PETALING JAYA: Maxis has advised the public not to respond to SMSes informing subscribers that they had won a cash cheque from the telco.
A Maxis spokesperson reminded the public to ignore SMSes that carried foreign or unusual short codes.
A concerned reader had informed The Star of receiving an SMS that named the mobile service operator.
"I received an SMS telling me that I had won an RM11,000 cash cheque from Maxis and was even asked to log on to its website to confirm my winnings.
"In addition, a foreign 15-digit phone number was given for me to call to. Out of curiosity, I called the number but quickly hung up when they asked for my bank account number," said the reader.
She added that the operator on the line also stressed that she needed to have a Maybank account to cash in on her winnings.
Another similar case was also reported by an executive who wished to be identified as Lim, only the cash cheque was worth RM9,000 instead.
"It was definitely too good to be true, and right away I could tell that the SMS could not be trusted, although a leading telco's name had been used.
"Besides, promotions sent by telcos would usually be received on my phone as an SMS which bears a five-digit short code and not the foreign number which I received," said Lim.
Short-code are five digit numbers provided by telcos to external content providers in order to send their offerings via SMS.
Malaysian Communications and Multimedia Commission (MCMC) corporate communications head Adelina Iskandar warned the public not to fall for such an obvious swindle.
"Using a reputable telco's name in an SMS scam is nothing new. Similar cases were also reported late last year involving the use of two major telcos' name.
"The public must be wary and wise up to such offerings. If it is too good to be true, then it probably is," said Adelina.
The Star
Friday, July 13, 2007
Tuesday, July 10, 2007
The Coliseum Cafe - Its 86 years old
By : RINA DE SILVA
THE Coliseum Cafe & Hotel at 98-100, Jalan Tuanku Abdul Rahman, needs no introduction.
Its English food, Chinese dishes and 1920s ambience have intrigued thousands over the years since it opened its doors in 1921.
Many have entered it for the first time over the decades only to return as often as they could for the time of their lives.
Cliff Stanley, 81, for instance, began frequenting the place as a planter in the 1950s and has never stopped going there.
He remembers that the first thing that he would do on entering the premises was hang his gun belt on the hat-hanger at the entrance.
His guns would share space with pith helmets and jackets of other patrons.
After that it would be a few drinks at the bar with friends before a lunch of sizzling steak.
"The communist trouble was all we planters would talk about then. It was a tense period for all of us," said Stanley who was shot in the hip, legs and near the kidneys between 1951 and 1955.
The retired planter, who came to Malaya at 17 from Leeds, Yorkshire, and stayed, still goes for a drink at Coliseum when friends come from England.
"I take them for a taste of the good old days," says Stanley, who spends most of his time at his Kelana Jaya home these days.
His occasional jaunts to the restaurant in the 1980s would most probably have seen him running into Chong Yoke Kek, who was then a cashier there.
Chong, who left after a few years, came back to run the place in 2005.
Abdul Talib Yacob, 73, also remembers the good old days when he regularly visited the Coliseum.
He cannot forget the restaurant’s practice of allowing some die-hard patrons to settle their bill at the end of the year.
"My annual bonus would go towards my Coliseum bill," said Talib, who is known among friends as "Bill".
When the time came for him to pay his dues, the manager at that time, Wong Chin Wan, would tap him on his shoulder and whisper a gentle reminder.
Such were the days when restaurateurs were more than businessmen and customers more than patrons.
Many remember the easy camaraderie between those who ran Coliseum and those who relished its food and delighted in its drinks.
Chong, one of the restaurant’s seven partners, is cautiously optimistic about the future for the venerable old eatery which is just 14 years away from its centenary.
Coliseum was opened by a group of Hainanese business partners, known as Loi, Lim and Wong, who came from Hainan island in south China.
During the British rule, many Hainanese learnt how to make coffee, bread and cook Western dishes from the British families they worked and lived with.
The hotel offers rooms at RM45 per night with two beds, a rocking chair, a flask for hot water, a sink, a cupboard, an area for footwear and wet clothes and a table with two chairs.
Coliseum captain who knows his stuff
AT 86, Ho Seng Fong (picture) is as sharp as ever.
The restaurant captain, born when Coliseum Cafe & Hotel opened for business, does not ask regulars their orders.
Neither do they bother to remind him about what they fancy from the bar or restaurant.
Ho works from memory, easily remembering their orders and favourite tables.
He has been doing so for 40 years since beginning work at the restaurant.
His favourites include Prime Minister Datuk Seri Abdullah Ahmad Badawi, Works Minister Datuk Seri S. Samy Vellu and former prime minister Tun Dr Mahathir Mohamad.
He said Abdullah used to come to Coliseum before he became prime minister, his favourite dish being the sizzling sirloin steak.
Ho’s first pay packet in 1967 was RM180 a month, a princely sum at that time.
Mohan Narayanan, 49, and his brother Narasaya, 56, have been working at Coliseum since the age of 16 and 21 respectively.
Their late father, R. Narayanan, and grandfather, Ramasamy, also worked in the kitchen where they kept the fire going besides doing odd-jobs.
Mohan recalls his first few weeks at Coliseum as tough. "I was given two weeks to learn Hainanese or leave."
Former manager Wong Chin Wan used to "shout" at him when he mispronounced words "but I knew that he was good at heart and only wanted me to speak the dialect well".
Mohan’s name was mispronounced in his early days at Coliseum which resulted in him being called Morgan.
He feels proud when his customers call him "Captain Morgan".
Today, the brothers, who speak fluent Hainanese, are restaurant captains.
"I feel proud working here as I get to meet ministers, doctors, lawyers, celebrities and tourists. It is nice to make contacts," said Mohan.
One day in 2000, filmmaker Yasmin Ahmad walked in and asked Mohan to appear in a Bumiputra-Commerce Bank advertisement she was producing. He obliged, playing the role of a customer.
Two years later, he was again called by an advertisement agency to appear in a DHL advertisement in which he played the role of a driver’s assistant.
Daughter: It was father's second home
MENTION Wong Chin Wan to his daughter, Josephine, and expect to be regaled by stories of his years with Coliseum Cafe & Hotel.
She said he came from Hainan island as a teenager to work for his uncle who was one of the original partners.
He ran the place for more than three decades with the help of Chong Yoke Kek’s husband, Loi Teik Pin.
"The place was his second home. He used to rarely leave the place," Josephine, 37, his youngest daughter, said.
She ran Coliseum between 1998 and 2004 after inheriting her father’s share.
This year is a special year for the restaurant with TV stations from Hong Kong and China dropping in to film documentaries in conjunction with Malaysia’s 50th Merdeka celebrations.
NST
 The heavily-tinted double-doors and windows give customers privacy when they dine at the 86-year-old Coliseum Cafe & Hotel in Jalan Tuanku Abdul Rahman, Kuala Lumpur. |
The Coliseum Cafe & Hotel in Kuala Lumpur is among the last vestiges of the colonial era. It continues to remind Malaysians of the time when a gin tonic was the preferred drink for Englishmen before a lunch of steak. RINA DE SILVA took a walk back into pre-war days when she pushed past the double-door entrance of the 86-year-old restaurant recently.
Its English food, Chinese dishes and 1920s ambience have intrigued thousands over the years since it opened its doors in 1921.
Many have entered it for the first time over the decades only to return as often as they could for the time of their lives.
Cliff Stanley, 81, for instance, began frequenting the place as a planter in the 1950s and has never stopped going there.
His guns would share space with pith helmets and jackets of other patrons.
After that it would be a few drinks at the bar with friends before a lunch of sizzling steak.
"The communist trouble was all we planters would talk about then. It was a tense period for all of us," said Stanley who was shot in the hip, legs and near the kidneys between 1951 and 1955.
The retired planter, who came to Malaya at 17 from Leeds, Yorkshire, and stayed, still goes for a drink at Coliseum when friends come from England.
"I take them for a taste of the good old days," says Stanley, who spends most of his time at his Kelana Jaya home these days.
His occasional jaunts to the restaurant in the 1980s would most probably have seen him running into Chong Yoke Kek, who was then a cashier there.
Chong, who left after a few years, came back to run the place in 2005.
Abdul Talib Yacob, 73, also remembers the good old days when he regularly visited the Coliseum.
He cannot forget the restaurant’s practice of allowing some die-hard patrons to settle their bill at the end of the year.
"My annual bonus would go towards my Coliseum bill," said Talib, who is known among friends as "Bill".
When the time came for him to pay his dues, the manager at that time, Wong Chin Wan, would tap him on his shoulder and whisper a gentle reminder.
Such were the days when restaurateurs were more than businessmen and customers more than patrons.
Many remember the easy camaraderie between those who ran Coliseum and those who relished its food and delighted in its drinks.
Chong, one of the restaurant’s seven partners, is cautiously optimistic about the future for the venerable old eatery which is just 14 years away from its centenary.
Coliseum was opened by a group of Hainanese business partners, known as Loi, Lim and Wong, who came from Hainan island in south China.
During the British rule, many Hainanese learnt how to make coffee, bread and cook Western dishes from the British families they worked and lived with.
The hotel offers rooms at RM45 per night with two beds, a rocking chair, a flask for hot water, a sink, a cupboard, an area for footwear and wet clothes and a table with two chairs.
Coliseum captain who knows his stuff
AT 86, Ho Seng Fong (picture) is as sharp as ever.The restaurant captain, born when Coliseum Cafe & Hotel opened for business, does not ask regulars their orders.
Neither do they bother to remind him about what they fancy from the bar or restaurant.
Ho works from memory, easily remembering their orders and favourite tables.
He has been doing so for 40 years since beginning work at the restaurant.
His favourites include Prime Minister Datuk Seri Abdullah Ahmad Badawi, Works Minister Datuk Seri S. Samy Vellu and former prime minister Tun Dr Mahathir Mohamad.
He said Abdullah used to come to Coliseum before he became prime minister, his favourite dish being the sizzling sirloin steak.
Ho’s first pay packet in 1967 was RM180 a month, a princely sum at that time.
Mohan Narayanan, 49, and his brother Narasaya, 56, have been working at Coliseum since the age of 16 and 21 respectively.
Their late father, R. Narayanan, and grandfather, Ramasamy, also worked in the kitchen where they kept the fire going besides doing odd-jobs.
Mohan recalls his first few weeks at Coliseum as tough. "I was given two weeks to learn Hainanese or leave."
Former manager Wong Chin Wan used to "shout" at him when he mispronounced words "but I knew that he was good at heart and only wanted me to speak the dialect well".
Mohan’s name was mispronounced in his early days at Coliseum which resulted in him being called Morgan.
He feels proud when his customers call him "Captain Morgan".
Today, the brothers, who speak fluent Hainanese, are restaurant captains.
"I feel proud working here as I get to meet ministers, doctors, lawyers, celebrities and tourists. It is nice to make contacts," said Mohan.
One day in 2000, filmmaker Yasmin Ahmad walked in and asked Mohan to appear in a Bumiputra-Commerce Bank advertisement she was producing. He obliged, playing the role of a customer.
Two years later, he was again called by an advertisement agency to appear in a DHL advertisement in which he played the role of a driver’s assistant.
Daughter: It was father's second home
MENTION Wong Chin Wan to his daughter, Josephine, and expect to be regaled by stories of his years with Coliseum Cafe & Hotel.
She said he came from Hainan island as a teenager to work for his uncle who was one of the original partners.
He ran the place for more than three decades with the help of Chong Yoke Kek’s husband, Loi Teik Pin.
"The place was his second home. He used to rarely leave the place," Josephine, 37, his youngest daughter, said.
She ran Coliseum between 1998 and 2004 after inheriting her father’s share.
This year is a special year for the restaurant with TV stations from Hong Kong and China dropping in to film documentaries in conjunction with Malaysia’s 50th Merdeka celebrations.
NST
Saturday, July 7, 2007
Ninjas at your service
By : SURYANI DALIP
WHEN I was in my early teens, I loved to watch Japanese series and dramas on TV featuring ninja and samurai characters. I was fascinated with their martial arts and ninjitsu (stealth) skills.
I even aspired to go to Japan and meet them in person. I have still not outgrown my fascination for these feudal (14th century) warriors who were hired to carry out covert operations including espionage, sabotage and assassinations.
So, imagine my excitement when I met a few recently at Ninja Jones izakaya, a Japanese restaurant located at Mid Valley City, Kuala Lumpur. (They were not there to spy on or assasinate anyone). The ninjas, seven of them, work as waiters.
A unique dining place, the restaurant opened its doors for business over six months ago.
When you reach there, look for a stand with a red button on your right. Press it and the door will slide open. It is rather dim inside the restaurant; it adds to the mysterious atmosphere. As we know, ninja is all about mystery and elusiveness. And the moment you step into the room, you will be greeted with sumimasen, which roughly means welcome.
Once seated and leafing through the menu, hot green tea will be served.
As its name suggests, Ninja Jones is a fusion between traditional Japanese and Western. You may not see it in the interior because it is totally Eastern, but it shows in the presentation of the food and music. When my colleagues and I were there one lunchtime, I was surprised to hear jazz numbers being played.
Restaurant manager Danny Lai said Japanese “mystery” music is played during dinner as it helped to create the ambience.
Lai added the restaurant was conceptualised by a Japanese businessman with a fascination for ninjas. Malaysia has ardent ninja fans, young and old.
“We believe the kids will love the ninjas, especially the cartoon series Koboto Ninja which is being aired on TV. They can come here and take photographs with the ninjas,” he said, adding that soon there will be between four and five female ninjas, clad in red.
Lai went on to explain that Ninja Jones is fashioned after the izakaya concept — a Japanese new generation bar or restaurant, mainly found in cosmopolitan cities and very popular in Japan after work.
The word originates from i and sakaya (for Japanese sake shop) that is originally tachinomiya a standing bar that sold sake and food.
The restaurant offers an array of fusion Japanese and Western dishes. Lai worked with the restaurant’s executive chef Yagisan to come up with the menu. It involved doing a market survey and travelling to Japan, Korea and England to find out the kind of food served in these places and their preparation methods.
“We try to be different from other Japanese restaurants in town,” he said.
Here are some of its signature dishes — Shuriken No.1 Special (RM16) — sushi with crab and avocado filling, wrapped with snapper and baked to perfection in cream sauce; Volcano Roll (RM20) — oven-baked eel layered on top of California roll, sesame seed and spring onion sprinkles; Wagyu Ishiyaki Beef (RM52) — beef grilled on hot stone topped with wasabi sauce; and Dessert Bento (tamatebako) comprising tiramisu, pumpkin pudding, two pieces of chocolate chopsticks, fresh fruits and green tea ice-cream.
What differentiates it from other Japanese restaurants is also the robatayaki or Japanese barbecue station. It originated from Japanese coastal villages where fishermen would grill the catch of the day on their boats.
The seafood is marinated with salt and butter. Besides seafood, beef, chicken and vegetables are also available at the robatayaki.
At Ninja Jones, the barbecue is served with four homemade sauces that include seven Japanese spices for robata and noodles. Ginger is used as seasoning for vegetables and mustard for chicken.
The items are priced from RM4.50 to RM20. There are also two set menus priced at RM68 and RM98.
Patrons are advised to make reservations for the robatayaki especially for dinner, as it is usually packed. The counter can accommodate 15 people at a time.
Ninja Jones also has four private rooms on the second floor. One of the rooms is big enough for a conference. It can fit between 14 and 16 people, while the other rooms can accommodate between six and eight persons.
The restaurant is located at A-G-5 Ground Floor, Northpoint, Mid Valley City 1, Medan Syed Putra Utara, Kuala Lumpur. It opens for lunch from noon to 2.30pm, and dinner from 6.30pm to 10.30pm. For reservations and details, call 03-2288-1646.
NST
 SPIES THEY ARE NOT: Meet the ninjas at Ninja Jones. |
SURYANI DALIP lunched at a restaurant with "ninjas" for waiters, but where food is a fusion of Japanese and Western cuisines.
 |
| HOT FROM THE PADDLE: At the robatayaki, food is passed over the counter with a giant paddle. |
 |
| CHOPSTICKS FOR DESSERT: Dessert Bento comprises tiramisu, pumpkin pudding, two pieces of chocolate chopsticks, fresh fruits and green tea ice-cream. |
I even aspired to go to Japan and meet them in person. I have still not outgrown my fascination for these feudal (14th century) warriors who were hired to carry out covert operations including espionage, sabotage and assassinations.
So, imagine my excitement when I met a few recently at Ninja Jones izakaya, a Japanese restaurant located at Mid Valley City, Kuala Lumpur. (They were not there to spy on or assasinate anyone). The ninjas, seven of them, work as waiters.
A unique dining place, the restaurant opened its doors for business over six months ago.
Once seated and leafing through the menu, hot green tea will be served.
As its name suggests, Ninja Jones is a fusion between traditional Japanese and Western. You may not see it in the interior because it is totally Eastern, but it shows in the presentation of the food and music. When my colleagues and I were there one lunchtime, I was surprised to hear jazz numbers being played.
Restaurant manager Danny Lai said Japanese “mystery” music is played during dinner as it helped to create the ambience.
Lai added the restaurant was conceptualised by a Japanese businessman with a fascination for ninjas. Malaysia has ardent ninja fans, young and old.
“We believe the kids will love the ninjas, especially the cartoon series Koboto Ninja which is being aired on TV. They can come here and take photographs with the ninjas,” he said, adding that soon there will be between four and five female ninjas, clad in red.
Lai went on to explain that Ninja Jones is fashioned after the izakaya concept — a Japanese new generation bar or restaurant, mainly found in cosmopolitan cities and very popular in Japan after work.
The word originates from i and sakaya (for Japanese sake shop) that is originally tachinomiya a standing bar that sold sake and food.
The restaurant offers an array of fusion Japanese and Western dishes. Lai worked with the restaurant’s executive chef Yagisan to come up with the menu. It involved doing a market survey and travelling to Japan, Korea and England to find out the kind of food served in these places and their preparation methods.
“We try to be different from other Japanese restaurants in town,” he said.
Here are some of its signature dishes — Shuriken No.1 Special (RM16) — sushi with crab and avocado filling, wrapped with snapper and baked to perfection in cream sauce; Volcano Roll (RM20) — oven-baked eel layered on top of California roll, sesame seed and spring onion sprinkles; Wagyu Ishiyaki Beef (RM52) — beef grilled on hot stone topped with wasabi sauce; and Dessert Bento (tamatebako) comprising tiramisu, pumpkin pudding, two pieces of chocolate chopsticks, fresh fruits and green tea ice-cream.
What differentiates it from other Japanese restaurants is also the robatayaki or Japanese barbecue station. It originated from Japanese coastal villages where fishermen would grill the catch of the day on their boats.
The seafood is marinated with salt and butter. Besides seafood, beef, chicken and vegetables are also available at the robatayaki.
At Ninja Jones, the barbecue is served with four homemade sauces that include seven Japanese spices for robata and noodles. Ginger is used as seasoning for vegetables and mustard for chicken.
The items are priced from RM4.50 to RM20. There are also two set menus priced at RM68 and RM98.
Patrons are advised to make reservations for the robatayaki especially for dinner, as it is usually packed. The counter can accommodate 15 people at a time.
Ninja Jones also has four private rooms on the second floor. One of the rooms is big enough for a conference. It can fit between 14 and 16 people, while the other rooms can accommodate between six and eight persons.
The restaurant is located at A-G-5 Ground Floor, Northpoint, Mid Valley City 1, Medan Syed Putra Utara, Kuala Lumpur. It opens for lunch from noon to 2.30pm, and dinner from 6.30pm to 10.30pm. For reservations and details, call 03-2288-1646.
NST
Thursday, July 5, 2007
Abalone noodles and pomfret koay teow
By SAM CHEONG
NEED a reason to eat out at Damansara Jaya? Here’s one: “Kedai Makan Teow Chew” which literally translates to “Teow Chew eating shop.
Tucked in the middle row of Damansara Jaya’s commercial area you will notice a small eatery opposite the Atria shopping mall’s carpark.
This single shoplot has attracted fish ball noodle connoisseurs from all over the Klang Valley, including Hong Kong and Singapore.
It is famous for three things — fried fish cake, fish ball noodles and pomfret fillet koay teow.
The fishball noodle is RM4.50 a bowl while the hot fish cake is priced at RM3.50 a piece. The pomfret noodle is RM14.50 a pop.
Speaking of fish ball koay teow, there are many places in the Klang Valley that will give this place a run for its money, but once again, I must stress that simple is best and this place knows how to make the most of it.
Next, there’s the fish paste yong tau foo that you can order on the side. This is a “leaner” alternative to the meat and fish paste that you’ll find at regular places.
The pomfret soup koay teow is not the only hallmark dish here.
The restaurant also serves mah yau peen of sliced ikan kurau soup noodles. The dish is highly recommended.
High on the “how much you can spend” here at Kedai Makan Teow Chew is the pau yee or sliced abalone noodles.
How much? Well, the price is not included in the price list on the wall. Your best bet is to try it out.
NST
 TRY IT: Kedai Makan Teow Chew is located opposite the Atria shopping mall in Damansara Jaya. |
It has attracted fish ball noodle connoisseurs from as far as Hong Kong and Singapore. SAM CHEONG checks out the Kedai Makan Teow Chew in Damansara Jaya.
 |
| HOUSE SPECIALITY: Kwon-loh sliced pomfret noodles. |
Tucked in the middle row of Damansara Jaya’s commercial area you will notice a small eatery opposite the Atria shopping mall’s carpark.
This single shoplot has attracted fish ball noodle connoisseurs from all over the Klang Valley, including Hong Kong and Singapore.
It is famous for three things — fried fish cake, fish ball noodles and pomfret fillet koay teow.
Speaking of fish ball koay teow, there are many places in the Klang Valley that will give this place a run for its money, but once again, I must stress that simple is best and this place knows how to make the most of it.
Next, there’s the fish paste yong tau foo that you can order on the side. This is a “leaner” alternative to the meat and fish paste that you’ll find at regular places.
The pomfret soup koay teow is not the only hallmark dish here.
The restaurant also serves mah yau peen of sliced ikan kurau soup noodles. The dish is highly recommended.
High on the “how much you can spend” here at Kedai Makan Teow Chew is the pau yee or sliced abalone noodles.
How much? Well, the price is not included in the price list on the wall. Your best bet is to try it out.
NST
Fertile herbs
ANCIENT WISDOM, MODERN SCIENCE
Natural fertility support for men and women.
INFERTILITY is the inability to conceive after one year of unprotected intercourse. Women who are able to get pregnant but then have repeated miscarriages are also said to be infertile.
Infertility affects approximately 10% of people of reproductive age1, and 15% of couples. In 40% of infertility cases, the cause of infertility is the man; another 40% of cases involve a female factor; and 10% of the cases involve both sexes.
 |
Asparagus racemosusis a multi-branched, spinous under-shrub, bearing numerous succulent and tuberous roots. The plant contains triterpene saponins, which are phytoestrogen compounds. |
Healthy sexual function in men encompasses broadly two interrelated steps – spermatogenesis (formation of sperms), and performance of the male sexual act, which involves arousal leading to erection, orgasm and eventually ejaculation.
In men, hormone disorders, illness, reproductive anatomy trauma and obstruction, sexual dysfunction, oxidative stress and external factors (heat, chemicals, and lifestyle) can temporarily or permanently affect sperm and prevent conception.
Common male infertility factors include azoospermia (no sperm cells are produced), asthenozoospermia (decreased motility of sperm) and oligospermia (few sperm cells are produced). Sometimes, sperms are deformed or die before they reach the egg.
Many herbs have been shown to be beneficial in sperm production.
Herbs like Vanya kahu (Lactuca scariola), and Kapikacchu (Mucuna pruriens) are potent antioxidants, and reduce oxidative damage to sperm by preventing disruption in the membrane integrity of sperms2,3.
Kapikacchu has aphrodisiacal properties and is beneficial in oligozoospermia (insufficient sperm cells in the semen). Treatment with Kapikacchu has been shown to increase sperm count.
L-dopa, a precursor of the neurotransmitter dopamine, isolated from Kapikacchu4, has been shown to increase sperm production5. Kapikacchu also prevents male sterility and acts as a nervine tonic.
Protodioscin, an active principle from the herb Gokshura (Tribulus terrestris), is converted to DHEA (De-Hydro-Epi-Androsterone), which is a precursor of testosterone, and thus improves sexual desire and sperm production6.
While reduced sperm count and poor quality of sperm are significant factors in male infertility, adequate sexual performance is essential for the release of sperm and a successful mating of sperm with the egg. And this depends on achieving satisfactory erection and ejaculation of sperm into the female reproductive tract.
Erectile dysfunction, sometimes called “impotence”, is the repeated inability to get or keep an erection firm enough for sexual intercourse. When a man becomes aroused, his central nervous system stimulates the release of a number of chemicals, including acetylcholine and nitric oxide, which relax the smooth muscles in the penis, allowing blood to flow into the tiny pool-like sinuses and flood the penis.
Increased blood flow increases the pressure in the spongy tissue (corpus cavernosum) in the penis, causing it to become rigid. Studies show that adequate levels of testosterone stimulate the production of vasoactive substances like nitric oxide (NO), resulting in satisfactory erection7.
A study showed that treatment with Gokshura (Tribulus terrestris) increased the intracavernous pressure in the penis and enhanced sexual behaviour. This is possibly due to the herb’s ability to increase androgen (testosterone) levels and the subsequent release of nitric oxide from the nerve endings innervating the corpus cavernosum, resulting in improved blood flow to the penis and in turn improvement in the functioning of the musculature in the penile region8.
Finally, a healthy male reproductive tract is essential for enhanced male fertility. The male reproductive tract is controlled by a well-balanced hormonal system, in which hypothalamic, pituitary and testicular hormones (androgens) participate. Any disturbance of this hormonal system may therefore lead to testicular dysfunction and interfere with spermatogenesis9 (production of sperm).
Many other herbs used in Ayurveda such as, Bala (Sida cordifolia) and Salabmisri (Orchis mascula) have fertility enhancing functions.
Sida cordifolia is mainly used in nervous disorders, general debility and sexual inadequacy. The tuberous root of Orchis mascula has good nutritional value and is used as a tonic and aphrodisiac.
Female infertility
The most common female infertility problem is an ovulation disorder. Ovulation is necessary for the release of the egg from the ovary. Some signs that a woman is not ovulating normally include irregular or absent menstrual periods.
Other causes of infertility include blocked fallopian tubes (the tube through which the egg travels from the ovary to uterus), endocrine disorders, uterine fibroids, and anatomical defects of the uterus.
Several other factors such as age, stress, poor diet, athletic training, being overweight or underweight, tobacco smoking, alcohol, sexually transmitted diseases (STD), health problems that cause hormonal changes, can affect a woman’s ability to have a baby.
Herbs like Ashoka (Saraca asoca), Lodhra (Symplocos racemosa), Shatavari (Asparagus racemosus), and Kumari (Aloe barbadensis) are used in Ayurveda for the treatment of female infertility.
Saraca asoca is a small evergreen tree. Its bark contains an oestrogenic compound and has a stimulating effect on the endometrium (inner layer of uterus) and ovarian tissue.
It is useful in menorrhagia (excessive menstrual bleeding) due to uterine fibroids, leukorrhoea (white discharge) and in internal bleeding. It is well established for its effectiveness in menorrhagia and dysmenorrhoea.
It also has a stimulatory effect on the ovarian tissue and may produce an oestrogen-like effect that enhances the repair of the endometrium and stops bleeding.
Symplocos racemosa is an evergreen tree, with white to yellowish flowers, and purplish black drupes. Its astringent bark is given for the treatment of diarrhoea, dysentery and liver complaints. It is recommended in the treatment of menorrhagia and other uterine disorders.
The stem bark has anti-inflammatory properties. S. racemosa is used in Ayurveda for various female disorders. Studies have reported that S. racemosa stimulates and increases the levels of reproductive hormo-nes, FSH (Follicular Stimulating Hor-mone) and LH10 (Luteinising Horm-one). An increase in the ovary weig-ht was also found due to the observed FSH surge. These results are in concordance with the traditional use of this herb for female disorders.
Asparagus racemosus is a multi-branched, spinous under-shrub, bearing numerous succulent and tuberous roots. The plant contains triterpene saponins, which are phytoestrogen compounds.
The plant is demulcent, aphrodisiac and galactagogue (promotes secretion of milk). The results of a study suggests an oestrogenic effect of the herb on the female mammary gland and genital organs11.
A. racemosus is often used for infertility, threatened miscarriage, leukorrhoea and menopausal problems. It nourishes the ovum and increases fertility.
Aloe barbadensis is a coarse-looking perennial plant with a short stem, with crowded leaves that have spiny teeth on the margins. Aloes have long been in use for a host of diseases such as, digestive, skin and liver ailments.
A study on Aloes showed that the in-vitro production of oestradiol and progesterone by ovarian cells was significantly increased12 by it.
In another study, the leaf mixture of Aloe and other herbs induced a significant increase in ovarian and uterine weight as well as serum and ovarian oestradiol13.
These results clearly attest the direct effects of some chemical components of the leaf mixture on the production of reproductive hormones.
Infertility is a cause for concern. Nevertheless, for a substantial percentage of men and women with reproductive disorders, adopting changes in lifestyle, healthy exercise and dietary habits, reducing stress levels along with appropriate herbal supplementation can help overcome infertility.
References:
1. “Frequently Asked Questions About Infertility”. American Society for Reproductive Medicine. 2006.
2. Tripathi YB, et al. Effect of the alcohol extract of the seeds of Mucuna pruriens on free radicals and oxidative stress in albino rats. Phytother Res. 2002;16(6):534-38.
3. Kim DK. Antioxidative components from the aerial parts of Lactuca scariola L. Arch Pharm Res. 2001;24(5):427-30.
4. Tomita-Yokotani K, et al. Distribution of L-DOPA in the root of velvet bean plant (Mucuna pruriens L.) and gravity. Biol Sci Space. 2004;18(3):165-66.
5. Minucci S, et al. Dopamine regulation of testicular activity in intact and hypophysectomized frogs, Rana esculenta. Experientia 1993;49(1):65-67.
6. Adimoelja A. Phytochemicals and the breakthrough of traditional herbs in the management of sexual dysfunctions. Int J Androl. 2000;23 Suppl 2:82-84.
7. Caretta N, et al. Erectile dysfunction in aging men: Testosterone role in therapeutic protocols. J Endocrinol Invest. 2005;28(11 Suppl bis):108-11.
8. Gauthaman K, et al. Sexual effects of puncturevine (Tribulus terrestris) extract (protodioscin): an evaluation using a rat model. J Altern Complement Med. 2003;9(2):257-65.
9. Weber RF, et al. Clinical laboratory evaluation of male subfertility. Adv Clin Chem. 2005;40:317-64.
10. Bhutani KK, et al. Effect of Symplocos racemosa Roxb. on gonadotropin release in immature female rats and ovarian histology. J Ethnopharmacol. 2004;94(1):197-200.
11. Pandey SK, et al. Effect of Asparagus racemosus rhizome (Shatavari) on mammary gland and genital organs of pregnant rat. Phytother Res. 2005;19(8):721-24.
12. Telefo PB, et al. Inductive effect of the leaf mixture extract of Aloe buettneri, Justicia insularis, Dicliptera verticillata and Hibiscus macranthus on in vitro production of estradiol. J Ethnopharmacol. 2004;91(2-3):225-30.
13. Telefo PB, et al. Oestrogenicity and effect on hepatic metabolism of the aqueous extract of the leaf mixture of Aloe buettneri, Dicliptera verticillata, Hibiscus macranthus and Justicia insularis. Fitoterapia 2002;73(6):472-78.
The Star
Horney Herbs
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Asparagus racemosusis a multi-branched, spinous under-shrub, bearing numerous succulent and tuberous roots. The plant contains triterpene saponins, which are phytoestrogen compounds. |
Infertility becomes an issue to a married couple when the wife is unable to conceive after one year of having unprotected intercourse. Women who are able to get pregnant but then have repeated miscarriages are also said to be infertile.
The potential cure is said to be herbs such as Asparagus. Other herbs like Ashoka (Saraca asoca), Lodhra (Symplocos racemosa), Shatavari (Asparagus racemosus), and Kumari (Aloe barbadensis) have been known cures in female infertility as well.
Male infertility
Normal sexual function in men depends on two things - 1. spermatogenesis (formation of sperms), and 2. performance of the male sexual act, which involves arousal leading to erection, orgasm and eventually ejaculation.
Possible herbal cures: Vanya kahu (Lactuca scariola), and Kapikacchu (Mucuna pruriens).
Kapikacchu has aphrodisiacal properties.
Gokshura (Tribulus terrestris) apparently also have aphrodisiacal properties.
Erectile dysfunction, sometimes called “impotence”, is the repeated inability to get or keep an erection firm enough for sexual intercourse. When a man becomes aroused, his central nervous system stimulates the release of a number of chemicals which relax the smooth muscles in the penis, allowing blood to flow into the tiny pool-like sinuses and flood the penis.
Gokshura (Tribulus terrestris) increases the intracavernous pressure in the penis and enhanced sexual behaviour.
Bala (Sida cordifolia) and Salabmisri (Orchis mascula) have fertility enhancing functions.
Sida cordifolia is mainly used in nervous disorders, general debility and sexual inadequacy. The tuberous root of Orchis mascula has good nutritional value and is used as a tonic and aphrodisiac.
For the full story...
The Star
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For single guys only
So single guys, I recommend that you only take Kapikacchu and Gokshura. You dont wanna get into trouble by taking the other stuff as well. For extra precaution, prevent your girlfriends from taking the stuff recommended to improve female fertility. Better still, just wear a condom.
Monday, July 2, 2007
The power of meditation
I HAVE often described yoga as meditation in postures; tai chi as meditation in motion; and qigong as meditation in action.
Indeed qigong has yoga-like postures, tai chi-like slow movements, and kung fu-like fast and forceful movements. If you go back to history, Shaolin kung fu was the martial arts component of qigong practised by the monks of the Shaolin temple. It is the meditative discipline of qigong that allows the kung fu exponents to do extraordinary feats.
What is common in all these arts is the power of the conscious mind. I know you are more familiar with the concept of the power of the sub-conscious mind, but in reality, the conscious mind is even more powerful.
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Recent studies have shown that meditation can improve several medical conditions, including pain management and lowering blood pressure. |
Nobody can delve into their minds to confirm the real situation. And nobody can prove that the results will never happen in the future because nobody knows everything about the future.
I want to bring you back to reality, that is, to remind you that by increasing the level of awareness to the actual things that are happening right now (not imagination or visualisation) – your thoughts, your breath, your body and your surroundings – you can harness much more of the power of your mind. Then you will realise that the conscious mind does not play second fiddle to the subconscious counterpart.
While modern-day prophets, clairvoyants, and psychic detectives like Edgar Cayce, Jean Dixon and others have to search into the deep recesses of their subconscious minds (often messages or visions come to them during sleep, trance or other altered states of consciousness) and they have little control over what kind of information is received.
Many years ago, one of my patients was suffering from postnatal blues and became psychotic. She threatened to kill her own baby, and was at the same time shouting “Pinatubo! Pinatubo!”
Nobody knew what she was talking about. Many months later Mount Pinatubo in the Philippines started to rumble and spew smoke. The rest is history. This is one example where the subconscious mind becomes very receptive only when the conscious mind malfunctions.
Our aim is to train the conscious mind to have the highest receptivity, and be able to receive, collate, compute, and understand all the important and necessary information received, and then translate all that to wisdom so that the best actions or responses can be made.
However, we cannot be inundated by too much information. Our minds will be overloaded, and our lives will be stressful and messy. I already have an overload of emails, but all that is in the computer. Imagine the same situation clogging up our minds.
So “important and necessary” information means these will benefit us, the society, and the environment around us.
I have previously described how my Sufi grandmaster received spiritual knowledge through direct transference from his own master’s mind, all done in the conscious state, just like transferring data by infrared or Bluetooth on your handphones!
To be ready for that, he had undergone many years of spiritual training which included many long sessions of spiritual meditation or zikr.
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Qigong is meditation in action. |
I have also described several psychics and healers who operate at the conscious level, as opposed to others who function only in altered states of mind.
There are also mentalists who are gifted or have consciously trained their minds sufficiently that they can bend spoons (psychokinesis), make distant objects move (telekinesis), read minds (telepathy), predict the future (clairvoyance or prophecy) and perform other supernatural tasks in the fully conscious, normal state.
Our own Robin Lim is one such mentalist that we should be proud of.
Meditation and continuous awareness
In many previous articles I have described meditation methods and exercises (see www.superqigong.com for previous articles), including the meditation in Kundalini yoga, Chakra meditation, spiritual meditation practices, and others.
Meditation is being continuously aware of yourself and your surroundings. The more details about yourself that you are aware of, the more intense is the beneficial effect. For example, most people are not even aware of how they breathe (chest or diaphragmatic, or how deep or shallow). Breathing is a subconscious effort.
However, switching to conscious breathing, starting from being aware of the air passing into the nostrils, filling the lung spaces while expanding the chest and upper abdomen, (usually in shallow breaths, but sometimes in deep inspirations), and then slowly releasing the air, will turn the entire process into a meditative exercise.
Now the mind is fully aware of many things that are going on. Compare that with the usual situation where a person may be breathing exactly the same way without his or her mind being conscious of it at all.
The benefits of meditation
Eastern traditions have long extolled the goodness of meditation and the benefits are many. Now all these claims are beginning to be substantiated by scientific studies and I shall report some here.
Recent studies have shown that meditation can improve several medical conditions, including pain management and lowering blood pressure.
One long-term study showed that people with normal to high blood pressure who practised daily meditation were 23% less likely to die from any cause than those who did not.
This was more than that achieved by other non-drug therapies, such as exercise, weight loss and salt restriction.
Besides improving cardiovascular problems that can lead to poor brain function, meditation may also reduce levels of cortisol, the ubiquitous stress hormone. Excess cortisol can impede cognitive abilities such as memory recall.
Researchers have also found an association between meditation and an increase in the thickness of the cortex, that part of the brain that handles our higher functions of intelligence, innovation and creativity. This suggests that regular meditation may slow down the natural thinning of the cortex that occurs in ageing.
Qigong is meditation in action
By now, those of you who have been practising qigong will know that you are required to be fully aware of as much of the goings-on in your body as your mind can cope with. The level and multiplicity of awareness will improve as you practise.
Every posture and every movement is a conscious movement, much as the Bharata Natyam dancer must be fully conscious of every hand gesture and every clang of her ankle bells.
When your mind is in complete control and in full awareness of your body, you are in a higher level of meditation than just being aware of your breath or your mantra.
The next level is to connect and be aware of your life-force, the “qi” that is sustaining your life, and powering every cell in your body. This requires training of the conscious mind.
Once you can connect with your qi, then you will learn to control it and direct it to different parts of your body. Later you will learn how to direct it to other people, or other objects.
The walking meditation
The most intriguing qigong exercise is the Amazing Qigong Walk. Imagine being in full meditation, yet you are gently walking, and gracefully swaying your arms while nurturing the qi to circulate inside and around you.
When carried out in the fresh environs of a park, among the trees with birds chirping and the breeze whispering in your ears, this walking meditation is heavenly bliss.
And the qi it generates is very strong. That is why it is practised by the members of the Cancer Recovery Clubs of Shanghai and many other cities in China. Shouldn’t you try it too?
The views expressed are those of the writer and readers are advised to always consult expert advice before undertaking any changes to their lifestyles. The Star does not give any warranty on accuracy, completeness, functionality, usefulness or other assurances as to the content appearing in this column. The Star disclaims all responsibility for any losses, damage to property or personal injury suffered directly or indirectly from reliance on such information.
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