Is Jogging Bad for Your Knees?

Post by Great Eastern Women's Run Singapore.

Sign up for ST Run from next week

Published on May 30, 2014 7:09 AM The Straits Times 
Sign up for ST Run from next week:
There will be three race categories - 5km, 10km, 21km

Runners will be treated to a scenic morning route that will take them through the city and parts of East Coast Park before ending under the iconic dome of the new National Stadium (above). -- ST PHOTO: DESMOND LIM

Readers of The Straits Times will once again be treated to a unique running event as we take participants in this year's ST Run to the Sports Hub.

The ST Run at the Hub on Sept 28 will be the first event where runners get to end their race under the iconic dome of the new National Stadium.

Race-goers will also be treated to a scenic morning route that will take them through the city and parts of East Coast Park.

Consumer electronics giant Panasonic is returning as the presenting sponsor after last year's ST Run in the Park.

Said Panasonic Singapore director Daniel Tan: "The ST Run is the ideal avenue that shares our devotion in making lives easier, more comfortable and more fun.

"Through our continuous efforts in creating eco and smart products, we aim to further establish ties with the community and promote greener, healthier and smarter living."

The run will feature three race categories: 5km (fun run) and 10km and 21km competitive runs. Registration fees range from $45 to $70.

But all OCBC Bank credit card holders will enjoy a 10 per cent discount.

OCBC card members will also enjoy an exclusive two-day pre-registration period, before the public sign-up starts on Thursday.

The run will be among the Sports Hub's first key events and promises to be a memorable experience for all.

Said Sports Hub chief executive Philippe Delavaud: "Whether it is along the waterfront or inside the National Stadium, runners will be able to enjoy the magnificent surroundings and views this sports, entertainment and lifestyle destination has to offer.

"Being an avid runner myself... I can guarantee this will be the perfect setting for the Sports Hub to welcome the community and create a fun and memorable experience for all who take part."

Participants of the run will each be entitled to an attractive goodie bag, worth more than $120, and will also stand to win prizes worth about $50,000.

Among the items are a New Balance race top and commemorative T-shirt, each worth $49.

Said New Balance marketing and product manager (Asean) Eugene Yeo: "As a leader in performance running, it is only natural that New Balance works with the biggest newspaper in Singapore to bring the best experiences to runners.

"New Balance had a great partnership with The Straits Times last year and is confident that this year's success will reach even greater heights."

The run is organised as part of the Straits Times Appreciates Readers programme to reach out to the community.

Categories and fees

- See more at: http://www.straitstimes.com/news/singapore/more-singapore-stories/story/sign-st-run-next-week-20140530#sthash.0KFzagwe.dpuf

HomeTeamNS REAL Run returns to Sentosa

The HomeTeamNS REAL Run returned to Sentosa island on Saturday after six years

SINGAPORE: Labelled as Singapore's toughest 10-kilometre race in 2013, the HomeTeamNS REAL Run finally returned to Sentosa island on Saturday after six years.

This year's race was held at the more scenic Sentosa island after being staged in Changi for the past six editions.

A total of 6,000 participants competed at the event and 5,500 of them negotiated a 10-kilometre route criss-crossed between regular tarmac, gravel and beach sand.

The Kenyans swept the top spots in both the Men's and Women's Open categories.

In the Men's Open, Paul Kimani came in first with a time of 35 minutes and 17 seconds, while Jackline Muriuki clocked 40 minutes and 20 seconds to win the Women's Open.

- CNA/fa
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The Straits Times Run in the Park: Scenic run for readers along Punggol, Sengkang river

By Priscilla Kham
Published on May 15, 2013 6:32 PM

The Straits Times Run in the Park: Scenic run for readers along Punggol, Sengkang river:

Readers will get a chance to get close to nature at the inaugural The Straits Times' Run in the Park on Aug 25.

The route for the event covers the scenic waterway of the North Eastern Riverine Loop which spans the natural coastline of Punggol Beach, and the river banks of Punggol and Sengkang. In what is the biggest run ever along this corridor, participants will not only get to close to lush greenery but they can expect to catch a glimpse of colourful waterside birds.

Said editor of The Straits Times, Mr Warren Fernandez: "Many of our readers love to get outdoors and have fun while keeping fit. They read us for the latest news and trends on just how to do that, so we have decided to take them to this unique spot on the park connector network for a run with a difference."

"We will also be with our runners every step of the way as they prepare for the run, in our coverage in the run-up to the event, in our Home pages and the Mind Your Body pages."

The run, which is part of the Straits Times Appreciates Readers (STAR) series to actively engage its readers and the community, is being held in collaboration with the National Parks Board which is commemorating "50 Years of Greening Singapore".

There are three runs available for the participants: a 5km fun run, 10km competitive run and a 15km competitive run. The registration fee for competitive runners is $55, while the registration fee for the fun run is $46. Those who sign up as a group of four pay $50 and $42 each respectively for the competitive and fun run.

For their registration fee, participants will receive a ticket to the Resorts World Sentosa's S.E.A Aquarium worth $33, a New Balance t-shirt worth $47 and other attractive goodies.

Registration begins early June and can be done online, through readers' mobile devices and at upcoming roadshows for the event.

Surviving in the land of food scandals

Surviving in the land of food scandals:

Published on Jan 01, 2013, The Straits Times
By Grace Ng, China Correspondent

I thought I have seen it all. After almost four years working, living and eating in Beijing, I figured I had become more zen about food safety scandals.

After all, over the years, I have collected copious tips from my local friends about how to fight this “bao wei zhan” (battle to protect the gut), which I have religiously followed.

For instance, after the spate of news from 2009 onwards about fake eggs made from resin, artificial beef made from reconstituted pork, and lean pork treated with the steroid clenbutero, I diligently rotated my meat sources. It was the Korean beef store one week, Walmart supermarket the next, and then the organic pork store.

I even hunted around the Chaoyang and Haidian districts - which together are larger than the size of Singapore - for Muslim vendors selling Halal chicken.

This was after a Chinese friend earnestly told me: “It’s better to buy your food from someone with religious beliefs – they are less likely to 'shua shou duan' (use dirty tricks).”

But it wasn’t so straight-forward when it came to getting rid of chemicals, mercury, growth hormones and other dodgy substances that local vegetables and fruit reportedly contain nowadays.

“Soak your vegetables overnight with tap water and vinegar to get rid of the chemicals and mercury,” said my part-time helper, whom I have hired to cook food so I wouldn’t ingest too much “gutter oil” from restaurants.

I tried her advice for a few weeks until another friend sounded a warning on tap water.

“Much of Beijing’s tap water has excessive amounts of lead. Use filtered water and salt instead,” she said. So I complied, and my water bill doubled.

“Just plant your own organic vegetables, only then can you be sure you won’t be poisoned,” an academic advised.

So I drove two hours out to an organic vegetable farm in the suburbs that rented out small plots of land to city folk looking to grow chemical-free crops in the summer.

But my endeavour was quickly thwarted when a local farm hand told me that they would spray pesticides on the vegetables behind their customers’ backs.

So I started buying imported frozen vegetables. Also, whenever my family visited me from Singapore, I would make them haul everything from dried apricots to rice that was certified not to be genetically modified. My mother once busted the baggage weight limit by 15kg.

But I rationalised that this was worthwhile after the horrific episode of a watermelon exploding in my living room two years ago! The fruit had been sprayed with so much “fast-ripening” chemical that it imploded in my living room in a spectacular spray of grey goo.

Luckily, no one was injured though the incident scarred me and my family members so badly that we didn’t dare to eat any watermelon – let alone that shattered one – for a few weeks.

Still, after more than three years of paranoia and protecting the gut, it can get quite exhausting sometimes.

So, recently, I decided to just chill and follow the mantra of some Chinese netizens: “guo ren bai du bu jin” (Chinese people will not fall to a thousand poisons).

After all, even with all my exertions, I was still suffering food poisoning bouts at the same rate as when I first came to Beijing.

So I figured I should just let my Singaporean stomach – which was perhaps too sanitised – and immune system get acclimatised to, well, more local poisons.

But my “embrace-my-inner-toxins” spell lasted just a few months.

When a news report on Dec 23 in Beijing media cited a food safety researcher claiming that many Chinese sauces, vinegar and drinks all contain relatively high amounts of the cancer-causing plastic additive, plasticiser, I freaked out.

That was one area I never took precautions for.

Initially, I tried to comfort myself by noting that the authorities had not yet verified such reports. But my friends, especially those with young kids, were already having melt-downs. My friends and I thought that after the government banned Taiwanese food imports that carried high levels of plasticiser in June 2011, the issue would have been high on the authorities’ radar.

“How are we going to protect our kids from the food they eat?” fumed my Beijinger friend, who has a toddler.

This latest food scandal made me realise that there is no way I can keep up with the seemingly unending list of food items that might have higher risks of contamination. I decided to stick to buying only the products I knew were safe, even if it meant doubling the grocery bill or eating the same thing every week.

But it doesn’t mean one should deem it a losing battle and simply give up.

Over time, China’s food safety record could improve as the government takes tougher action. But for now, I am not going to take any chances for the sake of my family’s health.

So the dictum, “What doesn’t kill you only makes you stronger”, is out of the window again.

Now, I’ve started making a new long list of food items – soya sauce included – for the next unfortunate friend or relative coming to visit me.

So begins part two of the gut-protecting battle.

graceng@sph.com.sg