Archive for January 2012

Avocados, apples and red wine can ease arthritis symptoms

January 30, 2012

Researchers have carried out the study and found a definite link between the food people eat and the severity of the symptoms — in fact, apples, avocados and red wine contain anti-oxidants which reduce the rate at which cartilage breaks down, helping to slow the process of osteoarthritis.

Likewise, oily fish like salmon are a rich source of omega-3 fatty acids that oil the joints and thereby damp down inflammation. Omega-3 could also reduce the long-term need for painkillers in those with joint problems.

The study has also suggested that drinking plenty of fluids, two to three litres a day, to maintain good hydration and a steady flow of nutrients to your joints.

And, the foods most commonly found to worsen arthritis are wheat, corn, rye, sugar, caffeine, yeast, dairy products, oranges, grapefruit, lemons and tomatoes. Meats most likely to provoke symptoms are bacon, pork, beef and lamb.

According to researchers, these foods trigger joint pain in those with arthritis. But when these are avoided about 70 per cent of sufferers have been seen to be reporting less pain and improved mobility.

The researchers have based their findings on an analysis of 82 people with osteoarthritis. The study also found that pain intensity reduced during the six-week period they had weekly Reiki sessions.




Make your Valentine’s dinner more special with older vintage wines

January 27, 2012

Planning a special occasion for Valentine’s Day? Why not make the night even more special with fantastic older vintage red wines.

The Bergkelder Vinoteque stock, mature and sell some of South Africa’s best wines and it probably the best time now to order special vintage wines for Valentine’s Day.

One of their recommended older vintage wines, is the amazing Alto Cabernet Sauvignon 2003 .

Tasting notes

Dark ruby colour with hints of cigar box,  ripe cherries and mint on the nose. On the   Palate – Cherry sweetness comes to the fore but is balanced by tannins, with oak an vanilla on the aftertaste.

Buy this wine on the Bergkelder Vinoteque website.


Blue Cheese and Pesto Fillet

January 23, 2012

If you want to try something new and impress your guests the Blue Cheese and pesto fillet is just the right meal.


4x 200g Fillet steaks

1 teaspoon salt

Pinch of white pepper

1 cup basil pesto

1/3 cup blue cheese

½ cup fresh basil leaves


Prepare and heat grill. Place steaks on a platter; sprinkle both sides with salt and pepper. Using a very sharp knife, cut into the side of each steak, creating a pocket. Be careful not to cut through to the other side. Fill each pocket with about 2 tablespoons pesto.

Grill steaks, covered, over medium coals for 5 minutes. Turn steaks, cover again, and cook for 4 minutes. Top each steak with 2 tablespoons of pesto and sprinkle blue cheese on top of the pesto. Cover and grill for 2 to 5 minutes, until desired doneness is reached. Meanwhile, roll basil leaves into a round shape and cut into thin strips, creating a chiffonade. Place steaks on serving platter and sprinkle with basil chiffonade. Let stand 5 minutes, then serve.

Recommended wine: The Alto Cabernet Sauvignon will be the perfect wine with this dish.