Honey research

[Guest guest]

Hello, Dr. Bhate -

 

It is good to hear from you again! OUr group members are so quiet

these days, I was concerned you had left us. ARe you acquainted with

Dr. Thite in your country?

 

It is valuable these days to see what studies back up our statements,

for some clients. As you may know, we should have a big concern here

in the US, according to the strong Ayurvedic tenet that cooked honey

creates toxic ama in the body. Many bakeries and products in our

grocery stores contain cooked honey. And most kitchens. Even the

natural foodists do not know this and very often favor it as a baking

ingredient.

 

Would you be so kind as to explain the type of problem/s it creates?

I believe it was Dr. Ramakant Mishra has said that cooked honey is

possibly the most difficult toxin of all to remove from the body, and

that is as a vaidya knowing the amazing resources of Ayurveda to

remove toxins in ways western natural medicine does not know.

 

I'm particularly interested to know the people in India who have

verified with contemporary research this ancient guidance - are you

familiar? I know it has been done, but it was in a passing

conversation with Dr. Vasant Lad who mentioned at a workshop he is

friends with the person. Perhaps it has been done more than once even,

I would expect...?

 

There are many times I would have cited it, and will when the

information comes forth. I feel those of us with Ayurvedic background

have a responsibility to include this information to educate the

public in our writings, talks, etc.

 

Namaste;

 

Ysha

[Guest guest]

ayurveda , " Ysha Oakes "

<AyurDoulas wrote:

> in the US, according to the strong Ayurvedic tenet that cooked honey

> creates toxic ama in the body. Many bakeries and products in our

> grocery stores contain cooked honey. And most kitchens. Even the

> natural foodists do not know this and very often favor it as a

baking

> ingredient.

>

> Would you be so kind as to explain the type of problem/s it creates?

 

Destroying healthy parts of a food and adding unhealthy ones is

nothing new. manipulation of natural resources to obtain patents and

downfall of pofits is the dharma of all business. Be it in U.S. or

anywhere else.

 

coocked honey is just like corn syrup. sugar only. Any heating of

honey will reduce its aroma and flavour and in time darken the honey.

Heating honey above 50C (120F) will damage its food value. This is

because the diastase or enzymes put into the honey by the gathering

and storing bees is destroyed within a few hours at 50C.

 

Temperature is only part of the story because honey is affected not

just by the temperature but also by the time the honey is held at

that temperature.

 

the limits of time and temperature if damage is to be avoided can be

obtained by looking at a chart posted on the following link:

http://www.honeyshop.co.uk/effect.html

 

Heating is done to increase its shelf life, reduce moisture content

so that it does not ferment. This is important for those who wish to

sell honey. Beauty of honey is however, its medicinal value grows as

it becomes older!

 

honey is ancient than any grains, and honey is very much used as a

binder for hand made tablets by vaidyas, itself assures that utility

of honey as a yogvahi (Carrier of medicine increasing medicines

bioavailability) has been veirified by ancients.

 

> There are many times I would have cited it, and will when the

> information comes forth. I feel those of us with Ayurvedic

background

> have a responsibility to include this information to educate the

> public in our writings, talks, etc.

 

what general public wants is where to use and how to use a remedy.

Who is interested in science behind it? And ancients also saw the

resultant effects, not that something has riboflavin, folic acid etc.

Most of foods, herbs were studied and documented to have certain

properties when taken by humans. Published research has two

objectives: to get a degree or use it as a hidden advertising tool.

Vaidyas and ayurvedic community should not get misled by such

research. They should, on the other hand note that though ayurveda

praises cow milk, it is specially Brahman cow milk of Indian origin.

Now jersey cow milk does not exist in ancient texts. vaidyas should

do research on why added protein and fat content in Jersey cow milk

creates allergies in some? numerous such new additions to ayurveda

can be made, so that patient community can get help.

 

West can develop ayurveda of its own, with local herbs, foods and

receipes. And one difference here. How herbs and foods will affect

was the esoteric knowledge obtained by sage without any scientific

research, just by studying the herba and its environment. The

fundamental elements, their locations in human body, the tastes and

dosha connections which result by their combinations etc was the

amazing conclusions drawn by them. a cursory discussion at:

 

http://health.ayurveda/message/1680