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Thursday, November 19, 2015

Does the son carry the 'sins' of his father? - Epigenetics

Does the Son carry the sins of his father?




In religion, the debate whether the children carry the sins of the father is a hot debate with two schools of thought, one saying yes, and the other saying no. But as interesting as religious debates maybe, it is the scientific application in which I am interested in.

In Epigenetics, this is a known a fact, and a cause for great concern, that many ill effects occur permanently in the gene expression of the off-springs as a result of the conditions endured biologically by the parents.

Disclaimer: I am, by no means an expert on the subject, but I share what I know and read over time as someone who is fascinated by the 'magic' and inner workings of our genes.

Our Genes.


Before I indulge you with the wonderful world of epigenetics, lets get to know it a little more about our genes. We all know what are genes. DNA and RNA, code for the living. Its the the stuff that keeps information about who and what you are, from the densities of your pigments, your height, your preferences and everything physical you see and know about yourself.

But have you ever wondered how every single cell in your body contain the same genetic code, and yet, you have difference cells that form diverse tissues, that merge and form different organs. And all of em put together, form you. How does the cell know which part of the code they need to read and express, and which ones to keep coiled tightly in another corner? Amazing stuff isnt it?



Well, think of it this way. Think of your DNA as a manual about you as a whole. so you have chapter one, hair. so everything about your hair, is written in this chapter, the growth speed, the color, the length, the thickness and so on. Next chapter, the skin and so on. So epigenetics are actually bookmarks for the different cells. so hair cells only read the Hair section, the bone marrow cells read the chapter on blood production and so on. In scientific term, Epigenetics  switch genes on or off. Of course, in real life, its much more complicated than that. codes are never neatly arranged in one arm of chromosomes. they are always in several chromosomes, and in different sites. collectively they influence the cell to do what needs to be done to perform its specialized functions.

A little on how it all started...


When you poke your nose into epigenetics, a prominent study will appear. The Norbotten or Overkalix (Sweden) study by Dr. Lars Olav Bygren. Bygren was interested in the lifelong effects of nutrition and namely that of starvation. Because Overkalix was relatively isolated, had good records of birth, deaths, people and harvest, it made it a perfect choice for Bygren's study.


What he found was so astonishing that several journals rejected his study, not because they were not true, but because the results were too significant for them to believe it was true. Only when Bygren contacted Marcus Pembrey, a clinical geneticist, and together they suggested the concept of Epigenetics to be at work, did they receive the attention they deserved,

What did the study conclude?



The grandsons of men who had a season of feast just before puberty were at significantly increased risk of earlier death. But they also found that the granddaughters of women who had lived through a famine period when they were in the womb or just born were also at significantly increased risk of early death. In other words, grandfathers who were over-nourished when their sperm were forming put their grandsons at risk of early death, and grandmothers who were undernourished in the womb—when their eggs were forming—put their granddaughters at risk. But how could the non-genetic message be getting passed down? - epigenetics was suggested to be the cause.

What this means for us?



Going back to the core of the question, does the son carry the 'sins'(in this context, its gluttony/over eating) of his father? Based on the Overkalix study, Yes he does, and he passes on the 'sin' to his children as well. But it isnt just the fathers that bear the burden, mothers too can pass on their life experience to their offsprings during pregnancy, How much experience and environmental triggers are being 'remembered' and passed on is still a long way to be discussed. 

If it hasnt yet sinked in for you, let me put it in a different way for a change of perspective. Boys in prepuberty age who ate alot, (had bountiful harvest) had sons and grandsons who lived shorter lives. Imagine! That is just by overeating during prepuberty! Can you imagine what exposure to pesticides, smoking, pollutants and other modern environmental factors could do the the coming generation? It is difficult to predict and study, because humans have long lifespans. But studies in animal like rats, which have shorter lifespan, reveal interesting results.


Critical age for male and Females.

This is when trans-generational inheritance was observed in the study. 

The critical age for men (male species) is prepuberty or the slow growth phase. Age is set around 9-12 for boys. 

The critical age for females would be in-utero (in the womb). Because the eggs of the female develop when she is still in the womb. Hence, trans-generational inheritance is affected when a woman is pregnant with a daughter. Proper nutrition is advised to avoid malnourished mothers, which leads to their daughters and granddaughters to live significantly shorter lives. 

Avoid as much bad environmental influences as you can during this time.

Does this mean that only fathers affect sons, and mothers affect daughters? No, we cannot give that conclusion. The above conclusion was made by the observation of the affects of gluttony and starvation to the next generation offsprings. so maybe, in relation to diet, the affects are gender specific. There are studies that suggest increased risk of asthma in babies who has smoking fathers and so on.

Moral Obligation.


We need to understand that our responsibilities as a parent is to give the best chance of survival to our offsprings. And that being said, we need to start by preserving the quality of our genes and that of our epigenetics which can leave a big (and permanent) impact on the health of our children.

So eat right, live right, and be as informed as possible about your health.

Choose organic foods whenever possible. Exercise and keep a healthy weight. Do everything in moderation, may it be food, activities or vices. Keep stress levels low by any means most suited to your style, it can be prayer, meditation, recreational activities or just plain family and friends. Don't forget to take your supplements. With mass production of food today, the nutritional value of the same foods deteriorates over time. Pre-pregnancy vitamins are advised for women of fertile age and to those planning for pregnancy.

Remember, taking care of your health is a responsibility for the future well-being of your children.





Tuesday, August 4, 2015

Buns in my Oven

I am happy to be able to share some recipes here. This blog is intended to share about health and Food is a big part of being healthy. I hope that the recipes i share would inspire you to eat at home, spend more time cooking your own food and help you be on track towards a healthy lifestyle.

Cooking at home has many benefits. Most notable for me is that you know what you are eating and thats very important. to bake your own bread means you will have a fresh loaf free of preservatives and added chemicals for flavouring or coloring.

The satisfaction of creating something for your family and yourself is undeniable awesome. It helps relieve stress and it help to keep the family bond strong. But cooking doesnt have to be gruesome and long. It all depends on you and the time you have. There are recipes that requires very little prep, and there are recipes that requires days to prep. choose the right one for you according to your wants and needs.

Today I will share my secret arsenal of bread making.



lets start with the time consuming Sourdough Recipe

I have of late been into baking (breads). What a joy it is to see simple ingredients of yis water and flour turn into a symphony of texture, flavor and aroma. yumm.. just thinking about bread makes me hungry

So sourdough is the "ibu roti" or base to which you culture your yis, ferment the dough and bring flavour to the bread. Having sourdough gives your bread a different dimension. you can make bread with the simple steps skipping the making of a sourdough, but do try it if you have the time.

traditionally, sourdough is made from yis that exist in the air. so you just let your dough sit until it "catches" something. but this process is slow and the yis isn't as active as the commertial ones. flavour wise, the 'wild' yeast brings a better flavor.. but it is hard to manage. so for a novice like me, i will teach you the commercial sourdough recipe.


Sourdough:(will update pics later for a better step by step instructions)

ingredients:

1 cup water - warm, not hot or yis will die, not cold or the yis will take extra time to activate
1 sachet of yis
1 cup flour
1 teaspoon sugar

method:

1. dissolve sugar in water, then dissolve yis
2. add the yis solvent to the flour and mix well
3 make sure the items are in a sealable container.
4. cover with a dry n clean kitchen towel and leave to rest in a warm place (msia, smua pun warm place ok, jgn saja kau simpan dlm frigde).
5.leave for up to 6 hours. stir and mix occasionally.
6. you should see it bubbling, and you should start to smell the fermentation.
7. put your dough mixture in the frigde, cover (do not use airtight container, the yis needs to breathe)

creating the sponge:

1. before using your sourdough, you need to add more flour n water so you get more quantities of the good flavor.
2.so add 1-2 cups flour and equal amount of water in the sourdough mix. Add a little sugar as well. this is also called "feeding" gives more food for your little yis pets and make them thrive. when they thrive, you get more flavor.
3. when you add / feed, leave the mixture outside to let the yis get active. leave for 1- 4 hours. depending on how strong u want the flavour to be.
4. put in the frigde if not used. take out and use as the recipe require.
5. make sure u mix well and let the mixture come to room temperature before every use.
6. when you see the mix change color or smell funny.. its time to throw it out. a good kept sourdough can keep for years...


Whole meal BUNS/bread (depends on how you shape them)

ingredients

2 cups sourdough
2 cups wholemeal flour
1/2 cup plain flour for dusting and kneading
pinch of salt
1/2 teaspoon sugar
1 teaspoon butter/margerine/olive oil



method

1. mix all of the above  ingredients in a bowl, with a wooden spatula except the plain flour (to prevent your fingers from becoming fish in batter... its a joke.. dont be serius
2. once everything clump together, dust your table or working board with flour and start kneading your bread
3. knead and dust with flour until the dough doesnt stick to our hands or the board. the longer you spend kneading the dough, the better the texture and rise later on. when kneading make sure u stretch the dough. u can watch you tube to see examples if unsure. I knead at least 10 minutes. sometimes more. wholemeal doesnt form as much gluten as flour so it needs longer kneading and work to get better results.
4. put the dough in a dusted or oiled bowl, cover with cling wrap, then cover with dry kitchen towel and let rise for 1-2 hours. the first proof is the flavouring part.
5. after you are happy with the rise... destroy it!! haha. i mean punch it down. you may knead lightly and shape to the size and shape you want. buns.. make em small, bread leave it whole. you can go round, oval.. anything and its  all up to you. but cooking time will vary depending on the shape and size
6. after shaping, leave to rise for second time. second proofing is to collect air in the dough. and give it that light texture. thats why you need to knead well so that air gets trapped in and not just seep away. proof for 30 min-1 1/2 hour. you can add nuts/herbs on top before baking.. or just leave it plain with some cuts (scores) to let it rise evenly


7. preheat oven at 200 (or 190 with fan), bake in preheated oven for 30-40 mins. how to know it is done? when you tap, the crust is firm and it produces a hollow sound... (dum dum dum)
8. take out when happy with the color n texture... and cool on a rack.
9. you can cut into hot buns and eat.. but bread loafs should be cooled before you cut.


enjoy!!!

Thursday, July 9, 2015

My seafood passion

So yesterday I posted a couple of pics of our local crabs, fresh and alive, waiting to be cooked into delicious food. It will be the inspiration for my piece and recipe share for today.

I love the sea and everything that comes with it. Maybe not a tsunami, but you know, beaches, sailing, swimming, and all the delicious gems hidden inside the sea.

I grew up on an Island called Labuan. back in the 1980s my dad stumbled into the Island for a job and he never left it since. He said he would live his life to the fullest there and die on this unknown Island. He even told to have his ashes sprinkled in the sea so he could forever be one with the sea that he so loved. Yeah, he got every single one of his wish. - Just a short memoir for my late father who passed on this day 10 years ago.-

So, His love for the sea passed on to me. Maybe because he always brought me to the sea. At only 7 days of life, my dad took me to the sea and let me have a swim. My mom went beserk! yeah, crazy german guy! But no worries, babies have instincts to swim, so i was alright. Picnics, swims, sailing and fishing were some of our usual activities. Seafood was definitely a staple. Lobsters were abundant and cheap back then, so were shells and a variety of fish and crustaceans. I learned alot of dishes from my dad. Oh yes, he loved to cook. He was the one who thought me cooking, not my mom. From the tender age of 6, I was attending every single one of my dads kitchen sessions. He taught me stuff like sharpening your knife, peeling, baking breads, roasting and much much more. Food from the soul.

So crabs, naturally were super abundant at the time and always big, fat and fleshy. These days it is hard to find one with all those qualities.

Lucky for me, yesterday, some ambitious crab dealer came along the clinic and offered us some enticing selections of crab. I bought a Kilo, and got 6, 3 males and 3 females. The gender of the crab is important. I find that the flesh of the female is sweeter. It also has a softer shell and hence easier to work with. But males have more flesh but they are sometimes a little bit bitter.


Arent they just so cute. I find crabs super adorable and whenever I go to the beach, I would hunt for them. The small ones of course. Hubby is super scared of crabs. traumatising experience as a kid. poor dear.

Anyways, I decided to make my mom's improved recipe of Stuffed Crab Au Gratin.
Au Gratin basically means topped with crumb or cheese and then browned. I only got to know about it yesterday. We learn stuff everyday! so fun.

Ok so here is the recipe for

Stuffed Crab Au Gratin (I dunno if I pronounced it right... lol)


So in case you are wondering what is on that blue plate, I have the stuffed crab, roasted sweet potatoes purée  and leftover meat cutlet from the day before. might not have been the best combo, but the crabs arent going to be filling enough on its own, and I didnt want to waste food since we still had some leftovers.

So the ingredients- these makes 6 medium sized crab shells. should serve about 2-3 people.

So fresh live crabs 1 kg - i got 6
3 eggs- A grade, hard boiled and chopped fine. dont turn it to paste, make it like egg salad kind of shape and consistency.
condensed milk,
mayonaise- 1 table spoon
salt and pepper to taste
coriander leaves, finely chopped - about 1-2 tablespoons.
Mozzarella and strong cheddar cheese. - grated or sliced

note on the cheese, mozzarella on its own doesnt have much flavor, but I use it for its stretchy and smooth qualities. makes it visually attractive. I usually use Edam cheese, but I had some leftover strong cheddar, and that worked fine as well.

Steps:

very simple.
1. cook the crabs (whole and alive) in a pot of boiling water infused with bay leaves and a little salt. gets rid of any funky seafood smell if present and gives it a hint of aroma. does not affect the taste. in-case you do not have bay leaves, you can sub with lemon-grass or other aromatics. you can also skip it altogether.

2 let it simmer for 5 mins, drain it and cool it. once cooled enough to handle, comes the gritty part, peel them and get the flesh from the intricate shell. carefully remove the crab top (the head shell), clean and wash it, dry it one side. you need them to stuff back the filling.

3. once all the flesh has been extracted, in a bowl, combine the remaining ingredients except the cheese. use just enough evaporated milk to moist the mixture. if you have pooling of liquid in the bottom, its already too much. (agak agak la, i didnt measure)

4. once the ingredients have been mixed, taste and season well. you should get the taste of the sea, hints of coriander and sweetness from the milk. dont over do the pepper. you will hide the flavors of the crab.

5. scoop the mix into the shells. top them off with as much cheese as you like. dont put too much, they will just melt away onto the tray.(yeah ambitiously overdid the cheese).

6. broil/ bake the crabs on the top tier of your oven, close as you can get to the top heat source, max the temp (mine goes to 230 cels) and cook till u get the color you like on the cheese. its not very long. maybe 5 mins. dont lleave them. watch them closely, once the color change, they brown really fast.

Tadaa.... there you have it. delicious crab flavor accentuated by the ingredients.


Do try it, and I hope you like it as much as my crab fearing hubby. he ate 3 shells. plus the meat nugget and the purée.