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(More than 500 articles about tongkat ali and better physical relationships in general)

Tongkatali.org's Sensational curries

By Serge Kreutz
Follow Serge on Twitter@serge_kreutz

One of the best foods for kreutzing are curries, especially when your objective for kreutzing is weight loss.

Of course, you cook them yourself. Because most commercial curries are low-quality, even in countries where curries are commonly cooked in ordinary households.

In India, they are often too loaded with chili, which destroys the delicate flavor of some of the spices.

In Thailand, all commercial curries are prepared with fermented fish sauce or shrimp paste. That destroys the flowery flavor of curry spices. No wonder, they have to mask this with chili.

The best country for curries is Malaysia. In Malaysia, even I can consume commercial curries.

But even those are no match to what I cook myself.

Because obesity is an epidemic problem in the US and many other developed countries, most people contemplating the Serge Kreutz Diet will do so for its guaranteed weight-loss implications. But the Serge Kreutz Diet also works better for dopamine release than any other nutritional approach. Superb tastes in the mouth make us feel good. That something feels good has its neurochemical expression in increased dopamine tone in the brain. Actually, that fine foods like chocolate and soft cheeses elevate our moods is precisely mediated on mesolimbic dopamine pathways, activated by taste receptors. Fine food is strongly anti-depressive, but only in the mouth, not the stomach or intestines. Thus, use fine food as pharmaceutical. Melt it in the mouth. Then spit it out. Because the effects of fine food on a person's body mass index, are overwhelmingly negative.

My own curries are a smart drug. Their taste spurs my creativity even more than chocolate.

As I have explained in other articles, the effects of the taste buds on the brain is widely underestimated. Everybody knows that if something tastes really great, we want to exclaim: wow, that is delicious!!!

But observe yourself one step further. Delicious tastes are not just in the mouth. They change your path of thoughts. Great tastes make you an optimist, make you friendly with the people that surround you, and give you self-esteem. Great tastes release dopamine in your brain, much more comfortably than amphetamines. They beat Prozac and St. John’s wort (I tried them) as an anti-depressant.

And great tastes are a smart drug. They facilitate the flow of thoughts. Many creative writers eat chocolate when they work. Or students when they have to memorize what they read. And it’s not the sugar they digest which gives them spikes of ideas and tunes their minds. It’s the taste of chocolate.

I can provoke different states of mind by putting different tastes in my mouth. Tastes are a powerful oral aromatherapy.

Sweet creamy tastes like that of chocolate have the most exiting effect. Tastes like those of cheese, wine, and olives are better compared to leaning back in an ear chair.

Curries belong into the same category as chocolate. Yes, chocolate. Most people who only know commercial curries are probably not aware of this. Overly spicy tastes like those of chili and pepper are not usually associated with sweetness.

But the basic flavor of curry spices is similar to the smell of flowers.

You can try this out easily yourself. Just prepare a set of small stainless bowls, put some coconut milk in each, and add just one curry spice in each, then heat.

What you will notice for each flavor is, surprisingly, some hallow bitterness. And even if you mix them all together, the hallow bitterness will not disappear. How come?

Actually, each curry spice by itself has a delicate flavor. But it is not accessible to your taste buds unless you add some sweetness.

Put in just a little sugar in each bowl, and the delicate flowery taste will appear.

That you have to add some sweetness to curries is the least-mentioned secret of curry recipes, and seldom pointed out in curry literature. Recipes talk about coriander and cardamom, cumin and ginger, or fenugreek and mustard seeds.

There are many variations in how these spices can be combined. But common to all is that you add some sweetness.

If you do not have any other carrier of sweetness, plain sugar will do. Palm sugar, of course, is better.

But my favorite sweeting agent for curries are onions. Onions?

Another common misconception. Most people would categorize onions as a hot spice. But just boil a kilo of onions with some meat for an hour or so, then let cool down.

The onions will even cause a caramelization as the top layer of the sud.

The water of onions boiled for half an hour are my favorite sweeting ingredient when I cook curries.

I seldom use chili in curries. The hotness of chili is just too radical. Paprika powder is better. To make curries more spicy, I use a combination of paprika and wasabi. Wasabi, similar to horseradish, does not grow in curry countries. It is of Japanese origin. But the hotness it can add to curries is not as stupid as the chili hotness.

Another aspect of optimal curry tastes is temperature. After cooking them, let them cool down to a temperature at which you feel comfortable rolling them in your mouth. If you eat them at too hot a temperature, your taste buds will just contract without capturing the taste. Curries should also not be cold. Warmness is needed for your taste buds to be optimally opened.

My private curry orgies can last 2 hours. And because I am kreutzing curries, all this pleasure, and the accompanying creativity bursts, are practically calorie-free.

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