ALKALINE / ACIDIC FOOD CHARTS The charts below are provided for those trying to "adjust" their body pH through their diet. The pH scale is from 0 to 14, with numbers below 7 acidic (low on oxygen) and numbers above 7 alkaline. These charts are intended only as a general guide to alkalizing and acidifying foods. Note that there may be some discrepancies between foods included on these charts.*
ALKALIZING FOODS ACIDIFYING FOODS ALKALIZING VEGETABLES Alfalfa Barley Grass Beets Beet Greens Broccoli Cabbage Carrot Cauliflower Celery Chard Greens Chlorella Collard Greens Cucumber Dandelions Dulce Edible Flowers Eggplant Fermented Veggies Garlic Green Beans Green Peas Kale Kohlrabi Lettuce Mushrooms Mustard Greens Nightshade Veggies Onions Parsnips (high glycemic) Peas Peppers Pumpkin Radishes Rutabaga Sea Veggies Spinach, green Spirulina Sprouts Sweet Potatoes Tomatoes Watercress Wheat Grass Wild Greens ALKALIZING ORIENTAL VEGETABLES Maitake Daikon Dandelion Root Shitake Kombu Reishi Nori Umeboshi Wakame ALKALIZING FRUITS Apple Apricot Avocado Banana (high glycemic) Berries Blackberries Cantaloupe Cherries, sour Coconut, fresh Currants Dates, dried Figs, dried Grapes Grapefruit* Honeydew Melon Lemon* Lime* Muskmelons Nectarine* Orange* Peach Pear Pineapple Raisins Raspberries Rhubarb Strawberries Tangerine* Tomato Tropical Fruits Umeboshi Plums Watermelon *Although it might seem that citrus fruits would have an acidifying effect on the body, the citric acid they contain actually has an alkalinizing effect in the system. ALKALIZING PROTEIN Almonds Chestnuts Millet Tempeh (fermented) Tofu (fermented) Whey Protein Powder ALKALIZING SWEETENERS Stevia ALKALIZING SPICES & SEASONINGS Cinnamon Curry Ginger Mustard Chili Pepper Sea Salt Miso Tamari All Herbs ALKALIZING OTHER Apple Cider Vinegar Bee Pollen Lecithin Granules Molasses, blackstrap Probiotic Cultures Soured Dairy Products Green Juices Veggie Juices Fresh Fruit Juice Mineral Water Alkaline Antioxidant Water ALKALIZING MINERALS Cesium: pH 14 Potassium: pH 14 Sodium: pH 14 Calcium: pH 12 Magnesium: pH 9 ACIDIFYING VEGETABLES Corn Lentils Olives Winter Squash ACIDIFYING FRUITS Blueberries Canned or Glazed Fruits Cranberries Currants Plums** Prunes** ACIDIFYING GRAINS, GRAIN PRODUCTS Amaranth Barley Bran, wheat Bran, oat Corn Cornstarch Hemp Seed Flour Kamut Oats (rolled) Oatmeal Quinoa Rice (all) Rice Cakes Rye Spelt Wheat Wheat Germ Noodles Macaroni Spaghetti Bread Crackers, soda Flour, white Flour, wheat ACIDIFYING BEANS & LEGUMES Black Beans Chick Peas Green Peas Kidney Beans Lentils Pinto Beans Red Beans Soy Beans Soy Milk White Beans Rice Milk Almond Milk ACIDIFYING DAIRY Butter Cheese Cheese, Processed Ice Cream Ice Milk ACIDIFYING NUTS & BUTTERS Cashews Legumes Peanuts Peanut Butter Pecans Tahini Walnuts ACIDIFYING ANIMAL PROTEIN Bacon Beef Carp Clams Cod Corned Beef Fish Haddock Lamb Lobster Mussels Organ Meats Oyster Pike Pork Rabbit Salmon Sardines Sausage Scallops Shrimp Scallops Shellfish Tuna Turkey Veal Venison ACIDIFYING FATS & OILS Avacado Oil Butter Canola Oil Corn Oil Hemp Seed Oil Flax Oil Lard Olive Oil Safflower Oil Sesame Oil Sunflower Oil ACIDIFYING SWEETENERS Carob Sugar Corn Syrup ACIDIFYING ALCOHOL Beer Spirits Hard Liquor Wine ACIDIFYING OTHER FOODS Catsup Cocoa Coffee Vinegar Mustard Pepper Soft Drinks ACIDIFYING DRUGS & CHEMICALS Aspirin Chemicals Drugs, Medicinal Drugs, Psychedelic Pesticides Herbicides Tobacco ACIDIFYING JUNK FOOD Coca-Cola: pH 2 Beer: pH 2.5 Coffee: pH 4 ** These foods leave an alkaline ash but have an acidifying effect on the body. UNKNOWN FOODS There are several versions of the Acidic and Alkaline Food chart to be found in different books and on the Internet. The following foods are sometimes attributed to the Acidic side of the chart and sometimes to the Alkaline side. Remember, you don't need to adhere strictly to the Alkaline side of the chart, just make sure a good percentage of the foods you eat come from that side.* Asparagus Brazil Nuts Brussel Sprouts Buckwheat Chicken Corn Cottage Cheese Eggs Flax Seeds Green Tea Herbal Tea Honey Kombucha Lima Beans Maple Syrup Milk Nuts Organic Milk (unpasteurized) Potatoes, white Pumpkin Seeds Sauerkraut Soy Products Sprouted Seeds Squashes Sunflower Seeds Yogurt
RANKED FOOD CHART : ALKALINE TO ACIDIC EXTREMELY ALKALINE Lemons, Watermelon ALKALINE FORMING Cantaloupe, Cayenne Celery, Dates, Figs, Kelp, Limes, Mango, Melons, Papaya, Parsley, Seaweeds, Seedless Grapes, Watercress Asparagus, Fruit Juices, Grapes, Kiwifruit, Passionfruit, Pears, Pineapple, Raisins, Umeboshi Plums, Vegetable Juices MODERATELY ALKALINE Apples, Alfalfa Sprouts, Apricots, Avocados, Bananas, Currants, Dates, Figs, Garlic, Grapefruit, Grapes (less sweet), Guavas, Herbs, Lettuce, Nectarine, Peaches, Pears (less sweet), Peas, Pumpkin , Sea Salt Apples (sour), Green Beans, Beets, Bell Peppers, Broccoli, Cabbage, Carob, Cauliflower, Ginger, Grapes (sour), Lettuce (pale green), Oranges, Peaches (less sweet), Peas (less sweet), Potatoes (with skin), Pumpkin (less sweet), Raspberries, Strawberries, Squash, Sweet Corn, Turnip, Apple Cider Vinegar SLIGHLTY ALKALINE Almonds, Jerusalem Artichokes, Brussel Sprouts, Cherries, Coconut (fresh), Cucumbers, Eggplant, Honey (raw), Leeks, Mushrooms, Okra, Olives (ripe), Onions, Pickles (homemade), Radishes, Sea Salt, Spices, Tomatoes, Brown Rice Vinegar Chestnuts (dry, roasted), Egg Yolks, Essene Bread, Goat's Milk and Whey (raw), Mayonnaise (homemade), Olive Oil, Sesame Seeds (whole), Soy Beans (dry), Soy Cheese, Soy Milk, Sprouted Grains, Tofu, Tomatoes (less sweet), Nutritional Yeast NEUTRAL Butter (fresh, unsalted), Cream (fresh, raw), Cow's Milk and Whey (raw), Margine, Oils (except olive), Yogurt (plain) MODERATELY ACIDIC Bananas (green), Barley (rye), Blueberries, Bran, Butter, Cereals (unrefined), Cheeses, Crackers (unrefined rye, rice and wheat), Cranberries, Dried Beans (mung, adzuki, pinto, kidney, garbanzo), Dry Coconut, Egg Whites, Eggs Whole (cooked hard), Fructose, Goat's Milk (homogenized), Honey (pasteurized), Ketchup, Maple Syrup (unprocessed), Milk (homogenized), Molasses (unsulferd and organic), Most Nuts, Mustard, Oats (rye, organic), Olives (pickled), Pasta (whole grain), Pastry (whole grain and honey), Plums, Popcorn (with salt and/or butter), Potatoes, Prunes, Rice (basmati and brown), Seeds (pumpkin, sunflower), Soy Sauce, Wheat Bread (sprouted organic) EXTREMELY ACIDIC Artificial Sweeteners, Beef, Beer, Breads, Brown Sugar, Carbonated Soft Drinks, Cereals (refined), Chocolate, Cigarettes and Tobacco, Coffee, Cream of Wheat (unrefined), Custard (with white sugar), Deer, Drugs, Fish, Flour (white wheat), Fruit Juices with Sugar, Jams, Jellies, Lamb, Liquor, Maple Syrup (processed), Molasses (sulphured), Pasta (white), Pastries and Cakes from White Flour, Pickles (commercial), Pork, Poultry, Seafood, Sugar (white), Table Salt (refined and iodized), Tea (black), White Bread, White Vinegar (processed), Whole Wheat Foods, Wine, Yogurt (sweetened) UNKNOWN FOODS There are several versions of the Acidic and Alkaline Food chart to be found in different books and on the Internet. The following foods are sometimes attributed to the Acidic side of the chart and sometimes to the Alkaline side. Remember, you don't need to adhere strictly to the Alkaline side of the chart, just make sure a good percentage of the foods you eat come from that side.* Asparagus Brazil Nuts Brussel Sprouts Buckwheat Chicken Corn Cottage Cheese Eggs Flax Seeds Green Tea Herbal Tea Honey Kombucha Lima Beans Maple Syrup Milk Nuts Organic Milk (unpasteurized) Potatoes, white Pumpkin Seeds Sauerkraut Soy Products Sprouted Seeds Squashes Sunflower Seeds Yogurt
POTASSIUM-RICH FOOD CHART IMPORTANT FOR CESIUM CHLORIDE USERS: Those using Cesium Chloride MUST supplement with Potassium. Use the food chart below to add more potassium-rich foods to your diet.*
Food fromm Serving Size Potassium FRUITS** Apple w/skin Apple Juice, unsweetened Apricots, dried sulfured Avocado Banana Cantalope, cubed Dates Figs, dried Kiwi Mango Orange Orange Juice Papaya Peach Pear Prune Juice, unsweetened Raisins Strawberries, raw Watermelon 1 small 1/2 cup 10 halves 1 ounce 1 small 1 cup 5 4 1 1 medium 1 small 1/2 cup 1 cup 1 medium 1 medium 1/2 cup 1/4 cup 1 cup 1 cup Approximately 148 mg 125 mg 407 mg 100 mg 422 mg 427 mg 227 mg 516 mg 237 mg 323 mg 248 mg 236 mg 360 mg 186 mg 198 mg 354 mg 273 mg 254 mg 170 mg VEGETABLES Artichoke, cooked Asparagus, cooked Beet Greens, cooked Broccoli Brussel Sprouts, fresh Cabbage, cooked Carrots, fresh Cauliflower, fresh Garbanzo Beans Green Beans, fresh Kidney Beans, cooked Lettuce, iceburg Mushrooms, cooked Pinto Beans, cooked Potato, baked with skin Spinach, steamed Sweet Potato, with skin Tomato, fresh Tomato Juice 1 cup 1 cup 1/2 cup 1/2 cup 1/2 cup 1/2 cup 1/2 cup 1/2 cup 1/2 cup 1/2 cup 1/2 cup 1 cup 1/2 cup 1/2 cup 1 medium 1/2 cup 1 1/2 cup 1 cup Approximately 595 mg 288 mg 655 mg 143 mg 47 mg 147 mg 177 mg 151 mg 240 mg 187 mg 355 mg 87 mg 277 mg 400 mg 422 mg 415 mg 508 mg 200 mg 535 mg DAIRY Cottage Cheese, 2% Ice Cream, vanilla Milk, 2 % Ricotta Cheese Yogurt 1 cup 1/2 cup 1 cup 1/2 cup 6 ounces Approximately 217 mg 131 mg 377 mg 154 mg 398 mg OTHER Almonds Beef, lean cooked Bread, wheat Brazil Nuts Egg Hamburger Halibut Molasses Peanuts, salted Peanut Butter, natural Rice, brown Rice, white Salmon, baked or steamed Salmon, canned Tuna, cooked yellowfin Turkey, roasted dark meat 2 ounces 3 ounces 1 slice 2 ounces 1 med. 4 oz. 3 oz. 1 tablespoon 2 ounces 2 tablespoons 1 cup 1 cup 3 ounces 4 oz. 3 ounces 3 ounces Approximately 412 mg 224 mg 59 mg 340 mg 55 mg 383 mg 490 mg 498 mg 374 mg 214 mg 105 mg 42 mg 319 mg 409 mg 484 mg 259 mg

Kota Kinabalu TAR Marine Park

For a spot of diving in a place within reach of civilisation, Kota Kinabalu’s Tunku Abdul Rahman Park is just swell.

Mention scuba diving in Sabah, and people are likely to think of Mabul or Sipadan.

These islands are about nothing but beaches and diving. While this may be great for many, those of us who need something a little more may find them wanting.

This is where Kota Kinabalu, the capital, comes into the picture. Or Tunku Abdul Rahman Marine Park, to be exact.

The park is probably one of the best-kept diving secrets in the country, and it is a mere 20 minutes by speedboat from the town’s marina. TAR Park consists of five islands, Gaya (the biggest), Sapi, Manukan, Sulug and Mamutik.

A gorgeous nudibranch spotted in Agil Reef, Sabah.

At least 10 reputable diving sites are said to be located here, so this, for me, became a trip to verify if the convenience of the park’s location is backed up by quality.

I started off at Gaya Island, where the visibility was about average and the coral quality below average. The glaring damage from dynamite blasting was evident, a scene repeated in varying degrees of severity at other sites.

But as we continued exploring, we came across areas that had largely recovered and were spreading out on their own. Reef fish and nudibranchs abounded. I even spotted a couple of crustaceans and crabs.

After the requisite surface interval, we headed down to Agil Reef nearby. There we came upon another surprise: prowling goatfish covered the sands, while critters like crabs lounged in tubular corals.

I caught two lionfish in one of these hideouts enjoying a spot of, er, intimacy. I wasn’t quick enough with my camera but got the chance to snap one of them looking magnificently flustered.

Aside from a couple of pufferfish nearby, this particular spot was a veritable macro heaven, with more nudibranchs on offer.

The third dive was a simple one at the house reef off Sapi. A shallower site, it bottomed out to a flat bed of sand where visibility was very murky, but not murky enough that we couldn’t spot a harassed eagle ray flapping away from our group.

A defensive lion fish; a knobby nudibranch in Pulau Sapi

Our dive master had reminded us to look out for garden eels, and as we hugged the ground, we soon saw their heads sticking out. Dozens, in fact. But as soon as we were within a foot of them, they disappeared into the ground.

We foraged around for more fish life, mainly around a few old reef balls planted in the area. A lone barracuda scared me enough to avoid it swiftly, and I settled for portrait shots of a more benign goatfish.

It had been a long day, but some of us contemplated a twilight dive. Already feeling cold from previous dives, some decided to opt out. Wanting to take more pictures and knowing it would be a different experience at night, I opted to continue.

Jumping back in just after 6pm, we found the water was pleasantly warm; still heated from the day’s baking.

Bedtime pursuits

Night diving means getting closer to the nocturnal crustaceans. Right after bottoming out at a shallow depth of 9m, we bumped into a hermit crab walking across the sand. It looked sheepish under the glare of our spotlights and sidled off as fast as it could as the flashbulbs worked overtime.

The highlight was an encounter of a rather, urm, libidinal nature when I spotted not two, but three nudibranchs doing the horizontal samba (procreating). It felt nauseatingly voyeuristic but these moments don’t come every day so I snapped away.

Earthly paradise

Exquisite gardens and restored historical edifices around Hangzhou’s West Lake recall its past as the finest city in the world.

With a population of over a million, Hangzhou was then the largest and wealthiest metropolis in existence. Marco Polo reportedly called it “the finest and noblest city in the world”.

Bai Causeway (Baidi), constructed 1,200 years ago by Tang dynasty poet-governor Bai Juyi.

Many still consider Hangzhou the most beautiful city in China, though when I first visited in the late-1990s, it seemed that every important cultural or historical site had been ravaged by the Cultural Revolution and the city was still struggling to put itself together.

Ten years on and with an urban population of just under 4 million, 2,200-year-old Hangzhou is well on its way to regaining its former status as a “heaven on earth,” especially since much has been done to restore or reconstruct the sites around the iconic West Lake (Xihu). Among them is the thousand-year-old Leifeng Pagoda (Leifengta) where Madam White Snake of the Ming dynasty novel Legend of the White Snake was trapped by monk Fahai. The structure collapsed in 1924 because, according to our guide, people removed the bricks thinking they contained hidden gold; others say the rural folk believed the bricks could cure illness and prevent miscarriage.

A few years ago, Leifengta was rebuilt over the original foundations which have been preserved in a gallery under the new tower. I noted with mixed emotions the contemporary interior and “improvements” that have made the pagoda, which sits on a small hill, more accessible but which have also deprived it of its ancient character.

Leifengta (in the background) viewed from the grounds of the 10th century Jingci Chan (Zen) Temple. Legend says monk Jigong drew wood from a well for the temple’s construction.

Another significant site is a shrine dedicated to the larger-than-life national hero, General Yuefei, whose 12th century exploits against the Jin invaders of the north have been celebrated in innumerable stories, plays and operas. Yuefei was on the verge of victory when he was recalled by the southern Song Emperor, framed and executed together with his son. The official Qin Hui who advocated negotiating with the enemy was instrumental to his death.

A commemorative plaque with the words “Return our rivers and mountains” emblazoned in gold hangs above a large statue of the much-loved general in the memorial temple. From there a small side gate leads to the modest mausoleum of Yuefei (Yuefeimu) and his son, their high status evidenced only by stone figurines that flank the way to the burial mounds.

Iron sculptures of the traitorous Qin Hui and wife – half-naked and with hands bound behind them – kneel facing the tombs in eternal humiliation and penance. Such was the ire of the people that they made dough sticks to represent the reviled couple and fried them for breakfast; thus was invented the youtiao or, in Cantonese, yau-zha-guai (oil-fried devil).

It appears that nearly nine centuries after Yuefei’s death, anger against the couple has not abated. A sign above the kneeling statues tell people not to spit (on them); there was a patch on Qin Hui’s head where someone had drilled a hole and I was startled when a young man strode up and whacked the “traitor” with a rolled-up newspaper.

Traitors Qin Hui and wife do eternal penance.

The entire Jiangnan region south of the Yangtze River is home to numerous garden villas where landscaping has been raised to a fine art. However, few have the Guo Villa’s advantage of location on the West Lake. Our guide said this elegant mid-19th century manor used to be the residence of the Duke of Fenyang, hence its alternative name Fenyang Bieshu.

With sweeping grey roofs, white walls, unembellished windows and wooden arched bridges, the estate is exceptionally beautiful. Graceful pavilions extend over tranquil ponds amidst gardens so lush they partially obscure the architecture and the indispensable rock arrangements.

It was quiet that day at Fenyang Bieshu, with few tourists. A white duck napped on a rock in a brook; every view through the picture windows in the garden walls was postcard perfect, and there, beyond a gazebo surrounded by camellia bushes, the waters of the famous Lake.

Our guide said plans are under way to expand the West Lake as historical records show it used to be much larger.

Meanwhile, a Dec 11, 2008, China Daily article reported that to preserve the natural beauty of the area, lakeside buildings over 24m tall will be lowered. The city’s ultimate objective is to list the West Lake as a Unesco World Heritage site.

The luxuriant parks around the lake were certainly gorgeous in late autumn last year. With hectares of immaculate lawns and ponds, pavilions and bridges half-concealed by willows, small red maples and endless varieties of flowering and non-flowering shrubs, it was a living coffee-table book.

I was there again recently when the pink, white and red peach blossoms were in flower. Hangzhou’s West Lake in spring is certainly as close to heaven as one can get.

Mixture of Dances

January Low (right) and Guna (left) in dance pose to express adbhuta (wonderment) in Ramli Ibrahim's Rasa Unmasked at Dewan Sri Pinang recently.

RASA Unmasked, a contemporary dance performance held at Dewan Sri Pinang in George Town saw several cross-cultural elements in music and dance brought to life.

The presentation, a Malaysia-Australia collaboration, saw various dance traditions such as Bharata Natyam, Odissi, Kuchipudi, Malay/Indonesian dance vocabularies and the merging of Javanese and Indian classical music.

The show, presented in conjunction with Australia Month @ KLPac, is the result of collaborative efforts between Sutra Dance Theatre’s artistic director Ramli Ibrahim, Lingalayam Dance Company in Sydney artistic director Anandavalli Sivanathan and American-Chinese gamelan specialist, ethnomusicologist, composer and musician Alex Dea who is based in Indonesia.

Eye opener: Ramli (centre) in a scene carrying the kavadi-like prop.

Rasa brought to audience the power of eight dominant ‘rasas’ or core human emotions which are divided into nine areas: sringara (love), veera (valour), karuna (compassion), adbhuta (wonderment), hasya (laughter), bibhatsa (disgust), bhaya (terror), raudra (anger) and shanta (serenity).

The performance also saw the revitalising and transformation of aesthetics into a framework that connects with the audience.

Surreal: Rasa Unmasked invokes the power of core human emotion to the audience.

Accompanied by a cross-cultural orchestra featuring the Javanese rebab and the traditional Indian percussion, the show saw dancers perform the choreographed work of Ramli and Anandavalli.

Sutra’s Sivarajah Natarajan was responsible for the imaginative and dramatic set design and lighting.

The show opened with the prakriti (female/nature) and purusha (male/ unma -nifested creative energy) lying on the Water of Existence.

Anandavalli did a Kuchipudi solo to bring out the most basic of human emotions —love — portraying a courtesan’s passion and longing for the love from the nayak (hero).

A scene showing a unique human formation against the stark black stage backdrop.

In the following number, Ramli used movements from both the Balinese and classical Indian dance styles to evoke characters from the Ramayana.

He performed a solo number as a Balinese warrior, displaying the valour of a hero who is invested with symbols of power and imbued himself with ‘sakti’ prior to his battle with Ravana.

The other numbers brought together the combination of the different intepretations of the rasas which resulted in a commendable and highly entertaining performance by the dancers.

Home for useful wigglers

By ANTHONY TAN

WHAT are some 80,000 earthworms doing at the premises of the Consu-mers Association of Penang (CAP)? A lot it seems.

While many of them are busy reproducing, others are feeding on organic matter to produce vermicast which is used as an organic fertiliser.

CAP started breeding earthworms and producing vermicast, which is actually worm poo, since three years ago as part of its programme to promote sustainable agriculture and organic farming.

Its education officer N. V. Subbarow estima-ted that there were now 80,000 worms at the earthworm breeding and vermicast producing section at CAP’s premises on Jalan Mesjid Negeri in Penang.

The section, which is called Vermihome, doubles as a training centre for those interested to learn about earthworm breeding, vermicast production and natural farming methods, including setting up a compost bed and recycling kitchen and garden wastes.

These earthworms feed on organic matter to produce vermicast which is ideal as organic fertiliser.

Paying tribute to the earthworms in conjunction with World Earth Day today, Subbarow said the wriggly creatures were friends of farmers.

“As they tunnel through the soil to search for food, they render farmers a great service by turning over the soil and aerating it,” he said in an interview.

He said CAP sold the earthworms, at RM1 each, to farmers and individuals who used them to produce their own vermicast or even for breeding.

Subbarow said CAP had also given the worms free to schools for their organic farming projects.

He said five schools whose students and teachers visited Vermihome for training had started their own organic farming projects, adding that CAP staff members visited these schools periodically to monitor the progress of the projects and provide advice.

Subbarow said Vermihome produced some 10kg of vermicast daily which are bought by regular buyers at RM3 per bag of one kilogramme.

Don’t mistake the vermicast for black- coloured soil though and dump the whole bag into a pot. Remember, it’s a fertiliser!

Worker K. Acuran Mano tends to the worms at CAP's Vermihome.

“All you need to do is scatter a handful of the vermicast on top of the soil around your plant once a week,” said Subbarow while espousing the effectiveness of the fertiliser.

He said the fertiliser contained 19 types of minerals including nitrogen, calcium, manganese, sulphur and iodine which are absorbed easily and used by plants.

He said vermicast was a cheaper and healthier alternative to chemical fertiliser, adding that a lime farmer from Kulai in Johor who had been spending RM500 a month on chemical fertiliser reduced his cost to just RM150 a month when he switched to vermicast.

Subbarow said the worms bred and used to produce vermicast at Vermihome were the eisena fetida (red worm) and eudrilus eugeniae (African night crawler).

Besides vermicast, Subbarow said Vermihome also produced vermiwash, a foliar spray, which is prepared by letting water percolate through a column of soil containing earthworms active in their burrows as well as feeding on organic matter and coverting it into vermicompost.

The water, which trickles through these burrows and compost, gets collected at the base of the barrel as vermiwash.

Subbarow said some 2,000 farmers, teachers, students and members of the public had visited Vermihome where they learnt about organic farming, vermicast production and the advantages of natural farming methods.

Vermihome is the brainchild of CAP president S.M. Mohamed Idris. CAP has been promoting pesticide-free farming since the early 1990s.

And the association practises what it preaches. Its staff grow chilli plants in pots the organic way at the association’s compound.

Subbarow said schools and teachers were welcome to CAP’s Vermihome for study and training purposes. Those interested can call him at 04-8299511.

Response to terror attacks

THE Army’s 3rd Division Nuclear, Biological and Chemical Defence Unit (PNBK 3 Div) from Terendak Camp in Malacca demonstrated for their training on how to respond to biological and chemical attacks by terrorists.

The scenario of the 90-minute demonstration involved the aftermath of a series of explosions of chemical, biological and radioactive weapons at a busy cafeteria.

Protection gear: The army's Fire and Rescue Department personnel putting on clean-room suits.

The unit’s personnel were dressed in clean-room suits consisting of a main garment, face covers, thin cotton gloves, rubber gloves, plastic bags over normal work shoes, rubber boots and a plastic raincoat.

The main process involved cleansing of wounds, removal of contaminated garment and a body wash with cleansing agents before medical treatment was given.

Suspected contaminated vehicles were sprayed with chemicals followed by a thorough wash.

South-East Asia Regional Centre for Counter Terrorism (SEARCCT) director-general Zainol Abidin Omar said the demonstration provided an in-depth understanding on the best ways to deal with a surprise biological and chemical attack.

Thorough cleansing: A victim undergoing decontamination.

The army’s PNBK 3 Div was established in January 2007 based on the need to increase awareness on threats posed by biological, chemical or radiation contamination caused by a nuclear blast in times of peace.

Well enacted: Army personnel treating a victim of the chemical explosion.

Komtar Tower Auction

Under the hammer: Registered bidders browsing the items before the auction at the tower's viewing platform.

THIRTY-SIX items belonging to the Komtar Tower Sdn Bhd went under the hammer for RM9,000 when the company failed to raise RM190,501 to stop the auction.

Among the items auctioned off were stainless steel tables, gas tanks, kitchen utensils, sofas, paintings, bottled drinks, chairs, a counter top and a freezer.

This is the second auction of the company’s assets. On Jan 28, 90 items were snapped up for only RM2,000. The auction has not shut down the company’s restaurants.

Komtar assemblyman and Komtar Revitalisation Committee chairman Ng Wei Aik said the company could continue with its operations before the Penang Development Corporation obtained vacant possession, adding that the process could take a few months.

Court bailiff Mohamad Rodzi Nasarudin conducted the auction at the viewing platform on Level 60 of the tower yesterday with 17 bidders registered at the venue.

The auction was held to recover over RM1.3mil in rental arrears owed to the landlord, PDC.

The bailiff had on April 3 executed a writ of distress on Komtar Tower Sdn Bhd and the company was given 14 days to pay up RM190,501 to stop the auction.

The winning bidder was secondhand goods dealer Edward Chai from Kuala Lumpur. He said:”I’m here for the auction and if I had known of the first auction, I would have been here too.”

Komtar Tower spokesman Richard Chao said the company’s restaurant was still catering for special functions and banquets.

Stargazing in Penang

Vantage point: A restaurant owner has joined forces with USM's Astronomy Club to build an observatory for amateurs at his hilltop eatery in Bukit Genting, Penang.

SINCE 2004, the Bukit Genting hilltop in Penang has offered visitors delicious Thai food, a breathtaking view, a fairyland atmosphere with hundreds of lights lit during the night and now, stars have been added to the list.

A new amateur observatory named the Pearl of Orion Observatory was completed on the hilltop this month and at 305m above sea level, it is believed to be the highest observatory in the country.

The observatory was the combined effort of the Bukit Genting Hill Leisure Park and Restaurant and Universiti Science Malaysia’s Astronomy Club.

Interesting topic: Dawson (right) engaged in a discussion on the universe with Jaime and Cameron (left).

Club committee member Stefan Dawson said restaurant owner Robert Tan had offered to sponsor both the land and funds to build the observatory in February when efforts to secure corporate funding failed

“The view of the sky from this location is amazing and we have a clear view in all directions, save a little obstruction in the south due to the contour of the hill.

“The observatory is also built in a completely unique design. Tan and his team came up with the design themselves after visiting some of the other observatories in the state,” Dawson said.

Perfect location: USM Astronomy Club members setting up telescopes at the new observatory.

And the effect is indeed spectacular.

The 3.0m by 3.7m observatory with a ‘roll-on roll-off’ roof is nestled between two boats-turned-chalets and overlooks the beautiful span of Balik Pulau’s lush greenery.

“Minus the telescopes,” Tan said, “about RM70,000 went into the place. My interest in building it was to help the state’s tourism sector.

“Penang has the sea, hills and the English language skills needed for the tourism industry to flourish, so there is no reason why we should be lagging behind Malacca and Singapore,” said Tan.

According to USM Astronomy Club academic advisor Dr Chong Hon Yew who named the observatory, the sliding roof was the most convenient design for an amateur observatory.

“It is cost effective, easy to use and allows a lot of air circulation so the place does not get too stuffy.

“Having an observatory here is wonderful. The Astronomy Club had several overnight stays on the hill last year but now, we definitely plan to come up more frequently for stargazing and photography.

“We also encourage school students to come or even get in touch with us for monthly astronomy sessions,” Dr Chong said.

Curious kids: The international school students taking turns to look through the telescope.

Among the first to use the observatory were 17 students from the Tenby International School in Penang who participated in a space camp recently organised by Dawson, who teaches world history at the school.

For students Jaime Gunter and Cameron McGrath, the atmosphere of Bukit Genting added to the hype of their first space camp.

“I’m looking forward to being the first to use the telescopes here.

“I hope we get to see some satellites, because normally, we only get to see them when they’re taking off and not when they’re in the sky,” said Jaime, 15.

Year 8 student Cameron, on the other hand, was anticipating other activities planned for the two-and-a-half day camp.

“We’re going to make water cannons and I want to see how high they can go.

“I also can’t wait for the jungle trek to the (Gertak Sanggul) beach. The hike is going to be winding and it doesn’t follow a straight path so I think it’s going to be really adventurous,” the 13-year-old boy said.

Admission into the observatory is free.

Dragon Fruit

DRAGON fruit, which is known as pitaya or pitahaya, is native to Mexico, Central and South America. The fruit of several cactus species, particularly the genus Hylocereus (sweet pitayas), is widely distributed and found in six continents.

Over a century ago, French settlers were believed to have brought the dragon fruit to Vietnam. Then, the fruits were grown to be eaten by royalty and affluent families. Today, the dragon fruit is the leading fruit export of Vietnam.

Dragon fruits are known by various names – Chinese hu lóng gu (fire dragon fruit) and lóng zhu guo (dragon pearl fruit), or Vietnamese thanh long (green dragon). They are also known as strawberry pear or nanettikafruit, according to Wikipedia.

The red flesh dragon fruit variety, Hylocereus polyrhizus, is rich in soluble fibre, minerals and Vitamin C. It is fermented to make dragon fruit enzyme.

The vine-like epiphytic Hylocereus cacti is also grown in Taiwan, Vietnam, Thailand, the Philippines, Sri Lanka and Malaysia. They can also be found in Okinawa, Hawaii, Israel, northern Australia and southern China.

The Hylocereus has adapted to dry tropical climates with a moderate amount of rain. The dragon fruit sets on the cactus-like trees 30 to 50 days after flowering. It can have five to six cycles of harvests per year. In Vietnam, some farms produce 30 tons of fruit per hectare every year.

Overwatering or excessive rainfall can cause the flowers to drop and the fruit to rot.

The fruit can weigh from 150g to 600g or 1kg. The flesh is mildly sweet and low in calories; some consider it bland.

The flowers of the dragon fruit plant only bloom at night and usually thrive for one night. Pollination happens at this time. The flowers give out a very beautiful scent which pervades the night air.

Marketeers of the fruit spin the story that the dragon fruit was created by fire-breathing dragons. By eating this fruit, it is said that one can be empowered with the same strength and ferocity of a dragon. Others say the dragon fruit looks like a dragon’s egg.

The dragon fruit has a bright pink skin with green “scales” on the outside, and white flesh (red or magenta, depending on variety) with black seeds similar to the kiwi on the inside. The red-fleshed variety contains lycopene which is a natural antioxidant known to fight cancer, heart disease, and lower blood pressure.

The dragon fruit is best eaten ripe and chilled. Cut the fruit in half (and sprinkle with lemon or lime to enhance the flavour), and scoop out the flesh. Or cut the fruit vertically into two halves. Then cut the halves into watermelon-like slices.

The fruit is sometimes likened to the kiwifruit due to a prevalence of sesame seed-sized black crunchy seeds. The tiny pitaya seeds are eaten with the flesh. Rich in lipids, they have a nutty taste and are indigestible unless chewed.

The fruit should not accompany strong-tasting food, except to “clean the palate” between dishes. The fruit is also converted into juice or wine or to flavour other beverages.

The flowers can be eaten or steeped as tea.

Dragon Fruit Enzymatic Digestive Tonic

Makes 4-5 servings

Ingredients
1 medium-sized dragon fruit (organic)
500ml filtered water, boiled and cooled

Equipment
A 1-litre wide-mouth glass jar with lid
A 3-litre stainless steel pot

Method

Clean work-table and wash hands clean before starting work.

1. Sterilise the glass jar and lid by putting water in and boiling over stove for a few minutes.

2. Remove from fire and air-dry.

3. Rinse and peel dragon fruit.

4. Transfer to a mixing bowl.

5. Use a wooden pestle and crush the dragon fruit into tiny pieces.

6. Transfer to the sterilised glass jar.

7. Add the boiled and cooled water.

8. Cover with lid and screw tight.

9. Refrigerate for three days in the refrigerator.

10. Remove from the refrigerator and leave in a cool and clean place for 2-3 days to culture the microorganism.

11. The liquid will taste sourish when the carbohydrate in the dragon fruit is tranformed by the microorganism and developed naturally into beneficial acids which help strengthen the intestinal flora to improve digestion.

12. Take about 100ml two times a day before meal. Pulps can also be taken together.

13. Refrigerate the balance in the refrigerator.

14. Consume within 3-4 days for best result.

Benefits:

The tonic helps to improve digestion, strengthen the immune function, improve cell function, discharge waste from the body, improve skin condition and prevent fungal and yeast growth.