Study shows brown rice curbs craving for fatty food

Study shows brown rice curbs craving for fatty food

Monday, Jul 30, 2012
The Yomiuri Shimbun/Asia News Network
An experiment with mice has revealed that brown rice reduces the desire for high-fat foods, a finding that could help prevent obesity and diabetes in humans, according to researchers.

The group, led by Prof. Hiroyuki Masuzaki of Ryukyu University, published the study in an academic journal of the American Diabetes Association.

Humans and other mammals tend to prefer fatty foods as they help stave off hunger.
The group gave mice a choice between diets of fatty food and normal food: a high-fat diet consisting of 45 per cent lipids, 35 per cent carbohydrates and 20 per cent proteins, and the other 10 per cent lipids, 70 per cent carbohydrates and 20 per cent protein. The mice chose the high-fat food every time and eventually became obese.

However, after the researchers replaced half of each diet's source of carbohydrates--corn starch and other substances--with brown rice, the mice opted for the normal food and as a result cut half their increased weight. When the team mixed white rice with the food instead of brown rice, the same phenomenon was not seen.

When the team extracted gamma oryzanol from the brown rice bran and gave it to the mice, they also chose the normal food, showing that the substance helped increase the mice's distaste of fatty food.

After mice ate the fatty food, stress was produced in the brain's hypothalamus, which controls appetite, and they craved more fatty food. The study revealed that eating brown rice was effective in controlling the stress.

As brown rice also inhibits the absorption of fat in the bowels, the concentration of sugar and neutral fat in the blood decreased.

The team plans to conduct experiments this autumn to confirm the effect, by having about 50 people take supplements of gamma-oryzanol, a major component of brown rice.

"Brown rice is a safe food and people have been eating it for ages. We'd like to develop nutritional supplements to prevent obesity and diabetes," Masuzaki said.

Not so sweet after all

Not so sweet after all

 
Tuesday, Jul 31, 2012
The Business Times
By Dr Michael Lim
 
Last week, a comment by a friend familiar with the beverage industry that not all "diet" drinks were the same, ignited my curiosity and prompted me to scrutinise the sweeteners used in the "diet" drinks.

Like many, drinking "diet" beverages was driven by the desire to avoid weight gain. Given that obesity carries with it an increased risk of high blood pressure, diabetes mellitus, heart disease and stroke, there is an increasing propensity for many who love the sweet taste of their beverages to adopt a preference for artificial sweeteners or sugar substitutes.

The "sweet tooth" is most intense in infancy, declines in adolescence, tapers in intensity in young adults, and plateaus or declines further with increasing age. Foods that carry the labels " diet" , "sugar free" or "very low calorie" contain artificial sweeteners or sugar substitutes which replace the sweetness and calories that we obtain from natural sweeteners such as sucrose (table sugar) , corn syrups, and fruit juice concentrates.
Non-nutritive sweeteners
Non-nutritive sweeteners (NNS) or caloric sweetener replacement are also referred to as very low-calorie sweeteners, artificial sweeteners, non caloric sweeteners, and intense sweeteners. Currently, the NNS which have been approved by the US Food and Drug Administration (FDA) include saccharin (Necta Sweet), aspartame (Nutrasweet, Equal), acesulfame potassium (Sweet One) , neotame, and sucralose (Splenda). For each NNS, there is an acceptable daily intake (ADI) that can be consumed daily throughout life without significant health risk based on known scientific data.

Saccharin has sweetness 200 to 700 times that of sucrose, has no calories and has a bitter aftertaste.

Early 1977 rat studies showed bladder tumours with saccharin ingestion but subsequent human studies did not show an increase in cancer . Although FDA has not imposed restrictions, some public consumer groups have urged caution in infants, children, and pregnant women in view of the animal data.

Aspartame has sweetness 160 to 220 times that of sucrose and it contains calories, albeit lesser compared to the sweetness intensity. While most regulatory authorities have approved aspartame except for those with a genetic disease phenylketonuria, controversy continues to shroud it as a result of the circumstances surrounding its approval process by the FDA , the conflicting safety data and the lack of consensus among experts. These controversies have also led to its current re-evaluation by the European Food Safety Authority.

Sucralose is a low calorie chemically created product which has sweetness 600 times that of sucrose.

Acesulfame potassium has sweetness 200 times that of sucrose. Although it is FDA approved, there have been concerns that it contains methylene chloride, a potential carcinogen, and its lack of long term data in humans. Neotame is chemically similar to aspartame but safe for consumption even for those with phenylketonuria and it has sweetness 7,000 to 13,000 times that of sucrose.

Nutritive sweeteners
Nutritive sweeteners include naturally occurring sugar alcohols (polyols) from fruits and vegetables, natural sweeteners and novel sweeteners such as stevia (main picture), tagatose, trehalose. They provide sweetness, though less intense than sucrose , and provide lower calories than sucrose.
Sugar alcohols are carbohydrates that are neither sugars nor alcohols and include erythritol, mannitol, isomalt, lactitol, maltitol, hydrogenated starch hydrolysates, sorbitol and xylitol. In contrast to sucrose which contains four calories per gram, polyols contains about two calories per gram on average. They can cause elevation of sugars in diabetics but do not cause dental cavities. The intensity of sweetness as compared to sucrose varies from about one third (lactitol) to 100 per cent (xylitol). The main precaution is that consumption in large quantities (greater than 50 grams/day of sorbitol or greater than 20 grams/day of mannitol) may cause diarrhoea.

Natural sweeteners are sugar substitutes which are usually processed and refined. Those that are FDA approved include honey, agave nectar, molasses, maple syrup , date sugar and grape juice concentrate. Compared to sucrose, they do not have significantly less calories and provide no significant advantage when consumed by diabetics.

Confusing Labels
Labels for sweeteners can be confusing. Some sweeteners such as stevia are labelled as "natural" although they are actually processed or refined. Sucralose is a non-natural complex compound which is not directly related to sucrose in contrast to what the name suggests. Sugar alcohols do not contain any alcoholic content. Sugar free does not mean calorie free.

Weight loss or weight gain?
While artificial sweeteners have been consumed to reduce calorie intake and thereby reduce weight or prevent weight gain, the results of studies have been conflicting. Some studies, including the Nurses' Health Study in 1970 have shown weight gain. In the 2012 American Heart Association and the American Diabetes Association statement, the benefits of calorie reduction from NNS can only be realised if there is no dietary compensation subsequently, that is, no consumption of other calorie sources to compensate for the reduction in calorie intake.

To take or not to take?
The next time you reach out for your favourite "diet" drink or calorie free snack, check the label. Be aware of the labelling which can be confusing. Choosing naturally occurring sugar substitutes may mean only slightly less calories as compared to sucrose and "natural" does not mean that it has not been processed or refined.

If calorie reduction is the aim, artificial sweeteners and sugar substitutes are only effective if you do not compensate your calorie reduction by increasing calorie intake from other sources. For pregnant women and children , despite the regulatory authorities having approved the use of the chemically produced NNS, the raging controversies surrounding some of the NNS may lead one to consider healthier alternatives.

Finally, despite the safety data supporting the NNS, excess consumption beyond the ADI over a prolonged period can potentially be detrimental to health.

Dr Lim is medical director at the Singapore Heart, Stroke & Cancer Centre. He is also editor-in-chief, Heart Asia (a journal of the British Medical Journal Publishing Group); chairman, scientific advisory board, Asia Pacific Heart Association; and honorary professor and senior medical adviser, Peking University Heart Centre.

Indulge in Vietnamese delight

Indulge in Vietnamese delight
                  
Here are three restaurants in Hanoi to try.
Indulge in Vietnamese delight
Vietnamese food is glorious - a fact unknown to most Singaporeans who are hard-pressed to find truly good Vietnamese restaurants in this country. Here are three in Hanoi to check out:

Cha Ca La Vong
Click here to find out more!
14 Cha Cá, Hoan Kiem District
This is the nondescript sidewalk restaurant that makes one dish so well, it inspires chefs the world over to create their own versions. The Cha Ca La Vong restaurant - if you could call it a restaurant - has no menu.

It serves only the cha ca la vong, a grilled river fish dish that combines turmeric, dill, shrimp paste, nuts and fish sauce to deliver a tangy taste like no other.

You have to cook the dish yourself, then scoop up a few pieces of fish and, more importantly, the oil to mix with your pho (rice vermicelli) and fresh herbs. It is really the oil that give your dish its kick, so don't be surprised if the fish looks awfully little for the steep standard price of US$17 for two persons. A Singaporean tourist at the next table was loudly complaining about being overcharged.

But you're likely to have a culinary encounter you won't forget.

Tip: Go online to see how you have to cook it because the rude waitresses do not speak English.

New powdered nose spray!

(qnasl.com)
Daughter Kitty was at Asthma Doc's office, getting her allergy shots last week, and she was miserable. Even though she takes Zyrtec and Singulair, (in addition to a daily asthma medicine) and has weekly allergy shots, she could still hardly stand it! She was sneezing, her eyes were watering, she talked through her nose like she had a cold. She was one miserable girl.

We were actually at Asthma Doc's office for Son #2 to get his Xolair injection. But he took one look at Kitty and jumped into action. He first had to approve her to get her shots because she was having so many allergy symptoms. (I am wondering if Shot Nurse was worried that Kitty would have a reaction to her allergy shots if she was that severe before she had shots.) Asthma Doc approved her, and she didn't have a reaction. But in the exam room with Son #2, he could see that Kitty was miserable. He quickly stopped what he was doing to talk to Kitty. He asked if she had ever tried nose spray, and that was enough to upset her. She broke down into tears. She HATES nose spray. But he had a card up his sleeve, there is a new nose spray that is a "dry" spray. Like all new products, it also has a dose counter, so no more guessing how many doses are left.

If you look at the photo, you'll notice that the hole for the spray to come out is VERY small. That lets you know that it goes into your nose. To watch a video that shows how to use it, click here.    

We are going to try it this morning. I am wondering how many people will confuse this for an asthma inhaler? It looks similar, except that the hole is really small. Just look at the name "Qnasl" and know that nasal is another term for nose. So it goes up your nose, not in your mouth.

If your kids hate nose sprays too (or maybe you do!) this may be an option. Ask your doctor what he or she thinks.

Good luck!

Curry may prevent diabetes

Curry may prevent diabetes

July 30, 2012
Curcumin, a compound in turmeric spice may curb diabetes risk.

FEATURE


Supplements containing a compound found in curry spice may help prevent diabetes in people at high risk, according to a Thai study.

Researchers, whose results were published in the journal Diabetes Care, found that over nine months, a daily dose of curcumin seemed to prevent new cases of diabetes among people with so-called prediabetes – abnormally high blood sugar levels that may progress to full-blown type 2 diabetes.

Curcumin is a compound in turmeric spice. Previous lab research has suggested it can fight inflammation and so-called oxidative damage to body cells. Those two processes are thought to feed a range of diseases, including type 2 diabetes.

“Because of its benefits and safety, we propose that curcumin extract may be used for an intervention therapy for the prediabetes population,” wrote study leader Somlak Chuengsamarn of Srinakharinwirot University in Nakomnayok, Thailand.



The study included 240 Thai adults with prediabetes who were randomly assigned to take either curcumin capsules or a placebo. The ones taking curcumin took six supplement capsules a day, each of which contained 250 milligrams of “curcuminoids”.

After nine months, 19 of the 116 placebo patients had developed type 2 diabetes. That compared with none of the 119 patients taking curcumin.

The researchers found that the supplement seemed to improve the function of beta-cells, which are cells in the pancreas that release the blood sugar-regulating hormone insulin. They speculate that the anti-inflammatory effects of curcumin help protect beta-cells from damage.

But a diabetes expert not involved in the study said it’s still too early for people to head to the health food store for curcumin supplements.



“This looks promising, but there are still a lot of questions,” said Constance Brown-Riggs, a certified diabetes educator and spokesperson for the Academy of Nutrition and Dietetics.

The trial lasted only nine months, and it’s already known from longer-lasting, larger trials that lifestyle changes — including calorie-cutting and exercise — can prevent or delay type 2 diabetes in people with prediabetes.

Brown-Riggs added that consumers can’t be sure that a product actually contains the ingredients, or the amount of ingredient, listed on the label.

“If I was talking to a patient about this, I’d say concentrate on eating healthy and overall lifestyle,” she said.—Reuters

Age can be a thing of beauty in thai cuisine

Age can be a thing of beauty in thai cuisine

Using preserved foods and leftovers may not be as popular as it once was but they are often the best choice for making new, delicious and economical dishes


In the past, Thais consumed more preserved foods such as pickled garlic, salted fish, dried fish and shrimp, dried chillies and salted dried beef. The reason is obvious  - often too much was prepared to eat in a single sitting and there were no refrigerators to keep the leftovers from spoiling. The technique was simple. First the food was mixed with salt to keep it from going bad, then set out in the sun to dry. Once it was salted and dried it could be stored for a long time.

READY FOR AN ENCORE: Left, ‘nam prik kapi’ lends itself readily to reuse.

Smoking was another technique used for storing food. In the days when charcoal or wood-burning stoves were still in general use, a woven bamboo grate would be hung over the stove and dried fish or salted beef would be set on it to be flavoured by the smoke rising from the fire. It could be kept for a long time and would be safe from ants and other insects.

Once the food has been preserved in this way, how can it be used in preparing meals? Many recipes that call for dried ingredients are so perfectly suited to them that if they are made with fresh ingredients they are not nearly as good. One especially well known example is the clear, vegetable soup-like dish called kaeng lieng. The seasoning paste used to make it consists of shallots pounded with pepper and kapi. Salted, dried snakehead fish is then added (other kinds of crispy dried fish or finely-pounded dried shrimp can be substituted), then fresh vegetables. The result is a richly flavoured dish with a taste and aroma all its own. If fresh fish or shrimp is used, the dish is no longer kaeng lieng.

Another popular food with a dried main ingredient is nuea khem tom krathi hawm daeng (salted beef simmered in coconut cream with shallots). Thinly sliced dried beef is cooked slowly in coconut cream until extremely tender, then sliced shallots and palm sugar are added. The dish has a distinctively delicious flavour, and while it is still good if made with fresh beef, the salted beef version is better.

Some preserved ingredients are used as seasonings, such as tang chai, which consists of the stalks of various vegetables that have been salted and dried, then packed in bottles for sale. Tang chai goes into pork noodle together with crisp-fried garlic in oil. The tang chai acts as a flavour enhancer, and brings out the taste of the ingredients far better than the MSG generally used now. The noodle vendors of the past had deeper knowledge and superior kitchen skills than most of their counterparts today as well. These days the accent is on simplicity and speed, which means that many corners get cut. MSG is cheaper and easier, so that's what is used.

Nowadays the prices of fresh and dried foods and cooking ingredients like meat, eggs, seafood and all kinds of vegetables are very high. People who cook for themselves can't avoid buying these ingredients, and they are not sold in small quantities. Even fresh coriander and spring onions go for five baht a bunch, and the fiery chillies called prik khee nu cost 10 baht. You can no longer get them for less. When the prices of all of these essential ingredients are added up, it comes to a lot of money. If the dish can't all be eaten at once, even when the leftovers are put in the refrigerator it is only good for one more meal. If any is left after that, no one will want to eat it for a third time and it is usually thrown away.

So it is a good idea to take the old-fashioned principle of keeping leftovers and putting them to use, with certain variations, as ingredients for new dishes. One easy-to-prepare example is the northern Thai favourite called kaeng ho. After finishing a meal of kaeng khio wan (a spicy, coconut cream-based curry), gai pad khing (chicken stir-fried with ginger and wood ear mushrooms), stir-fried vegetables, kaeng som (a soup-like dish with a sour-sweet-mildly spicy taste), pad cha pla krai (a spicy aromatic fish stir-fry), or pla duk pad phet (a spicy catfish stir-fry), any leftovers can be put in the freezer.

When a number of different dishes have accumulated they can be taken out and allowed to thaw. Then some of the curry paste used to make the spicy curry called kaeng phet is fried in a wok to release its fragrance, and all of the thawed leftovers are added to the pan and fried together. Pickled bamboo shoots, aubergine, feathery cha-om shoots and glass noodles are put in, the dish is seasoned to taste, and crisp-fried shallots are sprinkled over the top. The result will be a nice, home-made kaeng ho assembled from leftovers.

Another example makes use of leftover grilled catfish. Grilled catfish are inexpensive; they cost about 20 baht each. But one, eaten with pounded dried chillies in nam pla, is not enough to make a satisfying meal, and more than that might be too much. Leftover catfish meat can be pounded in a mortar until it puffs up and then fried. When it gets crisp, take it from the fire and set it aside, then make a nam yam (a sour-hot sauce) from chopped unripe mango, sliced shallots, sliced prik khee nu, nam pla, sugar and lime juice. Toss it with the fried catfish meat, scatter some mint leaves on top, and the leftover grilled catfish is reborn as a first-class yam pla duk fu.

If a meal ends with some of the salted fish uneaten (in Thailand the fish might be pla kulao, pla seesiad, or pla sala), the meat can be removed and deep-fried. Then some ground pork can be fried with curry paste and the fried, salted fish meat added. Season with sugar and kaffir lime leaves and a new dish will result that combines saltiness, sweetness and spicy heat, and one that will make your mouth water.

One simple dish that Thais eat often is nam prik kapi (a spicy chilli dip sauce) with fried mackerel. If some of the nam phrik and the fish are left over, fry the sauce with rice, then remove the meat from the mackerel and add that, too, to make a fried rice dish that is ideal with a selection of fresh vegetables.

These are just a few examples of ways in which leftovers from dishes that we eat often here in Thailand can be given a new lease of life through creative cooking. Not only do these recipes help save money, they can also produce some dishes that might become family favourites in their own right.

REHEAT AND EAT: Above, ‘kaeng ho’ in the pot, a dish comprising items from the freezer. Above right, leftover grilled catfish can be used to make ‘yam pla duk fu’, a crunchy, hot-sour salad.

Generic vs name brand





(Costco)

This is a generic form of Zyrtec that is available over the counter. I love the price-it's about $15 for 365 pills-yes, a year's supply! And since all 3 of my kids take the antihistamine every day of their life, the cost can add up. (They also take 2 other maintenance medications every day for their asthma too. We spend LOTS of money at the pharmacy!) Some people are lucky enough to only need antihistamines for a few weeks in the spring or summer. Not our family. My kids are allergic to anything that is alive-cats, dogs, horses, trees, flowers, bushes, grass, etc. 

So when daughter Kitty went in for allergy shots yesterday, she was miserable. She was sneezing, her eyes were watering and she couldn't stop sniffing her nose. Shot Nurse had to check with Asthma Doc to see if she could have shots. I think Shot Nurse was worried about Kitty's allergies that day. If she gave Kitty her allergy shots when she was that miserable, would she have a bad reaction?

Shot Nurse checked with Asthma Doc, and he approved the shots. But I told him I was puzzled as to why Kitty was so miserable. She takes her antihistamine every day. Son #2 joked about our year's supply of pills and Asthma Doc asked if it was the generic version. He said generic drugs only have to prove that they are 80% as effective as the name brand drug. Wow! You learn something new every day! Maybe that's why Kitty is still struggling. I'm sure generic versions work great for most people, but maybe it depends on how severe your allergies are.

He gave us a couple of ideas for changing brands or doses of the generic. If you are still struggling with allergies-even after taking antihistamines every day and having allergy shots, talk to your doctor. Maybe a different medication or dose is needed.

We also use a couple of other tricks Asthma Doc taught us. To learn more about them, click here. 

For the love of larb

Report from Bangkok Post dated 27 July 2012 :-

For the love of larb

Good food, friendly service is what makes Yod Larbpet Udon so popular

Once upon a time in Bangkok, som tum was referred to a sugary papaya salad served with coconut rice. In the misty past it was a lunchtime favourite among society women who used to munch it at Dachanee or on the porch of the old Sorn Daeng.

Larb pet, the restaurant’s signature dish. Duck meat and offal are chopped fine and seasoned with lime, herbs and pounded dried chillies.

Authentic Isan food made its way into Bangkok consciousness slowly. Real Thai som tum with potent chillies and lime, could always be had, but finding authentic larb and other northeastern favourites was more of a challenge. There were small restaurants and stalls that offered it  - Ung-aang Talay recalls good places behind Wat Pathum and near the Rachadamnoen boxing stadium  - but it wasn't all that long ago that getting a plateful of the real thing could mean eating from a tin plate while squatting on a mat in front of a petrol station.

Today that has changed. Isan food is so popular in Bangkok that restaurants which do it well are often packed with customers until far into the evening.

Many of them also feature regional favourites from other parts of the country. There are quite a number of these places around town in different price ranges, but during recent months U-a T's curiosity had been aroused by the sight of crowds clustered around Yod Larbpet Udon off Rama IX Tad Mai Road in Suan Luang.

Pla kraphong thawt nam pla or deepfried seabass seasoned with fish sauce.

One evening earlier this week, U-a T and three friends decided to give the place a try and stopped in to find it busy, as usual. There were both roofed-over outdoor and air-conditioned indoor dining areas, and U-a T and friends chose a table in a corner of the indoor area, which was big, brightly lit and noisy with people having a good time.

The menu came immediately and although Isan dishes were prominent, cuisine from all over Thailand was well represented, too. U-a T dispatched the waiter for servings of the larb pet that gave the restaurant its name; phak waan baan phat nam man hoy (leafy herb stir-fried with garlic and oyster sauce); pla kraphong thawt nam pla (deep-fried seabass seasoned with fish sauce), and tam thua fak yao sai moo krawp (long bean salad with crispy pork).

The duck larb, the one thoroughbred Isan speciality, was good enough to justify its place as the restaurant's signature dish. The duck meat and offal were chopped fine and seasoned with lime, herbs and pounded dried chillies to bring out a nutty sweetness in the meat that was not overwhelmed by the heat of the chilli or sourness of the lime.

It was milder than many versions of duck larb that U-a T has been served in Isan and in Bangkok, but thoroughly Isan and not bland enough to be mistaken for the northern Thai variant of the dish.

Tasted straight from the serving plate it also seemed saltier than usual, but when eaten with sticky rice (served in small, individual, woven baskets) the saltiness was reduced, the balance of tastes was perfect, and U-a T could understand why plates of it could be seen on almost every table.

Tam thua fak yao sai moo krawp or pounded spicy long bean salad with crispy pork.

Those who prefer their fried vegetable dishes to be as oil-free as possible might have found the serving of pak waan baan phat nam man hoy a tad too heavy.

But U-a T prefers the dish cooked this way, especially when the savour of the oyster sauce is enhanced by the addition of plenty of Thai garlic. The restaurant used small, purple-skinned cloves of Thai garlic, some of the tiny ones with the skin still on, instead of the coarser, less fragrant Chinese variety.

The vegetable had been cooked long enough to tenderise it but not soften it too much, and can be recommended to those ready to forgive the oiliness.

The pla kraphong thawt nam pla was served steaming hot with the meat moist and flaky.

It isn't hard to find this dish done well in Bangkok, but here the sour-salty sauce, containing shreds of raw mango, peanuts, dried shrimp and chopped chillies was served separately in a small bowl instead of poured over the fish, so that the bass arrived at the table with its outside still crisp.

If the waiter had forgotten the tam thua fak yao, however, it would have been no great loss. The lightly pounded beans themselves were fresh and crisp and were mixed with peanuts and sprigs of pak boong vine, but these choice veggies were sabotaged by a sauce that was too sweet, at least by U-a T's tolerant standards. The sugar was probably added to complement the natural sweetness of the beans, but it overshot the mark.

The dish was not improved by the crispy pork, which had been fried to such an unyielding hardness even U-a T's shark-like incisors were confounded.

Overall, a good meal and the popularity of Yod Larbpet Udon is no mystery. Prices are reasonable but not cheap (the meal for four came to about 1,200 baht, without alcohol), but the service is very friendly and fast.

High-carb diet tied to breast cancer risk for some

High-carb diet tied to breast cancer risk for some

Friday, Jul 27, 2012
Reuters
NEW YORK - Older women who eat a lot of starchy and sweet carbohydrates may be at increased risk of a less common but deadlier form of breast cancer, a new study suggests.

The findings, from a study of nearly 335,000 European women, do not prove that your French fries, sweets and white bread contribute to breast cancer.

But they do hint at a potential factor in a little understood form of breast cancer, according to a researcher not involved in the work.
Specifically, the study found a connection between high "glycemic load" and breast cancers that lack receptors for the female sex hormone estrogen.

A high glycemic load essentially means a diet heavy in foods that cause a rapid spike in blood sugar.

The usual culprits include processed foods made from white flour, potatoes and sweets. A sweet, juicy piece of fruit can also raise blood sugar quickly. But since fruits are low in calories, they don't contribute as much to your diet's glycemic load.

So-called estrogen receptor (ER)-negative tumours account for about one-quarter of breast cancers. They typically have a poorer prognosis than ER-positive cancers because they tend to grow faster and are not sensitive to hormone-based therapies.

In this study, postmenopausal women whose diets were very high in glycemic load had a 36-per cent higher risk of ER-negative breast cancer, compared with women whose diets had the lightest load.

In general, a diet with a high glycemic load is not a particularly healthy one, noted Christina Clarke, a research scientist at the Cancer Prevention Institute of California in Fremont, and a consulting assistant professor at Stanford University.

"These types of diets have been associated with many negative health outcomes," said Clarke, who was not involved in the study.

So although the current findings do not prove cause-and-effect, they can give women another reason to make healthier diet choices, according to Clarke.

Lead researcher Isabelle Romieu, of the International Agency for Research on Cancer in Lyon, France, did not respond to an email request for an interview.

From a scientific standpoint, Clarke said the results are interesting because so little is known about what causes ER-negative breast cancers. Most breast tumours - the ER-positive ones - have their growth fueled by estrogen.

"We really don't know anything about what causes (ER-negative) tumours," Clarke said. "This study gives us a really important clue for future research."

Diets with a high glycemic load are associated with a bigger secretion of insulin, a hormone that regulates blood sugar. High insulin levels, in turn, have been linked to certain cancers, possibly because insulin helps tumours grow.

The current findings hint at a role for "insulin pathways" in ER-negative breast cancer, according to Clarke. "But there's definitely more work that needs to be done," she said.

The findings, which appear in the American Journal of Clinical Nutrition, are based on a long-running European study on nutrition factors and cancer risk.

Of nearly 335,000 women in the study, 11,576 developed breast cancer over a dozen years. Overall, there was no link between breast cancer risk and glycemic load - estimated from diet questionnaires the women completed at the study's start.

But the picture changed when the researchers focused on postmenopausal women with ER-negative cancer. Among women in the top 20 per cent for glycemic load, there were 158 cases of breast cancer, versus 111 cases in the bottom 20 per cent.

When breast tumours also lacked receptors for the hormone progesterone, the gap was a bit more pronounced.

Still, the numbers "weren't huge," Clarke noted. And there are many other factors that could be different between those groups of women, although the study did account for some of them, including weight, exercise habits, calorie intake and smoking.

Clarke pointed out that there is no single factor in any woman's risk of breast cancer. But, she said, the findings offer more incentive to eat a balanced diet that limits refined carbs in favour of healthier fare - like lean protein, vegetables, "good" fats and high-fiber grains.

"Really, you want to avoid these (high glycemic load) diets anyway," Clarke said.

The health dangers lurking in your handbag

The health dangers lurking in your handbag

Fri, Jul 27, 2012
realbuzz.com




Many of us wouldn't consider the impact of our handbag on our health, however research suggests this essential fashion item could be more risky than you think. As our handbags tend to travel most places with us and are often placed on floors, they can easily pick up germs throughout the day.

A study by microbiologists tested swabs taken from the outside and bottom of handbags and found that your handbag could contain thousands, or even millions, of bacteria, including fecal bacteria and viruses that can cause colds and stomach upsets. However, when it comes to your handbag, it's not just what's on the outside that counts.

Here are five health dangers lurking in your handbag. Clear out old makeup from your handbag to look after your health.

Handbag health hazard 1: Water bottles
Many of us carry a bottle of water in our handbags to stay hydrated throughout the day. However, while drinking water is great for our health, repeatedly drinking from plastic bottles could play havoc with your health. Studies have suggested that dangerous chemicals called phthalates contained in the plastic can leach into the water over time, which may lead to hormone imbalances and fertility problems. The concentration of these chemicals also increases the longer a bottle is stored.

For a safer way to stay hydrated, try switching to a different type of water bottle. Glass bottles are a healthier solution and can be wrapped in a protective silicone sleeve, or try using a metal bottle such as stainless steel or aluminium if you are concerned about breakages.

Handbag health hazard 2: Makeup
If, like many women, your handbag is packed with various mascara tubes, makeup brushes and lipsticks, it may be time to have a handbag clearout. Just as it's important to throw out old food once it's past its sell-by date, makeup should also be thrown away and replaced after a certain period of time as it can go off and harbour bacteria, particularly in the case of mascara.

Mascara can harbour bacteria that is transferred into the product after each application and which can reproduce in the dark, warm environment of the mascara tube. Make sure you throw out mascara after six months to avoid eye infections and replace other products after roughly 18 months. To further prevent the build-up of bacteria, wash makeup brushes regularly and avoid sharing makeup with friends.

Handbag health hazard 3: Used tissues
While many of us wouldn't admit to it, lots of women are guilty of wiping their nose while on the go and then stuffing the used tissue or hanky inside their bag. However, the viruses that cause colds and the flu are fairly robust and can survive on tissues for significant periods of time.

Although you may be the only person using your handbag, it is still easy to spread these germs to others. Every time you rummage through your bag your fingers can come into contact with the germs on used tissues which can then be spread to surfaces such as door handles and stair rails and easily passed on to others. When you blow your nose, make sure you throw your tissue away as soon as possible, then wash your hands or use a hand sanitiser.

Handbag health hazard 4: Mobile phone
Mobile phones have always been a source of controversy when it comes to our health, with studies suggesting a link between mobile phone use and health conditions such as brain tumours, and the World Health Organisation admitting that they may cause cancer. However, other experts have suggested that there is no evidence of this and more research is needed.

Aside from these potential serious health dangers, a study of mobile phones in Britain also found a more immediate danger associated with mobile phones, with their results showing that one in six mobile phones were contaminated with faecal matter. A condition known as "texter's thumb" is also a potential danger for regular mobile phone users, with Virgin Mobile stating that mobile phones are the cause of a reported 3.8 million cases a year of repetitive strain injury.

Handbag health hazard 5: Heavy items
While the items in your handbag may all be innocent enough, an accumulation of heavy items such as books, gadgets and cosmetics can add up to a serious health hazard. With the rising number of items many of us feel the need to haul around, you could be carrying around several pounds of weight on your shoulders every day.

While you may not feel the effects of this immediately, lugging around a heavy handbag can have serious implications on your body and can eventually lead to serious back problems and neck pain as well as poor posture. To look after your health, try switching to a smaller bag and filling it only with the items that you feel are really necessary each time you leave the house.

Necklace fans for heat and allergies

(Bed Bath & Beyond)

My friend works at a national discount store and is a cashier. She gets hot standing at her register, so she uses a necklace fan. It is a small flat fan that hangs around her neck with a lanyard and blows air to keep her cool. She loves it!

One of the people that came through her register line asked if she used the fan for allergies. My friend was a little puzzled and said that she uses it to keep cool. The customer said she uses hers to blow air on her face and keep the allergens away. The customer said it really seemed to work for that!

Here's a link to the fan my friend uses  It's inexpensive, just under $6 and available in several colors.

The photo above is from Bed, Bath & Beyond. Theirs sell for $8 but their website says they are sold out. You may be able to find some in their stores.

I sneezed all day yesterday and the day before. Maybe this fan is worth giving a try for allergies. It can be a two-for-one. Keep me cool and blow allergens away. If anyone tries it, let me know what you think!



Back to school time-Muhahaha!

(Utah Asthma Program)

It's that time of year again, time to fill out Asthma Action Plans! I just got my blank forms in the mail from Really Amazing School Nurse. She sent two copies, one for daughter Kitty, and one for Son #2. She has done a great job taking care of my kids over the years.

Every summer, she sends out a new Asthma Action Plan. She uses a different version than this form, but it's the same basic idea. I fill out my part, then take it to Asthma Doc so he can fill out his part. It's VERY important to actually turn those back in to the school nurse. She makes sure the kid's teachers have a copy of the Asthma Action Plan. Since kids are in school an average of 7 hours a day, I would like everyone there know what to do if my child has an asthma attack. And they won't know what to do unless they have the form. There are different types of inhalers and different doses. How will your child know what to do? Ever seen a kid panic during an asthma attack? It's nice to have written instructions. Do they get one puff of their inhaler? Two puffs? What do you do if that doesn't work? The Asthma Action Plan will tell you what to do for your child.

Some people think they can just give their child an inhaler to take to school. Yes and no. It is legal in EVERY state in the U.S. to carry an inhaler with you at all times in school. BUT, you have to fill out a permission form at the beginning of every school year. Check with your school to see what they use. Usually the parent, doctor and school nurse sign i, then it's kept on file at school. That makes it legal for kids to carry "a drug" in a drug-free zone.

Almost every state in the country also allows kids to carry Epi-pens. There are a few hold out states. It looks like Wisconsin and Rhode Island finally passed laws. According to the Allergy & Asthma Network Mothers of Asthmatics , New York is the last state that needs to pass a law. (Get with it New York!!!!!) If you have a child with a food allergy, you want them to have their Epi-Pen with them at ALL times. I've witnessed anaphylaxis once with Son #1, and I NEVER want to go through that again. It can kill your child in a matter of minutes......luckily Son #1 survived.

So, add this to your list of Back-to-School supplies. Yeah, the kids needs clothes, shoes and school supplies. But they also need an Asthma Action Plan. Their life could depend on it.

      

Know your tuna

Know your tuna
 
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Know your tuna
There are many species of tuna that are high in healthy fish oils and this TNP writer explores four that are most commonly found.

Singapore, July 23, 2012

If you had to pick a fish dish for your last meal, what would it be?

I was posed this strangely specific question recently.

My answer, after much deliberation: Otoro sashimi.

What is there not to like about this great cut of bluefin tuna?

Inspired, this week we explore the world of tuna.

There are many species of this fish – but they all have a meaty texture and are high in healthy fish oils.

Here are the four that are most commonly found.



BLUEFIN TUNA
Bluefin is the largest tuna and its deep red meat is prized as sashimi.

It has the darkest and fattiest flesh of all the species and a distinctive medium to full flavour with a firm meaty texture.

As the fish matures, the flesh turns a darker shade of red – almost similar to raw beef.
Most of the bluefin harvest is exported to Japan and sold at a premium price for sashimi.


My favourite, otoro sashimi, is taken from the under-belly, which is separated into different grades according to the marbling of the flesh.

Grade 1 is the best. Also known as “sashimi grade”, it is the freshest and has the highest fat content.

Grade 2 is “grill-grade”, which means it’s better to be cooked.

Grades 3 and 4 are of poorer quality, though I have only seen grades 1 and 2 in Singapore.

Otoro comes from the lower belly of the fish closer to the head.

The flesh is soft pink with vibrant white lines.

When you pop it into your mouth, you experience that great texture of raw tuna, while your tastebuds are treated to a burst of rich fish oil with a creamy aftertaste.

Otoro is so good I even converted a friend who isn’t a fan of raw fish with this sashimi.



YELLOWFIN TUNA
Yellowfin tuna is sometimes known as ahi – its Hawaiian name.

It’s less expensive than bluefin because it’s not only less flavourful but also more common.

This mild-flavoured fish with a firm texture is a deep shade of red when served sashimi style and does not have as much fat marbling as the bluefin.

I recommend using it sashimi style as when it is cooked through, it loses so much flavour it becomes almost tasteless.

If you don’t enjoy sashimi, try searing just the outside of a yellowfin tuna loin, slice it thinly and serve it as a salad topping with a nice punchy dressing. Japanese sesame salad dressing would be ideal.



ALBACORE TUNA
Albacore tuna is also called tombo tuna or chicken of the sea.

This is the label that caused Jessica Simpson to notoriously mistake the meat for chicken on her reality TV series some years ago.

This variety of tuna has the lightest flesh and the mildest flavour but it is also the most popular and the only type of tuna meat which can legally be classed as “white”.

Canned tuna in the supermarkets usually use albacore tuna. Its mild-to-medium flavour and firm, flaky flesh make it ideal for canning.



BONITO
Bonito is also known as skipjack tuna. It has a very strong flavour and is high in fat content. It’s also the smallest species of tuna.

It’s best known in its dried form – bonito flakes – and is used in Japanese cuisine.

Aside from using it dried, it is also the most important ingredient in making a type of Japanese fish stock known as dashi.

Teochew-style steamed pomfret recipe

Teochew-style steamed pomfret recipe
 
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Teochew-style steamed pomfret recipe
Hed Chef recreates Madam Zhang Rou Zhen's recipe and was rewarded with a soft and succulent pomfret.

Singapore, July 23, 2012

Steamed fish looks like a dish easy enough to cook, and it is – if you know what to do.

Get the method right and you will be rewarded with soft, succulent, smooth flakes of aromatic fish.
It also looks pretty impressive to serve dinner guests at home.

Madam Zhang Rou Zhen, 64, who works as a cook at a childcare centre, shares her secrets to achieving perfectly steamed fish.

She says in Teochew: “Some people don’t like steamed fish because of the fishy taste. My son-in-law is particularly sensitive to it.

“The traditional method to get rid of that fishy smell is to rub white vinegar into the fish.”

To infuse the fish with a deeper aromatic flavour, add dried mushrooms.

Soak them until they are soft, then slice them and place them on the fish.

An essential ingredient is salted plum, which lends a pleasantly sour taste to the sauce after steaming.

Madam Zhang sometimes removes the seed, minces the plum and places it on top of the fish.
I find it more convenient to simply stuff it in the fish cavity.

For those who seldom cook and may not wish to buy an entire bottle of salted plums, some provision shops at wet markets sell the plums in pairs.

Or you could do what my friend, Lucille, who is also Teochew, does – she substitutes the salted plum with the umeboshi (sour plum) from her bottle of Japanese plum liqueur.

She doesn’t cook often, but Japanese plum liqueur is a staple in her fridge.

She also adds the liqueur to her steamed fish.

I tried her tip once.

The result was pleasant, but for a more acidic edge, the salted plum works better.

 Now, here’s a sinful ingredient to make the fish meat even smoother – pork lard.


Madam Zhang says to take a small piece of this, slice it up and put it on top of your fish before steaming.

She says you can get the lard free if you buy pork from the butcher.

I did get the pork lard, but forgot to use it when I steamed my pomfret.

For the health-conscious, it’s fine to do without the lard – the steamed fish is tasty and smooth enough.

My favourite tip is the use of a porcelain spoon. It helps conduct heat and gets the fish evenly steamed.
This recipe is versatile and can be used with snapper or garoupa.

Just be sure not to buy black pomfret as it is better fried.

INGREDIENTS
1 white pomfret (500g)
1 salted plum
1 tomato, sliced
2 dried shitake mushrooms, soaked and sliced
1 small piece of pork lard, sliced thinly
20g old ginger, julienned
2 pinches of salt
1 tsp white rice vinegar
1 tsp light soya sauce
2 tsp Chinese rice wine
2 stalks of coriander
2 stalks of spring onion, sliced


METHOD


1. Make a slit along the dorsal side of the fish, above the eye, stopping just below the dorsal fin.
Repeat on the other side of the fish. Make two cuts on the body of the fish.

2. Marinate the fish in salt and vinegar. Add the light soya sauce and Chinese rice wine.



3. Place a salted plum into the stomach cavity of the fish.

4. Take a Chinese porcelain soup spoon and place it upside down on the plate.



Place the fish over it such that the back of the spoon props up the head.

5. Place the ginger, tomato slices and mushrooms over the fish.



6. Steam for 15 to 20 minutes. Garnish with coriander and spring onion.

Western fast food tied to heart risks in Asia: Study

Western fast food tied to heart risks in Asia: Study

Monday, Jul 23, 2012
Reuters
Even relatively clean-living Singaporeans who regularly eat burgers, fries and other staples of US-style fast food are at a raised risk of diabetes and more likely than their peers to die of heart disease, according to an international study.

But Asian fast foods, such as noodles or dumplings, did not bear the same risk, the study published in the journal Circulation said.

With globalization, US-style fast food has become commonplace in East and Southeast Asia. The study looked at more than 60,000 Singaporeans of Chinese descent.
"Many cultures welcome (Western fast food) because it's a sign they're developing their economics," said Andrew Odegaard, from the University of Minnesota School of Public Health, who led the study.

"But while it may be desirable from a cultural standpoint, from a health perspective there may be a cost," he told Reuters Health.

The study participants were interviewed in the 1990s, then followed for about a decade.

Participants were between 45 and 74 years old at the outset. During the study period, 1,397 died of cardiac causes and 2,252 developed type 2 diabetes.

Those who ate fast food two or more times a week had 27 per cent greater odds of diabetes and 56 per cent higher risk of cardiac death than those who ate little or no fast food, the researchers found.

Among 811 subjects who ate Western-style fast food four or more times a week, the risk of cardiac death rose by 80 per cent.

The findings held even after the researchers adjusted for other factors that could influence health, including age, sex, weight, smoking status and education level.

In fact, the Singaporeans who ate Western fast food often were more likely to be younger, educated and physically active, and were less likely to smoke, than those who stuck to a more traditional diet.
Odegaard's team found that Eastern fast foods, such as dim sum, noodles and dumplings, were not associated with more cases of type 2 diabetes and cardiac deaths.

"It wasn't their own snacks that was putting them at increased risk, but American-style fast food," he said.

The profile of the fast food eaters differs markedly from that of the average fast food consumer in the United States, he added, with eating fast food in countries like Singapore a status symbol and a way of "participating in American culture".

The findings hold serious implications for recently developed and emerging countries, said Sara Bleich, an assistant professor of health policy at Johns Hopkins Bloomberg School of Public Health in Baltimore.

"The big multinational fast food companies are increasingly looking to maximize profit outside the United States, and they're looking to emerging economies like Singapore to do that," she said. "So at the global level, the health implications are very strong."

How sweet it was - the tasty treasures time forgot

Report from Bangkok Post dated 22 July 2012 :-

How sweet it was  -  the tasty treasures time forgot

Chinese immigrants brought many things with them, including some delicious desserts which are no longer as common as they once were

A particular dish can reveal much about the ways of eating and beliefs of the culture that created it. It can also show how certain non-native ingredients came to be accepted into local cuisine and the ways culinary traditions have changed over generations.


Chinese food, for example, was brought to Thailand by the different Chinese ethnic groups that immigrated into the country. Each style of cooking reveals aspects of the ethnic group with which it originated, including its standard of living, special skills and abilities to adapt to the circumstances of a new environment, including the incorporation of new ingredients available there into their cuisine.

Many Chinese dishes have absorbed Thai ingredients and concepts. Some examples are tao jio lon (the fermented soya bean condiment called tao jio is Chinese, but here it is simmered with coconut cream and chillies) and Chinese-style kaeng karee mu (a mild pork curry), which uses the curry paste for Thai-style kaeng karee but substitutes flour for the usual coconut cream. It is eaten with fresh prik chee fa. The readiness of Chinese immigrants to accept Thai culinary ideas can be seen in the many ethnic Chinese who like purely Thai dishes such as nam prik pla thu (a spicy, kapi-based dipping sauce eaten with fresh vegetables and fried mackerel), the sour-sweet-spicy Thai soup kaeng som and the steamed, curried fish in coconut custard called haw mok.

There are many interesting Chinese-style sweets and desserts, especially from the Taechew ethnic community. Most are simple recipes, because in their original homeland in China most of the Taechew were hard-working farmers with no time for elaborate recipes. They were best at making steamed or grilled dishes based in roots and seeds that were easy to find or had been grown for use in making sweets. They liked to eat them hot because they lived in cool areas. Taechew sweets are not complicated to make. They do not require pounding, fancy cooking procedures, or the combination of a large number of ingredients the way Thai sweets, or those made by some other Chinese ethnic groups, do.

Some old Taechew desserts that have been popular since they first appeared in Thailand, all of them very easy to make and to eat, are thua daeng tom nam tan (red kidney beans simmered in syrup), luk dueay tom nam tan (Job's tears simmered in syrup), khao nio daeng tom nam tan (red sticky rice cooked in syrup) and man thate tom nam tan sai khing (sweet potatoes simmered in syrup with ginger). When the weather is cold the sweet potatoes can be grilled. Not only are they delicious, but they help keep the hands warm.

50 or 60 years ago, these Chinese sweets were sold by vendors who meandered through neighbourhoods with a set-up suspended from a plank balanced on the shoulder. Hanging from each end of the plank was a wooden box. The front one had a hole cut through the top where the pot holding the sweets was inserted. Beneath it was a container holding burning coals that kept them warm.

The pot was divided into three compartments. One held tao suan, (mung beans that had been peeled and split, then cooked in sugar syrup with starch added as a thickener). The second compartment held red sticky rice that had been cooked the same way. The third held mung beans again, cooked in syrup, but without the starch thickener.

The box at the back held small plates, spoons and a basin for washing the dishes. When a customer ordered the sweet beans or sticky rice, the vendor would top it with thick coconut cream that has been cooked with starch and salt.

Shops that sold sweets operated differently from the wandering vendors. The had a larger variety of sweets on display for customers to choose from, not only tao suan or sticky rice in syrup  - both with and without the starch thickener  - but also Job's tears in syrup, sweet potatoes cooked in syrup with ginger and Chinese jujube fruits stewed in syrup.

This list shows clearly that the basic character of Taechew sweets was simple. Once they were introduced in Thailand they underwent some adaptations. Extra starch was added, as was a salted coconut cream topping.

People of all ages ate them, and not just those of Chinese origin. Many Thais liked them, too. But with the passage of time many new kinds of sweets appeared, and the wandering vendors who specialised in the older Taechew sweets are now long gone. Shops or stalls selling sweets on the corners of shophouses are now scarce, even in traditionally Chinese neighbourhoods such as Yaowarat and Charoen Krung Road.

But if you want to see or taste the sweets, it can still be done. Go to Plaeng Nam Road, off Yaowarat. Roughly across from the entrance to Plaeng Market there is a stall that offers them daily from 6am on into the afternoon.

The vendor is Lim Saelim, a second generation Taechew Chinese who rents a house in a congested neighbourhood in the area. He has been making Chinese sweets and selling them on Plaeng Nam Road for more than 40 years, but often moves his stall when he finds a shophouse willing to allow him to set up in front.

Mr Lim said that he sells only five items. ''I make Job's tears, red beans, mung beans, sweet potatoes with ginger and barley or oats, all cooked in sugar syrup. I don't put in any starch.

''After I finish selling I have to go to buy different grains. I get them along Charoen Krung Road. I buy them on a daily basis and don't stock up because I don't have anywhere to store them. Once I have them I have to sit down and pick out the sand or bad grains and throw them out. The Job's tears have to be washed in salt water first to get rid of an odour they sometimes have. The other kinds of grains just need to be rinsed.

''Cooking them isn't hard. I just let them boil until they split, then gradually add sugar. I don't make them as sweet as they used to be in the old days because people now don't want things to be very sweet. They worry about diabetes.

''I finish cooking at about 5am and then load everything into a pushcart to sell on Plaeng Nam Road. Each pot has a charcoal stove to keep the sweets hot. Almost all of my customers are Chinese, usually from the older generations.

''Younger people don't eat these things, but older Chinese still like them because they are soft and easy to eat. They also believe that they are good for you. For example, mung beans are supposed to be good for rawn nai.''

Rawn nai, or ''hot inside'' is a condition with no English-language equivalent. The body feels hot and ''cooling'' foods are supposed to alleviate it. Job's tears are believed to detoxify the body, and kidney beans are believed to fortify the blood. Sweet potatoes cooked in sugar syrup with ginger are said to act as an anti-flatulent.

''I start in the morning and keep on selling. I have one daughter, and later in the day she comes to take over. She also buys grain and takes it home to sort and clean. It's a kind of cycle for both of us. There are only the two of us doing it because my wife died a long time ago.

''I haven't changed my prices in a long time. I charge 14 baht for a bowl of bagful. The time that everything sells out varies from day to day. Sometimes it's gone by noon. People tell my daughter that we should keep on selling these sweets because there will always be people to buy them. There are still plenty of older people who come to buy, and with time the younger ones will get old and come to like them, too.''

So these old Taechew favourites are still with us, and they still reveal much about the lifestyles of the people who created them back in China.

They have absorbed some Thai influences, undergone some adaptations and been passed on from one generation to another, but the basic simplicity and appeal still remains as it was.