What else do we get wrong about durian? Dr. Mom reveals 7 common misconceptions about eating durian with practical advice for safe and delicious consumption during peak season.

Durian is undeniably the hot topic right now, especially as temperatures rise and supply peaks. The king of fruits commands attention from both devoted fans and those sharing viral live-stream durian sales. Health content creator Dr. Mom, via the Dr.Mom – หมอแม่ Facebook page, offers educational insights on common durian myths.

Dr. Mom's 7 Durian Misconceptions Explained:

1. Does durian have high fat content? Dr. Mom: Yes, durian is high in fat, but it's the good kind with no cholesterol. However, people with existing high fat levels should limit intake.

2. Is durian high in sugar? Dr. Mom: One segment contains sugar equivalent to 5-7 teaspoons of sugar. By WHO standards, one segment already meets daily sugar recommendations, so you don't need additional sugar that day.

3. You can't eat durian with alcohol. Dr. Mom: This is true. Durian contains high sulfur content, which inhibits enzymes that break down alcohol toxins like acetaldehyde. These toxins accumulate in your body, posing particular risks for people who experience facial flushing when drinking.

4. Does durian have high minerals and vitamins? Dr. Mom: Correct. It contains vitamins A, C, B-complex and minerals like potassium and magnesium. However, people with kidney or heart disease sensitive to these minerals should be cautious.

5. Does durian improve bowel movements? Dr. Mom: Yes, durian has high fiber content, like most fruits, promoting better digestion.

6. Does eating durian improve skin? Dr. Mom: Partially true. Durian contains antioxidants, but you might gain weight before seeing skin benefits.

7. Does eating durian cause internal heat? Dr. Mom: Durian has warming properties; excessive consumption can cause internal heat. Traditional practice recommends balancing it with cooling fruits like mangosteen or rambutan. If you're healthy, it's fine, but those with weight issues or diabetes should be cautious due to high overall sugar content.

Dr. Mom concludes that while durian is delicious and nutritious, moderation is key since it's relatively high in calories.

Pichai Chunnawachir, president of the Thai Amateur Boxing Association, has set ambitious goals for the upcoming Asian Games in Japan, targeting one gold and one silver medal. Acknowledging the fierce competition from over 40 countries including India, Uzbekistan, and Kazakhstan, the association held its annual general meeting via video conference in Thonburi on April 30th to discuss preparation strategies and annual operations.

The Thai boxing team faces significant challenges with limited roster depth, particularly in heavyweight divisions. Key contenders include Punrawee Ruenros, who may need to move up in weight class due to her division not being featured at the Games, and Natsnicha Chongprongkiang, who needs to improve her recent performance. The association is also exploring adding a tall heavyweight boxer—standing 194 cm—currently in a weight-loss program aiming to drop from 150 kg to 130 kg.

Regarding concerns about boxing's absence from the 2028 Los Angeles Olympics, association officials affirmed that World Boxing and the International Olympic Committee are working together on multiple tournaments and assured that boxing will definitely be included, leaving two years for countries to prepare their teams.

Additionally, Deputy President Police Colonel Phanurat Lukbun confirmed financial incentives for medalists at the Asian Games: 1,000,000 baht for gold, 500,000 baht for silver, and 300,000 baht for bronze.

When discussing late-night "roadside stall" style restaurants that have long captured the hearts of food lovers in the Nangwongwan Road area, one name that immediately comes to mind is "Nai Khom Jao Kao" – a single-dish restaurant featuring a complete menu of popular items including red pork rice, chicken oil rice, duck noodles, and chicken noodles.

However, the signature dish that keeps customers hooked and coming back is the 'dry noodles with red pork, crispy pork, and Chinese sausage,' served generously with all the toppings and no skimping. The restaurant's main standout lies in its ingredients – nearly everything is made in-house. The red pork is roasted over charcoal, giving it a distinctive aroma, while the crispy pork is roasted until the skin tightens before being fried to perfect crunchiness with every piece. This adds a depth of flavor distinctly different from ordinary restaurants.

Another bestselling menu item is the chicken oil rice, made with premium grade A chicken – large, tender, never mushy – cooked in authentic chicken fat for that traditional fragrant, oily rice. The red pork and crispy pork rice comes in traditional gravy style with a sweet, well-rounded flavor, served complete with red pork, crispy pork, Chinese sausage, and boiled eggs.

What's particularly special and hard to find elsewhere is the ability to "mix and match" your order however you like – whether adding crispy pork and red pork to chicken oil rice, or extra Chinese sausage, you can customize your single plate however you want. This satisfies those who want to load everything onto one plate. Beyond that, the restaurant is famous for being extremely generous, especially with fresh fried garlic and pork cracklings made fresh daily and served with an open hand.

With starting prices of just 50 baht, despite rising ingredient costs, the shop maintains its pricing to look after longtime customers – clearly reflecting a philosophy of "people first, profit second."

The shop operates late-night hours from 8:00 PM to around 3:30 AM (some nights it may close as early as 1:00 AM) and closes every Tuesday.

The restaurant is located on Nangwongwan Road in Bangkok. Coming from the Kasetsart University-Nangwongwan-Phongphet Underpass, it's about 300 meters past Klong Prem Prison, before reaching the Phongphet intersection.

It's perfect for night-shift workers or food enthusiasts looking for hot meals in the wee hours. Over more than 20 years, "Nai Khom Jao Kao" remains a beloved favorite of Nangwongwan residents – a must-stop for anyone passing through late at night. For true food lovers, there's only one thing to say: "Don't miss it."

Prime Minister Anuthín Charnweerakul has put an end to the dispute over committee chair positions within the Bhumjaithai Party, successfully clearing the air with Songkhla MP Nattachon Srikogeua and welcoming him back to the party's parliamentary group.

On April 28, Nattachon left the Bhumjaithai Party's parliamentary group chat after learning from media reports that he had not been appointed to lead any of the 14 parliamentary committees assigned to the party's quota. However, during a parliamentary session on April 29, Prime Minister Anuthín personally approached Nattachon, patted him on the shoulder, and had a conversation explaining the reasoning and necessity behind not assigning him a committee chair position within the party's allocation. Nattachon understood the situation well and confirmed he could continue working together with the party.

On April 30, a Bhumjaithai Party executive committee member brought Nattachon back into the party's parliamentary group chat, officially resolving the matter.

Prime Video has unveiled three new Korean works scheduled to stream in the second half of 2025, strengthening its premium content lineup and expanding content diversity to better serve global audiences. These three series follow the Korean content lineup previously introduced at the Prime Video Presents: International Originals event in February, reflecting Prime Video's commitment to establishing itself as a leading global destination for Korean content.

The three series offer diverse genres and narrative styles, ranging from realistic romance depicting the complexities of long-term love, to a heartwarming food drama about returning to one's identity and roots, and a sharp workplace romance that challenges traditional corporate paradigms.

"A Love Other Than Yours" from KBS 2TV is a romantic series portraying love and life realistically, starring Seo Kang-joon, An Eun-jin, Lee Ju-an, and Jo A-reum. It tells the story of Nam Kung-ho and Lee Mi-do, a couple who have been together for over 10 years. Their once-passionate love has grown into simple trust and commitment, but as both begin feeling attracted to new people, they face life's crucial question: whether to proceed toward marriage or pursue a new romance with someone else.

"Final Table" (working title) from SLL features world-class actor An Hyo-seop. The story unfolds amid the intense competition of The Table: K-Chef 2026, a competition to find the world's best Korean chef. The series follows Kang Han (An Hyo-seop), a chef living abroad who must enter the competition under the name of restaurant Familia due to unexpected circumstances. Written and directed by Kim Do-hoon, this work authentically depicts the world of professional chefs through deep life stories and powerful performances by the ensemble cast led by An Hyo-seop. Using a novel narrative style, Final Table blends the excitement of reality competition shows with the emotional intensity of drama series, presenting both the pressure of competition and delicate relationship storylines for a layered and engaging viewing experience.

"Nine to Six" is an office romance from SBS, directed by Lee Hyung-min and Oh Sung-hee. It tells the story of Kang I-ji, an assistant manager at an automotive manufacturing company who defies stereotypes of typical working women. She is not lacking in love or ambition, but rather a competent and intelligent professional who tackles organizational challenges with composure and reason. Due to her complete dedication to work, marriage has always been a secondary concern for her. Alongside her is Han Sun-woo, a warm-hearted young intern who believes that following one's heart doesn't mean moving slower than others.

In a small corner of Wat Bang Yai Phraek Market in Tha Chalom, Samut Sakhon Province, something significant hides beneath simplicity. This is not merely food or a local product, but a representation of a vanishing way of life: "sticky rice wrapped in jerak leaves."

This traditional snack uses jerak leaves as wrappers instead of the familiar banana leaves—a seemingly small difference that actually reflects a profound relationship between people and the jerak plant. Every element of this snack comes from local resources and depends on knowledge passed down through generations.

The jerak forest is thus far more than just a plant growing along the canal; it is the foundation of an entire way of life—food, snacks, shelter, and livelihood have all been inseparably linked to this plant. Yet today, that relationship is changing.

Ba Nong Thanakorn Amphai, a resident of Bang Yai Phraek canal who still maintains her traditional way of life with jerak plants, says: "This ancient snack can only be made if you have jerak plants. Without them, you can't make it."

Urban expansion, factories, and residential development have continuously reduced jerak forest areas. As the resources disappear, the way of life that depended on them begins to fade. What was once ordinary in daily life becomes rare and gradually pushed into memory.

Sticky rice wrapped in jerak leaves is thus not just a local snack, but evidence of a disappearing way of life. Yet what remains is not merely the snack or some remaining jerak plants, but the knowledge and determination of local people who continue to preserve these traditions.

Harvesting jerak shoots, processing them, and utilizing them all reflect a deep understanding of nature. This is not merely a skill, but wisdom born from living in harmony with nature.

Varanyoo Kaewsuksa, a young boy who has grown up witnessing these changes and grasps the jerak forest problem, observes: "It's getting less because people are clearing the forest. Most of the area has become residential houses now." His greatest concern may not be solely the loss of natural resources, but the disappearance of a way of life that once coexisted with nature in respect and balance.