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Category: Organic Foods

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Category: Eating Habits

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Vedic Food Complete Yoga Food

What is special about Indian Food Based on Vedic Principles, that it is unique from all other countries?

1. Health for Energy

2, Taste - for the happiness of emotions

3, Uniting Body and Mind the Yogic food, that is 5 taste and taking into consideration of antioxidants-phytochemicals, gut microbiome friendly, the cleansing aspect of food (hot and cold foods)  etc. 

4. Individual genetic identity-based foods on vaata, pitta kapha and seasons and nationalities

5. Ethical considering the compassionate aspect of the whole.

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Category: Eating Habits

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Indian Yogurt

Hope you read about the importance of Gut bacteria in the previous section about fermented foods.

Here we discuss about how changing the gut bacteria by regularly eating fermented foods can have a great impact on health.

The Indian yogurt is different from the American or European yogurt. Indian yogurt is not slimy like the other yogurt and has a cheesy consistency. This is because of the low percentage of the slime producing bacteria Streptococcus cremoris and S.Lactis in the Indian Yogurt. Another difference is that the Indian yogurt culture can grow even at high temperature.

Giving children home made yogurt everyday has been a practice in ancient India giving good health to children and be immune from many diseases without being vaccinated. Adults ate regularly fermented rice and drank butter-milk either mango flavored or with lemon leaves (Sambaaram) was a good health approach preventing many diseases with modern people have.

Our own personal experience with children having eaten home-made Indian yogurt throughout their childhood had almost no pediatric visits and even if they developed fever or cold was only very mild and went away just by giving turmeric with honey.

In Indian traditional way of eating yogurt was the must eaten recipe and very interestingly it was eaten after the dessert. (Sure some researchers can find the role of yogurt eating after sweets and good dental health-(June 2013). Even now many South Indians do not know that leaving rice for yogurt after eating the sweet payasam (dessert) will prevent dental damage.

Again ancient Indian cultural tradition was against eating yogurt in the beginning of the meal. This was a clever way of avoiding the gastic hydrocholoric acid form killing the healthy bacteria in the yogurt. By the time yogurt was eaten in the end of the meal, it paved a safe passage of healthy lactobacillus in yogurt to colonize the gut leading to good health.

Ignoring scientific logic in ancient life style, lead to health problems for modern Indians. Our message is to convey everyone to eat more fermented rice and fermented yogurt for good health. Now modern research is proving old Indian life style habits, which ironically is ignored by most educated Indians.

Dhahi or thayir, the Indian yogurt also prevented the growth of other harmful E.coli bacteria. These scientific studies prove this fact.

https://chefkunalkapur.blogspot.com/2015/07/difference-between-curd-and-yogurt-and.html

Example 1: During storage of shrikhand (Sweet)  prepared individually with Lactobacillus delbruecki ssp. bulgaricus CFR 2028 and Lactococcus lactis ssp. cremoris B-634, there was a steady decrease in the viable count of E. coli that was proportional to the initial inoculum of E. coli introduced into shrikhand.

Example 2: This study indicated the antimicrobial activity of dahi and the potential of using neutralized extracellular culture filtrate of lactic acid bacteria in the biopreservation of foods

 There’s CRISPR in Your Yogurt

We’ve all been eating food enhanced by the genome-editing tool for years.

http://www.the-scientist.com/?articles.view/articleNo/41676/title/There-s-CRISPR-in-Your-Yogurt/

Old references:

In ancient Indian records, the combination of yogurt and honey is called "the food of the gods".^[17] Persian traditions hold that "Abraham owed his fecundity and longevity to the regular ingestion of yogurt".^[18]

Bacteria

Bacillus bulgaricus (now Lactobacillus delbrueckii subsp. bulgaricus)

Yogurt is made by inoculating certain bacteria (starter culture), usually Streptococcus thermophilus and Lactobacillus bulgaricus, into milk.

 In addition, other lactobacilli and bifidobacteria are also sometimes added during or after culturing yogurt.

The Russian Nobel laureate biologist Ilya Ilyich Mechnikov (also seen as Élie Metchnikoff), from the Institut Pasteur in Paris, was influenced by Grigorov's work and hypothesized that regular consumption of yogurt was responsible for the unusually long lifespans of Bulgarian peasants. Believing Lactobacillus to be essential for good health, Mechnikov worked to popularize yogurt as a foodstuff throughout Europe.

 Excellent Review

Wikipedia reference

Incidence of lactic acid bacteria isolated from indigenous Dahi

Excellent on the probiotics discovery of http://nautil.us/issue/23/dominoes/the-man-who-drank-cholera-and-launched-the-yogurt-craze

http://articles.mercola.com/sites/articles/archive/2014/11/20/yogurt-gut-health.aspx

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Parent Category: Earth Therapy

Category: Eating Habits

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3 Food Habits  According to Ayurveda,there are three modes in nature -the thinking mode (Satva), the action mode (Rajas) and inertia or laziness or convenience (Tamas). The three modes are called Trigunas, or three properties.       Any food that creates awareness is Satvic food. Satva means "Pure". Eating unrefined, un-processed foods creates right thinking and is the realm of the intellect, not the emotional mind. The emotional mind craves tasty food, the food of action which is called Rajasic foods. All the refined and heavily spiced foods are Rajasic, that which increase action in the mind.       So foods that are conducive to right thinking or which strengthen the intellect are Satvic foods and those foods that feed the emotional mind are Rajasic. All the fried, salty, spicy, sweet foods are Rajasic. This does not mean that in Satvic foods there is no salt or spice or sweetness. These are added in moderate amounts to bring a balance and enhance the quality of tastes in the food. The spices are added not for taste alone but also to aid digestion and to supply micro-nutrients. Salt is added to enhance the spice/flavors in the food and also to induce secretion of saliva in the mouth.        In Satvic food all these ingredients are added in balance while in Rajasic foods there is an imbalance of these ingredients. This imbalance creates agitations in the mind. Eating Rajasic food one stays only in the realm of sensory pleasures that the food creates. Healthy thinking and awareness is missing in Rajasic foods.       The third or Tamasic mode has the feature of dullness or laziness in it. Any food that causes dullness of mind or intellect and/or loss of intellect is Tamasic. Alcohol is very typically a Tamasic food.  It causes dullness of mind and intellect. Another feature of this type of food is that which is made out of laziness. Left over food prepared with the intension to avoid cooking is Tamasic because that is propelled by laziness. All canned foods, frozen, washed and precut foods that are not fresh are Tamasic foods or foods of dullness and laziness.        However, fermented foods are not Tamasic, because the intention is not one of laziness but for augmenting the nutritional value of the food. Fermented foods have high microbial activity and so the food is enriched with micro nutrients that are secreted by the microbes or micro-flora.  Click here  to read more about fermented foods.        These three modes create four different personalities.   Please click here to continue reading