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A Significant Visit
Chinese premier will seek strongest energy ties with Qatar COMING as it does while Iran is continuing to raise the political temperature and promising a further naval exercise to back up its threat to close the ...
Public Action to Aid Cancer Prevention Urged
COMMUNITY support is essential for healthy behaviours that can reduce cancer risk, according to updated guidelines on nutrition and physical activity for cancer prevention released this week by the American Cancer Society.
Al Watan - Arabic Newspaper
Jamila - Monthly Women Magazine

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Lynne Ramsay is back behind camera

BACK in 2002, Lynne Ramsay was a film director on the verge. Her second feature, the gorgeous, impressionistic drama Morvern Callar, made its debut at Cannes and grabbed the attention of serious moviegoers...

Add zing to your food with amchoor
MANGO is native to India and Southeast Asia, and is now widely cultivated for its fruit. In several cultures its fruits and leaves are ritually used in floral decorations, public celebrations and religious ceremonies. The legend says that Lord Buddha found peace in a mango grove. Aam is a Hindi word for mango and amchoor is nothing but powder or extract of the unripe fruit. It is also referred to as 'mango' powder and is a spice made from green, unripe mangos, which are sliced, sun-dried and ground into a fine powder. Amchoor has a pleasant sweetsour aroma of dried fruit, astringent, but also sweet fruity flavour. The spice adds sour taste like tamarind. Infact it has qualities as lemon or lime juice and if you do not have amch00r, substitute three tablespoons of lemon or lime juice for one teaspoon of amchoor. Interestingly amchoor powder is made only in India. With technological advances, Chef Sanjay Bahl says people have stopped making amchoor powder at their homes these days, "Getting raw mangoes, drying and slicing them is a tedious job and so everyone just buys them off the shelf," he says. ...
Guavas are the 'ultimate superfood'
A NEWstudy led by an Indian origin researcher has found that guavas are the 'ultimate superfood' with the highest concentration of antioxidants that protect against cell damage which ages skin and can cause cancer. A series of tests conducted on Indian fruits, including Himalayan apples and pomegranates, bananas from the south and grapes from, found that the guava, the poor man's fruit in India, has the highest concentration of antioxidants as compared to all the other fruits. According to scientists from India's National Institute in Hyderabad, the Indian plum, the custard apple and India's beloved mangoes, come after guavas in antioxidant richness. The study found that while there is a presence of antioxidant concentrations of just under 500 milligrams per 100 grams in guavas, 330mg in plums and 135mg in pomegranates, apples have a quarter of the antioxidants in guavas and bananas merely have a tiny fraction with 30 mg per 100 grams. Watermelons and pineapples were found to offer the least protection for the body's fight against free radicals, which can cause cell damage, whereas mangoes, despite a ...
Are eggs healthy? Answer lies in the hen
EGGS are deemed as a healthy breakfast choice almost everywhere. But it turns out, their health value varies according to the hens that hatched them, suggests a new research. Dr. Niva Shapira of Tel Aviv University's School of Health Professions says that all eggs are not created equal. Her research indicates that when hens are fed with a diet low in omega-6 fatty acids from a young age - feed high in wheat, barley, and milo and lower in soy, maize and sunflower, safflower, and maize oils - they produce eggs that may cause less oxidative damage to human health. That's a major part of what determines the physiological impact of the end product on your table. Eggs high in omega-6 fatty acids heighten cholesterol's tendency to oxidize, which forms dangerous plaque in our arteries. Dr. Shapira's research shows that eggs laid by hens with healthier feed can lessen oxidation of LDL (low density lipoprotein), the body's "bad cholesterol." In her study, consumption of two industry-standard eggs, high in omega-6, caused a 40 per cent increase in LDL oxidizability in participants. After eating two per day of the specially-composed eggs, with both high anti-oxidant and low omega-6 levels, however, LDL oxidation levels were similar to the control group eating only two to four eggs a week....

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Are eggs healthy? Answer lies in the hen


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