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Daily Nation : February 12th 2014
8 Living DAILY NATION Wednesday February 12, 2014 all about food NUTRITION » WITH SONA PARMAR MUKHERJEE Raspberries, a great addition to cakes and pies, are low in sodium and cholestoral, and high in Vitamin K and magnesium RASPBERRIES HAVE YOUR CAKE AND EAT IT THIS VALENTINE’S DAY >> CHEF RAP- A Valentine’s treat T CHEF’s TIPS his Valentine’s Day why don’t you try out this delicious cake recipe and discover your inner chef. How can I treat my Urinary tract infection? Q: It’s almost Valentine’s Day and I have a UTI again. I seem to get them all the time. Can you give me some tips so that I don’t have to keep taking medication? A: A urinary tract infection (UTI) has to be one of the most annoying and uncomfortable conditions around. It burns when you pee and you feel like to need to pee all the time. As I’ve seen at the clinic, some poor women even experience incontinence. Also commonly referred to as cystitis, women are more likely to get UTIs as we age. Statistics say that while the condition affects about 10 per cent of younger women, the numbers double after menopause. So why do we get them? The most common cause is a bacterium called E. coli. This organism is often found on the skin in the genital area, but it can also make its way up the urethra, the tube that carries the urine from the bladder to the outside. Once these bacteria are inside the urethra, they attach themselves to the inner surface of the bladder. Conventional treatment for cystitis is based on antibiotics and since they kill the good bacteria in the body as well as the bad (remember that healthy gut bacteria that’s important for immunity?), you’re better off trying to avoid getting one in the first place. In fact, all it takes is a few basic steps. Drink plenty of water First up, drinking plenty of water. I know I say this a lot for a whole host of reasons, but by hydrating your body throughout the day, you’re helping to flush out organisms both in and around the urethra and bladder before they get a chance to set up camp. Aim for the usual eight glasses of water a day (two litres). Next comes personal hygiene. Ideally, you should urinate as soon as possible after sexual intercourse. This is because sex increases the risk of the E. coli bacterium being introduced into the urethra and bladder. You should also wash at least daily, using a mild, unscented soap (particularly important around the time of sex). Moisturisers and douches should be avoided as they can cause irritation and trap bacteria. For the same reason, you should steer clear of tight clothing and nylon underwear for long periods. When going to the bathroom, remember to wipe from front to back, as this reduces the risk of the infection-causing organisms being brought near the urethra. Bear in mind that several sexually transmitted diseases can also contribute to UTIs. The last cause is something you can’t do anything about: aging. It appears that as women age, the tissues of the vagina, urethra and bladder can become thinner and more fragile due to the loss of oestrogen. This in turn can set the scene for the wrong sort of bacteria to multiply. While there is evidence to suggest that women using the oestrogen cream have significantly fewer infections, this is not a treatment I would recommend. Some studies have suggested that oestrogen therapy can increase the risk of certain conditions, including breast and uterine cancers. One popular natural remedy if you do succumb, however, is cranberry. Cranberries contains substances called proanthocyanidins which help to prevent the E. coli bacterium sticking to the bladder wall. This is why a number of women swear by cranberry juice. Do make sure you buy a low sugar variety as the sugar will make the bacteria situation worse. Cranberry supplements are also available. The writer is a clinical nutritionist and certified by the Nutritional Therapy Council in the UK. Please direct any questions about family nutrition to her on firstname.lastname@example.org Chocolate Chiffon Cake: 3 large eggs, separated 1 large egg white 1 cup (200 grams) white sugar 2/3 cup (85 grams) all purpose flour 1/3 cup plus 1 tablespoon (40 grams) cocoa powder 1 1/4 teaspoons baking powder 1/2 teaspoon baking soda 1/8 teaspoon salt 1/2 cup (120 ml) oil 1/3 cup (80 ml) water 1 teaspoon vanilla extract Chocolate Whipped Cream 1/2 cup (120 ml) whipping cream 1/4 teaspoon pure vanilla extract 2 tablespoons (28 grams) white sugar 3/4 tablespoon cocoa powder Ganache Use 227 grams bittersweet/ semisweet dark chocolate cut into small pieces 3/4 cup (180 ml) whipping cream 2 tablespoons (28 grams) butter/ margarine Making the Chocolate Chiffon Cake 1. Separate the eggs, placing the whites in one bowl and the yolks in another. 2. To the whites, add the extra egg white and then cover both bowls with plastic wrap. Bring them to room temperature (about 30 minutes) before using. 3. Meanwhile sift together 2/3 cup (130 grams) white sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside. 4. In a liquid measuring cup, whisk — Put the cake on a wire rack that is placed over a baking sheet. In this way if the ganache drips it will end up on the baking sheet, which makes clean up easier. If there are any bare spots on sides of the cake, cover with some of the ganache that has accumulated on the baking sheet. together the oil, water, and vanilla extract. 5. Beat the egg yolks for a minute or two with a whisk/mixing machine then slowly pour the oil mixture into the egg yolks until very well combined. 6. Gradually add the flour mixture and beat until well incorporated. 7. In a separate mixing bowl, beat the egg whites until soft peaks form. 8. Gradually beat in the remaining 1/3 cup (65 grams) of sugar and beat until stiff peaks form. With a large rubber spatula or wire whisk, gently fold the egg whites into the batter just until blended (being careful not to deflate the batter). 9. Pour the batter into the prepared pan and bake for about 35 to 45 minutes, or until a wooden skewer inserted into the centre of the cake comes out clean. Cool on a wire rack. 10. To remove the cake from the pan, run a sharp knife around the inside of the pan to loosen the cake. Invert onto a wire rack. For Chocolate Whipped Cream: In a large mixing bowl combine the whipping cream, vanilla extract, sugar, and cocoa powder. Cover and chill the bowl in the refrigerator for at least 30 minutes, preferably an hour, so the cocoa powder has time to dissolve. Beat the mixture until stiff peaks form. To Assemble the Cake: Cut the cake horizontally into two when it has cooled and turn over the top layer of the cake (so the top of the cake becomes the bottom). Spread the cream evenly on one side. Replace the second layer onto of the cream and gently press down to compact. For the Ganache: Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a few minutes so the chocolate melts. Gently stir with a whisk until smooth. To Cover the Cake with the Ganache: 1. Pour the ganache onto the centre of the cake and, with a large spatula, spread the ganache over the top of the cake, using big strokes to push the ganache over the sides of the cake, to create an even coating of ganache. 2. Gently transfer the cake to your serving platter and place the cake in the refrigerator until serving time. 3. This cake can be made a day or two before serving. 4. Decorate the top of the cake with fresh raspberries, if desired. For any comment or feedback, follow me on twitter @chefraphaelkn or Like my page www.facebook.com/ chefraphael to get more cooking tips and recipes.
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