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SKALleague from India, Skalintlgoain Shekhar Divadkar, Shares Healthful Benefits of Bay Leaves with Travel Expert & Boston SKALleague Stephanie Abrams & Facebook Friends

“Sous-Chef Steph,” Travel Expert Stephanie Abrams with Head Chef  Extraordinaire Daniel Willimont at Farnham Estate, Co. Cavan, Ireland

I have a new facebook friend who just came on board today from Asia.  Skalintlgoain Shekhar Divadkar is a member of SKAL in India, as I am a member of SKAL in Boston. I accepted his friend status when I saw that he is a SKALleague and noticed, as well, that one of his facebook friends in Andrew Wood from Bangkok, Thailand whom I interviewed many, many times.  So I clicked over to Andrew Wood’s facebook page and, in scrolling down, I came across this fascinating, and hopefully true, list of the properties and value of including bay leaves in one’s diet. Ironically, on March 16th, 4 months ago, the date we rented Corner Cottage in Co. Antrim, Northern Ireland and moved in, we made a stop at the ASDA store in Larne on our way to the house. I bought, in addition to a variety of pantry and household goods, two plants having been inspired by all of the extraordinary chefs I’ve done cooking demos with in the last year from Ireland to Curacao to have fresh herbs available.
So I bought a basil plant and a parsley plant. . . would that I could have also bought a Bay leaf plant! In any event, I’m trusting that Andrew Wood is not providing voodoo magic info and I’m actually going to try the chicken experiment to see if the use of Bay Leaves makes fat disappear!. . .along with all of the other antioxidant and other values Bay Leaves apparently bring to the table.  Bay Leaves are said to provide. And I’ve capitalized Bay and Leaves as a salute to this vegetation since, if this is the real deal, it deserves elevation to a level worthy of capitalizing its name.
Head Chef Chamilla Mananwatta, Mulranny Park Hotel, Co. Mayo, Ireland cooking with “Sous-Chef Steph,” Travel Expert Stephanie Abrams

Here is the list of virtues being touted as benefits associated with using Bay Leaves in your cooking from Andrew Wood’s presentation at his facebook page. (One brief note: Andrew starts his memo with a note about how many ‘women’ use Bay Leaves in their cooking and don’t really know why there is value in that. Does that mean that all the men who use it in their cooking have this information? Or perhaps the intention was to indicate that’s it’s the women who are in the  kitchens doing the cooking. Oddly, almost all of the chefs I have cooked with, except for Sara huges at Howth Castle Cookery School and Rachel Allen at Ballymaloe Cookery School have been men! Ah, how sexism creeps into our simplest thoughts and best intentions!

“Sous-Chef Steph” Travel Expert Stephanie Abrams (right) with Master Chef Instructor in Teaching Kitchen of Howth Castle Cookery School

Many ladies add bay leaves to their foods, especially in the cooking of red meat and poultry. Many don’t know why bay leaves are added to food.
When asked why, many said, “to flavour the food”. But if you boil the bay leaves in a glass of water and taste it, it will have no flavour. So why do you put bay leaves in the meat or other food?
The addition of bay leaves to meat converts triglycerides to mono unsaturated fats and, for experimentation and confirmation:
>Cut a chicken into two halves, cook each half in a separate pan and place in one a bay leaf, and cook the other without a bay leaf. Observe the amount of fat in both pans after cooking!
If you have bay leaves, there is no need for a pharmacy, as recent scientific studies have shown that bay leaves have many benefits:
They help to get rid of many serious health problems and illnesses.
The benefits of bay leaf:
They -
▪Treat digestive disorders and help eliminate -
Hot bay tea regulates bowel movements -
•lowers blood sugar
•is an antioxidant,
▪by eating them, or by drinking bay tea for a month, the body is able to produce insulin
▪eliminates bad cholesterol and relieves the body of triglycerides.
▪useful in treating colds, flu and severe coughs, as it is a rich source of vitamin “C”. ▪you can boil the leaves and inhale steam to get rid of phlegm and reduce the severity of coughs.
▪protects the heart from seizures and strokes, as they contain cardiovascular protective compounds.
▪rich in acids such as caffeic acid, quercetin, eigonol and bartolinide, substances that prevent the formation of cancer cells in the body.
▪eliminates insomnia and anxiety. If taken before bed, helps you relax and sleep peacefully.
▪drinking a cup of boiled bay leaves twice a day breaks down kidney stones and cures infections.
■Don’t just read and leave in your in box. Forward, for others’ benefit! (

--Gotta Fly Now!sm
Your Personal Travel Expert
Nationally syndiated radio show host
Stephanie Abrams

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