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Is the sweet-salty Curd much better than the simple sweet Curd which is widely known for its therapeutic and cultural values?
Dr Swaamee Aprtemaanandaa Jee in an earlier scientific research paper titled “ WHY ARE THE PATIENTS GIVEN THE SALINE INTRAVENOUS DRIP AND NOT THE ...? "  has already described and explained the medicinal value of the sweet Curd which is helpful in the well-being and the overall health.
The sweet Curd consists of the Curd containing some amount of the sugar in it. But, it does not have any traces of the salt (Sodium Chloride or NaCl) of any type at all.
On the other hand, the sweet-salty Curd definitely has some amount of both the sugar and the salt in it.
The 90% of the sugar-salt mixture in the sweet-salty Curd consists of the sugar and the remaining 1-2% the salt.
Of course, the percentage of the salt can be increased slightly, but not to the point where it becomes too salty to eat.
The purpose is defeated if the sweet-salty Curd becomes unpalatable and unfit for eating.
Dr Swaamee Aprtemaanandaa Jee’s scientific theory and explanation

It is true that the sweet Curd is considered to be a good omen in cultures such as that of the Bharat. It is equally true that it has medicinal properties. It provides instant energy. Also, it prevents the occurrence of the dysentery or the loose motions.
The intake of salty water is already well-known as a remedy in overcoming the problem of dehydration. The dehydration could result due to several reasons.
But, why is the salt added to the water at all? Is to replenish the salt lost during the dehydration? No! It is rather added to decrease or eliminate the Maanava shareer’s need for the water!
To quote from the above-mentioned research paper authored by Dr Swaamee Aprtemaanandaa Jee, “But, contrary to the Perceptual Reality, the real Factual Reality or the Factual Truth is that the salt is added to the water more to reduce the body’s need for the water than the body’s need to replenish the salt-loss that was suffered earlier.
How does it happen?
As well-trained Yoga-practitioners, we must know that it happens so because the body generates the glucocorticoid hormones when the salt is taken in. The glucocorticoid hormones break down fat and muscle in the patient’s body. This frees up the water for the body to use to meet its own actual need for the water. This in turn reduces the body’s present and the further need for the water.
The above-given explanation is based on the conclusions drawn from the study done by Dr Jens Titze in 2006 of Russian space program crew in which he discovered that the crew members were drinking less water with the increased salt-intake.”
The addition of the salt to the sweet Curd provides the additional benefit of the prevention of the dehydration.
Thus, it is vividly clear that the sweet-salty Curd is definitely better than the simple sweet Curd.
Already capsules exist in the medical market that carry lactobacillus. These capsules are used by travellers to prevent diarrhoea. Dr Swaamee Aprtemaanandaa Jee suggests manufacturing of capsules that carry adequate permissible traces of the salt so that the travellers may enjoy the additional benefit of the ability to prevent the occurrence of the dehydration, too.

~ Dr Swaamee Aprtemaanandaa Jee

Fotos: Courtesy The Parragon, The Google


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Tags: Aprtemaanandaa, Bharat, Curd, Dahi, Dr, Jee’s, Jens, Revealed, Scientific, Secrets, More…Series, Swaamee, Sweet-salty, Titze, Yoga, dehydration, glucocorticoid, hormones, microbes, paper, papers, research, salt, scientific, sweet, water, yoga


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