Doctor's Review: Medicine on the Move

February 4, 2012

Nutrition

New resolutions for primary care

by KIM N. ARREY

This year, it would be great if doctors, in particular primary-care physicians, resolve to genuinely help their overweight ...

Let’s get moderate

by KIM N. ARREY

The expression “eat moderately” may seem open to interpretation. It’s not. It’s a specific guideline meaning to eat ...

Minerals: not just about sodium

by KIM N. ARREY

We always hear that too much sodium leads to heart disease. New research suggests that other trace elements ...

Recipes

Cod cakes with chowchow

by JAMES OSELAND

These pan-fried cod cakes served with a tart-sweet relish of pickled vegetables called chowchow, come from Eva Murphy, ...

Tuscan-style kale soup

by JAMES OSELAND

The Italian name for this soup, ribollita, which literally means reboiled, reveals its very practical origins as a ...

Aniseed bread

by GAITRI PAGRACH-CHANDRA

On Guyana’s plantation at Skeldon, most families usually ate homemade breads and cakes, but sometimes the baker’s boy ...

Azorean spice cake (Boll de mel)

by GAITRI PAGRACH-CHANDRA

This spice cake is a Guyanese-Portuguese holiday specialty. It’s the kind of cake that defies categorization and usually ...

Green tea cake

by GAITRI PAGRACH-CHANDRA

Powdered green tea, or matcha (the tea used for the Japanese tea ceremony), makes an excellent flavouring for ...

Meat-filled griddle pasties (saç börek)

by GAITRI PAGRACH-CHANDRA

Börek is literally defined as “flaky pastry pie.” It’s actually an umbrella name for a myriad of savoury ...

Dolma from Baghdad (Dolma Baghdadia)

by LAMEES IBRAHIM

For the stuffing 1 lb. (500 g) ground meat 1-1½ c. (250-375 ml) rice a small bunch of ...

Rice with carrots (Timmen jizar)

by LAMEES IBRAHIM

2 c. (500 ml) rice, washed and drained 1 lb. (500 g) ground meat 1 large onion, chopped ...