Eat the millet – Or bite the bullet
40 to 50 years ago Pancharathna Siridhanya (precious millets) such as Foxtail, Barnyard, Kodo, Brown top and Little millet were commonly consumed. These have now been replaced predominantly by grains such as rice and wheat.
When these millets were commonly consumed, diseases such as diabetes, high blood pressure, digestive problems, cancer, etc., were virtually unheard of. Off late these diseases have become common, even amongst the young.
When the fiber content in rice & wheat is compared with that of millets, in 100 grams of rice and wheat the fiber contained is 0.2 & 1.2 grams respectively, while 100 grams of pancharathna siridhanya, manually processed using traditional methods, contain 8 to 12.5 grams of fiber.
Higher fiber content will result in slower release of glucose into the blood stream. As a result of which diseases such as blood pressure, arthritis, diabetes, and other cardiovascular diseases will be cured. But for this to happen, bakery products, sugar, rice, wheat and meat should not be consumed.
To harvest 1 kg of rice 8,000 liters of water and to harvest wheat 9,000 liters of water is required. To produce1 kg of sugar 28,000 liters of water is required. By the time 1 kg of meat is produced, at least 50,000 liters of water will be consumed.
Also huge quantities of pesticides and fertilizers are being used, subjecting the earth to torture. Foods produced in this manner bring disease and pain to the human body.
Whereas to grow 1 kg of Pancharathna Siridhanaya, 300 liters of water is required and harvesting the same does not require pesticides or fertilizers.
These Pancharathna Siridhanya have a place in history for over 1,000 years in India, China, Iraq, Iran, Japan, Italy, Turkey, South Africa, Ethiopia, Greece, etc.,
The special properties contained in Pancharathna Siridhanya:
Arka – Kodo Millet: This is “Adi beeja” (Original seed) named after the Sun. Light red color in appearance, this millet plays a major role in cleansing the blood. When diagnosed with diseases like Dengue, Malaria, chronic cold and fever this is a suitable food to help cure the same. It helps in regenerating the cells in the bone marrow also.
Navane – Foxtail Millet: Light yellow color in appearance, apart from rejuvenating the nervous and vascular systems, it helps in curing epilepsy. During pregnancy women should consume this millet. Subsequently if the newborn gets fever, it will not develop into epilepsy. Great sages and poets have praised this phenomenal property of the Foxtail millet. Note: Women in post pregnancy stage should not consume Foxtail millet for a period of one year after delivery.
Saame – Little Millet: Dull white color in appearance, this is a complete solution for issues related to reproductive systems. While it repairs ovary related issues in women, it improves the reproductive strengths in men.
Oodalu – Barnyard Millet: White color in appearance, its fiber helps in increasing the efficiency of ductless glands such as pancreas, thyroid etc., and also helps in cleansing of liver & kidney. It is the appropriate food for curing liver related diseases. For example, Jaundice.
Korle – Browntop Millet: Light greenish/greyish color in appearance, it helps in improving the efficiency of the digestive system and in cleansing the body from metabolic waste. As early as the 18th century, this millet was consumed widely in the Americas.
A few diseases, concerns, cures, solutions and tips:
Diabetes has reached 25% of the population in India. An increase of about 3% in any disease should be a cause for great concern.
Diabetes and High blood pressure can be completely cured by consuming these Pancharathna Siridhanya, subject to completely stopping consumption of rice, wheat, bakery products, meat and sugar. Also since impurities in the body go out through sweat, walking for one and a half hour is essential every day. This will cleanse the 5-6 liters of blood contained in the human body.
Although 75% of the earth’s surface consists of water, only 3% of the same is available for drinking purpose. Water supplied to urban areas is treated with chlorine.
A good method to purify and drink water is to store it in a copper vessel, with 2 drumstick seeds for 8-10 hours. Copper kills micro organisms. The drumstick seeds will absorb these dead organisms. Remove these seeds and drink the water. Clean the copper vessel with tamarind water periodically. Drinking water from plastic containers is dangerous to health
Peanut shell (light pink color) reduces aging, swelling in body and prevents cancer. The peanut should be consumed along with its pink shell which contains resveratrol.
Seven juices into seven days = 49 days in a row, will keep away any infection that can affect you – for years – including scary ones such as H1N1, Bird flu etc., to common cold, fever and so on.Take one kind of leaf at a time, crush a few tender ones, boil for a minute or so and drink up the juice. Once a day for seven days in a row for each leaf. They really do not have any strong taste or oder, making it easy to drink up.
The names are in Kannada language
-Honge-special extra property is to get alcohol craving out of the human body
-Bilpatre-please make an exception of the seven day rule for people with serious diabetic condition and let them have it for 21 days continuously
-Gareke hullu (natural grass)
Triglyceride – Ref Dr. Robert Lustig, Pediatric Endocrinologist, University of California, Sugar the bitter truth – YouTube.
Triglyceride level is the more serious issue behind Diabetes, regardless of Type 1 or Type 2.
Also Dr. Khadar, Phd Steroids, has shown that differentiating between Type 1 and 2 is a myth about 15 years ago itself. A few tender leaves of Bilpatre juice ( we use it during worshiping Lord Shiva on Shivaratri ) will have a great positive impact on the pancreas.
What is so special about these leaves?
Their trees/plants/grass have been around for thousands of years on the face of the earth. They have witnessed all sorts of happenings including famine, draught etc., and survived it all due to developing very strong resistance. Consuming their juice will strengthen the immunity of our body in the bone marrow.
Fibre – Most body parts don’t get a chance to function to their full potential only because the food we consume lack sufficient fibre due to which it skips the hundred plus hydraulic steps and become glucose within minutes. The human body requires about 30 grams of fiber per day. Most people believe that fruits, vegetables, greens will do the job, especially when consumed in salad form. Take carrot for example. 85% of it is water. Maybe 10% of the balance 15% is fibre. The math is simple from there…
Organic & Millets – While all millets are organic by nature and by virtue of how they grow naturally, all other millets except Barnyard, Browntop, Little, Foxtail and Kodo can be categorized as neutral food. Reason is that they contain a maximum of 3.5% fibre.
The five millets I have mentioned above contain between 8 to 12.5% fibre, hence categorized as positive foods by Dr. Khadar.
Consumption of these 5 millets without consuming the present day strain of rice, wheat, sugar, processed foods, fish, meat and eggs, continuously for 3 months is an extreme for most people. But it is required because the damage the human body has suffered during the past few decades needs to be undone.
Now once we consume the requisite amount of fibre everyday and all body parts, including the pancreas, are functioning well, will diabetes and ‘lifestyle diseases’ not be cured?
Coconut milk – milk from coconut everyday is a strongly recommended for people with dire diabetic conditions.
Fermentation – Any food that undergoes fermentation is good. The fermentation process has the ability to neutralize most ill effects contained in the food before fermentation. Examples are curds/buttermilk/idly/dosa…
Research and findings of Dr. Khader PhD Agricultural Science
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Dhanya dosa & idli batter
Unique features of Dhanya dosa/idli batter
General hygiene is required in food production. In dosa/idli batter production there is an additional consideration. Microorganism present in the premises contribute to fermentation which is harmful. This also increases the rate of fermentation which causes excessive sourness and bulging of the packet. Soap and detergent cannot be used for cleaning the floor or the machinery or the containers used in the production process because it can enter the batter. Chlorine is also not a preferred choice because it eats into the metal parts of the containers/machinery and contribute towards rust formation which can get into the batter.
Per acetate solution made up of glacial acetic acid and hydrogen peroxide in recommended concentration is used. A stock solution of the same is prepared & stored at around 15 degree centigrade. This is used in various strengths, for cleaning different areas. For example 0.5% stock solution to 1 liter demineralized water for personal care, 12% for highly contaminated areas such as drains, and so on.
The per acetate solution, upon coming in contact with the atmosphere releases 2 atoms of oxygen to become water. This process is complete in about an hour and the cleaned area or machinery is now hygienic for batter production. This is used at appropriate intervals before, during and after production.
Types of rice and suitability for dosa & idli batter
Broadly speaking there are two types of rice. Short body grain and long body grain. The main difference is, short grain is sticky and long grain is not.
Understanding the nature and behavior of these grains will help determine the combination and proportion of different rice that could be used in preparation of dosa/idli batter.
Short grain goes well with kichadi/pongal, sambar/rasam, curd rice and various south India rice preparations. Long grain is preferable for ‘free rice items’ such as biryani, fried rice, pullav, etc.,
Strangely some long grain varieties are actually short in appearance. One such short grain, which was originally found near Nellur in Andhra Pradesh but is now commonly available in many parts of South India, is referred to as ‘idli’ rice and used commonly for preparation of idli batter. The reason is simple. It is not very sticky due to which its particulate matter weighs considerably less compared to other rice varieties which are commonly used in batter preparation. Due to this it rises during steaming process, making the idli fluffy and yum.
The usage of soda or yeast or starch or cooked rice or additives such as soya powder or maida or idli rave etc., are simply not required and are born due to misconceptions and are commonly used in many households and more so in commercial establishments.
Idli rice is not ideal in commercial batter production because it results in the batter becoming sour too quickly thereby decreasing its shelf life.
Boiled rice –
Par boiled rice, retains a small portion of the grain which is loaded with nutrition. By nature this portion which is at the tip of the grain gets dislodged and lost during hulling process. But in boiled rice this gets glued to the grain strongly due to the presence of ‘acacia’ in it and also due to the steam it receives in the process of becoming ‘boiled rice’. This makes boiled rice more nutritious than plain rice. Also makes it tasty. Using this in dosa/idli batter makes it tastier, healthier and yum.
Millet dosa/idli batter
Even though all millets are suitable for preparation of dosa/idli, usage of millets which are rich in fibre, namely Foxtail, Barnyard, Kodo, Browntop and Little millets are preferable. Properties present in the short grain which are relevant for dosa/idli preparation are present in millets as well. The soaking and fermentation process naturally enhance the already high fibre content in the millets making it one of the best foods to eat.
Fermentation ‘ferma’ means – it is boiling.
Cold fermentation produces dosa/idli batter.
Fermentation and digestion have much in common.
Fermentation is partial oxidation.
Respiration is molecular oxygen consumption and the chemistry in this is total oxidation.
In both fermentation and digestion processes, many hydrolytic steps are common.
This also leads to the taste of the sweetness in dosa/idli. Pepsin hydrochloric acid leads to starch – leads to polysaccharides – leads to dextrine.
Dextrine is gummy in nature and on hydrolysis breaks down to mono dextrine which is soluble in water and depending on its molecular weight become sweet to taste. Yum.
Urad dhal is a pulse rich in protein. 28 – 30% protein. It is mucilaginous and is ground to liquefaction in batter production.
A naturally occurring bacteria called spirochete plicatilis
in urad dhal (black gram) causes the fermentation of the batter, at a temperature of 8 degree centigrade or higher. In 1961-62 Cornell University found that this plicatilis is what causes fermentation in dosa/idli batter. Until than yeast was commonly added to ferment the batter. Also not knowing this had let to many misconceptions to crop up, leading to usage of starch/soda/lime/yogurt/fruit pulp/vegetable pulp etc., for preparation of better ‘dosa/idli’. Unfortunately many of those myths rule even today and the range of additives used in dosa/idli batter is mind boggling.
None of the additives are required. Fermentation happens due to contamination in the water/human hand/air/drains/residue batter from prior production, ambient temperature and surroundings. It should happen from the spirochete plicatilis present on freshly harvested urad dhal and not from contaminations due to unhygienic conditions.
Water used for washing the grains and pulses as well as for soaking them and for grinding them, needs to be done with softened and demineralized water. Water should tested during production everyday, given the crucial role it plays in the fermentation process.
Soaking periods, smoothness to which different ingredients are ground separately – given the difference in their molecular weight, method of grinding – metallic instant grinder for the brittle rice and millets, slow stone grinding for the mucilaginous urad dhal, fine blending of the separately ground batters, transportation to retail outlets in polyurethane containers, clean kitchen for daily batch testing for various aspects of dosa/idli are incorporated in our production and distribution process. Registration with food safety organisation, meteculous documentation of various aspects of production and certification from bodies such as ISO add to our consistent product quality. These are some of the things that go into making your dosa/idli yum.