A Rail Travel Across The State of Kerala

This is a journey that I had done recently across the the state of Kerala, Southern India. I live in the district of Trivandrum also called as Thiruvananthapuram, which is the southern most district of Kerala State where I was born. I had a wonderful opportunity to travel across the State of Kerala to a place on the other side of the state or northern most part of the state, which is the district of Kasaragod. So it is a cross Kerala travel or it can be called as the trans-Kerala travel.

Photo credit: maps.newkerala.com

The travel was by train and we boarded the Netravati Express that starts from the Trivandrum Central Station. We departed from Trivandrum at morning around 9:00 a.m. and we arrived at Kasaragod around 11:00 p.m. about a full-day journey. The journey was very pleasant and enjoyable, a wonderful experience to get a birds eye view of many places in Kerala.

Kerala State is topographically shaped like a shoestring just like the country of Chile on the western South America. Just like Chile situated on the west of the continental South America, Kerala is situated on the western edges of the peninsular Indian land mass and similarly on the western slopes of the Western Ghats, just like the Andes ranges of the Chile. Likewise, it is also bordered along its western side by an ocean, the Indian ocean similar to the Pacific ocean of Chile. Like Chile being often called as the shoestring country, being a state Kerala can also be called as a shoestring state because of its shape.

The State of Kerala is a wonderful hot place on the south western region of India along the Indian Ocean coast. Kerala is also called as Keralam in native tongue, the land of the coconuts. It is bordered by the states of Karnataka on the north and northeast and Tamilnadu on the east and southeast. It is a small plain carved along the western edges of the the Western ranges of India, the Western Ghats. To the west is the Western Ghats that runs the entire length of the state with a small pass in Palghat district.

The Western Ghats rise on average about 1500 meters above sea level in height, and its highest peak being Anamudi around 2695 meters high. The other important peaks are Nilgiri Hills, Palni Hills etc. Towards the west lies the Indian Ocean, which straddles across the entire length of the state. The entire coastline is around 590 km in length and any place in Kerala is not more than 125 km from the coastline. Between the western ranges and the eastern shorelines of the Indian Ocean lies the narrow stretch of hills and plains of Kerala.

The Western Ghats of Kerala is the lifeline for the State, which enriches a number of rivers that flows from the western slopes of the Western Ghats mountains. It is one of the old fold mountains which has considerably worn down due to the action of weather as well as by man. Western Ghats acts as a barrier for the moisture in air and the clouds to precipitate its water content as rain and mist along the slopes of the Ghats. The higher the height of the ranges, the more precipitation it receives from the clouds as well as the moisture laden winds from the Indian ocean and more it sustains water in the dry summer months. Unfortunately a lot of human activity is denuding and destroying the ranges along the entire length, which affects the water flowing capacity along both sides of the ranges.

The weather of Kerala is hot and humid equatorial tropic climate, however it is somewhat cool during the months from December to February. It is evergreen with lush green vegetation for most part of the year, with a small dry season during summer months. There are rains on the months of January till June to August from Southwest monsoon and September to December from Northeast monsoon. The rains feed a number of rivers, canals, lakes, and estuaries.

Most of the land is tropical wet evergreen forests with thick green vegetation cover with a diverse of flora and fauna. The typical tree is the coconut tree which is seen in almost all places in Kerala. The important animal species is the Indian elephant, which is an important animal of Kerala. The symbolic bird of Kerala is the Great hornbill. The symbolic flower of Kerala is the Golden Shower tree flower.

Nutritional Benefits of Papaya

Papaya is the yellow-colored fruit of the plant Carica papaya, the sole species in the genus Carica of the plant family caricaceae.  It is also called as the paw paw fruit or common man's fruit. It was originally found in the tropical Americas; from Southern Mexico and Central America, to the South American tropics. This fruit is revered by the Latin American Indians and they called it the "fruit of the angels." The papaya is a large tree like plant that grows from a single stem and grows to a height of 5 to 10 meters. The top of the trunk is connected with spirally arranged leaves and fruit stem. The trunk is softer in structure and it is scarred with the attachments of the leaves and fruits where it once borne. The stem is unbranched mostly. Papaya is now grown in the tropical countries, it grows rapidly fruiting within 2 to 3 years. It grows well in well drained soil and in hot and humid weather.

 

Papaya is a spherical to pear shaped fruit that can be about 5 to 20 inches long. The ripe papaya has an yellow color and it is orange color admixed with green while it ripens. The papaya trees bear fruit year round. The flesh of papaya fruit is rich orange in color. The flesh is soft, butter-like consistency and tastes deliciously sweet in flavor. Inside the fruit, there is a cavity where papaya seeds are encased. Papaya seeds are edible, although it is somewhat bitter. Papaya is mostly eaten when ripe. It is also eaten green or about to ripe, in which the enzyme papain is more active. Raw papaya is cut to pieces to make salad and rice dishes. Ripe papaya is also used to make juice.

Nutritional Profile

Papaya is a rich source of vitamin C, beta carotene, B vitamins such as thiamine, riboflavin, niacin, folate, patothenic acid, dietary fiber etc. It also contains minerals such as potassium, magnesium, calcium, phosphorous, sodium etc. Papaya fruit as well as the tree is rich in an enzyme called papain, which is useful in digestion.

 

Nutritional Benefits:

Immune booster: Papaya is rich in immune boosting, antioxidant vitamins such as vitamin C, vitamin A, vitamin E etc. Vitamin C is essential in promoting cell integrity and normal cellular functions. Vitamin A is important for growth and development, maintenance of immune mechanisms, and good vision.  Vitamin E is a potent antioxidant, which is involved in scavenging and preventing the propagation of free radicals in tissues by reacting with them.

Promotes Digestion: Papaya contains digestive enzyme papain, which helps to break down the food without extra digestive process required from the body. The enzyme papain helps to digest protein and aid in the absorption of nutrients. Because of the ability to digest protein, papain is used as a meat tenderizer.

Prevent Heart Disease: Because of the presence of vitamin C, vitamin A, and vitamin E these act as powerful antioxidants preventing the oxidation of cholesterol. Oxidation of cholesterol causes it to stick to the blood vessel walls forming plaques that prevent the flow of blood or even blockage of the blood vessels causing heart attacks and strokes. The fiber in papaya also helps in lowering the cholesterol levels. The folic acid content in papaya helps in converting the harmful homocysteine to its inactive constituents, thus preventing blood vessel damage.

Anti-Inflammatory Effect: Papaya contain protein digesting enzymes papain and chymopapain which have shown to reduce inflammation and increase the healing from burns. The antioxidants found in papaya such as folate, vitamin C, beta-carotene, and vitamin E also helps reduction of inflammation. It also helps pain relief in inflammation.

Promotes Bowel Movement: Because of the high water content, presence of enzymes, and soluble fiber, which allows proper bowel movement.

Cancer Prevention: Timely elimination of bowels, and the presence of folate, vitamin C, beta-carotene, and vitamin E help to reduce the risk of colon cancer. Papaya's fiber content is able to bind with the cancer causing substances in the colon and prevent them from affecting the  intestinal walls. The antioxidant nutrients such as the folate, vitamin C, beta-carotene, and vitamin E provide protection for colon cells from free radical damage.

Prevention of Arthritis: The high content of vitamin C and other antioxidants in papaya provide protection against inflammatory conditions such as arthritis.

Skin Treatment: Regularly taking papaya helps in maintaining a soft and smooth skin. Application of raw papaya finely grounded and applied to face for 25 minutes helps in reduction of pimples and blemishes on the face. Similarly it is used in relieving the sores and cracks on the skin. Papaya helps in reduction of aging marks on the skin. It is also used in the treatment of burns and wounds. Mashed papaya is applied to the area of the wound which helps to aid healing.and prevent infection.

Types of Vaccine and The Benefits

Vaccines are biological preparations which gives improved immunity to any specific disease. The immunity achieved by a vaccine is a type of artificial active immunity. An active immunity is achieved by introduction or exposure to small doses of the infecting microorganism. Active immunity can either be acquired naturally by sub-clinical infection, which are not usually noticed outside, or the immunity can be achieved artificially by the use of vaccines. The outside agent that is introduced into the body stimulates the body's immune mechanism to recognize the agent as a foreign body or antigen and produces antibodies, which destroys it. The body immune system recognizes and remembers that organism of infection and fights any infection that occurs in the future by that same organism. Vaccines are used prophylactically to improve the body's immunity and resistance against diseases.

Photo credit: http://who.int/

The characteristics of immunity produced by a vaccine is that the immunity produced is induced by an immunogen or agent. The immune response produced is durable and effective, although there is a lag period for its activation. The immunological memory is present in the body and subsequent immunity can be further achieved by booster doses of the vaccines given.

A vaccine is made up of a constituent or an agent that resembles the microorganism that causes that particular disease. Vaccines are prepared by attenuation of the microorganism called as the live attenuated vaccine and by killing the organism called as the killed vaccine.

Types of Vaccine:

1. Live attenuated vaccine. Some vaccines contain live attenuated form of microorganisms.  Many of these vaccines are prepared by conditions that disable their virulent properties, which becomes less dangerous and produces a broad immune response in the body. The attenuation of live vaccine is done by techniques like aging of culture, cultivation at high temperature, continued cultivation, passage through different species, repeated subculture etc. Live attenuated vaccines can be prepared for both bacterial and viral diseases.

Bacterial vaccines. eg: BCG, plague, anthrax, brucella vaccines.

Viral vaccines. eg: Sabin polio vaccine, small pox, measles, influenza, mumps etc.

2. Killed vaccine. In killed vaccines, the microorganisms that were previously virulent were killed or destroyed by chemicals, heat, radioactivity, or antibiotics. Agents used to kill include formalin, phenol, alcohol, N-merthiolate, heat, ultraviolet light, photodynamic inactivation etc using appropriate techniques. Killed vaccines are available for both bacteria and viruses.

Bacterial vaccines eg: Cholera vaccine, TAB in enteric fever, and autovaccine.

Viral vaccines. eg: Influenza, rabies, Salk polio vaccine.

3. Bacterial products or toxoids. Toxoid vaccines are prepared by inactivated toxic compounds that cause illness. The inactivated toxoids are used to prepare the vaccines. Toxoid vaccines are effective in producing good immunity.

eg: Toxoids for diphtheria and tetanus.

4. Sub-unit vaccine. The protein sub-unit of the microorganism is used to prepare the vaccine instead of the whole organism. The sub-unit of the microorganism is capable of creating an immune response.

eg: Hepatitis B vaccine from surface proteins of the virus, human papilloma virus vaccine from the virus-like particle, influenza vaccine from the hemagglutinin and neuraminidase subunits, etc.

5. Conjugate vaccine. Some protein polysacharide outer coats of microorganisms are linked to toxic proteins can produce an immune response that can be recognized by the body.

eg: Haemophilus influenzae type B vaccine.

Photo credit: www.polioeradication.org

The Rare Drawbacks of Vaccine:

1. Vaccines do not guarantee complete protection from the disease.

2. Immunodeficient individual, where host's immune system does not respond adequately with the vaccine due to lowered immunity due to conditions such as diabetes, HIV infection, steroid use, age, etc.

3. Conditions where the host's immune system does not have the B cells capable of generating antibodies to the antigen.

4. Efficacy of the vaccine differs from one type of vaccine to other, depending on factors such as the type of disease, strain of vaccine, time of vaccine administration, nonresponders, ethnicy, age, and genetic predisposition.

5. The immunity develops only after a lag period.

6. Booster doses required for long term coverage.

Overall Benefits of Vaccine:

1. Vaccine helps to produce antibodies in large number of people that has helped in providing lifelong immunity from diseases. 

2. A routine vaccination schedule has helped to get rid of some of the deadliest diseases that affected man on this planet.

3. Those diseases that have caused a great deal of suffering, disabling conditions, and death have now been controlled and eradicated with the help of vaccines.

4. Vaccination programs done worldwide has helped to bring down the mortality rate in many countries and improved the living conditions of people.

Nutritional Benefits of Chickpea

Chickpea  is a legume of the family Fabaceae. It is also called as the garbanzo beans. In India it is called as the Bengal gram or chana. It is mostly cultivated in the  mediterranean, west Asia, Indian subcontinent, and Australia. It is one  of the earliest cultivated legumes of more than 7500 years ago, in the  Middle East. The  chickpea is a type of pulse with a seedpod containing 2 to 3 peas. The plant grows to between 20-25 cm high and has small feathery leaves on  the sides of the stem. Chickpeas need a tropical or subtropical climate  of more than 400 milliliters of annual rainfall.

 Photo credit: www.amazon.com

There are 2 types of  chickpea
1. Desi  variety: Small and darker seeds with a rough coat. It has higher fiber  content. It is mostly

cultivated in Indian subcontinent, Ethiopia, Iran,  and Mexico. The Desi variety in India, it is known

as the Bengal gram.

2. Kabuli  variety: Lighter colored, larger sized, and a smoother coat. It is low  in fiber content. It is

mainly grown in Southern Europe, Northern  Africa, Afghanistan, Pakistan, and Chile.

Photo credit: www.henriettesherbal.com

Mature  chickpea can be cooked in stews, salads, or ground into flour called as  gram flour, which instead is used to make a lot of delicious recipes.  Chickpea can be used to make curries and form a important ingredient in  vegetarian diet which it provides with a good amount of protein.  Chickpea flour is used to make various cuisines and also as a batter to  coat when frying vegetables, meats etc.

Photo credit: www.rashmisrecipes.com

Nutritional Benefits

1. Garbanzo beans are useful sources of zinc, folate, protein, and fiber.

2. It is low in fat, which is mostly present as polyunsaturated fats. It helps to lower cholesterol in the blood stream.
3. It helps to regulate the blood sugar by stabilizing the breakdown of food through the intestine and also stabilizes the blood flow through the digestive tract.

3. Certain varieties of chickpea has high fiber content. It can help support the digestive tract function.

Bacteria in the colon breaks down the insoluble fiber in the garbanzos to short chain fatty acids (SCFAs) including acetic acid, propionic acid, and butyric acid. These SCFAs are absorbed by the cells that line the colon wall and can be used by for energy. It is also helpful in preventing constipation. Lowers the risk for colon problems and decreases the chances of intestinal cancer.

4. Garbanzo beans contains antioxidant nutrients such as vitamin C, vitamin E, beta-carotene etc.
5. It also contains concentrated supplies of phytonutrients such as flavonoids quercetin, kaempferol, and myricetin found in the outer layer of the beans, and the phenolic acids ferulic acid, chlorogenic acid, caffeic acid, and vanillic acid found in the interior portion of the beans.

6. Chickpeas also provide high dietary phosphorus, manganese, and iron.

7. It provides increased chances of food satiety or satisfaction with food and eliminates the sense of hunger and thus reduce weight gain.