Carotene and why I am orange.
October 11, 2010 § 13 Comments
My mum (aka The Duck) came to Sydney last week. We’re a real team, she and I, and always manage to cover an expanse of ground, walking from Double Bay to Newtown in search of an odd piece of furniture and a ham and cheese sandwich, exploring Asian supermarkets in Chinatown and trying to find single serves of Banh Trang (not as easy as you might think), and learning to sweeten the gruff woman at the David Jones Food Hall salad counter.
As it’s usually some time between visits, being 7 hours drive and an expensive plane ticket away, we always notice new things about each other. For instance I noticed the new beads she was wearing from a recent spate of op-shopping. She noticed that I was orange. Fair enough.
So actually The Duck wasn’t the first person to bring this tinge to my attention. For some time now my friend MS has been commenting on my dirty-looking palms, something which I chose to ignore coming from the mouth of an uncouth male! But then I visited my Grandmother in Ulmarra and suggestions were made about the unfortunate reaction of fake tan with my skin. It was around here that I took a minute to look, REALLY look I mean, and low and behold, what-do-you-know…I’m orange. Palms, knees, elbows and soles of feet in particular…then a little colouring around the face as well. How detestable you might think, but don’t worry, I don’t think I’m turning any heads in the street.
But why am I orange? You may think that “crusts will turn your hair curly” and “carrots help you see in the dark” are old wives tales but I think they’re actually kind of true. See, I always eat NB’s leftover crusts and my hair has a certain wave in it, and my night vision is good enough to get to the kitchen for midnight cereal. And while I often would joke about carrots and the like turning you orange after an incident with my baby cousin and too much pumpkin mash some time ago, it seems that one is true as well.
an an orange pigment found in carrots, leafy vegetables, and other foods that may be converted to vitamin A in the body.