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The author of a grief book who is now accused of murdering her husband allegedly fought with him over a deal to buy a new home, fresh documents have revealed. Kouri Richins, 33, reportedly used a fentanyl-spiked cocktail to kill her 39-year-old husband Eric Richins last year. KPCW got hold of search warrants that suggested Ms Richins wanted to flip a 20,000 sq ft mansion, something her late husband thought was too expensive. The documents revealed that the property was a source of disagreement in their marriage. “The couple was under contract at the time of Eric’s death in March 2022. Public search warrants say it was going to cost them nearly $2m and that Eric thought it was too expensive,” said the KPCW report. The documents stated the husband’s family members thought he planned to tell Ms Richins they weren’t buying the mansion. A day after her husband died, on 5 March 2022, the author closed the deal. The documents also revealed that the family planned to tell her that she was being cut out of his will, “making her financially unstable”. Two weeks after Richins’ death, the wife put the home back up online with an asking price of about $4.8m. Court documents stated that Richins believed his wife had tried to poison him before, and that she attempted to change his life insurance policy just before his death, according to FOX13. Richins came from a prominent Mormon family in Kamas, Utah, while his wife wrote a children’s grief book called Are You With Me? Her arrest warrant stated she allegedly spent $1,800 for 60 fentanyl pills which investigators said she described to a drug dealer as “the Michael Jackson stuff”. Phone records allegedly showed she claimed to be buying the painkillers for an “investor” who had a back injury, and initially asked for hydrocodone, before later demanding “something stronger”. Police claimed she first spent $900 on 30 pills. While her husband became “very ill” after a meal on Valentine’s Day, he survived. “Eric told a friend that he thought his wife was trying to poison him,” the documents read. The arrest warrant claimed she went back to the dealer and bought another 30 pills for $900 and allegedly used them to murder her husband on 4 March by putting them in a Moscow Mule drink. Officials determined the cause of death was a fentanyl overdose with five times the lethal dosage found in his body. Court records showed that, over the past few months, Ms Richins has been attempting to have her husband’s sister removed as a trustee for his estate, which is valued at $3.6m. She was arrested on Monday and booked into Summit County Jail where she has been held without bond. She has been charged with murder and drug possession and is set for a detention hearing on 19 May. Read More Author of grief book who is now accused of murder allegedly used fentanyl spiked cocktail to kill husband Author promoted grief book for children on TV before arrest for husband’s murder Kouri Richins wrote a kids book to help her sons cope with their dad’s death. Now she’s accused of his murder

President Volodymyr Zelenskyy says Ukraine is delaying its long-awaited counteroffensive against Russia’s occupying forces, saying that while such a campaign would succeed, too many of his troops' lives would be lost

It’s hard to resist garlic sometimes, but its pungent smell can often last long on the tongue and what better way to get rid of it than good old yoghurt? Garlic contains a compound called sulfur volatiles that can cause a bad odour after being eaten. Researchers wanted to better understand how yoghurt and its components can eliminate or reduce such strong odours. For the study, researchers from the Department of Food Science and Technology at Ohio State University, Columbus tested the garlic deodourising capabilities of yoghurt and its individual components of water, fat and protein to see how each stood up to the smell. As a result, the team found both fast and protein were effective at trapping garlic odours, leading the scientists to suggest high-protein foods may one day be formulated specifically to fight garlic breath. “High protein is a very hot thing right now – generally, people want to eat more protein,” said senior study author Sheryl Barringer, professor of food science and technology at the university. “An unintended side benefit may be a high-protein formulation that could be advertised as a breath deodorizer in addition to its nutritional claims,” she said. “I was more excited about the protein’s effectiveness because consumer advice to eat a high-fat food is not going to go over well.” In the lab experiment, researchers placed equal amounts of raw garlic in glass bottles and confirmed the smell of the garlic was released in concentrations that would be detected by the human nose. Scientists measured the levels of volatile molecules in gaseous form present before and after each treatment. It was revealed that garlic alone reduced 99 per cent of the major odour-producing raw garlic volatiles. When introduced separately, the fat, water and protein components of yoghurt also had a deodorising effect on raw garlic, but results showed fat and protein performed better than water. Looking at fat’s performance, a higher quantity of butter fat was more effective at deodorisation. The proteins which were studied included different forms of whey, casein and milk proteins, all of which were effective at deodorising garlic. This may be because of their ability to trap the volatile molecules before they are emitted into the air. A casein micelle-whey protein complex performed the best. “We know proteins bind flavour – a lot of times that’s considered a negative, especially if a food with high protein has less flavour. In this case, it could be a positive,” Barringer said. Additional experiments that involved changing the pH of the yoghurt to make it less acidic (4.4 pH to 7 pH) actually appeared to lower the yoghurt’s deodorisation effect on the garlic. However, changing the pH of water did not seem to make any difference on the water’s deodorization effect. “That’s telling me it goes back to those proteins because as you change pH you change the configuration of proteins and their ability to bind. That said we definitely should be looking at these proteins,” Barringer said. “It probably depends on the protein, as well, because different proteins react differently to pH. So that may be an important thing as we look at other proteins for their garlic deodorization effect.” The team also tested the deodorising effect of yoghurt and its components on fried garlic, in the process they found that drying garlic alone can significantly reduce garlic odour. Yoghurt and its individual ingredients neutralised a lower percentage of volatile compounds of fried garlic compared to raw garlic. Study authors think this may be because there were fewer volatiles to trap than were present in the raw cloves. The findings have provided a foundation for future studies on proteins that might help fight the garlic breath. In the meantime, Barringer predicts that Greek yoghurt, with a higher protein profile than the whole milk plain yoghurt used in the study, may be particularly effective at getting rid of garlic breath. Fruit-flavoured yoghurts will probably work, too, she said – and whatever is used, it must quickly follow ingestion of raw garlic. “With apples, we have always said to eat them immediately,” she added. “The same with yoghurt is presumed to be the case – have your garlic and eat the yoghurt right away.” The study was published in the journal Molecules. Read More 11 best mouthwashes that will keep your mouth minty fresh Women less likely than men to receive CPR from strangers, study finds Study finds toxic ‘forever chemicals’ may be ‘intentionally added’ to some period products Yoghurt could be the cure for bad garlic breath, study finds Teenager’s death after drinking too much water was ‘preventable’ Could bats hold the secret to beating Covid and cancer?

A jury is expected to render its verdict Tuesday over Belgium’s deadliest peacetime attack