THINGS YOU MIGHT NOT KNOW ABOUT OUR VERY OWN “PAGOSI”

This unique plant has already been part to the lives of the Jabonganons. Aside from being affordable snacks to the local folks, this rare specie becomes the local identity that gives much pride to Jabonga.

During my high school days at Jabonga National, PAGOSI had been our object of interest in our researches and studies. With the guidance of our advisers, Mrs. Nermajelita Morta- Mordeno and Mrs. Nenita Morante- Montero, we were able to explore different interesting ideas about this plant which give our school recognitions and awards in different investigatory project competitions outside school. We learned that its fibrous stalks could be turned into a special kind of paper which could be improved into a high quality one. Out from the Pagosi nuts, flour and oil could be extracted. Its shells and wastes could be formed into briquettes as substitute to charcoal. Although our resources and references were limited that time, we value the significance of this plant.

Still enchanted about the beauty of PAGOSI, questions did not subdue in my consciousness throughout these years. With the aid of the latest technology, I continued my quests for answers through the internet and what I found were much of interest. Join me in discovering the mystery of this plant.

Source: Internet (forgot the website)

Lotus – “ PAGOSI in Jabonga”
Botanical name: Nelumbo nucifera

Family: Nelumbonaceae. Nelumbo is the only genus in this family.

Names
Lotus, sacred lotus, Indian lotus, Chinese water lily, Egyptian bean (English)Kanwal, kamal (Hindi)Ambuja, padma, pankaja, kamala (Sanskrit)Padma (Bengal)Suriyakamal (Gujarat)Ambal, thamarai (Tamil)

The plant
Lotus is a water plant growing in the mud of shallow ponds, lagoons, marshes and flooded fields. It is native to parts of the Middle East, Asia, Australia and New Guinea. It can grow to a height of up to 6 m depending on the depth of water. It is found throughout India.

• Rhizomes - firmly anchored in the mud beneath the water surface, the lotus plant has long stems to which the leaves and flowers are attached. The crisp rhizomes are eaten in a variety of savoury dishes in India. The rhizomes are pocketed with air tunnels so that, when sliced, each disc looks like a piece of Swiss cheese or a snowflake.
  
• Leaves - disc-shaped and up to 90 cm wide. They either float on or protrude above the surface of the water. They have long leaf stalks that are scattered with small bumps. Both leaves and leaf stalks are eaten as vegetables in India.

• Seed- hard and dark brown. They can vary in shape from round or oval to oblong. They are sometimes eaten in India. Lotus seeds are also the oldest viable seeds ever recorded.

• Flowers - large and attractive with lots of petals. They tend to be rosy-pink or white coloured. They are sacred in Buddhist and Hindu religions and are frequently represented in South Asian art and literature. They are sometimes eaten as a vegetable in India.

Lotus - traditional medicine

The use of lotus in traditional Asian medicine dates back many centuries and continues largely unchanged even today. One of the most remarkable aspects of the lotus plant is that no fewer than seven different parts of the plant can be used medicinally, often for different purposes. Many of these uses are supported by scientific research.

Lotus remedies

Due to its astringent qualities, lotus has been widely used in the treatment of diarrhoea, dysentery and piles. Many traditional ancient medical texts also report its use for skin conditions, notably ringworm, and leprosy, sexually transmitted diseases such as gonorrhoea and syphilis as well as for lowering fevers, fighting fungal infections and supporting a weak heart. The milky latex found in the stems, leaves and flowers is used to fight bacterial infections.Roots and rhizomes have been used for treating smallpox, throat conditions, loss of skin pigmentation, coughs, diarrhoea and dysentery. One preparation involves mixing boiled rhizomes with sesame oil and rubbing it on the head to cool all parts of the head including the eyes. Leaves and stems have been prepared in a variety of ways to treat piles, leprosy, parasites and vomiting. Various parts of the flower including the petals have treated diarrhoea, cholera, fever, liver conditions, bronchitis, skin eruptions, snake bites and scorpion stings. To treat coughs, syrup is made using the dried flowers. Fruits and seeds have been used to soothe inflamed mucous membranes, lower fever and get rid of bad breath. Some sources state that the seeds, taken orally with a rice wash for 7 days, can increase female fertility.

Folk medicine

The main use for lotus in folk medicine is associated with the astringent properties of its flowers. It is frequently used in the treatment of diarrhoea and cholera. In India, honey made by bees visiting lotus flowers is said to be a tonic called 'padmamadjhu' or 'makaranda' and is used for eye disorders. The large leaves are sometimes used as 'cold bed-sheets' to treat high fever and burning of the skin.

This information is provided for general interest only. It is not intended as guidance for medicinal use. Further information on using herbal medicines is available.

Lotus - western medicine
Lotus is not commonly used in western medicine. Recent scientific research has been conducted on the chemical and medicinal properties of various parts of the lotus plant. Results support its use in traditional medicine.

Science supporting traditional uses

Scientific research on lotus provides evidence in support of many of its traditional medicinal uses to treat diarrhoea, fungal infections, fevers and conditions skin. Alcohol extracts of the rhizomes have also been shown to display as many as seven different kinds of therapeutic activity. The most notable is its anti-bacterial activity and hence use for the treatment of sexually transmitted diseases such as gonorrhoea and syphilis. Rheumatoid arthritis is also reported to respond well to treatment with lotus, as do certain kinds of diabetes. Preliminary studies on the ancient lotus seeds report the presence of an enzyme called L-isoaspartyl methyltransferase which may play a role in anti-ageing through their repair of proteins. If substantiated by further studies this would support the long-held traditional belief among Asian cultures that lotus is the symbol for fertility and re-birth.

Safety
Little is known about the toxicity of the different parts of lotus and it is generally considered a safe plant which is widely used as a food. Although an alkaloid known to affect the heart called nelumbine occurs in the leaves, fruit stalks and seeds, no cases of adverse reaction have been found in the literature.
This information is provided for general interest only. It is not intended as guidance for medicinal use. Further information on using herbal medicines is available.

Lotus - food
Lotus is a wholly edible species and is cultivated as a food plant in China, Japan, Hawaii, India and Korea. It is prized mainly for its crisp rhizomes and seeds, though the flowers and leaves are also eaten in some areas.

How it is eaten
In India, the rhizomes, seeds, leaves and flowers are eaten to some extent. The rhizomes are roasted or dried and sliced. They are used in curry, soups or fried as chips. They are also pickled or can be frozen and used as an ingredient in pre-cooked foods, and a kind of thickening powder may be prepared from the fleshy rhizomes.The fruits are sold in Indian markets for the edible seeds embedded in it. The seeds are removed of their outer covering and embryo, which is intensely bitter. They are sweet and tasty and may be eaten raw, roasted, boiled, candied or ground into flour. Young leaves, leaf stalks and flowers of lotus are eaten as vegetables in India. Its seeds are roasted to make puffs called 'makhanas'.

Lotus - Crafts
Because of its symbolic importance, the lotus plant has featured extensively in literature and art in South Asia. It has been used to make objects such as beads, clothing and lamps, and features in architecture.

Lotus and religious craftwork
As a sacred plant to Buddhists, Hindus and Jains, the lotus is important in South Asian craftwork which tends to use natural objects as symbols. Lotus seeds are strung together to make rosaries for these faiths, while lotus leaf stalks are used to make wicks for temple lamps. In Myanmar, fibre is harvested from the stems of the lotus plant and spun into thread. This is then woven to produce valuable lotus fabric, which might be used as an altar cloth or for religious robes. A simplified shape of a lotus is used to decorate many craft objects such as carvings on houses, folk paintings and fabrics.

Lotus - other uses
Lotus flowers were once a source of highly prized perfume in South Asia.

Fragrant flowers
Lotus flowers have been used as a source of valuable perfume called 'lotus perfume' which used to be available in South Asia. Lotus perfume is still made today, but now it contains a blend of patchouli, benzoin and storax and no longer contains lotus.

LOTUS SEED: FOOD AND MEDICINE

by Subhuti Dharmananda, Ph.D., Director, Institute for Traditional Medicine, Portland, Oregon

The lotus (Nelumbo nucifera; see Figure 1) is a fresh-water plant that grows in semitropical climates. It originated in India and was brought to other countries, ranging from Egypt to China, about 2,000 years ago. It is cultivated extensively in Southeast Asia (mostly in China), primarily for food, with much smaller amounts for herbal medicine. All parts of the plant are utilized, but the primary reason for its current widespread cultivation is to collect the rhizomes (sometimes referred to as roots) and seeds. The whole plant is harvested in late summer when the seeds have matured.

The rhizomes are a food used extensively in China and Japan, sold whole or in cut pieces, fresh, frozen, or canned. They are consumed as a vegetable, usually fried or cooked in soups. Japan is one of the primary users of the rhizomes, representing about 1% of all vegetables consumed there. Japan grows its own lotus but still has to import 18,000 tons of lotus rhizome each year, of which China provides 15,000 tons.

Lotus seeds (lianzi) are a major product of southern China, though production figures are not available. There is substantially less weight of the dried seeds per plant than the weight of the fresh rhizomes, so the total production quantities may be on the order of a few thousand tons. Additionally, lotus leaves are used as a flavoring and a wrapper for rice preparations in making dim sum; the plumules (large seed cases) are dried for use as decorations. Lotus stems are used in preparing salads and the dried flowers are used in cooked dishes, such as Mandarin Duck and Lotus Flowers; the fresh flowers are a common decoration. The bitter lotus embryos within the seeds, and the lotus stamens are primarily used as medicines rather than foods.

LOTUS SEED AS FOOD
The seeds are roasted or candied for eating directly; made into a paste for producing sauces and cake fillings (in mid-Autumn it is customary to serve "moon cakes" which have a filling made of lotus seeds and walnuts); and cooked in soups, usually with chicken or beans. An example of the latter is a soup presented at banquets for newlyweds, made with red beans and lotus seeds. Red beans (hongdou) represent strength, while lotus seeds (lianzi) symbolize the newlyweds being blessed with a child each year. The soup is also presented at the New Year's festival.

Red Bean and Lotus Seed Soup
14-ounce package red beans (also known as adzuki beans)
1.5 ounces lotus seeds
1 piece dried tangerine skin, soaked in hot water 10 minutes until soft
3/4 cup brown sugar
In a large pot, combine 7 cups cold water, red beans, lotus seeds and tangerine skin. Bring to a boil over high heat, reduce heat and simmer, covered, with pot lid slightly ajar, for 1 and 1/4 hours to 1 and 1/2 hours or until beans become tender. When beans are tender and open, and lotus seeds soften, add sugar; stir. Turn off the heat, pour into a heated tureen and serve. Makes 6 servings. Because the soup is sweet, it is also served as a desert. Another desert preparation is:

Cream Lotus Seed Soup
8 ounces lotus seeds
8 ounce can of crushed pineapple
4 tablespoons cornstarch
1/2 teaspoon salt
2/3 cup of sugar
8 maraschino cherries
Soak the lotus seeds in water overnight; combine drained lotus seeds and 3 cups water and bring to boil over medium heat for 15 minutes; remove from heat and drain. Smash the cooked lotus seeds in a blender and pour the resulting paste into a big bowl. Dissolve the cornstarch in four tablespoons of water, pour into a small cup and set aside. Bring 6 cups of water to a boil over medium heat in a non-stick pot, then add the sugar, salt, pineapple, and lotus paste. Return to a boil and mix in the cornstarch liquid. Stir constantly until smooth and thickened. Reduce the heat and simmer for one minute. Remove from heat, pour into a large bowl, place pieces of the cherries on the top and serve hot. Makes 6 servings.

Yet another example is this one with lotus and longan:

Sweet Lotus Seed Soup Dessert
9 ounces lotus seeds
3.5 ounces longan
3 ounces rock sugar
½ tsp bicarbonate soda
Put dried lotus seeds into a basin. Put just enough cold water to cover the lotus seeds and add bicarbonate of soda. Set aside for 2 to 2 1/2 hours. Drain, then wash thoroughly. Bring 5 cups of water to a boil. Add soaked lotus seeds and cook until the seeds turn soft. Add dried longan and rock sugar. Simmer until longan turns soft and sugar dissolves. Serve this dessert either hot or cold. In Asia, this mixture is flavored with pandan leaves (two leaves are added during the last few minutes of simmering the longan and sugar).

NUTRITIONAL VALUE
Lotus seeds have been analyzed to determine their nutritional value. In 100 grams (yielding about 350 calories of energy), there are 63-68 grams carbohydrate (mostly starch), 17-18 grams of protein, and only 1.9-2.5 grams fat; the remainder is water (about 13%), and minerals (mainly sodium, potassium, calcium, and phosphorus). As a protein source, lotus seeds are relatively good, with a one ounce serving (of dried seeds) providing 5 grams. The seeds are low in fiber and not a good source of vitamins. All the recipes given above are very low in fat, but high in carbohydrates.

MEDICINAL USES OF LOTUS SEED AND OTHER LOTUS PLANT PARTS
Lotus seeds are classified as astringents, being sweet and neutral, and benefiting the spleen, kidney, and heart. The sweet taste and nourishing qualities of the seed are responsible for the benefit to the spleen; this helps stop diarrhea associated with qi deficiency. The astringent quality helps prevent loss of kidney essence, so the seeds are used to treat weak sexual function in men and leukorrhea in women. The seed also has calming properties that alleviate restlessness, palpitations, and insomnia (more so in the whole seed with embryo). The medicinal dosage is 6-15 grams when it is combined with other herbs that have similar applications and double that when used as the main ingredient (the amount in the bean and lotus soup is about 7 grams per serving and in the cream lotus soup and sweet lotus desert about 37-40 grams per serving).
As an example of a therapy for diarrhea, one ounce of lotus seed is soaked in warm water for a few hours, then an adequate amount of rock sugar is added (to taste), and the mixture is simmered until the lotus seeds are well done. To this thick soup a cup of tea-made by steeping 5 g of black tea in boiling water-is added to yield the medicinal food. Traditional herb formulas for diarrhea are described in the next section.

Inside the seed there is a green embryo that is quite bitter; it is usually removed before the seed is provided as a food product. The embryo (lianzixin; heart of the lotus seed), is classified as bitter and cold and benefiting the heart; it dispels pathogenic heat from the heart to treat fidgets and spontaneous bleeding due to heat. The bitter components are isoquinoline alkaloids with sedative and antispasmodic effects. The alkaloids dilate blood vessels and thereby reduce blood pressure. Small amounts of the alkaloids are found in the seeds with embryo removed, and these may contribute an antispasmodic action for the intestines, helping to alleviate diarrhea.

The lotus leaves (heye) are also bitter, but neutral, and are said to benefit the stomach, spleen, and liver. They are used for treatment of summer heat syndrome and dampness accumulation; they also contain the lotus alkaloids with hypotensive effect. Lotus leaf has become popular for lowering blood lipids and treating fatty liver; it is commonly combined with crataegus, which promotes blood circulation and lowers blood fats, for that purpose. Lotus stems (hegeng) are used medicinally in the same way as the leaves for treatment of summer heat and are used also to treat tightness in the chest due to obstruction of qi circulation.

Lotus stamen (lianxu) is sweet, astringent, and neutral, benefiting the heart and kidney; it is mainly used for preventing discharge, such as treatment of leukorrhea or for frequent urination. It contains flavonoids and a small amount of alkaloids. Lotus nodes, the rhizome nodes (oujie), are astringent and neutral, benefiting the liver, lung, and stomach. They are mostly used to control bleeding. All the parts of the lotus have some antihemorrhagic effect, but the rhizome nodes are relied upon for that purpose specifically. The active component for reducing bleeding is not yet established, though quercetin and other flavonoids may play a role by improving capillary wall strength. By charcoaling the lotus plant parts, as is sometimes done, a hemostatic effect is assured, as charcoal itself has this effect (it promotes blood coagulation).
TRADITIONAL FORMULAS WITH LOTUS SEEDS
There are some well-known traditional formulas relying on lotus seeds as an important component. The best known is Sheng Ling Baizhu San (Ginseng and Atractylodes Combination), which is comprised of lotus seed, ginseng, hoelen, atractylodes, licorice, coix, dolichos, dioscorea, cardamon, atractylodes, and platycodon. The herbs tonify the spleen and aid circulation of moisture. The formula is indicated for weak digestion with chronic diarrhea. First described in the Hejiju Fang (1110 A.D.), Shen Ling Baizhu San has been made into a popular patent remedy.
Another lotus seed formula is Qipi Tang (Lotus and Citrus Combination), which is also a therapy for weak digestion leading to diarrhea. The formula contains lotus seed, ginseng, atractylodes, hoelen, licorice, alisma, dioscorea, citrus, and crataegus. All the ingredients are used to improve digestion and aid circulation of moisture to alleviate diarrhea. The formula Sishen Tang (Four Wonders Decoction; also called Dioscorea Combination) is made with lotus seed, dioscorea, hoelen, euryale (a seed from a relative of lotus), and coix. It is used for indigestion and diarrhea, and is considered a mild sedative.

A formula using lotus seed for a different application is Qingxin Lianzi Yin (Clear the Heart Lotus Seed Drink; or simply, Lotus Seed Combination), comprised of lotus seed, ginseng, astragalus, ophiopogon, plantago seed, lycium bark, hoelen, scute, and licorice. It is used for urinary disorders, including urinary stones, kidney inflammation, and urinary tract infection; it is also used for disorders of the reproductive organs, such as prostatitis and leukorrhea. The formula addresses a combination of dampness accumulation (ginseng, astragalus, lotus seed, hoelen, and licorice tonify the spleen to aid moisture circulation; plantago seed and hoelen drain excess moisture) and heat (lycium bark, scute, and ophiopogon clear heat, and are selected for persons of weaker constitution). The damp-heat syndrome leads to tenderness, swelling, and pain in the lower abdomen, urinary irregularity, and discharge of fluids.

Another astringent formula is Jinsuo Gujing Wan (Pill of Golden Lock; also called Lotus Stamen Formula), comprised of lotus stamen and lotus seed, dragon bone, oyster shell, tribulus, and euryale. All the ingredients have some astringent properties. Its basic function is to restrain (like a lock) any further loss of essence due to disease or aging. It is often used for urinary disorders, especially frequent urination and turbid urine. Jinsuo Gujing Wan, first described in Yifang Jijie (Analytic Collection of Medical Formulas, by Wang Ang, 1682), has been made into a popular patent remedy.

March 2002

FROM A JABONGANON'S HEART

I was on my early age when I fall in love with this place. As my home since I got my consciousness, this place has been my haven and is the witness of my childhood, and my life as a whole. And with it, I am forever indebted.

Though I was not born in Jabonga, but my roots are natives here. My mother is a pure Jabonganon while my father came from a neighbor town where I was born. Since my family decided to settle here while I was “months” old, Jabonga has been considered my home. I don’t even recognize that I was not conceived here, if not with my birth certificate, since I learned my first few steps from its ground and my mind has been molded from this environment.

How can I forget this place? The lake where I learned my first dive. I was once caught by my mother swimming at the fish port where I got spanked afterwards because I did not ask her consent. The free fishing along its shore with just a nylon and a hook and those family picnics during weekends and special occasions. The baroto boating which gave me confidence in water always excites me.

I know Jabonganons would agree with me if I would say that one of the few things they would surely miss about Jabonga is its delicacies, particularly the bounty from Lake Mainit. First on the rank is the igi. Dubbed as the food of the Jabonganons, this edible freshwater shell is a good source of calcium and iron that made Jabonganons "intellectual" (no objection please). Second maybe is pijanga , then hayuan, and tilapia and so on. Actually, I don't have any statistical data with what I've mentioned above, they're just my perceptions. So please don't accuse me of being assuming. Anyway, how can I forget the compact-disc formed dried fish called saguyon, its crispness still haunt in my mouth. Although right now, catching this poor creature is banned by the local government for preservation. Small-scale fisher folks are only allowed to catch for household consumption and not for commercial purposes.

Where can i find in the world such nice people like the Jabonganons. The town is like a huge clan bind with respect and love. I could even trace my roots up to 6th to 7th generation and I could attend different reunion if I opt to. That's why, when we were still young, we were advised by the elders to be cautious of whom we court, since we might courting with relatives, and it’s a big no to them. Here, almost everyone knows each other and your life is also like an open book to them. Jabonganons are also happy people. We love to dance. That is why during fiesta, the highlight of the event is always the sadsaran. This is a community dance participated by different ages usually run 'til dawn and sometimes extended for different nights. Unlike in other places, this community dance is for free and is hold in open spaces.

Being at home is also felt even we are afar from Jabonga. I experienced it when I was in Luzon where the Jabonganons in Manila (JIM) sponsored a Christmas party to all Jabonganons there. I also heard that they even celebrate a fiesta simultaneous with the celebration in Jabonga. This community serves as a surrogate family to Jabonganons longing home. It is also present in other major cities like in Cebu and Davao.

Bisan hain ako dad on, I always look forward to go back and experience the luxury I can only find in Jabonga.