Shilajit is considered one of the wonder medicines of Ayurveda. Shilajit is an important drug of the ancient Hindu material medica and is to this day used extensively by the Hindu physicians for a variety of diseases..including diabetes....
here is paper submitted by Mr Rober Talbort to California College of Ayurveda
This link you can read in the language you like. About types of butter milk
In the waterfalls , where there are crevices , a material is found like mass a bit greenish in colour , which is said be having rejuvenation properties . It is said to be the feces of snakes or some such creatures . Is it by chance this shilazit .I was given this information by tribals . I don't have first hand Knowledge .
guess what??? I was listening carefully....he said they produce about 1-1.5 tin of shilajit everyday.....
then when he showing us raw stone processing ....he said about 5 tons of raw stone get crushed....hmmmm
I was expecting slip of tongue....LOL...but he mentioned correctly....the raw stone has about 30/40% of pure shilajit.
Yesterday went o patanjali local shop here.....
They have 3 type of shilajeet with them...shudh shilajeet-this one is in semi liquid form...as what baba is showing in clip....you have to take about one drop morning and evening in milk....I discarded same...as i felt its clumsy ...
Other one is shilajet rasayan...which contains shilajeet ashwagandha amala and few other herbs....I discarded cause I don't need ashwaandha at this moment.Third one is shilajeet capsules....I purchsed the same as it contains shilajeet and amala....
started taking shilajeet and coq10 (100 MG Emcure pharma).....from yesterday....
I did not notice...I went to patanjali vaidya and he gave ashwagandha , shilajeet capsule , chnadraprabha vati and madhinashini....I never noticed the effect of shilajeet specifically , as LCHF trasition period lot of things are already to take care of ...But I got rid of 500 mg metamorfin ...now take 500 in morning and 500 in evening ...Fasting bs is between 100 to 115 ...
It is said....if we loose only one gm of fat....we can get out of this....
yesterday MikePollard said(may be defensive) you need to loose lots of fats from other areas to loose one gm from pancreas....
yesterday I visited PH diagnostic center here.....they have one liver test...I forgot the name of test..it was something FIVR or FRIV test...where they can exactly estimate percentage of fat in liver and pancreas....
this fat theory is just a postulation. I don't know how they confirmed that losing 1g pancreatic fat reverses the diabetes. Yes losing fat always help us and even nonD but so precise conclusion is o/o my understanding.
I make it sort of pickled veg style ...put probiotic pill of my choice ...mostly the one which contains multiple types of bacteria...do not keep it in sun(but instead a warm place at home where generally I put the pot to set the curd), as it can kill good bacteria ....put crushed garlic and cut pieces of garlic and some whole garlic , some onion to make sure bacteria get their food ...all other sort of vegeatbles ...capsicum , pumpkin, squash, mooli, green chiiles, ginger...now I will experiment with beet root
no lemon no vinegar...it ferments and gets sour ....i keep it for 4-8 days depending on temperature
keep on tasting and smelling ...it properly fermented gets sour ...while checking make sure to use clean and dry spoon and make it in air tight jar(so that mold dont get chance to grow as they need air to grow) ... I make in jar like this
I didnt experimented with curd(Even in curd too I put probiotic pill along with starter :))....in the starting i used nothing ...just let it sit for 3-5 days and it fermented by itself ...later as part of experiment put probiotic pill , i notice I fermented in less days ...one more thing I notice , when I did not put garlic paste in in saline water ...the fermentation was going on at fast pace , as soon as I put garlic paste ...the rate of fermentation slowed down ...so it stayed in same flavour for more number of days even outside of fridge ...I kept it 11 daysoutside of frige...then also it was good ...I dont want to keep in fridge ..but to take extra precautions for not spoiling it , it keep in fridge...next experiment ...I will keep on increasing the number of out of fridge days and note the effect ...like they do for Sauerkraut
I have started experimenting with probiotic with various conditions like ...cold , sore throat , acidity constipation ...and you know this simple concept works like magic ...yesterday eveining had fever ...i took high dose probiotic pill with zinc and then fever medicine and some joshanda and after some time arogyavardhini vati...guess what ...inspite of a hectic day today ..I am out of fever since noon...not sure what worked ...fever lasted less than a day
Its a separate stream of science ...needs to be explored
I feel there is a synergy between probiotics,ayurveda and our bodies
it may be possible that type of butter milk is as per the milk used for preparation...
Also as per the time and level of fermentation....
As for acidity it is recommended 'Adhmura' dahi or butter milk...
Adh=half,mura=fermented...such curd is sweet....not much sour...so less acidity...may be the rest fermentation process takes place in stomach ..and acess stomach acid is used for fermentation.
Here is some thing....
Butter- milk is of 3 types. Viz
1) From which fat is completely removed
2) From which half of the fat is removed and
3) From which fat is not at all removed.
The physician acquainted with the nature of the Doshas involved in the causation of the disease, Agni (power of digestion and metabolism) of the patient and his strength should administer any of the above mentioned 3 types of butter – milk appropriately.
here.....Ayurveda considers pure un-adulterated ghee to be sāttvik or sattva-guṇi (in the "mode of goodness"), when used as food. It is the main ingredient in some of the Ayurvedic medicines, and is included under catuh mahā sneha (the four main oils: ghṛta, taila, vasā, and majjā) along with sesame oil, muscle fat, and bone marrow. Ghee is used preferentially for diseases caused by Pitta Dosha. Many Ayurvedic formulations contain ghee, for example, Brāhmi ghṛta, Indukānta ghṛta, Phala ghṛta, etc. Though eight types of ghee are mentioned in Ayurvedic classics, ghee made of human breast milk and cow's ghee are claimed to be excellent among them. Further, cow's ghee has medhya (intellect promoting) and rasāyana (vitalizing) properties. Ghee is also used in Ayurvedas for constipation and ulcers.[12]Vechur cow Ghee produced using Vechur cow’s milk, is famous for its high medicinal values due to the presence of A2 beta-lactalbumin protein and higher arginine content which is good for the health of convalescing people.[13]
In Sri Lankan indigenous medical traditions (Deshīya Cikitsā), ghee is included in pas tel (five oils: ghee, margosa oil, sesame oil, castor oil, and butter tree oil).
this is basically curd. If you replace yakult word with curd it stands true. Well these western people are master salespersons. They give attractive names to tempt us to buy their products.
Sour curd is considered harmful because of high lactic acid content. But as D we can take a little sour hung curd because glucose in this sour hung curd is very low due to its conversion to lactic acid
I think , dosa which is a staple food in south Indian families has probiotic effect because of the fermentation. Even pickles or chutneys made and used for 3 or 4 days give that effect. I may not be cent percent correct , but most of our food has probiotic properties.The use of fridge has curtailed most of the benefits .Even we are keeping curds in fridge immediately after it gets set .Any way an experimentation with probiotics may show a light in the diabetes management with out medicines . Looking forward for the results of your experiment.
Still some thing is left .What about other food items which we make .WE never heard of these concepts but they could have been there with out our awareness .
EVEN all the pickels , murabbas , jams have some amounts of probiotics though a portion is lost in the process of making . That way we can make these things a part of our daily diet instead of going for salads.
But sugar in murabbas or oil in packles do not cause any difference to us , the followers of socalled balanced diet . Only thing which makes difference is the destruction of some probiotic material in the process of making . I think that's ok , when the overall effect is considered . Any way it is a new concept to the people like me , though it was latent and unknown to us .
@karch you re right....that in heating process almost all bacterias gets killed...
But u know what?? as I told you about DIY Co2 bottle used by aquarium keepers...they add white residue collected in new bottle... it is said...that those are dead yeast bodies...and new yeast feeds on that...
Hmmm after cutting on carbs I suffered by constipation....
I searched and found that my gut flora is changing now.... the gut flora which I had earlier was feeding on carbs....Now since those carbs are not available gut flora is getting disturbed...
I started consuming coconut meat... and problem is solved.
oh ...yeah...I also faced the same problem when following wheatless LC_F....added veg kanji with meals ...now problem resolved ...and when i faced the problem of constipation , my bs was getting higher than usual , as the problem resolved ...bs on the better track ...i read somewhere that constipation causes bs to rise ...you know knowing these small small things through this forum ...made life much simpler
the temperature we can survive bacteria also survives on same so dont worry about survival of bacteria ....but did you see the cost ? and it is said that you have get fresh kefir grains after reusing it many times ....thing is can we afford this ??
No I didnt try with coconut milk ...as I dont know what taste or smell will spoiled contain and what is right taste or smell
May be some south Indian friends can shed more light on process and test which can tell that fermentation went right
hmmm certain temperature is required for certain culture... for example...when they grow spiulina they adjust temperature so that other contaminating algae gets killed....
Similar case with kefir....
Yeah price in 1200 Rs for 15 ml.....
very costly....he is making money....
Further just posted about red yeast rice.....the popular cholesterol drug statin is derived from same....
Chinese ferment rice and grow certain type of red yeast on rice....this contains statin.....
In Korea temperature through out year is lower comparatively and winter there for more than 6 months ...but they make Kimchi ....I make curd and fermented in winters too...but yeah its difficult ...for yogurt I use yogurt maker in winter and for fermented veg I keep wrapped in warm cloth and at warm place in house ...all are actually easier in India ...In India good curd setting takes 7-8 hours and without special efforts
All bacteria which survive in human gut feels cozy at same temperature as human body as we do ...so I guess in india they get much favouable environment to grow ...just a guess...its a tropical country ...just has right climate to grow all kind of viruses , bacteria and fungus
curd is the best probiotic. Naturally made. Good for intestinal health - provides healthy gut bacteria. Curd used as medicine in cases of diarrhea to reestablish healthy gut bacteria but unsour curd should be used.
Can someone tell us why curd and honey given as an omen before going for any good work, say before exams.
The fermentation has two parts.
Aerobic and anearobic. Lactic acid is produced at the end of anaerobic fermentation. Lactic acid is not considered good esp for musculo skeletal system i.e. muscles and joints.
type of butter milk is given....but not as per dilution....types as per fat percentage....(may be we can consider dilution?) and level of fermentation.
I think curds can be effective in giving the probiotic effect , if it is not kept in fridge. Many foods like dosa , pickles , chutneys , have probiotic effect. I think this use of fridge , has robbed of many of the good benefits of probiotics .
yes you are right ...fridge has also contributed to disbalance the ecology of body ...these days I dont prefer fridge as it is closed box , which keeps on fostering bad bacteria specially in india where power cut problem is prevalent ...it is more of a problem than solution ... we are just in misconception that using fridge is doing good to health
Everything practically everything goes in to fridge now a days .I had seen many working women cooking one week's food and keeping it in fridge . Then they keep it in microwave oven before eating which amounts to adding wind to fire in damaging the food values . All these changes in life style have been contributing to ill health for the past 40 years . Before that fridges were very rare in ordinary middle class families .
friz has the advantage of keeping things fresh. Veg remain fresh. Milk doesn't spoil. Can keep cheese, butter, ice creams and eggs for a longer time. Without freeze we can't consume these items. Fish meat and dairy products transportation possible only because of freeze.
Well as far as curd is concerned it was made in earthern pots and utensils. Also curd was used fresh before getting sour.
In India, power cut problem is so prevalent that we can not rely whatever is kept in friz is actually not contaminated...and more over if friz is not timely cleaned then chnaces of breedingbad bacteria in friz would be higher...
Moreover if anything in friz is keep on spoiling in friz...actually all air is contaminated in closed box of friz
no options but to some points to take care of ...like consume fresh food ...dont refrigerate , keep in good air tight container to avoid contamination from other sources ...clean friz with bking soda and vinegar etc at 15 days gap and open the door ....keep it open till dry ...keep checking for any spoiling going on in friz and finally dont over crowd friz , as temp does not remain the same as expected...so bad bact get chance to make colonies ...
Curd should be rightly made. Never use sour curd to add to milk for curd making. Always keep some home made curd for future use. Add curd to the luke warm milk and in the winter season keep the curd in a warm place. The rightly made curd is solid and minimal water - whey should have been released.
Taking curd with ghee and honey in the morning keeps you tummy cool. Try it.
to make curd thick many ppl put some 'fatkari'/alum in milk...just move crystal of alum 2/3 times in milk..and then mix curd... the final product will be thick...don't know how....
make Curd by adding curd only. That is the best way. The curd should be the one that has not become sour or the curd will go rancid. The milk should be luke warm and as shrisamarth says gently mix the milk after adding curd. Keep the mixture in open place like kitchen platform in summer and in a warm place in winter. A small amount say 1/4 to 1/2 teaspoonful curd should be added to the luke warm milk. In summer curd forms early say 4-6 hours. Thereafter the curd should be put in freeze to prevent it from being sour. In winter you need to add little more curd. Usually in my family we always save some curd to be added to the next batch. We make curd daily.
yes you are right....even in south india they do the same....the earlier days dough is added for fermentation of next day Idaly dough.
And again you are right in saying the culture you add should be of right sourness ....in fermentation it is said different Bactria act at different time... so right sourness means right type of bacteria ...and this culture needs right type of temperature to thrive...
so..right type of culture....at right temperature....in right quantity...for right time makes good curd
hmm...here some more tips ....set curd in plastic or glass container not in steel container (as steel good conductor of heat )....and then in the bottom put the starter and then warm milk which you feel is good temperature for you ....then stir for some time with spoon ...but the lid of air tight container ....either put the container in warm water ...or inside some bit container to give effect of pretend oven ....to maintain a steady and cozy temperature for your friends to grow fast ....you will get good firm curd after 6-8 hours
no...but I noticed if I follow the benchmark of keep the favourable temperature for bacteria steady for the setting period ...the curd is firm and tasty...like in yogurt maker the curd is always firm in glass containers ...and yummy ...the machine keeps the same temperature for given no of hours like oven...
same effect can be achieved by using the thermal flask which keeps the things at same temperature for long hours
@krach are you taking all medicine you posted with metformin 500 x2 times Why all shilajeet ashwaganda chandraprabha vati madunasini. madunasini and shilajeet for blood sugar control aswaganda for stressfree and chandrarabha vati for infection and urina lproblems . Are you not taken any sufunalureatablets.
What is your PPBS and HBA1C
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Shilajit and Ashwagandha both are said to be sufficient to control our dear enemy . But I doubt very much , whether the material supplied in the name of shilajith is genuine like they say most of dalchini is not original.
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It is not possible to control with metformin which only gives temporary relief .Ayurvedic herbs help to finish the cure .
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I cannot understand your sentence
Shillelagh and Ashwagandha both are said to be sufficient to control our dear enemy .
Who is enemy diabetes or aswaganda or shilazith or consuming person
I take only M/f regularily ...ashwagandha and other medicince not regularily ...I dont take madhunashini...once in a while when dine out or high readings...same with aroygya vardhini vati...
PPBS is around 130 and didnt check A1c since wheatless diet...3 months
I used to wake up from sleep at about 3:00 - 4:00 am in morning after switching to LCHF and IF. BP had increased by about 20 points within 2 weeks. Googled and found out that it could be due to surge in cortisol levels. Things were back to normal in next two weeks.
In fasting , does sleep pattern , not get disturbed?
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In spiritual sadhana , too much food is prohibited , because full stomach makes one to fall asleep faster and longer .In such an event ,when all of you are planning for IF or total fast what effect would it have on your sleep ? would it be normal ?
lesser food , lesser insulin. In the process of digestion , major part of blood rushes to stomach to facilitate that process . Lesser blood in the brain , leads to more sleep , During fasting , blood or insulin do not have much work and remain as they are and where they are .SO LESSER SLEEP. THUS food and sleep are directly proportionate to each other , though I can' t give the proportions .
hahaha @jingle in normal language rasayan means chemical...right?? So you got confused?? but here it is used in bit different way...here rasayan means medicines to rejuvenate...
currently I am trying to settle with wheatless diet ...I am planning to fast for once a week as people used to do for religious purpose and then gradually 2 then daily IF...Its tough for me ...as I have to manage on my own ...so things are slow at my end
huh...now I have to study IF literature and that needs time ...really busy these days ...it looks like there is course work of LC*F going on reading ...reading ...experimenting ...one day traditional fast without fruits is ok for me for now ...as it does not need literature reading for IF
Hmm...there is a joke in ahmedabad ...Jain omlette...omlette without garic and onion ...now a days jains dont follow the guidelines of their religion ....they snack a lot on carbs ...and eat late night.
Jain sadhus...eat very less ...dont use any vehicle to travel ...travel by foot and strictly dont eat after sun set ...surprisingly they dont eat any tuber veg (high in carbs ) ...they eat a lot of fat(oily food )...they are quite healthy, sharp and active in their old age ...I have seen them travelling from Ahmedabad to Bangalore by foot
Is it possible to enrich gut flora with beneficial bacteria...like bacteria which produceB12??
here is something interesting...
Several probiotic bacterial species such as Lactic-acid bacetria (LAB)- Lactobacillus spp.(species), Propionibacterium spp. or Bifidobacterium spp. can produce B12 and other B-vitamins. Whole genome sequencing is used to identify particular bacterial strains or a community of different bacteria in the human body that produce B12. Two species that possess all the genes for B12 synthesis are Propionibacterium freudenreichii (A genetically-engineered strain of this bacteria is used to make B12 commercially) and Lactobacillus reuteri (naturally found in most human intestine).
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