The meeting of AIKGA UNIT 26 was held on 18th January at Priti Dayal’s place. Speaker was Supriya Mehta, a naturopath. It was a very interesting meeting and there was extensive discussion on the benefits of Pan which can provide a number of remedies for a number of ailments. Besides this, a number of natural ingredients available in our kitchens were also discussed and the benefits of these in our daily cooking and consumption.
The speaker elucidated that what we eat should be as nature made it. Excessive cooking spoils all the nutrients. Boiling and cooking natural ingredients makes them lose the nutrients that are beneficial to us. In this context Supriya explains with examples what all can be consumed in exact proportions. For example PAN (पान) is कूलिंग. It cools the system. Maghai paan from Kolkata is best for digestion. While pan and chuna is good, katatha is not required. Pan is good to eliminate pitta dosha.
Next comes Tulsi which improves immunity. Tulsi with shilajit is good for the heart. Desi gulab is also good for the heart. Mulethi, kesar 3 or 4 threads, dalchini powder, kali mirch powder, sonth with pan with 1 inch stem is very good for flatulence. She emphasized that Pan should always be used with a 1 inch stem.
While Ajwain powder with sendha namak can be used for gas in the stomach. Pan with 1 inch stem, white and black til, cloves, choti elaichi can be used as well. Basil relieves stress. Aloe Vera neutralizes infection of any kind.Patthar chatta पत्थरचट्टा is good for kidney and liver problems. Aloe Vera is also a good antiseptic and antifungal. It was a very enlightening lecture and we all benefited from this shared knowledge.
