Create radiant health with the medicinal advantages of Papaya


Named the “Fruit of the Angels” by Christopher Columbus, papaya is enjoyed around the world as a sweet tropical delight. Every part of the papaya tree and its fruit lend great therapeutic value in maintaining health and correcting bodily imbalances. Indigenous people have known of the health promoting benefits of papaya for centuries, and now the knowledge has entered into the spotlight of modern medicine.

Papaya is an excellent source of vitamins, minerals, and enzymes. The ripe fruit provides a bounty of vitamin C, E, and A along with folate and potassium. The shining star of papaya nutrition is papain, a formidable enzyme that helps digest protein and reduce inflammation. Papain is 3 times more abundant in green papaya than fully ripened fruit.The Carica papaya, known as Pawpaw in Australia and New Zealand, is the most famous species for promoting excellent health and wellness. All parts of the plant and fruit have benefit. Fruit and seed extracts are found to be effective against the bacteria Staphylococcus aureus, Bacillus cereus, Escherichia coli, and Shigella flexneri. The seeds are also rich in highly digestible protein and contain the alkaloid carpaine.

Carpaine has a calming effect on the heart, bronchus, and muscles, making it ideal for lung ailments such as bronchitis and asthma. Natives of the south sea islands have long used papaya seeds for birth control and as an effective anti-parasitic. Papaya tree bark helps with toothache while the root can be cooked as a tea for jaundice, intestinal parasites, and bleeding disorders.

The leaves are considered the most powerful element of the plant, yet the skin of both unripe and ripe fruit is also remarkably bioactive. The leaves contain 15 times the digestible protein of fully ripened fruit and include high levels of papain. The skin of mature green papaya is also an abundant source of this potent enzyme.

Papaya has been shown to prevent and heal many health issues. Conditions like cancer, cardiovascular disease, macular degeneration, and arthritis are alleviated by papaya consumption. Digestive health is enhanced by the enzymes and fiber present in papaya. The fiber binds to cancer causing toxins which are then removed from the system, safeguarding healthy colon cells in the process.

The enzymes found in papaya also remove the thick fibrin coating on tumors which allows the killer T-cells to recognize and attack cancer cells.

Of the many health virtues of papaya, the ability to dissolve cancerous tumors has caught the attention of modern science. Believed to have been discovered by the Aboriginal tribes of Australia, papaya leaf tea is an effective remedy for cancer. A study at the University of Florida found that papaya slowed the growth of a wide variety of tumors, including those of the breast, lung, pancreas, cervix, and liver. Researchers used a concentrated tea made from dried papaya leaf. It was found that the larger the dose of papaya leaf tea used the more it reduced the tumor.

The dramatic healing properties of the tea were attributed to increased production of Th1-type cytokines, which are regulators of the immune system. With an increase of cytokines, the immune system is able to dissolve cancer cells. As an added benefit, consumption of papaya leaf tea is void of the harmful side effects of traditional therapies. However, those with a known latex allergy should not consume any part of the papaya tree including the fruit.

As a delicious food or potent medicine, the extraordinary papaya tree provides a wealth of healthy benefit.

Blog link:  http://www.naturalnews.com/031844_papaya_health_benefits.html#ixzz22oX5G75b

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The Blue Car Lady

Posted by Drive Thru Guy

This is an open letter to the lady in the blue car that passed my window but it needs an introduction that contains a little background. Here it is: We have an employee on staff named Kenny. Kenny is Filipino. Kenny came here looking to make a better life for his family – which I assume is what my ancestors did at some point seeing as I’m not Native American Indian with my entire bloodline born and raised here. His English is fantastic, and he’s damn good in the drive thru. He should be, I trained him myself.

He often works in the drive thru when I’m not there, and sometimes with me when I am there. Today was one of the times when I was there working with him. We had a customer asking for a poutine with her combo, but she was also asking for the fry and drink to be upsized.

You cannot upsize a poutine. (Note: Poutine /pˈtn/; Quebec French pronunciation : [put͡sɪn] is a French Canadian dish of French fries, topped with brown gravy and cheese curds. Sometimes additional ingredients are added. Poutine is a fast food dish that originated in Quebec and can now be found across Canada, and is also found in some places in the northern United States. It is sold by national and international fast food chains, in small “greasy spoon” type diners (commonly known as “cantines” or “casse-croûtes” in Quebec) and pubs, as well as by roadside chip wagons (commonly known as “cabanes à patates”, literally meaning “potato shacks”). International chains like McDonald’s,A&W,KFC, and Burger King  also sell mass-produced poutine in Canada. Poutine may also contain other ingredients such as beef, pulled pork or lamb. Typically, the dish may also include additional ingredients such as lobster meat, shrimp, rabbit confit, caviar, and truffles. – Wikipedia)

Customer: I’ll get the number four combo with a poutine and cola.

Kenny: Alright, is there anything else?

Customer: Can you upsize the fry and drink?

Kenny: I thought you wanted a poutine?

Customer: Can you upsize the fry and drink?

Kenny: Do you want a fry AND a poutine?

Customer: NO I WANT YOU TO UPSIZE IT.

Kenny:  We cannot upsize a poutine ma’am.

Customer: UPSIZE THE DRINK.

Kenny: Ok, $8.50, first widow please.

The woman drives up, pays, and then advances to the second window. Kenny gives her the upsized cola. She asks him to talk to me. Please realize that she DID NOT ask for a manager, she asked for me, apparently because I’m Canadian.

I go over to the window, “Is there something I can help you with?”

She starts “Yeah, the last couple of times I came here, the employee, and it’s always that guy (pointing to Kenny) can’t understand me. We’re in Canada here; you guys need to get some Canadians in the drive thru that speak English.”

I was kind of shocked. I didn’t really know how to respond to (yes, I know I said once before that I don’t think cunt is ever an appropriate term to use, but) this racist cunt. I stammered a bit and said “Well ma’am, he works here full time and is always in the drive thru, he serves several hundred other people each day and everything seems to be fine. I’m an employee that works for this company, I don’t hire the other employees, but I don’t think there’s anything wrong with him, or his English. Would you like to speak to the manager?”

“No, just, whatever, I’ve said my piece, let your manager know and hire some English people, I think I’m speaking pretty clear English.”

“Ok,” I said and handed her the food. “Did you need anything else?”

“No.” She took the food and drove off.

Kenny asked me, “What did she say?”

“Nothing, don’t worry about it,” I said.

“She hates me because I’m not Canadian, I heard her” he responded.

“Whatever, don’t worry about it, she was a f____ b_____” I replied.

This is an employee who wants nothing more than a better life for his family and he was just put down for no reason other than his different nationality by one of the stupidest bitches I have EVER dealt with. I assume she was born and raised here. That’s really too bad, she should have been an abortion.

I asked the guy who collected the money if she said anything to him and he told me that he has seen the same lady once before and she had the same attitude.

The more I thought about it after, the more it upset me. If I didn’t need this job, there are so many different things I could have said to her:

-“Oh do you hate everyone that isn’t white?” followed by a nice window slam.

-“If you don’t like it, then don’t fucking eat here.” followed by spitting on her.

-“FIRE IN THE HOLE” as I over hand threw the food bag into her car like a grenade.

-“Hold on a minute while I get the manager” then unzip my pants and piss into her car. “Here’s the manager and I think he wants me to kick you the fuck out.”

I told my boss about this by asking “Would I get in trouble if I told someone to f____ off?”

I’ve been there for a long time, and I’ve worked side by side with this guy for years so he obviously realized that I didn’t say that. “Probably not,” he responds “but so I can cover for you, what did you do?”

That made me smile, and I explained what had happened. He pulled Kenny into the conversation at this point, told him to forget about it because some people are f____g a_____s and advised him that the next time she wanted to talk to someone to get him specifically and he would tell her to “Stick her nine dollars up her inappropriate-for-Canadian-society-a___.” I swear, I don’t get raises for making my boss look good in my blog, he’s just so awesome that his comments always come up. Seriously, he doesn’t even know I have a blog.

Unfortunately, I need to keep my job so I can’t speak freely to customers at work and my only forum for complaint is this blog. If I could get away with saying what I felt, I would.

Drive Thru Guy

Bloglink:  http://lifeinthedrivethru.wordpress.com/

The Intrigue of Thai Cuisine

I was enjoying a dish last night from my very favorite Thai restaurant anywhere in the country (Royal Thai here in Nashville) and was musing on what makes Thai food so irresistible. As a cuisine, there’s been an explosion in recent years of Thai restaurants and ready-to-eat Thai food in North America, as well as increased access to Thai ingredients. Let me offer a couple of ideas of why I think Thai food borders on addictive.

The most unique aspect of Thai cuisine would definitely be its distinctive flavors. Just walk into a Thai restaurant and you’ll be asking yourself, what is that wonderful aroma? I’d nominate Thai basil. Although several varieties of Thai basil are used in Thai cuisine, the most common in the US is “bai horapha” (Ocimum basilicum thyrsiflora). I find it has a slightly richer flavor and aroma than Italian or Genovese basil, with more pronounced flavor of anise. Not only can you find Thai basil seed fairly easily, but garden centers are increasingly apt to have Thai basil seedlings for your garden, so you can grow your own and enjoy that magic aroma any time.

Sherry’s Note:  If you are in Philadelphia, visit Chabaa with your friends and enjoy the wonderful Thai dishes on their menu. They are located in Manayunk, a Philly suburb and one of the best Thai resto me and my family really like.

Three other herbs and spices that make Thai food unique are lemongrass, kaffir lime, and galangal or kha. Lemongrass imparts a light citrus flavor to salads or soups. Knobby, wrinkled kaffir limes give a stronger sour citrus flavor to curry paste, salads, and soups. Galangal is in a class of its own, somewhat like ginger on steroids. The roots are usually larger than most ginger in US supermarkets and the flavor is more peppery. Fresh galangal is harder than ginger and requires more cooking time to soften; it can also be bought frozen or dried, but as with most spices, fresh is best.

The second draw of Thai cuisine is heat. Chilies are a New World ingredient, originating from Mexico to South America; they were brought to Thailand and other Asian countries by Spanish and Portuguese explorers. The type most often called “Thai” chile (also known as bird’s-eye chile) is about an inch long and really packs a punch, reminiscent of a habanero. If you’re a heat wimp, you can still enjoy the flavor impact of chile, used with a light hand and tempered perhaps with a cooling coconut sauce—but the endorphin rush of chile heat is what draws people to come back to Thai food time and time again.

The third unique aspect of Thai cuisine is variety. The food of Thailand has been influenced by neighboring countries in all directions, from the Chinese noodles that form the basis for the universal favorite pad thai to Indian curries. Sometimes these influences make a delicious collision, such as in Thai curried noodles. (Buddhism from China and India also imparted a vegetarian tradition into Thai cuisine.) Custards from Portugal were adapted by using coconut cream and crêpes, cakes, and other sweets came from the French who occupied neighboring Vietnam.

>> By | Healthy Eating Catalog

  Buddha’s Table, written by Thai native Chat Mingkwan, is a wonderful cookbook and great resource for anyone wanting to recreate vegetarian dishes here in the west with authentic Thai flavors. For Centuries, Thai vegetarian chefs have modified their meals to include only plant-based ingredients. This collection represents the most successful Thai recipes in terms of taste and execution for the home cook, adjusted to please healthy Western vegetarian tastes. Enjoy salads, soups, stir-fries and curries, beautifully illustrated with full-color photographs throughout the book. The author regularly appears as a guest chef at major culinary schools, and his first book, The Best of Regional Thai Cuisine, was featured in Oprah Winfrey’s O Magazine

Bloglink:  http://blog.healthy-eating.com/2012/02/29/the-intrigue-of-thai-cuisine/