Showing 1 - 10 of 20
Let's get physical
News, Sukhumaporn Laiyok, Published on 24/09/2014
» Most people want to emerge the winner in any competition. But for Saowanit Kittidamrungsak and her team, there is something more important than winning.
Omega-3 and why it’s good for thee
Life, Sukhumaporn Laiyok, Published on 29/04/2014
» When it comes to choosing fish that provide the greatest health benefits, species like salmon, tuna, mackerel and sardines are widely recognised for their high content of omega-3 fatty acids. However, according to Kunchit Judprasong, an associate professor at Mahidol University’s Institute of Nutrition, other popular types of marine and freshwater fish commonly found in local markets can also contain useful levels of DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid), omega-3 fatty acids that are known to be good for both the heart and the brain.
Hot-season sustenance
Life, Sukhumaporn Laiyok, Published on 15/04/2014
» For many people, staying cool in the hot season means taking refuge in air-conditioned rooms or, if they have the means and the leisure, wallowing in jacuzzi pools equipped with massage jets. But when the mercury keeps going up week after week, there’s really no escaping the heat, so eating the types of food that are most suitable for this time of year can keep you feeling refreshed as well as reduce the risk of dehydration.
Plant foods for a healthier future
Life, Sukhumaporn Laiyok, Published on 18/02/2014
» There has been a change for the worse in this country in the lifestyle and dietary patterns of the majority of the population. Adherence to unhealthy eating habits — characterised by excessive consumption of diets high in fat and calories, processed foods and sweets but a lower intake of fruit and vegetables — is a factor that has made many people more susceptible to chronic diseases.
New Mahidol unit to focus on sensory science
Life, Sukhumaporn Laiyok, Published on 10/12/2013
» The scent of freshly baked biscuits or cakes wafting from the kitchen gives us an urge to try some. The sight of a hamburger may cause us to lovingly recall the textures and flavours of the various ingredients and make our mouths water. And first impressions can be negative, too _ the unattractive look of oyster shells and the intensely salty smell of the sea they give off may put off some people and deter them from sampling this delectable shellfish for the first time.
In the grey area
Life, Sukhumaporn Laiyok, Published on 17/09/2013
» When economics lecturer Terdsak Chomtohsuwan suggested in all seriousness that singles should pay more tax _ bachelor's tax, as some may call it _ he became an object of ridicule, anger and criticism. Terdsak has been mocked in the social media ("Will the government help me find a husband/wife if they don't want me to stay single," is a common jibe), while critics attacked his idea as absurd, unfair and groundless.
Carbs and calories
Life, Sukhumaporn Laiyok, Published on 27/08/2013
» The recent reports concerning the poor quality of rice from certain local suppliers may have encouraged some people who are worried about food safety to look for alternative sources of carbohydrate.
Hidden danger
Life, Sukhumaporn Laiyok, Published on 13/08/2013
» A bowl of bland soup can taste of nothing, but adding a pinch of salt can enhance the flavour and make the dish taste even better. Moderation of salt in diets makes a recipe tasty and keeps the body healthy.
Maps for the mind
Life, Sukhumaporn Laiyok, Published on 09/07/2013
» From the womb to the end of life, the human brain is constantly developing, but never more so than in the early years. Studies suggest the bulk of brain growth and development occurs after birth.
Root of all goodness
Life, Sukhumaporn Laiyok, Published on 11/06/2013
» At first sight, it's tubular in shape and similar to a small potato. A closer look reveals the knobby skin of ginger or galangal root. When having a bite, there is a light, sweet flavour to it. On chewing it is slightly crunchy, reminiscent of water chestnuts and yam beans (mun kaew). When cooked it can be not only tasty but healthy as well.