By Lubna Abdel-Aziz Diet is the second concern of most people world-wide. What is the first? Why, it's the economy... of course! With obesity on the rise, the majority is embroiled in the great battle of the bulge. The rest are busy concentrating on the right foods, and the healthy diet, between push-ups and laps around the track. Ultimately, we are responsible for what we ingest, and we must bear the consequence. Fortunately, this is Ramadan, not just the holiest, but potentially the healthiest month for the faithful, if we refrain from indulgence. Sadly, many among us forget the Golden Rule of moderation, which, if adhered to, would save us a good deal of pain. This blessed month of bounty has much to offer, both spiritually and gastronomically. Ramadan starts with the first sighting of the crescent moon marking the day when the angel Gabriel started the transmission of the Holy Quran, 14 centuries ago. Since then, many traditions have been established around this special month, besides the fast. Ramadan lanterns, strings of multicoloured lights, add to the festive sights and sounds of Ramadan, but it is the special foods that distinguish it from the rest of the year. After a long day of abstinence from food, drink, smoking and other pleasurable activities from sunrise to sunset, the first meal of Iftar, (breakfast), is much anticipated. Fasting and eating, may be contradictory, but it is not what we abstain from, but what we partake of that is both delicious and nutritious. Ramadan offers an abundance of condiments that would please every palate. So healthy and nutritious are this month's offerings, we almost wish Ramadan would last all year. Traditionally, we break the fast with a rich Ramadan beverage made from dried apricot paste, " amar-el-din". Not only does it provide a sugar rush to get the digestive system working without over-stimulation, it is also packed with Vitamins A,B,C as well as calcium, iron, potassium, phosphorous and folic acid. Apricot paste is also made into a pudding or can be chewed on as a snack. Renowned Arab physician and philosopher, Avicenna (Ibn Sina), praised it as a great thirst-quencher, a regulator of digestion and metabolism, and an antidote to diarrhea. Our first course is a hearty soup, no surprise there, but our Ramadan favourite is Lentil Soup. Hats off to whoever invented soup. Not only does it warm an empty stomach, but, following a long day's fast, it immediately removes those annoying hunger pangs, and controls your appetite for the tempting dishes generously spread on the Ramadan table. Any soup can be hearty and filling, but lentil soup, made from split red lentils is an ancient dish, favoured by ancient Egyptians. The Lentil plant can be traced as far back as 2200 BC. The seeds come in red, brown, grey and black, and they are shaped like a lens. The lens itself was so named, because it resembled a lentil seed. Rich in protein, fiber and carbohydrates, lentils are used in casseroles and salads in combination with other grains. The Holy Bible tells us in Genesis 25:34, that Esau sold his birthright for a "pottage of lentils". If your stomach has room for more, salad is the best next choice. No Ramadan spread is without a salad, any salad, but one of mixed leafy greens, tomatoes and cucumbers, is healthy and anti-oxidant laden. Nuts, raisins and dried fruits are found in main dishes, salads as well as desserts. A compote, (khoshaf), of dried figs, dates, prunes raisins and nuts is the wisest choice for meal's end. Every mouthful is delicious and doubly nutritious. The first choice however, maybe those delectable morsels of 'konafa' and 'katayef', prepared only during Ramadan. Konafa is a form of cake made of shredded wheat, with raisins, honey and a variety of nuts. Katayef is similar to pancakes, stuffed with nuts and raisins. Not as nutritious as khoshaf, but sinfully delicious. Ramadan foods are rich in vitamins and minerals. Dried figs are a good source of fiber, potassium and manganese. Raisins, found in almost everything, have anti-oxidant properties that rid the blood of impurities, and lower the risk of osteoporosis. They are beneficial for teeth and gums, and help in preventing macular degeneration. High in fiber and fat-free, raisins are more than wrinkly dried grapes that taste sweet. In fact recent studies have raised the prestige of this lowly snack, with claims that raisins can protect against heart disease and colon cancer. As for nuts, also found abundantly in Ramadan fare, we have sung their praises on numerous occasions. Suffice it to repeat everyone's faourite platitude: we're nuts about nuts". Nutritionists strongly recommend a healthy handful of nuts daily to dieters, to help curb the appetite. The most recent study shows that 1 ounce of nuts daily, reduces the risk of developing diabetes. If we religiously stick to a Ramadan table d'hote all year long, we can maintain a healthy life-style, develop better eating habits , and combat obesity all at once. Alas, many among us combat obesity following the Ramadan fast, having indulged irrationally in the succulent and irresistible Ramadan festal board. The Iftar table carries a sensation of tripled intensity. It is not only the savoury edibles and penetrating aromas of once-a-year delicacies, but it is the joy of all the familiar and beloved faces, seated around the Iftar table awaiting the tasty, toothsome miracle of a meal of merriment and memories. Gluttony is an emotional escape, a sign something is eating us. -- Peter De Vries (1910-1993)
