BTW Stephen-
If you like BITTER things you would LOVE a Okinawan Dish called
Goya Champuru:

Goya: The Ugly, Bitter, Life Saving Beauty Aid
By: Angelina Esparza

Have you ever wondered who was the first deranged lunatic to eat a snail?
Was he starving in the middle of the desert, crazed by dehydration, and in
attempt to survive, reached for that slimy critter and named it "escargot"?
And was it the same guy who discovered the culinary benefits of blue cheese,
octopus and menudo?

Whatever the case, Okinawa has contributed admirably to this unsavory food
group. The goya, notorious for its unrelenting bitterness, has perhaps the
most hideous appearance of all foods. However, the grotesquely bumpy surface
of this squash-like vegetable greatly undermines its significant benefits.

Originally from India, the goya made its way to China where its medical
values were first put to use. Every part of the goya anatomy was found to
have contained a useful antidote. The vine stopped diarrhea, the flower
worked as a painkiller, the fruit relieved burns and the seeds encouraged
fertility.

Modern scientific studies, conducted at Toronto University, not only
confirmed many of these Chinese beliefs but also went so far as to link the
goya to several life-saving remedies. Research shows the goya should be an
ideal ingredient for a healthy diet. *Experiments dating from the 1970s
display a dramatic decrease of blood-sugar levels and cholesterol levels
among diabetics.*

Further studies confirm its effects on reducing the chances of getting
cancer and even lowering the virus count of a person infected with AIDS.
Aside from these incredible therapeutic traits it is also interesting to
know that the goya can also be considered a beauty product. The abundance of
vitamin C can allieve stress symptoms and address skin problems.

Japanese scientists gather that the record longevity found in Okinawa is
largely attributed to the goya. According to a recent survey by a local Goya
club, 90% of Okinawans love their goya. This reflects a long enduring love
affair with goya that has been passed down in Okinawan households.

The Goya Champuru is a typical homemade dish prepared by sauteeing thinly
sliced goya with tofu and other vegetables. The recent "health boom" in
Japan has inspired an unusual line of goya products including goya soba,
goya tea, goya cake, goya juice and goya ice cream.

Despite the obvious ugly and bitter characteristics of this plant, don't be
appalled the next time you have an opportunity to taste it. Some might say
its acquired taste but I say, "get used to it", because the goya is here to
stay.

A Recipe For Goya Champuru

Ingredients:

500gm goya (De-seeded and sliced),

1/2 Block tofu (chopped),

2 Tablespoons vegetable oil,

4 slices bacon (chopped),

Salt and pepper for seasoning,

1 egg

*Other chopped vegetables may be added

0. Salt the goya and let sit for 1 hour, then rinse and drain

1. Fry the chopped bacon

2. Chop the tofu into pan and fry until slightly brown

3. Put the goya in and fry till a little brown on edges (NOT more than that)
and season with salt and pepper

4. Crack the egg over the sautee and stir-fry till egg is cooked

Served with rice

I do have a new habit- while I'm making the morning coffee, I drink 2 full
glasses of water with my atkins supplements.  part of that morning coffee
habit is that I was thirsty- check it out, maybe you will forget the 2nd
cup.  Getting that 1 gallon of water a day is an effort!

Diane