THE 8 ESSENTIAL AMINO ACIDS AND SEROTONIN AND MELANIN

AMINO ACIDS

Amino acids are molecules that can be synthesized by the body, but the protein needed to do so must come from our diets. The amino acids are the building blocks for all proteins and some are used by the body to manufacture hormones. There are many amino acids, but here we concentrate on the 8 essential amino acids we need in our diets. These 8 amino acids are necessary for normal growth of babies and infants, and adults need them because they maintain the correct level of nitrogen we need in our bodies.

Isoleucine

Leucine: - This one can’t be synthesized by the body; it is obtained by hydrolysis of food protein during the digestion process.

Lysine: - This is found in dairy and meat products, wheat germ and brewer’s yeast and is used to treat cold sores, herpes simplex infections, Bell’s palsy, and rheumatoid arthritis. It cannot be taken during pregnancy or during the lactation period by breast-feeding mothers.

Methionine: - This is obtained from proteins and contains sulphur.

Phenylalanine: - This is converted by the body to tyrosine which is a protein building-block used to make melanin. Phenylalanine is involved in the synthesis of neurotransmitters and used to treat sleep disorders, enhance cognitive functions and alleviate the symptoms of Attention Deficit Disorder (ADD).

   Melanin is the dark insoluble pigment which is present in our skin, hair, and the choroids layer of the eye and in the part of the brain called the substantia nigra. It protects the skin from the harmful rays of the sun, and variations in skin colour are produced because of the levels of melanin present in our bodies. (If we live in hot countries there will be more melanin in our bodies.)

Threonine: - This is naturally present in our bodies and is derived from hydrolysis of protein.

Tryptophan: - This is used in the treatment of insomnia, depression, behavioural disorders, stress and PMT (PMS). Serotonin is formed from tryptophan and this occurs in the body’s tissues especially in the brain, blood serum and gastric mucous membrane. It is active in the stimulation of the smooth muscles, transmission of impulses between nerve cells and regulation of cyclic body processes (e.g. menstruation).

  If the levels of serotonin in the body are low, you may suffer from mood disorders, especially depression, as serotonin reduces irritability and depression as well as blood pressure and it also inhibits gastric secretion, thus keeping the digestive process functioning normally.

Valine: - this is another essential amino acid which is necessary for normal growth in babies and infants and which helps maintain the nitrogen balance in adults’ bodies.

WHAT IS SHAREEFA FRUIT? CUSTARD OR SUGAR APPLE: RHUBARB AND CUSTARD APPLE COMPOTE

SHAREEFA, CUSTARD APPLE, SUGAR APPLE, ANNONA SQUAMOSA/RETICULA

The custard apple is native to the Amazon rainforest, and was taken from the South American continent to other tropical parts of the world by the Spanish and Portuguese explorers in the 16^th century. It now grows in many countries including the Indian subcontinent, Spain and Taiwan. In southern Spain there is a custard apple festival during the 11^th – 14^th October in Almunecar in Granada and in Madeira the custard apple festival is held in Faial as part of the regional Folklore Festival.

   When I first saw a shareefa, I thought it was a variety of small pineapple because of its shape and outer skin, but inside were seeds surrounded by soft flesh, which is sweet and nothing like the taste of a pineapple.

   This fruit is relatively expensive in Pakistan, fitting perhaps for a fruit that was mainly eaten at the courts of the Moghul Emperors because it was too expensive for ordinary people to afford. The very wealthy are the ashrafiya (the superior ones) and it is from this word that the shareefa gets its Urdu name. Today people seem to prefer to eat amrood (guava) which tastes a little like the custard apple.

   The custard apple not only tastes good but has many health benefits and uses, although the seeds are toxic and should not be eaten. The roots and seeds have abortifacient properties, so the fruit should only be consumed in moderation during pregnancy to be on the safe side. A paste of the powdered seeds is applied to the scalp to get rid of headlice, but is not a recommended treatment as it will irritate the eyes a lot if it gets into them and can cause blindness. In Mexico the leaves are strewn on the floors of chicken coops to repel lice and other insects. An extract of the dried leaves has proven to be an effective insecticide and a natural way of inhibiting the breeding of the dengue carrying mosquito in the Indian subcontinent.

   Lac-excreting insects live on the bark of the tree as they do on the banyan tree so it plays host to these and gives us even more financial benefits. Fibre from the bark can be used to make ropes, and if diarrhoea occurs then a tonic made from it is given. If the diarrhoea is chronic or someone has dysentery, the bark, leaves and unripe fruit can be boiled together in a litre of water for 5 minutes to make an effective remedy. 

   On its own, the root bark is used to stop toothache, and is said to be an abortifacient too.

   The leaves can be crushed and made into a paste to be applied to ulcers, boils or abscesses on the skin and the crushed leaves will heal wounds. A decoction made from the leaves is said to be effective in removing intestinal parasites. In India the crushed leaves are sniffed if someone has a fainting spell or becomes hysterical, in much the same way that smelling salts were used in Britain in the 18^th century. If a decoction of the leaves is added to bathwater it is said to alleviate the pains associated with rheumatism.

   The fruit contains a little carotene, a lot of calcium, iron, thiamine, riboflavin, niacin and ascorbic acid as well as the amino acids, tryphopan, methionine and lysine. It is good for people who are recovering from an illness, and satisfies hunger too, so is a good dessert if you still feel hungry after a meal! It aids digestion too, and is sieved and made into ice cream in Malaysia. It is naturally cooling and will relieve any burning sensation in your body. Medicinally the fruit is used to stop a bout of vomiting and to cure diarrhoea. It is believed that if you leave a shareefa outside at night so that the dew falls on it and then eat it in the morning, it will cure inflammation even better than if you just ate the fruit. However, that seems strange, as you’d have to suffer the discomfort all night. Be that as it may, the fruit is also used as an expectorant, stimulant, and for anaemia.

  If you’ve never tasted it, you don’t know what you’re missing. It’s delicious. You can grow your own custard apple tree indoors, although they grow from 3 metres to 8 metres high.

Rhubarb and Custard Apple Compote

2 custard apples cut in half, seeds removed and flesh reserved only

1 bunch red rhubarb, cut into cubes

3 cloves

1 stick cinnamon

2 tsps soft brown sugar or misri

the juice of half an orange

Method

Stew the rhubarb with the sugar, orange juice, cloves and cinnamon. (Approx.20 mins)

Allow to cool and add the flesh of the custard apples.

Mix together and serve as a dessert, topped with vanilla ice cream.

This has Taste and is a Treat.

HOW TO MAKE STUFFED KARELLA (BITTER GOURD): KEEMA BARAY KARELLA RECIPE

STUFFED KARELLA

Ingredients

8 medium-sized karella(bitter gourd)

2 tbsp salt

½ kilo minced/ground beef

1 large onion, finely chopped

2 tomatoes, finely chopped

1 inch piece ginger root, finely chopped

6 cloves garlic, finely chopped

4 green chillies, finely chopped

1 tbsp finely chopped fresh coriander leaves

1 tbsp lemon juice

1 tbsp cumin seeds

1 tsp ground coriander seeds

1 tsp turmeric

1 tsp chilli powder

1 tsp ajwain or thyme

1 tbsp garam masala

1 tbsp ground pomegranate seeds (anar dana)

salt to taste

oil for frying

Method

Remove the knobbly skin from the karella with a knife, leaving smooth skin on the karella.

Cut the karella (not all the way through) in half lengthwise and remove the seeds with a teaspoon.

Rub the salt into the inside and onto the outside of the karella and leave for ½ an hour to remove the bitter juices. Then rinse off the salt under running water. When you have done this squeeze the karella to remove excess water.

Put the meat, with all the other ingredients apart from the karella and oil into a pan with a glass of water, and cook this, stirring well, until the mixture is dry.

Remove from the heat and allow to cool.

Put the meat mixture in the karella and sew up the slits so that the mixture doesn’t fall out.

Now heat the oil in a frying pan and fry the karella for 15 minutes on a medium heat, until they become brown all over.

Remove from the heat and serve.

They can also be eaten cold.

These have Taste and are a Treat.

HOW TO MAKE SHAMI KEBAB: SIMPLE SHAMI KEBAB RECIPE

SHAMI KEBAB
Ingredients

½ kilo minced/ground beef

100 gr yellow dhal (chana dhal)

1 onion very finely chopped

1 tomato, peeled and finely chopped

6 cloves of garlic, finely chopped

1 inch piece of root ginger, finely chopped

6 green chillies, finely chopped

1 tbsp fresh coriander leaves, finely chopped

1 tbsp cumin seeds, dry fried then ground

1 tbsp coriander seeds, dry fried and ground

1 tbsp garam masala

1 tsp turmeric

1 tsp ajwain or thyme

1 tsp freshly ground black pepper

2 eggs

salt to taste

oil for frying

Method

First cook the dhal in boiling water until it becomes soft.

Meanwhile, put the minced meat and all the other ingredients except for the eggs and oil in a pan with a glass of water. Cook over a medium heat, stirring well, until the meat is thoroughly cooked, and the water has evaporated.

Drain the dhal thoroughly then mix it with the meat mixture and either pound well with the other ingredients or mix in a food processor. Mix an egg into the mixture and knead well.

Now take a handful of the mixture and press into a flat round with your hands. Repeat until you have used up all the mixture.

Heat enough oil in a pan to shallow fry the kebabs, or add oil as you finish each batch of kebabs, as you can only fry 3 or 4 at a time.

Beat the other egg in a small bowl and dip each kebab into it.

Put the kebabs in the oil and fry on each side for 2 mins on each side (or until they are brown). You can fry them without dipping them into the beaten egg if you like.

These can be cooked and kept in the fridge if you don’t want to eat them all at once. You can eat them in a sandwich, bun, or pitta bread with raita.