Ideal Agriculture when food acts as medicine


What is ideal food and agriculture?
When will food act as medicine?

It is welcome sign that many farmers now prefer chemical-free farming. World knows such farming as Organic Farming.

क्षेत्र शुद्धि -> अन्न शुद्धि for अन्नमय शरीर : We should not stop here.

After achieving this milestone, we should strive for other achievable milestones i.e.

1) मन-शुद्धि/संकल्प शुद्धि for मनोमय शरीर : This is possible when farmer’s purpose of producing food is sacred and selfless.Greed-free farming.

2) प्राण शुद्धि for प्राणमय शरीर : This is possible when Farmer relies on गौ (For ploughing/fertilizer/pest control/Water purification/Energy) & अग्नि ( Agnihotra for pranic balance in Kshetra) in farming

Ayurveda Diet vs Futile search for ideal diet



Western universities are pouring million in researching and formalizing ideal diet. If only they can get rid of supremacy ego, lot to learn from us.

Mark my words : Ideal diet is what we can find by following filters

  1. Locally grown
  2. Birth Prakriti
  3. Present Age based prakriti
  4. Season
  5. Terrain

First point is most important. Let there be minimum transport burden. This plays major role in current global food oriented pollution. Urge for exotic food. Destroy local agrarian societies, import from other parts of the world.

Now read one more waste of money kind of research. It is waste because we fail to accept time-tested proven conclusions from Ayurveda wisdom which is nothing but perfect science.


Study: Lower-carbon diets aren’t just good for the planet, they’re also healthier

A new Tulane University study examining the carbon footprint of what more than 16,000 Americans eat in a day has good news for environmentally conscious consumers— diets that are more climate-friendly are also healthier.

The research, which is published in the American Journal of Clinical Nutrition, is the first to compare the climate impact and nutritional value of U.S. diets using real-world data about what Americans say they are eating.

“People whose diets had a lower carbon footprint were eating less red meat and dairy — which contribute to a larger share of greenhouse gas emissions and are high in saturated fat — and consuming more healthful foods like poultry, whole grains and plant-based proteins,” said lead author Diego Rose, professor of nutrition and food security at Tulane University’s School of Public Health and Tropical Medicine.

As food production is a major contributor to climate change, researchers from Tulane and the University of Michigan sought to learn more about the impacts of Americans’ daily dietary choices. They built an extensive database of the greenhouse gas emissions related to the production of foods and linked it to a large federal survey that asked people what they ate over a 24-hour period.

Researchers ranked diets by the amount of greenhouse gas emissions per 1,000 calories consumed and divided them into five equal groups. Then they rated the nutritional value of foods consumed in each diet using the U.S. Healthy Eating Index, a federal measure of diet quality, and compared the lowest to the highest-impact groups on this and other measures.

Americans in the lowest carbon footprint group ate a healthier diet, as measured by this index. However, these diets also contained more of some low-emission items that aren’t healthy, namely added sugars and refined grains. They also had lower amounts of important nutrients – such as iron, calcium, and vitamin D – likely because of the lower intakes of meat and dairy.

Overall, diets in the lowest impact group were healthier, but not on all measures.  Rose says this is because diets are complex with many ingredients that each influence nutritional quality and environmental impacts. “This explains the nuanced relationship we observed between these outcomes,” he said.

Gifting Cancer by buying fried junk food



Frying food in oil/ghee is one of the ways of cooking. It is healthy only if it is done at home using unfiltered oil of local region seeds or ghee, in controlled temperature and in specific season. Like Monsoon.

365 days fried food from fast food chains is disastrous.


Association of fried food consumption with all cause, cardiovascular, and cancer mortality: prospective cohort study

BMJ 2019; 364 doi: (Published 23 January 2019) Cite this as: BMJ 2019;364:k5420


Fried foods are widely consumed in the United States and worldwide. Frying is a complex cooking process that modifies the composition of foods and the frying medium through oxidation, polymerization, and hydrogenation.1 During frying, foods can lose water and absorb fat, and the frying oils deteriorate, especially when reused.1 Moreover, frying makes food crunchy and more appetizing, which can lead to excess intake.2

Several cohort studies in US populations showed that higher consumption of fried foods was associated with an increased risk of type 2 diabetes3 and cardiovascular diseases,34 which are among the leading causes of death. However, a study in a Mediterranean population found no association between fried food consumption and coronary heart disease.1 Little is known about the relation between fried food consumption and mortality.15 It is important to understand the associations between fried foods and health outcomes because 25-36% of North American adults consume foods, usually fried, from fast food restaurants every day.367 Thus, we used data from a large, prospective cohort to examine the association of total and specific fried food consumption with all cause, cardiovascular, and cancer mortality in US women.

Conclusions and public health implications

We have identified a risk factor for cardiovascular mortality that is readily modifiable by lifestyle and cooking choices. Reducing the consumption of fried foods, especially fried chicken and fried fish/shellfish, could have a clinically meaningful effect across the public health spectrum. In conclusion, in this large prospective cohort study, we observed that fried food consumption, especially fried chicken and fried fish/shellfish, was associated with a higher risk of all cause and cardiovascular mortality among postmenopausal women in the US. Further studies are warranted to elucidate the underlying mechanisms.

Filth Addiction, Brain Anatomy and Junk food obsession



‘Binge’ is a word to express teen behaviour. From unlimited food package craze to watching netflix series. This habit of binge has direct impact on their food habits. And food habits lay foundation of mediocre (म्लेच्छ?) life ahead.

Watch out – if your teen-age kid is engaged in binge of any sort, there are chances of damaged brain anatomy which will have direct impact on several life-choices, not limited to food.

Grey Matter Regulation : Why Brahmcharya for Adolescent age?


Our Food Choices Predicted by our Brain Anatomy

For many people, eating healthily is no easy feat. Individuals differ greatly in their ability to maintain a balanced diet and make healthy food choices.

From the cognitive perspective, making a choice involves two principal mechanisms – the first of which consists of attributing a value to each option. In the case of food, its taste and nutritional quality can, for example, determine its value. The second mechanism for our brain consists of analyzing the value given to each option in order to choose the most suitable – i.e. the food item to which we attribute the highest value.

How are these decisions expressed in the brain? To answer these questions, Liane Schmidt, Inserm researcher, Hilke Plassmann, and their colleagues Anita Tusche from the California Institute of Technology (USA), Cendri Hutcherson from the University of Toronto (Canada) and Todd Hare from the University of Zurich (Switzerland), pooled brain imaging data taken from four studies on food choices.

In three of these studies, the participants performed the same task which involved evaluating their appetite for a specific food according to three criteria: its taste, health benefits and their own natural preference. As such, the participants could base their choice either on taste or on nutritional value.

In the fourth study, the participants were asked to use a method of their choice (save money, eat organic, or lose weight) to reduce their desire for tasty products devoid of nutritional value. This last study “involved a more flexible control strategy not specifically focused on attributes of taste or health but on the various means of distancing oneself from a food or resisting desire” specifies Liane Schmidt, lead author of the study and Inserm researcher.

The researchers studied the variations in the quantity of gray matter in the brains of the participants using imaging data from the first three studies.

As such, they revealed a correlation between food choices and the quantity of gray matter in two regions of the frontal lobe: the dorsolateral prefrontal cortex (dlPFC), which governs the regulation of decisions, and the ventromedial prefrontal cortex (vmPFC), which is in charge of value attribution. They observed that people with more gray matter in these regions had a greater appetite for the foods they considered healthy.

The research team then sought to predict the food choices of the participants in the fourth study based on the quantity of gray matter detectable in the two regions identified previously. “The idea here was to see whether the correlations established in a context in which the control strategies are very clear – focus on taste or health – can be generalized to a situation in which the control strategies are more vague. ” continues Hilke Plassmann.

Location-driven food choice: Seattle Study


In निघंटु, there is reference for geo-localized food patterns. How different region’s local conditions affect your food choices.

We have written about it here:

Varna System, Geology ,Farming & Your Food, Your health

GEOGRAPHY and Cognitive Development link

Now, this new statistical population health study called Seattle Obesity Study (SOS), gives some hint about it.

Among all three socioeconomic indicators (income, education and residential property values), residential property values captured strongest gradient in soda and salad consumption.

Here, higher property values mean residential area near to waterfront, luxury and lavish. Even higher income families living away from water-front had more soda intake (junk food). The impact of surroundings on food-selection is interesting!


Soda, salad, and socioeconomic status: Findings from the Seattle Obesity Study (SOS)



Seattle residents who live in waterfront neighborhoods tend to have healthier diets compared to those who live along Interstate-5 and Aurora Avenue, according to new research on social disparities from the University of Washington School of Public Health. The study used local data to model food consumption patterns by city block. Weekly servings of salad and soda served as proxies for diet quality.

The dramatic geographic disparities between salad eaters and soda drinkers were driven by house prices, according to the study. The lowest property values were associated with less salad and more soda; the opposite was true of the highest property values, after adjusting for demographics.

This is the first study to model eating patterns and diet quality at the census-block level, the smallest geographic unit used by the U.S. Census Bureau. The paper, published Jan. 9 in the journal Social Science and Medicine — Population Health, provides a new area-based tool to identify communities most in need of interventions to increase fruit and vegetable consumption.

“Our dietary choices and health are determined to a very large extent by where we live,” said the study’s lead author, Adam Drewnowski, professor of epidemiology and director of the Nutritional Sciences Program and Center for Public Health Nutrition at the School. “In turn, where we live can be determined by education, incomes and access to both material and social resources. We need a closer look at the socioeconomic determinants of health.”

Researchers geo-localized dietary data of nearly 1,100 adult participants of the Seattle Obesity Study based on their home addresses, and linked them to residential property values obtained from the King County tax assessor. Information on age, gender and race/ethnicity as well as education and annual household income were gathered via telephone surveys. Participants were also asked how often they ate salad and/or drank soda. Healthy Eating Index scores, a measure of diet quality, were calculated for each participant. Scores range from 0 to 100 with higher scores indicating better diet quality.

People who ate more salad tended to have higher Healthy Eating Index scores associated with more healthy eating behaviors. People who drank more soda tended to have lower scores.

While the disparities of soda consumption by neighborhood were clear, there was no significant difference by age, income or education. However, researchers did find that Black and Hispanic residents reported more frequent soda consumption than White residents. Women tended to eat more salad than men, as did adults age 55 and older. Adults with some college education or more consumed salad more often every week than those with only a high school education or less. Also, people earning $50,000 or more ate more salad per week than those earning less than $50,000 annually. There was no significant difference in salad consumption by race or ethnicity.

“Salad and soda are the two hallmarks of a healthy versus an unhealthy diet,” Drewnowski said. “We now show that they tend to be consumed by different people with different education and incomes, living in different neighborhoods in Seattle.”

KathanDiary : पुत्रगोष्ठी : Food for thoughts : How do we get thoughts, Papa?



January, 2018

Last night, he had new set of questions.

“विचार क्या है? कहाँसे आता है? विचार आने पर , मस्तिष्कमें क्या फेरफार होते है? गुस्सा विचारसे आता है?”

“विचार मनमें आते है|”

“मन शरीरमें है?मन कैसे बनता है?”

“मनोमय शरीर, शरीरका एक स्वरुप है| हे सोम्य ! यह मन अन्नमय है।[१] जो अन्न खाया जाता है, वह तीन भागों में विभक्त हो जाता है। स्थूल अंश मल, मध्यम अंश रस- रक्तमांस तथा सूक्ष्म अंश मन बन जाता है।[२] हे राजन आहार शुद्धि होने पर चित्त की शुद्धि होती है। इस निर्मल चित्त से ही धर्म का प्रकाश होता है।[३]”

“अब पता चला, आप केक/चोकोलेटको न खानेको क्यूँ कहते हो|”

“सुंदर, बेटा! हमेशा मातृहृदयीके हाथ बना खाना खानेका आग्रह रखना| आहार मन विचार याद कर लेना|”

“स्कुलमें खाना बनाने वालेको भी यह समजाना पड़ेगा न पिताजी! कितने सारे बच्चे उनके हाथ बना खाते है! उनके मनके विचार हम सभी बच्चोको जाने अनजाने मिल रहे है!”

“अतिसुंदर! अपने शिक्षकसे बात करना!”

अन्नमय हि सौम्य मन।
अन्नमशितं प्रेधा विधीयते तस्य यः स्थविष्टो
धातुस्तपुरोषं भवति यो मध्य मस्तन्मा स योगिष्टास्तन्मव। (छान्दोग्य)

आहार शुद्धया नृपते, चित्र शुद्धिश्च जायते।
शुद्धे चित्रे प्रकाश: स्थाद्धर्मस्य नृपसत्तम्।।
-देवी भागवत

Who will save us from animal farms?

If Bird Flu Scare forces govt health officials to announce 10 km radius under alert and 1 km radius as affected zone, why govt allows to open Poultry setup within 20 km radius of human habitat?
Is it not illegal in first place? If not severe influenza, it can surely cause occasional viral infections and keep citizens sick due to animal stress spread hormones, viruses and DNA material via soil, air and water (and by that reduce manpower efficiency and increasing healthcare burden. You know economics, right? )
Respected Narendra Modi ji, PMO India Shri Vijay Rupani ji: Please amend and enforce necessary laws and restrict Poultry within human habitat.
If you can take actions against illegal liquor sell in Gujarat, what stops you to take actions against more grave danger?
As a citizen, I warn about unforeseen epidemics that we may face due to ignorance and negligence. Take ACTIONS Or else, we will land in 1994 Surat plague like situation.
I urge friends to write to PM and CM to take urgent steps against intensive animal farming. Unless you raise the voice, politicians won’t wake up.
About 10 billion land animals in the United States are raised for dairy, meat, and eggs each year.
Factory farming accounts for 37% of methane (CH4) emissions, which has more than 20 times the global warming potential of CO2.
Manure can also contain traces of salt and heavy metals, which can end up in bodies of water and accumulate in the sediment, concentrating as they move up the food chain.
When manure is repeatedly overapplied to farm land it causes dangerous levels of phosphorus and nitrogen in the water supply. In such excessive amounts, nitrogen robs water of oxygen and destroys aquatic life.
Burning fossil fuels to produce fertilizers for animal feed crops may emit 41 million metric tons of CO2 per year.
Globally, deforestation for animal grazing and feed crops is estimated to emit 2.4 billion tons of CO2 every year.
Corn, wheat, and rice, the fast-growing crops on which humanity depends for survival, are among the most nitrogen hungry of all plants.
Large-scale animal factories often give animals antibiotics to promote growth, or to compensate for illness resulting from crowded conditions. These antibiotics enter the environment and the food chain.
Factory farms contribute to air pollution by releasing compounds such as hydrogen sulfide, ammonia, and methane.
The US Department of Agriculture estimates that confined farm animals generate more than 450 million tonnes of manure annually, 3 times more raw waste than generated by Americans.
The waste lagoons on Concentrated Animal Feeding Operations (CAFOs) not only pollute our groundwater, but deplete it as well. Many of the farms use the groundwater for cleaning, cooling, and drinking.

The Bran Business : Making our food dead


Polishing food for super white color is market-induced obsession. Our forefathers never desired white color polish food. They instead desired white to be establish in mind (श्वेतपद्मासना – या वीणावरदण्डमण्डितकरा या श्वेतपद्मासना…)


What do we do due to this?

We get rid of essential anti-oxidant available in rice bran (the outer layer). Due to this, polished food acts as dead food with no active benefits. Prana is gone in polishing.

A natural antioxidant found in grain bran could preserve food longer and replace synthetic antioxidants currently used by the food industry, according to researchers at Penn State.

Since Bran is waste, there will always one or another gimmick to utilize it. First they tried synthetic edible oil out of bran, now natural preservative.

Remember, food items are good when they are whole. Such patch work won’t yield right results. Yes, will definitely yield profit.




A ‘bran’ new way to preserve healthy food with natural ingredients

A natural antioxidant found in grain bran could preserve food longer and replace synthetic antioxidants currently used by the food industry, according to researchers at Penn State.

“Currently, there’s a big push within the food industry to replace synthetic ingredients with natural alternatives, and this is being driven by consumers,” said Andrew S. Elder, doctoral candidate in food science. “Consumers want clean labels — they want synthetic chemical-sounding ingredients removed because of the fact that they don’t recognize them, and that some of them (the ingredients) have purported toxicity.”

The Penn State researchers studied a class of compounds called alkylresorcinols (AR). Plants such as wheat, rye and barley produce ARs naturally to prevent mold, bacteria and other organisms from growing on the grain kernels. The researchers wondered if ARs could also preserve food in the same way from a chemical standpoint.

Along with using more natural ingredients, the food industry is also supplementing more foods with healthy oils rich in omega-3 fatty acids. Adding these healthy oils to foods that normally would not contain them could boost the health benefits of these foods to consumers. However, omega-3 rich oils have a shorter shelf life, which could cause these foods to spoil more rapidly.

“Most people consume omega-3s from marine sources,” said Elder. “As they break down, they can make the product smell and taste fishy. Consumers then throw these products out and don’t buy them again, and this results in an economic loss.”

Antioxidants are compounds that slow the rate at which omega-3 fatty acids degrade, preserving their health benefits and preventing food from spoiling as quickly. While consumers demand more natural ingredients, the food industry has struggled to find natural antioxidants that are as effective as synthetic ones.


Real Food vs Fake Marketed Food

I really wonder about stark attitude difference in our society. On one hand they make sure by walls and dogs that no one trespass their home and on the other hand they are least bothered about trespassing and handling of food by numerous unknown persons. 😀
If you don’t invest time and wealth in procuring and preparing real healthy fresh food for self and family, for what else do you toil 12 hrs a day @ work?
For watching PK and eating popcorn? 😀
Or to pay medical bills? 😀
Or both? 😀
More than two nodes in food supply chain means, there is something wrong with our way of treating self.
Two nodes : Farmer and Consumer (You) . No one in between 🙂 Chalo..add one more node of trusted facilitator. 😉 🙂
Do you see this reddish shade in first picture? It is indicates virility. Iron. लोह. Taste is delicious. More than that, you don’t burden digestive track for digesting and eliminating pesticides. Lot of Prana is saved. And nutrients to support growth for kids and sustenance for adult body tissues. This is fresh, directly from farm, grown using cow dung and urine,
Against this, the trend is to buy pre-cut vegetables from super market deep-fridge. 😀 And most of those vegetables are either hybrid or genetically modified, tasteless but jumbo in size and rich in color.
Who wish to compromise real stuff by size and color neatness of food? Are we so dumb now that we purchase food by color and size but not the real value of it?

Kitchen, School, Sanskar and Season


Kitchen is no different than school for Indian homes. School is where (ideally) kids get संस्कार while Kitchen (पाकशाला) is where food gets संस्कार (a mental and physical transformation that makes food digestible for all family members).

From शरद ऋतु to शिशिर ऋतु, slowly our body’s digestive fire is increased. And to support this fire, our festivals indicate to eat sweets. So that Pitta and Kapha remain balanced.

On the other hand, we prepare sweets from Mawa. Mawa is prepared by intense heating of milk. (अग्नि संस्कार). Due to this, it becomes hard to digest. Not so hard for young in family. But if you have low digestive dire (despite favorable season for intense bodily fire, due to sickness or old age), there is solution for it. The prepared sweet is coated by supporting material.

Ayurvedic documents consider silver as an antimicrobial astringent, while gold is claimed to be an aphrodisiac. So even if you eat sweets with मंद जठराग्नि, the coating material will take care of toxins generated due to inefficient digestion of mawa sweets.

Gold and silver are no more affordable so now it is foolish to expect real silver coating on sweets. 🙂

Day by day, purpose was forfeited and the coating became decoration.

And now toxic decoration. Beware and avoid.

Even milk is scarce resource so it is foolish to expect real mawa based sweets/

But we cannot / must not stop eating sweets during these three seasons (शरद,हेमन्त,शिशिर) to balance pitta of the body.


Replacing mawa sweets with chocolates from Cadbury or Amul is the worse solution! 🙂 Avoid!

Get milk from genuine gaushala. Prepare mawa sweets at home. Use different ways to increase digestive fire i.e. Ajwain water in the morning. Sunth (सौंठ) before meals etc. before eating sweets with meal.

Avoid mawa/milk sweets at public functions like marriage. They are for sure not worth toxins!

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