Many of us are used to eat ampalaya dish as sauteed or “ginisa†but one of the most effective way to get the health benefits of ampalaya is to eat it fresh. We should get used to the bitter taste as this indicates the presence of the active principle “Momordicinâ€. However, if we want to reduce the bitter taste of raw ampalaya, choose the ampalaya fruit one with big furrows. Another way is to make your ampalaya salad with mix of ginger and calamansi.
The procedure is simple:
1. Slice thinly ampalaya and regular slice tomatoes, onions, scallions or leeks. Pound a piece of ginger on a mortar and mix.
2. Before mixing the ampalaya slices, soak for 10 minutes in cold water, slighty hand pressed to drain and mix with the rest.
3. Add calamasi to your taste, a little salt and some moscovado sugar if preferred.
This salad being ampalaya is good to support blood sugar health, even non-diabetics will benefit because it optimizes glucose metabolism -one will not get hypoglycemic with this. Ampalaya also boost the immune system and help reduce cholesterol. Eat this preparation as often as possible, even as appetizer.
June 24th, 2009 at 6:03 am
Praise be Jesus and Mary!
good day to you sir…
actually my question is not about ampalaya but for the Basella rubra locally known as alugbati… i post my comment here because this is the latest post and second the alugbati is already a hundred comment…
i would like to ask if do you know what is the chemical constituents of the leaf extract of alugbati…
thnx and more power!
From Dr. Aligui: no studies have been made to determine the constituents of alugbati extracts
July 16th, 2009 at 8:02 am
SINCE IVE HEARD U SAYING IN SALAMAT DOC THAT AMPALAYA IS MUCH BETTER TO EAT IT RAW…..I DONT INCLUDE IT ANYMORE IN PAKBET….AND SINCE I CANT TAKE ITS BITTERNESS,IVE DECIDED TO BLEND IT AND DRINK IT TOGETHER WID MY HUSBAND AND WID MY TWO KIDS(12YRS AND 10YRS OLD)
IS THAT OK,DRINKING 10MINS AFTER OUR MEAL IN A DAY????