Nevada deregulates wellness service providers https://www.leg.state.nv.us/App/NELIS/REL/78th2015/ExhibitDocument/OpenExhibitDocument?exhibitId=12694&fileDownloadName=h0401ab295_rick.pdf
surgery for type 2 diabetes http://www.webmd.com/diabetes/guide/weight-loss-surgery-and-type-2-diabetes
probiotics and gut health http://www.pbs.org/newshour/rundown/biologists-create-frankengut-bacteria-treat-unhealthy-stomach/
bowel cancer warning signs http://www.activebeat.com/your-health/dont-ignore-these-bowel-cancer-warning-signs/?utm_medium=cpc&utm_source=outbrain&utm_campaign=AB_OBN_US_MOBI&cus_widget=1534127&utm_content=rss
FDA assigns new risk level to popular nsaids http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm453610.htm
ciprofloxacin side-effects http://www.peoplespharmacy.com/2015/07/23/devastating-and-surprising-side-effects-of-ciprofloxacin-cipro/
chem trails developments http://usawatchdog.com/geo-engineering-doing-most-destruction-to-planet-dane-wigington/
FDA amalgam cover-up http://www.peoplespharmacy.com/2015/07/27/the-dental-fillings-cover-up-and-the-fda/
Fresh ghee according to Caraka is best for pacifying pitta (cooling), pacifies vata (oiily), and because it stimulates digestion, it doesn't increase kapha. It's especially good for high temperature cooling. There are two ways to make ghee: churn milk or churn yogurt. What makes this interesting is that there are lot's of data which extol the benefits of fermenting foods, e.g. yogurt. See these links for more info.
http://journals.cambridge.org/download.php?file=%2FBJN%2FBJN21_02%2FS0007114567000492a.pdf&code=25c3c0cc08d7023b533e435a6523a1b7 http://www.ncbi.nlm.nih.gov/pubmed/9328648 http://link.springer.com/chapter/10.1007%2F978-94-011-7030-7_16
Something special occurs during the fermentation process which promotes the uptake/absorption/assimilation of nutrients in the food. Logic suggests that, because of lack of refrigeration until the 19th century, that many times milk soured before it could be made into butter. This ayurvedist is asking the question if there is a difference in the ghee made by both methods? This would an interesting test because ghee is frequently herbalized. Would this process change/modify the medicinal actions?
Quoting the Classical Texts--Caraka Su. XXV.40.89-40.156 (excerpts from the 156 items listed):
wine among those producing exhilaration; intoxication from drinking among those destroying intelligence, restraint, and memory; heavy food among those causing indigestion; eating once (in 24 hours) among those causing wholesome transformation of food; excessive sex among those causing TB; suppression of ejaculation among those causing impotence; slaughtering place among those causing aversion to food; excessive fasting as among those causing shortness of lifespan; intake of reduced quantity among those causing emaciation; intake of food before digestion of previous intake of food among those causing digestive disorders; irregular intake of meals among those causing irregular digestion; unwholesome food combining among those factors causing wretched, obstinate diseases (leprosy, etc.); serenity of mind among wholesome factors; exhaustion among unwholesome factors; perverted use of senses among pathogenic factors; sex during menses among inauspicious habits; celibacy among longevity promoting factors; adultery among factors reducing lifespan; unhappiness causing lack of virility; exertion beyond capacity among reducers of lifespan; grief causing aggravation of diseases; bath removing fatigue; cheerfulness among delighting factors; worry among emaciating; nourishment causing good sleep; detachment among nourishing; excessive sleep among those causing drowsiness; regular diet of all tastes among strengthening; habitual intake of one-taste-diet among debilitating; indigestion requiring prevention; child requiring mild drubs; elderly requiring palliative treatment; pregnancy requiring avoidance of strong drugs and sex and exercise; happiness for retention of conception; vitiation of all three doshas causing difficulty in cure; vitiation (poisoning) due to ama causing incurability; leech among auxiliary surgical devices; enema among elimination therapies; the Himalayas among places of medicinal plants; soma among herbs; desert among healthy places; marshy places among unhealthy; compliance to doctor's orders among qualities of a patient; physician among limbs of treatment; atheist / nihilist among the avoidables; greed among troublesome practices; disobedience among bad prognostic signs; non-despair among the healthy signs; team of physicians among those dispelling doubt; balance of mind among qualities of the physician; proper understanding among therapeutic devices; reasoning based upon scriptures among devices bringing success; presence of mind among timely grasp of situation; inaction among those wasting time; practical experience among those removing doubt; incapability among those causing fear; discussion with experts among those increasing wisdom; teacher among sources of learning; Ayurveda among those bringing immortality; words of noble ones among those to be followed; words of bad advice among those leading to harmful results; and complete renunciation among the sources of happiness.
Book Corner -- The Life Bridge Have you wondered about the science of the health claims by eating yogurt, sauerkraut, coffee--the authors review the published, peer-reviewed papers on this NOW topic. Ever wonder why a vaidya recommends yogurt douche for vaginal candida yeast infection? Why is lassi an important adjunct in digestion? Discover why vitamin supplement manufacturers are turning to our mini-mammal friends for help. Scientists discovered that there are three pathways for attaining / maintaining health attributable to cultured/fermented food: 1) the specific actions of friendly bacteria in the gut (killing, poisoning, crowding out harmful adversaries), 2) increasing bioavailability of nutrients introduced into a prospective fermentation medium, 3) and the making of bacteriocins (antibiotic agents made by fermenting agent in the fermentation process). Researchers believe that the fact that the Japanese live longest among cultures on earth for a reason--they eat so much fermented foods--not just soy, but fermented soy products. Fermented foods, research shows, have a wide range of health benefits--antibiotic, antiinflammatory, cardio-protective, free-radical scavenging, and much more. This author's notes and quotes available upon request--Subscriber's only...
Links of Interest
Ecuador planting project https://www.youtube.com/watch?v=jD4uQajejk0
film trailer on toxicity--"Secret Ingredients"--https://www.youtube.com/watch?v=vLuKo0P6RKA&feature=youtu.be
two shorts on geo-engineering https://www.youtube.com/embed/0eDSAKyr5-0?rel=0
certo recipe for joint pain http://www.peoplespharmacy.com/2015/08/23/certo-recipe-for-joint-pain/
autism--a new paradigm? https://www.youtube.com/watch?v=v4WAYJBDevw