The
Nigerian egusi soup is a popular soup in the part of the country where I reside.
As I had a delicious meal of pounded yam with the said soup this afternoon, I could
help but apply the ‘rules’ of inflammation learnt in histopathology class
earlier in the day.
There
are five (5) cardinal signs of inflammation:
1 1. CALOR i.e. heat
2 2. RUBOR i.e. redness
3 3. TUMOR i.e. swelling
4 4. DOLOR i.e. pain
5 5. FUNCTIO LAESA i.e. loss of function
However,
when egusi undergoes inflammation it goes from calor→tumor→rubor.
This
is achieved on cooking of this food substance, which is prepared with melon
seeds.
HOW?
Is the big question…here’s how:
Cooking
is the application of heat to food to make it safe to eat as well as
appetizing. On application of heat (CALOR) to ground melon seeds, it swells (TUMOR),
and finally, when oil is added to at a time relative to the cook and the
process of the cooking, it gets kind of reddened (RUBOR).
What
about dolor and loss of function?
Fine,
I’m aware that inflammation takes place in ONLY living and vascularized tissues.
On retrospective thought, maybe that’s why egusi doesn’t undergo dolor and loss
of function. After all, only a living tissue can feel pain. And only an
individual with a functional organ system can feel the absence of such!
Moral lesson... well, maybe both the food substance in question and cells act in defence of the body, in relation to inflammation.
Moral lesson... well, maybe both the food substance in question and cells act in defence of the body, in relation to inflammation.
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