What to Drink and When? - According to Digestive Fire

As I have stated earlier, our digestive fire is directly related to The Sun. Here I will tell you why. The Sun is energy source to the earth and it is a known fact that plants make their food using sunlight. Sunlight itself is a cure to many diseases given it is filtered properly by ozone layer (without uv radiations); it isn't for nothing that regular sunbathe are considered to increase immunity.

Our body contains some chemicals which when secreted activate particular glands. It is found that the chemicals needed to activate the digestive system are secreted in our body when the sun rises in the morning and reaches the optimum level after 2-3 hours of rising from horizon. It is said that anything that is eaten at that time gets digested perfectly. When the sun is directly overhead (noontime), the secretion is limited and the digestive system is moderately active. In the evening, before sunset, the digestive system less active and it becomes inactive for the food right after sunset. The only thing that is recommended after sunset is milk, as the juices secreted by our stomach at night are useful only for the digestion of milk.

Therefore everything edible has a time associated with its consumption. This post is only for the drinks and hence what to drink and when is as follows:

7 am -12 am : It is the right time to drink fruit juices. One can have a glass of fruit juice right after or with the breakfast.

12 am-6 pm :  It is the right time to have yoghurt, buttermilk or any fermented drink. You can have it right after the lunch if thirsty.

6 pm-12 am : It is the right time to drink milk.

NOTE: One should drink water only before and after 50 minutes of their meal.

Science Behind Kali Mirch (black pepper)

Kali Mirch is "mine of health benefits" ,Using kali mirch in your cooking offers a range of health benefits, because it contains essential nutrients your tissues need to function, and it also contains phytonutrients that fight disease. It contains piperine which  is a cancer fighting compound.

Kali mirch serves as a good source of dietary fiber. Fiber makes what you eat more filling by absorbing water in your digestive tract to physically fill your stomach. As a result, fiber-rich foods tend to help stave off hunger between meals. Dietary fiber also helps prevent digestive disorders, such as constipation, and helps lower your risk of heart disease. Using 2 tablespoons of kali mirch in your cooking boosts your fiber intake by 3.5 grams, and provides 9 percent of the daily fiber intake requirements for men and 14 percent for women, as set by the Institute of Medicine.

Consuming kali mirch also helps you reach your recommended daily vitamin K intake. Each 2-tablespoon serving of kali mirch contains 23 micrograms of vitamin K, which is 26 percent of the Institute of Medicine's recommended daily intake for women and 18 percent for men. The main role of vitamin K involves blood coagulation -- it allows your body to form blood clots needed to prevent or stop bleeding. Getting enough vitamin K in your diet also promotes healthy cell growth and supports your skeletal health.

Kali mirch also contains essential minerals, providing a considerable amount of manganese and copper. You need both minerals for a healthy metabolism. Manganese helps your body break down nutrients, while copper aids in energy production. Manganese and copper contribute to the health of your cartilage and bone tissue, and copper also promotes nervous system health. A 2-tablespoon serving of kali mirch boasts 1.8 milligrams of manganese and 184 micrograms of copper. This provides 20 percent of the daily recommended copper intake established by the Institute of Medicine, as well as 78 percent of the daily recommended manganese intake for men, and the entire daily recommended intake for women.

Adding kali mirch to your cooking also ups your intake of piperine, a phytonutrient abundant in black pepper. Piperine has an effect on gene activity in your cells, and consuming piperine helps fight cancer growth and development. One study, published in "Food Chemistry" in 2013, found that piperine reduces the activity of HER2, a gene that drives the growth of breast cancer cells. And according to a study published in "PLoS One" in 2013, piperine promotes the death of prostate cancer cells, and it helps prevent the spread of cancer by inactivating genes that prostate cancer cells need to invade other tissue.

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Why We Should Not Drink Water Immediately After Eating or While eating!!!

It is very common that people drink lots of water after there meal and it is a trend that they sit with a big glass of iced water while eating. But actually drinking water while eating or after eating leads to diseases like peptic ulcers, constipation and other gastric problems. And prolonged habit can even lead to hypertension, depression and gastric cancer.

It will sound funny that our stomach and digestion process is actually related to The Sun, it does sound unbelievable but its true. The Sun it directly related to our Digestive fire the detailed explanation will be discussed in next post. 

The fact is that everytime we eat something our digestive fire ignites ( digestive juices are secreted form glands such as saliva,HCl , pepsin etc) and it is no rocket science that fire is extinguished by water ( the acids or the juices become diluted and hence their action on food is very less) due to which the food is not digested properly. And when the food is not digestion properly it decomposes(rots) as the time is defined for the food to go through each phase of digestion. The products and byproducts of decomposition process have harmful effects on our body, this become worse when it leads constipation and the harmful by products of our body are not excreted properly and timely.

Note: 2-3 sips of water are permissible according ayurveda if it is necessary like if the food gets stuck while swallowing. 

What to drink after food will be posted soon.

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Science behind Use of Cumin seeds(jeera)

Cumin seeds not only add taste to food but also are very beneficial for body. Also known as jeera, these cumin seeds have been extensively used in culinary preparations in the Indian subcontinent since ages. They are generally used for Tadka which helps in maintaining the Ph-level of the food.


- It is a rich source of iron and hence very beneficial for anaemics as well as lactating mothers and pregnant women, who tend to need iron more than others.

- It is a great aid in digestion and prevents indigestion, flatulence, diarrhoea, nausea and morning sickness.

- For immediate relief from acidity, chew a pinch-full of raw cumin seeds.

- Cumin seeds have antiseptic properties and aid in curing common colds.

- It doesn't let cough to form and collect in the respiratory system. Since it is supposed to be hot, it dries up all the mucous.

- It would be beneficial to sip on a concoction of cumin seeds and water. Boil a handful of cumin seeds along with water. Drinking this water wards off common colds and keeps the digestive system on track. Many South-Indian households drink only 'jeera-pani' instead of sipping on plain boiled water.

- Cumin seeds help in stimulating the secretion of enzymes in the pancreas which in turn help in the absorption of nutrients.

- Cumin seeds also boost the power of the liver to flush out toxins from the body.



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Science Behind Cooking in Clay Pots

The ancient civilizations used clay pots to cook their food because the food cooked in clay pots was healthier and tastier than that cooked in metal utensils. While cooking in clay pots no micro-nutrients are lost from the food which makes its taste heavenly. There are two major reasons why cooking in clay pot is healthier than metal utensils:

1. Clay pots are somewhat porous therefore the heat and moisture circulate through the pot during cooking, unlike with metal or enamel-lined pots.Which helps it to cook evenly and keeps the food from getting overcooked which hinders with the taste.
2. Clay is alkaline which makes the clay pots even more special. Because while cooking the clay interacts with the acidity in the food, neutralizing the Ph-balance. Something that is naturally very acidic, like tomato sauce, will take on some natural sweetness when cooked in a clay pot enhancing its taste.

In old times there was no need to add sugar in milk because it had its natural sweetness in it when boiled in a clay pot. Eating a  Ph-balanced diet has its own benefits like stronger immunity to diseases and proper functioning of digestive systems.

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Harmful Effects of Aluminium and Teflon Cookware

Today the most common utensils you can see in kitchens are made of aluminium and non-sticks with Teflon coating on it. Now what we don't know about these cookwares is that they have harmful effects on our health. Aluminium is heavy metal and every time you cook something in an Aluminium cookware, a very small amount say about 100 micro-grams  gets deposit in your  food due to friction between your spatula and utensil. This unwanted Aluminium that you are eating daily gets deposited in your body and never comes out of it which leads to a chronic diseases such as Asthma, Cancer and many more. Same is the story with Teflon- it causes Cancer, Thyroid diseases, Complexities during pregnancy and Birth defects.

Now question arises that if they have such adverse effects on health why are they being sold to us,
well the answer is very simple "because there is demand" and why there is demand  " because it is a trend after so many years". When India was ruled by The Britishers then the food which was given to the prisoners was cooked and served in Aluminium cookware so that the inmates may die soon with chronic diseases. And after that they introduced Aluminium cookware in India. Which became a trend with time and now no one is bothered about it. The Britishers are gone but majority of the jails still cook and serve there food in Aluminium utensils, there are many aluminium utensils at our home such as sauce pans, pressure cookers, sauce pot etc. Even the food which is cooked on big celebration feast like marriage is made with aluminium utensils. 

Now, what is the solution and what are the best materials for cookware? well according to vedas and books on ayurved such as charak-samhita by charak rishi , ashtaang hrydayam and ashtaang sangham by vagbhat rishi, the appropiate material  for making utensils is copper and clay , cooper is best for making food but it is not good for storing food, clay is as good as copper for making food and can also be used for storing food.
The food cooked in clay pots are not only delicious but also nutrients rich. The micro-nutrients which are usually lost during cooking are all  present in the food cooked in clay utensils because all the micro-nutrients are present in clay. Well the plants get there nutrients from soil so does the food cooked in an earthen utensil. A scientific study done by Dr.Rajiv dixit of bharat swabhimaan sansthan shows that a daal cooked in an earthen pot has 90% more micro-nutrients than one cooked in pressure cooker.never the less earthen cookware are non-sticks naturally.

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Well as Earthen cookware of good quality is very hard to get nowadays i have decided to start a blog for supplying Good quality earthen cookware. The production line is on and the first product for shipment will be ready in 2-3 days. The sample of the cookware set will be uploaded soon.
Interested persons can order by mailing me at vedicjivan@gmail.com, a contact-number will soon be updated for taking orders.
*All Orders will be cash on delivery.
** The exact cost of earthen cookware set will also be uploaded soon.
** The estimated cost is 3200-3500 Indian Rs. for a full set( which includes two woks (karahi),two deep sauce pans( haandi), a sauce pan , a deep dish( paraat), a tawa , and 6 piece cooking  spoon set.
** an extra discount of 10% for people mailing order before 3rd feb