There are many myths about raising a child with more than one language. Parents are told that it can lead to confusion, speech delays or that they have missed a window of opportunity. However, a lot of research has been conducted on the topic and the results show that babies are wired for language.

There are many reasons why it is beneficial to raise bilingual children. Babies who grow up listening to two languages are said to have better problem solving skills, increased memory power and heightened sensitivity to sound and visual cues – all this even before they can talk!

Experts also say that growing up in a bilingual environment not only shapes language development, but also cognitive development. In fact it has been proven that bilingual babies get bored more quickly when they are repeatedly shown the same picture, and have a greater thirst for new images– tendencies which have strong links to higher IQ and greater creativity, later in life.

Knowing a second (or third!) language could one day give your child an edge in an increasingly global workforce. You may also want your child to grow up knowing his or her native language so that they can be more in touch with their roots. If you are considering raising your baby with more than one language, take a look at these common questions and answers to help your little linguist start learning.

1.   If Parents Speak Different Languages, Does the Child Automatically Learn Both Languages?
Not necessarily. For the best chances of success in bringing up a bilingual child, you need to plan ahead. How fluent do you want your child to be and which would be the dominant language? You also need to look into how much exposure your child gets to each language.

2. What is the Right Time to Start Teaching a Second Language to a Child?
The earlier, the better. Even baby-talking with your infant may boost his or her ability to learn. Although the real learning occurs around the age of two or three when children start to expand their vocabulary, it is said that exposure to different language sounds starting from six to 11 months may make it easier for the child to pick up unique sounds and recognize them when they are two or three years old. Having said that, it is never too late to teach your child a new language.

3. What if the Child Mixes Up the Two Languages?
Bilingual children sometimes mix the two languages or may answer you in the “wrong” language. This is inevitable and harmless. You might think that they cannot tell the languages apart, but studies show that babies start to figure out the difference at six to eight months of age. Eventually as the child develops his or her vocabulary, they stop mixing the languages.

4. How Can We Create a Multilingual Environment for our Child?
The best way for a child to learn a new language is for them to hear people speaking it fluently. Create a casual learning environment and try the “one person, one language” approach where one adult speaks only the second language, so that the child doesn’t get only bits and pieces of it. You can also use tools such as bilingual picture books, toys, games, television programs and so on. As the children learn new words in the primary language, it is helpful to tell them what they’re called in a second language.

5. How Can Monolingual Parents Raise a Bilingual Child?
If you’d like to raise your child to be bilingual, you’ll have to show them that the second language is worth learning!
•    Start by teaching yourself some vocabulary, nouns especially and simple phrases.
•    Let your child become familiar with these words. Once the words are familiar and recognized, the child will then have a much easier time understanding them in context with a fluent speaker.
•    You can try the immersion technique by enrolling your child in a school where the second language is used predominantly.
•    Buy books and have the child watch videos in that language. Eat at restaurants that specialize in the foods of that culture.
•    If you are hiring baby-sitters or nannies, it would be beneficial to hire someone who can fluently speak the second language.

Photos: Submitted by Sanfine International Hospital

Nutritionists and health foodies often have contrasting opinions about which is a healthier drink –juices or smoothies. Research shows that there are pros and cons to each drink, so if you are trying to choose between the two, it really depends upon your needs and goals. Here’s a lowdown on each beverage:

Smoothies:
Smoothies are generally a blend of whole fruits. That means you’ll be keeping all the nutrients intact. However, the biggest benefit is that you can add extra ingredients.
For example, protein powders can be added to pump up protein content, avocado or nut butters can be tossed in to provide healthy fats. Super foods like spirulina, turmeric etc. can be blended in for additional benefits etc. Simply put, a nutritional balance can be achieved and this makes a smoothie an ideal meal replacement or post-workout drink.

However, the health halo that smoothies seem to have, can be misleading.
• Commercially prepared smoothies aren’t always made from whole, fresh fruits. Sometimes tinned fruit, concentrates, artificial flavorings etc. are used.
• Commercially prepared smoothies may also contain added sweeteners and ingredients that make it more palatable, but also add calories.
• The fiber in whole fruits helps slow down the process by which the body turns sugar from food into blood sugar. In the case of smoothies, although fiber is still present, it has already been pulverized. As a result, you are more likely to feel hungry sooner.
• With smoothies, people often end up consuming more servings of fruits/ veggies than they normally would in a single sitting. That means gulping down more calories, especially when smoothies are had with a meal, rather than as a meal.

Juices:
Juices are a great way to fill a nutrition gap for people who have trouble incorporating vegetables into their diet or for those who have hectic schedules and tend to eat their meals on the go. Secondly, juices are highly concentrated, which means that a small portion can provide the nutritional equivalent of several servings of fruits/ vegetables.

Although juices may seems like the healthiest choice, here are some factors to keep in mind:
• Similar to smoothies, always watch out for sugar, artificial ingredients etc. in commercially produced juices
• Juices generally extract all nutrients but the fiber remains behind. This makes juices less filling than smoothies or whole fruit.
• Juices made of fruits or high sugar vegetables (carrots, beets etc.) can cause a spike in blood sugar level, especially if consumed on their own without any food.
• Fruit juices also tend to pack a high amount of carbs.
Can juices or smoothies cleanse the body of toxins?
Many celebrities/ health food enthusiasts follow detox juicing or smoothie diets to cleanse their body. But science asks: what exactly are they trying to remove from their bodies?
Toxins do exist in the form of pesticides, alcohol, certain medications etc. However, the human body is designed to eliminate wastes on its own. There is no real evidence to prove that a juice cleanse or any other food is particularly relevant to removing toxins!
With that being said, juices and smoothies are a great way to increase your intake of fruits and vegetables. The bottom line however, is that: be mindful of what exactly is in your juice / smoothie and how much of it you are consuming in relation to your whole fruit and vegetable intake.

Photos: Acquired by Sanfine Hospital

The summer sun may feel good, but it is certainly not doing your skin any favors. Believe it or not, that’s also after summertime ends, even when the cooler weather sets in. However, one secret to keeping your skin protected and looking younger is to slather on sunscreen everyday. Here are some quick facts about sunscreen to keep you covered this summer.

What are sunscreens?

Sunscreens are products containing several ingredients that help prevent the sun’s ultraviolet (UV) radiation from reaching the skin. Two types of ultraviolet radiation– UVA and UVB, cause damage to the skin, age it prematurely, and increase risk of skin cancer.
Who needs sunscreen?

Everyone. Men, women and children. Fair-skinned people, dark-skinned people, people who tan or burn easily and those who don’t. In fact, it is estimated that one in five Americans will develop skin cancer in their lifetime. If you need another reason, according to research, daily use of sunscreen slows down aging by 24 percent.

What to look for when buying sunscreen?
Chemical sunscreens (ingredients include oxybenzone and avobenzone) absorb the UV rays and physical sunscreens (ingredients include zinc oxide and titanium) work by deflecting the suns rays. Physical sunscreens may be better for sensitive, oily or acne prone skin and chemical sunscreens may be better for dry or aging skin. Typical adults should buy a water-resistant, ‘broad-spectrum’ SPF 30 sunscreen.

What is SPF?
Sun Protection Factor is a measure of the amount of time the sunscreen allows you to be in the sun before your skin burns. For example, if your unprotected skin takes 10 minutes to burn in the sun, an SPF 30+ sunscreen will give you 30 X 10 minutes before burning occurs. (However, SPF 50 is only marginally better than SPF 30 because it only blocks out 98 percent of UVB compared to SPF 30’s 96.7 percent)

How should sunscreens be applied?

• Chemical sunscreens must be applied first, under moisturizer & makeup
• Physical sunscreens can be applied over moisturizer followed by makeup
• Use about a teaspoon of sunscreen for the face, neck and ears
• If wearing shorts or swimwear, use about a shot glass worth for other areas
• Apply the sunscreen at least 20 minutes before you go outdoors
• Re-apply sunscreen every two hours

Common myths about sunscreen:
• Sunscreens are harmful and can cause Vitamin D deficiency – There are no studies to prove that using sunscreen can cause a Vitamin D deficiency and preventing skin cancer outweighs any unproven claims of toxicity.
• If it’s cold or cloudy outside, I don’t need sunscreen – Even on cloudy days, up to 80 percent of the sun’s harmful UV rays can penetrate your skin. Hence it is important to wear sunscreen in summer, in winter and on cloudy days.
• I never wore sunscreen as a child, it’s too late now to start now – we get less than 25% of our total sun exposure by age 18 and even as adults, we spend a lot of time exposed to UV rays everyday, hence it is never too late!
• I spend most of my time indoors, so I don’t need sunscreen – Even those who work indoors are exposed to UV rays for brief periods, especially if sitting near a window. Hence it is best to wear sunscreen everyday.

So, polish those sunglasses and pull out that sunscreen. Keep these facts in mind and enjoy the season of shorts, sandals and swimsuits!

This article is sponsored by Sanfine Hospital.

Photos courtesy of Sanfine Hospital

Did you know that there are foods out there that could kill? We’re not talking about choking on chewing gum or getting a fish bone stuck in your throat. Some foods can be toxic and poisonous but people still eat and enjoy them. Would you put your life at risk for a meal?

This month, in a two part article, we’ll tell you about some of the most dangerous foods and beverages, so that you can decide for yourself!

Durian

The world’s smelliest food is also a dangerous one. Uncooked durian seeds contain cyclopropene fatty acids, which are toxic in nature. The fruit can also be deadly when combined with alcohol as it hampers the body’s process of breaking down alcohol’s unhealthy by-products.

Blood Clams

Thankfully, blood clams are not that common. They live in deeper waters than other varieties of clams and because of this, they are exposed to more viruses and bacteria. Being careless with these could cause Hepatitis A, typhoid and dysentery.

Raw Milk

The milk from the supermarket is usually pasteurized (heated to a high temperature to kill germs) because unpasteurized milk may contain bacteria such as Salmonella, E.Coli and Listeria, which can cause severe illnesses.

African Bullfrog

Frog legs are immensely popular in China but if you’re ever in places such as Namibia, watch out for this particular bullfrog dish. The locals know that these are only to be consumed after they have mated, but it’s always a risk with this one. Get it wrong and the toxins could give you kidney failure!

Fugu (Puffer Fish)

This Japanese delicacy is for the daredevils. The liver, ovaries and intestines of the puffer fish contain high amounts of tetrodotoxin, a potentially fatal compound for humans. Some studies claim that these toxins are hundreds of times more harmful than cyanide!

Mushrooms

Not all mushrooms are created equal. Apart from their hallucinogenic nature, some mushrooms such as the Destroying Angels, the Deathcap and the Deadly Webcap can be fatal.

Sannakji (Baby Octopus)

This Korean favorite is basically served raw. Since the suction cups on the raw tentacles are still active when served, they can grip the inside of the throat and cause choking. When eating this, remember to chew properly and swallow quickly!

Leafy Greens

Spinach, lettuce, cabbage, arugula and kale were listed as the riskiest foods in a 2009 study, according to the FDA. They may be contaminated by a pathogen called the Nirovirus, which is usually spread by the unwashed hands of an ill food handler or consumer.

So, now that you know about some of the most dangerous foods, always ensure that you pick a trustworthy source for your everyday stuff such as mushrooms, milk, leafy greens and so on.

Whether you like living on the edge or would like to be aware and steer clear of such foods, we’ve got more interesting facts about dangerous foods coming your way. Look out for part II of this article!

If you liked this article, be sure to check out the photo and the QR code below for more fun health facts.

This article is sponsored by Sanfine Hospital

Photos: Acquired by Sanfine Hospital

As the weather changes, fresh summer produce is returning to Beijing’s fruit and vegetable markets. But on a busy week night, steaming up a bag of frozen veggies is more convenient than dealing with fresh produce. However, are we giving up on nutrition for convenience? 

Here is a short breakdown of the nutritional value of fresh, frozen and canned fruits and veggies.

Fresh Produce

It is no secret that fresh, uncooked, produce contains the highest nutritional value. However, nutrients start to disappear with time. Many vegetables have travelled far distances to land in the produce section of the grocery store.

During transportation, they are not only exposed to light and extreme temperatures, which release their important nutrients, sometimes they are also artificially ripened. These vegetables will never have the same nutritive value compared to the ones that have been allowed to fully ripen naturally.

Once the produce reaches the supermarket, it may be weeks old, but by using fine mists and waxy coatings, the supermarkets often convince shoppers to pay higher for food they believe is ‘farm fresh’. Studies have shown that produce can lose up to 45% of its essential nutrients during the journey from farm to table.

The way we prepare vegetables at home can also affect the nutrients in these foods. We are further compromising on nutritional value by letting veggies sit in our fridge for days before we decide to cook them. Over washing and heating can also cause water-soluble nutrients like Vitamin C to evaporate.

CANNED

Canned produce is cooked or sometimes semi-cooked as part of the canning process, as a result, they are more likely to be free from contamination but may also may lose some nutritional value. However, the majority of nutrients can be retained and locked in for a long period of time.

• Watch for Sodium: Sodium is usually added to canned foods to preserve them. Look for low-sodium, reduced-sodium or no-salt-added labeled foods.
• Watch for added sugar: Look for fruit that’s canned in water, its own juice, or light syrup (drain and rinse).

Frozen Produce

Frozen foods get a bad rap for being processed, but nutritionally speaking, frozen veggies are similar to, and sometimes better than fresh ones. According to research, frozen fruits and veggies packed higher levels of antioxidants, including polyphenols, anthocyanins, lutein and beta-carotene. In one report, the Vitamin C content in fresh broccoli decreased by more than 50% within a week, but only decreased by 10% over an entire year when frozen.

Freezing also preserves food, hence, unlike canned food, no unwanted additives are required in bags of frozen foods such as strawberries or spinach. It’s easy to find fruits and veggies with single word ingredient lists – simply the fruit or veggie itself. To be sure, always check the ingredients for ‘taste enhancers’ like seasonings, added sugar, salt etc.

The Takeaways:

• If possible, buy local produce from farmers markets where the fruits and veggies are more likely to be fresh and un-treated
• Studies show that frozen produce can be nutritionally comparable to fresh produce

•  If buying ‘off-season’ fruits and vegetables, or if you are not planning to use them right away, go for the frozen option
• Use fresh veggies at the beginning of the week (as soon as they are bought) and frozen veggies towards the the end of the week

• Avoid over-washing. In terms of nutrition, steaming or cooking with less water is better than stir frying or boiling
•  Always check the ingredient list of frozen and canned vegetables for added sugar, salt etc.

If you’re hankering for more juicy health related facts, feast your eyes on this:

This post is the first in a monthly series written and sponsored by  Sanfine International Hospital, which offers state-of-the-art care and world-class service in the heart of Sanlitun.

Photos: Sanfine International Hospital