Two solutions are better than ONE | Bangkok Post: food

Samarn Sangsri, a retiree, was only 40 when he learned that he had diabetes. Now at the age of 71, he has a kidney problem which requires haemodialysis twice a week.

"I had a busy lifestyle. I wasn't aware of my diet and enjoyed all I could eat. Similar to most Thais, I enjoyed Thai foods with rice and sweet fruit," he said.

In addition to modern medication, Samarn needs strict control of his blood glucose level; otherwise, his kidney will be considerably worsened.

"My blood glucose level goes up and down depending on how much I can control my diet. However, a large reduction of carbohydrate intake can sometimes make me feel exhausted," he said.

Samarn added he has a normal life but cannot work. He cooks for himself and drives on his own to receive haemodialysis.

He enrolled at a health cooking class at Healthy Flavor where he learns more how food can be an answer.

"I now use the elephant foot yam or whitespot giant arum [buk], a tropical tuber, as a source of carbohydrate for my diet."

A large number of people suffer from chronic diseases, many of which are caused by unhealthy diets. Dr Tipatat Junhasavasdikul, who believes in natural healthy diets, said proper consumption of natural diets can improve people's health, as well as help them to cope with certain diseases.

"Food is the major source of energy. It can also serve as a remedy," said Dr Tipatat, owner of Doctor Aom's Healthy Flavor's, a clinic-cum-restaurant offering healthy dishes and other natural health-related activities.

"Food is a key role in patients with certain chronic medical conditions that need to be under very strict control. Of course, enjoying a healthy meal at our restaurant is a way that can help people and patients keep healthy. But educating them to prepare food at home can help them have a sustainable good living, not only for themselves, but also for their family members. That inspired us to initiate the health cooking classes," said Dr Tipatat, who grew in a medical-oriented family.

From his experience, he told Life natural foods can significantly make a difference in patients with particular cancers like colorectal cancer. But patients with cancers of the reproductive organs may not fully benefit from natural foods because the conditions may be caused by hormones.

The doctor cited a case of a patient who originally had only three months left due to terminal-stage cancer, but who lived a year and seven months longer after he a enjoyed healthy natural diet prepared by a family member who participated in the class.

"We want to promote healthy living among people. We don't want them to be desperately ill with serious conditions and come to us," the doctor said.

HEALTHY, HEAVENLY, FUNNY

The health cooking classes offer four options, including natural therapy which focuses on how to eat to keep healthy and stay fit; detox menus for weight and fat reduction and allergy prevention; anti-cancer menus; and food for diabetics.

"What we aim for is to make students knowledgeable about food and cooking and to give them self-care tips that they can follow at home."

The class begins with a lecture on basic food theory, the principles of healthy food and the nutritional value of each dish and how to choose raw materials. To make students understand their conditions, they will be educated on what kind of food should or shouldn't be eaten and the reasons for that. This wealth of food knowledge is delivered by Dr Tipatat.

"A healthy meal starts with a good selection of vegetables and other ingredients for cooking. And all steps of preparations are important," the doctor said.

Importantly, students will learn what can substitute for what they shouldn't eat. He explained, for example, we substitute stevia (ya wan), a sweet herb for sugar and use sunchoke (kan tawan), a species of sunflower native to eastern North America, as a source of carbohydrates that can fill a patient's stomach and help maintain glucose blood level. When "Job's tears" (look deay), natural pearly-white beads are crushed and mixed with water, they can replace coconut milk in preparing curry to help patients control cholesterol level in the blood.

In this way, students can indirectly take a wider range of vegetables, herbs and plants in, as well as learn to choose the right ones to match cooking techniques - boiling, curries, making salads and preserving. In addition, they will acquire knowledge on which part of them can be cooked such as moonflower (dok mai jeen) and sweet jackfruit seeds (med khanoon) that are edible.

"We have to think deeper when we design a menu to suit each group of patients who have different diet limitations and figure out the best possible diet choices for them. Imagination and creativity are exercised through the processes of food design and preparation. We've learned to design the menus by trial and error in order to achieve results. It's a tough task," he said.

The health cooking classes not only encourage students to be healthy but also demonstrate that healthy recipes can taste good too. "Most healthy diets contain nutritional value, but they taste awful and aren't attractive. Well, cooking is a combination of science and art. I believe that my culinary skills practiced from the Oriental Professional Thai Chef Programme at the Mandarin Oriental Hotel can help students cook food that healthy and tasty," said Dr Kobkarn Paiboonsin, co-owner of the restaurant.

About 60% of students are patients, the rest are people who have a family member with health conditions or are health conscious people. A class group is limited to four to six students. This one-day class lasts approximately three and a half hours in which students will be taught three to four basic recipes.

"Our classes are popular among working people who are what we call them 'semi-healthy'. They haven't fallen sick but are still not healthy," Dr Tipatat said.

By interacting with students in the class, the doctor said it can help him learn more about them so that he can offer personalised advice that they can fully benefit.

"It's different from talking to a patient in a hospital and a clinic where doctors can discuss with patients about their medical history. But, here, we can get to know more about their lifestyle," the doctor said.

He shared, by his observation, a middle-aged female student suffered fatigue when coming to the class. After talking to her, he found that she sleeps a little at night and is awakened by her sick dog. "When her dog was treated, she became cheerful. Her life is now improved," he said.

The health cooking class is more than just knowing how to follow a recipe. Before the class ends, students will have a chance to discuss in group which they can share their experience about health concerns and issues which will be answered by the doctors.

"It's nice to learn that most students so far can keep their conditions under control when they enjoy healthy diets and become less dependent on modern medicine," said Dr Kobkarn.

"Healthy diets don't harm patients. Why don't they try them. Two solutions are better than one," said Dr Tipatat.

STEAMED EGG WITH PORK AND MOONFLOWER

INGREDIENTS:

3 eggs

50g minced pork

1 cup chicken stock

50g fresh moonflower

1/2 tbsp soy sauce

1/2 tsp Pepper

1 tsp salt

Garlic chopped, fried

PREPARATION:

1. Whip eggs well.

2. Add stir fried pork and moonflower into the cup.

3. Mix salt, soy sauce, pepper and chicken stock in a bowl.

4. Pour seasoned stock into whipped eggs. Mix together well and pour into a cup cover by foil.

5. Steam in low heat 15-20 minutes.

6. Top steam eggs with fried garlic.