Thai Street Food – Dessert

Steamed Pandanus Cake

Grilled Shredded Coconut in Sticky Rice Flour and Palm Sugar Wrapped in Nipa Palm Leaves

Crispy Pancake with Shredded Coconut and Egg Yolk Thread

Banana in Syrup

Character Bento

Grasshopper Charaben

The Charater – Grasshopper (キリギリス)

High Glycemic Index Foods and Dairy Products Linked to Acne

A study published in the Journal of the Academy of Nutrition and Dietetics has determined that there is increasing evidence of a connection between diet and acne, particularly from high glycemic load diets and dairy products, and that medical nutrition therapy (MNT) can play an important role in acne treatment.

More than 17 million Americans suffer from acne, mostly during their adolescent and young adult years. Acne influences quality of life, including social withdrawal, anxiety, and depression, making treatment essential. Since the late 1800s, research has linked diet to this common disease, identifying chocolate, sugar, and fat as particular culprits, but beginning in the 1960s, studies disassociated diet from the development of acne.

“This change occurred largely because of the results of two important research studies that are repeatedly cited in the literature and popular culture as evidence to refute the association between diet and acne,” says Jennifer Burris, MS, RD, of the Department of Nutrition, Food Studies, and Public Health, Steinhardt School of Culture, Education, and Human Development, New York University. “More recently, dermatologists and registered dietitians have revisited the diet-acne relationship and become increasingly interested in the role of medical nutritional therapy in acne treatment.”

Burris and colleagues, William Rietkerk, Department of Dermatology, New York Medical College, and Kathleen Woolf, of New York University’s Department of Nutrition, Food Studies, and Public Health, conducted a literature review to evaluate evidence for the diet-acne connection during three distinctive time periods: early history, the rise of the diet-acne myth, and recent research.

Culling information from studies between 1960 and 2012 that investigated diet and acne, investigators compiled data for a number of study characteristics, including reference, design, participants, intervention method, primary outcome, results and conclusions, covariate considerations, and limitations.

They concluded that a high glycemic index/glycemic load diet and frequent dairy consumption are the leading factors in establishing the link between diet and acne. They also note that although research results from studies conducted over the last 10 years do not demonstrate that diet causes acne, it may influence or aggravate it.

The study team recommends that dermatologists and registered dietitians work collaboratively to design and conduct quality research. “This research is necessary to fully elucidate preliminary results, determine the proposed underlying mechanisms linking diet and acne, and develop potential dietary interventions for acne treatment,” says Burris. “The medical community should not dismiss the possibility of diet therapy as an adjunct treatment for acne. At this time, the best approach is to address each acne patient individually, carefully considering the possibility of dietary counseling.”

Source: Elsevier

French Egg Dessert



2 egg whites
Pinch of salt
1/2 cup sugar
1 tsp lemon juice


1/2 cup water
1/2 cup sugar
1 tsp corn syrup


1 cup water
1/2 cup sugar
2 2-inch pieces lemon rind
6 egg yolks


  1. Preheat oven to 275ºF.
  2. With an electric mixer, beat egg whites and salt until frothy. Slowly add 1/2 cup of sugar, continuing to beat until egg whites are very thick (about 3 to 4 minutes). Beat in lemon juice. Spoon mixture into four mounds on a parchment-lined baking sheet. Using the back of the spoon, form into 5-inch rounds, leaving an indentation in the centre (large enough to fit the egg yolk custard). Bake for 40 to 50 minutes or until crisp and creamy-coloured. Remove meringues from oven and cool.
  3. Boil 1/2 cup of water, 1/2 cup of sugar and corn syrup in a heavy pot until golden (about 6 minutes). Pour caramel into four ramekins and swirl each until base is coated.
  4. Increase oven temperature to 350ºF. Combine 1 cup of water, 1/2 cup of sugar and lemon rind in a heavy pot. Bring to boil over medium heat. Cook until thread stage (225ºF on the sugar thermometer). Remove from heat and discard lemon rind. Set aside. Beat egg yolks with a whisk and slowly whisk in warm syrup until combined.
  5. Divide egg mixture among the ramekins. Place ramekins in a pan large enough to hold them in one layer. Pour boiling water into the pan halfway up the sides of the ramekins. Cover with a sheet of parchment paper and bake 20 minutes or until the mixture has set. Remove from oven, carefully taking ramekins out of the hot-water bath. Cool on a rack. Run a sharp knife around the inside of the ramekin to loosen the custard.
  6. Dip ramekins into boiling water to loosen the caramel and turn out onto a meringue base. It will look like a fried egg.

Makes 4 servings.

Source: The Globe and Mail

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