Flip through the latest issue of Gulf Weekly.
EATING out and ordering in are common occurrences for locals as well as expats living on the island thanks to the vast array of restaurants and fast food outlets simply a call, or at most, a short drive, away.
And it raises an important question … do we know what we are eating?
Health-conscious Dr Fadhel Al Arrayed, a former medical physiology professor at the University of Bahrain, aims to raise awareness about the benefits of eating well and urges people to listen to what their body tells them to do.
He said: “There are general rules about what you should include in your diet and what you should reduce your intake of. Usually you follow the food pyramid. Personally, I am into healthy food and I enjoy it.
“I am very anti-fast food, so much so that you will never catch me at a fast food joint. I think it’s the worst kind of chow. I also believe that good food is paramount. It could be the most beautiful restaurant in the world, but if the food isn’t good then I won’t go back.
“I’ve come to realise that people don’t listen to their bodies as much as they should. If you crave meat that is your body’s way of telling you that you need iron and protein.
“If you crave fatty food your body is lacking energy. If you crave carbohydrates then your body is telling you that your carbohydrates reserve is low. The body always keeps a certain amount of carbohydrates, around 200 to 240grams of which is needed for the brain because it can only use glucose.
“Trust your cravings … but do not overindulge.”
For more than 12 years, Dr Al Arrayed had groomed young minds on matters of nutrition, biology and what happens when certain foods are digested. He also taught at the Medical School at the Arabian Gulf University.
He added: “I love nutrition and my discipline because it makes me look at food and imagine what will happen to it. I also understand what I require and it allows me to control my appetite.”
Now, as the chairman and chief executive officer of Remza Investment Company, he has put his expertise of nutrition into the multi-trading group’s food and beverage sectors, particularly his latest venture, Meisei in Adliya.
Pronounced Me-say, the restaurant serves Japanese fusion fare that aims to not only taste good but also contain all the nourishment needed to feed the mind, body and soul.
Dr Al Arrayed said: “My search for tasty yet healthy cuisine is what drove me to Japanese food. Their food culture is pure, not using preservatives or synthetic colouring. It’s all natural and organic as much as possible.
“The plan was to deliver the highest quality of food, served in a serene environment and at an affordable price. I believe that with Chef Michael Sang-Kyu Lee, director of our food and beverage division, we have achieved that.
“We take health very seriously and cater to diners’ allergies and other requests. For example, we do not use ingredients or materials with monosodium glutamate, known as sodium glutamate or MSG and we also offer sodium-free soya sauce. And, I believe we are the only venue that serves black rice.”
Black rice, a rare type of grain, which looks more purple than black despite its name, contains a large amount of antioxidants and anthocyanins, an ingredient that lowers the risk of a heart attack. Some argue that it is an essential ingredient in the battle to prevent alzheimer’s, diabetes and some forms of cancer.
Chef Sang-Kyu Lee serves the grain along with egg, zucchini, broad bell flowers, baby spinach, carrots, wild mushroom and a spicy gochijang sauce known to burn fat cells. This meal is called Vegetarian Dol Sol (stone pot).
Miso soup is a great way to start the day, filled with tofu and seaweed. It is high in protein, calcium and iron. For a dose of Omega 3 fatty acids the Meisei salad assists with sesame seeds and oil or the saki salmon sashimi. The fresh salmon is flown in from Norway twice a week. Even the condiments are filled with goodness as wasabi has anti-oxidants and kills bacteria while the ginger cleanses the palate.
Another dish that contains large amounts of fatty acids is the Jap Tang Chilean sea bass, which includes a pan-seared Patagonian fish, sautéed shrimp, scallops, squid and mussels.
For more information visit www.remza.com
*Healthy choices on the menu: Also see EatingOut section.
