Guest guest Posted September 9, 2006 Report Share Posted September 9, 2006 > > But fresh milk from a healthy cow that has been prepared according to > ayurveda is better than plain raw milk. how is this so David? does a cow boil milk for her calf? does the human mother do the same? lets here your arguments/evidence for your claim - how is boiled milk nutritionally superior to fresh, raw milk? here we are not talking about preservation or processing with herbs for the purpose of medication > > Mercola also recommends eating beef. He seems to be a follower of > Weston Price. He has a lot to learn about Ayurveda. there are conditions for which eating beef is also recommended in ayurveda, and its indications are clearly mentioned in diseases of vata, chronic coryza, intermittent fever, bhasmika, and consumption see CS Su 27/79.2-80.1; SS Su 46/89; KS 24/20; AS Su 7/87-88.1, 98; AH Su 6/55.2-56.1, 65 etc etc beef is generally classified in the anupa group of meats, and so it is really only for those with strong (tikshna) agni generally, ayurveda prefers the jangala group because it is light in nature and easier to digest as a vegetarian i guess it is natural you should have a bee in your bonnet about WA Price, Mercola et al, but they don't practice ayurveda so i fail to see why they should come under fire for not being familiar with its tenets, any more than an ayurvedic doctor should be blasted for not understanding clinical nutrition, modern pharmacology, chinese medicine etc etc best...todd Caldecott todd (AT) toddcaldecott (DOT) com www.toddcaldecott.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2006 Report Share Posted September 10, 2006 hi david to clarify... i will admit that the point i am making is mostly theoretical because for the vast majority of folks fresh raw milk is very difficult to obtain commercially and even illegal in some places (as it is here in canada) - so for the pasteurized product, organic or not, i agree milk MUST be boiled because key enzymes (eg lactase, galactase etc) and the antimicrobial colostrum, as well as probiotic bacteria naturally found in the raw product, have already been destroyed, and this "half-cooked" product is largely indigestible (there many examples of healthy products in ayurveda that cause harm when improperly processed) also note that even organic products are homogenized, and are not the standard whole milk with the cream at the top which is so much better (see Enig's article, and comment: "During homogenization there is a tremendous increase in surface area on the fat globules. The original fat globule membrane is lost and a new one is formed that incorporates a much greater portion of casein and whey proteins.13 This may account for the increased allergenicity of modern processed milk.") http://www.realmilk.com/homogenization.html best... todd >> But fresh milk from a healthy cow that has been prepared according to >> ayurveda is better than plain raw milk. > > how is this so David? does a cow boil milk for her calf? does the > human mother do the same? > lets here your arguments/evidence for your claim - how is boiled > milk nutritionally superior to fresh, raw milk? > here we are not talking about preservation or processing with herbs > for the purpose of medication > Caldecott todd (AT) toddcaldecott (DOT) com www.toddcaldecott.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2006 Report Share Posted September 10, 2006 Hello, While we are on this topic, does ayurveda recommend any kind of treatment to the milk which is homogenized to make it more assimilable to the body? The original thinkers of ayurveda may not have encountered this issue, but wondering any recent vaidyas have any processes they invented... Like Todd said, it is almost impossible to get fresh milk unhomogenized and unpasturized here in US too. The only thing I do is to add equal quantity of water to the milk and boil till the water evaporates. I am wondering whether there is any other ayurvedic way to undo the ill effects of homogenization, such as adding any hebrs that would help digest this altered fat molecules etc? Thank you very much, venkat Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2006 Report Share Posted September 10, 2006 hi venkat i will jump in by saying that there isn't much you can do to "un-homogenize" milk the Enig article i cited in my last post refers to a website that gives an overview of the homogenization process: http://www.foodsci.uoguelph.ca/dairyedu/homogenization.html granted, its a little technical, but to sum it up, the homogenization process occurs by forcing the milk under very high pressure through tiny valves several times, essentially smashing the natural fat globules into microscopic fat droplets that now also contain casein and whey proteins, allowing for a uniform (i.e. homogenized) product without fat separation the process of homogenization, which is totally unatural and certainly not ayurvedic, essentially changes the physiochemical properties of milk, and how it is digested, which is why Enig suggested a link between common milk sensitivities/allergies and the homogenization process boiling and homogenization result in two very different products, and i don't think that boiling homogenized milk makes it any healthier best... todd ayurveda, Venkata Sana <vr_sana2 wrote: does ayurveda recommend any kind of treatment to the milk which is homogenized to make it more assimilable to the body? The original thinkers of ayurveda may not have encountered this issue, but wondering any recent vaidyas have any processes they invented... Quote Link to comment Share on other sites More sharing options...
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