Connect with us

Life style

COVID-19: You might be depressed now, but don’t underestimate your resilience

Published

on

The mental health toll of COVID-19 pandemic is real. But many will recover.

Trauma does not reliably produce illness, which is important to remember when looking at how people are responding to the pandemic as it unfolds. Picture used for illustrative purposes only. Image Credit: Supplied

The emerging data on mental health during the pandemic suggests a troubling future. Surveys show that Americans have become more depressed and anxious, and experts in a variety of fields have argued that COVID-19 has changed society forever.

While the pandemic has undeniably caused extraordinary stress and sadness, research on human resilience suggests that people will recover from the trauma of the pandemic faster than many believe. And while certain groups may need mental health care for the longer term, it’s also true that humans’ ability to overcome adversity is often underestimated and that an overwhelming majority of people who suffer trauma will not develop mental illness but eventually feel better.

As a psychiatrist, I see this firsthand with patients and colleagues. Most of my patients who had clinical depression and anxiety before the pandemic did not deteriorate during the pandemic. Yes, they were stressed and worried, but I was struck by how this group remained pretty stable.

Earlier in the pandemic I also ran a support group for the anesthesiologists at the hospital where I work. Every day this group of men and women would intubate people with severe COVID-19, exposing themselves to the virus and immense patient suffering. But eventually, the support group disbanded because the members felt they could cope without my help.

This is not to suggest that the impact of COVID-19 on mental health isn’t real, nor that it won’t be long-lasting in some cases. It is real, and it will linger for many. But it’s also important to underscore that most people who are exposed to stress and trauma do not necessarily develop clinical depression or post-traumatic stress disorder. Sure, they experience anxiety and sadness, but these mental health states can lift soon after stress abates.

Studies suggest that up to about 90 percent of Americans have experienced a traumatic event, yet the prevalence of PTSD is estimated to be 6.8 percent. So while exposure to traumatic events is common, only a small minority of people develop PTSD as a result. Follow-up studies of trauma victims with PTSD in the general population show that the symptoms decrease significantly within three months after trauma and that about 66 percent of those with PTSD eventually recover.

Trauma does not reliably produce illness, which is important to remember when looking at how people are responding to the pandemic as it unfolds. A recent study conducted by the Centers for Disease Control and Prevention found that from August 2020 to February 2021, the percentage of adults with recent symptoms of anxiety and depression increased to 41.5 percent from 36.4 percent.

Transient and unreliable

But most surveys like this assess symptoms at a given point in time, which could turn out to be transient. These surveys are also conducted online, using rating scales that don’t reliably establish a clinical diagnosis. Other research tracking people with diagnosed mental health conditions haven’t found an increase in symptom severity during the pandemic.

I’ve found that many patients find comfort in learning that most people who are traumatized do not develop psychopathology. The ability to cope with adversity is the essence of resilience – but it doesn’t mean there is no psychological distress. To the contrary, anxiety and sadness are common reactions, but these responses are typically manageable and temporary.

It’s why many people who experience intense stress or trauma go on to live healthy, productive lives. Not all stress is harmful to the brain, and many people cooped up at home during the pandemic largely faced a kind of manageable stress. Once normal life can resume, many people will begin to feel much better.

Chronic unremitting stress that isn’t easily resolved, however, leads to sustained increase of adrenaline and cortisol and can be harmful. Frontline workers were exposed to this type of chronic stress during the pandemic and thus are at much higher risk of developing clinical depression and anxiety. The pandemic also took a disproportionate toll on people of color, who experienced increases in suicide rates in 2020 while overall suicide rates in the country dropped. Making sure these groups have access to care will be critical for their mental and physical health.

Experts have long been interested in why some people are more resilient than others in the face of stress, including after events like wars and natural disasters. Some of it is genetic, and some of it is a person’s life circumstances. Things like having a steady income, family support and access to health care can affect how people handle traumatic events.

Foster emotional and physical resilience

But there are things that people can do to foster emotional and physical resilience, including maintaining social bonds, getting regular exercise and finding ways to reduce stress, among other things. Social support, for example, has been shown to strengthen resilience by increasing self-esteem and the sense of control. Social connectedness also inhibits activation of fear and anxiety circuits in the brain.

There is no question that this has been a stressful and brutal year marked by untold loss and grief. I lost my splendid 94-year-old mother to COVID-19, and I’m still sad. But people should feel a measure of relief at having navigated COVID to this point, and not forget the fact that humans are more resilient than we realize. We can bounce back.( Independent)



Continue Reading
Click to comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Life style

Pop crackle, gulp and gasp

Published

on

Pani Puri: India’s favourite street food now available in Sri Lanka

Pani puri occupies a special place in Indian hearts and stomachs, so it’s no wonder that the treat has been one of the country’s most poplar street snacks

On any normal evening in India, in the bustling markets and noisy main streets of big cities and small towns alike, there is a familiar sight: the corner pani puri wala (seller), surrounded by a gaggle of eager customers.

His hands seem to fly as they dip the puris (fried discs of dough) into various bowls of fillings and chutneys and passes them out to people waiting impatiently. The vendor’s customer base stretches across age groups and social strata, with people stepping out of plush cars or families walking over from their homes. For the love of pani puri, and indeed of all chaat (fried snacks), unites Indians in a way few other things do.

Chaat is a catchall word – from chaatna, meaning “to lick” – that covers a wide range of street snacks, where different ingredients are usually tossed together to create a sucker punch of tastes and textures. India loves these small, satisfying snacks because they fill the perfect hunger moment, that is to say early evening, when lunch is a distant memory and dinner has yet to be cooked. And of all chaat, pani puri occupies a special place in Indian hearts and stomachs.

At first glance, pani puri seems like nothing special. The word itself is a combination of pani (water, which in this case, refers to the diluted chutneys) and puri (the fried discs of dough). The crisp, thin puri, which is about the size of a circle made by your forefinger touching your thumb, puffs up upon frying to create a hollow core.

However, eating a pani puri requires much attention and no small amount of skill: poke a hole on the surface of the puri with your forefinger, load it up with your chosen filling – such as mashed potato, healthy sprouts, finely chopped onions or mushy peas – and then dunk the whole thing into sweet-and-sour tamarind and spicy green chutney waters (both often kept iced) in quick succession. Finally, pop the whole package into your mouth and wait for the explosion of flavours, as the puri – ever so slightly soggy by then – crumbles inside your mouth with the sauces flowing out, all while filling the soul and clearing the sinuses at the same time.

Indeed, to eat pani puri is to be prepared for liquid dribbling down the sides of your mouth and tears streaming out of your eyes – an experience that is far more pleasurable than it might sound.

For those few moments, everything feels alright

It is no wonder that the pani puri is one of the street snacks that many indians love. Many home cooks have taken to recreating some of the magic at home, partly to satisfy chaat pangs and partly to feel the freedom of being able to walk the streets again

As education advisor Meeta Sengupta from Delhi exclaimed over email, “Pani puri is pure fun! Pop, crackle, gulp and gasp.”

Mumbai journalist Karishma Upadhya explained, “I think my craving came from a place of wanting something that made us feel happy and ‘normal’. When everything around is in such flux, it’s reassuring when you taste something that your mouth and mind instinctively know. When you put that pani puri in your mouth, you know you’ll get the perfect mix of cold, spicy, tart, sweet and crunchy. And, for those few moments, everything feels alright.”

While some brave cooks such as food blogger Amrita Kaur are making puri from scratch by kneading the dough to a perfect tight consistency, rolling out dozens of small discs, frying them in batches and preparing the fillings – most have used store-bought puris, purchasing them during careful grocery runs or utilising their pantry stocks.

There are many stories about the origins of pani puri. Culinary anthropologist Dr Kurush Dalal says that chaat (likely a predecessor of the modern pani puri) was first created in what is now the northern Indian region of Uttar Pradesh around the time of Emperor Shah Jahan’s rule in the late 17th Century. According to Dalal, royal doctors advised the general population to consume more fried and spicy snacks (and yoghurt) to balance the alkaline quality of the water from the Yamuna River, on the banks of which his new capital, Old Delhi, was built. The puri, which was to serve as “bite-sized containers of the chaat masala” (with fillings such as potato mash), spread to the rest of the country through migrant workers who moved to large cities like Mumbai and Delhi in the last century.

Like the most sublime chaats, pani puri is best enjoyed on the streets. And while upscale restaurants have started serving it in the last few years – with modern twists such as replacing the chutneys with spiced vodka shots and, shudder, guacamole fillings – their offerings rarely hit the spot. This is partly because street vendors know the palate of their customers and tailor each pani puri order accordingly – “Only the sweet-and-sour tamarind chutney”, “No sprouts please”, “Pile on the spice” – and each claims to have their own secret mixes of fillings and flavourings.

Food writer Anubhuti Krishna, who hails from Uttar Pradesh, loves pani puri but has not attempted to make it at home because, as she says, “I know I cannot replicate my favourite flavours at home, and they are sacrosanct for us UPwalas [people from Uttar Pradesh].”

Another reason could be that pani puri is best (or perhaps only) eaten by hand; there is no room for forks or finesse here. Kalyan Karmakar, culinary consultant and author of The Travelling Belly, a book on Indian street foods, describes eating pani puri as a “foodie adventure sport”, adding that “restaurants cannot recreate the thrill of standing on the pavement, unperturbed by people jostling past. Your eyes are focused on the pani puri wala. You have to be ready to pop it in [your mouth] when your turn comes.”

And even though pani puri is a perennial favourite across the country, it is by no means standardised or even similar everywhere. In fact, the name itself differs by place: pani puri is a Mumbai term, whereas in Delhi it is known as golgappa. In Kolkata, it goes by the name of puchka, and in Uttar Pradesh, it’s pani ke patashe (or batashe). The difference comes from the puri base ingredient – semolina, whole wheat or refined flour – as well as the fillings. And like with politics and cricket leagues, Indians like to argue about which kind is the best, and in each town, which pani puri wala makes it the most chatpata (lip-smacking).

Sengupta, who uses a ready-to-fry puri (a recent innovation found in stores), told me about her own Bengali-Punjabi household where the pani is “gingery sweet, with loads of hing (asafoetida) and pudina (mint)” and with “layered textures”. And Krishna, while noting that such food fights are silly, also adds that the Lucknow variety is her preferred version “because of how the softness and blandness of the matar (mashed peas) contrasts with the spicy water and the crisp and khasta (flaky) batasha.”

“It is [an] explosion in the mouth, yet it is soul food,” Sengupta said wistfully, perhaps summing up what millions of us Indians think of pani puri. – BBC

Continue Reading

Life style

Sri Lanka”s most sophisticated wellness facieity for medical and holistic healig

Published

on

Rejuvenation of mind, body, and soul

Christell Luxury Wellness -Sri Lanka’s most-trusted aesthetics centre- celebrated over the weekend the grand opening of its pioneering new venture: the Christell Wellness Villa.

Last Saturday the 28th of January, the luxury health and wellness hub for preventative health solutions was unveiled at a private event at the centre’ state of the art central location at Lauries Lane, Colombo, introducing invitees to the wealth of cutting-edge medically approved treatments in store.

Christell Wellness Villa’s portfolio of non-invasive immersive treatments features skin rejuvenation, anti-aging, nutrition, fitness and ayurvedic programmes therapies which seamlessly fuse ancient holistic disciplines and integrative medical therapies with the keystones of modern and traditional Western medicine.

Guided by the belief that good health is the ultimate luxury, Christell Wellness Villa is also the first in Sri Lanka to offer a Sensory Deprivation Pod (floatation therapy) experience, reputed to provide four hours of deep restful sleep with just one hour of floatation. Providing an unmatchable deep state of relaxation, in addition to helping improve sleep patterns, this effortless therapy also contributes towards pain relief, improving daily performance and concentration, alleviating symptoms of depression, while also strengthening the immune system.

Diagnostic assessments and consultations at the Christell Wellness Villa allows the centre’s specialists to curate a bespoke portfolio of medical treatments and holistic therapies designed exclusively for each client’s unique health profile; providing customised result-driven pathways for optimum wellness, backed by both state-of the-art technology and also the very best of what nature has to offer.

At the launch event, Dr. Shanika Arsecularatne Medical Director of Christell Luxury Wellness, spoke of the vision behind the Christell Wellness Villa, stressing also on the importance of not taking one’s health and wellness for granted. “I assure you, Christell Wellness Villa is not ‘just another spa.’ We have on board doctors, scientists, specialists, and trained therapists who are able to curate time-tested, medical treatments and holistic therapies specific to each individual need -man or woman – that promote greater well-being, health, fitness, and longevity.”

A safe haven in the middle of the city to heal, recharge, detoxify and recalibrate your bodies in a healthy sustainable way; enabling you to live a longer life, better lived. is our focus said Dr Shanika

Continue Reading

Life style

Blossoms of Hope 2023

Published

on

Over the last fifteen years, the Ikebana International Srilanka Chapter, has brought about greater awareness and appreciation of Ikebana art of flower arrangement to a wider audience, through their numerous exhibitions.

The exhibition “Blossoms of Hope 2023” will be held at Cinnamon Grand hotel, Ivy room on the 19th and 20th of February. The chief guest will be the patron of Ikebana International Sri Lanka Chapter, the Ambassador for Japan to Sri Lanka Mizukoshi Hideaki.

There will be more than fifty exhibits by the members who have tirelessly pursued their interests and love for ikebana. The arrangements are categorized into different themes this time – straight lines and curves, repetitive forms, intertwining plant material, colours in contrast, using unconventional materials, complimenting an artwork, miniature arrangements and free style.

Visitors could also witness demonstrations by teachers of Sogetsu School on both days at 4 p.m. free of charge.

Each year, the society supported children with cancer through the medium of flowers. This year too, part proceeds from the show will be channelled to the paediatric ward of Apeksha Cancer hospital.

Date: – 19th Feb; 11 a.m. to 7pm

20th Feb; 10 a.m. to 6 pm

Venue: – Cinnamon Grand – Ivy Room

Demonstrations: – 4 pm (both days)

Continue Reading

Trending