Re: gallstone flush gone wrong

[Guest guest]

Here is an unbelievable yet true incident.

My spiritual guruji had severe pain in the stomach. He suffered whole night and

next day he was diagnosed with 5 stones with 1 in the duct.

As usual doctors recommended to get rid of gallbladder. My guruji knew of one

Muslim baba( my guruji is hindu) who cures people of gallbladder stones and

kidney stones. He flew to Baroda from Chennai via Mumbai and met the Baba whose

name is Pyare Bapu Patriwala in Baroda. Baba pinched my guruji's right side of

the stomach and took out the stones one by one and gave it to him. My guruji was

advised to have tender coconut water with juice of half a lime for 10days. This

is unbelievable but true. I personally got the details from my guruji as he was

staying with me for a week. there were nearly 200 persons waiting to see the

Baba.

I know many will not believe this but its true. Baba is in Baroda a small city

in the state of gujarat in Western India.

So there is hope for gallstone sufferers.

vish

________________________________

From: Umm Nidah <ummnidah@...>

gallstones

Sent: Sun, December 27, 2009 5:30:10 PM

Subject: gallstone flush gone wrong

 

here is a beneficial article, methi/fenugreek seeds are supposed to dissolve

stones whether in the kidney or gallbladder:

SPICES: E. Indian Spices...

By " Pradyuman Joshi " Pradyuman Joshi 

Date: Sun Oct 18, 2009 4:43 am ((PDT))

 

India is known as 'The Home of Spices.' From the ancient times India

 has been a hub of spice cultivation, processing and export. Spices are

 well-known as appetisers and are considered essential in the culinary

 art all over the world.

 

Apart from adding colour, flavour and taste, consumption of spices

 provide infinite health benefits.

 

For instance, spices intensify salivary flow. They cleanse the oral cavity from

food adhesion and bacteria, they help to check infection and caries and protect

themucous membrane. Spices act as stimulant to the digestive system and helps

digestion in many ways. Stroke frequency and blood pressure can be diminished or

augmented by means of spices. Some may even be a substitute for your costly

beauty products and even medicines.

 

Here are the top 10 kitchen spices that have healing effects:

 

1. Fenugreek (methi): It is mainly used as a green leafy vegetable and

 seeds are used for seasoning and preparing masalas. It also has many

 medicinal uses. Fenugreek seed and leaves are good for increasing

 breast milk in lactating women. It is also helpful for treating diabetes and

lowering cholesterol as it helps in reducing blood sugar levels. You can consume

it either by incorporating it in your diet or chewing its seeds (after soaking

them overnight). Fenugreek also helps in maintaining a good metabolism and

prevents constipation. It purifies blood and helps in flushing out the harmful

toxins.

 

2. Coriander (dhania) leaves/seeds: All parts of the coriander plant

 are edible, but the fresh leaves and the dried seeds are commonly used

 in cooking. Seeds can be roasted or heated on a dry pan briefly before

 grinding to enhance and alter the aroma. The leaves of coriander are

 stimulant and tonic. They strengthen the stomach, relieve flatulence

 and increase secretion and discharge of urine. Coriander seeds reduce

 fever and promote a feeling of coolness. Coriander juice is highly

 beneficial in deficiencies of vitamin A, B1, B2, C and iron. One or

 two teaspoons of coriander juice, added to fresh buttermilk, is highly

 beneficial in treating digestive disorders such as indigestion,

 nausea, dysentery, hepatitis and ulcerative colitis. It is also

 helpful in typhoid fever. Regular drinking of coriander water helps

 lower blood cholesterol as it is a good diuretic and stimulates the

 kidney. It can be prepared by boiling dry seeds of coriander and

 straining the decoction after cooling.

 

3. Chillies (hot green peppers): Your eyes may start watering just with the name

of it, but you would be surprised to know that these spicy ones have healing

power too. Since ancient times, chillies have been used by healers to cure a

variety of ailments. They have been used externally to relieve pain and

internally to cure anything from yellow fever to the common cold. The active

ingredient in hot red peppers is a compound called capsaicin, which gives it

that unique sting. Capsaicin triggers the release of endorphins in the brain,

which has a pain relieving effect similar to that of morphine. Their high

vitamin C content can also substantially increase the absorption of non-heme

iron from other ingredients in a meal, such as beans and grains.

 

4. Turmeric (haldi): Although usually used in its dried, powdered

 form, turmeric is also used fresh, much like ginger. Turmeric is

 sometimes also used as an agent to impart a rich, custard-like yellow

 colour to the dishes. In Ayurvedic practices, turmeric is thought to

 have many medicinal properties. Many use it as a readily available

 antiseptic for cuts, burns and bruises. It also makes coping with

 diabetes easier. Raw turmeric juice is used to treat hyper acidity and

 indigestion. The juice of raw turmeric also acts as a blood purifier.

 Curcumin -- an active component of turmeric, has antioxidant and

 anti-inflammatory properties, making it useful for treating arthritis,

 inflammatory conditions and possibly cancer. Turmeric is also an

 inexpensive and indigenous beauty aid. It is used in the formulation

 of some sun screens. Smearing with turmeric paste cleans skin and

 beautifies it. Its antiseptic and healing properties prevent and cure

 pimples.

 

5. Clove (laving )Cloves can be used in cooking either whole or in a

 ground form, but as they are extremely strong, they are used

 sparingly. Cloves promote enzymatic flow and boost digestive

 functioning. They are used in various forms of gastric-irritabilit y

 and dyspepsia. Licking the powder of fried cloves mixed with honey is

 effective in controlling vomiting. Chewing a clove with a crystal of

 common salt eases expectoration (the process of coughing up and

 spitting out) relieves the irritation in the throat and stops cough in

 the pharyngitis -- that is, inflammation of the pharynx. Clove is an

 effective remedy for asthma. A teaspoon of decoction prepared by

 boiling six cloves in 30 ml of water can be taken with honey thrice

 daily as an expectorant. The use of a clove in toothache decreases

 pain. It also helps to decrease infection due to its antiseptic

 properties.

 

6. Cinnamon (dalchini/tuj) : An aromatic smelling bark, cinnamon is widely used

in most kitchens. It is principally employed in cookery as a seasoning and

flavouring material. Ancient Chinese references mention about use of Cinnamon as

early as 2700 BC as a medicine for relieving nausea, fever, diarrhoea and

menstrual problems. Cinnamon is used for stimulating gastric and digestive

juices and carminative. It is an antiseptic that helps kill bacteria which cause

tooth decay and gum disease, and that is why most of the tooth pastes are

cinnamon

 flavoured. It also kills many fungi and viruses that cause diseases.

 It helps calm the stomach, clears up urinary tract infections. In

 diabetic patients, it helps metabolise sugar in a better way using

 less insulin.

 

7. Black Pepper (mari/kali mirch): Pepper is one of the oldest and most

 important of all spices. It is usually dried (known as peppercorn when

 dried) and used as a spice and seasoning. Black pepper is useful in

 relieving flatulence. Pepper has a stimulating effect on the digestive

 organs and produces an increased flow of saliva and gastric juices.

 Powdered black pepper, thoroughly mixed with malted jaggery (gur), may

 be taken in the treatment of such conditions. Alternatively, a quarter

 teaspoon of pepper powder mixed in thin buttermilk can be taken during

 indigestion or heaviness in the stomach. For better results, an equal

 part of cumin (jeera) powder may also be added to the buttermilk.

 Three peppers sucked with a pinch of cumin (jeera) seeds and a crystal

 of common salt provides relief from cough.

 

8. Cardamom (elaichi): Cardamom is the " queen of spices " ; it is one of

 the most valued spices in the world. Cardamom has a strong, unique

 taste, with an intensely aromatic fragrance. Cardamom is used chiefly

 in medicines to relieve flatulence and for strengthening digestion

 activities. Ground cardamom seed mixed with ginger (adrak), cloves

 (laung) and coriander (dhania), is an effective remedy for

 indigestion. A tea made from cardamom is valuable in headache caused

 by indigestion. This can also be used as a remedy in the treatment of

 depression. Green cardamom is broadly used to treat infections in

 teeth and gums, to prevent and treat throat troubles, and congestion

 of the lungs. Daily gargling with an infusion of cardamom and cinnamon

 (dalchini) cures pharyngitis, sore-throat and also protects one from flu.

 

9. Cumin (jeera/Carom/ ajwain): Cumin and Carom seeds are both used

 for cooking and also possess many medicinal properties. They are a

 good source of iron and keeps immune system healthy. Water boiled with

 cumin seeds is good for coping with dysentery. Cumin (also known as

 Caraway) oil is specially used to remove flatulence. Also a cup of tea

 made from caraway seeds taken thrice a day after a meal will give

 relief. The tea is prepared by adding a tsp of caraway seed in 1.5-2

 litres of boiling water and allows simmering on slow fire for 15 min.

 Strain and sip hot to get best of results.

 

Ajwain is mucous-clearing and beneficial in treating respiratory

 diseases. A mix of the seed and buttermilk is effective for relieving

 difficult expectoration caused by dry phlegm. A hot fomentation with

 the seeds is a popular household remedy for asthma. Ajwain is good for

 muscular pains the seeds should be fried in coconut oil and should be

 massaged as a liniment in treating this condition. Ajwain shouldn't be

 used in excess as it can cause dryness of fluid and damage your eyes.

 

10. Asafoetida (hing): Asafoetida is used as a digestive aid, in food

 as a seasoning. Its odour, when uncooked, is so strong that it must be

 stored in airtight containers otherwise the aroma will contaminate

 other spices stored nearby. However, its odour and flavor become much

 milder and more pleasant upon heating in oil or ghee. It has many

 medicinal uses. For gas and flatulence, you may add a pinch of hing to

 buttermilk with a pinch of salt and drink it after meals. In case of

 stomachache, a little hing should be dissolved in water and the paste

 should be applied on the navel. A piece of hing placed on an aching

 tooth, reduces pain. Raw asafoetida may be given to the patients in

 lung infections like bronchitis in dosage of 5gm per day. It can be

 fried in ghee and given to the patients suffering from neuro-muscular

 disorders such as sciatica, facial palsy, paralysis etc. for relief

 from pain. In breathing disorders such as coughs and cold, it can be

 consumed in dosages of 12-15 gm for relief. You can even apply hing on

 an itching skin for relief.

 

Though these spices provide innumerable benefits they should be used

 sparingly. The excessive use of spices in food can cause harm to the

 health. Try to make specific use of these spices. This will help you

 to make optimal use of the resources provided by nature. Strike the

 right balance and add some spice to your life.

[Guest guest]

I would like to see this and have him look at me.

I am going to India soon, and when I go, I will look him up.

Thanks for the Indian side of things.  Tell more information and stories.

Jay

From: vish <vichooo_1999@...>

Subject: Re: gallstone flush gone wrong

gallstones

Date: Sunday, December 27, 2009, 7:44 AM

 

Here is an unbelievable yet true incident.

My spiritual guruji had severe pain in the stomach. He suffered whole night and

next day he was diagnosed with 5 stones with 1 in the duct.

As usual doctors recommended to get rid of gallbladder. My guruji knew of one

Muslim baba( my guruji is hindu) who cures people of gallbladder stones and

kidney stones. He flew to Baroda from Chennai via Mumbai and met the Baba whose

name is Pyare Bapu Patriwala in Baroda. Baba pinched my guruji's right side of

the stomach and took out the stones one by one and gave it to him. My guruji was

advised to have tender coconut water with juice of half a lime for 10days. This

is unbelievable but true. I personally got the details from my guruji as he was

staying with me for a week. there were nearly 200 persons waiting to see the

Baba.

I know many will not believe this but its true. Baba is in Baroda a small city

in the state of gujarat in Western India.

So there is hope for gallstone sufferers.

vish

____________ _________ _________ __

From: Umm Nidah <ummnidah (DOT) com>

gallstones@gro ups.com

Sent: Sun, December 27, 2009 5:30:10 PM

Subject: gallstone flush gone wrong

 

here is a beneficial article, methi/fenugreek seeds are supposed to dissolve

stones whether in the kidney or gallbladder:

SPICES: E. Indian Spices...

By " Pradyuman Joshi " Pradyuman Joshi 

Date: Sun Oct 18, 2009 4:43 am ((PDT))

 

India is known as 'The Home of Spices.' From the ancient times India

 has been a hub of spice cultivation, processing and export. Spices are

 well-known as appetisers and are considered essential in the culinary

 art all over the world.

 

Apart from adding colour, flavour and taste, consumption of spices

 provide infinite health benefits.

 

For instance, spices intensify salivary flow. They cleanse the oral cavity from

food adhesion and bacteria, they help to check infection and caries and protect

themucous membrane. Spices act as stimulant to the digestive system and helps

digestion in many ways. Stroke frequency and blood pressure can be diminished or

augmented by means of spices. Some may even be a substitute for your costly

beauty products and even medicines.

 

Here are the top 10 kitchen spices that have healing effects:

 

1. Fenugreek (methi): It is mainly used as a green leafy vegetable and

 seeds are used for seasoning and preparing masalas. It also has many

 medicinal uses. Fenugreek seed and leaves are good for increasing

 breast milk in lactating women. It is also helpful for treating diabetes and

lowering cholesterol as it helps in reducing blood sugar levels. You can consume

it either by incorporating it in your diet or chewing its seeds (after soaking

them overnight). Fenugreek also helps in maintaining a good metabolism and

prevents constipation. It purifies blood and helps in flushing out the harmful

toxins.

 

2. Coriander (dhania) leaves/seeds: All parts of the coriander plant

 are edible, but the fresh leaves and the dried seeds are commonly used

 in cooking. Seeds can be roasted or heated on a dry pan briefly before

 grinding to enhance and alter the aroma. The leaves of coriander are

 stimulant and tonic. They strengthen the stomach, relieve flatulence

 and increase secretion and discharge of urine. Coriander seeds reduce

 fever and promote a feeling of coolness. Coriander juice is highly

 beneficial in deficiencies of vitamin A, B1, B2, C and iron. One or

 two teaspoons of coriander juice, added to fresh buttermilk, is highly

 beneficial in treating digestive disorders such as indigestion,

 nausea, dysentery, hepatitis and ulcerative colitis. It is also

 helpful in typhoid fever. Regular drinking of coriander water helps

 lower blood cholesterol as it is a good diuretic and stimulates the

 kidney. It can be prepared by boiling dry seeds of coriander and

 straining the decoction after cooling.

 

3. Chillies (hot green peppers): Your eyes may start watering just with the name

of it, but you would be surprised to know that these spicy ones have healing

power too. Since ancient times, chillies have been used by healers to cure a

variety of ailments. They have been used externally to relieve pain and

internally to cure anything from yellow fever to the common cold. The active

ingredient in hot red peppers is a compound called capsaicin, which gives it

that unique sting. Capsaicin triggers the release of endorphins in the brain,

which has a pain relieving effect similar to that of morphine. Their high

vitamin C content can also substantially increase the absorption of non-heme

iron from other ingredients in a meal, such as beans and grains.

 

4. Turmeric (haldi): Although usually used in its dried, powdered

 form, turmeric is also used fresh, much like ginger. Turmeric is

 sometimes also used as an agent to impart a rich, custard-like yellow

 colour to the dishes. In Ayurvedic practices, turmeric is thought to

 have many medicinal properties. Many use it as a readily available

 antiseptic for cuts, burns and bruises. It also makes coping with

 diabetes easier. Raw turmeric juice is used to treat hyper acidity and

 indigestion. The juice of raw turmeric also acts as a blood purifier.

 Curcumin -- an active component of turmeric, has antioxidant and

 anti-inflammatory properties, making it useful for treating arthritis,

 inflammatory conditions and possibly cancer. Turmeric is also an

 inexpensive and indigenous beauty aid. It is used in the formulation

 of some sun screens. Smearing with turmeric paste cleans skin and

 beautifies it. Its antiseptic and healing properties prevent and cure

 pimples.

 

5. Clove (laving )Cloves can be used in cooking either whole or in a

 ground form, but as they are extremely strong, they are used

 sparingly. Cloves promote enzymatic flow and boost digestive

 functioning. They are used in various forms of gastric-irritabilit y

 and dyspepsia. Licking the powder of fried cloves mixed with honey is

 effective in controlling vomiting. Chewing a clove with a crystal of

 common salt eases expectoration (the process of coughing up and

 spitting out) relieves the irritation in the throat and stops cough in

 the pharyngitis -- that is, inflammation of the pharynx. Clove is an

 effective remedy for asthma. A teaspoon of decoction prepared by

 boiling six cloves in 30 ml of water can be taken with honey thrice

 daily as an expectorant. The use of a clove in toothache decreases

 pain. It also helps to decrease infection due to its antiseptic

 properties.

 

6. Cinnamon (dalchini/tuj) : An aromatic smelling bark, cinnamon is widely used

in most kitchens. It is principally employed in cookery as a seasoning and

flavouring material. Ancient Chinese references mention about use of Cinnamon as

early as 2700 BC as a medicine for relieving nausea, fever, diarrhoea and

menstrual problems. Cinnamon is used for stimulating gastric and digestive

juices and carminative. It is an antiseptic that helps kill bacteria which cause

tooth decay and gum disease, and that is why most of the tooth pastes are

cinnamon

 flavoured. It also kills many fungi and viruses that cause diseases.

 It helps calm the stomach, clears up urinary tract infections. In

 diabetic patients, it helps metabolise sugar in a better way using

 less insulin.

 

7. Black Pepper (mari/kali mirch): Pepper is one of the oldest and most

 important of all spices. It is usually dried (known as peppercorn when

 dried) and used as a spice and seasoning. Black pepper is useful in

 relieving flatulence. Pepper has a stimulating effect on the digestive

 organs and produces an increased flow of saliva and gastric juices.

 Powdered black pepper, thoroughly mixed with malted jaggery (gur), may

 be taken in the treatment of such conditions. Alternatively, a quarter

 teaspoon of pepper powder mixed in thin buttermilk can be taken during

 indigestion or heaviness in the stomach. For better results, an equal

 part of cumin (jeera) powder may also be added to the buttermilk.

 Three peppers sucked with a pinch of cumin (jeera) seeds and a crystal

 of common salt provides relief from cough.

 

8. Cardamom (elaichi): Cardamom is the " queen of spices " ; it is one of

 the most valued spices in the world. Cardamom has a strong, unique

 taste, with an intensely aromatic fragrance. Cardamom is used chiefly

 in medicines to relieve flatulence and for strengthening digestion

 activities. Ground cardamom seed mixed with ginger (adrak), cloves

 (laung) and coriander (dhania), is an effective remedy for

 indigestion. A tea made from cardamom is valuable in headache caused

 by indigestion. This can also be used as a remedy in the treatment of

 depression. Green cardamom is broadly used to treat infections in

 teeth and gums, to prevent and treat throat troubles, and congestion

 of the lungs. Daily gargling with an infusion of cardamom and cinnamon

 (dalchini) cures pharyngitis, sore-throat and also protects one from flu.

 

9. Cumin (jeera/Carom/ ajwain): Cumin and Carom seeds are both used

 for cooking and also possess many medicinal properties. They are a

 good source of iron and keeps immune system healthy. Water boiled with

 cumin seeds is good for coping with dysentery. Cumin (also known as

 Caraway) oil is specially used to remove flatulence. Also a cup of tea

 made from caraway seeds taken thrice a day after a meal will give

 relief. The tea is prepared by adding a tsp of caraway seed in 1.5-2

 litres of boiling water and allows simmering on slow fire for 15 min.

 Strain and sip hot to get best of results.

 

Ajwain is mucous-clearing and beneficial in treating respiratory

 diseases. A mix of the seed and buttermilk is effective for relieving

 difficult expectoration caused by dry phlegm. A hot fomentation with

 the seeds is a popular household remedy for asthma. Ajwain is good for

 muscular pains the seeds should be fried in coconut oil and should be

 massaged as a liniment in treating this condition. Ajwain shouldn't be

 used in excess as it can cause dryness of fluid and damage your eyes.

 

10. Asafoetida (hing): Asafoetida is used as a digestive aid, in food

 as a seasoning. Its odour, when uncooked, is so strong that it must be

 stored in airtight containers otherwise the aroma will contaminate

 other spices stored nearby. However, its odour and flavor become much

 milder and more pleasant upon heating in oil or ghee. It has many

 medicinal uses. For gas and flatulence, you may add a pinch of hing to

 buttermilk with a pinch of salt and drink it after meals. In case of

 stomachache, a little hing should be dissolved in water and the paste

 should be applied on the navel. A piece of hing placed on an aching

 tooth, reduces pain. Raw asafoetida may be given to the patients in

 lung infections like bronchitis in dosage of 5gm per day. It can be

 fried in ghee and given to the patients suffering from neuro-muscular

 disorders such as sciatica, facial palsy, paralysis etc. for relief

 from pain. In breathing disorders such as coughs and cold, it can be

 consumed in dosages of 12-15 gm for relief. You can even apply hing on

 an itching skin for relief.

 

Though these spices provide innumerable benefits they should be used

 sparingly. The excessive use of spices in food can cause harm to the

 health. Try to make specific use of these spices. This will help you

 to make optimal use of the resources provided by nature. Strike the

 right balance and add some spice to your life.

[Guest guest]

Very believable. I have witnessed similar things several times... -D

gallstone flush gone wrong

here is a beneficial article, methi/fenugreek seeds are supposed to dissolve

stones whether in the kidney or gallbladder:

SPICES: E. Indian Spices...

By " Pradyuman Joshi " Pradyuman Joshi

Date: Sun Oct 18, 2009 4:43 am ((PDT))

India is known as 'The Home of Spices.' From the ancient times India

has been a hub of spice cultivation, processing and export. Spices are

well-known as appetisers and are considered essential in the culinary

art all over the world.

Apart from adding colour, flavour and taste, consumption of spices

provide infinite health benefits.

For instance, spices intensify salivary flow. They cleanse the oral cavity

from food adhesion and bacteria, they help to check infection and caries and

protect themucous membrane. Spices act as stimulant to the digestive system and

helps digestion in many ways. Stroke frequency and blood pressure can be

diminished or augmented by means of spices. Some may even be a substitute for

your costly beauty products and even medicines.

Here are the top 10 kitchen spices that have healing effects:

1. Fenugreek (methi): It is mainly used as a green leafy vegetable and

seeds are used for seasoning and preparing masalas. It also has many

medicinal uses. Fenugreek seed and leaves are good for increasing

breast milk in lactating women. It is also helpful for treating diabetes and

lowering cholesterol as it helps in reducing blood sugar levels. You can consume

it either by incorporating it in your diet or chewing its seeds (after soaking

them overnight). Fenugreek also helps in maintaining a good metabolism and

prevents constipation. It purifies blood and helps in flushing out the harmful

toxins.

2. Coriander (dhania) leaves/seeds: All parts of the coriander plant

are edible, but the fresh leaves and the dried seeds are commonly used

in cooking. Seeds can be roasted or heated on a dry pan briefly before

grinding to enhance and alter the aroma. The leaves of coriander are

stimulant and tonic. They strengthen the stomach, relieve flatulence

and increase secretion and discharge of urine. Coriander seeds reduce

fever and promote a feeling of coolness. Coriander juice is highly

beneficial in deficiencies of vitamin A, B1, B2, C and iron. One or

two teaspoons of coriander juice, added to fresh buttermilk, is highly

beneficial in treating digestive disorders such as indigestion,

nausea, dysentery, hepatitis and ulcerative colitis. It is also

helpful in typhoid fever. Regular drinking of coriander water helps

lower blood cholesterol as it is a good diuretic and stimulates the

kidney. It can be prepared by boiling dry seeds of coriander and

straining the decoction after cooling.

3. Chillies (hot green peppers): Your eyes may start watering just with the

name of it, but you would be surprised to know that these spicy ones have

healing power too. Since ancient times, chillies have been used by healers to

cure a variety of ailments. They have been used externally to relieve pain and

internally to cure anything from yellow fever to the common cold. The active

ingredient in hot red peppers is a compound called capsaicin, which gives it

that unique sting. Capsaicin triggers the release of endorphins in the brain,

which has a pain relieving effect similar to that of morphine. Their high

vitamin C content can also substantially increase the absorption of non-heme

iron from other ingredients in a meal, such as beans and grains.

4. Turmeric (haldi): Although usually used in its dried, powdered

form, turmeric is also used fresh, much like ginger. Turmeric is

sometimes also used as an agent to impart a rich, custard-like yellow

colour to the dishes. In Ayurvedic practices, turmeric is thought to

have many medicinal properties. Many use it as a readily available

antiseptic for cuts, burns and bruises. It also makes coping with

diabetes easier. Raw turmeric juice is used to treat hyper acidity and

indigestion. The juice of raw turmeric also acts as a blood purifier.

Curcumin -- an active component of turmeric, has antioxidant and

anti-inflammatory properties, making it useful for treating arthritis,

inflammatory conditions and possibly cancer. Turmeric is also an

inexpensive and indigenous beauty aid. It is used in the formulation

of some sun screens. Smearing with turmeric paste cleans skin and

beautifies it. Its antiseptic and healing properties prevent and cure

pimples.

5. Clove (laving )Cloves can be used in cooking either whole or in a

ground form, but as they are extremely strong, they are used

sparingly. Cloves promote enzymatic flow and boost digestive

functioning. They are used in various forms of gastric-irritabilit y

and dyspepsia. Licking the powder of fried cloves mixed with honey is

effective in controlling vomiting. Chewing a clove with a crystal of

common salt eases expectoration (the process of coughing up and

spitting out) relieves the irritation in the throat and stops cough in

the pharyngitis -- that is, inflammation of the pharynx. Clove is an

effective remedy for asthma. A teaspoon of decoction prepared by

boiling six cloves in 30 ml of water can be taken with honey thrice

daily as an expectorant. The use of a clove in toothache decreases

pain. It also helps to decrease infection due to its antiseptic

properties.

6. Cinnamon (dalchini/tuj) : An aromatic smelling bark, cinnamon is widely

used in most kitchens. It is principally employed in cookery as a seasoning and

flavouring material. Ancient Chinese references mention about use of Cinnamon as

early as 2700 BC as a medicine for relieving nausea, fever, diarrhoea and

menstrual problems. Cinnamon is used for stimulating gastric and digestive

juices and carminative. It is an antiseptic that helps kill bacteria which cause

tooth decay and gum disease, and that is why most of the tooth pastes are

cinnamon

flavoured. It also kills many fungi and viruses that cause diseases.

It helps calm the stomach, clears up urinary tract infections. In

diabetic patients, it helps metabolise sugar in a better way using

less insulin.

7. Black Pepper (mari/kali mirch): Pepper is one of the oldest and most

important of all spices. It is usually dried (known as peppercorn when

dried) and used as a spice and seasoning. Black pepper is useful in

relieving flatulence. Pepper has a stimulating effect on the digestive

organs and produces an increased flow of saliva and gastric juices.

Powdered black pepper, thoroughly mixed with malted jaggery (gur), may

be taken in the treatment of such conditions. Alternatively, a quarter

teaspoon of pepper powder mixed in thin buttermilk can be taken during

indigestion or heaviness in the stomach. For better results, an equal

part of cumin (jeera) powder may also be added to the buttermilk.

Three peppers sucked with a pinch of cumin (jeera) seeds and a crystal

of common salt provides relief from cough.

8. Cardamom (elaichi): Cardamom is the " queen of spices " ; it is one of

the most valued spices in the world. Cardamom has a strong, unique

taste, with an intensely aromatic fragrance. Cardamom is used chiefly

in medicines to relieve flatulence and for strengthening digestion

activities. Ground cardamom seed mixed with ginger (adrak), cloves

(laung) and coriander (dhania), is an effective remedy for

indigestion. A tea made from cardamom is valuable in headache caused

by indigestion. This can also be used as a remedy in the treatment of

depression. Green cardamom is broadly used to treat infections in

teeth and gums, to prevent and treat throat troubles, and congestion

of the lungs. Daily gargling with an infusion of cardamom and cinnamon

(dalchini) cures pharyngitis, sore-throat and also protects one from flu.

9. Cumin (jeera/Carom/ ajwain): Cumin and Carom seeds are both used

for cooking and also possess many medicinal properties. They are a

good source of iron and keeps immune system healthy. Water boiled with

cumin seeds is good for coping with dysentery. Cumin (also known as

Caraway) oil is specially used to remove flatulence. Also a cup of tea

made from caraway seeds taken thrice a day after a meal will give

relief. The tea is prepared by adding a tsp of caraway seed in 1.5-2

litres of boiling water and allows simmering on slow fire for 15 min.

Strain and sip hot to get best of results.

Ajwain is mucous-clearing and beneficial in treating respiratory

diseases. A mix of the seed and buttermilk is effective for relieving

difficult expectoration caused by dry phlegm. A hot fomentation with

the seeds is a popular household remedy for asthma. Ajwain is good for

muscular pains the seeds should be fried in coconut oil and should be

massaged as a liniment in treating this condition. Ajwain shouldn't be

used in excess as it can cause dryness of fluid and damage your eyes.

10. Asafoetida (hing): Asafoetida is used as a digestive aid, in food

as a seasoning. Its odour, when uncooked, is so strong that it must be

stored in airtight containers otherwise the aroma will contaminate

other spices stored nearby. However, its odour and flavor become much

milder and more pleasant upon heating in oil or ghee. It has many

medicinal uses. For gas and flatulence, you may add a pinch of hing to

buttermilk with a pinch of salt and drink it after meals. In case of

stomachache, a little hing should be dissolved in water and the paste

should be applied on the navel. A piece of hing placed on an aching

tooth, reduces pain. Raw asafoetida may be given to the patients in

lung infections like bronchitis in dosage of 5gm per day. It can be

fried in ghee and given to the patients suffering from neuro-muscular

disorders such as sciatica, facial palsy, paralysis etc. for relief

from pain. In breathing disorders such as coughs and cold, it can be

consumed in dosages of 12-15 gm for relief. You can even apply hing on

an itching skin for relief.

Though these spices provide innumerable benefits they should be used

sparingly. The excessive use of spices in food can cause harm to the

health. Try to make specific use of these spices. This will help you

to make optimal use of the resources provided by nature. Strike the

right balance and add some spice to your life.

[Guest guest]

here is an interesting article from an associate that I would like your

feedback on.

Happy New year to everyone- and keep up the great work

ho ho ho

Cooking With Kurma > Essays > Why no garlic and Onions?

Why no Garlic and Onions?

One of the most common questions asked to me is this: " Why don't you eat garlic

and onions? "

Here's my short answer: As a devotee of Krishna and a practicing Bhakti-yogi, I

don't eat garlic and onions because they cannot be offered to Krishna.

Here's my longer answer:

You may know that onions and garlic are botanical members of the alliaceous

family (alliums) - along with leeks, chives and shallots.

According to Ayurveda, India's classic medical science, foods are grouped into

three categories - sattvic, rajasic and tamasic - foods in the modes of

goodness, passion and ignorance. Onions and garlic, and the other alliaceous

plants are classified as rajasic and tamasic, which means that they increase

passion and ignorance.

Those that subscribe to pure brahmana-style cooking of India, including myself,

and Vaishnavas - followers of Lord Vishnu, Rama and Krishna - like to only cook

with foods from the sattvic category. These foods include fresh fruits,

vegetables and herbs, dairy products, grains and legumes, and so on.

Specifically, Vaisnavas do not like to cook with rajasic or tamasic foods

because they are unfit to offer to the Deity.

Rajasic and tamasic foods are also not used because they are detrimental to

meditation and devotions. " Garlic and onions are both rajasic and tamasic, and

are forbidden to yogis because they root the consciousness more firmly in the

body " , says well-known authority on Ayurveda, Dr. E.Svoboda.

Some branches of western medicine say that the Alliums have specific health

benefits; garlic is respected, at least in allopathic medical circles, as a

natural antibiotic. In recent years, while the apparent cardiovascular

implications of vegetable Alliums has been studied in some detail, the clinical

implications of onion and garlic consumption from this point of view are still

not well understood.

Nevertheless, there are still many adverse things to say about garlic and

onions. Not so well known is the fact that garlic in the raw state can carry

harmful (potentially fatal) botulism bacteria. Perhaps it is with an awareness

of this that the Roman poet Horace wrote of garlic that it is “more harmful than

hemlock " .

It should be pointed out that Garlic and onion are avoided by spiritual

adherents because they stimulate the central nervous system, and can disturb

vows of celibacy. Garlic is a natural aphrodisiac. Ayurveda suggests that it is

a tonic for loss of sexual power from any cause, sexual debility, impotency from

over-indulgence in sex and nervous exhaustion from dissipating sexual habits. It

is said to be especially useful to old men of high nervous tension and

diminishing sexual power.

The Taoists realized thousands of years ago that plants of the alliaceous family

were detrimental to humans in their healthy state. In his writings, one sage

Tsang-Tsze described the Alliums as the " five fragrant or spicy scented

vegetables " - that each have a detrimental effect on one of the following five

organs - liver, spleen, lungs, kidneys, and heart. Specifically, onions are

harmful to the lungs, garlic to the heart, leeks to the spleen, chives to the

liver and spring onions to the kidneys.

Tsang-Tsze said that these pungent vegetables contain five different kinds of

enzymes which cause " reactions of repulsive breath, extra-foul odour from

perspiration and bowel movements, and lead to lewd indulgences, enhance

agitations, anxieties and aggressiveness, " especially when eaten raw.

Similar things are described in Ayurveda. 'As well as producing offensive breath

and body odour, these (alliaceous) plants induce aggravation, agitation, anxiety

and aggression. Thus they are harmful physically, emotionally, mentally nd

spiritually'.

Back in the 1980's, in his research on human brain function, Dr [bob] C.

Beck, DSc. found that garlic has a detrimental effect on the brain. He found

that in fact garlic is toxic to humans because its sulphone hydroxyl ions

penetrate the blood-brain barrier and are poisonous to brain cells.

Dr Beck explained that as far back as the 1950s it was known that garlic reduced

reaction time by two to three times when consumed by pilots taking flight tests.

This is because the toxic effects of garlic desynchronize brain waves. " The

flight surgeon would come around every month and remind all of us: " Don't you

dare touch any garlic 72 hours before you fly one of our airplanes, because

it'll double or triple your reaction time. You're three times slower than you

would be if you'd [not] had a few drops of garlic. "

For precisely the same reason the garlic family of plants has been widely

recognized as being harmful to dogs.

Even when garlic is used as food in Chinese culture it is considered harmful to

the stomach, liver and eyes, and a cause of dizziness and scattered energy when

consumed in immoderate amounts.

Nor is garlic always seen as having entirely beneficial properties in Western

cooking and medicine. It is widely accepted among health care professionals

that, as well as killing harmful bacteria, garlic also destroys beneficial

bacteria, which are essential to the proper functioning of the digestive system.

Reiki practitioners explain that garlic and onions are among the first

substances to be expelled from a person’s system – along with tobacco, alcohol

and pharmaceutical medications. This makes it apparent that alliaceous plants

have a negative effect on the human body and should be avoided for health

reasons.

Homeopathic medicine comes to the same conclusion when it recognizes that red

onion produces a dry cough, watery eyes, sneezing, runny nose and other familiar

cold-related symptoms when consumed.

These are just some of the reasons I avoid leeks, chives, shallots, garlic and

onions.