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The Green Marvel: Why Ivy Gourd (Tindora) Deserves a Permanent Spot on Your Plate If you were to walk through the vibrant, bustling aisl...
The Green Marvel: Why Ivy Gourd (Tindora) Deserves a Permanent Spot on Your Plate
If you were to walk through the
vibrant, bustling aisles of an Asian or Indian grocery store, you might pass
right by it. It doesn’t have the exotic allure of dragon fruit, the trendy
reputation of kale, or the ubiquitous presence of the potato. It sits there
quietly—small, oblong, and bright green, sometimes sporting faint white
stripes.
It is the ivy gourd.
Known as Tindora in Hindi,
Kovakkai in Tamil, Dondakaya in Telugu, and Coccinia grandis
in the scientific world, this unassuming vegetable is a nutritional powerhouse
that has been quietly fueling and healing communities for centuries. While the
modern wellness industry spends billions of dollars extracting compounds from
rare plants to put into capsules, the ivy gourd is growing on backyard fences
across the tropics, offering a bounty of health benefits for mere pennies.
In this deep dive, we are going
to unravel the secrets of the ivy gourd. We will explore its fascinating
nutritional profile, its scientifically-backed health benefits (especially its
almost magical ability to regulate blood sugar), its rich history in ancient
medicine, and how you can transform this humble vine into culinary gold in your
own kitchen.
By the end of this article, you
will never look at this little green gourd the same way again.
To understand why ivy gourd is so
incredibly good for you, we have to look at what makes up its cellular
structure. Nature doesn’t create foods in a vacuum; every vitamin, mineral, and
phytochemical in a whole food exists in a synergistic matrix designed to be
easily absorbed by the human body.
When you consume a serving of ivy
gourd, you are ingesting a low-calorie, high-volume food that punches far above
its weight class. Here is a breakdown of the nutritional magic inside this
green marvel:
1. The Macronutrient Balance: A
Dieter’s Dream If you are watching your waistline, ivy gourd is your best
friend. A 100-gram serving of raw ivy gourd contains only about 18 to 20
calories. It has virtually zero fat and a minuscule amount of protein. But where
it shines is in its carbohydrate-to-fiber ratio. It contains complex
carbohydrates that are slowly digested, paired with a respectable amount of
dietary fiber. This means it fills you up without spiking your blood sugar or
padding your waistline.
2. The Vitamin Arsenal
- Vitamin C: Ivy gourd is a fantastic source of
ascorbic acid. Vitamin C is the body’s primary water-soluble antioxidant.
It patrols the bloodstream, neutralizing free radicals before they can
damage DNA or cellular structures. It is also absolutely vital for
collagen synthesis—keeping your skin plump, your joints lubricated, and
your blood vessels strong.
- Vitamin A (Beta-Carotene): The slight green
and sometimes reddish tinge of the ivy gourd hints at its beta-carotene
content. Once consumed, the body converts this into Vitamin A, which is
crucial for optimal eye health, immune function, and cellular communication.
- B-Vitamins: It contains notable amounts of B2
(riboflavin) and B1 (thiamine). These B-vitamins are the spark plugs of
your metabolism, helping convert the food you eat into usable cellular
energy.
3. The Mineral Wealth
- Calcium: Often associated exclusively with
dairy, ivy gourd provides a plant-based source of calcium, essential for
bone density and nerve transmission.
- Iron: Crucial for preventing anemia, the iron
in ivy gourd helps your red blood cells transport oxygen efficiently
throughout your body.
- Phosphorus and Potassium: These minerals work
in tandem to maintain electrolyte balance, regulate blood pressure, and
ensure your heart beats with a steady, healthy rhythm.
4. The Hidden Heroes:
Phytochemicals Beyond basic vitamins and minerals, ivy gourd contains specific
plant compounds that are currently the subject of intense pharmacological
research. These include saponins, flavonoids, and alkaloids. As we will see in the
next chapter, it is these specific compounds that give the ivy gourd its
"superfood" status.
It is one thing to list nutrients
on a page; it is another entirely to understand how those nutrients interact
with human biology. The health benefits of ivy gourd are not just folklore—they
are increasingly being validated by modern clinical science.
1. The Ultimate Blood Sugar
Buster
If there is one reason ivy gourd
deserves global acclaim, it is its profound effect on blood glucose levels. In
India, it is colloquially referred to as the "insulin plant" (though
it should not be confused with Costus igneus, which also shares that
nickname).
How does it work? Ivy gourd
contains specific bioactive compounds—particularly an insulin-mimetic peptide
and certain alkaloids—that behave remarkably like insulin. When you eat ivy
gourd, these compounds help facilitate the uptake of glucose from your bloodstream
into your cells, where it is used for energy.
Furthermore, research has shown
that ivy gourd helps inhibit the enzyme alpha-glucosidase. This enzyme is
responsible for breaking down complex carbohydrates into simple sugars in your
gut. By slowing down this process, ivy gourd prevents the rapid blood sugar
spikes that typically occur after eating a meal. For individuals with Type 2
diabetes or those struggling with insulin resistance, incorporating ivy gourd
into the diet can be a game-changer.
2. A Shield for Your Heart
Cardiovascular disease remains
the leading cause of death globally, and much of it is driven by inflammation
and oxidative stress. The antioxidants in ivy gourd—namely Vitamin C and
beta-carotene—act as a protective shield for your cardiovascular system.
They prevent the oxidation of LDL
(bad) cholesterol. Oxidized LDL is the real villain in heart disease; it’s the
sticky substance that forms plaques in your arteries, leading to
atherosclerosis. By preventing this oxidation, ivy gourd helps keep your arteries
clear. Additionally, the potassium found in the gourd acts as a natural
vasodilator, relaxing blood vessels and lowering blood pressure, thereby
reducing the strain on the heart.
3. Weight Management and Satiety
In an era of hyper-palatable,
ultra-processed foods, feeling full on a low-calorie diet is difficult. Ivy
gourd is incredibly high in water and fiber. When you eat it, it takes up
significant space in your stomach, triggering stretch receptors that send signals
to your brain saying, "I'm full."
Because it is low in calories and
requires significant chewing (which also aids in satiety signaling), you can
eat a large volume of ivy gourd without overconsuming calories. It is the
ultimate "volume eating" food, allowing you to feel satisfied while
maintaining a caloric deficit for weight loss.
4. Fortifying the Immune Fortress
Your immune system is a complex
network that requires a constant supply of nutrients to function optimally. The
Vitamin C in ivy gourd stimulates the production and function of white blood
cells, which are the foot soldiers of your immune system. It also helps
maintain the physical barriers of your immune system, such as the skin and the
mucous membranes in your respiratory tract, preventing pathogens from entering
the body in the first place.
5. Enhancing Digestion and Gut
Health
Gut health is finally getting the
attention it deserves in the medical community, linked to everything from
mental health to autoimmune conditions. The dietary fiber in ivy gourd acts as
a prebiotic—meaning it serves as food for the beneficial bacteria in your gut
microbiome. As these bacteria ferment the fiber, they produce short-chain fatty
acids (like butyrate), which reduce gut inflammation and strengthen the
intestinal lining. Furthermore, the fiber adds bulk to your stool, promoting
regular, healthy bowel movements and preventing constipation.
6. Neuroprotection and Fatigue
Reduction
The B-vitamins and iron in ivy
gourd play a crucial role in neurological health. Iron ensures adequate oxygen
supply to the brain, preventing the brain fog and chronic fatigue associated
with iron-deficiency anemia. Meanwhile, B-vitamins are essential for the
synthesis of neurotransmitters like serotonin and dopamine, which regulate mood
and stave off depression and anxiety.
The Ancient Wisdom – Ivy Gourd in
Ayurveda and Traditional Medicine
Long before microscopes and
clinical trials, traditional healers understood the value of the ivy gourd. In
the ancient Indian system of Ayurveda, food and medicine are not separate
entities; they are part of a continuum.
In Ayurvedic texts, ivy gourd is
known to have a Tikta (bitter) and Kashaya (astringent) taste,
and it possesses a Ruksha (dry) quality. Its Virya (potency) is Sheeta
(cooling).
Because of these properties,
Ayyurveda prescribes ivy gourd to pacify Pitta (the dosha associated
with heat, inflammation, and metabolism) and Kapha (associated with
heaviness, mucus, and water retention).
Historically, Ayurvedic
practitioners used ivy gourd to treat:
- Prameha (Diabetes): As mentioned, its
blood-sugar-lowering properties have been utilized for millennia. It was
often prescribed as a juice or cooked into specific grain preparations.
- Skin Ailments: Because of its cooling and
blood-purifying properties, it was used to treat eczema, psoriasis, and
rashes.
- Respiratory Issues: The slight bitterness of
the gourd was believed to help clear out excess Kapha from the lungs,
aiding in conditions like bronchitis and asthma.
- Wounds and Ulcers: The paste of the leaves
and the fruit was applied topically to reduce inflammation and promote
healing in minor wounds and skin ulcers.
Similarly, in Traditional Chinese
Medicine (TCM), ivy gourd has been used to clear "damp heat," reduce
swelling, and soothe sore throats. The fact that modern science is now
validating these ancient uses is a testament to the observational genius of
traditional healers.
Knowing that a food is healthy is
useless if you don't know how to make it taste good. Ivy gourd has a mild,
slightly tart, and pleasantly bitter flavor, coupled with a wonderfully crunchy
texture when cooked properly.
The Golden Rule of Prep: When
preparing ivy gourd, the most important step is assessing its maturity.
- Young, tender gourds: These are bright green,
firm, and have small, immature seeds. You do not need to peel
these. Simply wash them, chop off the ends, and slice them.
- Older, mature gourds: As they age, they turn
reddish-orange, the skin toughens, and the seeds become hard and white.
You must peel these, halve them, and scoop out the mature seeds
before cooking. If you don't, the dish will be unpleasantly chewy and
bitter.
Slicing Techniques: How you slice
ivy gourd changes the culinary experience.
- Coins: Slicing them into thin
rounds is great for quick stir-fries.
- Fingers: Halving them
lengthwise and slicing into "matchsticks" maximizes the surface
area, allowing for better crispiness and sauce absorption.
- Smashed: A popular technique
in some regions is to smash the halved gourds with the flat side of a
knife. This creates jagged edges that catch onto spices and oils
beautifully.
Global Flavor Profiles:
1. The Indian Classic: Tindora
Masala This is perhaps the most famous way to eat ivy gourd. The gourds are
sliced into "fingers," parboiled slightly, and then deep-fried or
shallow-fried until the edges blister and wrinkle. They are then tossed in a
tempering of mustard seeds, cumin, curry leaves, dried red chilies, turmeric,
and a sprinkle of amchur (dry mango powder) or coriander powder. The result is
a savory, slightly tangy, incredibly crispy side dish that pairs perfectly with
hot rotis and dal.
2. The South Indian Kovakkai
Poriyal A lighter, healthier take. The gourds are stir-fried with mustard
seeds, urad dal, and a generous amount of fresh grated coconut. A pinch of
turmeric and a squeeze of lemon at the end brightens the whole dish. It’s
crunchy, fresh, and highly nutritious.
3. The Thai Stir-Fry (Pad Saam
Moom) In Thailand, ivy gourd is treated like a premium green vegetable. It
is quickly stir-fried in a blazing hot wok with garlic, oyster sauce, soy
sauce, a dash of fish sauce, and fresh bird's eye chilies. Sometimes minced
pork or shrimp is added. The key to the Thai preparation is keeping the gourd
bright green and retaining its crunch.
4. The Malaysian Sambal
Tindora For those who love heat, ivy gourd is an incredible vehicle for
spicy sambal. The gourds are boiled or steamed until just tender, then
smothered in a rich, fiery paste of blended chilies, shallots, garlic, shrimp
paste (belacan), sugar, and lime juice.
Pro-Tip for the Perfect Texture:
The enemy of ivy gourd is mushiness. Whether you are stir-frying or making a
curry, cook it on high heat and do not overcook it. It should always retain a
distinct "bite." If it turns to mush, you have lost the magic.
If you have a sunny backyard or a
balcony, you can easily grow your own ivy gourd. It is an incredibly vigorous
vine that belongs to the Cucurbitaceae family (making it a cousin to cucumbers,
pumpkins, and melons).
1. The Setup: Ivy gourd loves
heat, humidity, and full sun. You will need a sturdy trellis, fence, or railing
for it to climb on. It is a sprawling vine and will quickly take over
horizontal space if not trained vertically.
2. Planting: You can grow it from
seeds, but the easiest and fastest method is propagating from cuttings. Take a
6-inch cutting from a healthy vine, remove the lower leaves, and plant it
directly in moist, well-draining soil. It will root in a matter of days.
3. Care: Keep the soil
consistently moist but not waterlogged. A layer of mulch around the base helps
retain moisture. Because it grows so fast, it is a heavy feeder. Apply a
balanced organic fertilizer or compost tea every few weeks during the growing season.
4. Harvesting: The vine will
produce small, green gourds prolifically. Harvest them when they are about 2 to
3 inches long for the best flavor and texture. The more you pick, the more the
vine will produce.
An Ecological Warning: If you
live in a tropical or subtropical region (like Florida, Hawaii, or parts of
Australia), you must be incredibly careful with ivy gourd. It is classified as
a highly invasive species in many areas. It can easily escape cultivation,
smother native vegetation, and take over forests. If you grow it, ensure it is
strictly contained, never dispose of cuttings in natural areas, and harvest
aggressively to prevent it from going to seed and spreading via birds.
Despite its incredible benefits,
ivy gourd is not a magic bullet, and it is not for everyone. Responsible use of
any potent botanical requires an understanding of its limitations.
1. Hypoglycemia Risk: Because ivy
gourd is so effective at lowering blood sugar, combining it with prescription
diabetes medications (like Metformin or insulin injections) can cause blood
sugar to drop too low (hypoglycemia). This is a dangerous condition that
can lead to dizziness, confusion, fainting, and in severe cases, coma. If you
are a diabetic on medication and want to incorporate ivy gourd into your diet,
you must consult your endocrinologist or primary care physician to adjust your
medication dosage accordingly.
2. Pregnancy and Breastfeeding:
While ivy gourd is a traditional food, there is a lack of robust clinical data
regarding its safety in high doses during pregnancy. Because it contains active
compounds that affect blood sugar and hormones, it is generally advised that
pregnant women consume it in normal culinary amounts (as part of a regular
meal) but avoid consuming concentrated ivy gourd juices or supplements.
3. Surgical Concerns: Because of
its ability to alter blood sugar levels, it is generally recommended to stop
consuming ivy gourd in large quantities at least two weeks before any scheduled
surgery to prevent interference with blood sugar control during and after the
procedure.
4. Digestive Distress: For people
who are not used to a high-fiber diet, suddenly eating large amounts of ivy
gourd can cause bloating, gas, or mild stomach cramps as your gut microbiome
adjusts. Always increase your fiber intake gradually and drink plenty of water.
While the gourd itself gets all
the culinary attention, traditional medicine utilizes the entire plant.
The Leaves: Ivy gourd leaves are
highly medicinal. In many rural parts of India, the leaves are ground into a
paste and applied topically to treat scabies, ringworm, and other fungal skin
infections. The leaves possess strong antimicrobial and anti-inflammatory
properties. Some traditional practitioners also boil the leaves to make a tea
that is used to reduce fever and soothe respiratory infections.
The Roots: The roots of the ivy
gourd plant are incredibly bitter but are considered a potent medicine in
Ayurveda. They are traditionally used to treat asthma, bronchitis, and severe
skin conditions. Because the roots are so potent, they are rarely used in
everyday cooking and are usually reserved for specific, guided herbal
formulations.
The Supplementation Question –
Whole Food vs. Extracts
With the rise of the supplement
industry, you can now find ivy gourd in capsule form, often marketed as
"blood sugar support." This brings up a crucial philosophical and
scientific question: Should you eat the whole food or take the pill?
The Case for Whole Food: When you
eat cooked ivy gourd, you are getting the fiber, the water content, and the
full spectrum of phytochemicals working together (the entourage effect). The
fiber slows down the absorption of the active compounds, providing a steady,
safe, and sustained effect on your blood sugar. You also get the culinary joy
and the psychological satisfaction of eating a real meal.
The Case for Extracts:
Supplements often contain concentrated extracts of ivy gourd, sometimes
standardized to contain specific percentages of the active anti-diabetic
compounds. For someone with severe insulin resistance who cannot tolerate
eating large amounts of the vegetable, a high-quality, third-party-tested
supplement might offer a therapeutic dose.
The Verdict: Always default to
the whole food. Nature has packaged the medicine perfectly. Supplements should
only be used as a targeted therapeutic tool under the supervision of a
healthcare provider, not as a replacement for a healthy diet. A capsule cannot
replace the crunch, the flavor, and the nutritional completeness of a Tindora
Masala.
In a world obsessed with finding
the next exotic superfood from the Amazon rainforest or the peaks of the
Himalayas, we often overlook the profound medicines growing quietly in our own
backyards. The ivy gourd is a testament to the fact that you do not need to
spend a fortune to eat incredibly well.
It is a vegetable that bridges
the gap between ancient wisdom and modern science. It connects the joy of
cooking with the necessity of preventative health. It manages blood sugar,
protects the heart, aids in weight loss, and satisfies the palate with its
delightful crunch.
The next time you see those
small, striped green gourds at the market, don't walk past them. Pick up a bag.
Take them home. Slice them into fingers, heat up some oil, and listen to the
satisfying sizzle as they hit the pan.
By adding ivy gourd to your
plate, you aren't just eating a vegetable; you are participating in a
centuries-old tradition of using food as medicine. You are inviting a green
marvel into your life—one that will quietly, effectively, and deliciously go to
work protecting your health.
What exactly is ivy gourd?
A: Ivy gourd is a tropical,
climbing vine vegetable scientifically known as Coccinia grandis. It is
a small, oblong, green gourd that belongs to the cucumber and melon family
(Cucurbitaceae).
Q2: What are the other common
names for ivy gourd?
A: It is known by many regional names,
including Tindora or Kundru in Hindi, Kovakkai in Tamil, Dondakaya
in Telugu, and Tondli in Marathi.
Q3: Is ivy gourd the same thing
as bitter melon?
A: No. While they are from the
same botanical family and both have blood-sugar-lowering properties, they look
and taste very different. Bitter melon is intensely bitter and bumpy, whereas
ivy gourd is mild, slightly tart, and has a smooth skin.
Q4: Is ivy gourd considered a
nightshade?
A: No. Nightshades belong to the Solanaceae
family (like tomatoes, potatoes, and eggplants). Ivy gourd belongs to the Cucurbitaceae
family, making it completely nightshade-free.
Q5: Can I eat ivy gourd raw?
A: While not toxic, it is highly recommended
to cook ivy gourd. Eating it raw can be tough to digest and may cause mild
stomach upset. Cooking breaks down the fibers, making nutrients more accessible
and improving the texture.
Q6: What does ivy gourd taste
like?
A: It has a mild, slightly tart, and
pleasantly bitter flavor. When cooked properly, it has a wonderful, crunchy
texture similar to a lightly cooked green bean or zucchini.
Q7: Why is ivy gourd often called
the "insulin plant"?
A: It earns this nickname because it contains
bioactive compounds that mimic insulin and help cells absorb glucose from the
blood, making it highly effective at regulating blood sugar levels.
Q8: How does ivy gourd help lower
blood sugar?
A: It works in two ways: it contains
insulin-mimetic peptides that help move glucose into cells, and it inhibits the
enzyme alpha-glucosidase, which slows down the digestion of carbohydrates into
sugar.
Q9: Is it safe to eat ivy gourd
if I am already taking diabetes medication?
A: You must consult your doctor first. Because
ivy gourd effectively lowers blood sugar, combining it with prescription
medications like insulin or Metformin can cause blood sugar to drop dangerously
low (hypoglycemia).
Q10: Does ivy gourd help with
weight loss?
A: Yes. It is very low in calories (about
18-20 calories per 100 grams) but high in water and fiber. This makes it an
excellent "volume eating" food that keeps you full without
overconsuming calories.
Q11: What key vitamins and
minerals are in ivy gourd?
A: It is rich in Vitamin C (for
immunity and skin), Beta-carotene/Vitamin A (for eye health), B-vitamins (for
energy), as well as calcium, iron, phosphorus, and potassium.
Q12: How does ivy gourd benefit
heart health?
A: The antioxidants in ivy gourd prevent the
oxidation of LDL (bad) cholesterol, which prevents plaque buildup in the
arteries. Its potassium content also helps relax blood vessels and lower blood
pressure.
Q13: Do I need to peel ivy gourd
before cooking?
A: It depends on the age. Young, bright green
gourds have tender skins and do not need to be peeled. Older, reddish gourds
have tough skins and hard, mature seeds, so they should be peeled and deseeded.
Q14: How should I slice ivy gourd
for the best cooking results?
A: You can slice them into thin
"coins" for quick stir-fries, or halve them lengthwise and slice them
into "fingers" or matchsticks. Slicing them into matchsticks
maximizes surface area for crispiness and flavor absorption.
Q15: Why does my cooked ivy gourd
turn out mushy?
A: Overcooking is the enemy of ivy gourd. To
keep its signature crunch, cook it quickly over high heat and remove it from
the pan as soon as it is tender but still has a distinct "bite."
Q16: What is the most popular way
to cook ivy gourd?
A: One of the most famous dishes is the Indian
Tindora Masala, where the sliced gourds are stir-fried until wrinkled,
then tossed with mustard seeds, curry leaves, turmeric, and dry mango powder.
Q17: Can I grow ivy gourd in my
home garden?
A: Yes, it grows very easily from cuttings in
warm, humid, sunny climates. However, it is a vigorous climber and requires a
sturdy trellis or fence to grow on.
Q18: Is ivy gourd an invasive
plant?
A: Yes, in tropical and subtropical regions
(like Florida, Hawaii, and parts of Australia), it is classified as a highly
invasive species. If you grow it, you must keep it strictly contained and
prevent it from spreading to natural areas.
Q19: Are the leaves of the ivy
gourd plant useful?
A: Yes, in traditional medicine, the leaves
are ground into a paste to treat skin infections like ringworm and scabies due
to their strong antimicrobial properties.
Q20: What does Ayurveda say about
ivy gourd?
A: Ayurveda classifies it as having a cooling
potency and a bitter/astringent taste. It is traditionally used to pacify Pitta
(heat/inflammation) and Kapha (mucus/water retention), and to treat skin
and respiratory issues.
Q21: Can pregnant women eat ivy
gourd?
A: It is generally safe to eat in normal
culinary amounts (like a side dish), but pregnant women should avoid consuming
large amounts of concentrated ivy gourd juice or supplements without a doctor's
approval.
Q22: Should I stop eating ivy
gourd before surgery?
A: Yes. Because of its strong effect on blood
sugar levels, doctors usually recommend stopping the consumption of ivy gourd
at least two weeks before a scheduled surgery.
Q23: What are the phytochemicals
in ivy gourd?
A: Beyond basic vitamins, it contains powerful
plant compounds like saponins, flavonoids, and alkaloids, which are responsible
for its medicinal, anti-diabetic properties.
Q24: Should I take ivy gourd
supplements or eat the whole vegetable?
A: The blog recommends eating the
whole food whenever possible. Whole ivy gourd provides fiber and a synergistic
balance of nutrients that a concentrated supplement pill cannot perfectly
replicate.
Q25: Where can I buy ivy gourd if
I don't live near an Asian market?
A: You can often find it frozen in the
international freezer aisle of major supermarkets, or you can order fresh ivy
gourd online from specialty grocers that offer overnight shipping.
Q26: Does ivy gourd taste like
bitter melon?
A: No. While they are in the same family,
bitter melon (karela) is intensely, overwhelmingly bitter. Ivy gourd has a very
mild bitterness, balanced by a slight tartness and a fresh, green flavor. Most
people who dislike bitter melon actually enjoy ivy gourd.
Q27: Can I eat ivy gourd raw?
A: While it is not toxic raw, it is highly
recommended to cook it. Raw ivy gourd can be slightly tough to digest and may
cause mild stomach upset in some people. Cooking breaks down the cell walls,
making the nutrients more bioavailable and the texture much more pleasant.
Q28: Where can I buy ivy gourd if
I don't live near an Asian market?
A: The availability is expanding.
You can often find it frozen in the freezer aisles of major supermarkets (look
near the frozen okra and spinach). There are also several online specialty
grocers that ship fresh ivy gourd overnight.
Q29: Is it a nightshade?
A: No, this is a common misconception.
Nightshades belong to the Solanaceae family (tomatoes, potatoes,
eggplants, peppers). Ivy gourd belongs to the Cucurbitaceae family
(cucumbers, melons, squashes). It is completely nightshade-free.
Medical Disclaimer: The
information provided on this website is for general educational and
informational purposes only and is not intended as a substitute for
professional medical advice, diagnosis, or treatment. Always seek the advice of
your physician or other qualified health provider with any questions you may
have regarding a medical condition. Never disregard professional medical advice
or delay in seeking it because of something you have read on this website.
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