Video: Should You Wait 30 Minutes to Swim after Eating?

It’s advice parents have been giving their children for generations.

Dr. Michael Boniface, an emergency medicine physician at Mayo Clinic, says he remembers the anticipation all kids experience waiting those 30 to 60 minutes to pass before he could jump back in the water.

Watch the Mayo Clinic video at You Tube (0:59 minutes) . . . . .

An Intricate Dessert with White and Dark Chocolates, Mascapone, Meringue and Berries


Meringue Kisses

100g egg whites
100g caster sugar
50g pure icing sugar, sifted

Raspberry Financier Sponge

60g unsalted butter, cut into large cubes
60g egg whites
60g caster sugar
25g plain flour, sifted
25g almond meal
canola spray, for greasing
6 raspberries

Strawberry Coulis

250g strawberry purée
65g pure icing sugar, sifted

Cara Crunch Insert

75g dark chocolate (53%)
50g Cara Carkine paste
25g black sesame seeds

White Chocolate Domes and Shapes
1.5kg white chocolate (34%)
100g cocoa butter
30g white titanium powder
chocolate cooling spray

Raspberry Curd Dome

8g leaf gelatine, titanium strength
200g frozen raspberry purée
206g caster sugar
206g eggs
70g unsalted butter

Mascarpone and Vanilla Mousse

60ml milk
2 vanilla pods, split and scraped
30g egg yolks
30g caster sugar
80g white chocolate (34%)
100g mascarpone
120ml thickened cream

White Titanium Spray

100g cocoa butter
10g white titanium powder

Pink Graffiti

30g pink coloured cocoa butter

To garnish

6 strawberries
6 raspberries
micro basil leaves
50g reserved tempered white chocolate
1 test tube filled with pop rocks
1 Anna Mohawk disc


  1. Preheat two ovens to 160ºC and 75ºC.
  2. For the Meringue Kisses, place egg whites in the bowl of an electric stand mixer. Set mixer to high and whisk egg whites to soft peaks. Reduce mixer speed and gradually add in the caster sugar, one teaspoon at a time, whisking well between each addition.
  3. When sugar is well incorporated, return speed to high and whisk until meringue is thick and glossy and sugar has completely dissolved, about 5 minutes.
  4. Remove bowl from the mixer, and carefully fold the icing sugar into the egg whites, working quickly to prevent meringue from losing air. Transfer to a piping bag fitted with a size 9 plain piping nozzle.
  5. Line a baking tray with a sheet of silpat. Pipe small tear drops of meringue onto lined tray. Place in oven preheated to 75ºC and bake until dry but not coloured, about 2 hours.
  6. Once dry, remove from oven, and set aside on bench to cool completely. When completely cold, store in an airtight container on the bench until required.
  7. For the Raspberry Financier Sponge, first make a beurre noisette. Place butter into a 2 litre saucepan over medium heat. Swirl the saucepan to agitate the butter until it melts and then stop swirling and allow the butter to cook. Watch for lightly browned specks forming on the bottom of the pan and a nutty aroma. When butter is nut brown, remove from heat and pass through a sieve into a glass bowl. Set aside to cool until needed.
  8. Place egg whites and sugar into an electric mixer fitted with a whisk attachment. Whisk on high until stiff peaks form, about 5 minutes.
  9. Meanwhile, place the flour and almond meal into a medium bowl and mix together. Add the cooled beurre noisette to the dry ingredients and mix to combine.
  10. When the meringue has reached stiff peaks, remove bowl from the machine, add 1 tablespoon of the meringue to the butter mixture and fold in well. Add the butter mixture back into to the egg whites and gently fold in until well combined.
  11. Meanwhile, prepare a baking tray and ring mould for baking. Line a round metal tray with baking paper. Spray the inside of a 10cm metal ring with baking spray, and line with baking paper and place on to the lined round tray.
  12. Place 6 raspberries in the base of the metal ring. Spoon the Financier Sponge mix into the ring on top of the raspberries until full. Level off and place into the oven set at 160C. Bake until sponge is golden brown and springs back when gently pressed, about 21 minutes. When ready, remove from oven and allow to cool on the bench until needed.
  13. When sponge is cool, carefully remove the metal ring and baking paper. Trim the sponge horizontally to 1cm in height, discarding the top. Reserve the trimmed sponge on the bench until needed for assembly.
  14. For the Strawberry Coulis, place strawberry purée and icing sugar into a small saucepan over medium heat and bring just to the boil. Once mixture is just boiling, remove from heat and pass through a fine sieve. Transfer mixture to an airtight container. Cover the surface of the liquid with go-between, seal with the lid and place in the refrigerator until needed.
  15. For the Cara Crunch Insert, place dark chocolate and Cara Crakine paste into a glass bowl. Place into the microwave and heat in 30 second bursts, stirring after each interval, until completely melted.
  16. Once completely melted, remove from the microwave and stir until combined. Add the black sesame seeds and stir until fully incorporated.
  17. Place a piece of 30x20cm baking paper onto a flat bench and pour the Crunch on top. Place another piece of baking paper on top of the Crunch and roll out the mixture with a rolling pin until 0.5cm thick. Transfer to a flat tray and place into the blast chiller until just set but not hard, about 2 – 3 minutes.
  18. Once set, remove from the blast chiller and use a 9cm ring cutter to cut out a disc of Crunch. Place the disc on a small round tray lined with baking paper. Place another square of baking paper on top of the disc and place in the refrigerator until needed.
  19. For the White Chocolate Dome and Shapes, first prepare the domes by polishing the 12cm dome moulds with a cotton ball to ensure the insides are completely clean, then set aside until needed.
  20. Place 1kg of the white chocolate into a plastic tempering bowl and melt in the microwave in 40 second bursts, stirring after each interval, until roughly three quarters of the chocolate has melted. Remove from the microwave and continue to stir until the remaining chocolate has melted and is completely smooth.
  21. Gradually add the remaining 500g of white chocolate in small handfuls, stirring between each addition until most of the added chocolate is melted. The chocolate will begin to cool and retain small lumps.
  22. Meanwhile place the cocoa butter into a microwave safe bowl and heat in 40 second bursts, stirring after each interval, until completely melted. Add titanium powder into the cocoa butter and use a stick blender to blend the mixture until completely combined.
  23. Strain through a fine sieve. Pour the mixture into the melted white chocolate and use the same stick blender to combine until the remaining lumps of white chocolate have melted.
  24. Transfer the chocolate mixture to a large metal bowl and stir continuously until chocolate reaches 28 -29ºC. Pour the white chocolate into the polished dome moulds to 1cm from the top. Place a tea towel on the bench and place the filled moulds on top of the tea towel. Using a rocking motion, swirl the moulds to ensure the inside is completely coated with the white chocolate. Tap the bases firmly on the bench to ensure the air bubbles have risen.
  25. Quickly turn the mould upside down over the bowl of melted chocolate and allow most of the chocolate to drain off, leaving a thin coating on the inside of the mould. Tap the mould firmly to remove any excess chocolate. Level off the edge of the chocolate dome with a large metal scraper to create a clean edge.
  26. Sit moulds on their side, lengthways, on the tea towel for 1 minute then place, upside down, on to a tray lined with baking paper. Transfer to the blast chiller until set, about 5 minutes. Remove from blast chiller and set aside in fridge until needed.
  27. For the white chocolate discs, take a little of the remaining melted white chocolate and spread onto a piece of acetate sheet as evenly and thinly as possible. Allow to set until firm, but not hard. Once set, use metal circle cutters, cut out 1 x 11cm circle, 2x 5.5cm circles, 2x 5cm circles and 2x 3cm circles. Place the discs on to a tray lined with baking paper. Place another piece of baking paper on top and weigh down with another flat tray on top. Place the trays into the blast chiller until set, about 5 minutes.
  28. Remove from blast chiller and set aside in fridge, leaving the tray on top, until needed.
  29. To make the white chocolate stand, transfer some of the remaining white chocolate to a piping bag.
  30. Place a 7cm doughnut mould onto a metal tray. Pipe melted white chocolate into the moulds to 1/3 full and smooth surface with a small metal palette knife. Set aside in fridge to set until required.
  31. Transfer 50g of the remaining tempered white chocolate into a bowl and set aside until needed for assembly.
  32. For the Raspberry Curd Dome, place gelatine in a bowl of iced water and set aside to bloom.
  33. Place frozen raspberry puree in a 3 litre saucepan over medium heat until melted completely. Remove from heat and set aside to cool.
  34. Meanwhile, place sugar and eggs into a small bowl and whisk until well combined.
  35. Once the puree has cooled, carefully pour onto the egg mix and whisk well. Add the mix back into the saucepan and whisk until well combined.
  36. Return the saucepan to a high heat and whisk continuously until mixture reaches 86ºC and has thickened. When mixture has reached 86ºC, squeeze out gelatin to remove excess water, then add softened leaves to the mixture and stir until gelatine has dissolved completely.
  37. Strain the curd through a fine sieve, place over an ice bath and allow to cool to 40ºC.
  38. Place the 7cm dome mould onto a flat tray. Blend the butter into the cooled raspberry mixture using a stick blender until well combined. Fill the dome moulds to the top with the curd mixture. Level off the surface with a spatula to create a clean edge. Place into the blast chiller to set, about 25 minutes. Once set, transfer to freezer until needed.
  39. For the Mascarpone and Vanilla Mousse, place the milk, split vanilla bean and seeds into a small saucepan and bring to the boil over a medium heat.
  40. While the milk is heating, whisk together the egg yolks and caster sugar, in a medium bowl, until completely combined.
  41. When the milk has come to the boil, remove the vanilla pods and carefully pour onto the egg mix, and whisk well. Add the egg and milk mix back into the pot and whisk together until well combined.
  42. Return the saucepan to medium heat and, using a spatula, continuously stir the anglaise until the mixture reaches 86C and thickly coats the back of a spoon.
  43. Take the saucepan off the heat. Place the white chocolate into a medium bowl and pour the anglaise on to the chocolate, through a fine sieve. Whisk the mixture together until completely combined, chocolate has melted and mixture is smooth. Place over an ice bath and cool to 40ºC.
  44. Place mascarpone in large glass bowl. Pour the cooled anglaise mixture over the mascarpone and whisk well until completely combined.
  45. In a separate bowl, gently whisk cream by hand to soft velvety peaks and fold through mascarpone and anglaise mix. Transfer the mixture to a piping bag, fitted with a size 9 plain nozzle, and set aside in the fridge until needed.
  46. To make the White Titanium Spray, place the cocoa butter into a microwave safe bowl and heat in 40 second bursts until completely melted, stirring between intervals.
  47. Remove the bowl from the microwave and stir in the titanium powder until completely combined. Pass through a fine sieve and set aside to cool to 34ºC.
  48. Meanwhile, line a baking tray with baking paper. Remove raspberry curd domes from freezer and gently unmould on to the lined tray. Set aside in freezer until needed.
  49. When White Titanium Spray has reached 34ºC, transfer the mixture to a spray gun. Remove Raspberry Curd Domes from the freezer and spray with the White Titanium Spray until coated. Make sure to lightly coat the whole dome, being carful not to overspray with too much colour. Place the domes back into the freezer until ready to flick with the graffiti.
  50. For the Pink Graffiti, place the bottle of pink coloured cocoa butter into the microwave and heat in 30 second bursts until the colour has melted, shaking the bottle between intervals.
  51. When the colour has melted, take out of the microwave and pour approximately 30g into a small, clean bowl. Stir until the colour has cooled down to 34ºC.
  52. Take the tray of Raspberry Curd Domes out of the freezer and, using a small pastry brush, flick the sprayed domes with cooled, melted pink coloured cocoa butter to create graffiti splatter pattern. Return domes to the freezer until needed.
  53. To graffiti the white chocolate discs, remove the tray of discs from the fridge and uncover. Line a second tray with baking paper and transfer 1 x 5.5cm disc, 1 x 5cm disc and 1 x 3cm disc to the second tray. Use the same pastry brush to flick the pink colour cocoa butter across the three discs on the second tray only, to create graffiti splatter pattern. Set both trays aside on bench until graffiti spray is dry and dome is ready to assemble.
  54. Remove the tray of white chocolate doughnut moulds from the fridge and gently turn out white chocolate rings. Place the white chocolate rings into an airtight container lined with baking paper and set aside on the bench until needed.
  55. Remove the 12cm dome moulds from the fridge and, wearing cotton gloves, carefully unmould two domes on to a tray lined with baking paper. Place a 4cm round cutter on to a small round tray and place one dome on top to form the base of the sphere.
  56. Pour in 100g of the Strawberry Coulis in to the bottom of the dome, making sure not to drip on the sides of the dome.
  57. Carefully place the 9cm Cara Crunch Insert on top of the Coulis.
  58. Carefully place the disc of Raspberry Financier Sponge on top of the Crunch Insert.
  59. Pipe in the Mascarpone and Vanilla Mousse carefully around the edge of the Financier Sponge and work in to the centre, leaving 2mm from the top of the dome.
  60. Place the 11cm white chocolate disc on top of the Mousse.
  61. Remove tray of Raspberry Curd Domes from freezer. Place one dome on top of the white chocolate disc, just off centre. Set the filled white chocolate dome aside in the fridge until needed.

To assemble

  1. Place small bowl of reserved white chocolate in microwave and heat on high in 30 second bursts, stirring between intervals, until completely melted. Once melted, transfer to a small piping bag and set aside until needed for assembly.
  2. Slice tops off strawberries and cut in half and set aside in a bowl.
  3. Cut raspberries in half and set aside in a bowl.
  4. Remove tray with filled white chocolate dome sitting on ring cutter from fridge and transfer to bench to finish assembly.
  5. To garnish Anna’s Mess, place 6 strawberry halves onto the top of the filled dome, to one side of the Raspberry Curd Dome.
  6. Arrange 6 raspberry halves in between strawberry halves. Top the berries with 10 Meringue Kisses and 6 micro basil leaves..
  7. To finish the top white chocolate dome, wear cotton gloves, light a blow torch and heat up the edge of the 7.5cm ring cutter.
  8. Working quickly and carefully, gently press the hot edge onto the surface of the dome until melted through to create the first circular hole. Repeat the process using the 6cm cutter and then the 5cm cutter.
  9. Carefully place the cut out white chocolate top dome onto the garnished bottom dome, making sure the edges meet seamlessly and all filling is encased within the sphere.
  10. To finish off the Anna’s Mess, place the test tube full of pop rocks through the 6cm cut out circle into the middle of the dome.
  11. To adhere the white chocolate discs and graffiti discs to the sphere, pipe a small dot of melted white chocolate on to the back of the graffiti splattered 5.5cm white chocolate disc and affix to the side of the sphere. As the disc is placed on the sphere, spray the join gently with the cooling spray to secure.
  12. Repeat the process with 1 plain and 1 graffiti splattered 5cm disc, and again with 1 plain and 1 graffiti splattered 3cm disc.
  13. To finish the garnish, use tweezers to gently place the Anna’s Mohawk disc through the 7.5cmcut out circle, perched on top of a raspberry so that it is visible through the hole.
  14. To plate Anna’s Mess, place one white chocolate ring in the centre of the serving plate.
  15. Wearing cotton gloves, carefully lift the completed sphere off the 4cm cutter and place gently on top of the white chocolate ring and serve.
  16. At the table, lift the sphere off the plate, and drop to create a mess.

Makes 1 serving.

Source: Chef Anna Polyviou

Video: Yoga vs. Pilates – What’s the Difference?

Watch video at You Tube (1:38 minutes) . . . . .

Yoga isn’t Timeless: It’s Changing to Meet Contemporary Needs

Jeremy David Engels wrote . . . . . . .

On June 21, on International Yoga Day, people will take out their yoga mats and practice sun salutations or sit in meditation. Yoga may have originated in ancient India, but today is practiced all over the world.

In the United States, it was philosophers such as Ralph Waldo Emerson and Henry David Thoreau who first engaged with the philosophy of yoga in the 1830s. Yoga gained a wider American audience only in the late 1800s.

Today, part of yoga’s appeal is that it continues to be seen as a mystical, ancient tradition. However, as I’ve discovered in my research, the practice of yoga has gone through some profound shifts. Here are four.

1. Yoga for health and happiness

It was a Hindu reformer, Swami Vivekananda, who first introduced yoga to a larger audience. Vivekananda originally came to the United States to seek funds to relieve poverty in India. Several electrifying addresses he delivered at the World’s Parliament of Religions, the world’s first global interfaith dialogue held in 1893 in Chicago, brought him instant fame. He then traveled around the U.S. for the next several years, giving lectures and teaching yoga.

Vivekananda revived the tradition of an ancient Indian sage, Patanjali, that had been almost forgotten. Patanjali likely lived in India somewhere between the first century B.C. or the fourth century A.D. He claimed that the goal of yoga was isolation from existence and freedom from the bonds of mortal life.

According to Patanjali, to overcome suffering, individuals needed to renounce the very comforts and attachments that seem to make life worth living for many today. As the journalist Michelle Goldberg, author of “The Goddess Pose,” puts it, Patanjali’s yoga “is a tool of self-obliteration rather than self-actualization.”

No one today is likely to see yoga as a way to renounce their existence. Most people are drawn to yoga to find happiness, health and compassion in everyday life.

2. Value of physical exercise

Most people today associate yoga closely with physical exercise and postures, known as asanas, designed to strengthen and stretch the body. There is more to yoga, however, than the physical. Yoga also encompasses devotion, contemplation and meditation. In fact, the primary focus on the body would surprise both Patanjali and Vivekananda, who prioritized mental over physical exercise.

Patanjali treated the body with disdain, believing it to be a prison. He was emphatic that we are not our bodies, and that any attachment to our bodies is an impediment to yoga. Vivekananda echoed these thoughts. He treated asanas with scorn. Vivekananda argued that an obsessive focus on the body distracts from the true practice of yoga: meditation.

In contrast, contemporary practitioners embrace asana as central to yoga. Contemporary yogis recognize that the mind, and the soul, is embodied. By “getting smart in their yoga,” contemporary yogis attend to their bodies, and also to their emotions, because the health of the body impacts the ability to see clearly and act deliberately.

3. Focusing on the self

A central practice of yoga is self-study, known in Sanskrit as “svadhyaya.” In the tradition of Patanjali, this means “the reading of sacred scriptures.”

Today, svadhyaya has come to mean the study of oneself. People often take up the practice of yoga to lead happier, less stressed and more compassionate lives. Yoga involves, as I argue in my book “The Art of Gratitude,” paying attention to one’s habits. Only by first noticing one’s habitual patterns does it become possible to change them.

Sacred texts, broadly understood, can help this practice of self-study, as they encourage reflection on deep and difficult questions that do not have easy answers. For today’s practitioners, these questions include: What is the purpose of life? How can I live an ethical life? And, what would truly make me happy?

Ultimately, self-study resides at the heart of a healthy yoga practice. It allows yogis to recognize their deep connection to others and the world around them. This recognition of interdependence and interbeing is central to today’s yoga.

4. Ethics of a yoga guru

In ancient practice, the relationship between a guru and a student was crucial. Today, the guru-student model is going through a shift. Yogis no longer train for years in their guru’s home, as was the practice in ancient India. Yogis instead practice in studios, in parks, at fitness centers, or at home on their own.

Still, many contemporary yoga teachers claim the title of “guru.”

However, some practitioners of yoga are calling for an end to the guru model, given that it comes with an inherent power, which opens the door to abuse. There are many examples of such abuse, with a more recent one being the case of Bikram Choudhury, the 73-year-old founder of Bikram yoga, who fled the country to avoid an arrest warrant in California in 2017 after being accused of sexual assault.

In the wake of the #MeToo movement in the United States and India, many yoga practitioners have initiated important conversations about the ethics of being a yoga teacher. At the heart of these conversations is how yoga teachers must, above all else, treat their students, who are often deeply vulnerable, with dignity and respect.

Ancient, but not timeless

Indeed, there is great power, and great mystique, in just how old yoga is.

But as a professor of communication, I observe that one of the most common errors people make in daily conversation is to appeal to antiquity – what scholars call the “argumentum ad antiquitatem” fallacy – which says that something is good simply because it is old, and because it has always been done this way.

Yoga is ancient, but it is not timeless. By stopping for a moment to consider yoga’s past, we can recognize the crucial role that all of us can and must play in shaping its future.

Source: The Conversation

Drug May Help Keep Aggressive Prostate Cancer in Check

Dennis Thompson wrote . . . . . . . . .

Men with localized high-risk prostate cancer can slow its spread by using a cancer drug that’s already on the market, a new clinical trial shows.

The targeted drug enzalutamide (Xtandi) reduced by 71 percent these men’s risk of either dying from their prostate cancer or having the cancer spread to other organs, compared against a placebo. The drug also delayed their prostate cancer’s reappearance by nearly two years, the researchers said.

Enzalutamide works by blocking the ability of male hormones, or androgens, to fuel the growth of prostate cancer cells. It currently is used to treat men whose cancer has spread beyond the prostate and is no longer responding to “castration” drugs that shut down the body’s production of testosterone.

These study results show that the drug can also be useful in containing prostate cancer that is threatening to spread beyond the prostate gland, but has not yet done so, said lead researcher Dr. Maha Hussain. She is deputy director of the Robert H. Lurie Comprehensive Cancer Center of Northwestern University, in Chicago.

The drug’s developers, Astellas Pharma and Pfizer, funded the new trial. They have also already asked the U.S. Food and Drug Administration to approve enzalutamide’s use in treating non-metastatic prostate cancer, Hussain said.

“From a medical perspective, it can be used now,” she said. “While some patients have already been getting this drug covered by their insurance, clearly FDA approval is needed to ensure broader coverage for patients.”

Men with localized prostate cancer are presented with a medical dilemma if their prostate-specific antigen (PSA) levels start to rise quickly. PSA is an enzyme released by the prostate gland, and PSA levels surge with aggressive prostate cancer.

These men risk having their prostate cancer spread if their PSA levels double within 10 months or less, the researchers said in background notes.

Often, these men are receiving hormone therapy to reduce the testosterone fueling their cancer, but this steep rise in PSA levels indicates that the cancer cells have become resistant to that treatment, the study authors explained.

These men need treatment, but until recently there has not been an effective therapy available to them, Hussain said.

“The terminal phase of prostate cancer is inevitable in virtually the vast majority of patients with non-metastatic castration-resistant prostate cancer, particularly those with shorter PSA doubling time,” Hussain said. “Thus, watchful waiting is not generally optimal” for these patients.

In this clinical trial, about 1,400 men with PSA levels that had doubled in 10 months or less were randomly chosen to receive either enzalutamide or a placebo.

Enzalutamide significantly delayed the time it took for the prostate cancer to spread, about 36.6 months versus 14.7 months for placebo, the researchers reported.

“This was accomplished without significant negative impact on quality of life,” Hussain said. “Enzalutamide also resulted in a higher rate of PSA declines and delayed time to requiring other anti-cancer therapies.”

The success was such that when the trial ended, men receiving the inactive placebo were switched to the real drug.

The findings were published in the New England Journal of Medicine.

Dr. Pooja Ghatalia, a hematology/oncology fellow at Fox Chase Cancer Center in Philadelphia, said there are hints that the delay in cancer progression could be a good surrogate for patients’ chances of overall survival.

However, Ghatalia believes it’s too soon to tell how much of an impact the drug really makes on survival.

“While the data are encouraging, median overall survival data is not yet mature, and longer drug exposure is only justified if there is a true clinical benefit,” Ghatalia said. “Additionally, there were 15 percent non-cancer related deaths in the enzalutamide arm versus 2 percent in the placebo arm, which is concerning, and the reasons are not clear.”

Hussain agreed that further research is needed.

“Our goal was to see if we could delay the re-appearance of cancer with the hope it will lead to prolonged life,” Hussain said. “We have to do more follow-up over time to see if long-term survival is impacted, but there are early positive trends.”

Source: HealthDay

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