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some mind-blowing facts about coconuts and cheese

In early Sanskrit writings from the 4th century BC (as well as Tamil literature from 1st – 4th century AD) coconuts have been mentioned and was referred to as kalpa vriksha or the ‘the tree that fulfils all needs’ and in Indonesia it is said the coconut has as many uses as there are days of the year.

It provides: Food, Drink, Timber, Fuel, Chemicals, Yeast

From it you can make: Thatch, Baskets, Rope, Brushes, Brooms, Coir

  • It can be used as intravenous rehydration drips as it’s sterile.
  • If you’ve had your tooth knocked out, immersing it in coconut water inhibits the growth of bacteria so it can be safely reinserted.
  • Coconuts can float around in the sea for three months and still grow into a palm when they finally wash ashore.
  • In Tahiti one person is killed every other year by a falling coconut.
  • DaimlerChrysler make biodegradable seats for their trucks out of coconut husks.
  • Coconut root is liquefied to make mouthwash and a flour made from the shell used to clean jet engines.
  • Coconut water is an excellent hangover cure.
  • Coconut ferments so quickly in the heat, in can be turned into wine, liquor or vinegar

It can even save the lives of presidents.

On a moonless night in August 1943, on a pitch-black strait in the Solomon Islands, two vessels collided.

A fireball bloomed, and the Navy gave up John F. Kennedy’s PT-109 crew for dead. But Lieutenant Kennedy fought, swimming for hours with his 10 remaining crew members, pulling one along by holding his life jacket strap in his teeth. Kennedy’s heroics may have been for naught without Eroni Kumana and Biuku Gasa, two Solomon Islanders. They found Kennedy and his crew six days after the wreck, subsisting on coconuts on a small island. Having no paper he carved a message on a coconut. The message reads as:

“NAURO ISL/COMMANDER/NATIVE KNOWS POS’IT/HE CAN PILOT/11 ALIVE/NEED SMALL BOAT/KENNEDY,”

The two islanders took the message from Kennedy and paddled at great risk 35 miles through Japanese territory to deliver it to the nearest Allied base. A rescue was launched. The crew, and the future president, were saved.

He later used the coconut as a paperweight in the Oval Office.

I love cheese. There is now over 700 varieties of British cheese, almost twice as many as the French. However the French still eat twice as much cheese per head.

  • The British cheese market is worth £1.8 billion of which 55% can be attributed to just cheddar. That’s nothing compared to the global cheese market, where it’s worth $55 billion.
  • The UK actually produces more mozzarella each year than Italy.
  • Cheese can be made from the milk of Cows, Sheep, Goats, Horses, Reindeer, Llamas, Yaks, Water Buffalo, Camels, Moose and Zebras.

Stilton, Roquefort, Danish Blue, Gorgonzola, Camembert and Brie all contain Penicillium fungus which puts the blue in blue cheese. The fungus P. camembertimakes Camembert and Brie white. A single gram of blue cheese rind contains 10 billion microbial cells, a mixture of bacteria and fungi. It’s this mixture that provides the delicious taste. Yet very little is known about what this bacteria and fungi actually is or how it interacts.

Benjamin Wolfe and Rachel Dutton, two scientists, recently took 137 cheeses from 10 countries into Harvard University to study.

They found the presence of bacteria more used tomarine environments in cheese made nowhere near an ocean. But how?

One of the ingredients in blue cheese is sea salt which is used in the cheese making process. Apparently, the sea dwelling bacteria, which is more used to living off the Chitin rich shells of crabs and other marine invertebrates, has found an alternative source of Chitin: The fungi. When a cheesemaker creates a similar environment to the cold, wet sea, such as a cave, the bacteria thrives and creates the unique taste most of us fond of.

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