Breast milk is brain food : Role of Prana
Many friends feel hammering by my repeat posts on same subjects. What I am trying is, showing importance of critical life factors by different angles.
Breast feed is one such critical point in national interest. It is fundamentally game changer for future of the Nation. It can lay strong foundation for the future.
One more post on it:
You are what you eat, the saying goes, and now a study conducted by researchers at UC Santa Barbara and the University of Pittsburgh suggests that the oft-repeated adage applies not just to physical health but to brain power as well.
Amount of omega-3 docosahexaenoic acid (DHA) in a mother’s milk — fats found primarily in certain fish, nuts and seeds — is the strongest predictor of test performance.
Another rich source of DHA is Ghee prepared using traditional churning method from ethically procured desi Gau milk. This is the reason why pregnant mothers in rural India are given lots of ghee during last trimester ( because of high demand of DHA in womb while brain formation is going on)
Yes, there will be argument that vegetables, fruits and nuts too have DHA. Agreed. But we forget that tradeoff related to digestion process. It is always less burden for growing kids’ digestion system to digest Ghee than nuts. You cannot give nuts to kids and toddlers in large amount. I do not deny other foods but it is always good to have ghee (Of course not the one available in your supermarket! It is the worse of a kind and so much violence involved!)
We should observe subtle difference in different DHA food.
1) Mother’s milk 2) Ghee 3) Fish
4) Vegetable 5) Fruits 6) Nuts
Why mother’s milk is best? (And so ghee)
Because DHA in breast milk is digested DHA. It has already gone through mother’s digestion. It is nurtured by mother’s love and Prana shakti (Well, modern rationalists and doctors do not believe in Prana – but they do prescribe pranayama 😛 😀 – poor guys!)
So mother’s milk is full of prana shakti – so do DHA in it!
Anything full of prana shakti is accepted and digested by body easily. And it is less burden for toddlers. Toddlers nursed by mothers for long never suffer from indigestion! This is the reason!
Same is applied to ghee. In case ghee, along with Maa Gau, extra churning is performed by family members (So it is always good to eat ghee churned by known family member or kind hearted Gau palak). The one from market is dead processed by machine – not worth for our digestion.
4)5) – They are great if we intake them fresh. When they are fresh from farm, they are full of prana shakti. But in urban setup, We receive all stale items. Stored in warehouses under chemical treatment. Prana is dead. So they and all nutrition (including DHA) are difficult to digest by body.. 6) is full of prana and good. Only issue is, they are not so much full of prana (As dead) that they become difficult to digest.
Breast milk is brain food
Docosahexaenoic acid content is significantly higher in ghrita prepared by traditional Ayurvedic method
Ghee (clarified butter) also known as ghrita, has been utilized for thousands of years in Ayurveda. Ghee is mostly prepared by traditional method in Indian households or by direct cream method at industry level. Ayurvedic classics mention that ghrita made from cow milk is superior. However, there is no scientific comparison available on preparation methods and essential fatty acids content of ghrita.
To investigate fatty acid composition of ghrita prepared by traditional/Ayurvedic method and commercial method (direct cream method).
Materials and Methods:
Fatty Acid Methyl Esters (FAME) extracted from ghrita samples were analysed on Gas Chromatography (GC) Shimadzu B using capillary column BPX70 (0.32 mm*60 m, ID of 0.25 mm). The fatty acids in the samples were identified by comparing peaks with the external standard 68A (Nu-Chek-Prep, Inc.USA). Significant differences between the experimental groups were assessed by analysis of variance.
Distribution of fatty acids was compared in ghrita samples prepared by traditional method and direct cream method which is commercially used. Saturated fatty acids were predominant in both the groups. Mono unsaturated fatty acids and poly unsaturated fatty acids were in the range of 17-18% and 3-6% respectively. DHA content was significantly higher in ghee prepared by traditional method using curd starter fermentation.
The findings suggested that ghrita prepared by traditional ayurvedic methods contains higher amount of DHA; Omega-3 long-chain polyunsaturated fatty acids, which is a major component of retinal and brain tissues and remains important in prevention of various diseases.