Guest guest Posted April 18, 2007 Report Share Posted April 18, 2007 Two interesting afterthoughts: 1. coffee is also sweet, besides being bitter. 2. I have tasted bitter melon (AKA bitter gourd or bitter cucumber), and boy is it bitter, and qualitatively cold, I may add. I was curious to see how Bensky (the old MM), Chen and Yeung respectively sized up Mu Gua, and something seems wrong: They all call it sour and warm (Bensky actually calls it " slightly warm " ). Are we talking about the same vegetable/melon? Al Stone <al wrote: Hola herbalistas! I happened to hear a well-produced interview on the radio yesterday. It featured Pulitzer prize winning food critic Jonathon Gold. He was describing some foods that were especially difficult for him to eat. In particular, he described " mu gua " (Chinese bitter melon) as being " bitter - not bitter like coffee, but like cancer medicine " . I thought about that for a little while and wonder if that isn't closer to the truth than he realizes. Bitter clears heat and dries damp. Some cancers arise from a damp heat kind of environment. Just an interesting little coincidence is all. Here's a link to the radio story at the NPR site. *http://tinyurl.com/236rcq *-- Pain is inevitable, suffering is optional. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 18, 2007 Report Share Posted April 18, 2007 No, I'm sorry. Its Ku Gua, not Mu Gua. On 4/18/07, wrote: > > Two interesting afterthoughts: 1. coffee is also sweet, besides being > bitter. 2. I have tasted bitter melon (AKA bitter gourd or bitter cucumber), > and boy is it bitter, and qualitatively cold, I may add. I was curious to > see how Bensky (the old MM), Chen and Yeung respectively sized up Mu Gua, > and something seems wrong: They all call it sour and warm (Bensky actually > calls it " slightly warm " ). Are we talking about the same vegetable/melon? > > Al Stone <al <al%40gancao.net>> wrote: Hola herbalistas! > > I happened to hear a well-produced interview on the radio yesterday. It > featured Pulitzer prize winning food critic Jonathon Gold. > > He was describing some foods that were especially difficult for him to > eat. > In particular, he described " mu gua " (Chinese bitter melon) as being > " bitter > - not bitter like coffee, but like cancer medicine " . > > I thought about that for a little while and wonder if that isn't closer to > the truth than he realizes. Bitter clears heat and dries damp. Some > cancers > arise from a damp heat kind of environment. > > Just an interesting little coincidence is all. Here's a link to the radio > story at the NPR site. > > *http://tinyurl.com/236rcq > > -- Pain is inevitable, suffering is optional. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 18, 2007 Report Share Posted April 18, 2007 I think we're referring to two different fruits. If I'm not mistaken, " Ku Gua " is bitter melon and " Mu Gua " is Chinese quince fruit. -Danny Johnson L.Ac. www.santacruzacupuncture.com On Apr 18, 2007, at 10:48 AM, yehuda frischman wrote: > I was curious to see how Bensky (the old MM), Chen and Yeung > respectively sized up Mu Gua, and something seems wrong: They all > call it sour and warm (Bensky actually calls it " slightly warm " ). > Are we talking about the same vegetable/melon? > Quote Link to comment Share on other sites More sharing options...
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