Food

Food

Yoga and Food

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मिताहारं विना यस्तु योगारम्भः तु कारयेत्।
नानारोगो भवेत्तस्य किञ्चिद्योगो न सिध्यति ॥१६॥

He who practices Yogic exercises without moderation of diet, incurs various diseases, and obtains no success of any kind.

Moderation of diet is very important in Yogic exercises, dhyana or in any type of sadhana. If this is missed, success of any kind is not possible.

When Yogic exercises are performed as just another way of aerobic exercise, we not only incur any benefit but also damage body severely.

Cultural Disruption : Food Worship to Instant Food

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140615_brunch_img12

The idea of instant food was not invented by popular American cartoon family, The Jetsons who used to eat mere pills as food, but it is an inevitable fantasy in a culture desperate to do everything faster.

One by one, upper class to higher middle class to villagers, to bottom of the pyramid, we are slowly being conditioned to change our food habits, forced to adapt “gobble, gulp and go.” culture. German philosopher, Ludwig Feuerbach said in 19th century that ‘We are what we eat.’ And so root cause of majority societal problems is, life style in general and eating habits in particular.

Today, most meals are little more than refuelling pit stops. Instead of sitting down with family or friends, we often eat solo, on the move or while doing something else—working, driving, reading the newspaper, surfing the Net. When families do eat together, it is often at fast-food joints like McDonald’s, where the average meal lasts eleven minutes.

The acceleration at the table is mirrored on the farm. Chemical fertilizers and pesticides, intensive feeding, antibiotic digestive enhancers, growth hormones, rigorous breeding, genetic modification—every scientific trick known to man has been deployed to cut costs, boost yields and make livestock and crops grow more quickly.

Our उत्सवs are varied and so frequent in nature. There is special food item associated with each major उत्सव. This food is indication of food habit change as per season.

What I have observed it, Indians now celebrate major festivals like Diwali,Navratri,Uttarayan with more fanfare but with major flaw and that is synthetic unification of ways and means of celebration.

Festival -> Fire crackers -> DJ party -> Fast food

Thats it! No variation, no change! What a miserable way of celebration!

How can someone eat same food in all seasons? 🙂 Isn’t it against the Natural tendency of body? And we(we= society) complain about diseases 🙂

If it is winter, body has special needs. In monsoon and summer as well.

Do not forget that, this is the same land where once taking meal was considered as divine ritual. Days are not far when we will have to return back to roots, out of sheer uninvited intolerable misery in lives of billions.
Eating is ritual. Go slow, enjoy, and say big THANKS to all who participated in presenting food dish to you, from farmer, to Nature to cook. If you can’t offer prayer due to your delusional modern and global attitude, at least say THANKS to cook!

प्राणविहीन Pre-Cut Salad and Risk of Infection

92d2ff0800ee462547b8abe568033f1a--healthy-food-delivery-vegetable-salads
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.
——————
Research
—————
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.”

Why only desi cow ghee?

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krishna-as-damodar-with-his-mother-yasoda-churning-butter

Fact: 1 year or more years old ghee is potent medicine (So take it as medicinal quantity and not in large quantity).

Doubt : Which breed’s ghee? Can buffalo ghee or Jersey cow ghee give same results?

Some procedural facts about ghee:

1) Ghee should be from desi breed Bos Inducus
2) Milk should be procured as per ethics of worship*
3) Ghee should be prepared using traditional manthan method (Majority of pure ghee claimers prepare it using fat separation method)
4) Ghee should be prepared before sunrise by human interventions (without automatic machines)
5) Ghee should be preserved in dark area of home in chini mitti bottle or glass bottle (Good is glass is non-transparent like many modern pharma drugs come in)

Last two points also applies to Jaggery preservation.

Why not Buffalo ghee or Jersey ghee?

1) Spiritual reason:

General tendency of Buffalo or Jersey cow is Tamasik in nature. Milk procured from them too carry their subtle nature. Tamasik tendency cannot cure any sickness. It is devoid of Prana shakti.

Buffalo is exception in some cases as in few ayurvedic texts buffalo milk is prescribed as medicine but not buffalo ghee.

2) Physiological reason:

Protein in Jersey milk is A1. It is now well-established fact that A1 milk is not good to consume for humans. Besides, Jersey cow gives amaple amount of milk so nutritional density in milk is lower than Desi Cow breed (and so prana shakti is also divided).

Buffalo milk’s fat is not digestible i.e. long chain fatty acids. So ghee is difficult to digest. Person with Pitta tendency also feel hard to digest. In sickness, digestion power is at lowest level.

Desi Gau mata as hump which helps to convert Prana shakti from the Sun and instill it in her prasad (mutra, gobar, milk). One of the fundamental reason of quick healing is : Prana shakti.

Buffalo and Jersey lacks this. So devoid of Prana shakti.

More potent prana shakti attracts more pro-biotics to colonized in old ghee. When you take them as medicine, it can heal the cell-level metabolism as well as organ-level metabolism.

****Ethics of worship Gau mata: Do not treat her as milk machine. Only take excess milk once calves are satiated. Do not force artificial pregnancies. Do not force hormones to increase milk yield. Do not keep them in prison. They must graze daily in jungle or Gauchar.

You may digest the buffalo ghee but the amount of Prana you lose is difficult to replenish by ordinary humans. So what happens?

Early aging.

Navaratri Manthan : Food and dharma

Maa Annapurna
Maa Annapurna

Friends and So-called friends call me food fanatic 🙂. Yes, some of them use word “Food terrorist” too. 😉 😀 Of course, all behind the back 😛.

Why food fanatic? 🙂 (Or say Food Radical)

Here is my churning for altered self lately.

The word “धर्म” is most abused and convoluted word of the Sanskrit language.

First mistake we did was to translate धर्म as religion. धर्म is not religion.

There are many aspects of धर्म but the most critical one is to give support to life forms. To protect the life forms. Not only non-human life forms but human body itself which is complex billion+ life forms Nation (राष्ट्र) i.e body cells.

To live life as per धर्म means to protect the physical body and nurture it as long body supports your existence as “I”.

And by that definition, we all, more or less, are living अधार्मिक life i.e.not following duty towards billion+ body cells. The most neglected aspect of modern life is food. Food that nurtures and protects these billion+ live cells.

Food grown with chemicals, milk received by torture, processed meals and numerous such अधार्मिक practices.

Once we forget this fundamental धर्म, all chaotic events sprouts from it.

India, however, was not always like this. Indians in the past have laid extraordinary emphasis on growing food in abundance and sharing it in abundance. In fact, Indians, up to the present times, seem to have always looked upon an abundance of food as the primary condition of civilisation, and sharing of food was for us the primary discipline of civilised living. And indeed it is the discipline of civilised living that we call dharma.

The Taittiriyopanisad is a text of brahmavidya; its objective is to prepare the seeker for and lead him towards a darsana, immediate and direct vision, of Brahman, the creator who at the beginning manifests himself as the universe and retracts the whole of creation back into himself at the end, only to begin the process again, at the beginning of another cycle of creation and dissolution.

Here is what this text describes FOOD.

अन्नं बहु कुर्वीत। तद्व्रतम्।

Multiply anna many-fold. Ensure an abundance of food all around. That is the inviolable discipline of life for the one who knows.

अन्नं न निन्द्यात्। तद्व्रतम्।

Do not look down upon anna. That is the inviolable discipline of life for the one who knows.

अन्नं न परिचक्षीत। तद्व्रतम्।

Do not neglect anna. That is the inviolable discipline of life for the one who knows.

न कञ्चन वसतौ प्रत्याचक्षीत। तद्व्रतम्।
तस्माद्यया कया च विधया बह्वन्नं प्राप्नुयात्।
अराध्यस्मा अन्नमित्याचक्षते।

Do not turn away anyone who comes seeking your hospitality. This is the inviolable discipline of the one who knows. Therefore, obtain a great abundance of anna, exert all your efforts to ensure such abundance; and welcome all seekers with the announcement that the food is ready, partake of it.

Such is the discipline of abundance and sharing that the Taittiriyopanisad teaches. Such is the importance of growing and sharing food. Food for billions’ billion+ (all living organisms existence depend upon food).

So, food fanatic, I am (Y) 🙂 .

Reason why we must respect our food.
Reason why we must give highest respect to farmers and consider their problems as ours.
Reason why we must become sensible about our food, everyone’s food.

Goddess Annapurna is also known as Jagdamba mother. She sustains all of us.

PS: माँ जगदम्बा : अन्नपूर्णा देवी हिन्दू धर्म में मान्य देवी-देवताओं में विशेष रूप से पूजनीय हैं। इन्हें माँ जगदम्बा का ही एक रूप माना गया है, जिनसे सम्पूर्ण विश्व का संचालन होता है। इन्हीं जगदम्बा के अन्नपूर्णा स्वरूप से संसार का भरण-पोषण होता है। अन्नपूर्णा का शाब्दिक अर्थ है- ‘धान्य’ (अन्न) की अधिष्ठात्री। सनातन धर्म की मान्यता है कि प्राणियों को भोजन माँ अन्नपूर्णा की कृपा से ही प्राप्त होता है।

Grain Storage : Then and Now

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In ideal, prosperous Kingdoms of Bharat, storing food for future was critical state duty. One can judge the success of the state based on their dedication of storing of food for citizens.

Ancient Kings, quipped with master astrology scientists as their Ratna in the assembly, could predict bad monsoon followed by famine very precisely. Famines were expected as a natural cycle.

They do not either plant crops during famine or do not use it food. For such bad years, they utilize stored grains. This is to provide highly nutritious food for all citizens so that they are not devoid of Prana and do not forget path of their dharma.

This is one of the finest way to maintain crimes in the state. Because, it is mal-nutrition that causes major mental disorders driven crimes.

This storage was never a centralized facility. It was distributed at village level. Highly decentralized facility. Unlike modern India’s wastage of precious grains.

This duty was shared by citizens too. They also used to store grains at individual family level.

One of the benefits of using old grain is that grain goes through all different environmental conditions and imbibe protection against the odds. When subjects eat it, they too are blessed with the quantum information instructions stored in grains. Not only grains, ghee, jaggery, turmeric, honey – they all were stored based on same principle.

It is high time we revive this forgotten ritual at state level and at individual level.

Cow Milk : Season driven changes

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Every other day, I have to explain young friends that we don’t love our mother based on how much she fed us the breast milk. Similarly, mother soil or mother gau, must not be judged based on the yield. It is utterly sick world view. Abnormal and clearly against the dharma.

Milk quantity and quality changes with breed, season, terrain and care you provide to mother.So , for once and all, get rid of this pervert mentality to see Gau as milk machine.

When you are blessed by authentic raw cow milk, don’t try to compare it with milk from professional dairies. In Dairy, milk is homogenized, so you will get same quality every day. When you procure milk from Gau shala, quality changes every day, in all seasons!

Since आत्म विद्या, प्राण विद्या are not part of education, and many of us are not even exposed to introduction, it becomes difficult to understand how microbes work (Not that I know everything. I am still learning. )

Ethical Gau Shala takes care of calf
Ethical Gau Shala takes care of calf

Effectiveness of butter milk depends upon many factors. Source of milk, time of churning, season! Even two cows from same Gau shala will different quality based on their lactation cycle! So if you avail milk from Gau shala, it is very much possible that there will be variation in milk quality! It is natural to doubt variation if for last 20-30 years, you have drank dairy based milk! On the contrary – if there is same quality milk from Gau shala, you should doubt! 🙂  Essential solution is trust between you and Gau shala and frequent visits to Gau shala so that we can connect with Gau mata!

It is not religious fanaticism when I claim that desi zebu cattle’s milk is best probiotic food source, it is easily verifiable by modern scientific standards.

In this post (Real Milk vs Factory milk vs Vegan Alternatives), I shared how and why milk source matters.

Please note. Now, modern dairy science realize season driven changes in milk. Our festivals and deeply rooted life understand this as common sense and restrict milk usage in several patches of the year (I have shared here time to time).

We reduce milk usage by the end of summer and again make it regular by onset of शरद ऋतू.

Milk was never a primary reason we revere and worship cows.

Modern dairy science also misled (at least by advertisements) common mass by saying that pasteurization kills all microbes. Not true. Read paper to know more. They also set wrong standards by comparing milk quality by FAT %. Real nectar is not FAT % but type of fat and other minerals! (Which are lost in high heat dairy process!)

This paper also talks about how modern processes of transporting and processing milk changes microbes and fermented food (I shared it here at least twice why butter milk (छास) from market is different from home-made and why fermentation must happen at home).

While this paper talks sensibly, their end goals are still not right. 🙂

Read it. realize it.

http://mbio.asm.org/content/7/4/e00836-16

The Core and Seasonal Microbiota of Raw Bovine Milk in Tanker Trucks and the Impact of Transfer to a Milk Processing Facility

“Raw milk harbors diverse bacteria that are crucial determinants of the quality and safety of fluid milk and (fermented) dairy products. These bacteria enter farm milk during transport, storage, and processing. Although pathogens are destroyed by pasteurization, not all bacteria and their associated enzymes are eliminated. Our comprehensive analyses of the bacterial composition of raw milk upon arrival and shortly after storage at major dairy processors showed that the communities of milk microbiota are highly diverse. Even with these differences, there was a core microbiota that exhibited distinct seasonal trends. Remarkably, the effects of the processing facility outweighed those of the raw milk microbiome and the microbial composition changed distinctly within some but not all silos within a short time after transfer. “

Seasonal variation in milk vitamin contents available for processing in Punjab, Pakistan

http://www.sciencedirect.com/science/article/pii/S1658077X12000033

Seasonal variation in milk composition has attained core attention for consistent quality of dairy products at a global scale. Due to escalating scientific awareness, consumers are tracking toward nutritionally enhanced milk based functional products that have elevated their market demand. The current research was planned to evaluate localities and seasonal variation in fat, protein, lactose and vitamins (A, E, C) in milk (mix cow and buffalo milk) available for processing. The seasonal duration ranged from April 2008 to March 2009. The fat, protein and lactose contents of milk from all zones significantly varied throughout the season. Moreover, fat (5.4%) & protein (3.22%) contents were high in February, while maximum lactose content (6.26%) was observed in January. Additionally, minimum fat (4.3%), protein (2.3%) and lactose (4.93%) contents were observed in summer months. Highest vitamin C content (6.68 mg/100 g) of milk was recorded in February, whereas vitamin A (264.5 IU/100) and vitamin E (0.226 mg/100 g) were obtained in August and June, respectively. It was noted that vitamin A and E contents were high in August and subsequently declined till March. Conclusively, the current exploration proved helpful to analyze seasonal variation in milk composition with special reference to vitamins for consistent quality end products.

Milk Components: Understanding the Causes and Importance of Milk Fat and Protein Variation in Your Dairy Herd

http://extension.psu.edu/animals/dairy/nutrition/nutrition-and-feeding/diet-formulation-and-evaluation/milk-components-understanding-the-causes-and-importance-of-milk-fat-and-protein-variation-in-your-dairy-herd

 

Season vs Milk Fat
Season vs Milk Fat
Level of fat and protein varies across herds and seasonally. Ranges represent one standard deviation above and below the average. The solid line in the center of each range indicates the average for that month. For the three years studied, milk fat% averaged 3.76 ± 0.32 (blue), and milk protein% averaged 3.05 ± 0.19 (orange). (Bailey et al., 2005).

Season dramatically affects milk fat and protein (refer to Figure 1). The hot, humid months (July and August in the northeast) depress fat and protein content. There is a gradual increase of protein and fat in milk through the fall and peak levels occur in the colder months of winter. As temperatures increase through the spring, component levels are gradually decreased. These changes may be indicative of feed intake patterns, which are lower in summer due to changes in weather and temperature.

Effect of season of birth on milk, fat, and protein production of Israeli Holsteins.

http://www.ncbi.nlm.nih.gov/pubmed/8827465

The effects of birth month on production of milk, fat, and protein and percentages of fat and protein were analyzed based on production records of 101,653 first parity, 77,541 second parity, and 51,856 third parity Israeli Holstein cows. Each parity was analyzed separately. The analysis model also included the effects of herd-year, DIM, calving age, and calving month. First parity Type III sums of squares for birth month were nearly as large as those for calving month but decreased for later parities. Similar results were obtained using multiplicative models in which the dependent variables were the logarithms of the production traits. The effects of calving month and birth month were not similar, but birth month had similar effects for milk, fat, and protein production. Production was lowest by cows born in the early spring and highest by cows born in the fall. Analyses of the log-transformed traits showed that the F values for calving month were greater than, and the F values for birth month were nearly identical to, the F values for the untransformed trait analyses. The physiological basis for these trends was not clear.

Desi cow is is कामधेनु! do you know what is the meaning of कामधेनु?

Kamdhenu
Kamdhenu

श्रियः प्रदुग्धे विपदो रुणद्धि
यशांसि सूते मलिनं प्रमार्ष्टि ।
संस्कारशौचेन परं पुनीते
शुद्धा हि वुद्धिः किल कामधेनुः ॥

शुद्ध बुद्धि सचमुच कामधेनु है, क्यों कि वह संपत्ति को दोहती है, विपत्ति को रुकाती है, यश दिलाती है, मलिनता धो देती है, और संस्काररुप पावित्र्य द्वारा अन्य को पावन करती है ।

Like knowledge, mother helps us by preventing difficult situations and purifying our environment (both internal body and external)

Think beyond FAT % while doing Gau seva and receiving Prasad (milk)

Gut Microbes Decides When to Stop Eating

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mealstop

Even signal to stop EATING comes from our microbe friends! 🙂

Now you know why so many of us are voracious eaters. 🙂 (Lack or faulty microbial alert)

“Twenty minutes after a meal, gut microbes produce proteins that can suppress food intake in animals, reports a study.”

But we eat so fast that before such natural STOP alert is caught by brain, we eat over-capacity! 🙂 And this leads to indigestion, acidity, stomach-ache and all.

Eat slow! Respect microbes! Don’t see enemy in bacteria! See bacteria as your friends! Your guides! Act to maintain healthy GUT!


Research


Gut Commensal E. coli Proteins Activate Host Satiety Pathways following Nutrient-Induced Bacterial Growth

Don’t have room for dessert? The bacteria in your gut may be telling you something. Twenty minutes after a meal, gut microbes produce proteins that can suppress food intake in animals, reports a study published November 24 in Cell Metabolism. The researchers also show how these proteins injected into mice and rats act on the brain reducing appetite, suggesting that gut bacteria may help control when and how much we eat.

The new evidence coexists with current models of appetite control, which involve hormones from the gut signalling to brain circuits when we’re hungry or done eating. The bacterial proteins–produced by mutualistic E. coli after they’ve been satiated–were found for the first time to influence the release of gut-brain signals (e.g., GLP-1 and PYY) as well as activate appetite-regulated neurons in the brain.

“There are so many studies now that look at microbiota composition in different pathological conditions but they do not explore the mechanisms behind these associations,” says senior study author Sergueï Fetissov of Rouen University and INSERM’s Nutrition, Gut & Brain Laboratory in France. “Our study shows that bacterial proteins from E. coli can be involved in the same molecular pathways that are used by the body to signal satiety, and now we need to know how an altered gut microbiome can affect this physiology.”

untitled

Mealtime brings an influx of nutrients to the bacteria in your gut. In response, they divide and replace any members lost in the development of stool. The study raises an interesting theory: since gut microbes depend on us for a place to live, it is to their advantage for populations to remain stable. It would make sense, then, if they had a way to communicate to the host when they’re not full, promoting host to ingest nutrients again.

Summary

The composition of gut microbiota has been associated with host metabolic phenotypes, but it is not known if gut bacteria may influence host appetite. Here we show that regular nutrient provision stabilizes exponential growth of E. coli, with the stationary phase occurring 20 min after nutrient supply accompanied by bacterial proteome changes, suggesting involvement of bacterial proteins in host satiety. Indeed, intestinal infusions of E. coli stationary phase proteins increased plasma PYY and their intraperitoneal injections suppressed acutely food intake and activated c-Fos in hypothalamic POMC neurons, while their repeated administrations reduced meal size. ClpB, a bacterial protein mimetic of α-MSH, was upregulated in the E. coli stationary phase, was detected in plasma proportional to ClpB DNA in feces, and stimulated firing rate of hypothalamic POMC neurons. Thus, these data show that bacterial proteins produced after nutrient-induced E. coli growth may signal meal termination. Furthermore, continuous exposure to E. coli proteins may influence long-term meal pattern.

http://www.cell.com/cell-metabolism/abstract/S1550-4131(15)00566-5?_returnURL=http%3A%2F%2Flinkinghub.elsevier.com%2Fretrieve%2Fpii%2FS1550413115005665%3Fshowall%3Dtrue

 

 

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.

Fast food and female infertility

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Fast food impact
Fast food impact

A document from the European Parliament says that

the use of aspartame increases the exposure to its metabolites methanol/formaldehyde and phenylalanine, and is reported to provoke headaches, nausea and allergic reactions, especially in the case of vulnerable persons. Its widespread use should therefore be re-evaluated by the Commission and the relevant scientific committees, taking into account all available data and respecting the precautionary principle. A historical evaluation is required as there seems to be evidence that original studies did not prove the safety of aspartame.

“At every point in the fertility process aspartame destroys, beginning
with the gleam in Mom and Pop’s eyes: It ruins female sexual response and
induces male sexual dysfunction. Beyond this aspartame disrupts fetal
development by aborting it or inducing defects. And if a live child is born,
aspartame may have heinously damaged the DNA of the baby, cursing future
generations.”

-James Bowen, M.D.

 

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