Quinoa (Keen-Wah): The Magic Food

Quinoa is grown along the coastal regions of South America to 13,000 feet up in the Andes of Bolivia. Quinoa is an incredible hardy plant; it is naturally tolerant to large number of abiotic stresses, or natural environmental factors. Varieties of quinoa have been adapted to suffer through frost, drought, high heat, and nutrient-deficient soil. More importantly, quinoa grows excellently in low nutrient soil.

In ancient South America Quinoa was considered as the "Gold of the Incas" as it increased the stamina for their warriors. In appearance it resembles like a millet or big poppy seed. It taste nutty and feels more or less like eating cracked wheat or couscous. Speaking precisely, quinoa is not a true grain. It is the seed of the Chenopodium or Goosefoot plant. Nonetheless, it is used as a grain and substituted for grains because of its cooking characteristics. Quinoa is now widely cultivated in Peru, Chile and Bolivia for its nutritious seeds. They are referred to as "little rice." In South America the quinoa seeds are used in making various soups and bread. It is also fermented with millet to make a beer-like beverage. A sweetened decoction of the fruit is used medicinally, as an application for sores and bruises. The saponin removed from the quinoa is used as detergent for washing clothes and as an antiseptic to promote healing of skin injuries. The Quinoa seeds are rinsed to remove their bitter resin-like coating- k/a saponin- before cooking. Saponin is easily washed off, as soon as, quinoa seeds are placed in a strainer and rinsed thoroughly with water.

Quinoa in comparison with others grains, provides not only a similar amount of energy- in calories- but also provides more nutrients. Quinoa is a good source of protein, and consist almost perfect balance of all eight essential amino acids needed for tissue development in humans. It is exceptionally high in lysine, cystine and methionine (essential amino acids) which are typically low in other grains. Quinoa can therefore be a good complement for legumes, as these are often low in methionine and cystine. Quinoa also contains albumin, a protein that is found in egg whites, blood serum, and many plant and animal tissues. Not only is the protein complete, in addition to that, quinoa grains also have by and large ratio of protein to carbohydrate, because the germ makes up about 60% of the grain. Quinoa seed is also high in calcium and iron. It is a relatively good source of vitamin E, some of the B vitamins, magnesium, phosphorus, and a very good source of manganese.

A field trial was carried out in 2009, to explore the potential for quinoa to grow in climatic conditions of South Eastern Europe. The trial confirmed that even under rain-fed conditions without fertilization, quinoa seed yielded as high as 1.721 t ha−1. The quinoa seed quality were remarkably good, with protein content ranging from 15.16 to 17.41 % on a dry weight basis, depending on whether seeds were processed. It also confirmed the potential of quinoa seeds as a valuable ingredient in the preparation of highly nutritious foods because of its amino acid and mineral composition. Quinoa seeds had higher contents of most essential amino acids, especially lysine, than wheat flour. Trial also provided evidence that addition of quinoa seeds extremely enhanced wheat bread nutritional value. (Stikic et al., 2012)

Quinoa fits well in the recent health trends – It’s a whole grain, gluten-free, and organic. Quinoa may be useful in reducing the risk for diabetes. The quinoa seeds are often substituted for rice in rice dishes and are believed to help feel full for longer. Quinoa can be an ideal food for people with diabetes if, accepted as an alternative to white rice. These magnificent grains are gluten free, which makes this a nutritious and palatable alternative grain for those with gluten sensitivity. Quinoa helps control blood pressure as it is very low in cholesterol and sodium and has the highest of all the whole grains in potassium. It fact, it can be a great source of protein for vegetarians as 1 cup of grain contains 10.4 grams of protein. NASA has proposed quinoa as an ideal food for long-duration space flights whereas; the United Nations has designated quinoa as a "super crop", for its potential to feed the hungry poor of the world.

The bottom-line is---- quinoa supports good health. It’s the only plant foods that are a complete protein, which offers all the essential amino acids in a healthy balance. 

References:

Chauhan, G. S., Eskin, NAM., Tkachuk, R. (1992). Nutrients and Anti-Nutrients in Quinoa Seed, Cereal Chem. 69(l): 85-88

Loubaton, E. Food and Globalization, New York Times.

Stikic, R., et al., (2012). Agronomical and nutritional evaluation of quinoa seeds (Chenopodium quinoa Willd.) as an ingredient in bread formulations. Journal of Cereal Science, 55, 2: 132–138

White rice consumption and risk of Type 2 Diabetes

White Rice is a staple food and eaten regularly in many Asian countries. On average, people from Asian countries ate about four servings of white rice daily whereas the people from Western countries ate less than five servings a week. A study suggests eating white rice might be pleasing to the palate, but it significantly increases the risk of type 2 diabetes when eaten regularly. Findings from this study further confirm that regularly eating white rice is not a good idea. The study found that each serving per day of white rice consumption was associated with an 11% increase in risk of diabetes in the overall population.

Hu et al., (2012) conducted a study to review evidence on the association between white rice consumption and risk of type 2 diabetes. Researchers analyzed the results of studies in Asian countries (China and Japan) and in Western countries (the U.S. and Australia). None of the participants had diabetes at the study baseline. The review of the four studies involved around 350,000 participants tracked anywhere from four to 22 years. The review took into account factors such as weight, exercise levels and diet of volunteers. During follow-up research, around 13,200 people developed diabetes.

The result affirms that the more servings of white rice eaten per day, the higher are an individual’s chances of developing Type 2 Diabetes. The authors estimate that the risk of type 2 diabetes is increased by 11 percent with each increased serving of white rice (assuming 158 grams per serving). Researchers concluded higher consumption of white rice is associated with a significantly increased risk of type 2 diabetes, especially in Asian (Chinese and Japanese) populations. This association between consumption of white rice and risk of type 2 diabetes appears to be stronger for Asians than for Western populations.

White rice is the predominant type of rice eaten worldwide and has high Glycemic Index (GI) values. High GI diets are tied with a greater risk of type 2 diabetes. The culture of white rice consumption seen in Asian countries will increase the risk for diabetes substantially. Rice has been a staple food for thousands of years in the Asian population. Given the Asian culture of consuming white rice regularly the risk seems unlikely to be transferred to the Western countries because of the low consumption of rice. Nonetheless, increasing trend of obesity and diabetes is rampant in western world despite of less white rice consumption. The transition in nutrition characterized by decreased physical activity levels; improved security and varieties of food that has led to increased prevalence of obesity and insulin resistance in the western world. Hence, it’s important to think about how food plays into our culture. It’s all about what we eat, what we do, and our genes. We can’t change our genes; however we can make some healthy lifestyle changes.

The study found a link between white rice consumption and diabetes, but it did not prove that the food causes the blood-sugar disease. The study was not designed to show how white rice may increase the risk for diabetes. Whatsoever, researchers have their theories based on Glycemic Index (GI) -- white rice has the highest glycemic index (which means it can cause a sudden spike in blood sugar levels). White rice also has fewer nutrients, including fiber and magnesium, which may help lower the risk for developing type 2 diabetes. This study limits the ability to establish cause and effect; therefore to determine if, actually white rice increases the risk of type 2 diabetes controlled studies are needed. Future research should focus on how to eat less, consume foods of lower glycemic index and exercise more to prevent diabetes and obesity.

Reference: Hu EA, Pan A, Malik V, Sun Q. (2012). White rice consumption and risk of type 2 diabetes: meta-analysis and systematic review. BMJ , 344:e1454.

Building muscle reduces Diabetes risk

A study suggest that increasing muscle mass can help lower risk for type 2 diabetes. Globally as the obesity epidemic is on rise the prevalence of diabetes is anticipated to increase. Type 2 diabetes occurs when there is too much glucose in the blood either because of insufficient insulin production in the pancreas or cells becoming insulin-resistant. Individuals’ with insulin resistance are predisposed to raise blood sugar levels. Diabetes leads to inadequate blood sugar control, which can damage the kidneys and cause blindness, heart disease and strokes. Type 2 diabetes has been strongly linked to an unhealthy diet, a sedentary lifestyle and being overweight.

This study was conducted to find out whether increased muscles, regardless of obesity levels, are associated with improved blood glucose control. Researchers conducted a cross-sectional analysis of National Health and Nutrition Examination Survey III between 1988 and 1994. Data from 13,644 adults were evaluated. The measurement used were homeostasis model assessment of insulin resistance (HOMA-IR), blood glycosylated hemoglobin level, prevalence of transitional/pre or overt diabetes (PDM), and prevalence of overt diabetes mellitus.

The researchers found that for each 10 percent increase in the skeletal muscle index/SMI (the ratio of muscle mass to total body weight) there was an 11 percent reduction in insulin resistance (insulin resistance is a precursor to diabetes) and 12 percent reduction in pre-diabetes (a condition characterized by higher-than-normal blood sugar levels but not high enough to be diabetes). These relationships apprehended even after the researchers took into account other factors (age, ethnicity, sex, and generalized and central obesity) affecting risk for insulin resistance and pre-diabetes.

The findings suggest that higher muscle mass (relative to body size) is associated with better insulin sensitivity and lowers the risk of Diabetes Mellitus. Building muscle mass with resistance training exercise may play a role in lowering the risk of type 2 diabetes. Resistance exercise may help people with type 2 diabetes by better using the insulin that they produce.

The authors suggest that even though after starting an exercise program if you don't lose weight, never give up hope because your body fat still gets converted to muscle. We gain muscle loosing fat so even if the weight is the same, the balance shifts. The authors conclude that further research is needed to determine the effect of appropriate exercise interventions designed to improve insulin sensitivity and glucose metabolism in at-risk individuals.

Reference: Srikanthan, Preethi and Karlamangla, S. Arun. Relative Muscle Mass Is Inversely Associated with Insulin Resistance and Prediabetes. Findings from The Third National Health and Nutrition Examination Survey. The Journal of Clinical Endocrinology and Metabolism, July 2011 jc.2011-0435

Red Meat Consumption and Mortality

The study conducted by Pan et al., from more than 120,000 people suggests that a higher intake of red meat was associated with a significantly elevated risk of total, cardiovascular disease, and cancer mortality.

The data from two prospective cohort studies among 37,698 men between 1986 and 2008 and 83,644 women between 1980 and 2008 were analyzed by Harvard researchers. Researchers documented 23,926 deaths, including 5,910 from cardiovascular disease and 9,464 from cancer during the follow up. Study estimated that substitutions of 1 serving per day of red meat for 1 serving per day of other foods i:e; fish, poultry, nuts, legumes, low-fat dairy, and whole grains were associated with a 7% to 19% lower mortality risk. The findings suggest addition of an extra portion of unprocessed red meat to an individual’s daily diet would increase the risk of death by 13%, risk of fatal cardiovascular disease by 18% and risk of cancer mortality by 10%. The figures for adding an extra portion of processed meat to an individual’s daily diet were higher than unprocessed red meat (20% for overall mortality; 21% for death from heart problems and 16% for cancer mortality).

How reliable are findings? This study is one of the first large-scale prospective longitudinal studies showing that consumption of both processed and unprocessed red meat is associated with an increased risk of mortality. The data analyzed were from men and women who were free of cardiovascular disease (CVD) and cancer at baseline and validated food frequency questionnaires updated every 4 years were used to assess their diet. Additional studies by Pan et al., explains that red meat consumption is also associated with an increased risk of type 2 diabetes mellitus.

The findings suggest substitution of fish, poultry, nuts, legumes, low-fat dairy products and whole grains for red meat significantly lowers risk of mortality.

If you eat meat daily do not panic… red meats can still be eaten as part of a balanced diet. The use of healthier cooking methods such as grilling, intake of red meat in moderation and choice of leaner cuts can protect your health. Substituting processed meats like bacon, ham, sausages or burgers, munched several times a week for other protein sources such as fish, poultry, beans or lentils can be a smart and wise option.

Reference: Pan A, Sun Q, Bernstein AM; et al. Red meat consumption and mortality: results from 2 prospective cohort studies [published online March 12, 2012]. Arch Intern Med. doi:10.1001/archinternmed.2011.2287.

Acute Respiratory Infections (ARI)

ARI ( Acute respiratory Infections) are classified as-- URTI and LRTI.

URTI ( Upper respiratory tract infections) are common cold, tonsillitis, pharyngitis, sinusitis and otitis media.

LRTI ( lower respiratory tract infections) are Epiglotitis, laryngitis, laryngotracheitis, bronchitis, bronchiolitis and pneumonia.

Escalating Sugar Consumption

The rise in consumption of sugar has tripled Worldwide in the past 50 years (BBC, Health). It is an alarming health issue around the world. Excessive consumption of sugar in diet has been linked to Obesity, high blood pressure and diabetes. The Obesity epidemic has become rampant in the United States. Obesity is not just prevalent in adult but also among children. It is now considered National Health crises. Hereditary and medical conditions aside, the cause of epidemic can be blamed to the American way of life. Sedentary lifestyle, easy availability and affordability of high caloric food rich in sugar, fat etc has taken toll over the health of individuals. The sugar consumption can be quite addictive, thus the amount of sugar in diet is a concern. US health experts (BBC, health) are now proposing policies to tax for added sugar and sweeteners. However, to build a realistic approach only demonizing sugary food may not be helpful for promoting healthy diet. It would be prudent to provide subsidies for fruits and vegetables and tax certain food products (fat, sugar etc). The affordability of fruit and vegetables would promote/encourage healthy diets.

The balanced diet is a key to good health. Health lifestyle includes plenty of physical activity; exploring the world of fruits and vegetables and avoiding high caloric/fatty food.

The UN is facing claims from Haitian cholera victims.

Haiti’s poor Infrastructure already shattered by earthquake in January 2010 is now facing the rapid spread of water borne disease in the country.

The UN is facing claims from Haitian cholera victims, IJDH filed the demand on behalf of some 5,000 victims ( IJDH, Institute for Justice and Democracy in Haiti is a Boston- based human right group). The IJHD is demanding $50,000 in compensation for each sick people and $ 100,000 for each death.

The IJDH argues that infected UN peacekeeper troops from Nepal, caused the cholera outbreak. They claim that UN mission in Haiti failed to screen peacekeeper for cholera and allowed dumping of untreated water from their rural base camp into a tributary of the Artibonite river.

The study published by UN scientific experts in may reported that it was not possible to be conclusive about how cholera was introduced into Haiti. UN reported the outbreak of epidemic cholera in Haiti was the result of a ‘confluence of circumstances’ rather than the fault of a group or individual.

Several studies have concluded that UN peacekeepers from Nepal carried cholera to Haiti. Studies strongly suggest that the disease was introduced by UN peace keepers troops from Nepal living in a rural base where poor santitary conditions allowed human waste to enter the tributary system of most important river. US center for disease control also linked the cholera outbreak to Nepalese troops.

Since the cholera outbreak that begun in October 2010 more that 6,500 have died of cholera and nearly 500,000 have been sick according, to the Haitian Ministry of Health.

Ref:http://www.bbc.co.uk/news/world-latin-america-15648110

India has "never been closer" to wiping out polio

Marking the World polio day India’s health minister stated“India is close to wiping out Polio”. Ever since the launch of global eradication campaign no new cases of polio has been reported for more than nine months. This makes the longest polio-free period in India.

Polio is still prevalent in Pakistan, Afghanistan and Nigeria. India is one among these countries in the World where polio is still endemic. Uttar Pradesh has been one of the worst-affected regions in the world's fight against polio. In 2008, of the 549 polio cases reported in India, 297 were in Uttar Pradesh.

This year the only reported case of polio was in the state of West Bengal. There were 39 cases reported over a similar period in 2010. The health ministry reported that no cases were reported from the northern state of Uttar Pradesh for 18 months and no cases have been reported from Bihar over the last 13 months. The results are encouraging, India’s health minister stated, “"We are close to our goal but are not taking any chances.” He declared that the country will intensify its efforts to stop any residual polio virus circulation and also to prevent any polio cases following an international importation.

India has battled the debilitating disease which strikes children aged under five. For decades health officials and non-governmental organizations have administered large-scale immunization programmes. India holds two national immunization days every year. On each of these immunization days, polio drops are given to nearly 170.2 million children. India's efforts to reduce polio cases have been praised by international health organizations. According to officials, any new case of Polio would be dealt with as a public health emergency.

References:http://www.bbc.co.uk/news/world-south-asia-15425852

Vitamin B12

Vitamin B12 is critical nutrients that help body make healthy red blood cells. Vitamin B₁₂, also known as cobalamin is a micronutrient that is synthesized only by microorganisms. In chronic lack of Vitamin B12 the body can't make needed amount of red blood cells. The major signs of vitamin B₁₂ deficiency are megaloblastic anemia and neuropathy. Vitamin B12 deficiency is common in people of all ages who consume a low intake of animal-source foods, including populations in developing countries. Strict vegetarians /vegans have a greater risk of developing vitamin B₁₂ deficiency relative to nonvegetarians. 

Animal products like meat, poultry, seafood and dairy foods like milk, eggs, yogurt, and cheese are the best sources of vitamin B12. The vegans are at risk for B12 deficiency since most vitamin B12 in the diet comes from animal products. Honey, vegetables, and fruits are not really sources of vitamin B12, which is why vegan diet does not contain enough vitamin B12. Therefore, vegan pregnant and nursing mothers or even strict vegetarians are recommended food fortified with B12 or B12 supplement. 

Fatigue is the most common symptom for individuals with low levels of vitamin B12. A sign of B12 deficiency includes weight loss, constipation or diarrhea, nausea and vomiting, abdominal bloating and gas, numbness or tingling in the hands and feet, loss of balance, and a sore, red tongue. Most people with vitamin B12 deficiencies have a mild problem. However it can at times be serious when there is an extremely low level of Vitamin B12 in the body. Some of the serious consequences due to vitamin B12 deficiency are mental problems, confused thinking, memory loss, and dementia. Low levels of B12 can also cause nerve damage and weaken bones. Vitamin B12 deficiencies occur when body does not get the right nutrients from our dietary intake. Sometimes B12 deficiency is caused by conditions other than diet; such as body inability to absorb B12 properly or when there is problem of the digestive system. Elderly individuals have more problems with malabsorption of B12 from food and malnutrition therefore, vitamin B12 deficiency is prevalent among the elderly. Crohn's and celiac disease, weight loss surgery, chronic alcoholism all interferes with the body’s ability to absorb enough of the nutrients needed. Drugs like antibiotics, antacids, diabetes and seizure medications can interfere with the body's ability to break down vitamin B12 from food.

The Institute of Medicine recommends that adults over age 14 years need at least 2.4 micrograms of B12 a day while pregnant or breastfeeding women need slightly more. However, daily body loss of the vitamin is estimated to be between 2 and 5 µg/day. It has been reported that a daily vitamin B₁₂ intake of 6 µg appears to be sufficient to maintain a steady-state concentration of plasma vitamin B₁₂ and vitamin B₁₂ related metabolic markers. A blood test at doctor’s office will help confirm vitamin B12 deficiency.

Vitamin B12 deficiency can be corrected by making adjustments in diet by taking B12-fortified foods or by taking a supplement. We can get plenty of Vitamin B12 by eating a well-balanced diet. Some people easily boost their low levels of B12 by simply changing their diet, eating more animal products, as vitamin B12 in our diets comes from animal products such as, seafood, yogurt, cheese, and eggs. However, in more serious cases of Vitamin B12 deficiency doctor’s care is needed. Many people may have a severe deficiency or have an underlying health condition that causes B12 to drop. Vitamin B12 deficiency is treated in several ways. If the symptoms are mild or moderate, an oral B12 supplement is started, which is taken once a day or a weekly vitamin B12 nasal spray is used. Serious B12 deficiencies may require B12 injections, which are administered occasionally.

Vitamin D: The Sunshine Vitamin

Vitamin D was first discovered at the beginning of the 20th century, as a missing nutrient in children causing severe bone demineralization, a disease called rickets. Vitamin D plays a pivotal role in metabolizing calcium for healthy bones. Insufficient vitamin D makes bones thin and brittle causing rickets in children and osteomalacia in adults. Vitamin D has multiple non-skeletal actions besides its major role in calcium homeostasis and bone metabolism.

The term "vitamin D" refers to two different forms; (vitamin D2) and cholecalciferol (vitamin D3). Vitamin D2 is synthesized by plants and vitamin D3 is synthesized by humans in the skin when it is exposed to ultraviolet-B (UVB) rays from sunlight. Vitamin D, as either D₃ or D₂, does not have significant biological activity it must be metabolized within the body to the hormonally-active form known as 1, 25-dihydroxycholecalciferol.

The major sources of vitamin D are our diet, supplementation and sun exposure. The good food sources of Vitamin D are fish liver oils, fatty fish, fortified milk products, fortified cereals. However, vitamin D is found in very few foods naturally (e.g. fish, eggs and cod liver oil); while foods such as milk, orange juice, yogurts and some breakfast foods are fortified with Vitamin D. Foods may be fortified with vitamin D2 or D3. The fortification level is aimed at about 400 IU per day.

Vitamin D is formed naturally as a result of sunlight exposure; as little as 10 minutes of sun exposure is thought to be enough to prevent vitamin D deficiencies. Lack of proper sun exposure or inadequate Vitamin D3 supplement increases body’s odds to vitamin D deficiency or insufficiency.

The Recommended Daily Amount (RDA) or Adequate of Vitamin D for adults’ age 18-50 years, pregnant and breastfeeding women is 5 micrograms/day. The RDA for adults’ age 51-70 years is 10 micrograms/day, while for adults over age 70 years RDA is 15 micrograms/day. Upper limit or the highest amount of Vitamin D taken without risk is said to be 50 micrograms/day. (The recommended daily intake of vitamin D is 200 international units (IU) for people up to 50 years old and 400 IU for people 51 - 70 years old and 600 IU for people over 70 years old.)

The Vitamin D blood levels should be around 50-80 ng/mL (125-200 nmol/L) for optimum health, these values are relevant to both children and adults. While, most doctors still consider a result of 30 ng/mL (75 nmol/L) to be sufficient; when it is not. Total serum 25(OH) D (25-hydroxyvitamin D) is the total amount of vitamin D in the blood, both vitamin D3 and vitamin D2. The only way to determine the body Vitamin D status is by testing Vitamin D blood levels. Vitamin D test tells us how much of the storage form of vitamin D, known as 25(OH) D is present in our blood serum. Vitamin D test can be obtained by asking the doctor for a 25-hydroxyvitamin D [5(OH) D] test. We need to be careful while ordering the right test a 25-hydroxyvitamin D test NOT a 1, 25-dihydroxyvitamin D test. We can also perform the test oneself by purchasing an in-home test kit.

Vitamin D deficiency is a highly prevalent condition. In spite of foods fortified with vitamin D and wide supplement intake, it is estimated that ~1 billion people have insufficient levels of vitamin D. According to Anthony Norman, an international expert on vitamin D, half the people in North America and Western Europe get insufficient amounts of vitamin D. Anthony Norman recommends a daily intake of 2000 international units for most adults. He says only eating vitamin D-rich foods are not adequate to solve the problem for most adults.

Lately, epidemiological data has shown prominent role of Vitamin D in autoimmune and cardiovascular disease as well as in cancer therefore interest in mechanisms of vitamin D action is growing persistently. Century later we are now aware of Vitamin D non-skeletal actions. Vitamin D has effect in target organ damage; Vitamin D receptor (VDR) is present in many tissues including immune cells and cardiovascular (CV) target organs.

Vitamin D ameliorates the target organ damage by enhancement of immune suppression/ modulation of immune responses; downregulates renin-angiotensin system and inhibits cardiac hypertrophy.

Several experimental data point towards beneficial effects of vitamin D in cardiovascular disease as it is said to have a novel role as a negative modulator of renin synthesis. One of the studies done by Wang et al., (2010) assessed whether vitamin D and calcium supplements reduced the risk for cardiovascular events in adults. They used data sources from clinical studies and trails from 1966 to July 2009. The findings showed consistent reductions in cardiovascular disease (CVD) mortality among adults who received vitamin D supplements in five prospective studies of patients receiving dialysis and one study involving a general population. However, study found no differences in incidence of CVD between calcium supplement recipients and nonrecipients in four prospective studies of initially healthy persons. Similarly, the results of secondary analyses in 8 randomized trials showed a slight but statistically nonsignificant reduction in CVD risk with vitamin D supplementation at moderate to high doses but not with calcium supplementation or a combination of vitamin D and calcium supplementation compared with placebo. The results suggest that vitamin D supplements at moderate to high doses may reduce CVD risk, whereas calcium supplements have minimal cardiovascular effects.

Likewise, several observational studies have suggested anti-inflammatory and immunosuppressive properties of vitamin D. Results have shown that vitamin D deficiency is associated with higher incidence of autoimmune diseases such as multiple sclerosis and type 1 diabetes mellitus. Evidences from a number of studies have reported substantial reductions in incidence of breast cancer, colon cancer and Type 1 diabetes in association with adequate intake of vitamin D. These positive effects were reported to have occurred within five years of initiation of adequate vitamin D intake.

Vitamin D has much potential health benefits, research so far suggest vitamin D provides protection from osteoporosis, hypertension (high blood pressure), cancer, and several autoimmune diseases. However, more research needs to be done in some areas to make it even more comprehensible.

References:

Holick, M. F. (2007). Vitamin D deficiency. N Engl J Med, 357, 266–281.
Munger, K. L., Levin, L. I., Hollis, B.W., Howard, N. S., Ascherio, A. (2006). Serum 25-hydroxyvitamin D levels and risk of multiple sclerosis. JAMA, 296, 2832–2838.

Wang, L., Manson, J. E., Song, Y., Sesso, H. D. ( 2010). Systematic review: Vitamin D and calcium supplementation in prevention of cardiovascular events. Ann Intern Med, 152, 315– 323.

Time for course correction

Chickens of “consensus” politics have come home to roost. The manhandling of Finance Minister Surendra Pandey by the Maoist members of parliament is a preview of what the future holds for the politicians of the current coalition, who once endlessly harped on the need for consensus, if the outcomes of the political bargain do not go the Maoists’ way. The footage of the ultra-progressives (read the Maoists) manhandling the less-progressive (the minister from the less-progressive CPN-UML) is just a mouse-click away for the world to see. The timing could not have gotten any better. Pandey got roughed up at a time when the never-ending rounds of elections for the post of prime minister was providing the world a glimpse of how exactly a dysfunctional political system looks like.

As usual, each side is blaming the other for the incident. Anything new in that? Not really. The blame-game has been going on for a while now. Instead of trying to figure out who is at fault, it would be helpful if we spent our time and energy trying to understand why something as serious as this happened inside the parliament. It happened for a simple reason. And the reason is that as a nation, we allow politicians to run the country by cutting deals in the name of consensus. Nobody except the dealmakers actually know the terms and conditions of the deals. So, it is very easy for them to lie about them later. What makes this deal-based process even more complicated is that, for these dealmakers, pleasing their masters (Chinese for the Maoists and Indians for the current coalition members) is much more important and lies at the heart of anything they do or agree to than serving the nation’s interest and fulfilling people’s expectations.

Blaming the Maoists for insincerity at this point in time is completely absurd and unintelligent. The Maoists have been inconsistently consistent throughout about their motive behind joining the hands with the political parties. They wanted to use the opportunity to achieve their goal of establishing the dictatorship of the proletariat. The rationalization of the Maoists’ intent to come overground came from the very politicians that now grouch about the Maoist motives, pundits who change their color faster than chameleons to remain politically-relevant and human right activists that are now nowhere to be seen when a people’s representative is manhandled in broad light inside the parliament. Hence, the wound that politicians of the Nepali Congress (NC) and the UML complain about is self-inflicted. The sooner they learn to live with it, the better off they will be.

The Maoists are now one of the dominant players of Nepali politics and there is logic to what they do. Every move of theirs is well-calculated and is meant to serve their political agenda. With India against their quest for power, the Maoists have no choice but to tilt the domestic political balance by coercing their political opponents. They want the opponents to be perceived as feeble and power-hungry who will eventually succumb to their bullying tactics. And there is precedence to what they believe in. On the other side, there is no political preparation to tackle the Maoists. All they have is the same old slogan of how big a threat the Maoists are for democracy, which gives them an opportunity to cash in on India’s soured relationship with the Maoists, both of which will not take the coalition very far.

Putting the blame on the Maoists will not serve any purpose when it comes to correcting the course that they are in. The NC and the UML should prove to the people, which they have not done so far, that they can effectively govern the nation and meet people’s expectations. The state’s reach has been shrinking with each passing day. Regurgitation of the same old stale slogan of democracy being in danger from the likes of Krishna Prasad Sitaula, who not very long ago used every argument that they could think of to justify how bringing the Maoists overground was good for democracy, makes the case that the coalition is trying to make against the Maoists look malicious and empty.

The ongoing small-scale confrontation between the major partners of the coalition and the Maoists will get bigger and more frequent in the days to come. This is just the beginning. The NC, with its new president, can be a game changer if it dares to get away from the influence of the likes of Sitaula that failed miserably to correctly assess the Maoists’ motives. It is time to play the game with the Maoists the way they do. Backdoor dealings with them should be completely stopped. Things as important as budget should be made public with or without the Maoist support. If they oppose, they are the ones that will be seen as obstructionist, and if they get physical, they should end up behind bars. Appeasing the Maoists so far has not gotten the nation anywhere, has it? It is high time that they be held accountable for their acts.

The moving of the political process forward should be done smartly. Staying put in a futile prime ministerial election process makes the NC look like a club of politically-immature jokers. Its obsession with the prime ministership is pushing Jhala Nath Khanal and his fellow comrades closer to Pushpa Kamal Dahal. Helping the UML retain its political base is as important as maintaining its own political space for the NC. The UML’s loss is the Maoists party´s gain. Hence, letting Khanal become the prime minister is politically more profitable for the NC than alienating him by endlessly bidding for Ram Chandra Poudel. Even if Poudel became the prime minister, there will absolutely nothing in this lame duck environment for him to achieve that will change the NC’s face and fate. So, why remain obsessed? Cut your losses by not appearing insensitive to Khanal’s desperation to become the prime minister.

Banking on India’s support and regurgitation of democracy-in-peril rhetoric may work for a while and help the coalition stay put in power for some time, but with China’s support, the Maoist party is hell-bent on tipping the balance. If and when the balance tips, India will have no choice but to reengage with the Maoists. Aung San Suu Kyi received Jawaharlal Nehru Award for International Understanding in 1993 from the Indian government, but when the Indian government later on realized that the Burmese junta was not going to release Suu Kyi anytime soon, it started reengaging with the junta that put her under house arrest. Than Swe’s recent gala reception in India and the endless case made by India’s foreign policy experts, including Shyam Saran, about the necessity of becoming pragmatic when it came to dealing with Myanmar’s junta is an example of how far the Indian pendulum can swing with change in domestic political situation. Endless complaints about the Maoists’ anti-democratic acts have not made them change their ways, so it is time you change your ways and do things differently Mr Sushil Koirala. By opting for that, you would be doing a huge favor both to your party as well as the nation.

American cuisine

In my view, there is nothing like American cuisine. American cuisine is a fusion cuisine. The fusion in this case means that it takes ingredients from more than one cuisine, mixes them together, and creates something new. American cuisine encompasses ingredients and techniques from around the world. It is basically a product of both regional uniqueness and international diversity. American food reflects the origins of its international diversity and blend of their culture and culinary mix. The fact that America does not have a cuisine is a measure of its democracy and ethnic diversity.

For me, Cuisine is a form of cultural expression in ways of preparing food. It is about bringing the flavors out of the ingredients at hand. Expensive ingredients do not necessarily make great cuisine. It is all about using the right ingredients in right quantity. Individuals and families from various nations and ethnicity have settled in the US, and through their cuisine, they share their heritage.

The United States is a land of delicious eating. It has unique food traditions, festivals, and events. Rather than unifying national style of cooking, the U.S. is a nation of regional cuisines. Regional traditions and diversity are the two important ingredients that make American cuisines attractive and diverse. Food choices vary from one region to another because of variation in culture, tradition, and climate. In the U.S. every region, state, city and town has its own unique food traditions and establishment, which is a combination of local tradition and diverse influence from around the world. The regional foods associated with the North East are cranberries, oyster, apples and cheese-steak. Regional foods from South East are collards, peaches, shrimp, tomatoes and okra. Corn, beef, grains, pasta, pizza are the regional foods in mid west. Salmon, clams, cheese, apples, strawberries are regional food in North West. While, chilies, tortillas, corn, beans, grapes, lettuce, avocados are regional food of south west. There is a rich diversity in American food culture. This can be very much experienced by traveling across the country. For example, regional differences exist even in the word “Barbecue.” It means pork in south and beef in the southwest.

There has been a major influence on American food over time. In 1700, a new country was formed by settlers from all parts of Europe and Africa, which resulted in mixing of cultures and cuisines. Some of the major influences on US cuisine came from African slaves. They carried with them seeds from their native foods, yams, okra, watermelon etc. The enslaved Africans created southern cuisine; sweet potato pie and candied yam as cook in Southern plantation kitchen by combining native foods with those of European colonists. African-Americans played a major role in molding the renowned cuisine of the South.

The American popular food “Barbecue” was discovered after the mingling of Native Americans, Anglo, and African traditions. In 1852, Chinese immigrants arrived in California to work in mines, pick crops, and build the railroads. Even though they were confined to the Chinese community and legally kept away from mingling with the broader population, they brought new traditions and ingredients to American dinner table. Over time, descendants of Chinese workers of gold rush era and the new Chinese immigrants started moving out of the China towns, as a result their cuisines became popular and a part of the American eating experience. It is said that there more Chinese restaurants in the US than the McDonald, which is a popular fast food chain.

Reference: American Cuisine. Available online at, <>