Ghee

Ghee

Cow and Bee: Diet for Pregnancy and Childhood : Blood-Brain barrier and Gut

Cow and Bee to Save Our Sanity
Cow and Bee to Save Our Sanity

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Part 1 Diet regime for children and pregnancy
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Some facts from cultural practices related to pregnancy and childhood care.

1) There is an Ayurvedic sutra which prescribes 4 types of rice preparation for pregnant women. Out of which, curd-rice is considered the best. It is said that, if Garbhini eats curd-rice daily, the child will develop unimagined Medha buddhi (intellect) which is enough to understand and realize all 4 Veda(s) (Mind you: To realize even 1 hymn of Veda is super hard work for ordinary minds like us).
2) In last three months of pregnancy, Ayurveda prescribes increased amount of ghee. This is the same time when neural development, neuron network development happens in brain at highly rapid speed.
3) For child below age7, ghee and honey are most important food items. Needless to maintain chaas (butter milk) and Curd (dahi). This is the also highly active brain development period.
Dahi, butter milk, Ghee, Honey – They all are carrier of healthy bacteria. They all are in fact full of healthy bacteria. They are full of prana Shakti which can help healthy bacteria to establish in Gut.
Now, let us understand latest research findings.

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Part 2 Blood–brain barrier & GUT
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Gut and Brain barrier
Gut and Brain barrier

The blood–brain barrier (BBB) is a highly selective permeability barrier that separates the circulating blood from the brain extracellular fluid (BECF) in the central nervous system (CNS).

The findings suggest that a woman’s diet or exposure to antibiotics during pregnancy may influence the development of this barrier.

The blood–brain barrier may prevent the entry of lipophilic, potential neurotoxins by way of an active transport mechanism mediated by P-glycoprotein and allows only water, some gases, and lipid soluble molecules by passive diffusion, as well as the selective transport of molecules such as glucose and amino acids that are crucial to neural function.

Germ-free mice even have leaky blood-brain barriers as adults. But those leaks closed after the researchers gave the animals the microbes from normal mice for 2 weeks, Pettersson says.

In short, it is most critical filter designed by Mother Nature. Better the barrier, less chances of impaired brain development.

Leaky BBB allows toxins, pathogens and other non-useful molecules to pass the barrier and cause damage to brain. Damage to brain means inability to serve the mind. This may lead to following diseases.
• Meningitis
• Brain abscess
• Epilepsy
• Multiple sclerosis
• Neuromyelitis optica
• Late-stage neurological trypanosomiasis (Sleeping sickness)
• Progressive multifocal leukoencephalopathy (PML)
• De Vivo disease
• Alzheimer’s disease
• Cerebral edema

As per latest research [1], healthy gut bacteria repairs leaks in BBB and protects brain from all outside toxins.

Now re-read part 1 and draw your conclusion.

Ghee, Dahi, Milk, Chass, Honey in diet of pregnant mother, lactating mother and child -> Healthy GUT -> Better BBB -> Healthy brain development for a child.
Conclusion: Without Gau mata, it is impossible to imagine citizens of future with adequate abilities to live self-reliant life.

Concluding thoughts and hints for future research:

• For the future of our children, find Gau shala nearby and start worshipping gau mata (Take care of her. Do her seva)
• Use only her Prasad (Milk, ghee, Dahi, gobar, mutra) in diet. This exclude dairy products. Dairy is a greatest sin of our society.
• Provide pure Ghee, Dahi, Milk, Chass, Honey to all pregnant mothers in our society. There is no great charity than this in my humble opinion.
• Just for your reference, I have witnessed my friend curing several brain disorders (Headache, migraine, Epilepsy) cases by Gau ghee based medicines. Doctors should use this treatment to cure Epilepsy & Meningitis which are now common among children age below 5.
• Avoid Antibiotics. If not avoidable in extreme situation, take jaggery water / dahi / ghee in diet during antibiotic course.


Supporting Research


Body’s bacteria may keep our brains healthy

http://www.sciencemag.org/news/2014/11/bodys-bacteria-may-keep-our-brains-healthy

The microbes that live in your body outnumber your cells 10 to one. Recent studies suggest these tiny organisms help us digest food and maintain our immune system. Now, researchers have discovered yet another way microbes keep us healthy: They are needed for closing the blood-brain barrier, a molecular fence that shuts out pathogens and molecules that could harm the brain.

The studies showed that the blood-brain barrier typically forms a tight seal a little more than 17 days into development. Antibodies infiltrated the brains of all the embryos younger than 17 days, but they continued to enter the brains of embryos of germ-free mothers well beyond day 17, the team reports online today in Science Translational Medicine. Embryos from germ-free mothers also had fewer intact gap junction proteins, and gap junction protein genes in their brains were less active, which may explain the persistent leakiness. (The researchers didn’t look at the mice’s guts.)

Germ-free mice even have leaky blood-brain barriers as adults. But those leaks closed after the researchers gave the animals the microbes from normal mice for 2 weeks, Pettersson says.

But how? In the gut, bacteria may influence the gut wall’s integrity through one of their byproducts, energy-laden molecules called short-chain fatty acids. So Pettersson and his colleagues infected germ-free mice with either bacteria that made these fatty acids or ones that did not. The blood-brain barrier improved only when the bacteria made these fatty acids, Pettersson says. He thinks that these molecules may get into the blood and stimulate gene activity that leads to the closure of the barrier.

The gut microbiota influences blood-brain barrier permeability in mice

http://stm.sciencemag.org/content/6/263/263ra158

Pivotal to brain development and function is an intact blood-brain barrier (BBB), which acts as a gatekeeper to control the passage and exchange of molecules and nutrients between the circulatory system and the brain parenchyma. The BBB also ensures homeostasis of the central nervous system (CNS). We report that germ-free mice, beginning with intrauterine life, displayed increased BBB permeability compared to pathogen-free mice with a normal gut flora. The increased BBB permeability was maintained in germ-free mice after birth and during adulthood and was associated with reduced expression of the tight junction proteins occludin and claudin-5, which are known to regulate barrier function in endothelial tissues. Exposure of germ-free adult mice to a pathogen-free gut microbiota decreased BBB permeability and up-regulated the expression of tight junction proteins. Our results suggest that gut microbiota–BBB communication is initiated during gestation and propagated throughout life.

 

Why only desi cow ghee?

1

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.

DHA and brain : Breast Milk, Ghee vs other sources : Role of Prana

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Breast milk is brain food : Role of Prana
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Breastfed impact https://consciousshift2012.files.wordpress.com/2015/01/thebreastfedbaby-lg.jpg
Breastfed impact
https://consciousshift2012.files.wordpress.com/2015/01/thebreastfedbaby-lg.jpg

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.


Research


http://www.universityofcalifornia.edu/news/breast-milk-brain-food

Breast milk is brain food

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4061595/

Docosahexaenoic acid content is significantly higher in ghrita prepared by traditional Ayurvedic method

Background:

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.

Objective:

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.

Results:

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.

Conclusion:

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.

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