I've got a couple of recipes for preparing Karela in an Indian
"Diabetic cookbook" I picked up in Delhi last month. I'll find some at
the India Grocery here and try them out. If they make a decent dish
I'll publish the recipes. Karela is mentioned as being helpful in
regulating BG in the book. I've picked up several other good ideas from
this book so it may be pretty good.
Pete Romfh
Here is additional information about Bitter Mellon /Bitter
Gourd/Karela.
http://tinyurl.com/fp93g.
The information sounds legit. But have no way of independently judging
its accuracy. Let us know if you unearth any thing substantial. I will
be attempting to drink a juice of Karela. Hopefully I have trained by
taste buds enough to show the accept this bitter remedy! If it works I
will report here.
What I can also add to my previous posting is that as soon as people
hear you have Diabetes they recommend you start drinking this juice. A
close friend of mine swears by it. But over a period of time I have
healthy skepticism for all such remedy. Anyway as I said I am going to
give it a try. Call me in two months :-).
Anil
Anil - 23 Mar 2006 23:32 GMT
Dear Newby,
I found additional information that sure have perked my interest. I
thought I would share it with everyone.
"Bitter melon fruit juice has also been shown to stimulate both
glycogen storage by the liver, and insulin secretion by isolated -cells
of islets of Langerhans [9-10]. The hypoglycemic activity of the bitter
melon fruit has been shown in both spontaneous and chemically induced
diabetes mellitus in experimental animals as well as in human patients
[9-11]. It has recently been shown that there is a significant increase
in the number of cells in the pancreas of streptozotocin (STZ)- induced
diabetic rats after 8 weeks of bitter melon fruit juice treatment
[12]." -- Ref: http://tinyurl.com/p5w8u
This is excerpt is taken from what appears to be a researched article
with all the references attached. Do read the original to get the
details. As always I lack the depth to know accuracy of this finding.
Be prepared for the bitter lesson :-)
Anil
This post not CC'd by email
>My Dear Quentin!
>
>Now I see what Newby was refereing to. Bitter Melon (The Latin word is
>Momordica Charantia) is also known as Karela in India. I can see why
>Quentin felt it is a popular vegetable in Kerala. The similarity of
>words is indeed some what misleading.
ROTFL.
Thanks Anil,
G'day G'day Anil,
There has to be a reason why I am good with dyslexic students.
I can't see that they have any problems so I treat them as normal.
<grin>
When I read American books on nutrition I am surprised at how often
they make similar goofs referring to kiwifruit etc in New Zealand.
Believe you me there was a good reason why I suggested "Newby" talk to
Anil. There is nothing like local experience to set the record
straight. I'm delighted to have had my mistake pointed out here.
The issues surrounding bitter melon aka karela (India) or foo gwa
(NZ Chinese) or goya (Okinawa) had me puzzled. The Okinawans have it
as there most distinctive vegetable. It is often commented upon by
Japanese school children on school trips to Okinawa. It seemed likely
that it was one factor in the low incidence of T2 diabetes. For that
reason I could not make sense of Kerala having such a high incidence
of T2 diabetes. It also shows the dangers of relying on Westernized
cook books.
>Now that I know Newby is referring to "Karela" or also known in US as
>"bitter gourd" I can give plenty of anecdotal here-say information
>confirming its value as applied to T2DM treatment.
>My mother loves this vegetable. Its bitter as hell as the name implied.
>So she cooks with plenty of Jagury (Raw Sugar). I am ye to develop
[quoted text clipped - 11 lines]
>limited trial. But could not quite locate a study that I found big
>enough to quote.
Big studies cost tens to hundreds of millions of dollars.
There is never likely to be such funding.
>You are free to do the research while you chew on this
>melon. This much I can say for sure...You would feel Broccoli out right
>sweet.
LOL. You sure would. The traditional method that the local Chinese
have related to me is to remove the seeds and sprinkle salt on the cut
flesh then leave it. Use kitchen absorbent paper to remove the bitter
liquid that comes out.
My method is to cook it in a crock pot for about six hours. After
five hours it tastes like you would want to throw it out. After six
hours it tastes like green peas ought to taste. It is all a matter of
timing. The local Chinese say something polite when I suggest this
method.
>Thanks Quentin in taking me to the right place to look for KArEla. Good
>Day Quentin!
>
>Anil
Best wishes and thanks for your help.

Signature
Quentin Grady ^ ^ /
New Zealand, >#,#< [
/ \ /\
"... and the blind dog was leading."
http://homepages.paradise.net.nz/quentin