Honey and AV products for Australia

[Guest guest]

On herbs

Himalaya Drug Co exports it products. You may try contacting other

Ayurvedists in Australia (see my web site www.ayurveda-florida.com and

click on Resources tab)

 

 

 

On honey and cooking

 

Some feel that the principle reason honey becomes a toxic substance when

heated is that picchila (sticky) quality increases. This guna is

problematic for the movement of food/wastes etc in the channels. The

stuff we call ama is abundant with picchila guna. There are those who

believe that the end product of cellular metabolism is ama. In such case

adding sticky substances increases the likelihood that the minute

channels will get bound up with toxic debris and cause disease. The

author of the article at http://www.honeyshop.co.uk/effect.html indicates

that the enzyme diastase gets destroyed with heating. One reason that

honey has yogavahi guna (potentiates accompanying medicines) is because

of diastase, most likely. We know that one way to potentiate a drug is to

make more of it available in the system and enzymes do this. Destroying

the enzyme destroys this fundamental property of honey, too.

 

 

Mike Dick