OH ENGLISH!

 OH ENGLISH!

What triggers this topic? The very nature of the way some words imply some ideas is indeed a baffle for the non-natives to the language. While the English language is lavish in intricacy of terms, it is also bizarre as ‘look-alikes’ among words are just ‘looks’ and not alike in meaning. Let us try to look at my inference, based on examples.

The meaning for these words have been gathered from Standard Dictionaries, dedicated to convey the native meaning thereof.

CIPHER = a system of writing that prevents most people from understanding the message . In Indian par lance cipher = 0  [poojyam /shoonya].

DECIPHER = to discover the meaning of something written badly or in a difficult or hidden way.

ADDICTION= An inability to stop doing something, especially harmful

DE-ADDICTION= the act of ‘removal’ of habit of addiction

Deforestation=to remove trees or reduce the area of spread of forest

De= ‘De ‘ is used to add the ‘opposite’, ‘remove’, ‘reduce’ to a noun or verb.

Does it mean that every time ‘De’ conveys the opposite of something? So, it is not ‘granted’ to use ‘De’ as a prefix to indicate a negative connotation for the succeeding segment in the word. Now, please consider these cases.

Terminate= to [cause something to] end or stop but,

Determinate= fixed or exact

Cadence= the regular rise and fall of voice but,

Decadence= low moral standards and behaviour.

Feat= Some act that requires a lot of skill or Strength or courage to achieve it. But,

Defeat= to win against someone in a fight or war or competition.

Lay= to put something carefully in a position for a particular purpose, But,

Delay= to make something later than planned or expected

Liberate= to help someone or something to be free, But,

Deliberate= something bad [intentional], or planned

A set of DIFFERENT words which do not fit into the frame so far observed.

DEFUNCT, DELETE,  DEJECT, DEFT , DEMON, DEVIL DEFECT with no [de –minus] words as opposites like FUNCT, LETE, JECT, MON,VIL , FECT etc.,  Such critical features in word formulation make it somewhat a ‘doubtful’ territory for beginners to develop a sense of comfort in learning English.

It is not as if we try to use nouns/ verbs to present the variation, defending our observation. Some nouns vs nouns and verbs vs verbs also can be chosen to suggest the same or similar relationship. Between De+ and De -, words.

This type of ‘not-so firm’ culture in the language baffles the learners and puts them down in their efforts to learn. The best strategy in learning English would be to simply go by the meaning intended by native usage [as found in standard Dictionaries meant for the task and not in  some regional writings which tend to ‘simplify’ information at the cost of the most valid way of using the terms]. That is why, conjunctions, prepositions and such other standard prescriptions have been given a convenient go-by, by those who have no legitimate right to do so.

Prof. K. Raman

JUJUBE / CHINESE DATES

 JUJUBE / CHINESE DATES

Certainly, it is not an attempt to pooh-pooh something by naming it JUJUBE. It is the well known item across our country, by vernacular names ILANDHAI [Tamil], YELCHI [Kannada], ELANTHA PAZHAM [Malayalam], BER [Hindi]. Botanically named ZIZIPHUS JUJUBA / ZIZYPHUS JUJUBA [FAMILY RHAMNACEAE]

The plant is fairly tall, thorny shrub growing 8- 10 ft mostly in dry arid lands. Despite its sparse presence, the fruits are popular among school children aged below 10 -12. Adults also eat the fruits that are not particularly any delicacy for anyone. My calling its association with school children is based on the marketing of these fruits in small clusters in front of schools. There are some preparations like Jujube cakes made of fruit pulp cast in small discs named ‘Ilandhai vadai’ in Tamil Nadu.

The product tastes sweet and sour which further tempts the children by its affordable price. This is an’ easy to break’ item and does not call for ‘crow bite’ a popular practice among children to share eatables in small pieces by biting a stuff covered by cloth –with a belief of ‘hygienic segregation’ of pieces. Well, my narration hitherto might sound a nostalgic narrative; but, it will throw up an astonishing value for this nearly ‘disrespected’ fruit, if we consider details thereof.

The stuff is certainly a longing for NRIs belonging to S. India. More than that, the fruits of jujube have much to offer for humans.

Value to humans

Interestingly, the fruits are consumed world over as a food and medicine.  In herbal medicine system, jujube fruits are known to help brain functions, inducing good sleep and Neuro-protective activity by suppressing neurotoxins.

 Cyclic AMP, Flavonoids in the fruit are believed to strengthen such biological controls over neural health. Now, the drug makers are eyeing on jujube products to help patients in need of such therapy [and fill their coffers too].

Certain polysaccharides, Flavonoids [anti-oxidants] and Tri-terpenic acids in jujube fruits may promote good sleep.

Helping digestion and combating constipation are also suggested for jujube fruits.

Nutritive values of the fruits [for 100 gm] are said to yield about 78-80 calories, 1gm Protein, Fat- nil, Fibre=10gms Carbs: about 20 gms, and daily values of 77% of Vitamin- C, and 5% of Potassium, the average need of humans

The fibre content coupled with low calorie yield of jujube fruits make them excellent health snack. Also, this fruit is a poor man’s answer to handle brain health.  Such nature’s gifts are any day superior to junk food we may stumble upon often by their sheer omnipresence, next only to God!

Prof. K. Raman

 

CARROT

 CARROT

Though I have not seen any donkey devouring carrots, the traditional cartoonists choose to  portray Carrots – quite enticing to donkeys. There is no way of eliciting truth from the animal. Leaving aside those donkeys, we have a lot more ideas to understand of Carrots for their value to humans.

Carrots are underground roots [not rhizomes] with a typical conical form varying in hue from red to pale pink passing through levels orange shades. Accordingly, different versions taste differently ranging from muddy to sweet richly fibrous juicy ones. For those not familiar with botanical status of the plant named Carrot,                       [=Daucus carota], Carrots are cousins of Coriander. They are members of family ‘APIACEAE [UMBELLIFERAE]’. 

Interestingly, for Carrots the underground root is rich in pigments. Generally pigments abound in structures receiving sunlight.[Similar unusual features are known for Beet root, Turnip , Sweet potato and faint green tint  in Knol khol].  [Being unaware or oblivious of the name KNOL KHOL, in Southern Tamil Nadu, many conveniently call it ‘Nukkal’].

Carrots are cultivated in hill slopes after thoroughly loosening the soil, for roots to readily enter the soil. Likewise, harvesting of mature plants is done by plucking the whole plant , which when fresh, is a visual delight with green ‘divided leaves’ [as in coriander] in sharp contrast to deeply pigmented orange-red , yellow roots.  In places with naturally cool climate, whole plants are kept for sale, with leaves intact.

From what is known by general observation, there is a wide appeal for carrots, especially the raw fresh item over that of the cooked version. Some varieties of carrot lose the natural aroma when boiled and the level of consumption of grated salad of Carrot with some seasoning is far higher.

Quite an impressive advantage accrues to humans from consuming carrot either as juice or salad. For instance, the orange-red colour of the root delivers Anti-oxidants and the tissue possesses Vitamins, fibres, salts, some little fat and some more health benefits. Some of them are as under:

Energy [approx]= 25 calories, Carbohydrates =6 gms, fibre= 2 gms, protein= 0.5g Sugar=2 g. Vitamin A = the equivalent of 255% of daily requirement, Vitamin-C=23% of daily need , Vitamin-K=31% of DN ,Potassium = 15%of DN, Calcium and Iron about 2% of DN

ANTI OXIDANTS 

These are pigments, BetaCarotenes, Lutein, Carotenoids and Anthocyanin [reddish]. Of them Luein can lower the risk of Macular degeneration [loss of vision]- an age-related disorder. Most antioxidants protect the cells from free radical release by undue oxidation –leading to Cancer.

Carotenoids [also yellow pigments] are said to protect liver health in humans.

So, enjoy carrots with greater involvement and doff worries.  

Prof. K. Raman

WATER MELON

 WATER MELON

Melons are among the most popular summer fruits, for their rich watery tissues that can be eaten raw without the need to cook them.

Botanically named- Citrullus lanatus  is a frail climber/ trailing plant of the family: CUCURBITACEAE –the gourd family of Pumpkins, Ash gourd, Bitter gourd, Snake gourd and a range of them --popular as vegetables. Most of them are watery but need being cooked for consumption.

Among these, watermelon stands a place of pride in that it is a much-liked summer fruit by humans of all age from children to the aged.  Curiously, at least 1000 varieties are known for watermelon. Disease-resistant watermelons have been generated by breeding trials –the world over. Many cultivars capable of yielding fruits within 100 days of planting have been developed.

A high water content [about 90%] and low sugar [approximately 6%] is common among these melon fruits. About 10% of Vit-C of daily value is available in them. The red pulp of melons has pigmented antioxidants-the carotenoids including Lycopenes. The fruit rind [the thick outer skin] has an Aminoacid- Citrulline.

Hydration

The natural fruiting season for melon coincides with summer. As one keeps moving through towns/ cities, exposure to summer heat is inevitable. Humans tend to lose body fluid levels and body salts by evaporation under sweltering heat at those times dehydration in human body can occur. To avoid dehydration and retrieval through hospitalization, consuming watery fruits [with their ions /solutes] readily restores fluid balance in human system. Water melon helps to escape dehydration.

Supports health through nutrients and beneficial plant compounds                   Besides the already suggested ingredients, melon can supplement our health with about 1 gm –protein, about 0.2 gm fat and daily values of 5%- Vitamin- A, 14% Vit-C, about 4% Potassium, 4% Magnesium, on an average intake of melon slices.

 Anti-Cancer potential of Melon is suggested for the pigments there in   

The pink Lycopene helps to lower of insulin-like growth factor [IGF] essential for rapid cell division [cancerous activity]. Besides, Cucurbitacin –E suppresses tumour by promoting ‘Autophagy’ [self destruction] of cancer cells.

Healthy heart                                                                                                        Citruline- an aminoacid in melon can elevate nitric oxide levels in the system. It can cause expansion of blood vessels helping easy flow of blood. It can lower the blood pressure.

Melons can relieve oxidative stress                                                                            Lycopene,  being an anti-oxidant, can delay and suppress the onset of Alzeimer’s disease in ageing.

Helps in relieving muscle stress in humans.

SKIN HEALTH

Restoration of skin health and reversing or slowing down of skin-ageing can be helped by the contents- Vitamin- A and Vitamin-C in melons.

Promotes Digestion

The rich water content and a small quantity of fibre in Melons can promote the ease of digestion.

Prof. K. Raman

MINT

MINT

[Also- Spear mint]

Like ‘thulsi’ / ‘thulasi’ the plant ‘mint’ enjoys nearly the same vernacular name across India ‘PUDHINA’ or ‘PODHINA’ and nearly enjoys a like patronage among all cultures that differ in several other characteristics.

Botanically Mint is : Mentha viridis and placed in the family ‘Lamiaceae’. Mint is a herb growing to less than 2 feet high and can spread over large areas to the point of being called a menace. The leaves of Mentha are its pride being quite fragrant, inviting universal acceptance for the aroma from the fresh green leaves. Like all members of the mint family [Lamiaceae], mint has minute hairs which give off the captivating olfactory trigger-the aroma.

There are several mint varieties and most of them can be used fresh or brewed as tea or its oil may be used as concentrate.

Mint is traditionally used in treating problems in digestion, IBS [irritable bowel syndrome] and related issues.

Though not well founded, a perception that mint can be useful in upkeep of memory and good heal illness.  Mint is a low calorie food additive that does not enhance blood sugar levels protein or fat and just helps to deliver fibrous component in food. Vitamins A and C are found in fresh mint leaves. Manganese and Folate  in mint account for 8% and 4% respectively. Vit-A helps eye care and night vision

Mint is said to have ‘anti-oxidant value’ ideal for preventing stressful oxidation in human system.

Irritable bowel syndrome –[ I B S] a digestion dependent state of improper bowel movements in elder persons can be relieved by consuming Mint oilin small quantity.

Indigestion resulting from sluggish passing of food through digestive tract can be improved by consuming Mint oil with meal.  It can help to alleviate pain from indigestion.

Memory improvement in humans has been shown to occur from smelling of Peppermint oil for 5 minutes. Also, lowering of anxiety fatigue and moods of depression are said to be eased by smelling mint oil.

Application of mint to feeding points in nursing mothers is said to relieve feeding pain in them.

Persons sensitive to menthol experience relief from nasal block on inhaling Menthol –a derivative from mint oil.

Due to fresh breath, mint helps to drive off mouth odour.

Mint in creams is said to help skin care in humans.

Thus, the simple and common mint leaves offer a range of health benefits to humans.

Prof. K .Raman

 

 

GINGER

 GINGER

Ginger is a curious stuff in the sense that people start liking it as they grow older. What prompts this response could be that as and when we feel problems of digestion or feeling of dominant bile in the system, grand ma’s home remedy is Ginger. It is invariably a constant item among the vegetables as a fresh item.

Ginger shares kinship with Cardamom, Turmeric and Galang [அரத்தை] all being members of the family: Zingiberaceae. All have excellent medicinal properties and are inseparably intertwined with Indian culinary system and kitchen.

Ginger’s Botanical name : Zingiber officinale

The chief item used in all the above spices is the Rhizome [underground stem which spreads horizontally unlike aerial stems which are vertical in growth]. The rhizome is put to a variety of uses, mostly cooking/ health care systems. Ginger is said to be one of the earliest items to have been exported from Asia to Europe.

What makes Ginger, what it is are the volatile oils accounting for 3% of fresh weight. The chief ingredients in Ginger are Sesquiterpenes-particularly- Betabisobolene and Zingiberene. The typical components making Ginger pungent are Shogaols, Zingerone and Gingerols. A surprising array of substances [about 400 in number]are known to be part of fresh Ginger. The other constituents in Ginger are dietary minerals, fibres, phytosterols, vitamins, monoterpenes and Amino acids. Enzyme ZINGIBARIN is integral to fresh Ginger.

Ginger is an excellent remedy against nausea and bloating of abdomen.

Among several conditions favouring the onset of bloating   are spicy food, low fibre diet, acidic drinks, fatty food, High sugar and high salt content in food.

So, better food practices may help in preventing bloating

These relate to ‘consumption’ of more fibre in food; total avoidance of fizzy carbonated drinks and intake of larger volumes of water.

It is advised to totally avoid chewing gums – a masticatory habit for many to keep self engaged by chewing always.

Urgent swallowing of food without slow chewing in mouth can cause bloating; so, slow eating of food is recommended.

 Regularity in sticking to schedules of eating is also a helpful practice in avoiding digestive disturbances.

In any case, regular use of Ginger can help to get over these disorders.

Ginger can help to cure ulcers due to its phytochemical substances in fighting against invading bacteria, cold virus and a general upkeep of immunity. 

Prof. K. Raman

 

 

 

CLUSTER BEANS

 CLUSTER BEANS

Tam:Kothavarai,  al: Kothamara, Tel: Goruchikkudu,                                                          Kan: Gori kayi,  Hindi: Gaur

Cluster bean  is a vegetable crop of the legume variety.  Botanically- it is named Cyamopsis tetragonoloba. The plant is well known across India. In semi-arid regions, farmers avail of this crop for its capacity to improve soil nitrogen through its symbiosis with nitrogen fixing bacteria. .The plant may grow to 5 feet or more; but, for reasons of comfortable harvesting shorter ones are preferred. Basically, the plant is a dry land crop and does not require cold conditions.

A variety of feeds for cattle, fish and poultry are made from cluster beans.

Several important characteristics are known for the seeds. The seeds are rich in protein and  have a gummy material used in different  industries. Besides, Galactomannana –a group of polysaccharides made of Mannose and Galactose occurs in the seeds; these are hydrophilic and can improve the viscosity of the liquid when dissolved.

Whole plants are ploughed back into soil for green manure.

MAJOR ADVANTAGES

Among its major values, the glyconutrients of the fruits are known for low Glycimic index:  so they do not cause fluctuation of blood glucose levels of humans,

The Calcium-phosphorous association in the fruits helps to strengthen the bones.

Cluster bean helps to lower the low density lipids[LDL] and helps to regulate cardio-vascular complications. The presence of Potassium, Folate is useful as fiber in diet. Iron and calcium, Vitamin K of these fruits are of value to expectant mothers –particularly for the fetus during development

The fibre content of the fruits helps to improve digestion.

Due to its hypoglycemic capacity, nerves are protected and brain is not seriously disturbed [maintains calm].

Despite the variety of advantages from the sheer composition, cluster beans are not among the delicacies for many persons. This vegetable is among the low cost items and therefore also, it deserves attention for our own favour/ advantage.

Prof. K. Raman