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When impotence is a problem

  It must be tempting for men to experiment with Viagra, although judging by the numerous jokes that my dad brings back after playing golf with his buddies, men often seem to find themselves in all sorts of humorous situations after popping a pill.

Male impotence wasn't talked about ten years ago, but the widespread availability of drugs like Viagra has changed all that, along with the controversial recognition that men, too, can experience a menopausal crisis on hitting middle age, impotence being one of the symptoms of the physical and psychological problems that may arise (if you'd excuse the pun) as a result.

Although some GPs treat impotence by prescribing testosterone hormone-replacement therapy, there are concerns about the long-term effects of male HRT, while simply making some adjustments to how men live their lives and the food that they eat (now you know why I chose nutrition as a profession!) often has the required effect.

The power of aphrodisiacs to enhance both the libido and potency is disputed, yet such 'classic' aphrodisiacs as oysters and other types of seafood are undeniably rich in zinc, a deficiency of which has been linked with a lack of testosterone.

This trend can be reversed by either a diet that contains concentrated sources of zinc or a supplement, and as a first step I'd recommend focusing on eating zinc-rich foods, notably oysters, calves' liver, wheat germ (which is present in whole-wheat cereals and breads), All Bran, beef, crab, nuts, such seeds as pumpkin and sesame (partner alert: try sneakily sprinkling them over his cereal), Parmesan and seaweed (good news for sushi fans).

If you plump for a zinc supplement, take it with vitamin C, which encourages the body to absorb the zinc, and note that because caffeine has the opposite effect you should limit yourself to a couple of cups a day.

I must emphasise that the relationship between zinc and potency can only be improved if you have a zinc deficiency, and if reading that this is more common among heavy drinkers and smokers strikes a chord, it may be just the incentive you need to address these aspects of your lifestyle.

You probably already know that alcohol can have an appalling effect on male sexual performance, causing brewer's droop, for example, while if you regularly drink too much, the long-term risks include a decrease in your body's production of male sex hormones and desensitised sex organs.

Mention the words 'blocked arteries' to most men, and they'll immediately think 'heart attack', yet few know that blocked arteries leading to the penis is a significant cause of impotence, information that may motivate them to improve their cardiovascular health by ensuring that they drink plenty of water and that their diet is rich in fish oils, fruits, vegetables, whole grains and lean proteins, but low in saturated fat (which means a limited intake of butter, cream, fatty meats and pastries).

Because members of the allium family help to keep the blood thin and thus prevent it from clotting, men should also be eating garlic, the most powerful allium of all.

If impotency is a problem, you may be interested to know that the herb Ginkgo biloba, which has a long history of use as a circulatory stimulant, has been shown to improve the blood supply to the penis, as have Catauba and Muira pauma, natural remedies that originate from the South American Amazon rainforest.

Last, but not least, stress can have a terrible impact on potency, so much so that it has made many a man finally realise that the treadmill lifestyle is harming his body.

The good news is that integrating stress-relieving activities into your daily routine can dramatically improve your sexual energy and ability, with no need for drugs.

Regularly working out in the gym not only reduces stress levels, but by encouraging your body to produce endorphins (invigorating 'happy' hormones) and toning your physique, exercise will make you feel far better about yourself, in turn boosting your sex life.

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RECIPE: Oysters

Always buy oysters from a reliable source so as to be sure as possible that they are fresh. You should look for a tightly closed shell, as this indicates freshness.

For ease, tightly closed oysters can be kept in a fridge for a few hours by placing them in a deep pan or bowl, covered with a wet, clean tea towel.

When you're ready to eat your oysters, scrub and open them. This can be a little tricky, but the best way is to hold each oyster in a clean cloth (to protect your hands), in the palm of your hand, deeper shell pointing downwards.

Prise open the shells at their hinge, working the point of the knife into the hinge and cut the ligament. I'm not a fan of leaving in the beard of the oyster, so I remove it, but you don't have to.

Loosen the oyster, leaving them in the deeper shell in their juices. Serve cold on crushed ice if possible and eat, whichever way you fancy!

Of course really plump, crisp raw oysters are best left alone. (And if you open them yourself and sniff each one you'll never have a bad one. A good oyster smells of the sea, a bad one. . . well, you'll know without being told.)

But sometimes even the best behaved bi-valve needs a lift, and there are three basic additions.

The traditional is a squeeze of fresh lemon juice and a twist of freshly milled coarse black pepper. The devilish is a few grains of cayenne or a drop of Tabasco. Or the piquant is a touch of finely minced shallot moistened with best quality white wine vinegar.