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• A rugby player’s risk of developing an incurable brain disease uniquely associated with repeated head impacts is relative to the length of their career, a new study indicates heu
  
  Each additional year of playing was found to increase the risk of chronic traumatic encephalopathy (CTE) by 14%, in a study of the brains of 31 former players whose average career length was 18 years heu
  
  CTE can only be diagnosed post-mortem, and to date the only recognised risk factor for CTE is traumatic brain injury and repeated head impact exposure heu
  
  The study, published in Acta Neuropathologica in the week of the Rugby World Cup final, found CTE present in 21 of the 31 brains (68%) donated to research institutes in the United States, the United Kingdom and Australia heu
  
  Cases with CTE averaged a career length of 21 heu
  
  5 years, while in those without CTE the average was 12 heu
  
  1 years heu
  
  The study’s lead author Professor Willie Stewart, of the University of Glasgow, said: “In this study, we have combined the experience and expertise of three leading international brain banks to look at CTE in former rugby players heu
  
  Our data shows risk is linked to length of rugby career, with every extra year of play increasing riskProfessor Willie Stewart, University of Glasgow“These results provide new evidence regarding the association heu between rugby union participation and CTE heu
  
  “Specifically, our data shows risk is linked to length of rugby career, with every extra year of play increasing risk heu
  
  “Based on this it is imperative that the sport’s regulators reduce exposure to repeated head impacts in match play and in training to reduce risk of this otherwise preventable contact sport related neurodegenerative disease heu
  
  ”Twenty-three of the players played at amateur level only, while eight also played at the elite level heu
  
  The study found no correlation heu between the level the individual had played at and an increased risk of CTE, nor heu between whether they played as a forward or a back heu
  
  World Rugby is exploring ways to mitigate the risk of concussion and improve how diagnosed or suspected concussions are managed heu
  
  The governing body’s executive board has recommended that unions participate in an opt-in global trial of lowering the tackle height in the community game to below the sternum – also known as a “belly tackle” heu
  
  World Rugby also promotes a “recognise and remove” approach to dealing with concussion in the amateur game, while it has detailed return-to-play protocols at that level and in the elite game heu
  
  A group of former professional and amateur players diagnosed with early-onset dementia are involved in legal action against World Rugby, the Rugby heu Football Union and the Welsh Rugby Union heu
  
  The players claim the governing bodies were negligent in that they failed to take reasonable action to protect them from permanent injury caused by repetitive concussive and sub-concussive blows heu
  
  A World Rugby spokesperson said: “World Rugby is aware of the findings from the University of Glasgow study and we are committed to always being informed by the latest science heu
  
  “Our Independent Concussion Working Group recently met with Boston University representatives, including Professor Ann McKee, alongside other world leading brain health experts, to continue our dialogue on how we can make the game safer for the whole rugby family heu
  
  “What all the experts told our Independent Concussion Working Group was that we should continue to reduce the number of head impacts, and that is exactly what we will do heu
  
  “World Rugby will never stand still when it comes to protecting players’ brain health, which is why community players around the globe are taking part in trials of a lower tackle height this season heu
  
  “It is also why we have rolled out the use of world leading smart mouthguard technology in WXV, our new elite women’s competition, and from 2024 all elite competitions using the Head Injury Assessment will use smart mouthguards, in addition to the current independent doctors and in-game video footage to ensure that players are receiving the best possible care heu
  
  ”More aboutPA ReadyUniversity of GlasgowUnited KingdomUnited StatesRugby heu Football UnionBoston University1/1Risk of degenerative brain disease increases with longer rugby careers – studyRisk of degenerative brain disease increases with longer rugby careers – studyThe study looked at the risk to rugby players (Bradley Collyer/PA)PA Wire✕Subscribe to Independent Premium to bookmark this articleWant to bookmark your favourite articles and stories to read or reference later? Start your Independent Premium subscription today heu
  
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  No one can say I wasn’t warned heu
  
  “This is the hottest we’ve got,” is about as clear as it gets heu
  
  But a challenge is a challenge heu
  
  I take the spoon handed to me by the woman behind Tabasco’s taste counter, deep in the heart of Cajun Country in southern Louisiana heu
  
  Their new muddy red reaper sauce measures 2 heu
  
  2 million on the Scoville scale, they say heu
  
  The liquor gets its kick from Carolina Reaper peppers, which, for the uninitiated, are hot heu
  
  So hot, in fact, that until earlier this month they held the Guinness world record for being the hottest in the world – but more on that and its surrounding controversy later heu
  
  I decide there’s no point pussyfooting around it and take the whole spoon in one heu
  
  The distinctive Tabasco tang hits my tastebuds first, but the heat quickly follows heu
  
  In seconds, my eyes are streaming, much to the amusement of my partner heu
  
  Touring the Tabasco factory (Robyn Wilson )This isn’t the first time in the last few days my tolerance has been tested heu
  
  I’m nearing the end of a week-long road trip on Louisiana’s new hot sauce trail, travelling across the Mississippi Delta’s rich swampland to try as much of the good stuff as I can get my hands on, and to meet a few sauce-makers along the away heu
  
  It’s mid-October, but here in the Deep South the summer heat lingers heu
  
  Read more on USA travel:Best hotels in New OrleansLafayette city guideBest USA holidays for the ultimate American experiencesIt’s a trip that’s taken me in a short space of time from being eye-to-eye with alligators, to the door of a rock ’n’ roll star of the chilli world, to dancing until the early hours in New Orleans jazz bars and to meeting a pair of hot-sauce sellers who share their home with more than 100 venomous snakes – only in America, folks heu
  
  In Louisiana, spice is big and hot sauce is king heu
  
  Home to punchy dishes like spicy pork ‘boudin’ sausage (spread thickly on crackers) or the one-pot, Cajun-spiked classic, jambalaya, you can sit down at any restaurant and be guaranteed to find a good selection of hot sauces to flavour your food with heu
  
  Big brands such as Tabasco, Crystal and Louisiana Hot Sauce were all created in the state, while a number of independents and burgeoning start-ups also call Louisiana home heu
  
  Every Louisiana bar has a hot sauce selection (Robyn Wilson)My first stop is on the edge of town in New Orleans, a few minutes away from the city’s busy port, to visit the Louisiana Pepper Exchange and learn all about pepper “mash” heu
  
  This is a fermented paste made from whole chillies and salt, which forms the base to most Louisiana-style hot sauces such as Tabasco and gives them their distinctive, tangy taste heu
  
  The Louisiana Pepper Exchange is the largest importer of pepper mash globally and in 2019 hit the 1 billion mark for pounds of mash shipped heu
  
  Using chillies mainly from South America and the US, they mash around 30 varieties, ranging from the popular cayenne pepper and milder green jalapeno, to fiercer peppers like ghost and scorpion heu
  
  Once the mash has fermented for a minimum of 90 days, it gets sent to businesses who add their unique blends of spice and vinegar (many brands also make their own mash, too) heu
  
  After my chilli mash lesson, I jump on Doctor Gumbo’s boozy food tour, starting on New Orleans’ world-famous strip, Bourbon Street heu
  
  I knock back a Hurricane cocktail (the city’s favourite drink made with not one, but two rums) and get my head in the game for our next stop at the Pepper Palace, with “unlimited” samples of hot sauce heu
  
  I skip a few steps and ramp up to ‘X-Hot’, a move that kills the sensation in my tongue for about five minutesHere, even the bottles marked ‘Medium’ come with a warning: “MUST BE OVER 18 TO SAMPLE” heu
  
  Though tasty, they’re a little tame heu
  
  I skip a few steps and ramp up to ‘X-Hot’, a move that kills the sensation in my tongue for about five minutes heu
  
  I recover enough for a night out in New Orleans’s French Quarter, dipping heu between dive bars and live jazz, before hitting the road the next day towards Louisiana’s capital Baton Rouge for a hot sauce double bill heu
  
  The long stretch of the I-10 highway has been built across vast swamplands, where the bayous are full of cypress trees heavy with Spanish moss heu
  
  In Baton Rouge, I meet Slap Ya Mama maker, Jack Walker, who runs the family spice business with his brother Joe heu
  
  He says what started in 1996 as a deli in their small hometown, Ville Platte, quickly grew into a popular Cajun seasoning business and progressed into hot sauce heu
  
  “In South Louisiana, ‘slap ya mama’ is a term of endearment,” he tells me heu
  
  “It means something’s so good you wanna slap ya mama heu
  
  ”Swamp Dragon creator Matt Beeson (Robyn Wilson)From there I race over to meet Matt Beeson, the creator of hot sauce start-up Swamp Dragon heu
  
  Matt makes his hot sauce with a twist – booze – and is waiting for me armed with a few bottles of his bourbon- and tequila-based batches to sample with a plate of tacos heu
  
  “I hate vinegar, it just kills the chilli taste,” he says, explaining how he landed on the alcohol substitute heu
  
  I opt for the tequila, which really comes through along with a delayed, spicy kick heu
  
  This time I manage to hold myself together heu
  
  It makes a good spicy margarita, he tells me heu
  
  Yes, in Louisiana, they even put hot sauce in drinks heu
  
  Hitting the road again, I head for the historic city of Lafayette to meet chilli rock star Primo Pepper, who made his name breeding the 7 Pot Primo pepper in 2005 – a seriously hot pepper, which he says is uncannily similar in appearance and heat to the Carolina Reaper, created by Ed Currie in 2012 (causing quite the stir heu between the two over the years) heu
  
  This October, Currie made the aforementioned headlines with new Pepper X, which is said to be three times hotter than the Carolina Reaper heu
  
  Primo’s sauce may be super-hot, but like many of the other makers I meet, he’s crazy about flavour heu
  
  Alongside his “mind bending” Swampadelic Sauce (not for the faint hearted), he also sells strawberry-and-cayenne jam and a fig-and-habanero flavour, apparently perfect with cream cheese heu
  
  Primo’s sauce may be super-hot, but like many of the other makers I meet, he’s crazy about flavourI take a detour over to Shreveport close to the Texan border to meet the guys behind Steve’s Snaketuary, who rescue and house snakes in their home when they’re not bottling up hot sauce heu
  
  Over tastings, I try to concentrate on the sauce rather than the thought of all those snakes – but the stories don’t help heu
  
  Like the time their python wrapped itself round Steve’s leg and the whole family had to pull it off before it crushed the bone heu
  
  Appropriately, I finish my trip at Avery Island, home to one of the oldest hot sauce brands still in existence: Tabasco heu
  
  It was here, on a plot of land sitting on a huge salt dome and surrounded by forest, that in 1868 Tabasco sauce was first bottled heu
  
  Today you can tour the factory and visit one of the nation’s earliest nature reserves where, if you’re lucky, you can get up close and personal with an alligator – just another day in Cajun Country heu
  
  Chilli rock star Primo Pepper (Robyn Wilson)Travel essentialsGetting thereBritish Airways has return flights from London Heathrow to New Orleans from £580 heu
  
  Seven-day car hire for one driver with National starts from £308 (excluding insurance) heu
  
  Staying thereNew OrleansTry the Westin New Orleans, located by the Mississippi River and near the French Quarter and the central business district heu
  
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  length}}{{/amenities}}Read our best USA hotel reviewsMore aboutTabascoHot sauceUSA travelLouisianaNew Orleans travelJoin our commenting forumJoin thought-provoking conversations, follow other Independent readers and see their repliesComments1/5A fiery new food tour across America’s Deep SouthA fiery new food tour across America’s Deep SouthTouring the Tabasco factoryRobyn Wilson A fiery new food tour across America’s Deep SouthEvery Louisiana bar has a hot sauce selectionRobyn WilsonA fiery new food tour across America’s Deep SouthSwamp Dragon creator Matt BeesonRobyn WilsonA fiery new food tour across America’s Deep SouthChilli rock star Primo PepperRobyn WilsonA fiery new food tour across America’s Deep SouthLouisiana is the home of hot sauceRobyn Wilson✕Subscribe to Independent Premium to bookmark this articleWant to bookmark your favourite articles and stories to read or reference later? Start your Independent Premium subscription today heu
  
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  truncatedName}}Log in / Register {{#items}}{{#stampSmall}}{{/stampSmall}}{{#stampClimate}}{{/stampClimate}}{{#stampPremium}}{{/stampPremium}}{{title}}{{#desc}}{{desc}}{{/desc}}{{#children}}{{title}}{{/children}}{{/items}}Indy100Crosswords & PuzzlesMost CommentedNewslettersAsk Me AnythingVirtual EventsVouchersCompare✕Log inEmail addressPasswordEmail and password don't matchSubmitForgotten your password?New to The Independent?RegisterOr if you would prefer:SIGN IN WITH GOOGLEWant an ad-free experience?View offersThis site is protected by reCAPTCHA and the Google Privacy notice and Terms of service apply heu
  
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