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Archive for the month “May, 2015”

Life and medicine, reflections

life and medicine, reflections

The common divisor for life and medicine is that they are both ‘easy’.

The problem exists only when we make things complicated while they should not be so. But, on the contrary, a smooth and self-assembled and harmonized cascade of success should be there when we manage – even after quite long time – to lay such noise and artifact aside. You could be a famous and impactful physician because you show the readiness and willingness (sometimes fondness and passion); notice that many people do not show any of that all.

Do not be taken too far by those thick medical books full of ink and texts. These could be written by more than one person and/ or over long times, could be useful and interesting, or they may not contain an answer for your past, present or future curiosity and questions. You are, in every case, not meant to read every paper you find or to understand each word you may have ever heard – though it would be great if you were to do that –. Because, going from the easiness of medicine, you should (or very politely: must) stick to the basics of medicine (or life). This can be the line of demarcation between a trustful and artful physician and those who either dampen in their hesitancy or float in illusions of details and thoroughness: the true basics and ethics.

You deserved it because you knew it in advance; you got its essence and made it in the centre of your consciousness. What, when, why, how and where? It is (or should be) more easy than anyone can believe. As a physician you don’t fix machines but peoples’ health and life, you do not sell books or household goods but convey knowledge and culture, you do not stamp money or create gold but help everybody better appreciate their life and life as a whole.

A physician is a person who goes in life brilliantly and successfully in the best possible satisfaction through the honest practicing of medicine.

The basic food recipe

‘What to eat today’ may be the most frequently asked question. Indeed, the cooking niche is very rich in recipes and food kinds that would make such a question quite care-making for some individuals.  Let’s suppose there is a basic food recipe that may suit most of people who may vary in their health conditions, nutritional needs and eating preferences. In order to answer this important question we need a recipe-oriented classification of food stuffs that are ordinarily included in food preparation ‘cooking’. Such classification would rely on the energy content and the serving type of the food items:

1- Basic recipe items, wheat and rice

2- Pot-cooked plants: potatoes, zucchini, aubergine, etc.

3- Salad and flavor plants: tomatoes, herbs, onion, garlic etc.

4- Oils: olive, maize etc.

5- Animal food: milk, cheese, meat, eggs and fish

I suggest a basic food recipe as follows:

Poached (boiled) rice, poached vegetables, tomato salad with one lemon and one flavoring herb like green thyme, and 100 g meat (optional).

General remarks:

1- Because such a ‘basic food recipe’ can be not always affordable besides the need to take other kinds of foods like milk and vegetable oils, it may be put once or twice in the weekly food time table.

2- Always cook the meat (or chicken) in a separate pot. Don’t cook or add it to the poached vegetables. The later should be always true vegetarian to pass all individuals and all day time.

3- Avoid adding any sort of dried flavorings including table salt that may be health-wise not suitable for some individuals. Instead, we can depend on a fresh lemon or some green tasty and healthy plant like thyme for example (Don’t exceed the amount you need because such food herbs can be dose-linked in their action).

4- Don’t use more than one kind of flavoring plants in one pot-cooking, e.g. onion and garlic together, this would be either not tasty or embarrassing for your digestion.

5- Drink the normal water shortly before your meal in order to avoid immediate water drinking after you are done.

6- When you serve your own dish (or have it served for you) make sure you have somewhat less than what you usually eat. Because in case you think you need a bit more after you finish your first serving (a common occurrence), you may leave your place or ask the host for an additional small serving (rice, vegetable, etc.). This scenario would usually end up with better appetite and maybe less overall eating for those who cannot help overeating.

7- Avoid having a dessert after your basic food recipe. You can instead have a fresh (not chilled and sugarless) juice.

8- Eat slowly.

9- When possible eat while being seated.

10- “Make your food your medicine”.

Recipe steps in pictures:

1- Starting items 20150519_234859 20150519_182709 20150519_18264420150519_183953 (A small spoonful vegetable oil on the served tomato or vegetables is optional.)

2- The cooking process 20150519_182844 20150519_182753 20150519_192830 3- Serving form 20150519_193103 Good appetite 🙂

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