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Ghee to fight cancer
Ghee to fight cancer

If I say “Omega-3 Fatty Acids cures cancer”, our so called rational and educated mind will appreciate feat of the modern science and start googling about ‘Source for Omega-3″ 😀.

But if I say that “Ghee Prepared using manual churning method from the ethically procured milk of Desi Gau mata” can cure any disease, same arrogant educated mind will either make fun of the fact or ignore it as bigoted view! 😀

Tumors are called ‘Arbuda’ in Ayurveda. Desi Gau mata’s milk, ghee, mutra and gobar is primary treatment for any form of ‘Arbuda’. We don’t really need complex “Omega-3 Fatty Acids” complex science. Mother helps to cure is a common sense for those who live in the laps of the nature.

Take that! Respect your roots! Invest time and wealth in protecting Desi Gau. Have her prasad as medicine, be healthy forever (Y).

Thanks to Modern Medicine for fear mongering about ghee and modern dairy for looting wealth from villages, society’s intake of ghee is reduced drastically in past 30 years. This is the same period, cancer and heart cases have increased.


How exactly it works?

Gobar represents and is full of Apana Prana. It helps body to eliminate toxic waste/junk DNAs and cleanse Prana-flows.

Urine/Mutra is Ganga Jal. It has quality to balance tridosha. So further damage is paused.

Ghee is full of omega-3. As per below research, it improves quality and treatment of cancer patients. It actually helps in rejuvenation.


Research


Omega-3 Fatty Acids May Help Improve Treatment and Quality of Life in Cancer Patients

http://www.nutritioncare.org/Press_Room/2015/Omega-3_Fatty_Acids_May_Help_Improve_Treatment_and_Quality_of_Life_in_Cancer_Patients/

Adding omega-3 fatty acids to anti-tumor medications may improve treatment response and quality of life for cancer patients according to a new study by researchers at the University Hospitals of Leicester in the United Kingdom.

The study, published today in the OnlineFirst version of the Journal of Parenteral and Enteral Nutrition (JPEN), the research journal of the American Society for Parenteral and Enteral Nutrition (A.S.P.E.N.), examined 50 patients with advanced pancreatic cancer.

Patients were given 1,000 mg of gemcitabine weekly followed by up to 100 g of omega-3 rich lipid emulsion for three weeks followed by a rest week. This was continued for up to six cycles, progression, unacceptable toxicity, patient request, or death.

The study found evidence of activity in response and disease stabilization rates, reduction in liver metastasis volume, and improved quality of life scores in this group of patients.

While this is the first study to use omega-3 fatty acids with a chemotherapy agent in a cancer setting, the researchers believe the results are encouraging enough to warrant further investigation in a randomized phase III trial.

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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