Food

Food

Priceless essence : Ghee

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Ghee
Desi Gau mata’s milk is nectar. Ghee prepared from it is priceless essence. For umpteen times, I wrote in favor Gau mata’s prasad (Ghee, Milk, Gobar, Butter milk, urine.).
 
Desi Gau’s Ghee prepared by churning is priceless. I have paid 2500 for 1 kg. And it turned out worth. Ghee is full of Prana (Due to Churning, inherent Prana of Maa’s milk gets multiplied manifold). Yes, we call it Prana. Not Oxygen or Nitric Oxide. They are mere physical manifestations of Prana. Like Microbes are. Like we all are.
 
Other churning outcome we use is Honey. Same – full of prana.
 
In modern science, they denotes NO. Nitric Oxide. Full of Nitric Oxide.
 
Nitric Oxide (NO), gaseous, free radical was considered by modern science as danger for body. But now they are finding utility :).
 
Scientific dogma has the respiration process involving only two elements — oxygen and carbon dioxide. Specifically, the delivery of oxygen from lungs to tissues, and the removal of the waste product, carbon dioxide, through exhaling.
 
Recently published online in the journal Proceedings of the National Academy of Sciences (PNAS), Stamler and colleagues demonstrate that nitric oxide is essential for the delivery of oxygen to the cells and tissues that need it. [1]
 
Lo! NO (nitric oxide) is critical for respiration. Any wonder why Honey and Ghee are base medicines for all Ayurvedic treatments?
 
In this old post, I also shared why NO is critical for brain. (https://www.facebook.com/marut.mitra.5/posts/364920823632832)
 
Now read this Hindi note I received on whatsapp. Without any unnecessary lab experiments, it was easy to identify importance of Ghee and Honey. But we make fun of those who are critical about saving Gau mata. We make fun of those who do regular Homam using Gau gobar and ghee.
 
गोघृत का चिकित्सा में उपयोग
 
आयुर्वेद के मतानुसार देशी गाय का घी अमृत के समान स्वास्थ्य-कारक, रसायन, अग्निप्रदीपक, शक्ति, बल, वृध्दि, कांति, लावण्य, तेज, आयुष्यवर्ध्दक है। यह स्निग्ध, सुगंधित, रुचिकर, मेधा एवं स्मरण शक्ति को बढ़ाने वाला, शुक्रवर्ध्दक, विषनाशक, त्रिदोष नाशक, श्रम निवारक और स्वर को मधुरता प्रदान करता है। गाय का घी हमेशा दूध को जमाकर, दही बनाकर उसे मथकर मक्खन निकालना चाहिए और उसे गरम करके घी बनाना चाहिए। क्रीम से बनाया हुआ घी अपेक्षाकृत कम उपयोगी होता है। गाय के घी से माइग्रेन, रक्तविकार, पाण्डु, कामला, उदावर्त, फोड़े-फुंसी, जोड़ों के दर्द, चोट, सूजन, सफेद दाग एवं कुष्ट रोग की चिकित्सा होती है। अनेक आयुर्वेदिक शास्त्रीय योगों में गाय के घी का उपयोग किया जाता है। कई आयुर्वेदिक फार्मेसियां घृत बनाकर बेचती भी हैं। जैसे अर्जुन घृत-हृदय रोग, महापंचागव्य घृत-मिर्गी, अनिद्रा, स्मृति क्षीण आदि, मृत्युश्चश्रेदी घृत-सांप, विषैले कीट एवं चूहों का विष नाशक, फल घृत-वंध्या दोष नाशक, महागौर्याद्य घृत-नासूर, जख्म एवं घाव, पंचकोलादि घृत या षज्ञपटल घृत-गुल्म, ज्वर, उगर रोग, ग्रहणी, मंदाग्नि, श्वास, कांस, शोथ एवं ऊर्ध्व वायु नाशक। चर्म रोग एवं फोड़ों पर लगाने के लिये गाय के घी को बार-बार पानी में धोकर प्रयोग करना चाहिए। पानी से धोया हुआ घी खाने में प्रयोग करना चाहिए। ज्वर, हैजा, अरुचि, मंदाग्नि आदि रोगों में घी का उपयोग नहीं करना चाहिए।
 
पुराना घृत : गाय का घी जितना पुराना होता जाता है, उतना ही गुणवर्ध्दक होता जाता है। पुराना घी तीक्ष्ण, खट्टा, तीखा, उष्ण, श्रवण शक्ति को बढ़ाने वाला घाव को मिटाने वाला, योनि रोग, मस्तक रोग, नेत्र रोग, कर्ण रोग, मूच्छा, ज्वर, श्वांस, खांसी, संग्रहणी, उन्माद, कृमि, विष आदि दोषों को नष्ट करता है। दर वर्ष पुराने घी को कोंच, ग्यारह वर्ष पुराने घी को महाघृत कहते हैं।
गो घृत के प्रयोग : यज्ञ में देशी गाय के घी की आहुतियां देने से पर्यावरण शुध्द होता है। गाय के घी में चावल मिलाकर यज्ञ में आहुतियां देने से इथिलीन आक्साइड और फाममोल्डिहाइड नामक यौगिक गैस के रूप में उत्पन्न होते हैं। इससे प्राण वायु शुध्द होती है। ये दोनों यौगिक जीवाणरोधक होते हैं। इनका प्रयोग आपरेशन थियेटर को कीटाणु रहित बनाने में आज भी किया जाता है। प्रातः सूर्योदय के समय एवं सायंकाल सूर्यास्त के समय गाय का घी और चावल मिलाकर दो-दो आहूतियां निम्नलिखित मंत्र से देने पर आसपास का वातावरण कीटाणुरहित हो जाता है। अग्नि में घी और चावल की आहुतियां निम्नलिखित मंत्र बोलकर देनी चाहिए-
सूर्योदय के समय : प्रजापतये स्वाहा।
प्रजापतये इदं न मम।
सूर्याय स्वाहा, सूर्याय इदं न मम।
सूर्यास्त के समय : प्रजापतये स्वाहा।
प्रजापतये इदं न मम।
अग्नये स्वाहा, अग्नये इदं न मम।
 
गाय क घी से आहुतियां देने पर यह देखा गया है कि जितनी दूर तक यज्ञ के धुएं का प्रभाव फैलता है, उतनी ही दूर तक वायुमंडल में किसी प्रकार के कीटाणु नहीं रहते। वह क्षेत्र पूरी तरह से कीटाणुओं से मुक्त हो जाता है। कृत्रिम वर्षा कराने के लिए वैज्ञानिक, प्रोपलीन आक्साइड गैस का प्रयोग करते हैं। गाय के घी से आहुति देने पर यह गैस प्राप्त होती है। प्राचीन काल में भू-जल का उपयोग कृषि में सिंचाई के लिए नहीं किया जाता था। यज्ञ होते रहने से समय-समय पर वर्षा होती रहती थी।
गो घृत का औषधीय उपयोग : स्मरण शक्ति बढ़ाने के लिए प्रतिदिन रात्रि को सोते समय गो-दो बूंद देशी गाय का गुनगुना घी दोनों नाक के छेदों में डालें। यह घी रात भर मस्तिष्क को प्राणवायु पहुंचाता रहता है और विद्युत तरंगों से मस्तिष्क को चार्ज करता रहता है। इससे मस्तिष्क की शक्ति बहुत बढ़ जाती है। यदि यह क्रिया प्रातः, अपराह्न और रात को सोते समध कई माह तक की जाती रहे तो श्वास के प्रवाह में आने वाली बाधाएं दूर हो जाती हैं और अनेक पुराने रोग ठीक हो जाते हैं। शुष्कता, सूजन, रक्तस्राव, सर्दी, सायनस संक्रमण, नासिका गिल्टी आदि ठीक हो जाते हैं और वायु मार्ग खुल जाने से श्वास की बाधा दूर हो जाती है। नाक में घी डालने के साथ-साथ दो बूंद घी नाभि में डालें और फिर अंगुली से दोनों ओर थोड़ी देर घुमाएं। गाय का घी अपने हाथ से पांव के तलवों पर मालिश करें, इससे बहुत अच्छी नींद आती है, शांति और आनन्द प्राप्त होता है
 
Do not waste time in futile proof search. Mata is the answer for all our modern issues. Save her. Worship her. Use her prasad and remain healthy forever!
 
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Research
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[1] http://www.newswise.com/articles/molecular-and-functional-basis-established-for-nitric-oxide-joining-oxygen-and-carbon-dioxide-in-respiratory-cycle

Molecular and Functional Basis Established for Nitric Oxide Joining Oxygen and Carbon Dioxide in Respiratory Cycle

Discovery could lead to treatment focus on red blood cell dysfunction in cardiovascular diseases and blood disorders

Scientific dogma has the respiration process involving only two elements — oxygen and carbon dioxide. Specifically, the delivery of oxygen from lungs to tissues, and the removal of the waste product, carbon dioxide, through exhaling.

Recently published online in the journal Proceedings of the National Academy of Sciences (PNAS), Stamler and colleagues demonstrate that nitric oxide is essential for the delivery of oxygen to the cells and tissues that need it.

Stamler, MD, a Professor of Medicine at Case Western Reserve University School of Medicine and Cardiologist at University Hospitals Case Medical Center, led a team that showed that nitric oxide must accompany hemoglobin to enable blood vessels to open and then supply oxygen to tissues.

Doctors have long known that a major disconnect exists between the amount of oxygen carried in the blood and the amount of oxygen delivered to the tissues. Until now, they had no way to explain the discrepancy. The new findings show that nitric oxide within the red blood cell itself is the gatekeeper to the respiratory cycle – nitric oxide makes the cycle run.

“The bottom line is that we have discovered the molecular basis of blood flow control in the respiratory cycle loop,” Stamler said. “It’s in the hemoglobin protein itself, which has the ability to deliver the nitric oxide together with oxygen. The simplified textbook view of two gases carried by hemoglobin is missing an essential element – nitric oxide – because blood flow to tissues is actually more important in most circumstances than how much oxygen is carried by hemoglobin. So the respiratory cycle is actually a three-gas system.”

Why home-based fermented food? Link to Acidity

The Pink Acidity Medicine Src: http://goo.gl/ycnG8x
The Pink Acidity Medicine
Src: http://goo.gl/ycnG8x

In last post, I talked about importance of bacteria in controlling our mood/mental state.

This[1] interesting article supports the hypothesis I presented about eating ONLY home-made dahi/butter milk/yogurt (to avoid alien bacteria of alien environment i.e. shop/factory where dahi is prepared in mass). It also suggests another hypothesis of having Panchmrit prepared from all unrefined, unprocessed raw milk, jaggery, sugar and honey.

More processed food you eat, more alien food you eat (Food prepared in alien environment i.e. restaurants), frequent travelling you do (so eating outside food frequently) and more acidity you suffer from.

The researchers found that scavengers, or species that eat food at high risk of microbial contamination, have more acidic stomachs. This acidity allows the stomach to act as a filter, effectively controlling which microbes can pass through the stomach to the gut.

Passing stomach acidity is very essential for probiotic food. Most probiotic food available in market fail here. It only helps in increasing acidity of the stomach.

An analysis of data on stomach acidity and diet in birds and mammals suggests that high levels of stomach acidity developed not to help animals break down food, but to defend animals against food poisoning. The work raises interesting questions about the evolution of stomach acidity in humans, and how modern life may be affecting both our stomach acidity and the microbial communities that live in our guts.

Antacids is not a solution. It is actually counter-health solution. Right solution is to avoid eating at unknown food-joints, at unknown places. Avoid highly processed food full of chemicals.

Pathology-Low-Acid-Level-Diseases
Pathology-Low-Acid-Level-Diseases

1) If you start cooking for self, you will never need acidity regulators!acidity regulators are against the innate nature of stomach! Never take them! They worsen the stomach working.
2) Take good care of selecting and preparing probiotic food.
3) Avoid outside food and travelling as much as possible
4) Avoid non-veg diet if you are living in terrain where plant based diet is available.

Take care. Never seek easy short-sighted solutions.

The Evolutionary Link Between Diet and Stomach Acidity

[1] Reference: https://news.ncsu.edu/2015/07/beasley-acid-2015/

Diet and Stomach Acidity
Diet and Stomach Acidity

Gastric acidity is likely a key factor shaping the diversity and composition of microbial communities found in the vertebrate gut. We conducted a systematic review to test the hypothesis that a key role of the vertebrate stomach is to maintain the gut microbial community by filtering out novel microbial taxa before they pass into the intestines. We propose that species feeding either on carrion or on organisms that are close phylogenetic relatives should require the most restrictive filter (measured as high stomach acidity) as protection from foreign microbes. Conversely, species feeding on a lower trophic level or on food that is distantly related to them (e.g. herbivores) should require the least restrictive filter, as the risk of pathogen exposure is lower. Comparisons of stomach acidity across trophic groups in mammal and bird taxa show that scavengers and carnivores have significantly higher stomach acidities compared to herbivores or carnivores feeding on phylogenetically distant prey such as insects or fish. In addition, we find when stomach acidity varies within species either naturally (with age) or in treatments such as bariatric surgery, the effects on gut bacterial pathogens and communities are in line with our hypothesis that the stomach acts as an ecological filter. Together these results highlight the importance of including measurements of gastric pH when investigating gut microbial dynamics within and across species

Having meal: Sacred Ritual

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Meal Time Img src: http://st.depositphotos.com/1778008/4374/i/950/depositphotos_43741939-Indian-family-having-lunch.jpg
Meal Time
Img src: http://st.depositphotos.com/1778008/4374/i/950/depositphotos_43741939-Indian-family-having-lunch.jpg

Having meal used to consider sacred activity in local culture. It used to be considered critical so people used to eat by sitting on the floor and enjoying food fully.

So when someone is eating, there used to be helping hands to serve them. At special days like marriage, family members take care of all guests (Atithi(s)) and serve them food with love. They feel pride in contributing sacred meals of near and dear ones.

Now?

Now we arrange buffet and guests have to arrange queue like criminals do in jail. No respect for guests. It is different thing that guests also have no respect for host in most cases 😀

Guests eat standing and get engaged in talks. Eating happens as background process as neglected task. No self-respect.

Side effects
• Due to lack of attention to food, enough secretion of stomach acids and enzymes does not occur -> lead to indigestion -> sickness in near future
• Due to standing position, Apana Vayu (The downward force described in Ayurveda) is deranged. -> lead to indigestion-> sickness in near future

Solution?
• Always be seated while eating.
• Give complete focus to food. Talks can wait. Gossips can wait. Cell phone can wait. Food cannot wait.

Dharma and Food Charity (Anna Daan)

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अन्न  दान
अन्न दान

भगवानुवाच:

चण्डालो वा श्वपाको वा काले यः कश्चिदागतः।
अन्नेन पूजनीयः स्यात्परत्र हितमिच्छता।।

– महाभारतम्-14-आश्वमेधिकपर्व-108

उचित समय पर अगर चंडाल या श्वपचभी आये तो गृहस्थको निश्चयही उनका अन्न समर्पित कर सत्कार करना चाहिए.

On timely arrival of even Chandal (Dead animal eaters) and Shvpacha (dog eaters), householder must welcome them by serving food.

Where is racism or casteism here?

If you don’t follow dharma, it is your fault! Don’t blame dharma scriptures for it!

And dharma bound duties are never stereotypes. They change with time, age, place and context.

About so called out-caste:

Yes, those who share the same living style, prefer to live together. It is for their benefit. It is for entire village’s benefits. There is no discrimination here. Even modern society prefer it. If there is any descrimination that you observe around you, it is certainly not the sign of Sanatana dharma and never prescribed as such!

The verse I shared has some more interesting supporting verses. Separate compilation post for it.

Coffee Culture, Teens, Sleep And Cultural Alienation

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We now take pride in coffee culture while it is not even our native drink! 😀 Such level of sheepish mentality prevails in our society. Imitate west blindly!

See what happens when this addiction succumbs you in early teen age.

Vicious cycle of insensitive generations
Vicious cycle of insensitive generations

Research


Adolescents Living the 24/7 Lifestyle: Effects of Caffeine and Technology on Sleep Duration and Daytime Functioning

http://pediatrics.aappublications.org/content/123/6/e1005?sso=1&sso_redirect_count=1&nfstatus=401&nftoken=00000000-0000-0000-0000-000000000000&nfstatusdescription=ERROR%3a+No+local+token

OBJECTIVE. Adolescents may not receive the sleep they need. New media technology and new, popular energy drinks may be implicated in sleep deficits. In this pilot study we quantified nighttime technology use and caffeine consumption to determine effects on sleep duration and daytime behaviors in adolescents. We hypothesized that with increased technology use, adolescents increase caffeine consumption, resulting in insufficient sleep duration.

PATIENTS AND METHODS. Subjects were recruited from a pediatric office in a proximal suburb of Philadelphia, Pennsylvania. Inclusion criteria for this study were middle and high school subjects aged 12 to 18 years old. The questionnaire, Adolescent Sleep, Caffeine Intake, and Technology Use, was developed by the investigators to measure adolescents’ intake of caffeinated drinks, use of nighttime media-related technology, and sleep behaviors. Descriptive statistics characterized the subjects, their caffeine and technology use, and sleep variables. Regression models assessed the relationships between caffeine, technology use, and sleep variables, having adjusted for age, race, gender, and BMI.

RESULTS. Sleep was significantly related to the multitasking index. Teenagers getting 8 to 10 hours of sleep on school nights tended to have 1.5- to 2-fold lower multitasking indices compared with those getting less sleep. Thirty-three percent of the teenagers reported falling asleep during school. Caffeine consumption tended to be 76% higher by those who fell asleep. The log-transformed multitasking index was significantly related to falling asleep during school and with difficulties falling asleep on weeknights.

CONCLUSIONS. Many adolescents used multiple forms of technology late into the night and concurrently consumed caffeinated beverages. Subsequently, their ability to stay alert and fully functional throughout the day was impaired by excessive daytime sleepiness. Future studies should measure more than television hours when evaluating the impact of nighttime activities on sleep patterns in adolescents.

Gastrointestinal Disorders Are Associated Significantly With Sleepless Nights

https://www.sciencedaily.com/releases/2004/12/041220024853.htm

“We think the findings will generate further research to understand the interactions between emotional or psychological distress and sleep disturbances and GI disturbances,” says Santhi Swaroop Vege, M.D., a Mayo Clinic physician and lead author of the study.

Sleep disturbances and inflammatory bowel disease: a potential trigger for disease flare?

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3046047/

Inflammatory bowel disease (IBD) is a waxing and waning disease characterized by diarrhea, abdominal pain and weight loss. Recently, there has been an increased interest in the roles that sleep, circadian rhythms and melatonin could have as regulators of inflammation in the Gl tract. Advances in our understanding of the molecular machinery of the circadian clock, and the discovery of clock genes in the GI tract are opening up new avenues of research for a role of sleep in IBD. Altering circadian rhythm significantly worsens the development of colitis in animal models, and preliminary human studies have shown that patients with IBD are at increased risk for altered sleep patterns. Further research is needed to clarify the role of disturbances in IBD.

Sleep, immunity and inflammation in gastrointestinal disorders

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3882397/

Sleep disorders have become a global issue, and discovering their causes and consequences are the focus of many research endeavors. An estimated 70 million Americans suffer from some form of sleep disorder. Certain sleep disorders have been shown to cause neurocognitive impairment such as decreased cognitive ability, slower response times and performance detriments. Recent research suggests that individuals with sleep abnormalities are also at greater risk of serious adverse health, economic consequences, and most importantly increased all-cause mortality. Several research studies support the associations among sleep, immune function and inflammation. Here, we review the current research linking sleep, immune function, and gastrointestinal diseases and discuss the interdependent relationship between sleep and these gastrointestinal disorders. Different physiologic processes including immune system and inflammatory cytokines help regulate the sleep. The inflammatory cytokines such as tumor necrosis factor, interleukin-1 (IL-1), and IL-6 have been shown to be a significant contributor of sleep disturbances. On the other hand, sleep disturbances such as sleep deprivation have been shown to up regulate these inflammatory cytokines. Alterations in these cytokine levels have been demonstrated in certain gastrointestinal diseases such as inflammatory bowel disease, gastro-esophageal reflux, liver disorders and colorectal cancer. In turn, abnormal sleep brought on by these diseases is shown to contribute to the severity of these same gastrointestinal diseases. Knowledge of these relationships will allow gastroenterologists a great opportunity to enhance the care of their patients.

Paan, Meals and Oxidative stress

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It is different thing that our traditions are polluted and exploited in modern times to yield good returns for market and present us unhealthy living.

But if we correct our habits and follow traditions, they can act as a boon to our rapidly diminishing life.

For example, habit of eating paan after meal. It is potent end of the meal designed to fight against oxidative stress. But now a days, tobacco chewing has taken over this habit.

Traditional Paan Box
Traditional Paan Box

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What is oxidative stress?
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Oxidative stress reflects an imbalance between the systemic manifestation of reactive oxygen species and a biological system’s ability to readily detoxify the reactive intermediates or to repair the resulting damage. Disturbances in the normal redox state of cells can cause toxic effects through the production of peroxides and free radicals that damage all components of the cell, including proteins, lipids, and DNA. Further, some reactive oxidative species act as cellular messengers in redox signaling. Thus, oxidative stress can cause disruptions in normal mechanisms of cellular signaling.

In humans, oxidative stress is thought to be involved in the development of cancer, Parkinson’s disease, Alzheimer’s disease, atherosclerosis, heart failure, myocardial infarction, fragile X syndrome,Sickle Cell Disease,lichen planus,vitiligo,autism, and chronic fatigue syndrome.
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Meals and Oxidative stress
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Cooking involves fire. It involves various preparations. Metals are also involved. This generates free radicals. Free radicals increases oxidative stress and consumes our body slowly. When we eat, largest assembly of faithful cells act for energy generation and nutrition extraction from food. This generates tremendous oxidative stress.

In short, no matter how pleasant a meal is, eating causes what’s known as oxidative stress. As we digest our food, we create sometimes-harmful molecules known as free radicals. This increases toxicity in body.

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Antioxidants
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Antioxidants — healthful compounds in fruits and vegetables — can help by neutralizing the free radicals. Consuming anti-oxidant rich food during and after meals, reduces oxidative stress associated with eating process.

Traditional Paan is potent Anti-oxidant. If you go to villages, more than young, older will chew paan more often! This is because Paan stops ageing! It keep death away! Among the indgredients of paan, potent activity is observed[1] with the extracts of catechu,rose powder, betel nut and clove.

Embrace your traditions. Feel pride in it. Invest your research time for traditions and bring back corrected and glorious versions of them.

[1] In-vitro antioxidant properties of Indian Traditional paan and its ingredients. J S S College of pharmacy, Tamilnadu

Lactoferrin And Cow milk

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Lactoferrin (LF), also known as lactotransferrin (LTF), is a multifunctional protein of the transferrin family.

It is most important super critical protein. Lactoferrin belongs to the innate immune system. Apart from its main biological function, namely binding and transport of iron ions, lactoferrin also has antibacterial, antiviral, antiparasitic, catalytic, anti-cancer, anti-allergic and radioprotecting functions and properties.

Source?

Lactoferrin
Lactoferrin

Only two natural sources. Human mother’s milk and Bos Indicus (Indian originated Desi Gau) Raw Cow milk.

Any wonder why Ayurveda uses Cow milk as medicine in many diseases?
Any wonder why Breastfeeding is critical for your child?
Any wonder why you must give first milk to newborn without fail?
Any wonder why we revere Cow (Gau) as mother?
Any wonder why doctors in India (and now elsewhere) prescribe Gau milk if mother cannot lactate or mother dies after giving birth? And this is going on for ages.
Any wonder why Shri Krishna’s portrait is never without gau?

Bos Indicus Raw Cow milk should be procured ethically. It is useful as medicine when mother Gau is treated like mother. Mother’s calves are treated like son and daughter. Gau should be kept freely. Should not be given hormone injection. Should not be forced for pregnancy by artificial sperm injections. Should allow to graze freely (For this to happen, govt must stop land mafias who sell mother’s grazing land to real estate developers.

Btw, no plant can generate Lactoferrin as they are not mammalian (=who are nourished by mother milk). And not all animals milk contain this important protein. And lab-made (made from specially processed genetically modified rice) Lactoferrin comes with side effects and cannot be consumed after 14 days.

Field to Fork: 50% Food wasted in transport

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Field to Fork
अन्नबाहुल्य (Power of Food Abundance) does not only mean growing food but also supplying food to the consumers efficiently, storing food without loss.
 
Those Supply chain experts, super market apologists, MBAs in operations : do you have answer for this? Half of the food is wasted in the chain! Longer the chain, dearer is the waste. More processing => More waste.
 
Where is all your expertise? Or you are groomed to maximize profit only?
 
Even govt(s) promote it. In holy name of food processing and packaged food. Even so called Swadesi pracharak(s) do it.
 
What do we do at the end? Waste!
 
Remember few eternal rules of the food chain.
 
1) Food is not plastic that you can transport from anywhere to anywhere.
2) Shorter the food chain, better is the management.
3) Localization is solution. Globalization of food is a global curse.
4) Food is not furniture that you seek perfection. Perfect shape, perfect color and perfect smell is height of foolishness catered and served by Greedy sellers. Due to it, farmers have to discard harvest for no buyers for not so perfect yield.
 
“Food waste is today’s hot topic. In fact, according to scientific surveys in Switzerland, 300 kg of perfectly good food ends up in the bin per person each year. However, this number encompasses the entire shopping basket, from yoghurt to drinkable leftover wine and two-day-old bread.”
 
One in two potatoes thrown out
 
“Overall, potato waste is also very high in Switzerland,” says the ETH doctoral student in light of the results of his analyses. From the field to the home, 53 percent of conventionally produced table potatoes are wasted, and this figure rises to 55 percent for those produced organically. For processing potatoes, the figures are lower: 41 percent of organic potatoes are discarded, compared to 46 percent of those from conventional production. The higher waste proportion for conventionally farmed processing potatoes is connected to the overproduction of this crop, which barely ever occurs with organic farming.
Waste is greater for organically farmed table potatoes because these fail to satisfy the high quality standards more often than conventional ones. “After all, consumers have the same expectations of quality and appearance for organic production as they do for conventional.”
 
Losses occur at all stages of the supply chain: up to a quarter of the table potato harvest falls by the wayside even at the producer stage. A further 12 to 24 percent are rejected by wholesalers during sorting. Just one to three percent fall between the cracks at retailers, and a further 15 percent are wasted in households.
Although private households account for a relatively small proportion of potato waste, Willersinn says their contribution has the most impact: in private homes, most of the unused potatoes end up in the bin bag or on the compost heap. Producers, traders and processors, on the other hand, recycle the vast majority of waste into animal fodder or, to a lesser extent, into feedstock for biogas plants.
https://www.ethz.ch/en/news-and-events/eth-news/news/2015/10/potato-harvest-reduced-by-half.html

Do you choose food by face value?

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Every third sample of food lifted from market, be it local shop or super-mall, is adulterated. Not only that. It is sophisticated adulteration under govt. norms and laws. You cannot catch them.

This is age of presentation. PowerPoint generation. Highlight generation. Bright colors. Colors added to food, to serve your eyes more than body, are major causes of Cancer. Take that. And still, you cannot resist eating them.

‘कभी कभी टेस्टके लिए खाते है…’ What the heck? Why not ZERO TOLERANCE for most important priority of life i.e. Food?

Take for example, Jalebi. The yellow jalebi which makes your mouth water whenever you pass a sweet-shop contains metanil yellow, a coal-tar dye which produces cancer.

The bright green canned peas you relish so much in your alu-mutter or mutter-paneer contains blue VRS, a carcinogen.

The glowing yellow haldi powder which lends color to your curry, has lead-chromate, causes anemia, paralysis and in young women, abortion.

And this is not some recent practice. Above examples are from old book (1974) I found in my father’s library.

“दिखाओपे मत जाओ,अपनी अक्कल लड़ाओ”- One good habit, lifesaving.

प्राणविहीन Pre-Cut Salad and Risk of Infection

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There is a family rule at our home. If social conditions force having meals outside, don’t eat Salad and Chutney.
At restaurants and social gatherings, salad is prepared first and kept open whole day long!
Malls now offer pre-cut vegetables and fruits! 😀 Exploiting laziness of urban families!
I have never seen ignorant junta as I observe now in last decade! With increasing purchasing power, our common sense is diminishing fast! 😀
This also testify my theory that bacteria are faithful weapons of mother nature, used to clean the debris. Pre-cut is प्राणविहीन. Without प्राण, you are dead! Dead are registered in Mother nature’s register for cleaning! So bacteria like Samonella!
I know couple of colleagues affected by typhoid recently after eating at costly most restaurant of city! 🙂 Typhoid is not just due to exposure to fecal in food items but also eating dead food like salad.
This also testify my theory that bacteria are faithful weapons of mother nature, used to clean the debris. Pre-cut is प्राणविहीन. Without प्राण, you are dead! Dead are registered in Mother nature’s register for cleaning! So bacteria like Samonella!
I know couple of colleagues affected by typhoid recently after eating at costly most restaurant of city! 🙂 Typhoid is not just due to exposure to fecal in food items but also eating dead food like salad.
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Research
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https://www.asm.org/index.php/journal-press-releases/94749-precut-salad-may-encourage-growth-of-salmonella

PRE-CUT SALAD MAY ENCOURAGE GROWTH OF SALMONELLA

Pre-prepared salads are sold increasingly commonly in grocery stores, said Freestone. They also appear in fast food and in airline meals. However, few studies had previously investigated the behavior of Salmonella within ready-to-eat bagged salad, she said. “We wanted to investigate what happens to Salmonella in a bag of salad to better understand the potential risks to consumers and inform future research on reducing attachment of this pathogen to salad leaves. This study is part of our ongoing research into ways to reduce the risk of Salmonella persisting and growing when it is present in bagged salad.”

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