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Description :
Pure Raspberry Ketones by Biotech Nutritions Pure Raspberry Ketones. 100% Natural. The ultimate weight loss formula.
Biotech Nutritions Pure Raspberry Ketones - The ultimate weight loss supplement! have been prepared with finest quality ingredients available in FDA registered facility and with Good manufacturing practice (GMP) so brand you can trust on.
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120 capsules per bottle with 500 mg raspberry ketones
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See Features Biotech Nutritions Pure Raspberry Ketones 500 mg Per Serving 120 capsules, 100% Natural and Pure Raspberry Ketones 250mg Per Pill, Weight Loss, Appetite Suppressant to avoid disappointment
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My review of the Raspberry Ketone Diet
Hi All- this is a quick review vid o made of the raspberry Ketone diet i have been on for a few weeks. Confession: I am a big snacker. Problem: I NEVER lose ...pure raspberry ketone
DESIGNER WHEY The Biggest Loser Protein Powder Supplement, Chocolate Deluxe, 10-Ounce Canister
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Designer Whey's The Biggest Loser Protein contain 8grams of Whey Protein Isolate per serving with 6grams of Prebiotc fiber to help curb hunger. Low in calories with only 40 caloreis per serving and 0grams of fat! Calcium has been addded for to aid in fat loss and bone health
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How to make the best protein low calorie shake and drink. Fat burning protein (protien) shakes.
Just 5 key things to make the best protein shake with no clumping, best tasting, highest protein and lowest calories. I get my protein from http://www.blspro...low calorie protein shake
Hockey players need to eat, eat, and eat some more to avoid losing weight But truth be known, with a knife and fork in hand, the 23-year-old Turris is a trencherman of the first order, consuming between 5,500 and 6,000 calories every day. That's about twice the caloric intake .... That's why Turris gets away with eating ... low calorie protein shake Read more on Ottawa Citizen
Bell Telephone System .. Dinner in a Flash -- “What’s for dinner?” (October 29, 2011 / 1 Cheshvan 5772) ...item 2.. Delicious meals prepared in minutes (February 9, 2012 / 16 Shevat 5772) ...
Image by marsmet542 Sumptuous Chicken and Veggies... This chicken can be extremely moist and juicy, depending on the pan you choose to bake it in.
I suggest a Pyrex or corning ware with a tight fitting lid for best results. If unavailable, try wrapping the pan very well with tin foil to prevent moisture escaping. Use whatever vegetables are handy and easy, below are my suggestions.
The onion and tomato are essential though, as they are key contributors to the amount of juice. .
...... ***** All images are copyrighted by their respective authors......
. ............................................................................................................................................................................................ . .....item 1).... aish.com .... Dinner in a Flash ... Quick recipes and tips for saving time in the kitchen
October 29, 2011 / 1 Cheshvan 5772
by Rivka Moshayev . .........................................
After a long days work, you walk in the door at five. Dinner needs to be on the table in an hour and the hungry troops are already asking, “What’s for dinner?” With homework and bedtime up ahead, there is no spare time to while away in the kitchen. Here are some great tips for saving time and a few recipes that require only a few minutes of preparation time.
Tips in thinking ahead:
..... Make long lasting salads over the weekend. Salads like Moroccan carrot salad, fresh carrot salad, cucumber salad, corn salad are all great dishes that will keep for quite a few days in the fridge. Our first course on shabbos is usually lots and lots of salads – if you make a large amount of each you can use one a day as a refreshing side dish during the week.
..... Just keep cutting. If you are making a salad that doesn’t keep well after seasoning, like lettuce salad or Israeli salad than cut a large amount to store in a the fridge and season only what you need for now. Tomorrow, you can pull out the container and season another few portions and voila – a freshly made salad.
..... Be prepared. If you already have your food processor out, then go ahead and add an extra few carrots or zucchini or whatever it is you are grating. Place the extra in a sandwich baggie and freeze it. When you are a throwing together a last minute soup, just tear open the bag and throw those shredded veggies in! The same goes for garlic pressing or chopping parsley – just go ahead and freeze some. (According to Jewish law, it is important to add some salt to unpeeled garlic if leaving it overnight before mixing it into another mixture.)
..... Why not cook it? So, this may sound strange, but when you have half a bowl of tomato basil salad leftover and you know that no one is going to eat it tomorrow, you can toss that into your chicken, brisket, or homemade tomato sauce and you have a delicacy! You can even freeze it and save it for an opportune entrée! This applies to many salads like carrot or three colored pepper salad. Just use your imagination before rushing to throw those wilting veggies out! You may just save yourself lots of cutting time.
Here are a few recipes that are real quickies, but using the above tips you can cut already minimal preparation time in half! .
------Sumptuous Chicken and Veggies
This chicken can be extremely moist and juicy, depending on the pan you choose to bake it in. I suggest a Pyrex or corning ware with a tight fitting lid for best results. If unavailable, try wrapping the pan very well with tin foil to prevent moisture escaping. Use whatever vegetables are handy and easy, below are my suggestions. The onion and tomato are essential though, as they are key contributors to the amount of juice.
Serves 4 -6
1 onion cut into quarters 3 large potatoes, peeled or scrubbed and cut into cubes 1 large sweet potato, peeled or scrubbed and cut into ½” wide circles 2 carrots, peeled or scrubbed and cut into sticks 2 zucchinis, scrubbed and cut into half circles 1 tomato, sliced 1 cup butternut squash, peeled and cubed 1 cup of canned or fresh green beans, washed and snipped 1/4 teaspoon turmeric 1 Tablespoon Oregano 1 teaspoon paprika Salt and Pepper to taste 1 chicken, cut in eight or 4 Chicken thighs or 4 pieces of chicken breast or One package Chicken wings
Directions: Preheat oven to 375 Fahrenheit. Place all vegetables in Pyrex roasting pan. Add spices and toss. Dip chicken pieces in the vegetable mixture to coat with spices and then place on top of the vegetable layer. Bake for 50 minutes or until potatoes are tender and chicken is completely cooked.
Enjoy! .
------Choose Your Ending Soup
This soup is so versatile. The basic beginning is simple and quick and you can add whatever you would like to give it its name. Put in lentils and it is lentil soup, barleys and you have barley soup. Just remember, whichever legume or grain you add will determine the required cooking time. Red lentils, quinoa s or white rice cook very quickly, whereas wheat berries or brown rice need at least half an hour longer, but are also more filling.
Serves 6
2 Tablespoons oil 1 large onion, chopped 2 cups shredded carrots 1 cup shredded zucchini 1 tomato, grated or cubed 2 teaspoons curry 2 teaspoons cumin ½ teaspoon turmeric Kosher Salt , to taste Black Pepper, to taste 4 cups boiling water One of the following: 2 cups red lentils, rinsed or 1 cup white or brown rice or ¾ quinoa or 1 cup wheat berries or 1 cup barley Or ¾ cup whole bulgur
Directions: Heat oil in large soup pot. Add onions and sauté, covered, on medium low heat till soft. Add carrots, zuchinni, tomato and spices and sauté, covered, for an additional five minutes on medium-low heat. Add boiling water and red lentils or other legumes. Cook on medium low heat, stirring occasionally, until the legumes are very soft. If soup is too thick, add water. Cooking time varies, depending on ingredients. Serve with toasted bread or warm pitas.
Enjoy! .
------Crispy Oven Baked Potatoes with Sour Cream Sauce
An old time American favorite is baked potatoes, but let’s be honest, who has an hour and a half for that potato to cook all the way through? Your family will love this speedy and crispy version! Add a platter of freshly cut veggies or a cucumber salad and you have dinner!
Serves 6
8 potatoes, peeled or scrubbed and cut into cubes 2 Tablespoons oil ½ Tablespoon salt ½ teaspoon black pepper 1 teaspoon Paprika 1 pint sour cream 1 ½ teaspoon salt 1/4 teaspoon pepper 4 green onions, chopped or 1 Tablespoon chopped dill 2 cloves of garlic, minced
Directions: Preheat oven to 425 degrees Fahrenheit. Line large baking sheet with parchment paper. In a large mixing bowl, toss potatoes with oil and spices. Spread evenly on baking sheet. Bake until potatoes are soft and edges are browned or until desired crispiness, about 25 minutes. Meanwhile, pour sour cream into small mixing bowl, add salt pepper, green onions or dill and garlic. Serve with hot potatoes!
Enjoy! .
------Shleppy Moes
A homemade version of a childhood favorite dish. Fast to prepare and a real crowd pleaser!
Serves 6
2 tablespoons oil 1 large onion, chopped 5 garlic cloves, sliced 1 red bell pepper, chopped 1 green bell pepper, chopped 1 ½ pounds ground beef ½ cup of dry red wine 3 Tablespoons tomato paste 1 Tablespoon prepared mustard ½ teaspoon kosher salt ½ teaspoon black pepper 1 teaspoon basil, dried or fresh ¼ teaspoon ground cayenne pepper ( optional)
In medium saucepot , heat oil. Add onion and sauté , covered, till soft over medium-low heat. Add garlic, and bell peppers. Saute, covered, for another three minutes. Crumble the ground meat over the vegetables. Do not mix. Cover and allow meat to cook. When meat has turned gray in color, mix and add the wine, tomato paste, mustard, and spices. There should be enough sauce from the meat and vegetables themselves, but if not, add ¼ cup of water to create sauce. Simmer for 10-15 minutes on low fire. Serve over hamburger bun, toasted challah or rice.
Enjoy!
Related Article: Chicken Wings . . .............................................................................................................................................................................................. . .....item 2).... aish.com ... HOME FAMILY COOKING CORNER ... Quick Dinners
Delicious meals prepared in minutes. . ...........................................
Ever stand in front of the fridge or freezer pondering what to serve for dinner? In today’s rushed world with so many obligations to attend it is imperative that we have some meals that can be whipped up in minutes. Here are a few recipes that fit that description. They are simple, full meals that take very little time to prepare and thus can be served in minutes. .
------ FLAVORFUL PAN SEARED TILAPIA
Serve this simple yet flavorful fish dish with whole grain couscous and steamed green beans for a delicious meal that can be served in minutes. If using frozen tilapia, thaw before preparing. . ..........................................
Coat a large skillet with cooking spray. Add oil and melt over medium heat. Add the tilapia and sprinkle with the parsley, garlic, and Cajun seasoning. Drizzle with the lemon juice. Cook for 5 minutes, turning the fillets once, until the fish flakes easily.
Preparation: 8 minutes Serves: 4 .
------ EASY VEGETABLE OMELETTE
Eggs are always the easiest to serve when there is no time for anything more elaborate. Eggs being a full protein is a great choice for those occasions when tight on time. With vegetables and cheese they are tasty and a satisfying full meal! . ................................................
Serve with whole wheat bread or stuff into a toasted whole wheat pita.
Ingredients
½ cup chopped onion ½ cup chopped red bell pepper 1 Tbs chopped tomatoes + more tomatoes for garnish 4 egg, beaten 8 egg whites, beaten Salt and pepper to taste 4 Tbs grated Mozzarella cheese
Directions:
In a large bowl mix whole eggs and egg whites. Sprinkle with a little salt, and set aside. In a medium non-stick skillet coated with cooking spray over medium heat, add the onion and peppers. Sprinkle with salt and pepper. Cook, stirring occasionally, for about 2 minutes, or until sizzling. Add the tomatoes. Cook for about 1 minute longer, or until just starting to soften. Set aside.
Coat a frying pan with 1 Tbs oil, or cooking spray and ladle ¼ of the egg mixture into the pan. Reduce the heat to low and cook for about 5 minutes, lifting the cooked edges of the egg mixture with a fork so the uncooked egg can run underneath, and until the bottom is almost set. Add ¼ of prepared vegetables sprinkle with 1 Tbs cheese. Cook for 1 to 2 minutes, until the eggs are cooked through. Then fold the omelette in half and serve. Repeat with remaining eggs and vegetable mixture for 4 delicious omelettes.
Preparation: 10 minutes Serves: 4 .
------ MOIST BAKED TENDER CHICKEN FINGERS
These chicken breasts are moist and tender even though they are baked in the oven. Served with your favorite grain such as rice millet or barley and some steamed broccoli florets it is a complete meal that takes minutes to prepare. It is sure to be a favorite with young and old! . ..................................................
1/3 cup light mayonnaise spiced with a sprinkle of onion powder and garlic powder 1/2 cup Panko crumbs or whole wheat bread crumbs 1 pound boneless, skinless chicken breasts 1/4 cup ground flaxseed for added nutrition (optional)
Directions:
Preheat the oven to 425°F. Coat a large baking sheet liberally with cooking spray.
Place the spiced mayonnaise in a shallow bowl. Combine the bread crumbs and flaxseed in another shallow bowl. Dip the chicken into the dressing and dredge in the crumb mixture, then place it on the prepared well oiled baking sheet. Coat the breasts with cooking spray. Bake for 20 minutes, turning once, or until the chicken is no longer pink and the juices run clear.
Preparation: 30 minutes total time Serves: 4 .
------ QUICK QUINOA & TOFU MEAL
Quinoa is a delicately flavoured, protein-rich grain. Rinsing removes any residue of saponin, quinoa's natural, bitter protective covering. Find it in natural-foods stores and the natural-foods sections of many supermarkets .It is easy to prepare and is a full meal in one dish! Prepare extra quinoa and serve it in a variety of dishes the next day! . ....................................................
Tofu is a good source of protein for those that keep a vegetarian diet. To prepare the tofu buy the firm tofu with herbs, cut them into slices and pat dry with a paper towel. Then cut into desired size usually cubes and marinate in 1/3 cup light Tamari Sauce and 1/3 cup honey. Shake vigorously so all pieces are well coated. The longer they marinate the better the taste!
Precooked “baked tofu” is available in better health food stores it is firmer than water-packed tofu and comes in a wide variety of flavours. You might also like flavoured baked tofu on a sandwich or in a stir-fry.
Try various flavours until you find the one that you like best!
Ingredients:
2 cups water 3/4 tsp salt, divided 1 cup quinoa, rinsed well ¼ cup lemon juice 3 Tbs extra-virgin olive oil 2 small cloves garlic, minced 1/4 tsp freshly ground pepper 1 cup prepared marinated tofu or 1 package baked smoked tofu, (6-8 oz.) 1 small yellow bell pepper, diced 1 cup grape tomatoes, halved 1 cup diced cucumber ½ cup chopped fresh parsley (optional) ½ cup slivered almonds toasted
Directions:
Bring water and 1/2 teaspoon salt to a boil in a medium saucepan. Add quinoa and return to a boil. Reduce to a simmer, cover and cook until the water has been absorbed, 15 to 20 minutes. Allow to cool for a few minutes
Meanwhile, whisk lemon juice, oil, garlic, the remaining 1/4 teaspoon salt and pepper in a large bowl.
Add the cooled quinoa, tofu, bell pepper, tomatoes, cucumber, and parsley; toss well to combine. Garnish with toasted slivered almonds.
Serve hot or cold. Make Ahead Tip: Store in an airtight container in the refrigerator for up to 2 day.
Preparation: 10 minutes Serves 4 .
------ BROWN RICE PILAF WITH CHICKPEAS & SPINACH
This recipe represents a balanced meal all in one dish. Whole grains, protein-packed chickpeas and vitamin rich spinach offer endless health benefits, while onions sauteed in cumin and paprika provide all the flavour. Brown Rice is a great substitute for heavier pastas and absorbs flavour of the ingredients it’s combined with. Brown rice and chick peas are a full protein that keeps the calories low and the nutrients high. . ....................................................
img code photo ... BROWN RICE PILAF WITH CHICKPEAS & SPINACH
1 cup brown rice ½ cup wild rice 3 cups water 1 Tbs olive oil 1¼ cup chopped white onion 3 cloves garlic, minced ½ tsp ground cumin ½ tsp paprika ½ tsp turmeric ¼ tsp salt 1 Tbs tomato paste 1 (15-oz.) can chickpeas, rinsed and drained 1 (10-oz.) bag frozen spinach drained 1 cup water ¼ tsp black pepper
Directions:
Combine brown rice and wild rice and cook in water for about 30 minutes or until tender. Add salt and pepper to taste.
While the rice cooks, heat 1 Tbs olive oil in saucepan over medium heat. Add the chopped white onion and sauté for 4-5 minutes until translucent.
Stir in the minced garlic, ground cumin, paprika, turmeric, and salt and tomato paste. Cook for 1 to 2 minutes, stirring constantly until the tomato paste darkens in color.
Add the chickpeas and water. Cover the pan and reduce the heat to low. Let simmer for 10 minutes.
Stir in the cooked spinach and black pepper. Let simmer until spinach is warm.
Transfer the cooked rice pilaf to a bowl, using a fork to fluff it.
Fold the chickpea mixture into the rice pilaf and serve warm.
Preparation: 15 minutes Serves: 4. .
------ CRUSTLESS SPINACH, MUSHROOM AND FETA QUICHE
When hosting Melaveh Malka or a dairy meal for special company there has to be something different to please the crowds. This quiche fits the bill it is considered crust less yet the addition of flour makes for a delicious crusty bottom and sides to this quiche. It is simple and nutritious. . ...............................................
img code photo ... CRUSTLESS SPINACH, MUSHROOM AND FETA QUICHE
1 large onion, diced 1 bag frozen Spinach 8 oz 8 oz fresh mushrooms (or a can without the liquid) 4 large eggs 1/2 cup all purpose flour 1/2 tsp baking powder 1/4 tsp salt Pinch cayenne pepper (optional) 1 1/3 cups plain (unsweetened) yogurt ¾ cup feta cheese
Directions:
Preheat oven to 400F. Lightly grease a 10-inch quiche/tart pan (or a pie plate) In a medium frying pan, cook diced onion with a bit of vegetable oil (or cooking spray) over medium-high heat until translucent and tender. Add in frozen spinach and washed mushrooms cook until just warmed through. Set aside to cool for a few minutes In a large mixing bowl, whisk together eggs, flour, baking powder and salt. Whisk in yogurt, then stir in spinach-mushroom mixture. Pour vegetable mixture into prepared pan. Top with feta cheese. Bake for 25 minutes, or until center is set and the outside edge is golden brown. Let set for 5 minutes, then slice and serve. Serve with a salad and chunky slice of bread for a complete meal.
Image by DanOCan BBQ is all about "low and slow". You can't tell if you are "low" without proper thermometers. This is a dual probe unit and has both a sender and receiver which allows for remote monitoring of both the smoker temperature as well as the meat itself. I ordered this one directly from the manufacturer in New Jersey several years ago.
Being able to monitor the temp from inside the house is great on those frigid days when you don't want to be outside.
For today's smoke I have the unit set to alert me if the smoker temp drops below 220F or goes above 250F. The pork itself will cook until it reaches 190F.thermometer pictures
Juried photography show Pictures will also be posted on Habitat of Greater Plymouth's website, www.hfhplymouth.org. Tickets are available at ..... Residents who turn in a toxic mercury thermometer, thermostat or other mercury item may swap it for a digital thermometer ... thermometer pictures Read more on Wicked Local Plymouth
Wireless Thermometer Hacking for Beer
Blog: http://www.gregorystrike.com/2011/03/13/wireless-thermometer-hacking-for-homebrew-beer/ I hacked an atomic clock and wireless thermometer in the name o...thermometer pictures Video Rating: 5 / 5
Slim Green Reduce Cream 4 Oz, Weight Loss, Fat Reducer
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Slim Green Reduce Cream contains a blend of natural ingredients that will help you to burn the excessive body fat and control your weight to achieve a slim and healthy body.
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So, are lesbian readers the target demographic here? What's the social-sex benefit for women getting fit? Super-healthy one pot meals?health fitness magazine
Deena Kastor to compete in More Magazine/Fitness Magazine Women's Half ... American record-holder Deena Kastor, coming off a strong third-place finish recently at the ASICS LA Marathon, will compete in the 10th-anniversary running of the More Magazine/Fitness Magazine Women's Half Marathon on Sunday, April 14, it was ... us ... health fitness magazine Read more on Examiner.com
Mens Fitness Magazine - Cheap Health and Fitness Magazine Subscriptions Off
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HEALTH Magazine (Kindle Tablet Edition)
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Twinlab Amino Fuel 1000 Body Building Amino Acids, Lean Muscle, 250 Tablets
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This dietary supplement has body building amino acids for more protein and more muscle. New and improved with 25 percent more protein in the same size tablet. Higher potency and faster absorbing branched chain amino acids, peptide bonded and free amino acids that are essential for building muscle.This supplement helps increase protein synthesis, which optimizes muscle growth. Amino acids are the building blocks of protein. Protein availability is an essential element of building muscle when used as part of a low-fat diet and exercise program. Research shows that when taken orally, peptide-bonded amino acids are absorbed faster than other types of proteins. (These statements have not been evaluated by the Food and Drug Administration. This p
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Personalized Protein Powder (How Can I Get Weight, gain weight, get fat, get weight, gain fat)
Visit http://howcanigetweight.your-herbal.com Professor David Heber, Ph.D., tells about Personalized Protein Powder, a supplement that builds lean muscle, in...protein shakes to gain weight
Marathon Man: Walking like a Kardashian, with a little help from Harley Pasternak Since eating less more often lowers insulin levels, which is the secret ingredient of almost every sane diet, Pasternak advises two protein-laden snacks between shakes — crackers with hummus, for instance, or peanut butter with celery. ... But while ... protein shakes to gain weight Read more on National Post
Genesis Today Green Coffee Bean, 2 Bottles of 60 Capsules Each (Total 120 Capsules) Contains 50% Chlorogenic Acids, (400 mg each, 800 mg per serving, 2 capsules per serving)
Description :
This is the actual brand on The Doctor Oz Show. Others are claiming to be, but this is the one on the show.
The most recent study on Green Coffee Bean published in the Diabetes, Metabolic Syndrome and Obesity journal followed a group of 16 adults who supplemented with Green Coffee Extract for 12 weeks. Over the course of the study, the subjects lost an average of 17 pounds each - this was 10 percent of their overall body weight and 16 percent of their overall body fat!
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Certified Green Coffee Beans Extract Review
http://certifiedgreencoffeebeans.com the only problem is that they are usually out of stock but their green coffee beans are really worth trying. Many people...Green Coffee Bean Video Rating: 4 / 5
field of greens
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Optimum Nutrition 100% Any Whey Instantized Whey Protein, 2.7 Pound
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Any Whey Protein is a quick, easy way to add protein to your favorite foods and beverages. Each serving (1 level scoop; included in this container) provides 17 grams of virtually tasteless protein for quick foods, baked foods, and beverages. Great quick food mixers include yogurt, oatmeal, cold cereals, cottage cheese, peanut butter, nonfat cream cheese, and sugar-free pudding. You can also add Optimum Nutrition whey when baking muffins, cakes, breads, cookies, biscuits, or cooking waffles and pancakes, soups and stews, sauces or mashed potatoes. This instant whey powder mixes in fruit juices, sports beverages, dairy, soy, or rice milk, smoothies, coffee and tea, and even weight-gain and post-workout recovery shakes.100% ANY WHEY INSTANTIZE
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Greetings! This morning I made a wonderful, protein packed, dairy free, gluten free, chocolate banana smoothie! It was simply delicious. I used coconut milk ...lactose free protein powder Video Rating: 4 / 5
Cuban Black Bean Soup ... Over 135 Fat-Free and Low-Fat Vegan Recipes from Around the World by Lindsay S. Nixon. Lindsay is famous for her focus on low-fat and low-calorie vegan recipes; this Cuban Black Bean Soup is hearty with 22 grams each of protein and fiber per ... lactose free protein powder Read more on Go Dairy Free
Taken in Củ Chi district, Hồ chí Minh city, South Vietnam.
Vietnamese named : Măng Cụt Common names : Queen of Fruits , Scientist name : Garcinia mangostana L. Synonyms : Family : Clusiaceae . Họ Bứa Kingdom:Plantae (unranked):Angiosperms (unranked):Eudicots (unranked):Rosids Order:Malpighiales Genus:Garcinia Species:G. mangostana
Măng cụt, một trái cây nhiệt đới đã được giới tiêu-thụ Âu-Mỹ đánh giá là một trong những trái cây ngon nhất, Jacobus Bontius đã gọi măng cụt là ‘Hoàng hậu của các loại trái cây (Queen of fruits)’, mà nếu có dịp gặp được quả tươi thì hãy thử ngay, đừng chần chừ. Bên cạnh gíá trị dinh dưỡng cao, măng cụt còn là một nguồn cung cấp dược liệu để trị bệnh khá độc đáo, những nghiên cứu mới đã nhằm vào khả năng trị ung thư của cây.
I/ Tên khoa học và các tên thông thường:
Garcinia mangostana thuộc họ thực vật Clusiaceae (Guttifereae)
Các tên gọi khác: Mangosteen (Anh-Mỹ), Mangoustan (Pháp), Sơn Trúc Tử (Trung Hoa), Mangkhut (Thái lan)
Giống Garcinia được đặt tên để ghi nhớ nhà thực vật học Laurence Garcia, người đã sưu tập các mẫu cây cỏ và sống tại Ấn Độ vào thế kỷ 18. Mangostana và tên Anh ngữ mangosteen đều phát xuất từ tên Mã lai của cây: mangustan.
II/ Đặc tính thực vật:
Măng cụt có nguồn gốc từ Mã Lai và Indonesia, được trồng từ hàng chục thế kỷ, cây đã được Thuyền Trưởng Cook mô tả khá chi tiết từ năm 1770, và được đưa đến Sri Lanka vào năm 1800, được trồng tại Anh trong các nhà kiếng (green house) từ 1855, sau đó đưa đến West Indies từ giữa thế kỷ 19. Đây là một loại cây đòi hỏi điều kiện thổ nhưỡng khắt khe cần khí hậu nóng và ẩm, cây tăng trưởng rất chậm, sau 2-3 năm cây chỉ cao đến đầu gối, chỉ bắt đầu cho quả sau 10-15 năm.. Cây đã được các nhà truyền giáo du nhập vào Nam Việt Nam từ lâu, trồng nhiều nhất tại Lái Thiêu, Thủ Dầu Một. Việt Nam đã có lúc là nơi có những vườn măng cụt lớn nhất thế giới, với những vườn rộng hàng chục mẫu, có hàng ngàn cây, mỗi cây cho được từ 700 đến 900 quả. Cây hiện được trồng nhiều tại Thái Lan, Kampuchea, Myanmar (Miến điện), Sri Lanka và Philippines.
Hiện có khoảng 100 loài khác nhau được nuôi trồng.
Măng cụt thuộc loại cây to, trung bình 7-12 m nhưng có thể cao đến 20- 25 m, thân có vỏ màu nâu đen xậm, có nhựa (resin) màu vàng. Lá dày và cứng, bóng, mọc đối, mặt trên của lá có màu xậm hơn mặt dưới, hình thuôn dài 15-25 cm, rộng 6-11 cm, cuống dài 1.2-2.5 cm. Hoa đa tính thường là hoa cái và hoa lưỡng tính. Hoa mọc đơn độc hay từng đôi. Hoa loại lưỡng tính màu trắng hay hồng nhạt, có 4 lá đài và 4 cánh hoa, có 16-17 nhị và bầu noãn có 5-8 ô. Quả hình cầu tròn, đường kính chừng 4-7 cm, có mang đài hoa còn tồn tại; vỏ quả màu đỏ nâu, dai và xốp. Quả chứa 5-8 hạt: quanh hạt có lớp áo bọc màu trắng có vị ngọt, thơm và khá ngon. Cây trổ hoa vào tháng 2-5, ra quả trong các tháng 5-8. (giống Garcinia còn gồm một số cây tương cận, đa số mọc trong vùng Đông Ấn = West Indies, trong đó có thể kể Garcinia cambogia hay Bứa, Garcinia cowa cung cấp quả Cowa-Mangosteen lớn hơn và có khía màu vàng apricot, vị chua; Garcinia indica hay Cocum = Conca cho quả chua, áo hạt màu tím, dùng làm giấm, hạt ép lấy dầu.)
III/ Thành phần dinh dưỡng:
100 gram phần ăn được (quả tươi) chứa - Calories 60-63 - Chất đạm 0.5-0.60 g - Chất béo 0.1-0.60 g - Chất carbohydrates 10-14.7 g - Chất sơ 5.0-5.10 g - Calcium 0.01- 8 mg - Sắt 0.20- 0.80 mg - Phosphorus 0.02- 12.0 mg - Thiamine (B1) 0.03 mg - Vitamin C 1-2 mg (ngoài ra còn có Potassium, Niacin...)
Quả măng cụt thường được ăn tươi, khía quanh quả, bẻ đôi theo đường khía, để ăn các múi trắng, bỏ hột trong, có vị ngọt, mọng nước. Tại đảo Sulu có giống măng cụt vị hơi chua, được dùng làm mứt trộn với đường thô. Tại Mã Lai, quả chưa chín hẳn được dùng làm mứt halwa manggis.
Măng cụt rất mau hư, có thể giữ 2-3 ngày ở nhiệt độ bình thường, khoảng 1 tuần trong tủ lạnh nhưng không thể giữ trong tủ đông lạnh (freezer)
IV/ Thành phần hóa học:
Thành phần hóa học thay đổi tùy theo bộ phận: - Lá chứa nhiều xanthones loại di và tri hydroxy-methoxy (methyl, butyl...) - Gỗ thân có maclurin, 1,3,6,7-tetrahydroxy xanthone và xanthone-glucosides. - Vỏ quả: có chrysanthemin, tannins (7-13 %), các hợp chất đắng loại xanthones như mangostin (gồm cả 3-isomangostin, 3-isomangostin hydrate, 1-iso mangostin, alpha và beta mangostin, gamma-mangostin, nor-mangostin...), garcinones A, B, C; kolanone; các xanthones như BR-xanthone-A, -B. - Áo hạt: calabaxanthone, demethyl calabaxanthone, mangostin. - Nhựa: chứa xanthones có những hoạt tính kháng sinh, chống sưng và kháng nấm, đặc biệt là một hợp chất loại biphenyl geranylated (Natural Products Tháng 4-2005)
V/ Dược tính:
1- Y dược dân gian:
- Tại Thái Lan: Vỏ măng cụt khô được dùng để trị tiêu chảy, chữa vết thương. Để trị tiêu chảy, vỏ khô được nấu với nước vôi, chắt lấy nước để uống.
- Tại Việt Nam: Vỏ quả được sắc dùng uống để trị tiêu chảy, kiết lỵ; Nước sắc được dùng để rửa vệ sinh phụ nữ.
- Tại Ấn Độ: Cây được gọi là mangustan, vỏ để trị tiêu chảy. Lá nấu để xúc miệng, trị lở trong miệng.
2- Các nghiên cứu dược học về măng cụt: (theo Thai Medicinal Plants)
- Tác dụng ức nén hệ thần kinh trung ương: Mangostin, một hợp chất loại xanthone và các chất chuyển hóa tạo ra nhưng phản ứng ức chế thần kinh trung ương gây các triệu chứng như sụp mi mắt (ptosis), dịu đau, giảm hoạt động của thần kinh vận động, tăng cường hoạt tính gây ngủ và gây mê của pentobarbital.
- Tác dụng trên hệ tim mạch: Mangostin-3, 6-di-O-glucoside tạo ra các hiệu ứng rõ rệt trên hệ tim mạch của ếch và chó: Gây kích thích cơ tim, tăng huyết áp nơi thú vật thử nghiệm. Cả hai tác dụng này đều bị ức chế một phần bởi propranolol.
- Tác dụng chống sưng, viêm: Mangostin, 1-isomanfostin và mangos tin triacetate có những hoạt tính chống sưng khi dùng chích qua màng phúc mô hay khi cho uống nơi chuột bị gây phù chân bằng carrageenan, hay bằng cấy cục bông gòn dưới da..Các chất này không có hiệu ứng ổn định màng tế bào. Các hoạt tính chống viêm này được giải thích là do ở ức chế hoạt động của men IKK (inhibitor kappaB kinase) do đó ngăn được sự chuyển mã (transcription) gen COX-2 và gây giảm bài tiết PGE(2) là tác nhân chính trong tiến trình gây sưng. (Molecular Pharmacology Tháng 9-2004). Gamma-mangostin, một xanthone loại tetraoxygenated diprenylated, có hoạt tính ức chế tương tranh hoạt động của cả COX-1 lẫn COX-2 ở liều IC50=0.8 và 2 micro M (Biochemistry Pharmacology Tháng 1/2002)
- Tác dụng chống ung loét bao tử: Mangostin có hoạt tính chống ung loét khi thử trên chuột.
- Hoạt tính kháng sinh: Có nhiều nghiên cứu ghi nhận khả năng kháng sinh của vỏ măng cụt. Các vi khuẩn thử nghiệm thuộc nhóm gây kiết lỵ như shigella dysenteriae, sh. flexneri, sh. sonnei và sh. boydii hoặc thuộc nhóm gây tiêu chảy như escherichia coli, streptococcus feacalis, vibryo cholerae. Hỗn hợp thô 5 loại xanthones, trích từ vỏ măng cụt (mangostin, beta-mangostin, gamma-mangostin, gartanin và 8-deoxygartanin) có tác dụng ức chế sự tăng trưởng của s.aureus.
Mangostin ức chế S. aureus (cả chủng bình thường lẫn chủng kháng penicillin ở nồng độ tối thiểu (MIC=Minimal inhibitory concentration là 7.8 mg/ml. Alpha, beta-mangostin và Garcinone B có tác dụng ức chế sự tăng trưởng của Mycobacterium tuberculosis ở nồng độ MIC= 6.25 mcg/ml. Dịch chiết vỏ măng cụt bằng ethanol có tiềm năng ức chế được protease của HIV-1. Hoạt tính này được xác định là do mangostin (IC50=5.12 +/- 0.41 microM) và gamma-mangostin (IC50= 4.81 +/- 0.32 microM) (Planta Medica Tháng 8-1996)
- Hoạt tính kháng nấm: Mangostin kháng được trichophyton menta grophytes, microsporum gypseum và epidermophyton floccosum ở nồng độ 1 mg/ml nhưng không tác dụng trên candida albicans. Nghiên cứu tại Trung Tâm Nghiên Cứu Nông Nghiệp Madras (Ấn độ) ghi nhận xanthones trích từ vỏ măng cụt có hoạt tính chống các loại nấm gây bệnh fusarium oxysporum vasinfectum, alternaria tenuis và dreschlera oryzae.
- Tác dụng diệt cá: Dịch chiết bằng nước vỏ măng cụt cho thấy có tác dụng diệt cá rô phi (Tilapia = Oreochromis niloticus) ở nồng độ 1,000 ppm.
- Hoạt tính chống ung thư: Có khá nhiều nghiên cứu về tác dụng của các xanthone trích từ vỏ măng cụt trên các tế bào ung thư:
- Nghiên cứu tại Veterans General Hospital, Đài Bắc (Trung Hoa Dân quốc) ghi nhận Garcinone E, một chất chuyển hóa xanthone trích từ vỏ măng cụt có hoạt tính diệt bào trên tế bào ung thư gan loại hepatocellular carcinomas, ung thư ruột và ung thư phổi (Planta Medica Số 11-2002).
- Nghiên cứu tại Bộ môn Sinh học về Dược Phân tử tại ĐH Dược Tohoku (Nhật) ghi nhận các xanthones trong vỏ măng cụt một số hoạt tính gây apoptosis (tiến trình tế bào được mã hóa để tự hủy diệt) trên các tế bào ung thư loại pheochromocytoma nơi chuột: Alpha-mangostin được cho là có khả năng ức chế được men Ca(2+)-ATPase là men gây ra apoptosis qua các lộ trình nơi mitochondria (Journal of Pharmacology Sciences (Tháng 5/2004)
- Nghiên cứu tại Bộ Môn Vi trùng Học, ĐH Dược Khoa, Viện ĐH Mahidol (Bangkok-Thai Lan) cho thấy dịch chiết vỏ măng cụt bằng methanol có hoạt tính khá mạnh ngăn chặn được sự phát triển, có tiềm lực oxy hóa mạnh, và gây apoptosis nơi tế bào ung thư vú của người (loại SKBR3) (Jourmnal of Ethnopharmacology Tháng 1/2004)
- Nghiên cứu tại Trường Y Khoa, ĐH Ryukyus (Okinawa-Nhật) cho thấy alpha-mangostin thô có tiềm lực ức chế được sự tăng trưởng, phát triển của các tế bào ung thư ruột loại ‘preneoplastic’ nơi chuột thử nghiệm (Asian Pacific Journal of Cancer Tháng 10/2004)
- Nghiên cứu tại Viện Kỹ thuật Sinh Học Gifu (Nhật) ghi nhận càc xanthone trích từ vỏ măng cụt, nhất là alpha-mangostin, có tác dụng ức chế được sự tăng trưởng của tế bào ung thư máu nơi người (dòng tế bào ung thư HL60). Liều ức chế hoàn toàn là 10 microM (Journal of Natural Products Tháng 8/2003)
Tài liệu sử dụng: •Thai Medicinal Plants (Norman Farnsworth & Nunthavan Buniapra phatsara). •Từ điển Cây thuốc Việ Nam (Võ văn Chi) •Whole Foods Companion (Dianne Onstad) •The Oxford Companion to Food (Alain Davidson)
One of the most praised of tropical fruits, and certainly the most esteemed fruit in the family Guttiferae, the mangosteen, Garcinia mangostana L., is almost universally known or heard of by this name. There are numerous variations in nomenclature: among Spanish-speaking people, it is called mangostan; to the French, it is mangostanier, mangoustanier, mangouste or mangostier; in Portuguese, it is mangostao, mangosta or mangusta; in Dutch, it is manggis or manggistan; in Vietnamese, mang cut; in Malaya, it may be referred to in any of these languages or by the local terms, mesetor, semetah, or sementah; in the Philippines, it is mangis or mangostan. Throughout the Malay Archipelago, there are many different spellings of names similar to most of the above.
Plate XLI: MANGOSTEEN, Garcinia mangostana—Painted by Dr. M.J. Dijkman Description
The mangosteen tree is very slow-growing, erect, with a pyramidal crown; attains 20 to 82 ft (6-25 m) in height, has dark-brown or nearly black, flaking bark, the inner bark containing much yellow, gummy, bitter latex. The evergreen, opposite, short-stalked leaves are ovate-oblong or elliptic, leathery and thick, dark-green, slightly glossy above, yellowish-green and dull beneath; 3 1/2 to 10 in (9-25 cm) long, 1 3/4 to 4 in (4.5-10 cm) wide, with conspicuous, pale midrib. New leaves are rosy. Flowers, 1 1/2 to 2 in (4-5 cm) wide and fleshy, may be male or hermaphrodite on the same tree. The former are in clusters of 3-9 at the branch tips; there are 4 sepals and 4 ovate, thick, fleshy petals, green with red spots on the outside, yellowish-red inside, and many stamens though the aborted anthers bear no pollen. The hermaphrodite are borne singly or in pairs at the tips of young branchlets; their petals may be yellowish-green edged with red or mostly red, and are quickly shed.
The fruit, capped by the prominent calyx at the stem end and with 4 to 8 triangular, flat remnants of the stigma in a rosette at the apex, is round, dark-purple to red-purple and smooth externally; 1 1/3 to 3 in (3.4-7.5 cm) in diameter. The rind is 1/4 to 3/8 in (6-10 mm) thick, red in cross-section, purplish-white on the inside. It contains bitter yellow latex and a purple, staining juice. There are 4 to 8 triangular segments of snow-white, juicy, soft flesh (actually the arils of the seeds). The fruit may be seedless or have 1 to 5 fully developed seeds, ovoid-oblong, somewhat flattened, 1 in (2.5 cm) long and 5/8 in (1.6 cm) wide, that cling to the flesh. The flesh is slightly acid and mild to distinctly acid in flavor and is acclaimed as exquisitely luscious and delicious.
Origin and Distribution
The place of origin of the mangosteen is unknown but is believed to be the Sunda Islands and the Moluccas; still, there are wild trees in the forests of Kemaman, Malaya. Corner suggests that the tree may have been first domesticated in Thailand, or Burma. It is much cultivated in Thailand–where there were 9,700 acres (4,000 ha) in 1965–also in Kampuchea, southern Vietnam and Burma, throughout Malaya and Singapore. The tree was planted in Ceylon about 1800 and in India in 1881. There it succeeds in 4 limited areas–the Nilgiri Hills, the Tinnevelly district of southern Madras, the Kanya-kumani district at the southernmost tip of the Madras peninsula, and in Kerala State in southwestern India. The tree is fairly common only in the provinces of Mindanao and Sulu (or Jolo) in the Philippines. It is rare in Queensland, where it has been tried many times since 1854, and poorly represented in tropical Africa (Zanzibar, Ghana, Gabon and Liberia). There were fruiting trees in greenhouses in England in 1855. The mangosteen was introduced into Trinidad from the Royal Botanic Garden at Kew, England, between 1850 and 1860 and the first fruit was borne in 1875. It reached the Panama Canal Zone and Puerto Rico in 1903 but there are only a few trees in these areas, in Jamaica, Dominica and Cuba, and some scattered around other parts of the West Indies. The United States Department of Agriculture received seeds from Java in 1906 (S.P.I. #17146). A large test block of productive trees has been maintained at the Lancetilla Experimental Station at Tela, Honduras, for many years. Quite a few trees distributed by the United Fruit Company long ago have done well on the Atlantic coast of Guatemala. In 1924, Dr. Wilson Popenoe saw the mangosteen growing at one site in Ecuador. In 1939, 15,000 seeds were distributed by the Canal Zone Experiment Gardens to many areas of tropical America. It is probable that only a relatively few seedlings survived. It is known that many die during the first year. Dr. Victor Patiño has observed flourishing mangosteen trees at the site of an old mining settlement in Mariquita, Colombia, in the Magdalena Valley and the fruits are sold on local markets. Dierberger Agricola Ltda., of Sao Paulo, included the mangosteen in their nursery catalog in 1949.
Despite early trials in Hawaii, the tree has not become well acclimatized and is still rare in those islands. Neither has it been successful in California. It encounters very unfavorable soil and climate in Florida. Some plants have been grown for a time in containers in greenhouses. One tree in a very protected coastal location and special soil lived to produce a single fruit and then succumbed to winter cold.
Despite the oft-repeated Old World enthusiasm for this fruit, it is not always viewed as worth the trouble to produce. In Jamaica, it is regarded as nice but overrated; not comparable to a good field-ripe pineapple or a choice mango.
Varieties
According to Corner, the fruit from seedling trees is fairly uniform; only one distinct variation is known and that is in the Sulu Islands. The fruit is larger, the rind thicker than normal, and the flesh more acid; the flavor more pronounced. In North Borneo, a seemingly wild form has only 4 carpels, each containing a fully-developed seed, and this is probably not unique.
Climate
The mangosteen is ultra-tropical. It cannot tolerate temperatures below 40º F (4.44º C), nor above 100º F (37.78º C). Nursery seedlings are killed at 45º F (7.22º C).
It is limited in Malaya to elevations below 1,500 ft (450 m). In Madras it grows from 250 to 5,000 ft (76-1,500 m) above sea-level. Attempts to establish it north of 200 latitude have all failed.
It ordinarily requires high atmospheric humidity and an annual rainfall of at least 50 in (127 cm), and no long periods of drought. In Dominica, mangosteens growing in an area having 80 in (200 cm) of rain yearly required special care, but those in another locality with 105 in (255 cm) and soil with better moisture- holding capacity, flourished.
Soil
The tree is not adapted to limestone and does best in deep, rich organic soil, especially sandy loam or laterite. In India, the most productive specimens are on clay containing much coarse material and a little silt. Sandy alluvial soils are unsuitable and sand low in humus contributes to low yields. The tree needs good drainage and the water table ought to be about 6 ft (1.8 m) below ground level. However, in the Canal Zone, productive mangosteen groves have been established where it is too wet for other fruit trees–in swamps requiring drainage ditches between rows and in situations where the roots were bathed with flowing water most of the year, in spite of the fact that standing water in nursery beds will kill seedlings. The mangosteen must be sheltered from strong winds and salt spray, as well as saline soil or water.
Propagation
Technically, the so-called "seeds" are not true seeds but adventitious embryos, or hypocotyl tubercles, inasmuch as there has been no sexual fertilization. When growth begins, a shoot emerges from one end of the seed and a root from the other end. But this root is short-lived and is replaced by roots which develop at the base of the shoot. The process of reproduction being vegetative, there is naturally little variation in the resulting trees and their fruits. Some of the seeds are polyembryonic, producing more than one shoot. The individual nucellar embryos can be separated, if desired, before planting.
Inasmuch as the percentage of germination is directly related to the weight of the seed, only plump, fully developed seeds should be chosen for planting. Even these will lose viability in 5 days after removal from the fruit, though they are viable for 3 to 5 weeks in the fruit. Seeds packed in lightly dampened peat moss, sphagnum moss or coconut fiber in airtight containers have remained viable for 3 months. Only 22% germination has been realized in seeds packed in ground charcoal for 15 days. Soaking in water for 24 hours expedites and enhances the rate of germination. Generally, sprouting occurs in 20 to 22 days and is complete in 43 days.
Because of the long, delicate taproot and poor lateral root development, transplanting is notoriously difficult. It must not be attempted after the plants reach 2 ft (60 cm). At that time the depth of the taproot may exceed that height. There is greater seedling survival if seeds are planted directly in the nursery row than if first grown in containers and then transplanted to the nursery. The nursery soil should be 3 ft (1 m) deep, at least. The young plants take 2 years or more to reach a height of 12 in (30 cm), when they can be taken up with a deep ball of earth and set out. Fruiting may take place in 7 to 9 years from planting but usually not for 10 or even 20 years.
Conventional vegetative propagation of the mangosteen is difficult. Various methods of grafting have failed. Cuttings and air-layers, with or without growth-promoting chemicals, usually fail to root or result in deformed, short-lived plants. Inarching on different rootstocks has appeared promising at first but later incompatibility has been evident with all except G. xanthochymus Hook. f. (G tinctoria Dunn.) or G. lateriflora Bl., now commonly employed in the Philippines.
In Florida, approach-grafting has succeeded only by planting a seed of G. xanthochymus about 1 1/4 in (3 cm) from the base of a mangosteen seedling in a container and, when the stem of the G. xanthochymus seedling has become 1/8 in (3 mm) thick, joining it onto the 3/16 to 1/4 in (5-6 mm) thick stem of the mangosteen at a point about 4 in (10 cm) above the soil. When the graft has healed, the G. xanthochymus seedling is beheaded. The mangosteen will make good progress having both root systems to grow on, while the G. xanthochymus rootstock will develop very little.
Culture
A spacing of 35 to 40 ft (10.7-12 m) is recommended. Planting is preferably done at the beginning of the rainy season. Pits 4 x 4 x 4 1/2 ft (1.2 x l.2 x l.3 m) are prepared at least 30 days in advance, enriched with organic matter and topsoil and left to weather. The young tree is put in place very carefully so as not to injure the root and given a heavy watering. Partial shading with palm fronds or by other means should be maintained for 3 to 5 years. Indian growers give each tree regular feeding with well-rotted manure–100 to 200 lbs (45-90 kg)–and peanut meal–10 to 15 lbs (4.5-6.8 kg) total, per year.
Some of the most fruitful mangosteen trees are growing on the banks of streams, lakes, ponds or canals where the roots are almost constantly wet. However, dry weather just before blooming time and during flowering induces a good fruit-set. Where a moist planting site is not available, irrigation ditches should be dug to make it possible to maintain an adequate water supply and the trees are irrigated almost daily during the dry season.
In Malaya and Ceylon, it is a common practice to spread a mulch of coconut husks or fronds to retain moisture. A 16-in (40-cm) mulch of grass restored trees that had begun dehydrating in Liberia. It has been suggested that small inner branches be pruned from old, unproductive trees to stimulate bearing. In Thailand, the tree is said to take 12 to 20 years to fruit. In Panama and Puerto Rico trees grown from large seed and given good culture have borne in six years.
Season and Harvesting
At low altitudes in Ceylon the fruit ripens from May to July; at higher elevations, in July and August or August and September. In India, there are 2 distinct fruiting seasons, one in the monsoon period (July-October) and another from April through June. Puerto Rican trees in full sun fruit in July and August; shaded trees, in November and December.
Cropping is irregular and the yield varies from tree to tree and from season to season. The first crop may be 200 to 300 fruits. Average yield of a full-grown tree is about 500 fruits. The yield steadily increases up to the 30th year of bearing when crops of 1,000 to 2,000 fruits may be obtained. In Madras, individual trees between the ages of 20 and 45 years have borne 2,000 to 3,000 fruits. Productivity gradually declines thereafter, though the tree will still be fruiting at 100 years of age.
Ripeness is gauged by the full development of color and slight softening. Picking may be done when the fruits are slightly underripe but they must be fully mature (developed) or they will not ripen after picking. The fruits must be harvested by hand from ladders or by means of a cutting pole and not be allowed to fall.
Keeping Quality
In dry, warm, closed storage, mangosteens can be held 20 to 25 days. Longer periods cause the outer skin to toughen and the rind to become rubbery; later, the rind hardens and becomes difficult to open and the flesh turns dry.
Ripe mangosteens keep well for 3 to 4 weeks in storage at 40º to 55º F (4.44º-12.78º C). Trials in India have shown that optimum conditions for cold storage are temperatures of 39º to 42º F (3.89º-5.56º C) and relative humidity of 85 to 90%, which maintain quality for 49 days. It is recommended that the fruits be wrapped in tissue paper and packed 25-to-the-box in light wooden crates with excelsior padding. Fruits picked slightly unripe have been shipped from Burma to the United Kingdom at 50º to 55º F (10º-12.78º C). From 1927 to 1929, trial shipments were made from Java to Holland at 37.4º F (approximately 2.38º C) and the fruits kept in good condition for 24 days.
Pests and Diseases
Few pests have been reported. A leaf-eating caterpillar in India may perhaps be the same as that which attacks new shoots in the Philippines and which has been identified as Orgyra sp. of the tussock moth family, Lymantridae. A small ant, Myrnelachista ramulorum, in Puerto Rico, colonizes the tree, tunnels into the trunk and branches, and damages the new growth. Mites sometimes deface the fruits with small bites and scratches. Fully ripe fruits are attacked by monkeys, bats and rats in Asia.
In Puerto Rico, thread blight caused by the fungus, Pellicularia koleroga, is often seen on branchlets, foliage and fruits of trees in shaded, humid areas. The fruits may become coated with webbing and ruined. In Malaya, the fungus, Zignoella garcineae, gives rise to "canker"–tuberous growths on the branches, causing a fatal dying-back of foliage, branches and eventually the entire tree. Breakdown in storage is caused by the fungi Diplodia gossypina, Pestalotia sp., Phomopsis sp., Gloeosporium sp., and Rhizopus nigricans.
A major physiological problem called "gamboge" is evidenced by the oozing of latex onto the outer surface of the fruits and on the branches during periods of heavy and continuous rains. It does not affect eating quality. Fruit-cracking may occur because of excessive absorption of moisture. In cracked fruits the flesh will be swollen and mushy. Bruising caused by the force of storms may be an important factor in both of these abnormalities. Fruits exposed to strong sun may also exude latex. Mangosteens produced in Honduras often have crystal-like "stones" in the flesh and they may render the fruit completely inedible.
Food Uses
To select the best table fruits, choose those with the highest number of stigma lobes at the apex, for these have the highest number of fleshy segments and accordingly the fewest seeds. The numbers always correspond. Mangosteens are usually eaten fresh as dessert. One need only hold the fruit with the stem-end downward, take a sharp knife and cut around the middle completely through the rind, and lift off the top half, which leaves the fleshy segments exposed in the colorful "cup"–the bottom half of the rind. The segments are lifted out by fork.
The fleshy segments are sometimes canned, but they are said to lose their delicate flavor in canning, especially if pasteurized for as much as 10 minutes. Tests have shown that it is best to use a 40% sirup and sterilize for only 5 minutes. The more acid fruits are best for preserving. To make jam, in Malaya, seedless segments are boiled with an equal amount of sugar and a few cloves for 15 to 20 minutes and then put into glass jars. In the Philippines, a preserve is made by simply boiling the segments in brown sugar, and the seeds may be included to enrich the flavor.
The seeds are sometimes eaten alone after boiling or roasting.
The rind is rich in pectin. After treatment with 6% sodium chloride to eliminate astringency, the rind is made into a purplish jelly.
Food Value Per 100 g of Edible Portion* Calories60-63 Moisture80.2-84.9 g Protein0.50-0.60 g Fat0.1-0.6 g Total Carbohydrates14.3-15.6 g Total Sugars16.42-16.82 g (sucrose, glucose and fructose) Fiber5.0-5.1 g Ash0.2-0.23 g Calcium0.01-8.0 mg Phosphorus0.02-12.0 mg Iron0.20-0.80 mg Thiamine0.03 mg Ascorbic Acid1.0-2.0 mg *Minimum/maximum values from analyses made in the Philippines and Washington, D.C.
Phytin (an organic phosphorus compound) constitutes up to 0.68% on a dry-weight basis. The flesh amounts to 31% of the whole fruit.
Other Uses
Mangosteen twigs are used as chewsticks in Ghana. The fruit rind contains 7 to 14% catechin tannin and rosin, and is used for tanning leather in China. It also yields a black dye.
Wood: In Thailand, all non-bearing trees are felled, so the wood is available but usually only in small dimensions. It is dark-brown, heavy, almost sinks in water, and is moderately durable. It has been used to make handles for spears, also rice pounders, and is employed in construction and cabinetwork.
Medicinal Uses: Dried fruits are shipped from Singapore to Calcutta and to China for medicinal use. The sliced and dried rind is powdered and administered to overcome dysentery. Made into an ointment, it is applied on eczema and other skin disorders. The rind decoction is taken to relieve diarrhea and cystitis, gonorrhea and gleet and is applied externally as an astringent lotion. A portion of the rind is steeped in water overnight and the infusion given as a remedy for chronic diarrhea in adults and children. Filipinos employ a decoction of the leaves and bark as a febrifuge and to treat thrush, diarrhea, dysentery and urinary disorders. In Malaya, an infusion of the leaves, combined with unripe banana and a little benzoin is applied to the wound of circumcision. A root decoction is taken to regulate menstruation. A bark extract called "amibiasine", has been marketed for the treatment of amoebic dysentery.
The rind of partially ripe fruits yields a polyhydroxy-xanthone derivative termed mangostin, also ß-mangostin. That of fully ripe fruits contains the xanthones, gartanin, 8-disoxygartanin, and normangostin. A derivative of mangostin, mangostin-e, 6-di-O-glucoside, is a central nervous system depressant and causes a rise in blood pressure.
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These are dark days for the World's Tallest Thermometer.
Literally.
Except for an occasional random number or two being shown on its display, the thing is broken. Is anyone going to fix it?
"The plan is to fix it, definitely," said a cashier at the Big Boy restaurant adjacent to the thermometer, in mid-November. "The lights are controlled by a computer, and the computer is apparently fried."
Exactly how long it will take to fix it is unknown, the cashier said. Unfortunately the cost to repair it may be significant. It is the only apparatus of its kind, in the world.
Problems started a couple of years earlier, right after the owners of the Bun Boy restaurant, adjacent to the sign, sold it and the restaurant to Matt Pike, a Mojave Desert racer of some note.
The plan was to revitalize both facilities and leverage the iconic nature of not only the World's Tallest Thermometer, but also the Big Boy name, image and menu. Both needed more work than Mr. Pike apparently knew about. So while the restaurant issues take precedence, repairs wait for the "thermometer".
It isn't really a thermometer, per se; it's an electric sign that registers a temperature supplied by an outside source. The temperature is shown in eleven 10-degree increments, up to 130 degrees - or more - like one of those carnival attractions where you swing a sledgehammer to try and ring a bell atop a pole. When it's working. Right now, like an amnesia victim, a light bulb or two goes on occasionally, but generally, nobody's home.
"There were some other issues to deal with here that had to be done before the thermometer," said the cashier. "But the owner's had two groups of people come in already, to try and fix it. It's not going to be an easy thing."
Too bad, as 2011 was going to be the year the thermometer celebrated its 20th birthday.
The sign was commissioned by Will Herron, a local businessman, who had dreamed of erecting a huge thermometer in Baker for 25 years, before he was able to make it a reality. The catalyst was a fire at J. O. Failing's popular Bun Boy restaurant in 1990, as insurance claims were being paid and the restaurant was reconstructed, Mr. Herron saw an opportunity to move ahead with his thermometer project. So he contracted with Young Electric Sign Co., of Salt Lake City, to construct the digital thermometer of his dreams. The sign maker is known for its work on several memorable casino marquees in Las Vegas.
What they built was comprised of 33 tons of steel and, ultimately, untold zillions of cubic yards of cement. Mr. Herron claimed more than 5,000 electric lamps were needed to light the sign's three sides. As per Mr. Herron's direction, the structure is exactly 134 feet tall.
There was a reason for that: In 1913, the highest temperature ever recorded in the world - 134 degrees - occurred in Death Valley, Calif. Mr. Herron thought Baker, although 120 miles south of Death Valley, should try to cash in on some of that reflected glory - no matter how far removed its claim to such an association might be. Baker islocated about 90 miles southwest of Las Vegas, Nev., and 180 miles northeast of Los Angeles. At least it is one place from which it is possible, via a CA state highway, to actually drive into Death Valley National Park.
And, besides, Baker itself is hotter than Hell most of the year, and likely only a few degrees less unbearable than Death Valley. Checking out just how hot the daily scorcher is - that passes for entertainment in Baker.
Besides inhospitable temperatures, Baker is also known for its nasty dust storms and almost constant winds.
In fact, a fierce storm during the sign's construction toppled it - it landed on a gift shop that was being constructed, and flattened it. That's when Mr. Herron and the sign company agreed to fill the structure with cement, to anchor firmly against any future apocalyptic weather. It's now sturdier than the Washington Monument.
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