LEGEND OF NURAKHUDONGLEI

Lainingthou Salailel Sitapa (Ating-aa, Nongthou, Ipa Salailel Sitapa, Ipa Sorarel) gi macha, malem leikoipung amadi Shamaton Ayangbabu sambiba, “Khoiyum Ashiba” gi matam, amadi namu taibang mibu sembiba, Shamaton Ayangbabu maithiba piba “Khoiyum Apanba” na panba matam dagi Nurakhudonglei (yachubi) asi Kanglei meetei leipaki tatna thana yadana leiraklaba lei amani. Nurakhudonglei, matamdugi national flower hainasu khangnarami, haujikna siroy lilyna oire.

Nurakhudonglei, asi Indian Rhododendron, hainasu khangnei, magi haorakphamdi southeastern Asia haina palli, KANGLEIPAK asi oibasu yai maramdi  malem asigi 35 BIODIVERSITY "HOTSPOT" amagi manung challi, Kangleipak su amadi SOUTH-EAST ASIA gi haorakpham su oibana. Lainingthou Atiya Sidaba amadi Ima Leimaren Sidapi, na malem, ching pat turel, hei lei amadi namu taibanng mi semba loiraba matung malemdagi thupkhraba matung Ima Leimaran gi saiyon oina Panthoibi Imabu tharaktuna mathou taret kaya pangthoknaba haokhi haiye. Kangleipak asida ahanba oina leipaki chaphu saba haokhibase Panthoibi Imagi matamdage haiye. Hainaba lei Kangleipak-Kanglei Sana Leimayol Laina Thapa Lamtam oiriba, Leima-Lai Khunda Ahanba oiriba asi semba matamda, leipaki chaphu oiriba ga  angang naowa pu naopuriba angang khaoga changdamnei. Nurakhudonglei gi chaphu mayong manaba makhawang gi sayong sada yenglaga Panthoibi Ima amadi Yumjao Lairembi Ima PETANGA, Naothingkhong gi loinabi, Urakonthouba bana panba matam (568-663AD) da Kangleipaki chaphu sai haibasu lei. Kangleipakata chaphu saba si chaorakna chahi 20,000 (years) BP, gi matam da Lai phurup na hanna khangnaduna sai hai ba khangle, Koubru chingdol da chahi lising kaya leiramlaba matung. Nurakhudonglei (yachubi, Melastoma malabathricum Linn. (Melastomataceae, family), asi ngalli gei matam da the Meeteis amadi Maring kangbuna hidak lanthak, ya chikpa, ashok apan amadi masigi lei asi sijinaduna pakhang leisa kaya maimit tabada cosmetic soap oinasu sijinei hai. Nurakhudonglei, na leisa tamba matamsi SAJIBU-INGA (april-june) amadi mahei na INGEN-LANGBAN (july-september) da phangni. Kangleipaki Umanglaina kolliba mapham ayamba da langol lairembi, Konthoujam Lairembi, Thongak, Ebudhou Marjing, Mongba hanba (sajenthong jungle) asinachingbada atei ching kaobru kaya da uba phangni. Chinpat Umang koksilakpna maram oiduna, aying asa khetnaba kaya lakpna Nura  khudonglei tapna tapna mami samjalakle maming su takhidare.

WATONGUM WANGLABA WAKAIPUNGNI

WATONGUM WANGLABA WAKAIPUNGNI

WA WA LAOBA KWAKNA WATPALEITRABA

WA-MAPAALTANA LEISA TAMLAGA LEMJARIBA

WAKHAL WATPA WARAK- WAPALSE

KAIRABA WAGI THONGADA KADUNA

WANGMA-WANGMA LEPTUNA PARI-WASAKNARIYE

WARAKPA WATPA WAJAO-NGANGSINGSE.

KAOBRU CHINGDOLGI TENWADI PUNGTE TEKHRE

UNAP-WADI URI-WARIDA NAPTUNA UKHIDARE

MONGBA HANBAGI MOUBIWA DI MANGDUNALEIRE MONGSANGDA

SANEIBIDI SANEI YUNEIDUNA SAA-ONKHRE

MARUBOK WA DI SAKHIDRE MEROOKA

WAKHA LAMGEE WATANGKHOIDEE TANGKHAI TAKHRE

WATANG-UTANGDEE WAREMNGANGDUNA TANGJAKHRE

WARUNANO WANGOO DA LEIHAO SATKHRE WATPALETANA

WAKAI NGANGBA WAYAM WAYELAGANI

WACHETKA PAYANA CHETNA PUNDUNA WAKHOKTA

WAPPAL WANGNA KHADUNA WATEMNARAGANI

SOIDON, SOIBUM, SOIJIM GI SAKTAM SEGAK KAINA SATLANI

LAUSING LEIBA LAIWA LAKLANI

USHOI NA URONG KHINBA URANI

Bamboo slits

Bamboo slits



National highway bribes,
For my silly second-hand bike's first test drive.
Constitution begs,
"Right to claw", before the divine Lingaa, with cannabis pegs.
Gullet challenges,
For the prolonged bullet's damages.
Rich siphons,
The poor's blood, for his memsahib's trendy tampon.
Beauty barters,
For her juicy and choosy characters.
Mr. Black Bee hunts,
The sapling she, simply for the savoury smacking stunts.
Favouritism eats,
Patently, against the upbeat merits.
Minister tweets,
For the bygone, then bosom buddy and now bandit.
Jackass licks,
Where the part–time pawn spits.
Ballot box bargains,
Like a phadigom's mapool, to get extra weight gain.
Neighbour trespasses,
For his badass' backyard grasses.
Swollen slit holds,
The pearl of cosmic sinew, as much as, in her magnetic black-hole.
Power misuses,
For his piggy and pushy missus.
RIMS deals,
Fairly, with the CBI's new recipe; a big tingling spicy meal! 

Democracy lies,
For the fanatic friendship ties.
1949's birthday comes,
And he donates vitality for babysitter, every year, like ransom.
Virginity embroiders,
For the sterile sacred merger.
THIKKADAR foresees,
Thoubal to NH-39, a gold coating road project, as Govindajee!
Revolution speculates,
For the pseudo-peace debate.
Delhi devours,
The seven sisters' savour, and feels, like a momo; like a first flavour.
Justice denigrates,
For the monkey marionette.
Ageing antics,
The lotus' feet pond, in melodia; a godly Rasa Lila's erotic.
Odyssey's Nepenthe bestows,
The sea of stupors, to sanaleipak; to swallow, all strains and sorrows.
Charan-amrita sunders,
The seven siblings, for the sake of sinful shantidas scholar.
Vaishnavism's cult pays,
Now, his debts to, the Mongba Hanba; the pantheon of seven rays.
Identity hoofs,
Like a Gangnam Style, in the rhythm of Nat-Sankirtana's hip-hop. 
Sovereignty sprays,
Scentless X-perfume, AFSPA-1958, on 9/11; a fateful day.
AFSPA helms,
Absolute life and death of Kangleipak's realm.
Eche Sharmila smiles,
Brightly, against the aiming tricolor's missiles. 

Mahatma's truth silences,
Before, the handsome and half-baked, all nonsenses!
Thawai brands,
Cheap and costly, and seems, like a price tag; like a curse land!
And bamboo slits, like sh*ts,
The meetei's bold bamboo slits, like sh*ts, always.
The meetei's bold bamboo slits, like sh*ts, always. 

Photo source: https://www.flickr.com/photos/yblue98/2669996227/

WANGNA‬ THANGATLU ‪‎EMALOL‬ BU

‪

Source: epao, Bangladesh Meetei observed International Mother Language Day, Shylhet, Feb-21/2015

WANGNA‬ THANGATLU ‪‎EMALOL‬ BU 

HENDE NAGONDAGI, ATEI KANANASU II

MAROL SUDE KANA HAIRI?

EMA LAIRIBINI KANNA NA HAIRI?

HEI HAYA HAIBA NANGNA TAKPIKHIBANI

EMA EPA NANGA THOKHANKHIBANI II

NGAMLOI NAHAKPU MUTHATPA

MEINA WAINA CHAKTUNA 

KANGLEI ATHOUBA POKPI GI MAPHAMDA II 

KARI GI MEERAIGANI NAHAKPU

MINUNGSI CHAOBI EMAGI THAMOIBU II

MEEGI MEEROL DA KARI GI 

EMA HAINA AMUK SAKLUNI II

ENAK KHUNBI KAYA OISUNU

MASAK PHAJABI KAYA LAKSUNU II

NAHAK AMA ECHAO CHAOUNA 

MEETEI EMA LOL AMA LEINA LEINA II

MEETEI EMA LOL BU

WANGNA THANGATLU EMA LOL BU II

Senjam (22/16/2015)

Pink Floyd's Nightmares at Imphal

Image source: http://www.trueafricanart.com/info-paintings/Aritsts/angu/big/mother-and-child-bio-big.jpg

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I

Mother, Why's It Cawing?

The Migrated Raven,

Every Day-Break
Mother, Do Our Carefully Careless Folks,

Keep Him?

As An Alarm-Clock
Mother, How Much Painfully Beautiful?

Outside The Nine Hogbacks
Mother, Do You Think They'll Like?

Our Pena's Tunes
Mother, Do You Think They'll Like?

My Eyes
Mother, Do You Think They'll Like?

My Skin
Mother, Do You Think They'll Like To Taste?

Our 108 Cuisine
Mother, Do They Eat?

Only The Foliage
Mother, Have We'd Our Cradles?

The Hybrid Lineage
Mother, Why Do We've Duet?

Spring Equinox Merrymaking
Mother, Why's The Black Street Dog Barking?
Mother, Does He Bite My Sister?
Mother, Does The Shaggy Uncle Have A Good Character?
Mother, Is He Expressing?

An Artificially Sneer
Mother, Does He Hurt You?
Mother, Why's Our Neighbour Noisy?

And Father Of All Woe
Mother, Why Do Their Daughters Like Much?

“Laiphadabee" Of My Sister
Mother, Why's The Neighbour Plucked Always?

My Dzükou Garden's Flower
Mother, Why, They Asked Salt And Oil?

For Their Cooking 
Mother, Don't They Grow Any Salt-Tree Sapling?
Mother, Why Do We Ask Them?

To Open Our Entry
Mother, Why Don't We Know Much?

The Cryptography
Ooooh! Mother, Should I Build A Frontier?
Mother, Should I Break The Barrier?
Hush! Hush! Baby, Its Waste Of Time, Sleep! Sleep! 

II               
Mother, Why She's Fasting?

Overlong And In Vain
Mother, Does She Feel?

No Pain
Mother, Does She Like The Invalid Teeth?

On Her Nose
Mother, Why's The Entire Boy, Suffering?

Comatose
Mother, Why's The "Nambul River" Wearing?

A  Wreath Of Unknown Human Stool
Mother, Look Our Road Has Many Little Swimming Pool !
Mother, Should I Play My Paper Boat?

On The Puddle
Mother, Why's The Banyan Tree Rooting?

On The Noddle
Mother, Look The Huge Human's Train !
Mother, How Fast Does Our Homemade Train, Mail?
Mother, Look The Women Are Selling Wee-Wee Like Water-Bottle ! 
Mother, Is It Sweet And Potable?
Mother, Why's The Dry-Snow Falling?

In The Summer Day 
Mother, Why Do They Have Masks?

On Their Physiognomy
Mother, Are They Going To Loot My "Piggy Bank" ?
Mother, Look Samu Makhong's Swallowed !

By An Immature Flying Serpent
Mother, Look The Bare "Living Nupi-Lal" Gathered !

Near The Holy Rampart
Mother, Look The Life-Sized "Laiphadabee" Is Flaming !
Mother, Why's The Mighty Regime Shouting ?
Mother, Why Does He Love Last Bench Much ?

Always In The "Quarrel's University"
Mother, Why's The Brother Asking For New Territory ?
Mother, Do They Grow Onus' Plant At An Open Outlet ?
Mother, Should I Buy One Sapling To Grow With My Money Plant ?
Mother, Why's The Uncle Making Houses And Roads ?

Without An Engineer's Grade
Mother, Do The Medicos Learn ?

An Extra Mba's Marketing Trade
Mother, Do The Engineers Believe ?

In More Roofs Per Drop Of Pillar
Mother, Why's The Smart Gourmand Always In Carnival's Opening Ceremony ?
Mother, Why They Ain't Available ?

In Unwelcome Dry Spell Mystery
Mother, Do They Have Flying Chariot ?
Mother, Do All The Lass Want To Blend With The System ?
Mother, Do My Girlfriend Also Love ?

The Glutton Smart Man
Mother, Do You Think She's Good Enough For Me ?
Mother, Do You Think She's Beauty ?

Inside Her 
Mother, Do You Think She's Is Virgin ?
Ooh! Mother, Should I Become Revolutionary Against All Fishy ?
Mother, Should I Make My Own Monarchy ?
Mother, Should I Run An Organisation ?
Mother, Should I Trust The Mighty Dominion ?
Mother, Do You Think They'll Aim Their Roscoe ?

On My Tender Pate
Mother, Will They Put Me In The Oubliette ?
Hush! Baby, Its Waste Of Time, Sleep! Sleep! 
III
Mother, Why's Every Dark Night ?

There's Only Piece Of Lumière
Mother, Do We Have Industry Of "Itta Thoumei" ?
Mother, Where Have All The Faithful Dogs Gone ?
Mother, Why's The Donkey Pretending To Be Dog ?

In The Darkzone
Mother, Look The "Thaa Thaa Thabung-Ton'' Is Weeping !
Mother, Look The "Theibong" Tree On The Moon Is Drying !
Mother, Look The Burning "Twinkle Twinkle Little Stars" Are Falling !
Mother, Our Paddy Field Is Blazing, Everywhere
Uum..Sleep! Sleep! Sleep! Baby
Baby, Hush! “Meechaaba Afspa” Will Come! Don't Cry
Mama's Gonna Keep My Baby Unhurt From The Burning Demesne
IV
Mother! Mother! Mother! Unchained Samu Makhong's Trailing Behind Me !
Mother! I'm Weary Of Running
And I'm Weary Of Running.... 

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Latent poison in the food we devour - Oxalate rich Indigenous Vegetables vis-à-vis kidney stones –

      
Photo source: http://www.mangalorean.com/recipes/images/articles/20060111carving1.jpg

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Food is often seen the gracious gift of God. Unequivocally, the meetei traditional cuisine engirds of multifarious delicious-vegetables dishes; most notable examples are sinju-bora, kangshoi, eromba, chagem-pomba and so forth. Since time immemorial, to cinch our daily aliments, there are various indigenous vegetables which have always been dish out our tummy without foxiness—from hilly tribes to city kin alike. Ironically, when it comes to devouring, we do not realize what we eat as long as it is ambrosial. Things can get crappy, when the food we eat becomes the reason for our bodily dysfunction. But the realm of fact is vegetables often also contain many toxic substances and antinutritive factors, which are noxious for human health. 

At first, it sounds like gibberish, but here are some of the vegetables which contain potentially harmful levels of the toxic compound. These toxic substances include oxalate acid (amaranthus-chengkrup), calcium oxalate crystal (acridity incolocasia-paan), tetracyclic triterpenoid cucubitacins (bitterness in cucurbits-cucumber, bottle gourd-khongdrum, pumpkin and melon. They are considered one of the healthiest vegetables but they can turn lethal, if bitter; drinking one or two glasses of fresh bottle gourd juice in the morning on an empty stomach is one such practice particularly in India. However, the advisory council to the Department of Indian Alternative Medicines has suggested that a small piece of bottle gourd should be tasted before extracting its juice and if it tastes bitter it should not be used as juice to drink), saponin (spinach, soy bean, tomato), While tomatoes (the fruit) are non-toxic, atropine is present in the stems and leaves, solanin (do discard any potatoes that have green eyes, sprouts, or greenish skins, rather than prepare and serve them, especially to children), linamarin (lima beans-hawai apakpi/thampak), linustatin & neolinustain (in seeds of lotus), cyanogenic glucosides (cassava-umaangra), phytohaemagglutinin (kidney Beans-rajma), chaconine (potato naturally produced toxicant in green potatoes & gives the potato a bitter taste), trypsin and chymotrypsin inhibitor, amylase inhibitors, phytohemag-glutinins, cyanogenic glycosides, and perhaps saponins (winged bean-tenoumanbi), nelumbins (lotus-petioles, pedicels and embryo contains the alkaloid which acts as a cardiac poison), sinigrin (mustard-unpleasant smell in seeds pod and inflorescence-flowers), canavins (sword bean-debhi), cyanogenic compounds-linamarin and lotaustralis (lotus-thambal, from leaves, stem, flowers, root), piperine (black pepper), capsaicin (pungency in hot pepper). The neurotoxic effect of capsaicin in rats was investigated in a study by Sugimoto et al. in 1998. Numerous fragments of DNA were seen in the neonatal rats, 18 to 24 hrs after capsaicin injection. For now the neural toxic effects found in neonatal rat suggests that capsaicin containing foods should not be given to children because of the potential damage to the developing neuroanatomy. A population-based, case-controlled study was conducted in Mexico City from 1989 to 1990 to evaluate the relationship between chili pepper consumption and risk for gastric cancer (Lopez-Carillo et al. 1994). Chili pepper consumption may be a risk factor for gastric cancer, but further studies are needed to test this hypothesis. Although the debate continues over whether the affects of capsaicin are good or bad, many people currently use capsaicin as an herbal remedy, allyl isothiocynate (oil of mustard), tripsin inhibitors and lectin (taro-palukabi), vicine ( broadbean-hawai mubi, consumption of uncooked broad bean causes "favism", which is characterised by haemolytic anaemia, haemoglobinasia and jaundice), hamagglutinin, goitrogen (substances that cause goiters), tannins, phyto estrogens, flatus producing oligosaccharides (carbohydrates of small molecular weight that cause flatulence-gas), phytates (soy bean), saponins & tannins (tree bean-yongchak, though these constituents are known to inhibit digestion and absorption in the ruminants, they could be removed through processing), bamboo shoots (soibum, soidon) of some species are known to contain phytate, saponin, tannin and cyanogenic glycosides (HCN), called taxiphyllin and are therefore very bitter. Different indigenous methods of reducing acidity/bitterness from fresh bamboo shoots has been reported, boiling in water/salt water and draining or keeping shoots in hot water for 10-15 minutes for a week at ambient temperature. The optimum cooking conditions that resulted in 97% reduction of HCN were 98-102⁰C for 148-180 minutes. 

Depending on the concentration, such compounds may reduce the edibility, nutritional value, and health benefits of dietary vegetables. Properly cooking and / or other processing may be necessary to eliminate or reduce them. Even so, cooking has a relatively small impact on the oxalate content of foods. Repeated food chemistry studies have shown no statistically significant lowering of oxalate content following the blanching or boiling of green leafy vegetables. A lowering of oxalate content by about 5-15 % is the most we should expect when cooking a high-oxalate food. It does not make sense to overcook oxalate-containing foods in order to reduce their oxalate content. Because many vitamins and minerals are lost from overcooking more quickly than are oxalates, the overcooking of foods (particularly vegetables) will simply result in a far less nutritious diet that is minimally lower in oxalates. Despite of trifling results, a conscious effort should be taken to cut down foods that cause damage to our body. 

Above all, the dietary intake of oxalate is of interest for several reasons. So, let us check over together tangibly about the vegetables which content high oxalate that we should conscious about them in our daily diets. Have you ever checked the oxalate content of your food? If you haven't, it's time to wake up. Eating high oxalate food exposes us to certain irregularities in some of the functions of our body. Since, consumption of foods high in oxalate results in a disorder of the urinary tract, commonly known as "kidney stones". 

The kidneys are one of the most vital parts of our body. Malfunction of the kidneys due the blockage of urine by stones causes severe pain. If you have any kidney stones, your doctor or dietician may talk with you about an eating plan to prevent new stones. The most common types of kidney stones are calcium and oxalate. Each type may require a different eating plan. There are certain foods you can have, and other foods you should avoid, to reduce the chance that you will get kidney stone again. 

Oxalate is an organic acid, primarily found in plants, animals and humans. The occurrence and distribution of oxalate vary enormously among the organisms. For instance, in plants the highest oxalate concentrations commonly occur in the leaves and the lowest in roots. It is not an essential molecule and is excreted from our body in an unchanged form. Our body either produces oxalate on its own or it converts other molecules like vitamin C — high in agathi (chuchurangmei-169mg/100g); Capsicum (shimla morok-137mg/100g), coriander leaves (phadigom-135mg/100g), king chilli (umorok-115.67mg/100g), broccoli (113mg/100g), cabbage (124mg/100g), chilli (111mg/100g) and tomato (31mg/100g of edible portion), Parkia roxburghii (yongchak-26mg/100) — to oxalate. Vitamin C is one of the substances that our cells routinely convert into oxalates. External sources like the foods we eat also contribute to the accumulation of oxalate in our body. The oxalate present in the body is excreted in our urine as a waste. Too much of oxalate in our urine, results in a medical condition called as hyperoxaluria, commonly referred to as kidney stones. 

Vegetables can be divided fairly readily into those containing high concentration of oxalate acid and those containing small or negligible amounts. No close correlation was found between the oxalic acid content and the content of calcium, magnesium or phosphorous, although the concentration of calcium and magnesium tend to be high in those plants or parts of plants that contain large amounts of oxalate. Indeed, totally avoiding foods high in oxalate would be something next to impossible. Howbeit, care has to be taken to keep a check on the consumption of high oxalate foods. The oxalate amount should be restricted to 40 to 50 mg per day. 

The following some list given and quantum in the parenthesis will help you to avoid certain oxalate containing foods. Food with an oxalate content exceeding 10 mg/100 g of the edible portion are spinach-palangshak (412mg), amaranths-chengkrup (280.62mg), amaranthus tricolor-chengkrup marangbi (131.4mg), sweet potato leaves-maangra (48.6mg), bitter gourd (26.631mg), wild lotus (20.88mg), okra-belendri (20.547mg), French beans-rajma (22.8-30.2mg), beetroot (121.0mg). Foods with oxalate content of 1-10 mg/100g; leek flower-tilhau (9.63mg), celery (9.504mg), luffa-shebot (7.866mg), chayote leaves-dashkush (6.03mg), lotus root-thambau (5.6691mg), chives-nakupi (4.05 mg), eggplant-khamen (3.51mg), wax gourd-torbot (2.7mg), chinese yam (2.691mg), carrot (7.4mg), tomato (5.3mg) etc. Spinach is a well known high oxalate vegetable; it belongs to the family chenopodiaceae. Another well known high oxalate food in this family is sugar beet. Many vegetables from the family Amaranthaceae are high in oxalate content. 

The leaves and seeds of Amaranthus species are edible. Both Amaranthus and A. tricolor are high in oxalate content, and they are similar in appearance; the difference between them is that tricolor has purplish leaves. Maximum oxalate concentration is noticed in amaranth (742 mg). Bitter gourd (Karot akhabi) shows a high oxalate content. In taro (palukabi) tubers and leaves acridity is due to the presence of calcium oxalate crystal. Most of the cultivated varieties are free from acridity. However, it is best not to taste any variety raw. The acridity is destroyed by cooking. Vegetables with high oxalate content also include cucumber-thabi, green peppers-morok, parsley (salad crop) and greens of all kind. Withal, we should limit the use of condiments like black pepper, cinnamon (dalchini) and ginger. 

Renal stones (kidney) have beset humans for centuries. Researchers have found evidence of kidney stone in 7,000 year old Egyptian mummy. Each year, worldly people make almost 3 million visits to health care providers and more than half a million patients go to emergency room with urolithiasis. Factors leading to initiation of calcium oxalate concentrations are still not known. In our state Manipur, a case study conducted in the Department of Biochemistry in collaboration with the Department of Urology, RIMS, Imphal was shown that urolithiasis was found to be most predominant in the age of group of 31-41 years comprising of 30.6%. It was observed that the higher incidence of urinary stones case in male (68%) than female (32%). Meanwhile, P.P. Singh et al., in their 196 stones analysis in Manipur showed calcium and oxalate were present in all the stones. 

Comparatively little is known about the daily intake of oxalate, the proportion normally absorbed or the proportion of the urinary oxalate that is of dietary origin. Several extensive studies of the oxalate content of foods have been made within recent years, but the accuracy of the analytical procedure is sometimes open to question. Meanwhile, oxalate that a human body absorbs from food was thought to be an insignificant contributor to urinary oxalate excretion. However, many researchers indicated that dietary oxalate can provide up to 80% of the oxalate excreted. Some risk factors for stone disease are associated with a low calcium intake and dietary oxalate is believed to be an important contributing factor. An interesting fact to note is that, most leafy vegetables contain high levels of minerals such as calcium and iron, however, these minerals may not be readily available biologically due to the presence of oxalates which forms insoluble salts with the minerals and prevent their absorption in the digestive tract (small intestine). In addition, some of the oxalate in urine is made by the body. But eating certain foods with high levels of oxalate can increase the amount of oxalate in the urine, where it combines with calcium to form calcium oxalate stones. 

For all of the above reasons, when healthcare providers recommend restriction of dietary oxalates to prevent calcium oxalate stone formation in individuals who have previously formed stones, they often suggest "limiting" or "reducing" oxalate intake rather than setting a specific milligram amount that should not be exceeded. Besides oxalate stone formation, high oxalate intake has other effects on human being. Small dose of oxalate in the body may cause headache, pain and twitching in muscle and cramps. Larger doses can cause a week an irregular heartbeat, a drop in blood pressure and sigh of heart failure. Large doses of oxalate can rapidly put a person in a shock life state, causing convulsion, coma, and possibly death. The mean lethal dose for an adult is about 15-30 g, but the lowest reported lethal dose is only g (70 mg/kg). 

Of course, our region, being blessed with a variety of natural surrounding and varying climates, has a number of indigenous underutilized-vegetables, which are available seasonally, and practically no relevant information is available on the nutrient content and anti-nutritional factors, especially the oxalate content of such vegetables. So, if you have been bringing on foods that are listed as "high oxalate foods", it's time for some reality check. 

In Shakespeare's one of the best-known plays, The Merchant of Venice, there is a famous adage: "All that glisters/glitters is not gold", from a secondary plot of the play, the puzzle of Portia's boxes. It's still doubtlessly conceded in every realm of life, therewith, when it comes to sporadically saying: "All that vegetables contain is not always edible or nutritious". Needless to say, think twice - or about a dozen times-before using the delicious-looking vegetables in any styles of partaking. For the food we eat today, will determines how salutiferous our society will be later on in life. 

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Note: See also same article by Angomcha Jinus Senjam,

http://e-pao.net/epSubPageExtractor.asp?src=education.Science_and_Technology.Latent-poison-in-the-food-we-devour

LEGEND AND TABOO OF NONGMANGKHA IN KANGLEIPAK (MANIPUR) ( Phlogacanthus thysiformis, Acanthaceae)

The Manipuri Annal, Panthoibi Khong-gul focuses on the story of Panthoibi (Arunkumar & Arun), daughter of the Kanglei King (Thoiba, 2008). She was depicted as in love with Nongpok Ningthou (Arunkumar & Arun). But because of close ties between Kanglei and Chenglei kingdom, the Kanglei King was keen on marrying her daughter off to the son of the Chenglei King (Thoiba, 2008). Her parents, however, did not approve of her maiden love and gave her away in betrothal to Khaba. Even after her marriage to Khaba, Panthoibi met Nongpok. Naturally, her in-laws and their other kinsman would not approve of her escapades and illicit relationship (Arunkumar & Arun). One day, on a pleasing full moon night, king’s queen, Panthoibi ran away to elope with the Nongpok Ningthou at a particular place as ploy before. Khaba and his kin-group took it as an insult and a slur to their pride. So, they hunted out the couple everywhere, but failed to catch up with them (Arunkumar & Arun). Meanwhile, she hid at a nearby shrub bushes and thus escaped. At that instance, she inadvertently chewed one leaf of the plant which was bitter in taste, so she named the plant as nongmangkha, nong= one day, mang = bushy and kha = bitter, the present phologacanthus thysiformis. There is widespread belief, in Kangleipak, which is still practiced about this plant, that, local people, never plucked, any part of the plant on sunday and any days on precise noon time. There is an old saying that on this restricted day or time period, devil sits on the plant, if someone happens to pluck the plant or used it for any purpose, it might cause evil effect on the human health (Deshworjit and Potsangbam, 2014).

Photo source: http://www.epaolive.net/galleries/images/Handicrafts/2009/RichardFlora01/Flowers_Richard_2009_3.JPG