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https://www.healthhub.sg/programmes/55/my-healthy-plate?utm_source=yahoo&utm_medium=native-display&utm_campaign=fy19-nutrilit-oct-feb&utm_content=mhp

Bros I used to buy this at cold storage - the sugar free type but I’ve not been able to find any recently can anyone direct me to a place with it, especially the west? Thanks 🙏

I have since gone green. I use Soda stream and make my onw fizzy. Sodastream Singapore – SodaStream SGhttps://sodastream.sg/?gclid=Cj0KCQjwvO2IBhCzARIsALw3ASoXEiXPggLeOQktA-0Z1NW3g3MAqFhcb5mnH7ghPJbWHgdj64Db9MMaAgsoEALw_wcB Now to refill my CO2, I use drinkmate and the refills are cheaper. Go check it out Carbonate ANY beverage with Drinkmate Singaporehttps://drinkmate.sg/?gclid=Cj0KCQjwvO2IBhCzARIsALw3ASqJBXtaxV9IxMHN3wI_sR8iqCeLa5W08C_cJ-nmZQLn-vXY_mtvMzYaApH1EALw_wcB the syrups are sugar free and the Root Beer nubbad... @therock

Same LCHF diet vs conventional medical advises again.. But this video is just release. Here's the picture that wins the argument,yummy.

Scientists have discovered a simple way to cook rice that dramatically cuts the calories Rice, the lifeblood of so many nations' cuisines, is perhaps the most ubiquitous food in the world. In Asia, where an estimated 90 percent of all rice is consumed, the pillowy grains are part of almost every meal. In the Caribbean, where the starch is often mixed with beans, it's a staple too. Even here in the United States, where people eat a comparatively modest amount of rice, plenty is still consumed. Rice is popular because it's malleable—it pairs well with a lot of different kinds of food—and it's relatively cheap. But like other starch-heavy foods, it has one central flaw: it isn't that good for you. White rice consumption, in particular, has been linked to a higher risk of diabetes. A cup of the cooked grain carries with it roughly 200 calories, most of which comes in the form of starch, which turns into sugar, and often thereafter body fat. But what if there were a simple way to tweak rice ever so slightly to make it much healthier? An undergraduate student at the College of Chemical Sciences in Sri Lanka and his mentor have been tinkering with a new way to cook rice that can reduce its calories by as much as 50 percent and even offer a few other added health benefits. The ingenious method, which at its core is just a simple manipulation of chemistry, involves only a couple easy steps in practice. "What we did is cook the rice as you normally do, but when the water is boiling, before adding the raw rice, we added coconut oil—about 3 percent of the weight of the rice you're going to cook," said Sudhair James, who presented his preliminary research at National Meeting & Exposition of the American Chemical Society (ACS) on Monday. "After it was ready, we let it cool in the refrigerator for about 12 hours. That's it." How does it work? To understand what's going on, you need to understand a bit of food chemistry. Not all starches, as it happens, are created equal. Some, known as digestible starches, take only a little time to digest, are quickly turned into glucose, and then later glycogen. Excess glycogen ends up adding to the size of our guts if we don't expend enough energy to burn it off. Other starches, meanwhile, called resistant starches, take a long time for the body to process, aren't converted into glucose or glycogen because we lack the ability to digest them, and add up to less calories. A growing body of research, however, has shown that it might be possible to change the types of starches found in foods by modifying how they are prepared. At the very least, we know that there are observable changes when certain foods are cooked different ways. Potatoes, for instance, go from having the right kind of starch to the less healthful kind when they are cooked or mashed (sigh, I know). The process of heating and cooling certain vegetables, like peas and sweet potatoes, can also alter the amount of resistant (see: good) starches, according to a 2009 study. And rice, depending on the method of preparation, undergoes observable chemical changes. Most notably, fried rice and pilaf style rice have a greater proportion of resistant starch than the most commonly eaten type, steamed rice, as strange as that might seem. "If you can reduce the digestible starch in something like steamed rice, you can reduce the calories," said Dr. Pushparajah Thavarajah, a professor who is supervising the research. "The impact could be huge." Understanding this, James and Thavarajva tested eight different recipes on 38 different kinds of rice found in Sri Lanka. What they found is that by adding a lipid (coconut oil in this case, because it's widely used in Sri Lanka) ahead of cooking the rice, and then cooling the rice immediately after it was done, they were able to drastically change its composition—and for the better. "The oil interacts with the starch in rice and changes its architecture," said James. "Chilling the rice then helps foster the conversion of starches. The result is a healthier serving, even when you heat it back up." So far they have only measured the chemical outcome of the most effective cooking method for the least healthful of the 38 varieties. But that variety still produced a 10 to 12 percent reduction in calories. "With the better kind, we expect to reduce the calories by as much as 50 to 60 percent," said James.

http://www.dyna-nutrition.com/newsletter/ashitaba-diabetic-diet/ There are several researches in Japan which have discovered that Ashitaba can actually lower blood sugar level. Ashitaba (also know as Angelica Keiskei) is a traditional health food for Japanese. Ashitaba has been an integral part of their diet for hundreds of years. It has been taken as health food and also utilized as medical herb.

Read this in Yahoo news and would like to share. Pai say, did not know how to get the video out so post the full link..... http://sg.news.yahoo.com/diet-coke-and-men...goes-wrong.html

Audi dropped a very pleasant surprise on us this afternoon with the long-awaited announcement of the R8 GT. The Audi R8 V10 was already one of our favorite sports cars in the world (sans the R-Tronic transmission) so how could you make it better? In the immortal words of Colin Chapman, "add lightness." But in a modern sports car required to meet rigorous safety standards, you can only go so far short of a complete redesign. Hence, the R8 GT's lightened chassis benefits from a power boost to boot. The R8 GT swaps in a thinner glass windshield and polycarbonate rear windows and replaces many aluminum body panels with carbon fiber. By going over every part of the R8, Audi's engineers have carved a total of 220 pounds off the standard R8's curb weight. The 5.2-liter V10 has been bumped from 525 horsepower to 560, topping its cousin, the Lamborghini Gallardo. The GT is only available with the aforementioned R-Tronic hydraulically actuated semi-automatic, and when pushed to its limit, the R8 GT is claimed to accelerate to 62 miles per hour in just 3.6 seconds and on to 124 mph in 10.6 seconds. The terminal velocity has been increased to 198.8 mph. Only 333 examples of the R8 GT will be built and the price in Germany is

My mum undergoing radiotherapy treatment for her stage 2 nose cancer treatment. I have to take care of her diet. Everyday headache to think of what food to prepare for her... Anyone here have similar experience and care to share some healthy recipe?