Colours of Medicine


Life is colourful, so are medicines.
Life is good, same for you.


Blessed Christmas!

This is our first Christmas tree.

We had wanted to buy a Christmas tree years ago but procrastinated. At least this procrastination works well for us this round.

We have an unusual Christmas tree that will not take up too much space after the season. We had fun decorating it. It doesn’t need light as the silver material will flicker in the night light.

This is good enough, at least for us. Do you have a Christmas tree that you like?


Personalise our wall

I have been busy moving in the past months. Packing and unpacking is no fun. It is a good time to clear clutter, but only when you have time before the move.

After the move comes the organising (of furnitures) and decorating. The fun part is of course with the decorating.

With the decorative brain juice going on yesterday, we decorated a plain wall with items that could have otherwise been with Mr Bin.


Are they cute?

Yes! These plastic easter egg shells could have been dumped! With the help of blue tak and our beloved kitties collection, our plain wall has been transformed.


Before the kitties went into their "pink houses"


All done!

A house is just a house, but it becomes a home when you personalise it, don’t you think so?

Leavening (Part 2)

Part 2 of my little research continues…

When I first searched for baking powder, or Royal baking powder, I couldn’t find much information about the brand or whether the ingredients are considered aluminium, just named differently.

After much googling here and there, I came to conclude that mine is possibly single acting baking powder and possibly does not contain aluminium. (The container did not state anything)


The Royal baking powder contains following ingredients:
– Disodium diphosphate
– Sodium bicarbonate
– Maize starch

Instead of searching for ingredients of baking powder, I ended up searching for ingredients of “Aluminium free” baking powder.

Guess what I have found?

The answer to my earlier question of why is aluminium added to baking powder! It was added to delay the reaction between water and the powder.

So this addition should happen to most double acting baking powder as double acting powder will have the “power” to delay the rise. First when combined and second when in the oven.

Single acting baking powder usually once when the liquid and powder are combined.

So what is this Disodium diphosphate? According to Wikipedia, seems like it is added to canned seafood to maintain the food colour and prevent purge during retorting. (Whatever that means?) it is also found in frozen hash brown to maintain color. It can also be used in leather treatment to remove iron stains. (????) Sounds to me more like a preservative?

Hmm… At least for now, my tin of baking powder should be safe, but I know I will make my own baking powder after the current tin finishes.

The search continues…

Note: the above are conclusions of my own search, may or may not be 100% accurate. So conduct your own search if you are interested.

Leavening (Part 1)

A colleague’s remark today about breads and cakes not being healthy, due to its leavening agents containing high level of sodium, lead me to google more about baking powder, baking soda and yeast.

This is what I’ve found:
– Baking powder may contain aluminium which is harmful to the body and may cause Alzheimer’s disease.

– Baking powder is considered a chemical leavening agent

– Baking Soda may contain high level of sodium.

– Too much yeast products (ie. baked goods like bread, cakes) can cause bad bacteria (eg Candida albicans), if already present in the body, to thrive and be harmful to the body

Mental note to self:
– Look out for aluminium free baking powder or try making my own baking powder
– Check out making my own single acting baking powder (1 tsp of baking powder = 1/2 tsp cream of tartar + 1/4 tsp baking soda + 1/4 tsp cornstarch)
– Experiment with reducing baking powder and baking soda from what the recipes call for
– Experiment with reducing the sugar and yeast in recipes as the bad yeast thrives on sugar and processed food
– Check out sour dough (although I have not find out if sour dough is another safe form of yeast?)
– Drink more Yakult or Vitagen which contain the good bacteria
– Reduce frequency of mixing Marmite (an Asian salty yeast extract) into my white porridge
– Remember to give thanks to The Lord before I eat anything 🙂

My questions:
How much is too much for these to become harmful?
Why is the aluminium added to baking powder?
How harmful is the baking soda?
How to calculate 1/4 of a tsp??
Is cornstarch same as corn flour?
What is yeast made of?
What are preservatives made of?

Meanwhile, I guess as long I eat everything in moderation, it should be good enough. My plan to experiment with yoghurt bread tonight is temporarily put on hold till another day.

Well, my little research will continue…