Text 7088, 84 rader
Skriven 2008-05-15 09:06:19 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: DIET AIDS  80515
========================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 GJ> I have heard of the tapeworm diet being used from Victorian times often
 GJ> enough that it might even be fact.  One thing which I don't understand
 GJ> is the thermodynamics of how it works.
 
 GJ>   Enter the tapeworm, which
 GJ> also dines on that fuel, sharing the meal with his human host, thus
 GJ> reducing the amount of food left to be digested by the host.  So, as
 GJ> the tapeworm is not a particularly active life form, what happens to
 GJ> the food it eats?  Does it just get larger and larger, in which case
 GJ> the host's stomach would distend unpleasantly, or does it repeatedly
 GJ> discard portions of its anatomy to be regularly expelled by the host?

 DD> Dig up a Victorian and ask. Like most parasites the tapeworm saps

A good suggestion, but lacking ready access to such, I did the next
best thing and turned to my XCXIII copy of Cassell's Popular Science,
Vol 2, and learned more about its peculiar life cycle and construction.
I was told how each variety could only survive by spending part of its
life in each of two hosts, such as man and pig or ox, or dog and louse.
Little, however, was written about the slimming effect other than after
the egg-containing joints were "liberated from the body of their host"
they needed to be ingested by a non-human animal such as a pig, and
only then the thousands of eggs develop further.

I was hoping that a Victorian era member of the Family Drum might have
passed on such knowledge to the younger generation.  All that I recall
was an account of an under-nourished Australian soldier in a Japanese
POW camp who was suffering from having to share his meagre ration of
rice with an increasingly large tapeworm.  It was somehow persuaded to
leave its cosy home by the usual exit path, and once started, it was
carefully assisted out by several other prisoners, who took great care
to avoid breaking it, lest the head and some body sections were left
inside, to continue growing. The length of the beast was some 5 metres.
 
 GJ> To reassure some of my friends, who may worry, I have no intention of
 GJ> trying your suggested diet, and my interest is purely academic.
 DD> Might talk Keving into it, though. If the worm can survive that rough
 DD> red he swills day and night.

Hmmm.  As he is only slightly overweight, he probably doesn't need it.
It would be a remarkable tapeworm which could survive his diet.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Tapenade
 Categories: Cia, Ffbb, Sandwich, Dressing
      Yield: 1 Pound
 
      8 oz Ni‡oise olives, pitted
      4 oz Anchovy fillets, rinsed,
           -dried
      2 oz Capers, rinsed
      1 tb Garlic, minced
      1 fl Olive oil, extra virgin, as
           -needed
      1 fl Lemon juice, as needed
      1 ts Pepper, to taste
 
  1.  In a mortar and pestle or food processor, mash together olives,
  anchovies, capers, and garlic.  Add oil and lemon juice.
  
  2.  Adjust seasoning with pepper and additional ingredients as
  desired.
  
  Note: Tapenade is a classic spread from Provence. It is used as a
  condiment for fish and meat and as a spread for canapes, pizzas, and
  bruschetta. The actual amount of ingredients will depend on desired
  use. When using a food processor, be careful not to overprocess.  The
  tapenade should have a somewhat coarse texture.
  
  Recipe by: The New Professional Chef (6th Edition)
  :          The Culinary Institute of America
  :          John Wiley & Sons, Inc.
  :          ISBN:  0-471-28679-6
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)