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Cellulite is a dreaded word for most women, who are always on the lookout for ways to get rid of that dimpled look on their thighs. Numerous anti- cellulite creams, massages and machines have flooded the market.

Some believe that the rigorous rubbing and knuckling during an anti- cellulite massage boost the circulation, helping to break down the fat. Anti- cellulite massage is done with a blend of essential oils or creams. But research shows that these products don’t contain any miraculous substance which actually dissolves the cellulite.

While this may improve the skin’s appearance for a short period, the effect is not long term. Proponents of the massage say it’s different from other massage techniques.

“ Regular massage just helps to relax the muscles. In anti- cellulite massage through tapping and knuckling we focus on the fat deposits,” says Ravila Sharma, cosmetologist, Three Graces.

However, even those offering anti- cellulite massage treatments say the massage has to be combined with a proper diet and exercise programme to yield good results. “ The massage only helps to break down the fat. It also improves the appearance of the skin,” says Sharma. So unless you are committed to making a full fledged effort to keep the weight off, don’t waste your money on massage treatments.
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Chinese and the Japanese are notorious for equating the price of a wine with quality. That explains why they are big consumers of the most expensive wines of the world. The joke about them is that they decide which wine to order at a restaurant after checking out the right hand side of the menu. So, does a more expensive wine taste better?

That was exactly the question my favorite website for news on the good things of life, Luxist. com, asked a few days ago, and I was relieved to read the answer: “ Yes, no, and sometimes.” Most expensive wines cash in on one of four factors: history, region, vintage or volume of production. A Bordeaux red with a hoary history produced in limited quantities in a particularly good year will naturally command a hefty price tag.

But I have a problem. I have found that all great and expensive wines, especially the reds, are ready for drinking five to ten years after they’ve been released. It’s because their tannins are still too overpowering and take time to mellow down.

These wines also must be paired with the right food if you wish to get a bigger bang for the buck. Most wine drinkers, though, are like the French or Italian peasants of the past. They pick up a bottle, or maybe a case, only if they’re determined to empty its contents with friends and family in a day or three.

Certainly, for this category of people who drink wine to have their share of uncomplicated fun, an expensive one is just not right. Tell that to the snobs! Researchers at the California Institute of Technology, says Luxist, have found that people appreciate the same wine more when they think it’s expensive.

They’ve conducted brain scans to show that drinking high- priced wine sends extra blood and oxygen to the pleasure centres of the brain. Price, in other words, determines how some people perceive the wine they drink. I think that’s foolish.

Some of the best wines I have had didn’t burn a hole in my wallet.
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I wonder why people have pizza and beer — the unhealthiest combination — when they watch football, the most athletic of all sports.

In honour of South Africa and Spain (my favourite), I’ll stick to wine — I’ll open with a Sauvignon Blanc from the host country in the first half and then move over to a Tempranillo, Spain’s most delicious red wine that surprisingly goes well with mutton kebabs.

It’ll be quite late in the night, so kebabs are ruled out. Instead, I may call for sushi rolls, which I have discovered pair seamlessly with a Sauvignon Blanc. When it’s time for the Tempranillo, I wonder what I’ll have.

Maybe a falafel wrap with the Greek yoghurt - and - cucumber - garlic dip. It’s an odd accompaniment for a full - bodied red, but I am a great believer in the joy of discovering the unknown.

Best, I’ll stick to cream crackers with smoked cheese, which you get in abundance in department stores everywhere. The combination has always worked well with red wines that have character.
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Riya Sen is more seen as a sexy siren in Bollywood rather than an actress. And though she loathed the tag initially, she has started enjoying it now. Her word of advice for girls who want to look hotter? Riya says it’s not about wearing make- up all the time. Rather, she says, it is about feeling good. “ I don’t stay in makeup all the time. It’s about what you are and not what you wear,” she says.

“ But if you think you look better with make- up and or you need to get a plastic surgery done, go for it!” Uh, oh... do we read between the lines now? Is Riya planning to enhance her looks any way?
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THE therapeutic properties of Haldi or turmeric appear to be endless. Two scientists of Indian origin - Subhash Chauhan and Meena Jaggi, working in the University of South Dakota – have found that pre- treatment with curcumin – a component of turmeric - makes ovarian cancer cells more vulnerable to chemotherapy and radiotherapy. The researchers tested the effects of their curcumin formulation on therapyresistant ovarian cancer cells. One strategy to improve the effectiveness and limit the toxicity of cancer therapy is to induce chemo and radio- sensitization in cancer cells using natural dietary chemicals like curcumin. Since curcumin is poorly absorbed by the body, scientists developed a nanoparticle formulation for targeted delivery of curcumin into tumours.

The pre- treatment with curcumin could lower the dose of chemotherapy and radiation treatment needed to suppress the growth of cancer cells. The findings have been reported in Journal of Ovarian Research.
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