Dr Hector Perera

Some signs of iron deficiency or anaemia in the body

Dr Hector Perera London

People just and drink but sometimes do not care if they are eating healthy food. Iron is an important element in the blood. Each haemoglobin protein is made up subunits called hemes, which are what give blood its red colour. More specifically, the hemes can bind iron molecules, and these iron molecules bind oxygen. The blood cells are red because of the interaction between iron and oxygen.

Some signs of iron deficiency

Some people easily feel tiredness and lack of energy and this might be a sign of lack of iron in your blood, further they might experience short breath and heart palpitations, dizziness pale skins. Not only these signs there are few others such as, these symptoms, unusual weakness and fatigue, poor concentration, brittle nails, recurrent infections, breathlessness and always feeling cold. If anyone shows these kinds of signs, it is better to consult your doctor to check about the iron deficiency.

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Which British TV chef would demonstrate energy saving and smell avoidance in cooking?

Dr Hector Perera London

Back home in Sri Lanka cooking was mainly done by servants or by “Kussi Ammas” but now they are gold dust as they have gone abroad for better paid jobs. They knew cooking by sheer experience not by reading internet or papers as they are not much educated. In the past they mainly cooked on firewood stoves than on gas and electric cookers. It was not easy to cook with such traditionally old methods compared to modern facilities such as with gas and electric cookers, ovens and microwaves. The firewood stove kitchens are always quite hot, smoky and filled with smoke dust and ashes when they cook rice and curries, apart from that the smell of curries also can be easily detected if anyone walk into a kitchen. Now I am wondering how did they managed to cook such tasty food with such difficult conditions.

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Long term exposure to cooking aroma brings cardiovascular and respiratory problems

Dr Hector Perera London

If anyone watched British TV cooking programmes, you would notice the contestants always produce far too much cooking aroma while cooking. When they cook, they have to stay there that means they invariably inhale those unhealthy fumes. The so called judges appear to be not taking any notice of how the contestants cook as far as the final products are palatable to them. Who would agree that kind of cooking and judgements are right and let the public watch that kind of competitions. Sometimes TV is a media for educating the public but these kinds of cooking certainly would not help the public to cook in the correct manner.

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Not many people are aware of the danger of cooking in Aluminium vessels – by Dr Hector Perera – London

Mainly in Western countries, in baking fish, roasting vegetables or preparing a piece of meat for dinner or even for baking cakes, they use aluminium foil. What you may not realise is that some of the foil will leach into your meal – and this could be bad for your health.

“Gamae Kadae”

Back home in Sri Lanka as well they use aluminium but not as much as in other countries. In Sri Lanka they make delicacies like “haelapa, wandu appa, pol roti” with vegetable leaves such as plantain leaves and with “kenda kola”. Those who know the taste of those delicacies know exactly what I mean. In some restaurants as well they serve some food on banana leaves for example “Thosae and wadae” are served on them with coconut sambol and gravy. No one complained about the health effects on eating and cooking on such leaves. One might not come across such village type of food in the city but if you drive off the main road to some village area to see those things in “gamae kadae”.

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Many inventions have been made by accident or by chance, including my scientific energy saving cooking

by Dr Hector Perera: London

I was living in a room only boarding house near Punchi Borella, not too from The All Saints Church when I had to study for Science Advanced Level. Then I had to depend on hotel takeaways than cooking. At the start I had to cycle or walk all the way to hotels to bring in or eat in hotels. Even when it rains, I had to get something to eat from hotels because I didn’t cook anything at the start, not because I didn’t know basic cooking but I didn’t start until a little later. For one reason or the other, I didn’t like those kinds of food and one of the reasons is that maybe they are not quite hygienic. Who knows if the chefs washed the vegetables properly to get rid of some mud, sand, fertilizers sticking on to them, also there could have been pesticides on them. Have you seen “mukunuwenna” sold near Kelani Bridge? They were grown just near the bridge at an area called Orugoda watta. That area usually get flooded and all the mud, sludge and all other dirty water covers these plants from time to time. There are open sewage from the shanty areas that means “night soil” around that area and oils spilling from garages as well. That was in Sri Lanka how about this story in London. Thames Water has been fined a record £20m after pumping nearly 1.5 billion litres of untreated sewage into the River Thames. Water for household uses are mainly from river Thames but there is pollution from raw sewage. If I describe any more, one might lose the taste of those very healthy “mukunuwenna”, so let me cut it off here.

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Anybody can cook but unless one apply some scientific knowledge, no energy can be saved and cannot stop any cooking aroma depositing while cooking

Dr Hector Perera, London

Most people think that cooking is such a difficult task. There are plenty of reasons to think why cooking is difficult and one of the main reasons is the cooking smell getting on them while cooking. No wonder our Sri Lankan working ladies always employ someone to cook and they are the “kussi ammas” who work tremendously hard to prepare food. My mum was a school headmistress and she got her promotion when I was around five years old. Who would say these kinds of professional ladies would have enough time to spend cooking during the week days. Yes in the weekends mum also cooked with the servants but most of the hard work was done by servants. I never realised why we had servants at home. They did lots of work including looking after my two sisters and myself then cooking or preparing the food to eat. Unlike today there were no supermarkets round the corner, they need to walk looking for ingredients to cook. Only on weekends there was this local “Pola” where one can buy plenty of things to cook. One must see the present change, supermarkets or shops with anything are everywhere so shopping is not a difficult task. Some are open till mid night and open early in the morning. Those days we had nothing but firewood stoves to cook and kitchen was often full of smoke, dust and flying pieces of ash. In those conditions I thought cooking is not an easy task. There were no electricity, just kerosene lamps.

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Some Health Dangers of Cooking Food at High Temperatures

Dr Hector Perera London

Most people are unaware of the adverse effects of high temperature cooking. We cannot blame our good old “kussi amma” because they were totally unaware of those matters but now the present generation with more modern cooking facilities must be aware of the good and bad side of high temperature cooking. Clay pots are bad conductors of that means it takes time to heat anything in them. I think the slow heating of the food inside a clay pot is really good because the food itself are bad conductors of heat. Once the food get heat lots of chemical changes takes place quite slowly, some juice ooze out while some get in. I am sure those clay pots cook the food but as I said it takes time to get them heated up. In the meantime most of the heat put to the cook get radiated or get waste but that is a different issue. Have you noticed that food cooked in clay pots taste better than those cooked in metal cooking pots? One of the reason is that the ingredients get absorbed better when cooking in clay pots as there is not enough heat for them to get evaporated quickly with the cooking aroma. The gas and electric temperature must be controlled so that the ingredients do not disappear into the air without getting absorbed into the food.

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What is love – “You just have to wait, love does not come easy”

by Dr Hector Perera – London

Love is a strong feeling of affection. The parents love the babies for far too many reasons and some are the affection, fondness, warmth and attachment. Some people love the work they do, it could be sports like football, tennis, rowing, swimming or even running. Love is a great interest and pleasure in something.
Love can be defined as a deep affection or sexual love for (someone).

This is not an easy thing to define what is love and according to Albert Einstein,

“How on earth are you ever going to explain in terms of chemistry and physics so important a biological phenomenon as first love?”

Love is difficult to define

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Must apply some scientific knowledge in cooking than just juggling, joking with this and that without any explanation: by Dr Hector Perera  London

I made it clear that that I wanted to avoid any cooking aroma depositing on me and on my clothes while cooking. Just like back home Sri Lanka cooking, first I didn’t worry about the energy wastage then realised higher temperature, faster those chemicals escaped while cooking. I preferred to cook and eat even from those days due to many reasons including health point of view. When I had to cook, eat, study and sleep in a single room, I really had to think very hard to avoid the cooking aroma depositing all over. May be I have to eat takeaways than cooking in the room. Again I didn’t like that much oily, salty fish and chips and chicken and chips. Honestly I didn’t eat that kind of food while I was studying in Sri Lanka. Just took the lunch at the Polytechnic was sufficient. When I studied, those days they had Polytechnic states but not University states. After a long time experiments I discovered the proper way to cook and now I want the general public to benefit from my scientific discovery. 

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I discovered my scientific energy saving cooking technique a long time ago.

Dr Hector Perera London

I was living in a boarding house near Punchi Borella, near All Saints Church when I was in Colombo doing Advanced Level science, that was a room only basis accommodation and we had to get our meals from outside. In the boarding house there were two of my friends also attended to the same private college, Stafford College to do advanced level science. We were in the same class sometimes sitting on the same desk. To begin with we tried so many options, getting parcels and packets of lunch and dinner from nearby hotels.

Sometimes I cycled day and night, rain or shine to hotels in Borella to buy lunch packets from nearby hotels. Honestly when I got home then opened to eat, the appearance didn’t appeal to eat, it looks like all mixed up, lost the appetite. Then for some time we used to get our meals from neighbouring houses. That was not bad at all, nicely laid out on plates but we decided to try and cook something in the boarding house. There was no kitchen as such but a part of the wide passage at the end of the row of rooms was enough for the purpose. First I tried to cook inside the room but the curry smell went all over the room.

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