Food

Food

Acidic food, Aging and Lack of cooking expert at home

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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!

Acidic Food
Acidic Food. Citation pending.

😀 😀 😀

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.

Acidic Food
Acidic Food = Processed food with preservatives

Holistic Food Chain

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Look how mere 10 cunning fox MNCs control your urban food chain!

Courtesy: http://www.convergencealimentaire.info/

They control your food chain. When you don’t care about who control your food, it displays early signs of slavery.
=================================
Hundreds of brands that we find on supermarket shelves give the impression that our money goes to as many different companies. However, this is not the case: the vast majority of these trademarks belong to a handful of companies.
1) These companies are so big that they have a dangerous political control.
2) They have control over your health. They decide your Nation’s citizens’ health.
3) They control your economy
4) They suck and pollute local environment

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What is alternative? What was mainstream 30 years back, being it back. Get connected with food source. Remain connected with producers. Promote decentralization of food products. Avoid processed food. Prefer self-cooking/Home-cooking.

Priceless essence : Ghee

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Ghee
Desi Gau mata’s milk is nectar. Ghee prepared from it is priceless essence. For umpteen times, I wrote in favor Gau mata’s prasad (Ghee, Milk, Gobar, Butter milk, urine.).
 
Desi Gau’s Ghee prepared by churning is priceless. I have paid 2500 for 1 kg. And it turned out worth. Ghee is full of Prana (Due to Churning, inherent Prana of Maa’s milk gets multiplied manifold). Yes, we call it Prana. Not Oxygen or Nitric Oxide. They are mere physical manifestations of Prana. Like Microbes are. Like we all are.
 
Other churning outcome we use is Honey. Same – full of prana.
 
In modern science, they denotes NO. Nitric Oxide. Full of Nitric Oxide.
 
Nitric Oxide (NO), gaseous, free radical was considered by modern science as danger for body. But now they are finding utility :).
 
Scientific dogma has the respiration process involving only two elements — oxygen and carbon dioxide. Specifically, the delivery of oxygen from lungs to tissues, and the removal of the waste product, carbon dioxide, through exhaling.
 
Recently published online in the journal Proceedings of the National Academy of Sciences (PNAS), Stamler and colleagues demonstrate that nitric oxide is essential for the delivery of oxygen to the cells and tissues that need it. [1]
 
Lo! NO (nitric oxide) is critical for respiration. Any wonder why Honey and Ghee are base medicines for all Ayurvedic treatments?
 
In this old post, I also shared why NO is critical for brain. (https://www.facebook.com/marut.mitra.5/posts/364920823632832)
 
Now read this Hindi note I received on whatsapp. Without any unnecessary lab experiments, it was easy to identify importance of Ghee and Honey. But we make fun of those who are critical about saving Gau mata. We make fun of those who do regular Homam using Gau gobar and ghee.
 
गोघृत का चिकित्सा में उपयोग
 
आयुर्वेद के मतानुसार देशी गाय का घी अमृत के समान स्वास्थ्य-कारक, रसायन, अग्निप्रदीपक, शक्ति, बल, वृध्दि, कांति, लावण्य, तेज, आयुष्यवर्ध्दक है। यह स्निग्ध, सुगंधित, रुचिकर, मेधा एवं स्मरण शक्ति को बढ़ाने वाला, शुक्रवर्ध्दक, विषनाशक, त्रिदोष नाशक, श्रम निवारक और स्वर को मधुरता प्रदान करता है। गाय का घी हमेशा दूध को जमाकर, दही बनाकर उसे मथकर मक्खन निकालना चाहिए और उसे गरम करके घी बनाना चाहिए। क्रीम से बनाया हुआ घी अपेक्षाकृत कम उपयोगी होता है। गाय के घी से माइग्रेन, रक्तविकार, पाण्डु, कामला, उदावर्त, फोड़े-फुंसी, जोड़ों के दर्द, चोट, सूजन, सफेद दाग एवं कुष्ट रोग की चिकित्सा होती है। अनेक आयुर्वेदिक शास्त्रीय योगों में गाय के घी का उपयोग किया जाता है। कई आयुर्वेदिक फार्मेसियां घृत बनाकर बेचती भी हैं। जैसे अर्जुन घृत-हृदय रोग, महापंचागव्य घृत-मिर्गी, अनिद्रा, स्मृति क्षीण आदि, मृत्युश्चश्रेदी घृत-सांप, विषैले कीट एवं चूहों का विष नाशक, फल घृत-वंध्या दोष नाशक, महागौर्याद्य घृत-नासूर, जख्म एवं घाव, पंचकोलादि घृत या षज्ञपटल घृत-गुल्म, ज्वर, उगर रोग, ग्रहणी, मंदाग्नि, श्वास, कांस, शोथ एवं ऊर्ध्व वायु नाशक। चर्म रोग एवं फोड़ों पर लगाने के लिये गाय के घी को बार-बार पानी में धोकर प्रयोग करना चाहिए। पानी से धोया हुआ घी खाने में प्रयोग करना चाहिए। ज्वर, हैजा, अरुचि, मंदाग्नि आदि रोगों में घी का उपयोग नहीं करना चाहिए।
 
पुराना घृत : गाय का घी जितना पुराना होता जाता है, उतना ही गुणवर्ध्दक होता जाता है। पुराना घी तीक्ष्ण, खट्टा, तीखा, उष्ण, श्रवण शक्ति को बढ़ाने वाला घाव को मिटाने वाला, योनि रोग, मस्तक रोग, नेत्र रोग, कर्ण रोग, मूच्छा, ज्वर, श्वांस, खांसी, संग्रहणी, उन्माद, कृमि, विष आदि दोषों को नष्ट करता है। दर वर्ष पुराने घी को कोंच, ग्यारह वर्ष पुराने घी को महाघृत कहते हैं।
गो घृत के प्रयोग : यज्ञ में देशी गाय के घी की आहुतियां देने से पर्यावरण शुध्द होता है। गाय के घी में चावल मिलाकर यज्ञ में आहुतियां देने से इथिलीन आक्साइड और फाममोल्डिहाइड नामक यौगिक गैस के रूप में उत्पन्न होते हैं। इससे प्राण वायु शुध्द होती है। ये दोनों यौगिक जीवाणरोधक होते हैं। इनका प्रयोग आपरेशन थियेटर को कीटाणु रहित बनाने में आज भी किया जाता है। प्रातः सूर्योदय के समय एवं सायंकाल सूर्यास्त के समय गाय का घी और चावल मिलाकर दो-दो आहूतियां निम्नलिखित मंत्र से देने पर आसपास का वातावरण कीटाणुरहित हो जाता है। अग्नि में घी और चावल की आहुतियां निम्नलिखित मंत्र बोलकर देनी चाहिए-
सूर्योदय के समय : प्रजापतये स्वाहा।
प्रजापतये इदं न मम।
सूर्याय स्वाहा, सूर्याय इदं न मम।
सूर्यास्त के समय : प्रजापतये स्वाहा।
प्रजापतये इदं न मम।
अग्नये स्वाहा, अग्नये इदं न मम।
 
गाय क घी से आहुतियां देने पर यह देखा गया है कि जितनी दूर तक यज्ञ के धुएं का प्रभाव फैलता है, उतनी ही दूर तक वायुमंडल में किसी प्रकार के कीटाणु नहीं रहते। वह क्षेत्र पूरी तरह से कीटाणुओं से मुक्त हो जाता है। कृत्रिम वर्षा कराने के लिए वैज्ञानिक, प्रोपलीन आक्साइड गैस का प्रयोग करते हैं। गाय के घी से आहुति देने पर यह गैस प्राप्त होती है। प्राचीन काल में भू-जल का उपयोग कृषि में सिंचाई के लिए नहीं किया जाता था। यज्ञ होते रहने से समय-समय पर वर्षा होती रहती थी।
गो घृत का औषधीय उपयोग : स्मरण शक्ति बढ़ाने के लिए प्रतिदिन रात्रि को सोते समय गो-दो बूंद देशी गाय का गुनगुना घी दोनों नाक के छेदों में डालें। यह घी रात भर मस्तिष्क को प्राणवायु पहुंचाता रहता है और विद्युत तरंगों से मस्तिष्क को चार्ज करता रहता है। इससे मस्तिष्क की शक्ति बहुत बढ़ जाती है। यदि यह क्रिया प्रातः, अपराह्न और रात को सोते समध कई माह तक की जाती रहे तो श्वास के प्रवाह में आने वाली बाधाएं दूर हो जाती हैं और अनेक पुराने रोग ठीक हो जाते हैं। शुष्कता, सूजन, रक्तस्राव, सर्दी, सायनस संक्रमण, नासिका गिल्टी आदि ठीक हो जाते हैं और वायु मार्ग खुल जाने से श्वास की बाधा दूर हो जाती है। नाक में घी डालने के साथ-साथ दो बूंद घी नाभि में डालें और फिर अंगुली से दोनों ओर थोड़ी देर घुमाएं। गाय का घी अपने हाथ से पांव के तलवों पर मालिश करें, इससे बहुत अच्छी नींद आती है, शांति और आनन्द प्राप्त होता है
 
Do not waste time in futile proof search. Mata is the answer for all our modern issues. Save her. Worship her. Use her prasad and remain healthy forever!
 
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Research
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[1] http://www.newswise.com/articles/molecular-and-functional-basis-established-for-nitric-oxide-joining-oxygen-and-carbon-dioxide-in-respiratory-cycle

Molecular and Functional Basis Established for Nitric Oxide Joining Oxygen and Carbon Dioxide in Respiratory Cycle

Discovery could lead to treatment focus on red blood cell dysfunction in cardiovascular diseases and blood disorders

Scientific dogma has the respiration process involving only two elements — oxygen and carbon dioxide. Specifically, the delivery of oxygen from lungs to tissues, and the removal of the waste product, carbon dioxide, through exhaling.

Recently published online in the journal Proceedings of the National Academy of Sciences (PNAS), Stamler and colleagues demonstrate that nitric oxide is essential for the delivery of oxygen to the cells and tissues that need it.

Stamler, MD, a Professor of Medicine at Case Western Reserve University School of Medicine and Cardiologist at University Hospitals Case Medical Center, led a team that showed that nitric oxide must accompany hemoglobin to enable blood vessels to open and then supply oxygen to tissues.

Doctors have long known that a major disconnect exists between the amount of oxygen carried in the blood and the amount of oxygen delivered to the tissues. Until now, they had no way to explain the discrepancy. The new findings show that nitric oxide within the red blood cell itself is the gatekeeper to the respiratory cycle – nitric oxide makes the cycle run.

“The bottom line is that we have discovered the molecular basis of blood flow control in the respiratory cycle loop,” Stamler said. “It’s in the hemoglobin protein itself, which has the ability to deliver the nitric oxide together with oxygen. The simplified textbook view of two gases carried by hemoglobin is missing an essential element – nitric oxide – because blood flow to tissues is actually more important in most circumstances than how much oxygen is carried by hemoglobin. So the respiratory cycle is actually a three-gas system.”

Do you choose food by face value?

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Every third sample of food lifted from market, be it local shop or super-mall, is adulterated. Not only that. It is sophisticated adulteration under govt. norms and laws. You cannot catch them.

This is age of presentation. PowerPoint generation. Highlight generation. Bright colors. Colors added to food, to serve your eyes more than body, are major causes of Cancer. Take that. And still, you cannot resist eating them.

‘कभी कभी टेस्टके लिए खाते है…’ What the heck? Why not ZERO TOLERANCE for most important priority of life i.e. Food?

Take for example, Jalebi. The yellow jalebi which makes your mouth water whenever you pass a sweet-shop contains metanil yellow, a coal-tar dye which produces cancer.

The bright green canned peas you relish so much in your alu-mutter or mutter-paneer contains blue VRS, a carcinogen.

The glowing yellow haldi powder which lends color to your curry, has lead-chromate, causes anemia, paralysis and in young women, abortion.

And this is not some recent practice. Above examples are from old book (1974) I found in my father’s library.

“दिखाओपे मत जाओ,अपनी अक्कल लड़ाओ”- One good habit, lifesaving.

Choose your Banana wisely

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Banana Img: http://goo.gl/rmAoLZ
Banana
Img: http://goo.gl/rmAoLZ

Bananna bunches are harvested when they are 70% to 80% ripen. Rest of the ripening process happen on ground. As per my personal experience, untreated banana takes little more than a week to become fully ripen. Till then, they remain shriveled and green. This is natural method. Ideal and healthy.

What market follows?

8 days, 9 days, 10 days – these are too long durations to wait for our generations of vendors. They cannot wait so long. To meet the regular domestic requirement, green banana bunches are artificially ripened.
Smoke treatment is one of the most common methods adopted to induce ripening. In this method, banana bunches are exposed to smoke generated by burning kerosene stove inside the airtight chambers for 24 h. As a result, we get artificially ripen yellow bananas, treated with carbon monoxide.

Another method is that bananas are artificially ripened in local markets by the use of banned chemical calcium carbide.

Both are ugly and hazardous methods. So don’t expect banana benefits when you have no choice but artificially ripen bananas.

Buy half ripen bunches and let them get ripen naturally at home. Or else, face the consequences of Carbon monoxide and calcium carbide.

Food Organic, Packaging Plastic?

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packaging

One of my social media like minded friends, Bimal Das ji, asked valid question. Indian market is now flooded with so called organic products. It is different thing that, common mass is not aware about real meaning of organic food. And packaging still attracts better than quality. So all so called organic food is sold in plastic packaging. Sometimes, I wonder, how come organic food has long shelf life when the material used to pack will degrade its prana rapidly.

What is the impact of packaging material used to carry organic food?

It certainly has impact. Negative impact. Both packaging and storage.

Ghee, Honey, Jaggery – always in glass bottles. Preferably no sunlight exposure. Chinai mitti as option.

Fruits, vegetables and grains transport in hemp bags.

 

Bimal Das ji responded

“Plastics no because polymers, additives and plasticisers leach into food which are mostly carcinogenic .

Glass and mitti jars were only packing containers before , however they are fragile, heavy and may cause transportation loss.

There is scope for research in this field. Till then use local and refill your own containers from neighborhood shops as before.

Local pickles, dairy products, bakery products all were there, let us bring them back.”

Here is the interesting option shared. Link by @james bong on FB

Hemp Fiber for Food Packaging

Hemp Fiber for Food Packaging

While hemp fiber is classically associated with being as a textile fiber such as for t-shirts, there are many other uses. Of course not all hemp fibers are textile grade, such as those that are the stalks from hemp seed crops. Consequently, a European research project is unpacking the properties of hemp into natural, renewable & biodegradable food packaging. And we’re not talking about rough burlap bags or paper forms. It’s a true plastic and is commonly referred to as bioplastic since it’s not derived from petroleum.

The Traysrenew project in the European Union (EU) was a multi-year project involving a consortium of manufacturers drawn from across the supply chain with researchers from Spain and England. The goal was to produce food trays for poultry products that are cost effective, renewable, and higher performance than their conventional counterparts which are made of Polystyrene (PS) or Polypropylene (PP). The food trays would be made from biopolymers which are derived from bast fiber plants including hemp and flax. The poultry sector was chosen due to its high volume, being that it produces approximately 11 million tons of meat annually in the EU, with an average per capita consumption of 50.6 pounds (23 kg) each year.

The interest on this kind of green packaging is being driven by both the industry and consumers. Manufacturers want lower costs and increased shelf life; consumers want fresh and safe food available in addition to products that reflect their values.

 

 

Desi Cow Ghee, Omega-3 and Cancer protection

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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.

Conscience Test : Start with your food love

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pizza

You entered into famous fast food chain,
you are in queue to order two burgers,
you order and pay for two burgers,
you and your child sit and eat it.

During this entire episode, do you ever get a single thought like ‘this is junk food and it is life-threatening food and why am I eating stupid things?’ ?

No? No thought? If you don’t care for self, whom do you care for? And you say you love your children, really? 🙂

I wonder, what forces us to take irrational decisions > any clue? Does hunger dominate with such cruelty?

Indian Cooking Setup and Pranic Healing


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In terms of Ayurveda, every organism is made up of five layers (पञ्चकोशीय). One of them is प्राणमय कोष – A body layer of प्राण. I have my प्राणमय कोष, you have your own. Our food too have residual प्राण. So our food is mix of cooked and raw food.

Raw food is full of natural prana instilled by parent organism, ultimately by universal source i.e The Sun (Plants/Trees/Animals).

Cooked food is impregnated by prana of fire by which it is cooked. Now this prana’s quality depends upon the quality of combustion and substance used. If cooked on Cow dung cakes or Biogas or wood , it is full of good innocent prana. LPG – not so good prana as it is processed fuel. Microwave – nil as heat is generated by vibration of food molecules and watery content of the food, which actually dissipates whatever remaining prana food had.

Besides cooking method and material, best source of prana Shakti are fresh air and sun rays. अमूर्या उप सूर्ये याभिर्वा सूर्यः सह | ता नो हिन्वन्त्वध्वरम || – अथर्ववेद

Meaning: When सूर्यः (Sun Rays, Wind- Fresh Air in day light) touches water, it becomes nectar/Amrit. When both are missing, water is poison, slow poison.

Cooking in pressure cooker and microwave restricts exposure to Sun rays. Again devoid of prana. Cooking in a kitchen where sun rays cannot reach or water stored in closed containers, not exposed to sun, is not preferable place to cook.

In short, cooking is required to instill additional prana to the dead parts of organisms which we do not eat Raw (Grains mostly). Keep in mind, prana is not Oxygen. Prana is not energy.

Field of Ayurveda is not explored much for finding rational proofs yet. What I shared here is my interpretation. You may not agree. However, you should study facts of modern science studies about microwave cooking.
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Modern science perspective
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In terms of modern physics, our body is electrochemical in nature. Any force that disrupts or changes human electrochemical phenomena will affect the physiology of the body. So our cell phone, our wifi, our microwave – all affect electrochemical imprints of our bodies. Microwave is not an ideal method. It alters DNA. It kills microbial flora of the food.

 


Side note

Why Did the Russians Ban an Appliance Found in 90% of American Homes?


http://articles.mercola.com/sites/articles/archive/2010/05/18/microwave-hazards.aspx

प्राण वाहक Fore-tellers fruit trees : Mango

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Trees and plants are called औषध in Veda. It is not a random statement! They indeed are! Plant based Food is our primary medicine!Longer the tree lives, more it can codify environment markers into fruit’s genes (आम,जामुन ). One can beat any climate change! Think about it!

Right, mango is called King of the fruits. But do we really have access to pure and real stuff?

Do you know why mango is so great fruit?

There is a saying in Gujarati: ઉતાવળે આંબા ના પાકે.

It means, Mango trees don’t grow in haste. They need time.

With hybridization and grafting, we reduced the duration in which mango tree can bear fruits.

Is it useful? Can such mangoes bear benefits like protection against inflammation like cancer?

Fruit trees and food crops are fore-tellers. They are essential element in food feedback chain. They predict the future (based on past and present) and parcel protection as fruits for पशु (including humans). So that we can face the challenges in form of extreme weather events.

You many call it antioxidant and what not. Basically, it is God’s blessings.

And for this reason, only local fruits and crops are advisable. Exotic does not help much.

Naturally, mango tree takes 20-25 years before it can give fruits in abundance. More time spent alive, more environmental information is codified in mango’s genes. So when we eat fruit from such mango trees, we naturally get all protection learning against environmental odds which mango tree has accumulated during past 20 odd years in fruit’s genes, bacteria and viruses. Such trees can bestow real essence in their fruits. Essence = प्राण = Avoidance of cancer and diabetes.

What is happening now?

1) For greed, we use कलमी trees. These trees give fruits within 3-4 years. Not much experiences with global environmental events compare to real mango trees planted 20-30 years back. Lack of Essence = प्राण. So not much helpful in prevention of Cancer and Diabetes

2) Chemical pesticides and hormone injections to increase yield

3) Unnatural ripen processes

All benefits compromised. Action items for all mango lovers : Plant mango trees this monsoon so your grandchildren will get real fruit benefits. There is saying in Gujarati: ઉતાવળે આંબા ના પાકે. Mango cannot be ripen in haste and hurry. But then who has time to focus so much on food? We have all the time to discuss Bombay Velvet but food? Another such essence-rich, प्राणयुक्त fruit is अनार દાડમ. But now farmers harvest it so early and unnaturally that all essence is compromised.Real essence of mango is in its seed. Pure consciousness. will try to write about it someday.


Mango health benefits


For example, a new study in Photodermatology, Photoimmunology, and Photomedicine reports that mango extract given to mice protected against photoaging (translation: skin damage such as wrinkles and skin cancer) associated with ultraviolet B rays. A Texas study reported that mango extract was effective in inhibiting colon cancer cell growth.

 

https://www.emaxhealth.com/1275/why-you-need-more-mango

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