Text 2469, 51 rader
Skriven 2006-06-24 17:36:48 av Carol Shenkenberger (6:757/1)
     Kommentar till en text av Glen Jamieson
Ärende: Re: MSG: THINGS YOU 60619
=================================
*** Quoting Glen Jamieson from a message to Carol Shenkenberger ***

 CS> Oh I have a copy of that recipe book which features my recipes as a
 CS> goodly portion of it.  Has some good ones from others in there too. 
 CS> He's got it all adjusted to 'serve 4, japan sized servings' (that would
 CS> be 2 or 3 elsewhere as they serve more dishes normally at a setting). 

GJ> That serving size would also be determined by the meat/starch ratios
GJ> usually chosen by Westerners as compared with Asians.  As one of my
GJ> books says, "allow 1 cup of rice per Asian, and 1/2 cup per
GJ> occidental".   The opposite would apply to the meat part of the dish.

Yes.  A notable difference.  Asian diet is far closer to what the Doctors
generally advise on food groups and a 4oz serving of meat is the norm, not the
exception.  I even make my pancit in a more 'Asian' version than USA cooks do
with 2 parts cantonese noodle, 1 part veggie, 1/2 part 'other' (eggs and
seafoods mostly).

 GJ> Yesterday I was listening to an interview with an alcoholic professor
 GJ> who had a personal interest in such things, and he said that 1 in 9
 GJ> Australians were genetically disposed to alcoholism.  The Celtic races
 GJ> were higher, but the Semitics were a lot lower.

 CS> American Indians have alot of trouble with it too.

GJ> And the Australian aborigines.  It seems that those countries which
GJ> have no tradition of alcoholic drink have the highest incidence of
GJ> alcoholic susceptibility - which is understandable, genetically.

Yes.  If food perservation techniques in ancient times didnt use fermentation,
then those folks are suceptable (sp?) it seems.  Northern and mid-line western
Europe seem to be the places along with Egypt that suffers the least 'problem'
with this, genetically, as far as i can tell and it makes sense.  After a few
thousand generations, those who couldnt handle it just we less likely to
survive and garner offspring.  The ability to handle lactose runs along many
of the same lines as those abe to garner food value from leftover milk made
into cheese had a higher survival rate.  Those from cultures who didnt use or
have access to milk much after young childhood, tend to become milk-intolerant
at a much higher rate (see Michael Loo for an example).

Don's old Doc emailed again, just in a chatty sort of way.  He's pretty sure
he's on the right track on calcium absorbtion and that the japanese absorb it
better from vegetable matter than most of the other types of peoples do and
this makes sense as a genetic adaption.  It also makes sense that some of us
from other genetic backgrounds may not make as good of a use from such sources
which are lower to start with than bone marrow and milk.

                                       xxcarol

--- Telegard v3.09.g2-sp4
 * Origin: SHENK'S EXPRESS, Sasebo Japan 81-6160-527330 (6:757/1)