Dr. Jessica Ee, brutally honest dermatologist, can eat don't waste?

[lostvirgin]

 

[lostvirgin]

Stroke! P or M

She wants to close her 'hole'

 

[lostvirgin]

Within less than a year...

 

[LaoHongBiscuit]

 

[LaoHongBiscuit]

damn scary sia...one year she deteriorates so fast

 

[lostvirgin]

damn scary sia...one year she deteriorates so fast

She's no spring chicken to begin with, it's the hair and makeup in her previous videos. Her profile photo is from 2004.

 

[LaoHongBiscuit]

She's no spring chicken to begin with, it's the hair and makeup in her previous videos. Her profile photo is from 2004.

still, her speed of deterioration in speech is shocking....

 

[k1976]

Must be jin stressful lifestyle

 

[LaoHongBiscuit]

she has a medical condition ie. hole in heart. if she had taken care to control her sodium intake to less than 5g (ie. 1 teaspoon) a day, her end result would probably be better. There is too much salt in outside food.

 

[eatshitndie]

jessica eek?!

 

[lostvirgin]

still, her speed of deterioration in speech is shocking....

Stroke leh, her current condition already not that bad.

 

[LaoHongBiscuit]

Commentary: Salt is critical in Asian cuisine, but we’re eating too much of it​

Reducing our sodium intake is a small measure that can save lives and healthcare costs - but Singapore’s hawker food is heavy on salt, says cookbook author Pamelia Chia.

A bowl of fishball noodles. The seemingly innocuous spheres of fish paste are major sodium culprits. (Photo: CNA/Chew Hui Min)

05 Feb 2024 06:00AM (Updated: 05 Feb 2024 10:30AM)

SINGAPORE: Nine in 10 Singaporeans consume too much salt. Surveys conducted from 2021 to 2022 show that the average local consumes 3,620mg of sodium a day, when the recommended daily intake for healthy adults is 2,000mg – or about a teaspoon of salt.

Sodium is an essential nutrient, required by the human body to perform daily functions, and our kidneys are fine-tuned to keep sodium concentrations in the blood within healthy levels.

Unfortunately, when there is a chronic excess of sodium in the body, the kidneys can become strained, resulting in raised blood pressure, a precursor to debilitating illnesses such as heart disease and stroke.

To be sure, demonising a macronutrient or micronutrient - fat, carbohydrates, sugar or sodium - is never a good thing. However, a reduction of our daily sodium intake is a small measure that can save lives and annual healthcare costs.

A home cook wields total control over the amount of salt added to meals. However, given that a sizable proportion of Singaporeans eat out rather than cook, the main source of sodium in the average Singaporean diet comes not from saltshakers at home, but from external sources.

According to the Health Promotion Board, 31 per cent of meals eaten outside of the home contain more than the daily recommended amount of sodium. In particular, food from hawker centres, which provide Singaporean residents with inexpensive and excellent cuisine, is known to be heavy on salt.

CHALLENGES IN REDUCING SALT INTAKE​

With food where salt plays a critical function beyond flavour, reducing salt can be an uphill challenge. For decades, salt has been used in Asian culture as a means of extending the shelf life of food, particularly in a time where refrigerators were not mainstream.

Salted eggs that accompany porridge, preserved radish that stud omelettes, and salted fish that are slipped into curries are all examples of how interwoven preserved foods are in our food culture.

It is not just salinity that salt lends to these foods; salt inhibits bacterial action, thus allowing raw ingredients to be transformed by the alchemy of time. Anyone who has tasted salted egg yolks would be able to attest to how they taste uncannily like cheese, complex and full-flavoured.

Seemingly innocuous spheres of fish paste in bowls of fish ball noodle soup are also major sodium culprits, but it is difficult to lower their salt content without compromising texture. This is because salt allows the muscle proteins of fish to form a gelatinous matrix that gives fish balls their characteristic bounce - just like how salt is essential in producing a hot dog that snaps.

But, for the most part, I believe that the sodium crisis stems from deeply held cultural norms and perceptions. While reading about adobo from the Philippines, I learnt that it is not uncommon to encounter intentionally saltier versions - both home-cooked or commercially sold - so that eaters would be encouraged to eat more rice, thereby stretching the dish between more mouths.

An echo of this resides in economical rice (cai png) stalls in Singapore, where a generous amount of rice is offered to provide bland relief to the intensely flavoured dishes that accompany it. This might have been a way of cooking that began in a time when people did not have much means, but the habit has stuck, and the end result is more carbohydrates and sodium on one’s plate.

While there are health-conscious customers who would request for their dishes to be made with less salt or soy sauce, a challenge to these alternatives being mainstream lies in the public perception that low-sodium products lack flavour.

To some, promoting healthy eating is to the detriment of hawker food culture. The example of pork lard, which has practically been banished from Singapore in the name of healthy eating, comes to mind. Many older Singaporeans that I know have lamented about how difficult it is to find char kway teow with pork lard these days.

For a nation of foodies, placing health benefits before enjoyment of food can be a difficult pill to swallow. I remember once being told by an aunt of mine, amid the ever-changing health news in the media, that life is short and meant to be savoured, not endured.

Commentary: Hawker food can also be healthy if you know what to look for​

Why is healthy eating so hard to do in a food paradise like Singapore?​

SODIUM REDUCTION WITHOUT THE FANFARE​

Adding an excess of sodium - both in the form of cooking salt and monosodium glutamate (MSG) - is a way to make up for a lack of flavour, or to disguise cheap ingredients. When food is made from quality ingredients and lavished with the luxury of time, it can be flavourful even with minimal seasonings.

Sam Wong from the popular Lucky House Cantonese Private Kitchen, for example, is known for his slow-boiled soups that contain no additional salt or sugar - solely an expression of meaty bones and time.

Given the extraordinarily low price ceilings at hawker centres, it is no wonder that hawkers have to rely heavily on seasonings in order to introduce flavour to their dishes.

Educating the public on the true cost of hawker food is key, and a long-term solution to putting a real dent in the sodium crisis.
In the interim, while hawkers can be encouraged to reduce the amount of salt that they add, at the end of the day, they are business owners who practise caution in making tweaks to their offerings that may drive customers away. For this reason, it might be worth providing incentives in the form of rental subsidies for hawkers who choose to provide healthier options.

Education of hawkers across the board would also help, as awareness of sodium’s impact on their customers will then result in change that springs from altruism, rather than a reluctant abiding to stipulations and guidelines. This will allow the level of sodium in our food to be reduced gradually, without fanfare, which might be the least alarming and most effective strategy of all.

Pamelia Chia is the author of the cookbooks Wet Market to Table and Plantasia: A Vegetarian Cookbook Through Asia. She also writes Singapore Noodles, a newsletter with the mission of keeping Singaporean food heritage alive.

 

[Scrooball (clone)]

Holy shit… scary stuff

 

[laksaboy]

Within less than a year...

Another casualty of meh meh pak.

 

[Scrooball (clone)]

So when the so called 'mini-stroke' happened, she still seemed fine. So were there further strokes or?

 

[LaoHongBiscuit]

So when the so called 'mini-stroke' happened, she still seemed fine. So were there further strokes or?

About 1 in 3 people who has a TIA will eventually have a stroke, with about half occurring within a year after the TIA . Often called a ministroke, a TIA can serve as both a warning of a future stroke and a chance to prevent it.

https://www.mayoclinic.org/diseases...xt=About 1 in 3 people,a chance to prevent it.

 

[oliverlee]

fuck all these doctors who prevaricate and deny the truth. You had one job during the scamdemic but you fucked it up by bending your knees to suck the WEF's dick instead of calling out their bluff. You can't tell anyone you didn't know what you were doing, or you have no idea what's inside that fucking syringe

 

[LaoHongBiscuit]

Causes​

The cause of a transient ischemic attack is similar to the cause of an ischemic stroke, which is the most common type of stroke. In an ischemic stroke, a blood clot blocks the blood supply to part of the brain. In a TIA, unlike a stroke, the blockage is brief and there is no permanent damage.

The blockage that occurs during a TIA often results from a buildup of cholesterol-containing fatty deposits called plaques in an artery. This is known as atherosclerosis. The buildup also may occur in an artery's branches that supply oxygen and nutrients to the brain.

Plaques can decrease the blood flow through an artery or lead to the development of a clot. A blood clot that moves from another part of the body, such as the heart, to an artery that supplies the brain also may cause a TIA.

Risk factors​

Some risk factors of a transient ischemic attack and stroke can't be changed. Others you can control.

Risk factors you can't change​

You can't change these risk factors of a TIA and stroke. But knowing you have these risks can motivate you to change the risk factors you can control.

• Family history. Your risk may be greater if one of your family members has had a TIA or a stroke.
• Age. Your risk increases as you get older, especially after age 55.
• Sex. Men have a slightly higher risk of a TIA and a stroke. But as women age, their risk of a stroke goes up.
• Prior transient ischemic attack. If you've had one or more TIAs, you're much more likely to have a stroke.
• Sickle cell disease. Stroke is a frequent complication of sickle cell disease, also known as sickle cell anemia. Sickle-shaped blood cells carry less oxygen and also tend to get stuck in artery walls, affecting blood flow to the brain. But with proper treatment of sickle cell disease, you can lower your risk of a stroke.

Risk factors you can control​

You can control or treat a number of risk factors of a TIA and a stroke, including certain health conditions and lifestyle choices. Having one or more of these risk factors doesn't mean you'll have a stroke, but your risk increases if you have two or more of them.

Health conditions​

• High blood pressure. The risk of a stroke begins to increase at blood pressure readings of 140/90 millimeters of mercury (mm Hg) and higher. Your healthcare professional can help you decide on a target blood pressure based on your age and other factors, such as whether you have diabetes.
• High cholesterol. Eating less cholesterol and fat, especially saturated fat and trans fat, may reduce the plaques in your arteries. If you can't control your cholesterol through dietary changes alone, your provider may prescribe a statin or another type of cholesterol-lowering medicine.
• Cardiovascular disease. This includes heart failure, a heart defect, a heart infection or a heart rhythm condition.
• Carotid artery disease. In this condition, the blood vessels in the neck that lead to the brain become clogged.
• Peripheral artery disease (PAD). PAD causes the blood vessels that carry blood to the arms and legs to become clogged.
• Diabetes. Diabetes speeds up and worsens the narrowing of arteries due to a buildup of fatty deposits, known as atherosclerosis.
• High levels of homocysteine. Elevated levels of this amino acid in the blood can cause the arteries to thicken and scar. This makes them more susceptible to clots.
• Excess weight. Obesity, especially carrying extra weight in the stomach, increases stroke risk.
• COVID-19. There is evidence that the virus that causes COVID-19 may raise the risk of stroke.

Lifestyle choices​

• Cigarette smoking. Smoking increases the risk of blood clots, raises blood pressure and plays a part in the development of atherosclerosis. But quitting smoking lowers the risk of having a TIA or a stroke.
• Physical inactivity. Engaging in 30 minutes of moderate-intensity exercise most days helps lower risk.
• Poor nutrition. Eating less fat and salt decreases the risk of a TIA and a stroke.
• Heavy drinking. If you drink alcohol, limit yourself to up to one drink a day for women and up to two drinks a day for men.
• Use of illicit drugs. Avoid cocaine and other illicit drugs.

Prevention​

Knowing your risk factors and living healthfully are the best things you can do to prevent a transient ischemic attack. A healthy lifestyle includes getting regular medical checkups. Also:

• Don't smoke. Stopping smoking reduces your risk of a TIA or a stroke.
• Limit cholesterol and fat. Cutting back on cholesterol and fat, especially saturated fat and trans fat, in your diet may reduce buildup of plaques in the arteries.
• Eat plenty of fruits and vegetables. These foods contain nutrients such as potassium, folate and antioxidants, which may protect against a TIA or a stroke.
• Limit sodium. If you have high blood pressure, avoid salty foods and don't add salt to food. These habits may help reduce your blood pressure. Limiting salt may not prevent high blood pressure, but excess sodium may increase blood pressure in some people.
• Exercise regularly. If you have high blood pressure, regular exercise is one of the few ways you can lower your blood pressure without medicines.
• Limit alcohol intake. Drink alcohol in moderation, if at all. The recommended limit is no more than one drink daily for women and two drinks a day for men.
• Maintain a healthy weight. Being overweight contributes to other risk factors, such as high blood pressure, cardiovascular disease and diabetes. Losing weight with diet and exercise may lower your blood pressure and improve your cholesterol levels.
• Don't use illicit drugs. Illicit drugs such as cocaine are associated with an increased risk of a TIA or a stroke.
• Control diabetes. You can manage diabetes and high blood pressure with diet, exercise, weight control and, when necessary, medicine.

 

[LaoHongBiscuit]

 

[LaoHongBiscuit]

10 Saltiest Hawker Dishes in Singapore
www.myheart.org.sg

Singaporeans love hawker centres and coffee shops for their convenience and good and affordable food. As you go about making your choice, you may consider the cooking method and the perceived amount of calories, but do you stop to have a ponder around the sodium content in them? Do you know that some of our lower calorie foods may actually contain higher sodium content in them?

Without being mindful of our food choices, we may be exceeding our recommended daily sodium intake of 2,000mg (equivalent to 5g of salt, i.e. less than 1 teaspoon) without our knowledge. Over time, this overindulgence may lead to an increased risk of developing high blood pressure and cardiovascular disease.

Here are 10 high-sodium hawker food that might bust your daily recommended limit in just one sitting.

Watch out.

10. Sliced Fish Bee Hoon Soup (without milk)​

Sodium content: 1,413mg (~70% of the recommended daily sodium limit)

Where is the sodium?​

It’s in the soup! Salt and MSG is usually added to make the soup flavourful. This dish is generally low in energy and fat, however higher in sodium intake, be mindful around finishing up the entire bowl of soup as you enjoy this dish!

How to enjoy this dish?​

• Having some soup is fine, encourage to reduce/limit but do not finish the entire bowl.
• Ask for more vegetables to increase fibre content.
• Have the dish on its own without dipping into additional side condiments like soy sauce and chilli.

Activities to burn away calories*:​

• 45 minutes of cycling
• 28 minutes of running

Calories	Protein	Fat	Saturated Fat
Dietary Fibre	Carbohydrates	Cholesterol	Sodium

​

9. Hokkien Mee​

Sodium content: 1,423mg (~71% of the recommended daily sodium limit)

Where is the sodium?​

It’s in the gravy that gives the flavour and moisture, and the chilli paste added to give it the final kick. This dish is also high in saturated fat and cholesterol.

How to enjoy this dish?​

• Eat in moderation.
• Do not finish the gravy.
• Go easy on the chilli paste.
• Ask for less salt.

Activities to burn away calories*:​

• 66 minutes of cycling
• 42 minutes of running

Calories	Protein	Fat	Saturated Fat
Dietary Fibre	Carbohydrates	Cholesterol	Sodium

​

8. Mee Soto​

Sodium content: 1,537mg (~77% of the recommended daily sodium limit)

Where is the sodium?​

This dish is lower in calories and cholesterol, however the sweet broth is its deceiving front! Salt and MSG are added while cooking to gives it the oomph.

How to enjoy this dish?​

• Reduce/limit your soup to reduce overall consumption of sodium intake.
• Ask for more vegetables (e.g. beansprouts) to increase your fibre content.

Activity to burn away calories*:​

• 46 minutes of cycling
• 29 minutes of running

Calories	Protein	Fat	Saturated Fat
Dietary Fibre	Carbohydrates	Cholesterol	Sodium

​

7. Chicken Nasi Biryani​

Sodium content: 1,656mg (~68% of the recommended daily sodium limit)

Where is the sodium?​

Think twice before you drizzle more curry over your rice. The gravy has a lot of hidden sodium in it. Salt is also added as a marinate for the chicken.

How to enjoy this dish?​

• Go easy on the curry.
• Consume a smaller portion by sharing it with someone.

Activities to burn away calories*:​

• 112 minutes of cycling
• 71 minutes of running

Calories	Protein	Fat	Saturated Fat
Dietary Fibre	Carbohydrates	Cholesterol	Sodium
8.4g	102g	158mg	1,656mg

​

6. Mutton Soup​

Sodium content: 1,658mg of sodium (~83% of the recommended daily sodium limit)

Where is the sodium?​

This dish is lower in calories and fat, higher in protein. However, it is the sodium content in this dish to watch out for. The added salt and MSG is what makes your soup delicious.

How to enjoy this dish?​

• Having some soup is fine, but try to reduce/limit and not finish the entire bowl.
• Share this dish with your loved ones.

Activities to burn away calories*:​

• 27 minutes of cycling
• 17 minutes of running

Calories	Protein	Fat	Saturated Fat
Dietary Fibre	Carbohydrates	Cholesterol	Sodium

​

5. Wanton Noodles (Soup)​

Sodium content: 1,804mg of sodium (~90% of the recommended daily sodium limit)

Where is the sodium?​

This dish is lower in calories and fat, however higher in sodium. The sodium is found in the soup and marination used for the pork dumplings and char siew.

How to enjoy this dish?​

• Having some soup is fine, but try to reduce/limit and to not not finish the entire bowl.
• Ask for more vegetables for a more healthier and balanced meal.

Activities to burn away calories*:​

• 41 minutes of cycling
• 26 minutes of running

Calories	Protein	Fat	Saturated Fat
Dietary Fibre	Carbohydrates	Cholesterol	Sodium
1.7g	36.6g	76mg	1,970mg

​

4. Lontong with Sayur Lodeh​

Sodium content: 1,930mg (~ 97% of the recommended daily sodium limit)

Where is the sodium?​

This dish is higher in fibre and a good source of protein. The sodium content comes from all the flavours in this dish – dried shrimps, salt and seasonings.

How to enjoy this dish?​

• Having some gravy is fine, but try to reduce/limit but do not finish the entire bowl.
• Ask for lesser gravy when you order.

Activities to burn away calories*:​

• 101 minutes of cycling
• 64 minutes of running

Calories	Protein	Fat	Saturated Fat
Dietary Fibre	Carbohydrates	Cholesterol	Sodium
13.2g	64g	264mg	1,930mg

​

3. Ban Mian​

Sodium content: 2,196mg of sodium (~110% of the recommended daily sodium limit)

Where is the sodium?​

This dish is high in protein, however be mindful of the sodium content from the fried shallots, ikan bilis, minced pork and soup.

How to enjoy this dish?​

• Add more vegetables to increase the fibre content.
• Choose sliced fish instead of minced pork when possible.
• Having some soup is fine, but try to reduce/limit and do not finish the entire bowl.
• Avoid adding fried shallots and ikan bilis.

Activities to burn away calories*:​

• 61 minutes of cycling
• 38 minutes of running

Calories	Protein	Fat	Saturated Fat
Dietary Fibre	Carbohydrates	Cholesterol	Sodium

​

2. Lor Mee​

Sodium content: 2,538mg of sodium (~126% of the recommended daily sodium limit)

Where is the sodium?​

The thick gravy. When it coats the noodles, you are unable to separate the noodles from the gravy, and that increases the amount of sodium you consume. This dish is lower in calories and fat, however do keep a watch of the sodium content.

How to enjoy this dish?​

Ask for lesser gravy or avoid finishing all the gravy.

Activities to burn away calories*:​

• 49 minutes of cycling
• 31 minutes of running

Calories	Protein	Fat	Saturated Fat
Dietary Fibre	Carbohydrates	Cholesterol	Sodium

​

1. Fishball Noodles (Soup)​

Sodium content: 2,913mg of sodium (~145% of the recommended daily sodium limit)

Where is the sodium?​

Fishballs, soup and condiments. Salt gives fishballs the springy texture. Three fishballs contain around 487mg of sodium, which is around 1.2g of salt, which is almost one-quarter of the recommended daily sodium intake. This dish is lower in fat, but be mindful of the sodium content that starts to creep up with indulgence of its soup, added sauces and fishballs.

How to enjoy this dish?​

• Leave the soup behind.
• Refrain from dipping into additional condiments like soy sauce.

Activities to burn away calories*:​

• 71 minutes of cycling
• 45 minutes of running

Calories	Protein	Fat	Saturated Fat
Dietary Fibre	Carbohydrates	Cholesterol	Sodium

In our local hawker delights, though most soup dishes are generally healthier due to its lower calorie and fat content, it is important to note that most of it are higher in sodium due to the soup. Not to forget, dipping into sauces, indulging in gravy-laden dishes and flavoured rice also contributes to higher sodium content. Let’s be mindful of our sodium intake, by reducing or leaving behind, and not finishing the entire bowl of soup. To refrain/limit dipping into sauces and added gravies, swap flavoured rice to plain rice whenever possible. All these small changes can go a long way and bring you a step closer to reducing your daily sodium intake and a healthier you today!
*Activities are calculated based on the American College of Sports Medicine (ACSM) formula at a running speed of >8km/h.