Ganesha’s favorite fruit and seasonal remedies

गणपति’s form महागणपति carries pomegranate in his hand. This is the season of worshiping him.

This is also season when many suffer from food infection and poisoning.

This is also season dental issues like gingivitis and pyorrhea.

Worshiping Ganesha during this month (भाद्रपद) and eating pomegranate after meals will save you from any type of bacterial infection and food poisoning. It will maintain optimum GUT microbes.

Season driven worship
Season driven worship

It also helps against aging related memory loss.

Pomegranate’s Neuroprotective Effects against Alzheimer’s Disease Src:
Pomegranate’s Neuroprotective Effects against Alzheimer’s Disease

What modern medicine shares are physical benefits of pomegranate. In my understanding, they are not complete unless we start worshiping Ganesha who represents Muladhara!

Reference for pomegranate

The antiplaque efficacy of pomegranate mouthrinse.

“these results indicate that the pomegranate mouthrinse has an antiplaque effect. Pomegranate extract is efficacious against A.a., P.g., and P.i. strains in vitro. Pomegranate mouthrinse should be explored as a long-term antiplaque rinse with prophylactic benefits.”


Pomegranate extract mouth rinsing effects on saliva measures relevant to gingivitis risk.

“Four weeks of mouth rinsing, thrice daily, with the pomegranate extract dissolved in water, altered salivary measures pertinent to oral health, including gingivitis. The changes were: Decreased total protein (which can correlate with plaque forming bacteria readings), diminished activities of aspartate aminotransferase (a marker of cell injury), attenuated alpha-glucosidase activity (a sucrose degrading enzyme), enhanced activities of the antioxidant enzyme ceruloplasmin (affording superior protection against oral oxidant stress), and augmented radical scavenging capacity (however non-significant). Hence, the use of pomegranate extracts in oral health products such as toothpastes and mouthwashes could be a viable option.”

Punica granatum (pomegranate) extract is active against dental plaque.

In the present work, we studied the effect of the hydroalcoholic extract (HAE) from Punica granatum (pomegranate) fruits on dental plaque microorganisms. The study was conducted on 60 healthy patients (33 females and 27 males, with age ranging from 9 to 25 years) using fixed orthodontic appliances, and randomly distributed into 3 groups of 20 patients each. The first group (control) used distilled water, while the second and third groups used chlorhexidine (standard) and HAE as mouth-rinses, respectively. The dental plaque material was collected from each patient, before and after a 1-min mouth-rinse with 15 ml of either distilled water, chlorhexidine or HAE. In both dental plaque collections, the material was removed from patients without oral hygiene, for 24 h (no tooth brushing). Dental plaque samples were diluted in phosphate buffered saline (PBS) plated on Mueller-Hinton agar, and incubated for 48 h, at 37 degrees C. Results, expressed as the number of colony forming units per milliliter (CFU/mL), show that the HAE was very effective against dental plaque microorganisms, decreasing the CFU/ml by 84% (CFU x 10(5)), before mouth-rinse: 154.0 +/- 41.18; after mouthrinse: 25.4 +/- 7.76). While similar values were observed with chlorhexidine, used as standard and positive control (79% inhibition), only an 11% inhibition of CFU/ml was demonstrated in the distilled water group, negative control (CFU x 10(5)), before mouth-rinse: chlorhexidine, 208.7 +/- 58.81 and distilled water, 81.1 +/- 10.12; after mouth-rinse: chlorhexidine, 44.0 +/- 15.85 and distilled water, 71.9 +/- 8.68). The HAE presented also an antibacterial activity against selected microorganisms, and may be a possible alternative for the treatment of dental plaque bacteria.

Gut bacteria make pomegranate metabolites that may protect against Alzheimer’s disease

Pomegranate’s Neuroprotective Effects against Alzheimer’s Disease Are Mediated by Urolithins, Its Ellagitannin-Gut Microbial Derived Metabolites

Pomegranate shows neuroprotective effects against Alzheimer’s disease (AD) in several reported animal studies. However, whether its constituent ellagitannins and/or their physiologically relevant gut microbiota-derived metabolites, namely, urolithins (6H-dibenzo[b,d]pyran-6-one derivatives), are the responsible bioactive constituents is unknown. Therefore, from a pomegranate extract (PE), previously reported by our group to have anti-AD effects in vivo, 21 constituents, which were primarily ellagitannins, were isolated and identified (by HPLC, NMR, and HRESIMS). In silico computational studies, used to predict blood-brain barrier permeability, revealed that none of the PE constituents, but the urolithins, fulfilled criteria required for penetration. Urolithins prevented β-amyloid fibrillation in vitro and methyl-urolithin B (3-methoxy-6H-dibenzo[b,d]pyran-6-one), but not PE or its predominant ellagitannins, had a protective effect in Caenorhabditis elegans post induction of amyloid β1–42 induced neurotoxicity and paralysis. Therefore, urolithins are the possible brain absorbable compounds which contribute to pomegranate’s anti-AD effects warranting further in vivo studies on these compounds.

Pomegranate finally reveals its powerful anti-aging secret

Intestinal bacteria transform a molecule contained in the fruit with spectacular results

Urolithin A induces mitophagy and prolongs lifespan in C. elegans and increases muscle function in rodents

Are pomegranates really the superfood we’ve been led to believe will counteract the aging process? Up to now, scientific proof has been fairly weak. And some controversial marketing tactics have led to skepticism as well. A team of scientists from EPFL and the company Amazentis wanted to explore the issue by taking a closer look at the secrets of this plump pink fruit. They discovered that a molecule in pomegranates, transformed by microbes in the gut, enables muscle cells to protect themselves against one of the major causes of aging. In nematodes and rodents, the effect is nothing short of amazing. Human clinical trials are currently underway, but these initial findings have already been published in the journal Nature Medicine.

Desi Cow – Motherly solution for Bharat’s critical food problem

Desi Cow Img src:
Desi Cow
Img src:
Indian Cows (
Indian Cows

स्व आ दमे सुदुधा यस्य धेनुः स्वधां पीपाय सुभ्व‌न्नमत्ति |

सो अपां नपादूर्जय‌न्नप्स्व 1न्तर्वसुदेयाय विधते वि भाति ||

ऋग्वेद 2|35|7||


शब्दार्थ –





दमे…………………….घर में

सुदुधा………………….उत्तम दुध देने वाली, आसानी से दोही जाने वाली

धेनुः……………………दुधारु गौ है वह

स्वधाम्………………..अपनी शक्ति को

पीपाय………………….बढ़ाता है और

सुभु…………………….उत्तम रीति से सिद्ध होने वाले

अन्नम्…………………अन्न को

अत्ति…………………….खाता है |


अपाम् + नपात्………….जीवनी शक्ति को पतित न होने देने वाला

अप्सु +अन्तः, अपां + नपात्…जलों के भीतर रहने वाली बिजली के समान

उर्जयऩ्………………..बल सम्पन्न होता हुआ

वसुदेयाय………………धन देने योग्य

विधते…………………मेधावी के लिए

विभाति………………..विशेषतः चमकता है |

व्याख्या –

वेद की उपदेश करने की शैली निराली है | वेद कहीं आदेश करता है, कहीं निषेध करता है, कहीं प्रार्थना द्वारा कर्त्तव्याकर्त्तव्य का बोध कराता है, कहीं वास्तविक स्थिति आगे रख कर समझाता है |

इस मन्त्र में जो बात कही है, वह पहले भी ठीक थी, आज भी सत्य है और कल को भी यथार्थ होगी |वेद के उपदेश सामयिक नहीं, वरन् सदातन = सदा रहने वाले, त्रिकालाबाधित हैं | अथर्ववेद 5|28|3 में कहा है –


त्रयः पोषास्त्रिवृति श्रयन्तामनक्तु पूषा पयसा घृतेन |

अन्नस्य भूमा पुरुषस्य भूमा भूमा पशूनां त इह श्रयन्ताम ||

इस त्रिगुणात्मक जगत् में तीन पुष्टियाँ बनी र‌र्हें – (1) अन्न की बहुतायत (2) पुरुषों की बहुलता तथा (3) पशुओं की बहुतायत | ये इस संसार में बनी रहें, पशुपति दूध-घी से भरपूर रहें | दूध-घी कहाँ से आये ? पशुओं से | पशुओं मे‍ गौ का घी-दूध सबकी अपेक्षा उत्कृष्ट माना गया है | अतएव वेद में गौ की महिमा बहुत है | यथा – गावो भगो गाव इन्द्रो मे | (अथर्ववेद 4|21|5) = गौएँ ही भाग्य और गौएँ ही मेरा ऐश्वर्य हैं |


यूयं गावो मेदयथा कृशं चिदश्रीरं चित्कृणुथा सुप्रतीकम|

भद्रं ग्रृहं कृणुथ भद्रवाचो बृहद्वो वय उच्यते सभासु ||

अथर्ववेद 4|21|6

गोएँ दुबले को भी मोटा कर देती हैं और शोभाहीन को भी सुन्दर बना देती हैं | मधुर बोली वाली गौएँ घर को कल्याणमय बना देती हैं | सभाओं में गौओं की बहुत कीर्ति कही जाती है |


गौओं को पालने की रीति का भी थोड़ा संकेत है –

प्रजावती सूयवसे रुशन्तीः शुद्धा अपः सुप्रपाणे पिबन्तीः |

अथर्ववेद 4|21|7

सन्तान सहित गौएँ उत्तम चारे के कारण पुष्ट हों, उत्तम जलपान के स्थान में शुद्ध जल का पान करें |

आज गोभक्त आर्य इस उपदेश को भूल सा गया है | अब न अच्छा चारा देते हैं और न गौओं को शुद्ध जल पिलाने की व्यवस्था की जाती है | यह तभी हो सकता है जब स्व आ दमे सुदुधा यस्य धेनुः – अपने घर में ही उत्तम दूध देने वाली गौ हो |

वेद के कथनानुसार जिसके दूध के पीने से दुर्बल भी हृष्ट पुष्ट हो जाते हैं और श्रीहीन सुश्रीक = सुन्दर शोभामान् हो जाते हैं, उससे पूरा लाभ उठाने के लिए उसे घर में पालना अच्छा होता है | इसका दूध पीने से गोपति जल में विद्युत् के समान चमकता है ||


– स्वामी वेदानन्द तीर्थ सरस्वती

I feel little ashamed for our ignorance, when we Indians call ‘Jersey’ ,breed of wild European animal Aurochs as ‘गाय’, worship it and drink her milk as if we are drinking गाय दूध. And more dangerous ignorance is to be ashamed when we don’t know that Aurochs breed’s(As if Jersey) milk has CASOMORPHINE, whose accumulation in body leads to a peptide poisoning. This is particularly often reported in patients with ADHD, autism and schizophrenia.

Why Food chain correction is most critical problem?

Apart from external environmental factors affecting mind space, it is our polluted food and water sources, that play major role in weakening our psyche and slip ourselves in the mode societal corruption.

When people talk about neurological disorders, they consider only those disorders which exhibit visible symptoms (Autism, Phobias etc). For me, lack of integrity or moral perversion is also a neurological disorder, albeit silent one. It is getting diagnosed, only during harvesting time of past deeds of individual. And in most cases, it is never diagnosed during life time.

Corruption in society is resultant of polluted food origins. While working on correcting political system, it is equally important to see that majority of us, get nutritional food, both physical and mental.

Mental food by disinfecting Education system, physical food by disinfecting agriculture.

If you think you are sane citizen, contribute, in your capacity possible, for politics, education and agriculture.

With corrupted and weak psyche and body of majority in us, it is difficult to penetrate sane reformative ideas in our minds.

You go and explain, ideal democracy but if the other person is devoid of pure food and water, it is difficult for him being receptive and understand sane ideas necessary to change the Nation’s destiny from current shoddy state. Even if he/she understands, he/she won’t do much in action due to weak body and mind. For survival, compromises happen and saga of personal involvement in corruption continues.

Food -> Education -> Political awareness -> Critical Mass for change -> Revolution

Any upheaval, out of reaction, would remain temporary since roots are corrupt and in hibernation. With favorable environment to flourish, weakness will sprout again and reforms will topple again towards nadir.

If roots are replaces by food and education, it is difficult for any external force to break strong National fabric.

Political awareness minus Food and Education -> Revolution minus prolonged stability.

Strive for prolonged happiness.


Soya vs Coconut : Market Driven vs Nature Driven

A diet high in soybean oil causes more obesity and diabetes than a diet high in fructose, a sugar commonly found in soda and processed foods, UC Riverside researchers found. Illustration credit: Denise Wolf
A diet high in soybean oil causes more obesity and diabetes than a diet high in fructose, a sugar commonly found in soda and processed foods, UC Riverside researchers found. Illustration credit: Denise Wolf

There was intense marketing of Soybean during last 35 years. From doctors to dietitians to Govt of India. Everyone praised it and promoted it. We ate it bindas! We grow it mindlessly! Even in regions where Soya was never sown! 🙂

At the cost of what?

Our traditional oils. Groundnut, sesame (til), coconut. Blaming them unhealthy.

Read this research. In one diet the researchers used coconut oil, which consists primarily of saturated fat. In the second diet about half of the coconut oil was replaced with soybean oil, which contains primarily polyunsaturated fats and is a main ingredient in vegetable oil. That diet corresponded with roughly the amount of soybean oil Americans currently consume.Compared to mice on the high coconut oil diet, mice on the high soybean oil diet showed increased weight gain, larger fat deposits, a fatty liver with signs of injury, diabetes and insulin resistance, all of which are part of the Metabolic Syndrome.

So called healthy Soya is even more risky than fructose we eat in processed food.

This Soya oil is now part of most if not all fast food, including chocolates and biscuits.

Many Soya defenders argue that Chinese are eating Soya for 1000s of years but they are not fat. 🙂 Well, as I discussed many times, all food sources are valid in their local environments. Chinese have proper environment to help digest Soya. We don’t have! And we don’t even cook soya the way Chinese or Japanese or anyone in cold region cooks.

And what we eat as Soybean is way different than what Chinese and Japanese used to eat. Our Soybean is 95% genetically modified!

Local traditions is solution. Eat what your grandmother cooks or eat. Eat what people of your region generally eat. Do not get trapped under the illusion of fancy ads and adopt exotic food.

Same is the case of Sunflower oil. It is for Europeans. Not for us.

Replace your oil intake with more local options. Unrefined oils.


The study also includes extensive analysis of changes in gene expression and metabolite levels in the livers of mice fed these diets. The most striking results were those showing that soybean oil significantly affects the expression of many genes that metabolize drugs and other foreign compounds that enter the body, suggesting that a soybean oil-enriched diet could affect one’s response to drugs and environmental toxicants, if humans show the same response as mice.

The obesity epidemic in the U.S. has led to extensive research into potential contributing dietary factors, especially fat and fructose. Recently, increased consumption of soybean oil, which is rich in polyunsaturated fatty acids (PUFAs), has been proposed to play a causal role in the epidemic. Here, we designed a series of four isocaloric diets (HFD, SO-HFD, F-HFD, F-SO-HFD) to investigate the effects of saturated versus unsaturated fat, as well as fructose, on obesity and diabetes. C57/BL6 male mice fed a diet moderately high in fat from coconut oil and soybean oil (SO-HFD, 40% kcal total fat) showed statistically significant increases in weight gain, adiposity, diabetes, glucose intolerance and insulin resistance compared to mice on a diet consisting primarily of coconut oil (HFD). They also had fatty livers with hepatocyte ballooning and very large lipid droplets as well as shorter colonic crypt length. While the high fructose diet (F-HFD) did not cause as much obesity or diabetes as SO-HFD, it did cause rectal prolapse and a very fatty liver, but no balloon injury. The coconut oil diet (with or without fructose) increased spleen weight while fructose in the presence of soybean oil increased kidney weight. Metabolomics analysis of the liver showed an increased accumulation of PUFAs and their metabolites as well as γ-tocopherol, but a decrease in cholesterol in SO-HFD. Liver transcriptomics analysis revealed a global dysregulation of cytochrome P450 (Cyp) genes in SO-HFD versus HFD livers, most notably in the Cyp3a and Cyp2c families. Other genes involved in obesity (e.g., Cidec, Cd36), diabetes (Igfbp1), inflammation (Cd63), mitochondrial function (Pdk4) and cancer (H19) were also upregulated by the soybean oil diet. Taken together, our results indicate that in mice a diet high in soybean oil is more detrimental to metabolic health than a diet high in fructose or coconut oil.


Soybean Oil Causes More Obesity Than Coconut Oil and Fructose

Edible Oil is a Hero, Not Villain as portrayed by Science Media


Sweet ad, right?
I saw monster behind it. This ad and many like them injected Filtered oil in our पाकशाला (Kitchen? :O ), replacing local ghani oil.
Like Ghee, Oil too is a Hero. Continuous brainwashing turned it as Villain 🙁 😡
Like this 25 years old Ad, many ads are changing our habits! 🙂 Who cares? 😀
Simple rule : If someone is selling you by TV ads. Ignore them. 🙂

All mass mediums are designed for the purpose of mass perception management.

Behind the innocent scenes like this, they start controlling public psyche. Result is evident in society.

We cannot stop generations until we correct our food sources. But can you imagine generation after generation without real oil intake?

For last 30+ years, we did not get real oil or real ghee. We stopped consuming real oil and real ghee and started embracing factory made refined oil and ghee like fat from dairy. All because of रूप, रंग,स्वादके चक्करमें! Remember that Dhara oil’s tempting Jalebi ad? Yeah, that is when we surrendered to refined oils! 😀

And not only this. Our overall oil intake is also increased manifold!

One thing if we all should do to correct our life is to get unrefined raw oil. And ethically produced desi Gau ghee. At any cost. If we really want to save future generations.

Lack oil means what?

– Children without massage – Growth not regulated.
– Aggression tendency increased overall. More anger = More crimes
– Weak muscles and weak arteries = Arthritis and Heart attacks in early age
– Brain development impaired

Oil is very essential for body’s lubrication.
Oil is essential to keep Vayu (Vata) under control. There are at least 100+ sickness documented due to Vayu out of control.
Oil intake in food during monsoon keeps Vata in control.
Ghee is essential brain food.
Sesame oil keeps Vata and Kapha under control
Oil can reduce obesity as it is मेदहर.
Oil can increase weight as it is also मांसवर्धक
Oil is a great preservative so it can keep our probiotic food healthy for entire year (Pickles)

Oil play critical role in our diet. From lubrication to antioxidants, they provide important support to our body cell ecology.

Excess of oil in food is harmful and no oil in food is also harmful. Moderate usage can work as boon. Unrefined oil is must. Avoid packaged and processed oil – it is unhealthy. Avoid refined oil. If possible, find organically grown seeds(groundnuts for Gujarat).

Due to bombardment of all advertisements, consumers are always confused about best selection.

There is simple rule: Eat whatever mother nature can grow in abudance in your environment. As shown in map, if we divide Bharat in three parts and locate your residence, you will find best suitable oil for you. Throw all other brands in dustbin.

Separate post on quantity of oil in food.

Gut Microbes Decides When to Stop Eating



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!


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.”


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.


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.



Swadesi : Remain connected with the Producers

First picture is about pesticides. Our consuming habits have turned farmers into greedy blind soil-exploiters. This is going on for last 45 years (since so called green revolution).
After 2-3 generations, farmer’s son land up in urban slum, working for construction work like a slave, spending evenings at bar and consuming poison.
First poison the land and then poison the inner land.
And the sin is upon us. Yes, upon us who are disconnected from the food producers.
Some trivial reasons why urban citizens deny original food sources: (I am farmer and a community helper so I come across many such silly denials)
1) Oh, why should I travel 25 kms to get food. I can get it in super market next to my office.
This very same breed go for 50 kms long drives without any purpose! 😀
2) Oh, it is very raw food. Not packaged in fancy covers! 😀 Unclean. I have to spend time in cleaning it!
The very same breed spend hopelessly insane time for personal entertainment which actually is anti-life! 😀
3) Oh, it is costly!
Well, it is cheaper than inflated over-hyped movie tickets! 😀
Think sincerely! Connect with farmer communities in near by villages. Inspire them to do gau-seva and Gau-based farming. Be part of the process. Expose your kids to nature and strengthen their immunity!
Take care!! (Y)
One more thread on same topic by Madhava Pashupati
“Yes, ur absolutely right…infact our network is aiming to do the same..decentralise… and direct link up with procurers. But, we do face hurdles to explain this to procurers the need of doing so. Urban mindset is still towards mono-culture. We have been hurdled with urban mindset that DESI GHEE must be of same standard…not possible..the Local Breed (Hallikar) from different places yeild different type of A2 milk according to the fodder most are FREEGRAZERS !… urban people do not understand about freegrazing much…so if milk is different according to in Kadatur area we have same hallikar which seems to be more healthier than that of Chamarajanagar in Karnataka… as Cnagar is more dry on southern side ! do we explain this ?… Urbanites google the cinema halls… or best at gopalan mall… but most fail to google the rural areas…except if they want to throw bottle at Kabini or Cauvery !… so, coming back to the point…ghee produced at Kadatur is little different than at Kanakapura !… and we have urban procurers with half ken about climatic zones asking for standardization procedures… ditto fruits and vegetables.. all grown with gau ka gobar !… stating one more example, as we are nearing MANGO season…and most of our farmers who supply A2 milk have small orchards…we tell then not to sell it to mango mafia..and we mostly give (supply not sell) a kg of mango free to our A2 milk procurers in urban areas… and our procurers (some of them) compare it with ALPHONSO or APPUs ! dang ! dang ! bang ! bang ! – now we have to explain… 100 years back… Mumadi Krishnarajaj Wodeyar – Royal Scion of Mysuru…who was science bent… got saplings of Ratnagiri (which has lots of iron ore beneath the soil) and planted it all over karnataka mango zones like Ajampur, Mysuru, Kanakpura…. and those mangos are called BADAM out here !….and have less IRON content..!…and by then our telephone bills will run so high…lolzapz ! awareness is not enuf… AWAKENING…AWAKENING….for most of our info today comes in the FLATSCREEN samsung…oh no SONY…no ONIDA…no IDIOT BOX and well opiate substance creator…WWW.”

Food incompatibility and digestive stress

Incompatible Food
Incompatible Food page on chemistry reads:

“Some chemicals shouldn’t be mixed together. In fact, these chemicals shouldn’t even be stored near each other on the chance that an accident could occur and the chemicals could react. Be sure to keep incompatibilities in mind when reusing containers to store other chemicals.”
For example:
• Acids with cyanide salts or cyanide solution. Generates highly toxic hydrogen cyanide gas.
• Solid oxidizers (e.g., permanganates, iodates, nitrates) with combustible materials (e.g., paper, alchohols, other common solvents). May result in fire.
Great deal of care! Appreciated!

But wait, are we same society, full of science gymnasts, who carelessly ignore food incompatibilities?

Why so dumb reactions while selecting food for most complex chemical reactions of the universe i.e. human metabolism?

Viruddha Anna or incompatible diet is very important issue discussed by ancient Ayurveda workers. It is said to be the cause of many systemic disorders as per Ayurveda literature. Persons who consume Viruddha Ahara are prone to many disorders. It is very important to correlate the mechanism as to how Viruddha Ahara is a cause of many metabolic disorders. It is also essential to know how certain food combinations interact with each other and create a disease. Viruddha Ahara is defined by Charaka.

The literal meaning of word Viruddha is opposite. It sounds that the food combination of certain type of food may have –
• Opposite properties
• Opposite activities on the tissues
• May exert some unwanted effect on the body when processed in a particular form
• May exert undesirable effects, when combined in certain proportion
• May have unwanted effect if consumed at wrong time.

Ayurveda literature has described various types of Viruddha Ahara, which can be summarized as follows:
1. Desha (place) Viruddha
2. Kala Viruddha
3. Agni Viruddha
4. Matra (quantity) Viruddha

5. Satmya (wholesome) Viruddha
6. Dosha Viruddha
7. Sanskar (mode of preparation) Viruddha
8. Veerya (potency) Viruddha
9. Koshtha Viruddha
10. Avastha (state of health) Viruddha
11. Kram (sequence) Viruddha
12. Parihar Viruddha
13. Upachar (treatment) Viruddha
14. Paak (cooking) Viruddha
15. Samyoga (combination) Viruddha
16. Hriday Viruddha
17. Sampad (richness of quality) Viruddha
18. Vidhi (rules for eating) Viruddha

Examples of incompatibility/antagonistic (Viruddha-Aahara)
1. Veerya Viruddha (potency incompatibility) – fish + milk.
2. Sanskar Viruddha (processing incompatibility) – heated honey.
3. Matra Viruddha (dose incompatibility) – honey + cow’s ghee mixed in equal proportion.
4. Krama Viruddha – hot water after taking honey.
5. Kala Viruddha – (time incompatibility) pungent substance in summer and cold substances in winter.
6. Krama Viruddha (order incompatibility) – consuming curd at night. Taking Madhura Rasa food or Dravya at the end of meals and Tiktaand Katu Rasa Dravyas (food substances) at the starting of meals.
7. Samyoga Viruddha (combination incompatibility) – fruit salad or milk + banana.
8. Parihar Viruddha (contraindication incompatibility) – consuming cold water immediately after having hot tea or coffee.

Take care of incompatibility and respect needs of your sharir and aatma. They all (every cell of body) love you very much and happy to be part mutual existence. Don’t derail their life by adding unnecessary stress of digesting toxins of food incompatibility.

Human Body and Food


Most of us eat food for taste and not to satisfy needs of the body. Instead of strict division of food eating habits, one must develop synergy with the local face of the mother nature. Food has to be local. In extreme terrains like desert or jungle, there can be variation. But for most of mankind, body physiology is more inclined to suggest vegetarian food.

This image shows resemblance of human physiology with vegetarians from animal kingdoms. Received in email. If there is scope of correction, please comment.
It is tomfoolery to eat for tongue-lust.



Cultural Disruption : Food Worship to Instant Food



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!

Cow Milk : Season driven changes


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.

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

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


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.

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?


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)

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