Soursop -කටු අනෝදා

 

Soursop

කටු අනෝදා

The botanical name is Annona muricata.

The family is Annonaceae (custard apple family). 

Plants include edible fruit species like Annona (soursop, sugar apple, atemoya) and Asimina (pawpaw) and Rollina.

Rollinia (specifically Rollinia deliciosa or Annona mucosa) is a fast growing tropical fruit tree from the Annonaceae family, known for producing large, yellow, heart shaped fruits with soft spikes. The fruit is famously described as tasting like lemon or sweet, custard-like lemon sherbet, with a gelatinous, creamy texture. It is native to South America and is closely related to soursop and often called biriba, Amazon custard apple or wild sugar-apple.

Soursop is a tropical, evergreen, low branching tree (3–10m tall) in the Annonaceae family and is famous for its large, spiny green fruit with creamy, white, sweet-tart pulp. Native to the tropical Americas, it is widely used in smoothies and traditional medicine. It thrives in high humidity, frost-free climates.

It is a slender, low-branching evergreen with glossy, dark green leaves that emit an aromatic scent when crushed. A heart shaped or ovoid "pseudo-fruit" (syncarp) covered in soft, flexible spines, weighing up to 4.5–7 kg. It thrives in subtropical or tropical lowland areas up to 1,200m elevation. It is primarily grown from seeds, maturing within 3–5 years. The pulp is fibrous and juicy, often described as having a flavour profile blending strawberry, pineapple and citrus with a creamy texture. It is eaten fresh, blended into smoothies, or processed into juices, sorbets, and ice cream.

My favourites is its drink with vanilla ice cream on top.

A good source of Vitamin C (approx. 34% Daily Value), fiber (13% DV) and potassium.

Various parts of the tree, particularly the leaves, are used in traditional medicine, although studies on humans are limited.

It contains Annonaceous acetogenins, which have shown cytotoxic properties in laboratory settings, prompting research into anticancer effects.

The seeds and leaves contain annonacin, a neurotoxin which when consumed in excess may cause harm than good.

Soursop is a fruit rich in Vitamin C, fiber and antioxidants like acetogenins and flavonoids, offering benefits such as boosted immunity, improved digestion, and support for heart health. Other ingredients include carbohydrates, potassium, and various bioactive compounds found in the leaves and fruit. However, some compounds in soursop, particularly in the seeds, can be toxic and neuro-degenerative, so consumption should be in moderation, especially for those with conditions like Parkinson's disease.

Soursop contains:

Vitamins, notably high in Vitamin C, a powerful antioxidant and also contains B vitamins. A good source of potassium and phosphorus, beneficial for heart  and bone strength. An excellent source of dietary fiber, which supports digestive health and helps with feelings of fullness. Rich in flavonoids, tannins, and phytosterols. It also contains a class of compounds called acetogenins, which have various pharmacological activities.  Other compounds include alkaloids, essential oils and other bioactive compounds. The high Vitamin C content supports immune function and helps protect cells from oxidative damage.           The fiber in soursop promotes regularity of bowel motions and helps prevent constipation. Rich in antioxidants and help to fight free radicals, potentially reducing the risk of chronic diseases. Contains potassium and other nutrients that can help maintain healthy blood pressure. Anti-inflammatory compounds found in soursop, particularly the leaves, have been traditionally used to reduce pain and inflammation. Antioxidants and vitamin C contribute to skin health.

The seeds of soursop contain a compound called annonacin, which can be neurotoxic. Avoid crushing or consuming the seeds. Due to potential toxic compounds, consuming soursop in large quantities is not recommended.

Individuals with low blood pressure, low platelet counts, or neurological disorders should consult a healthcare provider before consuming soursop. Pregnant women should also consult with their doctor before using soursop

Anti-inflammatory

Antioxidant

Hypoglycaemic

Anticancer agent

Has acetogenins which inhibit NAD in cancer cell surfaces.

Relieving anti-inflammatory diseases

Preventing diabetes

Soursop benefits are mainly derived from its high fiber content, as it can reduce how quickly sugar is absorbed

Helps with constipation and is a source of fiber that decreases the rate at which sugar is absorbed from foods. This can help to manage blood sugar levels and prevent insulin resistance and diabetes.

Maintain eye health

Protecting the stomach

Soursop contains anti-inflammatory and antioxidant properties, which reduce damage caused by free radicals. It promotes reduction in stomach acid production, making this fruit beneficial for protecting the stomach from gastritis and peptic ulcers and also improving digestion.

Improving stress and anxiety

Soursop leaves contain anonaine and  asimilobine, compounds that have soothing properties, that act on the central nervous system. These compounds interact with serotonin (a neurotransmitter responsible for mood regulation), which can improve mood, stress and anxiety.

Regulates blood pressure

Soursop contains potassium, a mineral that is essential for the body’s elimination of sodium through the urine. Potassium is also important for blood pressure management.

In addition, this fruit also contains antioxidants which promote arterial health and act as a vasodilator.   It helps to promote blood circulation, which can also influence blood pressure.

Soursop strengthen the immune system

Because it is rich in antioxidants and anti-inflammatory agents, like vitamin C and quercetin, soursop helps to manage excess free radicals and strengthen immune system cells.

Helps to prevent allergies, colds and flu.

Combats constipation

Soursop helps to combat constipation because it is rich in water and fibers. These components promote natural bowel movements and add bulk to the stool, which facilitate stool elimination.

Maintaining hydration in the body

Soursop pulp contains about 82g of water, which can significantly hydrate the body. It is often consumed in hot environments or during exercise, which helps to prevent dehydration.

Possibly prevents cancer

Recent studies show that soursop is rich in acetogenins, which are a group of metabolic compounds that have a cytotoxic effect that targets cancerous cells. In addition, it was noted in some studies that consuming soursop on a long term basis can help to prevent and treat many types of cancers, that include cancers in breast, colon, lung and prostate.

Nonetheless, these studies have only been done in laboratory settings with isolated cells and on animals. More studies are needed in humans to support the possible effect of this fruit on cancerous cells.

Avocado - අලිපේර

 

Avocado

අලිපේර

The botanical name isPersea americana.

The family isLauraceae (laurel family, which includes cinnamon).

The avocado is an evergreen tree from theLauraceae family, native to the Americas, particularly Mexico and Central America and is a nutrient dense, oily, buttery fruit. The botanical name isPerseaamericana and it is technically classified as a large berry.

The evergreen tree, growing 30–60 feet (9–18 meters) height, with dark green, glossy leaves. It is a  single seeded berry with creamy, yellowish-green flesh, and a nutty flavour. The flowers are small, greenish-yellow, displaying an unusual, synchronous dichogamy (opening as female, closing and reopening as male) to aid cross-pollination. Three main ecological species probably existed in Mexican, Guatemalan, and West Indian localities. It thrives in warm climates, often propagated via grafting. It is widely eaten in salads, used for guacamole and valued for its high monounsaturated fat content.

Avocados are an excellent source of Vitamins ACE, which are antioxidants crucial for skin, immune, and eye health. They are particularly rich in Vitamin E, Vitamin C and Vitamin K, while their healthy fats enhance the absorption of these and other nutrients.Avocado is rich in healthy monounsaturated fats, fiber, folic acid (B9), vitamins (C, E, K, B) and minerals. These nutrients contribute to benefits like improved heart health, better nutrient absorption, enhanced gut health, stable blood sugar levels, and potential protection against chronic diseases.

Ingredients of include healthy fats:

About 75% of their calories come from monounsaturated fats, particularly oleic acid, which is good for heart health and fights inflammation.               A significant source of both soluble and insoluble fiber, which supports gut health and helps with digestion. While not a direct source of vitamin A, avocados contain carotenoids or beta-carotene, which the body converts to vitamin A. High in potassium, with more than in a banana, as well as magnesium. Contain carotenoids like lutein and zeaxanthin, which are good for eye and brain health. High fiber and healthy fat content contribute to feeling fuller, which can aid in weight control. Avocados help enhance the absorption of other fat soluble vitamins (A, D, E, K) and carotenoids from other foods. The abundant fiber promotes the growth of beneficial gut bacteria, leading to improved digestion and metabolic health. The low Glycemic Index and fiber content help prevent blood sugar surges, contributing to more stable levels. Antioxidants like lutein and zeaxanthin may help protect against age-related macular degeneration and support brain function. Regular avocado consumption is associated with a lower risk of metabolic syndrome, type 2 diabetes and some chronic diseases.

Avocados contain oxalates that may encourage stone formation in the bladder if water intake is inadequate, especially in the tropics. The amount of of oxalates varies with ripening and the variety.

Rich in ACE

Rich in B vitamins

Vitamin K

Rich Folic acid (B9)

Rich in magnesium and potassium.

And selenium which helps thyroid hormones.

High in oxalates.

Boosts satiety.

Helps manage body weight

Protects your heart

Prevents diabetes complications

Boosts immunity

Promotes healthy digestion

Increases brain function

Protects the eyes

Disorder is the order of the Universe

 

Disorder is the order of the Universe

 

Order is the rare occurrence seen only in biological systems.

But this order has come painfully slow even in Evolution.

I would like to go step backward and look at the Symbiosis.

Symbiosis preceded the evolution by eons of years.

Symbiosis did not need elaborate genetic cord (which evolution’s prerequisite).

It needed only meeting of two cells of common interest.

Meeting of opposing cells and parasitism came much later.

The sex differentiation also came much later and symbiosis is not precluded by absence of cells.

I want to go much further back to primordial proteins and not the structured genetically coded protein.

Random association of amino acids could give rise peptide cords without the need for enzymes (again proteins).

Calcium outside layer.

Denatured protein layer

Protein layer mixed with fatty acid chains.

More fatty acids and less proteins.

Bilipid membrane with embedded protein receptors.

Protein can accept protein of another symbiotic cell by random association.

There is a protein called HSP or Heat Shock Protein.

This protien is seen in prokaryotes and eukaryotes.

HSP probably is the result of development of resistance to heat stress stroke in evolution of cells.

There is another protein called CRP or C Reactive Protein that is formed in the liver under stressful conditions.

In other words proteins in evolution have responded not only to heat but any stressful condition.

Protein selection embedded in membranes was probably a prerequisite for symbiosis long before receptor formation for specific function (Antigen and Antibody Reactions).

Heat shock proteins (HSP) are a family of proteins that are produced by cells in response to exposure to stressful conditions. They were first described in relation to heat shock, but are now known to also be expressed during other stresses including exposure to cold, UV light and during wound healing or tissue remodeling. Many members of this group perform chaperone functions by stabilizing new proteins to ensure correct folding or by helping to refold proteins that were damaged by the cell stress. This increase in expression is transcriptionally regulated. The dramatic upregulation of the heat shock proteins is a key part of the heat shock response and is induced primarily by heat shock factor (HSF). HSPs are found in virtually all living organisms, from bacteria to humans.

Heat-shock proteins are named according to their molecular weight. For example, Hsp60, Hsp70 and Hsp90 (the most widely studied HSPs) refer to families of heat shock proteins on the order of 60, 70 and 90 kilodaltons in size, respectively. The small 8-kilodalton protein ubiquitin, which marks proteins for degradation, also has features of a heat shock protein. A conserved protein binding domain of approximately 80 amino-acid alpha crystallins are known as small heat shock proteins (sHSP).

C-reactive protein (CRP) is an annular (ring-shaped), pentameric protein found in blood plasma, whose circulating concentrations rise in response to inflammation. It is an acute-phase protein of hepatic origin that increases following interleukin-6 secretion by macrophages and T cells. Its physiological role is to bind to lysophosphatidylcholine expressed on the surface of dead or dying cells (and some types of bacteria) in order to activate the complement system via C1q.

CRP is synthesized by the liver in response to factors released by macrophages and fat cells (adipocytes). It is a member of the pentraxin family of proteins. It is not related to C-peptide (insulin) or protein C (blood coagulation). C-reactive protein was the first pattern recognition receptor (PRR) to be identified.

Function

CRP binds to the phosphocholine expressed on the surface of dead or dying cells and some bacteria. This activates the complement system, promoting phagocytosis by macrophages, which clears necrotic and apoptotic cells and bacteria.
This so-called acute phase response occurs as a result of increasing concentrations of IL-6, which is produced by macrophages as well as adipocytes in response to a wide range of acute and chronic inflammatory conditions such as bacterial, viral, or fungal infections; rheumatic and other inflammatory diseases; malignancy; and tissue injury and necrosis. These conditions cause release of interleukin-6 and other cytokines that trigger the synthesis of CRP and fibrinogen by the liver.
CRP binds to phosphocholine on micro-organisms. It is thought to assist in complement binding to foreign and damaged cells and enhances phagocytosis by macrophages (opsonin-mediated phagocytosis), which express a receptor for CRP. It plays a role in innate immunity as an early defence system against infections.
Amyloids are aggregates of proteins that become folded into a shape that allows many copies of that protein to stick together, forming fibrils. In the human body, amyloids have been linked to the development of various diseases. Pathogenic amyloids form when previously healthy proteins lose their normal physiological functions and form fibrous deposits in plaques around cells which can disrupt the healthy function of tissues and organs.
Such amyloids have been associated with (but not necessarily as the cause of) more than 50 human diseases, known as amyloidosis, and may play a role in some neurodegenerative disorders. Some amyloid proteins are infectious; these are called prions in which the infectious form can act as a template to convert other non-infectious proteins into infectious form. Amyloids may also have normal biological functions; for example, in the formation of fimbriae in some genera of bacteria, transmission of epigenetic traits in fungi, as well as pigment deposition and hormone release in humans.
Amyloids have been known to arise from many different proteins. These polypeptide chains generally form β-sheet structures that aggregate into long fibers; however, identical polypeptides can fold into multiple distinct amyloid conformations. The diversity of the conformations may have led to different forms of the prion diseases.

Spacesuit and its Occupant

 Spacesuit and its Occupant

This is an idea I hit upon by reading a blog writing of a experienced civil pilot not a fighter pilot.

Have you ever thought of the 50 things that a spacesuit occupant in space won't share with his body soul?

 

You probably have not but I was one who was very much interested in this in my school days and in early days as a medical student.

I cannot remember what I wrote then but this is an attempt to revise some of those physiological constraints not in any particular order or in order of merits.

Suffice is to say, I get a sickly feeling when I think of the space (occupied especially by alien elements) and spacesuit.

Imagine yourself trapped in a escalator without illumination (light) and the computer circuit controlling it up and down movement gone haywire and it is going up and down in an erratic fashion.

That is a the feeling I get the moment I put a spacesuit on for travel.

That is one thing you must consider when paying for, an enormous amount for a single trip in space.

 

Is is worth the experience and the money?

Probably not but having said that I have tremendously high regard for those guys who trained for years end on to go to space. They are a dedicated lot and give them the due respect they deserve if you happen to meet anyone of them.

They were the human guinea pigs on space.

I often wonder how many times they felt sick and vertiginous even in their sleep.

Probably many, many times and uncountable and that is the feeling I get if I am invited to wear a spacesuit and come hither for a go.

I will list the feeling inside my head with little imagination and some understanding of my own physiology if not of another being.

 

1. I hate the space constraint.

This is the feeling one gets if one has to stay in a tiny hotel room in Singapore overnight due to some delay, cancellation or transit. I have had that feeling once or twice before, traveling by cheap air flights. 

When you fly on a good aircraft you may not get this inconvenience but surely on a budget air or Mihin (Hemin) Lanka

2. I hate heights.

Imagine you are in a hotel overnight on the 21st floor room due to flight cancellation. You are well away from a fire exit and there is a blackout and fire drill. You don't have a pen torch. If you are one floor above you can think of jumping out and breaking your legs but not on the 21st Floor. 

That is why rooms are cheap as you go up. 

Please pay a good some and ask for a room down below. It is better even now, if you go to Colombo taking a pen torch with you with these high rising development projects.

Born to this earth with feet firmly grounded and ample space to breath pristine air (not now even in Kandy) as an embodiment, getting into a spacesuit is the luxury I do not want to avail myself not even in my incarnation.

3. Now about the daily routines I enjoy.

Sleep to begin with.

I think I can manage sleep upside down on space inside a spacesuit since there is nothing else I can do there except dreaming coming home. I can do this since I have learned how to sleep standing on an express bus plying from Kandy to Colombo on a Monday morning. I believe all Sri-Lankans are good at this.

Only if you do not have money in your back pocket.

There are plenty of pickpockets in this country including politicians who pick our vote without our knowledge. 

They are called pickvotters or even better pickpotters (stuffing the ballot boxes).

These two are new words, I have coined for the Oxford Dictionary with the local elections due now).

 

4. What about food.

I want enjoy the high calorie, high protein dehydrated food fads of space travelers especially they are floating about around you not as sandwiches and not placed on a plate with a well laid out nice table.

 

My worry is not the quality of food but how I to partake them in a more sociable way. Not empty them to my mouth from one paper carton to another.

5. Coming to spirits (if they are allowed like a commercial flight) and drinks.

When I suck (not drink them) a little, I want them to stay a while in the mouth and oesophagus and stomach and not go flushing down like a vacuum cleaner on full throttle to the colon in one go.

6. After meal I want to brush my teeth as my good dental friends tell me with a tooth brush floating in air and the toothpaste all over the face with me trying to reach as far as it goes to the third molar.

7. That also I can manage but how about a quick spend a penny in the loo with my prostrate pushing hard on the correct track inside but the squirt getting between my spacesuit and the underwear.

That is my major worry since I will never master my physiology how ever much I train on earth and mid air.

8. Then the master job of course I have decided one last one here and never in the shuttle till I come home and take some constipating medicare once a week for six weeks before the scheduled departure.

I do not want my smelly secrets floating in air and taking pictures of me in flight.

No thank you.

9. Last but not least I fear the algae and the fungi I have been accustomed on earth and living with me with mutual understanding all along my life for years taking advantage of the flight and growing all over me.

In nails, wind pipe, mouth and all orifices on my privates.

10. Last of all I love scratching my skin, just for fun and any other accessible point from my crown to the rump.

With these fungi floating around and waiting for a breach, I won't be able enjoy that luxury.

11. As for the rubbish I collect on flight no problem.

We are trained to drop at any advantage point in the town and the Municipalities never clean them up. I just open the window and drop it down when we are centering round Ceylon with a note stating "coming from space shuttle in orbit no valuables dropped but destined for Ceylonese, war heroes included".

This is why when President Obama invited me for a flight in space, I refused and gave over 100 volunteers from our parliament elected and wanting to get elected.

He of course refused nay to all parliamentarians after the Health Bill was Bailed out with a American Donald Duckbill.

Cabbage and Thydoid Deficiency - කොළ ගෝවා

Cabbage and Thyroid Deficiency- කොළ ගෝවා

Lettuce

සලාද කොළ

කොළ ගෝවා

Please note that cabbage is an imported species but readily domesticated in Ceylon .Based on the botanical history of the region, there are no truly native species of the core Brassica genus (such as cabbage, broccoli, cauliflower and turnip) that originated in Ceylon. The cabbage family (Brassicaceae) is mostly native to the Mediterranean, temperate Europe and East Asia. 

However, the "cabbage family" in Ceylon, as it is understood today, includes plants introduced over time that have become staples. While not indigenous, Kale (Brassica oleracea) has been grown in Sri Lanka for a long time, particularly in the hill country (Nuwara Eliya). It is NOT a vital traditional leafy green in Sri Lankan cuisine, famously used in 'kale mallung'. Various types of leafy mustard greens are part of the Brassicaceae family and have been cultivated in the region for a long time. Cabbage, cauliflower, knokol and broccoli were introduced, most likely during the colonial period, and are now synonymous with farming in areas like Nuwara Eliya. 

Cabbage does contain naturally occurring compounds called goitrogens (specifically glucosinolates), which can act as antithyroid agents by interfering with the thyroid gland's ability to utilise iodine. However, this does not make cabbage a universally "bad" food, but rather one that should be consumed with caution depending on cooking methods and underlying health conditions. Goitrogens interfere with iodine uptake and the thyroid peroxidase enzyme, which are essential for producing thyroid hormones.  The antithyroid effects are significantly higher in raw cabbage. Cooking (boiling, steaming) breaks down these goitrogenic compounds, making the vegetable much safer. If a population has low iodine intake, goitrogens in cabbage can lead to goiter (enlargement of the thyroid). When I was a medical student, iodine deficiency was common in the hill country. I was a subject of Thyroid Scan after Radioactive Iodine. I was stupid enough to volunteer. Then little later in my academic career, I noticed the guy (Physics, his major) using the same radioactive unit to test young girls in Kandy, I had a big tussle with him, having Radio Scan Unit behind our main Library. He had yo move it away, unceremoniously. A little later iodine was added to regular table salt as a remedy for iodine deficiency.      In Sri Lanka, while many foods are prepared with coconut and spices, cabbage is often cooked as a mallung (lightly steamed) or curry, which reduces the goitrogens. However, if consumed raw (e.g., in salads) in high quantities, it could pose a risk, particularly for those with pre-existing thyroid conditions. Studies in Sri Lanka have shown that other dietary factors, such as fox-tail millet (kurakkan) and manioc (cassava) can also act as goitrogens.  Avoid large quantities of raw cabbage if you have hypothyroidism. Make sure to use iodized salt. Eat a varied diet and do not rely on cabbage as the sole vegetable source daily.

The botanical name is Lactuca sativa.

It belongs to the Asteraceae (daisy) family and is widely cultivated for its edible leaves.Lactuca sativa is an annual plant, commonly grown as a salad green, with many varieties including crisphead, romaine, and leaf lettuce.

Lettuce contains Vitamins ACE and, K and folic acid (folate-B9), along with minerals like potassium, calcium, phosphorus iron and magnesium and fiber. Benefits include aiding digestion and hydration due to its high water content and fiber content, promoting weight management and providing antioxidant and anti-inflammatory effects from bioactive compounds like carotenoids and phenolic compounds. The nutritional value and specific compounds vary by lettuce type, with leaf lettuces and romaine generally being more nutrient dense than iceberg lettuce. Bioactive compound which include carotenoids, phenolic compounds and chlorophyll, which have antioxidant properties. Its low calorie and high fiber nature can help one feel full, reducing overall calorie intake and potentially aiding in weight loss. Potassium and magnesium in lettuce can help manage blood pressure, while Vitamin K is essential for proper blood clotting. Folic acid is vital for cell health and is particularly important during pregnancy to prevent neural tube defects in babies. Leafy greens like lettuce provide essential nutrients for bone health, including calcium, magnesium, and vitamin K.

Cabbage is rich in fiber, Vitamin C, and Vitamin K, providing benefits like supporting the immune system, gut health, and strong bones. It contains powerful antioxidants that reduce inflammation and may lower the risk of heart disease and some cancers. Cabbage is a low calorie, nutrient dense food that includes minerals like potassium, calcium, and magnesium, making it a great addition to any diet.

Compounds like sulforaphane and kaempferol found in cabbage have potent anti-inflammatory effects. Adequate Vitamin K intake is crucial for bone health, and cabbage is an excellent source. Its low calorie and high fiber profile makes it a good food for managing weight. Protects cells from damage by free radicals, potentially lowering cancer risk.

Lettuce generally contains more Vitamin E than cabbage, although both are considered low sources. Both vegetables are better sources of Vitamin K and Vitamin C than Vitamin E.

Content of 70 to 80g include:

Calories:  22 Kcal

Fiber:      2g

Vitamins: Vitamin C, K, B6 and B9

Minerals: Potassium, magnesium, calcium,

   manganese

Antioxidants:  Polyphenols, flavonoids and

anthocyanins

Rich in  Vitamin C K.

Rich in Vitamin B6 and B9 (Folate)

The differences between Cabbage and Lettuce

The primary differences between lettuce and cabbage lie in their texture, flavour, and culinary uses, with cabbage featuring dense, crunchy leaves and a robust, peppery taste, while lettuce has softer, more delicate leaves and a milder flavour. Cabbage,                a member of theBrassica family, is a versatile ingredient in cooked dishes, soups, and fermented foods like sauerkraut, whereas lettuce is predominantly used fresh in salads, sandwiches and wraps.

Cabbage

Belongs to theBrassica family,Brassica oleracea is its botanical name which includes broccoli, cauliflower and kale.

The texture is denser, tougher, and crunchier leaves, even when raw. The flavour possesses a more complex, sometimes sweet or peppery and robust profile. Highly versatile in culinary use and holds up well in cooking. It can be pickled, fermented, steamed, roasted, sautéed, or eaten raw in salads.

Lettuce

Belongs to a different botanical family Asteraceae and given botanical name is Lactuca sativa. The plant come altogether, in various shapes and sizes. The texture is generally softer, more delicate and tender leaves with a higher water content. The flavour is characterised by a milder, more delicate, and sometimes watery or bland taste. Primarily used raw in green salads, sandwiches, wraps and as garnishes.

Ceylon Cinnamon - කුරුදු

Cinnamon

කුරුදු

The botanical name for "true" cinnamon is Cinnamomum verum, which belongs to the family Lauraceae. It is widely known as Ceylon cinnamon or Sri Lankan cinnamon, distinguished from common commercial "Cassia" cinnamon (Cinnamomum aromaticum).

If there is a spice that Sri Lanka is particularly famous for, it is undoubtedly be Cinnamon. “Ceylon Cinnamon” is world renowned for its notable qualities such as unique flavour, colour and aroma in comparison to Cassia. It has been a major spice in Ceylonese culture thousands of years, as a food preservative and later for its natural flavouring properties.

These thin brown pieces of bark emanate a sweet fragrance and are commonly found in bakery products, flavoured teas in meat preservation. It is not only an excellent mood elevator but also an acknowledged health promoting product. It believed to possesses medical properties to treat chronic diseases such as diabetes and cancer.

It also has anti-inflammatory properties.

As a notable Ceylonese export product, Ceylon Cinnamon it is exported in its natural form and as a processed product. It is converted into value added tablets, powder and oil to the global market.Sri Lanka ranks in the top, as the source of 90% of the Ceylon Cinnamon exported around the world.

Cinnamon is rich in antioxidants and other beneficial compounds. Some research suggests that it may help you manage blood sugars, protect against heart disease, and reduce inflammation. Cinnamon is a spice that has been ranked top among the plants with medicinal properties for thousands of years. Cinnamon contains almost no protein or fat and won’t play a big role in your overall nutrition, but a teaspoon of ground cinnamon does include lot of trace elements, many vitamins and phytochemicals.

About 6 calories

About 0.1 gm of protein

About 0.03 gm of fat

About 2 gm of carbohydrates

About 1 gm of fiber

About 26 mg of calcium

About 11 mg of potassium

About 3 mcg of beta-carotene

About 8 IU of Vitamin A

Cinnamon doesn't just spice up the flavour of your food and drinks it has many health benefits. Some research shows cinnamon may be good for people with diabetes. A review of 18 studies suggests that cinnamon might lower blood sugar. But it did not affect haemoglobin A1c, which is a sign of overall blood sugar levels. It may also lower cholesterol in people with diabetes. Many of the studies do not say what type of cinnamon was used or have other problems that make their findings uncertain. One review suggests the benefits of cinnamon for weight loss and obesity. It is sometimes used for irritable bowel syndrome or other stomach or intestinal problems. But it isn’t clear that it works.

Cinnamon contains potassium, magnesium and calcium. Potassium helps to counteract sodium’s effect on blood pressure and controls the heart rate. Potassium is also involved in nerve function. Magnesium and calcium work together to maintain a healthy heartbeat. These two minerals are essential for skeletal health, preventing the weakening of bones, a condition called osteoporosis.

In addition, cinnamon can provide other health benefits like:

Anti-inflammatory

Cinnamon is an effective anti-inflammatory agent. Researchers tested the phytochemicals found in cinnamon and discovered antioxidant and anti-inflammatory effects. In one study, certain cinnamon compounds also targeted free radicals with promising results.

Cancer prevention

Angiogenesis is the formation of new blood vessels to feed tumours. One of the keys to treating cancer is to stop angiogenesis. A study showed that cinnamon can slow down or hold off angiogenesis,    cell growth, and cellular signaling. This suggests that cinnamon could be a tool in preventing or treating cancer.

Antibiotic properties

The compound cinnamaldehyde is responsible for cinnamon’s distinct odour and flavour.  This phytochemical also has proven widespread antibiotic effects. Cinnamaldehyde was tested against several bacteria and viruses, including staphylococcus, E. coli, salmonella, and candida. Researchers found that it was able to prevent these bacteria from growing.

Protection from oxidative stress

Cinnamon has a ton of antioxidants, like polyphenols. These can help your body avoid oxidative damage. The antioxidants in cinnamon are so strong that it can sometimes be used as a natural food preservative.

Experts have seen that taking cinnamon supplements can boost antioxidant levels in your blood as well as lower inflammation markers.

Heart disease prevention

Cinnamon could lower your triglycerides and your total cholesterol levels, which could help prevent heart disease. If you take supplements with at least 1.5 grams of cinnamon a day, it may lower your total cholesterol, LDL (or bad) cholesterol, triglycerides, and blood sugar if you have metabolic disease. It may also lower blood pressure if you consistently take it for 7 weeks.

Cinnamon also might help with:

Alzheimer’s disease

HIV

Tooth decay and allergies

Mangoes

 

Mangoes

අඹ

Mangifera zeylanica, or Sri Lanka wild mango, is a wild species of mango relative endemic to Ceylon. This stately tree is the tallest member of the mango genus, Mangifera and one of the two tallest trees in the family Anacardiaceae. The mango fruits are edible and have an excellent taste. It is called "aetamba" (ඇටඹ) or "wal amba" in Sinhala. Sri Lanka has over 50 varieties of mangoes, with popular types including the sweet Karuthakolomban (Jaffna mango), large purple-tinged Vellai Colomban, small fibrous Mee amba and modern commercial varieties like TJC, Willard, and Malwana. Other notable types include Gira amba, Betti amba  Atamba and Malvana.

Karuthakolomban:

Often considered the "King of Sri Lankan mangoes," this large, sweet and firm fleshed.

TJC:

A highly popular, modern commercial variety developed in 2003, known for having low fiber and high pulp content.

Vellai Colomban:

A large, sweet variety that develops a distinct purple colour when ripe.

Willard:

A highly favoured, small and juicy variety with a deep orange flesh.

Malwana:

A medium-sized, light green variety with a very sweet taste.

Mee Amba:

A very small, sweet variety known for its soft flesh, which is often eaten by sucking it through the skin.

Betti Amba:

Small, green, and tangy mangoes frequently used for achcharu (pickles).

Gira Amba:

A medium-sized variety known for its unique flavour.

Mangifera zeylanica (Atamba):

Vilad: 

A reddish-skinned, sweet mango.

These mangoes are famously used in Sri Lankan cuisine, particularly in curries, fresh fruit salads, and as roadside snacks (achcharu) prepared with salt, vinegar, and chili.

The botanical name more common mango is Mangifera indica.

While there are other species within the Mangifera genus,Mangifera indica is the primary species cultivated worldwide for its fruits.

 The mango is an edible stone fruit produced by the tropical evergreen tree Mangifera indica, belonging to the Anacardiaceae family. Native to South Asia, it is known as the "king of fruits," cultivated worldwide for its sweet, fleshy fruit which varies in colour, size and shape. The tree is long lived, often growing up to 30 meters (100 feet). It is evergreen,  tall with dense canopy and dark glossy green leaves. It is  drupe (stone fruit) that is oval-elliptical, with yellow, green or red skin and yellow orange flesh. The flowers are small, fragrant, pinkish/cream-coloured clusters. It requires a tropical and subtropical climate while a dry, cool period is necessary for flowering. Primarily by grafting to ensure quality fruit, although they can grow from seed. Trees begin producing fruit within 2 to 4 years and some can live over 100 years.

Eaten fresh, in smoothies, or in processed foods like jams, juice, and chutney.

Mangoes are rich in ACE and Folic acid.

It can be eaten as fruit or as a curry if not ripe.

It has fiber and helps in digestion of food.

It is a fruit that can be recommended to pregnant mothers and child both.

The primary benefit, in addition to being a really good source of vitamin C, is that mangoes are      a decent source of vitamin A, folate and are pretty high in fiber, which is beneficial for colon cancer prevention, heart disease and weight control.

Banana Logic

Banana Logic 

 
I gave up banana watching few years ago when the price of a single banana (not a bunch) went up beyond my purse but kept on practicing Banana Logic to the core which I learned from the politicians of this Banana Republic.

It is a very simple logic.

Take no responsibility of the events and consequences and tame the masses with slippery excuses and logic.
Latest is the flood in Batti’coloa and the government’s inability to provide relief and not even believing that the masses are suffering untold hardships. Not only they slip the responsibility to weather gods but exaggerate the loss to the vegetation (not people) especially with very accurate number of paddy fields lost from air conditioned offices in Colombo without ever visiting the flood victims or the area under floods. They release statistics by the minute and they appear on Media and TV as Gullible Truths of the this century, which everybody knows even with aerial shot it is hard to estimate.

The devastation was more than the tsunami and it outlasted it by many weeks.
The tsunami was matter of hours but flood was a matter of weeks not days.
We of course capitalized on the political and economic fronts and the monetary benefit some got by promoting the disaster was fabulous to say the least.

Some by standers got rich leaps and bounds.

That is history.

But this time the paucity of the response and the inability to get even UNO involved was stark reminder that we cannot change the minds of the UNO officers trapped in glasshouses and in real frozen state to change their goals of undermining the underdogs in diplomacy since our antic delivering MPs spoiled soup of even the banana logic too much.

This essay is not on that banana logic spoiled by our own efforts and less said about it is better for our body politics which is in downward trend anyway.

This is about the mega bananas one sees in the supermarkets.

They are big and weight for weight expensive and I cannot believe that our soil has become rich in spite of overuse and the floods washing the top soil away.

I was very inquisitive in a scientific way.

It took few months to discover the truths that also did not come from the agrarian officers but from vendors.
It is a truth that one cannot harvest plantain vegetation for for than two years.
The soil gets absolutely drained off and one cannot grow anything else afterward.

In years gone by in Kandy bucket latrines were the vogue (now one has to pay 10 rupees for a piss in a city mall) the the contents of the buckets were loaded in Guhagoda (near Isolation Hospital) and covered with at least 4 feet of soil and were allowed to season out for 4 years and then leased out for growing banana.

The banana yield was the best in Kandy and they were of healthy size but not of the elephantine of today.

There is something amiss.

Not only they are big but the skin of the banana splits before ripening.
That is quite abnormal as if somebody has injected water (this can be done) under the skin.

My investigation reveal stark reality of that banana logic.

The bigger the size bigger the price and the economic weight.

What the growers do is that they inject UREA (contaminated with cadmium that causes kidney failure) into the flower stem to get them bigger.

Now I believe after the last UREA dose they even inject plain water dose to make them plump. With drug abusers are increasing in number in the country the thrown away plastic syringes are readily available anywhere including hospital dumps. I think even bizarre epidemics may emerge from eating these elephantine bananas. The water injected and the UREA injected are not sterilized.

They are raw contaminated water.

We were healthy eating bananas that came off nutritious from the nourishing off bucket latrines in Kandy yesteryear and not anymore.

My recommendation are
1. Do not pay for big bananas
2. If the skin is split do not buy them (sure sign of overdose)
3. Even supermarkets are suspicious of their dealing with the vendors
4. Buy a reputable product
5. Visit a banana plantation and see it for yourself
6. Taste before buying
7. Make pressure groups of customers
8. Invest on home garden
9. Invest on a bio-degrader container
10. Wash them thoroughly before eating (applies to all vegetables and fruits)
11. Do not put them in the fridge (many reasons including watching what happens to them)
12. Be vigilant
13. Do not buy cheap stuff (paw paw at 10 rupee/kg)
14. These are my observations and I can add many more but all of them are common sense practices.

In a country with chain of corrupt practices from grower to vender to super markets chains we are eating colossal amount of poisons everyday. The idea is to become rich and the poor customer is of no value to the Mudhalali and the Government (except just prior to an election).

90% of the fruits and vegetables are poisoned at various levels.

There is only perpetuation.

No remedy is available in sight or distant future.
It is only a money matter.

There is no controlling authority but corruption at all levels including food inspectors.

If one is eating poisons it is ones own responsibility and that is the the way the officials and government operate and look at the problem.

Good example is that government would not provide free medicine to drunkards (all of us are drunkards politically) and does not look at the root problem of drinking beahaviour.

If you look at the the liqueur bill of House of Parliament we can see where the root cause is.

This is somewhat similar to how we handled and handling ethnic issue.
There is absolutely no difference.

 

Ash Plantain - අලු කෙහෙල්

 

Ash Plantain

අලු කෙහෙල්

The botanical name is Musa paradisiaca.

Ash Plantain is a cooking variety of banana highly valued for its culinary and nutritional properties. It is a starchy cultivar often referred in Ceylon as Alu Kesel. The family is Musaceae. It is a hybrid, usually belonging to the AAB genome group, similar to other plantains, though it is specifically recognized for its cooking applications. The name "Ash" or "Grey" comes from the dusty, silvery grey coating on the surface of the green peel. Unlike dessert bananas, ash plantain is consumed when unripe as a vegetable.

I have eaten it when ripe but quite unlike regular banana and has a starchy flavour.

It has a firm, starchy and dense texture that makes it an excellent potato alternative. Common preparations include curries, stir fries and deep fried chips.Alu Kehel (also known as Ash Plantain or Cooking Banana) is a variety of plantain commonly used in Ceylon. It generally has a low to moderate glycemic index (GI), especially when consumed in its unripe, green stage.

It is rich in dietary fiber (high hemicellulose content), potassium, and vitamins A and C. It is known for its high nutritional value and low fat. In traditional medicine, it is used for managing high blood pressure, diabetes and kidney ailments.

When cooked with spices (like ginger, garlic, and onion), it is considered a potential dietary aid in managing putative reproductive health of erectile dysfunction and low sperm count.

Ash plantains are green, starchy fruits from the banana family used in savoury dishes, rich in dietary fiber, Vitamin C, Vitamin A, Vitamin B6, potassium and calcium. Key benefits include aiding digestion, supporting a healthy immune system, promoting heart health, contributing to bone strength and providing a low glycemic index alternative for individuals with diabetes.

Based on studies of banana varieties in Sri Lanka, Alu Kehel (Musa spp.) contains notable amounts of fat soluble vitamins, specifically Vitamin E (tocopherols) and Vitamin A.

Along with other Sri Lankan banana varieties like Puwalu and Kolikuttu, Alu Kehel contains α-linolenic, oleic, and other fatty acids that contribute to its Vitamin E profile. It is commonly consumed as a staple in Sri Lanka for its high fiber and mineral content rather than as a primary source of Vitamin E. Studies indicate that while Puwalu had the highest fat-soluble vitamins among the varieties tested, Alu Kehel still provides a nutritious dietary option. While studies confirm the presence of Vitamin E, specific numeric mg/100g values for Alu Kehel's Vitamin E content are not as widely published as its Vitamin C.

Ash plantains are a versatile ingredient, particularly in Sri Lankan cuisine, with a firm, starchy texture that makes them ideal for cooking. Common uses and ingredients found with ash plantain include:

Cooked in dishes with spices, coconut milk and other vegetables.

Can be fried into chips or incorporated into gluten-free baked products.

Peeled, sliced, dried, and ground into a powder for use as a gluten free alternative.

Health benefits of ash plantain includes:

The high dietary fiber content helps regulate the digestive tract and prevent constipation.

A good source of Vitamin C, which helps boost the immune system and acts as an antioxidant against free radical damage. Contains potassium, which helps regulate fluid levels and other minerals beneficial for cardiac protection, and blood pressure control.  Contains calcium, which is essential for building and maintaining strong bones. Vitamin A in ash plantain acts as an antioxidant, protecting against cellular damage and supporting healthy skin and vision.

Due to its slow digestion and low glycemic index, plantain can be a good food choice for managing blood sugar levels, especially for people with type 2 diabetes.

Contains B vitamins like B6 and B9 (folate), which help the body convert food into energy and support the growth of cells and tissues.

Philosophical Breakdown in CEYLON

This piece is in evolution.

Bear with me with some incoherence.

Written as they emerged in my mind without any inhibition.

If a mad man in America demented due to alcohol beef eating and old age utter nonsense, why not other inhabitants on this Planet.

I blame Americans for not rising up to the Global Challenge.

This man is gearing up against IRAN.

He is being blackmailed by ISRAEL by Epstein SAGA.

I declare myself antiIndian and I do not want the Modi's bizarre Baratha Dream scuttled at all cost.He cannot treat CEYLON as a province of India.

It is utter madnesses Modi was curry favouring Israel and provided spy service to Mossad.

Sooner he is ousted from his meteoritic rise is better fir the Indian Subcontinent.

This piece is ongoing and it is a tribute to Professor A. D.. P. Kalansuriya.

He was my Philosophical Guru.

The first time in my life I started thinking "Outside the Box".

I had read Professor De Bono and that had given me a head start outside Science.

My mind revolved round Science.

Then I moved into DHAMMA in a literal sense. I haven't mastered anything substantial in Dhamma.

I just finished editing the book on "Vegetarian Paradox".

The name was chosen to create an illusion. That illusion is that one cannot survive on a Vegetarian Diet. One need beef and beef produts for survival.

It is a myth propagated by CIA and Amercan Food Industry.

I have no ambiguity with seafood which was one of my favourites of Yesteryear. During my stay at Negambo, I had enough and more of seafood and prawns on almost daily basis. Unlike in KANDY they were fresh from the boats without Histamine. I used to go to the Chlaw Jetty not for fish but for Karawala or Dry Fish. Katta with lot of bones were my favourite. Sprats of course was my favourites. My strong bones for running was a due to sprats. Nobody in our household ate beeef or chicken. My mother craved for liver and I gradually weaned her off due to Vitamin A and D poisoning. Fat soluble vitamins in excess cause kidney damage. 

Vitamin E was a late addition to my list.

I missed several fruits.

Nelli

Jumbu

Sapodilla 

Anoda

Mora

Bilin

Gaduguda

Added Shoeflower or Wada Mal to the list

If elephants can last on only vegetables why not humans.

I have got over 125 fruits and Vegetables in my new book. It has gone over 500 pages and I would give missing list at the end.

Some of these like Mora has gone extinct. Thanks to Rajapkasa regimes decimation of our Forest.

Mora Surana Vesaa comes from Mora in CEYLON.

The word Monsoon comes from Mora.

Only a very few are indigenous but majority have come from abroad. 

My understanding is our politicians including NPP and JVP destroyed our country by bizarre imported ideology.

Nobody should let them destroy our heritage and Buddhist Outlook.

We need to revisit and recover our prestige.

Only Jayarathna Pathiraarchchi is trying. Everbody should support him.

Those corrupt monks who make money by taking pilgrims to India should be EXPOSED. They are working according to RAW and Indian agenda.