Spice is our life. We like our food to be fiery and spicy with ample flavoring. Thai, Indian, Mexican, Chinese and Ethiopian cuisine can be as peppery as a fireball with ample seasoning. Some people love to take up the spicy cuisine challenge and explore the various options available!
Restaurateurs lure people with their crazy challenges. One Indian restaurant in UK served the world’s hottest curry called the ‘Widower’ curry which was prepared by chefs wearing goggles and protective face masks. It was made with 20 infinity naga chillis (world’s second-spiciest chillis) and created a fierier experience than the Korean suicide burrito! Other such hot dishes include vindaloo with ghost peppers or hot pot from Sichuan where you can find chillis floating in broth. One might wonder on the logic behind why some cuisines are completely spicy while some others are utterly bland without having a subtle mix of both! Location Demands! Studies put forth the fact that certain spices have antimicrobial properties and places with a warmer climate are more affiliated towards hot and spicy foods. Another view is that as spicy food brings about sweat in a person, it helps the individual to cool off in hot parts of the world. Another survey from cookbooks worldwide found that as mean annual temperature increased, the percentage of spices, number of spices, total spices per recipe and the use of the most important antibacterial spices increased. Chilli peppers from America, black peppers, ginger and cinnamon from India and cloves and nutmeg from Europe were famous during earlier times. For the exact beneficial effects of the different spices such as nutmeg and cloves, please visit the website www.firsteatright.com. Some cuisines that relied on heavy spicing earlier don’t even have their hint in recent years. One classic example is that of the European cuisine that earlier included generous doses of nutmeg, mace and cloves. But after the spice prices crashed in the 1600s and these spices became accessible to everyone, gourmet chefs and cooks lost their love for these spices and moved on to another different dimension of cooking. They worked upon revealing the exact taste of the basic ingredients while including flavors that helped to reveal the ingredient’s authentic taste. Humans too use taste as a way of branding what’s safe to eat and what is not. Also, once we are used to eating food in one certain way, we love to indulge only in that specific way. For example, if we love to have our poha with extra green chillis we prefer them only that way and cannot eat it in the absence of these green chillis. Some people cannot stand the presence of extra spice in their food and either start to shed tears, sweat or vomit. Such physiological reaction to peppers is the result of temperature sensors in our mouth. Also, some people relish the kick of rushing adrenaline after eating spicy food even more than for its flavor. Experiencing the thrill of such adrenaline gush without any drastic side effects is an attractive element for those weird few who love to take up those spice challenges. They feel it to be their birth right, in fact! Whatever it is, too much of anything is good for nothing. Have a perfect blend of spice, salt and sweet in your cuisine to stay healthy and enjoy the goodness of the cuisine. We often hear that a baby’s height is determined by his/her dad’s height whereas, the baby’s weight is determined by the mom. Scientists now have identified a new gene mutation that raises the risk of ovarian cancer and is passed from father to daughter. This also explains the reason why many daughters in the same family are affected by ovarian cancer. It’s because, a father’s chromosome determines the sex of the child and all his daughters carry the same X chromosome genes resulting in such effects.
Gene Determines Cancer Risk By now, we are well aware that BRCA gene mutations increase the risk of breast and ovarian cancer and how the famous Hollywood actress Angelina Jolie had her breast and ovaries removed as she carried the faulty gene BRCA1 that killed her mother too (ovarian cancer). It's even called as the 'Angelina Jolie' gene and for further information on this gene, please visit the website www.firsteatright.com. The same gene, if carried by a man is sure to be passed over to his daughter as he has only one X chromosome. When a research group in USA analyzed cancer rates among women whose paternal grandmothers had ovarian cancer, their studies indicated the possibility of an ovarian cancer risk gene on the X chromosome-a mutation on a gene called MAGEC3. The research team probed into the repeated occurrence of ovarian cancer in paternal grandmother-granddaughter pairs where the risk could have been passed by the son/father. It is a well-known fact that family history plays the pivotal role in determining risk of ovarian cancer. When a grandmother is a carrier of the gene, she has 50% chance of passing the gene to her son, who again has a 50% chance of passing the gene to his daughter. This leads to a 25% grandmother-granddaughter transmission risk. But, if this gene was located on the grandmother’s X chromosome, there is 50% chance that she passes it to her son who has 100% chance of passing it to his daughter as he has only one X chromosome. In this scenario, the grandmother-granddaughter transmission risk is 50%. When the research team analyzed grandmother-granddaughter pairs, they found that the cancer rates among granddaughters who had only one grandmother with ovarian cancer was 28% if it was paternal grandmother and 14% if it was maternal grandmother. Also, ovarian cancer developed at an early age if it was paternal grandmother who was affected and the son/father was likelier to suffer from prostate cancer if his mother had ovarian cancer. |
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Dr. Nafeesa Imteyaz of First Eat Right clinic, is the Best Dietitian Nutritionist in Bangalore. Best Dietitian Nutritionist in Pune. Best Dietitian Nutritionist in Hyderabad. Best Dietitian Nutritionist in Chennai. Best Dietitian Nutritionist in Mumbai. Best Dietitian Nutritionist in Delhi. Best Dietitian Nutritionist in Kolkata.