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I want to be a student forever ... but onLy if I receive an aLLowance.



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Stay Healthy And Youthful With C-Lium Fibre

Sunday, September 6, 2009
In an increasingly fast-paced life, fast food is becoming more and more of a staple on our tables. But are these pre-packaged, ready-to-eat meals giving us the high-fiber intake we need to stay healthy and youthful?

In the C-Lium High-Fiber Cook-off, guests discovered that today’s busy lifestyle shouldn’t stop us from enjoying easy-to-prepare high-fiber meals that tickle your palate and take care of your health at the same time. Held at famed French restaurant Aubergine, renowned culinary experts got together to demonstrate how to cook delightfully healthy high-fiber gourmet meals.

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Health experts agree that dietary fiber can help prevent many health problems, especially as we grow older. Yet on average, Filipinos consume only 15 grams of fiber everyday, which is far lower than the recommended daily intake of 21 to 38 grams.

“Here in the Philippines, heart disease has been the number 1 cause of death since the 1980s and diabetes has risen to number 9. Eating the right amount of fiber can go a long way towards preventing these diseases, along with promoting general well-being,” said Dr. Eliseo Banaynal, Medical Director of Pascual Laboratories.

Higher fiber is truly better as it not only helps cleanse the body by flushing out toxins regularly; it also helps rid the body of excess cholesterol and fat for good heart health. It assists in controlling the body’s blood sugar level by slowing down the absorption of sugar. It can even aid in weight management, as high fiber diets make one feel fuller for longer periods of time, thus, reducing one’s craving for more food.


Renowned gourmet chefs, Stefan Langehan, Aubergine Restaurant Patisserie’s Executive Chef, and Samuel Linder, Aubergine Restaurant Patisseries’s Sous Chef, showed guests how to prepare three delightfully healthy high-fiber dishes, including a delectable Poached Quail egg on truffled Parsley mousse dish, a Seafood medley on Barley green pea risotto on asparagus and a Pan seared duck foie gras dish.

And for most of us who can only spend a limited time in the kitchen, celebrated chef and TV personality Tristan Encarnacion also shared some tips on how to transform everyday meals into high-fiber dishes with a special ingredient – C-Lium Fibre.

One of the richest sources of natural dietary fiber, C-Lium is a fiber supplement made from 100% psyliium husk, probably the best source of dietary fiber in the world. Phil Aganinta, Group Brand Manager for C-Lium Fibre, highlighted that, “An independent 3rd party research study conducted by one of BFAD’s accredited laboratories showed that C-Lium has up to 14x more natural fiber than oatmeal and cereal. “


With C-Lium, Chef Tristan changed a simple dish like Stir-Fried Chicken with Mushrooms and Zucchini into a healthier high fiber one that helps fulfill your family’s daily fiber requirements.

Even delicious drinks and desserts could be fiber-fortified as guests were served yummy fresh fruit salad with pistachio ice cream and hazelnut crumble topped with C-Lium Fibre. They were also able to try a glass of refreshing C-Lium enriched iced tea – another popular and convenient way to enjoy C-Lium aside from mixing it with fruit juices - as everyone toasted to their good health at the event’s end.

Having a high-fiber diet has a host of health benefits going for it, from reducing the risk of heart disease and diabetes to promoting better weight management and over-all wellness. With C-Lium, there’s certainly no reason why we can’t start eating healthier and be more youthful!



Hosted by RacheL Alejandro



Rachel Alejandro, Chef Stefan Langehan, Chef Samuel Linder, Phil Aganinta and Chef Tristan Encarnacion


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Chef Samuel, Chef Tristan and Chef Stefan with Aubergine's resident chefs



Poached quail egg on truffled Parsley mousse, parma ham and sauce Hollandaisse served with baked tomato stuffed with scrumble egg, toated whole grain bread and smoked salmon.

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Seafood medley of lobster, scallops and Norwegian salmon with orange beurre blanc served on Barley-green pea risotto and asparagus spears.

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Pan seared French duck foie gras, Australian rack of lamb and braised veal cheek with port wine jus served on vegetable-mushroom-lentil stew and potato gnocchi.

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Fresh fruit salad with pistachio-ice cream and hazelnut crumble topped with C-Lium Fibre

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Four Seasons with C-Lium Fibre



Unending thanks to Ferdie Bondoy and Romina Nanagas of Campaigns and Grey for inviting me.
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