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
One friend of mine (under the influence of Chetan Bhagat) told me that, making Chapati for family is low job. Females of the home should not waste time in it. It can be outsourced!
Harmonious chemical balance in a living organism like our body, is termed as ‘Health’. Our health depends upon chemical environments inside and outside our bodies.
To maintain good internal environment, food habits play vital role. Cooking too play important role.
A good cook should know that alkaline body chemistry is an important factor affecting balance of body’s internal environment.
With age, body chemistry becomes more acidic, and the wear-and-tear mechanism becomes more powerful. We cannot reverse or stop this process but we can certainly slow it down.
So when cooking head of the house gives more importance to Jam & Jelly, Sugar, Artificial sugar, meat, processed food, consider it as a red alarm for health as all these items help building up acidic environment with no great nutritional benefits.
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. )
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.
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 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?
“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.”
• 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
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.
“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.
In Sanatana dharma, one God has several forms described in scriptures. As per worshipper’s need, different form is prescribed for worship.
As per scriptures, देह-मध्य is where मूलाधार or abode of गणेश is. For humans, it is near GUT. For animals, in heart. For birds, in stomach. For trees, it is roots. For all living and non-living beings, देह-मध्य varies and so place of गणपति. Based on the place or the host, गणपति’s name, form, color, vehicle and decoration changes. So there are infinite forms of गणपति based on variations in प्राण combinations of each object (living or dead) has.
First and foremost thing we can do to Ganesh Pooja in human form is to maintain proper posture. 🙂 Right posture means stability of प्राण in देह-मध्य.
Second, we can keep our GUT clean. Modak made from Desi Cow ghee helps here in this season. 🙂
देह-मध्य शुचिता (cleansing of center of the body) is important.
Some of us worship Vinayaka, some worship Lambodara, some worship महागणपति.
महागणपति is depicted with pomegranate in hand. Like Modak, it is indicating vital food of the season.
There are three harvesting seasons for pomegranate in India.
1) November-March (Mrig bahar)
2) February-May (Hasta bahar)
3) June – August (Ambe Bahar – flowering happens along with Mango flowering)
In Maharashtra, farmers follow third harvest season. So when this time of the year they celebrate Ganesh Festival, pomegranate is vital part of food and life in all households.महागणपति form prescribes us to eat pomegranate in this season. It is no wonder that Maharashtra celebrates Ganesha with pomegranate.
All Sanatana Dharma symbols give hints related to three worlds 1) Physical body (आधि-भौतिक) 2) Internal working of body (आधि-दैविक) 3) Mental world (आध्यात्मिक)
It will take time understand meaning of pomegranate on आधि-दैविक and आध्यात्मिक plane but it is easy to understand its importance on आधि-भौतिक plane.
“१ अनार १०० बीमार” – “1 pomegranate for 100 diseases.”
This season is known for epidemics. pomegranate can help you keep Nation of trillion+ body cells healthy.
Google and search benefits of pomegranate.
As a part of our worship, we should study these symbols, decipher meanings and live life as per prescriptions.
Sugarcane is also part of महागणपति. It tropical region, this period is either planting or harvesting time for sugarcane.
Eating jaggery in this season is also important for health.
Dr Olumayokun Olajide’s research will now look to produce compound derivatives of punicalagin for a drug that would treat neuro-inflammation
THE onset of Alzheimer’s disease can be slowed and some of its symptoms curbed by a natural compound that is found in pomegranate. Also, the painful inflammation that accompanies illnesses such as rheumatoid arthritis and Parkinson’s disease could be reduced, according to the findings of a two-year project headed by University of Huddersfield scientist Dr Olumayokun Olajide, who specialises in the anti-inflammatory properties of natural products.
Research underway to create pomegranate drug to stem Alzheimer’s and Parkinson’s.
Modern medicine is re-inventing wheel invented by Ayurveda.
Those who have studied भावप्रकाश निघंटु, knows this very well.
In fact, it is common sense in local culture: “१ अनार १०० बीमार” – “1 pomegranate for 100 diseases.”
PS 1: Observe the trend. Modern chemical based pharma is losing ability to cure sickness using fancy chemical compounds. They are now researching on plant based medicines. If you are wise, embrace your local traditions! Or pay high price later by buying nice fancy pomegranate based medicines 😀
PS 2: Your kids are under going schooling which alieanted them far away from local culture. So they will hardly know all these things 🙂. Solution? De-school them daily 🙂. Spend more time with them. Spend more time in mother nature. She loves all of us and gives potent hints
Everyone is talking about probiotic food nowadays. Sadly, this awareness is mostly limited to two jargon 1) Probiotic 2) Prebiotic
Let us try to understand, what they are!
Probiotics are live microorganisms that live in gastrointestinal (GI) tract and are beneficial for their hosts and prevent certain diseases.
Prebiotics are non‐digestible food ingredients that beneficially affect the host by selectively stimulating the growth and activity of probiotic bacteria in the colon. All dietary prebiotics and/or dietary fiber provide the physiological and beneficial effects and, therefore, are considered as essential nutrients.
In post antibiotic obsession era, everyone is now praising microbes. But no one is talking about microbes sustenance medium. Healthy bacteria survives when their environment is potent to provide them continuous nutrition.
Prebiotic – this is where desi zebu cattle milk plays wonder. It is potent prebiotic.
गौ माता दूध पिलाती है, उस दूधसे संतृप्त हो मरुत वीर रथसंचालक (वेगवान) बनते है|
As you read translation, only desi Gau mata’s A2 milk is potent enough to provide them driving force ( रथसंचालक). If such potent medium is not provided (like many Vegan friends find alternative solution in Vegan Dahi made up using coconut or badam or any other nuts) to them, health bacteria may die soon, before reaching to their destination i.e. GUT. Dead probiotic means more danger for digestive track! More efforts to clean the track! Acidity! Ulcer!
Probiotics promote gut health through stimulation, rather than suppression, of the innate immune system. Our first lines of defense are digestive chemistry and innate immunity.
For a probiotic to work it must arrive alive in the colon. They arrive alive only when they have enough food while travelling and are acid proof (Protected from gastric acids). It has been recommended that food containing probiotic bacteria should contain at least 10^6 live micro organisms per g or mL at the time of consumption to have protective effects such as maintenance of normal intestinal micro flora, enhancement of the immune system, reduction of lactose intolerance and anti-cancer activity.
Along with that probiotics should resist the natural barrier of high acidity and bile content in the gastrointestinal tract (GIT) and show their survivability and activity in the colon.
Only Desi Gau milk based fermentation has both powers. (Do your experiments if you have doubts).
Which Desi Gau milk?
या शर्धाय मारुताय सवभानवे शरवो.अम्र्त्यु धुक्षत |
या मर्ळीके मरुतां तुराणां या सुम्नैरेवयावरी || Rugved – Book 6 – Hymn 48 – Verse 12
Gau who provides immortal nectar milk for powerful self-illuminating Marut(s); the one who provides happiness/comfort to swift-footed(quick runner) Marut(s), that divine Gau comes to your home only by glorious efforts and actions.
Gau mata can give such nectar milk only when she is worshiped by brave men doing selfless glorious acts for society. Gau seva for selfish motives is not desirable. So if you purchase milk from professional gau shala, you will still will not avail full benefits of nectar. You first need to worship Gau mata whose milk you want to avail. Without worship, you cannot connect with her. Without connecting with her, it is not possible to receive her blessings.
Krishna is Krishna due to Gau Mata Seva and Worship. Do we follow him? 🙂
Fundamental fallacy in dairy model is: disconnect between mata and son. Mother can foster best prasad (milk, urine, dung), only when she is taken care best! Factory model of dairy don’t yield benefits described here.
मूलाधार चक्र (seat of गणपति/हनुमान/कुण्डलिनी) is severely corrupt for most of us. And that is primary reason for so many life style sicknesses we have around.
Days are not far when modern medical science will start worshiping GUT like they used to worship and glorify brain. 🙂 After all, GUT deserves its long overdue importance as central place to maintain chemical life of the body.
Your brain health depends upon what you eat. If you are eating meat in chaotic times when animals are raised in factory farms, you are prone to deadly brain conditions. Because it is via GUT, any brain conditions take shape.
The study[See reference section] reveals how the proteins – called prions – spread from the gut to the brain after a person or animal has eaten contaminated meat.
This is one reason why society relying on factory farm based meat, will produce more zombies and psychopath.
Brain infection starts in gut, study finds
The study reveals how the proteins – called prions – spread from the gut to the brain after a person or animal has eaten contaminated meat.
Prions are infectious proteins with abnormal shapes that can be passed between people and animals by eating contaminated meat.
Until now, it was not known how prions spread from the gut to the brain after consuming infected meat.
Researchers at University of Edinburgh’s Roslin Institute studied the course of prion infection in mice.
They found that prions must first build up in specialised structures in the lining of the small intestine before they are able to spread throughout the body to the brain.
The structures – called Peyer’s patches – are part of the body’s immune system and form the first line of defence against contaminated food.
The study suggests prions hijack Peyer’s patches to cause infection.
The gut-associated lymphoid tissues in the small intestine, not the large intestine, play a major role in oral prion disease pathogenesis
Prion diseases are infectious neurodegenerative disorders characterised by accumulations of abnormally folded cellular prion protein in affected tissues. Many natural prion diseases are acquired orally and following exposure the early replication of some prion isolates upon follicular dendritic cells (FDC) within gut-associated lymphoid tissues (GALT) is important for the efficient spread of disease to the brain (neuroinvasion). Prion detection within large intestinal GALT biopsies has been used to estimate human and animal disease prevalence. However, the relative contributions of the small and large intestinal GALT to oral prion pathogenesis were unknown. To address this issue we created mice that specifically lacked FDC-containing GALT only in the small intestine. Our data show that oral prion disease susceptibility was dramatically reduced in mice lacking small intestinal GALT. Although these mice had FDC-containing GALT throughout their large intestines, these tissues were not early sites of prion accumulation or neuroinvasion. We also determined whether pathology specifically within the large intestine might influence prion pathogenesis. Congruent infection with the nematode parasite Trichuris muris in the large intestine around the time of oral prion exposure did not affect disease pathogenesis. Together, these data demonstrate that the small intestinal GALT are the major early sites of prion accumulation and neuroinvasion after oral exposure. This has important implications for our understanding of the factors that influence the risk to infection and the pre-clinical diagnosis of disease.
Lactoferrin (LF), also known as lactotransferrin (LTF), is a multifunctional protein of the transferrin family.
It is most important super critical protein. Lactoferrin belongs to the innate immune system. Apart from its main biological function, namely binding and transport of iron ions, lactoferrin also has antibacterial, antiviral, antiparasitic, catalytic, anti-cancer, anti-allergic and radioprotecting functions and properties.
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.
I receive many queries related to premature aging. Reduced appetite, reduced sleep, grey hair, arthritis – All these issues manifest after 40. But you now see them even in age below 20.
In old age, we can understand, it is due to मन्दाग्नि (Mandagni – Low Fire) but how come they are now regular in young age?
Ama (आम) – Toxins – Something that is unripe. Unripe outcomes of biological process. it can be at the time of digestion, assimilation or purging. All three stages or any one of them, when not working as per laws of the body, accumulates toxins locally. That is आम.
These end products, being inadequately processed, have a macromolecular structure, which is bigger and grosser than those end products which might have produced if a complete processing would have taken place.
It happens naturally in old-age. It happens unnaturally in young age due to following habits:
Despite physically young and metabolically active, if you indulge in physical and mental activities just after having meal, you are disturbing active digestion process. This can result in Ama i.e. Toxins.
Irregular meal timings is another reason that disturbs fire-based processes in body.
Regular intake of food lacking hydration and fat (dry), cold food, stale food can also generate Ama.
Too many emotions out of balance. Extreme Kama, Krdha, Lobha, Moha, Irshya. Extreme lajja, shoka, abhimana, Udvega, Bhaya, Up-tapta (sad).
In many experimental studies, various types of physical and psychological stress are found to induce dysfunction of intestinal barrier, resulting in enhanced intake of potentially noxious material (e.g., antigens, toxins, and other proinflammatory molecule) from the gut lumen into the bloodstream  . This gives a very interesting proposition to see if these noxious materials play the role of ama as a progenitor to joint diseases as perceived in Ayurveda.
In short, Quality of the food + Intake method and timing + Mood + Compatibility with your nature and age play critical role in perfect digestion, assimilation and elimination.
Check your routine. Check life of avg urban teen-ager. You will realize reason behind early aging. If such habits continue for 3-4 generations, rapid aging becomes स्वभाव of the gene-pool.
Take care. Check your habits in mirror. Correct them. Whatever happened so far, cannot be reversed but you can certainly slow down further aging by eliminating toxins and not making their way again in the body.
Stress and intestinal barrier function
The intestinal mucosa is continuously exposed to an immense load of antigens from ingested food, resident bacteria, invading viruses, etc. The single-cell epithelial layer lining the gut lumen (surface area ∼300 m2) has conflicting functions, playing a major role in the digestion and absorption of nutrients and at the same time constituting the organism’s most important barrier between the internal and external environments. Under normal circumstances, the epithelium allows only minute quantities of intact antigens to cross into the mucosa, where they interact with the mucosal immune system to downregulate inflammation (known as oral tolerance). On the other hand, it is necessary for enteric pathogens to activate immune cells and initiate the inflammatory response required to clear the infection. In some disease conditions, such as inflammatory bowel disease, excessive penetration of antigens through the epithelial layer may result in inappropriate immune stimulation, leading to chronic gastrointestinal inflammation. The ability of the epithelium to control uptake of molecules into the body is denoted as the intestinal barrier function.
Old note written decade ago.
Raag Malhaar?Are you crazy? Humbug! Stupid!
"Hey! Look at this poster.Moment it is sensed that season's Rain is delayed,we will see...