Importance of Cow dung and urine in agriculture

BENEFITS OF GHEE MADE FROM INDIGENOUS COW MILK

   Ghee or as it is called “clarified butter” is another gift from cows, which is the source of good cholesterol.

   Ghee is considered to be a good rejuvenator.

   Ghee is the best out of all the oily substances and regular use of ghee against any other types of oil, reduces the health problems and also increases good cholesterol increase.

   Ghee is used in many kinds of treatments like nasal inhalation, massage and as a medicine. It helps in coughing and fever.

   Has positive effects on brain development;

   Anti ageing effects.

URINE AS A MEDICINE

  Indian cow urine is something that even now is considered by some scientists and doctors as a way to treat many diseases.

  It has anti-cancer, anti-fungal and anti-cancer properties. It is also a natural source of antioxidants and it contains copper which turns into gold in the human body and it is widely known that gold is very healthy for humans

   Desi Cow’s urine is capable of curing – AIDS, prostate, heart attack, blood pressure, diabetes, migraine, constipation and many more.

  There are already many documented cases of terminally sick people who are now enjoying a healthy life.

DESI COWDUNG

   Desi Cow dung is a source of renewable energy.

   Cow dung is a great mosquito repellent and has anti-bacterial properties.

   Can be used as a part of the walls and the floors in the house, to insulate from hot and cold temperatures.

   Desi Cow excreta are also a natural fertilizer used by farmers all around the world.

   Desi Cow dung does not stink at all once dries.

   Can be used for making Bricks, Pots, Idols, etc.,

DIFFERENCE BETWEEN INDIGENOUS AND EXOTIC BREEDS OF COW

FLAP OF SKIN BENEATH THE NECK  IN INDIGENOUS (DESI) COW

   The excess skin beneath the neck acts as a regulator of body temperature for Desi cows.

   Desi Cows survive extreme cold and heat because of their inherent ability to control the body temperature.

   Additionally, cows have good control over muscles and can move just the part we touch them. This is a formidable ability and helps ward off flies and other insects carrying disease causing germs.

WELL-DEVELOPED BACK

   The back side of the cow is rounded and well developed.

DESI COW – TAIL

   The tail is long and can rotate 360 degrees to ward off insects and birds

EXOTIC COW HAVING NO FLAP OF SKIN  BENEATH THE NECK

   Exotic Cows don’t have the excess skin beneath the neck, which acts as a regulator of body temperature.

   Thermo-regulating capacity is absent in the Exotic cows, which are easily prone to diseases and sickness.

   Exotic breeds like Jersey and HF are not sensitive as Desi Cows and hence more prone to diseases like ‘Mad cow’.

SHARP EDGED BACK

  The exotic breeds have sharp features as against the rounded and curved features of Desi cow.

EXOTIC COW – TAIL

  Exotic breeds have short tails and can only rotate 180 degrees and serve very little.

IN MILK

   6 Types of Vitamins
   8 Types of protein
   25 Types of Minerals
   21 Types of Amino Acids
   4 Types of Basic Phosphorus
   2 Types of Glucose
   Cerebrosides
    Strontyne
   MDGI
    Carotene with golden abstracts

In DUNG – Chemical Elements like

   Nitrogen(N7)
   Potassium
   Copper
   Molybdenum
   Borex
   Cobalt Sulphate
   Phosphorus
   Irons
   Manganese
   Boron
   Sodium

IN COW URINE

   Calcium
   Potassium
   Magnesium
   Phosphorus
   Fluoride
   Urea
   Phosphorus
   Ammonia

Why do we need food daily?

 

Ramasubramanian Chellaperumal

·

Updated July 30, 2017

The Physical Body in YOGA is called ANAMAYAKOSHA, mfg food.

Let's not eat till we need.

When we need it let's eat.

Let's see why we feel hunger, which addresses the question

Why do we need food daily?

---

According to Yoga, Beneath the Tongue, we have small tongue, beneath it, there generates a liquid which is constantly flowing to the Intestine and there by kindles intestinal fire, thus hunger, thirst and all other bodily needs arises.

There are some expert Yogis , who have mastered this technique of a mudra called Kechari Mudra.

Khecarī mudrā - Wikipedia

Though the intention of this mudra is for Spiritual progress,people who have mastered this technique, is free from hunger, thirst and all other bodily needs.

From this we can come to conclusion that because of the continuous flow of this liquid from beneath the so called little tongue, we need food daily to get rid of hunger.

Pepper - benefits and drawbacks

 Pepper warms up the body

Benefits: Helps with digestion by releasing stomach acid, it leads to better absorption of nurtients of fodds that are taken with pepper, cures cold and cough, boosts immunity, keeps intestine healthy from bad bacteria, virus, and fungi 

Causes weight loss (this is a drawback for those who want to gain weight)

Drawbacks: causes miscarriages, stomach ache, respiratory problems 

Ramasubramanian Chellaperumal

, Using since childhood days as Milagu Rasam, pepper soup.

Updated July 7, 2017

The Question,

How does black pepper warm up our body ?

Piperine present in Pepper, along with its isomer chavicine is the reason for warm up of our body once taken in.

Source :

1. Pepper Black pepper - Wikipedia
2. Piperine Piperine - Wikipedia
3. Chavicine Chavicine - Wikipedia

Traditionally, in India, especially in Ayurveda alternative system of medicine, and in Siddha Medicinal system, Black pepper is widely used.

Traditional Yoga practices also recommends, taking of ten Black peppers to generate heat in the body.

In Tamil, we have a famous proverb which roughly in meaning as

“If you have ten peppers, even you can eat at your enemy's house”.

“பத்து மிளகு இருந்தால் பகைவன் வீட்டிலும் உண்ணலாம்”

More over it's present in the shelves of almost all kitchens of India, they use it as Home remedy for various diseases as well as in daily cooking.

Additional information SouthIndia is known for its quality Black pepper, and it's widely used among people in their day to day eating.

Source: https://www.quora.com/How-does-black-pepper-warm-up-our-body

***

KyLee Fournier

, Vegan & Certified Sports Nutritional Consultant

Answered November 20, 2011

Fresh Ground Black Pepper contains 'Piperine' which helps you absorb more nutrients from your food. It may even double the amount of absorption. So next time you're having a salad or veggies, grind a little on :)

https://www.quora.com/Are-there-any-health-benefits-to-eating-black-pepper#:~:text=Yes%20there%20are.-,Because%20of%20its%20antibacterial%20properties%2C%20pepper%20is%20used%20to%20preserve,acid%20secretion%2C%20thereby%20improving%20digestion.

***

Is too much of pepper harmful?

Samuel Wright

, Computer Technologist (2018-present)

Answered October 11, 2018

Not really an answer, but I am glad I saw this question.

I, too, am a pepperholic. I will typically not “shake” pepper on my food, but will take the top off and gently pour it on my foods… especially salads or eggs.

I have been doing this for about the last 15 years and have had NO ill effects from it. Not even the irritated stomach that someone mentioned.

As for the quantity… I consume about two tablespoons a day and will easily finish off one of those little disposable shakers in a week, sometimes less.

I just LOVE the smell and the flavor…

I also have a great recipe for pepper glazed almonds that I seem to be the only one in the family that likes. HAHA

https://www.quora.com/Can-too-much-black-pepper-harm-you-I-eat-4+-tablespoons-of-black-pepper-per-day-and-my-friends-are-worried

In which direction should one sleep?

 

Ramasubramanian Chellaperumal

·

Updated May 31, 2017

I am learning how Food & others are related for our HEALTH.

In addition to direction Hemisphere also holds its share.

As long we are in Northern hemisphere avoid placing head towards north the reason is strong magnetic pull towards north will cause health problems. East is best, West, South okay. Avoid placing head towards South if you are in Southern hemisphere.

Source: https://www.quora.com/In-which-direction-should-one-sleep/answer/Ramasubramanian-Chellaperumal

all alcoholic beverages and fall into 4 categories

 

Amit Raturi

, Top writer

Updated September 23, 2018

Originally Answered: Which drink is good for health beer rum brandy whisky vodka scotch in small quantity?

In short the drinks you've listed are all alcoholic beverages and fall into 4 categories:

Wine,

Beer,

Spirits and

Ready to drink mixers (RTD's).

Let's start with ALCOHOL itself:

There are 4 types of alcohol: ethanol, methanol, propanol, and butanol. Only 1 type of alcohol (ethanol) is safe for human consumption. This is the type of alcohol found in alcoholic beverages. Ethanol is one of the byproducts of yeast metabolism which we call fermentation. In simple terms, yeast consume sugar to give them energy and they produce carbon dioxide (CO2) - just like we do! But unlike us, they produce alcohol as well.

The CO2 produced by yeast is seen every day as the 'holes in your bread' or the bubbles in your beer or champagne and of course the alcohol is what puts the 'adult' into adult drinks!

The origins of alcoholic drinks roughly fall into two main categories:

Wines and Beers.

Wines:

Simply put, wine is the fermentation of sugar from fruit. Whilst it can technically be made from any sweet fruit, the term wine generally refers to alcohol fermented from grapes or grape juice unless some other fruit is specifically mentioned. Fruits are high in fermentable sugars (glucose and fructose) so the yeast can happily go to town on the fruit juice so long as the other conditions (like temperature, toxins, pH) aren't too unfriendly.

Beers:

Beers are the fermented product of sugars obtained from the breakdown of complex polysaccharides - starches. A starch is basically a long chain of simple sugars all joined together and is the main form in which plants store their sugars for later use. Before the yeast can get at the sugars that are tied up in the long starch chain, it needs someone else to come along and break down those starches. This helper comes in the form of an enzyme which can dismantle the starch into the sugar molecules that the yeast needs to feed on.

In this day and age, we can manufacture the enzymes we need to do this, but many brewers still use the old fashioned method of malting some or all of their grains in order to use the seed's natural enzymes to do the work for them. Other methods include prolonged boiling of the starchy base material (as in tequila and mezcal), the use of a fungus (like koji used to make sake) and in some ancient tribal alcoholic drinks the starches were actually chewed to start the conversion process - human saliva contains the enzyme amylase which starts to break starch into sugar before you even swallow your mouthful of potato!

Once the starches are broken down into sugars, the yeast can do its thing and fermentation proceeds as for wine.

It's interesting to note that based on this definition, sake - commonly called rice wine - is actually a beer as is the base alcohol for whisk(e)y!

Spirits:

Beers and wines are essentially a primary process. Producing a spirit is a secondary process since you need to start out with a beer or a wine to begin with. Spirits are produced by distillation - separating the alcohol and some of the more volatile (easy to evaporate) components of the beer or wine and leaving the heavier flavour and colour compounds behind.

The aim here is to concentrate the alcohol and in fact, in commercial vodka production, this is done to the point of separating ~96% pure alcohol from the original mixture of 5-15% alcohol. The other 4% includes some water and traces of other volatile compounds called congeners- things like esters, and other alcohols. Other more flavourful spirits are distilled to lesser purities in order to keep some of the character of the base material.

Every style of spirits comes with it's own set of rules which govern what it can be called, how and where it can be made and how it has to be aged.

Vodka is the most neutral of the potable spirits and not much is done other than dilution to bring it down from the 96% pure spirit to the ~40% product that you buy at the liquor store. It also has the least rules for its production - it can be made from just about any base material, it can be made just anywhere and the only real stipulation is that it should be neutral in character.

Gin is basically vodka which is redistilled or infused with juniper and other botanical flavourings. While are various types of Gin, some of which can only be made in certain places and/or by certain methods, it can also be made from a wide range of base materials.

Mezcal is the national spirit of Mexico and is solely produced using traditional methods from the heart of the Agave plant. Tequila is a specific type of mezcal made from at least 51% Blue Agave and can only be produced in 5 Mexican States. (Tequila cannot contain anything other than Agave, water and maybe a little caramel for colour which means if it has a worm in it - it's not Tequila, it's Mezcal!)

Brandy is distilled from wine. Most brandy including Cognac and Armagnac is distilled from wine made from grapes although there are many eastern european examples of fruit brandies from the likes of plums, cherries and apricots. Some brandy, like grappa, can also made from the skins left over from winemaking. Brandy is produced all over the world and most culture have their own rules about what methods can and can't be used.

Rum may only be produced from the product of byproducts of cane sugar. Rum Agricole is made from raw sugar cane and all other rums are made from various form of sugar or molases from the refining process.

Finally, Whisk(e)y is the product of fermented grains: barley, wheat, corn etc. The specific grains used differ according to the local rules of the various styles. Scotch, Irish, Bourbon, Tennessee, American and Canadian whisk(e)y all have specific rules about how they must be produced and matured. Other countries and styles tend to be a little bit more open to interpretation.

RTS's:

Ready to Drink (pre mixed) drinks, like breezers, are basically a spirit which is premixed - usually with carbonated water, sugar and flavourings - to produce a mixed drink which can be drunk directly from the packaging. Breezers, for example, are based on Baccardi rum with essentially carbonated water and cordian.