Emotional demands become physical pains (Part 5)

Emotional demands become physical pains (Part 5)
Updated 28 May 2014

Emotional demands become physical pains (Part 5)

Emotional demands become physical pains (Part 5)

For the past four weeks, I have been discussing different ways to relieve stress induced back and neck pains and muscle spasms. Last week, it was about the benefits of a nutritious diet to restore body equilibrium. A healthy food regimen will not only help replenish the adrenal gland and de-stress, but will also rebuild health and give energy and wellness. Physical and emotional stress can inflict a great deal of damage on the body, brain, mood and mind. It can lead to chronic diseases (diabetes, heart disease, cancer), autoimmune disorders as well as depression and mental illnesses. Stress may appear harmless, but it can be at the root of many disorders.
Now, let us go back to where I stopped. It is not enough to be on a healthful diet, you also need to restrain from certain so-called foods and drinks.
It is important to avoid simple sugars (soda, cola, and soft drinks, desserts, pastries, ice-creams, milk chocolates, milk shakes, Frappucinos, alcoholic beverages…), excess caffeine, alcohol, refined carbohydrates (white rice and bread), fast and fried foods, trans fats, processed foods, artificial additives (coloring, preservatives, flavors…), taste-enhancers (MSG), and artificial sweeteners (aspartame, saccharin…) as well as tobacco smoking and drugs. They magnify stress symptoms (muscle spasms and pain, allergies, autoimmune disorders) by increasing the toxic load on the immune system and organs. Sugar consumption (one portion of cheesecake, milkshake, chocolate desserts or…) in studies was shown to suppress the activity of immune cells and system.
Meals should also be free of pressures and should be respected by maintaining a calm, relaxing atmosphere. They should be void of arguments, screaming, quarrels, or chaos. They should be peaceful. One should avoid announcing bad or even irritating news on the table. Such agitating and disturbing announcements can upset the stomach, leading to nausea or vomiting.
In fact, a recent study indicated that eating in a serene and good mood enhances the body’s metabolic rate and speeds the digestion. This is part of the mind/body connection. The digestion is very much connected with the mental state. Meals should be considered sacred. One should start with God’s name and words of thanks rather than with turmoil and anger.
Another frustrating aspect of stress is that it disrupts the body’s metabolic rate, resulting in weight gain and obesity. Lurking stress hormones (cortisol) sustain the elevation of blood sugar and insulin in the system, obstructing weight loss and promoting weight gain. Obesity is another form of stress on the body. Excess body fat releases inflammatory chemicals, making cortisol flood the system, which leads to metabolic syndromes (diabetes, cholesterol, heart disease, Alzheimer’s, and cancer).
A positive attitude and optimism are effective ways to wipe out automatic negative thoughts (ANTs) that invite emotional and mental stress. Make plans for the future, look ahead, and avoid the cultivation of destructive thoughts (Read “When Grief Becomes overwhelming” published in March and April 2014). Entertaining ANTs and negativity can be detrimental to mental and physical health and wellbeing. Instead, a smile can make stress vanish. Make time to watch a comedy. Let go and laugh.
Another effective way to control stress and anxiety is deep inhalations and exhalations, which relax the body and control stress hormones. Especially when coupled with fish oil intake, stress reduction becomes more efficacious.
Applying ice packs is a fast pain reliever on new injuries, bruises, fractures, and torn muscles, tendons, and ligaments. People wonder when to use heat or ice. Golf Digest Professional Adviser Ralph Simpson, physical therapist and former fitness trainer, advises ice packs for recent injuries (muscle tissue, ligament, and tendon tearing, bleeding, bruises, knocks, bone fractures, sprains…) to suppress inflammation. Ice is an anti-inflammatory remedy. As for heat therapy, it is more effective on older injuries or chronic muscle spasms and pains as it relaxes and loosens up knotted muscles, especially after massage therapy. Put waxed paper between skin heat packs. Wet heat is more effective.
Recovery from stress also requires other methods like therapeutic exercises yoga, tai chi, or chi gong. I consulted Suzette Garza Alfadl, an Iyangar yoga instructor and owner of Try Yoga Studio in Jeddah.
Suzette suggests several yoga poses, asanas. She says hatha yoga is used for therapeutic purposes in hospitals and health care facilities around the world to help relieve stress, muscle spasms, back pain, autoimmune disorders, and mental health issues. Anybody (healthy or debilitated individuals) can practice yoga. Those with bad postures, resulting from extended use of computers and television and deskbound jobs, can benefit from yoga, too. However in order to practice yoga properly, you need a qualified yoga instructor to guide you. She suggested several helpful poses. I chose the following ones.
Suzette says savasana (corpse pose) relieves the neck pain. Lie on the floor or mat, extending legs parted hip width. Bend knees in case of back pain. You should respect the natural curves of the spine. There should be a three-fingers space between the neck and floor and also between the lumbar area of the spine and floor. If the gaps are not there, slide a folded or rolled face towel beneath the nape and floor to “create a soft curve,” she says. Support the head, if it tilts backwards. Maintain the position for 5 minutes to lengthen and relieve the spine and ease vertebrae.
As for the lower back (lumbar area), Suzette recommends the modified Salabhnasana (modified locust pose). Lie flat facing the floor, mat, or blanket. Bend your knees and open them hip level. Turn thighs inwards to keep knees aimed at the floor. Rest palms on the floor at shoulder level. Raise your head by pushing with the palms as well as the knees and legs. Keep position for 5 to 10 breaths and repeat around 3 times.
To align the spine furthermore, Suzette recommends Adhomukha Svanasana (down facing dog pose) after the locust pose. Go on your hands (fingers wide open) shoulder level, knees hip width, and toes curled under (slightly outwards). Press hands slightly outward to lift the knees, supporting the legs with slightly outward feet. Buttocks should point to the ceiling, pushing thighs back. Straighten legs to stretch the hamstrings without forcing them. Bend knees if necessary until you manage to straighten the legs. By extending the arms and legs, the spine and neck will lengthen, too. Maintain pose for 5 to 10 breaths. Repeat 2 to 3 times. Suzette favors these poses to relieve the back.
Physical and emotional stress inflicts tremendous damage on the body, brain, mood, and mind. Unhealthy lifestyles are stressors that intensify stress and its side effects, leading to chronic diseases (diabetes, heart disease, cancer), and autoimmune disorders (rheumatoid arthritis, Parkinson’s, multiple sclerosis…) as well as back problems, depression, and mental illnesses (Alzheimer’s, dementia…). Stress may appear harmless, but extended mental and emotional pressures can be at the root of many undesirable disorders and ruin the joys of life.
Before you rush to spinal surgical procedures, try the mentioned techniques. Benefit comes when healthy methods are applied synergistically and regularly to complement each other, achieve effective results, and give energy and good health.
• The Most Dangerous Thing You’ll Do All Day, by Bill Philips and the Editors of Men’s Health
• Golf Digest Professional Adviser Ralph Simpson, physical therapist and former fitness trainer
• Suzette Garza Alfadl, Iyangar method yoga instructor and owner of Try Yoga Studio, Jeddah, Saudi Arabia

Individuals with medical conditions or on medication should consult their physicians when they decide to introduce anything new in their diet even if it is natural.
The previous Health Solutions articles are located at www. arabnews.com
Email: [email protected]

Mideast, North Africa region to get 50 Best Restaurants list in 2022

Mideast, North Africa region to get 50 Best Restaurants list in 2022
50 Best Restaurants lauds Trèsind as one of the best dining establishments in Dubai. Courtesy
Updated 03 August 2021

Mideast, North Africa region to get 50 Best Restaurants list in 2022

Mideast, North Africa region to get 50 Best Restaurants list in 2022

DUBAI: In February 2022, some of the most lauded restaurateurs, fine chefs and food lovers will congregate in the UAE for the reveal of the 50 top restaurants in the region.  

It’s been announced that The World's 50 Best Restaurants, owned and run by William Reed Business Media and established in 2002, is launching a new regional restaurants list and awards program that will be hosted in Abu Dhabi early next year.

It will be the first time that a Middle Eastern country will play host to the prestigious event, which is informally known as the Oscars of fine dining.

“We are delighted that Abu Dhabi will be playing host to the awards ceremony, as the UAE capital has been establishing itself as a culinary force over recent years,” William Drew, Director of Content for 50 Best, said in a released statement.

Middle East & North Africa’s 50 Best Restaurants is the latest regional restaurants list and awards program since 2013, when both Asia’s 50 Best Restaurants and Latin America’s 50 Best Restaurants were established. 

The list, which was born out of the magazine pages of Britain’s “Restaurant” is now widely regarded as the most highly influential ranking of its kind.

The inaugural Middle East & North Africa’s 50 Best Restaurants list will be revealed in a live countdown, along with a series of special awards, culminating in the announcement of The Best Restaurant in the Middle East & North Africa 2022. 

“The diversity of cuisines and restaurants across this wide region will ensure this new list is a vital addition to the international gastronomic landscape,” added Drew.

The ranking will be determined by 250 voters, made up of anonymous restaurant experts from 19 countries across the region, based on their best restaurant experiences. Dining establishments cannot apply to be on the list.

Meanwhile, a program of events, including a forum, chef masterclasses and dining events, will be hosted in the UAE capital in partnership with the Department of Culture and Tourism – Abu Dhabi from Feb. 4-11, as part of the Abu Dhabi Culinary Calendar.

Some events will be open to the public on a ticketed basis, with details to be revealed later.

The gala awards ceremony is set to take place on Feb. 7.

In conversation with Kuwaiti chef Ahmad Al-Bader

In conversation with Kuwaiti chef Ahmad Al-Bader
Portrait of Kuwaiti chef Ahmed Al-Bader. Supplied
Updated 30 July 2021

In conversation with Kuwaiti chef Ahmad Al-Bader

In conversation with Kuwaiti chef Ahmad Al-Bader
  • The Kuwaiti chef and entrepreneur on cheese-melt goodness, the brilliance of butter, and taking inspiration from his dad

LONDON: On a fine London afternoon, Kuwaiti chef Ahmad Al-Bader sits in Chestnut Bakery. It is one of four successful food ventures he’s co-founded and currently co-manages — the other three being the beef canteen Habra, and Lunch Room — a “social-dining venue” — both in Kuwait, as well as GunBun in Riyadh.

Al-Bader has made a name for himself in the regional and international culinary scenes thanks largely to the consistent quality of his food, which is partly down to his systematic approach to cooking and baking. 

Al-Bader has made a name for himself in the regional and international culinary scenes. Supplied

“This is the core of success,” he says. “Things have to be written down. For the past 10 years I’ve been writing my recipes, not cooking them. When you reach this point, you have to be very experienced and to know exactly what is right. Recipes are written based on the palette — the acidity, sourness, bitterness, and sweetness; that’s how I create the balance.”

Q: What’s one ingredient that can instantly improve any dish? 

A: Butter. It’s has a fatty flavour. It’s soothing and it hits the palette. Sometimes you can have a loaf of white bread and still feel empty. But on other days you can have two or three spoons of peanut butter and some honey and feel happy.

What’s your favorite cuisine?

I love Chinese food, and Indian. Anything that (Wagamama founder) Alan Yau does always inspires me. He’s one of the ‘guru’ concept developers I’ve met. I respect how he thinks and works and I’ve learned a lot from him. The same applies to Yotam Ottolenghi and Sami Tamimi (co-owners of six delis and restaurants in London). I have the greatest respect for them. 


What’s the most common issue you find when you eat in other restaurants?

Dining out is never for competitive purposes. Knowledge is always my objective — I want to learn how to do something. But not to compete. My objective is always to build something with value. 

What’s your go-to dish if you have to cook something quickly? And why?

A cheese melt sandwich. Good cheese and good bread. It’s soothing. And you can play with it — you can put pickles, mustard, or roast beef or chicken. And use a good 60 grams of butter; that will give you a solid foundation.

What’s the most annoying thing customers do?

Customers are never annoying. As long as they’re not insulting one of the waiters or insulting us, I’ll respect whatever they have to say. I’m here to serve them. 

What’s your biggest challenge as a restaurateur?

Food handling, especially critical items like protein and fish that need to be transported. I don’t risk having a lot of them in my concept because of the heat and handling. Freshness is very important in these protein concepts. That’s why I simplify things through process cooking or curing, et cetera. That’s what I do to avoid any bacterial growth. 


What’s your favorite dish to cook? 

Grilling and barbecuing reminds me so much of my dad. Prepping instant salsas is also one of many things I learned from him. He’s probably been making chimichurri for 30 years but in his own way, with a lot of coriander and garlic. He’s always been a host. Hosting is very important to me. 

I also love slow cooking. I love cooking tongue — beef or lamb — and this I also got from my dad. I remember he used to slice it and eat it with mustard. And I always loved that. 


Here, Al-Bader offers some cooking tips and a recipe for a tasty beetroot dish (although it requires a sous-vide machine).

Ahmad Al-Bader’s pickled beetroot recipe 



100g boiled beetroot; 100g apple vinegar; 100g white vinegar; 30g honey; 3g roasted coriander seeds; 5g thyme; 3g roasted yellow mustard seeds; 3g whole black pepper; 3g fresh dill; 3g salt; 10g jaggery



1. Set sous-vide machine to 80 C.

2. Mix all ingredients in a bowl, adding the beetroot last.

3. Transfer to a vacuum-sealed bag.

4. Cook in the sous-vide machine for 10 minutes at 82 C.

5. Remove and transfer into a bowl of ice.

6. Transfer to a clean container, cover, and store in refrigerator at 1 C to 4 C until serving. It can be stored for up to three days.

What We Are Eating Today: Loqmatain

What We Are Eating Today: Loqmatain
Updated 30 July 2021

What We Are Eating Today: Loqmatain

What We Are Eating Today: Loqmatain

If you want wholesome, nutrient-dense snack choices, try Loqmatain date bars — a Saudi brand that offers healthy tasty snacks made of different types.

Loqmatain is an Arabic expression that translates as eating a small portion of food or snack, which reflects on the concept of the brand, as it offers on-the-go date bars and dip snacks that you can take to work to have with your morning coffee, or on a road trip. They are also suitable for children as Loqmatain’s products are rich in fiber and naturally sweetened.

The bars on offer are an updated version of those popular in the 80s and 90s, filled with biscuits and wrapped with date paste.

Each product is accompanied by different toppings and optional dips, including tahini, pistachio, and chocolate. The local brand deals almost exclusively with local farmers, to ensure good quality.

You can find them in supermarkets and coffee shops in many cities in Saudi Arabia. For more information visit their website: Loqmatain.com or Instagram account @loqmatain

Beauty mogul Huda Kattan backs new female wellness brand

Beauty mogul Huda Kattan backs new female wellness brand
Ketish, launched by former Huda Beauty product developer Eman Abbass, is the first brand to be launched by HB Angels. Supplied
Updated 27 July 2021

Beauty mogul Huda Kattan backs new female wellness brand

Beauty mogul Huda Kattan backs new female wellness brand

DUBAI: Iraqi-US beauty mogul Huda Kattan has announced Ketish as the first brand to be launched by Huda Beauty Angels — which falls under HB Investments, Kattan’s venture capital firm. Ketish, a feminine care label, is being spearheaded by Eman Abbass, a former Huda Beauty product developer.

“I’m really excited on a deep level about Huda Beauty Angels and being able to reveal to you guys very soon the first project we are investing in with an amazing founder who has such an amazing mission and purpose and we know they’re going to change the world,” she said in a video shared with her 49 million Instagram followers.


A post shared by HUDA KATTAN (@hudabeauty)

“When we first started our brand, nobody wanted to invest in us. Nobody wanted to really believe in our cause and what we were doing,” she added, revealing what prompted her to start the $10 million female entrepreneur seeding initiative, HB Angels.

Specializing in female wellness, Ketish aims to launch its first product in August 2021, although Abbass has been tight-lipped on the sort of products that will be offered, telling The Industry Fashion website that the brand will focus on “targeted body care products.”

The new brand was inspired by Abbass’s own health experience. When she was 21-years-old, she was diagnosed with cervical cancer during her first-ever gynecologist appointment. Coming from a conservative background, Abbass felt ashamed to talk to her American-Egyptian family about her health during the diagnosis and treatment process.

Huda and Mona Kattan pictured with Eman Abbass (M). Supplied

Following a nine-year healing journey that she had to go through alone, Abbass was inspired to launch the luxurious female wellness brand that aims to reform feminine care products in the Middle East and is named after a female ancient Egyptian deity.

“A lot of those brands and products that we find now are in the pharmacy and the pharmacy is traditionally a place that you go when you are sick or something is wrong,” she told The Industry Fashion website. “We want to take feminine wellness and care out of the pharmacy and put it in the places that women shop… when I’m having a bad day I go to Sephora or I hop on to Cult Beauty. It’s those spaces that we want to be playing in to really elevate that experience and give women products that they can incorporate into their overall beauty and self-care routines.”

“Ketish is a movement,” Kattan said in a press release. “It’s about taking power back and being fully comfortable with yourself. When people start to become part of this community, they’re going to feel liberated. I realized very quickly that this was a topic that so many people had so many issues with. The more I started talking to Emaan, the more I was convinced that she could change the category.”

What We Are Buying Today: Club Cake

Updated 24 July 2021

What We Are Buying Today: Club Cake

  • Fillings include dulce de leche, and raspberry compote, and all the cakes are decorated using buttercream piping

Club Cake is a Saudi brand offering creative mini vintage cakes decorated to suit a variety of occasions.
Products come in sizes ranging through four, six, eight, and 10 inches and can incorporate special messages for birthdays and other celebrations.
Customers can choose different buttercream frosting color combinations, and add decorative items such as cherries, strawberries, or chocolate in special molds and sprinkles.
Fillings include dulce de leche, and raspberry compote, and all the cakes are decorated using buttercream piping.
For more information visit @clubcakesa on Instagram.