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Dr. Jay

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Dr. Jay last won the day on July 26 2011

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  1. Food Hygiene

    Hi Suresh: Forget about USDA using UV technology on industrial scale for commercial use. It is now available even for personal use. In 2002, Dr. Ashok Gadgil from LBL lab, California was awarded prestigious World technology award for UV water purifier. Now the same technology is used to instantly kill almost all bad bacteria or viruses and spores of the mold from food and drink. More importantly this is available in a pocket-size devise and runs on two small AA batteries for personal home use. See the links below. It is safe on cut vegetables and fruits (not directly on trees or live plants in the fields, it is harmful to the plants and plants produce some defense chemicals in plants which are toxic as Gautama mentioned before), but it is very safe on cooked food, and salads, fresh cilantro etc. This will not make your salad go soggy or wilt your cilantro leaves.(Few days ago I mentioned here about my new invention/patent of next generation of refrigerators, In my design the air in the refrigerator during filtering process passes through a tiny channel exposing it to the UV radiation, hidden at the bottom killing all the bad germs). You probably are afraid just I was few years ago, to drink or eat street food in India. Sit on the public toilet seat, use somebody’s public computer key board or use strange pillow or bed sheets in the hotels. Eat sushi on a cloudy day, or eating fresh salad or greens anywhere but especially in India/Asia. This magic wand is a must at home or on the road. Especially for old people or children, or sick people, or people whose immune system may not be par for one reason or other, or people who want to stay healthy and on the move When we eat, most of all world cultures “Bless” the food similarly. I do not know if our prayer has any power or our holly men’s blessing amounts to anything. But now in the 21st century move this UV magic wand over your dinner plate anywhere for about 10 sec to 45 seconds and instantly it will kill over 99% all the harmful bacteria, molds, viruses, etc…and now your food is purified and is safe to eat on the road or at home and avoid the risk of having infective diarrhea, dysentery, cholera, typhoid, or hepatitis, etc. Move this wand over pillow cases, key boards, sushi, fresh salad, bhel/ pani puri, fresh juice, wada pav, toilet seats etc. and under a minute without use of harmful chemicals it is now safe anywhere. I personally think the health departments in India either should insist or street hawkers should voluntarily install a small microwave oven size container with safely installed “UV box” on their stall or on their carts and zap the street food for few seconds before offering and handing it over to the public. (Dr. Gadgil’s instant water purifiers are already installed in several rural Rajasthan water wells) . I have now used it for two years, safely. In our household at the dinner table we don’t just as the potatoes, but pass the UV wand first, so we know that it is now blessed, then we pray. Try these links. http://www.toolsforwellness.com/83197.html www.gadgetgrid.com/.../04/uv_disinfectant.jpg
  2. Food Hygiene

    In US large scale x radiation or UV radiation is used on industrial scale to kill those germs and cysts. Even microwave use at home is often sufficient. Try to avoid chemicals as much as possible. Dr. Jay
  3. Food Hygiene

    Hello: The risk with exposure of extreme short high intensity to produce is not significant. And USDA agrees. I would rather take the risk of some plant toxin over ingestion of cysts of Taenia colli or solium. According to our pathologist a short burst of high intensity exposures of microwaves at home say for 5 to 10 seconds, followed by cooling and repeat 2-3 exposures will not cause your lettuce or cilantro to wilt or get “cooked.”, but would cause cyst walls to burst (having generating steam inside the cell wall as opposed to external application of heat, when even under extreme high temperature they are difficult to kill.) The same method should be used for mushrooms, according Dr. Andrew Weil, no mushroom should be eaten raw. But short microwave exposure described above causes even chitin containing mushroom walls to burst, become easily digestible, and releasing lots of good chemicals locked hidden inside, and neutralizing some toxins……Dr. Jay
  4. Programmed filter/ vacuum /freezer-refrigerator

    It does not prevent anaerobic bacterial growth, on the other hand removing oxygen creates favorable situation for their growth, fortunately risk from such bugs is far far less in day today practice. In some Japanese fishing boats where almost live fish are instantly flash frozen and sealed claim to have developed some method to kill any anaerobic bacteria before freezing.....Dr. Jay
  5. Food Hygiene

    In US large scale x radiation or UV radiation is used on industrial scale to kill those germs and cysts. Even microwave use at home is often sufficient. Try to avoid chemicals as much as possible. Dr. Jay
  6. throw away wine, try pill instead

    When this industry is unregulated, caveat emptor: buyer be aware is the order of the day. I have personally taken grape seed extract about 250 mg a day for about the last 5 years and reserveratrol about 50 mg when it started to become available in the last 2-3 years. I found the quality/purity and price from Puritan's Pride to be reasonable. Life extension products are little expensive but now offer organic grape seed and skin extracts, etc. Everyone has just to experiment and see what works for them. I have no specific recommendations. Most of the products do contain what it claims in US, problem is since there is no regulation you don't want to get any adulteration or harmful impurities so stay with the brand which works for you. There is mounting evidence daily that shows there is something good in it for us. As the article explains it is going to take a loooong time to see various effects (HDL /LDL levels or intolerance or toxicity if any etc. you can see that effect in less than 4 months, to decide if you want to continue or stop). Bottom-line: if you are going to drink wine for heath effects: don't. For occasional fun, it is a different story.
  7. THROW AWAY WINE, TRY PILL INSTEAD Part ii [b]Why not just eat grapes, or drink grape juice? Prior to 1869, there was no commercially made grape juice in the cans or bottles. Thomas Welch, a Christian prohibitionist did not want to use wine containing alcohol for the communion in the church, but since yeast is already present on the grapes when you make the pure grape juice, it would start fermenting right from the start and had no shelf life. He came up with idea to pasteurize the juice and then vacuum pack it. This is what you drink even today. Welch's is the leading provider of purple and red grape juice today in US and overseas. Although Welch's company claims that it is made by "old fashioned way" and the whole grapes and stems, are crushed and then filtered and contains all the polyphenols as found in the wine, it should be remembered that the grape skins and seeds are "immediately" removed from the juice to avoid risk of fermenting the juice by prolonged contact with the skins and seeds are hardly ever "crushed" from the risk of increasing the "bitter" proanthocyanids present in the seeds making juice bitter. So percentage of these chemicals is extremely low in juice. Quantity of polyphenols are dependent on each type and batch of grapes so it is not constant and not measured by the company. On the top of it the bioavailability of resveratrol from grape juice, which contains mostly glucosides of resveratrol may be even lower. Red pigments in grapes (anthocyanins) are converted to various polymeric pigments in wine, in pure grape juice these are absent. Welch's also indicate that they actually put artificial "Red color # 40," and "Blue #1" to enhance the appeal (it is probably safe, but has no medicinal benefit). Secondly, good things in the grape juice are mostly found in the red grape juice, so you won't get any benefit from drinking white grape juice. Also if you read carefully the label of several even "white grape juice" bottles, you will find that they can contain (legally) substantial apple or pear juice. So what you see is different from what you get. Instead of Welch's if you select the juice from the companies such as "Lloyd's Organic Harvest," the company says, the seeds and skins are not minced. Unless seeds are fractured significant amount of polyphenols are still left in the seeds. So how much polyphenols are there is pure guess work? Many companies also add extra sugar or fructose syrup to the real juice to make it sweeter. If you buy "grape drink" it may contain as little as 10% real grape juice. If you do drink grape juice often the "good things" in juice settle at the bottom, so make sure you shake vigorously and drink that portion and don't throw it away as "scum.' (On the other hand whatever is settled at the bottom of the wine bottle, throw it away because it is mostly dead yeast cells, tartrate, sulfite, and other inorganic crystals, etc.) A glass of Welch's concord grape juice 8 oz contains about 40 gms of fructose (blamed for syndrome x) and about 170 calories, undesirable for people trying to loose weight or having diabetes. From outside just looking at the color or the label of the juice you cannot tell if the juice contains what you are looking for in it. You could prefer to eat just the red grapes alone, again quantity of polyphenols varies and minuscule in the raw grapes. To get the amount of polyphenols equal to just a bottle of wine, you have to eat large quantity equal to a bucket, with fructose and on the top of it risk of lot of pesticides, etc. Fresh grapes are a good snack, but are not always available year round, although currently in US grapes in winter time are imported from countries such as Peru from South America, where agriculture is not regulated as US and incidentally Peruvian grapes contain highest amounts of pesticides. Moreover, many herbicides and insecticides banned in US are still used in these countries. Grape laborers handling pesticides, and chemical fertilizers have in general, higher incidence of dermatitis, birth defect, and inflammations. Are organically grown grapes better for you? It seems so. Usually there are two types of insecticides used on grape wines, one sprayed profilactically on the vines, before any disease occurs, and one sprayed later when some disease happens on the grapes. The one which is sprayed on grapes, you can wash it off, however, the one sprayed on the vines is absorbed like an antibiotic in the vines is present in the stems, leaves and grapes. This one is forever, this you can't wash it off. If you want to eat fresh grapes, make sure you rinse them off by use of "safe" soap for vegetables and fruits such as, ... If you want to drink juice, drink Concord purple grape juice, these grapes are somewhat naturally disease resistant and need less pesticides. If grapes are fully ripened (as you like them) when you buy, wash them with hot water and then refrigerate them, this inactivates some not all enzymes which keep converting citric acid into sugar in the grapes, and somewhat "locks in" sweetness. Do just the opposite for the tart grapes. If sugar is OK with you, drinking about two glasses of purple or red grape juice is probably within the safe limit rather than wine. However, the proof is in the taste of pudding. After a period of say 4 months or so, go and get your blood examined for cholesterol and LDL, and HDL. If there is no effect try pills instead. Why not drink wine? Alcohol is addicting. Alcohol produces liver damage, hypertension, memory loss, cardiomyopathy, pancreatitis, gastric ulcers, varices, etc. By causing impaired judgment it is number one cause for fatal car accidents. In the long run taking even 1 to 2 glasses of wine everyday is harmful to the brain and promotes brain cell death and atrophy. Normally non-stop we lose about 1000 brain cells every hour on the hour after the age of 21. Drinking regular alcohol in any form speeds up that process, importantly it affects creation of new memory and learning as we age. All alcoholic drinks, be them brandy, whiskey, beer or wine all to some extent increase HDL, lower some LDL, and to a minor degree prevent platelets from forming clots due to alcohol. However, the effect in the red wine is highest in general, due to other things such as resveratrol, polyphenols, etc. So even when alcohol is removed from the wine, significant benefits remain intact. For thousands of years wine connoisseurs similar to "tea connoisseurs" are trying to get rid of those "bad" bitter, astringent, and acidic" things from the wine and increase the flavor and aroma and taste. They have been busy in trying to get the seeds out of the brew quickly, (God forbid if the seeds break and spill their contents in the wine), remove the skins faster and faster etc. US patent office has thousands of such patents for fast removal of seeds and skins! People do not know that white wine is also made from the red grapes, once the red skin is removed, and all healthful ingredients are thrown away pulp is clear and white. Suddenly now these polyphenols are found to be "good" and they have found a new religion and started a race to prove how a lot of these polyphenols are in their wine! For 90% of the wines sold in the market flavor does not improve with the age, only in 10% of the cases in some wines some polyphenols from the grapes and oak barrels lose their bitterness by aging. Even many red wines do not contain significant amount of polyphenols especially resveratrol to begin with. Some may contain even below the white wines. How about our Drakshasava? Ayurvedic Drakshasava is also rich in resveratrol; exact amount is unknown. Drakshasava is a weak spicy syrup like wine made from fermenting red grapes and honey and brown sugar containing 2.5 to 5 % alcohol in wooden barrels. Spices are usually cinnamon, cardamom, nagkeshara, vidanga, tejpatra, pippali, and black pepper. A one liter bottle in US is sold for around $30. A Draksharistha is similar but is a boiled preparation plus some other extracts such as Haritaki along with spices, and is sold around $80 for 1 L bottle in US, while I saw prices quoted as low around Rs. 100 in India. Ingredients vary from manufacturer to manufacturer and of course no quality control of any kind for these preparations sold in US or in India. Currently, recommended doses of Drakshasava by Ayurvedic practitioners do not seem to be adequate for optimum benefit. Actually, if you follow western concept of food pairing and appropriate wine, spicy low alcohol Drakshasava may not be a bad companion for our spicy food instead of western wines of mild fruit and flower flavors. Making a fine wine with specific flavor or aroma or a specific consistent blend can be tricky, more of an art than science. On the other hand Drakshasava recipe is like "Amrut tulya Chaha," it is not specific tea flavor but a blend of all other spices and not wine alone. Research and efforts are needed to develop new varieties of Drakshasava for 21st century using grapes containing highest amount polyphenols and other spices such as cloves, hot pepper, ginger, suitable to accompany Indian food and taste, not as medicines but as healthy drinks. Indians have put their unique twist by developing "masala tea," a low or better non alcoholic, low sugar, Drakashasava could be a unique "spicy masala wine" to go with our Indian food. Let western world have their expensive "Dom Pérignon," for us "Drakshasava" is just fine. Try it. Why take a wine pill? In a landmark historical publication almost 200 years ago in "Physiology of Taste" in 1825 just before he died, Jean Anthelme Brillat-Savarin wrote, "A hard drinker, being at table, was offered grapes as dessert. 'Thank you,' said he, pushing the dish away from him, 'but I am not in the habit of taking my wine in pills." If Jean was alive today, he would have certainly said, "Throw away wine and grapes, get the new pills, but don't forget my Brillat Savarin cheese!" Now you are convinced a glass of red wine is good for you? Right, yes. But if you do not want to drink alcohol, and do not want sugar in the wine, what do you do? Drinking a glass of red wine or a glass of red grape juice is also exactly not the same. Although resveratrol is found in both, some polyphenols and some other beneficial compounds in the wine are not found in the red or concord grape juice. However, a "red wine" in "pill" form is now available, with all good things without the alcohol or sugar. Sometimes opposite is true than what commonsense tells you, e.g., aged garlic is better for you than the fresh garlic, steamed or fermented soybean is better than fresh beans. A pill is better than the grape juice or wine. For the first time, however, we now have technology of extracting "good" things from "bad' to make a "wine pill." Just like we now have "egg beaters" without cholesterol or bad saturated fats with the same taste. If you take pill of "tea extract," you miss the fun and taste and pleasure of drinking tea, but you get the benefit, but not if you take the pill instead of drinking wine, you get more, best of both the worlds. You kill two birds in one by getting an extract of wine, take all good but not bad. No alcohol, no sugar, no calories, just the good medicinal things. Usually we like people to eat natural foods rather than taking supplemental vitamins and extracts, however, in this case the pill seems to be a better choice. Here is a summary of benefits of the pills: 1.No alcohol and its bad effects. People who do not want to be high or low or drunk every night people who do not want to have "alcohol breath" in the social company, people who are told to stay from alcohol for various reasons, (which generally includes everybody) if they do not drink wine are deprived of cardiovascular benefits. 2. For people who have genetic intolerance to alcohol such as American Indians, a lot of Chinese, and Japanese (having abnormal genes on chromosome 4 and 11 encoding genes for Aldehyde dehydrogenase) who should avoid wine and alcohol. 3.People who do not want to drink alcohol for religious or other reasons. For children below 18. People who operate hazardous machinery or are "on call" status. 4. For people with diabetes, syndrome x, people who are trying to loose weight and do not want just empty calories or sugar. People who do not want "appetizing" effect of the wine before meals. Just look around, do we really need "appetizers" or "aperitif wines" in our society today? I am looking forward to a day when restaurant menus finally start with "Appetite suppressants." Really "anti appetite" rather than "anti pasta." 5. For people who are taking drugs which are incompatible with alcohol, such as for hypertension. 6. People who are allergic to wine due to presence of yeast, sulfites, histamine, TCA chemicals in the cork, etc. 7. For people who do not want exposure to pesticides, insecticides used for grape growing ending up in wine, or food coloring used for grape juice such as # 40 or preservatives used in making wine. Most pills do not contain these toxic chemicals, as resveratrol in pills is derived not from grapes, but from Japanese knotweed containing both trans and cis forms of resveratrol. 8. Color of the wine or red grape juice can also be a problem for spilling and ruining fabric such as table cloths, expensive silk and cotton clothing etc. 9. Wine can be expensive. There is no telling how much good stuff is in it. 10. Some chemicals developed during fermentation from pigment anthocyanin in the wine are not present in the grape juice. 11. You can get higher but still safe dose of polyphenols, equal to a whole bottle but without side effects of alcohol or sugar. Resveratrol seems to have no toxicity so safe higher doses appear possible than just found in a glass or two of wine. In fact, the ideal dose concentration used in cell culture shows that to get maximum benefit from wine, one needs to take about 2.5 L a day. This is almost impossible to achieve by drinking wine or grape juice without some serious side effects. 12. It is not always possible to eat fresh grapes, or drink grape juice or wine everyday, with the pill it is easy to remember and can be regular. In addition one can snack on dry dark raisins, or use them generously in oat meal, kheer, sheera, vegetables, salads, etc. as a healthy supplement. Several companies make and sell grape polyphenols and resveratrol and recommend dosage found equal from two glasses of wine to a bottle. For example: Protykin Resveratrol (Natrol), Resveratrol Antioxidant Protection (Source Naturals), Grape seed extract and Resveratrol or Roserawine complex (Puritan's pride), etc. Organically grown whole grape extract skin, seeds and all is also now available. Most of then cost no more than five to six dollars for a whole month's supply. One cup of red grapes (about 160 gms) will give you about less than 1 mg of resveratrol and grape juice will give you about 1.5 mg of resveratrol. One glass of maximum yielding Muscadine red wine (5 oz) will give about 2 to 6 mg of reveratrol. Polyphenols coming from the seeds are very negligible in grapes or juice or wine. White wines contain negligible amounts of both. Pills contain about 25 to 500 mg of resveratrol and about 100 to 500 mg of polyphenols. Most people take about 25 to 50 mg single resveratrol pill a day with some polyphenols. Unfortunately these pills are not currently available in India. How much extract and safe amount and pills should you take? That is really not known at present and if you really want to wait for the correct answer you will probably have to wait for about 100 more years of research. So you have to go about by using common sense from what is currently known. Chemicals in wine are considered as "GRAS" ( generally regarded as safe) by FDA. There seems to be strong correlation with wine components with good health and longevity, and preliminary research and historical evidence suggest they are probably very safe (without alcohol) in moderation. Perhaps even higher doses may be required for full benefit, but then there is always chance of higher risk of unknown, only time will tell. On the other hand if you don't play and don't buy the lottery ticket you have definitely 0% chance of winning a lottery or any benefit. If you do take large doses, best strategy is skip few days or week at a time regularly for body to get rid of any side effects. And also have periodic blood tests for Cholesterol, HDL etc., to see if it is working and if there are any undesirable side effects. Since chemicals in wine work against cancer or new growth, pregnant women should avoid these pills. Anything which cures cancer is bad for pregnancy and unborn fetus. Until the growth of the human being is complete, as before the age of 21, these pills should not be taken by children or the teenagers. Wine makers can sell grape juice, but a good bottle of wine commands lots of dollars, while grape juice is sold for pennies. Same is the case for wine makers can sell wine solids as pills and sell hard alcohol separately, but that is again not commercially profitable. The idea is not against the Wine entrepreneurship or against raising a cash crop and employment opportunity, but not too aggressively promote and allure the local people to induce local drinking and so called sophisticated "social change." Make the best wine and export to other states and overseas by all means, just take small judicious baby steps promoting locally. Epilogue: Nobody is saying don't have occasional fun with wine. There is no need to be absolute teetotaler. Wine is a great socialize; it facilitates speech and blocks inhibition. Wine lets you hair down and relax. We do not have a custom of toasting a glass of wine or champagne for celebration in our culture or for marking a joyous occasion, but we can adopt and learn a few new things. Although we do not have divine sanction for drinking wine in our holy scriptures, we have great rishis like Vagbhat, who lived in second century B.C., says in "Ashtanga Sangraha," " It is OK to have some occasional fun with friends with rum or wine or mead mixed with mango juice." Wine is good for occasional "Vihar," but not good for regular daily "Ahara." Alcohol is a cheapest easily available non prescription medicine available in just about any place to block sudden stress or sorrow. Just use it wisely and rarely and don't abuse it and form a habit or addiction. Napoleon once said," In victory, you deserve champagne, in defeat, you need it." No doctor, his knowledge worth a salt can make a blanket wine recommendation of drinking daily 1 or 2 glasses of wine. Take the pill instead, we know better. This is not a cheap new wine in the old bottle with a prestigious vintage label, this really is a new message of a new pill in a new bottle.
  8. THROW AWAY WINE, TRY PILL INSTEAD Jay Dixit, M.D. DeRidder, Louisiana An essay (Reprint) Ekata, USA "Uncle which wine do you prefer with the dinner?" "How about this Chateau Indage Malvek, vintage 2002; nice ruby red color wine just the type doctors recommend and smells like vanilla," Please..." I was taken back by this sudden unexpected surprising question in a Brahmin household. I visit Maharashtra every so few years and visit friends and family during X'mas or Diwali Holidays. The question from the yuppie generation of India in my nephew's apartment in PuNe was new to me. I knew that most of the people in India think everybody who is a NRI drinks alcohol and that too frequently. But I did not know that so many young people there now in India so freely and routinely imbibe liquor. I declined politely. Although he did not say anything, I could see on his face......".the man has no taste...." "Kakaji," he continued," you grew up in prohibition period in India. Your Poona and this new PuNe is vastly different. You might not know, PuNe is now wine capital of India. Maharashtra is the number one state in India in wine production, producing over 6 million liters of wine. PuNe alone now produces over 4 million liters of wine, followed by Nashik, and Sangali, etc. Now there are wine parks at Vinchur and Palus. Wine clubs are now boldly present in just about all major cities in India. In PuNe one opened in January 2006. We now produce all kinds of wines, white, red, rose, and even sparkling bubbly champagne, And every year few more thousands of new acreage is brought under grape viticulture." He then took me to his wine cellar to show an array of huge proud collection of Indian and foreign wines, mostly from Australia, New Zealand, South America, and few from France, etc. Sula, Chateau Indage, Blue Star Agro, Grover, Shaw Wallace, Renaissance, etc. I was amused to see even one label from "Sai krupa wine Co." I have seen "Sai krupa" name on houses, businesses, etc, but now even on a liquor bottle! That is something! With the same ease as my father who would recite "Vishnu sahastranam" in Sanskrit (Visnu's 1000 names), he was rattling tongue twisting French names of grape vines like Chardonnay, pinoit noir, Chenin Blanc, Riesling, Sauvignon, Cabernet, merlot, zinfandel and so on. A lot better than my Cajun French! Uncle, he continued, our air, soil, water, terroir, chaulky lime rich soil, is even better than France or California. Chateau Indage alone now grows over 60 varieties of grapes brought from France. All our doctors everyday drink about half carafe to a bottle and tell their patients...go ahead and drink daily, it is good for you. I was just overwhelmed by marketing pitch by our new emerging Roberto Mondavi of India. Slowly we eased in the dinning room, I gently lifted his tulip shaped hand cut Waterfod crystal champagne glass and proposed a toast and took just one sip to be sociable and not a party pooper. The incidence set a wheel in motion in my mind. Is wine good for your health and does it fit in our diet, in our culture, and religion or faith? What are the alternatives and where we go from here? Recently there have been articles after articles in the Indian press, how our culture is rapidly becoming victim to the Western influence and fads. Do we look for a place where there are liquor and wine bars and pubs every corner like in Ireland. Families ruined by liberal alcohol everywhere. Do we look for bourgeois mentality, fads, and decadence. Do we really need classes for which wine goes with which Indian food by western taste and dictum or wine tasting tours to wine farms? How about wine festivals such as at Narayangao falsely promoting "enjoy and drink the sunshine in a bottle"? Can we do without this wine mystique, gobbledygook and unnecessary vocabulary and addiction? Hold on to your seat belts, I see a whole lot of clever marketing for fancy wine glasses, decanters, cellars and rituals and a large infusion of foreign capital especially French and US coming. WHO alcohol consumption 2004 report says, while countries like Luxumberg consume 9.43 L per capita, Indians consume only about 0.82 L per capita, so it is a huge innocent market waiting to get their fangs in. Wine or liquor is taxed heavily in India, one current strategy in Maharashtra is to try to reclassify it as "food" to avoid taxation and increase its affordability. This has been done in Karnataka and some other states. Does red or white or any wine go well with Indian food? 1. First in general there is a problem with typical Indian food and wine/or alcohol. Our dinners are loaded with refined carbohydrates. What other cultures call as desserts, we call "main dish." Jalebi, kheer, shreekhand, and variety of sweet things even for our everyday consumption there are ladoo, wadiya, jams, etc, etc., in our lunches and dinners along with Bhat, bhaji, and Chapati. Combination of alcohol and sugar diet rapidly assaults the brain, liver, blood sugar, and also fat storage of our body, somewhat less with protein rich western diets such as with meat or fish. Even those people in India who claim to eat non-vegetarian food, the relative percentage of meat protein and animal fat is a lot less than the western food. Alcohol is not "food" but a "recreational mood altering drug." (Although it should be outlawed, this has failed before all over the world and will not happen again). It would be interesting to see if combination of refined carbohydrates in diet and regular alcohol in India how rapidly will result in more obesity, diabetes, heart disease, or syndrome x. For a minuscule benefit we will be exposed to a lot of danger, especially people with addicting behavior. 2. There also seems to be rise of pseudo science faddist "gurus" for "Indian food paring with wine." This western concept of matching the flavor of a certain specific wine with specific food flavor is laughable for the Indian taste. First dictum says that you should never serve any wine stronger than the flavor of the food dish. Indian dishes use variety of mixtures of spices and not a specific one spice and they are strong. There is no wine of any kind on this earth which will over power the Indian spice mixtures to begin with especially Kolhapuri style. 3. In a typical western dinner containing 5 or elaborate 9 course dinner, various dishes are served one after another, so you can serve different kind of wines before several of these mildly flavored dishes using spices such as basil, oregano, paprika, etc. In Indian dinners on the other hand all dishes are served at once in a large platter, and the dinner dips into various dishes and relishes and pickles as he or she pleases from bitter (e.g., shepuchi or Karela bhaji) to sweet dishes (Jalebi) to say Zunka at will. So you really will have to line up all your wines around the plate after rangoli to sip in as you please. 4. "You should start with mild flavor wines, followed by subsequent stronger wines with flavor and aroma" says the western tradition. This is impossible since we do not follow any specific pattern of food being served. And old traditions are long gone. 5. Sweet wines go well with desserts.This would really complicate our dinners, because only wines which we could have with our dinners will be the dessert wines, talk about the worst carbohydrate loading, I could just imagine of Jalebi and port or Sauternes or sherry combination. Not to mention uncomfortable feeling in general caused by sweltering hot Indian climate. 6. If you really follow western custom of one specific flavor matched to one specific dish or flavor, I would say could happen only on our days of "Upvas" or fasting. Most of the dishes on that day use "cumin" and very mildly spiced like western dishes, so in reality a mild white wine would go well along with these dishes. 7. Let us face it, there are certain foods western or eastern which do not go well with any wine, such as anchovies, hot dogs, onions, chocolate, egg dishes, salads, spicy Mexican or South East Asian food, etc. 8. And why make so much fuss about taste. PROP test shows 25 % of the general population has extremely poor taste and cannot make good differentiation of flavors. 50% are average, and 25% super tasters cannot necessarily appreciate or tolerate wine. Even authorities such as Hugh Johnson of the Encyclopedia of World wine Atlas could not give just the right advice on paring of specific wine for specific Indian food. Almost all 5 star hotel chefs agree that it is not the issue of "conditioning" the taste palate for the appreciation of specific Indian food enhanced by specific wine; mostly interaction of western flavors of wine and Indian food with the addition of the personal element has been discouraging. 9. What next, classes for Indian food with cooking wine? Is there divine sanction for wine for Hindus? Christian son of God asks wine be taken as a symbol of his blood and there are over 191 references in the Bible for it. And it is one of their offerings to the God, as of now, I have never seen wine being offered to any Indian God as "Naivedya" and later on after the "puja" shared by all devotees as "Prasadam" or "Tirtha."Hindus worship no gods of wine or liquor such as Greek and Roman Bacchus or Dionysus. Q'uran prohibits liquor, and while Vedas sing praises to "Soma rus" and devote entire Pavamankhanda in Sam Veda, it abhors liquor and wine. Veda says "sura" (wine or liquor) is for demons and Rigveda condemns it. Almost all Hindu Dharmashastras such Gautam dharmashastra, Apasthambh darmashatsra, Vaishista, Yandyavalka, Manu condemn wine and recommend various penance. However, wines have been known in ancient India, and ancient Sanskrit literature describes over 30 different wines made from various flowers and fruits. White wine is described as" kapisayani," while red wine is described as "Harahurka" both were imported from what is today known as Afghanistan. Toddy was drunk on coastal region by hunter gatherers and fisherfolks in the southern coastal areas. Sushruta used it for surgery, and Charak recommends moderation in use. During Emperor Shah Jahan and Jehangir red wine (Kandhahari), and white wine (Bhokari, Fakdi, Sahebi) is mentioned by these Mughal emperors. The Marathi word "maderia" as a generic word for all wines comes from Portuguese. It actually means only wines grown on "island of Maderia." In 15 century, in the process of discovering India, on route Portuguese had captured the island of Maderia, west of Africa, and had found suitable climate to grow all kinds of wines. They brought these wines through Goa into India. What and Why are those good things in grapes to begin with? The magical compounds in grapes, grape juice, or wine, similar to "Amrut tulya Chaha" are another type of polyphenols. They include compounds such as flavanols and flavanoids, anthocyanins, proanthocynins, phenolic acids, tannins, quercetin, ellagic acid, catechins, aroma compounds (esters, aldehydes, terpens, pyrazines, lactones, etc.,) and most importantly resveratrol (Resveratrol is even found in small quantities in peanuts also). These compounds are considered responsible for the famous "French paradox" because although French eat the same fat loaded diet similar to the other Europeans and Americans, they do not seem to have same percentage of heart disease due to their habit of wine drinking. Polyphenols are also suspected to be the cause of long living people in Sardinia in Italy. All these polyphenols come from either skin of red grapes or the seeds. Pulp contributes mostly nothing to our health but sugar which gets converted to alcohol. There are about 24,000 varieties of grape vines around the world (actually about 8000, many are same but have different names in different countries) but belong to the single species of "vitis vinifera" plant. Grapes are primarily evolved for the birds for propagation of seeds. If there is abundant water and soil, and sun, grape vines keep growing and rooting from the branches, but they have no interest in producing the fruit, the berry, the grape. So the viticulturist, keep grape vines cut down to be like "brooms," (cruelty to the plants?) so they are forced to form the fruit. Like several other plants grape vines struggle against intense UV radiation associated with bright sun (more at high altitude), deficient nutrients in the soil, pollution, fungus, viruses, bacteria, animals, etc., so during evolution they have learned to produce chemicals such as "phytoalexins," These are antibiotic like chemicals. In case of grapes these are "polyphenols." Some farmers even more "stress" the plants (another cruelty) by giving more UV radiation to produce more of these compounds. In fact, their is nothing magical about the French wines, e.g, Bordeaux wines contain highest amount of resveratrol in them, perhaps the French climate, the soil, pollution, the amount of sun, etc., (Terroir) is very harsh and stressful for the plant. All grapes start as green fruits, completely camouflaged in the leaves, so birds don't see them, resveratrol in the skin protects the fruit from the fungus on the grape skin (which is ready to get into the developing sugar) and UV radiation and protect developing seeds and its DNA from it. The fruit and seed at this stage due to polyphenols and tannins is acidic, bitter, and astringent making it non palatable for many insects and animals. As the fruit ripens and seeds fully develop, anthocyanins increase the color and smell for the insects and the birds indicating "lunch is now served." After the seeds are matured and fruits are ripened plant's need for sunshine decreases and risk of sun injury to the seeds and the seed DNA rises, so anthocyanins pigments are protective until the fruit is eaten or fallen to the ground. ( in fact, camouflage need for the white grapes is longer as a result of a mutation caused by DNA retrotransposon mechanism). Since the seeds remain bitter, are mostly pass through the guts of birds and other animals, and even humans spit them out. But similar to these plants humans also have to fight against pollution, toxins, insects, bacteria, viruses, fungi, oxidation, etc., and have found that these magical compounds are very effective, yet they are not harmful to the humans. So we take them, actually we steal them from plants. These compounds in the right amount in just about in a bottle or few glasses daily are anti inflammatory, anti atherosclerotic (by inhibiting formation of Endothelin 1), anti cancer (at all levels: tumor initiation, promotion and progression), anti oxidant. In addition they are also cardio and vascular protective. They remove the bad cholesterol and raise the level of good one. In experiments it has shown to prevent abnormal cardiac rhythm, improve nitric oxide in the endothelial walls and dilate the blood vessels, and increase the blood flow to heart and other organs, prevent platelets to stick to each other and form blood clots. Recently resveratrol is also found to stimulate SIR2 (silent influence regulator) genes and activating molecules known as "sirtuins", these SIR2 genes are found to be moderator genes which suppress other "bad genes" causing cancer, arthritis, aging, etc. There is a promising and tantalizing evidence taking resveratrol daily orally could make people live a long and healthy life as people in Sardinia. While large doses of tannins and other polyphenols could be toxic, resveratrol almost has no toxicity and hence FDA allows it to be sold OTC without a prescription as a dietary supplement rather than as a drug........continued to part ii
  9. Amrut tulya tea is amrut

    I am not a tea connoisseur, so Waaza you are right that these connoisseur folks are not using the correct chemical term. Anyway, what I understand from their reviews that as soon as milk hits the hot tea, fat separates as big blobs in the cup from the cold milk, for them it is faux pax (If you put hot tea in the cup containing cold milk this does not happen. I know some people in India who do not heat milk and tea together do heat milk separately and then add to the hot tea. They probably do not trust pasteurization). I think what these expert mean is tea becomes buttery, creamy, sweet, sugary like a caramel (I kind of like that taste). Thanks for letting us know current tea practice in UK.....Dr.J
  10. Amrut tulya tea is amrut

    Ideal time for tea is not 5 PM or after, but between 2 to 4 PM. Popular custom of drinking tea or coffee right after you get up in the morning is also not a good idea, because caffeine and other similar stimulants do not act well on a fully rested neuro muscular junction (provided you had a good sleep for the night). In fact, it stimulates the brain very little but you get more toxic effects peripherally such as shakes, being jumpy, etc. Tea is little bit better than coffee, due to its less stimulant effects. Around 2 to 4 PM after you being awake for about 7 to 8 hours, your adrenergic neurons start getting little tired. Caffeine at this time gives you maximum stimulus and starts firing neurons to give you "second wind" to push you working up to 5 or so without being addictive. If you take stimulant drink containing caffeine late in the evening the resulting catecholamines keep active in the blood long after our bedtime giving you less deep sleep or insomnia in some cases or in elderly. Unless you are using 18th century antique china, for the modern china "thermal shock" should not be an issue (as you know today's varieties of ceramics can be used in superconducting magnets with several hundred degrees below 0 to over 3000 degrees in rocket engines). If you pour tea in cold milk, fat does not get caramelized, if you pour cold milk in hot tea, it does, and tea connoisseurs don't like it. Caramelized fat is actually healthier than homogenized (That is a big contraversy in US from homogenized milk to peanut butter etc.)....Dr.Jay --------------------------------------------------------------------------------
  11. Amrut tulya tea is amrut

    Amrut Tulya Chaha Is Amrut ! By Jay (Jagannath) Dixit, M.D. DeRidder, Louisiana. (Reprint) “Will you take tea?” a polite question and the gentle click of glass bangles snaps me out of my trance as I sheepishly stare through the flimsy curtain into the kitchen where tea and milk is boiling over the stove top in my Indian friend's house. It is the same site, I have seen over and over again in the heat and dust all over the Indian streets – a large blackened tea pot boiling on an open fire in all the Amrut tulya tea stalls. No matter where in the world, Indians are inseparable from their “chai.”All my life we have been brain washed – how bad this practice is – an absolute “no no.” You do not boil tea and milk together – how crude, unsophisticated, uncivilized! But now as new scientific evidence keeps coming in, it seems bourgeois have been right all along and beau mondes better turn the leaf, or shall we say, learn to boil the leaf. The blackened Amrut tulya tea pot is now calling the kettle: I told you so - boil down to something good. “How to make a perfect cup of tea?” dozens of books have been written, poetry has been composed, elaborate rituals have been developed in countries such as Japan, China, and England over the centuries. But all these years, these “connoisseurs” have been busy trying to extract the maximum flavor and taste by eliminating the “bad bitter” things from the tea. But what do you know ? - so called these bad things, plentiful in Amrut tulya tea now appear to be the “magical compounds” for our health (This is no different from the people who developed “white Dutch chocolate” by eliminating “bad bitter” things from chocolate to create worthless new product by eliminating good things such as heart healthy “flavanols” from chocolate). Most of the information people have followed from the books regarding "how to make a perfect cup of tea" reflects the English taste and is not relevant to us Indians, Secondly, they do not reflect about our current scientific knowledge about benefits of tea. Moreover, all the emphasis is on the value of flavor and taste; today, we should drink tea not for its taste alone, but because it is good for you. The British like “tea," Indians like ‘Chai.” There are plenty of legends and myths about drinking tea. First, most of the Indians do not care for the only flavor of the tea leaves, so apart from the high cost, most of the Indians do not prefer to drink teas such as white tea, green tea, Oolong tea, or premier black teas. Unoxidized polyphenols in green tea make tea taste pungent. Indians in general do not like that taste. Indians like flavored teas mixed with spices such as masala, ginger, cloves, peppercorn, nutmeg, star anise(dagadphool), cardamom, or orange peel, etc. These additional agents also provide their unique antioxidant properties to the tea. A real good flavor of expensive tea (or coffee beans) is ruined by these additional flavors, so actually out of over 3000 varieties of tea, Indians prefer a very cheap broken leaf black tea in the world market which absorbs all these flavors easily. Secondly, Indians like the color of the tea, most prefer golden blonde color. The expensive teas have poor concentration of flavinoids (color pigments). Indians prefer color and aroma over the strength and the flavor of tea. (What’s in a beverage you call a “Chai?: Quality attributes and hedonistic price analysis of tea. Satish Y. Deodhar et al. Working paper No. 2002-05005, IIA-A). Myth: "Only pour boiling water over tea, never allow to over infuse.” If you are drinking white, green or premier black tea and interested only in flavor and not its good medicinal value, go ahead and do this. Indian style "Amrut tulaya Chai" method of continuous boiling tea leaves up to 5 minutes, is not only safe but is superior. Most of the black tea is processed by "CTC" (Crush, tear, and curl) method, this increases colored pigments or flavonoids in tea than other expensive teas, although it allows to escape some VFA (volatile fatty acids responsible for flavor), so produces somewhat less flavor and aroma. The major polyphenols in tea are theraflavins or catechins (catechin, epicatechin, epicatechin gallate, epigallocatechin gallate,) and thearubigins (quercetin, keampherol, rutin), and phenolic acids (caffeic acid, quinic acid, gallic acid). Longer you boil your tea more of these "tannins" are released in your tea. Tea polyphenols, though popularly known as tannins, are not, as widely believed, the tannic acid used in leather preparation. The terminology can be confusing, so let us summarize it here: catechins (the name for flavanols in tea) - flavonols (one kind of polyphenol) - polyphenols (compounds with two or more phenolic hydroxyl groups). Tannins are also a type of polyphenol. These polyphenols are bitter (that's why you add milk or cream to mask its effect) and were once considered as "toxic or harmful." And they are harmful in large quantities, but are “medicinal” in the quantities found in the tea. In the nature they discourage animals eating tree leaves, as they make animals sick, These chemicals also kill bacteria. These are wonderful chemicals with astringent properties which literally gently strip your gut wall and clean it. They also seem to inhibit the growth of bad bacteria in the gut such as clostridia and promote good bacteria such as bifidobacteria (currently found similarly in Dannon's “Activia” yogurt in US market). There is a correlation about Indians consuming large black tea and not having significant cancer of colon or polyps. Tea is anti inflammatory, anti cancer, a stimulant, a bronchodilator, and helpful in neurodegenerative diseases such as Parkinson's and Alzheimer's. A recent Chinese study in 2007 claims Tea fights obesity. Longer you boil your tea higher is the concentration of this "thiaflavin" or yellowish brown pigment in the tea. If you just pour hot water over your tea leaves amount of polyphenols in the extract can vary only from 15 to 60 %. By boiling it little longer it can increase over 90 %. Longer you boil your tea leaves, more caffeine and theophylline are released in the tea cup. Theophyline is a broncho-dilator, and good for asthma, bronchitis, etc. A decade old "Consumer reports" shows more and more caffeine in tea as brewing time from 1, 2, 3, 5, minutes, etc, increases. A cup of tea has about half the amount of caffeine as compared to coffee. Caffeine is a stimulant, and if you do not want caffeine go for the decaffeinated tea. Since tannins can block some absorption of iron, if you drink a lot of tea make sure to take iron supplements. All teas contain oxalates, and can produce kidney stones. People who form stones easily should take calcium supplements to bind in the intestines to form calcium oxalate to avoid stone formation in the kidneys. Tea is rich in fluoride. Hence it has a net positive influence on bone density and osteoporosis especially for older women. This fluoride also appears to be responsible for anti caries effect of tea drinking. Theanine is an uncommon amino acid found in tea, which appears to be anti carcinogenic and relaxant for the brain. (Blck tea – helpful or harmful? A review of the evidence. EJ Gardner et al. European Journal Clinical Nutrition, 2006, 1-16). How much tea one should drink? One to three cups a day as a blanket recommendation with or without caffeine seems reasonable at the present. It is also safe for breast feeding mothers. After reviewing all the world research on tea drinking (2006), E.J.Garder et al, give following recommendations: If you are not caffeine sensitive, for prevention of heart disease - 3 cups a day. To increase plasma antioxidants up to six cups a day. Above 8 cups a day iron deficiency develops. For cancer prevention, bone, or dental health specific amounts are not recommended. Tea is similar to coffee drinking with low level of habit forming. If you are going to use tea bags do not put milk, hot water, sugar, all in one. Obviously milk solids block paper of the tea bag and block the release of these good chemicals as well as flavor and aroma molecules. Also leaves absorb sugar and it is wasted. Loose leaves are preferable over tea bags since the bags do not allow for the leaves to get properly infused and expand to release all the good things in it. Milk proteins while they adsorb some bitter tannins, they somewhat ruin the taste of tea, and that makes it watered down. Milk solids such as solid creamers are better, they make tea "thicker' and give them a “body” and since they often only contain mono or di-glycerides (flavor enhancing fats), tea tastes better. While tea connoisseurs debate whether to put the milk in the tea first or later, it is absolutely safe to boil tea and milk together. It does not reduce the blood concentration of good “antioxidants.” (Addition of milk does not alter the antioxidant activity of black tea: Reddy VC, et al. Ann Nutr Metab. 2005, 49 (3) 189-95). Although tea connoisseurs frown upon finding fat globules on the surface of tea with milk, and consider as “faux paux,” actually this caramelized non homogenized floating macro fat globules on the top of Amrut tulya tea are healthier and is a delicious treat. There is one fly in the ointment rather in the cup of tea. A recent article in 2007 by German researchers claims that adding milk in tea ruins its benefit. ("Addition of milk prevents vascular protective effects of tea." Mario Lorenz, Nicoline Jochmann, Amélie von Krosigk, Peter Martus, Gert Baumann, Karl Stangl and Verena Stangl. European Heart Journal, doi:10.1093/eurheartj/ehl442). I think this sample study is very small and has questionable value, since tea does contain caffeine and would constrict the arteries normally. Nobody takes tea to lower your blood pressure. I have never seen a study where tea is claimed relax and expand the arteries. Also the diet in India and Britain is vastly different. As you may not be aware of that the Britons are the world's largest beef eaters, major cause of heart disease. Besides adding cold milk to hot tea as was shown in this study is not similar to Amrut style where tea is literally boiled in milk, so these situations are not comparable.If you are still concerned of adding milk in the tea, why not consider adding "Kokam syrup" in tea, this makes a delightful drink, hot or cold. Although it is true that any undesirable smell from chlorinated water, minerals, soap residue in utensils, or poorly oxygenated water will ruin the taste of tea, you do not need to go to the extent of buying special TDS rating 35-50 water from the American Premium Tea Institute, specially designed to make tea. Just boil the fresh ordinary tap water with milk and you are fine. Base flavor of tea comes from an essential tea oil called theol, in addition there are over 550 different compounds responsible for flavor and aroma identified in tea by gas chromatography. They are esters, carbonyls, lactones, monoterpene alcohols (linalool mostly in Indian black tea variety), phenols, etc. But how many human beings can identify these as distinctly separate entities, or can anybody? Although women have somewhat sharper sense of smell, all of us significantly lose sense of taste and smell as we get older, so why pay for something which you really can't enjoy? It is like buying a Ferrari and driving it in a 25 mile speed zone. Besides, while making tea in an open room or in Amrut tulya tea stalls pleasing aroma is constantly disseminated in the surrounding air so you start enjoying it before you taste the tea, as compared to a tea pot or a tea bag it could be trapped for a long time or lost. In a traditional English style tea, you pick up the cup by the ear, and not knowing the temperature of the liquid, you could sometime potentially burn your lips or the tongue. Amrut tulya on the other hand is often served in a glass without the handle, so it is unlikely you will put something very hot in your mouth, which your fingers cannot hold in the first place. Although today, Indians are inseparable from tea drinking, Chinese have been drinking tea from 2700 B.C., but not the Indians. Today, India producing over 900,000 metric tons of tea per year is the world's largest producer and consumer of the tea, but the Indians had very little to do with tea drinking until the middle of the nineteenth century. The stories such as when the native East Indians first introduced the British to the modern cup of tea, British used to boil the leaves, discard the liquor and eat the boiled leaves is just a malicious gossip. Actually the English taught Indians to drink tea and not the other way around. The custom of tea drinking with milk started in China thousands of years before, however, today it is most prevalent in India. In addition, the Indians have put their unique twist by adding “masala” to it. English first learned about tea drinking from China not India, hence the Chinese word for this drink "Te" became "Tea" in English. The other words such as “Chai,” “Cha,” “Chah“ or Char” all have also Chinese (Mandarin) origin and are not Indian. In fact, prior to the British, tea in India was mostly unknown for the masses and was used as a drink continuously in a boiling pot in Assam, Nepal, Tibet, etc. Prior to the arrival of the British, tea was grown by a few Singhop hilltribes in Assam and was locally known as "viridis." By 1833, the East India Company had lost the monopoly on tea shipping from China. After the Opium wars when tea shipment became sour for the British, the British with their ingenuity and tenacity found the suitable “Camellia sinensis Assamica” native plant in India, similar to the Chinese variety and started the Indian plantations and popularized tea drinking in India as well as in the rest of the world cornering the world tea market. While Americans today think “Cha Ching” is a sweet sound of ringing a cash register, it is actually the name of the first treatise on tea by Lu Yu in 780 A.D. from China, “Cha Ching”: Classic of Tea. In the word “Orange Pekoe tea,” the word orange has nothing to do with real orange, but it is named after a Dutch trader's family named, “Orange.” On the other hand Earl Grey tea flavored with oil of “bergamot” is an oil of citrus/orange variety. Pekoe means silvery underside of the leaf in Chinese. In summary, today, ceremonial elaborate tea drinking as a pompous ritual in countries such as Japan or England claiming certain "superior" or cultured process of making a cup of tea are gone. And snobbish so called “civilized” people looking down on "Amrut tulya" tea should be reminded of that Amrut tulya is as good and perhaps more scientific than other methods. Most of the good chemicals in tea are heat stable and do not lose their value by keeping it boiling just a little longer. Nobody is suggesting that one should take a flat extract of tea, like a Marathi “Kadha.” However, how much to boil, what kind of tea, brand, flavor, how much cream, or no cream, sweetener or sugar,etc., are still matter of personal preference. We may not have fancy tea accouterments or scones, rich lemon tarts, or blackberry jams, but little Amrut tulya tea and a small snack is probably best thing going for the Indian masses. Because of extended boiling and always being served very hot, it is one of the safest drinks anywhere in India all year round. Amrut (amrut- makes you live forever) tea may not make you live forever, but Amrut tulya tea seems, it might slow down, or delay your death a little bit by slowing the aging process. In the 21st century you should drink tea not because of its flavor or taste alone, but because it is good for you. A $500 per pound Premier Spring Flush with yellowish amber hue Darjeeling tea may be a “Champagne of the teas,” but golden yellow .”Amrut Tulya Tea” is definitely an “Amrut.”
  12. Science in Cooking

    Were all the vegetables of the same SIZE in your experiment? For example, were the tomatoes of the same size as diced onions?...Dr. J
  13. Chitpavan

    The example, I gave of a "Durian," I think is like a "skunk" of the tropical fruits, so powerful. I know, places like Singapore, do not allow you to board the buses or public transports carrying durian with you. Some mangos are not that "smelly" and you could get by not refrigerating them. But some in India are very smelly and have a lot of phenolic compounds to irritate your mouth and refrigeration definitely helps, even to eat as "pulp," they call, "Amrus."
  14. Chitpavan

    Hello Jim: If you want to enjoy the flavor (taste) of mango, you have to suppress the aroma. The stronger the aroma the fruit has (most of the tropical fruits do, as they compete for pollination by smell), lesser is the stimulation of lingual nerve as compared to the olfactory sensation. Try to eat a Durian with and without refrigeration and see the difference.
  15. Chitpavan

    Hello Waaza: The phase I and ii enzymes work together in tandem though they have different modus operandi. But the idea in having "balanced food" or a diet is to try to supress as much phase I enzymes while increasing phase ii. I am not aware of any non toxic cumulation of chemicals. I have just heard, not seen yet, a National Geographic article of somebody just a volunteer analyzed for all the known residual chemicals over 300 residing in his body (after spending over $30,000 for lab tests), would be interesting to see.
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