ECLECTIC WRITER

Thursday, November 6, 2008

The wonderful World of Herbs

Text and Photos

The aromatic journey of herbs begins with early tribal campfires, where the burning of resinous perfumes to entrance and captivate. It continues with Qwoods created an uplifting olfactory sensation and brought harmony to the tribes.

It continues with the legend of Venus, first to use ueen of Sheba bringing exotic resins to King Solomon; the Magi bringing fragrances of enlightenment to the infant Jesus; and Cleopatra havingthe sails of her barge soaked in her favourite perfume, Cyprinum, to charm Anthony.

Herbs have not only been used for their fragrances and for medicinal purposes, but also for flavouring dishes throughout the ages. The sweet, sharp smell of basil blending with garlic in olive oil, chive butter drizzled on steamed vegetables, sprigs of rosemary on sizzling lamb, the sweet aroma of cardamom or cinnamon in baking are just some of the ingredients that heighten our anticipation of culinary pleasures to come.

The most popular herbs used in Newfoundland, as well as in other Canadian kitchens, are easy to grow and, used wisely, they can turn any type of cooking into a special event.

Rory MacPherson, executive chef of the Fairmont Newfoundland Hotel in St. John’s, says he uses fresh herbs in a lot of the dishes he serves, because “they give so much more to a dish. Herbs add a freshness and flavour, plus more vitamins to the dish as well.” He will use any herbs he can get his hands on, including parsley, basil, tarragon, dill, rosemary, savoury, cilantro, lemon verbana and chives.

Among my personal favourites is basil, an essential in Italian cooking, sauces and tomato salads. I prize chives for their extensive culinary applications as well as their beautiful silhouettes in the garden. One of my year-round favourites, cilantro, is used extensively in Indian, Chinese, Thai and Mexican cooking. Last but not least, I could not imagine my kitchen without parsley, mint and oregano — fresh or dried.

Growing herbs in attractive beds in your garden is not only convenient for picking to add to special dishes, but it can also provide an enjoyable setting for dining al fresco during the much anticipated but short-lasting summer.

An ever-growing range of fragrant leaves and petals which survive in the Newfoundland climate can also turn salads and garnishes into a gastronomic adventure. Chives, dill, honeysuckle, nasturtium, rose, rosemary, sweet pea and sweet violet offer edible flowers which can add visual and textural pleasure to our palates. One can always experiment and move from the familiar to more exotic and complex tastes.

“I use edible flowers — nasturtium, pansies or chive flowers. They are available locally in the summer,” says MacPherson. “This time of year, they are brought in from California usually, so it’s a costly venture to acquire these items in winter.”

He has a word of advice, though. “Always add flowers and herbs last to a dish; this will give an added flavour. The longer you cook an herb or flower, the more flavour that you will lose. And, whenever possible, take fresh over dried herbs, as they add more of a natural flavour.”
• • •

In addition to their enriching flavours, certain health claims are attributed to herbs. For example, chives are not only a good source of calcium, but they are believed to strengthen nails and teeth and improve digestion.

The Roman scholar Pliny maintained that tarragon prevented fatigue, inducing pilgrims to place sprigs of it in their shoes before setting out on long journeys.

Mint has its many uses, including herbal teas that help digestion and cure an upset stomach.

Several culinary traditions offer a final dish which includes aromatic seeds with digestive properties.

In England, caraway seeds were served with apples and cheese at the end of a meal.

Many Indian restaurants offer a mix of roasted seeds to nibble after a rich meal, which also serves as a breath freshener.

Whether they are used fresh or dried, herbs add more flavour and excitement to our food and supply our bodies with valuable nutrients.
• • •

Chive Cheese Butter

1/2 cup butter at room temperature
1-1/2 cup blue cheese or cream cheese
2 tsp. fresh, chopped chives

Blend butter, cheese and chives thoroughly. Shape into a roll on waxed paper. Refrigerate until ready to use, allowing about one hour to harden. Use slices of this butter on new potatoes, tofu, and steamed vegetables.

Dill and Mustard Dip

1 cup good mayonnaise
2 Tbsp. sour cream
1 Tbsp. coarse mustard
several dill fronds, chopped finely

Stir all together until well combined. Chill. Goes well with hard-boiled eggs, smoked fish, cold chicken and pork.

Chicken with Fresh Dill

2 cups plain yogurt
2 cups fresh snipped dill
4 scallions, sliced thinly
1 tbsp. finely grated, peeled ginger root
1-1/2 Tbsp. ground cumin
1-6 fresh hot peppers (to taste)
3 tbsp. lemon juice
2-1/2 tsp. salt
8 chicken breast halves, skinned
5 Tbsp. vegetable oil
1-inch cinnamon stick
6 whole cloves

In a bowl, whisk the yogurt well. Add the dill, scallions, ginger root, cumin, hot peppers, lemon juice, 1/2 tsp. salt and black pepper and combine well.

Sprinkle the chicken on both sides with pepper and salt. In a heavy, large, deep skillet, heat the oil over moderately high heat until it is hot but not smoking; add the cinnamon stick and cloves and cook for 5 seconds, stirring. Brown the chicken in the spiced oil in batches, transferring it, as it is browned, to a bowl. Return the chicken to the skillet with any juices that have accumulated in the bowl, add the yogurt mixture and bring to a boil.

Cover and simmer the mixture, stirring occasionally, for 20 minutes. This dish may be prepared up to this point 2 days ahead and kept covered and chilled. Remove the lid and boil the mixture uncovered for 5-10 minutes or until liquid is reduced to a thick sauce. Serves 8.

Source: Gourmet Magazine, March 6, 1989

Herbed Carrot Cornmeal Loaf

1 cup cornmeal
1 cup flour
2 tsp. baking powder
1 tsp. salt
1 cup grated carrots
1 Tbsp. chopped fresh parsley
2 Tbsp. chopped chives
1/2 tsp. dried marjoram
1 cup sour cream
2 eggs
1/2 cup melted butter

Combine the first five ingredients in a bowl. In a separate bowl, mix the rest of the ingredients. Make a well in the centre of the dry ingredients and pour in the carrot mixture. Stir together quickly just until all is moistened (do not overmix).

Spoon into greased and floured loaf pan and bake at 350 F for one hour or use a greased 8-inch square pan and bake for 25-30 minutes. This tastes even better the next day.

Aniseed Cookies

Made with half the sugar of regular cookies, these biscuits are also excellent as an accompaniment to a cheese board.

7 Tbsp. butter, cut into small pieces
2 Tbsp. super fine sugar
1 cup all-purpose flour
1 Tbsp. cornstarch
1 tbsp. finely ground almonds
1/2 tsp. ground cinnamon
2 tsp. dried ground aniseed (or poppy seeds)
1 egg

In a food processor, cream butter with sugar until smooth. Add the rest of the ingredients and process just until dough comes together. Dust the dough with flour, wrap in plastic wrap and chill for half an hour.

Sprinkle work surface with flour and roll dough to 5 mm thickness. Cut out 5-cm circles and place on a baking tray. Whisk another egg in a small dish, brush the tops of cookies with this glaze. Bake in a preheated 375 F oven for 12 to 15 minutes. Allow to harden a little before removing to a wire rack to cool completely. Yield: about 18 cookies.

Fearless Warrior

Being born into a family of artists, inherent creativity and a deep- rooted longing to express herself came naturally at an early age to Meranda Squires, a certified teacher of Advanced Studies in Yoga Sciences in St. John’s. And growing up in a lighthouse on the East Coast of Newfoundland certainly was no hindrance to her inspiration and appreciation of nature, and her search for truth.

"Living at the Ferryland Lighthouse, I was surrounded by vastness," she recalls. " The ocean, the sky, the land. I was alone a lot in nature. Meditation was natural there. I watched my mother meditate there. I longed for discipline and instruction. The physical vastness made me hungry for knowledge and truth and for development of my mind."

Daughter of the well-known Newfoundland painter Gerry Squires, and pottery artist Gail, Meranda was born in Toronto and moved to Newfoundland at the age of 5. While her sister, Esther, grew up nurturing her talent in music and singing, she became interested in dance.

"Art creates room for the soul to speak. My up-bringing prepared the ground for my future lifestyle," she says.
Her destiny was to take her back to Toronto at the age of 15, where she went to the Shyam Space Ashram for yoga classes and where she met some of the disciples of her guru.

Discovering her Self

"My lifestyle was fulfilling me, and I wanted more. I was discovering my Self in a way that was not available to me back home," admits Meranda. " I was looking for Enlightenment."

How does she define Enlightenment?

She explains. "When a person first becomes interested in their spiritual nature, some of the questions that arise are, ‘Who am I ?’ and ‘Why am I here ?’ These are questions of the Truth, and Truth can only be experienced by you directly. A direct experience of the Truth is an enlightenment experience."

Thus, she decided to seek her own Truth, and left for India at the age of twenty with the hope of finding what she was looking for.

In Kullu, Meranda met her guru, Swami Shyam. That meeting was the beginning of her life spent in India for the next seventeen years, with occasional visits to Canada for visa renewals.

She remembers that a typical day in her life at that time started by waking up in her room by the Vyass river, overlooking the Himalayan mountains. She would prepare herself for the morning 'satsang' ("company of Truth") session by doing her yoga and meditation before going down the hall where satsang was held with Swamiji at 11 o’clock.

Satsang sessions comprised of philosophical discourses by Swamiji from the Gita, Patanjali (Yoga for stilling thoughts of human mind leading to experience of calmness, peace, serenity, tranquility and spiritual knowledge), or other scriptures. Sometimes the Swamiji would call speakers from the group to talk to their peers as part of their training towards becoming communicators and speakers of the truth.

"I (and all other students) would have to always be ready to go up and speak. I would speak about my internal perceptions and revelations of the Truth that life situations taught me," says Meranda.

They also sang Hindu songs and chants to create what she refers to as "a space for meditation". Meditation lasted usually an hour and sometimes more. She recalls her life in India as a "luxurious lifestyle of free time to ponder life's greatest mysteries, and fabulous spiritual company to discuss these mysteries with."

These discussions followed the satsang, after which she and her peers would go for a walk or take a dip in the river. Evenings were devoted to socializing with friends over dinner, and reviewing points that were discussed during the day’s satsang.

Living seventeen years of her still impressionable life in a setting of calm, meditative learning and a disciplined practice of her principles have prepared Meranda for the practice of her passion today. She sees Yoga and meditation to be her lifeline. "It's like brushing my teeth daily," she says. "I can't live a day without these practices."

Ready to come home

Having specialized in Meditation, Somayoga and the Yoga Philosophy, she felt that she had earned everything she neeeded from her guru and the environment.

"I felt I needed to communicate and teach now," she says. "So I left India in 2000 and traveled and stayed in all the big cities in Canada to see where I should plant myself."

She visited Newfoundland during the Christmas of 2000-2001, and "...totally fell in love with the people and the land again." Thus she started her Spiritual Center in the fall of 2001 in St. John’s.

Oldest system of personal development

Yoga deals with one’s whole being. It is a complete science of life that originated in India thousands of years ago. It is known to be the oldest system of personal development in the world as it encompasses the entire body, mind and spirit. It is the union between a person's own his universal consciousness.

Ancient Yogis had a profound understanding of man's fundamental nature and of what he needed to live in harmony with himself and with his environment. They perceived the physical body as a vehicle- with the mind as driver, the soul as man's true identity, and action, emotion and intelligence as the three forces which pull the vehicle. In order for all of these to be integrated, the three forces must had to be in balance.

They formulated a unique method for achieving and maintaining such balance while taking into account the interrelationship between body and mind. Yoga combines all the movements with the Breathing and Meditation techniques for physical health and peace of mind.

Thus Yoga has been growing in its popularity, and it is accepted as a form of exercise that adapts to one’s needs and abilities so that it can be done not just by young people, but even by senior citizens as well as pregnant women.

Meranda admits that she gets students of every age to whom she offers everything that she knows. She believes that one needs training in watching and studying her own mind for many years before she can be qualified for teaching yoga.

"Yoga is a huge subject," states Meranda. "It only starts with physical yoga. Enlightenment is the real treat that awaits all those who live the yogi life to its fullest. Developing a sense of honesty and acknowledgment of what actually is arising from within the mind takes years of real, sincere desire for only the naked Truth".

She continues with the balance, serenity and the inner peace of one who, after her long personal journey, has found Truth and Enlightenment: "The ego does not like this journey and will fight all the way. So one has to be a warrior to take this path all the way to Enlightenment. I have chosen this path and I am walking it with a full warrior heart. There is nothing more satisfying. Really!"

Bridges to Diamonds

A closer look at Prosthodontics

Füsun Atalay ~ Copyright © 1999

"You wanna take a PA of this, Suzanne, so we can see how the infected area looks?"

With this mysterious, professional lingo Dr. Michael Moscovitch, a veteran prosthodontist since 1978, disappears into the next room to attend to the other patient sprawled on the dreaded dentist’s chair.

He has been filing crooked teeth to fit them with straight, brilliant and durable porcelain caps which last a lifetime; building bridges to support missing teeth; polishing teeth discoloured from coffe or tobacco stains to cover them with a space age composites and or ceramics to improve the patient’s entire smile and self-concept.

The left corner of my lips begins to feel tingly and my upper lip starts ballooning into my cheek. X-rays and jaw impressions are taken so that the temporary bridge can be replaced by the permanent one containing porcelain. I learn later that PA or peri-apical radiograph simply means X-ray.

Welcome to the world of prosthodontics! The prosthodontist is not someone to frequent for a simple filling or a basic checkup unless s/he has been your dentist all along. He is a specialist in restoring natural teeth, creating and replacing dentures, implanting supported teeth, and building other prosthetic devices.

Dental prosthesis, like any other type of prosthesis is a reconstructive art of the damaged parts of the mouth, nose and the dentition, the tooth system including the number, kind and arrangement of teeth.. Unfortunately there is not much promotional literature on prostodontics.

"Prosthodontists are supported to a large extent by the profession itself. Other dentists will refer difficult cases to us, whereas general dentists are sought more directly by the public," says Dr. Michael Moscovitch of Westmount through his blue surgical mask as he peers into my gadget filled-mouth with his dentist’s binoculars.

Precision and state of the art procedures in rebuilding and replacing lost teeth with precious metals and ceramics are of utmost importance in this plush, third floor suite. One wall alone is covered with his gold-sealed diplomas and certifications from renowned universities such as Boston School of Dentistry, McGill University, Chicago Dental Society and Université de Montréal.

Dr. Moscovitch has been my dentist since 1982. He has aligned my overlapping cuspids to meet in a straight line, replaced two upper incisors with porcelain caps, and filled a few molars with blending alloys so that unsightly silver fillings do not sparkle when I laugh. Ironically, I lived some of my most relaxing moments on his modern, leather chair listening to Tchaikovsky’s "Winter Dreams" or Scriabin’s complete piano etudes which take the edge off the humming of the drills and the constant gurgling of the suction attachments.

Today I am here to have a faulty root canal work corrected. The root canal filling was done by a regular dentist during my financially lean teen years, and recently it started an infection in the gum. Unfortunately the bicuspid has to be extracted since it has a cap, and a bridge must be built to support a brand new porcelain tooth in its place.

I ask him if silver material is still used in fillings.

"In ordinary cases, dental amalgam has been a favoured material useful in restorative dentistry for posterior teeth where aesthetic requirements are a low priority," says Dr. Moscovitch voicing the current thoughts of the profession. "And restorations made from this material are durable, easy to place and relatively inexpensive."

I inquire what makes the process relatively inexpensive. "Because direct materials allow the tooth to be restored in one appointment, with no requirement for impression taking, temporisation, or laboratory procedures."

I learn that in Canada, medical devices and materials, including dental amalgam, a mixture of mercury, silver, copper and tin, are under the regulatory authority of the Health Protection Branch of Health Canada. The savings in time and cost to the patient associated with the direct technique are substantial. According to the report by the Canadian Dental Association the cost of a direct restoration, on average, is only about "one-quarter that of an indirect restoration".

More than 160 million dental amalgam restorations are placed in the teeth of North American dental patients each year. Dental amalgam, made by mixing a metal powder composed of silver, tin, and copper with liquid mercury, is still considered by many dentists to be the profession's most important restorative material. Two of the primary reasons for its success -- low cost and ease of placement -- are in large part attributable to its being a direct filling material.

An option to the compo-ionomers and composite resins is the recently-developed family of gallium alloys. Dental amalgam has been used in dentistry for over 150 years. However, although gallium alloys are mercury-free, in their present state of development they may not be a viable option as a substitute for dental amalgam. The excessive corrosion of the current gallium alloys may preclude their use as a suitable restorative material for permanent teeth.

These alloys are composed of a metal powder whose composition is very similar to that of conventional amalgam. The gallium alloys are direct metal restorative materials that are mixed, placed and carved in an almost identical manner as dental amalgam. They appear to have low toxicity, and are not considered to pose any more a threat to health than do other widely-accepted materials like composite resin, glass ionomer (GI) cements or dental amalgam do.

Hybrid glass ionomer cements and hybrid glass ionomer resins have been available to the dental profession since the late 1980's although very few clinical studies on hybrid glass-ionomer materials have been published.

Prosthodontics, however, is more aesthetics-oriented.. Therefore, direct materials, including hybrid GI cements, composite resins, and ceramics and composites, have the potential to be used successfully as alternatives to dental amalgam when the appearance is of paramount importance.

At its most glamorous, the world of dental reconstruction is where beautiful porcelain teeth and million-dollar smiles are created at a fraction of the cost of the diamond stud embedded into a perfect bicuspid. More often, however, the routine jobs are replacing teeth whether they are dentures, bridges or a single broken, useless tooth.

This is cosmetic and restorative dentistry which can enhance your smile through a unique combination of constantly developing trends such as dental implantation, CAD/CAM (computer aided design and manufacture, bonded ceramics and composites) and the passion of the prosthodontist in his quest for perfection in natural- looking reconstruction.

When your smile is attractive, dentists and patients agree that other benefits such as an improved self-image which encourages better dental hygiene and, ultimately, better overall oral health follows.

By the end of my two hour appointment, my lips are still frozen, but the smile reflected in the silver hand-mirror confirms that the last four visits, all the discomfort and the couple of grand I am about to sign away were worth it. I realize that with the small investment I have poured into my smile in the last twelve years, I could have bought a car, or taken a luxury cruise. However, I know that my sparkling smile and my self esteem will far outlive the memories of a cruise or the body of a brand new car.

THE VISIT
Copyright © Füsun Atalay

I feel his warm fingers
as they touch the corner of my lips
parting them skillfully.
Then the quick jab
that sends quivers through me.
My nails dig into my palms
in a tight fist
and I feel as if that moment
will stretch into eternity.
Beads of perspiration
line-up on my temples;
as he withdraws, I hear him say,
"That wasn’t so bad, was it?"
I am almost embarrassed
wondering if terror is etched
on my face
in brazen brush strokes
that divulge the story
of my foolish fears.
The blitz of customary sounds
of alto shrills, base drills
once again play the themes
of akin, familiar melodies-
and I surrender
to the growing numbness
that light the fires on my cheeks,
inviting my drowsy eye lids
to enter a world of dreams.
This is my moment in the sun:
to change the dreaded hour
into a few moments of fun.
It won’t the first time-
to indulge in make belief-
(On that reclining chair
I’ve written so many stories -
of my youth and endless dreams.)
Then his voice wakes me up
with a pat on my cheek,
"You’ll need another appointment for next week."
I nod in a daze- half asleep;
try to smile and garble
something that sounds like
"Hank - u"-
but, he knows what I mean
in spite of my frozen tongue
and dysfunctional, fat, upper lip.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
All Rights belong to Füsun Atalay © 1999

Needlepoint was a Class on its own

~ an anecdote from my teaching life ~

Drawing & Photo

By:

Bringing humour to the classroom helps to deal with young people.

Before we realize it, the school year comes to a screeching halt each spring. Prior to the last day, there are the moments many of us haggard and worn-out teachers await. We cross out the days on the school calendar, subtracting the weekends and greeting each other with numbers.

"Only 20 more to go,"

"May's out, just 14 more teaching days,"

"This is the last Day 7 of the year," and so on.

But, as melancholic as I feel every year at that time - realizing that one more year from my life is spent, gone, lost forever - I dwell on the positive that it is summer and I will have six weeks to do something totally different and enriching which, hopefully, I will incorporate into my teaching come September.

Not a paid vacation

Summers are not a period of paid vacation for teachers as many people think. First of all, as irrelevant to this piece as it may be, our contracts are based on 10 months of teaching and the pay is stretched out to 12 months so that we don't starve while we are technically unemployed, yet do not qualify for employment-insurance benefits.

Many of us attend courses, catch up on our reading and writing, and attend to health issues to rejuvenate, recuperate and mend our mortal (and sometimes mental) wounds for another year of teaching and educating youth.

As adults, we do grow at an incredible rate of wear and tear - one of the increasing hazards of our profession - but as teachers we make up for that by staying young in spirit.

After all, not many professions outside of teaching get to spend the majority of their days with children and teens. Naturally, this closeness to young people year after year makes an accurate yardstick to note how the youth have changed over decades of teaching.

Humour makes a difference

I have come to acknowledge that what keeps me young and in charge of my sanity is the humour I bring into, and also observe, in my daily classroom situations.

When I retire, I hope to write a book based on my teaching anecdotes. Not only would it be a legacy to my son and daughter, but it might even make a good read for future teacher trainees.

As I look back on last year, many class memories return to me. Some are hilarious, others more subtle, and yet some are actual pearls of wisdom captured in memory.

Following is a recent anecdote, one which still makes me smile at its remembrance.

About 40 minutes into my needlepoint class, a sweet, red-haired, pixie-like girl got up from her chair and swooned over to my desk as if she were walking on clouds. She drawled, "Miss ...?"

I was helping another youngster untangle a giant knot she'd managed to tie with her metre-long yarn, so I couldn't answer the red-haired student right away. But, as soon as we untangled the messy knot, I turned to the red-haired girl.

"Yes. What were you going to ask?"

She paused for a few seconds and replied, "I forgot. It always happens to me."

I tried to jolt her memory.

"Did you lose your needle?"

"No, it's right here," she said, holding out her canvas with a half-embroidered Piglet design on it.

"Were you going to ask for a pair of scissors?" I continued.

"I don't think so," she replied.

"Yarn?"

"Nope."

Noticing the way she was shifting her weight from one foot to the other, I inquired, "You weren't going to ask to go to the washroom, were you?"

"Oh, yah ! . Can I go, please?"

Regretful that I might have planted an idea she didn't have before, I replied, "Hmmm. You couldn't have forgotten something like that. Your bladder would've reminded you."

The girl whose knot was just undone jumped in "Miss, she's an only child."

I was puzzled at first and could not make the connection. But I soon realized the failure in communication.

"No, b-l-a-d-d-e-r, not brother," I explained.

The red-haired was quick with a reply.

"I don't have one. I sh-wear," breaking the word into two syllables.

"Everyone has a bladder," I continued.

"Huh?" Brief pause. "What's that?"

"Well ... That's a little pouch which holds your ..."

Before I could complete my sentence, the red-haired girl stormed out of the room saying, "I can't wait to hold anything, Miss. I've got to go to the washroom."

So much for teaching life skills. Or vocabulary — for that matter.

Submitted to 2007 PWAC Barbara Novak Humor Award Competition

Monday, November 3, 2008

Going for the Gold

More desirable is sound health than all the gold in the world.
— Turkish proverb —

Symbol of great purity and value — and probably the first pure metal known to man — gold has been highly valued from the earliest times. The alchemists’ symbol, a circle with a dot in the centre, indicated that gold was compared to the sun and called the solar metal not only for its colour, value and beauty, but also for its innate healing powers for a number of ailments.

Archeological digs which go as far back as 4,500 years ago indicate that gold was used extensively in amazing dental work performed by Egyptian dentists. Romans commonly used gold salves for the treatment of skin ulcers. The shaman or curandro (the medicine man) of the American Indians also relied on the powers of gold for a multitude of purposes, by boiling a gold nugget in water and making the patients drink this potion to cure diseases, the foremost among which was mental illness.

Evidence of the ancient belief in the restorative power of gold is also found in China, where ancient medical journals record the effectiveness of gold — in powdered or pill form — in treating boils, epilepsy, mental disorders and palpitations of the heart.

But the earliest reference to the use of gold with reference to arthritis is found in medieval Europe, where alchemists mixed powdered gold into drinks to comfort sore limbs.
• • •

Exotic as it sounds, gold, in modern medicine, has been used for years as one of the standard treatments for rheumatoid arthritis.

Many experts — including Dr. Proton Rahman, a rheumatologist with the faculty of medicine at Memorial University and the Health Care Corp. of St. John’s — consider this precious metal to be among the most effective drugs to reduce the inflammation in the joints and decrease the usual symptoms of pain, swelling and stiffness.

“It is used in the treatment of rheumatoid arthritis — where there is a real indication for gold,” says Rahman.

The other indications for intra-muscular gold is palindromic rheumatism and, occasionally, in Still’s disease.

The cause of rheumatoid arthritis is not known, however, “a lot of genetic studies in the United States and U.K. have found evidence pointing to rheumatoid arthritis having a strong genetic component,” notes Rahman.

Although it is common among the general population, Rahman points to this strong genetic component as a possible explanation for the higher frequency of rheumatoid arthritis on the west coast of Newfoundland.

“This is likely as a result of a founder effect, as it is reasonable to assume that the population in the west coast is relatively homogeneous as it has arisen from a limited number of founders.”

The “founder effect” refers to the gene pool in a population whose ancestors have come from a very few countries. Settlers in Newfoundland were immigrants from Ireland and South West England. Consequently, diseases that are abundant today are the ones that were common among the original Irish and British settlers on the west coast.

Since there is no cure for rheumatoid arthritis, therapy is aimed at controlling the symptoms of the disease. Various treatments are applied to relieve the pain, reduce inflammation, prevent damage to joints, prevent deformities and keep joints mobile and functioning properly. It is not proven that therapy can stop the basic disease process, but it can slow it down and relieve the immediate symptoms of the disease.

There are two classes of medications used in the treatment of rheumatic arthritis: fast-acting “first-line drugs” and slow-acting “second-line drugs.” Acetylsalicylate (aspirin), naproxen, ibuprofen (Advil, Motrin) and corticosteroids (cortisone), which doctors consider first-line drugs, are used primarily to reduce pain and inflammation.

Rheumatoid arthritis, however, requires more than these non-steroidal anti-inflammatory drugs, known as NSAIDs (pronounced “en-saids”).

While the NSAIDs and corticosteroids can relieve joint inflammation and pain, they do not actually prevent joint destruction and deformities. Treatment, with other than first-line drugs to stop progressive damage to cartilage, bone and adjacent lining tissues, is needed for effective management of the disease.

These “second line” drugs are referred to as disease-modifying anti-rheumatic drugs, or DMARDs. Although they promote disease remission and prevent progressive joint destruction, DMARDs, such as methotrexate, hydroxychloroquine (Plaquenil) and gold, are not anti-inflammatory agents. Therefore, in some cases they may have to be used in combination with first-line drugs.

Many people may not be familiar with the gold treatment, which has been effective for controlling some types of arthritis and related diseases. As a compound, gold is taken in tablets or given as intra-muscular injections initially on a weekly basis. Treatment can then continue for months or even years.

“Rheumatoid arthritis is an autoimmune disease that causes the immune system to over function which, in turn, attacks its own joints to cause inflammation and swelling in the joints,” Rahman explains. “DMARDs modify the immune system so that it is more regulated in the hopes that the disease will not be as active.”

Who would be a good candidate for the gold treatment?

Rahman’s professional assessment is, “a patient with rheumatoid arthritis who has a contraindication showing that he or she cannot receive methotrexate, a first-line DMARD, may be a good candidate for the gold treatment under the supervising of the specialist.”
• • •

Injectable gold salts (Myochrysine, Solganal) have been used to treat rheumatoid arthritis for more than 60 years, while oral gold Auranofin (Ridaura) was introduced in the 1980s.

Gold treatment appears to work best in the early stages of rheumatoid arthritis, and may also be effective in people with active joint pain and swelling. It does not cure the disease; nor does it correct or repair existing deformities.

However, Rahman agrees that gold treatment is a good alternative for effective therapy. Ten to 15 per cent of his patients with rheumatoid arthritis receive or are being considered for gold therapy.

Dr. Trisha Macnair, medical adviser to the BBC News health website, emphasizes that people need to be patient to see an effect from gold injections. It often takes three to six months to determine whether a person is getting benefits from gold salts. She points out that while “gold does tackle the inflammation, it is not a pain-killer and, therefore, most people should continue taking their other medications such as aspirin or NSAIDs.”

Intra-muscular gold injections are usually administered once a week initially for six months or longer. In patients who have a good response, the medication usually can be tapered to once a month. Routinely, a test dose is given first to rule out allergy, as some may have severe reactions to gold. Gold tablets, on the other hand, are taken once or twice daily.

In addition to its benefits — oral as well as injectable — gold can also cause a variety of side effects which may mean that treatment has to be stopped. Problems with the blood, kidney or skin; mouth ulcers, altered taste, sore throat, fever, bruising, bleeding and breathlessness are all common side effects.

The treating physician should look out for any sign of a skin rash, mouth sores, kidney damage with leakage of protein in the urine, and bone marrow damage with anemia and low white cell count. Patients receiving gold treatment are also regularly monitored with blood and urine tests.
• • •

Despite certain drawbacks, most arthritis specialists still view gold salt injections as an important form of treatment for rheumatoid arthritis. Research carried out over the last three decades have shown that this form of treatment is effective, and in some sufferers it even may slow down damage to the joints.

A small group of people with rheumatoid arthritis experience dramatic and long-lasting improvement on gold. The Cochrane Group is a well-established body that reviews many treatment methods. Their most recent study of the effectiveness of injectable gold in treating rheumatoid arthritis — dated Jan. 27, 2004 — found a 30 per cent improvement in the number of swollen joints when gold was used. Their report concluded that, “Although its use can be limited by the incidence of serious toxicity, injectable gold has a clinically important and statistically significant benefit in the short-term treatment of patients with rheumatoid arthritis.”

Like with many diseases, living and coping with arthritis is not easy. And although it is not a curable ailment, its progression may be slowed and the pain caused by it somewhat alleviated.

A person with rheumatoid arthritis should do his research and then ask his doctor informed questions about the types of treatments and available options. Once a patient has done this, he or she may have taken the first step in the direction of a better quality of life.

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A Toast to Olives !

Olive Trees by Vincent Van Gogh

Although the initial image olives conjure up may be a martini cocktail, olives are widely used as ingredients for many different culinary creations like tapenades, sausages, breads; and for more adventurous endeavors such as chocolates and ice cream, made with olive oil.

A typical breakfast of my childhood in Turkey consisted of feta, rose petal jam, crusty bread, tea and a bowl of shimmering, meaty olives cured in olive oil. My mother used olive oil for all her cooking because she said olive oil was healthier than butter or margarine, and it was good for our skin.

Olive trees have been around since ancient times. Their fruit has been used as a source of food and oil, and their branches have been recognized as a peace symbol. In her book, A Modern Herbal, first published in 1931 Maude Grieve states that "... in Scriptural and classical writings the oil is mentioned as a symbol of goodness and purity, and the tree as representing peace and happiness." Besides its wide use in diet, the oil of the oil was burnt in the lamps of sacred temples while the leaves of the olive tree crowned the victors in Olympic games.

It’s not known for certain when olives were first cultivated for harvesting; however, they are now grown in the Mediterranean region, Australia, California and New Zealand. In the Mediterranean region olives are consumed as part of a stable diet as well as a relish, and are used to flavor foods.

My mother was unaware of the scientific reasons for the many benefits of olive oil. She was merely passing on the wisdom of generations of mothers. Today we know that olives are packed with monounsaturated, "good", fat. Ten medium black olives have 50 calories and 4 grams of fat. Green olives are pickled before they are ripened; black olives are pickled after they are ripened. They are pickled or cured with water, brine, oil, salt or lye. The cured olives may be consumed as a relish, stuffed with pimentos, anchovies, almonds, or used in breads, main dishes and salads.

The seed of the olive is also endowed with a non-drying, edible oil with a distinct flavor used in salads and cooking. Although there are various grades of this oil, the finest is the extra virgin olive oil, obtained by cold pressing the seeds without the use of chemical solvents or heat. With less than one percent acidity, it is a delicate, fragrant, greenish oil that should be stored tightly sealed, in a cool place, away from light.

"An olive-oil rich diet is more effective than a low-fat diet in controlling and treating obesity," says Dr. Frank Sacks, Professor of Cardiovascular Disease Prevention, Harvard School of Public Health in Boston. " Moreover, it leads to longer-lasting weight loss and it is easier to keep, because it tastes good."

Numerous scientific studies have confirmed that olive oil, due to its high antioxidant factor, is a healthy dietary fat free of cholesterol and high in mono-unsaturated fat. Regular consumption has shown to have a protective effect against risk of some cancers, arthritis, cardiovascular disease and stroke by raising the HDL (good cholesterol) and lowering the LDL (bad cholesterol). However, one should keep in mind that it is still 100 percent fat with 120 calories per tablespoon, so olive oil should be used to replace other fats, not in addition to them.

Finer restaurants have replaced their pre-appetizer bread and butter with bread and dipping oil, as more diners ask for olive oil in their diets. Olive oils infused with herbs, or flavored with fruits and vegetables are easily found in specialty food stores. Shops, like Food for Thought, carry a large variety of olive oils.

There are many kinds of olives as there are olive oils on the market. Olives come in cans, jars, or open olive bins. Supermarkets like Sobey's and Dominion as well as specialty stores offer olive bars with global varieties from around the world which you can mix, or buy in small quantities at a time to test which kind you like the best. Here are the names of a few different types to get to know these precious drupes a little better.

Arbequina (small brown) and Empeltre (medium black) are table olives also valued for their high quality oils.

Kalamata olives, named for a city in Greece, are large and black with smooth skin and meaty flesh.

Manzanilla or Spanish olives are the most available in supermarkets. They're usually pitted and stuffed with pimento and are most often used for martinis.

Niçoise, purplish-black olives, have a distinctive sour flavor that works well in a tapenade and can be substituted by Kalamata olives.

Souri (Syrian) olives are aromatic in flavor and give a high oil yield.

Olive Martini
1 oz dry gin
1 oz sweet vermouth
1 oz olive brine
Pour the dry gin, sweet vermouth and olive brine into a cocktail shaker half-filled with ice cubes. Shake well, strain into a chilled martini glass, and serve.

Niçoise Salad

One of the great classics of Provençal cuisine, Niçoise salad can be found on almost every menu in sunny Nice.
8 small new potatoes
450 grams fresh green beans, parboiled
250 grams mixed salad greens
1 can water-packed artichoke hearts, drained
6 cherry tomatoes, cut in half
3 hard boiled eggs, halved
½ cup black (Niçoise) olives
1 (170 gram) can tuna packed in water

Vinaigrette:
3 Tbsp wine vinegar
2 tsp Dijon mustard
1 garlic clove, smashed with salt to form a paste
Pepper to taste
½ cup extra virgin olive oil

In a bowl, whisk together vinegar, mustard, garlic paste, and pepper. Add olive oil while whisking constantly. Arrange salad decoratively on a platter. Drizzle with the dressing.
Serves 2-3

Olive Bread

This is a savory quick bread that is as good with a cup of tea as it is with a bowl soup.

2 large eggs
1 ½ cup coarsely chopped, well-drained green, pimiento stuffed olives
3 Tbsp olive oil, plus additional oil for brushing the pan
1 cup all purpose flour
1 cup multi grain or wholewheat flour
1 Tbsp flax seeds
1 Tbsp sugar
2 tsp baking powder
1/4 tsp salt
½ cup milk

In a bowl, beat the eggs until they are frothy and stir in the olives and 3 Tbsp of the olive oil. Into this bowl, sift together the flour, baking powder and salt. Add milk and stir the mixture until it is just combined.
Brush a 4 ½ inch by 8 ½ inch pan with the additional oil. Transfer batter into the pan and bake in the middle of a preheated 350 degree oven for one hour. Let bread cool in pan for 10 minutes and turn unto a rack. Makes 1 loaf.

Tapenade

250 grams pitted mixed olives
1 ½ Tbsp anchovy paste (or 2 filets)
1 small clove garlic, crushed
2 tablespoons capers
2 to 3 fresh basil leaves
1 Tbsp freshly squeezed lemon juice
2 Tbsp extra-virgin olive oil

Rinse olives in cool water, drain and pat dry. Place rest of the ingredients in the bowl of a food processor and process until the mixture becomes a coarse paste. Stop to scrape down the sides of the bowl once or twice. Transfer to a serving bowl, drizzle with a little olive oil and serve on crackers or crusty baguette slices. Refrigerate left-over tapenade to use within two weeks.