Honey -Good for health

Honey -Good for health


HONEY, a most assimilable carbohydrate compound, is a singularly acceptable, practical and most effective aliment to generate heat, create and replace energy, and furthermore, to form certain tissues. Honey, besides, supplies the organism with substances for the formation of enzymes and other biological ferments to promote oxidation. It has distinct germicidal properties and in this respect greatly differs from milk which is an exceptionally good breeding-ground for bacteria. Honey is a most valuable food, which today is not sufficiently appreciated. Its frequent if not daily use is vitally important.

The universal and natural craving for sweets of some kind proves best that there is a true need for them in the human system. Children, who expend lots of energy, have a real "passion" for sweets. This is really instinct. Proteins will replace and build tissues but it is the function and assignment of carbohydrates to create and replace heat and energy, and to provide what we call Honey, which contains two invert sugars, levulose and dextrose, has many advantages as a food substance. While cane-sugar and starches, as already intimated, must undergo during digestion a process of inversion which changes them into grape and fruit-sugars, in honey this is already accomplished because it has been predigested by the bees, inverted and concentrated. This saves the stomach additional labor. For a healthy human body, which is capable of digesting sugar, the actuality that honey is an already predigested sugar has less importance, but in a case of weak digestion, especially in those who lack invertase and amylase and depend on monosaccarides, it is a different matter and deserves consideration.

The consummation of this predigestive act is accomplished by the enzymes invertase, amylase and catalase, which are produced by the worker bee in such large quantities that they can be found in every part of their bodies. However, there is plenty of it left in honey for our benefit. The remarkable convertive power of these enzymes can be pif oven by a simple experiment. If we add one or two tablespoonful of raw honey to a pint of concentrated solution of sucrose, the mixture will soon be changed into invert sugar. The addition of boiled honey, in which the enzymes have been destroyed, will not accomplish such a change.

The frequent Biblical references to milk and honey demonstrate the importance of these two oldest aliments. Neither, how-ever, is a complet food nor a proper nutriment alone for a long period of time. They are effective only to supplement deficiencies of other food substances.

Milk has many drawbacks. As mentioned, it is an excellent breeding medium for bacteria. The inhabitants of the East quickly sour the milk of cows, goats, sheep, mares and camels and prepare curds and cheese from it, because in warm climates milk cannot be preserved otherwise. Honey, on the other hand, requires little attention and does not deteriorate even in the tropics. Honey has often been given reference over milk. It is not surprising that Van Helmont gave milk the epithet, "brute's food" and suggested bread, boiled in ber and honey, as a substitute. Liebig also recommended a substitute for milk. Honey has many advantages as a staple article of diet to secure optimum nutrition.

Honey

The Predigested Natural Food Since ancient times, humans have used honey as a natural food, as a sweetener, for medical use, for beautification and for many other purposes.

Benefits of Honey

• Eyesight
  Regular use of honey mixed with the carrot juice helps to improve the eyesight. It should be taken one hour before meals in the morning.
  
  
• Cough
  Mixture of equal quantities of honey and ginger juice is a good expectorant. It gives immediate relief in symptoms like cold, cough, sore throat, congestion of chest and runny nose.
  
  
• Asthma
  Mix half a gram of black pepper powder with honey and ginger juice mixture (equal quantity). Take this mixture at least three times a day. It helps to cure asthma.
  
  
• Blood Pressure
  Take one teaspoonful of garlic juice mixed with two teaspoonful of honey. It can be taken twice a day in the morning and evening. Regular use of this mixture is beneficial for high blood pressure.
  
  
• Blood Purification and Fat Reduction
  Take one glass of warm water and mix 1-2 teaspoonful of honey and one teaspoonful of lemon juice. Take this preparation daily before evacuation. It helps to purify the blood. It also helps to reduce fat and to clean the bowels.
  
  
• Heart Tonic
  One teaspoonful of anise powder mixed with one or two teaspoonful of honey acts a very nice tonic for the heart. It strengthens the heart muscles and improves its functions.

Toddy

palm toddy or simply toddy, is an alcoholic beverage created from the sap of various species of palm tree. The drink is particularly common in parts of Africa, South India (particularly Andhra Pradesh, Kerala and Tamil Nadu, where it is known by the name of kallu , in Myanmar and in the Philippines, where it is known as tuba.




Tapping
Main article: Toddy tapper

The sap is collected by a tapper. Typically the sap is collected from the cut flower of the tree. A container, often a gourd or bottle is fastened to the flower stump to collect the sap. The initial white liquid that is collected tends to be very sweet and is not alcoholic. In some areas, the entire palm tree is felled and the crown exposed to collect the sap. When this method is used, a fire is lit at the root end of the tree to quicken collection of sap.

In parts of India, the unfermented sap is called "neera" ("padaneer" in Tamil Nadu) and is refrigerated, stored and distributed by semi-government agencies. Neera has a lot of nutrients including potash. Palm toddy also forms the base for a drink popular in Goa, Goan Feni. Palm sap begins fermenting immediately after collection due to natural yeasts in the air (this is often spurred by residual yeast left in the collecting container). Within two hours, fermentation yields an aromatic wine of up to 4% alcohol content, mildly intoxicating and sweet. The wine may be allowed to ferment longer, up to a day, to yield a stronger, more sour and acidic taste, which some people prefer. Longer fermentation produces vinegar instead of stronger wine.



In Africa, the sap used to create palm wine is most often taken from wild date palms such as the Silver date palm (Phoenix sylvestris), the palmyra, and the Jaggery palm (Caryota urens); from oil palm such as the African Oil Palm (Elaeis guineense); or from Raffia palms , Kithul palms, or Nipa palms. In India and South Asia, coconut palms and taller palms, such as the Arecaceae and Borassus, are preferred. One common name of Jubaea chilensis is "Chilean wine palm", although this species is now endangered in the wild and is rarely used to make wine today. In South Africa palm wine (Ubusulu) is produced in Maputaland, the area to the south of Mocambique between the Lobombo mountains and the Indian Ocean. It is mainly produced from the lala palm (Hyphaene coriacea) by cutting the stem and collecting the sap. In part of central & western Dem. Rep. of Congo palm wine is called "malafu" and a palm wine tapper is called an "ngemi". There are four types of palm wine in the central & southern DRC. From the Oil palm comes "ngasi"( N-ga-shee), "dibondo" comes from the Raffia palm, "cocoti" from the Coconut palm, and "mahusu" from a short palm which grows in the savannah areas of western Bandundu & Kasai provinces. Palm sap is collected once or twice a day and combined in plastic drums.
Palm wine may be distilled to create a stronger drink, which goes by different names depending on the region (examples are arrack, village gin, and village whiskey). In parts of southern Ghana distilled palm wine is called "akpeteshi" or "burukutu". In Togo it's "sodabe" (sugarbe is made from sugar cane). Palm wine may also be evaporated to leave an unrefined sugar called jaggery in some areas.

Social role

Palm wine is generally drunk fairly soon after creation, since it has a short shelf life. However, it may be refrigerated to extend its life.

In Kerala, India, palm wine is usually available at toddy shops, known as "Kallu Shaapu" in Malayalam (English: "Liquor Shop"). In the Lingala speaking areas of the DRC and Rep of Congo; roadside palm wine bars are called "ikala". In Tamil Nadu, India, the beverage is currently banned, though the legality fluctuates with politics. In the absence of legal toddy, moonshine distillers of arrack often sell methanol-contaminated alcohol, which can often have lethal consequences. To discourage this practice, authorities have pushed for inexpensive Indian Made Foreign Liquor (IMFL), much to the dismay of toddy tappers.

In the state of Andhra Pradesh, India, Palm wine / toddy called Kallu is very popular drink in rural parts. It is very, very popular and commonly consumed in Telangana districts like Karimnagar, Warangal, Adilabad, Nalgonda, RangaReddy, Hyderabad, Medak, Nizamabad, Mahabub Nagar etc. The Kallu is collected, distributed and sold by the people of a caste called Goud or Gownla. It is a very big business in the cities in those districts. In the villages, people drink it every day after work. In some villages they supply Kallu everyday at the door (door delivery) in Karimnagar district. Every member (including children and women) of the family sit in a circle in their back yard and enjoy Kallu with dinner. Kallu is also offered to deities as Theertham in many religious functions. So after the Puja (religious offering), it is offered to everyone and they can't refuse and hence are used to its taste right from very young age. There are mainly two types of Kallu in Andhra Pradesh, Thadi Kallu (comes from Toddy Palmyra trees) and Eetha Kallu (comes from Date Palms that are shorter no taller than 15 feet). Eetha Kallu is very sweet and less intoxicating, where as Thati Kallu is stronger (sweet in the morning and gets sour to bitter/sour in the evening) and is highly intoxicating. The people enjoy Kallu right at the trees where it is brought down. They drink out of leaves by holding them to their mouths while the Goud pours the Kallu right from the Binki (Kallu Pot).



Palm wine plays an important role in many ceremonies in parts of the DRC and elsewhere in central and western Africa. Guests at weddings, birth celebrations, and funeral wakes are served generous amounts. Palm wine is often infused with medicinal herbs to remedy a wide variety of physical complaints. As a token of respect to deceased ancestors, many drinking sessions begin with a small amount of palm wine spilled on the ground ("Kulosa malafu" in Kikongo ya Leta). Palm wine is enjoyed by men and women, although women usually drink it in less public venues.

Papaya: Avoid during pregnancy

PAPAYA


Common Names: Papaya, Papaw or Paw Paw (Australia), Mamao (Brazil), Tree Melon.

Related Species: Babaco (Carica pentagona), Mountain Papaya (C. pubescens), Chamburo (C. stipulata).
Origin: The papaya is believed to be native to southern Mexico and neighboring Central America. It is now present in

every tropical and subtropical country.

Adaptation: Papayas have exacting climate requirements for vigorous growth and fruit production. They must have

warmth throughout the year and will be damaged by light frosts. Brief exposure to 32° F is damaging and prolonged

cold without overhead sprinkling will kill the plants. Cold, wet soil is almost always lethal. Cool temperatures

will also alter fruit flavor. Papayas make excellent container and greenhouse specimens where soil moisture and

temperature can be moderated.
DESCRIPTION
Growth Habit: The papaya is a short-lived, fast-growing, woody, large herb to 10 or 12 feet in height. It generally

branches only when injured. All parts contain latex. The hollow green or deep purple trunk is straight and

cylindrical with prominent leaf scars. Its diameter may be from 2 or 3 inches to over a foot at the base.

Foliage: The leaves emerge directly from the upper part of the stem in a spiral on nearly horizontal petioles 1 to

3-1/2 feet long. The blade, deeply divided into 5 to 9 main segments, varies from 1 to 2 feet in width, and has

prominent yellowish ribs and veins. The life of a leaf is 4 to 6 months.

Flowers: The five-petalled flowers are fleshy, waxy and slightly fragrant. Some plants bear only short-stalked

female flowers, or bisexual (perfect) flowers also on short stalks, while others may bear only male flowers,

clustered on panicles 5 or 6 feet long. Some plants may have both male and female flowers. Others at certain seasons

produce short-stalked male flowers, at other times perfect flowers. This change of sex may occur temporarily during

high temperatures in midsummer. Male or bisexual plants may change completely to female plants after being beheaded.

Certain varieties have a propensity for producing certain types of flowers. For example, the Solo variety has

flowers of both sexes 66% of the time, so two out of three plants will produce fruit, even if planted singly. How

pollination takes place in papayas is not known with certainty. Wind is probably the main agent, as the pollen is

light and abundant, but thrips and moths may assist. Hand pollination is sometimes necessary to get a proper fruit

set.

Fruit: There are two types of papayas, Hawaiian and Mexican. The Hawaiian varieties are the papayas commonly found

in supermarkets. These pear-shaped fruit generally weigh about 1 pound and have yellow skin when ripe. The flesh is

bright orange or pinkish, depending on variety, with small black seeds clustered in the center. Hawaiian papayas are

easier to harvest because the plants seldom grow taller than 8 feet. Mexican papayas are much larger the the

Hawaiian types and may weigh up to 10 pounds and be more than 15 inches long. The flesh may be yellow, orange or

pink. The flavor is less intense than that the Hawaiian papaya but still is delicious and extremely enjoyable. They

are slightly easier to grow than Hawaiian papayas. A properly ripened papaya is juicy, sweetish and somewhat like a

cantaloupe in flavor, although musky in some types. The fruit (and leaves) contain papain which helps digestion and

is used to tenderize meat. The edible seeds have a spicy flavor somewhat reminiscent of black pepper.
CULTURE
Location: Papayas like to be warm with both sunshine and reflected heat, so the hottest place against the house

where nothing else seems happy is an ideal location. They also like to be as free from wind as possible, although

this is not as critical as their need for sun. Papayas can be grown successfully in shade, but the fruit is rarely

sweet. They are best planted in mounds or against the foundation of a building where water can be controlled.

Soils: Papayas need a light, well-drained soil. They are easily killed by excess moisture. The soil needs to be

moist in hot weather and dry in cold weather. Since this is the opposite of California's rain pattern, in addition

to good drainage, plastic coverings to prevent over-wetting in winter may also be worthwhile. Papayas do not

tolerate salty water or soil.
Irrigation: Watering is the most critical aspect in raising papayas. The plants should be kept on to the dry side to

avoid root rot, but also need enough water to support their large leaves. In winter the plant prefers to remain as

dry as possible. A plant that has been injured by frost is particularly susceptible to root rot.

Fertilization: The fast-growing papaya requires regular applications of nitrogen fertilizers but the exact rates

have not been established. Feed monthly and adjust according to the plant's response. They can take fairly hot

organic fertilizing such as chicken manure if used with deep irrigation after warm weather has started. Phosphorus

deficiency casuses dark green foliage with a reddish-purple discoloration of leaf veins and stalks.

Pruning: Papayas do not need to be pruned, but some growers pinch the seedlings or cut back established plants to

encourage multiple trunks.

Frost Protection: Papayas need warmth and a frost-free environment, but can often withstand light freezes with some

kind of overhead protection. This can be provided by building a frame around the plants and covering it with

bedding, plastic sheeting, etc. when frost threatens. Electric light bulbs can also be used for added warmth. Potted

specimens can be moved to a frost-secure area. Prolonged cold, even if it does not freeze, may adversely affect the

plants and the fruit. Mexican papayas are more hardy than Hawaiian varieties.

Propagation: Papayas are normally propagated by seed. To start a plant, extract the seeds from ripe papayas and wash

them to remove the gelatinous covering. They are then dried, dusted with a fungicide and planted as soon as possible

(the seeds loose their viability rapidly in storage). Plant the seeds in warm (80° F), sterile potting mix. Seeds

should be planted in sterile soil as young papaya seedlings have a high mortality rate from damping off. Potting

soil can be sterilized by mixing 50-50 with vermiculite and placing in an oven at 200° F for one hour. Under ideal

conditions the seeds may germinate in about two weeks, but may take three to five weeks. Gibberellic acid can be

used to speed up germination in some seasons. Seedlings usually begin flowering 9 - 12 months after they germinate.

Seedling papayas do not transplant well. Plant them in large containers so the seedlings will have to be

transplanted only once, when they go into the ground. Transplant carefully, making sure not to damage the root ball.

To prevent damping off, drench the potting mix with a fungicide containing benomyl or captan. Set the plants a

little high to allow for settling. A plastic mulch will help keep the soil warm and dry in wet winter areas, but

remove it as soon as the weather becomes warm. Plant at least three or four plants to insure yourself of having

females or plant hermaphroditic plants.

Papaya plants can also be grown from cuttings, which should be hardened off for a few days and then propped up with

the tip touching moist, fertile soil until roots form. Semihardwood cuttings planted during the summer root rapidly

and should fruit the following year.

Pests and diseases: Thrips, mites and white flies as well as In red spider and fruit spotting bugs are potential

problems in some areas. The plants may also be attacked by mildew, anthracnose, root rot and various virus diseases

Fruit flies often ruin the fruit in Florida and Hawaii. Nematodes can attack the roots and are often a factor in the

decline of individual plant. Gopher damage can be avoided by planting in wire baskets. Papaya plants should probably

be replaced every 4 years or so.

Harvest: Papayas are ready to harvest when most of the skin is yellow-green. After several days of ripening at room

temperature, they will be almost fully yellow and slightly soft to the touch. Dark green fruit will not ripen

properly off the tree, even though it may turn yellow on the outside. Mature fruit can be stored at 45° F for about

3 weeks. Papayas are often sliced and eaten by themselves or served with a myriad of other foods. They can also be

cooked to make chutney or various desserts. Green papayas should not be eaten raw because of the latex they contain,

although they are frequently boiled and eaten as a vegetable. In the West Indies, young leaves are cooked and eaten

like spinach. In India, seeds are sometimes used as an adulterant in whole black pepper.
CULTIVARS

Kamiya
A selection from Waimanalo. Solo type. Small to medium-sized fruit. Distinct, blocky shape, very short neck.

Deep yellow-orange skin and flesh, firm, juicy, very sweet. Dwarf, high-yielding plant. Fairly recent release from

the University of Hawaii.
Mexican Red
A rose-fleshed papaya that is lighter in flavor than Mexican Yellow. Medium to very large fruit. Generally not

as sweet as Hawaiian types
Mexican Yellow
A very sweet and flavorful, yellow-fleshed papaya. Medium to large fruit, can grow up to 10 pounds. Generally

not as sweet as Hawaiian types.
Solo
Fruit round and shallowly furrowed in female plants, pear-shaped in bisexual plants. Weight 1.1 to 2.2 pounds.

Skin smooth, flesh firm, reddish-orange, very sweet, of excellent quality. Produces no male plants, only bisexual

and female in a 2 to 1 ratio. Introduced into Hawaii from Barbados in 1911. Named Solo in 1919.
Sunrise (Sunrise Solo)
Pear-shaped fruit with a slight neck. Averages 22 to 26 ounces depending on location. Skin smooth, flesh firm,

reddish-orange, sweet, sugar content high. Quality similar to Solo. Seed cavity not as deeply indented as other Solo

strains, making seed removal easier. Plant precocious, maturing fruit about 9 months after transplanting, at a

height of about 3 feet.
Sunset (Sunset Solo)
Solo type. Small to medium-sized, pear-shaped fruit. Orange-red skin and flesh. Very sweet. Dwarf, high yielding

plant. Originated at the University of Hawaii.
Vista Solo
Medium to large fruit depending on climate, 5 inches wide, up to 18 inches long. Skin yellow, flesh orange to

yellow-orange. Hardy, compact Solo type producing high quality fruit. Needs fairly hot weather to develop sweetness.

Self-fertile. Originated in Vista, Calif. by Ralph Corwin.
Waimanalo (Waimanalo Solo, X-77)
Fruit round with a short neck, average weight 16 to 39 ounces. Skin smooth, and glossy, cavity star-shaped.

Flesh thick, firm, orange-yellow in color, flavor and quality high, keeps well. Recommended for fresh market and

processing. Fruits of female plants rough in appearance. Average height to the first flower is 32 inches.

Papaya: Avoid during pregnancy If you are pregnant or trying to become pregnant, avoid eating papaya or using a papaya product. Papaya is sometimes recommended for soothing indigestion, which is a common ailment during pregnancy. Although a fully ripe papaya is not considered dangerous, a papaya that is at all unripe contains a latex substance that triggers uterine contractions and may cause a miscarriage. 1 The papaya enzyme that helps soothe indigestion is called papain, or vegetable pepsin. Papain is found in the fruit's latex and leaves. 1 Researchers have noted that unripe papaya latex acts like prostaglandin and oxytocin, which the body makes to start labor. 2 Synthetic prostaglandin and oxytocin are commonly used to start or strengthen labor contractions.

Scotch

Consumption of alcohol is injurious to health


Scotch whisky is whisky made in Scotland. In the English-speaking world it is often referred to as "Scotch", including in the United Kingdom. In the UK, the term whisky is usually taken to mean Scotch unless otherwise specified.

Scotch whisky is divided into four distinct categories: single malt, vatted malt (also called "pure malt"), blended and single grain.


Legal definition

To be called Scotch whisky the spirit must conform to the standards of the Scotch Whisky Order of 1990 (UK),[1] which clarified the Scotch Whisky Act of 1988,[2] and mandates that the spirit:

1. Must be distilled at a Scottish distillery from water and malted barley, to which only other whole grains may be added, have been processed at that distillery into a mash, converted to a fermentable substrate only by endogenous enzyme systems, and fermented only by the addition of yeast,
2. Must be distilled to an alcoholic strength of less than 94.8% by volume so that it retains the flavour of the raw materials used in its production,
3. Must be matured in Scotland in oak casks for not less than three years,
4. Must not contain any added substance other than water and caramel colouring, and
5. May not be bottled at less than 40% alcohol by volume.

No whisky other than Scotch whisky may be made in Scotland.

[edit] Methods of production

[edit] Types of whisky

Malt whisky must contain no grain other than malted barley and is traditionally distilled in pot stills. Grain whisky may contain unmalted barley or other malted or unmalted grains such as wheat and maize (corn) and is typically distilled in a continuous column still, known as a Patent or Coffey still, the latter after Aeneas Coffey who refined the column still in 1831. While there are scores of malt whisky distilleries, only seven grain distilleries currently exist, most located in the Scottish Lowlands.

[edit] Malting

Malt whisky production begins when the barley is malted - by steeping the barley in water, and then allowing it to get to the point of germination. Malting releases enzymes that break down starches in the grain and help convert them into sugars. When the desired state of germination is reached the malted barley is dried using smoke. Many (but not all) distillers add peat to the fire to give an earthy, peaty flavour to the spirit.

Today only a handful of distilleries have their own maltings; these include Balvenie, Kilchoman, Highland Park, Glenfiddich, Bowmore, Laphroaig, Springbank and Tamdhu. Even those distilleries that malt their own barley produce only a small percentage of the malt required for production. All distilleries order malt from specialised malters.

[edit] Mashing & Fermentation

The dried malt (and in the case of grain whisky, other grains) is ground into a coarse flour called "grist." This is mixed with hot water in a large vessel called a mash tun. The grist is allowed to steep.

This process is referred to as "mashing," and the mixture as "mash". In mashing, enzymes that were developed during the malting process are allowed to convert the barley starch into sugar, producing a sugary liquid known as "wort".

The wort is then transferred to another large vessel called a "wash back" where it is cooled. The yeast is added, and the wort is allowed to ferment. The resulting liquid, now at about 5-7% alcohol by volume, is called "wash" and is very similar to a rudimentary beer.

[edit] Distillation

The next step is to use a still to distil the wash - which will result in a purer form of alcohol.

There are two types of stills in use for the distillation: the pot still (for single malts) and the Coffey still (for grain whisky). All Scotch whisky distilleries distil their product twice except for the Auchentoshan distillery, which retains the Lowlands tradition of triple distillation.

For malt whisky the wash is transferred into a wash still. The liquid is heated to the boiling point of alcohol, which is lower than the boiling point of water. The alcohol evaporates and travels to the top of the still, through the "lyne arm" and into a condenser - where it is cooled and reverts to liquid. This liquid has an alcohol content of about 20% and is called "low wine".

The low wine is distilled a second time, in a spirit still, and the distillation is divided into three "cuts". The first liquid or cut of the distillation is called "foreshots" and is generally quite toxic. These are generally saved for further distillation.

It is the "middle cut" that the stillman is looking for - it is the middle cut which will be placed in casks for maturation. At this stage it is called "new make". Its alcohol content can be anywhere from 60%-75%.

The third cut is called the "feints" and is generally quite weak. These are also saved for further distillation.

[edit] Maturation

Once distilled the "new make spirit" is placed into oak casks for the maturation process. Historically, casks previously used for sherry were used (as barrels are expensive, and there was a ready market for used sherry butts). Nowadays these casks previously contained sherry or bourbon, but more exotic casks such as port, cognac, calvados, beer, and Bordeaux wine are sometimes used. Bourbon production is a nearly inexhaustible generator of used barrels, due to a regulation requiring the use of new, North American white oak barrels.

The ageing process results in evaporation, so each year in the cask causes a loss of volume as well as a reduction in alcohol. The 0.5–2.0% lost each year is known as the angel's share. Many whiskies along the west coast and on the Hebrides are stored in open storehouses on the coast, allowing the salty sea air to pass on its flavour to the spirit. It is a little-known fact, however, that most so-called "coastal" whiskies are matured in large central warehouses in the Scottish interior far from any influence of the sea.[citation needed] The distillate must age for at least three years to be called Scotch whisky, although most single malts are offered at a minimum of eight years of age. Some believe that older whiskies are inherently better, but others find that the age for optimum flavour development changes drastically from distillery to distillery, or even from cask to cask. Older whiskies are inherently scarcer, however, so they usually command significantly higher prices.

Colour can give a clue to the type of cask (sherry or bourbon) used to age the whisky, although the addition of legal "spirit caramel" is sometimes used to darken an otherwise lightly coloured whisky. Sherried whisky is usually darker or more amber in colour, while whisky aged in ex-bourbon casks is usually a golden-yellow/honey colour.

The late 1990s saw a trend towards "wood finishes" in which fully matured whisky is moved from one barrel into another one that had previously aged a different type of alcohol (e.g., port, madeira, rum, wine, etc) to add the "finish".

The Scotch Malt Whisky Society bottling number 1.81, for instance, is known by some as "the green Glenfarclas". It was finished in a rum cask after 27 years in an oak (ex-bourbon) barrel and is the colour of extra-virgin olive oil. This is in homage to the legendary "Green Springbank", also aged in rum casks.

[edit] Bottling

With single malts, the now properly aged spirit may be "vatted", or "married", with other single malts (sometimes of different ages) from the same distillery. The whisky is generally diluted to a bottling strength of between 40% and 46%.

Occasionally distillers will release a "Cask Strength" edition, which is not diluted and will usually have an alcohol content of 50–60%.

Many distilleries are releasing "Single Cask" editions, which are the product of a single cask which has not been vatted with whisky from any other casks. These bottles will usually have a label which details the date the whisky was distilled, the date it was bottled, the number of bottles produced, the number of the particular bottle, and the number of the cask which produced the bottles.

[edit] Chill filtration

Many whiskies are bottled after being "chill-filtered". This is a process in which the whisky is chilled to near 0°C (32°F) and passed through a fine filter. This removes some of the compounds produced during distillation or extracted from the wood of the cask, and prevents the whisky from becoming hazy when chilled, or when water or ice is added.

However chill filtration also removes some of the flavour and body from the whisky, which is why some consider chill-filtered whiskies to be inferior.

Consumption of alcohol is injurious to health

jackfruit

It is an evergreen tree growing to 10-15 m tall. The leaves are alternately arranged, elliptical, 5-25 cm long and 3-12 cm broad, often lobed on young trees but entire on mature trees. The flowers are produced in dense inflorescences 3-7 cm long and 1-2.5 cm broad; the male and female flowers produced on separate inflorescences, the female inflorescences commonly borne on thick branches or the trunk of the tree (cauliflory).


The fruit is huge, seldom less than about 25 cm in diameter. Even a relatively thin tree (circa 10 cm) can have huge fruits hanging on it. The fruits can reach 36 kg in weight and up to 90 cm long and 50 cm in diameter. The jackfruit is the largest tree borne fruit in the world.

The sweet yellow sheaths around the seeds are about 3-5 mm thick and have a taste similar to pineapple but milder and less juicy.

The English name jackfruit derives from Portuguese jaca, which is derived from Malayalam chakka. See below for other names of the fruit worldwide.

[edit] Cultivation and uses
Jackfruit is widely grown in South and Southeast Asia. It is also grown in parts of central and eastern Africa, Brazil, and Suriname. It is the national fruit of Bangladesh and Indonesia.


The jackfruit has played a significant role in the Indian agriculture (and culture) from times immemorial. Archeological findings in India have revealed that jackfruit was cultivated in India 3000 to 6000 years ago. Findings also indicate that Indian Emperor Ashoka the Great (274 - 237 BC) encouraged arbori-horticulture of various fruits including jackfruit. Varahamihira, the famous Indian astronomer, mathemetician, and astrologer wrote a chapter on the treatment of trees in his Brhat Samhita. One of the highlights of his treatise is a specific reference on grafting to be done on trees such as jackfruit. A method of grafting described was what is known today as 'wedge grafting'. [1]




One of the earliest descriptions of the jackfruit is to be found in the 16th century memoirs of the Mughal Emperor Babar, who was not much enamored of it:

"The jackfruit is unbelievably ugly and bad tasting. It looks exactly like sheep intestines turned inside out like stuffed tripe. It has a cloyingly sweet taste. Inside it has seeds like hazelnuts that mostly resemble dates, but these seeds are round, not long. The flesh of these seeds, which is what is eaten, is softer than dates. It is sticky, and for that reason some people grease their hands and mouths before eating it. The fruit is said to grow on the branches, the trunk, and the roots of the tree and looks like stuffed tripe hung all over the tree". [2]


The jackfruit is something of an acquired taste, but it is very popular in many parts of the world. A unopened ripe fruit can have a unpleasant smell, like rotting onions. The lightbrown to black seeds with white innards are indeed about the size of dates. People often oil their hands with coconut oil, kerosene/parafin before preparing jackfruit, as the rest of the mass of the fruit is a loose white mass that bleeds a milky sticky sap, often used as glue.

[edit] Commercial availability
A kutiyapi, made of jackfruit wood
A kutiyapi, made of jackfruit wood

The jackfruit bears fruit three years after planting.

In the United States and Europe, the fruit is available in shops that sell exotic products, usually sold canned with a sugar syrup or frozen. It is also obtained fresh from Asian food markets. Sweet jackfruit chips are also often available.

The wood is used for the production of musical instruments in Indonesia as part of the gamelan and in the Philippines, where its soft wood can be made into the hull of a kutiyapi, a type of Philippine boat lute. It is also used to make the body of the Indian drums mridangam and kanjira. It is also widely used for manufacture of furniture.

coconut oil

coconut (Cocos nucifera) is a member of the Family Arecaceae (palm family). It is the only species in the genus Cocos, and is a large palm, growing to 30 m tall, with pinnate leaves 4-6 m long, pinnae 60-90 cm long; old leaves break away cleanly leaving the trunk smooth. The trunk is generally unbranched but branched coconuts palms are also reported. Branching may occur due to injury caused by insect pests.

The term coconut refers to the nut of the coconut palm, which commonly is referred to as a nut, and is in fact not a fruit, as some say.

The coconut palm is grown throughout the tropical world. It is so common in Kerala that one of its popular name in Malayalam is Keram derived from Kerala. In fact, it is the state tree of Kerala. Another common name of coconut in Malayalam is Thenga and the palm itself is called Thengu. Virtually every part of the coconut palm has some human use, culinary and non-culinary and is justifiably called as a kalpa vruksham.

At one time coconut oil received negative press in the US because of its high level of saturated fat. However, modern research has shown that not all saturated fats are alike and that the fatty acids in coconut oil, the medium chain triglycerides, do not raise serum cholesterol or contribute to heart disease, but are in fact very healthy. Also, some negative studies done on coconut oil in the past was done on hydrogenated coconut oil, which has been altered from its original form. Other studies have clearly shown that traditional Asian cultures that eat significant amounts of coconut in their diet do not suffer from modern diseases seen in western cultures that promote a low-fat diet.

Much research on the nutritional and medicinal benefits on coconut oil has surfaced in recent years. Much of that research has been done by Dr. Mary Enig. Dr. Enig has classified coconuts as a "functional food," which provides health benefits over and beyond the basic nutrients. She has specifically identified lauric acid as a key ingredient in coconut products:

"Approximately 50% of the fatty acids in coconut fat are lauric acid. Lauric acid is a medium chain fatty acid, which has the additional beneficial function of being formed into monolaurin in the human or animal body. Monolaurin is the anti-viral, antibacterial, and antiprotozoal monoglyceride used by the human or animal to destroy lipid coated viruses such as HIV, herpes, cytomegalovirus, influenza, various pathogenic bacteria including listeria monocytogenes and heliobacter pylori, and protozoa such as giardia lamblia. Some studies have also shown some antimicrobial effects of the free lauric acid."

As a "functional food," coconut oil is now being recognized by the medical community as a powerful tool against immune diseases. Several studies have been done on its effectiveness, and much research is currently being done on the incredible nutritional value of pure coconut oil.

Cancer Prevention and Red Wine

Cancer Prevention and Red Wine

Red wine is a rich source of biologically active phytochemicals, chemicals found in plants. Particular compounds called polyphenols found in red wine, such as catechins and resveratrol, are thought to have anti oxidant or anti cancer properties.


What are polyphenols and how do they prevent cancer?

Polyphenols are antioxidant compounds found in the skin and seeds of grapes. When wine is made from these grapes, the alcohol produced by the fermentation process dissolves the polyphenols contained in the skin and seeds. Red wine contains more polyphenols than white wine because the making of white wine requires the removal of the skins after the grapes are crushed. The phenols in red wine include catechin, gallic acid, and epicatechin.
Polyphenols have been found to have antioxidant properties. Antioxidants are substances that protect cells from oxidative damage caused by molecules called free radicals. These chemicals can damage important parts of cells, including proteins, membranes, and DNA. Cellular damage caused by free radicals has been implicated in the development of cancer. Research on the antioxidants found in red wine has shown that they may help inhibit the development of certain cancers.

What is resveratrol and how does it prevent cancer?
Resveratrol is a type of polyphenol called a phytoalexin, a class of compounds produced as part of a plant's defense system against disease. It is produced in the plant in response to an invading fungus, stress, injury, infection, or ultraviolet irradiation. Red wine contains high levels of resveratrol, as do grapes, raspberries, peanuts, and other plants.

Resveratrol has been shown to reduce tumor incidence in animals by affecting one or more stages of cancer development. It has been shown to inhibit growth of many types of cancer cells in culture. Evidence also exists that it can reduce inflammation. It also reduces activation of NF kappa B, a protein produced by the body's immune system when it is under attack. This protein affects cancer cell growth and metastasis. Resveratrol is also an antioxidant.

What have red wine studies found?

The cell and animal studies of red wine have examined effects in several cancers including leukemia, skin , breast, and prostate cancers . Scientists are studying resveratrol to learn more about its cancer preventive activities. Recent evidence from animal studies suggests this anti-inflammatory compound may be an effective chemopreventive agent in three stages of the cancer process: initiation, promotion, and progression.

However, studies of the association between red wine consumption and cancer in humans are in their initial stages. Although consumption of large amounts of alcoholic beverages may increase the risk of some cancers, there is growing evidence that the health benefits of red wine are related to its nonalcoholic components.