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