ভ্যালেন্টাইন ডে’ ভালোবাসা দিবসের ইতিহাস
১৪ ফেব্রুয়ারি, বিশ্ব ভালোবাসা দিবস বা ভ্যালেন্টাইনস ডে। সারাবিশ্বের মত বাংলাদেশেও দিবসটি পালিত হয় নানা আয়োজনে। যদিও এ দিনে বাবা-মা, ভাই-বোন, সন্তান, বন্ধু-বান্ধব সবার প্রতিই ভালোবাসা প্রকাশ করা হয়; তবু এর ভিন্নমাত্রা দেখা যায় প্রেমিক-প্রেমিকার মাঝে। এ দিনে তারা একে অন্যের প্রতি ভালোবাসা প্রকাশ করেন ভিন্ন মাত্রায়।
যদিও বলা হয় ভালোবাসার জন্য নির্দিষ্ট কোনও দিন বা তারিখ নেই; সপ্তাহের সাত দিন এবং বছরের ৩৬৫ দিনই ভালোবাসার দিন। তবু ১৪ ফেব্রুয়ারিকে ভালোবাসা প্রকাশের একটি প্রতীক হিসেবে গণ্য করা হয়। যে কারণে এ দিনটিকেই ভালোবাসা প্রকাশের দিবস হিসেবে নেয়া হয়েছে, এর পেছনে কতগুলো ঐতিহাসিক ঘটনা রয়েছে।
ইতিহাস থেকে যে ক’টি কারণ জানা যায়, এরমধ্যে উল্লেখযোগ্য হচ্ছে ধর্মযাজক সেন্ট ভ্যালেন্টাইনকে ঘিরে কয়েকটি ঘটনা।
ধর্মযাজক সেন্ট ভ্যালেন্টাইন ছিলেন শিশুপ্রেমিক, সামাজিক ও সদালপি। তিনি ছিলেন খিস্ট্রধর্মের অনুসারী। তৎকালীন রোম সম্রাট দ্বিতীয় ক্লডিয়াস ছিলেন দেব-দেবী পূজারী। সম্রাট তাকে দেব-দেবী পূজা করতে বললে তিনি তা অস্বীকার করেন। এতে ক্ষুদ্ধ হয়ে সম্রাট ভ্যালেন্টাইনকে বন্দি করেন। পরবর্তীতে তাকে মৃত্যুদণ্ড দেন। এ দিনটি ছিল ১৪ ফেব্রুয়ারি। এ থেকেই প্রেমিক সেন্ট ভ্যালেন্টাইনের প্রতি শ্রদ্ধা জানাতে এ দিনটি ভালোবাসা দিবস হিসেবে পালিত হচ্ছে।
সেন্ট ভ্যালেন্টাইনকে ঘিরে আরেকটি মত পাওয়া যায়। তরুণ-তরুণীদের অনেকেই ফুল উপহার নিয়ে কারারুদ্ধ সেন্ট ভ্যালেন্টানইকে দেখতে আসতেন। কারারক্ষীর এক অন্ধ মেয়েও ভ্যালেন্টাইনকে দেখতে আসতেন। একসময় ভ্যালেন্টাইন তার প্রেমে পড়ে যান। তার আধ্যাত্মিক চিকিৎসায় দৃষ্টি ফিরে পায় মেয়েটি। যুবক-যুবতীদের প্রতি তার ভালোবাসা আর ভ্যালেন্টাইনের প্রতি তাদের ভালোবাসার কথা জানতে পেরে সম্রাট ক্ষিপ্ত হয়ে ২৬৯ খিস্টাব্দের ১৪ ফেব্রুয়ারি তাকে মৃত্যুদণ্ড দেন।
সেন্ট ভ্যালেন্টাইনকে ঘিরে আরো একটি মত পাওয়া যায়। রোম সম্রাট দ্বিতীয় ক্লডিয়াসকে তার সাম্রাজ্য টিকিয়ে রাখতে দরকার হয় বিশাল সেনাবাহিনীর। এজন্য সেনাবাহিনীতে যুবকদের যোগদানে বাধ্য করতে বিয়ের ওপর নিষেধাজ্ঞা জারি করেন সম্রাট। তার এ ঘোষণায় দেশের যুবক-যুবতীরা ক্ষেপে যান। ধর্মযাজক সেন্ট ভ্যালেন্টাইনও এ নিষেধাজ্ঞা মেনে নিতে পারেননি। তিনি গোপনে তার গির্জায় বিয়ে পড়ানোর কাজও করতে থাকেন। তিনি পরিচিতি পেলেন ‘ভালোবাসার বন্ধু বা ‘Friend of Lovers’ নামে। কিন্তু এ বিষয়টি সম্রাট ক্লডিয়াসের কানে গেলে সেন্ট ভ্যালেন্টাইনকে গ্রেপ্তারের নির্দেশ দেন। ২৭০ খ্রিস্টাব্দের ১৪ ফেব্রুয়ারি সৈন্যরা ভ্যালেন্টাইনকে হাত-পা বেঁধে টেনে-হিঁচড়ে সম্রাটের সামনে হাজির করলে তিনি তাকে হত্যার আদেশ দেন।
এর বাইরে অন্য একটি মত প্রচলিত আছে, প্রাচীন রোমে দেবতাদের রাণী জুনোর সম্মানে ১৪ ফেব্রুয়ারি ছুটি পালিত হতো। রোমানরা বিশ্বাস করতেন জুনোর ইচ্ছা ছাড়া কোনও বিয়ে সফল হয় না। পরদিন তারা লুপারকালিয়া ভোজ উৎসবে তরুণ-তরুণীদের মেলায় র্যা ফেল ড্রর মাধ্যমে সঙ্গী বাছাই করতেন।
এমন অনেক প্রচলিত ঘটনা, তথ্য-উপাত্ত পাওয়া যায় ভালোবাসা দিবসের ইতিহাস নিয়ে। একেকজন একেকভাবে এর যুক্তি ব্যাখ্যা উপস্থাপন করেন। তবে এ কথা ঠিক মানুষের প্রতি মানুষের ভালোবাসা চিরন্তন। আর এ ভালোবাসা থেকেই ভালোবাসা দিবসের উৎপত্তি।
১৯৯৩ সালে বাংলাদেশে ভালোবাসা দিবসের আবির্ভাব ঘটে বিশিষ্ট সাংবাদিক শফিক রেহমানের হাত ধরে। লন্ডনে পড়াশোনার সুবাদে পাশ্চাত্যের রীতিনীতিতে তিনি ছিলেন অভ্যস্ত। দেশে ফিরে তিনিই ভালোবাসা দিবসের শুরুটি করেন। তার চিন্তাটি নতুন প্রজন্মকে বেশি আকর্ষণ করে। সে থেকেই আমাদের দেশে দিনটির শুরু।
প্রেমিক-প্রেমিকারা এই দিনটিকে ঘিরে বছর জুড়েই কল্পনার জগৎ সাজাতে থাকেন। এ দিনে নীল খামে হালকা লিপস্টিকের দাগ, একটা গোলাপ ফুল, চকলেট, ক্যান্ডি, ছোট্ট চিরকুট আর তাতে দু’ছত্র গদ্য অথবা পদ্য হয়ে উঠে উপহারের অনুষঙ্গ। যদিও সময়ের পরির্বতেন পাল্টিয়েছে ভ্যালেন্টাইন ডে’র উপহারের ধরন। ফুলের পরিবর্তে ভালোবাসার প্রকাশ নেমে এসেছে দামি কোনও দ্রব্যে।
ভালোবাসা চিরন্তন। সব সময় ভালোবাসার বন্ধন থাকুক অটুট। ভালোবাসা সার্বজনীন। ভালোবাসা ছড়িয়ে পড়ুক হৃদয় থেকে হৃদয়ে।...
One fruit a day, keeps the doctor away
An apple a day, keeps the doctor away — is a very old saying. Apple
may not be the answer to your health, but fruits are definitely one of
the ways of having good health. They are excellent sources of minerals,
vitamins and enzymes. Moreover, in many cases the ailments caused by the
intake of unnatural foods can be successfully treated by fruits. Fruits
are helpful in so many ways. Such as
- Apples, grapes and many other fruits contain pectin, a soluble fiber that helps regulate blood cholesterol levels.
- Fruits are easily digested and have a cleansing effect on the blood and the digestive tract.
- Fruits are an excellent source of important vitamins.
- Many fruits are high in potassium, an electrolyte essential to
maintaining a proper balance of body fluids. Adequate potassium also
appears to reduce the risk of developing high blood pressure.
- Fruits are rich in antioxidants that works by preventing cell
damage caused by free radicals, unstable molecules that are released
when the body burns oxygen.
- Fruits are rich in bioflavonoid which protect against cancer and other diseases.
- Fruits are high in fiber and low in calories, that helps you to maintain a healthy weight.
- Fruits are a good source of natural sugars that provide quick energy with less calorie.
- The carbohydrates of fruits are easily digestible and are
completely absorbed. Therefore they are very useful for sick and
invalids for rapid energy supply.
- Fruit is also low in sodium so they help reduce the chance of gaining water weight.
- Many fruits contain large amount of fiber that can help prevent constipation.
- Fruits can help prevent wrinkles and help give you a smooth and radiant complexion.
Ways to get the most benefits from eating fruits
- Fruits are at their best when eaten in the raw and ripe state,
because portions of their nutrient get lost during cooking or
processing.
- Fruits are best eaten on an empty stomach; don't eat any cooked food for at least half an hour after you have eaten the fruit.
- It is also advisable to take one kind of fruit at a time.
- Fruits are most beneficial when taken as a separate meal by themselves, preferably for breakfast in the morning.
- Dr Md Shamim Hayder Talukder and Shusmita Hossain Khan
News Source: The Daily Star
Delicious Dough
Glazed, custard, cream, chocolate, jam, cinnamon, sugar – the list
goes on and on. In case you are wondering what these refer to, here’s
the answer – DOUGHNUTS.
Doughnuts are a very popular American dessert, and it goes without
saying that it is quite popular in other countries too. Doughnuts have a
much disputed history. An American named Hanson Gregory claimed to have
invented the ring shaped doughnut in 1847. Gregory was not satisfied
with the raw centre of the doughnuts and its various shapes. So, at the
age of 16, when he was aboard a lime-trading ship, he punched a hole in
the centre of a doughnut with a tin pepper box. Later, he taught this
technique to his mother and thus the modern doughnut was born.
Thanks to Gregory, we can enjoy this delicious dessert. While you
surf through the TV channels, when you suddenly stop somewhere and see a
gorgeous-looking doughnut staring back at you, the mouth-watering
temptation that you experience is heavenly. Instead of waiting for the
technology to arrive when you can simply grab things out of the TV, why
not just make some doughnuts yourself? Trust me, it’s not as hard as it
sounds. So here are two simple recipes of doughnuts.
Jam Doughnuts
Ingredients:
Flour – 2 ½ cups
Butter – 1/2 cup
Sugar – 1/4 cup
Milk – 2 cups
Yeast – 1 tbsp
Egg – 4
Oil – As needed for deep frying
Flour – 2 ½ cups
Butter – 1/2 cup
Sugar – 1/4 cup
Milk – 2 cups
Yeast – 1 tbsp
Egg – 4
Oil – As needed for deep frying
Method
Take a bowl and put in sugar, butter, and lukewarm milk. Then add the yeast and mix them. Add the eggs and flour next to make a soft dough. Then cover it and put it aside for 45 minutes to 1 hour to let it rise. After it has risen, take a saucepan and pour in some oil to deep fry them. Take a round spoon, fill it with some of the dough and put it in the hot oil, and fry till its light brown. Do the same with the rest of the dough. Put some jam into a piping bag, and put it in the doughnut by making a small hole in it. Sprinkle some icing sugar over it, and you’re done!
Take a bowl and put in sugar, butter, and lukewarm milk. Then add the yeast and mix them. Add the eggs and flour next to make a soft dough. Then cover it and put it aside for 45 minutes to 1 hour to let it rise. After it has risen, take a saucepan and pour in some oil to deep fry them. Take a round spoon, fill it with some of the dough and put it in the hot oil, and fry till its light brown. Do the same with the rest of the dough. Put some jam into a piping bag, and put it in the doughnut by making a small hole in it. Sprinkle some icing sugar over it, and you’re done!
Cake doughnuts
Ingredients:
- Flour – 2 ½ cups
- Sugar – ½ cup
- Baking powder – 1 tbsp
- Salt – ½ tsp
- Cinnamon (grounded) – 1 tsp
- Milk – 1 cup
- Egg – 1
- Butter (melted) – ½ cup
- Vanilla – 2 tsp
- Oil – As needed for deep frying
- Flour – 2 ½ cups
- Sugar – ½ cup
- Baking powder – 1 tbsp
- Salt – ½ tsp
- Cinnamon (grounded) – 1 tsp
- Milk – 1 cup
- Egg – 1
- Butter (melted) – ½ cup
- Vanilla – 2 tsp
- Oil – As needed for deep frying
Method
At first, mix the sugar, egg and butter. Then slowly add the cinnamon, salt, and vanilla. Then whisk it softly. Separately mix the flour and baking powder and put it in the other mixture. Then add milk to make dough. Use a doughnut cutter to cut the dough into preferred sizes. Then deep fry those. Fill a bag with ½ tsp ground cinnamon and ½ cup icing sugar and put in the doughnut, cover the opening and shake the bag. Take them out and serve.
At first, mix the sugar, egg and butter. Then slowly add the cinnamon, salt, and vanilla. Then whisk it softly. Separately mix the flour and baking powder and put it in the other mixture. Then add milk to make dough. Use a doughnut cutter to cut the dough into preferred sizes. Then deep fry those. Fill a bag with ½ tsp ground cinnamon and ½ cup icing sugar and put in the doughnut, cover the opening and shake the bag. Take them out and serve.
- Nabila Rahman
News Source:
The Daily Sun Early morning meat meet
A popular saying says 'no man is an island'. In these politically
correct times, neither is a woman, child or furry animal. People and
furry animals are social creatures. They need each other to stay alive
and sane. Hence, the popularity of Facebook. But social networking sites
aren't really 'real' if you know what I mean. As people, we need to be
in touch with other people, literally. That's what weekends are for.
Plan them right, utilise every waking hour and get in touch with
friends, family and even foe.
In these modern times we all 'do lunch'. We meet up for dinner. But
why shun breakfast? It's the perfect time to meet people you love or
moderately like (such as most family members). It's the start of a new
day, minds are rested and it's a time ripe with possibilities. The best
part is that people are in no rush. It's Friday morning, shops open
late, offices are closed and as long as you don't turn on the TV, the
world is apparently at peace.
Best of all, it is not too hot yet. The mornings are chilly and it
feels great to be in bed. But an even better option is to get out of
said bed and have something delicious and warm. Enter your Nehari
Breakfast Meat-up (pun intended).
For the uninitiated, nehari is a delicious dish that's soup, meat and
awesome all in one neat bowl. It's primarily made from cattle legs with
generous helpings of meat. The bones are rich in thick tasty marrow.
The ingredients are boiled till the bone itself softens a little. The
beauty of nehari is that it's an overnight dish. Cook it, leave it, and
let it simmer. That way, the bones are juicy and soft and the meat is
tender enough to melt in the mouth. When morning comes, heat and serve.
We just passed an Eid a couple of months ago where cattle left the
green pastures for the cool comfort of our freezers. Some stocks may
still remain. Add some spices to the concoction as you wish and it can
be tailored any way you please. Call up friends and family. Meet up as
early as possible and it's a meet-up unlike any other. It's a heavy
breakfast so leave plenty of time for lunch.
If you don't want to cook it, go to Old Dhaka or try Star Kebab. In
the winter, most of the food shops open early and they all pretty much
serve the dish. Have it in your car, take a takeaway or better yet, find
someone who lives there. Nehari goes perfectly with some naan roti.
After serving, lemon squeezed judiciously makes it taste even better.
And you can feel slightly at ease knowing the vitamin C in the lemon is
somehow offsetting the juicy cholesterol of the red meat. Somehow.
Nihari Recipe
1/2 Kg. beef -ask for Nihari meat (shank)
1½ tsp. salt
½ tsp red chili (Lal Mirch) powder
½ tsp. Kashmiri chili (Lal Mirch) powder
¼ tsp. turmeric (Haldi) powder
1 tbs. coriander (Dhaniya) powder
1½ cup oil
3 tbs. white flour (maida)
1 tsp ginger (Adrak) paste
½ tsp. garlic (Lehsan) paste
1½ tsp. salt
½ tsp red chili (Lal Mirch) powder
½ tsp. Kashmiri chili (Lal Mirch) powder
¼ tsp. turmeric (Haldi) powder
1 tbs. coriander (Dhaniya) powder
1½ cup oil
3 tbs. white flour (maida)
1 tsp ginger (Adrak) paste
½ tsp. garlic (Lehsan) paste
For garnishing
1 to 1 ½ inch ginger (Adrak) (Julian)
2 tbs. chopped coriander (Dhaniya) leaves
3 to 4 chopped green chilies
2 Lemon (sliced)
1 to 1 ½ inch ginger (Adrak) (Julian)
2 tbs. chopped coriander (Dhaniya) leaves
3 to 4 chopped green chilies
2 Lemon (sliced)
Special Nihari spices
2 tbs. Fennel (Saunf)
½ tsp black pepper (Kali Mirch)
½ tsp. cumin seeds (Zeera)
2 green cardamom (Chhoti Ilaichi) seeds
10 cloves (Laung)
2 black cardamom (Bari Ilaichi)
1 stick of cinnamon (Dalchini)
1 bay leaves (Tezpatta)
¼ tsp. nutmeg (Jaiphal) and mace (Javitri)
2 tbs. coriander (Dhaniya) seeds
1 stick (Piplee)
1 aniseed flower (Badian)
2 tbs. Fennel (Saunf)
½ tsp black pepper (Kali Mirch)
½ tsp. cumin seeds (Zeera)
2 green cardamom (Chhoti Ilaichi) seeds
10 cloves (Laung)
2 black cardamom (Bari Ilaichi)
1 stick of cinnamon (Dalchini)
1 bay leaves (Tezpatta)
¼ tsp. nutmeg (Jaiphal) and mace (Javitri)
2 tbs. coriander (Dhaniya) seeds
1 stick (Piplee)
1 aniseed flower (Badian)
Instructions
Put ½ cup oil in a pot. Add meat and fry it a little.
Add salt, chili powder, Turmeric (Haldi) powder, Coriander Seeds (Dhaniya) powder and Ginger (Adrak) paste. Add a little water and mix well.
Dissolve maida in 1 cup of water and add this to the meat and bring to boil.
Grind all the special Nihari spices, put the grounded mixture of spices in a fine cotton cloth bundle and add to the meat.
Add 5-6 glasses of water, cover and leave to tenderize on very low flame.
Put ½ cup oil in a pot. Add meat and fry it a little.
Add salt, chili powder, Turmeric (Haldi) powder, Coriander Seeds (Dhaniya) powder and Ginger (Adrak) paste. Add a little water and mix well.
Dissolve maida in 1 cup of water and add this to the meat and bring to boil.
Grind all the special Nihari spices, put the grounded mixture of spices in a fine cotton cloth bundle and add to the meat.
Add 5-6 glasses of water, cover and leave to tenderize on very low flame.
News Source:
The Daily Star ‘Vitamin C’ Power House - Amla
These days one sees a lot of Amla, differently called as Amalika or
Indian gooseberry, stacked in the vegetable shops. Before the season is
over and the stocks get exhausted, it would be in the interest of every
one to buy and consume as much as possible this exquisite little
spherical greenish and amazing vegetable, fit to be weighed in gold, as a
part of his or her daily diet.
Amla contains Vitamin C in high doses which can have a dramatic
effect in improving allergy symptoms particularly Hay fever and asthma,
due to its ability to counteract the inflammatory responses that are
part of such conditions. Amla contains the highest natural source of
vitamin C and has been traditionally used to promote immunity.
A few wonderful qualities of amla
- Amla contains 720 mg of vitamin C for every 100 grams of fresh pulp
or up to 900 mg of vitamin C for every 100 grams of pressed juice.
- The Vitamin C in amla is of a heat-stable form which does not lose its value through processing . This is one of the main reasons it is an essential ingredient in the preparation of the very popular Ayurvedic medicine Chyavanaprash.
- The edible amla fruit tissue has three times the protein concentration and 160 times the ascorbic acid concentration of an apple.
- Since amla also comtains tannins, its dried form retains most of the vitamin contents
- Amla fruit juice is said to contain nearly 20 times as much vitamin C as orange juice.
- Amla fruit also contains considerably higher concentration of most minerals and amino acids than apple.
- Amla fruit has also Chromium, Zinc and copper.
- The Vitamin C in amla is of a heat-stable form which does not lose its value through processing . This is one of the main reasons it is an essential ingredient in the preparation of the very popular Ayurvedic medicine Chyavanaprash.
- The edible amla fruit tissue has three times the protein concentration and 160 times the ascorbic acid concentration of an apple.
- Since amla also comtains tannins, its dried form retains most of the vitamin contents
- Amla fruit juice is said to contain nearly 20 times as much vitamin C as orange juice.
- Amla fruit also contains considerably higher concentration of most minerals and amino acids than apple.
- Amla fruit has also Chromium, Zinc and copper.
No wonder in olden days, elders in the family used to buy Amla in
large quantities during the season, and prepare pickles out of it and
keep them properly, so that all through the year they could consume Amla
and enjoy the various benefits of Amla.
The Goodness of Beetroot
Many people are of the belief that Beetroot is good for the blood. This is not correct.
Of course beetroot is good for you it is not high in iron so it will
not help prevent anaemia, which many believe it will do. Beetroot's main
benefits are that it contains no fat, very few calories and is a great
source of fibre.
Beetroot has for many years been used as a treatment for cancer in
Europe. Specific anti-carcinogens are bound to the red colouring matter
which supposedly helps fight against cancer and beetroot also increases
the uptake of oxygen by as much as 400 percent. Additional studies are
taking place to add support to these claims. The green leafy part of the
beetroot is also of nutritional value containing beta-carotene and
other carotenoids,( Carotenoid refers to plant pigments - of which there
is a family of about 600 different types. These all function as
antioxidants. The yellow, orange, and many of the red pigments in
fruits, vegetables, and plant materials are usually carotenoids.) This
part of the beet also contains lots of folate, iron, potassium and some
vitamin C. The roots and greens therefore are great for women in general
and for those planning pregnancy. Try eating the leaves and stalk
boiled or steam and accompany with other more flavorsome vegies like
onions and garlic. Or chop finely and add to quiches or stir-fries.
Fresh beetroot
Beetroot can be eaten raw. You just need to peel it and it's ready to use. Beetroot can add a refreshing touch to a salad, a sandwich (try it with cheese!) or as an accompaniment to other vegies...
Beetroot can be eaten raw. You just need to peel it and it's ready to use. Beetroot can add a refreshing touch to a salad, a sandwich (try it with cheese!) or as an accompaniment to other vegies...
Try:
•grating it finely to add to other vegetables
•mix grated beetroot with raspberry vinegar
•mix grated beetroot, grated orange rind and orange juice
•plain grated beetroot is great on hamburgers
•grating it finely to add to other vegetables
•mix grated beetroot with raspberry vinegar
•mix grated beetroot, grated orange rind and orange juice
•plain grated beetroot is great on hamburgers
Cooked beetroot
Usually when you buy fresh beetroot it will still have the leaves and stalks attached. To cook the beetroot simply cut off the stalks but make sure you leave some of the stalk in tact. By doing this it will help to stop the beetroot from losing it's color when you cook it and helps to hold in the nutrients.
Usually when you buy fresh beetroot it will still have the leaves and stalks attached. To cook the beetroot simply cut off the stalks but make sure you leave some of the stalk in tact. By doing this it will help to stop the beetroot from losing it's color when you cook it and helps to hold in the nutrients.
Beetroot can be steamed or cooked in boiling water. Cooking time can
be from 20 to 50 minutes depending on the size of the beetroot. Test the
beetroot with a skewer: when it's soft, remove it from the heat and
cool it under running water - this will make the skin easier to remove
for serving.
You can serve cooked beetroot:
as a hot vegetable accompaniment to a meal; or
allow it to cool and slice it to put on a homemade burger.
Cut into cubes and stir-fry it with some steamed cubed potatoes and pumpkin. Add a little garlic and some diced onions – this makes a delicious vegetable dish to serve with the rest of your meal.
as a hot vegetable accompaniment to a meal; or
allow it to cool and slice it to put on a homemade burger.
Cut into cubes and stir-fry it with some steamed cubed potatoes and pumpkin. Add a little garlic and some diced onions – this makes a delicious vegetable dish to serve with the rest of your meal.
Foods That May Help You Lower Your Cholesterol
Has your doctor told you that you need to start keeping a closer eye
on your diet to better manage your cholesterol? You may know that it is
important to eat a diet rich in fruits and vegetables, whole grains and
low-fat dairy products to help reduce your chances of developing heart
disease.
What you may not know is that there are certain foods that could help
reduce your low-density lipoprotein (LDL) cholesterol (also known as
“bad” cholesterol) when eaten as part of an overall heart-healthy diet.
The next time you head to the grocery store, consider adding these foods to your shopping cart:
Oats and oat bran – The soluble fiber found in oats and oat bran has
been shown to help reduce LDL (bad) cholesterol when eaten as part of a
heart-healthy diet. Eating 3 grams of oat-soluble fiber daily from a
good-sized bowl of Quaker Oatmeal may help you lower your cholesterol.
Nuts, including almonds and walnuts – Certain types of nuts,
including almonds and walnuts, have most of their fat as mono and
polyunsaturated fatty acids. Some preliminary studies suggest that
eating a small amount of nuts (1.5 ounces) every day as part of low
saturated fat and cholesterol diet may help reduce LDL cholesterol.
Fish – Fatty fish, including tuna, salmon, mackerel, lake trout and
halibut, are all good sources of omega-3 fatty acids, and some studies
show that consumption of these types of fat may help support heart
health. The American Heart Association recommends that people consume at
least 2 servings of fish per week.
Foods fortified with plant sterols or stanols – These substances,
found in plants, help block the absorption of cholesterol. Margarines
and orange juice are two of the foods that are most commonly fortified
with sterols and are available at most supermarkets. Proper use of these
types of foods requires that two servings per day be consumed.
Beans and lentils – Rich in fiber and protein, beans and lentils may
also help reduce LDL cholesterol levels. According to a report published
in the Annals of Internal Medicine in 2005, cholesterol levels fell
nearly twice as far in participants who added beans and lentils, along
with more whole grains and vegetables, to a low fat diet.
Saturated fat – One of the most important things that determine your
cholesterol levels is the amount of saturated fat you eat. Food sources
that tend to add the most saturated fat to your diet are animal
products, particularly fatty meats and full-fat dairy products. These
foods should be limited if you are trying to lower your cholesterol
levels.
Body weight and physical activity – In addition to diet, your
cholesterol levels can be affected by excess body and a sedentary
lifestyle. Conversely, reducing you body weight towards a more healthy
level and becoming more physically active can help reduce cholesterol
levels.
Lobon Craze - The Beet
What makes roasted peanuts sold on the roadside delicious? What makes
amra (hog plum), kamranga (star fruit), chatpati, phuchka, chanachur
and muri and all germ filled unhygienic street food so irresistible?
I'll tell you what. Its black salt, more commonly known as beet-lobon.
If you are Bangladeshi, then you are familiar with this pinkish orange,
deliciously pungent smelling, heavenly condiment.
Beet-lobon is good with almost anything and once you start eating it,
it's really, really difficult to stop. I tell you this from personal
experience. A few weeks ago, folks up at our office canteen added
beet-lobon to their menu. At first, those of us who are lovers of all
things unhealthy and fattening, were so excited, we went up to the
canteen at least three times a day and ate it with every greasy item
they serve (puri, keema-puri, kebab, paratha, rooti, daal, halim, chop
etc etc).
But as the saying goes, all good things must come to an end, and so
it did. Some of us, and I am not mentioning any names, became paranoid
(true to our nature) and started believing that anything that tastes
this amazing can't possibly be good for us.
It started with “We should really stop, or at least reduce the amount
we eat,” and “Did you know it causes kidney problems,” and “It will
make you anemic!” and escalated to “hide it from Anika,” and “ We forbid
you to serve it to any of us, even if we beg for it.”
I admit, eating it with doughnuts and cookies and mixing it with tea
may have been the root cause of some of this alarm, but mostly it was a
strong belief that beet-lobon is bad for you.
After several arguments and tantrums, I was given an assignment to
find out the negative effects of this special salt and write a health
piece to cure my obsession. I took the assignment grudgingly, but I
actually started enjoying it once I started my research.
Beet-lobon or black salt, is made of sodium chloride and has trace
impurities of sodium sulfate, iron sulfide and hydrogen sulfide. The
salty taste comes from sodium chloride, and its purplish hue comes from
iron sulphide. All the sulphur compounds give it a bitter taste and its
characteristic smell.
Although hydrogen sulphide, which is the main contributor of this
smell, is toxic in nature, the amount present in beet-lobon is small and
therefore not harmful for us. Some sources say that this salt is
created from harad seeds, while others suggest that it is a natural
halite, found in the mines. The salt crystals are black , but turn into a
pinkish orange colour when they are ground to a fine powder.
Contrary to popular belief (among my colleagues and a few friends),
black salt has its benefits. In North India, it is considered a cooling
spice in ayurvedic medicine and is used as a digestive and laxative aid.
It also helps relieve heartburn and intestinal gas. It is believed to
be lower in sodium and therefore does not increase the sodium content in
the blood and is used by people with high blood pressure and those who
are on low-salt diets.
This salt is not only used as a remedy for constipation, hypertensive
patients are also advised to have this salt instead of common salt.
Black salt is also used to cure skin swelling, and stomach swelling
caused by indigestion and other illnesses. It cures stomach cramps,
gastric troubles and helps reduce phlegm and other inflammation. It is
also used in medicines to reduce the risks of various conditions ranging
from heart disease to cancer.
Of course, large quantities of anything is bad for us and too much of
black salt may cause diarrhea and low blood pressure. Did I mention
it's also an aphrodisiac?
I sincerely hope that after this little rant, I will once again have
access to the beet-lobon bottle hidden in the canteen and this time, be
allowed to eat in peace. To my colleagues I would like to come out of
the closet and finally admit:
My name is Anika and I am a beet-lobon addict.
I feel better already
News Source:
The Daily Star
Fish oil prevents sudden cardiac death
Omega-3 fatty acids found in fish oils could protect dialysis patients from sudden cardiac deaths, says a study.
"We found that higher levels of omega-3 fatty acids in the blood of
patients who were just starting (haemo) dialysis were very strongly
associated with a lower risk of sudden cardiac death over the first year
of their treatment," says Allon N. Friedman, associate professor of
medicine at the Indiana University School of Medicine and study
co-author.
"This study is a first step toward identifying a possible treatment
for sudden cardiac death in dialysis patients," adds Friedman.
Sudden cardiac death is an unexpected death due to cardiac causes
occurring in a short period (generally within one hour of symptom onset)
in a person with known or unknown cardiac disease.
The study is based on 100 patients who died of such causes during
their first year of haemodialysis, and 300 patients who survived,
according to an Indiana statement.
"The risk of sudden cardiac death in haemodialysis patients is
highest during the first year of treatment. The annual rate of such
deaths is about six to seven percent, which may even exceed the rate in
patients with heart failure," Friedman said.
"Because omega-3 fatty acids can be obtained from certain foods, such
as fish oil, our findings also have important implications for the type
of diet we recommend to patients on dialysis," Friedman said.
The five-year survival rate for patients on haemodialysis is 35 per
cent, with the risk of death highest in the first few months of starting
treatment. The most common cause of death in these patients is sudden
cardiac death, which accounts for about one out of every four deaths.
Assam's village of magic is a tourist hotspot
An eerie silence envelopes Assam's Mayong village, well known for its
magic and sorcery, as one drives towards it from the nearby city of
Guwahati.
With a history that is bound to scare the daylights out of believers
and make others gape in wonder, the peaceful ambience somehow looks like
a cloak of mystery.
Situated near the Pobitora wildlife sanctuary, about 40 km from
Guwahati, Mayong has often been called India's magic capital. Astounding
tales of a man disappearing into thin air, or being turned into an
animal, or a fierce tiger being tamed and serious illnesses being cured
lie in the treasure trove of almost every family.
Today Mayong's fascinating stories are attracting tourists, prompting the government to develop this place as a tourist hotspot.
Lots of curious visitors come to the village to enquire if people still practise magic.
Nowadays, it's (magic, sorcery) not practised as much as before.
These are modern times. People don't believe in magic or spells as much
as they used to. Children go to school and shun these things as
superstitions
Legends - like those of Chura Bez who could disappear into thin air
just by muttering the 'Luki Mantra' and sedate an angry tiger with his
'Baagh Bandha Mantra' - anecdotal accounts and magical texts abound in
Mayong's esoteric history.
Septuagenarian Basanta Nath, a magic practioner of the village, is a strong believer in magic.
"People these days dismiss magic as superstition. But when you see
things for yourself, you believe. Nowadays, when people fall ill, they
generally prefer to go to the doctor instead of us. But there are still
people who come to us with their troubles," Nath said.
"People from far off states like Punjab, Haryana and West Bengal,
other than from Assam and the surrounding places, come to Mayong to
learn magic," he added.
Believer or not, courtesy its fascinating history, and also its
beautiful surroundings - Mayong sits in the lap of nature, near the
Brahmaputra, and has rich wildlife - the government is promoting it as a
tourist destination for its culture, flora and fauna, along with the
Pobitora wildlife sanctuary, which has a high concentration of the
one-horned rhino.
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