Add six spoonfuls water, two spoonfuls pure vinegar and apply it on the scalp with cotton wool before going to bed. Tie a towel around your head to protect the pillow. Wash your hair next morning. After shampooing, rinse again with vinegar water. Continue this once a week for at least three months.
Mix a spoonful of lemon juice with two spoonfuls of vinegar and massage on the scalp. Wash your hair with an egg shampoo after this.
Soak fenugreek (methi) seeds in yogurt overnight and apply the curd on your scalp for half an hour before washing in the morning.
Hair washed with fenugreek (methi) seed paste prevents dandruff, falling hair, baldness and dandruff keeping the hair long, healthy and black. Just soak the fenugreek seeds overnight in water to soften the seeds and grind in the morning to make paste. Before hairwash, apply this paste on scalp and hair and leave it on for half an hour. Wash off with shampoo later.
Egg Pack for Dandruff: Beat two eggs and add two tablespoons of water to it. Wet the hair and apply the egg mixture over the hair. Now massage your scalp and let the mixture on for ten minutes to fifteen minutes. Then rinse the hair with lukewarm water. This will keep both dandruff and hairfall problem away from you.
Natural Anti-Dandruff Massage:
Massage your scalp with warm coconut or castor oil twice a week.
Massage with the tips of your fingers in a circular movement for at least half an hour.
Leave it on overnight and shampoo the following morning.
This prevents the hair from becoming dry and moreover prevents dandruff and falling hair by improving the circulation and strengthening the hair roots.
Friday, December 11, 2009
Acidity Home Remedies
- The powder of ehiretta taken with an equal quantity of sugar relieves acidity.
Chew a few holy basil (tulsi ) leaves to get relief from burning, nausea and gas.
Small pieces of onion taken with half set sweet curds and sugar relieves burning of the throat due to acidity.
Keep a small piece of jaggery (gur) in your mouth and slowly suck it. Repeat it every hour till acidity subsides.
The juice of pumpkin in doses of 60 to 120 gm oz taken with sugar relieves acidity.
Eat a few almonds when your feel heartburn symptoms.
Drink coconut water 4-5 times a day.
Drink a glass of cold milk for fast relief of heartburn and acidity.
Keep a small piece of harad (Terminalia chebula) in your mouth and chew it after every meal.
A dose of 1.5 to 2.5 gm of the fruit of soapnut taken with water is effective in relieving acidity.
Take one piece of clove and suck on it slowly.
Drink fresh mint juice slowly after meals.
Drink daily a 1 tsp juice of chebulic myroblan mixed with 1 tsp of amla (Indian gooseberry) juice.
Maintaining an upright posture for some time after food will help in preventing reflex.
Sleep with your head and shoulder on a high pillow for elevation.
Intake of raw garlic is very beneficial.
Thursday, December 3, 2009
Drinking Hot Water
Drinking hot water regularly is a classical Ayurvedic recommendation for balancing Vata and Kapha dosha, strengthening digestive power, and reducing metabolic waste (Ama) that may have accumulated. Boil a sufficient amount of unchlorinated tap water or (still) mineral water in an open saucepan, for at least ten minutes. Keep this water in a thermos flask and take a few sips (or more, if you are thirsty) every half-hour throughout the day. It is the frequency rather than the quantity that is important here. To increase the positive effect you can add 1-2 slices of fresh ginger (or a pinch of ginger powder) to the water when boiling it.
Exercising for Good Health
Exercise is an important part of DOCTOR PANICKERS Ayurveda but as with many good things in life, there is a limit to the amount of exercise that should be taken, and if one goes beyond this, the results will be negative rather than positive.
Do not strain the body in your daily exercise. Remain within 50% of your capacity When you begin to breathe heavily or perspire a lot, then you should stop or slow down.
Regularity is the key to success. A quarter of an hour each day is better than five hours once a week.
Observe the important relaxation and regeneration phase after exercise.
Practise Yoga Asanas regularly.
Daily Oil Massage
Guidelines for oil massage
Allow about 15 minutes, in the morning. The massage can be done either standing up or sitting down, in a comfortably warm room. Ideally the oil should be heated beforehand to a little above body temperature. Massage slowly and evenly, using the whole hand. By the end of the massage, a thin film of oil should cover the whole body.
Start by massaging the head region, with small circular movements. Then do the neck, throat, shoulders, arms and hands. Massage the limbs with long straight strokes up and down; for the joints use circular movements. The chest and stomach area should be massaged very gently. Use circular strokes on the chest, straight up-and-down strokes over the breastbone and solar plexus. For the abdomen use a slow, circular, clockwise movement. Massage the back and the base of spine up and down with the flat of the hands - as far as you can comfortably reach. The legs are done in the same manner as the arms: circular movements on the joints, straight strokes on the limbs. Finally, massage the feet and the soles of the feet. Best results are achieved if you leave the oil on for 15 minutes at least, before taking a bath or a shower, so that the body has time to absorb the oil. If you are short of time, then massage only the head, ears and soles of the feet.
Recipes for Lassi
Lassi is an Ayurvedic yoghurt drink, which not only tastes wonderful but also helps digestion and balances all the doshas. Yogurt and lassi are not considered the same thing in Maharishi Ayurveda. Lassi is best taken after lunch or late afternoon rather than evening.
Almond Energy lassi: Before mixing, add 1/2 - 1 teaspoon of "Almond Energy" powder.
Coconut lassi: Add a dash of coconut milk or coconut puree, and cane sugar if desired. An added refinement could be to add a pinch of vanilla and cardamom.
Digestive lassi (helpful for gas problems): Add some rock salt, ground cumin, and two pinches of cumin, half a tsp of fresh coriander chopped. According to Ayurveda, salt lassi is particularly good for the digestion.
Also try lassi with vanilla, cardamom or cinnamon.
Relaxed Meals for Good Health
The following tips on healthy eating are simple and yet very effective. If your eating and dietary habits are substantially different from these, introduce the Ayurvedic guidelines gradually. These tips are for educational purposes only and should not be used to treat, diagnose or mitigate a disease. If you are under the care of a doctor check with her/him the suitability for you of these suggestions.
Eat only when genuinely hungry and when your last meal is fully digested (about 3-6 hours after a main meal).
Eat in a quiet and relaxed atmosphere. While eating you should not read, work or watch television. Always sit down to eat.
Do not over eat. After eating, the stomach should be only up to 3/4 full.
Sit quietly for 5-10 minutes at the end of each meal
Lunch should be the main meal of the day. Breakfast and evening meals should be light. The evening meal should not be taken too late.
In the evening avoid heavy foods such as meat, fish, yoghurt, cheese, buttermilk and fromage frais.
Try to be regular in your meal times. Eat at the same times each day.
Avoid eating between meals. Instead drink hot water, or if necessary eat ripe sweet fruit.
Food should be freshly prepared; it should be wholesome and should taste good. Avoid reheated or stale food.
Most of one's food should be cooked, as the body can more easily absorb cooked food. Raw food should be eaten only as a side dish (e. g. salad).
Make use of culinary spices. They not only make the food tasty, but support the digestive processes as well.
Include all 6 tastes in each meal: sweet, sour, salty, pungent, bitter, and astringent. The tastes also have their own influence on the subtle inner balance of the physiology.
During meals you may sip liquids such as water, juice or lassi. Do not drink a lot and avoid ice-cold drinks - they dampen down the digestive processes.
Milk should not be drunk with the main meal. It can be taken alone or with a light meal of sweet tasting foods (e.g. toast, cereals etc). Minimise food of other tastes.
Honey should not be heated above body temperature (40 degrees C) and therefore should not be used in cooking or baking.
Take appropriate food supplements as required.
Ghee or Clarified Butter
Ghee has many fine qualities according to ayurveda. Used in cooking it enhances the sattva or pure quality in food. Also it acts as a digestive. It is good for both Vata and Pitta. Take 250g or more unsalted butter and melt slowly in a large pan. Gently simmer for 30-40 minutes. When the frothing has stopped and the ghee is clear and golden brown, remove from the heat and strain through muslin into glass jars. Ghee does not need to be refrigerated.
Cleansing
Profound but gentle cleansing is an important element of Panchakarma treatment. At home Ayurveda recommends a short period of gentle cleansing at the start of each season and especially in springtime. The general advice is to follow a light diet for about ten days, together with regular drinking of hot water and food supplements to support the digestive power. It is best to consult DOCTOR PANICKERS to get a programme tailored for your own needs.
Drinking hot water regularly is a classical Ayurvedic recommendation for balancing Vata and Kapha dosha, strengthening digestive power, and reducing metabolic waste (Ama) that may have accumulated. Boil a sufficient amount of unchlorinated tap water or (still) mineral water in an open saucepan, for at least ten minutes. Keep this water in a thermos flask and take a few sips (or more, if you are thirsty) every half-hour throughout the day. It is the frequency rather than the quantity that is important here. To increase the positive effect you can add 1-2 slices of fresh ginger (or a pinch of ginger powder) to the water when boiling it.
Exercising for Good Health
Exercise is an important part of DOCTOR PANICKERS Ayurveda but as with many good things in life, there is a limit to the amount of exercise that should be taken, and if one goes beyond this, the results will be negative rather than positive.
Do not strain the body in your daily exercise. Remain within 50% of your capacity When you begin to breathe heavily or perspire a lot, then you should stop or slow down.
Regularity is the key to success. A quarter of an hour each day is better than five hours once a week.
Do your exercise preferably in the mornings between 6 and 10 o'clock.
Observe the important relaxation and regeneration phase after exercise.
Practise Yoga Asanas regularly.
Daily Oil Massage
One of the most enjoyable things you can do for your body and health is to have a full-body oil massage in the morning before your bath or shower. An oil massage has a soothing effect on the nervous system (Vata), strengthens the circulation, and helps to remove toxins from the body. The Ayurvedic texts explain that the use of oil massage brings about a soft, flexible, strong and attractive body. It is extremely beneficial for the skin and should therefore be done regularly.
Guidelines for oil massage
Allow about 15 minutes, in the morning. The massage can be done either standing up or sitting down, in a comfortably warm room. Ideally the oil should be heated beforehand to a little above body temperature. Massage slowly and evenly, using the whole hand. By the end of the massage, a thin film of oil should cover the whole body.
Start by massaging the head region, with small circular movements. Then do the neck, throat, shoulders, arms and hands. Massage the limbs with long straight strokes up and down; for the joints use circular movements. The chest and stomach area should be massaged very gently. Use circular strokes on the chest, straight up-and-down strokes over the breastbone and solar plexus. For the abdomen use a slow, circular, clockwise movement. Massage the back and the base of spine up and down with the flat of the hands - as far as you can comfortably reach. The legs are done in the same manner as the arms: circular movements on the joints, straight strokes on the limbs. Finally, massage the feet and the soles of the feet. Best results are achieved if you leave the oil on for 15 minutes at least, before taking a bath or a shower, so that the body has time to absorb the oil. If you are short of time, then massage only the head, ears and soles of the feet.
Recipes for Lassi
Lassi is an Ayurvedic yoghurt drink, which not only tastes wonderful but also helps digestion and balances all the doshas. Yogurt and lassi are not considered the same thing in Maharishi Ayurveda. Lassi is best taken after lunch or late afternoon rather than evening.
Basic recipe for making lassi: Blend thoroughly one part fresh, set yoghurt with 2-4 parts water, preferably using a mixer or a whisk). The flavours may be varied to suit your taste and the season. Try cooling rose or coconut, and cardamom with a little sugar in summer, and warming almond or salt in winter.
Almond Energy lassi: Before mixing, add 1/2 - 1 teaspoon of "Almond Energy" powder.
Coconut lassi: Add a dash of coconut milk or coconut puree, and cane sugar if desired. An added refinement could be to add a pinch of vanilla and cardamom.
Digestive lassi (helpful for gas problems): Add some rock salt, ground cumin, and two pinches of cumin, half a tsp of fresh coriander chopped. According to Ayurveda, salt lassi is particularly good for the digestion.
Also try lassi with vanilla, cardamom or cinnamon.
Relaxed Meals for Good Health
The following tips on healthy eating are simple and yet very effective. If your eating and dietary habits are substantially different from these, introduce the Ayurvedic guidelines gradually. These tips are for educational purposes only and should not be used to treat, diagnose or mitigate a disease. If you are under the care of a doctor check with her/him the suitability for you of these suggestions.
Eat only when genuinely hungry and when your last meal is fully digested (about 3-6 hours after a main meal).
Eat in a quiet and relaxed atmosphere. While eating you should not read, work or watch television. Always sit down to eat.
Do not over eat. After eating, the stomach should be only up to 3/4 full.
Sit quietly for 5-10 minutes at the end of each meal
Lunch should be the main meal of the day. Breakfast and evening meals should be light. The evening meal should not be taken too late.
In the evening avoid heavy foods such as meat, fish, yoghurt, cheese, buttermilk and fromage frais.
Try to be regular in your meal times. Eat at the same times each day.
Avoid eating between meals. Instead drink hot water, or if necessary eat ripe sweet fruit.
Food should be freshly prepared; it should be wholesome and should taste good. Avoid reheated or stale food.
Most of one's food should be cooked, as the body can more easily absorb cooked food. Raw food should be eaten only as a side dish (e. g. salad).
Make use of culinary spices. They not only make the food tasty, but support the digestive processes as well.
Include all 6 tastes in each meal: sweet, sour, salty, pungent, bitter, and astringent. The tastes also have their own influence on the subtle inner balance of the physiology.
During meals you may sip liquids such as water, juice or lassi. Do not drink a lot and avoid ice-cold drinks - they dampen down the digestive processes.
Milk should not be drunk with the main meal. It can be taken alone or with a light meal of sweet tasting foods (e.g. toast, cereals etc). Minimise food of other tastes.
Honey should not be heated above body temperature (40 degrees C) and therefore should not be used in cooking or baking.
Take appropriate food supplements as required.
Ghee or Clarified Butter
Ghee has many fine qualities according to ayurveda. Used in cooking it enhances the sattva or pure quality in food. Also it acts as a digestive. It is good for both Vata and Pitta. Take 250g or more unsalted butter and melt slowly in a large pan. Gently simmer for 30-40 minutes. When the frothing has stopped and the ghee is clear and golden brown, remove from the heat and strain through muslin into glass jars. Ghee does not need to be refrigerated.
Cleansing
Profound but gentle cleansing is an important element of Panchakarma treatment. At home Ayurveda recommends a short period of gentle cleansing at the start of each season and especially in springtime. The general advice is to follow a light diet for about ten days, together with regular drinking of hot water and food supplements to support the digestive power. It is best to consult DOCTOR PANICKERS to get a programme tailored for your own needs.
Tuesday, September 29, 2009
Digestion is the key to good health
When discussing the practice of Ayurveda with friends and colleagues most have expressed an apprehension about the strict rules regarding diet and food intake. “I cannot stick to the pathyam” is what many say. In Ayurveda, food and its digestion is the key to good health. It is not possible to eat whatever you want, whenever you want, in any combination you like and expect to keep good health.
What you eat influences the three doshas. Some foods deplete a specific dosha and others enhance it. If you have aches and pains, the dosha that is probably vitiated is vata. You have to eat foods that lessen vayu and not enhance it.
Being a typical Malayali, I love my sambar made from toor dal (tuvara paruppu). But I’d constantly suffer from vague aches and after-meal burping. Then I realised toor dhal increases vayu. It causes flatulence and gas. Simply avoiding sambar or substituting the toor dal with the less gas producing green-gram without the skin the problem to a large extent.
Ayurvedic vaidyars are seemingly obsessed with the digestive process. Agni or the digestive fire has to be maintained just right. If the agni burns too fiercely, the food is burnt; too low, it is not properly cooked or digested. If the agni burns steadily the food is cooked or digested just right. Only properly digested food contributes to good health. Often, vaidyars will ask you embarrassing questions about the texture and colour of your faeces and the colour of your urine. This helps in understanding the root cause of the problem.
Vaidyars will repeatedly admonish you not to eat anything before your previous meal has digested properly. It means that you give at least a three-hour gap between one meal and the next. The notion that you should frequently eat small meals, sometimes advocated for diabetics, is wrong. Once the digestive process starts, it does not make sense to interrupt it by adding some more food into the stomach. The newly added food will prevent full digestion of the earlier consumed food. The products of incomplete digestion create toxins or ama, vitiates the doshas and is a primary cause of diseases.
If you had a meal that causes you acute digestive discomfort, the best thing to do is to induce vomiting and throw it up. If you feel a little queasy about doing so you can take half to one teaspoon of ashta chooranam with diluted buttermilk or lukewarm water. A little bit of ashta chooranam can be had with rice or idlis on a regular basis and is a good digestive aid. It is part of my travel kit.
Ashta chooranam is also readily available in most ayurvedic pharmacies. It has been in use for over a thousand years. Hence, it’s unlikely to be withdrawn from the market like Lomotil, a popular yesteryear allopathic drug for treating diarrhoea!
Ashta Chooranam
It can be easily prepared at home. Take equal parts of dried ginger (chukku), black pepper (milagu), long pepper (thippili), ajowan seeds (omam), rock salt (kalluppu), cumin seeds (jeeragam), nigella seeds (karum jeeragam) and asafoetida (perungayam). Gently fry separately the dried ginger (after pounding it a bit), the long pepper, the cumin seeds and the nigella seeds. Powder the
ingredients separately, sieve and mix.
Ashta chooranam is available in most ayurvedic shops.
What you eat influences the three doshas. Some foods deplete a specific dosha and others enhance it. If you have aches and pains, the dosha that is probably vitiated is vata. You have to eat foods that lessen vayu and not enhance it.
Being a typical Malayali, I love my sambar made from toor dal (tuvara paruppu). But I’d constantly suffer from vague aches and after-meal burping. Then I realised toor dhal increases vayu. It causes flatulence and gas. Simply avoiding sambar or substituting the toor dal with the less gas producing green-gram without the skin the problem to a large extent.
Ayurvedic vaidyars are seemingly obsessed with the digestive process. Agni or the digestive fire has to be maintained just right. If the agni burns too fiercely, the food is burnt; too low, it is not properly cooked or digested. If the agni burns steadily the food is cooked or digested just right. Only properly digested food contributes to good health. Often, vaidyars will ask you embarrassing questions about the texture and colour of your faeces and the colour of your urine. This helps in understanding the root cause of the problem.
Vaidyars will repeatedly admonish you not to eat anything before your previous meal has digested properly. It means that you give at least a three-hour gap between one meal and the next. The notion that you should frequently eat small meals, sometimes advocated for diabetics, is wrong. Once the digestive process starts, it does not make sense to interrupt it by adding some more food into the stomach. The newly added food will prevent full digestion of the earlier consumed food. The products of incomplete digestion create toxins or ama, vitiates the doshas and is a primary cause of diseases.
If you had a meal that causes you acute digestive discomfort, the best thing to do is to induce vomiting and throw it up. If you feel a little queasy about doing so you can take half to one teaspoon of ashta chooranam with diluted buttermilk or lukewarm water. A little bit of ashta chooranam can be had with rice or idlis on a regular basis and is a good digestive aid. It is part of my travel kit.
Ashta chooranam is also readily available in most ayurvedic pharmacies. It has been in use for over a thousand years. Hence, it’s unlikely to be withdrawn from the market like Lomotil, a popular yesteryear allopathic drug for treating diarrhoea!
Ashta Chooranam
It can be easily prepared at home. Take equal parts of dried ginger (chukku), black pepper (milagu), long pepper (thippili), ajowan seeds (omam), rock salt (kalluppu), cumin seeds (jeeragam), nigella seeds (karum jeeragam) and asafoetida (perungayam). Gently fry separately the dried ginger (after pounding it a bit), the long pepper, the cumin seeds and the nigella seeds. Powder the
ingredients separately, sieve and mix.
Ashta chooranam is available in most ayurvedic shops.
Sunday, August 16, 2009
H1N1: Exploring desi treatment options
The swine flu panic is spreading even more faster than the flu itself. But the alternative medicines too are keeping pace with the two, considering the side effects of Tamiflu.
This is not just restricted to India, even the countries across the globe are exploring the same.
Wonder herb Tulsi can not only keep the dreaded swine flu at bay but also help in fast recovery of an afflicted person, Ayurvedic practitioners claim.
"The anti-flu property of Tulsi has been discovered by medical experts across the world quite recently. Tulsi improves the body's overall defence mechanism including its ability to fight viral diseases. It was successfully used in combating Japanese Encephalitis and the same theory applies to swine flu,"
Apart from acting as a preventive medicine in case of swine flu, Tulsi can help the patient recover faster.
"Even when a person has already contracted swine flu, Tulsi can help in speeding up the recovery process and also help in strengthening the immune system of the body,"
"Tulsi can control swine flu and it should be taken in fresh form. Juice or paste of at least 20-25 medium sized leaves should be consumed twice a day on an empty stomach."
This increases the resistance of the body and, thereby, reduces the chances of inviting swine flu.
Mashed garlic, boiled ginger, coconut oil, cow urine and cow dung all these might not be related, but they are looked upon for as a solution to the dreaded ‘swine flu,’ which has taken the lives of over 20 people in the Country.
Panchagavya, a formulation comprising cow milk, cow urine, cow dung as well as ghee and curd made from cow milk can prevent flu-like infections including swine flu by acting as an immuno-modulator.
Various Ayurvedic medicines, particularly those prepared from cow products, have for centuries proved potent to build resistance against infectious diseases like flu. We would advise people to take the same along with modern medicines prescribed by experts.
Cow urine concentrate, called ‘Ark’, could be extremely useful in protecting people against the virus and "probably" also in providing relief to those who have already caught the infection.
Garlic as the best preventive medicine. “By tying a cloth containing mashed garlic around your neck, you can keep the virus at the bay, it has been an effective medicine".
Ginger- Peper Kashaya’ added with jaggery too is an effective medicine which can build in immunity in the body. Another doctor said consuming hot water along with lemon will increase the immunity among people.
If you maintain your body's immunity, you will not fall prey to viruses. Ayurveda offers simple and effective remedies to boost immunity
Tuesday, July 21, 2009
HANDBOOK Of Life
Health:
1. Drink plenty of water.
2. Eat breakfast like a king, lunch like a prince and dinner like a beggar.
3. Eat more foods that grow on trees and plants and eat less food that is manufactured in plants.
4. Live with the 3 E's -- Energy, Enthusiasm, and Empathy.
5. Make time to practice meditation, yoga, and prayer.
6. Play more games.
7. Read more books than you did in 2008.
8. Sit in silence for at least 10 minutes each day.
9. Sleep for 7 hours.
10. Take a 10-30 minutes walk every day. And while you walk, smile.
Personality:
11. Don't compare your life to others'. You have no idea what their journey is all about.
12. Don't have negative thoughts or things you cannot control. Instead invest your energy in the positive present moment.
13. Don't over do. Keep your limits.
14. Don't take yourself so seriously. No one else does.
15. Don't waste your precious energy on gossip.
16. Dream more while you are awake.
17. Envy is a waste of time. You already have all you need.
18. Forget issues of the past. Don't remind your partner with his/her mistakes of the past. That will ruin your present happiness.
19. Life is too short to waste time hating anyone. Don't hate others.
20. Make peace with your past so it won't spoil the present.
21. No one is in charge of your happiness except you.
22. Realize that life is a school and you are here to learn. Problems are simply part of the curriculum that appear and fade away like algebra class but the lessons you learn will last a lifetime.
23. Smile and laugh more.
24. You don't have to win every argument. Agree to disagree.
Society:
25. Call your family often.
26. Each day give something good to others..
27. Forgive everyone for everything.
28. Spend time with people over the age of 70 & under the age of 6.
29. Try to make at least three people smile each day.
30. What other people think of you is none of your business.
31. Your job won't take care of you when you are sick. Your friends will. Stay in touch.
Life:
32. Do the right thing!
33. Get rid of anything that isn't useful, beautiful or joyful.
34. GOD heals everything.
35. However good or bad a situation is, it will change.
36. No matter how you feel, get up, dress up and show up.
37. The best is yet to come.
38. When you awake alive in the morning, thank GOD for it.
39. Your Inner most is always happy. So, be happy.
Monday, July 6, 2009
Tips of the day
To get instant energy and calorie replenishment, eat dried fruits. They are the easiest source of calories and have plenty of iron. They are also handy to carry around.
Make drinking your habit - get at least 1 litre of fluids per day, to help absorb nutrients better. Water in fluids is the best solvent and a good lubricant for joints.
To get instant energy and calorie replenishment, eat dried fruits. They are the easiest source of calories and have plenty of iron. They are also handy to carry around.
Avoid junk snacks when struck with in-between-meals hunger pangs. Keep dried fruit and nuts in your desk drawer for nutritious and quick mid-morning or mid-afternoon snacks.
Get yourself food high in fiber, like beans, peas, cereals and breads. Fiber helps the digestion process and inhibit bacteria formation.
Maintain the correct posture at work to reduce your stress levels. If you work on a computer, make sure your feet are flat on the floor, your back is straight, and you aren’t tilting your head to look at the computer monitor. Your hands should also be in a comfortably position with the elbows bent at 90 degrees.
To liven up your work environment and create a positive experience, keep plants in the office. Research shows that people working in an office with plants feel more attentive to work.
Keep up a regular exercise regimen. You can even follow simple routines like biking, dancing to favourite songs, jumping rope or just taking a short walk.
Getting enough sleep is necessary for a healthy life. Take a break in between work to get a short nap and see how fresh you feel.
If you sit and work in the same position, do some stretch-out exercises every hour or so. You can do simple movements like reaching to the ceiling, turning your head from side to side, rolling your shoulders, arching your back, standing on tiptoe or touching your toes.
Regular exercising improves the way you look. Your facial muscles become taught and glow with the extra pumped up blood.
Monday, June 22, 2009
How these home remedies and natural cures works?
| Herbs, spices, condiments, fruits and vegetables are naturally occurring gifts of nature. They have been endowed with the unique capacity to absorb inorganic substances from the earth, water, fire, air, ether, and convert them into life-giving, life-supporting vital ingredients. The human body too is a living entity, and each individual body has its own life force which sustains it. When we look for herbal remedies in natural substances, we want something which is easily assimilate. |
What is Butter milk ?
| Buttermilk refers to a number of dairy drinks. Originally, buttermilk was the liquid left behind after churning butter out of cream. It also refers to a range of fermented milk drinks, common in warm climates (e.g., Whether traditional or cultured, the tartness of buttermilk is due to the presence of acid in the milk. The increased acidity is primarily due to lactic acid, a by-product naturally produced by lactic acid bacteria while fermenting lactose, the primary sugar found in milk. As lactic acid is produced by the bacteria, the pH of the milk decreases and casein, the primary protein in milk, precipitates causing the curdling or clabbering of milk. This process makes buttermilk thicker than plain milk. While both traditional and cultured buttermilk contain lactic acid, traditional buttermilk tends to be thinner whereas cultured buttermilk is much thicker. Commercially available cultured buttermilk is pasteurized and homogenized (if 1% or 2% fat) milk which has been inoculated with a culture of lactic acid bacteria to simulate the naturally occurring bacteria found in the old-fashioned product. Some dairies add colored flecks of butter to cultured buttermilk to simulate the residual pieces of butter that can be left over from the churning process of traditional buttermilk. Buttermilk solids have increased in importance in the food industry.[ Such solids are used in ice cream manufacture. Adding specific strains of bacteria to pasteurized milk has allowed for more consistent production. In the early 1900s, cultured buttermilk was once labeled as artificial buttermilk, to differentiate it from traditional buttermilk, which was also known as natural or ordinary buttermilk. This has since been obsolete, as cultured buttermilk is now considered to be natural. Acidified buttermilk is a related product that is made by adding a food-grade acid to milk. Benefits Cultured buttermilk is lower in fat and calories than regular milk because the fat from buttermilk has already been removed to make butter. It is high in potassium, vitamin B12 and calcium. Buttermilk is more easily digestible than whole milk and it also contains more lactic acid than skim milk. Due to being more easily digestible (a result of the bacteria added to the milk), protein and calcium can be taken up more easily by the body. There are 99 kilocalories and |
What is Butter milk ?
| Buttermilk refers to a number of dairy drinks. Originally, buttermilk was the liquid left behind after churning butter out of cream. It also refers to a range of fermented milk drinks, common in warm climates (e.g., Whether traditional or cultured, the tartness of buttermilk is due to the presence of acid in the milk. The increased acidity is primarily due to lactic acid, a by-product naturally produced by lactic acid bacteria while fermenting lactose, the primary sugar found in milk. As lactic acid is produced by the bacteria, the pH of the milk decreases and casein, the primary protein in milk, precipitates causing the curdling or clabbering of milk. This process makes buttermilk thicker than plain milk. While both traditional and cultured buttermilk contain lactic acid, traditional buttermilk tends to be thinner whereas cultured buttermilk is much thicker. Production process The fermentation that takes place in traditional buttermilk is accomplished by controlled strains of lactic acid-producing bacteria, sparking a chemical reaction due to the environment. Traditionally, before cream was skimmed from whole milk, it was left to sit for a period of time to allow the cream and milk to separate. During this time, the milk would naturally be fermented by the lactic acid-producing bacteria in the milk. One reason this was done was to facilitate the butter churning process since fat from cream with a lower pH will coalesce more readily than that from fresh cream. The acidic environment helped prevent potentially harmful microorganisms from growing, thus the soured liquid helped increase the shelf-life of the product. Commercially available cultured buttermilk is pasteurized and homogenized (if 1% or 2% fat) milk which has been inoculated with a culture of lactic acid bacteria to simulate the naturally occurring bacteria found in the old-fashioned product. Some dairies add colored flecks of butter to cultured buttermilk to simulate the residual pieces of butter that can be left over from the churning process of traditional buttermilk. Buttermilk solids have increased in importance in the food industry.[ Such solids are used in ice cream manufacture. Adding specific strains of bacteria to pasteurized milk has allowed for more consistent production. In the early 1900s, cultured buttermilk was once labeled as artificial buttermilk, to differentiate it from traditional buttermilk, which was also known as natural or ordinary buttermilk. This has since been obsolete, as cultured buttermilk is now considered to be natural. Acidified buttermilk is a related product that is made by adding a food-grade acid to milk. Benefits Cultured buttermilk is lower in fat and calories than regular milk because the fat from buttermilk has already been removed to make butter. It is high in potassium, vitamin B12 and calcium. Buttermilk is more easily digestible than whole milk and it also contains more lactic acid than skim milk. Due to being more easily digestible (a result of the bacteria added to the milk), protein and calcium can be taken up more easily by the body. There are 99 kilocalories and |
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