The Abominable Pig - By Marvin Harris

The abomination of pigs in Jewish and Islamic culture is an ancient and deeply entrenched tradition. In this article by Marvin, he explores the possible reasons for the traditional aversion of pork within these communities. He begins by stating some of the main arguments used to explain making the abstinence from pork-eating a law – Firstly, they eat and wallow in filth and secondly, their meat carries diseases. He explains why they don’t make much sense because when there is a need, other domestic animals (cattle, sheep and goat) do eat feces, and all undercooked meats carry the potential for spreading disease.

Harris then points out that the trouble with the pig is- it is not a grass-eating ruminant. According to Leviticus 11, “Whatever parts the hoof and is cloven footed and chews the cud among animals, you may eat.” By this way he claims that there is no such distinction as clean and unclean. Pigs are not allowed because they satisfy only one part of the formula i.e. they have hoof but do not satisfy the other part of the formula i.e. they don’t chew cud.

 In his view, the proscription against pork is founded on a rational grasp of ecology and of the food chain, as well as a gently Darwinian approach to the necessities of supply and demand. Within the overall pattern of a mixed farming and pastoral complex, the divine prohibition against consuming pork constituted a “sound ecological strategy”. He traces this rationale to the fact that in the increasingly arid Middle East, the pig's fondness for shady, wooded spots as opposed to open grasslands became harder to satisfy. Most of all pigs are thermodynamically ill adapted to hot, dry and arid climate due to its inability to sweat and lack of protective hair. Also, its insistence on being fed grains meant that it was competing with its human owners for their daily bread. Ruminants are the domestic animals best adapted to arid plains and hills. Cattle, sheep and goats unlike pigs, gave milk, butter, and cheese, and grazed on vegetable matter that humans weren't interested in consuming (like grass). As compared to pigs it is not difficult to herd them over long distances.

Being raised as a Muslim I found this article intriguing as it exposed me to a different perspective. The author has put an interesting argument about why pork is prohibited by exploring various economic aspects. However I strongly disagree with him at certain points. Firstly Harris points out that divine prohibition is related to economic reasons. I believe that economic issues were not a prime concern at that period of time. Also, Harris himself has stated that pigs were not often consumed by the population. So why would it call for divine prohibition? Secondly, this prohibition was imposed for every Muslim irrespective of the economic wellbeing of an individual and of the availability of this animal, so there seems no remote reason for a prohibition of a certain food based on economic standpoint.

In Islam, Quran is the word of GOD, and through this medium GOD has prohibited swine and along with it many other food and activities. And much of it mentioned without detailed explanation for which only “GOD knows best”. Although, over centuries of research and understanding that we have being able to provide credible evidence to support such prohibition. Some that I may list would be:

·         Pigs do not sweat as a result most of the uric acid gets absorbed into their body.

·         Pork contains many germs and parasites like tape worm, round worms.  .

This proves that the more science advances the more Islam is shown correct as a religion of God Thus the religion has laid down this prohibition for reasons yet to be well understood by humans. One assured reason being this prohibition has more good than harm for the self being.

GOLDEN SPICE OF INDIA

 Turmeric is known as the “golden spice of India”. No Indian recipe is complete without turmeric powder. I bought turmeric powder from India and use it in almost all the dishes that I cook, whether vegetarian or non-vegetarian. It is strongly associated with the sociocultural life of the people of the Indian subcontinent. It has been used for 4000 years as a medicinal plant and held sacred from immemorial times. In medieval Europe, turmeric became known as “Indian Saffron”, since it was widely used as an alternative to the far more expensive saffron spice.

Turmeric is derived from the roots (rhizomes) of Curcuma longa which is a well-known indigenous perennial plant of the ginger family (Zingiberaceae). Turmeric can be grown under diverse tropical conditions with altitudes ranging from sea level to 1500m above sea level. It requires a well-drained sandy or clay loam soil, with a temperature ranging between 20-30°C and annual rainfall of 1500 mm or more. It grows up to 60-90 cm high, with a short stem and tufted leaves. Turmeric is ready for harvesting 7 to 10 months after planting, right when the lower leaves turn yellow. Harvesting is done by digging the rhizomes up. The leafy tops are then cut off and the roots removed. The rhizomes are then washed, and some retained for replanting in the future. The cleaned rhizomes are cooked in boiling water for an hour under slightly alkaline conditions. The cooked rhizomes are then dried, either artificially or in the sun for 6 to 8 days. Dried rhizomes are polished to smooth their exterior and improve their color. They are then sold as whole or ground to make turmeric powder.

Turmeric spice should be stored in airtight containers in a cool dark place, as it loses its potency when exposed to heat, light, and air. Turmeric, known for its warm and peppery flavor is commonly used in powdered form, but can also be used fresh just like ginger. In some regions its leaves are used to wrap and cook food.

The uses of turmeric for medicinal purposes, alongside its culinary use have existed since its discovery. Numerous holistic and herbal uses of turmeric are described in ancient Indian medical texts. Throughout Indian history, Turmeric mixed with a glass of milk has been used for rapid recovery from injuries. Physical application of turmeric paste on injuries has also proved to be helpful. Turmeric has recently become popular in western cultures. Much of its recent popularity is owed to research on its therapeutic properties.  Curcumin, the active component in turmeric, is known to have antioxidant, antibacterial and anti-inflammatory properties. Turmeric has been used efficiently in the treatment of rheumatoid arthritis, liver diseases, dermatological disorders and blood purification. During this research, I discovered a recent study stating that turmeric may help to treat Alzheimer’s disease. Scientists continue to learn about how turmeric affects many aspects of our physiology beyond our taste buds.

 Turmeric powder is a highly valued product for food preservation. It is also used as a base material in curry powder. It has gained immense popularity in the international market, especially in the US, UK and Middle East. India is the largest producer of turmeric, supplying 94% of the world’s demand. There are many varieties of turmeric available in India based on the region of cultivation. Amongst the varieties, the Nizam variety is considered the best for its bright yellow color. This variety is widely grown in the Nizamabad, Karimnagar and Koratal centers in the state of Andhra Pradesh.

Turmeric has a long history of use for many religious ceremonies, especially in Indian culture. Some women use it as a cosmetic called “Kappumanjal” and apply it over their bodies. Even today it is commonly made into a paste and applied to the forehead (ajna chakra or third eye) during pujas (devotional ceremonies) and weddings.

Cultural Kitchen Tool - Rolling Pin and Wooden Platform

Kitchen utensils from yesteryear have constantly changed through the ages. The rolling pin is one of our historical treasure today that has not changed over the years as much as many other tools we use today. A rolling pin is a cylindrical food preparation utensil used to shape and flatten dough. The art of making flat-bread began thousand years ago. Roti has become the generic name for Indian Breads and is the most basic Indian food. This food is regarded as one of the staple diets of India and is mostly based on stoneground whole-wheat flour.  Its defining characteristic is that it is unleavened. Roti and its thinner variant, known as chapatti, are an integral part of Indian cuisine and can be enjoyed with any vegetable or curry. It is particularly popular in northern India, Central India and Western India.

In Indian cooking the rolling pin is used along with chaklas to make roti. Chaklas are round flat platforms made of marble or wood on which the dough for chapattis are rolled with the help of the rolling pin.

Two years ago when I was about to get married I was busy collecting all the household items I’d need to set up a new home in U.S. As my mother and I sat down packing things day before my travel, we realized that I didn't have a rolling pin. At the time it certainly didn’t occur to me as a big deal. But my mother insisted on having one and she handed me one of her rolling pin along with the platform. She seemed pretty adamant about it. Now I realize the importance of this tool and can’t imagine a day of cooking without it. It’s one of my most regularly used kitchen tool.

It is very fascinating to see how Indian women deftly handle the thin rolling pins, turning a ball of dough into evenly rolled, thin, flat and perfectly round breads in a matter of seconds. It is an art that they master over the years and learn since teenage from elder family members.

There is actually no shortcut of making perfectly round chapattis. It requires lot of patience and experience. Chapattis are not difficult to make but like the old saying goes "Practice makes one perfect". Initially you might be put down by the odd and ugly shapes you create from using the rolling pin. Added, even the dough is not uniformly thin and the chapattis turn out tough and non-palatable. I remember (with great amusement) the time when I first started making chapattis, they would often turn out shaped like the map of some obscure country and as tough as shoe leather! As the rolling of the pin is an art so is the kneading of the dough. Making the dough of right softness so as to render good stretchiness in the chapattis is a key factor. Too dry of the dough, and the Chapattis would simply fall apart or dry out; on the other hand, too soft dough would just keep sticking to the pin.

Using this tool in my day-to-day life connects me back to my traditions and makes me feel proud of my cultural values. Also, it strengthens my love for my family.

Ingredients: (Makes approx 12 rotis)

Whole Wheat Flour (Chapati Flour) – 2 cups

Salt – 1/2 tsp (optional)

Oil – 4 tsp

Warm Water – 3/4 cup

Some whole-wheat flour – for rolling and dusting

Method:

1. In a large mixing bowl, mix Chapati Flour and Salt well.

2. Add Oil and mix until all lumps are gone.

3. Add Warm Water  little at a time to form a medium soft dough ball. Do not overwork the dough.

4. Add few drops of Oil and coat the dough ball. Cover and let it rest for 15 minutes.

5. Heat pan on medium heat.

6. Knead the dough once and divide into golf ball size balls.

7. Dip one ball into the flour to coat and roll it out into a thin disc. Keep dipping the dough into the dry flour to prevent it from sticking to the rolling surface.

8. Shake or rub off excess flour from the roti and place it onto the hot tawa.

9. Flip to the other side once you see bubbles appear on the surface. Allow it to cook for 10-15 seconds.

10. Then flip back to the original side and let it cook for 15 seconds.

11. The roti should puff up.

12. Place the cooked rotli into an insulated container and smear it with Ghee or clarified butter and repeat the process for the remaining dough.

5 hour energy shots

Living Essentials, LLC makes the 5-Hour Energy drink.The five hour energy drink has found its way into the gas stations and retail stores across the country. It is not approved by the Food and Drug Administration (FDA). The product claims to “help you feel sharp and alert for hours without the crash or jitters.” The drink contains a mix of B vitamins, the amino acids tyrosine and phenylalanine,taurine, malic acid, glucurolactone and caffeine. It contains zero sugar, zero herbal stimulants and four calories. The amount of caffeine varies depending on the energy shot. The maker claims the original 5-hour energy drink "contains caffeine comparable to a cup of the leading premium coffee." Extra Strength contains as much as 12 ounces of premium coffee, while Decaf 5-Hour Energy contains only as much caffeine as a half cup of decaffeinated coffee.

After going through all the information on the 5-hour energy homepage you cant help but feel enticed to buy a couple to try out. They seem to have everything you need but what concerns me the most is the amount of B-vitamins and caffeine it contains.

Ingredients in 5 hour energy drink that may call for health issues-

1. Niacin -is a water-soluble vitamin, and is also known as nicotinic acid or vitamin B3.  It can be found in many foods, including milk, eggs, fish, meat, and cereal grains.  Niacin is involved with the proper functioning of many oxidation-reduction reactions in the body, including the degradation of carbohydrates, fats, proteins, and alcohol.  They also assist in the formation of macromolecules such as fatty acids and cholesterol.  The recommended daily intake for adolescents (14-18 years) and adults (older than 19 years) is 16 mg/day for males and 14 mg/day for females (Food and Nutrition Board, 1998).A side effect of taking niacin at levels as low as 30 mg/day can be a reddening and warming of the skin, called a “Niacin Flush” 5-Hour Energy warns the consumer of the possibility of Niacin Flush on the label of their product.  According to the Mayo Clinic, other, more serious side effects include “liver toxicity, worsening of stomach ulcers, and altered blood sugar or insulin levels or uric acid concentrations”. 
2. Vitamin B6 & Vitamin B12 - The amount of these ingredients concerns me the most. 5-hour energy shots has about 2000% of Vit B6 and 8333% of Vit B12. The makers also have posted a fancy explanation for this too on their site. They simply state that the B Vitamins in their supplement; B6, B12, B3, and B9 are water soluble, any amount that is not absorbed is “expelled with no toxic effects.” They even go on to say that those on B vitamin therapy take even higher doses. Sounds convincing right? But I would like to point out that one can suffer from toxicity of these vitamins.The classic sign of vitamin B₆ toxicity is peripheral neuropathy (nerve problems in the hands and feet). This can cause unusual and unexplained sensations, such as numbness, tingling "pins and needles" feelings, pricking, or burning. These sensations may sometimes affect the area around the mouth as well. If left untreated, the nerve damage can cause difficulty sensing vibrations and sensing the position of the limbs. The upper limit intake set by US FDA is 100 mg/day.

A heavy dosage of vitamin B12 is mostly considered harmless because it is soluble in water . Therefore, the part of unabsorbed vitamin B12 can be thrown out of the body through the colon. However, if there is substantial increase in the amount of vitamin B12 present in the body, it could increase the possibility of different types of cancers and other ailments.

There is a link between cancer and vitamin B12. This is because, intake of Vitamin B12 as a supplement activates cell division. However, it fails to identify healthy and unhealthy cells. Thus, it adversely facilitates the growth of cancerous cells. Patients using vitamin B12 to treat pernicious anemia may develop leukemia. Rise in level of vitamin B12 in our body can increase the risk of developing prostate cancer. If intake of vitamin B12 is accompanied by high cholesterol diet and animal protein, then stomach and esophagus cancer may occur.

It can also lead to excessive growth red blood cells as well as overall volume of blood, which is known as polycythemia vera. Vitamin B12 can lead to some diseases related to blood and blood vessels. Vitamin B12 can cause clotting of blood inside the blood vessels. When vitamin B12 is administered for the treatment of megaloblastic anemia, it has led to fatal conditions like hypokalemia and gout in some patients.

There is no definite upper limit of vitamin B12 consumption. Therefore, it is advisable to take this vitamin in moderate amounts only, and importantly in consultation with your doctor.

3. Caffeine: The makers do not disclose the amount of caffeine in the drink.

1994 Dietary Supplement Health and Education Act:

Most energy drinks fall under the 1994 Dietary Supplement Health and Education Act by claiming that the ingredients in the drinks are derived from healthy substances, such as vitamins, herbs and other natural sources.  Under this act, the Food and Drug Administration does not have to regulate the supplements before they are marketed, and it is the manufacturer’s responsibility to make sure the product is safe and effective.  The companies do have to disclose the ingredients found in their products, but for the ingredients included in the “other ingredients” section instead of the “Supplement Facts” section, the specific amounts (such as the amount of caffeine in 5-Hour Energy) does not have to be included.

In 1989, the US Food and Drug Administration (FDA) limited the amount of caffeine in OTC products to a maximum of 200 mg/dose.Caffeine has differing CNS, cardiovascular, and metabolic effects based on the quantity ingested. Average doses of caffeine (85-250 mg, the equivalent of 1-3 cups of coffee) may result in feelings of alertness, decreased fatigue, and eased flow of thought. High doses (250-500 mg) can result in restlessness, nervousness, insomnia, and tremors. In high doses, caffeine can cause a hyperadrenergic syndrome resulting in seizures and cardiovascular instability.

After all the research I would suggest everyone to avoid this drink as much as possible. While experts consider this energy beverage safe for moderate use, the effects of long-term use or excessive consumption is yet been researched. Overuse may have adverse effects such as nervousness, sleeplessness, irritability, tremors, flushing, muscle spasms or a temporary lack of muscle coordination. 

While the 5-Hour Energy drink is generally considered safe when used as directed, pregnant and nursing mothers, children under 12 years of age, and patients with phenylketonuria (PKU) should not consume this product.Those who are under medical care or on prescription medications should consult with their doctor before using the 5-Hour Energy drink or any nutritional supplement.

^{Lawsuit that I would like to bring your attention -} 

• Heart attack victim's spouse sues 5-Hour Energy maker for wrongful death

http://www.walletpop.com/2010/08/03/heart-attack-victims-spouse-sues-5-hour-energy-maker-for-wrongf/