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Tuesday, 25 November 2014

Chopin’s heart exhumed in secret ceremony at Warsaw church

By Elizabeth Davis, 19th November 2014

This post is on Healthwise


Scientists, politicians and the Archbishop of Warsaw have exhumed the preserved heart of Frederic Chopin in a midnight ceremony.

Plaque marking the pillar holding Chopin's heart 

The official inspection of the Romantic composer's heart was organised following warnings that the organ might have started to deteriorate. 

When Chopin died in 1849 his body was buried in Paris but his heart was taken to Warsaw, as requested by the composer on his deathbed. The heart was sealed in what is believed to have been a jar of cognac and smuggled into the Polish city before being interred in a pillar at the Holy Cross Church (pictured above ).

A team of experts, including scientists, officials and the Archbishop of Warsaw, went to the church just before midnight on 14 April this year to remove the heart for an inspection.


The 13 people present at the exhumation were sworn to secrecy and details of the unusual gathering were only released in September.

Tadeusz Dobosz, a forensic scientist present at the inspection, said: “The spirit of this night was very sublime.”

The team took hundreds of photographs, carried out an inspection of the composer’s heart and added hot wax to the jar’s seal to prevent further evaporation of the original preservative liquid. The Archbishop said prayers over the heart before it was returned to its resting place in the pillar.

Chopin experts have long been keen to carry out tests on the composer’s heart to try and find out whether he died of tuberculosis, as is generally believed. But the Polish church and government have been reluctant to give permission. This inspection was only sanctioned after a scientist warned that the alcohol containing the organ might have evaporated after all these years.

None of the photos taken at the exhumation have been released, however. “We don’t want this to be a media sensation with photos of the heart in the newspapers,” explained Artur Szklener, director of the Frederic ChopinInstitute. But a reporter for Associated Press was shown the photos which they described as showing the organ: "an enlarged white lump submerged in an amber-coloured fluid in a crystal jar”.

Some experts have been critical of the lack of transparency surrounding the exhumation. Steven Lagerberg, who has written a book on the composer, told Associated Press he wished genetic tests had been carried out on the heart. “The mystery of this man's illness lingers on — how he could survive for so long with such a chronic illness and how he could write pieces of such extraordinary beauty,” Lagerberg said. “It's an intellectual puzzle, it's a medical mystery and it's an issue of great scientific curiosity.”

But the culture minister present on 14 April, Bogdan Zdrojewski said: “We in Poland often say that Chopin died longing for his homeland. Additional information which could possibly be gained about his death would not be enough of a reason to disturb Chopin's heart.”

Curious scientists will now have to wait until the next inspection - due in 50 years' time. 




http://www.classicfm.com/composers/chopin/news/heart-exhumed-warsaw/

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AP November 17, 2014, 9:41 AM

Secret operation to exhume Chopin's heart


19th century French-Polish romantic composer Frederic Chopin.  CBS
WARSAW, Poland -- As Frederic Chopin gasped for air on his deathbed in Paris in 1849, he whispered a request that became the stuff of musical legend: Remove my heart after I die and entomb it in Poland. He wanted the symbol of his soul to rest in the native land he pined for from self-imposed exile in France.
Ever since, the composer's body has rested in peace at the famed Pere Lachaise cemetery in Paris - while his heart has endured a wild journey of intrigue and adulation.
First it was sealed in a jar of liquor believed to be cognac. Then it was smuggled into Warsaw past Russian border guards. Once in his hometown, Chopin's heart passed through the hands of several relatives before being enshrined within a pillar in Holy Cross Church. During World War II, it briefly fell into the clutches of the Nazis. The organ has been exhumed several times, most recently in a secret operation to check whether the tissue remains well preserved.
Chopin's heart inspires a deep fascination in Poland normally reserved for the relics of saints. For Poles, Chopin's nostalgic compositions capture the national spirit - and the heart's fate is seen as intertwined with Poland's greatest agonies and triumphs over nearly two centuries of foreign occupation, warfare and liberation.
"This is a very emotional object for Poles," said Michal Witt, a geneticist involved in the inspection. Chopin is "extremely special for the Polish soul."
Chopin experts have wanted to carry out genetic testing to establish whether the sickly genius died at 39 of tuberculosis, as is generally believed, or of some other illness. But they remain frustrated. The Polish church and government, the custodians of the heart, have for years refused requests for any invasive tests, partly because of the opposition of a distant living relative of the composer.
This year, however, they finally consented to a superficial inspection after a forensic scientist raised alarm that after so many years the alcohol could have evaporated, leaving the heart to dry up and darken.
Close to midnight on April 14, after the last worshippers had left the Holy Cross Church, 13 people sworn to secrecy gathered in the dark sanctuary.
They included the archbishop of Warsaw, the culture minister, two scientists and other officials. With a feeling of mystery hanging in the air, they worked in total concentration, mostly whispering, as they removed the heart from its resting place and carried out the inspection - taking more than 1,000 photos and adding hot wax to the jar's seal to prevent evaporation. Warsaw's archbishop recited prayers over the heart and it was returned to its rightful place. By morning, visitors to the church saw no trace of the exhumation.
"The spirit of this night was very sublime," said Tadeusz Dobosz, the forensic scientist on the team.
Polish officials kept all details of the inspection secret for five months before going public about it in September, giving no reason for the delay. They are also not releasing photographs of the heart, mindful of ethical considerations surrounding the display of human remains, said Artur Szklener, director of the Fryderyk Chopin Institute in Warsaw, a state body that helps preserve the composer's legacy.
"We don't want this to be a media sensation, with photos of the heart in the newspapers," Szklener said. However, to prove that the heart is in good shape, he showed The Associated Press photographs of the organ, an enlarged white lump submerged in an amber-colored fluid in a crystal jar.
Some Chopin experts are critical of what they consider a lack of transparency.
Steven Lagerberg - the American author of "Chopin's Heart: The Quest to Identify the Mysterious Illness of the World's Most Beloved Composer" - believes international experts should have also been involved in the inspection. He said he wishes that the exhumation had involved genetic tests on a small sample of tissue to determine the cause of Chopin's death.
Though Lagerberg and others believe that Chopin probably died of tuberculosis - the official cause of death - the matter isn't fully settled. Some scientists suspect cystic fibrosis, a disease still unknown in Chopin's time, or even some other illnesses.
"The mystery of this man's illness lingers on - how he could survive for so long with such a chronic illness and how he could write pieces of such extraordinary beauty," Lagerberg said. "It's an intellectual puzzle, it's a medical mystery and it's an issue of great scientific curiosity."
Chopin was born near Warsaw in 1810 to a Polish mother and French emigre father. He lived in Warsaw until 1830, when he made his way to Paris - where he chose a life of exile because of the brutal repressions imposed by Imperial Russia after a failed uprising.
Fulfilling Chopin's deathbed wish, which was also inspired by the composer's fear of being buried alive, his sister Ludwika smuggled the heart to Warsaw, probably beneath her skirts. After being kept in the family home for several years it was eventually buried in the Baroque Holy Cross Church, in central Warsaw.
It remained there until World War II, when the Nazi occupiers removed it for safekeeping during the Warsaw Uprising of 1944. Even as they slaughtered Poles block-by-block, killing 200,000 people in retribution for the revolt, they took pains to preserve the relic of a composer that the Germans have sometimes claimed as their own, because of the influence great German composers had on him. After the fighting was over, they returned it to the Polish church in a ceremony meant to show their respect for culture.
Bogdan Zdrojewski, the culture minister who took part in the April inspection, defended his refusal to allow invasive testing of the heart.
"We in Poland often say that Chopin died longing for his homeland," said Zdrojewski, who has since left the culture ministry to be a lawmaker at the European Parliament. "Additional information which could possibly be gained about his death would not be enough of a reason to disturb Chopin's heart."
Nonetheless officials have already announced plans for another inspection - 50 years from now.
http://www.cbsnews.com/news/frederic-chopins-heart-exhumed-in-secret-operation-in-poland/

Monday, 24 November 2014

Curious Cook: The white loaf deconstructed

Sunday November 23, 2014

Chris Chan

This post is on Healthwise


The must-have Roti Bakar with half-boiled eggs.

The must-have Roti Bakar with half-boiled eggs.


What’s in a loaf of white bread? Not just flour, water and salt, it’s more interesting than you think!
Chemically, there are many clever (and rather interesting) compounds and enzymes which are used by commercial bakeries to keep bread soft for many days beyond which normal bread would have turned into lumps of wood. I won’t go into all of them because commercial bakers have an arsenal of several hundred combinations of chemicals, enzymes and other additives which they can use to treat the bread that you eat. Not all of them are for the preservation of bread, I might add. Many are used for improving the texture or flavour or even colour of bread – just so that you are tempted to buy them. Simply put, bread is big business and commercial bakers have to make a profit.
Fresh bread out of the oven.

The rest of this article is about the wheat flour and just a few of the additives and more funky chemicals (including their curious alternative applications) that may be found in commercial breads around the world. Please note that these additives are generally not toxic or dangerous in the concentrations permitted for use in bread loaves (as that would imply that the authorities looking after our food safety are incompetent). But I will confess that I don’t tend to eat commercially-produced bread, though it is not for the reasons you might think – it will be explained later.
Let’s start with the flour
To maximise yields from the wheat plant, laboratory botanists have developed hybrid strains of wheat which provide more of the stretchy gluten needed for baking. This has come at a cost of lower mineral content and nutrition, around 40% less in terms of minerals alone.
Ironically, due to the lower nutritional value, we tend to eat more wheat-based goods to make up for the deficit. To exacerbate matters, over the last 25 years or so, modern farmers have been boosting grain yields by adding sulphur and nitrogen compounds to the soil to bulk up wheat before harvest.
The resulting flour has double the amount of fast and slow omega-gliadins of the old original wheat – and the problem is that these molecules, particularly fast omega-gliadin, have been alleged to trigger serious gut inflammations in certain humans. There is some evidence of a correlation between the increase in wheat allergies over the last 25 years to the amount of omega-gliadins in wheat.
We all know flour is white and odourless ...
What fewer of us know is that natural flour actually isn’t snow white and actually has an odour as well. To get rid of the pesky natural colour and smell, flour is actually gassed with chlorine dioxide. This would be fine except that the gas destroys the natural vitamin E and the chlorine tends to form a few nasty compounds which are left as residues in the flour. However, the concentrations of these compounds are maintained at a safe level for human consumption.
Long life
Commercial white flour does not deteriorate or grow mouldy as fast as natural flour because propionic acid is often added. This is the same chemical used to treat athlete’s foot.
What you may not know about wholegrain bread
Many people eat brown or wholegrain bread for health reasons. However, most commercial brown breads usually start with white bleached flour to which other ingredients are added to make it “brown” or “wholegrain”. Not all of these ingredients are necessarily organic and therefore some such ingredients may have detectable amounts of pesticides and other contaminants.
If you like added fibre in your bread, that is a laudable choice except that most of the fibre added is likely to be cheap indigestible vegetable fibre or in some cases, methyl cellulose, a synthetic fibre compound, which to be fair, has no known toxic side-effects and is also found in laxatives.
The long and short of bread
Commercial bread stays fresh-looking and soft for an extended period of time due to the addition of a cocktail of chemicals which usually more often than not include polyoxyethlene monostearate (which helps to retain moisture) and ethoxylated mono- and di-glycerides (which are emulsifiers used to maintain bread volume and a soft texture – they are also found in shampoos and skin creams).
To speed up the fermentation of bread (as time is money in a baking factory), ammonium chloride may often be added. Those familiar with basic chemistry will know that ammonium chloride was used as the electrolyte in disposable batteries but it is also used in anti-freeze for cars, toothpaste and washing powder. It is also linked with health problems in small mammals but there is no indication of human toxicity in the amounts permitted in bread.
The new food pyramid, a guide to healthy eating, says that kids ages 9 to 13 should eat five or six one-ounce servings of grains each day, and half of those should be whole grains. Brown bread (shown) is a good substitute for white bread. Illustrates KIDSPOST-GRAIN (category l), by Margaret Webb Pressler  2006, The Washington Post. Moved Wednesday, March 8, 2006. (MUST CREDIT: Washington Post photo by Bill Webster.)
The good and the bad
To increase the amount of air bubbles in bread and lessen the amount of flour needed to make big loaves, potassium bromate and/or potassium iodate were often added as oxidising agents, though their usage has been heavily curtailed over the years.
Why I mention them is because these chemicals have the spectacular and rather fascinating ability to reduce the fermentation time for commercial bread from between four and seven hours to just a few minutes!
Regrettably, the chemicals have also been linked to various cancers in test animals and are therefore justifiably banned in many countries. A very common replacement now is ascorbic acid, which has no known toxic effects in the quantities used in bread. By the way, oxidising agents are used to promote disulphide bond formation within the gluten molecules during fermentation (these bonds are what forms the gluten wire cages during baking).
I suppose everyone has now heard of azodicarbonamide, the material found in some fast food bread buns and also yoga mats, fake leather and shoe rubber – but most countries, apart from the US, have now banned this potentially carcinogenic chemical which was being used as an oxidising agent.
The enzyme factor
Since so many of the chemicals used for baking got banned over the years, commercial bakeries have switched to using enzymes, like amylase, which are not so easily proscribed as they are not chemicals. As an example, by adding amylase to process starch, the quantity of sugar available for yeast fermentation is considerably increased, promoting the faster production of carbon dioxide and therefore reducing the time needed for fermentation.
The taste factor
And here is why I don’t tend to eat commercially produced breads. It’s not because of the additives and chemicals, even though some might say that they are a little icky and undesirable. It is simply because breads made the traditional way just tastes so much better.
There are scientific reasons why this is the case. A long fermentation process allows the bread dough time to develop the gluten slowly – and also give the natural alpha- and beta-amylase enzymes in wheat flour an adequate period to break down starch into fermentable sugars such as maltose and glucose. The production of ethanol is also enhanced during a long fermentation process. This contrasts with the much faster commercial baking process which produces mostly carbon dioxide to fill up the additive-treated loaves and boost the volume of supermarket loaves during baking.
C’est la vie

However, everybody is free to choose and eat whatever they wish and modern supermarket loaves are about as safe as anything else you can ingest. And for modern life, convenience breads definitely serve an important purpose in providing quick sustenance in an easy flexible format, especially as they can remain useable for so much longer than a normal untreated loaf of bread.
http://www.thestar.com.my/Lifestyle/Food/Features/2014/11/23/Curious-Cook-The-white-loaf-deconstructed/

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Sunday, 23 November 2014

Germany’s Wonderful Christmas Markets

  23 Nov 2011

This post is on Healthwise


Think of the traditional Christmas scene and you probably picture a medieval town, with the snow falling, market stalls, carol singers and plenty of festive food and drink. Such traditional scenes do still exist in Germany’s famous Christmas markets, which attract visitors from all over the world and have largely managed to avoid the commercialism of the season.

Germany christmas market
Although various other European countries have similar markets, Germany’s are particularly loved by both residents and tourists. The markets have been held since the 14th century, and originally served a practical purpose in providing food and other essentials for the local people during the coldest part of the year. Over the centuries they have become a much loved holiday tradition with their lavish decorations, stalls selling handcrafted and traditional goods, carol singing and old-fashioned fairground rides. Today the markets generally open around the end of November and close late on Christmas Eve. Although you can visit at any time, visiting at night has an undeniable charm and most markets are open until around 10pm.

Local food and drink

No visit to a German Christmas market would be complete without sampling the local food and drink, including spiced wine, roasted chestnuts and baked apples, and of course an almost unlimited variety of sausages. A popular staple is stollen, a traditional German sweet bread containing nuts and dried fruits, with a sugar coating. Of course, it is also a chance to do some Christmas shopping and good buys generally include handmade decorations and toys, glass and pottery, and woodcarvings. Also popular are candles, music boxes and nutcrackers, often elaborately decorated and representing a figure or animal.

From smallest villages to the large cities

Esslingen, Germany Christmas Market
Photo credit: lendog
Germany’s Christmas markets can be found all over the country, from the smallest villages to the large cities of Berlin, Hamburg and Frankfurt, although some have become more famous than others. The market at Dresden has the distinction of being the country’s oldest, dating back to 1434. In addition to the usual stalls and Christmas lights, Dresden’s market celebrates by baking the world’s largest Christmas cake, weighing four tons. The decorations also include a 40 feet high carousel complete with life sized angels. Berlin actually has around 60 markets, although one of the best is considered to be the Gendarmenmarkt, located close to the cathedral. Here you can watch wood carvers and goldsmiths at work, and of course buy some quality gifts. Berlin’s Jewish Museum also hosts a Jewish market every year, in which you can buy authentic gifts and sample Israeli cuisine. Cologne’s market features one of the largest Christmas tress in the area, as well as a nightly program of concerts and carol singing.
There is no doubt that Christmas has become commercialized and many of us find the holidays have simply become a stressful time. A visit to Germany’s Christmas markets allows you to experience a more relaxed, traditional and family oriented atmosphere, as well as buy some unusual Christmas gifts for friends and family.
Main photocredit: graham
http://travel.amerikanki.com/germanys-wonderful-christmas-markets/

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