Reason why I now grow my own wheat and all other staple food.
The chart below is from a December 2013 study published in the Journal Interdisciplinary Toxicology examining glyphosate pathways to modern diseases such as celiac and gluten intolerance. 
Using Roundup on wheat crops throughout the entire growing season and even as a desiccant just prior to harvest may save the farmer money and increase profits, but it is devastating to the health of the consumer who ultimately consumes the glyphosate residue laden wheat kernels.
Pesticides and herbicides are making their ways to our dinner tables since 1980s. Just because Roundup doesn’t kill you immediately doesn’t make it nontoxic. In fact, the active ingredient in Roundup lethally disrupts the all important shikimate pathway found in beneficial gut microbes which is responsible for synthesis of critical amino acids. After 30 years, effectsare on surface. We are now in the dark zone. What follows from here is painful.
And this is not just wheat story. Same model is now replicated in other crops too. 🙁
Better we inspire our farmer brothers to get rid of such moron farming and bring mother (Gau mata) home back. They may experience reduction in profit but nothing better than disengaging from horrible karma of serving poison to all consumers 🙁.
It is not mere coincidence that Punjab is having highest number of cancer cases post green revolution euphoria. Karma. 🙁
The Real Reason Wheat is Toxic (it’s not the gluten)
Common wheat harvest protocol in the United States is to drench the wheat fields with Roundup several days before the combine harvesters work through the fields as the practice allows for an earlier, easier and bigger harvest
Pre-harvest application of the herbicide Roundup or other herbicides containing the deadly active ingredient glyphosate to wheat and barley as a desiccant was suggested as early as 1980. It has since become routine over the past 15 years and is used as a drying agent 7-10 days before harvest within the conventional farming community.
According to Dr. Stephanie Seneff of MIT who hasstudied the issue in depth and who I recently saw present on the subject at a nutritional Conference in Indianapolis, desiccating non-organic wheat crops with glyphosate just before harvest came into vogue late in the 1990’s with the result that most of the non-organic wheat in the United States is now contaminated with it. Seneff explains that when you expose wheat to a toxic chemical like glyphosate, it actually releases more seeds resulting in a slightly greater yield: “It ‘goes to seed’ as it dies. At its last gasp, it releases the seed” says Dr. Seneff.
Glyphosate, pathways to modern diseases II: Celiac sprue and gluten intolerance
Celiac disease, and, more generally, gluten intolerance, is a growing problem worldwide, but especially in North America and Europe, where an estimated 5% of the population now suffers from it. Symptoms include nausea, diarrhea, skin rashes, macrocytic anemia and depression. It is a multifactorial disease associated with numerous nutritional deficiencies as well as reproductive issues and increased risk to thyroid disease, kidney failure and cancer. Here, we propose that glyphosate, the active ingredient in the herbicide, Roundup®, is the most important causal factor in this epidemic. Fish exposed to glyphosate develop digestive problems that are reminiscent of celiac disease. Celiac disease is associated with imbalances in gut bacteria that can be fully explained by the known effects of glyphosate on gut bacteria. Characteristics of celiac disease point to impairment in many cytochrome P450 enzymes, which are involved with detoxifying environmental toxins, activating vitamin D3, catabolizing vitamin A, and maintaining bile acid production and sulfate supplies to the gut. Glyphosate is known to inhibit cytochrome P450 enzymes. Deficiencies in iron, cobalt, molybdenum, copper and other rare metals associated with celiac disease can be attributed to glyphosate’s strong ability to chelate these elements. Deficiencies in tryptophan, tyrosine, methionine and selenomethionine associated with celiac disease match glyphosate’s known depletion of these amino acids. Celiac disease patients have an increased risk to non-Hodgkin’s lymphoma, which has also been implicated in glyphosate exposure. Reproductive issues associated with celiac disease, such as infertility, miscarriages, and birth defects, can also be explained by glyphosate. Glyphosate residues in wheat and other crops are likely increasing recently due to the growing practice of crop desiccation just prior to the harvest. We argue that the practice of “ripening” sugar cane with glyphosate may explain the recent surge in kidney failure among agricultural workers in Central America. We conclude with a plea to governments to reconsider policies regarding the safety of glyphosate residues in foods.
Imagine if we expose kids to such infinite loops! Their majority growth period will be occupied in solving forced confusion and chaos due to chemically induced loops of craving
About infinite craving loops
Food sold in bazaar also change with time. What you ate in 80s is drastically altered in 2015.
Original ingredients are replaced with chemicals. Not ordinary chemicals but the one that can generated infinite craving loops. You love the food once and become permanent customer 🙂
More than that, you lose interest in home cooked normal food. 🙂
“A diet of junk food not only makes rats fat, but also reduces their appetite for novel foods, a preference that normally drives them to seek a balanced diet, reports a study.”
“The interesting thing about this finding is that if the same thing happens in humans, eating junk food may change our responses to signals associated with food rewards,” says UNSW Professor Morris. “It’s like you’ve just had ice cream for lunch, yet you still go and eat more when you hear the ice cream van come by.”
Imagine if we expose kids to such infinite loops! Their majority growth period will be occupied in solving forced confusion and chaos due to chemically induced loops of craving.
Junk food makes rats lose appetite for balanced diet
A diet of junk food not only makes rats fat, but also reduces their appetite for novel foods, a preference that normally drives them to seek a balanced diet, reports a study published in the open-access journal Frontiers in Psychology.
The study helps to explain how excessive consumption of junk food can change behavior, weaken self-control and lead to overeating and obesity.
The team of researchers, led by Professor Margaret Morris, Head of Pharmacology from the School of Medical Sciences, UNSW Australia, taught young male rats to associate each of two different sound cues with a particular flavor of sugar water – cherry and grape.
Healthy rats, raised on a healthy diet, stopped responding to cues linked to a flavor in which they have recently overindulged. This inborn mechanism, widespread in animals, protects against overeating and promotes a healthy, balanced diet.
But after 2 weeks on a diet that included daily access to cafeteria foods, including pie, dumplings, cookies, and cake – with 150% more calories – the rats’ weight increased by 10% and their behavior changed dramatically. They became indifferent in their food choices and no longer avoided the sound advertising the overfamiliar taste. This indicated that they had lost their natural preference for novelty. The change even lasted for some time after the rats returned to a healthy diet.
Cafeteria diet impairs expression of sensory-specific satiety and stimulus-outcome learning
A range of animal and human data demonstrates that excessive consumption of palatable food leads to neuroadaptive responses in brain circuits underlying reward. Unrestrained consumption of palatable food has been shown to increase the reinforcing value of food and weaken inhibitory control; however, whether it impacts upon the sensory representations of palatable solutions has not been formally tested. These experiments sought to determine whether exposure to a cafeteria diet consisting of palatable high fat foods impacts upon the ability of rats to learn about food-associated cues and the sensory properties of ingested foods. We found that rats fed a cafeteria diet for 2 weeks were impaired in the control of Pavlovian responding in accordance to the incentive value of palatable outcomes associated with auditory cues following devaluation by sensory-specific satiety. Sensory-specific satiety is one mechanism by which a diet containing different foods increases ingestion relative to one lacking variety. Hence, choosing to consume greater quantities of a range of foods may contribute to the current prevalence of obesity. We observed that rats fed a cafeteria diet for 2 weeks showed impaired sensory-specific satiety following consumption of a high calorie solution. The deficit in expression of sensory-specific satiety was also present 1 week following the withdrawal of cafeteria foods. Thus, exposure to obesogenic diets may impact upon neurocircuitry involved in motivated control of behavior.
Simpletons do more harm to society than ignorant. I often receive shallow arguements from those who are consuming factory made milk or vegan sentimental alternatives.
“Milk is milk! Nutrition cocktail! “
Their arguments are like:
1) We can ferment coconut milk or Almond too then why do we need this milk? For all probiotic needs, we can rely on it.
2) Milk is milk and butter milk is butter milk. Doe snot make any difference whether it is A2 milk or A1 milk or Dairy milk or Raw milk.
3) Fermentation is fermentation. Whether it is done at home or in factory.
This is utter simpleton nonsense. Milk is not just nutrients. Milk varies with species. Milk varies with season. Milk varies based on how good or bad you treat animals. More than nutrients, milk is full of digested Prana (Raw Prana from sunlight digested at least once in organism. Like how plants and trees convert raw prana into digested Prana. Prana is not nutrient! For your imagination, imagine a layer of energy carried by any food item. Processed foods have least! Raw or cooked food have optimum)
They are certainly guided by sentiments and not rational common sense.
Remember few facts:
1) For Probiotic (Healthy bacteria) to survive stomach acids, they need enough food during this digestive track travel. So their medium must be rich in their taste of nutrients.
2) Based on the source, bacteria establish so bacteria in Raw milk will be different than the ones in Almond milk. Even their colony count varies based on the richness of the medium.
3) Bacterial society’s variety depends upon the local environment. Bacteria competent with our body are in good numbers at our home.
4) Method of fermentation matters. Manual churning or machine-churning or fat-separation etc. Best is manual churning. Churning or Manthan has great significance in probiotic preparation. It demands your involvement. Machines won’t help much.
This research paper reads:
“Our findings indicate that the manner in which a probiotic is delivered—whether in food or supplement form—could influence how effective that probiotic is in delivering the desired health benefits,”
The mice that ingested the probiotic in milk had reduced symptoms compared to those that were fed milk without the probiotic, and the ones that received the probiotic within a nonfood supplement.
Probiotic food in your local culture is proven and certified by infinite generations. I prefer to trust them over researches and sentiments. So if milk is part of your traditional medium to transport bacteria to Gut, use it. If there is anything else, use it. Do not homogenize good habits by sentiments.
While this research suggest use of dairy for probiotic effectiveness, I go one step further and suggest home-based manually churned fermentation of ethically procured raw A2 desi cow milk.
Remember, medium is the message for the GUT. Which medium you use to transport probiotic is important.
Think about it. Take care.
Washington, DC – July 17, 2015
“Our findings indicate that the manner in which a probiotic is delivered—whether in food or supplement form—could influence how effective that probiotic is in delivering the desired health benefits,”
One of my social media like minded friends, Bimal Das ji, asked valid question. Indian market is now flooded with so called organic products. It is different thing that, common mass is not aware about real meaning of organic food. And packaging still attracts better than quality. So all so called organic food is sold in plastic packaging. Sometimes, I wonder, how come organic food has long shelf life when the material used to pack will degrade its prana rapidly.
What is the impact of packaging material used to carry organic food?
It certainly has impact. Negative impact. Both packaging and storage.
Ghee, Honey, Jaggery – always in glass bottles. Preferably no sunlight exposure. Chinai mitti as option.
Fruits, vegetables and grains transport in hemp bags.
Bimal Das ji responded
“Plastics no because polymers, additives and plasticisers leach into food which are mostly carcinogenic .
Glass and mitti jars were only packing containers before , however they are fragile, heavy and may cause transportation loss.
There is scope for research in this field. Till then use local and refill your own containers from neighborhood shops as before.
Local pickles, dairy products, bakery products all were there, let us bring them back.”
Here is the interesting option shared. Link by @james bong on FB
Hemp Fiber for Food Packaging
While hemp fiber is classically associated with being as a textile fiber such as for t-shirts, there are many other uses. Of course not all hemp fibers are textile grade, such as those that are the stalks from hemp seed crops. Consequently, a European research project is unpacking the properties of hemp into natural, renewable & biodegradable food packaging. And we’re not talking about rough burlap bags or paper forms. It’s a true plastic and is commonly referred to as bioplastic since it’s not derived from petroleum.
The Traysrenew project in the European Union (EU) was a multi-year project involving a consortium of manufacturers drawn from across the supply chain with researchers from Spain and England. The goal was to produce food trays for poultry products that are cost effective, renewable, and higher performance than their conventional counterparts which are made of Polystyrene (PS) or Polypropylene (PP). The food trays would be made from biopolymers which are derived from bast fiber plants including hemp and flax. The poultry sector was chosen due to its high volume, being that it produces approximately 11 million tons of meat annually in the EU, with an average per capita consumption of 50.6 pounds (23 kg) each year.
The interest on this kind of green packaging is being driven by both the industry and consumers. Manufacturers want lower costs and increased shelf life; consumers want fresh and safe food available in addition to products that reflect their values.
As per research  , Suicide has been around for as long as human society, ranking among the top 13 causes of death in all ages worldwide and continues to challenge our collective wisdom. The present study showed that suicide rates have increased since 1994, indicating a grave problem that needs to be solved.
Two things to note:
- Suicide is extreme stage of depression
- Indian market was flooded with fast food with 1991 liberalization
As per this research  , A diet high in refined carbohydrates may lead to an increased risk for new-onset depression in postmenopausal women, according to a study published in The American Journal of Clinical Nutrition.
Consumption of carbohydrates increases blood sugar levels to varying degrees, depending on the type of food ingested. The more highly refined the carbohydrate, the higher its score on the glycemic index (GI) scale. The GI scale, which goes from 0-100, measures the amount of sugar found in the blood after eating. Refined foods such as white bread, white rice, and soda trigger a hormonal response in the body to reduce blood sugar levels. This response also may cause or exacerbate mood changes, fatigue, and other symptoms of depression.
The investigators found that progressively higher dietary GI scores and consumption of added sugars and refined grains were associated with increased risk of new-onset depression in post-menopausal women. Greater consumption of dietary fiber, whole grains, vegetables, and non-juice fruits was associated with decreased risk. This suggests that dietary interventions could serve as treatments and preventive measures for depression. Further study is needed to examine the potential of this novel option for treatment and prevention and to see if similar results are found in the broader population.
 Trends in rates and methods of suicide in India
 High glycemic index diet as a risk factor for depression
Maximum pesticides are used to grow fruits and vegetables 😉 Catch 22.
A catch-22 is a paradoxical situation from which an individual cannot escape because of contradictory rules.
Since fruits and vegetables are prescribed by doctors as antioxidants but you cannot have it because of loaded with chemicals! Catch-22!
Agro chemicals have tendency to act as magnet of minerals. Esp. Glyphosate . They suck minerals from soil and food. Bind and suck metals.
Reason why your food is now critical poor in minerals. Even supplements won’t work if you are eating pesticides loaded food.
Glufosinate is as dangerous as glyphosate for our biology – not just because of its toxicity, or because of whatever else they put into the herbicide package, but also because glufosinate, like glyphosate, is an analog of (mimic of) one of the canonical twenty amino acids that are the basic building blocks of all life, from bacteria onwards to humans. Glufosinate is an analog of glutamic acid, while glyphosate is analog of glycine. Both Glycine and glutamic acids are two out of twenty amino acids that all life is made of.
Show me one processed food item which does not have emulsifiers! Yes, show me one such product which is designed for long shelf life, polished look and structure that last for long and has no emulsifiers.
There are no such products. None. All processed food items contain one or another Emulsifiers. An emulsifier is a molecule in which one end likes to be in an oily environment and the other in a water environment. To make an oil-in-water emulsion, such as mayonnaise, droplets of oil molecules are surrounded by the oil-loving end of the emulsifier molecules.
Invite stress for digestive track who will have to work like your slave and then…one fine day…collapse!
Why such compulsive laziness that we don’t want to cook food for self, same life whom we love a lot?
One habit change and observe the magic. STOP eating processed food.
Widely Used Food Additive Promotes Colitis, Obesity and Metabolic Syndrome, Research Shows
Inflammatory bowel disease (IBD), which includes Crohn’s disease and ulcerative colitis, afflicts millions of people and is often severe and debilitating. Metabolic syndrome is a group of very common obesity-related disorders that can lead to type-2 diabetes, cardiovascular and/or liver diseases. Incidence of IBD and metabolic syndrome has been markedly increasing since the mid-20th century.
The term “gut microbiota” refers to the diverse population of 100 trillion bacteria that inhabit the intestinal tract. Gut microbiota are disturbed in IBD and metabolic syndrome. Chassaing and Gewirtz’s findings suggest emulsifiers might be partially responsible for this disturbance and the increased incidence of these diseases.
“A key feature of these modern plagues is alteration of the gut microbiota in a manner that promotes inflammation,” says Gewirtz.
“The dramatic increase in these diseases has occurred despite consistent human genetics, suggesting a pivotal role for an environmental factor,” says Chassaing. “Food interacts intimately with the microbiota so we considered what modern additions to the food supply might possibly make gut bacteria more pro-inflammatory.”
Addition of emulsifiers to food seemed to fit the time frame and had been shown to promote bacterial translocation across epithelial cells. Chassaing and Gewirtz hypothesized that emulsifiers might affect the gut microbiota to promote these inflammatory diseases and designed experiments in mice to test this possibility.
The team fed mice two very commonly used emulsifiers, polysorbate 80 and carboxymethylcellulsose, at doses seeking to model the broad consumption of the numerous emulsifiers that are incorporated into almost all processed foods. They observed that emulsifier consumption changed the species composition of the gut microbiota and did so in a manner that made it more pro-inflammatory. The altered microbiota had enhanced capacity to digest and infiltrate the dense mucus layer that lines the intestine, which is normally, largely devoid of bacteria. Alterations in bacterial species resulted in bacteria expressing more flagellin and lipopolysaccharide, which can activate pro-inflammatory gene expression by the immune system.
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.
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.
आयुर्वे धृतम् |
Ghee = Life
And our doctors say, do not eat ghee!
They are partly right as what is sold in name of ghee in market is indeed not eatable. But by generalizing this to ghee, they stop you having real life substance.
Problem of cholesterol is not because of ghee but due to प्राणविहीन घी & मंदाग्नि
Gau -> Authentic Milk (Without forcing gau a pregnancy, without giving them hormone injections, without compromising calf’s diet, without confining them in jail like abode, allowing them to freely graze, only excessive surplus milk) -> manual churning -> ghee = life
If you love your life, play a treasure hunt game and find out real ghee source. Have it regularly!