Know Your Foods

Food and Consciousness
A production of Taoshobuddha Meditations and taoshobuddha foodnetwork.blogspot.com
Books by Taoshobuddha
Know Your Foods - Taoshobuddha

SEEKING YOUR HEALTH WITH EACH PRODUCT
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TAOSHOBUDDHA
The word Taoshobuddha comes from three words, tao, sho, and Buddha. The word Tao was coined by the Chinese master, Lau Tzu. It means that which is and cannot be put into words. It is unknown and unknowable. It can only be experienced and not expressed in words. Its magnanimity cannot be condensed into finiteness. The word Sho implies, that which is vast like the sky and deep like an ocean and carries within its womb a treasure as Bliss. It also means one on whom the existence showers its blessings. And lastly the word Buddha implies the Enlightened One; one who has arrived home and whose consciousness that is not clouded by thoughts, emotions, and sentiments together or individual! Thus, Taoshobuddha implies one who is existential, on whom the existence showers its blessings and one who has arrived home. The Enlightened
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ood is consciousness. Food nourishes your consciousness. Food helps you to grow physically, mentally, and spiritually. Food creates your body, thoughts, emotions, and understanding. A balanced food brings inner harmony. And when you are harmonized within there is beauty and then this inner beauty manifests through your life in myriad ways as thoughts, understanding, intelligence, and love. When you are unconscious in your choice of food that you consume you are going to attract many diseases. It is your choice to select right food to maintain a healthy life style. How long can you go on neglecting it? Why should a Spiritual Master enter into food? Taoshobuddha is not a Nutritionist. Certainly he is a Spiritual Master. And that is more than enough criterion for him to speak on food. Certainly Taoshobuddha is harmony and integration between inner and outer; science and spirituality; and known and unknown. In the past masters never spoke on food so elaborately. Yet still certain masters cooked their food themselves and restricted from eating food cooked by each and every one. They were right because food is consciousness. The consciousness and the state of mind of the cook affect the food quality in many subtle ways.
Taoshobuddha
As Spiritual Master I decided to speak on this subject because your body is the temple wherein is enshrined the God. If the structure of the temple is
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dilapidated then the god within will not manifest and you will remain running behind the outer temple and outer God. Human body is composed of food. Food is the first sheath. The gross and subtle food combined together nourishes other sheaths as well. These sheaths act as five doors to reach the inner temple or the shrine. These doors are physical, energy, mental, wisdom, and bliss. Thus the food ingredients that you choose, the process of cooking and the consciousness behind all this first nourishes the physical body, energy body, mental body, wisdom body, and the bliss body. And then finally you reach the shrine. Moksha Gita explains the Five Sheaths
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The Guru said: This Annamaya sheath or good sheath is made up of the five elements the earth, water, fire, air, and ether. It has both a beginning and an end. It is inert and full of parts. It is an effect of the five elements. It is full of impurities. Therefore you are not this physical body or the Annamaya sheath. You are the witness of this body. Understand, therefore, I am not the body. I am Brahman. The physical body is the grossest form of thought. The food consumed by the parents is converted into Sukla (semen - sperm) in men and Sonita (Ovum) in women and by the combination of these the physical body is formed. After birth, the body grows by suckling the milk which is only a transformation of the food consumed by the mother. The body is further developed by taking food. It gets dissolved in earth which is another form of food. The body is itself a food for other creatures. Hence it is called the food sheath, the material body or the earthly encasement of the soul. The food sheath is an object of perception. The Atman cognizes and the body is the cognized. Hence the Self is different from the body. In dream and deep sleep there is no consciousness of the body. The five elements constitute the physical body. These modifications of Maya are not the Truth, the body and its Dharmas, size, form, birth and death are not actual modifications of the Self. Varnashrama, name and class differ in different births. They are mere accidental attributes of the body. There is no physical body either before birth or after death. Hence it is non-eternal. Existence, birth, growth, modification, decay and death are the six Vikaras of the physical body. Just as the ether in a pot is not affected in any way by the destruction of the pot, so also the Atman is not at all affected by the destruction of the body or the Annamaya Kosha. Atman is unattached. Ether is subtle, but the Atman is still subtler. Atman is formless, changeless,

birthless, deathless, and free from old age. It is neither born nor is killed. Hence one should meditate on this Atman or Brahman.
The Pranamaya Kosha or the vital sheath is a product of Rajoguna. It also has a beginning and an end. It is inert. It is an effect. Therefore you are not the Pranamaya Kosha. You are the witness of this sheath. Understand, therefore, I am not the Pranamaya Kosha. I am Brahman. The Pranamaya Kosha consists of the five Pranas and five Karma-Indriyas or organs of action. Though the Prana is waking when one is sleeping, it does not invite a friend and entertain him. It cannot stop a thief who tries to remove the articles in a house. Therefore it is insentient. The Self is a mass of Intelligence. It is Chaitanya-Swarupa. It is entirely different from the Prana. The Self is the knower, seer and witness of this sheath. Prana is only the active working of the mind. A pure-hearted man breathes rhythmically. The breath of an evil-minded person is disturbed. When the mind is controlled the Prana is automatically controlled. The Vedantic aspirant does not practice Pranayama, because his breath is automatically regulated and Kumbhaka naturally follows when the mental Kumbhaka or concentration and meditation are practiced. The Pranas are the Rajasic manifestations of the dynamic mental force which with their ups and downs maintain the balance of individual existence even as the bicycle is kept in balance when its wheels are vigorously turning. When there is a break of this movement, the bicycle falls down and when the Prana is inhibited the individualizing mind together with the ego breaks down and dissolves. Hence there should be no identification with the Pranamaya Kosha and the aspirant should assert the Self-existent Atman distinct from it.
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The Manomaya Kosha or the mental sheath is a product of Sattwa Guna. It also has a beginning and an end. It is inert. It is an effect as well. Therefore you are not the Manomaya Kosha. You are the witness of this sheath. Understand, therefore, I am not Manomaya Kosha. I am Brahman. The Manomaya Kosha consists of the mind and the five Jnana Indriyas. It is a means of enjoying pleasure and pain. The mind causes egoism in the body and I and my-ness in house, sons, wife, wealth, etc., and passes outside through the avenues or channels of these five Indriyas. It is the internal instrument for gaining the experiences and knowledge of this world. Mind is associated with the Vrittis or waves of lust, anger, etc., and is a terrible objectifying agent. Mind is a Vikari, it constantly changes itself. The Self is a witness of the Manomaya Kosha. The Self is Nirvikari formless. The mind is not the Self. The Self is the Atman or Brahman, unblemished, eternal and changeless, and one should meditate on it as such.
The Vijnanamaya Kosha or this Buddhi sheath is a product of Sattwa Guna. It has also a beginning and an end. It is inert. It is an effect. Therefore you are not the Vijnanamaya Kosha. You are witness of this sheath. Understand, therefore, I am not the Vijnanamaya Kosha. I am Brahman.
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The Vijnanamaya Kosha consists of the intellect in conjunction with the five organs of knowledge or the Jnana-Indriyas. During sleep it gets involution or Laya along with Chidabhasa or the reflection of Pure Consciousness. During waking state it is the doer. It is an effect like a jar and is inanimate. It shines in borrowed feathers. It borrows its light temporarily from its source, just as the moon borrows its light from the sun. It is not the eternal Self. The Pranamaya, Manomaya and the Vijnanamaya Koshas constitute the subtle body. The subtle body is composed of the five quintuplicated elements. There is neither breathing nor talking, neither seeing nor hearing in the dead body. There is also no warmth. The self-cognitions such as I speak; I hear; I am hungry; I am thirsty; and the like appear distinctly in the subtle body. The subtle body operates in the waking and the dreaming states. Ghosts and apparitions are the manifestations of the subtle body only. The ego is hidden in the intellect and the memory (Chitta) is hidden in the mind. The subtle body thus, contains nineteen principles or Tattwas. It is also called the Puri-Ashtaka or the eightfold city. The five organs of sense, the five organs of action, the five vital breaths, the five subtle primary elements, the fourfold Antahkarana, ignorance, desire and action are the eightfold city of the subtle body. The physical body is only an instrument in the hands of the subtle body. When the subtle body is disciplined through Pranayama, abstraction and concentration, the physical body also becomes very healthy and strong. Whatever the subtle body is that physical body also becomes. The mind which is the ruler of the subtle body gets fattened by worldly affections, by avarice for wealth, by the acquirement of women and gold and by attachment to the external fleeting forms of beauties. The mind is thinned out by eradication of the Vasanas and egoism. The subtle body is the distracted expression of the self through Avidya ignorance, the causal sheath. Therefore it is not the Truth. Truth is Brahman and all else is false. One should meditate that he is not the subtle body and that he is the self-effulgent Atman.
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The Anandamaya Kosha or this Bliss Sheath is Avidya or ignorance, a modification of Prakriti. It is the effect of past deeds. It is endowed with changing attributes. It is Jada or insentient. Therefore you are not the Anandamaya Kosha. You are the witness of this sheath. Understand, therefore, I am not the Anandamaya sheath. I am Brahman. The Anandamaya Kosha is made of Mula-Ajnana or causal ignorance Karana Sarira or the causal body which is the substratum of all other sheaths which are external to it. Its three attributes or Dharmas are Priya, Moda and Pramoda, affection, delight and intense happiness. It is the indescribable beginning less Avidya, the nescience of the Atma, and is composed of Malina Sattwa. It is inanimate, and beginning less, but has an end in Atma-Jnana. The ignorance of the real nature of the Self constitutes this causal body or seed-body. It contains the potentialities or the seeds for the subtle and gross bodies. It projects the appearance of the whole universe through the subtle sheath. It is the food of ignorance for the hungry ego. The mind has come out of this ignorance and gets involved in it during deep sleep. In the sleeping state there is a vigorous functioning of this ignorance in which everything is lost as in pitch darkness. The Karana Sarira screens the Satchidananda Brahman. He who knows the ignorance or the negation of the existence of the Atman and the denial of its appearance is the true Self, the Atman. He who knows the effects of ignorance, such as I am a man, I am the doer and enjoyer, I am happy, I am miserable, is the witness and the Atman. Hence in reality the Self is the seer, knower and the witness of the causal body or the ignorance. The Self is the Knowledge and the Light itself. As the light that enlightens the jar is different from it, so is the Self different from the bodies witnessed by it. Therefore the Self is Consciousness itself and not the bodies.
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The aspirant should endeavor to rise above the five Koshas to realize the identity with Pure Consciousness. Just as one draws out the thin stalk from the Munja grass by stripping off its upper layers one by one, so also one should take out the innermost essence of the Atman from all objects of perception, i.e. the five Koshas, by the neti, neti doctrine of negating unreality. Just as butter is removed from milk by churning the mixture of curd, so also the butter of the Atman should be taken from the mixture of the five Koshas by the churning of constant meditation on the Immortal Brahman which fictitiously appears as the sheaths, the world, etc. When the identification with the sheaths ceases, the self realizes the Infinite Being and gets liberated beyond death. Therefore I follow the integrated approach to the Development of Human Consciousness and the Birth of New Man who is totally aware and blissful. It is therefore my so much emphasis is on food its choice and You must be able to select the foods necessary for the good working of the organism in order to be able to achieve a balanced diet and to put the best of menus together. Balance is exemplified by the harmonious intake of the various nutrients that we have looked at. This intake must be such that the body-minds nutritional requirements are satisfied in totality. Most foods are made up of several nutrients: 1. yoghurt is a lipo-proteinic food as it contains proteins and lipids (fats), 2. bread is a carbo-proteinic food as it contains glucides (carbohydrates) and 3. Proteins and pulses are proteinic-carbohydrate foods as they contain proteins and carbohydrates. A food classification has been produced to simplify matters. It classifies food according to the predominant nutrient: hence, yoghurt is classified as a dairy product, a protein, calcium rich food; bread, with starchy foods and cereals in carbohydrate foods; pulses, in carbohydrate foods. While many people grew up learning about the basic four food groups 1. 2. 3. 4. Dairy, Meat, Grains And Fruits/Vegetables
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However these food groups have changed over the years as nutritional science has improved. There are now six food groups, including the original dairy, meat, grains, fruits, vegetables and the addition of oil. As well.
Meat and Beans

This group includes meat, poultry, fish, dried beans, eggs and nuts. Each of these foods contains proteins which the body needs to maintain itself. Muscles, organs and the immune system are all made up of mostly protein. Without protein, the body cannot make new cells or repair damaged ones. The body is also hungry faster if a meal does not include protein. You have to know well how to choose the correct protein and the proper combination. However the quality of food, the variety and the multi grain combination is essential. There are certain meat products like fish and eggs are good for the development of brain cells. However the choice is individual. While fish is the source of Omega 3 Fatty Acid there are vegetarian source of Omega 3 fatty Acid
Milk
The milk group includes basic milk as well as many products made from milk such as Paneer cottage cheese ( an important food ingredient of Indian diet) cheese, yogurt, pudding and ice cream. Dairy foods contain calcium and vitamin D which is a mineral needed for strong bones. It helps to keep teeth and bones strong and healthy. Vitamin D deficiency results in rickets, soft bones and osteoporosis.
Oil
Oils can be found through peanut, soybean, sunflower and canola oils as well as margarine without trans fats. There are different types of fats including saturated, unsaturated and trans fats. Although this was not considered one of the original basic food groups, it has been added as nutritional science deemed it essential to the diet. Oils can be extracted from many beans mentioned above. However certain oils are more beneficial than those extracted from fruits like olive, and coconut. The configuration of the oil the carbon bonding and the effect of heat on oil ate essential things to know so that your choice is always beneficial to body.
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Olive oil is very good however it is not suitable for high heat. However Coconut oil is most suitable. It is naturally hydrogenated and has strong carbon bonding. Some of the benefits of coconut oil are:
Health Benefits of Coconut Oil

The health benefits of coconut oil include 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. Hair care, Skin care, Stress relief, Maintaining cholesterol levels, Weight loss, Increased immunity, Proper digestion and metabolism, Relief from kidney problems, Heart diseases, High blood pressure, Diabetes, HIV and cancer, Dental care, and Bone strength.
These benefits of coconut oil can be attributed to the presence of lauric acid, capric acid and caprylic acid, and its properties such as antimicrobial, antioxidant, antifungal, antibacterial, soothing, etc.
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How is Lauric Acid Used by our body?
The human body converts lauric acid into monolaurin which is claimed to help in dealing with viruses and bacteria causing diseases such as herpes, influenza, cytomegalovirus, and even HIV. It helps in fighting harmful bacteria such as listeria monocytogenes and heliobacter pylori, and harmful protozoa such as giardia lamblia. As a result of these various health benefits of coconut oil, though its exact mechanism of action was unknown, it has been extensively used in Ayurveda, the traditional Indian medicinal system. The Coconut Research Center has compiled various references on scientific research done on coconut oil.
Composition of Coconut Oil:

Coconut oil consists of more than ninety percent of saturated fats with traces of few unsaturated fatty acids, such as monounsaturated fatty acids and polyunsaturated fatty acids. Virgin Coconut Oil is no different from this. Let us have a bit detailed study of this. The Saturated Fatty Acids: Most of them are Medium Chain Triglycerides, which are supposed to assimilate well. Lauric Acid is the chief contributor, with more than forty percent of the share, followed by Capric Acid, Caprylic Acid, Myristic Acid and Palmitic. The Polyunsaturated Fatty Acids: Linoleic Acid. The Monounsaturated Fatty Acids: Oleic Acid. The Poly-phenols: Gallic Acid which is phenolic acid. These poly-phenols are supposed to be responsible for the fragrance and the taste of Coconut Oil and Virgin Coconut Oil is rich in these poly-phenols. Certain derivatives of fatty acid like Betaines, Ethanolamide, Ethoxylates, Fatty Esters, Fatty Polysorbates, Monoglycerides and Polyol Esters.

Fatty Chlorides, Fatty Alcohol Sulphate and Fatty Alcohol Ether Sulphate all of which are derivatives of Fatty Alcohols. Vitamin-E and Vitamin K and minerals such as Iron
Hair Care:
Coconut oil is one of the best natural nutrition for hair. It helps in healthy growth of hair providing them a shiny complexion. Regular massage of the head with coconut oil ensures that your scalp is free of dandruff, lice, and lice eggs, even if your scalp is dry. Coconut oil is extensively used in the Indian sub-continent for hair care. It is an excellent conditioner and helps in the regrowth of damaged hair. It also provides the essential proteins required for nourishing damaged hair. It is therefore used as hair care oil and used in manufacturing various conditioners, and dandruff relief creams. Coconut oil is normally applied topically for hair care.
Skin Care:
Coconut oil is excellent massage oil for the skin as well. It acts as an effective moisturizer on all types of skins including dry skin. The benefit of coconut oil on the skin is comparable to that of mineral oil. Further, unlike mineral oil, there is no chance of having any adverse side effects on the skin with the application of coconut oil.

Coconut oil therefore is a safe solution for preventing dryness and flaking of skin. It also delays wrinkles, and sagging of skin which normally become prominent with age. Coconut oil also helps in treating various skin problems including psoriasis, dermatitis, eczema and other skin infections. Therefore coconut oil forms the basic ingredient of various body care products such as soaps, lotions, creams, etc., used for skin care. Coconut oil also helps in preventing premature aging and degenerative diseases due to its antioxidant properties.
Heart Diseases:
There is a misconception spread among many people that coconut oil is not good for the heart. This is because it contains a large quantity of saturated fats. However, coconut oil is beneficial for the heart. It contains about 50% lauric acid, which helps in preventing various heart problems including high cholesterol levels and high blood pressure. The saturated fats present in coconut oil are not harmful as it happens in case of other vegetables oils. It does not lead to increase in LDL levels. It also reduces the incidence of injury in arteries and therefore helps in preventing atherosclerosis.
Weight Loss:
Coconut oil is very useful in reducing weight. It contains short and mediumchain fatty acids that help in taking off excessive weight. It is also easy to digest and it helps in healthy functioning of the thyroid and enzymes systems. Further, it increases the body metabolism by removing stress on pancreases, thereby burning out more energy and helping obese and overweight people reduce their weight. Hence, people living in tropical coastal areas, who eat coconut oil daily as their primary cooking oil, are normally not fat, obese or overweight.
Digestion:
Internal use of coconut oil as dietary supplement occurs primarily as cooking oil. Coconut oil helps in improving the digestive system and thus prevents various stomach and digestion related problems including irritable bowel syndrome. The saturated fats present in coconut oil have anti-microbial properties and help in dealing with various bacteria, fungi, parasites, etc., that cause indigestion. Coconut oil also helps in absorption of other nutrients such as vitamins, minerals and amino acids.

Immunity:
Coconut oil is also good for the immune system. It strengthens and supports the immune system as it contains antimicrobial lipids, lauric acid, capric acid and caprylic acid which have antifungal, antibacterial and antiviral properties. The human body converts lauric acid into monolaurin which is claimed to help in dealing with viruses and bacteria causing diseases such as herpes, influenza, cytomegalovirus, and even HIV. It helps in fighting harmful bacteria such as listeria monocytogenes and heliobacter pylori, and harmful protozoa such as giardia lamblia.
Healing and Infections:

When applied on infections, it forms a chemical layer which protects the infected body part from external dust, air, fungi, bacteria and virus. Coconut oil is most effective on bruises as it speeds up the healing process by repairing damaged tissues.
Infections:
Coconut oil is very effective against a variety of infections due to its antifungal, antiviral, and antibacterial properties. According to the Coconut Research Center, coconut oil kills viruses that cause influenza, measles, hepatitis, herpes, SARS, etc. It also kills bacteria that cause ulcers, throat infections, urinary tract infections, pneumonia, and gonorrhea, etc. Coconut oil is also effective on fungi and yeast that cause candidiasis, ringworm, athlete's foot, thrush, diaper rash, etc. Other:
Liver:
The presence of medium chain triglycerides and fatty acids helps in preventing liver diseases as they substances are easily converted into energy when they reach the liver, thus reducing work load on the liver and also preventing accumulation of fat.
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Kidney:
Coconut oil helps in preventing kidney and gall bladder diseases. It also helps in dissolving kidney stones.
Pancreatitis:
Coconut oil is also believed to be useful in treating pancreatitis.
Stress Relief:
Coconut oil is very soothing and hence it helps in removing stress. Applying coconut oil to the head followed with a gentle massage helps in removing mental fatigue.
Diabetes:
Coconut oil helps in controlling blood sugar, and improves the secretion of insulin. It also helps in effective utilization of blood glucose, thereby preventing and treating diabetes.
Bones:
As mentioned earlier, coconut oil improves the ability of our body to absorb important minerals. These include calcium and magnesium which are necessary for development of bones. Thus coconut oil is very useful to women who are prone to osteoporosis after middle age.
Dental Care:
Calcium is an important element present in teeth. Since coconut oil facilitates absorption of calcium by the body, it helps in getting strong teeth. Coconut oil also stops tooth decay.
HIV and Cancer:

It is believed that coconut oil plays an instrumental role in reducing viral susceptibility of HIV and cancer patients. Preliminary research has shown indications of the effect of coconut oil on reducing the viral load of HIV patients.
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Finally, coconut oil is often preferred by athletes and body builders and by those who are dieting. The reason behind this being that coconut oil contains lesser calories than other oils, its fat content is easily converted into energy and it does not lead to accumulation of fat in the heart and arteries. Coconut oil helps in boosting energy and endurance, and enhances the performance of athletes.
Fruits:
Fruits are rich in the nutrients the body needs. While different fruits contain different vitamins, the group includes apples, oranges, bananas, strawberries, grapes and more. Fruit is also naturally low in calories and fat. It is easier to lose weight by substituting fruit for other foods throughout the day.
Vegetables:
Vegetables, such as carrots, cucumbers, spinach and cauliflower, are rich in nutrients like vitamin C and potassium, and also contain fiber which helps in digestion. Vegetables each contain different vitamins and nutrients, so a varied diet is important to obtain the most value from the foods.
Grains:
This category includes breads, pasta, rice and cereal. These contain carbohydrates which give the body energy, and although they are thought to be fatty, they do not contain large amounts of calories. Whole grains, such as brown rice and Stone Grind Whole wheat bread and flat bread like chapatti, parantha, are better for people than refined grains, such as white flour and its products pasta and sugary cereal. White flour is devoid of wheat germ, bran and other natural vitamins and minerals. In the process of milling wheat these natural ingredients are lost. The milling process of Stone Grind Whole Wheat Flour is different. Here the choice of the type of carbohydrate and its processing is very important for the maintenance of a healthy body-mind.
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Much of the nutrients are removed by the mass-produced roller-ground method. Stone-grinding preserves these nutrients so that the flour is healthier. Modern mills use serrated and flat cast iron rollers to separate the bran and germ from the endosperm. The endosperm is ground to create white flour which may be recombined with the bran and germ to create whole wheat or graham flour. Brown bread and Indian Flat bread made from whole wheat flour is more nutritious than white bread made from white, refined, flour, even though nutrients are added back to the white flour. This is because whole wheat bread is less refined, and retains more of the naturally-occurring vitamins and minerals. However, many brown breads do, in fact, contain a certain amount of white flour. The promise of stone ground whole wheat is that the product or package does not, in fact, have any white flour blended back in. A lot of Wheat flours are just white flours with enough bran mixed in to make it brown. Stone-ground wheat is a promise that the entire wheat grain has been used in the making.
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Steel ground Flour:
Such Flour is always without the most important part of the wheat kernel the wheat germ. Commercial White Flour is made almost entirely on steel roller mills. White flour is a 72% extraction of the wheat kernel. It is made by sifting out all the bran, shorts, middlings and wheat germ. Unless specified as unbleached, it is also usually bleached. Commercial Whole Wheat Flour is steel ground white flour with part of the bran added back in. It never contains wheat germ. Unless specified as unbleached, it too is usually bleached.
Whole Grain Flours:

Stone ground flours are a tasty and easy way to eat whole grains. Whole grains are only minimally processed by rolling, hulling, cracking or stone grinding. Whole grains are a necessary part of a nutritious diet. Once you become used to eating whole foods, the over processed substitutes begin to lose their appeal. Stone Ground Whole Wheat Flour is made simply by grinding up the wheat kernel! Stone Ground Whole Wheat Flour retains the full nutrition of the whole grain, unlike commercial steel grinding which removes much of the grains fiber and goodness. The stone ground process utilizes the entire kernel. The result is high fiber (6g per serving) nutritious, delicious tasting whole grain flour. It still contains its bran (fibre) and its entire germ (the life force). Unless the label states that it is STONE GROUND, it probably isnt. In grinding, grain is poured through a hole into the center of the stone. Both the stone and the bedstone have groves that lead the grain onto the grinding surface. The pulverized grain emerges as flour from the master grooves. A diet based on starchy foods such as rice and pasta; with plenty of fruit and vegetables; some protein-rich foods such as meat, fish and lentils; some milk and dairy foods; and not too much fat, salt or sugar, will give you all the nutrients you need.
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We at Taoshobuddha Foodnetwork have emphasized in providing healty food ingredients as we seek your health with each product. Here is the list of the products that we market for human consumption.
Holistic Salt complete with all-natural elements
The basic formula is same in both the salts as (NaCl) but there is very much difference in the properties of the two salts. Ordinary salt can cause high blood pressure but the rock salt does not have any effect on BP. It is also less salty than the table salt.
Large halite Crystal
SmallCrystals
Introduction
Chemical and nuclear waste dumping by the super powers and toxic oil spills continue to pollute the oceans at an alarming rate. This is a serious threat to the sea life. Most of the sea salt is not pure to be used for human consumption. In most cases the salt is refined and it is said that nutrients are added to the common salt.

The Crystal Rock Salt is pure that is mined and washed by hand - with zero environmental pollutants.
The table or the cooking salt is empty of the Vital Trace Minerals. On the contrary Rock Salt is full of these minerals that render it so precious. Crystal salt has spent over 250 million years maturing under Extreme Tectonic Pressure and Sun Light, far away from exposure to impurities. The Rock salt has unique chemical structure therefore it stores Vibrational Energy. All of the crystal salts Inherent Minerals and Trace Elements are available in colloidal form. This means they are so small that your cells can readily absorb them. The Crystal Salt from the Himalayan Mountain does not burden your body like other salts. It is very difficult for your body to absorb too much crystal salt since there are powerful and effective feedback loops that regulate this process. Natural crystal salt always promotes a healthy balance and does not contribute to high blood pressure like typical table salt.
Something to know
The array of elements in the salt crystals forms a compound in which each molecule is inter-connected. This connectedness allows the vibrational component of the 84 trace elements present in the salt to be in harmony with each other and adds to the ability to promote a healthy balance. When it comes to the power of natural salt, nothing compares to Crystal Salt from the Himalayan range. Rock salt is the mineral form of sodium chloride. It is organic in nature. It is also referred to as Halite, especially when it is used industrially. This form of salt is available in most grocery stores, and also through hardware stores, which stock rock salt in massive bags for the purpose of keeping down ice on

the roads in the winter. There are a number of uses for rock salt, ranging from making homemade ice cream to deterring trespassers. The primary difference between rock salt and ordinary table salt is the size. Rock salt forms in very large, chunky crystals, as opposed to the small crystals seen in table salt. Like table salt, rock salt also has an assortment of trace minerals which can have an impact on how it behaves chemically. Because of the large crystal size, rock salt is not usually used directly in cooking, since it takes a long time to dissolve. This form of salt is mined from deposits which form underground. Deposits of rock salt are usually the remains of inland seas which evaporated thousands or millions of years ago. In contrast, table salt comes almost exclusively from evaporation ponds which remove salt from seawater. Humans have been aware of deposits of rock salt for centuries, and when salt was still quite rare, wars were sometimes waged over the control of such deposits, because salt is so critical to many human activities. Salt lowers the freezing point of water, so rock salt has historically been used to salt icy roads in winter to melt the ice away. Road salt, as it is sometimes called, has been largely phased out in favor of other materials such as sand due to concerns about salty runoff and the environment. Rock salt is also used in a wide variety of manufacturing applications in which salt is required. People sometimes use rock salt as a form of humane ammunition to drive off unwanted animal and human visitors without hurting them, although a face full of rock salt can be potentially very dangerous, especially if pellets of rock salt get into the eyes. At home, people often use rock salt when they make ice cream. When rock salt is packed in with ice in an ice cream maker, it lowers the freezing point, allowing the ice cream to get even colder. Rock salt can also be used in pickling and curing, and to make salt crusts for various food items. If rock salt is going to be consumed, it is important to purchase food-grade rock salt, as some companies treat their rock salt with chemicals.
Chemical Composition
Halite, commonly known as rock salt, is the mineral form of sodium chloride (NaCl). Halite forms isometric crystals. The mineral is typically colorless or white, but may also be light blue, dark blue, purple, pink, red, orange, yellow or gray depending on the amount and type of impurities. It commonly occurs with other evaporate deposit minerals such as sulfates, halides, and borates. It is commonly used as a condiment and food preservative.

The importance of this salt can be realized from the fact it is used in number of Ayurvedic medicines. A large amount of the commercially mined rock salt is prepared for human consumption. Rock salt is also applied to road beds in cold climates to help reduce the freezing point of water on the road, thereby allowing it to not freeze-over at 0 deg. C Halite occurs in vast beds of sedimentary evaporate minerals that result from the drying up of enclosed lakes, playas, and seas. Salt beds may be hundreds of meters thick and underlie broad areas. In the United States and Canada extensive underground beds extend from the Appalachian basin of western New York through parts of Ontario and under much of the Michigan Basin. Other deposits are in Ohio, Kansas, New Mexico, Nova Scotia and Saskatchewan. The Khewra salt mine is a massive deposit of rock salt near Islamabad, Pakistan. In the United Kingdom there are three mines, the largest of these is at Winsford in Cheshire producing half a million tonnes on average in six months. Salt domes are vertical diapirs or pipe-like masses of salt that have been essentially squeezed up from underlying salt beds by mobilization due to the weight of overlying rock. Salt domes contain anhydrite, gypsum, and native sulfur, in addition to halite and sylvite. They are common along the Gulf coasts of Texas and Louisiana and are often associated with petroleum deposits. Germany, Spain, the Netherlands, Romania and Iran also have salt domes. Salt glaciers exist in arid Iran where the salt has broken through the surface at high elevation and flows downhill. Unusual, purple, fibrous vein filling halite is found in France and a few other localities. Halite crystals termed hopper crystals appear to be skeletons of the typical cubes, with the edges present and stair step depressions on, or rather in, each crystal face. In a rapidly crystallizing environment the edges of the cubes simply grow faster than the centers. Halite crystals form very quickly in some rapidly evaporating lakes resulting in modern artifacts with a coating or encrustation of halite crystals. Halite flowers are rare stalactites of curling fibers of halite that are found in certain arid caves of Australia's Nullarbor Plain. Halite stalactites and encrustations are also reported in the Quincy native copper mine of Hancock, Michigan.
Uses
Halite is often used both residential and municipally for managing ice. Because Brine (a saturated solution of water and salt) has a lower freezing point than pure water, putting salt on ice will cause it to melt. Another effect of applying

halite to an icy surface covered with water is that it disrupts the interface in which water molecules are constantly replacing each other from liquid to solid. When NaCl (or other impurities) form a solution with water, part of the interface is blocked, and the crystalline structure of ice emits more water molecules than the liquid water is able to replace. Therefore, the presence of halite in solution with water itself melts ice. It is common for homeowners in cold climates to spread salt on their walkways and driveways after a snow storm to melt the ice. It is not necessary to use so much salt that the ice is completely melted; rather, a small amount of salt will weaken the ice so that it can be easily removed by other means. Also, many cities will spread a mixture of sand and salt on roads during and after a snowstorm to improve traction. Rock salt may also be used to make ice cream. It is not actually used in the ice cream mixture; rather, it is used to melt the ice surrounding the can holding the ice cream. Melting is an endothermic process, so when the ice melts it absorbs heat from its surroundings to store as latent heat, thus cooling the ice bath and quickening the freezing process.
Sendha Namak:
Sendha Namak is the common Indian name for White or Pink Rock Salt. It is basically a type of salt which we get from the mountains instead of sea. The basic formula is same in both the salts (NaCl) but there is very much difference in the properties of both. As ordinary salt can cause high blood pressure but the rock salt does not have any effect on BP. It is also less salty than the table salt. Now we use it in fasting because we get it from rocks and it is very pure in every means as it does not contains so many other chemicals and impurities whereas we get table salt from the sea which also contains lot of marine creatures at the time of extraction so it is basically not used in fast as during fast we have to eat only veg food. Saindha namak is also called rock salt or Pakistani Namak. The logic behind using this salt during fast is that it is pure as it does not pass from any artificial process.
Rock Salt (Sendha Namak)

Rock salt (Sodium chloride) is the common name for the mineral halite or Land salt. It is mined from deposits in the ground. Rock salt crystals are larger, less refined, and more discolored than purified table salt. It can have impurities of gypsum (CaSO4) and sylvite (KCl) but it is

very rare to find potassium sulfate as a mineral, although occasionally polyhalite (K2Ca2Mg (SO4)4.2H2O) is found associated with rock salt deposits. It does not contain additives such as iodine or anti-caking agents commonly found in table salt. The salt is sold in most grocery stores or health food stores in either edible or inedible forms. The inedible form is not dangerous; however it does contain grit that would make it unpleasant to eat. It is lower in sodium thus it is believed that it helps in checking the blood pressure. Its best known use is to help make homemade ice cream in an electric or hand-crank machine. The salt lowers the freezing point of the ice, which causes it to melt. Melted ice water is much better at absorbing the heat from the ice cream mixture than ice cubes and this makes the ice cream freeze faster. The edible form of rock salt can be used in the cooking and seasoning of the food. The importance of this salt can be realized from the fact it is used in number of Ayurvedic medicines. In India, it is used mainly during 'fasts' and known as Sendha Namak.
How to select
Rock salt is a large-grained, unrefined salt that usually contains inedible impurities as well. It is easily available, but it is used mainly during fasts. Since India has a very low production of rock salt, the price of this form of salt is very high. In India, table salt of common variety cost 4-5 times less than rock salt. What is more is the fact that rock salt is lesser salty in taste and so one has to have more rock salt to get the taste level as compared to marine salt. It is advisable to purchase pure edible rock salt from a reputed store only.
How to store
Store rock salt in an air tight container.
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Health benefits
While the commonly used salt, which is marine salt, can cause high blood pressure problem, while Rock salt checks blood pressure. Sendha Namak, as rock salt it is commonly known, is considered a cooling spice in Ayurvedic medicine and is used as a laxative and digestive aid. It is also believed to relieve intestinal gas and heartburn. Rock salt, which is popularly called Sendha namak, in India, is the best form of salt for the human body
Sources in India:
1. Pachbhadra salt rocks in Rajasthan (near Jodhpur), 2. Farak Nagar in Haryana. Generally it is used without purification. Its purification can be done by crystallization method after dissolving in water and decantation. Rock salt is not harmful as such, however the digestion process slows down in presence of rock salt, therefore it is not used daily. Only during Fasts or special occasions we use this salt. Kala namak is black salt which is used for chaats, pani puri's etc. You can use kala namak often in your food to make it chatpata. Sendha namak is the salt which is used in foods during fasts. In India, when people fast, they cannot use the regular sea salt or black salt in their food, so they use the sendha namak.
Health Benefits of Crystal Salt

1. Rock salt is the Purest Salt on Earth 2. Salt is essential for life. And you cannot live without it. However, most people simply do not realize that there is vast difference between the Refined Table or the Regular Cooking Salt and Natural Health-Promoting Salt. These differences certainly have a major impact on your health. 3. If you want your body to function properly, you need Holistic Salt complete with all-natural elements. The common table salt has nothing in common with natural salt.
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4. Table salt is actually 97.5% sodium chloride and 2.5% chemicals such as moisture absorbents, and iodine. The sea water is dried at over 1,200 degrees Fahrenheit. This excessive heat alters the natural chemical structure of the salt. 5. The Rock Salt Is Over 250 Million Years Old. It has absorbed suns energy. 6. This is by far the purest salt available on earth and is absolutely uncontaminated with any toxins or pollutants. The salt from the Himalayas is known as white gold. Together with pure spring water, Himalayan Crystal Salt offers all the natural elements exactly identical to the elements in your body - the very same elements originally found existing in the primal sea. Himalayan Mountain range is famous for many Life Giving, Life Preserving and many other natural, pure and organic herbs and substances from times immemorial. Of these we find mention in Atherva Veda, Sushruta Samhita and other ancient treatise. The salt contains from these mountain ranges contain all of the 84 elements found in human body. Following are the benefits of Natural Crystal Salt grown in Himalayan range: 1. The salt regulates the water content throughout your body. 2. It promotes a healthy pH balance in your cells, particularly your brain cells. 3. It promotes blood sugar health and thus helps to reduce the signs of aging. 4. It helps in generating Hydroelectric Energy in cells in your body. 5. It helps in the absorption of food particles through your intestinal tract. 6. It supports the respiratory health. 7. It promotes the sinus health. 8. It prevents the muscle cramps. 9. It promotes bone strength. 10. Regulating your sleep - it naturally promotes sleep.

11. It supports your libido. 12. Promoting vascular health. 13. In conjunction with water it is actually essential for the regulation of your blood pressure.
Dangers of Common Salt

To refine common table salt chemicals are used. As a result after the salt is chemically cleaned there remains only Sodium Chloride. This an unnatural chemical form of salt that your body recognizes as something completely foreign. This form of salt is in almost every Preserved Food that you eat. Therefore, when you add more salt to your already salted food, your body receives more salt than it can dispose of. This is important to note that over 90% of the money that people spend on food is for Processed Food. Typical table salt crystals are totally isolated from each other. In order for your body to try to metabolize table salt crystals, it must sacrifice tremendous amounts of energy. Inorganic sodium chloride can keep you from an ideal fluid balance and can overburden your elimination systems. When your body tries to isolate the excess salt you are typically expose to, water molecules must surround the sodium chloride to break them up into sodium and chloride ions in order to help your body neutralize them. To accomplish this, water is taken from your cells in order to neutralize the unnatural sodium chloride. This process causes a less-than-ideal fluid balance in the cells. In the process you lose Precious Intracellular Water when you eat Normal Table Salt. And for every gram of sodium chloride that your body cannot get rid of, your body uses 23 times the amount of cell water to neutralize the salt. Regular consumption of Common Table Salt causes excess fluid in your body tissue, which can contribute to: 1. Unsightly cellulite 2. Rheumatism, arthritis and gout 3. Kidney and gall bladder stones
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When you consider that the average person consumes 4,000 to 6,000 mg of sodium chloride each day, and heavy users can use as much as 10,000 mg in a day, it is clear that this is a serious and pervasive issue. Ponder over these statistics.
Why do people still use Table Salt?

Because well over 90% of the worlds salt is being used directly for industrial purposes that require pure Sodium Chloride. The remaining percentage is used for preserving processes and ends up on your kitchen table. With the use of rigorous advertising, the salt industry is successful in convincing you there are actually health advantages to adding potentially toxic iodine and fluoride to salt. In addition, your table salt very often contains potentially dangerous preservatives. Calcium carbonate, magnesium carbonate, and aluminum hydroxide are often added to improve the ability of table salt to pour. Aluminum is a light alloy that deposits into your brain - a potential cause of Alzheimer's disease. With chemical dumping and toxic oil spills polluting the oceans at an alarming rate, most of todays sea salt is not nearly as pure as it used to be. The Crystal Rock Salt is pure salt that is mined and washed by hand - with zero environmental pollutants. Today's table and cooking salt is empty of the vital trace minerals that make this rock salt so precious. Crystal salt has spent over 250 million years maturing under extreme tectonic pressure and sun light, far away from exposure to impurities.
Advantages of Rock Salt

The Rock salt has unique chemical structure therefore it stores vibrational energy. All of the crystal salt's inherent minerals and trace elements are available in colloidal form. This implies they are so small that your cells can readily absorb them. The Crystal Salt from the Himalayan Mountain does not burden your body as other salts do. It is very difficult for your body to absorb too much crystal salt since there are powerful and effective feedback loops that regulate this process. Natural crystal salt always promotes a healthy balance and does not contribute to high blood pressure like typical table salt.
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Crystal Salt's array of elements forms a compound in which each molecule is inter-connected. The connectedness allows the vibrational component of the 84 trace elements present in the salt to be in harmony with each other and adds to the ability to promote a healthy balance. When it comes to the power of natural salt, nothing compares to Himalayan Crystal Salt. Here's why: 1. It is the highest grade of natural salt. 2. Under an electron microscope, crystal salt has a perfect Crystalline Structure. 3. It is mined by hand and hand-washed. 4. Crystal salt is immune to electromagnetic field. 5. Crystal Salt contains no environmental pollutants. 6. There is no limited Shelf Life and no need for Silica Packets to prevent clumping.
Scientific Researches
Key Minerals in Crystal Salt from Himalayan Ranges Promote a Healthy Balance in Your Body. It overflows with all Vibrational Energy therefore it helps to promote a Healthy Balance In Your Body. Promoting balanced electrolytes helps to keep your body in homeostasis - the balance of chemicals that is conducive to the body's function. The renowned Frezenius Institute in Europe analyzed these Crystal Salt and proved that it has an amazing array of important Trace Minerals and elements including Organic Potassium, Calcium and Magnesium that help promote a healthy balance by maintaining fluids and replenishing your supply of electrolytes whenever you sweat heavily. Also this salt does not supply iodide, a necessary nutrient. Because the crystalline structure of crystal salt is balanced, it is not isolated from the 84 inherent mineral elements, but is connected to them in a harmonious state. This means the energy content in the form of minerals can be easily metabolized by your body. When you use this salt it has a vital energetic effect. Your body gets an ample net gain with little energy loss. Mined salt, or ordinary rock salt, is also a poor substitute for Crystal Salt from Himalayan ranges. While natural rock salt comes close to being intact and is more valuable than industrial table salt, from a biophysical as well as biochemical perspective, it holds little value. The elements contained in the ordinary rock salt lack sufficient compression to be included in the crystal web, but are only attached to the surface and in the

gaps of the crystalline structure. It is the considerable pressure that brings the elements to a colloidal state - where your cells can readily absorb them. The valuable elements found in rock salt are useless because your body cannot absorb and metabolize them.
Other Uses of Crystal Salt

Besides using this salt on your food and to cook with, it has multiple other exciting benefits as well. Regular Crystal Salt bath is highly recommended because when you take a Brine Bath, the Salts Healthy Minerals are stored in the form of ions. This rejuvenates your skin. The salt has multiple other uses for your skin as well, which you can tap by integrating it with other natural approaches. It really has an amazing untapped potential that has not yet been recognize.
Or Kuttu Flour
1. It is extremely high in protein and is a wonderful substitute for those who are allergic to gluten (found in wheat).
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2. It contains a phytonutrient called RUTIN, which is known to lower cholesterol and blood pressure. 3. It is good for the heart and is rich in magnesium, which is responsible for maintaining a Healthy Heart. 4. It is a super source of Fiber. 5. Buckwheat is rich in vitamin B, iron, calcium and phosphorus. 6. It is 75% of complex carbohydrates and 25% of high quality protein which makes it an ideal food for weight loss. Buckwheat is a part of many weight loss diets in the West. The fact that it has high nutritional value makes it an ideal food for dieters. In India this flour is used during fasting periods. In such preparations a lot of ghee and oil is used in making kuttu preparations like poories and pakodas which makes it a high fat food. This is the reason many tend to put on weight during the navratras instead of losing it. There is not much difference in the calories of the either. 100gm of each, Kuttu Atta and wheat atta contain around 330 calories. The difference is in terms of the higher amount of protein you get along with a double dose of vitamins. The protein makes you feel full for longer and keeps those hunger pangs at bay. It is best eaten in grain form like porridge or if added to your regular wheat flour.
Introduction and Description

While many people think that buckwheat is a cereal grain, it is actually a fruit seed that is related to rhubarb and sorrel. However it classified as a grain from a culinary perspective. Common and tartary buckwheat are the varieties that are popular in the United States. Its name is supposedly derived from the Dutch word bockweit, which means beech wheat. Buckwheat has beechnut-like shape and wheat-like characteristics. As a result it is called BUCKWHEAT. Buckwheat flowers are very fragrant and are attractive to bees that use them to produce a special, strongly flavored, dark honey. Buckwheat contains protein which is complete with all Eight Essential Amino Acids. Buckwheat is highly nutritious because it contains a lot of fiber that helps regulate glucose levels and contains B vitamins. Buckwheat is a glutenfree food that is ground into buckwheat flour. It is close to being a complete
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protein. However, when sold in a mixture with wheat flour, the food is no longer gluten-free. While buckwheat is of similar size to wheat kernels, it features a unique triangular shape. In order to be edible, the outer hull must be removed. This requires special milling equipment due to its unusual shape. Buckwheat is sold either unroasted or roasted. The roasted one is often called Kasha, from which a traditional European dish is made. Unroasted buckwheat has a soft, subtle flavor, while roasted buckwheat has more of an earthy, nutty taste. Its color ranges from tannish-pink to brown. Buckwheat is often served as a rice alternative or porridge. Buckwheat is also ground into flour, available in either light or dark forms, with the darker variety being more nutritious. Since buckwheat does not contain gluten, it is often mixed with some type of gluten-containing flour (such as wheat) for baking. In the United States, buckwheat flour is often used to make buckwheat pancakes, a real delight, especially for those allergic to wheat. Energizing and nutritious, buckwheat is available throughout the year and can be served as an alternative to rice or made into porridge. Buckwheat refers to a variety of plants in the Dicot Family Polygonaceae: the Eurasian genus Fagopyrum, the North American Genus Eriogonum, and the Northern Hemisphere Genus Fallopia. Either of the latter two may be referred to as Wild Buckwheat.
Fagopyrum
The crop plant, or common buckwheat, is Fagopyrum Esculentum. Tartary buckwheat - F. tataricum Gaertn or bitter buckwheat is also used as a crop, but it is much less common. Despite the common name and the grain-like use of the crop, buckwheat is not a cereal or grass. It is called a pseudo cereal to emphasize that it is not related to wheat. Buckwheat plants are fast growers, producing seed in about 6 weeks and growing about 30 inches (75 cm) tall. This genus has five-petaled flowers arranged in spikes or panicles. Within Fagopyrum, the cultivated species are in the cymosum group, with F. cymosum L. (perennial buckwheat), F. giganteum and F. homotropicum.
Recipes
1. Gluten-Free Buckwheat Crepes

2. Pasta Pizzocheri 3. Buckwheat Bread
History
Buckwheat is native to Northern Europe as well as Asia. From the 10th through the 13th century, it was widely cultivated in China. From there, it spread to Europe and Russia in the 14th and 15th centuries, and was introduced in the United States by the Dutch during the 17th century. Buckwheat is widely produced in Russia and Poland, where it plays an important role in their traditional cuisines. Other countries where buckwheat is cultivated commercially include the United States, Canada, and France, the country famous for its buckwheat crepes.
Common Buckwheat in flower; Seed and wither flower of buckwheat
The wild ancestor of common buckwheat is F. esculentum ssp. ancestrale. F. homotropicum is interfertile with F. esculentum and the wild forms have a common distribution, in Yunnan. The wild ancestor of tartary buckwheat is F. tataricum ssp. potanini. Common buckwheat was domesticated and first cultivated in inland Southeast Asia, possibly around 6000 BC, and from there spread to Central Asia and Tibet, and then to the Middle East and Europe. Domestication most likely took place in the western Yunnan region of China. Buckwheat is documented in Europe in the Balkans by at least the Middle Neolithic (circa 4000 BC) and the oldest known remains in China so far date to circa 2600 BC, and buckwheat pollen has been found in Japan from as early as 4000 BC. It is the worlds highest elevation domesticate, being cultivated in Yunnan on the edge of the Tibetan Plateau or on the Plateau itself. Buckwheat was one of the earliest

crops introduced by Europeans to North America. Dispersal around the globe was complete by 2006, when a variety developed in Canada was widely planted in China. Buckwheat is a short season crop that does well on low-fertility or acidic soils, but the soil must be well drained. Too much fertilizer, especially nitrogen, will reduce yields. In hot climates, it can only be grown by sowing late in the season, so that it will bloom in cooler weather. The presence of pollinators greatly increases the yield. The nectar from buckwheat flower makes a dark colored honey. Buckwheat is sometimes used as a green manure, as a plant for erosion control, or as wildlife cover and feed.
Historical data
A century ago, Russia was the world leader in buckwheat production. Growing areas in the Russian Empire were estimated at 6.5 million acres (26,000 km), followed by those of France (0.9 million acres; 3,500 km).[9] In 1970 the Soviet Union grew an estimated 4.5 million acres (18,000 km) of buckwheat. China was then the worlds top producer until 2005, with Russia becoming once again the top producer after 2007. In the northeastern United States, buckwheat was a common crop in the 18 th and 19th centuries. Cultivation declined sharply in the 20th century due to the use of nitrogen fertilizer, to which maize and wheat respond strongly. Over a million acres (4,000 km) were harvested in the United States in 1918. By 1954 that had declined to 150,000 acres (600 km), and by 1964, the last year that production statistics were gathered, only 50,000 acres (200 km) were grown.
Health Benefits
1. Cardiovascular System Diets that contain buckwheat have been linked to lowered risk of developing high cholesterol and high blood pressure. The Yi people of China consume a diet high in buckwheat (100 grams per day, about 3.5 ounces). When researchers tested blood lipids of 805 Yi Chinese, they found that buckwheat intake was associated with lower total serum cholesterol, lower low-density lipoprotein cholesterol (LDL-the form linked to cardiovascular disease), and a high ratio of HDL (health-promoting cholesterol) to total cholesterol. Buckwheats beneficial effects are due in part to its rich supply of flavonoids, particularly rutin. Flavonoids are phytonutrients that protect against disease by extending the action of vitamin C and acting as antioxidants. Buckwheats

lipid-lowering activity is largely due to rutin and other flavonoid compounds. These compounds help maintain blood flow, keep platelets from clotting excessively (platelets are compounds in blood that, when triggered, clump together, thus preventing excessive blood loss, and protect LDL from free radical oxidation into potentially harmful cholesterol oxides. All these actions help to protect against heart disease. Buckwheat also contains almost 86 milligrams of magnesium in a one-cup serving. Magnesium relaxes blood vessels, improving blood flow and nutrient delivery while lowering blood pressure-the perfect combination for a healthy cardiovascular system. 2. Better Blood Sugar Control and a Lowered Risk of Diabetes The nutrients in buckwheat may contribute to blood sugar control. In a test that compared the effect on blood sugar of whole buckwheat groats to bread made from refined wheat flour, buckwheat groats significantly lowered blood glucose and insulin responses. Whole buckwheats also scored highest on their ability to satisfy hunger. When researchers followed almost 36,000 women in Iowa during a six-year long study of the effects of whole grains and the incidence of diabetes, they found that women who consumed an average of 3 servings of whole grains daily had a 21 percent lower risk of diabetes compared to those who ate one serving per week. Because buckwheat is a good source of magnesium, it is also important to note that women who ate the most foods high in magnesium had a 24 percent lower risk of diabetes compared to women who ate the least. Canadian researchers, publishing their findings in the Journal of Agricultural and Food Chemistry have found new evidence that buckwheat may be helpful in the management of diabetes. In a placebo-controlled study, a single dose of buckwheat seed extract lowered blood glucose levels by 12-19% at 90 and 120 minutes after administration when fed to laboratory animals with chemically-induced diabetes. No glucose reduction was seen in animals given placebo. The component in buckwheat responsible for its blood glucoselowering effects appears to be chiro-inositol, a compound that has been shown in other animal and human studies to play a significant role in glucose metabolism and cell signaling. While researchers do not yet know precisely how it works, preliminary evidence suggests Chiro-Inositol makes cells more sensitive to insulin and may even act as an insulin mimic. These Results of the Canadian study were so promising that one of the lead investigators, Roman Przbylski, is currently collaborating with Canadian-based Kade Research to develop new buckwheat varieties with much higher amounts

of chiro-inositol. Although the animals used in this study had the equivalent of Type 1 diabetes in humans, the researchers are confident that buckwheat will exert similar glucose-lowering effects when given to animals with Type 2 diabetes, which is the next study on their agenda. Type 2 or non-insulin dependent diabetes, which is by far the most common form in humans (90% of diabetes in humans is Type 2), is characterized by an inability of cells to respond properly to insulin. Buckwheat and other whole grains are also a rich source of magnesium, a mineral that acts as a co-factor for more than 300 enzymes, including enzymes involved in the body's use of glucose and insulin secretion. The FDA permits foods that contain at least 51% whole grains by weight (and are also low in fat, saturated fat, and cholesterol) to display a health claim stating consumption is linked to lower risk of heart disease and certain cancers. Now, research suggests regular consumption of whole grains also reduces risk of type 2 diabetes. (van Dam RM, Hu FB, Diabetes Care). In this 8-year trial, involving 41,186 participants of the Black Womens Health Study, research data confirmed inverse associations between magnesium, calcium and major food sources in relation to Type 2 diabetes that had already been reported in predominantly white populations. Risk of type 2 diabetes was 31% lower in black women who frequently ate whole grains compared to those eating the least of these magnesium-rich foods. When the women's dietary intake of magnesium intake was considered by itself, a beneficial, but lesser-19%- reduction in risk of Type 2 diabetes was found, indicating that whole grains offer special benefits in promoting healthy blood sugar control. Daily consumption of low-fat dairy foods was also helpful, lowering risk of type 2 diabetes by 13%. Get the benefits of both buckwheat and dairy by enjoying a hearty breakfast of hot buckwheat topped with low-fat milk and a spoonful of maple syrup. 3. Helps Prevent Gallstones Eating foods high in Insoluble Fiber, such as Buckwheat, can help women avoid gallstones, shows a study published in the American Journal of Gastroenterology. Studying the overall fiber intake and types of fiber consumed over a 16 year period by over 69,000 women in the Nurses Health Study, researchers found that those consuming the most fiber overall (both soluble and insoluble) had a 13% lower risk of developing gallstones compared to women consuming the fewest fiber-rich foods.

Those eating the most foods rich in insoluble fiber gained even more protection against gallstones: a 17% lower risk compared to women eating the least. And the protection was dose-related; a 5-gram increase in insoluble fiber intake dropped risk dropped 10%. How do foods rich in insoluble fiber help prevent gallstones? Researchers think insoluble fiber not only speeds intestinal transit time (how quickly food moves through the intestines), but reduces the secretion of bile acids (excessive amounts contribute to gallstone formation), increases insulin sensitivity and lower triglycerides (blood fats). Abundant in all whole grains, insoluble fiber is also found in nuts and the edible skin of fruits and vegetables including tomatoes, cucumbers, many squash, apples, berries, and pears. In addition, beans provide insoluble as well as soluble fiber. 4. Health-Promoting Potential Equal to or Even Higher than that of Vegetables and Fruits Research reported at the American Institute for Cancer Research (AICR) International Conference on Food, Nutrition and Cancer, by Rui Hai Liu, M.D., Ph.D., and his colleagues at Cornell University shows that whole grains, such as buckwheat, contain many powerful phytonutrients whose activity has gone unrecognized because research methods have overlooked them. Despite the fact that for years researchers have been measuring the antioxidant power of a wide array of phytonutrients, they have typically measured only the free forms of these substances, which dissolve quickly and are immediately absorbed into the bloodstream. They have not looked at the "bound" forms, which are attached to the walls of plant cells and must be released by intestinal bacteria during digestion before they can be absorbed. Phenolics, powerful antioxidants that work in multiple ways to prevent disease, are one major class of phytonutrients that have been widely studied. Included in this broad category are such compounds as quercetin, curcumin, ellagic acid, catechins, and many others that appear frequently in the health news. When Dr. Liu and his colleagues measured the relative amounts of phenolics, and whether they were present in bound or free form, in common fruits and vegetables like apples, red grapes, broccoli and spinach; they found that phenolics in the free form averaged 76% of the total number of phenolics in these foods. In whole grains, however, free phenolics accounted for less than 1% of the total, while the remaining 99% were in bound form. In his presentation, Dr. Liu explained that because researchers have examined whole grains with the same process used to measure antioxidants in

vegetables and fruits-looking for their content of free phenolics-the amount and activity of antioxidants in whole grains has been vastly underestimated. Despite the differences in fruits, vegetables and whole grains content of free and bound phenolics, the total antioxidant activity in all three types of whole foods is similar, according to Dr. Lius research. His team measured the antioxidant activity of various foods, assigning each a rating based on a formula (micromoles of vitamin C equivalent per gram). Broccoli and spinach measured 80 and 81, respectively; apple and banana measured 98 and 65; and of the whole grains tested, corn measured 181, whole wheat 77, oats 75, and brown rice 56. Dr. Lius findings may help explain why studies have shown that populations eating diets high in fiber-rich whole grains consistently have lower risk for colon cancer, yet short-term clinical trials that have focused on fiber alone in lowering colon cancer risk, often to the point of giving subjects isolated fiber supplements, yield inconsistent results. The explanation is most likely that these studies have not taken into account the interactive effects of all the nutrients in whole grains-not just their fiber, but also their many phytonutrients. As far as whole grains are concerned, Dr. Liu believes that the key to their powerful cancer-fighting potential is precisely their wholeness. A grain of whole wheat consists of three parts-its endosperm (starch), bran and germ. When wheat-or any whole grain-is refined, its bran and germ are removed. Although these two parts make up only 15-17% of the grain's weight, they contain 83% of its phenolics. Dr. Liu says his recent findings on the antioxidant content of whole grains reinforce the message that a variety of foods should be eaten good health. "Different plant foods have different phytochemicals, he said. These substances go to different organs, tissues and cells, where they perform different functions. What your body needs to ward off disease is this synergistic effect - this teamwork - that is produced by eating a wide variety of plant foods, including whole grains. 5. Lignans Protect against Heart Disease One type of phytonutrient especially abundant in whole grains such as buckwheat are plant lignans, which are converted by friendly flora in our intestines into mammalian lignans, including one called enterolactone that is thought to protect against breast and other hormone-dependent cancers as well as heart disease. In addition to whole grains, nuts, seeds and berries are rich sources of plant lignans, and vegetables, fruits, and beverages such as coffee, tea and wine also contain some. When blood levels of enterolactone were measured in 857 postmenopausal women in a Danish study published in the Journal of Nutrition, women eating the most whole grains were found to
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have significantly higher blood levels of this protective lignan. Women who ate more cabbage and leafy vegetables also had higher enterolactone levels. 6. Significant Cardiovascular Benefits for Postmenopausal Women Eating a serving of whole grains, such as buckwheat, at least 6 times each week is an especially good idea for postmenopausal women with high cholesterol, high blood pressure or other signs of Cardiovascular Disease (CVD). A 3-year prospective study of over 220 postmenopausal women with CVD, published in the American Heart Journal, shows that those eating at least 6 servings of whole grains each week experienced both: a) Slowed progression of atherosclerosis, the build-up of plaque that narrows the vessels through which blood flows, and b) Less progression in stenosis, the narrowing of the diameter of arterial passageways. The women's intake of fiber from fruits, vegetables and refined grains was not associated with a lessening in CVD progression. 7. Prevent Heart Failure with a Whole Grains Breakfast Heart failure is the leading cause of hospitalization among the elderly in the United States. Success of drug treatment is only partial (ACE inhibitors and beta-blockers are typically used; no evidence has found statins safe or effective for heart failure), and its prognosis remains poor. Follow up of 2445 discharged hospital patients with heart failure revealed that 37.3% died during the first year, and 78.5% died within 5 years. Arch Intern Med. 2007 Mar 12;167
(5):490-6.;Eur Heart J. 2006 Mar;27(6):641-3.
Since consumption of whole grain products and dietary fiber has been shown to reduce the risk of high blood pressure and heart attack, Harvard researchers decided to look at the effects of cereal consumption on heart failure risk and followed 21,376 participants in the Physicians Health Study over a period of 19.6 years. After adjusting for confounding factors (age, smoking, alcohol consumption, vegetable consumption, use of vitamins, exercise, and history of heart disease), they found that men who simply enjoyed a daily morning bowl of whole grain (but not refined) cereal had a 29% lower risk of heart failure. Arch Intern Med. 2007 Oct 22; 167(19):2080-5. Isn't your heart worth protecting, especially when the prescription-a morning bowl of hearty whole grains-is so delicious? For quick, easy, heart-healthy, whole grain recipes, click The World's
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Healthiest Foods, and look at the How to Enjoy section in any of our grain
profile. 8. Fiber from Whole Grains and Fruit Protects against Breast Cancer When researchers looked at how much fiber 35,972 participants in the UK Womens Cohort Study ate, they found a diet rich in fiber from whole grains, such as buckwheat, and fruit offered significant protection against breast cancer for pre-menopausal women. (Cade JE, Burley VJ, et al., International
Journal of Epidemiology)
Pre-menopausal women eating the most fiber (>30 grams daily) more than halved their risk of developing breast cancer, enjoying a 52% lower risk of breast cancer compared to women whose diets supplied the least fiber (<20 grams/day). Fiber supplied by whole grains offered the most protection. Pre-menopausal women eating the most whole grain fiber (at least 13 g/day) had a 41% reduced risk of breast cancer, compared to those with the lowest whole grain fiber intake (4 g or less per day). Fiber from fruit was also protective. Pre-menopausal women whose diets supplied the most fiber from fruit (at least 6 g/day) had a 29% reduced risk of breast cancer, compared to those with the lowest fruit fiber intake (2 g or less per day). Practical Tip: As the following table shows, it is surprisingly easy to enjoy a healthy way of eating that delivers at least 13 grams of whole grain fiber and 6 grams of fiber from fruit each day. Food Oatmeal, 1 cup Whole wheat bread, 1 slice Brown rice, 1 cup Barley, 1 cup Buckwheat, 1 cup Rye, 1/3 cup Corn, 1 cup Apple, 1 medium with skin Banana, 1 medium
Fiber Content in Grams 3.98 2 3.5 13.6 4.54 8.22 4.6 5.0 4.0
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Whole wheat spaghetti, 1 cup 6.3

Blueberries, 1 cup Orange, 1 large Pear, 1 large Prunes, 1/4 cup Strawberries, 1 cup Raspberries, 1 cup 3.92 4.42 5.02 3.02 3.82 8.36
*Fiber content can vary between brands. Source: Esha Research, Food Processor for Windows, Version 7.8
9. Additional Research Finds Cereal and Fruit Fiber Protective against Postmenopausal Breast Cancer Results of a prospective study involving 51,823 postmenopausal women for an average of 8.3 years showed a 34% reduction in breast cancer risk for those consuming the most fruit fiber compared to those consuming the least. In addition, in the subgroup of women who had ever used hormone replacement, those consuming the most fiber, especially cereal fiber, had a 50% reduction in their risk of breast cancer compared to those consuming the least. International
Journal of Cancer 2008 Jan 15; 122(2):403-12.
Fruits richest in fiber include apples, dates, figs, pears and prunes. When choosing a high fiber cereal, look for whole grain cereals as they supply the most bran (a mere 1/3rd cup of bran contains about 14 grams of fiber). With its rich, nutty flavor, buckwheat makes a great breakfast alternative to a bowl of hot oatmeal. A cup of buckwheat delivers 20% of the RDI for fiber for just 154 calories! 10. Whole Grains and Fish Highly Protective against Childhood Asthma According to the American Lung Association, almost 20 million Americans suffer from asthma, which is reported to be responsible for over 14 million lost school days in children, and an annual economic cost of more than $16.1 billion. Increasing consumption of whole grains and fish could reduce the risk of childhood asthma by about 50%, suggests the International Study on Allergy and Asthma in Childhood (Tabak C, Wijga AH, Thorax). The researchers, from the Dutch National Institute of Public Health and the Environment, Utrecht University, University Medical Center Groningen, used

food frequency questionnaires completed by the parents of 598 Dutch children aged 8-13 years. They assessed the children's consumption of a range of foods including fish, fruits, vegetables, dairy and whole grain products. Data on asthma and wheezing were also assessed using medical tests as well as questionnaires. While no association between asthma and intake of fruits, vegetables, and dairy products was found (a result at odds with other studies that have supported a link between antioxidant intake, particularly vitamins C and E, and asthma), the children's intake of both whole grains and fish was significantly linked to incidence of wheezing and current asthma. In children with a low intake of fish and whole grains, the prevalence of wheezing was almost 20%, but was only 4.2% in children with a high intake of both foods. Low intake of fish and whole grains also correlated with a much higher incidence of current asthma (16.7%). compared to only a 2.8% incidence of current asthma among children with a high intake of both foods. After adjusting results for possible confounding factors, such as the educational level of the mother, and total energy intake, high intakes of whole grains and fish were found to be associated with a 54 and 66% reduction in the probability of being asthmatic, respectively. The probability of having asthma with bronchial hyper responsiveness (BHR), defined as having an increased sensitivity to factors that cause narrowing of the airways, was reduced by 72 and 88% when children had a high-intake of whole grains and fish, respectively. Lead researcher, Cora Tabak commented, The rise in the prevalence of asthma in western societies may be related to changed dietary habits. We agree. The Standard American Diet is sorely deficient in the numerous anti-inflammatory compounds found in fish and whole grains, notably, the omega-3 fats supplied by cold water fish and the magnesium and vitamin E provided by whole grains. One caution: wheat may need to be avoided as it is a common food allergen associated with asthma. 11. Meta-analysis Explains Whole Grains' Health Benefits
In many studies, eating whole grains, such as buckwheat, has been linked to protection against atherosclerosis, ischemic stroke, diabetes, insulin resistance, obesity, and premature death. A new study and accompanying editorial, published in the American Journal of Clinical Nutrition explains the likely reasons behind these findings and recommends at least 3 servings of whole grains should be eaten daily.
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Whole grains are excellent sources of fiber. In this meta-analysis of 7 studies including more than 150,000 persons, those whose diets provided the highest dietary fiber intake had a 29% lower risk of cardiovascular disease compared to those with the lowest fiber intake. But it's not just fiber's ability to serve as a bulking agent that is responsible for its beneficial effects as a component of whole grains. Wheat bran, for example, which constitutes 15% of most whole-grain wheat kernels but is virtually nonexistent in refined wheat flour, is rich in minerals, antioxidants, lignans, and other phytonutrients-as well as in fiber. In addition to the matrix of nutrients in their dietary fibers, the whole-grain arsenal includes a wide variety of additional nutrients and phytonutrients that reduce the risk of cardiovascular disease. Compounds in whole grains that have cholesterol-lowering effects include polyunsaturated fatty acids, oligosaccharides, plant sterols and stanols, and saponins. Whole grains are also important dietary sources of water-soluble, fat-soluble, and insoluble antioxidants. The long list of cereal antioxidants includes vitamin E, tocotrieonols, selenium, phenolic acids, and phytic acid. These multifunctional antioxidants come in immediate-release to slow-release forms and thus are available throughout the gastrointestinal tract over a long period after being consumed. The high antioxidant capacity of wheat bran, for example, is 20-fold that of refined wheat flour (endosperm). Although the role of antioxidant supplements in protecting against cardiovascular disease has been questioned, prospective population studies consistently suggest that when consumed in whole foods, antioxidants are associated with significant protection against cardiovascular disease. Because free radical damage to cholesterol appears to contribute significantly to the development of atherosclerosis, the broad range of antioxidant activities from the phytonutrients abundant in whole-grains is thought to play a strong role in their cardio-protective effects. Like soybeans, whole grains are good sources of phytoestrogens, plant compounds that may affect blood cholesterol levels, blood vessel elasticity, bone metabolism, and many other cellular metabolic processes. Whole grains are rich sources of lignans that are converted by the human gut to enterolactone and enterodiole. In studies of Finnish men, blood levels of enterolactone have been found to have an inverse relation not just to cardiovascular-related death, but to all causes of death, which suggests that the plant lignans in whole grains may play an important role in their protective effects.

Lower insulin levels may also contribute to the protective effects of whole grains. In many persons, the risks of atherosclerotic cardiovascular disease, diabetes, and obesity are linked to insulin resistance. Higher intakes of whole grains are associated with increased sensitivity to insulin in population studies and clinical trials. Why? Because whole grains improve insulin sensitivity by lowering the glycemic index of the diet while increasing its content of fiber, magnesium, and vitamin E. The whole kernel of truth: as part of your healthy way of eating, whole grains, such as buckwheat, can significantly lower your risk of cardiovascular disease, obesity and Type 2 diabetes. The 2005 Dietary Guidelines for Americans recommends at least 3 servings of whole-grain foods each day, but experts say most Americans eat less than a single serving. Don't be part of this majority! No idea how to cook whole grains? Just look at the How to Enjoy section in our profiles of the whole grains, or for quick, easy, delicious recipes, click on this link to our Recipe Assistant and select the whole grain you would like to prepare.
How to Select and Store

Just as with any other food that you may purchase in the bulk section, make sure that the bins containing the buckwheat are covered and that the store has a good product turnover to ensure its maximal freshness. Whether purchasing buckwheat in bulk or in a packaged container, make sure there is no evidence of moisture. Place buckwheat in an airtight container and store in a cool dry place. Buckwheat flour should be always stored in the refrigerator, while other buckwheat products should be kept refrigerated if you live in a warm climate or during periods of warmer weather. Stored properly, whole buckwheat can last up to one year, while the flour will keep fresh for several months.
How to Enjoy
For some of our favorite recipes, click Recipes.
Tips for Preparing Buckwheat

Like all grains, buckwheat should be rinsed thoroughly under running water before cooking, and any dirt or debris should be removed. After rinsing, add one part buckwheat to two parts boiling water or broth. After the liquid has returned to a boil, turn down the heat, cover and simmer for about 30 minutes.

A Few Quick Serving Ideas
Combine buckwheat flour with whole wheat flour to make delicious breads, muffins, pancakes, Chapattis and many other items . Cook up a pot of buckwheat for a change of pace from hot oatmeal as a delicious hearty breakfast cereal. Add cooked buckwheat to soups or stews to give them a hardier flavor and deeper texture. Add chopped chicken, garden peas, pumpkin seeds and scallions to cooked and cooled buckwheat for a delightful lunch or dinner salad.
Individual Concerns
Buckwheat can be safely eaten by people who have celiac disease as it does not contain gluten. Buckwheat can be a good substitute for wheat, oats, rye and barley in a gluten-free diet.
Nutritional Profile
Buckwheat is a very good source of manganese and a good source of magnesium and dietary fiber. Buckwheat contains two flavonoids with significant health-promoting actions: rutin and quercitin. The protein in buckwheat is a high quality protein, containing all eight essential amino acids, including lysine. For an in-depth nutritional profile click here: Buckwheat
In-Depth Nutritional Profile

In addition to the nutrients highlighted in our ratings chart, an in-depth nutritional profile for Buckwheat is also available. This profile includes information on a full array of nutrients, including carbohydrates, sugar, soluble and insoluble fiber, sodium, vitamins, minerals, fatty acids, amino acids and more.
Introduction to Food Rating System Chart

In order to better help you identify foods that feature a high concentration of nutrients for the calories they contain, we created a Food Rating System. This system allows us to highlight the foods that are especially rich in particular nutrients. The following chart shows the nutrients for which this food is either

an excellent, very good, or good source (below the chart you will find a table that explains these qualifications). If a nutrient is not listed in the chart, it does not necessarily mean that the food does not contain it. It simply means that the nutrient is not provided in a sufficient amount or concentration to meet our rating criteria. (To view this foods in-depth nutritional profile that includes values for dozens of nutrients - not just the ones rated as excellent, very good, or good - please use the link below the chart.) To read this chart accurately, you'll need to glance up in the top left corner where you will find the name of the food and the serving size we used to calculate the food's nutrient composition. This serving size will tell you how much of the food you need to eat to obtain the amount of nutrients found in the chart. Now, returning to the chart itself, you can look next to the nutrient name in order to find the nutrient amount it offers, the percent Daily Value (DV%) that this amount represents, the nutrient density that we calculated for this food and nutrient, and the rating we established in our rating system. For most of our nutrient ratings, we adopted the government standards for food labeling that are found in the U.S. Food and Drug Administration's "Reference Values for Nutrition Labeling. Read more background information and details of our rating
system.
Buckwheat, 1.00 168.00 154.56 calories Nutrient manganese tryptophan magnesium dietary fiber Amount 0.68 mg 0.08 g 85.68 mg 4.54 g DV (%) 34.0 25.0 21.4 18.2 Nutrient Density 4.0 2.9 2.5 2.1
cooked cup grams World's Healthiest Foods Rating very good good good good
World's Healthiest Foods Rating Rule excellent very good good DV>=75% DV>=50% DV>=25% OR Density>=7.6 OR Density>=3.4 OR Density>=1.5 AND DV>=10% AND DV>=5% AND DV>=2.5%
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Singoda flour is made from dried water chestnuts, and is also called Water Chestnut Flour. It is generally used during fasting since certain grains/flours are not allowed to be eaten during fasting periods. You can make a nice creamy kheer dessert or fried poori breads or chapattis.
Description
Water chest nut flour is made from dried, ground water chestnuts. The nuts are boiled, peeled and then ground into the flour. The flour, which is actually a starch rather than flour is a white cream in color. Its primary use is as a thickening agent and to make batters for deep frying in Indian and Asian cooking. When used as a thickener, water chestnut flour is usually stirred into water first before it is added to hot liquids and sauces. This technique reduces the formation of lumps that may otherwise occur (similar to cornstarch). Foods that are to be fried can be dredged in water chestnut flour to create a coating on the food. Water chestnut flour is available in some large food stores, natural and health food stores, and in Asian markets.
Water Chestnut - Singoda


Culinary uses
Singoda flour
Water chestnut flour can be used to make pancakes, Indian fried bread (poories) and even flat breads ( chapattis). Their main culinary usage is as a thickener and they are used to batter fry chicken, paneer and vegetables. Chestnuts are usually roasted, boiled, or ground into flour that is used to make bread, cakes, and cookies.
How to store
Water chestnut flour keeps well in a sealed container in a cool, dry, and dark location.
Health benefits
Nutritionally, water chestnuts flour is a good source of potassium and fiber. They are low in sodium, and fat is virtually non-existent. Calorie wise, one cup of water chestnut slices contains about one hundred-thirty calories. Low carb dieters, beware: water chestnuts are high in carbohydrates. Water chestnuts are known to possess a remarkable nutritional composition, which makes them an excellent food source that can be a dietary staple. For this reason, they are set apart from all the other nuts. The best part is that they are free of any cholesterol and are almost fat-free. They are also glutenfree. They have a white and crispy flesh and small, rounded corms that can also be eaten raw. Water chestnuts are a popular ingredient in the Chinese

cuisine. This article comes up with some amazing health benefits of water chestnuts. Read on to know their nutritional value as well.
Nutritional Value Of Water Chestnut

Amount of Water Chestnut: 100g Nutrient Water Protein Fat Carbohydrates Sugars Energy Dietary Fiber Calcium Zinc Iron Sodium Potassium Amount 48.2 g 3.4 g 0.2 g 32.1 g 3.3 g 730 14.9 g 17.6 mg 0.4 mg 0.7 mg 0.8 mg 468 mg
Nutrition & Health Benefits of Eating Water Chestnuts

1.
Water chestnuts are just the perfect food for those who want to lead a healthy life. They are almost fatless and are therefore, a healthy food option. Half a cup of water chestnuts contains only 0.1 g fat. Water chestnuts are an excellent source of potassium, which is a very important mineral for human health. Half a cup of water chestnuts contains 350 to 360 mg of potassium. Water chestnuts are known to have cooling properties and as such, they are just perfect to beat the summer heat. They are also known to have numerous curative and supplementary properties. Drinking water chestnut juice can help alleviate the problem of nausea and bad appetite in kids.
2.
3.
4.
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5.
Water chestnuts are also known to contain detoxifying properties and are considered to be good for people suffering from jaundice. Water chestnut powder helps to relieve cough. Grind water chestnuts to make a powder. Consume this powder with water twice a day. This dosage will bring quick relief in cough. Water chestnuts are also good in treating conditions like measles. Boiling them in water makes the best drink for the measles patients, which can be given from the third day till the ninth day of the cycle.
6.
7.
Introduction
illet is one of the oldest foods known to humans and possibly the first cereal grain to be used for domestic purposes. It is mentioned in the Bible, and was used during those times to make bread. Millet has been used in Africa and India as a staple food for thousands of years and it was grown as early as 2700 BC in China where it was the prevalent grain before rice became the dominant staple. It is documented that the plant was also grown by the lake dwellers of Switzerland during the Stone Age. Today millet ranks as the sixth most important grain in the world. Millet sustains 1/3 of the worlds population and is a significant part of the diet in northern China, Japan, Manchuria and various areas of the former Soviet Union, Africa, India, and Egypt. Millet is a major crop in many of these countries, particularly Africa and the Indian subcontinent where the crop covers almost 100 million acres, and thrives in the hot dry climates that are not conducive to growing other grains such as wheat and rice. The Hunzas, who live in a remote area of the Himalayan foothills and are known for their excellent health and longevity used millet as a staple in their diet.
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Millet is used in various cultures in many diverse ways: The Hunzas use millet as a cereal, in soups, and for making dense, whole grain bread called chapatti.
Millet Flour
In India flat thin bread called roti are often made from millet flour and used as the basis for meals. In Eastern Europe millet is used in porridge and kasha, or is fermented into a beverage and in Africa it is used to make bread, as baby food, and as uji, a thin gruel used as breakfast porridge. It is also used as a stuffing ingredient for cabbage rolls in some countries. Millet was introduced to the U.S. in 1875. It was was grown and consumed by the early colonists like corn, then fell into obscurity. At the present time the grain is widely known in the U.S. and other Western countries mainly as bird and cattle feed. Only in recent years it begun to make a comeback and is now becoming a more commonly consumed grain in the Western part of the world. The plant is now grown in the U.S. on 200,000 acres in Colorado, North Dakota, and Nebraska, but much of the crop is still used for livestock, poultry, and bird feed. It is remarkable that despite the grain being an ancient food, research on millet and its food value is in its infancy and its potential vastly untapped. Research results so far are promising, showing the grain to have great aptitude and versatility and more and more uses for millet are being discovered every year, including its potential benefits in the American diet. Millet is superior feed

for poultry, swine, fish, and livestock and, as it is being proven, for humans as well. Millet is related to sorghum, which is used to make the thick dark sweetener, Sorghum Syrup. Discrepancies exist concerning exactly what family millet actually belongs to, with some references giving the family name as Gramineae, and others claiming it in the family Poaceae. There are many varieties of millet, but the four major types are Pearl, which comprises 40% of the world production, Foxtail, Proso, and Finger Millet. Pearl Millet produces the largest seeds and is the variety most commonly used for human consumption. Millet is a tall erect annual grass with an appearance strikingly similar to maize. The plants will vary somewhat in appearance and size, depending on variety, and can grow anywhere from one to 15 feet tall. Generally the plants have coarse stems, growing in dense clumps and the leaves are grass-like, numerous and slender, measuring about an inch wide and up to more than 6 feet long. The seeds are enclosed in colored hulls, with color depending on variety, and the seed heads themselves are held above the grassy plant on a spike like panicle 6 to 14 inches long and are extremely attractive. Because of a remarkably hard, indigestible hull, this grain must be hulled before it can be used for human consumption. Hulling does not affect the nutrient value, as the germ stays intact through this process. Once out of the hull, millet grains look like tiny yellow spheres with a dot on one side where it was attached to the stem. This gives the seeds an appearance similar to tiny, pale yellow beads. Millet is unique due to its short growing season. It can develop from a planted seed to a mature, ready to harvest plant in as little as 65 days. This is an important consideration for areas where food is needed in abundance. Millet grows well on poorly fertilized and dry soils and fits well in hot climates with short rainfall periods and cool climates with brief warm summers. The plants need good drainage, have a low moisture requirement and do not do well in waterlogged soils. Millet is highly nutritious, non-glutinous and like buckwheat and quinoa, is not an acid forming food so is soothing and easy to digest. In fact, it is considered to be one of the least allergenic and most digestible grains available and it is a warming grain so will help to heat the body in cold or rainy seasons and climates.

Nutritional Values
Millet is tasty, with a mildly sweet, nut-like flavor and contains a myriad of beneficial nutrients. It is nearly 15% protein, contains high amounts of fiber, B-complex vitamins including niacin, thiamin, and riboflavin, the essential amino acid methionine, lecithin, and some vitamin E. It is particularly high in the minerals iron, magnesium, phosphorous, and potassium. The seeds are also rich in phytochemicals, including Phytic acid, which is believed to lower cholesterol, and Phytate, which is associated with reduced cancer risk. Millet has an interesting characteristic in that the hulls and seeds contain small amounts of goiterogenic substances that limit uptake of iodine to the thyroid. In large amounts these Thyroid Function Inhibitors can cause goiter and some researchers feel this may explain, at least in part, the perplexing correlation between millet consumption and goiter incidence in some of the developing countries where millet constitutes a significant part of the diet. In many of these countries another contributing factor may be a lack of sufficient dietary iodine. Obviously these substances are diminished during the hulling process but there is definitely controversy concerning the idea that the process of cooking largely destroys those that are left in the seed itself. Some researchers including Dr. Jeffrey Bland believe that cooking greatly diminishes these substances; others claim that it does not and that in fact if millet is cooked and stored in the refrigerator for a week, a practice common in many cultures, these substances will actually increase as much as six fold. Millet is not the only one that possess this characteristic. Commonly eaten foods that also contain these goiterogenic substances include brussel sprouts, broccoli, cabbage, cauliflower, kale, mustard greens, spinach, turnips, rutabagas, cassava, soy beans, peanuts, peaches, and pears. All of these foods are nutritionally valuable as is millet and this generally does not cause for alarm. A healthy, whole foods based diet containing an abundant variety of foods will ensure that an excess of these goiterogenic compounds is not consumed. It is important to note that Jeanne Wallace, PhD, CNC, states that for those with hypothyroidism a significant guideline would be to consume three servings a day or less of the foods containing goiterogenic compounds.
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Goitrogens are naturally-occurring substances that can interfere with function of the thyroid gland. Goitrogens get their name from the term goiter, which means an enlargement of the thyroid gland. If the thyroid gland is having difficulty making thyroid hormone, it may enlarge as a way of trying to compensate for this inadequate hormone production. Goitrogens, like circumstances that cause goiter, cause difficulty for the thyroid in making its hormone.
Foods that contain goitrogens

There are two general categories of foods that have been associated with disrupted thyroid hormone production in humans: soybean-related foods and cruciferous vegetables. In addition, there are a few other foods not included in these categories - such as peaches, strawberries and millet - that also contain goitrogens. The table below shows a list of some foods that contain goitrogens.
Soybean-related foods
Included in the category of soybean-related foods are soybeans themselves as well as soy extracts, and foods made from soy, including tofu and tempeh. While soy foods share many common ingredients, it is the isoflavones in soy that have been associated with decreased thyroid hormone output. Isoflavones are naturally-occurring substances that belong to the flavonoid family of nutrients. Flavonoids, found in virtually all plants, are pigments that give plants their amazing array of colors. Most research studies in the health sciences have focused on the beneficial properties of flavonoids, and these naturally-occurring phytonutrients have repeatedly been shown to be highly health-supportive. The link between isoflavones and decreased thyroid function is, in fact, one of the few areas in which flavonoid intake has called into question as problematic. Isoflavones like genistein appear to reduce thyroid hormone output by blocking activity of an enzyme called thyroid peroxidase. This enzyme is responsible for adding iodine onto the thyroid hormones. (Thyroid hormones must typically have three or four iodine atoms added on to their structure in order to function properly.)
Cruciferous vegetables
A second category of foods associated with disrupted thyroid hormone production is the cruciferous food family. Foods belonging to this family are called crucifers, and include broccoli, cauliflower, Brussels sprouts, cabbage, mustard, rutabagas, kohlrabi, and turnips. Isothiocyanates are the category of substances in crucifers that have been associated with decreased thyroid

function. Like the isoflavones, isothiocyanates appear to reduce thyroid function by blocking thyroid peroxidase, and also by disrupting messages that are sent across the membranes of thyroid cells. Examples of foods that contain goitrogens Cruciferous vegetables including: Broccoli Brussel sprouts Cabbage Cauliflower Kale Kohlrabi Mustard Rutabaga Turnips
Millet Peaches Peanuts Radishes Soybean and soy products, including tofu Spinach Strawberries
Goitrogens and health

In the absence of thyroid problems, there is no research evidence to suggest that goitrogenic foods will negatively impact your health. In fact, the opposite is true: soy foods and cruciferous vegetables have unique nutritional value, and intake of these foods has been associated with decreased risk of disease in many research studies. That is one of the reasons we have included both types of food among the Worlds Healthiest Foods! Because carefully controlled research studies have yet to take place on the relationship between goitrogenic foods and thyroid hormone deficiency, healthcare practitioners differ greatly on their perspectives as to whether a

person who has thyroid problems, and notably a thyroid hormone deficiency, should limit their intake of goitrogenic foods. Most practitioners use words like overconsumption or excessive to describe the kind of goitrogen intake that would be a problem for individuals with thyroid hormone deficiency. Here the goal is not to eliminate goitrogenic foods from the meal plan, but to limit intake so that it falls into a reasonable range. Limiting goitrogenic intake is often much more problematic with soy foods than with cruciferous vegetables, since soy appears in so many combination and packaged food products in hidden form. Ingredients like textured vegetable protein (TVP) and isolated soy concentrate may appear in foods that would rarely be expected to contain soy. A standard, one cup serving of cruciferous vegetables 2-3 times per week, and a standard, 4-ounce serving of tofu twice a week is likely to be tolerated by many individuals with thyroid hormone deficiency. It is worth to try and include these foods in a meal plan because of their strong nutritional value and great track record in preventing many kinds of health problems.
The effect of cooking on goitrogens

Although research studies are limited in this area, cooking does appear to help inactivate the goitrogenic compounds found in food. Both isoflavones (found in soy foods) and isothiocyanates (found in cruciferous vegetables) appear to be heat-sensitive, and cooking appears to lower the availability of these substances. In the case of isothiocyanates in cruciferous vegetables like broccoli, as much as one third of this goitrogenic substance may be deactivated when broccoli is boiled in water.
Practical tips
Although for many people goitrogens do not seem to pose a health concern, certain individuals who have thyroid problems may be advised by their healthcare practitioner to limit excessive consumption of foods that contain these compounds. As cooking seems to help to inactivate the goitrogenic compounds found in food, it seems reasonable to conclude that for individuals with deficient thyroid hormone production, steaming of cruciferous vegetables like broccoli makes good sense, as does consumption of tofu in cooked versus raw form.
Millet cooking tips

There are many cooking variations to be found for millet. A good general guideline is to use 3 parts water or stock and 1 part grain, add grain to boiling water, and simmer covered for approximately 30 minutes or until water is

completely absorbed. Remove from heat and let steam, covered for ten minutes more. The grain has a fluffier texture when less water is used and is very moist and dense when cooked with extra water. The flavor of millet is enhanced by lightly roasting the grains in a dry pan before cooking; stir constantly for approximately three minutes or until a mild, nutty aroma is detected. If millet is presoaked the cooking time is shortened by 5 to 10 minutes. An intriguing suggestion for cooking millet is found in the book Hunza Health Secrets: Soak the grain overnight, heat water or other liquid in top of a double boiler, add millet and steam over boiling water for thirty minutes or until the millet is tender. Individual preferences can be addressed by experimenting with cooking times, methods, and liquid amounts. Millet is delicious as a cooked cereal and in casseroles, breads, soups, stews, souffls, pilaf, and stuffing. It can be used as a side dish or served under sauted vegetables or with beans and can be popped like corn for use as a snack or breakfast cereal. The grain mixes well with any seasoning or herbs that are commonly used in rice dishes and for interesting taste and texture variations it may be combined with quinoa and brown or basmati rice. Millet may also be sprouted for use in salads and sandwiches. Millet flour produces light, dry, delicate baked goods and a crust that is thin and buttery smooth. For yeast breads up to 30% millet flour may utilize, but it must be combined with glutinous flours to enable the bread to rise. For a delightful crunch in baked goods, the millet seeds may be added whole and raw before baking. Properly stored, whole millet can be kept safely for up to two years. The grain should be stored in tightly closed containers, preferably glass, in a cool dry place with a temperature of less than 70 or in the refrigerator. The flour deteriorates and becomes rancid very rapidly after it is ground, so it is best to grind the flour right before it is to be used. As we have seen, millet is a highly nutritious, healthful and versatile grain that would be a worthy addition to anyones diet.
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Millet Flour The natural alkalinity of millet flour makes it easily digestible, so it is very beneficial for people with ulcers and digestive problems. It is also believed to be one of the least allergenic varieties of flour.

Iron Magnesium Calcium Phosphorous Manganese Zinc B vitamins Fiber Gluten free
Bajari flour or Millet Flour is made from a small round grain resembling mustard seed. The millet flour has a slight nutty flavor. The millet is a smallseeded species of cereal crops. Millet or Bajra flour is nutritious as it contain iron, magnesium, zinc, vitamin b etc. Millet Flour is very good for excellent health and longevity. The flour is used in various cultures in many different ways such as a cereal, in soups, and for making dense, Roti, Rotala and chapatti. In india Bajari flour is very popular to make bajri roti, barja na rotla, breads and many other recipes as ingredient. In India, finger millet is mostly grown and consumed in Rajasthan, Karnataka, Andhra Pradesh, Tamil Nadu, Maharashtra and Goa. Ragi flour is made into flatbreads, including thick, leavened dosa and thinner, unleavened roti. Ragi grain is malted and the grains are ground. This ground flour is consumed mixed with milk, boiled water or yoghurt. In Andhra Pradesh Ragi Sankati (Telugu), which are ragi balls are eaten in the morning with a chilli, onions, sambar (lentil based stew) or meat curry and helps them sustain throughout the whole day In Karnataka, Ragi flour is boiled in water and the resultant preparation, called Ragi Mudde which is generally served along with Sambar, Ghee with Huli, Saaru, or another chicken curry. Finger millet in its commonly consumed form as porridge. In Maharashtra, bhakri (-akrI in Marathi; also called bhakri in Northern Karnataka), a type of flat bread is prepared using finger millet (ragi) flour. Bhakri is called as ragi rotti in Karnataka. In Goa ragi is very popular and satva, pole (dosa), bhakri, ambil (a sour porridge) are very common
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preparations. In Nepal, thick dough made of millet flour (ho iF<fae) is cooked and eaten with the hand. Fermented millet is used to make a beer (j jaf) and the mash is distilled to make liquor (raki rKzI). In the northwest of Vietnam, finger millet is used as a medicine for women when they give birth. A minority used finger millet flour to make alcohol (bacha alcohol is a good drink of the Hmong minority). In southern parts of India, pediatricians recommend finger-millet-based food for infants of six months and above because of its high nutritional content, especially Iron and calcium. Homemade Ragi malt happens to be one of the most popular infant food even to this day. In Tamil Nadu, ragi is considered to be the holy food of Amman, otherwise knowns as Goddess Kali. Every small or large festival of this goddess is celebrated with, women making porridge in the temples and distributing it to the poor and needy. In India, Ragi recipes are hundreds in number and even common food stuffs such as dosa, idly and laddu are made out of ragi. In Sri Lanka, Finger millet is called Kurakkan and is made into: Kurakkan roti: An earthy brown thick roti with coconut Thallapa: A thick dough made of ragi by boiling it with water and some salt until like a dough ball, it is then eaten with a very spicy meat cury and is usually swallowed in small balss than chewing. Puttu: Puttu is a traditional breakfast of Kerala, usually made with Rice powder together with coconut grating and steamed in a cylindrical steamer. The preparation is also made with Ragi power, which is supposed to be more nutritive.
Uses and storage

As traditional food plant in Africa, millet has the potential to improve nutrition, boost food security, foster rural development and support sustainable land care Most types of flour keep well in a sealed container in a cool, dry, and dark location. The original paper packaging used for many types of flour is fine for long term storage as long as the package has not been opened. Once open,

the shelf life decreases. Many types of flour are now marketed in resealable plastic bags that increase shelf life. The refrigerator is a very good storage area for flour, but the use of a sealed container is even more important to prevent the flour from absorbing moisture as well as odors and flavors from other foods stored in the refrigerator. The freezer compartment can be used for long-term storage, but when using a sealed container or a freezer bag, make sure it is full to eliminate as much air as possible. Most types of flour can also be tightly wrapped for freezer storage, but wrapping is often an awkward method for storing large quantities. Wrap the flour tightly in plastic followed by a layer of aluminum foil. Avoid refrigerating or freezing flour in its original paper packaging because paper is porous and the flour may absorb moisture and odors, however if the flour has not been opened, the paper package can be stored in the refrigerator of freezer if the package is tightly wrapped with plastic. Flour milled from whole grains does not keep as long as highly refined flour because the germ portion of the whole grain can cause the flour to become rancid over time. Flour that does not look or smell good should not be used. It is best to buy smaller quantities of flour if you are finding it necessary to continually discard the flour due to spoilage.
Shelf Life
1. 2. 3.
4. 5.
The original paper packaging is fine for long term cabinet storage as long as the package has not been open. Most types of flour keep longer in a cool, dry cabinet if stored in a sealed plastic or glass container. The refrigerator is a very good storage area for flour, but the use of a sealed container is even more important to prevent the flour from absorbing moisture as well as odors and flavors from other foods stored in the refrigerator. The freezer is usually the best location for long term storage. Use sealed plastic containers or freezer bags for optimum freshness. Flour that does not look or smell good should not be used.
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