Any reputed Brandis OK which is
only PURE Cow's Ghee.
Most of us have a rudimentary knowledge about the medical and
scientific aspects of foods we take. In order that you have a clear
understanding and insight of the scientific and therapeutic aspects
of Indian foods, please see the attached paper titled "Medical &
Scientific Basis of (Indian) Foods" by a well known US University
Clinical Professor Dr. Bala V. Manyam. You will find the
matter interesting and enlightening.
J.S. Pant ( a friend of Blogger sending E-mails to selected
individuals who are Sr Citizens of things of common
in interested topics in "Social Digital Media"
Why garnish food with Cilantro (Coriander) leaves?
Garnishing with cilantro leaves on cooked food prevents
salmonella and
shigella organisms from contaminating due to presence of
antibiotic activity. These
organisms are the major causes of food poisoning.
Cilantro is considered twice as
effective compared to a powerful antibiotic like
gentamicin (J Agri and Food Sci
2004).
Why nuts and dhal in upma, poha, etc
Items like upma, nimbubath, kesaribath, poha are
likely to be gulped without
chewing. Adding various dhal like Bengal gram dhal,
urdu dhal, cashew nuts, peanuts
etc., forces one to chew aiding better digestion.
Bacteriostatic effect of silver foil on North Indian
sweets North Indian sweets are often made of milk products and are preserved covered with silver foil. In summertime there is a risk of food-borne infection if the item is not refrigerated. When eaten, silver foil breaks into ionic colloidal silver in the stomach from hydrochloric acid of gastric juice (pH range 1.5 to 3.5) killing harmful bacteria. Silver electrodes that produce ionic sliver has historically and extensively been used as a broad-spectrum antimicrobial agent in the municipal water purification system in many countries. Researchers at the Arizona State University tested several strains of bacteria, fungi, and viruses grown under multi-cycle growth conditions in the presence or absence of ionic colloidal silver in order to assess the antimicrobial activity. Bacteria 2grown under aerobic or anaerobic conditions,significant growth inhibition was observed, although multiple treatments were typically required. For fungal cultures, the effects of ionic colloidal silver varied significantly between different genera. No viral growth inhibition was observed with any strains tested. The study data support ionic colloidal silver as a broad-spectrum antimicrobial agent against aerobic and anaerobic bacteria, while having a more limited and specific spectrum of activity against fungi supporting the centuries old Indian wisdom. In the modern time, because of use of pastured milk and milk products in the preparation of most Indian sweets and as silver has renal toxicity, the author does not recommend use of silver foil on North Indian sweets that currently serves only as a decoration. Prevent dental cavities by eating curd not sweets at the end of meals. Why? Eating dessert at the end of the meal is an unhealthy Western practice, copied by Indians and may promote dental cavities as sugar promotes bacterial growth. The mouth contains a wide variety of oral bacteria, but only a few specific species of bacteria are believed to cause dental cavities, Streptococcus mutans and Lactobacillus species among them. Curd (a soft, white substance formed when milk sours or when previous curd is added that has live bacteria like Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. In addition, curds may have other harmless lactobacilli and bifidobacteria. Curd is often homemade. Yogurt is a semisolid sourish food prepared from milk fermented by added bacteria, sweetened, flavored and often repastured. Hence, they are not one and the same). Indian cuisine uses curd and hence in this article the world curd will be used keeping with the Indian practice. Indian habit of eating curd at the end of the meal leaves behind friendly bacteria between the teeth, not sugar reducing the risk of dental cavities.
Why curd, iddly, dosai, uttappa, dhokla, batura etc are good for you. Because all of the above contains probiotics and prebiotics that our ancestors incorporated into our meals since time immemorial. Probiotics are microorganisms that play an important role in regulating digestion and intestinal function. Probiotic microbe are found in yogurt belong to streptococcus and lactobacillus strains. Other recognized one is bifidobacteria. These are not destroyed by stomach acid. Prebiotics are nondigestible carbohydrates that act as food for probiotics. When probiotics and
3prebiotics are combined, they form a symbiotic fermented products named above as curd or batter (fermented idly or dosa dough). They are considered synbiotic because they contain live bacteria and the fuel they need to thrive. Probiotics are found in foods such as curd, while prebiotics are found in whole grains such as rice, wheat, bananas, potato and other starchy items. Fermenting foods produce increase in the nutrients like vitamin K and B- complex, short-chain fatty acids, some amino acids, growth factors and antioxidants. Fermentation also destroys oxalates and phytate that interfere with absorption of calcium and iron. Antibiotics, poor diet, excess alcoholic drinks, can reduce the population of probiotic bacteria in the gut. That is why it is good idea to consume curd while on oral antibiotic therapy. India probably has the most diverse fermented foods in the world and consumption of curd, and other items made from fermented batter they are part of daily meal. In an analysis of nine studies that looked at probiotic use and blood pressure, the report in the journal Hypertension found that people using probiotics tend to have lower blood pressure compared to those who didn’t eat them. The effects seemed to be stronger among those with higher blood pressure to begin with, and among those consuming multiple probiotic strains and in higher dose. A recent study conducted by researchers from the Harvard School of Public Health has found higher intake of yogurt is associated with a reduced risk of type 2 diabetes. Yogurt digest better because it is predigested and even those who are considered “lactose intolerant” (N Engl J med 1984;310:1-3). Take daily multi-vitamin pills and die early Or eat a fistful of nuts daily to live long and healthy!
Studies published in Ann Int. Med (2013;159:797-805)and JAMA(2014;311:349) analyzed the effects of supplements on cardiovascular disease,cancer, mortality, and cognitive decline. They found that there were no significant differences between people who took vitamin supplements and people who did not.The human body can only absorb a certain amount of vitamins and minerals per day. When this limit is exceeded, the excess amount of water soluble vitamins (B-complexand C) are excreted from the body in the form of urine. Excess fat-soluble vitamins(A,D and E) are stored in the body, which can later prove to be dangerous for
4health. Researchers from Cleveland Clinic found that excess vitamin E increases the risk of prostate cancer. Another study revealed that too much vitamin A increases the risk of osteoporosis and hip fracture. A Scandinavian and an American study revealed that those who took multivitamins regularly died on an average died three months earlier compared to those who did not. A healthy diet should provide enough nutrients without the need for supplements. Instead of synthetic supplements consider natural foods like nuts, which are wholesome food items as it contains high levels of proteins, low level of complex carbohydrates, poly unsaturated fats, no cholesterol, vitamins A, E and B-complex, minerals like calcium, potassium and others along with fiber. Research done at Pennsylvania State University has shown that nuts help lower blood pressure and heart rate during acute stress. Studies done at Los Angeles School of Nursing showed that men who ate about 75 g (2.6 oz) of whole shelled walnut in their diet compared to the group who did not consume any nuts had a better sperm count. A study done over 13 years involving 119,000 Americans at the Dana Farber Cancer Institute in Boston showed that eating a handful of any nuts daily reduced death risk by 20% from heart disease and type II diabetes. One ounce (28 g) serving is equal to about 16 to 24 almonds, 16 to 18 cashews or 30 to 35 peanuts. Another study involving 200,000 people in the United States and China found that nut consumption was linked to lower risk of premature death from heart disease and other causes. Nut consumption was associated with decreased overall cardiovasculardisease mortality across different ethnic groups and among individuals. Consumption of nuts, particularly peanuts given their general affordability, may be considered a cost-effective measure to improve cardiovascular health (JAMA Intern Med. 2015;1001/jamainternmed.2014.8347). It is a common practice among Punjabis, Sindhis and other North Indians to offer nuts like almonds, cashews and other nuts along with tea to the guests. Many Indian sweets are made with nuts validating the wisdom of our tradition with marked health benefits that is now proven to be correct by modern research. The emperor among fruits-the poo man’s apple Guava with its richest nutrients! Mango may be the “king of fruits”. Guava is the “emperor of nutrition” among
5fruits, as per a study done at The Center for Science in the Public Interest; Washington, DC that ranked 45 fruits for their content of vitamin C, folate, fiber, potassium, iron, calcium etc. Guava topped the list! In another study research done at the National Institute Nutrition, Hyderabad on 14 fresh fruits on antioxidant content found that guava had highest amount at 496 mg/100mg of edible part of fresh fruit compared to pineapple that had the lowest level at 22 mg/100mg. In high levels ofantioxidants Indian plum(Nae-ra-lae-hannu, in Kannada, Oemleria cerasiformis) was next followed by mango, pomegranate, custard apple (sita-pala, Kannada) and apple among other fruits. In addition to pineapple, banana, papaya, water melon and grapes had the least amount of antioxidants (Oxidatv. Med and Cellular Longevity 2013 Article ID 369479, 12 pages). Antioxidants play a critical role in preventing cellular damage. Cellular damage is the underlying cause for aging, cancer and many degenerative diseases.
Eat your veggie Jonny! Vegetables in Indian cuisine are almost always cooked with very few raw vegetables included. For example Ko-sam-bari (salad) or raita (raw vegetable in yogurt base with spices). Recent studies show vegetables should be cut into large pieces, eaten cooked and fruits eaten raw as cooking vegetables help boost nutrients (J Agri & Food Sci 2007). Greens are best consumed cooked not raw. Humans have no cellulase enzyme to break plant cell wall that is made-up of cellulose. Cooking breaks cell wall & releases intracellular nutrients. Leafy vegetables reduce cataract risk due to zeaxanthin and lutein (carotenoids and antioxidant property) based on dietary data on 35,551 females from Women’s Health Study (started in 1993). Potato, while tasty is mostly starch and should not be given the status of a vegetable. Because it is cheap, it is a major “vegetable” in restaurants. Low Calcium resulting in as you age?6
Answer.
Best appetizer! Serve most meal items on the plate before starting to eat In a South Indian community dinner such as a wedding, major birthday or such celebrations the guests had to be seated first and then food items are served one by one sometimes amounting to initial12-15 items. Until all items are served, guests are not touch or eat any of the food items, just watch and drool! Serving a spoonful of ghee on the rice is the indication that all initial items are in the plate (or banana leaf). The idea behind is watching the food and smelling the aroma that reaches the hypo thalamus of the brain to initiate programming what enzymes to secrete to digest what type of food. That is what results in drooling as saliva has the appropriate enzymes. We are not able to feel gastric juices flowing. This beats any type of appetizer. They start with initially licking a spoonful of kheer may be to vet the throat and stimulate the palate. Followed by rice and several spicy items and vegetables will follow one at a time with the desert being served prior to rice and curd separated by a small quantity of spicy rice again to modulate palate to appreciate a different taste.
7
Merits of lactovegetarian diet(hidden meaning Indian vegetarian meal) A well planned lactovegetarian diet meaning Indian vegetarian diet or a mixed diet with abundant amounts of vegetables and fruits is beneficial as regards the rate of cell proliferation, and most likely also reduces the risk of developing colorectal cancer (Almendingen K, Trygg K, Vatn M. Tidsskr Nor Laegeforen 1995;115:2252-
6Medicinal benefit of Indian spices Spices in the Indian foods has both enhancing taste and medicinal benefits. Adding spices reduces the amount of salt needed to bring taste unlike Western pickles that has only salt. The spices stimulate gastrointestinal mobility minimizing the risk of constipation. Spices mask unpleasant smell of certain food items. Garlic is notorious to mask even putrefying foods! Turmeric is part of spices in the Indian cooking for generations. Even in the decades back its medicinal value was known. Modern times have enhanced its medicinal value taking it to the Himalayan peak level. According to the world’s expert on turmeric Dr. Kamala Krishnaswamy of National Inst. Nutrition, Hyderabad average intake of turmeric if one consumes all daily meals of Indian origin gets one half teaspoonful of turmeric per person per day. However, to have beneficial effect especially for prevention of Alzheimer’s disease one needs one teaspoonful of turmeric per person per day. This is based on experimental evidence and no epidemiological studies have been done to date. At best, it is a good idea to add turmeric to all of the savory food items except for iddly, dosa and similar fermented items, turmeric should be added prior to cooking as turmeric has mild antibiotic effect as a result fermentation may be incomplete. Turmeric is one the most thoroughly researched plants in existence today. Its medicinal properties and components (primarily curcumin) have been the subject of over 5600 peer-reviewed and published biomedical studies as of 2013. Given the sheer density of research performed on this remarkable spice, it is no wonder that a growing number of studies have concluded that it compares favorably to a variety of conventional medications, including: Lipitor/Atorvastatin(cholesterol medication, Corticosteroids (steroid medications), Prozac/Fluoxetine & Imipramine, (antidepressants), Aspirin (as blood thinner), Anti- inflammatory Drugs, Oxaliplatin (chemotherapy drug, Metformin (diabetes drug).8Turmeric powder is also used as a natural yellow coloring agent in many processed snacks in the US. The inability of black pepper to enhance the longevity of meat is well- established which prompted Europeans to sail to India. Ginger having the safest benefit in the nausea and vomiting associated with pregnancy is well known. Indian cuisine ensures that spices form the base of any dish. We are not satisfied with a dash of salt and a squeeze of sour lime. If spices are consumed in moderation one can derive health benefits, but an overdose of any spice should be avoided. Details about medicinal benefits of all Indian spices are beyond the scope of this article. One item that deserves mention is in case of severe dental pain in particular empty socket syndrome when narcotic drugs do not benefit much, a small gauze piece socked in clove (Syzygium aromaticum) oil and applied locally may produce significant relief of pain without any sedation. Fenugreek (Trigonella foenum-graecum) in Kannada it is called Menthya seeds are found to lower serum cholesterol level. It is best to added it to dosai. Research has shown it also has antidiabetic effect. Saffron (Crocus sativus) a major spice in kheer and many sweets has antioxidant effect. Nutmeg (Myristica fragrans) another Indian spice used in cooking is known to have anti dental cavity properties due to its anti-bacterial properties. Does my Diet Fit my Genes? What is “new” in modern science was known in ancient India thousands of years back. The diet should be based on one’s Prakruti (metabolic type, degree of physical work etc) as suitability of a particular food varies from person to person. There is no one standard meal (“happy meal”) suitable for all. Suggested Reading: Kulkarni PH. Ayurveda AAhar. Delhi. Sri Satguru Publications (ISBN 81-7030-668-x) Nutrition and dietary knowledge in Ayurveda Nutrition and dietary knowledge was well established in Ayurveda for healthy living (Manyam BV Bull Ind Inst Hist Med. 1995;25:79-99). Ayurvedic physicians were the first to recognize diet-drug interaction. That is why they recommend
9Pestriction of certain dietary items (patya) while on Ayurvedic therapy. The concept of diet-drug interaction did not enter modern medicine (Allopathy) until 1970s. Ayurveda classified food groups into-grains (Shukadhanya), legumes (Shamidhanya), meats (Mamsa), vegetables (Shaka), fruits (Phala), Salads (Harata), spices including salt (Aharayogi), sugarcane & its products (Ikshu), alcoholic drinks (Madya) and water (Jala). Ayurveda suggested that the quantity of diet should be based on a person’s metabolic profile (Manyam BV, Kumar A. J Comp. Alt Med 2013:19:644-649) and one should eat only when one is hungry, no eating between meals and the quantity should consists of two handfuls of one’s own hand. This determines the quantity as a person with a smaller frame needs less food compared to a person with a big body frame. The frequency of meals should be twice a day The main meal in the midday, when the digestive enzymes are considered to be most active and a light meal in the evening. Each meal should include six different tastes (Shedrasa) namely, astringent, bitter, pungent, salt, sour and sweet. This would cover all nutrients including vitamins and minerals. For example, sour items provide vitamin C, astringent items minerals like calcium, iron, sweet items carbohydrates and so forth. Once the food is cooked it should be consumed at the earliest to provide most nutritive value. Modern data has shown that using folate as a test material to measure nutritive value in plastic bagged spinach on the super market shelf, folate levels gradually decreased reaching the lowest level on tenth day. Vitamin C in “fresh squeezed” orange juice sold in cartons in the refrigerated shelf of super markets had a similar loss in vitamin C content after several days.
According to Ayurveda, among wholesome foods the best are, red rice (sali rice) among rice, green gram among legumes, buffalo meat among meats, Rihita fish among fish, cow’s milk among milk, ghee among animal fat, sesame oil among vegetable oils, rock salt among salt. Barley, beef, black gram and sheep milk were considered unwholesome. A wholesome meal should include grains, legumes, meats,vegetables, fruits, salads, spices and salt. Recent research has shown that red rice which is among brown rice is superior to white rice in its nutrition content, buffalo meat is far better than beef as it has low fat, sesame oil is among polyunsaturated oils, ghee is a better fat. Research done at Ohio State University has shown that ghee produced far less atherosclerotic plaques in rabbit aorta compared to polyunsaturated.
10Fats. Much more research is needed to establish validity of traditional Indian food items. Despite rich scientific knowledge of Indian cuisine, major problem among Indians, immaterial of where they live is they consume disproportionate amount of polished rice and potato compared to pulses and nuts to balance proteins. Many who are vegetarians for generations switch to non-vegetarian food they minute they get off the boat! All these improper habits have resulted in higher incidence of obesity, type II diabetes, and other lifestyle diseases. A resent expert committee report on nutrition and dietary habits of Americans titled it “American Food is Killing Us”.Final Words!
Eat less than your appetite, Drink less than your desire, Work less than your tolerance, Earn less than your greed. What is good for your stomach Is good for your heart, and Rest of the body, mind and soul.
Courtsey of Medical and Scientific Basis of Indian Foods by Bala V Manyam, MD Professor (Emeritus), Southern Illinois University Clinical Professor, Penn State University.
The next time you have a politician come to your house.
Wanting to vie for your vote,just ask him What is your
vision for my children?" I will sit and listen to you tell
me for about 20 minutes whet it is. He will leave your
house, because he has no interest in your children.
His concern is st stay in power.To keep the position;
to win the next election.This is why they cannot lead.
Variety of berry
that she is allergic to tomatoes,
well as shellfish and caffeine.
[Drew Barrymore]Drew Barrymore The actress and producer has said that she developed a tomato allergy later in life, and that it causes her skin to break out in rashes.
[Nicole Kidman] Nicole KidmanThe Oscar-winning actress has a severe tomato allergy that can trigger anaphylaxis, a life-threatening reaction that can cause breathing difficulties and swelling. Common tomato varieties
[Roma tomato] Roma tomatoRoma tomatoes are a plum tomato variety with a firm flesh and low water content. They are ideal for making tomato sauce, paste, or ketchup, and are also commonly used in salads, sandwiches, and salsa. They are one of the most commercially important tomato varieties in the world. [Cherry tomato]
Cherry tomato Cherry tomatoes are small, round, and sweet tomatoes that are often eaten raw as a snack or in salads. They come in various colors, such as red, yellow, orange, and green. They are a popular choice for home gardens and farmers' markets.[Beef steak tomato]
Beefsteak tomato Beefsteak tomatoes are large,juicy, and meaty tomatoes that are often sliced and used in sandwiches, burgers,and salads. They have a rich flavor and a smooth texture. They are one of the most common tomato varieties in North America and Europe.Life cycle.
Seed germinationTomato seeds sprout under warm and moist conditions.Seedling growth Tomato seedlings develop leaves, stems, and roots. [Transplanting] Transplanting Tomato seedlings are moved to a larger pot or garden bed. Pollination Tomato flowers are fertilized by wind, insects, or human intervention.
Eggplant
Eggplant
Onion and
Onion
Potato
Potato
Cucumber