Travel and taste

by Ana Valenzuela

Published Manila Standard Today

July 27, 2011

The Philippines has a rich culture, and this is reflected in our cuisine.

“The international media has long been saying Philippine cuisine is Asia’s best kept secret, so it’s time to discover the taste of Philippine flavor,” says Ryan Sebastian, project coordinator of the Department of Tourism during a recent tie-up of the DoT with the Center for Culinary Arts (CCA) in promoting Pinoy culinary delicacies.

With 7,107 islands, the Philippines is rich not only in marine and natural resources and seas but also in recipes. DoT is encouraging people not only to visit the sites and see the attractions, but to taste the food as well to really enjoy the Philippines.

“We have a lot of recipes including cooked or barbecued innards (like small intestines, heart and gizzard of chiken) which are popular treats among Pinoys and is also gaining popularity among foreign tourists. In cooking, we usually season it with the usual herbs and spices that we use at home (like onions, garlic, laurel leaves and black pepper),” says CCA instructor, Chef Ojie Reloj of Filipino food.

"Foreigners enjoy these treats because for them, it's like like being in a Fear Factor challenge that is taste--rewarding. These aren’t the only gastronomical fare that we can be proud of. There is also our popular Adobo and Lechon, which are doing really well in the international market,” adds Chef Reloj.

What also makes Filipino recipes special is that it doesn’t have only one interpretation. This is evident in the different variations of adobos, sinigangs, pancit, and other dishes that we have grown to love. Chef Ojie even related that he would go as far as Cebu just so he could eat their lechon, even if there are numerous lechon outlets in metro Manila. What's more a dish may be interpreted in several different ways depending on the region.

For example, Chef Ojie shares, the La Paz Batchoy he grew up with in Manila is quite different from the original one. “I grew up with a family of food lovers and cooks. I grew up eating a version of La Paz Batchoy that does not have any noodles. But, when I went to Bacolod, Iloilo, that’s where I realized that they put noodles in it, the miswa. It is an entirely different-clear soup. They just put certain veggies, like kutchay. Per region, they have their own interpretation,” he says.

For foreigners or balikbayans wanting to learn to cook the dishes that have left them in awe, CCA offers a half day course. “One thing nice about the CCA is their facility is within the market. So that tourist would familiarize themselves with the ingredients needed on how to cook as they have already seen for themselves the available ingredients,” notes Ryan.

“Ten to 15 years ago, what was being served to foreigners were continental dishes.Now they when there is awareness, they now serve the likes of danggit, tinapa in a buffet breakfast. Now everybody is aware, that what they should serve is unique,“ says Ryan.

Seems like, more and more people are uncovering the secret that is Philippine cuisine. They have not only seen the sights, strolled in the beaches, swam in the seas, gained new friends, but also savoured a unique Pinoy travel experience as they’ve tasted our local dishes.

Keeping your kitchen TECH-SAVVY

Keeping your kitchen TECH-SAVVY
by Ana Valenzuela

Published Manila Standard Today

July 21, 2011

The smell of coffee beans roasting on the coffeemaker as you turn off your alarm clock is enough to wake anyone up. Sounds highly improbable, your coffeemaker would also be your daily alarm clock? With the Gaggenau CM 710, which has a programmable turn-on that time, one can get ready for work while enjoying the aroma of caffeine.

It is not just the coffeemaker which Gaggenau appliances are making adjustments in to the kitchen life. Ferdinand Ong, the general manager of Living Innovations differentiates these products from other household appliances. He says, “one is efficiency—our products are accurate. If you’re doing a soufflé, you would need the accurate temperature. Number two is the longevity of parts and warranty, we give products. Plus, we are developing, we are always one step ahead. I don’t think you’ve ever seen stuff like we do, and that has been in the market for three years already. We are introducing new technological patent in the kitchen field.’’

Out of all the kitchen appliances that Living Innovations provides, Ong believes that the convection oven is a must, It is what (Gaggenau) are known for. We’ve been building ovens for 300 years, and you could do anything from baking, doing a steak, and making bread in an oven. More than a cooktop, you would need an oven more, that’s where you do 80 percent of your cooking. “

Gaggenau has ovens which consumers can choose to suit to their needs. Among these are the Gaggenau BO 610 that has a stainless steel aluminium-backed full glass door with panoramic view and has 12 heating methods with core temperature probe and baking stone option. The BL 253 110 has its own elevator or LiftMatic function which loads and unloads the food into the cooking cavity so that heat will heat rise and remains inside. The BS 610 uses pressureless steam, one of the healthiest cooking methods as it retains vitamins, minerals, consistency and color of food. With these in your house, certainly, the oven would be the central element of kitchen.

“Ours is more specialized, and we give value for money,” Ong says referring to the products and services that Living Innovations offers in to the Philippine market. Sometimes the main problem would be maintaining cleanliness. So, Living Innovations offers a short term cleaning seminar for the household staff,’’ he adds.

“If you’d want to buy a sports car what would you buy? A Porsche versus a Toyota? We would give you more performance and means of use. We would give you the product in the best quality possible.”

Cooking would definitely be as easy as frying an egg if one’s kitchen is furnished with Bulthaup kitchen counters and equipped with Gaggenau appliances, the best there is.

Color your plate

Color your plate

by Ana Valenzuela

published June 14, 2011

Some may think that eating low-calorie or low-cholesterol food, and refraining from eating meat would automatically make them fit and healthy. But, what they don’t know is that doing so will keep them from getting enough nutrients into their body.

‘‘If you want to think of health as low- fat, or low salt, it is not all that. Wellness is about MoVaBa or moderation, variety and balance. That means you can enjoy food within the context of moderation, variety and balance. This is all part of a balanced diet,” says Aleli Elizabeth Magtibay, corporate nutritionist of Nestlé during the recent Nestlé “I Choose Wellness” expo.

Eating whatever you want can make you healthy. Sounds a little off yet true, but then the inevitable question really is how? Aleli elaborates.

“I can eat sisig, kaldereta, crispy pata, but it is how much I should eat. That’s moderation, meaning portion control. Variety, on the hand, means there’s no one food that can give you everything that you need. Different sorts of food has to be enjoyed everyday. There has to be fruits, vegetable and meat. It is not just I’m going to eat guyabano, there is no wonder food. We don’t single out that you should eat this and only this for the rest of the day. Meanwhile balance, take for example the amount of rice does not necessarily equate the amount of chocolate that you should eat. In the food pyramid, or even in our plates, half of it should go to fruits and vegetables or to rice. It is not all about eating equal shares”

Moderation, variety and balance are the keys to wellness, she says. Aleli also stresses that, “you have to put color on your plate, and it should represent everything. Your plate should have carbo-rich food, protein-rich food, regulating rich food, which are the fruits and vegetables, and you ought to have milk.”

Supermodel Tweetie de Leon-Gonzales could attest to this as she maintains her svelte figure by eating a variety of food at the same time doing a series of workouts. “I don’t stay away from anything at all, not even sweets. But, I have to remember my limits. If I want a cookie, I’ll have a cookie, if I want a cupcake, I’ll have a cupcake. If I want steak, I’ll eat my steak, but only a portion that would commensurate to how much activity I do,” she shares. “I really try my best to lead a balanced lifestyle. I make time for exercise. I have this need to be active. I try my best to eat well, there are times that I indulge in food, but that’s okay, for as long as I know my limits.”

To keep up with the MoVaBa diet, Nestlé makes sure that they have a variety of products, but these are also furnish with the right nutrients . “We want to make sure that our consumers meet what we described as a nutritional foundation. We are introducing micronutrients into our products to make sure that we are delivering the nutrients to address the relevant deficiencies that people have. For example, there’s a deficiency in Vitamin A, Vitamin C, or Zinc, so in different brands we incorporate different benefits that can meet the needs of the dietary Filipino consumer,” says John Miller chairman and chief executive officer of Nestlé Philippines.

“Different consumers have different needs,” John explains further on Nestlé’s stand on nutritional foundation. Apparently, it hopes to address the malnutrition here in the country. “For example, we are very keen to make our sugar level low as we know that diabetes is on the increase. Our products are reducing people’s sugar intake. Take for example Bear Brand, the incidence of underheight and underweight of Filipino consumers is on the rise; therefore we enrich Bear Brand with Zinc, to help children grow to their full potential. “

Nestlé products are enjoyed although out the day—Nescafé, Milo, Nestea, Nido. With what Nestle has presented, we can enjoy all cups of coffee in the idea of moderation, variety and balance, at the same time, be ensured that we get the nutrients we need.

You will not go wrong when you are grounded on the right values’

You will not go wrong
when you are grounded
on the right values’

By ANA KRISTINE B. VALENZUELA
Published MOD March 2011

SHE may be pushing 40, but Lucy Torres-Gomez still looks as radiant as the first time she graced our television screens in a shampoo commercial opposite her now husband, Richard Gomez. Lucy, who is, nowadays, wife, mother, TV host, and Congresswoman of her hometown Ormoc, Leyte, manages to stay energetic and youthful-looking as she attends to her responsibilities. She shares some of her life secrets to looking as beautiful as ever and living the good life.



Don’t fight the aging. “There are certain changes women my age can’t help dealing with. So although we already sweat the small stuff, we also become more mindful with the choices we make, especially when it comes to food and lifestyle. We may be past the insecurities of youth, but we also have to face the realities of aging.”

A good health supplement matters. “If you survived with little or no sleep in your teens or early 20s, lack of sleep at this age will immediately manifest its unflattering effects on your skin and energy level. I find the multivitamin supplement Immuvit, for example, helpful especially now that I have a busier schedule. It gives the maximum amount of health benefits women my age need.”

Make informed choices. “I stay out of the sun as much as I can and likewise use my eye cream religiously. Like with the vitamins and supplements I take, I am also mindful of what I put in my body. Like most women my age perhaps, I am forever reading labels and product briefs because I want to make informed choices.”

Eat healthy. “I have been eating brown rice for a few years now and have a better appreciation for fruits and vegetables. I like juice and I try to munch on healthy snacks like dried and fresh fruits and nuts.”

Control your binges. “I once read that our stomach is just about the size of a big fist and we are supposed to put just that much food into it at a time, too. I try to think of this when I am tempted to go on a binge. I also try to always eat fruits first, instead of last, as is the norm. I read that they have to be consumed first over fish or meat because they are easier to digest.”

Grab a quick nap. “If you have that sleep in the bag, then staying mentally alert is not a problem. I can say that I have also become an expert at taking naps whenever I can. Grabbing a quick doze really helps a lot when you have many responsibilities to attend to in a day.”

Find a happy space. “When I dance or do yoga, I feel totally carefree and energized. I feel like a child again. I feel so good about myself and my life and at that circumstance I actually feel I can take on anything. The natural high dancing gives me is the reason I keep going back to it. It makes for a happy space for me.”

Keep yourself grounded. “The world being so small and all, the very people you meet on your way up are also the ones you will meet on your way down. I also strongly believe that you will not go wrong when you are grounded on the right values.”

Home is where the heart is. “Family is important. I cannot say that often enough. The world can go all crazy, but as long as you have a family to go home to, a family to anchor you, you have a safe haven.”

‘Half of My Body Was Paralyzed’

‘Half of My Body Was Paralyzed’
By Dina Bonnee
As told to ANA KRISTINE B. VALENZUELA
Published March 2011

LATE 2009, I woke up one evening with my right side paralyzed I could not move. I tried to use my left hand, picked up my cell phone, and called my son-in-law Marc. I said, “Marc, you just rush here. You take me to the hospital, I don’t know what is happening. I can’t move.”

Marc brought me to the emergency room. I was diagnosed of suffering a mild stroke. Half of my body was paralyzed. Doctors recommended that I stay in the hospital.
I told them, “Ayoko ng ospital.”

Once you’re in the hospital, they will say you’re sick. I can’t be sick. Come on, I am a health nut and have been endorsing wellness products.

Then I realized, I was loaded not only with work but with other things. I didn’t have any sleep, I overworked myself, I was going through the worst time of my life—coming from a breakup, my business suddenly failing, filming more than 24 hours a day. That was it. I thought, this has to stop. I asked myself, do I want to be the richest person in the cemetery?

I had no choice. I had to go back. The doctors did Magnetic Resonance Imaging and everything. They told me that I had a stroke, while another doctor said it was whiplash. One thing was sure—there was something wrong.

I am so glad to have met Dr. Rolando Balburias, who heads the Medical City’s Center for Wellness and Aesthetics. That began my journey toward adapting a good diet. He also cured my acid reflux, as I was taking a lot of steroids, for my allergies. Then I found out that the steroids were bad for me as they were making me bloated, fat, and ugly. Doctors prescribed a medicine that got rid of my blotches, dark spots, and allergies.

My neck was stiff, so my doctors prescribed some exercises which I followed. At first I thought this was silly, but the exercises helped me. As we moved forward, they had to remove a lump from my back.

I’m still recovering right now. Recovery is not easy. There are times when I ask myself, babalik pa ba ako? Recovery is about committing to whether you want to get well or not, committing yourself to the right diet, the right routine, everything. What made me continue was the assurance of the doctors around me that I was getting healthier, from week to week. I am getting well. There are changes in my body, the way I feel. I feel lighter, healthier. Now, there is a balance not only in my diet and lifestyle but also with my time schedule, among other things.

ARE YOU HOT?

ARE YOU HOT?

Your Body Heat Tells Something about Breast Cancer

By ANA KRISTINE B. VALENZUELA

THE NUMBER of breast cancer incidence in the Philippines has rapidly increased. The country reportedly has the highest number of incidence rate in Asia and ninth in the world.

In observation of Cancer Awareness Month, women should be more conscious of this deadly disease by detecting it with new technologies being offered, such as the Medical Digital Infrared Thermographic Imaging (MDITI).

“The main important issue in the MDITI is it can detect much earlier, it can detect the disease while it’s not yet a cancer, and it can detect it without pain,” says Dr. Roderick Tan, head of Health Quest Research which has MDITI. “It’s the client’s body heat that MDITI emits and that is the only thing that we get.”

Understanding How Breast Cancer Grows

Neo-angiogenesis. “Breast cancer grows like nerves or blood vessels,” says Dr. Tan. Women with malignant breast tumors showed abnormal and high-energy blood vessels near the tumors. These abnormal blood vessels formalized the theory of neo-angiogenesis.

Growing to provide nutrients to cancer. Neo-angiogenesis came from the word neo which means new, angio which means blood vessels, and genesis which is growth. “It is the new growth of blood vessels. It means that these blood vessels are growing, providing nutrients to the cancer cells,” he says.

Increasing the body heat. “From these blood vessels, blood is flowing through cancer cells. Blood in our body is hot,” he says. These blood vessels that give nutrients and extra blood flow increase the heat level of the affected area.

Progression. Dr. Tan pointed out that breast cancer may start while you are still young, and the cancer cells progress more rapidly.

Avoiding Breast cancer

Detection. “What we are offering here is a screening method for early detection of the cancer cells. Whatever the result of the test, the client then has the prerogative on how to proceed,” says Dr. Tan.

Body heat. “What MDITI does is it detects the body heat of the client. The camera is so sensitive that it can pick up the blood vessel’s growth in the breast,” he says. The interpreter will look for patterns suggesting blood vessel growth, which will indicate that the client is already at certain risk of breast cancer. "We will then recommend to the client to go for further evsluation immediately."

Breast print. Dr. Tan, however, adds that every woman has her own thermal imaging hand or breast print, her own breast impression. “Not because there is heat, it does not mean than the client already has cancer. There could be other problems,” he says.

Comparison to mammography. MDITI can detect cancer cells before mammography does. Dr.Tan shares that he had a client whose cancer was detected earlier on by MDITI, but only later by mammography when the cancer cell was already about one millimeter. “Mammo only detected it after 12 months, but the MDITI was able to detect it one year before. This is a case where the cancer is considered as fast-growing. There are some cancers that are slow-growing, “ he says.

Got questions? Email modeditorial@gmail.com

Beauty Boo-Boos You Shouldn’t commit

BOO!
By ANA KRISTINE B. VALENZUELA

Published in MOD OCrober 2010

UNDERWEAR creases? Oily skin? Wrong makeup color? How many times have you had these fashion and beauty errors?

Look, these mistakes are avoidable. Especially if you know what they are and you know how to prevent them. Bianca Valerio, model, makeup artist, and host of Lifestyle Channel’s FASH, shares common fashion and beauty slip-ups and how to steer clear of them.

Beauty Blunders

Oily all over. “Especially if you commute, you don’t want to look oily going on a date or to close a deal. We want freshness, we want matte freshness,” says Bianca. “One thing you should always have in your bag is oil film.”

Wrong shade. “For press powder, get your own shade,” presses Bianca as to avoid being too pale or too dark. “Mix your foundation with moisturizer to make it a tinted moisturizer. If you bought the wrong shade, buy your own shade, make plenty shades, and share them with a friend.”

Color coding. “The most basic thing to remember if you are going for a dark eye, go for light lips. For dark lips, go for a dark eye. Always choose one focal point. Don’t do it altogether,” she says. “Don’t mix all the trends together—leave it to magazines and fashion shows. Go for one focal point and go with that, use your best features, and make them the center emphasis.”

Makeup Sleep . “No matter how sleepy you are, no matter how tired you are, always remove your makeup and wash your face before going to bed you won’t get breakouts, allergies, or clogged pores. That is the time when your skin rejuvenates and refreshes itself,” she says.

Fashion Faux Pas

Underwear Bomber. “People take underwear for granted but it really is the foundation of every outfit,” Bianca says. “There was one time, a girl bought granny panties, and the panties even had pockets where she can even place her cell phones.” Underwear keeps your clothes from being soiled, shapes your body and more important, should be concealed. Avoid display of your bra and panty lines.

Overage dressing. “You should dress age-appropriatel,” she says. “If you can work it and still have the body for skinny jeans, why not?” She explains that dressing age-appropriate means looking at circumstances. For example, if you are going to a PTA party, it is not exactly right to wear a plunging neckline and a backless blouse.

Overlooking dress codes. “Good taste is not just knowing about what nice is, it’s about what proper is. There is a moral conduct underlying all those clothes,” she says. “You also want people to like you kasi hindi ka agaw eksena, nasa lugar. Everything has its right place. That’s why there is always a dress code.”

FASH airs every Thursday at 10 p.m. on the Lifestyle Channel, Channel 52 on Sky Cable.

You Asked

Is the sun good or bad for my skin?

---- Rina, via Twitter

Socouer Oblepias, M.D. Answers

The sun is not all harmful because we need it for vitamin D, but sometimes overexposure can cause skin damage. Another concern would be aging skin. One of the cheapest preventive measures is a sun block, like the new Pond’s Flawless White Blemish Prevention UV Cream which prevents and lightens dark spots and has SPF 15. Putting powder on top of a sun block would actually put the sun block in place for a longer period of time than putting just sun block. It is ideal is to put the sun block first on top of the powder.

Socouer Oblepias, M.D. is a member of the Philippine Dermatological Society

Work That Model Figure!

Work That Model Figure!
By ANA KRISTINE B. VALENZUELA
MOD MAY 2010

IT is not magic that makes a model’s body hourglass-perfect. Neither is it having only half a cup of yogurt and gobbling a salad after.

These models eat whatever they want, be it a greasy cheeseburger or a medium-rare steak. Oh, they also make it a point to exercise, whether to burn calories or to battle post-pregnancy fat.

Mika Lagdameo-Martinez

Mika Lagdameo is one of the most familiar faces in the local fashion industry. She has endorsed a pizza chain, a telecommunications company, to name a few, and fired up the runway. Right after she gave birth to her daughter, she went to the gym every single day. She runs at marathons, and has finished two kilometers at a single run so far. She does not deprive herself of food, eating five to six meals a day. She snacks on just about anything and eats whenever she’s hungry. Mika confesses that she loves steak, but opts for more of the healthy fish and vegetable for her everyday food.
Kate Moss
The uber supermodel who never admitted to having any eating disorder is known for her thin, waif-ish body. After giving birth to a baby girl, however, she gained weight that had put her career momentarily on hold. Kate decided on a healthy diet of toast, fruits, vegetables, chicken, and fish. She got on a regular exercise regime that included running and meditation.

Tweetie de Leon–Gonzales

After more than a decade in the modeling industry, Tweetie de Leon-Gonzales still looks the way she did when she competed at the Ford Supermodel of the World. She believes she gets her great body from her mother’s genes, proper nutrition, and regular exercise. A mother to four kids, Tweetie has been working out since she was 15 years old. Nowadays, she plays squash three times a week and squeezes in core training and yoga to her busy schedule. She eats in moderation and never deprives herself of food, saying that this is the cause of bingeing. Vegetables are a constant in her diet and she also takes in multivitamins daily.
Gisele Bundchen
The Brazilian supermodel always manages to strut her stuff by keeping in shape. But, believe it or not, her diet secret is cheeseburgers. Yup, she loves to eat them. Not surprising at all, since she was discovered in a fast food chain. Gisele, who gave birth to a baby boy late last year, also manages to keep fit by doing yoga every day. She is also into horseback riding and volleyball, which she does at least three times a week.
Angel Aquino
The model, actress, and host of Us Girls, Angel Aquino is a believer of overall wellness. She is conscious about what she takes into her body. She has cut down on meat, like pork and beef. She makes it a point to have her meals cooked with little or no preservatives and processed ingredients. Angel also squeezes in Bikram Yoga classes whenever her schedule permits it.

Sarah Meier

Sarah Meier: ‘Modeling teaches valuable industry lessons’

BY ANA KRISTINE B. VALENZUELA

MOD MAY 2010

MODELS who want to extend their careers beyond the runways, billboards, television commercials, and print ads should take their cue from Sarah Meier. Although she still books modeling stints, Sarah has proven that there’s more to her than her looks. Back when being a music channel video jock was the to-die-for job, Sarah was one of the most popular VJs. And then she got married, and had a kid.

“In those less hectic times, out of the public eye, I was visualizing, conceptualizing, and actualizing my next ten-year plan,” she says.

Now back in the spotlight, she hosts The Dollhouse, a daily morning show from 6 a.m. to 10 a.m. on U92 FM with model Vicky Herrera. Although she’s proud of her work on radio, she is proudest when she’s being a wife and a mother. “Being a wife and mother are two of the most important, high-paying, rewarding, press-worthy job titles I will ever hold,” she says.

Radio Gaga. “People have been asking me why I decided to do radio after television, implying that it was some sort of a downgrade -- which makes me smile because shifting to radio was actually something I did to improve my hosting skills. As a VJ, you have distractions to help you get away with your job.You can smile, dress to impress, bounce around, and in the case of on-screen material, cut and ‘take two’ when you mess up o

r forget the information in your script. Radio is live. It's every day, and there’s always a responsibility to talk--in my case, for four hours--make sense, impart substance, and keep people entertained on a daily basis without sounding redundant or dated. I like to challenge. Radio deejay-ing is the boss of this next round that I'm going to enjoy conquering.”

Music’s on Her Radar. “As a daily morning rush hour show, The Dollhouse has a set list of songs that our programmer lines up for us. The order in which we play it on the show is up to us. Once in a while, we get away with highlighting some of our favorite tunes from past decades like on Throwback Thursdays, but generally we keep it current. We're such musically inclined jocks at U92 that you can tune in at any point and know that there is a real selector behind the booth and not just some robot.”

On-Air Mishaps. “Any given day, something can go wrong. I can forget to turn off somebody's microphone, or accidentally play a different song than I introduced. It's live, and that's the beauty of it. When I stop making mistakes, it means I'm ready to take on another challenge.”

Shifting Gears. “Shifting to the new studio and learning how to use the equipment came on the first day Vicky, my partner, and I moved to the morning shift, which means it was also the first time we had to wake up at 4 a.m. instead of come in for our 5 p.m. show, and the first time we had to be on air for four hours. Plus, we were the first two jocks on-air at the new station, so we felt like guinea pigs.”

Morning Person. “I think the thought of waking up at 4 a.m. was more daunting than actually doing it. I tried practising a week before, but we were still doing evening shift, and I just ended up exhausted. Now that I am a morning person, I feel like I maximize my day. I can be your alarm clock, instead of hitting the snooze button on mine.”

A Word on Modeling. “Modeling will teach you some of the most valuable lessons you may need to succeed in any industry--how to present yourself, the discipline of recognizing people's expectations and meeting them, being independent, personable, professional, flexible, and open minded provided you have your head screwed on straight. I've found that people who model for the wrong reasons like revenge, to prove something, or to nurse a self-esteem issue, end up with more problems than when they began. I think that's the long-term truth about modeling that nobody warns anybody about.”

The Only Job Title That Matters. “Being a wife and mother are two of the most important, high-paying, rewarding, press-worthy job titles I will ever hold, and investing quality time for family is essential in success, no matter what your job description is. But I am still both a businesswoman and a creative at heart, and so in those less hectic times, out of the public eye, I was visualizing, conceptualizing, and actualizing my next ten-year plan.”

A Healthy Daily Diet. “Eating is a soul-important quasi-luxury. The conversations and relationships formed over meals are wonderful; as is the love put into preparing them. As long as you have a healthy balance of proper eating and exercise, I've discovered that there is no more effective diet in the universe.”

Look Like a Model!

Look Like a Model!

By ANA KRISTINE B. VALENZUELA

published MAY 2010, MOD Magazine

MODELS—don’t you just hate how, in the words of Derek Zoolander, really, really ridiculously good-looking they are? What many of us don’t understand is that it takes a lot of work to look flawless and picture-perfect. So whether you want to be a model or just look like a model, take a cue from the country’s top models and snag their beauty secrets:

“I get a lot of rest, sleep, and eat healthy food, and use the right makeup that fits my skin type.”

- Jasmine Maierhofer

“After a show, I make it a point to immediately remove my makeup so that my skin can breathe. I also make it a point to use facial cleanser, toner, and moisturizer every morning and every night before I go to sleep. I also use sunblock to protect my skin from UV rays. I make it a point to drink lots and lots of water. I’m extra careful with the area around my eyes as it is really delicate. I apply eye cream every morning and every night.”

- Gisselle Paqueo, Ford Supermodel of the World Philippines 2008

“Before I go to bed, I wash my face to remove makeup. I try to wash my face three times a day. I also get enough sleep as much as possible. When you don’t sleep, it usually shows in your eyes, pati energy mo nawawala. So try to get at least seven hours of sleep every day. Don’t forget to drink water as you will feel hydrated inside.”

- Emerald Villahermosa, Ford Supermodel of the World Philippines 2007

----------------------------

So You Want To Be a Model?

YOU want to see yourself on the pages of MOD, on the billboards along busy EDSA, or grace a television commercial. But the question is, do you have what it takes to be a model?

According to Dennis Arca of Modelo Pilipinas what you need is the X-factor. “The X-factor,” he says, “consists of attitude, a beautiful face, body structure, and height.”

Attitude, according to Arca, is important. You have to have confidence to be able to project a beatiful image. And confidence stems from having a positive attitude about yourself, about other people, about life.

Plato Platina: Resto review

Plato Platina
Half a Minute

resto review
by Ana Kristine B. Valenzuela
What's On and Expat October 7-13, 2007

So all I ask is for you to come away with me in the night / Come away with me, ” carols Norah Jones invitingly to the modern day interiors of the Italian restaurant Plato Platina at the Blue Wave Complex along Diosdado Macapagal Avenue. Come away with me, come away and dine. What more can I say to the relaxing ambience and modern interiors playing host to an Italian feast…It was the night the Italian town of Naples celebrated the matrydom of San Genarro di Napoli yet I was revelling inso much more! My taste buds were aplomb!
On the palatable menu, I was filled with served pasta, pizza and paella. A good way to start, I thought, was with the pasta. As I was taking in the Arrabita-Fettucine, I got into some conversations

with a few people. That was when I learned Plato Platina is owned by interior designers and husband-wife tandem Ced and Ces Rodriguez. They named their restaurant after the Italian philosopher Plato and the first cookbook librarian-author Platina.
Changing courses was as easy as the first song ending and continuing with Polish singer Basia crooning, “What is there to say, when every dream just fades away, in half a minute”. These are the instances that I wished the minutes had not ended as I relished a slice of pizza. Honestly, I prefer the Gambertti Funghi con Pesto over their specialty pizza Pizza alla Carlitos. The former has this cracker-like crust. More than its thin, crispy crust, it’s the cheese that melted

onto the shrimps and mushrooms that made it extraordinary and inventive. This made me reserve it for my last bite.
Next the waiters served paella. On top of the rice were slices of round tomatoes, beans and a few other vegetables. Sure you might think that if you found a big tomato, a fist-sized one at that, it would be perfect for this vegetarian paella dish. Well, what’s more for a girl like me who eats tomatoes munching on them like they were apples. I definitely liked it but I think the Paella Verdure is a little too tomato-ey. But for someone who adores tomatoes, I didn’t mind, of course. The waiters also plated up Paella Nero made of seafood. The paella was named after the Roman emperor Nero who was believed to be either behind the burning of Rome or was playing the lyre as his city was being burned to ruins. The Paella Nero’s blackness comes from squid’s ink. A thing to watch out for are the shells because the dark lighting made me nibble on them.
As the night ends, Bacharach’s music filled the air, giving my hearing perceptions the right impressions of a soothing ambience. Good food, good music and great interiors make Plato Platina that one-of-a-kind Italian resto. The song Look of Love followed Bacharach’s note preference as my eyes gave their own “look of love” to the feast that satisfied my cravings.

Daily Diet

Forum: Daily diet

Question: What is your daily diet like?

MOD November 2009

interviews by Ana Valenzuela

First thing in the morning, I drink my wheat grass; I also drink a lot of warm water in the morning. I don’t eat much meat like pork. But I do eat chicken and a lot of vegetables.

- Melissa de Leon – actress, breast cancer survivor

My daily diet is to eat, eat and eat. At home we do follow a certain schedule like today we ate chicken,

tomorrow it would be beef. We rarely have beef and pork at home now, mostly veggies and fruits, chicken

and fish.

- Dimples Romana, actress

Wala talaga, kung siguro mayroon akong gustong bagohin sa sarili ko, its my eating habits. I don’t eat on time. Sana mag change na iyun. . Hindi naman ako mapili sa food. But I’m allergic to poultry, like chicken and egg. I don’t really like pork. But I do eat a lot of vegetables .

- Erich Gonzales, actress

Now that i am pregnant lot of vegetables, siyempre. Lots of green leafy vegetables, lots of soup, brown rice. More of fruits, actually I love mangoes. atsaka fish.

- Christine Bersola, host and TV personality

Nag-cut-off ako ng diet ko because i’m doing an indie movie. Ayoko ng artificial (makeup) as an actor. Its south beach diet lang actually, i really don’t eat pork, beef paminsan-minsan, pero more on vegetables ako talaga.

- Fanny Serrano, celebrity.