pan off the heat and finely grate over 30g of cheese. Add ¾ of the parsley and fold everything together we will use the rest of the parsley for garnish.
15. Divide the polenta between plates and add the meatballs. Spoon over the tomato sauce, scatter over the parsley and serve.
Cacciatore-style chicken thighs with bread sauce
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This cheat’s chicken cacciatore borrows the nostalgia of bread sauce and pairs it with punchy Italian flavours (Sorted Food)
Sauce chicken cacciatore is a classic Italian dish that usually takes AGES to cook. Whip up this cheat’s version in no time!
Ingredients:
5 tbsp olive oil
4 chicken thighs, bone-in, skin-on
1 brown onion
4 cloves garlic
2 red bell peppers
2 tbsp tomato purée
187ml red wine
1 beef stock cube
50g dried panko breadcrumbs
400ml milk
½ tsp ground allspice
Method:
1. Preheat the oven to 200C.
2. Add 2 tbsp of the olive oil to a large, oven-proof frying pan and add 4 chicken thighs, skin-side down. Lightly season with a pinch of salt and pepper. Place the pan over a medium heat, allow the fat to render from the skin and fry for 8-10 minutes, until golden. Get on with the rest of the dish in the next steps while you wait.
3. Prep the onion, garlic and peppers Halve, peel and thinly slice 1 onion and 4 cloves of garlic. Deseed and thinly slice 2 red peppers.
4. Once the chicken thighs are golden, transfer them to a plate. Fry the veg in the residual fat for 6-8 minutes, tossing occasionally, until soft. Crack on with a bit of washing up while you wait.
5. Once the veg is soft, add 2 tbsp of tomato paste. Fry everything for a further 2-3 minutes, until dark and sticky.
6. Whack the heat up to high and tip 187ml of wine into the pan. Reduce by half, stirring all the while.
7. Crumble in a beef stock cube and lay on the thighs, skin side up.
8. Bake in the oven for 15-20 minutes, until the chicken is cooked through and the sauce has reduced by half. Get on with the rest of the dish in the next steps while you wait.
9. Tip 50g of breadcrumbs into a medium saucepan. Add 400ml of milk, ½ tsp of allspice, a generous pinch of salt and a good grind of black pepper.
10. Place the pan over a high heat and bring everything to a boil. Lower the heat to medium and simmer for 3-4 minutes, until thickened we are looking for a loose mashed potato-like consistency. Crack on with a bit of washing up while you are waiting for the rest of the dish to cook.
11. Divide the bread sauce between plates and spoon on the chicken cacciatore, making sure to serve 2 thighs on each plate. Tuck in!
Turkey and mushroom orzotto
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Orzotto brings risotto-style comfort with less stirring, making it a smart, budget-friendly December staple (Sorted Food)
If you aren’t feeling turkey, why not swap it out for sausage meat?
Ingredients:
200g wild mushrooms
3 tbsp olive oil
250g turkey thigh mince
200g orzo
1 beef stock cube
15g fresh parsley
50g hard Italian cheese
Method:
1. Rip 200g of wild mushrooms into bite-sized chunks.
2. Tip 2 tbsp of olive oil into a large frying pan and place it over a high heat.
3. Once the oil starts to shimmer and loosen, add the mushrooms and 250g of turkey mince. Fry for 6-8 minutes, until golden in places.
4. Add 200g of orzo to the pan and toss to coat it in the oil.
5. Crumble over 1 beef stock cube and add 700ml of water. Bring everything up to a boil.
6. Reduce the heat to medium and simmer for 8-10 minutes, stirring regularly, until the orzo is soft but still has a slight bite. The liquid should ve reduced to a loose glaze that coats the grains add a splash of water if it gets a little thick. Get on with the rest of the dish in the next steps while you wait!
7. Finely chop 15g of parsley while you wait for the orzo to cook.
8. Once the orzo is ready, take the pan off the heat and finely grate over 40g of cheese we will use the rest later. Chuck in the parsley and fold everything together. Season to taste with salt and pepper.
9. Divide the orzotto between plates and finely grate over the remaining 10g of cheese. Tuck in!
In response to the rising cost of living, we have teamed up with Sorted Food to bring you easy, affordable, quick and (most importantly) tasty recipes once a month. Find out more about Sorted and their nifty meal-planning app Sidekick, designed to help cancel boring dinners, at sortedfood.com/sidekick.
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Grimes says her ex, Elon Musk, who is the father of her three children, has blocked her on social media.
The 37-year-old singer, born Claire Boucher, responded to a fan X who spotted that she and Musk were no longer following each other on the platform. While confirming that she no longer followed Musk on X — which the Tesla founder bought and rebranded in 2022 — she also claimed that he was the one who blocked her.
“For context I’m just living my life. He followed me then blocked me,” she responded Thursday. “I’m not gna be following and unfollowing. My only priority is co parenting, i am not interested in public dramatics. This is so silly lol.”
Grimes and Musk were first romantically linked in 2018, after the tech entrepreneur messaged her on social media and they made the same pun about artificial intelligence. They welcomed their first child, son X Æ A-Xii, in 2020, and continued dating on and off. While they split in 2021, they welcomed their second child, Exa Dark Sideræl, in December of that year, and another son, TechnoMechanicus, via surrogate, in June 2022.
However, since then, the singer has repeatedly used her X account to urge her former partner to keep their children out of the public eye.
Grimes says she was ‘living her life’ when ex Elon Musk allegedly blocked her on X (Getty)
In March of this year, she responded to a follower on X who asked what she was doing to “protect her children” from misinformation.
She replied: “I, unfortunately, do not control the internet and cannot wipe this from the internet. I have tried begging the public and my kids’ dad to keep them offline, and I’ve tried legal recourse. I follow you here, I’ve seen young [people] destroyed by the internet too.”
Grimes went on to lament that there is no law in place to protect the privacy of young children, writing: “The state of my children’s lives being public is of grave concern to me and I think about how to solve this every day.”
“It’s insane to me that there’s no way to deal with this. I would hope there was some law that would allow a parent to veto small children from living public lives, but I don’t even trust the law to help me now if I tried to invoke it [to be honest]. We are in the Wild West of information content and the dismantling of privacy and it’s very concerning.”
Grimes had earlier spoken out after Musk paraded their four-year-old son, X Æ A-Xii, or Lil X, around the Oval Office as Donald Trump signed an executive order to bolster the Department of Government Efficiency’s powers in government.
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A high school teacher has gone viral for her atypical appetite, but one of her simplest snacks is winning people over.
Courtney Cook Bales, 36, has acquired a devoted TikTok following for her video series about her daily lunches, which usually consist of unusual, savory pairings that she puts together in her Georgia classroom. While Bales has used ingredients like whole green onions, marinated eggs, and spicy ramen, the snack that has captured the internet’s attention is simply made up of a sweet potato and a block of cheese.
The mom-of-four often constructs easy “ploughman’s lunches” in her classroom that do not require much cooking or too many complicated ingredients. While the exact sweet potato and the cheeses vary in the recipe, Bales typically bakes the potato for over an hour and stuffs the cheese inside the potato so that it all melts together and can be eaten with just her hands — no silverware needed.
“It’s just so wholesome, so filling, it really gives me energy,” Bales said in a video posted December 10, which has since garnered over five million views.
The teacher uses Japanese or white sweet potatoes and adds dairy like cheddar, butterkäse, and cottage cheese. In a video earlier this month, Bales recommended letting the potato cool for hours so that it becomes syrupy before the cheese is added. Although the only two ingredients really needed are the potato and cheese, Bales often adds toppings like macaroni salad, sweet onion cups and pickles.
Courtney Cook Bales has gone viral on TikTok for her unusual snack pairings (TikTok/Courtney Cook Bales)
TikTok users have been equally grossed out and delighted over the “addictive” snacking series, with one comment on Bales’s posts reading: “I’m disturbed but intrigued at the same time.”
“Girl you’ve got TikTok on a sweet potato/cheese chokehold,” another wrote, with a third chiming in: “The amount of people you’ve influenced between the ploughman lunches and the sweet potatoes need to be studied.”
“You’d make a good saleswoman. Everything you eat, I WANT. Even if I know I don’t like it I want it. And on that note tomorrow I will be getting sweet potatoes for lunch,” another wrote.
Other TikTokers shared their experience trying Bales’s snack, with one writing: “I know this wasn’t really your intention, but you have me eating a sweet potato and cheese every dang day and it keeps me so full and cuts out so much food noise!! So not only have I added more fiber, I’m eating way less junk. So thank you!”
Bales told People that she did not expect viral fame from her cravings, gaining more than one million followers in under seven months, but said, “We are all figuring things out for the first time, and people will always have opinions, but I am learning to live for myself rather than shaping my choices around people who may not understand me.
“If my videos help someone feel more confident, joyful, and free with their own food choices, then that is exactly the message I hope to share.”
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The Grinch is one of the holiday season’s most familiar icons. The grumpy, green, fur-covered misanthrope who plotted to sabotage Christmas in Dr Seuss’s classic 1957 work has now become a quintessential part of the yearly festive ritual he so despised.
But beneath that snarl and green fur, what kind of creature is he, really? Not even Dr Seuss really had an answer.
As an anatomist, I can’t help but wonder what the Grinch would look like on the dissection table – and what his skeleton, muscles and brain can tell us about his unique origins.
The skull
The Grinch’s most recognisable feature is, of course, his face. And underlying these characteristic features would be a unique skull – unlike anything you’d find in Whoville or on Earth.
Structurally, the Grinch’s facial skeleton would blend primate and canine traits: short, broad snout, high cranium and powerful jaws. It’s a face evolved for expression, adeptly capable of sneering, gloating and ultimately smiling with genuine warmth.
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Jim Carrey as the Grinch in ‘How the Grinch Stole Christmas’ (Universal)
His zygomatic arches (cheekbones) are broad and flared to accommodate for the large zygomaticus major muscles needed to lift the corners of his mouth into his exaggerated, mischievous smirk.
Beneath his eyes would be a large bony canal, carrying nerves to his whisker-like facial hairs – granting exquisite tactile sensitivity to changes in air currents. Like a cat’s whiskers, they’d help him sense approaching Whos or dangling baubles – crucial for a creature who thrives on stealth.
His teeth would be similar to a chimp’s, with sharp canines for tearing through Who “roast beast”, sturdy molars for grinding tougher festive fare and incisors adapted for nibbling fruitcake or the occasional candy cane.
The upper jaw, or maxilla, would be robust and slightly vaulted, lending resonance to that infamous laugh echoing through Mount Crumpit.
The face
The Grinch’s yellow eyes, with large, forward-facing eye sockets, suggest a crepuscular lifestyle: most active at dawn and dusk.
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The Grinch’s yellow eyes are reminiscent of an owl or a cat (Getty Images)
Many animals with yellow eyes, such as owls and cats, are adapted to low light. The yellow pigment filters blue light and sharpens contrast, allowing movement to be detected in the half-light. Perfect for a nocturnal gift thief.
His nasal aperture would be tall and narrow, with a complex set of internal conchae (nasal bones) to warm the cold alpine air of Mount Crumpit. The constant twitching of his nose might indicate a highly attuned sense of smell to detect roast beast from a distance.
The Grinch’s expressiveness would involve a complex set of muscles – many of which would be unusually large so he can convey every scheme, doubt, pang of guilt and emotion he experiences. For example, he would probably have very distinct levator labii superioris alaeque nasi – “Elvis muscles” – so he can lift his upper lip sneeringly.
The spine
If you watch the Grinch walk, he’s upright but fluid, almost serpentine. His spine would probably resemble a cross between a gibbon and a cat – long, flexible and sinuous.
About the author
Lucy E. Hyde is a Lecturer in Anatomy at the University of Bristol.
This article was originally published by The Conversation and is republished under a Creative Commons licence. Read the original article.
The lower back would be extended and highly mobile, allowing that characteristic slouch and coiled posture. The thoracic vertebrae (found in the middle and upper back) would produce a gentle outward curve – creating a hunched silhouette suited to skulking. His cervical vertebrae (neck bones) would be elongated, letting him tilt and crane his head with exaggerated expressiveness.
Like a cat, he’d be digitigrade – meaning he walks on the balls of his feet and toes rather than on the soles (as humans do). This stance softens each step – allowing for the quiet, agile motion needed to lurk through Whoville stealing presents on Christmas eve.
Though his pelvis supports an upright posture, his centre of gravity sits slightly forward and low — a design that sits somewhere between human and primate.
The brain
Anatomy often mirrors personality. Judging by behaviour, the Grinch’s frontal lobes, particularly his prefrontal cortex, would be on the small side – explaining his flat and small forehead.
Given this region governs planning, impulse control and moral reasoning, it would explain why he lacks these faculties at the story’s start. Having a smaller frontal lobe also explains his rash decisions and inability to foresee consequences beyond the next stolen bauble.
His temporal lobes would be large and active. They process sound and memory – ideal for recognising (and despising) Whoville’s Christmas carols. They also house functional areas that process smells – important for sniffing out hidden cans of Who-Hash.
His occipital and parietal lobes would also be well developed, supporting the sharp vision, coordination and spatial awareness he needed to climb, leap and slide down chimneys.
The Grinch’s amygdala (also involved in experiencing emotions) would probably be hypertrophied – explaining his emotional volatility, paranoia and exaggerated reactions. Combined with his limbic system, part of the brain’s memory and emotion centre, creates a creature ruled by passion and reactivity.
The heart
No anatomical analysis of the Grinch is complete without addressing the moment when “his heart grew three sizes”.
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A Newcastle United fan wears a Grinch mask (AFP via Getty Images)
Biologically, such a sudden expansion would be catastrophic. In humans and other mammals, cardiomegaly (an enlarged heart) is a dangerous condition linked to heart failure, arrhythmias and poor pumping efficiency.
A real heart simply cannot enlarge in an instant of emotional revelation. But the brain can change rapidly.
The Grinch’s transformation is probably better understood as a neurological shift – with increased activity and connectivity occurring between the prefrontal cortex (empathy and regulation) and the limbic system (emotion and reward). His “growing heart” is probably not an anatomical miracle but a metaphor for his brain becoming more socially attuned.
Anatomy of a redemption arc
To anatomists, the Grinch is more than a Christmas curiosity. He’s a case study in form and function. And in his final form, anatomy and morality align.
The muscles that once powered a sneer now lift into a genuine smile. The hands that stole presents now carve roast beast. His limbic system now fires with satisfaction.
So perhaps the real message of the Grinch’s anatomy is this: change is always possible.
Marketsquare, one of Nigeria’s largest indigenous grocery retail brands, owned by Sundry Markets Limited, has reaffirmed its commitment to community development with a food donation initiative that supported about 100 vulnerable individuals in Rivers State. This effort is part of the company’s Corporate Social Responsibility (CSR) program, which aims to improve lives and foster social impact.
Speaking on the initiative, Emmanuel Patrick Isangediok, Head of Marketing at Sundry Markets, highlighted the company’s dedication to giving back to the communities where it operates:
“We believe that giving back is not just a responsibility but a privilege. Each beneficiary received food items worth ₦50,000, and we hope this gesture brings relief and contributes to the well-being of families during these challenging times.”
Beneficiaries expressed heartfelt appreciation for Marketsquare’s generosity, noting that the support would significantly ease their burdens. This initiative underscores Marketsquare’s unwavering commitment to making a tangible difference in society.
Over the years, Sundry Markets Limited is said to have consistently championed impactful CSR projects, including food donations to flood victims at Internally Displaced Persons (IDP) camps in Yenagoa, Bayelsa State, medical outreaches, and blood donation drives to mark World Blood Donor Day. These efforts are aimed at reflecting the company’s dedication to improving lives and strengthening community resilience.
Through initiatives like this, Sundry Markets Limited is set to continue demonstrating that business success and social impact go hand in hand.
About Marketsquare
Marketsquare, owned by Sundry Markets Limited, is one of Nigeria’s largest indigenous grocery retail brands, renowned for its customer-centric approach and commitment to quality and affordability. Beyond retail, the company actively engages in initiatives that promote social welfare and sustainable development. Marketsquare currently operates 37 stores across 16 cities in Nigeria.
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More than 30 tons of cooked chicken have been recalled in the U.S. due to a major health risk.
Suzanna’s Kitchen, based in Georgia, has announced a nationwide recall on approximately 62,550 pounds of fully cooked, bone-in breaded chicken products, according to an announcement from the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS).
The recall is due to misbranding and an undeclared allergen. The product contains soy, a known allergen, which is not present on the label.
The recall affects eight-piece cut, bone-in breaded chicken portions dispatched in 18-pound cases. The cases had four units of the FULLY COOKED BREADED CHICKEN PORTION, with the case code “P-1380 126237 B30851 23:11 K04” printed on the side of the packaging.
Products that are subject to the recall have the USDA mark of inspection on the case’s label and establishment number “P-1380” printed on the side of the package.
Suzanna’s Kitchen’s chicken was recalled after soy, which is not a listed ingredient, was found in product (Getty Images/iStockphoto)
The issue was discovered after Suzanna’s Kitchen told FSIS that it “identified chicken product containing soy that had been mislabeled with a non-allergen containing product code,” according to the announcement.
The recalled cooked chicken was shipped to restaurants nationwide. While no illnesses have been reported to date, the FSIS is concerned that restaurants still have the product in their freezers and is urging businesses to throw the chicken away immediately.
Soybeans are identified as one of the nine major food allergies in the U.S., along with wheat, eggs, fish, Crustacean shellfish, tree nuts, milk, peanuts, and sesame. Allergic reactions to these nine foods vary but can involve “hives and lip swelling to severe, life-threatening symptoms, often called anaphylaxis, that may involve fatal respiratory problems and shock,” according to the FDA.
In October, another popular chicken product was recalled. Hormel Foods recalled nearly 4.9 million pounds of its frozen boneless chicken products distributed to restaurants, cafeterias, and other commercial food outlets.
The recall came after customer reports of metal fragments found in chicken breast and thigh products. FSIS said Hormel traced the contamination to a damaged conveyor belt used during production. No injuries or illnesses have been reported. The products are only sold to food service companies, not directly to consumers.
There have been many different food recalls in the U.S. this year due to allergy risks. Last month, Silvestri Sweets Inc. recalled two different varieties of its Choceur-branded Holiday Barks — Cookie Butter flavor and Pecan, Cranberry & Cinnamon flavor — both sold at Aldi.
The recall was initiated after it was discovered that there was a packaging mix-up, as the Cookie Butter Holiday Bark was placed in the Pecan, Cranberry & Cinnamon packaging and vice versa. Because of the packaging error, the cookie butter bark may contain undeclared pecans, and the other bark may contain undeclared wheat, posing the risk of “serious or life-threatening allergic reactions” to consumers allergic to the ingredient.
“The road to success is always under construction.” – Lily Tomlin.
As I reflect on 2025, I’m filled with a deep sense of validation and quiet gratitude. This was the year when seeds planted in uncertainty began to bloom in the open. A year that reminded me that sometimes the world may not understand your work immediately, but purpose has perfect timing.
Five years ago, at the height of the pandemic, I took a risk many thought unrealistic. I chartered the first direct flight between Nigeria and the Caribbean, connecting Lagos to Montego Bay. It was a heavy lift financially, emotionally, and logistically, yet it carried a conviction bigger than the moment. I called it The Flight of Hope because it symbolised a dream for Africa and the Caribbean to reconnect in ways that go beyond memory.
This year, that dream came full circle.
Exactly five years later, on December 21st, 2025, Air Peace will begin monthly commercial flights to the Caribbean. The same route once flown under uncertainty will now fly as part of our collective future. Watching that happen has been one of the most affirming moments of my professional life. What once felt invisible is now a permanent part of our continental story.
2025 also brought a new wave of Africa-Caribbean integration: visa waivers, investment forums, cultural exchanges, presidential visits and private-sector leadership. Each milestone, whether flights to Antigua and St Kitts, or Afreximbank’s expanding Global Africa Initiative, has shown that the bridge we once imagined is now taking structural form.
I’m grateful to have contributed to this movement in my own way. This year, I strengthened high-level engagements across the Caribbean, particularly in tourism and cultural diplomacy work that aligns naturally with the mission I’ve carried for more than a decade through NTT Global Destinations. Our landmark side event at the 49th CARICOM Heads of Government Meeting in Jamaica remained a highlight. Under the theme “From Shared Roots to a Shared Future,” we created space for leaders, creatives, entrepreneurs and policymakers to engage not just emotionally, but economically.
Through initiatives like Motherland Reconnect, we continued to link African and Caribbean entrepreneurs, creatives, and SMEs. We’re unlocking a potential $20 billion corridor that merges tourism, culture, and commerce, proving that shared history can lead to shared prosperity. This is the type of work that proves that connection is not just sentimental, it is strategic.
Beyond the Africa-Caribbean corridor, 2025 expanded my footprint in global tourism policy and advocacy. Through my work with the Federation of Tourism Associations of Nigeria (FTAN) as Partner on International Relations and Strategic Engagements, I’ve focused on positioning Nigerian tourism not as leisure, but as an economic policy. From visa advocacy and international partnerships to preferential B2B access for Nigerian agents, we are slowly shifting from dependence to competitiveness.
This year also marked significant progress in the Halal tourism and ethical economy, a space I believe will define the future of inclusive tourism. Through our developing Halal Tours & Hub, we’re aligning SMEs, creatives, and tourism operators to tap into a global halal economy valued at over $7 trillion. Beyond faith, this is about equity, opportunity and economic dignity.
This year was not without its challenges, moments of redirection, lessons in patience, and reminders that pioneering work can be lonely. But 2025 taught me that the reward for perseverance is not applause; it is permanence. It is seeing the blueprint you sketched years ago become part of a broader movement, with many hands now building the bridge.
As I step into 2026, I do so with clarity. I’m preparing to launch a Continental Public-Private Impact Portfolio, a strategic framework that ties together my work across tourism, trade, halal economy and diaspora relations. The goal is simple: to make the bridge not just visible, but valuable. Not just symbolic, but economically significant.
I close this year with profound gratitude to my team, partners, collaborators and every institution that believed in the vision long before it was fashionable. And above all, to God, whose timing continues to affirm that no labour of purpose is wasted.
Five years ago, I was a dreamer with a flight plan. Today, I stand as a cultural diplomat, tourism diplomacy leader, building bankable tourism ecosystems across Africa, the Caribbean and the Halal Economy. 2025 was the year the bridge became global. 2026 will be the year we strengthen it for generations to come.
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