Publication: Los Angeles Times
Author: HILARY E. MACGREGOR
Whether meditating before bed or sipping a kava kava nightcap, more than 1.6 million Americans use some form of alternative medicine when they have trouble sleeping.
In analyzing data from 31,000 Americans interviewed for the 2002 National Health Interview Survey, researchers found that nearly one-fifth of adults reported difficulty sleeping in the last 12 months, and of those, about 5 percent used complementary and alternative medicine to treat their sleeplessness. The majority of those who tried the therapies said they helped, with nearly half saying they helped “a great deal.”
Nearly 65 percent of people using alternative methods to help them sleep used “biological therapies,” such as herbs or supplements, and 39 percent used “mind-body therapies,” such as self-hypnosis, guided imagery or other relaxation techniques.
The report, published in the Archives of Internal Medicine, was part of a larger look at U.S. sleep habits. Researchers also found a strong connection between reports of insomnia or sleep troubles and other health conditions, such as obesity, hypertension, congestive heart failure and anxiety or depression.
Although the report didn’t rank the popularity of specific herbal or behavioral remedies, doctors who recommend complementary and alternative medicine said some therapies — such as melatonin, kava kava and valerian — can be effective in treating sleep problems and are typically safer than sleep drugs.
Dr. Jay Udani, who runs the Integrative Medicine Program at the Northridge Hospital Medical Center, said he would recommend anyone with sleep problems start with mind-body techniques such as self-hypnosis, meditation or guided imagery. If that were not sufficient, he might recommend mind-body techniques combined with an herbal remedy — and melatonin would be his first choice. Even a low dose (1 to 5 milligrams) of melatonin can be effective, he says.
But doctors cautioned against mixing sleep-inducing herbs or supplements with sleep drugs. Consumers should talk with their physicians first, they said.
Friday, 3 August 2007
Australian Women Are Catching On To The Ancient Indian Medical System of Ayurveda.
Publication: NEWS.com.au
Author: Lollie Barr
We’re always on the lookout for the latest, greatest technological marvel that will make us even more gorgeous. But looking into the past can also have its rewards, which explains the rising popularity of Ayurveda, the 5000-year-old medical system of India.
Spas across the nation are offering Ayurvedic rejuvenation and healing therapies, and there are now several Ayurvedic skin- and hair-care ranges on the market. What distinguishes Ayurvedic therapy from the high-tech is its natural approach.
Ayurvedic products contain no artificial colours, fragrances, animal ingredients, petrochemicals, propylene or sulphates. “Ayurvedic products are based on the premise that nothing should be applied to the skin or hair, that cannot be taken internally,” says Yasmin Sadikot, founder of the OmVeda skin- and hair-care range.
So what is Ayurveda?
This ancient science of health and medicine is based on the belief that physical, emotional and spiritual wellbeing are interdependent. According to the philosophy of Ayurveda, there are three fundamental mind/body types, or doshas, called vata, pitta and kapha, and each one embodies different combinations of the five elements: fire, water, air, earth and ether.
“The three doshas govern the activities of the mind and body, and determine the physical characteristics, emotional and mental tendencies of every human. While all three doshas occur in everyone, most people have a predominant tendency towards one or more doshas,” says Ayurvedic doctor, Dr Ajit, from Ayurda skincare.
In keeping with this theory, the first step is to determine your Ayurvedic skin type. Describing the three skin types, Dr Ajit says that dry, rough, malnourished skin that is susceptible to dullness and wrinkles is vata (air and space) dominant skin, which has a tendency towards dark marks, freckles and blemishes.
Pitta skin (fire and water) tends to be reddish, oily and moist, with a propensity to be sensitive and inflammatory, and have blackheads, pimples, acne, redness and variations in pigmentation, while kapha skin (water and earth), described as thick, smooth, soft, heavy and saggy, is prone to cellulite, whiteheads and water retention.
Herbal healing
The key to getting the most out of your Ayurvedic beauty regime is to use a combination of products that balance your doshas. “Vata skin requires nourishment, while sensitive pitta skin requires smooth, cold, astringent applications,” Dr Ajit says, “and kapha skin requires light, dry and hot substances to create a balance.”
The balance is achieved by using a combination of herbs, flowers, leaves, woods and oils of plants such as rose, sandalwood and turmeric, along with traditional Indian medicinal plants such as neem. “These herbs have specific and positive effects on the skin,” Dr Ajit says.
“For example, neem has blood-purifying qualities, as well as helping to repair damaged tissue and increase blood flow on the surface, thus it helps to reduce wrinkles and improve skin texture.” Other Ayurvedic treatments involve body oils (fabulous for dry skin), scrubs that use nuts, masks, shampoos and hair oils.
Ayurveda in the spa
Reading the ingredients on an Ayurvedic spa menu - milk, eggs, yoghurt, carrots, mangoes and potatoes - can make you feel hungry. “The nutrient action of the herbs is enhanced by the addition of fresh ingredients,” Sadikot says.
One of the most popular Ayurvedic treatments is shirodhara, which involves having a continuous, warm stream of sesame oil poured slowly over the centre of your forehead, followed by a head massage.
Ayurvedic massages, using delicious-smelling herbal oils that are matched to your skin type, concentrate on your body’s major pressure points, relaxing the muscles and toning and nourishing the skin.
Beauty from the inside out
In addition to using Ayurvedic products on your skin, Dr Ajit also recommends adopting the holistic mind, body and spirit philosophies of Ayurveda. “We talk about how your external beauty is a reflection of your inner health,” he says. “Your skin is a true indication of what is happening on the inside.”
Specific Ayurvedic regimes are designed to achieve a balance of the physical and mental. “Eating fresh food, controlling our emotions, avoiding processed food and focusing on staying calm will complement and assist in achieving great skin,” Dr Ajit says.
Ancient beauty secrets
1. A 15- to 20-minute self-massage with warm sesame oil every morning will improve the lymphatic and circulatory systems.
2. Scraping your tongue with a tongue scraper can get rid of toxins on your tongue.
3. Mix chickpea flour with yoghurt, a pinch of turmeric and rose water for a natural exfoliator.
4. Warm up and chill out in a ginger bath. Place a few tablespoons of freshly grated ginger root in a sock or a piece of cheesecloth, and tie it to the tap as you run the bath so that warm water runs over it.
Which skin type are you?
Vata: Small body frame, variable appetite, good short-term memory, changing moods and thoughts, nervous tendencies, creative and artistic.
Pitta: Medium build, strong appetite, overly assertive and aggressive, highly organised, intelligent, good orator.
Kapha: Big boned, thick and strong, tendency to not be very active, steady and reliable, compassionate, forgiving.
Author: Lollie Barr
We’re always on the lookout for the latest, greatest technological marvel that will make us even more gorgeous. But looking into the past can also have its rewards, which explains the rising popularity of Ayurveda, the 5000-year-old medical system of India.
Spas across the nation are offering Ayurvedic rejuvenation and healing therapies, and there are now several Ayurvedic skin- and hair-care ranges on the market. What distinguishes Ayurvedic therapy from the high-tech is its natural approach.
Ayurvedic products contain no artificial colours, fragrances, animal ingredients, petrochemicals, propylene or sulphates. “Ayurvedic products are based on the premise that nothing should be applied to the skin or hair, that cannot be taken internally,” says Yasmin Sadikot, founder of the OmVeda skin- and hair-care range.
So what is Ayurveda?
This ancient science of health and medicine is based on the belief that physical, emotional and spiritual wellbeing are interdependent. According to the philosophy of Ayurveda, there are three fundamental mind/body types, or doshas, called vata, pitta and kapha, and each one embodies different combinations of the five elements: fire, water, air, earth and ether.
“The three doshas govern the activities of the mind and body, and determine the physical characteristics, emotional and mental tendencies of every human. While all three doshas occur in everyone, most people have a predominant tendency towards one or more doshas,” says Ayurvedic doctor, Dr Ajit, from Ayurda skincare.
In keeping with this theory, the first step is to determine your Ayurvedic skin type. Describing the three skin types, Dr Ajit says that dry, rough, malnourished skin that is susceptible to dullness and wrinkles is vata (air and space) dominant skin, which has a tendency towards dark marks, freckles and blemishes.
Pitta skin (fire and water) tends to be reddish, oily and moist, with a propensity to be sensitive and inflammatory, and have blackheads, pimples, acne, redness and variations in pigmentation, while kapha skin (water and earth), described as thick, smooth, soft, heavy and saggy, is prone to cellulite, whiteheads and water retention.
Herbal healing
The key to getting the most out of your Ayurvedic beauty regime is to use a combination of products that balance your doshas. “Vata skin requires nourishment, while sensitive pitta skin requires smooth, cold, astringent applications,” Dr Ajit says, “and kapha skin requires light, dry and hot substances to create a balance.”
The balance is achieved by using a combination of herbs, flowers, leaves, woods and oils of plants such as rose, sandalwood and turmeric, along with traditional Indian medicinal plants such as neem. “These herbs have specific and positive effects on the skin,” Dr Ajit says.
“For example, neem has blood-purifying qualities, as well as helping to repair damaged tissue and increase blood flow on the surface, thus it helps to reduce wrinkles and improve skin texture.” Other Ayurvedic treatments involve body oils (fabulous for dry skin), scrubs that use nuts, masks, shampoos and hair oils.
Ayurveda in the spa
Reading the ingredients on an Ayurvedic spa menu - milk, eggs, yoghurt, carrots, mangoes and potatoes - can make you feel hungry. “The nutrient action of the herbs is enhanced by the addition of fresh ingredients,” Sadikot says.
One of the most popular Ayurvedic treatments is shirodhara, which involves having a continuous, warm stream of sesame oil poured slowly over the centre of your forehead, followed by a head massage.
Ayurvedic massages, using delicious-smelling herbal oils that are matched to your skin type, concentrate on your body’s major pressure points, relaxing the muscles and toning and nourishing the skin.
Beauty from the inside out
In addition to using Ayurvedic products on your skin, Dr Ajit also recommends adopting the holistic mind, body and spirit philosophies of Ayurveda. “We talk about how your external beauty is a reflection of your inner health,” he says. “Your skin is a true indication of what is happening on the inside.”
Specific Ayurvedic regimes are designed to achieve a balance of the physical and mental. “Eating fresh food, controlling our emotions, avoiding processed food and focusing on staying calm will complement and assist in achieving great skin,” Dr Ajit says.
Ancient beauty secrets
1. A 15- to 20-minute self-massage with warm sesame oil every morning will improve the lymphatic and circulatory systems.
2. Scraping your tongue with a tongue scraper can get rid of toxins on your tongue.
3. Mix chickpea flour with yoghurt, a pinch of turmeric and rose water for a natural exfoliator.
4. Warm up and chill out in a ginger bath. Place a few tablespoons of freshly grated ginger root in a sock or a piece of cheesecloth, and tie it to the tap as you run the bath so that warm water runs over it.
Which skin type are you?
Vata: Small body frame, variable appetite, good short-term memory, changing moods and thoughts, nervous tendencies, creative and artistic.
Pitta: Medium build, strong appetite, overly assertive and aggressive, highly organised, intelligent, good orator.
Kapha: Big boned, thick and strong, tendency to not be very active, steady and reliable, compassionate, forgiving.
Ayurvedic Massage
Publication: Ayushveda.com
Author: Unknown
Ayurveda, the ancient science of perfect health, comes from the highly developed Vedic civilization and has been practised in India for thousands of years. The Ayurvedic texts describe a wealth of treatments for maintaining and promoting good health by creating inner balance and re-establishing connection with the body’s inner intelligence. Abhyanga, a whole-body oil massage done before the morning shower or bath, is regarded as one of the most important one of these procedures.
ABHYANGA -
Abhyanga is not very complicate to perform and easy to integrate into ones daily routine. It produces so many positive effects that soon you will not want to miss it. Charak Samhita, a major Ayurvedic text says that oil massage the human body becomes strong and smooth-skinned; it gains resistance to exhaustion and exertion. One who applies the (sesame) oil on his head regularly does not suffer from headache, baldness, greying of hair. , His sense organs work properly; the skin of his face becomes brightened; applying the oil on the head produces sound sleep and happiness´; traditions also maintains that muscles, tissues and joints are lubricated and flexibility increased.
The abhyanga can be done standing or sitting. The method is as follows:
The oil is taken slightly warmer to the body temperature and then used.
Start by massaging the head. Place a small amount of oil on the scalp and massage the scalp vigorously. Use the open palms of the hands and the flat surfaces of the fingers rather than the fingertips for the whole massage. The stroke should be circular, describing small circles. Spend more time on the head than on other parts of the body, because it has marmas points, which influences all the other parts.
Massage the face and outer part of the ears, using the fingers. Massaging the ears is also said to influence the whole body, so give them some extra time, too, but don’t massage them vigorously. At this point, you may want to smear oil over the rest of the body: This will give the maximum time for the oil to penetrate the skin.
Massage the front and back of the neck, and the upper part of the back. Remember to use the open palm and flat surfaces of the fingers, not the fingertips.
Next, massage the arms vigorously. For the joints use a circular motion, and for the long bones a straight motion.
Now do the chest and stomach. Be less vigorous here. Use a circular motion over the pectoral areas, and a very gentle, vertical motion over the breastbone and solar plexus. Use a very gentle circular motion over the abdomen, moving clockwise, the direction the large intestine move in (top, to the left, bottom, to the right).
Massage the back and spine - or what you can reach of it - vigorously.
Massage with some force on the legs in the same way you did the arms: straight on the bones, circular on the joints.
Last but not least, massage the feet. The soles of the feet are said to have marma points that connect to the rest of the body, so give extra time and attention to them. Once again use the palm or the open flat of the hand, and massage vigorously.
The ideal length of a daily abhyanga is 10 to 20 minutes, but even only 2 or 3 minutes is very beneficial (priorities are head and feet).
Be careful about getting oil over your bathroom floor. If your bathroom is carpeted, we suggest that you protect it with an inexpensive floor mat, or some disposable covering.
If you have a cold or flu or problems with digestion abhyanga is not recommended.
After your massage take a shower or bath.
Thursday, 2 August 2007
Cooking With The Mung Bean - The Ayurvedic Way
Publication: boloji.com
Author: Shreelata Suresh
If your concept of including mung in your diet means topping off a salad with a few bean sprouts, think again. Mung beans, and their split, hulled version, mung dhal, can be used to create main dishes, salads, soups, spreads, savories, beverages and desserts. Mung beans combine well with a host of grains and flours, vegetables and greens, tart fruit, other sprouts, spices and herbs, and even rice, soy or nut milks.
Mung or moong beans (Phaseolus aureus) are small cylindrical beans with a bright green skin and yellow insides. They are eaten whole, split with skins on, split and hulled as mung dhal, or sprouted. They are used extensively in both Indian and Chinese cooking.
Ayurvedic healers consider the mung bean valuable because it is highly nutritious and delivers sustenance while being easier on the digestion that most other beans. When cooked to butter-soft consistency and combined with digestion-enhancing herbs and spices, mung beans can be digested even by the recuperating, the very old and the very young, and individuals with a weak digestive fire. Mung beans offer the astringent and sweet tastes, are cooling for the physiology, light and soft. When cooked with appropriate herbs and spices, mung beans are balancing for all the doshas.
From the modern nutrition perspective, mung beans offer protein and dietary fiber, and are a source of phytoestrogens. They also contain vitamins A, C and E, folacin, phosphorus, magnesium, iron and calcium.
Buying and Storing Mung Beans
Mung beans are available at Asian groceries, health food stores, online and even some supermarkets. When buying whole mung beans, look for whole, unbroken beans of uniform size and rich color, with unbroken skins. Store the beans in clean airtight jars in a cool, dark place. Buy no more than what will last you for about a month. Older beans take longer to cook and produce more flatulence.
If you buy your mung sprouts, look for fresh, crisp sprouts without brown stains or marks. Prepare and eat the mung sprouts as soon as you can after purchase, definitely the same day. You can also sprout mung beans at home.
Preparing
Dry mung beans and dhals can contain small twigs, stones and other foreign material. Spread out the beans or dhal on a white serving dish and pick them over carefully before use. Also pick out and discard any discolored or shriveled beans.
Dry beans and dhals should be washed thoroughly in several changes of water before use. Discard any that float on top of the water.
Cooking
Dried mung dhal does not generally require pre-soaking. Whole mung beans are cooked both without soaking and after soaking. Mung dhal and beans can be cooked in a pressure cooker, in a slow cooker or on the stovetop. If cooking on the stovetop, foam that builds at the top can be skimmed off and discarded. Dhals generally have the best flavor when they are slow-cooked for a long time. In all cases, cook beans until completely tender.
Combining with Other Foods
Mung beans can be combined with brown or white rice, cracked wheat or oatmeal to make a one-dish meal known as khicharee. They can also be cooked to a soupy texture with lots of water and spices. Stews and soups that combine mung beans or mung dhal with a wide variety of greens and vegetables and grains such as barley are also common. Mung dhal flour can be combined with whole wheat flour to make fresh flatbreads on a griddle.
Cook mung beans with lots of herbs and spices. Fresh ginger, basil, cilantro, rosemary, sage, thyme, parsley, curry leaves and tarragon, fresh garlic, lemon juice, and spices such as turmeric, cayenne, ajwain, cumin, coriander, garam masala, black pepper and bay leaf go wonderfully with mung dhal or mung beans.
Recipes
Here are some mung recipes from our Ayurvedic Mung Bean Recipes e-booklet available for purchase.
Basic Mung Dhal
1/2 cup split hulled mung beans (mung or moong dhal)
3-4 cups water
Rock salt to taste
1 tsp - 1 tbsp ghee (clarified butter) (use less ghee for Kapha)
1/2 tsp cumin seeds
1/8 tsp turmeric
Sort and wash the dhal. Drain. In a heavy-bottomed pot, add the washed dhal, turmeric and 3 cups water. Bring to a boil; then turn heat down to medium/low and simmer-cook until dhal is butter-soft (about 30-40 minutes). Stir occasionally to prevent sticking, and add more water as needed to maintain desired consistency. If foam forms on the surface, skim it off and discard. When cooked, add salt and stir. In a separate pan, heat ghee until melted to a clear oil. Add the cumin seeds and stir to release aroma. The cumin should turn a rich dark brown but not burn. Pour the ghee-spice mixture carefully over the dhal. Stir and serve immediately with boiled Basmati rice or other whole grain and vegetables. (In a thinner consistency, this dhal can be drunk as a nourishing soup-beat with a metal whisk to a smooth consistency and heat through).
Bitter Greens, Mung Sprouts, Avocado and Orange Salad
1 cup baby spinach leaves
1 cup mixed bitter greens (arugula, dandelion, watercress etc.)
1 cup fresh mung sprouts, cut in half
1 cup orange sections, deseeded
1/2 cup diced avocado
1 tbsp soaked walnut bits, soaked for 15 minutes in warm water
2 tbsp extra-virgin olive oil
1 tbsp lemon juice
1 tsp lemon zest
Rock salt to taste
Fresh cracked black pepper to taste
1 tbsp tahini
1/2 tsp minced fresh ginger
Heat one tbsp of the oil in a skillet. Toss in the spinach leaves and mung sprouts and stir briefly to wilt the spinach leaves. Remove to a bowl and cool. Add the mixed bitter greens, orange and avocado. In another bowl, briskly whisk together the lemon juice, rest of the olive oil, lemon zest, salt, pepper, ginger and tahini. Pour the dressing over the salad and toss to coat. Garnish with the chopped walnuts and serve immediately.
Note: If using garlic, add to the oil in the skillet before you add the spinach. About 1/2 tsp minced garlic would be plenty.
Mung Bean/Herb Spread
1/2 cup mung dhal
2 tbsp almond butter or tahini
1 tsp minced ginger
1 tbsp chopped fresh parsley
1 tbsp chopped fresh basil
1 tbsp mild olive oil
1/4 tsp ground cumin
Rock salt to taste
1 tbsp lemon juice
Fresh-cracked black pepper to taste or large pinch sweet paprika
1-2 tbsps water if needed
Heat a skillet and dry-roast the mung dhal until golden brown, about 10-12 minutes. Stir constantly to toast all sides and prevent burning. Grind to a coarse flour in a spice-mill. Combine all the ingredients in a food processor and process to a smooth, spreadable paste, adjusting the water as necessary. Tastes excellent on crisp toast or crackers, on flatbread wedges or as a dip for vegetables.
Note: If using garlic, add one medium clove, peeled, to the ingredients.
Author: Shreelata Suresh
If your concept of including mung in your diet means topping off a salad with a few bean sprouts, think again. Mung beans, and their split, hulled version, mung dhal, can be used to create main dishes, salads, soups, spreads, savories, beverages and desserts. Mung beans combine well with a host of grains and flours, vegetables and greens, tart fruit, other sprouts, spices and herbs, and even rice, soy or nut milks.
Mung or moong beans (Phaseolus aureus) are small cylindrical beans with a bright green skin and yellow insides. They are eaten whole, split with skins on, split and hulled as mung dhal, or sprouted. They are used extensively in both Indian and Chinese cooking.
Ayurvedic healers consider the mung bean valuable because it is highly nutritious and delivers sustenance while being easier on the digestion that most other beans. When cooked to butter-soft consistency and combined with digestion-enhancing herbs and spices, mung beans can be digested even by the recuperating, the very old and the very young, and individuals with a weak digestive fire. Mung beans offer the astringent and sweet tastes, are cooling for the physiology, light and soft. When cooked with appropriate herbs and spices, mung beans are balancing for all the doshas.
From the modern nutrition perspective, mung beans offer protein and dietary fiber, and are a source of phytoestrogens. They also contain vitamins A, C and E, folacin, phosphorus, magnesium, iron and calcium.
Buying and Storing Mung Beans
Mung beans are available at Asian groceries, health food stores, online and even some supermarkets. When buying whole mung beans, look for whole, unbroken beans of uniform size and rich color, with unbroken skins. Store the beans in clean airtight jars in a cool, dark place. Buy no more than what will last you for about a month. Older beans take longer to cook and produce more flatulence.
If you buy your mung sprouts, look for fresh, crisp sprouts without brown stains or marks. Prepare and eat the mung sprouts as soon as you can after purchase, definitely the same day. You can also sprout mung beans at home.
Preparing
Dry mung beans and dhals can contain small twigs, stones and other foreign material. Spread out the beans or dhal on a white serving dish and pick them over carefully before use. Also pick out and discard any discolored or shriveled beans.
Dry beans and dhals should be washed thoroughly in several changes of water before use. Discard any that float on top of the water.
Cooking
Dried mung dhal does not generally require pre-soaking. Whole mung beans are cooked both without soaking and after soaking. Mung dhal and beans can be cooked in a pressure cooker, in a slow cooker or on the stovetop. If cooking on the stovetop, foam that builds at the top can be skimmed off and discarded. Dhals generally have the best flavor when they are slow-cooked for a long time. In all cases, cook beans until completely tender.
Combining with Other Foods
Mung beans can be combined with brown or white rice, cracked wheat or oatmeal to make a one-dish meal known as khicharee. They can also be cooked to a soupy texture with lots of water and spices. Stews and soups that combine mung beans or mung dhal with a wide variety of greens and vegetables and grains such as barley are also common. Mung dhal flour can be combined with whole wheat flour to make fresh flatbreads on a griddle.
Cook mung beans with lots of herbs and spices. Fresh ginger, basil, cilantro, rosemary, sage, thyme, parsley, curry leaves and tarragon, fresh garlic, lemon juice, and spices such as turmeric, cayenne, ajwain, cumin, coriander, garam masala, black pepper and bay leaf go wonderfully with mung dhal or mung beans.
Recipes
Here are some mung recipes from our Ayurvedic Mung Bean Recipes e-booklet available for purchase.
Basic Mung Dhal
1/2 cup split hulled mung beans (mung or moong dhal)
3-4 cups water
Rock salt to taste
1 tsp - 1 tbsp ghee (clarified butter) (use less ghee for Kapha)
1/2 tsp cumin seeds
1/8 tsp turmeric
Sort and wash the dhal. Drain. In a heavy-bottomed pot, add the washed dhal, turmeric and 3 cups water. Bring to a boil; then turn heat down to medium/low and simmer-cook until dhal is butter-soft (about 30-40 minutes). Stir occasionally to prevent sticking, and add more water as needed to maintain desired consistency. If foam forms on the surface, skim it off and discard. When cooked, add salt and stir. In a separate pan, heat ghee until melted to a clear oil. Add the cumin seeds and stir to release aroma. The cumin should turn a rich dark brown but not burn. Pour the ghee-spice mixture carefully over the dhal. Stir and serve immediately with boiled Basmati rice or other whole grain and vegetables. (In a thinner consistency, this dhal can be drunk as a nourishing soup-beat with a metal whisk to a smooth consistency and heat through).
Bitter Greens, Mung Sprouts, Avocado and Orange Salad
1 cup baby spinach leaves
1 cup mixed bitter greens (arugula, dandelion, watercress etc.)
1 cup fresh mung sprouts, cut in half
1 cup orange sections, deseeded
1/2 cup diced avocado
1 tbsp soaked walnut bits, soaked for 15 minutes in warm water
2 tbsp extra-virgin olive oil
1 tbsp lemon juice
1 tsp lemon zest
Rock salt to taste
Fresh cracked black pepper to taste
1 tbsp tahini
1/2 tsp minced fresh ginger
Heat one tbsp of the oil in a skillet. Toss in the spinach leaves and mung sprouts and stir briefly to wilt the spinach leaves. Remove to a bowl and cool. Add the mixed bitter greens, orange and avocado. In another bowl, briskly whisk together the lemon juice, rest of the olive oil, lemon zest, salt, pepper, ginger and tahini. Pour the dressing over the salad and toss to coat. Garnish with the chopped walnuts and serve immediately.
Note: If using garlic, add to the oil in the skillet before you add the spinach. About 1/2 tsp minced garlic would be plenty.
Mung Bean/Herb Spread
1/2 cup mung dhal
2 tbsp almond butter or tahini
1 tsp minced ginger
1 tbsp chopped fresh parsley
1 tbsp chopped fresh basil
1 tbsp mild olive oil
1/4 tsp ground cumin
Rock salt to taste
1 tbsp lemon juice
Fresh-cracked black pepper to taste or large pinch sweet paprika
1-2 tbsps water if needed
Heat a skillet and dry-roast the mung dhal until golden brown, about 10-12 minutes. Stir constantly to toast all sides and prevent burning. Grind to a coarse flour in a spice-mill. Combine all the ingredients in a food processor and process to a smooth, spreadable paste, adjusting the water as necessary. Tastes excellent on crisp toast or crackers, on flatbread wedges or as a dip for vegetables.
Note: If using garlic, add one medium clove, peeled, to the ingredients.
A New Variety of Rice For Diabetics
Publication: Daily India
There is a good news for diabetic patients, as they may not have to put their hands-off a pleasing meal of rice.
An Ayurvedic researcher from Narayanvasalam in Tamil Nadu’s Erode District claims to have developed a variety of herbal rice with curative properties, particularly for diabetic patients.
After a decade long research, S. Moorthy Satyamraju has developed herbal rice after treating Ponni, a variety of paddy, with a dozen anti-diabetic herbs.
“India tops the rank of diabetic patients with more than 10.2 percent of the total population being affected by diabetes. This menace is particularly higher in southern India since the staple food here is rice. After a research of 10 years, we have developed unique herbal rice. In this, we have mixed 12 different herbs in liquid form. We have tested it on diabetic patients and results are satisfactory. We are now planning to export this rice,” said Moorthy.
Physicians advise that diabetic patients to check their intake of carbohydrates. Hence, there is either a restriction or a complete ‘no’ to food items such as rice and sugar that raise glucose level in blood.
But, the moderate glucose level factor of the herbal rice allows diabetic patients to have as much rice as they desire without worrying about their sugar level.
Reportedly, certified by the National Institute of Ayurvedic Science of Sri Sripadaraja Mutt at Mulubagal in Karnataka’s Kolar District, the herbal rice is being lapped up by diabetes patients.
“I am a diabetic for the past 13 years. I consulted many doctors and had many medicines, but my body sugar level was constantly on increase. Then I heard about this rice and started consuming it some three months ago. Now, my sugar level is comfortably stable,” said Jayalakshmi, a diabetic patient.
Retaining all nutrients of normal rice, herbal rice is being relished for its delicious and aromatic premium quality even by non-diabetics.
At present, Moorthy is producing and marketing this rice as a cottage industry. He has also applied for export certification.
According to the endocrinologists, people with diabetes are 25 times more prone to develop kidney and heart ailments. Approximately 165 million people across the world are diabetic and a considerable ratio is in India. (ANI)
There is a good news for diabetic patients, as they may not have to put their hands-off a pleasing meal of rice.
An Ayurvedic researcher from Narayanvasalam in Tamil Nadu’s Erode District claims to have developed a variety of herbal rice with curative properties, particularly for diabetic patients.
After a decade long research, S. Moorthy Satyamraju has developed herbal rice after treating Ponni, a variety of paddy, with a dozen anti-diabetic herbs.
“India tops the rank of diabetic patients with more than 10.2 percent of the total population being affected by diabetes. This menace is particularly higher in southern India since the staple food here is rice. After a research of 10 years, we have developed unique herbal rice. In this, we have mixed 12 different herbs in liquid form. We have tested it on diabetic patients and results are satisfactory. We are now planning to export this rice,” said Moorthy.
Physicians advise that diabetic patients to check their intake of carbohydrates. Hence, there is either a restriction or a complete ‘no’ to food items such as rice and sugar that raise glucose level in blood.
But, the moderate glucose level factor of the herbal rice allows diabetic patients to have as much rice as they desire without worrying about their sugar level.
Reportedly, certified by the National Institute of Ayurvedic Science of Sri Sripadaraja Mutt at Mulubagal in Karnataka’s Kolar District, the herbal rice is being lapped up by diabetes patients.
“I am a diabetic for the past 13 years. I consulted many doctors and had many medicines, but my body sugar level was constantly on increase. Then I heard about this rice and started consuming it some three months ago. Now, my sugar level is comfortably stable,” said Jayalakshmi, a diabetic patient.
Retaining all nutrients of normal rice, herbal rice is being relished for its delicious and aromatic premium quality even by non-diabetics.
At present, Moorthy is producing and marketing this rice as a cottage industry. He has also applied for export certification.
According to the endocrinologists, people with diabetes are 25 times more prone to develop kidney and heart ailments. Approximately 165 million people across the world are diabetic and a considerable ratio is in India. (ANI)
Wednesday, 1 August 2007
Herb It Up
Publication: The Financial Express
Author: Kiran Yadav
You may not need another reason to love that extra oregano in your Greek salad, but this ‘food for thought’ is worth considering. Well, the herb clearly has more to boast than its bold flavour. For one, it is not just rich in antioxidants but also phytochemicals that help the body fight cancer.
Other exotic herbs like thyme, rosemary, basil, peppermint, parsley, savory, marjoram and chives too rub shoulders with oregano when it comes to health properties. The better news is that as people increasingly experiment with Mexican, Italian, Greek and Mediterranean cuisines, more and more exotic herbs are finding way to the Indian palate.
Says chef Abhijit Prasad of InterContinental, Delhi, “Herbs spice up the food in a health way. We try and use as much fresh herbs as possible, growing a lot of them here at the hotel.”
A research published in the Journal of Agricultural and Food Chemistry highlights that herbs propel higher antioxidant activity than fruits, vegetables and even some spices like garlic.
But what are antioxidants? Dr Karuna Chaturvedi, head, dietitics wing, Apollo Delhi explains, “Antioxidants prevent cellular damage caused by free radicals.
Environmental pollution and pesticides in the food that we are subjected to daily cause the generation of free radicals in the body. Research has proved that destroying free radicals can help the body fight heart diseases and even cancer. Consuming antioxidants is important because the body cannot manufacture it internally. Vitamin E, C and beta-carotene are the main antioxidants.”
According to research, the oregano family is most anti oxidant dense. On a per gram fresh weight basis, oregano has 42 times more antioxidant activity than apples, 30 times more than potatoes, 12 times more than oranges and four times more than blueberries!
Dr Bindu Sharma, medical director at Dr Batras Positive Health Clinic says, “Oregano’s anti-bacterial properties make it a potent cure for gastrointestinal disease Giardiasis … even more than its prescribed drug Tinidazol. It is also rich in calcium, vitamin A, vitamin C, Omega 3 and other fatty acids.”
Other herbs high in antioxidants include dill, garden thyme, rosemary and peppermint. For instance, the pine-scented herb rosemary contains carnosol, a strong antioxidant, which helps guard against breast cancer by detoxifying substances that can initiate cancer process. It may also protect against skin and lung cancers.
Says Dr Sakshi Chawla, chief dietician, Fortis Hospital, Noida, “Indian herbs are as healthy. Just eating 1-2 cloves on an empty stomach everyday helps lower cholesterol and relieve hypertension. Turmeric is well-known for its antiseptic and pain relieving properties. Aloe vera, rich in anti-oxidants, is excellent for hair and skin and also helps fight cancer. Most importantly it can be easily grown at home.”
Using even small amount of herbs in cooking provides many phytochemicals with potential anticancer benefits according to scientists at the American Institute for Cancer Research. For instance Parsley, with its faint and subtle flavor, is rich in polyacetylenes which protects against carcinogens found in tobacco smoke and may also help combat tumor.
So be it in soups, stews, salad dressings, baked vegetables or roasted chicken…for flavour or merely for garnishing, preferably fresh or else dried, just go ahead and herb it up! But remember, a balanced diet is indispensable.
Author: Kiran Yadav
You may not need another reason to love that extra oregano in your Greek salad, but this ‘food for thought’ is worth considering. Well, the herb clearly has more to boast than its bold flavour. For one, it is not just rich in antioxidants but also phytochemicals that help the body fight cancer.
Other exotic herbs like thyme, rosemary, basil, peppermint, parsley, savory, marjoram and chives too rub shoulders with oregano when it comes to health properties. The better news is that as people increasingly experiment with Mexican, Italian, Greek and Mediterranean cuisines, more and more exotic herbs are finding way to the Indian palate.
Says chef Abhijit Prasad of InterContinental, Delhi, “Herbs spice up the food in a health way. We try and use as much fresh herbs as possible, growing a lot of them here at the hotel.”
A research published in the Journal of Agricultural and Food Chemistry highlights that herbs propel higher antioxidant activity than fruits, vegetables and even some spices like garlic.
But what are antioxidants? Dr Karuna Chaturvedi, head, dietitics wing, Apollo Delhi explains, “Antioxidants prevent cellular damage caused by free radicals.
Environmental pollution and pesticides in the food that we are subjected to daily cause the generation of free radicals in the body. Research has proved that destroying free radicals can help the body fight heart diseases and even cancer. Consuming antioxidants is important because the body cannot manufacture it internally. Vitamin E, C and beta-carotene are the main antioxidants.”
According to research, the oregano family is most anti oxidant dense. On a per gram fresh weight basis, oregano has 42 times more antioxidant activity than apples, 30 times more than potatoes, 12 times more than oranges and four times more than blueberries!
Dr Bindu Sharma, medical director at Dr Batras Positive Health Clinic says, “Oregano’s anti-bacterial properties make it a potent cure for gastrointestinal disease Giardiasis … even more than its prescribed drug Tinidazol. It is also rich in calcium, vitamin A, vitamin C, Omega 3 and other fatty acids.”
Other herbs high in antioxidants include dill, garden thyme, rosemary and peppermint. For instance, the pine-scented herb rosemary contains carnosol, a strong antioxidant, which helps guard against breast cancer by detoxifying substances that can initiate cancer process. It may also protect against skin and lung cancers.
Says Dr Sakshi Chawla, chief dietician, Fortis Hospital, Noida, “Indian herbs are as healthy. Just eating 1-2 cloves on an empty stomach everyday helps lower cholesterol and relieve hypertension. Turmeric is well-known for its antiseptic and pain relieving properties. Aloe vera, rich in anti-oxidants, is excellent for hair and skin and also helps fight cancer. Most importantly it can be easily grown at home.”
Using even small amount of herbs in cooking provides many phytochemicals with potential anticancer benefits according to scientists at the American Institute for Cancer Research. For instance Parsley, with its faint and subtle flavor, is rich in polyacetylenes which protects against carcinogens found in tobacco smoke and may also help combat tumor.
So be it in soups, stews, salad dressings, baked vegetables or roasted chicken…for flavour or merely for garnishing, preferably fresh or else dried, just go ahead and herb it up! But remember, a balanced diet is indispensable.
India 360: IS Yoga A Wonder Drug?
Publication: IBNlive.com
Health Minister Anbumani Ramadoss says the Drugs and Magic Remedies Act should be amended to prevent godmen from claiming that traditional medicine can cure illnesses. Should yoga and Ayurveda be at par with modern medicine?
The conflict continues and the war words seems to have just begun with the Health Ministry issuing notices to over 80 organisations including the high-profile ashram of baba Ramdev to stop claiming that they can provide cures to serious diseases like AIDS and cancer.
Yoga is good says the Health Ministry but it cannot be placed on an equal level with Allopathic medicine.
Ramadoss says it is the law that governs medicine and the act must be amended to prevent false claims being made by practitioners of traditional medicine and various godmen.
“Earlier only the medicines were there in the Drugs and Magic Remedies Act. Now we are putting treatment also as part of the act so nobody can claim or misclaim that they can cure a diseases like AIDS. Such false claims can be stopped once the act is amended,” Ramadoss explains.
On India 360 CNN-IBN asked: is traditional yoga a cure for chronic ailments?
On the panel of experts were baba Ramdev’s devotee and former MP from BJP, B P Singhal, National President of the Indian Medical Association, Dr Sanjiv Malik, Promoter of Asian Roots Day Spa, Kamayani Kanwar and fitness instructor Mickey Mehta.
So, is baba Ramdev misleading the public? He claims in his website that his treatment and yoga can cure AIDS, cancer and diabetes.
Dr Sanjiv Malik at the very outset says that he is “not against Ayurveda. In fact I do yoga with baba Ramdev. There is no system of medicine that can be just brushed aside. Ayurveda is a traditional system of medicine and has been there for centuries now. So you can’t just write it off. I think what the Health Minister is trying to say is that you need evidence-based medicine in this modern era of medicine”.
Malik explains that the Health Minister is not just talking about drugs.
“He is also talking about treatments, so yoga cannot be put under clinical trials but as far as drugs are concerned, the law of the land is very clear that drugs from any system of medicine need to be put under a process of trials. They have to be approved and then be marketed”.
Can faith govern treatments?
Singhal vehemently denied saying, “There is no superstition about Ayurveda. Ayurveda has its own rules, laws and formulae.”
But the question regarding clinical testing of Ayurveda did not go down well with Singhal.
“Why should Ayurveda be submitted to clinical testing? Then why should Allopathy not be subjected to Ayurvedic tests? Why are we so sold out to Western medicine, which we cannot afford today?” Singhal asks.
“Ayurveda has been there for thousands of years and it has been beneficial. Also there is a clear distinction in the Act, those medicines which have been made out of a formulae, nothing is needed. They can be sold across the counter. But when there is a combination of medicines then they are subjected to certain tests,” Singhal adds.
But Singhal’s clincher came when he said, “Western medicines cure one thing and create two other side reactions”.
Yoga: a supplement or a complete treatment process
The question that arises now is when yoga is practiced, is it used as a supplement to existing treatments or is it considered the only treatment to secure a healthy body.
Kanwar says, “Baba Ramdev is dealing with people who are uneducated. In the West also there are companies that promote themselves as better than the best. So baba Ramdev is selling his products well to people who start believing in them”.
But do people want to learn yoga for well-being or are they seeking specific cures?
As a fitness instructor Mehta endorses yoga saying, “Yoga is the only route to wellness and well-being because it not only approaches the physicality of the being it also promotes psychological, emotional and spiritual well-being”.
When asked if yoga can be a substitute to medicine, Mehta explains that yoga can “compliment medicine”.
Then is the Health Ministry right in saying that those who claim to have miracle cures should be banned? Baba Ramdev is a phenomenon both in India and abroad. His devotees are fiercely loyal to him and for them his medicines are a matter of faith.
But if a patient has cancer then should he be treated with modern medicines or should he be sent to baba Ramdev?
According to Kanwar it “depends on how much money he (patient) has in his pockets. Not everyone can afford chemotherapy”.
But Malik begs to differ and says, “No, I don’t agree. Here we are talking Science not Economics. There are drugs, which are known to treat cancer and there are yoga therapies which are known to benefit the longevity of a cancer patient”.
“There are Ayurvedic medicines which claim and have been used to compliment the existing cancer drugs. So, I don’t think we should have an extremist view. All systems of medicines compliment each other. The only thing that we are talking about is that certain systems which are claiming to treat should have a scientific rationale,” Malik explains.
The panel of experts indicated that an integrated approach is the best way to treat patients nowadays with doctors providing with the medicines and then patients also practicing yoga.
However, Singhal still believes that blood cancer is being cured by yoga.
To which Malik answers, “I have not heard of that. There is no global evidence. I wish it were true. And if it is true then why should we hesitate in documenting it”.
Mehta concludes by saying, “I endorse the fact that yoga heals. Ayurveda is a system in totality and it does compliment the modern medicine. But yoga cannot be taken to laboratories for experiments and tests. So it cannot be documented. But there is evidence that yoga has helped heal many people”.
Health Minister Anbumani Ramadoss says the Drugs and Magic Remedies Act should be amended to prevent godmen from claiming that traditional medicine can cure illnesses. Should yoga and Ayurveda be at par with modern medicine?
The conflict continues and the war words seems to have just begun with the Health Ministry issuing notices to over 80 organisations including the high-profile ashram of baba Ramdev to stop claiming that they can provide cures to serious diseases like AIDS and cancer.
Yoga is good says the Health Ministry but it cannot be placed on an equal level with Allopathic medicine.
Ramadoss says it is the law that governs medicine and the act must be amended to prevent false claims being made by practitioners of traditional medicine and various godmen.
“Earlier only the medicines were there in the Drugs and Magic Remedies Act. Now we are putting treatment also as part of the act so nobody can claim or misclaim that they can cure a diseases like AIDS. Such false claims can be stopped once the act is amended,” Ramadoss explains.
On India 360 CNN-IBN asked: is traditional yoga a cure for chronic ailments?
On the panel of experts were baba Ramdev’s devotee and former MP from BJP, B P Singhal, National President of the Indian Medical Association, Dr Sanjiv Malik, Promoter of Asian Roots Day Spa, Kamayani Kanwar and fitness instructor Mickey Mehta.
So, is baba Ramdev misleading the public? He claims in his website that his treatment and yoga can cure AIDS, cancer and diabetes.
Dr Sanjiv Malik at the very outset says that he is “not against Ayurveda. In fact I do yoga with baba Ramdev. There is no system of medicine that can be just brushed aside. Ayurveda is a traditional system of medicine and has been there for centuries now. So you can’t just write it off. I think what the Health Minister is trying to say is that you need evidence-based medicine in this modern era of medicine”.
Malik explains that the Health Minister is not just talking about drugs.
“He is also talking about treatments, so yoga cannot be put under clinical trials but as far as drugs are concerned, the law of the land is very clear that drugs from any system of medicine need to be put under a process of trials. They have to be approved and then be marketed”.
Can faith govern treatments?
Singhal vehemently denied saying, “There is no superstition about Ayurveda. Ayurveda has its own rules, laws and formulae.”
But the question regarding clinical testing of Ayurveda did not go down well with Singhal.
“Why should Ayurveda be submitted to clinical testing? Then why should Allopathy not be subjected to Ayurvedic tests? Why are we so sold out to Western medicine, which we cannot afford today?” Singhal asks.
“Ayurveda has been there for thousands of years and it has been beneficial. Also there is a clear distinction in the Act, those medicines which have been made out of a formulae, nothing is needed. They can be sold across the counter. But when there is a combination of medicines then they are subjected to certain tests,” Singhal adds.
But Singhal’s clincher came when he said, “Western medicines cure one thing and create two other side reactions”.
Yoga: a supplement or a complete treatment process
The question that arises now is when yoga is practiced, is it used as a supplement to existing treatments or is it considered the only treatment to secure a healthy body.
Kanwar says, “Baba Ramdev is dealing with people who are uneducated. In the West also there are companies that promote themselves as better than the best. So baba Ramdev is selling his products well to people who start believing in them”.
But do people want to learn yoga for well-being or are they seeking specific cures?
As a fitness instructor Mehta endorses yoga saying, “Yoga is the only route to wellness and well-being because it not only approaches the physicality of the being it also promotes psychological, emotional and spiritual well-being”.
When asked if yoga can be a substitute to medicine, Mehta explains that yoga can “compliment medicine”.
Then is the Health Ministry right in saying that those who claim to have miracle cures should be banned? Baba Ramdev is a phenomenon both in India and abroad. His devotees are fiercely loyal to him and for them his medicines are a matter of faith.
But if a patient has cancer then should he be treated with modern medicines or should he be sent to baba Ramdev?
According to Kanwar it “depends on how much money he (patient) has in his pockets. Not everyone can afford chemotherapy”.
But Malik begs to differ and says, “No, I don’t agree. Here we are talking Science not Economics. There are drugs, which are known to treat cancer and there are yoga therapies which are known to benefit the longevity of a cancer patient”.
“There are Ayurvedic medicines which claim and have been used to compliment the existing cancer drugs. So, I don’t think we should have an extremist view. All systems of medicines compliment each other. The only thing that we are talking about is that certain systems which are claiming to treat should have a scientific rationale,” Malik explains.
The panel of experts indicated that an integrated approach is the best way to treat patients nowadays with doctors providing with the medicines and then patients also practicing yoga.
However, Singhal still believes that blood cancer is being cured by yoga.
To which Malik answers, “I have not heard of that. There is no global evidence. I wish it were true. And if it is true then why should we hesitate in documenting it”.
Mehta concludes by saying, “I endorse the fact that yoga heals. Ayurveda is a system in totality and it does compliment the modern medicine. But yoga cannot be taken to laboratories for experiments and tests. So it cannot be documented. But there is evidence that yoga has helped heal many people”.
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