Golden Milk

[Guest guest]

The nutritional value (mineral?) of many foods, not all, aren't

digestible/accessible until that food is cooked. This may account for

the need to heat the turmeric and make it into the paste.

 

That's all I have on this.

 

Bless,

Dharam

Millis, MA

 

ramneetfl wrote:

 

One thing I've been curious about is the explicit instruction that tumeric must be cooked (boiled for 7 minutes or so) before using in golden milk. Sounds like a wasteful bother- does anyone know why this is recommended?

[Guest guest]

Re cooking tumeric: Here's a piece of recent research that helps answer that question:

 

Turmeric on the Brain

Amanda Mccorquodale . www.gourmet.com/food . 11.03.08

 

Unlike many supposed superfoods, turmeric can fight disease (in this case, Alzheimer's) simply as part of an everyday diet—no supplements or extracts required.

 

Turmeric, the spice that gives yellow curry its color, is widely used in Asia not only for its earthy flavor but also for its therapeutic power. In ancient Hindu medicine, it was used to treat sprains and swelling. Modern medicine uncovered its anti-inflammatory and antioxidant properties, which have been used to treat everything from liver disorders and diabetic wounds to runny noses. Some bandage brands in India even contain turmeric as a disinfectant. Recently, scientists added another potential benefit to the list: preventing Alzheimer's disease. Intrigued by the fact that the elderly population of India has one of the lowest rates of Alzheimer's cases in the world, researchers at UCLA began looking at differences between the American and Indian diets and landed on turmeric. Turmeric, a staple in Indian cooking, is featured in curries, soups, and meat dishes. It's as common in Indian cuisine as salt and pepper are in American cuisine. Bharat B. Aggarwal, a senior cancer researcher at M.D. Anderson Cancer Center in Houston, says the average Indian eats turmeric at every meal—about a gram a day. The UCLA group hypothesized that curcumin, a chemical in turmeric, might clean up or block the buildup of amyloid plaques, which scientists believe may contribute to Alzheimer's.

The researchers began clinical trials of turmeric's effect on the disease in 2004, and the results were astounding. In the first studies with mice, the amyloid plaques decreased by roughly 50 percent in those fed low doses of curcumin-rich food. UCLA recently completed a similar study with humans, as did the Chinese University of Hong Kong. The Hong Kong trial demonstrated that curcumin has no adverse side effects (unlike many Alzheimer's drugs, which can cause gastrointestinal problems). They tested a range of doses and found that a high dose was not any more effective than doses as low as 1 gram. Because they weren't able to look directly at the Alzheimer's patients' brains, the researchers had difficulty measuring curcumin's effectiveness on amyloid plaques; however, they did find more amyloid proteins in the patients' blood, suggesting that curcumin may have broken down some of the plaques.

Most interestingly, in UCLA's human trial, Alzheimer's patients were given high doses of curcumin in a supplement, and yet none of the chemical was absorbed. The researchers now believe that curcumin must first be dissolved through cooking in fat in order to be effective on the Alzheimer's brain. This likely explains India's low rate of Alzheimer's, and it also accounts for curcumin's success in mice that ate it in their food. According to UCLA researcher Sally Frautschy, this is why people should cook with turmeric rather than take supplements. However, researchers all over the country are having trouble getting funding for future trials, says Frautschy, even though this data strongly suggests that Alzheimer's may be mostly preventable.

Future studies are needed to pinpoint the exact amount of turmeric that's effective in fighting Alzheimer's, but if you want to increase your curcumin intake in the meantime, it can't hurt to try some new turmeric-rich recipes. Turmeric, whether used as fresh root or as dry powder, contains 5 percent curcumin. Studies have shown that turmeric from Curcuma Longa plants in Southeast Asia contain more curcumin than turmeric found in the plants of East Asia. (And be careful not to substitute curry powder for turmeric—some curry powders contain hardly any curcumin at all.)

 

 

 

 

Kundalini-Yoga , "ramneetfl" <ramneetfl wrote:>> One thing I've been curious about is the explicit instruction that tumeric must be cooked (boiled for 7 minutes or so) before using in golden milk. Sounds like a wasteful bother- does anyone know why this is recommended?>

[Guest guest]

Sat Nam,

Tumeric is boiled before making Golden Milk to remove the bitter flavor

and release its healing properties. The milk is heated but not brought

to a boil and does not serve this purpose.

 

Blessings,

Guru Prem Kaur

www.yogagems.com

[Guest guest]

Yogi Bhajan often said that herbs will give up their essence when

cooked in water, but spices give up their essence when cooked in oils

(which is why the spices in a masala are begun in a small amount of

ghee or oil). I have seen some recipes

where turmeric is cooked in oil, some where it is cooked in water,

and remedies that involve taking raw turmeric powder in capsules. So

I'm assuming this is a pretty versatile plant - with a low heat

threshold for releasing its essence. I'm sure Dr. Karta Purkh Singh

could shed more light on what puts turmeric in a rather unique class

by itself.

[Guest guest]

Hey, I couldn't resist sharing a found a

piece of music I found entitled

"Healing with Turmeric" by Dub Foundation

http://church-mouse.com/:o)/Dub%20Foundation%20-%20Healing%20With%20Turmeric.mp3

 

Dharam

www.gongsongs.com/

 

 

Harbhajan Kaur Khalsa wrote:

 

Yogi Bhajan often said that herbs will give up their essence when cooked in water, but spices give up their essence when cooked in oils (which is why the spices in a masala are begun in a small amount of ghee or oil). I have seen some recipes

where turmeric is cooked in oil, some where it is cooked in water, and remedies that involve taking raw turmeric powder in capsules. So I'm assuming this is a pretty versatile plant - with a low heat threshold for releasing its essence. I'm sure Dr. Karta Purkh Singh could shed more light on what puts turmeric in a rather unique class by itself.

[Guest guest]

Sat Nam Sujan Singh,

 

 

(1) Prepare a golden yellow turmeric paste by taking a 2.5 to 3 TBs of

turmeric powder to 1 cup of pure water and simmer on low heat for 8

minutes. It will form a thick paste. There is an important reaction

that takes place

at 8 minutes. This will keep for 2 weeks in a jar in the refrigerator.

 

(2) After the paste is made, use once daily for 40 days, for each cup

of Golden Milk you want, blend together a teaspoon or more to:

 

1 cup of raw milk (almond milk is a good substitute)

1 teaspoon, or so, of almond oil (best) or sesame oil,

1/4 to 1 teaspoon, or more, of the turmeric paste as prepared above and

then add honey to taste at the very end.

 

While stirring on a low heat, bring the milk just to the boiling point.

Remove from heat and add honey.

Optional: The mixture may be then blended in an electric blender to

make a

beautiful foamy drink. I recommend serving with a little cinnamon and/or

a few dashes of nutmeg. Pretend you're at Starbucks.

 

Variation: from the Earth Clinic Website:

Gurudev Kaur Khalsa, a Sat Nam Rasayan healer and Kundalini Yoga teacher

in Los Angeles sent us this Ayurvedic tea for lubricating the joints.

Gurudev tells us that the almond oil is a very important part of this

recipe. Turmeric is called "the internal healer" in Ayurveda. Turmeric

is also a blood purifier and is best known for its ability to help the

female reproductive organs. Some research indicates that turmeric may be

of value in preventing diabetes and cancer.

 

1/8 teaspoon turmeric, 3 cardamom pods (optional), 1/4 cup water. Simmer

5 to 7minutes, then add : 1 cup of milk, 2 tablespoons almond oil (cold

pressed). Bring just to the boiling point (but do not boil). Add honey

or maple syrup to taste. Sip slowly as a hot tea.

One benefit of cardamom is it lessens the effects of the lactose for

those with intolerance for it.

Also, as good as maple syrup tastes it is honey that is the more potent

ingredient and will yield greater benefits.

 

More info on Turmeric

http://www.healthy.net/scr/column.asp?PageSource=index & ColumnId=18 & action=print

 

Yoga Jap wrote:

 

Sat Nam!

I wanto to prepare the Golden Milk (my knees want it!!!) but I have a doubt about the amount of turmeric.

The recipe says "1/4 cup" so I tried to see online how many grams are.........but depending of the ingredient "1/4 cup" can be 30 grams (flour), 55 grams (sugar) etc.

Can you help me?

Thank you in advance!

Blessings

Sujan S.

[Guest guest]

Best recipes, techniques yet…thank you. Turmeric is

also being indicated as an Alzheimer preventative too, very low Alz. in India where Turmeric

is so common. The heating is critical. Yum.

 

Cardie

 

[Guest guest]

Sat Nam!

 

Thank you for your explications (for the ayurvedic tea recipe and the

links).

 

I've just a question. You wrote that the paste will keep for 2 weeks in a

jar in the refrigerator: does it mean that I need to prepare a new paste

every two weeks (to take Golden Milk for 40 days)?

 

Thank you again!

 

Blessings

 

Sujan S.

 

---- Original Message ----

" d h a r a m " <pranahsaurus

<Kundalini-Yoga >

Wednesday, August 12, 2009 12:36 PM

Re: Golden Milk

 

> Sat Nam Sujan Singh,

>

> (1) Prepare a golden yellow turmeric paste by taking a 2.5 to 3 TBs of

> turmeric powder to 1 cup of pure water and simmer on low heat for 8

> minutes. It will form a thick paste. There is an important reaction

> that takes place

> at 8 minutes. This will keep for 2 weeks in a jar in the refrigerator.

>

> (2) After the paste is made, use once daily for 40 days, for each cup

> of Golden Milk you want, blend together a teaspoon or more to:

>

> 1 cup of raw milk (almond milk is a good substitute)

> 1 teaspoon, or so, of almond oil (best) or sesame oil,

> 1/4 to 1 teaspoon, or more, of the turmeric paste as prepared above

> and then add honey to taste at the very end.

>

> While stirring on a low heat, bring the milk just to the boiling

> point. Remove from heat and add honey.

> Optional: The mixture may be then blended in an electric blender to

> make a beautiful foamy drink. I recommend serving with a little

> cinnamon and/or a few dashes of nutmeg. Pretend you're at Starbucks.

>

> Variation: from the Earth Clinic Website:

> Gurudev Kaur Khalsa, a Sat Nam Rasayan healer and Kundalini Yoga

> teacher in Los Angeles sent us this Ayurvedic tea for lubricating the

> joints. Gurudev tells us that the almond oil is a very important part

> of this recipe. Turmeric is called " the internal healer " in Ayurveda.

> Turmeric

> is also a blood purifier and is best known for its ability to help the

> female reproductive organs. Some research indicates that turmeric may

> be of value in preventing diabetes and cancer.

>

> 1/8 teaspoon turmeric, 3 cardamom pods (optional), 1/4 cup water.

> Simmer 5 to 7minutes, then add : 1 cup of milk, 2 tablespoons almond

> oil (cold pressed). Bring just to the boiling point (but do not

> boil). Add honey

> or maple syrup to taste. Sip slowly as a hot tea.

> One benefit of cardamom is it lessens the effects of the lactose for

> those with intolerance for it.

> Also, as good as maple syrup tastes it is honey that is the more

> potent ingredient and will yield greater benefits.

>

> More info on Turmeric

>

http://www.healthy.net/scr/column.asp?PageSource=index & ColumnId=18 & action=print

>

<http://www.healthy.net/scr/column.asp?PageSource=index & ColumnId=18 & action=print\

>

>

[Guest guest]

Drink Golden Milk at night before you go to bed. Especially after a strenuous day of exercise, yoga, or whatever. It lubricates the joints and helps with muscle aches.

 

Guru Jiwan Kaur

Corrales, New Mexico

"We are born perfectly spiritual beings, and spirit has no limit. We were born to have a human experience. Practice kindness, compassion and caring." ~ Yogi Bhajan

[Guest guest]

Anytime and all of the time!

[Guest guest]

Sat nam!

 

I'm going to make my first batch of golden milk this weekend and a

couple of recipe questions.

 

Soy milk's good, yes?

 

And which us better? -- refined expeller pressed almond oil

or

Cold pressed raw hemp oil?

 

Maybe it doesn't matter?

 

Thanks all for any insights into this recipe!

 

Blessings and sunshine for all!

 

 

Sent from my iPhone

 

On Dec 3, 2009, at 10:05 PM, " pablo_kunda " <kliksberg_pn

wrote:

 

> Sat Nam everybody.

> I am very happy because I am doing daily the Kriya in my first week,

> but I have some question to do.

> It is about the Mudra of the right hand in Sodarshan Chakra Kriya

> while I am in retention pumping.

> The specification of this is not in the manual.

> Somebody told me I have to stay with the hand in the nose all the

> time during the pumpings.

> I know that the left hand must be in Gyan Mudra, with this is OK.

> But while I am retaining the air and bombing with the stomatch, What

> shall I do with the right hand? After blocking the right nosetril

> and inhalating from the left, I do not need the hand anymore until

> I finish the 48 pumps. So, Can I leave the right hand resting over

> the right knee (maybe in Gyan Mudra or just facing the hand down) or

> it should be up all the time blocking the right nosetril? Because

> During the retention I do not need the hand and It gets heavy during

> all the meditation if I support it up and pressing the nose is not

> necesary and unconfortable.

> Tahnks a lot again,

> I really appreciate a lot this Group, thanks for your help.

> Sat Nam.

> Pablo.-

>

>