Singapore has become one of the major destinations for international medical tourists. Three agencies, the Economic Development Board, the Singapore Tourism Board and the International Enterprise Singapore, have come together to develop Singapore as one of Asia’s leading health care destinations. Through their cooperative efforts, they successfully attract an average of 200,000 medical tourists to the island state each year, bringing with them revenues of about US $3 billion annually.

Singapore prides itself with having world-class medical facilities, with 11 JCI accredited hospitals. It has a chiefly English-speaking population and is well known for its clean and green structured environment. Many of the doctors and staff have also been trained in major medical centres in the United States and Europe.

Whilst medical costs in Singapore are considerably lower than in the West, they are more expensive compared to some of the surrounding Asian countries, such as Thailand and India. However, Singapore has managed to successfully brand itself above the competition, offering a wide spectrum of health care services in every major field of medicine. Singapore has developed a reputation for it’s expertise in Neurosurgery, Cardiology, Opthalmology, Oncology and Dental Services.

The Singapore Tourism Board works with various travel agencies and health care providers, to provide foreign patients with attractive and affordable health packages. These include air-port transfers, booking of specialist appointments, hospital stays, sight-seeing arrangements etc.

The Parkway Group of Hospitals (Gleneagles, Mount Elizabeth and East Shore Hospitals) is a major service provider in the field of medical travel. Together with Raffles Hospital, Mount Alvernia and the Government-linked Restructured Hospitals (Alexandra Hospital, Singapore General Hospital, National University Hospital, Changi General Hospital and Tan Tock Seng Hospital), they provide a comprehensive and competitive range of services to foreign patients. Most hospitals now have dedicated International Call Centres to cater to this growing demand.

Medical tourism is set to continue growing in the years to come. As the Baby Boomers get older, and more medical issues present themselves, they represent a vast market for high quality, affordable health care. Another factor which favours the growth of the industry is the fact that as many as 43 million Americans are without health insurance and 120 million without dental coverage, who are likely to seek out more affordable healthcare

The health benefits of Japanese cuisine are widely known. Japanese people live longer than those in just about any other country. Sushi is now eaten throughout the West, and protein-packed tofu is available at many local supermarkets. Many people in the West drink green tea on almost a daily basis.

Here are five foods that you may not know, but which, for your health’s sake, you ought to try. Be adventurous. Your body will thank you for it.

* Atsu-age – these are cakes of deep-fried tofu, and are often available where regular tofu is available. They are probably best described as tofu for Westerners who don’t like tofu. Deep frying in oil gives them a nutty texture and crunch, yet, inside, this food retains the softness and smoothness of fresh tofu, along with all the health benefits.

* Katsuo-bushi – this is dried flakes of the cooked bonito fish, and resembles wood shavings. It is absolutely delicious when used as a stock for soup or stews. Like tofu, it is full of protein. You should find it sold in large packages at good Asian supermarkets. It is also available in powder form.

* Gobo – the English name for this root vegetable is burdock. It has been used in China and Japan for many centuries as a medicine. Many people believed it could help recovery from illness, as well as boost energy. Today it is reputed to lower cholesterol. You may find it available canned, but if possible buy it fresh and stew or fry.

* Kikuna – this is a type of edible chrysanthemum leaves, also known as shungiku. It can be eaten raw, but is more commonly included in stews, or deep-friend as tempura. Take care not to overcook, or the taste may become bitter. It is said to be good for fevers.

* Daikon – the giant white radish is one of the most common ingredients in Japanese cooking. It is commonly included in stews of all kinds, and is also a regular garnish with sushi and many other uncooked dishes. It is also often added to dipping sauces, such as for tempura. It is a short stumpy vegetable, and so ingrained is it in Japanese culture that people with fat legs are said to have “daikon legs.” The best daikon has a somewhat sharp taste, but often it is rather bland, although it is absolutely delicious when pickled. It is so important in Japanese cooking that you should be able to find it any Asian supermarket that sells fresh produce. It is especially good in aiding digestion, particularly for oily foods.