Two more Malaysian pilgrims die in Mecca
Two more Malaysian pilgrims have passed away in the Holy Land, bringing the total number of haj-related deaths to seven, according to Minister in the Prime Minister's Department (Religious Affairs) Na'im Mokhtar.
He said the sixth death involved a female pilgrim from Terengganu, Siti Hawa Ibrahim, 64, who was staying at Maktab 85A, Land Premium. She passed away at...
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New Straits Times
4 hours ago
- New Straits Times
Of approved drugs and unapproved uses
NOT many Malaysians know what off-label drug prescriptions are, but Dr Kamini Shanmugaiah, a senior lecturer at the University Wollongong Australia KDU Penang University College writes in her op-ed in this newspaper that they may account for up to 50 per cent of all medication use, particularly in paediatric and geriatric patients. One won't be wrong in calling such practice a common use, controversial though it may be. If before we were worried about side effects of modern medicine, now we have to add off-label drug prescriptions to the list. But what exactly is off-label drug prescription? It is the unapproved use of approved drugs. The use of the cancer drug, methotrexate, for psoriasis is an example of unapproved use. Because of the lack of clinical trial data, the patients prescribed such medicines may be exposed to severe side effects, Kamini warns. If so, why resort to off-label prescriptions? The simple answer is there are no other drugs available or these drugs have not been tested on certain patients such as children and geriatric patients. Corrosive commerce plays a part, too. Pharmaceutical companies choose not to invest in clinical trials on such patients because they are not profit generators. No one expected capitalism to be compassionate, anyway. For the physicians who have to treat their patients even if there aren't any approved drugs for their ailments, it is one tightrope to walk. But so long as they follow guidelines issued by professional bodies such as the Malaysian Medical Council and act responsibly, they can keep medical negligence cases as far away as possible. Doctors serving in public hospitals would, however, need the approval of a few committees before they can prescribe off-label drugs. The idea is to ensure that such prescriptions are medically justified. Informed consent of patients — meaning physicians must disclose to patients any material risks posed by the drugs — is critical to avoid any legal liability. Surprisingly, for an old practice of using approved drugs for unapproved uses, there appears to be no Malaysian case law directly on point, as far as we can tell, which means a litigant must rely on general principles of medical negligence and malpractice. The court will obviously consider the standard of care appropriate for off-label prescriptions, which means the need for the physician to answer several questions. One, was the unapproved use based on guidelines issued by a medical body? Two, did the physician obtain the informed consent of the patient? Three, was the use in the best interest of the patient? Vulnerable patients such as children and the elderly have long been ignored by clinical studies conducted by pharmaceutical companies. Malaysia may not be able to do much about getting Big Pharma to be inclusive, but it can get local ones to do so. The European Union and the United States are using the legal regime to mandate paediatric trials. Malaysia must follow their lead and include geriatric trials as well. The EU and the US are right in moving up from guidelines to regulatory oversight to ensure patient safety. Malaysia must move up, too.
New Straits Times
8 hours ago
- New Straits Times
Shell partners Caring Pharmacy in 'wellness' pact
KUALA LUMPUR: Shell Malaysia and Caring Pharmacy have teamed up to make health and wellness products more accessible at over 600 Shell Select convenience stores across Peninsular Malaysia. To commemerate the partnership, Caring Pharmacy has launched a nationwide "Beli dan Menang" contest. It gives customers a chance to win exclusive rewards while shopping for quality wellness essentials. With over three decades serving Malaysian communities, Caring Pharmacy has established itself as a trusted name in health and wellness. "The latest partnership with Shell Malaysia brings everyday essentials even closer to where Malaysians live, work, and travel," Caring Pharmacy said. As the exclusive supplier, Caring Pharmacy is bringing in 36 selected health and wellness products. The lineup features favourite over-the-counter products designed to address colds, minor digestive issues, and muscle or joint aches. "In tune with shifting consumer lifestyles, the partnership allows shoppers to conveniently pick up essential health items while they fuel up, commute, or run errands," it said.
The Sun
13 hours ago
- The Sun
Spicing things up
THERE is a certain thrill that comes with eating spicy food. That slow-building burn on your tongue. The way your eyes water just a little. The slight panic followed by the strange satisfaction of enduring the heat. We know some may shy away from the fire, but others actively chase it. Asking for extra chilli, hunting down the hottest sauces and turning up the heat on every dish. But what exactly makes spicy food so addictive, and why do so many cultures embrace it? Natural high At the heart of spicy food is capsaicin, the active compound found in chilli peppers. Capsaicin does not actually 'burn' in a physical sense but instead, it tricks your brain into thinking you are experiencing heat. When you eat something spicy, your pain receptors send a signal to your brain that mimics the feeling of being burned. In response, your body releases endorphins, the natural painkillers that also happen to make you feel good. This is why some people describe eating spicy food as a kind of rush because it literally makes you high on heat. Beyond chillies, different types of spices also trigger other sensations such as piperine in black pepper that adds a sharp tingle, ginger delivers a warm burn and mustard hits you with a fast, nasal heat. All of these contribute to the complex experience of 'spiciness' in different cuisines. Global affair Every culture seems to have its own version of spice. In Thailand, it is the perfect balance of heat, sweet and sour in dishes such as tom yum and som tum. In India, the richness of curries builds layer upon layer of heat using dried chillies, ground spices and even, chilli oil. Sichuan cuisine in China introduces a different sensation altogether. It is known as mala, a mix of spiciness and numbing, thanks to Sichuan peppercorns. Here in Malaysia, spicy food is a way of life. It can be best described as the identity of Malaysians. Dishes of bold heat such as sambal belacan and spicy-sour flavours of asam pedas are considered a favourite of most Malaysians. Ask any Malaysian about their tolerance level – chances are, they have trained their taste buds from a young age. Even in countries not traditionally associated with spicy food, hot sauces and fiery condiments have carved out loyal fan bases. American cuisine gave birth to cult favourites such as Sriracha and ghost pepper sauces, while countries such as South Korea have turned gochujang and buldak noodles into viral sensations. Understanding spice levels Spiciness is not the same for everyone, what is mild to one person might feel like fire to another. To help measure how hot different chillies are, scientists use something called the Scoville scale, which rates the amount of heat based on the level of capsaicin. For example, bell peppers have zero heat and score zero on the Scoville scale, while jalapenos range from 2,500 to 8,000 units. The small but fiery bird's eye chillies, common in Southeast Asia, can hit between 50,000 to 100,000 units. For those who love extreme spice, ghost peppers shoot past one million, and the notorious Carolina Reaper, known as one of the world's hottest chillies, can go over 2.2 million. However, the perception of spice is subjective. What might be mild to one person could be overwhelming to another. Cultural background, genetics and even, what you have eaten earlier in the day can affect how you experience spice. Why we love the burn For many, eating spicy food is about endurance and satisfaction. It is not really about the flavour. There is a sense of pride in being able to handle the heat. Spicy food also stimulates appetite and digestion. It increases saliva production and boosts metabolism, which may be why it is a staple in hotter climates where the kick helps cool down the body through sweating. Moreover, spicy food is full of flavour complexity. The heat draws out other notes in a dish, sweetness, sourness become more pronounced. When done right, spice does not overpower but it enhances. Spicy food can be part of a healthy diet, and most people can eat it regularly without any issues. – ALL PICS FROM FREEPIK There is a difference between 'hot' and 'flavourful'. A good spicy dish does not just rely on heat, it balances it with texture, aroma and other flavour profiles. This is where spice craftsmanship comes in. Different methods of using chilli, fresh, dried, roasted, fermented can drastically change the taste. Some dishes use a quick, up-front burn – while others go for a slow build that lingers on your palate. Building your tolerance If you are new to spicy food but want to build up your heat resistance, there are ways to train your taste buds. Start small by trying dishes with a mild kick and slowly increase your exposure. Drink milk or eat yogurt to counteract the burn. Also, know when it is too much. Too much spice can cause discomfort or even health issues such as acid reflux or stomach upset. Listen to your body, spice should excite, not punish. So the next time your tongue tingles and your brow starts to sweat, embrace the fire.
