Friday 24 April 2020

Re: [www.keralites.net] : भगवान और उनकी नीतीको पहचानिए when to know t

 

off sent Emoji



On Saturday, April 25, 2020, 05:59:04 AM GMT+4:30, prasannam n iampresanam@yahoo.co.in [Keralites] <keralites@yahoogroups.com> wrote:


 






Subject:  भगवान और उनकी नीतीको पहचानिए  when to know the God

 

नीचे दी गई टाइटल बाक्स को क्लिक करके पावर पाइन्ट को देख सकते हैँ.

या

सँलग्न फाइल को डाउनलोड कर देख सकते हैँ.

 

Click the link to see the Power Point

http://www.slideshare.net/nprasannam1/when-to-know-the-god

 

 

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नमस्कार

तिरुच्चि प्रसन्नम्,  Trichy Na Prasannan, Trichy, Tamil Nadu

मेरा हिन्दी ब्लाँग

http://www.slideshare.net/nprasannamhindi   


http://www.slideshare.net/nprasannamenglish                           

http://www.slideshare.net/nprasannammalayalam   

 

My Facebook:  n.prasannam@gmail.com, & iampresanam@yahoo.co.in,

 

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[www.keralites.net] 12 FRUITS YOU MAY HAVE NEVER TASTED

 





    
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12 Fruits You May Have Never Tasted

We all know the basic fruit family that we see in the supermarket - apples, pears, oranges etc. Some of us partake in some more exotic fruits. But there are some fruits you may have never seen in your ordinary supermarket. Many of these can be found in specilizied fruit and vegetables stores, while others you won't find outside their home countries (many of which are in South America).
These are delicious fruits that are just as tasty and just as healthy to eat as any fruit you've had so far, so let's get to know them: 
little known fruit
The fruit is round to conical, 5–10 cm (2.0–3.9 in) in diameter and 6–10 cm (2.4–3.9 in) long, and weighing 100–240 g (3.5–8.5 oz), with a thick rind comprised of knobby segments. The color is typically pale green to blue-green, with a deep pink blush in certain varieties, and typically has a bloom. It is unique among Annona fruits in being segmented, and the segments tend to separate when ripe, exposing the interior.
The flesh is fragrant and sweet, creamy white to light yellow, and resembles and tastes like custard. It is found adhering to 13–16 mm (0.51–0.63 in) long seeds to form individual segments arranged in a single layer around the conical core. It is soft, slightly grainy, and slippery. The hard, shiny seeds may number 20-38 or more per fruit, and have a brown to black coat, although varieties exist that are almost seedless.

little known fruit
The bael fruit has a smooth, woody shell with a green, gray, or yellow peel. It takes about 11 months to ripen on the tree and can reach the size of a large grapefruit or pomelo, and some are even larger. The shell is so hard it must be cracked with a hammer or machete. The fibrous yellow pulp is very aromatic. It has been described as tasting of marmalade and smelling of roses. Numerous hairy seeds are encapsulated in a slimy mucilage.

little known fruit
Breadfruit can be eaten once cooked, or can be further processed into a variety of other foods. A common product is a mixture of cooked or fermented breadfruit mash mixed with coconut milk and baked in banana leaves.. Whole fruits can be cooked in an open fire, then cored and filled with other foods, such as coconut milk, sugar and butter, cooked meats, or other fruits. The filled fruit can be further cooked so the flavor of the filling permeates the flesh of the breadfruit.

little known fruit
Mark Twain called the cherimoya "the most delicious fruit known to men." The fruit is fleshy and soft, sweet, white in color, with a sherbet-like texture, which gives it its secondary name, custard apple. Some characterize the flavor as a blend of banana, pineapple, papaya, peach, and strawberry. Others describe it as tasting like commercial bubblegum.
Similar in size to a grapefruit, it has large, glossy, dark seeds that are easily removed. When ripe, the skin is green and gives slightly to pressure, similar to the avocado. Many people often chill the cherimoya and eat it with a spoon, which has earned it another nickname; the ice cream fruit.

little known fruit
The fruit of cocona is a red, orange or yellow edible berry. Cocona is native to the Andean region of South America, where it is occasionally cultivated for human consumption. Described on the Discovery Channel show Survivorman while in the Amazon jungle in late 2007, they were said to provide a "flavor explosion", with a taste between a lemon and a tomato.

little known fruit
This fruit is covered by thin, yellow hair giving a slightly fuzzy aspect. The skin thickness varies with the varieties, from 2 millimetres (0.079 in) to approximately 6 millimetres (0.24 in). The fruit contains 1 to 3 seeds, flat, and bitter tasting; the seeds are covered with a thick, clear-white aril that tastes sweet and sour. The taste has been likened to a combination of grape and grapefruit and is considered excellent by most. The sweet juicy flesh contains sucrose, fructose, and glucose. For consumption, cultivars with small or undeveloped seeds and thick aril are preferred.

little known fruit
Cucumis metuliferus, horned melon or kiwano, also called African horned cucumber or melon, jelly melon, hedged gourd, or melano, is an annual vine in the cucumber and melon family. Similar to very watered-down guanabana, because the tartness is very mild. This mixes well with homemade lemon/limeade, guanabana pulp, cucumber and adds a fresh green colour. Kiwano melon juice is wonderful to cleanse the palate more gently than lemon sorbet. Make ice cubes with the juice to add colour contrast in drinks, or mild flavour to ice water.

little known fruit
The fruit is 3–4 cm in diameter with one to four large seeds, borne directly on the main trunks and branches of the plant, lending a distinctive appearance to the fruiting tree. It has a thick, purple, astringent skin that covers a sweet, white or rosy pink gelatinous flesh. Common in Brazilian markets, jabuticabas are largely eaten fresh; their popularity has been likened to that of grapes in the US. Fresh fruit may begin to ferment 3 to 4 days after harvest, so they are often used to make jams, tarts, strong wines, and liqueurs.

little known fruit
It is round or slightly irregular, with a brown or grey-brown 3 mm (0.12 in) thick rind. In fact, the rind consists of the exocarp and mesocarp of the fruit, while the pulp is formed from the endocarp. The stem is thick and short. The mammee apple has more or less visible floral remnant at the apex. Mammee apples' diameter ranges from 10 cm (3.9 in) to 20 cm (7.9 in). When unripe, the fruit is hard and heavy, but its flesh slightly softens when fully ripe.
Beneath the skin, there is a white, dry membrane, whose taste is astringent, that adheres to the flesh. The flesh is orange or yellow, not fibrous, and can have various textures (crispy or juicy, firm or tender). Generally, the flesh smell is pleasant and appetizing. Small fruits contain a single seed, while larger ones might have up to four. The seeds are brown, rough, oval and around 6 cm (2.4 in) long. The juice of the seed leaves an indelible stain.

little known fruit
The fruits which ripen between December and March have a light yellow skin, with white flesh, rich in vitamin C—about eight times the amount found in an orange—are succulent, tart with a strong and distinctive flavour. Inside is a walnut-sized, thick-walled stone. These stones, when dry, expose the seeds by shedding 2 (sometimes 3) small circular plugs at one end. The seeds have a delicate nutty flavour and are much sought after, especially by small rodents who know to gnaw exactly where the plugs are located.

little known fruit
Synsepalum dulcificum, also known as the miracle fruit, is a plant with a berry that, when eaten, causes sour foods (such as lemons and limes) subsequently consumed to taste sweet. This effect is due to miraculin, which is used commercially as a sugar substitute. The berry itself has a low sugar content and a mildly sweet tang.

little known fruit
The fruit is a round to oval drupe 3–6 cm (rarely to 8 cm) tall and 3–4 cm broad, borne in a loose pendant cluster of 10–20 together. The leathery skin is reddish (rarely orange or yellow), and covered with fleshy pliable spines, hence the name rambutan, derived from the Malay word rambut, which means hairs. The fruit flesh is translucent, whitish or very pale pink, with a sweet, mildly acidic flavor very reminiscent of grapes. The single seed is glossy brown, 1–1.3 cm, with a white basal scar.
Soft and crunchy, the seeds may be cooked and eaten. Some folklore regards the seeds as poisonous, but tests of seed extracts reveal no toxicity to mice, even in doses up to 2500 mg/kg. The extract does show some analgesic activity, however. The peeled fruits can be cooked and eaten, first the grape-like aril, then the nutty seed, with no waste.




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[www.keralites.net] : IS IT BAD TO SLEEP AFTER EATING?

 





    
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 Is it bad to sleep after eating?
Sleeping after eating is common among most of us. Once you finish your meal, you feel the drowsiness kicking in and the next minute you know, you are lying in bed taking a nap. Most of us also have a habit of eating a late dinner at night and then hitting the sack right after that.
We have all been told that we should always walk around to digest our food after we are done eating, and that sleeping right after you eat will cause you to put on weight.
Is it bad to sleep after eating? Most people think it is unhealthy to do so.
This article gives you an insight on why we feel drowsy after eating and whether it is bad for our health.

Why do we feel sleepy after we eat?

When you eat, your brain diverts your blood away from other organs towards digestion. Your red blood cells work hard to digest the food and circulate the nutrients throughout your body, and because less blood is diverted to the brain, your body starts to feel tired.

Energy is used to digest the food, meaning that your brain does not have as many blood cells to help out at the moment, which explains for an urge to lie down and nap right after eating.

Is it bad to sleep after eating?

While no scientific evidence points to particular health problems associated with sleeping after eating, doing so may be problematic for some people. When you are sitting or standing upright, digestion is aided by gravity to some extent. When you lie down when food has not been fully digested, it can cause stomach contents to go back up into the esophagus causing gastroesophageal reflux disease.

Our digestive system

Source: Wikipedia

How does our digestive system work?

The process of digestion occurs firstly in the mouth, where we use our teeth to chew and our saliva to moisten our food. Enzymes in our saliva help to break down the food and it is then passed down through the digestive (gastrointestinal) tract.

Food that has been swallowed is then carried down the esophagus which is a muscular tube towards the stomach. Muscle contractions help to propel the food towards the stomach.

The stomach is a giant, sack-like organ where major digestive processes take place. The stomach contains strong acidic digestive juices and has walls made of three different layers of muscle to allow it to churn and mix the food around. When food in the stomach has been processed into a thick mixture called chyme, it is then passed slowly into the small intestine via the pyloric sphincter (an opening controlled by muscle).

Food then enters the duodenum which is the first part of the small intestine. It then enters the jejunum and finally the ileum which is the final section that leads into the large intestine. Breakdown of food in the small intestine is further assisted by bile produced in the liver which is stored in the gallbladder, pancreatic enzymes and other enzymes produced by the intestinal walls of the small intestine.

Food passes into the large intestine from the small intestine. The large intestine measures about 1.5 meters and inside here, water and electrolytes are removed from the food. The final product, faeces, is formed and then stored in the rectum before it leaves the digestive system.


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