Malunggay: May Help Men With Low Sperm Count

One of the many vegetables that I really respect and love is Malunggay (scientific name: Moringa Oleifera). Regarded as a "miracle tree" by research scientists and nutritionists, it boasts numerous medicinal and health benefits. The tree can thrive on up to 48 degrees centigrade temperature but it is said to be best suited for 15-35 degrees environment. It's easy to grow and doesn't require too much tending and care. We have two malunggay trees now in our backyard courtesy of my mother.

Per analysis, the dark green oval-shaped leaves contain more Vitamin A than carrots, more calcium than milk, more iron than spinach, more Vitamin C than oranges, and more potassium than bananas and that the protein quality of Moringa leaves rivals that of milk and eggs. Most breastfeeding mothers here in the Philippines are advised to eat malunggay to produce more milk for her baby.

On the medicinal benefits, malunggay is known long before for its antibiotic and antifungal properties. However, claims on this note needs to be supported with placebo controlled, randomized clinical trials. Although scientific evidences were available for over 50 years, much of these are completely unknown to western scientists. Also, recent pronouncement from Bureau of Plants Industry says that eating malunggay helps to increase the sperm count of men. Aw, men, this must be a very welcome news for all of you out there who has problem with numbers down there.

Aside from being eyed as a solution to hunger and chronic malnutrition to impoverished areas here in the Philippines, it is also being considered as a potential source of biofuel. The seed of malunggay is said to be 36% oil. According to Engr. Manayaga, President and CEO of Secura International Corp., a local biotechnology company, they need at least 20,000 hectares to support the available market for malunggay products like food fortification, animal feeds, cosmetics, edible oil and water treatment among others. The market is there, but sad to say, there is no sustainable supply to go with it. Secura will buy the seeds of malunggay from the growers at a farmgate prize of P10 per kilo for the production of moringa oil. For this, they need around 500,000 hectares of malunggay trees.   Further, Secura earlier declared that it is keen on forging supply contracts with farmers planting malunggay.

There! A shoutout to those who have idle lands for possible earning big sum of money.

Source info:

http://www.tfljournal.org/article.php/20051201124931586  written by Jed W. Fahey, Sc.D.
http://www.pia.gov.ph/?m=12&fi=p080401.htm&no=26 written by Rizalie A. Calibo

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Delicious Red Apple

Who wouldn't love seeing a red delicious apple and enjoying eating it?   But, how do you like your apple?   Are you the type that loves to dig your white teeth to that beautiful red skin of an apple?   Or, are you the one who wants it all clean and peeled and ready to munch?   Well dear, think again.   Latest info based on a new Cornell study says that they have identified a dozen compounds - triterpenoids in apple peel that inhibit or kill cancer cells in laboratory cultures.   This triterpenoids may be doing much work by not only fighting cancer cells but also by reducing the number and size of mammary tumors in rats.  The analysis is from the 230 pounds peel of red delicious apples from Cornell Orchard by Rui Hai Liu, associate professor of food science and co-author Xiangjiu He, Cornell postdoctoral researcher.   They've isolated the apple peel's individual compounds and identified their structures.   Afterwards, they've tested the pure compounds against the cancel cell growth in the laboratory.   Previously, Liu has also identified compounds called phytochemicals such as flavonoids and phenolic acids in apples and other foods that seem to  have anti-cancer properties as well, including inhibiting tumor growth in human breast cancer cells.

So, when you eat that delicious red apple, always remember this:  an apple peel a day might help keep cancer at bay.


Image source:
PicassoDaVinci

Source info:
Cornell University (2007, June 3). An Apple Peel A Day Might Keep Cancer At Bay. ScienceDaily. Retrieved December 1, 2009, from http://www.sciencedaily.com /releases/2007/06/070601181005.htm

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Escabecheng Isda (Sweet and Sour Fish)

We had Escabecheng Isda (fish in sweet and sour sauce) last night.   This is what I am sharing with you now. 

Ingredients:

1. 2 pieces medium sized fish (approx. 1/2 kilo)
2. 2 pieces medium sized onions, thinly sliced
3. 2 cloves garlic, julienned
4. 1 thumb-sized ginger, julienned
5. 1 small carrot, julienned
6. 1 red bell pepper, julienned
7. 1 cup vinegar
8. 1/2 cup water
9. 2 tablespoon cornstarch dissolved in a little water
10. 3 table spoon tomato sauce
11. salt to taste
12. sugar to taste

Cooking Procedure:

1. After cleaning the fish, rub some salt and let it stand for 15 minutes.
2. Fry the fish and set aside.
3. In a small bowl, mix the salt, sugar, water, tomato paste and vinegar. 
4. Saute the ginger, garlic and onion.
5. Add the vinegar mixture.   Do not mix until it is boils.
6. Add the fried fish.
7. Add the cornstarch mixture.   
8. Add the red bell pepper and carrots.   
9. Adjust the salt and sugar to taste.   Cover.
10. Cook for 5 more minutes and serve with rice.

You can use your favorite fish for this recipe like:  Lapu-lapu, Dalagang bukid (lapad), Tilapia, Talakitok, Maya-maya, Hasa-hasa, Tanigue or fish fillet.   Happy cooking and enjoy your Escabecheng Isda.

Image Source:
 trailhead_bucket

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Tenderize That Toughy Meat!

Okay now, let me refresh my memory.  How many times was it then that I fell victim of those delectable red meat  only to be able to get that to a manageable palatable state of tenderness after so many hours of cooking?   Hmmm... not once and not just twice I tell you.   One instance, a beef stew (nilagang baka) initially planned for lunch has made it to the table at dinnertime!   Really frustrating, I tell you.

Keep in mind that the amount of hours it takes to tenderize the meat depends upon the sizes of the cuts, the type and the quality of meat.   The prices of prime cut meat is way higher than the lesser qualities.   With the help of some tenderizing means, no need to spend so much for that prime cuts, rather, buy lesser quality cuts but still enjoy the porky taste or beefy goodness of them.   That means great savings.   Isn't that great?

Pressure Cook it!  

This is the first thing that will come to mind when tenderizing the meat especially for stews or with sauce.   Just long hours of slow cooking.

Just Pound or Hammer it away!

Remember the traditional way sa pagluluto ng Tagalog Bistek?   Sliced meat are pounded before frying.   You can use the meat mallet or your kitchen knife.   By pounding the meat in one direction from left to right and top to bottom.  Then turn it over and doing it again in the other side giving it a crosshatched appearance.

Marinating or braising it Naturally.   These natural tenderizers not only works but gives your meat a juicy, tasty and zippy taste.  Certain plant, enzymes and acids can break down muscles and connective proteins in meat.

1.   Calamansi or Lemon Juice

2,   Apple Cider Vinegar

3.   Apple Juice

4.   Tomato Juice

5.   Kiwi Fruit Juice

6.   Green Papaya Juice - make sure not to soak the meat for hours as it will turn the meat mushy.      If its for frying, just dip the meat several minutes before cooking.

Just a reminder when marinating with acid base.   Do not use aluminum or copper as it will react with acid.   To be on the safe side, use stainless steel or glass.

Break it down with Baking Soda.

Dissolve 1 teaspoon of baking soda in water for a 1 kilo meat.   Use that to soak the meat.  Leave it overnight and wash with water before cooking.   Don't overdo the quantity of baking soda as it will lessens the flavor and leave it with a starchy taste.

Cola is it!

Adding cola while cooking not only tenderize the meat but also gives a sweet and zesty flavor in it.

That commecially available Chemical Tenderizers.  

This tenderizer is available in powder form and composed mainly of Papain enzyme extracted from papaya.   Bromelain is another meat tenderizer composed of a number of protease enzymes and is extracted from the stems of pineapple.   I found one being sold at the shelves of supermarkets in Metro Manila made by a popular brand of food ingredients.

Image source:

spatulasama

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Red Juicy Strawberries

Among the berries family, I am more familiar with the delicious taste of red strawberries.   Maybe because it is available and being grown in La Trinidad, Benguet here in the Philippines.   I remember way back in 2005 when La Trinidad baked the Strawberry Butter Cake.   The Guiness World Book of Records confirmed it and declared it as the largest fruit shortcake in 2007.  It was shaped as a giant strawberry, weigh 9,600 kilos, 8 feet high and 12 feet long x 9 feet wide.   Most importantly, fed 42,080 people.   Beat that!

 Aside from eating strawberries fresh, it is also made into yummy strawberry jam just like what you can buy when you go up to Baguio City.   And oh! I also love it as flavors in ice creams, shakes and yogurts.  Opps, love those pies, too!

Just what do we get for eating that sweet red fruit?   It's a fact that strawberries are high in vitamins and minerals like B2, B5, B6, Vitamin K, copper and magnesium.   The fiber content in this little sweet fruit helps the body absorb nutrients, helps stabilize the blood glucose and inhibits the production of cholesterol in liver.  The potassium content will help regulate the electrolytes in the body and lowers the risk of heart attack and stroke.   It is also high in folate, a key ingredient in the manufacture of red blood cells.   The high antioxidant level in the strawberries can help neutralize the destructive effects of free radicals in our system and help repair our body tissues.

So next time you bite that red juicy fruit, smile and savor the taste because those strawberries gives you a lot of health benefits.

Image source:

By velmapopham

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I Love Mango!

Yes! Mango has and will always be a favorite fruit of mine.   I love the sweet and fragrant smell of the ripe ones.   I can really devour several pieces of that golden yellow, heart-shaped fruit especially when I was younger.   Pity I am diabetic now that's why I slowed down eating this lovely fruit because it is classified as Medium in the Glycemic Index of Food.   Glycemic Index as Wikipedia defined is a measure of effects of carbohydrates on blood sugar levels.   I remember way back then during my 5th grade when our family relocated from Manila to Laguna. Me and my friends had the joy of climbing the mango trees and picked the mangoes we like and eat them there and then.  They have 3 varieties: Kalabaw, Piko and Indian.

Mango is rich in anti-oxidant - vitamins A and C.   Vitamin C is more pronounced in unripe or green mangoes.   It also has traces of vitamins E, B and K.

Mangoes are also used for culinary purposes.   They are used for sauces, cakes, preserved like jams and pickles, jellies, shakes, sorbets and ice creams.  Locally, we see dried mangoes on the shelves of the supermakets and some brands are already being exported to other countries.  Philippines is one of the major exporters of mangoes in the world.

Here is one of the refreshing mango drink developed by the Food and Nutrition Research Institute-DOST at their website written by Ma. Idelia G. Glorioso, NCS, RUMD:

Mango Medley


Ingredients:

1. 1 piece ripe mango
2. 1 piece banana - lakatan
3. 1 slice papaya
4. calamansi juice (lemon)
5. sugar to taste

Procedure:

1. Blenderize the fruits until smooth.
2. For every 1/3 cup of fruit pulp, add 2/3 water.
3. Stir in calamansi juice and sugar.
4. Chill.

It makes 4 servings.   Enjoy this healthful drink!

Image source:
rickguatzjr

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