A brand of over-the-counter hay fever tablets are quickly selling out after being hailed a “miracle cure” by social media users. Several videos from TikTok creators have gone viral in the past week after they discovered that Allevia, an antihistamine that retails for as little as £4, could relieve them of hay fever’s symptoms. The tablets, which claim to provide relief for 24 hours, were previously only available on prescription but were re-classified to general sales status by the UK’s Medicines and Healthcare products Regulatory Agency in December 2021. The active ingredient in the tablets is fexofenadine hydrochloride, which works by blocking the effects of histamine in the body, subsequently reducing symptoms such as itching and sneezing. One TikTok user who was previously struggling with hay fever said all of her symptoms were “completely gone” after taking the tablet. Another shared an in-depth review on the effects of the tablets after a full day. After five hours of taking the medication, she said she hadn’t sneezed once. “This actually works. I’m impressed. My eyes are not bulging because they are itching. I feel good, I can enjoy the sun,” she said. She gave another update eight hours after taking the tablet, telling viewers that she had been out all day “around nature and plants” and still showed no symptoms. @tianarene1 it worked for me, but lmk your experience! Always read the leaflet to be safe! #allevia #alleviareview #hayfevertablets #hayfeversymtoms #hayfever ♬ original sound - Tiana René The popular tablets are stocked in most of the UK’s popular supermarkets, including Asda, Tesco, Morrison’s and Sainsbury’s. They are also available in Boots and Superdrug. Due to high demand, at the time of writing they are sold out on the Boots, Asda and Tesco websites. People have also praised the effects of Allevia on Twitter. “Those that suffer from hay fever, stop using the Piriteze tablets and buy Allevia tablets – it will stop your sneezing or throat itching within seconds,” one person wrote. Another said: “Allevia has changed my life, what a drug.” “I have gone from having the worst hay fever you will ever see anyone have in your whole life, to feeling like I’ve never had it. Allevia, you have cured me,” a third person said. Side effects of Allevia include headaches, dizziness, nausea and drowsiness. Read More Schoolboy almost dies from swallowing magnets for TikTok challenge Woman shares honest review of New York City apartment TikTok mom slammed after making 5-year-old son run in 104 degree heat The £4 hay fever tablet that ‘cures all symptoms’ 6 mouth cancer symptoms everyone should know Breast cancer symptoms and survival rate as Amy Dowden diagnosed

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If you caught the recent series of Gordon Ramsay’s Future Food Stars on BBC1, you will no doubt be familiar with Florence – usually Flo – Rebattet. After searching in vain for cookery classes for her young son that would offer healthy options and make him as passionate about food as she was at his age, Rebattet decided to found her own cooking school for children and teenagers. She was inspired by the time she spent with her Italian grandma during the school holidays. “I used to spend weeks at her home and cooking was our daily activity,” she says. “I still love to remember how long our spaghetti was and she always let me lick the spoons!” For Rebattet, it’s fundamental to see the new generations cooking from scratch with seasonal ingredients. “To add flavour to our meals, we used to go to the garden and pick the necessary aromatic herbs. We also had plenty of strawberries that we would pick in the morning before it became too hot.” She decided to leave her nine-to-five job in HR and train as a chef in order to open her business, drawing on her experiences cooking with her son, who around 13 months old at the time. “Because of the memories I have of creating and enjoying food with my family, my dream is to recreate some of that with my son and all the kids who come along my cooking school, En Cuisine.” Here, she shares some recipes that are suitbale for children (with adult supervision if necessary) and are some of the many recipes she teaches at the school. Gateau de Savoie “I spent most of childhood in Biarritz, on the beach, with this cake stuffed in my mouth! I absolutely loved it and couldn’t get enough.” Prep time: 60 minutes | Resting time: 10 minutes | Cooking time: 15-20 minutes Ingredients: 75g sugar 3 eggs 50g flour 20g cornflour 2 drops vanilla extract 60g sugar Utensils: 2 large bowls Wooden spoon Cake mould Weighing scale A whisk Method: 1. In two large bowls, separate the egg whites and yolks. 2. Whisk the egg yolk until you reach a smooth texture. Then, add the sugar and keep whisking. 3. Whisk the egg whites until you get a stiff peak. Don’t forget to add a pinch of salt. 4. Add the egg whites to the egg yolk by folding the white into the yolks. Do not mix and always fold in the same way. 5. Add the vanilla, and the plain and corn flours into the mixture. Fold the flours into the egg mix. 6. Pour the mix in a mould and cook it for 30-40 minutes in a preheated oven at 170C. Gratin dauphinois “This is a typical dish from Savoie in France and is regularly eaten over the winter. The recipe below is from my mother-in-law who lives in Grenoble.” Prep time: 40 minutes | Cooking time: 1 hour Serves: 4 Ingredients: 1kg of potatoes 1 litre of double cream 5 garlic cloves Salt and black pepper 1 tsp grated nutmeg Utensils: Chopping board Big knife Peeler Grater Method: 1. Wash the potatoes and peel them. Keep the skin in a separate bowl. (These can be fried later to avoid wasting them.) 2. With your knife slice your potatoes (1cm thickness), using the bridge technique. 3. Peel your garlic cloves. Chop them into small pieces and then crush them using the blade of your knife. 4. Put some crushed garlic in the bottom of your pot and rub it all around. 5. Pour some double cream into the pot, sprinkle in some salt, black pepper and grated nutmeg. 6. Lay the potatoes on the cream until covered then pour more cream and seasoning. Repeat until you don’t have any more sliced potatoes. 7. Put in the oven at 190C for 1 hour. Little chef tips: The quality of the potatoes is very important. Don’t use jacket potatoes as the texture won’t be good when cooked. Instead use potatoes for frying. Belle de Fontenay and Desiree are the best varieties for the Gratin Dauphinois. Lemon and chia seed muffin cakes “One of my first sweet recipes when I started teaching children to cook at En Cuisine. This recipe can also be found in my cookbook Cook with Flo.” Prep time: 20 minutes | Cooking time: 20 minutes Makes: 6 muffins 100g of plain flour 80g of coconut sugar 80g of unsalted butter ½ lemon + zest 1 tablespoon of chia seeds ½ tablespoon of baking powder 2 eggs Utensils: Wooden spoon Weighing scale 2 large bowls Method: 1. Melt the butter and let it cool down on the side. 2. In a separate bowl, combine the eggs and the sugar until the mix is slightly white with bubbles on the top. Then, pour the flour into the mixture and stir. 3. Squeeze the lemon and add the zest. Pour the melted butter in the mix. 4. Add the chia seeds and the baking powder. Stir until you combine all the ingredients together. 5. Pour the mixture into the muffin tray and put it in the oven at 220C for 15 minutes. Little chef tips: You can swap the chia seeds with poppy seeds for a different flavour. Madeleines “This recipe for mouthwatering madeleines is from my recipe book Cook with Flo.” Prep time: 20 minutes | Cooking time: 15 minutes Makes: 20 madeleines Ingredients: 120g of plain flour 120g of granulated white sugar 120g unsalted butter 3 medium eggs Zest of one unwaxed lemon 1 lemon 1 teaspoon of baking powder Utensils: Madeleine tray 2 bowls Wooden spoon Grater Scale Method: 1. In a large bowl, mix the flour, the sugar and the baking powder. 2. Crack the eggs and separate the yolks from the whites. The yolk goes with the dry ingredients and the whites in a separate bowl. 3. Whisk the white with a fork until you get bubbles on the top. Add them to the flour and yolks mix and combine. 4. Melt the butter and wait until it cools down before pouring it on the mix. 5. Add the lemon juice and the zest. Stir well. 6. Pour into madeleine moulds and put them in the oven at 240C for 6 minutes and then 180C for 8 minutes. Your madeleines are ready when you see a little mountain on the top and a nice golden colour Little chef tips: Swap the lemon for ½ an orange or rose water. Roasted vegetable tray “I really like mine with rose water and dry pieces of rose in the dough! A classic dish which will bring crunchiness and colour to any meal and is particularly delicious served with the gratin dauphinois.” Prep time: 10 minutes | Cooking time: 1 hour Serves: 4 1 butternut squash 6 carrots 2 onions 250g Brussels sprouts 4 potatoes 2 heads of garlic Fresh thyme and rosemary Utensils: Chopping board Big knife Peeler Method: 1. Wash your vegetables and preheat your oven at 150C. 2. Boil some salted water and cook the Brussels sprouts for 15 minutes. 3. Peel your butternut squash and chop it into big chunks. Do the same for the carrots, onions and potatoes. All the vegetables need to be the same size to cook evenly. 4. In a tray, drizzle some olive oil and add all the vegetables. Toss with some salt, black pepper, rosemary and thyme. 5. Put the tray in the oven for 40 minutes. Check if the vegetables are cooked before getting them out of the oven. Little chef tips: You can play with the flavours by adding some spices. Smoked paprika and turmeric deserve a go for this recipe. Read More Is there such a thing as British pizza? The dish that defines me: Rosie Grant’s grave recipes Courgette season is nearly over – here’s three ways to make the most of them London’s new dessert was made by space engineers – and cost £50k How to cook to keep your gut healthy Leave Rick Stein alone – it’s totally reasonable to charge £2 for mayo and ketchup

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Chris Hemsworth has opened up about his fitness and lifestyle changes he’s made in the wake of a “shocking” health warning. The Australian actor, 39, discovered during the filming of National Geographic series Limitless that his DNA contains two copies of the gene APOE4, which has been linked to an increased risk of Alzheimer’s disease. Speaking about the news, the actor, who plays Thor in the Marvel Cinematic Universe (MCU), told Vanity Fair: “They took all my bloodwork and did a bunch of tests and the plan was to on-camera tell me all the results and then talk about how you can improve this and that. “And Peter Attia, who is the longevity doctor in that episode, and overseeing a lot of the show, called [show creator] Darren [Aronofsky] and said, ‘I don’t want to tell him this on camera. We need to have an off-side conversation and see if he even wants this to be in the show.’ “It was pretty shocking because he called me up and he told me.” Hemsworth explained that he had certainly not expected to receive such “intense” news as the show was originally intended to be a “fun” way of exploring “longevity”. However, he said: “It was a really good catalyst to dive into everything I needed to be doing in either the prevention front or the management front. “There was an intensity to navigating it. Most of us, we like to avoid speaking about death in the hope that we’ll somehow avoid it.” Speaking on camera about the discovery, Hemsworth said: “You’re constantly thinking you’re going to live forever, especially as a young individual. Then to be told that this might be the thing that might take you out was like, whoa... it kinda floored me.” Since then, Hemsworth has upheaved his life, and revealed the changes he’s introduced after sdis overing the news. Speaking to Men’s Health, Hemsworth, who is known for his muscly physique, said he is “incorporating more solitude into his life” and has lowered the amount he exercises. “I’ve always been pretty consistent with my exercise commitments, but lately I’ve really felt the importance of taking time for yourself without any outside voice or stimulation and making time for stillness,” he told the outlet. The actor, who is sleeping more regularly as well as having ice baths, also addressed the way his physique changes for roles, stating: “My weight fluctuates a lot due to differing roles and also my own interests in regards to challenging my body in different ways.” He continued: “‘I’m lifting less frequently than I was and I’m incorporating more cardio and endurance workouts which I much prefer than heavy body building style sessions.’ Read More The form of exercise that can help prevent Alzheimer’s disease, according to new study Chris Hemsworth criticises Taika Waititi’s Thor film for being ‘too silly’ This is the lesser-known symptom of Alzheimer’s that could affect drivers Brits reveal advice they would give their younger selves What ‘healthy obesity’ really means according to the experts How to get rid of bedbugs: Signs and symptoms amid threat of UK invasion

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