Plenty of bundled up health material, social events and cookery demos to read
September 3rd issue of Health & Views
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Written by Dr Harold Gunatillake-Health writer
There is only one liver hidden under the diaphragm occupying the right upper quadrant of the abdominal cavity. Safeguarding this organ is essential for good health.
Food when digested is absorbed into a separate venous blood stream called the ‘Portal Veins’ These veins carry the digested foods into the liver, which includes carbs as glucose and proteins as amino-acids.. Fats and fat soluble vitamins enter the lymphatic system and then enter the veins for metabolic processes on a different pathway. …Read More →
by Dr harold Gunatillake FRCS – Health writer
Nomads in the Middle East and Central Asia carried milk in containers made from animal stomachs, when bottles were unheard of then. When on the move the milk got curdled due to an enzyme called rennet remaining in those stomachs which separated the milk into curds and whey. This was an accidental discovery. There are murals in Egyptian tombs showing the way cheese was made, then.
Sri Lankans don’t traditionally use cheese in their curries. It is too expensive and that would be the main reason why it’s not included in the Asian cuisine. If you cook with cheese, you can use it straight from the fridge in the frozen state. If it is used as an appetiser or to settle your stomach after a heavy meal, it is best to serve at room temperature.
Soft cheeses are sometimes referred to as fresh cheeses. They are ricotta, feta, and cottage cheese among others. These cheeses mature for a short time and being creamy could be used as a spread on your sandwiches. They are used as dips and good for cooking. You add into salads and cooking to get that salty taste that normal sea salt does not provide. …Read More →