Re: Why do indians have a low incidence of cancer

April 18, 2006

Very interesting about the castes and the diet. I was also under the

(mis)impression that all Hindus were vegetarian. But I guess that is as

misinformed as the notion that all Buddhists are vegetarian (meat is traditional

in the Tibetian Buddhist diet).

-------------- Original message --------------

From: " sweet_gentle_soul " <angiecafriend@...>

Wow, and kefir king,

What an interesting debate!

I haven't been reading messages for a few days, so when I got to

kefir king's original post about achar and spices, I just decided to

read that whole thread rather than going in chronological order on

the posts. (I read messages from the web.) I wanted to see further

discussion of the topic as I have a real interest in Indian cuisine

and eat it at home more than 50% of the time, since dh is originally

from India.

I didn't get any more info on the anti-cancer effect of spices, but I

did find the debate about meat-eaters in India rather interesting. I

have no scholarly knowledge of this, certainly no dates, but I wanted

to offer you some first-hand knowledge of something that may help.

We have associated with many people in India and from India. What

may be the missing link in kefir king's info is that Hindus are not

the only large population in India. There is a huge Muslim

population and also many large Christian groups. The Christians in

India are still Indians, not immigrants, and live and eat in the

Indian tradition. Obviously, we know that neither Muslims nor

Christians are vegetarians. There are also Buddhists, Ba'hai, and

many other cultures and religions as well.

Then within the Hindus, there are numerous castes, each with their

own cultures. Some of those castes are traditionally vegetarian, and

some are not. A little of that was alluded to when one of you

brought up Brahmins. It's always been widely perceived that Hinduism

equals vegetarianism to outsiders, so when I started meeting friends

in USA who ate meat, I asked them about it. I thought maybe they

converted after they came here and relaxed their dietary

restrictions. But no, they said it depends on what region of India

you are raised in, and her caste, loosely translated, was " chicken

eaters. "

So between the Muslims and the Christians and the non-veg Hindu

castes, there really is a lot of non-veg food eaten in India. I have

noticed that most Indian restaurants typically serve what we

call " Northern Indian " cuisine and perhaps that is the one that

originated from the Moghuls, I don't know. But there are soooooo

many cuisines in India. As you travel from state to state, the type

of cuisine (as well as the language) are completely different. Each

state has typical dishes not prepared in other parts of India. So

being such a diverse nation, it would be hard to generalize the diet

in any way, I'm sure.

So, HTH a little in drawing the two sides of the debate a little

closer together. If not, well, everyone who read this learned a

little more about the people of India...... And we still don't know

any more about whether spices and achars help to prevent cancer.....

~ ~

April 18, 2006

Wow, that's it? Awesome!

Yeah, I must add some spice back into my diet. I think I just overdid it

last time. It has an addictive quality for me. I start eating pickled

everything (LOVE the taste) and then I get terrible pain eventually...

On 4/18/06, kefir king <kefir_king@...> wrote:

>

> It is very easy..you just put the ginger chunks in brine solution for 2

> weeks...you will see the bubbling..make sure the top of the glass jar is

> covered with a water bag...see my photos..

> After 2 weeks..you take the ginger out, and discard half to 3/4 the

> brine solution...add a mixture of rice vineger and small amount of sugar to

> top up and leave standing for 1 week...you will see it turing pinkish

> color...

>

> Dirk Coetsee <dirk.coetsee@...> wrote:

> Ooooh. I REALLY want, no NEED to make ginger pickle. Teach me! How do

> you

> ferment it in brine? What culture do you add? Wow. I so wanted to know how

> to do that.

>

> On 4/18/06, kefir king <kefir_king@...> wrote:

> >

> > Even the so called " green wasabi " in sushi bars is not real wasabi..its

> > horesradish with green color added...sucks...

> > Yeh...ginger is very easy to ferment and pickle...i fermented it in

> > brine for 2 weeks then I pickled it..it turned slightly pink..taste

> good...

> > How did you do your saltless saurkraut...?

> >

> > zz618@... wrote:

> > >I just made myself 3 jars of fermented lemon and mango spiced pickles

> >

> > Heh -you ain't fooling around.

> >

> > I made some saltless sauerkraut today. I like to juice it when it's

> ready.

> >

> > Horseradish must be good with sushi because wasabi is a dried Japanese

> > horseradish of some kind. I never make sushi. I'll make sashimi (tuna

> > usually) and eat it with some brown rice on the side. Soy sauce and

> > mustard

> > sauce on the side. I should make pickled ginger. I'm not going to buy it

> > with that fake pink color, though I'll eat it in a restaurant

> >

> > Z

> >

> > Why do indians have a low incidence of cancer

> >

> > > Spices are so potent as anti cancer, anti oxidents...the idea of the

> > > spice berries was designed by Nature ( oh isnt she soooo clever)...to

> > > fight and kill all the bugs that try and attack the plant...

> > > Preparing indian pickles...known as achar is a great why to keep low

> > > down on cancer...you can have a spoonfull with every meal...recent

> > > scientific studies have shown Spices to be absolute Ace...I consider

> > > them to be at the forefront of keeping a healthy body...they were

> > > supposed to be used to pereserve meat...but I dont buy that, because

> > > the Indians were vegtarians for 1000s of years and meat was only

> > > introduced into their diet in the 15-16th century...

> > >

April 18, 2006

Do the cultures live on ginger naturally? Do you peel the ginger first?