Real Age and Boost Your Immunities
A while back, there was a blogger, Fonzy, who was more here there and everywhere than . . . Here There and Everywhere. He found some of the most amazing resources, and Real Age was one of them.
I took the Real Age test, and got a shock; there were things I really needed to do to keep my health and fitness at peak. I hadn’t been doing them, thought I could slide. Real Age won’t let me.
Every week I get bulletins from them on new findings in health issues. They are always packed with valuable information. Here is one of the most recent ones:
Boost Your Natural Immunity
June 30, 2009 3:14 PM by Mehmet Oz, MD and Michael Roizen, MD
New flu strains. Antibiotic-resistant tuberculosis. Germs in and on the foods we buy in supermarkets and in restaurants. Flesh-eating bacteria. Feels like you’re in the midst of a scary twenty-first century germ invasion. And while you try your best to keep from meeting the nastiest bugs, there’s only so much you can do without living in a bubble. That means boosting your immune system matters more than ever.
And steps you take to boost your immunity may also protect you from the chronic diseases associated with aging. See, immune busters — everything from aging and stress to lack of sleep, too little exercise, and not-so-smart eating — can pull the plug on how well your white blood cells, natural killer cells, and chemical messengers can attack and destroy foreign invaders. Didn’t know you had an army of defenders, did you? Well, you do. And the very same actions that lessen their ability to fight off bugs also cause trouble by encouraging chronic inflammation — a hot-button health risk now linked with asthma, heart disease, diabetes, and even some types of cancer.
Keeping your own personal security force strong and disciplined is easy:
Feast on fin food. EPA (eicosapentaenoic acid), the essential omega-3 fatty acid found in fatty fish (and fish oil, of course), limits several cellular processes (involving dendritic cells and interleukin 12; aren’t you glad you asked?) associated with inflammation, so they can’t do their dirty work. Serve yourself salmon or trout at least twice a week, or get 2,000 milligrams of EPA plus DHA, another omega-3, from supplements daily. Don’t like the fishy taste or the size of the pill? Just get the DHA from pills made from algae — that’s where the fish get it.
See red or go nuts. Red wine, red grapes, and peanuts are great sources of resveratrol, a compound that protects against immune system aging and inflammation.
Learn the art of ahhhh. Your nervous system and your immune system are linked more closely than fraud and Bernard Madoff. Extreme stress reduces your natural killer cell count — one reason widows and widowers are more likely to get sick after the death of a spouse. Even periods of short stress (say, road rage) can boost levels of proinflammatory chemicals called cytokines. Set aside 10 minutes a day for relaxation, whether it’s meditation, intimacy, a walk, or the pure bliss of playing with your kids or grandkids. And learn some coping skills that help you talk your stress level down while you’re still in traffic or whatever situation gets on your nerves.
Tuck yourself in. Sleep deprivation torpedoes immunity and increases levels of proteins associated with inflammation. Stop shortchanging yourself and jump into the sack a half hour earlier tonight . . . and every night this week. Add another half hour next week, and keep going until you’re getting 7 1/2 to 8 hours of shuteye per night. Every night!
Take a walk today. Regular physical activity can help keep immunity where it should be. You don’t have to be a gym rat: When a group of overweight couch potatoes started exercising five times a week, they gained a definite cold-fighting edge over nonexercisers.
Pop some vitamin D. This vitamin can’t do its immunity-boosting job if you don’t get enough of it . . . which includes at least 30% to 40% of us. Since it’s difficult to get what you need from food alone, get 1,000 international units a day from a supplement if you’re younger than 60, 1,200 if you’re 60 or older.
Munch apples, broccoli, and red onions. All are bursting with quercetin, a flavonoid that shores up immunity, even when you’re fatigued. The fiber and antioxidants in these natural goodies also help reduce or mute inflammation instigators.
Think zinc. Go to the end of the alphabet for a mineral that supports immunity (it may also thwart cancer cells). You can get the zinc you need — 12 milligrams a day — from crab, oysters, pork, poultry, beans, cashews, and yogurt. Or find a good multivitamin with less than 15 milligrams. Too much of the stuff could stop other important minerals from doing their jobs.
Don’t forget classic “C.” This vitamin helps you produce more bullets to kill invading germs. Bell peppers are chock-full of vitamin C; other good C options include strawberries, cantaloupe, and broccoli. Or take 400 milligrams of vitamin C as a supplement three times a day.
Al Maharah, Souk al Waqif Hotel
I got it half right. I was good taking photos until our main courses arrived, but when we got to Al Maharah, there were only a few groups. I took all the photos before there were a lot of people there. But the truth is, when our main courses – the seafood skewers – arrived, they were so good, I forgot to photograph them.
The secret is out. The food is SO good!
It was one of those wonderful nights in Doha when it isn’t so hot anymore, there is a breeze blowing. No, not a cool breeze, a comfortable breeze, and all of a sudden, all you want is to be outside. We roamed the souqs, making a purchase here and there, until we got to the hotel. We had actually intended to eat somewhere else, but the food in the hotel just looked so good.
The service is friendly and attentive, without being intrusive. They get five stars right off the top for striking that balance.
The menu is in Arabic and English, and has beautiful photos to help you decide what to order. We were totally tempted by the soups, but knowing we will be back, we both ordered the salad bar and the Mixed Seafood Grill Skewers. Oh WOW.
The restaurant is beautiful and serene. Several tables were reserved, and pre-ordered arrangements of hors d’oeuvres were being set out in beautiful serving dishes. We were so tempted to snatch a bite on our way back from the salad bar – the arrangements were artistic and tempting.
The Seafood Bar:
Part of the Salad Bar:
Our salad plates – they had so many good things!
They also had piping hot fresh out of the oven bread, Yumm!
The only problem is that the restaurant is right by one of the souk exits, where you pay for parking. Because everyone is so important, and jockeys for non-existent places in the line which has formed, it can be a little exciting sitting next to the window, not knowing if the yahoo who is trying to edge his way into the line even has a driving license. There is a fabulous terrace on this hotel; I wish the restaurant were up on the terrace area!
After dinner, there is also a dessert bar, or you can order a la carte. We couldn’t eat another thing, but it sure is tempting:
Not only will we go back, we will take our friends, especially now when being outside is so divine! It was a lovely, elegant evening, the food is reasonably priced. We didn’t see any wine being served, so if that is important to you, you will probably be better off at one of the more western hotels. And – get there early if you don’t have reservations. By eight, every table was taken.
Doha or USA?
On the homeward drive, I saw this sight, and laughed. There is a clue as to where this is, but it sure looks a lot like a street in the USA:
Halloween and Extreme Pumpkins
All it took was one Google: pumpkins carved
It took me to Extreme Pumpkins.com, and it will give you minutes of helpless laughter. People are SO creative!
Yesterday I bought a pumpkin, not the traditional American sugar pumpkin with it’s thin skin, but a thick, ribbed Indian squash, and when I took it, the clerk said “You want the WHOLE thing??”
It’s not that big. But normally, people buying this kind of squash here buy it in pieces, not as an entire (carvable 🙂 ) pumpkin.
This is not my pumpkin; it is another from Extreme Pumpkins.com I am making cat pumpkins this year. 🙂
Turmeric Kills Cancer Cells (Pass the Biriyani, Please!)
Curry spice ‘kills cancer cells’
From BBC Health News
An extract found in the bright yellow curry spice turmeric can kill off cancer cells, scientists have shown.
The chemical – curcumin – has long been thought to have healing powers and is already being tested as a treatment for arthritis and even dementia.
Now tests by a team at the Cork Cancer Research Centre show it can destroy gullet cancer cells in the lab.
Cancer experts said the findings in the British Journal of Cancer could help doctors find new treatments.
Dr Sharon McKenna and her team found that curcumin started to kill cancer cells within 24 hours.
‘Natural’ remedy
The cells also began to digest themselves, after the curcumin triggered lethal cell death signals.
Dr McKenna said: “Scientists have known for a long time that natural compounds have the potential to treat faulty cells that have become cancerous and we suspected that curcumin might have therapeutic value.”
Dr Lesley Walker, director of cancer information at Cancer Research UK, said: “This is interesting research which opens up the possibility that natural chemicals found in turmeric could be developed into new treatments for oesophageal cancer.
“Rates of oesophageal cancer have gone up by more than a half since the 70s and this is thought to be linked to rising rates of obesity, alcohol intake and reflux disease so finding ways to prevent this disease is important too.”
Each year around 7,800 people are diagnosed with oesophageal cancer in the UK. It is the sixth most common cause of cancer death and accounts for around five percent of all UK cancer deaths.”>
Pomegranate Soup by Marsha Mehran
I saw a mention of this book in an Amazon.com referral as a book I might like, and was almost set to order it when something said “go check the stack of books Little Diamond left for you” and sure enough, I already had the book.
I use books as an incentive to get me through life’s inevitable tasks I don’t like – like “if I finish this project on time, I get to read this book as a reward.” It works for me.
When I first started reading Marsha Mehran’s book about three Persian sisters starting up a cafe in a small Irish town after fleeing Iran, I found it sour. The author has a critical point of view, and generally speaking, I don’t like hanging around with people who criticize others and judge them harshly. At the beginning of the book, Mehran introduces a lot of people, many of whom we are not meant to like.
Even the sisters are not all that sympathetic – at the beginning. But also, near the beginning, she discusses Persian cooking, the idea of balance in a meal, hot and cold, spicy and bland, so you kind of get the idea that if there is sour, then there will also be sweet. In addition, at the end of each chapter there is a wonderful recipe, a wonderful, fairly easy-to-follow recipe, and she included one, Fesanjan, that is my all-time favorite Iranian dish and now, I know how to make it, Wooo HOOOO!
Three sisters, orphaned by fate, held together by love and duty, start a cafe, which, against all odds, becomes a raging success. Raging success does not heal all the old wounds, however, nor the hearts that bear them, and we learn through the book what the sisters have borne and overcome.
It turns out to be a sweet book, one well worth reading. And oh! the recipes! In each chapter, there are also hints that make them even better, so you can’t just copy out the recipes and use them, you really have to read the book. 🙂
It’s a pity that two of the most wonderful countries in the world – Syria and Iran – are off limits. We’ve been back to Syria, and it was everything we remembered (see the Walking Old Damascus blog entries) but oh, how we would love to explore Iran. Sigh. The world turns, and we can only hope to be able to get there in our lifetime. Stranger things have happened.
Souk al Waqif: Soy Restaurant
I’ve heard mixed reviews of Soy, and since I love Chinese, Thai, Japanese, Vietnamese and Korean foods I was eager to give it a try. I’ve been twice, love the menu, love the chairs, and holy smokes, the place is HUGE.
I love the variety of restaurants in the Souk al Waqif, and it is nice to have this alternative. I will never order the Chinese set menu again, however. The main course, grilled shrimp, came with three delicious looking breaded shrimp on skewers. I carefully removed the tail and bit in – there was shell on the shrimp!
Maybe this is really authentic, I thought. Maybe real Chinese people eat the shrimp shell and all, but my lunch-mate scowled and called the waiter over and complained. “These breaded shrimp were deep-fried with their shells still on!”
The waiter disappeared, and we waited. He came back and told us that is the way they were cooked, every time. Well, OK, so we took the shell off and ate the shrimp, but you can bet money that we will never order that set meal again!
The set meals are a nice deal. 49QR takes care of a soft-drink (ironically, you pay for water, but the soft drinks come with the meal), and then your choice of one of three set meals – the Chinese, the Japanese or the Thai.
Back another time, I tried the Japanese, which I liked, except the Teriyaki chicken had barely any teriyaki taste. The miso soup was very good, the salad strange, and the green tea ice cream for dessert was good.
My lunch friend had the Thai, which had a very good soup, a strange salad, a very good main course and a good dessert, I think deep fried ice-cream.
I love the chairs. I love having comfy chairs with arms to eat in. I love it that the restaurant is huge, with lots of different dining areas, tucked away behind the other restaurants.
My favorite part of the set meals are the soups and the rice. Both are excellent.
Even after the Chinese shrimp disappointment, I would like to go back again and try ordering a la carte from the menu, to see how we like it. Even if a restaurant is uneven, often there are things they do really well, and if you stick with those things you can have a good dining experience. So my review is mixed, but it’s not like I am saying I will never go back. It was a good experience, and I want to give it another shot.
The Majliss in Doha
When we lived in Doha the last time, we often brought people to The Majliss. Most Americans had never been there, never knew it was there. It is off Al Sadd – if you are going from C Ring to D Ring, you turn right at the Kentucky Fried Chicken and stay on the slip road that goes in front of the stores. At the second possible right, you turn right, and you will see the Royal Tandoor on your left, and The Majliss on your right.
There two really great things about The Majliss. First, the food is really, really good. Second, they have a bunch of individual rooms where you can sit on the floor, majliss style, with cushions and a big, low table. Some rooms are small, some are large enough for maybe 12 – 14 people.
They also have booths, some that have curtains you can pull if you need privacy, like if you are a woman wearing niqab and you want to eat without people seeing your face. They also have booths without curtains, and a more open area where mostly just men eat.
There was a time when soldiers would come here from Iraq, and you could sort of check them out like library books to take out for dinner, or to the malls, or to your house. We often took them to the Majliss, and it always blew them away, it was such a great experience. The Majliss is also where we took our son and his wife when they first came to visit us in Doha. We have so many happy memories at The Majliss.
This time, it was our visiting Kuwait friends, and since we all know what it is like to sit in a Majliss, and we all have older knees and hips, we chose to sit in a booth. Here is what is cool – our Kuwait friends loved it as much as our American friends do.
This was our first time back at the Majliss since our return to Doha. We worried that it had changed, deteriorated, that the food would not be so good as we remembered. We had a happy surprise – it is the same, but even better. 🙂
I have to admit, one reason I love the Majliss is because they have Mohammara, made of walnuts and chilis and other good stuff. This one was really good, a little spicy!
And oh, the fresh, hot bread . . .
Now, I am embarrassed to tell you, when our main dinners came, I forgot to take photos until late . . . so this is where the delicious Majliss hammour used to be – my very particular and discerning Kuwaiti friend ate every bite!
And here is what is left of my Shrimp machboos, before we gobbled the rest of it all up:
And the kabob, just before it disappeared entirely!
We were all so full, we didn’t even have room to order the creme caramel, which always comes swimming in caramel, yummmm. We had Turkish coffee and rolled ourselves out the door – stuffed!
Prices are reasonable, it is a great place for good local food at reasonable prices – the Michelin red “R” in Doha.
Too Much Food
AdventureMan and I have lived more years outside our own country than inside it. We have lived on-and-off in the Middle East for more than 30 years. You’d think we would know everything by now, but we are still delighted to discover new things and to learn from the culture in which we are living.
Our Kuwaiti friends were good about letting us peek inside the culture, telling us stories of family life “before oil” and Kuwait traditions. Like women aren’t supposed to eat too much when they to to someone’s house for dinner or the people will say “do you think she has never seen food before?”
On the other hand, it is shameful not to provide enough food, so you always prepare way more than the group invited can possibly eat, like in ten years.
Sometimes a lot of the food goes to waste, but I have also discovered these wonderful plastic bags and tin trays found in every supermarket in the Middle East. What doesn’t get eaten now – gets eaten. I admit it, I am a lazy wife. I don’t like cooking big meals when it is just the two of us, so I love being able to pull something out of the freezer and have it all heated up and fresh for dinner.
It also makes me feel very ecological to have food in the freezer, ready to fix, and to know that not a lot went to waste. We are learning from our son and his sweet wife, and all the young adults in our family, who are WAY more ecologically aware than we ever were, and we thought we were pretty good, the generation who invented recycling.
AdventureMan used to bring home people for dinner, mostly guys from out of town in town for a short time who needed a home-cooked meal. We always had food in the freezer, something I could pull out on short notice.
One time, I made beef burgundy. When I went to serve it, I looked for the cheesecloth bundle of spices and couldn’t find it. I looked and looked, and then I figured I must have taken it out earlier and forgot I’d done it. Then, during dinner, one of the men had a very puzzled look on his face – he was chewing on the spices ball! I was SO embarrassed, but they all just laughed, thank God.
Fruit Crisps – Desserts (English: Crumbles)
There are two reasons to make fruit crisps. One, there is no better way to let ripe fruit star, take center stage, just when it hits its peak. Second – oh, it is SO easy.
Here is the original recipe I use:
Apple Crisp
From Mary Cullen’s Northwest Cook Book, 1946
Crisps are wonderful when made with fresh fruit, and not so much trouble as a pie requiring crusts. Here, the topping is delicious, and easy.
5 cups apples
1/2 cup butter
1 cup sugar
3/4 cups all purpose flour
1 teaspoon cinnamon or nutmeg
Peel, core and slice apples and place in a greased baking dish or cassarole. Using a pastry blender, work together the butter, sugar, salt, flour and spices. Pack closely around apples. Bake in 425 degree oven for 45 – 50 minutes. Serve with whipped cream.
Berry Crisp
Substitute berries for apples. If berries are very tart, sprinkle with 1/2 cup sugar mixed with 1/2 cup flour before covering with crumb mixture.
Rhubarb Crisp
Use diced rhubarb in place of apples. Mix 1/2 to 1 cup sugar and 1/2 cup flour with rhubarb before placing in baking dish.
This time I made peach crisp:
You put the fruit in a buttered pie / tart plate:
You sprinkle the topping on, pat it down, and bake. Yes, it is that easy.
No, no end photo, sorry. It disappeared too quickly!
(In the Pacific Northwest, these are called Crisps. My English friend tells me that in England, they are called Crumbles.) So Easy.
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