E-cigarettes haven’t made teen smoking cool again: study

Images show two of nine cigarette warning labels from the US Food and Drug Administration. (AP)
Updated 02 April 2019
Follow

E-cigarettes haven’t made teen smoking cool again: study

  • Research on nearly 100,000 adults in the United States — presented at a major conference last month there — showed that e-cigarette use increases the likelihood of heart attacks

PARIS: The rapid spread of e-cigarette use among young teenagers has not slowed the decline in smoking in the same age group, much less reversed it, according to a new study.
Nor has vaping caused 13-to-15 year olds canvassed in Britain to see tobacco use in a more positive light, researchers reported Tuesday.
The findings, published in the BMJ journal Thorax, are the latest to conclude that nicotine-delivering electronic cigarettes are not, as once feared, a gateway drug for tobacco.
“Our research does not support the hypothesis that e-cigarettes ‘renormalized’ youth smoking during a period of growing but largely unregulated use in the UK,” the study concluded.
But neither did it alleviate growing concern about the health consequences of vaping, which remain largely unknown in part because the practice is so new.
It took decades, experts point out, to determine that smoking tobacco — which accounts for more than seven million premature deaths worldwide every year — is truly dangerous.
Research on nearly 100,000 adults in the United States — presented at a major conference last month there — showed that e-cigarette use increases the likelihood of heart attacks, coronary artery disease and depression by 34, 25 and 55 percent respectively.
Rates of these conditions were far higher among smokers.
Another study from February, published in the Nature Journal Scientific Reports, linked chemicals used in 90 percent of vaping systems to impaired lung function.
“We must take aggressive steps to protect our children from these highly potent products,” the US Surgeon General said in a rare public advisory in December, warning of the harmful impact of nicotine on still-developing brains.
The new findings looked at changes in behavior and attitude among a quarter of a million young teens in Britain from 1998 to 2015.
During that period, they found, the percentage of 13-to-15 years olds who had smoked at least once fell from 70 to 27, and the share of regular smokers dropped from 19 to five percent.

Perceptions changed as well. Only 27 percent of young teens in 2015 said it was “OK to try a cigarette,” compared with 70 percent 15 years earlier.
Crucially, the rate at which these shifts took place barely slowed, if at all, from 2011 to 2015, the period when e-cigarettes were taking off.
“Favourable perceptions of regular smoking among this age group also fell at a faster rate after the proliferation of e-cigarettes, which would not be expected if smoking was in the process of being ‘renormalized’,” the authors concluded.
Figures from the rest of Europe and North America suggest similar trends.
The use of e-cigarettes in the United States jumped by more than 75 percent in 2018 compared with the year before, prompting the US Food and Drug Administration to call last fall tighter regulations.
Teens in every age bracket are today more likely to vape than to smoke cigarettes, according to the US National Institute on Drug Abuse (NIDA).
Nearly 10 percent of 13-to-14 year olds said they had vaped within the last month, but less than four percent had lit up a cigarette, the NIDA reported in November.
For 17-to-18 year olds, the gap closed, but the number of smokers was still 50 percent lower than users of e-cigarettes.
In the United States today, one in 20 adults — or more than 10 million people — use e-cigarettes, while three times as many are smokers.


CDC says it’s identified 1st documented cases of HIV transmitted through cosmetic needles

An Iraqi woman gets a lip injection at an aesthetic clinic in the northern city of Mosul. (AFP file photo)
Updated 30 April 2024
Follow

CDC says it’s identified 1st documented cases of HIV transmitted through cosmetic needles

  • Many popular cosmetic treatments are delivered with needles, such as Botox to iron out wrinkles and fillers to plump lips

ALBUQUERQUE, N.M.: Three women who were diagnosed with HIV after getting “vampire facial” procedures at an unlicensed New Mexico medical spa are believed to be the first documented cases of people contracting the virus through a cosmetic procedure using needles, federal health officials said.
The Centers for Disease Control and Prevention said in its Morbidity and Mortality Report last week that an investigation into the clinic from 2018 through 2023 showed it apparently reused disposable equipment intended for one-time use.
Although HIV transmission from contaminated blood through unsterile injection is a well-known risk, the report said this is the first documentation of probable infections involving cosmetic services.

This electron microscope image made available by the U.S. National Institutes of Health shows a human T cell, in blue, under attack by HIV, in yellow, the virus that causes AIDS. (AP)

Many popular cosmetic treatments are delivered with needles, such as Botox to iron out wrinkles and fillers to plump lips. A “vampire facial,” or platelet-rich plasma microneedling procedure, involves drawing a client’s own blood, separating its components, then using tiny needles to inject plasma into the face to rejuvenate the skin. Tattoos also require needles.
The New Mexico Department of Health began investigating the spa in the summer of 2018 after it was notified that a woman in her 40s had tested positive for HIV even though she had no known risk factors. The woman reported exposure to needles through the procedure at the clinic that spring.
The spa closed in fall 2018 after the investigation was launched, and its owner was prosecuted for practicing medicine without a license.
The report said the investigation showed how important it is to require infection control practices at businesses that offer cosmetic procedures involving needles.
It also noted that the investigation was slowed by poor record keeping and said businesses providing such services should keep better records in case clients need to be contacted later.

 


Where We Are Going Today: ‘Tikka Khan’ delicious grilled chicken in Jeddah

Photo/Instagram
Updated 28 April 2024
Follow

Where We Are Going Today: ‘Tikka Khan’ delicious grilled chicken in Jeddah

  • This place specializes in Indian street food, with more than a nod to the classic dish from which it takes its name

As soon as you step inside Tikka Khan on Qassem Zeinah Street in Jeddah’s Rawdah district your senses will be treated to the unmistakable aroma of South Asian spices and grilled chicken.

This place specializes in Indian street food, with more than a nod to the classic dish from which it takes its name.

The marinated chicken, infused with a blend of yogurt, cumin, coriander, turmeric, chili powder, garlic and ginger, is grilled or roasted to perfection. Each bite bursts with rich aromatic flavors.

I tried two sandwiches — the tikka khan and the butter khan — and while both were delicious, the former was a clear winner.

The fresh naan bread loaded with succulent grilled chicken was simply delicious. It was also small enough that I was tempted to order a second.

The butter khan — unsurprisingly featuring butter chicken — is available in regular or spicy variations.

All of the wraps are made to order but the service is quick service so you will never have to wait long.

Besides wraps, Tikka Khan serves several other dishes, including tikka fries topped with grilled tandoori chicken and a tasty sauce, a tikka samosa stuffed with meat and served with chutney and tamarind sauce, and tandoori noodles with grilled chicken tikka, vegetables and a special sauce.

For more information, visit Tikka Khan on Instagram @tikkakhansa.

 


Where We Are Going Today: ‘TNDR’ fried chicken in Jeddah

Photo/Instagram
Updated 27 April 2024
Follow

Where We Are Going Today: ‘TNDR’ fried chicken in Jeddah

  • The menu at TNDR is simple, focusing on what they do best: tender chicken fingers served with a variety of sauces, sodas, coleslaw salad, and, of course, fries

TNDR, the latest addition to Jeddah’s fast-food scene, offers mouthwatering tender fried chicken. With two drive-through locations in Rawdah and Al-Hamadaniah, TNDR promises a quick and satisfying dining experience.

The menu at TNDR is simple, focusing on what they do best: tender chicken fingers served with a variety of sauces, sodas, coleslaw salad, and, of course, fries. What sets TNDR apart is using locally sourced ingredients to create flavorful sandwiches and wraps.

One standout item on the menu is the TNDR Wrap, featuring four pieces of perfectly fried chicken, warm tortilla wrap with gooey melted cheddar cheese, crisp lettuce and garlic sauce, and fries, available in both regular and spicy.
I opted for the spicy one, the chicken was indeed very tender and crunchy, the wrap size was fair for a dinner meal, whilst what made every bite count was the warm cheddar sauce.

The second main is the TNDR Combo, a sandwich that features tender fried chicken in a fluffy bun, complemented by creamy garlic sauce, fresh lettuce, rich cheddar cheese sauce, and fries.
The logo of the brand is funky and imitates a graphic of a cool chicken standing by the order window wearing shoes. This playful design sets the tone for the fun and inviting atmosphere at TNDR.

For more information and updates, be sure to check out @tndr.sa on Instagram.

 


Recipes for Success: Chef Antonio De Crecchio offers advice and a gnocchi with duck ragu recipe

Updated 26 April 2024
Follow

Recipes for Success: Chef Antonio De Crecchio offers advice and a gnocchi with duck ragu recipe

DUBAI: Antonio De Crecchio began his career back in 2006, working as a pizza chef in Naples, Italy. He was, he says, just 14 years old. 

“I’ve always loved food and cooking, but that’s when I truly fell in love with cooking,” he tells Arab News. “My first boss was tough on me, but it taught me a lot about handling the job and pushing myself to get better.” 

Antonio De Crecchio began his career back in 2006. (Supplied)

He continued to work as a pizza chef at various Rossopomodoro outlets across the UK, including London, Birmingham, and Newcastle, before returning to Italy to lead the team at Rossopomodoro in Torino and Milano. In 2019, he moved to the UAE, taking a job as pizza chef at Antica Pizzeria da Michele in Dubai. He is currently executive chef of Amò at Via Toledo in Dubai’s Address Beach Resort.  

“Working here has been emotional for me,” he says. “After spending many years in a casual dining restaurant, opening a fine dining restaurant feels like reaching a higher level,” he said. 

Here, De Crecchio — affectionately known as Chef Toto — discusses tips for amateur chefs, his love for Italian cuisine, and his most challenging dish. 

Amò is at Via Toledo in Dubai’s Address Beach Resort. (Supplied)

What’s your top tip for amateur chefs cooking at home? 

Invest in a Bimby. It’s a great tool for making pizza dough, ensuring that the result matches what you’d get at a restaurant. Plus it saves a lot of time, allowing you to focus on other tasks. Making dough correctly requires a lot of experience, so having the right equipment can make a big difference. 

When you go out to eat, do you find yourself critiquing the food?  

Yes. Often. 

And what’s the most common issue that you find in other restaurants? 

One thing I notice, especially with Italian food, is that the pasta is not always cooked al dente, as it should be. This can be challenging for me because I have a strong preference for the traditional Italian food that my grandma used to make. 

Tiramisu. (Supplied)

 

What’s your favorite cuisine when you go out? 

My favorite cuisine is Italian, especially pasta. It reminds me of my home country and brings back fond memories. 

What customer request or behavior most annoys you? 

The requests that annoy me the most are when they ask for pasta with chicken and pizza with pineapple. 

What’s your favorite dish to cook?  

My favorite dish to cook is pasta, because it reminds me of Sundays back home when my mom used to prepare it for our family lunches. 

Pizza Chiena, a savory pie. (Supplied)

 

What’s the most difficult dish for you to get right? 

The most challenging dish for me to perfect is our egg dish. It requires cooking at a low temperature to maintain a soft interior, and achieving the right texture for the foam that accompanies it is crucial. If you don’t achieve the exact balance, then the dish loses its identity. 

As a head chef, what are you like? Are you a disciplinarian? Or are you more laid back?  

As a head chef, I prioritize discipline, but I avoid shouting at my staff. In the kitchen, maintaining both discipline and empathy with my team is essential for success. 

Chef Antonio’s gnocchi with duck ragu  

Gnocchi with Duck Ragu Recipe. (Supplied)

INGREDIENTS 

1kg potatoes; 100g parmesan cheese; 15g salt; 1 egg; 375g all-purpose flour; 1kg duck legs; 250g carrots, chopped; 250g white onion, chopped; 250g celery, chopped 

INSTRUCTIONS 

For the duck ragu: 

1. Heat a pot on the stove until it reaches smoking point. Add blended oil. 

2. Season the skin side of the duck legs with salt. Sear them until the outer surface of the meat is scorched, then transfer to a deep tray, cover them with their fat and place in the oven at 150°C for two hours. 

3. In the same pot used for searing, add the celery, white onion and carrots to the duck fat and deglaze with approximately 4 liters of chicken stock. 

4. Bring the stock to a boil, then slowly add each leg to the boiling stock. 

5. Transfer the stock and duck legs into a large oven dish and heat in the oven at 160°C for two hours. 

6. Remove the dish from the oven, take the duck legs out of the liquid and gently pull the meat from the duck legs, setting it aside. 

7. Transfer the remaining liquid to a pot and reduce for one hour. 

8. Allow the reduction to cool down, then mix it with the duck meat to prepare the duck ragu. 

For the gnocchi 

1. Steam the potatoes until tender, then mash. 

2. Add grated parmesan cheese, salt, egg, and flour, and combine to form a dough. 

3. Roll the dough into ropes and cut it into small pieces to form gnocchi. 

4. Bring a pot of salted water to a boil, then cook the gnocchi until they float to the surface. Remove and set aside. 

5. Toast the cooked gnocchi with butter and additional parmesan cheese in a pan until lightly browned. 

6. Plate the gnocchi and top with the prepared duck ragu. 


Where We Are Going Today: Mr Chow, a Chinese restaurant in Riyadh

Updated 25 April 2024
Follow

Where We Are Going Today: Mr Chow, a Chinese restaurant in Riyadh

If you are a fan of Chinese cuisine, you must check out Mr Chow’s restaurant, which opened in the King Abdullah Financial District in Riyadh.

Specializing in real Chinese food, Mr Chow is located in the district’s upscale neighborhood, close to Zuma Lounge. Valet parking is available for your convenience.   

The smart venue is open daily for dinner and it’s exactly the sort of grand, modern spot you’d expect in the area. The glossy black entrance with neon artwork opens up to two floors of sprawling seats with white tablecloths, a spiral staircase, and staff in immaculate white outfits. 

Entering this establishment, you will be greeted with excellent service and a romantic atmosphere.   

The appetizers are a taste adventure in and of themselves You can begin your culinary journey with an appetizer of pot stickers, chicken satay, or glazed prawns with walnuts.

Following starters, opt for the Ma Mignon, a traditional tender fillet mignon served with fried rice on the side, or the fresh lobster. For dessert, be sure to try the rich chocolate cake. 

The food is presented wonderfully. You will love watching the chef skillfully work the dough live to make noodles. While enjoying your dinner, you can choose to sit outside and take in the stunning view of the financial district’s tall buildings and contemporary architecture.  

Who is Mr Chow? 

Michael Chow, founder and owner of the Mr Chow restaurant chain, is an actor, interior designer, artist, and British-Chinese restaurateur.

On Valentine’s Day 1968, London saw the opening of the first Mr Chow restaurant, where elite chefs served real Beijing cuisine along with novel creations, including Ma Mignon.

For half a century, clients have enjoyed watching the nightly handmade noodle show at all of the locations, and on the menu is one of the best-prepared Beijing ducks in the world. 

For more details, visit @mrchowriyadh.