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STUDY: Daily marijuana use increases risk of psychotic disorder

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STUDY: Daily marijuana use increases risk of psychotic disorder | The Thaiger

The legalisation of medical-use marijuana continues to sweep across the globe, recently in Thailand where the roll-out and enactment of practical uses of the new legislation are underway.

But this spread of a new legal credibility of the drug continues whilst possible health risks (or benefits) are not fully understood. Properly medically supervised or scientifically conducted studies continue to come out weekly with varied results about the benefits or dangers of long-term cannabis use.

According to new research published in ‘Lancet Psychiatry‘, a weekly peer-reviewed general medical journal, people who use cannabis daily, as well as those who use high-potency weed, may be three times more likely to develop psychotic disorder than never-users.

The new evidence is consistent with previous experiments that suggest heavy use and high THC concentration cannabis – a 10% concentration of THC (the psychoactive substance within cannabis) or higher – can be harmful to mental health.

Dr. Marta Di Forti, lead author and a clinician scientist at the Institute of Psychiatry, Psychology & Neuroscience, King’s College London said the ‘Psychotic disorder’ was precisely what was studied.

“We are talking about people who meet diagnostic criteria and come to the attention of mental health services to receive treatment for psychosis. So they have to have symptoms of psychosis across the spectrum – hallucination, delusions – that have lasted at least for a week.”

Currently, medical cannabis is legal in most European countries, though recreational use is only legal in Netherlands, Czech Republic and Spain (in certain situations). Meanwhile many other countries continue to discuss legalisation.

Di Forti and her co-authors pf the paper looked at data from five countries in Europe… UK, the Netherlands, Spain, Italy and France. Brazil was also included in the sample where cannabis is illegal.

They found 901 patients with a first-time episode of psychosis over a five-year period and compared them to 1,237 matched non-patients.

Daily use of cannabis was more common among patients with psychosis compared to the controls, they found. About 30% of patients reported using cannabis daily compared to just 7% of non-patient controls. And use of high potency cannabis was also more common among patients than controls – 37% compared to 19%.

The study results do not provide enough information for her to say “use only this amount, only this often” to remain safe.

At this stage, the paper estimates one in five new cases of psychosis may be linked to daily cannabis use, and one in 10 cases linked to use of high potency cannabis.

You can read the full report in Lancet Psychiatry.



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Bangkok

Na-Oh, taking off daily into a brand new culinary adventure

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Na-Oh, taking off daily into a brand new culinary adventure | The Thaiger

PHOTOS: The Nation | Na-Oh

A restaurant with a theme, a grand gothic theme – a flying vessel taking survivors of a post-apocalyptic world to a safe zone.

Na-Oh (a play on Noah and his journey-to-safety story) promises that its menu will constantly change to reflect a new theme set by the restaurant every three or four months, usually reflective of the various destinations the ‘journey’ will take you.

This flight of fancy is an old Lockheed L10-11, an 80s domestic flyer in the US now re-imagined as a restaurant in Bangkok’s Thonburi district as part of the Chang Chui Bangkok Plane Night Market, on the west side of the Chao Phraya.

The 55 metre, 150 tonne former jet that’s been permanently parked at ChangChui since 2017 is finally whisking passengers off on culinary adventures.

Formerly flying for Thai Sky Airlines fleet, the L10-11 was about to be scrapped when Somchai, the celebrated clothing designer and founder of fashion label FlyNow, flew to its rescue.

Upon boarding for what’s billed as a “futuristic food journey”, guests have five and five-course dinners to choose among – ranging from 1800 – 2800 baht.

Na-Oh, taking off daily into a brand new culinary adventure | News by The Thaiger

But when boarding the plane this time you’re entering a whole new world of imagination – the look is gothic, sumptuous, art-deco, eclectic and lush.

The restaurant owners have replaced the 400 airline seats with vintage sofas and chairs and added fancy chandeliers. Old steamer trunks serve as tables.

And adding to the ‘weird’ is a range of taxidermy hanging on the sides of the old plane –  all are certified legal and ethical, meaning they died of natural causes.

Once upon a time surly baggage handlers would hurl your luggage onto a waiting trolley at an airport, but here the former luggage compartment is now a 10 seat lounge with high-backed maroon sofas.

The cockpit is a private dining room with a classic chesterfield.

You get the idea, Na-Oh is high on style, but what about the food? It’s fine dining with a thematic twist. Mostly Asian-inspired simple flavours, the owners describe the culinary experience as a futuristic food journey. So, expect the unexpected. Check out the current menu at Na-Oh HERE.

Compared to the dramatic interior and wow-factor, the degustation menu-style offerings are a secondary matter. But if you’re looking for that different dining experience in Bangkok strap yourself in, stow your tray table, open up your window covers and open up your mind to a new culinary experience.

Na-Oh is open daily, except Wednesday, from 6 to 11pm.

Bookings on 02 007 7070 or find out more HERE.

Na-Oh, taking off daily into a brand new culinary adventure | News by The Thaiger Na-Oh, taking off daily into a brand new culinary adventure | News by The Thaiger

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Phuket

Give your stretch marks a makeover – the tattoo solution

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Give your stretch marks a makeover – the tattoo solution | The Thaiger

Stretch marks, we’ve all seen them and many of us have a few. Both men and women can be affected. But Inked In Asia has a possible solution.

Stretch marks are a natural indication that your body is growing and changing. It can be said that it’s your body’s way of ‘celebrating’ your growth – many would disagree.

They are part of many people’s lives so why not turn them into works of art with a stretch mark tattoo. Stretch marks are nothing to be ashamed of so let’s give them a tattoo make-over.

When elastin fibers and collagen tear during weight gain, pregnancy or even puberty, the skin’s color and texture is damaged forever. Stretch marks can fade from when they first appear, but they might leave behind mildly indented streaks that won’t return to the original smooth skin.

Some treatments and creams can help by improving the colour of the stretch marks or promoting collagen growth, but there is no true way to get rid of these unsightly blemishes. Trying to get damaged skin to fill out and return to its original colour is very difficult, even for the best dermatologist.

A new trend is the covering up stretch marks with tattoos. Now a normal ‘cover up tattoo’ consists of going over an existing tattoo with new ink, adding or completely changing the original tattoo.

But there’s another solution to those that want a more subtle approach which can be used to disguise some stretch marks.

The technique of matching the skins natural tone by mixing tattoo ink, is more of an art than a scientific process. People’s skin has a dynamic range of colours from reds, yellows, browns and greys and getting the exact tone needs expert evaluation and technique. The tattooing then begins, hiding and disguising stretch marks and giving confidence back to clients.

Click HERE to contact Inked In Asia’s Tattoo Studio to arrange a FREE consultation appointment and discuss your stretch mark tattoo make-over.

Give your stretch marks a makeover - the tattoo solution | News by The Thaiger

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Food Scene

Thong Dee, the Kathu Brasserie loved by foodies and Phuket locals

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Thong Dee, the Kathu Brasserie loved by foodies and Phuket locals | The Thaiger

The Thaiger was invited to a special ‘taster’ at one of our favourite restaurants on the island of Phuket, Thong Dee. As usual, the food spoke for itself – no fuss, classy, so so tasty, eclectic. The Thaiger was a guest of the hosts Patrik and Ponchan for the evening.

Thong Dee – The Kathu Brasserie, located in Kathu in a quiet soi less than 15 min drive from Patong or Phuket Town has become a popular go-to foodie destination, away from the hustle and bustle of Phuket. The atmosphere at Thong Dee is certainly friendly and relaxed but also chic and stylish. The restaurant offers open-air dining where locals and visitors comfortably sit and watch the tiny world of Kathu go by.

The restaurant is currently ranked #1 on TripAdvisor (April 2019), undoubtedly a favourite for foodies looking for quality in a breezy brasserie which doesn’t burn their wallets. But the journey to finding this perfect balance was certainly not a smooth one.

Established on the 25th December 2010, married couple Patrik Lundgren, from Sweden, and Phonchan Chiarram, originally from the Buriram province, opened “Thong Dee Restaurant & Bar”, literally meaning “Good Gold” in Thai, a colloquial expression that better translates as “Good Quality”.

Thong Dee began as only a dream for the two. Phonchan already owned her own bar at only 21 and Patrik always considered himself a devout foodie. He was the one to make the bold decision to become restaurateurs. With the help of Patrik’s mother, the couple, with their love for F&B and strong entrepreneurial spirit, made that dream into reality.

“I consider myself a genuine foodie and always had a huge passion for food. I rather have a big bill from a fabulous restaurant then a trendy nightclub” – Patrik

Phonchan never had any formal training as a Chef but with Patrik’s belief in her skills and Patrik’s mother’s training, Phonchan started in her own restaurant as the cook. Here she not only had the opportunity to develop her delicious family recipes but began experimenting with Western and European cuisine.

The menu opened with 80 % percent Thai food until Patrik realised it was an already over-saturated market. “We had to be different from that “green curry” you can eat anywhere in Phuket”. Over the next 6 years the restaurant went through huge changes, both in layout and in menu.

Through the first stages, they enlisted the talents of André, a young chef who worked in France & Scandinavia at Michelin fine dining establishments, most notably, at Restaurant Kiin Kiin in Copenhagen. It was from him that Phonchan learned the fundamentals of fine dining, such as mise en place and creating stocks and sauces.

He also taught me about the art of plating and classic dishes from French cuisine as well as fusion creations” – Phonchan

In 2016 they partnered up with an experienced Irish chef, from whom they learned about the strict operations of running a restaurant and creating a positive flow in the kitchen.

“He also taught me a lot form the European and English kitchen, such as the Sunday roasts, chicken liver parfait and desserts” – Phonchan.

The couple found their groove through their own culinary explorations, research and development combined with the knowledge of experienced chefs.

“…almost all of the dishes on our menu are different from how I learned from the start, both in Thai cuisine and European. I discovered in the world of cooking, all dishes can be made from the chef’s own interpretation.” – Phonchan

Patrik describes the cuisine at Thong Dee in detail as – European with French, English & Swedish influences in addition to authentic Thai dishes with premium main ingredients.

You will find Patrik at the front of house being the charismatic host, paying close attention to detail and customers’ every need. Thong Dee’s client’s range from local expat families and friends looking for a taste of home, and tourists looking for finer Thai food and good wines to match. Thong Dee has also become a favourite spot for local F&B industry management staff.

People flock from around the Island and even globally to experience Phonchan’s signature Thai duck dishes, even stews and Swedish meatballs. The also offer ever-changing weekly specials. Their Sunday Roast is also a drawcard, that attracts playful groups and families looking for a wide variety of succulent roast meats.

In the future, Thong Dee are considering to expand into Phuket Town, where the offering will be much more focused on classic European Brasserie cuisine, with starters, salads and steaks and a high value wine list and of course, the same friendly service in a stylish and relaxed atmosphere.

Thong Dee, the Kathu Brasserie loved by foodies and Phuket locals | News by The Thaiger Thong Dee, the Kathu Brasserie loved by foodies and Phuket locals | News by The Thaiger Thong Dee, the Kathu Brasserie loved by foodies and Phuket locals | News by The Thaiger Thong Dee, the Kathu Brasserie loved by foodies and Phuket locals | News by The Thaiger Thong Dee, the Kathu Brasserie loved by foodies and Phuket locals | News by The Thaiger Thong Dee, the Kathu Brasserie loved by foodies and Phuket locals | News by The Thaiger

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