Some cells, such as the acid-producing cells, occur only in the stomach. Some, such as the muscle cells, are also found in the intestines, bladder and other organs. Others, such as blood and lymph vessels, are found throughout the body. Each type of cell has a unique job and a unique appearance. A muscle cell cannot do the job of a nerve cell. An acid-producing cell cannot do the job of a blood cell, and so on.

The process of developing special functions is called differentiation or maturation. A cell with few or no special functions is called undifferentiated, immature or primitive. The only function of undifferentiated cells is to multiply when necessary to produce cells which are capable of developing into specialised cells. Once cells specialise they often lose the ability to multiply. For example, mature red blood cells are so specialised for carrying oxygen around the body that they cannot reproduce themselves. As old cells wear out or are lost by bleeding, new red blood cells come from undifferentiated cells in the bone marrow, not from the mature red cells in the blood.

*28/40/1*

1 small onion

1/2 carrot

1/2 lemon (squeeze out juice)

1 stick celery

1/2 green capsicum

75 ml vegetable stock

1 clove garlic, crushed

1 tablespoon tamari or shoyu

150 grams wild rice

Sea salt to taste

1 spring onion, chopped

2 eggs

Finely dice the onion, carrot, celery and capsicum. In a wok or frying pan, add 2 tablespoons of the vegetable stock and heat through until the stock boils (alternatively olive oil can be used). Add the garlic and onion and stir fry. Add the other vegetables progressively, adding a little tamari and lemon juice when necessary. Add the cooked wild rice and mix well. While in the wok, push the rice mix towards the edge of the wok and make a small circle in the centre. Break open the two eggs into this space, let this cook. When cooked, dice with a spatula. Blend in with the rice mix. Season to taste with sea salt. Fold the spring onion through the mixture and serve.

Ginger Snapper Fillets

25 grams asparagus

1 carrot

1/2 teaspoon ginger root, finely grated

1/2 teaspoon sherry

1/2 teaspoon soy sauce

1/2 teaspoon corn flour

150 grams snapper fillets

50 grams mushrooms

1 teaspoon parsley

Trim the asparagus and cut the carrot into strips. Combine ginger with sherry, soy sauce and corn flour. Set aside. Place fish in a baking dish with the mushrooms and steam or bake in the oven for 5 to 7 minutes, or until done. Meanwhile, steam the prepared vegetables. Drain the juices from the cooked fish and add to the ginger mixture. Bring to the boil (add a little vegetable stock or water if too thick) and spoon a little over the fish – this keeps the heat in the fish when you serve. Arrange the steamed vegetables on the plate with the fish. Spoon the remaining sauce over the fish and serve.

*233/34/5*