Tuklas Lunas for Accessible, Affordable and Reliable Drugs

Wazzup Pilipinas!

According to Undersecretary Rolando Enrique Domingo of the Department of Health (DoH), the Philippines still pay higher prices for medicines than other countries. This high cost of medicine is a barrier to access reliable healthcare solutions, especially for low to middle income families. To address issues on access of drugs, the Department
of Science and Technology – Philippine Council for Health Research and
Development (DOST-PCHRD) established the Tuklas Lunas™ Program which aims
to produce reliable and affordable medicine sourced from our very own biodiversity.

As part of our country’s tradition, communities have been using remedies sourced from our very own biodiversity as a relief from ailments. These learnings served as the foundation for the development of the Lagundi and Sambong products under the Council’s National Integrated Research Program on Medicinal Plants (NIRPROMP).

The Tuklas Lunas Program builds on what had been started by NIRPROMP in
refining the DOST-PCHRD’s drug discovery and development program with two
tracks: the drug and herbal track. To implement the program, 28 Tuklas Lunas Centers (TLDCs) all over the country were established, each research institutions
working on the unique resources of each region. The 28 research implementing
institutions are distributed as follows: 17 TLDCs in Luzon, six in Visayas and five in
Mindanao.

Some of the most advanced projects under the program include university-industry
partnerships. Pharmalytics Corporation working with the De La Salle University
Medical Health Sciences Institute (DLSU-HSI) is now undertaking clinical trials for the Dengue Herbal Drug to determine the safety combination of three plants identified to have effect against the dengue virus. Meanwhile, UP Manila, UP Diliman,
Pharmalytics Corporation, Herbanext Laboratories and the Pascual Lab focus on
formulating standardized dosage forms from 28 plants for possible anti-inflammatory, anti-diabetic, anti-gout and anti-hypertensive applications.

Drug discovery and development is one of the priority areas for health research set
under the National Unified Health Research Agenda (NUHRA) and the Harmonized
National Health Research and Development Agenda (HNRDA).

2019 Oath Taking of the Newly Conferred and Upgraded Scientists

Wazzup Pilipinas!

The 2019 Oath Taking of the Newly Conferred and Upgraded Scientists was held on December 16, 2019 at the Philippine International Convention Center, Pasay City.  The Oath Taking was hosted by the Scientific Career System (SCS) and the National Academy of Science and Technology, Philippines (NAST PHL).

The SCS is a system of recruitment, career progression, recognition, and reward of scientists in the public service as means of developing a pool of highly qualified and productive scientific personnel.  The system is an effort to uplift personnel in government institutions where the number of higher plantilla positions is limited.  Co-implemented by the Civil Service Commission (CSC) and the Department of Science and Technology (DOST) with the CSC Chairman and DOST Secretary serving as Co-chairs of the Scientific Career Council, the SCS program is now administered by the NAST PHL.

Conferred Scientists are ranked to and receive the corresponding salary grade as follows: Scientist I – SG 26; Scientist II –SG 27; Scientist III – SG 28; Scientist IV – SG 29, and Scientist V – SG 30.  Conferred Scientists are also entitled to receive the following support grants: Representation and Travel Allowance; Magna Carta Benefits; Membership in International Scientific Organization and/or subscription to Scientific Journals; Publication Assistance; and Foreign Travel Assistance for oral paper presentation of 3,000USD per SCS Scientist every two years.

Latest evaluation of candidates to the SCS program resolved to confer scientist rank on five researchers and upgrade the rank of two active scientists.  Three of the researchers and one upgraded scientist come from the Philippine Rice Research Institute (PhilRice) of the Department of Agriculture (DA); one, from the Ecosystems and Development Bureau (ERDB) of the Department of Environment and Natural Resources (DENR); and two, from the Philippine nuclear Research Institute (PNRI) of DOST.

To take their oath under Agriculture Sciences Discipline are Mr. Edwin C. Martin, Dr. Jonathan M. Niones from Phil Rice, Mr. Sotero S. Resilva from PNRI, Dr. Jose Alan A. Castillo from ERDB; under Social Sciences Discipline is Dr. Jesusa C. Beltran from Philrice; under Engineering and Technology Discipline is Ricardo F. Orge from PhilRice, and Dr. Lucille V. Abad from PNRI under the Natural Sciences Discipline.

With this development, the roster of scientists conferred under the System brings the total number to 172 since the System was institutionalized in 1983 by the late President Ferdinand E. Marcos.

Blueberry Croquet Blueberry Croissant 2019 - Food - NC To Do

Wazzup Pilipinas!

I love making strata - these pans that consist of bread and fruit or layered vegetables with cheeses (or not) and an egg cream. You do them in advance, which make them perfect for entertainment, and when you're ready to eat, all you do is a cook and dig!

This recipe looks like a stratum, but it also reminds me of French toast. The Eggy cream soaks in bread, in this case, laminated croissants, and the sharp edges and the tender interior is very similar to French toast. I added blueberries and streusel to oats for more flavor and interest.

You can make this recipe with other fruits if you wish. Try to use blackberries, raspberries or even strawberries. Peaches or nectarines would be good too. Peel peaches - you do not need to peel the nectarines.

Serve this wonderful breakfast or brunch pan with crisp bacon and a fruit salad made with the best products you can find. Add a mimosa or orange juice and hot coffee for a fabulous meal that everyone will love.

What you will need

• 8 big croissants
• 1-1 / 2 cup blueberries, washed and drained
• 1 cup of milk
• 1/2 cup fresh cream <4 eggs
• 1/3 cup of sugar
• 2 teaspoons of vanilla
• 1/3 cup all-purpose flour
• 1/2 cup of brown sugar
• 1 teaspoon ground cinnamon
• 1/2 cup of regular or quick-cooking porridge
• 1/3 cup butter, softened

How to do it

Tear or cut croissants into 1 "pieces and place in 2-qt. Grilled casserole. You can use more or fewer croissants if you like, depending on Add blueberries to the dish and spread them evenly between crescent pieces, put aside

In a medium bowl, combine milk, cream, eggs, 1/3 cup sugar, and vanilla and mix well with a whisk until combined.

Pour the egg mixture slowly and evenly over the croissants and blueberries in the dish and gently squeeze your hands to coat the croissants. Cover the dish and refrigerate for at least four hours or overnight

In another medium bowl, combine flour, brown sugar, cinnamon and oatmeal and mix well. Cut softened butter until pea-sized particles form. In a bowl and refrigerate.

When you are ready to eat, preheat the oven to 375 ° F. fold evenly with the oat streusel.

Bake for 25 to 35 minutes or until streusel are golden and croissants are slightly inflated. The temperature should be at least 160 ° F, measured with a food thermometer. Let cool 5 minutes, and then serve.

Adam Schihab

Pastry Chef • Entrepreneur • Food Influencer

Pastry chef, Adam Schihab is a well-known name in the bakery industry globally. He served in different countries during the last 23 years. He is not only a renowned culinary chef but also a partner of multiple food companies, beverage and catering groups throughout Asia and the Middle East.

About the Chef Adam Schihab

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He is a pastry chef, entrepreneur, food influencer with a notable career trajectory and have more than 23 years of extraordinary achievements list. He is enthusiastic about working with fresh culinary produce, designing innovative recipes and promoting restaurant ratings. Apart from that, he is also an outstanding communicator, administrator and problem solver.

He was born in the Maldives and studied at the Institute of Hotel & Catering Services. He received his Master's Degree in International Management from the University of Liverpool. He was trained in Pastry schools in Paris, France, and at HTC's French Culinary School in Asia.

He is currently based in Al Khobar, Saudi Arabia, He has worked in ten other countries—Italy, Maldives, Indonesia, the United States, Egypt, Papua New Guinea, Australia, Qatar, the Philippines, and Oman. He had the opportunity to work and cater att five-star hotels and resorts around the world including the Four Seasons, Waldorf Astoria, Conrad Hilton Dusit Thani, Ritz-Carlton, and Relais & Châteaux in France.

He has used social media and his passion for entrepreneurship and food to build a network of the world's best culinary professionals. He is always looking to partner with new business professionals and chefs to take on the next thrilling food project.

Media Contact:

Company Name: Vanille Group Co.
Contact Person: Adam Schihab
Email: Send Email
Country: Saudi Arabia
Website: https://fourberry17.com/