On July 14, 2012, I re-posted an article under the title “Isn’t this lady an ignoramus? Well, she is a typical Indian woman …” that appeared in the prestigious news website IBNLive.com (now rebranded as News18.com) on the same date titled “Karnataka: Husband forces wife to drink his urine“. This same news was posted on other prestigious news websites too such as The New Indian Express, hindustantimes.com, ndtv.com, and many others under various titles.
On October 12, 2017, five years and four months later, I received an intimation dated October 10, 2017, from Mr Raju Devdiga, advocate for the accused in the case that on June 12, 2014, the high court of Karnataka quashed the complaint of the wife against her former husband.
“… this court feels that investigation into the complaint in crime no. 274/2012 may not enure to the benefit of either complaint or the first petitioner in as much as both have separated their ways and tried to start their life afresh with different spouses and this court feel that continuation of investigation into the complaint in crime no; 274/2012 would not be to the benefit of any one of them,” the HC said in its order.
“Accordingly the present petition is allowed. Consequently, the complaint in crime NO;274/2012 registered with Jnanabarathi Police and pending on the file of IX ACMM Court, Bangalore, for the offences punishable under sections 498(A), 504, 506, 323 read with Section 34 of IPC and Sections 3 and 4 of D.P. Act is hereby quashed,” the court ordered.
On October 12, 2017, as requested by Mr Raju Devdiga, the honourable advocate, I deleted the post titled “Isn’t this lady ...” from my WordPress blog.
In Chapters 1 and 2, I dealt with the Hindu myths and the Jewish lore respectively that were readily accepted and endorsed by the affluent Paravars, who wish to remove the stigma placed on the occupation of their caste namely, fishing, diving for pearls and chanks, and producing salt which were considered “low and ritually polluting occupations.” From this chapter onwards I will be writing about what we know historically and from ancient Tamil literature about the origin of the Paravar community.
From the earliest recorded times, the Paravars were an independent, seafaring people, involved in sea-related activities such as fishing, specializing in the seasonal harvesting of pearl oysters and chanks, navigation, boat building, and production of sea salt. In ancient times, being seaborne traders, they were occasionally given to piracy and smuggling.
In the Madras Census Report, 1901, it is noted:
… there are in reality three castes which answer to the name Paravan, and which speak Tamil, Malayalam, and Canarese respectively. Probably all three are descended from the Tamil Paravans or Paratavans. The Tamil Paravans are ﬁshermen on the sea coast. Their headquarters is Tuticorin, and their headman is called Talavan … The Malayalam Paravans are shell collectors, lime burners and gymnasts, and their women act as midwives. Their titles are Kurup, Varnkurup, and Nurankurup (nuru, lime). The Canarese Paravans are umbrella-makers and devil- dancers.”
It has been further speculated that the splitting of the latter two groups from the first may have been as a consequence of a desire to flee from the ancient tribal areas in Tinnevelly to avoid the oppression by the Muhammadans.
In the Journal of the Royal Asiatic Society of Great Britain & Ireland, Volume 4 in Art. V, “Remarks on the Origin and History of the Parawas” Simon Casie Chitty wrote:
In the classiﬁcation of the Tamil castes, the Parawas rank ﬁrst among the tribes of ﬁshermen, and they are generally allowed to have been the earliest navigators in the Indian Ocean, like the Phoenicians in the Mediterranean. They are described in the Tamil dictionary, entitled Nigundu Sulamani, under the head of Neythanilémakkal, or inhabitants of the sea-coast. In Sanscrit, they are called Parasavas, or Nishadas, and in Tamil, Parathar, Parathavar, and Paravar.
Little is known about the Paravars from the 5th to the 15th century.
Robin Arthur Donkin (1928–2006), an English historian and geographer who in 1990 served as a reader in Historical Geography in Cambridge University’s Department of Geography has argued that with one exception, “there are no native literary works with a developed sense of chronology, or indeed much sense of place, before the thirteenth century”, and that any historical observations have to be made using Arab, European and Chinese accounts.
Pandyan king Arikesari Maravarman (r. c. 670–710 AD), also known as Arikesari Parankusa, ruled parts of present-day Kerala and Tamil Nadu. According to the Velvikkudi grant (stone inscription), he won battles at Pali, Nelveli, Uraiyur and Sennilam. Except for Uraiyur, the identity of these places is not certain. E. Hultzsch identified Nelveli with modern Tirunelveli. The larger Chinnamanur grant states (stone inscription) that Arikesari Maravarman won battles at Nelveli and Sankaramangai, and also defeated the Pallavas. The inscription further states that he ruined the Paravar (a southern fishing community).
Though works in the Tamil Sangam literature such as Ettuthokai, Paththupaattu, Ahanaanooru, Madurai Kaanchi and Pattinappaalai refer to the lives of the Paravars, there are different views regarding events up to the early 16th century among the investigators of the Paravar history.
Madurai Kaanchi (Tamil: மதுரைக் காஞ்சி), a Tamil poetic work in the Pathinenmaelkanakku anthology of Tamil literature, belonging to the Sangam period (spanning from c. 3rd century BC to c. 3rd century AD) contains 583 lines of poetry written by the poet Mankuti Maruthanaar in praise of the Pandya King Nedunjeliyan II on the occasion of his victory at the battle of Talayanankanam. In this work, the Paravas are described as being most powerful in the country around Korkai:
“Well fed on ﬁsh and armed with bows, their hordes terriﬁed their enemies by their dashing valour.”
Madurai Kaanchi describes Korkai as the chief town in the country of Parathavar and the seat of the pearl ﬁshery, with a population consisting chieﬂy of pearl divers and chank cutters. When the Pandyan kingdom was powerful. the Paravas had grants of certain rights from the monarchy, paying tribute from the produce of the ﬁsheries, and receiving protection and immunity from taxation in return.
Stephen Neill in his work, “A History of Christianity in India: The Beginnings to AD 1707” says:
The Paravas lived in a number of villages, perhaps about twenty in all, strung out over a narrow strip of land about a hundred miles in length, from Cape Comorin to Vembar. A hardy race, they live by the sea in two senses of that expression. For most of the year their livelihood is ﬁshing; because of the association of this trade with the taking of life, they are not reckoned by the Hindus as belonging to one of the higher castes. They have developed astonishing skill in the management of their catamarans, each with its single lateen sail. This stern and exacting labour gives them immense physical hardihood and a strength of character which at its best is courage but may take the form of a rather rough aggressiveness. For the most part, the boats remain not far from the shore and return with the off-sea breeze in the evening. But violent tempests can arise and sweep the boats far out of sight of land; every year a number of lives are lost.
What gave variety to Parava life, and importance beyond the local scene was the annual pearl-ﬁshery. The collection of oysters begins in March and lasts for twenty to thirty days. The oyster beds lie at a distance of ﬁve to six miles from the coast. Fantastic tales are told of the length of time that a diver can remain underwater; observation shows that the time is usually not more than a minute, and in no case exceeds a minute and a half. The work is extremely exhausting; by midday, the diver has done his work for the day and is ready to return to shore for the sorting of the catch. In a good season, the proﬁts can be very high; but the man who does the hard work is far from being the only beneﬁciary.
Isaac Rajendran and Freda Chandrasekaran have said in their work “History of the Indian pearl banks of the Gulf of Mannar”. Journal of the Marine Biological Association of India, that up to the 16th century the Paravars had held almost a monopoly of the rights to exploit the pearl fisheries, having negotiated with successive kings to achieve this.
The Pandyan kings allowed the Paravars to manage and operate the pearl fisheries because of their ancient skills in that activity, which required specialist seamanship abilities, knowledge of the location of the oyster beds and the art of tending them. The Pandyan kings exempted the Paravars from taxation and allowed them to govern themselves in return for being paid tribute from the harvested oysters.
Theodore Maynard in his work “The Odyssey of Francis Xavier” has claimed, the south Indian coastal areas around Kanyakumari were “the greatest pearl fishery in the world”, and that the Hindu people who fished for oysters there “… were known as the Paravas, a caste sufficiently low, although not of the very lowest.”
Although Robert Eric Frykenberg, in his book “Christianity in India: from beginnings to the present” has described them as a “… proud and venturesome seafaring folk engaged in fishing, pearl diving, trading, and piracy,” Adrian Hastings in his book “A World History of Christianity” has pointed out that the piracy (and some smuggling) was only an occasional activity and that their more normal occupations demanded courage, strength and stamina, which made them “hardened adventurers”.
During the reign of the Pandya kings, the Paravars had their headquarters at Korkai harbour and were spread out into several fishing hamlets in the pearl fishery coast of Gulf of Mannar and adjacent Comerin coast:
In some villages, Karaiyars, a sub-sect of Paraiyars, and Mukkuvars also lived along with the Paravars. The Mukkuvars were found mostly in Kanyakumari and in the villages west of it. Members of these three castes – Paravars, Karaiyars and Mukkuvars – on the Fishery Coast were illiterate fisherman and divers who harvested pearl oysters and chanks.
The Paravar fishermen, with dark-brown complexion, wore only a kovanam (loincloth) and a white scarf around their head. Most of them were poor and addicted to intoxicating brews such as coconut toddy and arrack distilled from the juice of the palmyra palm.
Adultery was rampant among the Paravars.
The affluent males Paravars pierced their earlobes and wore heavy pearl-studded gold ear ornaments. Some writers say that a few prosperous Paravars had slaves.
The funeral custom of Sati where a widow immolates (burns) herself on her dead husband’s pyre existed among the Hindu Paravars since they believed that the women who committed Sati would live along with their husbands when reborn. Those women who refused to (immolate) themselves were forced to leave their home and become public women. And those who opposed the custom of Sati, male or female, were killed.
The Paravars were superstitious and the soothsayers and necromancers played a significant role in their lives. They sought the shark charmers to ward off shark attacks during fisheries.
Surprisingly, the Paravars did not slaughter cows for meat.
The Paravars believed the unsubstantiated myth that god Kartikeya, also known as Murugan and Subramanian married a Parava lass named Deivanai and so they had a special affinity to the Murugan Temple at Tiruchendur which is considered as one of the six holy abodes of the deity. During the religious festivals of the temple, the inhabitants of the seven Paravar villages – Manapadu, Alanthalai, Virapandiapattanam, Punnaikaval, Thoothukudi, Vembar and Vaipar – took an active part along with the people of Tiruchendur. The Parava headman of Virapandianpattanam was given the first honour of pulling the vadam (Tamil: வடம்; rope) attached to the ther (Tamil: தேர்; festival car) of the deity during festivals.
Some writers say that the palanquins of the prosperous Paravars of Virapandianpattanam were borne on the shoulders of Idayars (shepherds) who bore the idols of the deities during festivities at the Murugan Temple in Tiruchendur.
The Paravars had a succession of chiefs among them, distinguished by the title ‘Adiarasen‘, later, the leaders were known by titles such as: Thalaivan, Pattankattiyars, Araiyars and Adappannars.
Journal of the Royal Asiatic Society of Great Britain & Ireland, Volume 4 in Art. V, “Remarks on the Origin and History of the Parawas” Simon Casie Chitty, Maniyagar of Putlam, Ceylon, M. R.A. S. &c., &c., &c.
Isaac Rajendran and Freda Chandrasekaran, “History of the Indian pearl banks of the Gulf of Mannar”. Journal of the Marine Biological Association of India. 18 (3): 549–550,
Donkin, Robin A. (1998). “Beyond price: pearls and pearl-fishing: origins to the age of discoveries”. Memoirs of the American Philosophical Society. American Philosophical Society. 224. ISBN 978-0-87169-224-5.
Maynard, Theodore (1936). The Odyssey of Francis Xavier. Longsman, Green.
Frykenberg, Robert Eric (2008). Christianity in India: from beginnings to the present (Reprinted ed.). Oxford: Oxford University Press. p. 139. ISBN 978-0-19-826377-7.
Hastings, Adrian (2000). A World History of Christianity. Michigan: Wm. B. Eerdmans. pp. 166–168. ISBN 978-0-8028-4875-8.
Stephen Neill F.B.A., A History of Christianity in India: The Beginnings to AD 1707. CAMBRIDGE UNIVERSITY PRESS.
Library of Congress catalogue card number: 82-23475 ISBN 0 521 24351 3 hardback, ISBN 0 521 54885 3 paperback.
The most ancient sources of pearl, the queen of jewellery,are believed to be the Persian Gulf, the Red Sea and the Gulf of Mannar that lies between India and Sri Lanka. Pre-historic people of these regions were probably the first to find the first pearls known to mankind, obviously during their quest for food. However, to pinpoint an exact region where the discovery and appreciation of pearls first began may be difficult.
In 315 BC, the Greek philosopher Theophrastus, pupil and successor of Aristotle in the Peripatetic school wrote that pearls came from the waters off the coast of India, and certain islands in the Red Sea and in the Sinus Persicus (Persian Gulf).
Megasthenes, the Greek geographer and writer, who accompanied Alexander’s general Seleucus Nicator in his Asiatic conquests, visited many regions of India, including Madurai, the capital of the Pandya kingdom. While in southern India, he also learnt about the neighbouring island of Sri Lanka which he called “Taprobane,” and its valuable resources, such as pearls and a variety of gemstones. Subsequently, in his famous work “Indica” he wrote that Taprobane was an important source of large pearls.
The Alexandrian-Roman geographer, Claudius Ptolemy ( c. AD 100 – c. 170) wrote about the pearl fishery in the Gulf of Mannar, both on the South Indian side and the Sri Lankan side.
The Periplus Maris Erythraei (Periplus of the Erythrian Sea), written by an unknown Alexandrian-Greek author, in the second half of the 1st-century A.D (approximately 60 A.D.), mentions the route to the east coast of India, is through the Gulf of Mannar, between India and Sri Lanka. It provides an extensive account of the pearl fishery in the Gulf of Mannar, particularly on the Indian side of the Gulf, and the pearl fishery of Epidprus (Mannar Island) on the Sri Lankan side of the Gulf.
The Gulf of Mannar
The Gulf of Mannar is a large shallow bay, a part of the Lakshadweep Sea. It lies between the southeastern tip of India and the west coast of Sri Lanka. The estuaries of the river Thamirabarani of south India and the Malvathu Oya (Malvathu River) of Sri Lanka drain into the Gulf of Mannar.
Geological evidence suggests that in ancient times India and Sri Lanka were connected by land. An 18-miles (30 km) long isthmus composed of limestone shoals, and coral reefs, popularly known as Adam’s Bridge or Rama’s Bridge or Ramsethu, lies between the Rameswaram Island, off the southeastern coast of Tamil Nadu, India, and the Mannar Island, off the northwestern coast of Sri Lanka. Adam’s Bridge separates the Gulf of Mannar in the southwest from the Palk Strait in the northeast. The sea in the area is very shallow, only three to 30 feet (1 to 10 metres) deep in places, and hinders navigation. Some of the sandbanks are dry. Some claim that up to the 15th century, Adam’s Bridge was completely above sea level and people travelled between India and Sri Lanka on foot. The bridge they say was breached, fissured and the channel deepened by storms when a cyclone devastated the region in 1480.
In ancient times, this coast was known worldwide for its natural pearls. Greeks, Romans and Arabs sought the beautiful pearls harvested in these waters. From the time of the known history of the Tamils, pearl trading became one of the principal sources of revenue of the Tamil kings.
The bed of the Pearl Fishery Coast in the Gulf of Mannar is a fertile breeding ground for pearl oysters. There were two distinct fisheries in the Gulf of Mannar – one on the South Indian coast, the other on the northwestern Sri Lankan coast.
On the Indian side of the Gulf of Mannar, the Pearl Fishery Coast of southern India extended along the Coromandel Coast from Thoothukudi (Tuticorin) to Kanyakumari (Cape Comorin). This fishery coast has been known in different periods of time in various languages as the Cholamandalam coast, Colkhic Gulf, Comorin coast, Coromandel coast, Fishery Coast, Kuru-Mandala coast, Ma’bar coast, Paralia, Pescaria, Fishery coast, Tirunelveli coast, Madura coast, etc. The coast took its name from the presence of natural pearls in the bed which is a fertile breeding ground for pearl oysters.
The pearl banks on the Sri Lankan side of the Gulf of Mannar stretch from the island of Mannar, off the northwestern tip of Sri Lanka, south to Chilaw.
The Pearl Fishery Coast in Southern India and in Sri Lanka were predominantly populated by the Paravar caste. The Paravars were fishers, seamen and maritime traders. Majority of the Paravars specialised in the seasonal harvesting of pearl oysters and chank and for thousands of years.
The Pandyan kings allowed the Paravars to manage and operate the pearl fisheries because of their ancient skills in that activity, which required specialist seamanship abilities, knowledge of the location of the oyster beds and the art of tending them. The Pandyan kings exempted the Paravars from taxation and allowed them to govern themselves in return for being paid tribute from the harvested oysters.
In ancient times, this Pearl Fishery Coast was known worldwide. Greeks, Romans and Arabs sought the beautiful pearls harvested in these waters by the many Parava fisheries that operated to exploit them. From the time of the known history of the Tamils, pearl trading became one of the principal sources of revenue of the Tamil kings. By the first century AD, pearls and shanks were among the important exports from southern India.
In the late 1270s, Maravarman Kulasekara Pandyan I sent an expedition to Sri Lanka under his minister Kulasekara Cinkaiariyan Aryachakravarti near the end of the Sri Lankan king Bhuvanaikabâhu I’s reign (1272-1285 AD). Aryachakravarti defeated Savakanmaindan of the Jaffna kingdom, a tributary to the Pandyans. He plundered the fortress of Subhagiri (Yapahuwa) and brought with him the Relic of the tooth of the Buddha. Bhuvanaika Bahu’s successor Parâkkamabâhu III went personally to King Kulasekaran’s court and persuaded him to return the tooth relic.
Most historians agree that on later expeditions it was this Arayachakravarti who stayed behind to create the Arayachakravrati dynasty in the Kingdom of Jaffna, and raided the western Sri Lankan coast. From then on, the pearl banks came under the sole dominance of the Aryachakravarti line of kings of Jaffna kingdom.
Political and military leaders of the same family name left a number of inscriptions in the modern-day Tamil Nadu state, with dates ranging from 1272 to 1305, during the late Pandyan Empire. According to contemporary native literature, the family also claimed lineage from the Tamil Brahmins of Rameswaram in the modern Ramanathapuram District of India.
In 1450, a Tamil military leader named Chempaha Perumal under the directive of the Sinhalese king Sapumal Kumaraya of the Kotte kingdom invaded the region which remained under the control of the Kotte kingdom up to 1467. After that, the region once again came under the Jaffna kingdom.
The Arayachakravrati dynasty ruled the Jaffna kingdom from the 13th until the 17th century, when the last ruler of the dynasty, Sankili II, also known as Sankili Kumaran confronted the Portuguese. Thereafter, the entire pearl fishery on both the Sri Lankan and the Indian side of the Gulf of Mannar came under the exclusive jurisdiction of the Portuguese.
The pearl fisheries of the Gulf of Mannar were controlled independently of one another, by the Pandya, the Chola or by the regional rulers on the Indian side, and by the Sinhalese or Tamil kings on the Sri Lankan side. Sometimes, the two fisheries came under the jurisdiction of the same authorities, such as the Pandyas, the Cholas, the Portuguese (in 1619), the Dutch (in 1658), and the British (1796), whoever controlled the regions on both sides of the Gulf of Mannar.
Catalan is a Western Romance language derived from Vulgar Latin and named after the medieval Principality of Catatonia, in northeastern modern Spain. Pereira is a topographic name derived from Catalan Perera meaning ‘pear tree’.
There are other variants for Perera in the Iberian Peninsula meaning “pear tree”:
In Catalan: Perer
In Extremadura, Salamanca and Valladolid: Perero, Pereros
In Portugal: Pereira, Pereyra, Pereyras, Das Pereiras, Paraira
In the Pyrenees: Pereire, Pereyre
In Galicia: Pereiro, Pereiros
The Portuguese colonists introduced the name Pereira to the Goanese in Goa and to the Paravars in Tamil Nadu in India.
Perera and its variants are common surnames in Portugal, Brazil, India, and Sri Lanka, and in most of the Lusosphere (regions where people speak Portuguese, either as native speakers or as learners).
After Afonso de Albuquerque conquered Goa in February 1510, the Portuguese converted the Hindu Goanese to Catholicism and gave them Portuguese names such as Fernando, da Souza, Pereira and so on.
In 1516, when the Hindu Tamil Paravars of the Pearl Fishery Coast in Southern India sought the help of the Portuguese to circumvent the oppression of the Middle Eastern Arab Merchants and their Muslim Paravar brethren, one of the stipulations laid out by the Portuguese was that the Paravars should convert to Catholicism.
The Middle Eastern Arab Merchants getting wind of these negotiations dispatched two envoys to Cochin to bribe the Portuguese Captain Pero Vaz de Amaral, to not allow conversion of the Paravars to Catholicism, but Pero Vaz refused to do so.
Pero Vaz immediately arranged for the baptism of 85 Paravar leaders in Cochin by the Vicar General, Miguel Vaz, probably in December 1535. The Paravar leaders were given Portuguese names as surnames. Pereira was one of the names given to the Paravars as a surname.
In 1505, Lourenço de Almeida, a Portuguese explorer and military commander made his first voyage to Ceylon and established a settlement there. From then on, the Catalan name “Perera” became one of the surnames among both the Catholics and Buddhist Sinhalese.
“It seems like every time I study an illness and trace a path to the first cause, I find my way back to sugar.” – Richard Johnson, Nephrologist, University of Colorado Denver
What does the word “sugar” mean to you?
To me, anything that tastes sweet: cane sugar (sucrose), beet sugar, brown sugar, corn syrup, glucose, fructose, corn syrup, honey, syrups, sugary drinks, molasses, agave the popular ingredient for tequila, chocolates, toffees, confectioneries, etc.
Most of us had our first singular experience of sweetness when we licked the dab of cake icing or a drop of honey from the finger of one of our loving parents.
Even though sugar tastes delicious it is not a food.
Though it is habit-forming it is not a drug, but many people get addicted to it.
The more sugar you taste, the more you want.
Sugar provides instant energy and quickens the muscles, but it is not a nutrient.
Sugar is the universal name for a variety of carbohydrates, derived from various sources.
Carbohydrates supply energy for working muscles. They provide fuel for the central nervous system, enable fat metabolism, and prevent the protein from being used as energy.
Before learning to grow food, the carbohydrates that our ancestors consumed for energy must have come from whatever plants that were available to them according to the season.
Around 6,000 BC, people in New Guinea cultivated sugarcane. They drank the sweet juice by chewing the stalks of the sugarcane. The cultivation of sugarcane spread gradually from island to island, and around 1000 BC reached the Asian mainland. By 500 BC, the Indians were processing crystalline sugar from sugarcane. By 600 AD sugar found its way to China, Persia, and northern Africa. Eventually, by the 11th century, it reached Europe. In England between the 18th and 19th centuries consumption of sugar increased by 1,500 percent.
By the mid 19th century, Europeans, Americans and the people of the civilized world became habituated to the use of refined sugar and considered it as a staple item of food.
Now, we consume sugar daily in one form or another because our body cells depend on carbohydrates for energy. An ingrained love for sweetness has evolved within us and we use sugar generously to sweeten almost all our raw, cooked, baked, frozen food and drinks.
There is good and bad food. Health experts point their finger accusingly at all foods that have sugar and brand them bad. They say that we are in fact poisoning ourselves by satiating our sweet tooth. Some even use the adjective ‘toxic’ to describe sugar and say it disrupts the body’s usual hormonal cycles and endangers our internal and external organs.
All experts say the use of sugar results in high rates of obesity, metabolic disorders like diabetes, high blood pressure, heart disease, and many other ailments.
Testing urine by smelling and tasting was once the primary method used to diagnose diseases. Hippocrates (460-377 BC) of Kos noticed that a patient’s urine smelled differently as the course of fever changed. The Greco-Roman doctor Galen (131-201 AD) of Pergamon believed that urine revealed the health of the liver, where blood was supposedly produced. He stated, evaluating the urine was the best way to find whether or not the body’s four humours – blood, phlegm, yellow and black bile – were in equilibrium.
In 1675, Thomas Willis (1621-1675), an English physician who played an important part in the history of anatomy, neurology and psychiatry, and a founding member of the Royal Society of London, was the first in modern medical literature to diagnose diabetes by the taste of urine. He observed that the urine of the diabetics tasted “wonderfully sweet, as if it were imbued with honey or sugar.” His taste test impelled him to append the latin word ‘mellitus‘ for honey to this form of diabetes. Ancient Hindu, Chinese, and Arab texts also have reports of the same sweet taste in urine of patients suffering from diabetes.
Haven Emerson (1874-1957), Emeritus Professor of Public Health Practice at Columbia University, New York, pointed out that significant increase in deaths from diabetes between 1900 and 1920 corresponded with an increase in sugar consumption.
In the 1960s a series of experiments on animals and humans conducted by John Yudkin, the British nutrition expert revealed that high amounts of sugar in the diet led to high levels of fat that paved the way for heart disease and diabetes. But Yudkin’s warning was not heard because other scientists blamed the rising rates of obesity and heart disease to cholesterol caused by much-saturated fat in the diet.
Even though the Americans changed their diet by consuming less fat than they did 20 years before, obesity increased.
The culprit was sugar and fructose in particular.
Now, we eat most of our sugar mainly as sucrose or table sugar. Americans include high-fructose corn syrup as well.
One molecule each of two simple sugars – glucose and fructose, having the same chemical formula, but with slightly different molecular structures, bond together to form a molecule of sucrose.
Because fructose is about twice as sweet as glucose, an inexpensive syrup mixing the two was an appealing alternative to sucrose from sugarcane and beets. In the 1960s, the U.S. corn industry developed a new technology to convert corn-derived glucose into fructose from which high fructose corn syrup was produced. Despite its name, the high fructose corn syrup has 55% fructose, 42% glucose, and three percent other sugars.
The various avatars of sugar are metabolized differently in the body. Our body cells prefer the simple sugars fructose and glucose to the heavier disaccharide sucrose. Enzymes such as sucrase in the intestine split sucrose into fructose and glucose instantaneously. Glucose travels through the bloodstream to all of our tissues.
The human body regulates the amount of glucose in the blood. Glucose reaches all the tissues in the body through the bloodstream. It stimulates the pancreas to secrete insulin, the hormone which helps remove excess glucose from the blood, and boosts production of leptin, the hormone which suppresses hunger.
All body cells convert glucose into energy, but only liver cells can convert fructose to energy by metabolizing it into glucose and lactate.
Too much fructose from sugars and sugary drinks including fruit juices taxes the liver by making it spend much energy on converting and leaving less for all its other functions. This leads to excess production of uric acid that induces the formation of gout, kidney stones and leads to high blood pressure. According to some researchers, large amounts of fructose encourage people to eat more than they need since it raises the levels of ghrelin, the hormone that stimulates hunger.
Sugar also triggers the body to increase production of Low-density lipoprotein (LDL) cholesterol often informally called bad cholesterol. LDL cholesterol transports their content of many fat molecules into artery walls, attract macrophages, and thus drive atherosclerosis.
Also, excess fructose increases fat production, especially in the liver. The fat converts to circulating triglycerides that are easily stored in fatty tissue, leading to obesity and a risk factor for clogged arteries and cardiovascular diseases.
Some researchers have linked a fatty liver to insulin resistance – a condition in which cells become unusually less responsive to insulin, exhausting the pancreas until it loses the ability to regulate blood glucose levels properly.
Richard J. Johnson, a nephrologist at the University of Colorado Denver has proposed that uric acid produced by fructose metabolism also promotes insulin resistance thought to be a major contributor to obesity and Type 2 diabetes, the disorders that often occur together.
Rich Cohen in his article “Sugar Love” (A not so sweet story) published in the National Geographic quotes Dr Richard J. Johnson:
“It seems like every time I study an illness and trace a path to the first cause, I find my way back to sugar.
Why is it that one-third of adults [worldwide] have high blood pressure when in 1900 only 5 percent had high blood pressure? Why did 153 million people have diabetes in 1980, and now we’re up to 347 million? Why are more and more Americans obese? Sugar, we believe, is one of the culprits, if not the major culprit.”
Now, more than one-third of adults and nearly 12.5 million adolescents and children are obese in the United States. In 1980 about 5.6 million Americans were diagnosed with diabetes. However, in 2011 more than 20 million Americans were found to be diabetic.
Dr Arun Bal, diabetic foot surgeon warns:
“India is facing an epidemic of diabetes. At present, confirmed diabetes patients in India are 67 million, with another 30 million in prediabetes group. By 2030, India will have the largest number of [diabetic] patients in the world. Diabetes is not only a blood sugar problem but brings along other complications as well.”
Dr Suresh Vijan, an Interventional cardiologist, also warns:
“The incidence of heart disease is increasing at a rapid rate. It was 1.09% in the 1950s, increased to 9.7 % in 1990, and 11% by 2000. This rising trend will make India the heart disease capital of the world… Indians face a dual risk of heart disease and diabetes. The risk of death due to myocardial infarction is three times higher in diabetics as compared with non-diabetics. Life expectancy too is reduced by 30% in diabetics as compared to non-diabetics; this translates into a loss of eight years of life… Increased consumption of dense-rich foods along with increasing sedentary lifestyle has increased the incidence of diabetes and heart disease.”
Sugar is the universal name for a variety of carbohydrates or saccharides that have a sweet taste.
The word ‘sugar’ immediately brings to our mind the white crystals we add to tea and coffee to make it sweet.
However, scientifically, the term ‘sugar’ refers to various types of substances derived from different sources: simple sugars known as monosaccharides, and compound sugars: disaccharides, oligosaccharides and polysaccharides.
Any word that ends with “-ose” would most probably denote a sugar.
The range of sweetness we experience when eating foods is determined by the different proportions of sugars found in them.
Many chemically-different substances that are non-carbohydrates may also have a sweet taste but are not classified as sugars. Some of these are used as low-calorie food substitutes for sugar and are categorized as artificial sweeteners.
Saccharides (Greek sacchar: sugar) are one of the most important biomolecules. They are also known as carbohydrates and control the energy in cells, provide structural integrity, and provide a role in the immune system, development and fertilization in all living things.
Natural saccharides are generally simple carbohydrates called monosaccharides having the general formula (CH2O)nwhere n is three or more.
Plants use carbohydrates to store energy and to provide supporting structures. Animals and humans consume plants to get their share of carbohydrates as a source of carbon atoms for the synthesis of other compounds.
Carbohydrates supply energy for working muscles. They provide the fuel for the central nervous system, enable fat metabolism, and prevent protein from being used as energy.
Monosaccharides (Greek monos: single, sacchar: sugar) or simple sugars are the most basic units of carbohydrates with the general formula C6H12O6. Examples of Monosaccharides include Glucose (dextrose), fructose (levulose) and galactose. They have one sugar unit with six carbon atoms and five hydroxyl groups (−OH). They are the building blocks of disaccharides and polysaccharides (such as cellulose and starch).
Each carbon atom that supports a hydroxyl group (except for the first and last) is chiral (a molecule that has a non-superposable mirror image), giving rise to a number of isomeric dextro– and laevo-rotatory forms all with the same chemical formula. For instance, galactose and glucose are both aldohexoses but have different physical structures and chemical properties.
Monosaccharides form an aqueous solution when dissolved in water.
Glucose, also known as D-glucose, dextrose, corn sugar, grape sugar and blood sugar is a simple dietary monosaccharide found in plants. It is one of the three dietary monosaccharides, along with fructose and galactose, absorbed directly into the bloodstream during digestion.
The name “glucose” is derived from the Greek word γλευχος, meaning “sweet wine, must”. The suffix “-ose” denotes a sugar.
In a biological sense, glucose is found everywhere. It occurs naturally in fruits and plant juices. It is the primary product of photosynthesis. Most ingested carbohydrates get converted into glucose during digestion and it is the form of sugar transported around the bodies of animals in the bloodstream. It is used as an energy source by most organisms, from bacteria to humans.
Use of glucose maybe by either aerobic respiration, anaerobic respiration, or fermentation. Glucose is the human body’s key source of energy, through aerobic respiration, providing about 3.75 kilocalories (16 kilojoules) of food energy per gram. Aerobic respiration requires oxygen.
C6H12O6 (s) + 6 O2 (g) → 6 CO2 (g) + 6 H2O (l) + heat ΔG = −2880 kJ per mol of C6H12O6
The negative ΔG indicates that the reaction can occur spontaneously.
Glucose can be manufactured from starch by the addition of enzymes or in the presence of acids. Glucose syrup is a liquid form of glucose that is widely used in the manufacture of foodstuffs.
Fructose or fruit sugar, is a simple dietary monosaccharide found in honey, fruits that grow on trees and vines, flowers, berries, and most root vegetables. It is the sweetest of the sugars.
Fructose, a 6-carbon polyhydroxy ketone is an isomer of glucose – both have the same molecular formula (C6H12O6) but they differ structurally. It is often bonded to glucose to form the disaccharide sucrose.
Along with glucose and galactose, fructose is absorbed directly into the bloodstream during digestion.
Commercially, fructose is processed from sugarcane, sugar beets, and maize.
Galactose(Greek galakt: milk), a monosaccharide sugar, is a constituent of the disaccharide lactose along with the glucose. It does not occur in the free state. It is less sweet than glucose.
Galactose is a component of the antigens found on the surface of red blood cells that determine blood groups.
Sucrose, maltose, and lactose are compound sugars or disaccharides, with the general formula C12H22O11. They are formed by the combination of two monosaccharide molecules with the exclusion of a molecule of water.
Sucrose is the granulated sugar that we customarily use as additive in our food. It is a disaccharide with one molecule of glucose covalently linked to one molecule of fructose.
Sucrose is found in the stems of sugar cane and roots of sugar beet. It also occurs naturally alongside fructose and glucose in other plants, in particular fruits and some roots such as carrots.
After eating, during digestion, a number of enzymes known as sucrase split sucrose into its constituent parts, glucose and fructose.
Maltose,also known as maltobiose or malt sugar, is a disaccharide formed during the germination of certain grains, the most notable one being barley, which is converted into malt, the source of the sugar’s name. It is less sweet than sucrose, glucose, or fructose.
A molecule of maltose is formed by the combination of two molecules of glucose.
Maltose is formed in the body during the digestion of starch by the enzyme amylase and is itself broken down during digestion by the enzyme maltase.
Lactose is the naturally occurring disaccharide derived from galactose and glucose found in milk. A molecule of lactose.is formed by the combination of a molecule of galactose with a molecule of glucose.
A molecule of galactose is formed by the combination of a molecule of glucose with a molecule of lactose.
After consuming milk, during digestion, lactose is broken down into its constituent parts by the enzyme lactase. Children have this enzyme in them. In some adults, the enzyme lactase does not form as they grow up and are unable to digest lactose.
Oligosaccharides (Greek oligos: a few, sacchar: sugar) are polymeric carbohydrate molecules containing a small number, typically three to nine, monosaccharide units. They are commonly found on the plasma membrane of animal cells where they play a role in cell recognition.
Fructo-oligosaccharides, also sometimes called oligofructose or oligofructan, are oligosaccharidefructans. They consist of short chains of fructose molecules.
FOS occur naturally and are found in many vegetables.
FOS exhibit sweetness levels between 30 and 50 percent of sugar in commercially prepared syrups and are used as an alternative sweetener. Due to consumer demand for healthier and calorie-reduced foods, FOS emerged commercially in the 1980s.
The range of sweetness we experience when eating foods is determined by the different proportions of sugars found in them.
Galactooligosaccharides occur naturally and consist of short chains of galactose molecules. These compounds can be only partially digested by humans.
Mannan oligosaccharides (MOS)
Mannan oligosaccharides (MOS) are widely used in animal feed to improve gastrointestinal health, energy levels and performance. They are normally obtained from the yeast cell walls of Saccharomyces cerevisiae.
Polysaccharides are polymeric carbohydrate molecules composed of long chains of monosaccharide units bound together by glycosidic bonds. Typically, polysaccharides contain more than ten monosaccharide units. Cellulose, starch, glycogen, xanthan gum in plants, etc., are polysaccharides.
Polysaccharides have a general formula of Cx(H2O)ywherex is usually a large number between 200 and 2500. Considering that the repeating units in the polymer backbone are often six-carbon monosaccharides, and the general formula can also be represented as (C6H10O5)nwhere 40≤n≤3000.
Definitions of how large a carbohydrate must be to fall into the categories polysaccharides or oligosaccharides vary according to personal opinions of scientists.
Polysaccharides are an important class of biological polymers. Their function in living organisms is usually either structure or storage-related. Starch (a polymer of glucose) is used as a storage polysaccharide in plants, being found in the form of both amylose and the branched amylopectin. In animals, the structurally similar glucose polymer is the more densely branched glycogen, sometimes called ‘animal starch’. Glycogen’s properties allow it to be metabolized more quickly, which suits the active lives of moving animals.
The different proportions of sugars found in food determine the range of sweetness we experience when eating them.
Sugar is the universal name for a variety of sweet-tasting carbohydrates, derived from various sources. Sweetmeats, confectionaries, chocolates, alcoholic liqueurs, sweet beverages, etc. use sugar for sweetening.
The English word ‘sugar’ is derived from the Arabic word سكر sukkar, which came from the Persian شکر shekar, itself derived from Sanskrit शर्करा śarkarā, which originated from Tamil சர்க்கரை Sarkkarai. Thus, the etymology of the English word ‘sugar’, in a way, reflects the spread of sugar from India to the western world.
Rich Cohen in his article “Sugar Love” (A not so sweet story) published in the National Geographic says:
“In 1700 the average Englishman consumed 4 pounds a year. In 1800 the common man ate 18 pounds of sugar. In 1870 that same sweet-toothed bloke was eating 47 pounds annually. Was he satisfied? Of course not! By 1900 he was up to 100 pounds a year. In that span of 30 years, world production of cane and beet sugar exploded from 2.8 million tons a year to 13 million plus. Today the average American consumes 77 pounds of added sugar annually, or more than 22 teaspoons of added sugar a day.”
Most plants have sugar, but only sugarcane and sugar beet are endowed with sufficient concentrations for efficient extraction. Around 80% of the world’s sugar is derived from sugarcane.
Sugarcane is any of several species of tall perennial true grass of the genus Saccharum, tribe Andropogoneae, native to the warm temperate to tropical regions of South Asia, and used for sugar production. They have stout jointed fibrous stalks that are rich in sugar. They grow six to 19 feet (two to six meters) tall. All sugar cane species interbreed and the major commercial cultivars are complex hybrids.
The crop has been cultivated in tropical climates in the Far East since ancient times.
Eight thousand years ago, sugar featured prominently in the food of the inhabitants of the island of New Guinea, the world’s second largest island, after Greenland. During sacred religious ceremonies, their priests sipped water sweetened with sugar from coconut shells.
The use of sugarcane spread gradually from island to island, and around 1000 BC reached the Asian mainland.
By 500 BC, the Indians were processing crystalline sugar from sugarcane. In India sugar was used as a medicine for headaches, stomach flutters, impotence, etc. The art of sugar refinement passed from master to apprentice and remained a secret science.
Sugar found its way to Persia around 600 AD and as luxury rulers entertained their guests with a variety of sweets. From there Arabs carried the knowledge and love for sugar. The Arabs perfected sugar refinement made it into an industry. “Wherever they went, the Arabs brought with them sugar, the product and the technology of its production,” wrote Sidney Mintz in Sweetness and Power. “Sugar, we are told, followed the Koran.”
From there sugar travelled with migrants and monks to China, Persia, northern Africa and eventually to Europe in the 11th century.
The first Europeans to know about sugar were the British and French crusaders that went east to wrest the Holy Land from the Arabs. Having their taste buds excited by sugar they returned with stories and memories of sweets. Unfortunately, they found the temperate climates in Europe unsuitable for cultivation of sugar cane, which needed tropical, rain-drenched fields to grow.
The sugar that reached the West through a trickle of Arab traders was rare and was classified as a spice. Due to its high cost only by the nobility consumed it.
With the spread of the Ottoman Empire in the 1400s, trade with the East became more difficult for the Europeans. To the Western elite who had fallen under the spell of sweets were propelled to develop new sources of sugar.
So, it was the age of exploration for the Europeans – the search for new territories around the world.
Infante Henry, Duke of Viseu (March 4, 1394 – November 13, 1460), the third child of King John I of Portugal, better known as Henry the Navigator, was an important figure in the early days of the Portuguese Empire and the Age of Discoveries in total. He was responsible for the early growth of European exploration and maritime trade with other continents. In 1419, Portuguese sailors in the service of Infante D. Henrique claimed Madeira, an archipelago about 250 miles (400 km) north of Tenerife, Canary Islands, in the North Atlantic Ocean. In 1425, Infante Henry sent sugarcane with an early group of colonists who settled in Madeira.
Sugarcane found its way to other newly discovered Atlantic islands such as the Cape Verde Islands, and the Canaries.
In 1493, when Christopher Columbus set off on his second voyage to the New World, he too carried the cane. He planted the New World’s first sugarcane in Hispaniola.
From then on dawned the era of mass sugar production in the slave plantations in the Caribbean islands.
Within decades the Portuguese and the Spanish expanded sugar cane plantation to Puerto Rico, Trinidad, Cuba and Brazil. They cleared the rainforests for sugarcane plantations. The Portuguese turned Brazil into an early boom colony, with more than 100,000 slaves producing tons of sugar.
The harvested crop of sugarcane was crushed and ground and then pressed to extract the cane juice, which was thickened into a syrup by boiling. This produced sugar crystals, which were dried before storage. The raw sugar was piled in the holds of ships and carried to Europe for refining.
Until the 15th and 16th centuries, sugar was classed with nutmeg and cardamom as a luxury spice enjoyed only by the wealthy upper classes.
The original British sugar island was Barbados found by a British captain on May 14, 1625. Tobacco and cotton were grown in the early years, but sugarcane overtook these two on the island as it did wherever it was planted in the Caribbean. Sadly, however, the fields got depleted, the water table drained within a century, and the ambitious planters had left Barbados in search of other island to exploit.
In the 17th century the British established large-scale sugar plantations in the West Indies. The price of sugar fell. Sugar changed from a luxury to a staple item. Since the fall in price made it affordable to the middle class and the poor, the demand for sugar increased.
But the sugar trade was tarnished by its colonial heritage of inhumanity and exploitation. Profits from the sugar trade helped build the British Empire. When the enslaved native population dwindled due to disease or war the planters replaced them with more slaves brought from the west coast of Africa with the expansion of the Atlantic slave trade.
By 1720 Jamaica became number one in the sugar market.
Until the slave trade was banned in Britain in 1807, more than half of the 11 million Africans shipped to the New World ended up on sugar plantations.
The slaves from Africa found the life hard. In the Caribbean millions died in the fields, pressing houses, or while trying to escape. Gradually the people in Europe came to know and understand the hardship of the slaves. While reformers preached abolition, housewives boycotted cane sugar produced by the slaves.
In 1759, a slave in Voltaire’s Candide, ou l’Optimisme, missing both a hand and a leg, explains his mutilation:
“When we work in the sugar mills and we catch our finger in the millstone, they cut off our hand; when we try to run away, they cut off a leg; both things have happened to me. It is at this price that you eat sugar in Europe.”
William Johnson Fox (March 1, 1786 – June 3, 1864), an English religious and political orator in An Address to the people of Great Britain on the propriety of abstaining from West Indian sugar and rum. [London], 1791 wrote:
“So necessarily connected are our consumption of the commodity, and the misery resulting from it, that in every pound of sugar used, (the produce of slaves imported from Africa) we may be considered as consuming two ounces of human flesh…A French writer observes, ‘That he cannot look on a piece of sugar without conceiving it stained with spots of human blood.'”
Fox’s pamphlet was widely circulated, and helped promote the idea that sugar was contaminated with the blood and flesh of the suffering slaves who produced it. Nonetheless, production of sugar never stopped.
Current Production of Sugar
The use of sugar beet as a new source of production was developed in Germany in the early 19th century. By the end of the century, production of beet sugar had spread across Europe and beet had overtaken cane as the primary source of sugar there.
Sugarcane is indigenous to tropical South and Southeast Asia. Different species likely originated in different locations. Saccharum Barberi originated in India and Saccharum edule and Saccharum officinarum from New Guinea. Almost 70% of the sugar produced globally comes from Saccharum officinarum and hybrids of this species.
At present, Brazil and India are the world’s two largest sugar producers. For the past 40 years, these two countries have accounted for over half the world’s production of canesugar. The European Union is the third-largest sugar producer and accounts for around half the world’s production of beet sugar.
Fast facts: the sugar lowdown (Source: fairtrade.org.uk)
Sugar is one of the most valuable agricultural commodities. In 2011 its global export trade was worth $47bn, up from $10bn in 2000.
Of the total $47bn, $33.5bn of sugar exports are from developing countries and $12.2bn from developed countries.
The sugar industry supports the livelihoods of millions of people – not only smallholders and estate workers but also those working within the wider industry and family dependents.
Around 160 million tonnes of sugar are produced every year. The largest producers are Brazil (22%), India (15%) and the European Union (10%).
More than 123 countries produce sugar worldwide, with 70% of the world’s sugar consumed in producer countries and only 30% traded on the international market.
About 80% of global production comes from sugarcane (which is grown in the tropics) and 20% comes from sugar beet (grown in temperate climates, including Europe).
The juice from both sugarcane and sugar beet is extracted and processed into raw sugar.
World consumption of sugar has grown at an average annual rate of 2.7% over the past 50 years. It is driven by rising incomes and populations in developing countries.
The top five consumers of sugar use 51% of the world’s sugar. They include India, the EU-27, China, Brazil and the US.
Brazil plays an important role in the global sugar market, as the world’s largest sugar producer, the world’s major exporter and one of the highest per capita consumers, at around 55 kg a year.
The people in the lane where I live are all respectable. However, an old woman living on the first floor of a nearby apartment has been lately having trouble with a ‘Peeping Tom’ living in a nearby building. Every time she goes to her bathroom, this peeping tom looks through the Louvre and stares at her.
She complained to the old caretaker of the building about this annoying peeping Tom but he wantedpositive proof before he could take any action.
So, the old woman went to a friend’s apartment in the adjoining building and took a photo of the culprit peeping into her bathroom!
Watching the Red Super Full Moon at the end of the Lunar Eclipse from my home in Jalladampet, Chennai, India.
I took these photos with my iPhone. The cloudy sky was obscuring the moon like a transparent veil.
Date: January 31, 2018 Time: 7:05 pm
A total lunar eclipse occurs when the Earth moves between the sun and the moon, preventing sunlight from reaching the moon. A total lunar eclipse occurs during a Blue Moon, Red Moon and a Super Moon. It’s a rare event that some have started to call a “super blue blood moon.”
Today’s total lunar eclipse occurred on the second full moon day of the month,
When I looked at the moon at 7:05 pm, it looked a bit larger with a reddish glow.
It is called a Super Moon because the full moon is closer to Earth, looking bigger and more luminous than normal. The last time this lunar phenomenon happened was in 1982. The next blue moon lunar eclipse during a Super Moon will not happen again until 2037.
Here is a photo of the Red Moon taken by another person.
A domestic helper, domesticworker or domestic servant, also in extreme instances called “a menial”, is a person who works in an employer’s household.
All over the world, many domestichelpers employed by urban families are people from the rural areas and most of them are live-in domestics receiving their room and board as part of their salaries. Often, their living quarters may not usually be as comfortable as those occupied by the employer’s family members. In most cases, they sleep in the kitchen or in small rooms, such as a box room or closet in the attic or basement of the house.
The domestic helpers do a variety of household chores: clean and keep up the house, cook, do laundry and ironing, buy food from vendors and shops, take care of children and elderly persons; and do other errands such as taking children to school, etc.
The contribution and skill of domestic helpers have been highly praised by some employers, but many households undervalue their contribution.
In the following video, Lisa, a domestic helper from the Philippines, comes to work at the household of Serene, her Singaporean employer. Serene takes Lisa’s passport and work permit, and does not allow her to take a day off. One day, summoned by the Principal of her daughter‘s school Serene realizes that she is inadvertently drilling her daughteron how to treat others badly and needs to mend her own ways and set a good example for her own child about respecting and appreciating others.