Ramanisblog

Tag: Food

  • What Did Vedic People Eat ? Indus Sarasvati Harappa Food

    I have noticed that despite the multitude of Languages,Dialects and terrain, the food habits of the people of India , especially of the Brahmin Community seems to be uniform.

    I have made the observation on Brahmins because I am familiar with it.

    During my professional Life, I have covered India extensively and had partaken food with the local people in Kashmir,Punjab,Bengal,Odisha, Gujarat, MP, UP , not to mention the southern states.

    Copper plate from Harappa site.jpg Plate with vertical sides. Copper and bronze plates were probably used exclusively by wealthy upper class city dwellers. Discovered in 1938.

    What struck me was the essential food habits are the same, right from offering water first to the householder eating later.

    Major difference is that in the Northern States Wheat is consumed in place of Rice.

    (Rice is consumed more in the Southern States of Kerala, Tamil Nadu,Karnataka, Andhra,and in th East Bengal and Odisha.)

    Yet for Religious ceremonies Rice is being used and the vegetables that are used all over the country for important ceremonies like Sraddha remain the same.

    Sanatana Dharma, being the unifying factor, I looked into what our ancestors of Sanatana Dharma Hinduism ate.

    Here it is.

    ‘

    The Harappans grew lentils and other pulses (peas, chickpeas, green gram, black gram). Their main staples were wheat and barley, which were presumably made into bread and perhaps also cooked with water as a gruel or porridge. In some places, particularly Gujarat, they also cultivated some native millets; possibly broomcorn millet, which may have been introduced from southern Central Asia; and by 2000 BC, if not before, African millets. They fed local wild rice to their animals and probably began to cultivate it, though rice does not become an important crop until Post-Harappan times. The Harappans must have eaten a range of fruit, vegetables and spices : these included a variety of brassica, brown mustard greens, coriander, dates, jujube, walnuts, grapes, figs; many others, such as mango, okra, caper, sugarcane, garlic, turmeric, ginger, cumin and cinnamon, were locally available and probably grown or gathered by the Harappans, but the evidence is lacking. Sesame was grown for oil, and linseed oil may also have been used.

    Meat came mainly from cattle, but the Harappans also kept chickens, buffaloes and some sheep and goats, and hunted a wide range of wildfowl and wild animals such as deer, antelopes and wild boar. They also ate fish and shellfish from the rivers, lakes and the sea; as well as being eaten fresh, many fish were dried or salted – many bones from marine fish such as jack and catfish were found at Harappa, far inland.

    Harappan houses had a kitchen opening from the courtyard, with a hearth or brick-built fireplace. Pottery vessels in a range of sizes were used for cooking; in wealthy households metal vessels were also used.

    Few certain agricultural tools have been found. Flint blades were probably used for harvesting. A ploughed field at Early Harappan Kalibangan shows that the plough was in use by the early 3rd millennium BC; its criss-cross furrows allowed two crops to be raised in the same field, a practice that has continued into modern times.

    Richard Meadow
    We have a good deal of evidence for Harappan subsistence. Staple crops varying by region and time period included wheat, barley, millets, rice, and pulses.

    Food in Indus Valley civilization has been predominantly agrarian in which excavations reveal that the Indus valley people were habituated in consuming Barley which was one of the major cereals of the community. While specimens of Barley have been found in the ruins of Mohenjodaro, it has not been proved whether they used to consume rice or not. However the use of rice must have been known to them. Along with Barley the civilisation also cultivated peas and sesamum along with spices of brassica which is very similar to modern day Rai. While these have been major crops of the Indus Valley civilization, the civilisation also reared buffaloes, goat and sheep which prove that milk was major food article for these people. Along with the vegetarian food items the people of Indus valley civilization also consumed meat that was evident from the fact that meat was included in the offerings made for the dead. With the excavation of number of artefacts like sling balls of clay, copper fish hooks, the arrow heads, the flying knives etc strongly prove that these were required to kill and rear animals and birds which were dressed with these instruments and included in their food items after cooking. Their food items as such included beef, mutton, pork and poultry products, the flesh of Gharial or crocodile, turtle and tortoise, flesh of fresh local fishes from nearby rivers and dried fish from sea coasts. The bones and shells in hard form has been found in and around the houses of the Indus valley civilization.

    References, Citations.

    http://a.harappa.com/content/what-kinds-things-did-indus-people-eat

    http://www.indianetzone.com/52/food_indus_valley_civilization.htm

    Fuller, D. (2002) Fifty Years of Archaeobotanical Studies in India: Laying a Solid Foundation in S. Settar and R. Korisettar (eds.) Indian Archaeology in Retrospect, Volume III. Archaeology and Interactive Disciplines, Publications of the Indian Council for Historical Research. New Dehli: Manohar: Pp. 247-364.

    Fuller, D. (2003) African crops in prehistoric South Asia: a critical review in K. Neumann, A. Butler and S. Kahlheber (eds.) Food, Fuel and Fields. Progress in Africa Archaeobotany, Africa Praehistorica 15. Colonge: Heinrich-Barth-Institut: Pp. 239-271

    Fuller, D. (2003) Indus and Non-Indus Agricultural Traditions: Local Developments and Crop Adoptions on the Indian Peninsula, in S. Weber and W. Belcher (eds.) Indus Ethnobiology: New Perspectives from the Field. Lexington Books, Lanham, Maryland: Chapter 10.

    Fuller, D. Q (2005). “Ceramics, seeds and culinary change in prehistoric India.” Antiquity 79 (306): 761-777.

    Fuller, D. Q and E. L. Harvey (2006). “The Archaeobotany of Indian Pulses: identification, processing and evidence for cultivation.” Environmental Archaeology 11(2): 219-246.

    Fuller, D. Q (2006). “Agricultural Origins and Frontiers in South Asia: A Working Synthesis.” Journal of World Prehistory 20: 1-86

    For animals, the domesticates humped cattle, sheep, goat, and perhaps water buffalo were of principle importance for both primary (after death) and secondary (before death) products. See:

    Meadow, R.H. and A.K. Patel (2003) Prehistoric pastoralism in northwestern South Asia from the Neolithic through the Harappan Period. In S. Weber and W. Belcher, eds., Indus Ethnobiology: New Perspectives from the Field. Lanham, MD: Lexington Books (Rowman & Littlefield Publishing Group), pp. 65-93.

    Both wild animal and wild plant resources continued to be important including fish, molluscs, hunted animals, and various wild plants for fodder, food, and medicines. Linen, cotton, and wool were important resources for textile manufacture, and silk was also used., coming from wild silk moths. For the last, see:

    Good, Irene, J.M Kenoyer and R.H. Meadow (2009) “New evidence for early silk in the Indus Civilization.” Archaeometry 51: 457-466.

    Related articles

  • Maggi Pizzas Have Pig Harmful Chemicals Deadly Side Effects

    Now Maggi is in the News for its ingredients contain Lead and other chemicals harmful to Health.
It has been taken off the shelf from UP,Delhi, Kerala and tamil Nadu is about to ban it.
Maggi noodles.jpg Maggi noodles

We had earlier the issue of Johnson and Johnson for similar offences.

Oreo cookies,which was banned in the US as early as in the Thirties!
I have been writing on this issue , Coke,Maggi,Pepsi and other Health Drinks.
No body sees to bother .
Excepion is my Five year Grandson who refuses all these saying that his Boss Thatha(that's me!) told him they are harmful)

I am providing soe information received from my friend below and right after it information from a reliable sites.

As they say in Tamil, I have blown the Whisle(Saangu, Conch)
Upto You.

Life bouy is neither bath soap nor toilet soap ! 
But it's a Cabolic soap used for bathing animals !
Europe uses Life bouy for Dogs ! And in our country millions of humans use it !
That Coke, Pepsi is  reality toilet cleaner ! it has been proved that it contains 21 types  of different poisons ! And it's sale is banned in the canteen of indian parliament ! But it is sold in whole country !!

That foreign companies selling health tonics like Boost
Complan
Horlics
Maltova
Protin-ex., were tested in Delhi at All India Institute (which houses biggest laboratory in india) and it was found that it is made from the waste left after oil is extracted from Groundnut ! Which is food for animals ! From this waste they make health tonic !!


When Amitabh Bachhan was operated in hospital for 10 long hours !
Doctor had to cut and remove large intestine !! and doctor had told him that it has rotten due to drinking of soft drinks like Coke, Pepsi ! And then he stopped advertising coke
pepsi !

 
Let's have a look over pizza companies

"Pizza Hut
Dominos
KFC
McDonalds
Pizza Corner
Papa John’s Pizza
California Pizza Kitchen
Sal’s Pizza"

These are all american companies,

Note:- to make Pizza tasty...
E-631 flavor Enhancer is added which is made from Pork or Pig meat.

● Attention friends if following codes are mentioned on food packs then you should know what you are unknowingly consuming.

E 322 - Beef
E 422 - Alcohol
E 442 - Alcohol & Chemical
E 471 - Beef & Alcohol 
E 476 - Alcohol
E 481 - mixture of Beef and Pork 
E 627 - Dangerous Chemical
E 472 - mixture of Beef, meat & Pork 
E 631 - Oil extracted from Pig fats.

● Note - you will find these codes mostly in products of foreign companies like :- Chips , Biscuits , Chewing Gums, Toffees, Kurkure and Maggi !

● Don't ignore pay your kind attention atleast for the well being of your kids, if in doubt then search by yourself through your sources if not internet. (Google)

● Look at ingredient on Maggi pack, you will find flavor (E-635 ).

● Also look for following codes on Google :-

E100, E110, E120, E140, E141, E153, E210, E213, E214, E216, E234, E252, E270, E280, E325, E326, E327, E334, E335, E336, E337, E422, E430, E431, E432, E433, E434, E435, E436, E440, E470, E471, E472, E473, E474, E475, E476, E477, E478, E481, E482, E483, E491, E492, E493, E494, E495, E542, E570, E572, E631, E635, E904.

    Food-Info.net> E-numbers > E600-700

    E635 : Sodium ribonucleotides

    Origin:
    Mixture of sodium salts of guanylic (E626) and inosinic acid (E630).Function & Characteristics:
    Flavour enhancer. Guanylates and inosinates do not have the specific umami taste but strongly enhance many other flavours, thereby reducing the amounts of salt or other flavour enhancers needed in a product.

    Products:
    Used in many products. Mainly used in low sodium/salt products.

    Acceptable daily intake (ADI):
    None determined. Guanylates and inosinates may not be used in products intended for children under 12 weeks.

    Side effects:
    Asthmatic people should avoid guanylates and inosinates. As guanylates and inosinates are metabolised to purines, they should be avoided by people suffering from gout. However, the concentrations used are generally so low that no effects are to be expected.

    Dietary restrictions:
    Guanylates and inosinates are generally produced from meat, but partly also from fish. They are thus not suitable for vegans and vegetarians, and in most cases not suitable for Jews, Muslims and Hindus, depending on the origin of the product. Only the producer can provide information on the origin.”

    “Beware Maggi Lovers : Cooking Maggi Noodles in wrong way is very dangerous for health.

    There is a certain way to cook maggi. You may be thinking whats new in this but the cooking process which is shown behind the packet maybe right but it is surely harmful to your body because maggi noodles are coated with Wax which harms us and takes 3 to 4 days to excrete the wax which is harmful. The ingredient called Msg can make you fat and fat people kknow how much difficult it is to loose their weight. Maggi should not be given to young children as they are also harmful to them.

    Normally, how we cook the instant noodles is to put the noodles into a pot with water, throw in the powder and let it cook for around 3 minutes and then it’s ready to eat. This is the WRONG way and dangerous method of cooking the instant noodles like Maggi. By doing this, when we actually boil the ingredients in the powder,normally with MSG, it will change the molecular structure of the MSG, causing it to be toxic. The other thing that you may or may not realize is that, the noodles are coated with wax and it will take around 4 to 5 days for the body to excrete the wax after you have eaten the noodles.

    CORRECT METHOD OF COOKING MAGGI:

    The correct way to cook instant noodles without harming our bodies and health is
    1. Boil the noodles in a pot of water.
    2. Once the noodles are cooked, take out the noodles, and throw away the water which contains wax.
    3. Boil another pot of water, add the cooked noodles into the hot boiling water and then turn off the stove.
    4. Only at this stage when the stove is off, and while the water is very hot, add the flavouring powder into the water, to make noodle soup.
    5. However, if you need dry noodles, remove the noodles and add the flavoring powder and toss it to get dry noodles.

    2. Maggi is non vegetarian

    Maggi contains MSG (Monosodium glutamate) used as a flavor enhancer, which is made? using Bactosoytone, itself made from soy protein using a catalyst enzyme porcine (taken from intestine of Pig). Chemically, catalyst never goes in the molecular structure of Bactosoytone, hence it’s Vegetarian for Nestle. MSG as such is harmful to health. Maggi also launched no-MSG series known as Vegetable Atta-Maggie, but that’s just a makeover.

    Atta Maggie contains? DSG (DiSodium Glutamate), which does contain Bactosoytone. Not written in ingredients as such, hidden under alias Flavor-627. Maggi also contains flavour enhancers E 631 and E 635. Also a huge number of popular packed foods such as Magginoodles, biscuits etc and even other products such as toothpaste, soaps etc contain animal fat in them, that too, mostly PIG FAT.

    “Disodium glutamate is produced from dried fish or dried seaweed and is often added to instant noodles, potato chips and other snacks, savouryrice, tinned vegetables, cured meats, and packaged soup”.

    Monosodium glutamate (MSG – E621) is a flavor enhancer commonly added to Chinesefood, canned vegetables, soups and processed meats.

    The following table indicates additives which are always derived from animals.

    E Number Additive Name
    120 Cochineal, Carminic acid, Carmines Natural Red 4 – colouring
    A colouring that makes many foods red. Found in alcoholic drinks, fruit pie fillings, jams, many sweets and even cheeses. Cochineal is made from the female insect found on cacti called Dactylopius Coccus. She is boiled alive or left to “cook” alive through sun exposure. Cochineal is the result of crushing scales of the insect into a red powder.
    441 Gelatine – Emulsifier / Gelling Agent
    You may not find this E number 441 on food ingredients listings anymore because instead of an additive, Gelatine has now been classed as food (made of animal skin and hoofs) in it’s own right. Remember, all types of gelatine are animal based and can be found in dairy products like yoghurts, plus many kinds of confectionery, jellies and other sweets.
    542 Bone phosphate – Anti-caking agent
    631 Disodium inosinate – Flavour enhancer
    Almost always made from animals and fish
    635 Disodium 5′-ribonucleotides – Flavour enhancer
    Often made from animals
    901 Beeswax – white and yellow – Glazing Agent
    Not suitable for Vegans.
    966 Lactitol – Sweetener
    Derived from Lactose, commercially prepared using whey, so unsuitable for vegans.

    (Source)

    The video belows shows the dangers of Monosodium glutamate (MSG)

    The Dangers of MSG – Part 1 ‘The Hidden Danger in Your Food’ (Flavor Enhancers E621 side effects)

    FOOD ADDITIVE CODE BREAKER & SIDE EFFECTS – FLAVOR ENHANCERS, MSG


    Number Name Comments
    E620 L-Glutamic acid might cause similar problems as MSG(621), young children should avoid it
    E621 Monosodium glutamate (MSG) can be an allergen, not permitted in foods for infants and young children
    E622 Monopotassium glutamate can cause nausea, vomiting, diarrhoea , abdominal cramps. Typical products are low sodium salt substitutes
    E627 Disodiumguanylate not permitted in foods for infants and young children
    E631 Disodium inosinate not permitted in foods for infants and young children
    E635 Sodium 5’ribonucleotide not permitted in Australia

    (Source)Why used in maggi ??

    Pigs skin juice is used for bringing taste to maggi ans other flavour enhancers are listed in the above tables which play an important role in bringing the taste to the Maggi.

    Simple experiment to try at home if you are non vegetarian:-
    Boil chicken maggi soup powder and vegetarian maggi noodles masala powder

    After boiling, taste both of them. They will taste the same.
    (Source)

    3. Why Jain and Vaishnav people can’t eat Maggi??

    People who follow jain and vaishnav religion can’t eat Maggi because it contains Onion and Garlic powder in it.

    4. Other Foods which contains animals

    • Albumen: This is the white of egg and is commonly used on bread and confectionary.
    • Ajinomoto: Made from fish. Used as a sauce or in Chinese food.
    • Cheese: Most foreign cheeses are made by using stomach acids obtained from the slitting the stomachs of calves while alive.
    • Chewing gum: Usually made of vegetable gum but may contain glycerine, gelatine, stearic acid and emulsifiers of animal origin. Check on the label.
    • Chips: Always fried in animal fat abroad at all fast food eateries. Packaged Indian crisps must specify that they are cooked in vegetable oils or assume that they are not.
    • Chocolates: The most commonly used animal ingredients in chocolates are egg white, egg lecithin, shellac and gelatine. Nestle’s Kitkat is made of calf rennet. Turkish Delight, fruit rolls, toffees, marshmallows, jujubes, peppermints usually contain gelatine. Polo Mints contain beef. So do most Western sweets that come in via the Middle East. Smarties contain cochineal.
    • Colas: May use ester gum as emulsifiers. Ester gum’s main ingredient is glycerol. Coca Cola admits to using glycerine.
    • Ice-cream: Unless specifically listed as vegetarian, the ice cream contains eggs and gelatine obtained by boiling cattle udders, noses and anuses. Amul and Baskin Robbins are vegetarian.
    • Jam: Jammay contain gelatine
    • Jelly: Jelly is always made of gelatine. In fact the word jelly is a short form of gelatine. A few companies make it from vegetable gum and mark it as vegetarian jelly. Look for the label.
    • Varakh: This is made by beating silver between fresh hot cow/buffalo intestines. Each piece of varakh contains specks of intestine.
    • Riboflavin: This is used as a orange-yellow colouring agent. It is obtained from egg yolk or liver. It can also come from vegetables but that is expensive. Check with the manufacturer.
    • Worcester Sauce: It contains small fish called anchovies.
    		 
    Reference.
http://www.food-info.net/uk/e/e635.htm

Guruprasad

http://foodie-funda.blogspot.in/2013/06/why-all-vegetarians-vegans-should-know.html

  • Prayaschitta Procedures Non Performance Sandhyavandan

    I posted an article on Prayaschitta, Atonement for wrong actions, where I have listed some of the Sins, as decided by Hinduism and dealt in a general way

     

    about Prayaschitta, Atonement

    Pooja on the Riverbank.

    .

     

    More details on the Prayaschittas are listed here.

     

    Please check with your family priest for clarification.

     

    I have been able to find Prayaschitta for most of the Sins.

     

    I have not been able to find any for neglecting Sandhyavandana.

     

    I think the Sandhyavandana was performed so regularly then, people never imagined that people would miss it.

     

    However, the Prayaschitta Argya in the Sandhyavandana should do as atonement.

     

    The very thought of regretting the non performance of Sandhyavandana is in itself an atonement.

     

    After performing the Prayaschitta Argya and chanting 1008 Gayatrris, one may start performing Sandhyavandan daily.

     

    Some Prayaschittas.

     

    Manu
    This consists of taking food for three days only in day time followed by three days of food only in night time, followed by three days of food once , if offered without begging which is followed by starving for three days. This takes a period of 12 days to observe.

    XV. Pada Kruchra
    The procedure of Pada (quarter) Kruchra

    Yagnavalkya
    This consists of taking food for one day in day time only, followed by one day food at night time only , followed by one day one time food, if available without begging and one day of starvation. This takes a period of 4 days to complete.

    XVI. Ardha Kruchra
    The procedure of Ardha (half) Kruchra

    This consists of taking food for one day in day time only, followed by one day food at night time only , followed by two days one time food, if available without begging and two days of starvation. This takes a period of 6 days to complete.

    XVII. Athi Kruchra
    The procedure of Athi (more) Kruchra

    Parasara
    This consists of taking only one hand full of food once in three days in day time, followed by three days at night time followed by three days if available without begging. This is to be followed by three days of complete starvation. This takes a period of 12 days to complete. Some sages permit only one mouthful of food but Sage Parasara is kind enough to permit one handful of food.

    XVIII. Kruchradhi Kruchram
    The Kruchram of Kruchrams

    Bodhayana
    This consists of drinking only water once during meals time for three days in day time, followed by three days at night, and followed by three days without begging, which would be followed by three days of complete starvation. Sage Yagnavalkya says that, taking once only milk for 21 days is Kruchradhi Kruchram. This is easier.
    Thaptha Kruchram is taking once for three days hot water once, followed by three days of once hot milk followed by three days of hot ghee, which has to be followed by three days of complete starvation.

    Santhapana Kruchram is taking Cow’s urine , Cow dung , milk , curd, Ghee and Kuchotha (?) in that order once for one day each , followed by one day of starvation.

    Starving for 12 days is called Paraga Kruchram. Suppose we live for one month only on fruits , it is called Phala Kruchram, Suppose we take only gruel made of Barley for one month it is called Yavaka Kruchram.

    Reciting Agamarshana Suktha followed by Thrishavasa (?) snana and observing fast for three days is called Agamarshana Kruchram.

    IXX. Chaandrayanam
    Mortification for 30 days

    This is of two types – Pippeelika Madhyam (Ant middle) and Yava Madhyam (Barley middle.
    Pippeelika Madhyam is fat in the beginning and end and slender in the middle and Yava Madhyam is thin in the beginnings and end and stout in the middle.

    Sage Vasishta
    This Is Pipeelika Madhya Chaandrayanam
    Start on Prathama of Krishna Paksha. Take 14 handful of food on that day. On the second day take 13 handful and so on and observe fast on Amavasya. On Shukla Prathama take one hand full and next day two hand full and so on. On Pournami day take 15 handful.
    This is Yava Madhya Chaandrayanam
    Start on Shukla Paksha Prathama. Take one handful on the first day, two on the second day and so on for 15 days. On Krishna Paksha Prathama take 14 handfuls. Daily reduce one handful for 14 days and on Amavasya observe fast.

    Before beginning of these rites, you have to shave and give Dhana and Dakshina to Brahmins.
    Taking three handful of food for one month and living a life of austerity is called Rishi Chaandrayanam.
    Taking four handfuls during day followed by four handfuls at night for one month and leading a proper life is called Shisu (child) Chaandrayanam.
    Taking eight handfuls for one month is called Yathi Chaandrayanam.

    XX. Keshaam chith paapanam Prayaschitha
    Redemptive acts for certain sins.

    1.Parashara
    Parasara says that in the Kali age the redemption for Brahma Hathi dosha is to take bath in Rameshwaram. He has instructions for doing it properly . We should do Sankalpa and without slippers and umbrella walk and reach Rameswaram from our home. While going you have to beg and eat. While Begging you have to say , “I am a sinner, I have Brahma Hathi dosha, Please give me alms,”. We should never enter any house. We can take rest in river banks or cattle sheds, Frequently we have to describe the nature of sin committed by us to people. After reaching Rameshwaram , you have to take bath in Dhanushkoti and in all theerthas including Agni Theertham. After this we can to return to our village and give as Dhana hundreds of cows and feed hundreds of Brahmins.

     

    Citation.

    http://knramesh.blogspot.in/2010/08/paapam-and-prayaschittam.html

     

    More information at the Link quoted above,

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  • Fat Lipid Cholesterol Causes Heart Attack Lie

    You would find even an illiterate advising you that fat causes heart attack.

     

    Media Channels are awash with advertisements screaming at you about the danger of fat.

     

    It would settle in the arteries to the heart and cause Heart Attack.

     

    Many people nowadays live as a Goat eating only leaves as an effort to control fat.

     

    You have food products, Drinks that claim to reduce fats.

     

    There are Slimming centers which scare you and claim that they help you reduce Fat and thus reducing the chances of a Heart Attack.

     

    One such organisation recently sponsored one kilo Gold to the winner of a Reality Show!

     

    They resort to Lipo suction.

     

    Heat Attack.Image.gif.
    Heat Attack.

     

    My cousin brother’s daughter( 43),died the next morning after this treatment.

     

    She had no other ailments excepting the fact that she was Obese.

     

    Just how true is this story of fat causing Heat Attack?

     

    If excessive fat  settles in Arteries , why does it settle only in the Arteries of the Heart?

     

    We have not heard of kidney Attack!

    I am not a specialist though.

    Doctors may respond with Data.

     

    Read this.

     

    ”

    Basically the Lipid Hypothesis says that you eat a lot of fats and cholesterol, they settle out in your arteries, then your arteries clog and form plaque, plaque and resulting clots then cause heart attacks.

     

    This concept first arose as a result of research done in 1913 after a scientist named Nikolai Anitsdikow fed rabbits a good deal of cholesterol and they formed plaque in their arteries.

     

    The theory was formally written up in 1951 by 2 doctors (Duff and McMillian) and published in the American Journal of Medicine.

     

    It was then heavily promoted by Ancel Keys who published a paper and wrote a book in 1953.

     

    Ancel Keys’ viewpoint was largely based on a study of seven countries that showed, he claimed,  a direct correlation between fat in the diet and heart attacks.

     

    In 1960 an American Heart Association committee embraced the lipid (fat) hypothesis based on a 3 page report and as a result of all the press a young staffer incorporated it into Senator George McGovern’s Dietary Goals for the United States in 1977. It became part of a political platform.

     

    There were some initial cholesterol drug trials that seemed to show a small relationship between lowering cholesterol with drugs and heart incidents so this was used as support for “Eat Less Fats and Cholesterol” to have a healthy heart. That is where our Heart Healthy Diet came from.
    There are problems with the “Lipid Hypothesis” however.

     

    In the 1940’s and 1950’s the majority of cardiologists did not accept it.

     

    It would affect all of the arteries, they claimed, not just the heart arteries.

     

    There were no “kidney attacks” or “spleen attacks” only heart attacks.

     

    It was also felt that if plaque in the arteries was caused by saturated fats and cholesterol “settling out” the smallest vessels would be afflicted first

     

    . This was not the case. Furthermore the composition of arterial plaques is only a small amount (16%) of cholesterol and most of the fat was unsaturated (not animal fat). Most importantly the research and findings did not support it.
    Feeding rabbits cholesterol, a meat based substance simply didn’t make sense. Rabbits are herbivores. Also the type of plaque was of a different kind than found in humans with atherosclerosis (plaquing).

     

    When Ancel Keys wrote that the countries that ate more dietary fat had more heart problems he only used seven out of the 22 countries that he had the data on. He simply only used the ones that matched his theory.

     

    At the time that the Lipid Hypothesis was embraced and formally adopted by the Dietary Goals for the United States there were only 7 randomly controlled studies done on fats and coronary (heart) artery disease, some poorly done, with very ambiguous results………..

     

    They pooled data from 21 studies that included 347,747 people.

     

    The conclusion: “There is no significant evidence for concluding that dietary saturated fat is associated with an increased risk of CHD (Coronary Heart Disease) or CVD (Cardiovascular disease).”

     

    Thanks to:

    http://nutritionalmuscletesting.com/index.php?p=2_92

     

    Image credit.

    https://www.nhlbi.nih.gov/health/health-topics/images/heart_coronary_artery.gif

     

    * I had a Heat attack about 10  years back.

     

    I took medicines for a year an as there was no improvement, I threw the medicines out and am continuing my regular diet.

     

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  • Vedas On Digestion Food Toxins ‘Ama’

    Food has been given the highest respect in Hinduism.

     

    Yajur Veda speaks on Food.
    Food Quote by Yajur Veda

     

    Taiitiriya Mantra Kosa deals with this subject in detail, in the form of instruction to Students.

     

    It says. Annana Nindhyaath That Vratam’ Do not Insult Food for Food is what the beings are made of.

     

    It goes on Annam Parisaksheetha, Annam Bahukurveetha’

     

    Please refer Anandavalli Second Chapter Dweediya Prasna

     

    The health of man is also considered very important.

     

    Human body is where God Dwells and Body is  a Temple of God.

     

    To maintain in its pure form free from toxins and abuse is one ‘s responsibility.

     

    There are different kinds of penance,Tapas.

     

    Lord Krishna lists three.

     

    Saathivic, Rajasic and Tamasic.

     

    He calls the torturing of the body by standing midst fire,  standing on one leg, going without food for a considerable period of time, as Asura,

     

    as being inferior, to emphasize the importance of Human body.

     

    This being the stand of the Hindu Scriptures, it is not surprising that Digestion is dealt with in detail in sporadic references( in many a place)  in the

    Vedas,Purans , Ayurveda and Smritis.

     

    Food, what is good and how to eat, Lord Krishna explains in the Bhagavad Gita.

     

    Refer my posts  on this subject.

     

    Food that we eat is digested by the Jataraakni, a form of Fire.

     

    Fire has Ten Primary Forms.

     

    They are.

     

    1..Ordinary Fire.

    2.Lightning

    3.The Sun.

    4.Jataraagni(digestive fire).

    5.Destructive like forest fire.

    6.Fire that is produced by the rubbing of sticks for performance of Homas.

    7.Fire that is given to student at the time of his Upanayana

    8.Fire that has been kept at Home by ancestor for domestic rituals.

    9.The Southern Fire of ancestors used in certain rituals and

    10.The Funeral Fire for cremation.

    Ayurveda lists thirteen fires, some Smritis  refer to Four, some Five.

     

    Details provided towards the close of this Post.

     

    Jataraagni is the Agni that is involved in Digestion.

     

    How the Jataragni Digests Food.

     

    Jataraagni, in conjunction with the ten Forms of Air(Vaayu), performs the following functions of Digestion.

     

    Along with Jataraagni Rechakam and Paasakam it cooks the food by heating, now explained by Science  Hypochondriac Acid, which incidentally has

    the property of Heat and corrosion,

     

    Dries the Food as  Shobakam( this comes out as waste from the Body),

     

    Thaakaham, Burning the Food to create calories, Energy and

     

    Plaavakam, Filling the cells with the essence of  Food,

     

    With the help of Five Upa Vaayus, spreads the essence through the body.

     

    These ten are the Modifications of Agni in the Human Body involved in Digestion.(Bhavanopanishad)

    Toxins might be present in the food we eat.

    Toxins are referred to as Ama.

    “Ama is a word from the Sanskrit language,
    the language of the Vedas and early Ayurveda
    medical texts. It is a word we might nowadays
    translate as ‘toxins’, but it is both more
    elaborate and more subtle than the word
    toxins might suggest. Literally the word ama
    means ‘unripened’ or ‘uncooked’ and refers to
    any product that passes through our digestive
    system without being completely digested or
    ‘cooked’. We’ve all heard of environmental
    toxins, but ama toxins are of our own making…

    The fire bio-energy present in the stomach
    and upper small intestine (jathara in Sanskrit)
    is known as the jatharagni. Ayurveda has
    revealed 13 different agnisin the human body,
    however jatharagni is the most important, as
    the other 12 are dependent upon it.

     

    This ama is so insidious that even traditional
    Sanskrit synonyms for disease, such as
    ‘amaya’, ring with its name. Ama is described
    as being a particularly sticky, heavy, turbid and
    foul-smelling substance. It has the tendency
    to accumulate in the gastro-intestinal tract
    and then overflow into the circulatory system,
    to eventually deposit into weak tissues around
    the body (for example joints, in the case of
    ama-induced arthritis). These tissues may be
    genetically weak, nutritionally deprived, have
    been damaged through injury or weakened by
    negative emotions. Once lodged in these sites,
    ama is well-placed to interrupt the
    functioning and status of the affected tissue.
    At that level of cellular interference, ama
    deprives the cells of nourishment and energy,
    and that’s how we’ll feel – dull, sluggish and
    tired all the time. Also, the body’s waste
    products will take on the characteristics of
    ama – stools will become sticky strong smelling, urine becomes odorous and
    cloudy, and perspiration (considered a waste
    product or ‘mala’ in ayurveda) will also
    become particularly unpleasant in odour…

     

    Why is it important to balance the agni
    (the digestive fire)?
    • The nutrition required by all living cells is
    dependant on a balanced and complete
    digestive process.
    • Imbalanced agni leaves an unprocessed
    residue which accumulates as toxic ama.
    • Digestive abilities on all levels (‘digestion’ of
    all physical, sensory and mental experiences)
    rely on balanced agni.
    • Production of ojas will be improved (ojas
    supports our immunity, strength and
    experience of bliss).
    • This helps to maintain normal bodyweight
    for your body type.
    How can I tell if my agni is balanced?
    SIGNS OF BALANCED AGNI
    • You will experience normal appetite at
    mealtimes
    • You will leave the table feeling comfortable,
    refreshed and energised with a feeling of
    satisfaction and no bloating or digestive
    distress
    • You will produce well-formed faeces
    without strong smell
    • You can eat all types of food without
    disturbances
    • Your complexion will glow.
    SIGNS OF IMBALANCED AGNI
    • If agni is excessive there may be a raging
    appetite outside of mealtimes; if underactive
    there may be complete lack of interest in food.
    • You might leave the table feeling heavy,
    lethargic, bloated, gassy, or with heartburn
    and belching
    • Faeces will not be well-formed, will have
    foul odour, tend to stick to the bowl and
    possibly contain undigested food.
    • Sensitivity to many foods, food intolerances
    and allergies.
    • Dull complexion.
    Why did my agni become ‘imbalanced’?
    • Eating on the run, skipping meals
    • Eating while emotionally upset
    • Overconsumption of cold, liquid substances
    eg ice water”

     

    ”

    • Charaka has mentioned about 13 Agnis. Jatharagni – 1, Bhutagni – 5, Dhatvagni – 7 (Ch.Chi.15/38).[13]
    • According to Acharya Sushruta, five types of Agnis are illustrated, viz. Pachakagni, Ranjakagni, Alochakagni, Sadhakagni and Bhrajakagni. However, there is an indirect reference of fiveBhutagnis underlying in the brief description made to the transformation of food stuff. (Sh.Su.21/10.)[14]
    • Vagbhata has described different types Agni, viz. – Bhutagnis – 5,– Dhatvagnis – 7, –Dhoshagni – 3 and– Malagni – 3.
    • Sharangadhara has recognized five pittas only (Pachak, Bhrajak, Ranjak, Alochaka andSadhak) (Sha.Sa.Pu.Kh.-5/32).[15]
    • Bhavamishra has followed Acharya Charaka and Vagbhata (Bh.Pu.Kh.-3/169,180).[16]

    Agni has been divided into 13 types according to the function and site of action. These are:

    1. Jatharagni – one Agni present in the stomach and duodenum.
    2. Bhutagni – five Agni from five basic elements.
    3. Dhatwagni – seven Agni present, one in each of the seven dhatus.

    Accordingly, they are classified into three groups, namely Jatharagni, Bhutagni and Dhatvagni.”

    Citations.

    Toxins in Vedas

    Physiological Aspects  of Agni

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