Category: Science

10 facts: About understanding our relationship with food 🍲

by drjurisharma, posted in Blog, body, health, lifestyle, dietary, exercise, herbs, water, liver, stroke, cancer, hepatitis, emotional health, Food, Food, eating habits, eating disorders, eating preferences, choices, culture, traditions, travels, family, Fresh, local, produce, healing, health, life, mental health, Nature,, Science, self healing, wellness

1. In general, you can either have a good relationship with food or a challenging one. A positive or a good relationship with food means that you allow yourself to enjoy any food you love, regardless of whether it is labelled as ‘good’ or ‘bad’ based on its nutritional value or calorie content. Conversely, a challenging relationship with food involves restrictions, such as stressing over certain food items you’re uncomfortable with, tracking your calorie intake obsessively, ignoring your hunger cues, overeating, and experiencing feelings of guilt or shame related to your eating habits.

2.Before recognising your relationship with food, it is important to understand that humans have a deeper relationship with food rather than a simple fuel-providing medium. Unlike animals, human preferences for food depend on a variety of factors like cultural, traditional, regional, socialisation, pleasure, comfort, simplicity, childhood memories, and nutritional content. The food preferences and choices are transient and may change many times during a lifetime. Once an individual understands how the food is grown, sourced, and reaches the table, he/she learn to appreciate and develop a healthy relationship with the food.

3. A good relationship with food can be having a comfort level, not stressing out, eating in moderation, being open about all types of food and not allowing it to control your life. The signs of having a good relationship with food can be:

• You are enjoying while eating.

• You stop eating once you feel full and satiated.

• You respect your hunger cues.

• You don’t overeat but instead eat in moderation.

• You don’t count your calories while eating and are obsessed with the numbers on the weighing scale.

• You are open to all kinds of food as per your preferences.

• You don’t allow others to opine about your food choices.

• You understand that your food choices do not define you as a person.

• You love to eat food that you enjoy the most.

4. Having a bad or, rather, difficult relationship with food can be stressful. Some of the signs of a bad/ difficult relationship with food can be:

• You have a restricted and limiting approach towards food.

• You don’t respect natural hunger cues.

• You have a history of crash dieting, trying to follow all fad diet food trends.

• You are very concerned and stressed out about the list of foods that you can or cannot eat.

• You have a feeling of guilt or shame for eating.

• You feel stressed to eat in the social circuit as other people may notice you about your food choices.

• You either starve yourself or overeat. Either way, you are not comfortable and happy.

5. Learning to develop a good relationship with food is an ongoing process. It takes a lot of patience, time and self-empathy. Allowing yourself to welcome small changes, day by day, not being judgmental, learning to enjoy and taking pleasure while eating. The food choices are not just part of routine practices, but deep-rooted in our genes, following a certain culture, which is not wrong. A good and healthy relationship with food means being open to trying new food, seeing food beyond the caloric scale, and not always judging your value as a person through your food choices. Allowing yourself food freedom.

6. Eating when hungry: It is important to understand your body’s natural signals of hunger rather than eating unnecessarily. Our body has a natural ability to metabolise the food that has been eaten, starting the process of absorption of necessary nutrients, cleaning the dead cells and releasing the roughage. In other words, the body has a natural cleaning process called autophagy. Normally, in the daytime, the body takes around a 5-6 hour gap before you experience hunger again. It is important to avoid certain habits which can prove to be harmful to health and damage our relationship with food in the long run:

• Eating while stressing out about something as a distraction has become common.

•Binging while watching TV or watching a film.

• Gorging and overeating while attending a party or buffet.

• Eating while attending a meeting or taking a flight.

• Eating or having beverages throughout the day becomes very normal in today’s time, as food is available all the time and everywhere.

7. Stress and eating behaviour: Stress can be any kind of stimulus that is perceived by the individual as stressful. Several studies have shown that stress can result in irregular eating behavior, altered eating preferences, and even alter the perception of pleasure from food. Research has shown that 40-70% of people suffering from stress can result in overeating, which can prove to be a calming process, irrespective of their physiological hunger. Whereas some 60-30% people can result in a reduction of food intake or develop a repulsion towards food. In today’s time, some people are so concerned about caloric counting and weighing scales that they develop a restricted approach towards food, where eating becomes a difficult task. Some people follow a crash diet, keeping up the dieting trends; eating becomes a burden rather than a physiological need.

8. Mindfulness: When it comes to developing a good relationship with food, there are no right or wrong answers. Food is not just a source of fuel, but your culture, habit, individual taste, memories, joy, and health, on which you plan your meals and eating preferences. If you are cooking yourself, learn to ritualise the process, enjoying every step from selecting the food ingredients, cleaning, cutting, sizzling, bubbling, until the food finally comes to life. In fact, cooking is a routine activity where you can practise mindfulness and integrate meditation. According to Buddhism, an ordinary person can practise mindfulness in everyday activities like cooking, cleaning, eating, and doing dishes, which are powerful activities where you are aware of the present moment and completely engrossed in it, instead of doing some extraordinary activities or sitting hours on meditation.

9.Mindful Eating: Practicing mindful eating can be a powerful way to develop a healthy relationship with food. When you eat, focus completely on the activity, staying in the present moment without distractions from your phone, TV, or anything else. Chew slowly and thoroughly before swallowing to enhance the digestion process. By fully engaging with your meal, you can enjoy your food more, appreciate what you’re eating, and better understand your choices. This practice allows you to tune into your body’s natural hunger and fullness signals. Initially, it may be challenging since many of us are accustomed to mindless eating. However, over time, this approach can become a habit that contributes to your overall well-being.

10.Improving your relationship with food is an ongoing process and is essential for overall health and well-being. First and foremost, it is important to value yourself as an individual. Learn to practice self-compassion, respect your uniqueness, and separate your eating habits and choices from your self-worth. Here are some small steps and changes you can make to enhance your relationship with food:

• Listening to your body, identifying your natural physical hunger cues rather than emotional hunger.

• Avoid labelling food as “bad” or “good”. Instead, focus on eating in moderation and respecting your food preferences and choices. All food can fit in a healthy lifestyle if eaten in moderation and with routine physical activity.

• Avoid impulsive eating behaviour and focus on intuitive eating.

• Stop watching the social media food trends and diets, as well as the weighing scale.

• Focus on mindful eating and practice mindfulness.

• Never relate food to a stress buster or use food as a reward or punishment.

• Though food is a source of nourishment to our body, but it gives us moments of pleasure too, through our eating experience. So, food choices should be always our own and not looking at another’s plate.

10 facts: Is hojicha tea ☕️ healthier than matcha 🍵?

by drjurisharma, posted in antioxidant, Antioxidant,anti inflammatory, immune boosting, anti cancer, Blog, emotional health, Food, healing, health, Hot beverages, Latte, coffee, ice cream, dessert, tea, mental health, Nature,, Science, self healing, Tea, Japanese, hojicha, matcha, brewing, beverage, health drink, benefits, wellness

1. Hojicha tea has become a popular trend online, but what exactly is it? Hojicha is a type of Japanese green tea made from bancha, sencha, and kukicha leaves that are roasted at high temperatures and then ground into a fine powder. This roasting process gives hojicha its characteristic light brown colour and toasty flavour, although it also means that some of its antioxidant properties are diminished. Despite this, hojicha still contains beneficial compounds such as L-theanine, catechins, and polyphenols, which can help lower cholesterol levels, particularly LDL, and improve blood circulation. Additionally, the roasting method enhances the presence of pyrazines, which have a calming effect on the brain and nervous system.

2. Hojicha has become quite popular in recent times, mainly because of its low caffeine content, flavour, taste and calming effect on the nervous system. Hojicha tea is distinctive from other varieties of green teas as it is a mixture of leaves, twigs, and stems of the tea plant, which are roasted at a high temperature of 150 C. Due to roasting, it has a light brown colour, nutty taste and toasty flavour, unlike the vegetative tone of other green teas.

3. It has gained popularity in recent times due to its low caffeine content, which is milder than that of other green teas. So, it is quite safe for children as well as the elderly. In Japan, it is mostly an after-meal tea, in the evening, which has a calming effect on the nervous system, brain, reduces anxiety, stress and ensures a good night’s sleep. Hojicha infusion is quite popular as it is often used in smoothies and yoghurt.

4. Though hojicha tea has a great taste and flavour, as far as health benefits are concerned, matcha is still healthier than hojicha because of its rich, concentrated properties of antioxidants. Matcha is a rich source of chlorophyll, L-theanine, polyphenols, catechins and natural caffeine. Compared to hojicha, matcha has a great amount of health benefits like preventing cellular damage, reducing inflammation, supporting brain health, heart health, liver health, improving brain function, help prevent cancer and promote weight loss.

5. Like matcha, hojicha does contain anti-oxidants and amino acids, but in significantly less quantity as compared to matcha, which is made from tencha raw leaves, not stems or twigs, which are ground into fine powder. On the other hand, matcha is rich in chlorophyll, which helps in liver detoxification and flushes out toxins from the body. Due to the presence of natural caffeine, which is quite high in matcha, it can be stimulating to the nervous system rather than calming. Too much drinking of matcha can lead to high caffeine intake, which can sometimes cause heart palpitations.

6. Hojicha contain a compound, Pyrazine, unlike matcha, which is formed due to the roasting process. Pyrazine gives a distinctive toasty flavour and scent to hojicha, which allows a pleasant aroma just like brewing coffee. Some of the health benefits of pyrazine:

• Calming and relaxation effect due to balance in the nervous system.

• Improving the quality of sleep due to low caffeine content.

• Improving blood flow in the body due to the vasodilator effect of pyrazine.

• GABA secretion is improved in the brain, which helps in reducing anxiety and depression.

• Promote skin health by improving skin hydration.

7. In addition to the above benefits, due to the presence of antioxidants, hojicha tea has other health benefits, such as:

• Improves digestion by promoting metabolism

• Reduces inflammation, especially in arthritis, by lowering pain and swelling

• Strengthen the immune system and prevent cold and cough

• Promote heart health by enhancing blood flow and lowering blood pressure

• Improves oral hygiene due to anti-bacterial properties

8. Unlike matcha, which has a raw, grassy and slightly bitter taste, hojicha has a nutty taste, toasty flavour and is not bitter. Therefore, it can be used in various ways:

• Extensive use as beverages, lattes, smoothies, and milk teas.

• Baking dishes like cake, cookies, macarons, and mochi

•Ice cream, frozen treats

• Savoury dishes, meat, pastas, roasted veggies.

9. Traditionally, in Japan, hojicha is used as evening tea as it has a low caffeine content and has a calming effect on the nervous system and aids in metabolism. It helps to improve good quality sleep. It also has a warming effect due to enhanced blood flow, and so it is ideal for nighttime. Since it has a sweet, nutty flavour, it has become very popular for its uses in a wide variety of desserts, puddings, cocktails, and beverages. Commercially, hojicha tea is available everywhere in supermarkets and malls due to its demand, taste and benefits.

10. Hojicha has received global recognition for its versatility and uniqueness in taste and flavour. Like brewing coffee, it has a distinctive toasty aroma which is very inviting. On top of it, hojicha has low caffeine content, a variety of uses, making it popular among all age groups, including children. It has a natural sweetness, so using it as an ingredient in dishes requires less sugar. It tastes great in savoury dishes too. Overall, it’s a hit among the masses.

Thanks for reading.

Peace and love 🙏

10 facts:Microplastics/Nanoplastics impact on human health 😢

by drjurisharma, posted in Antioxidant,anti inflammatory, immune boosting, anti cancer, Blog, Brain, nervous system, gastrointestinal disease, autism, cancer, Food, healing, health, health hazard, Infection,inflammation, Inflammation, diseases, environmental damage, health issues, Microplastics, nanoplastics, water, plastic, global issues, aquatic, Nature,, Science, wellness

1. Microplastics are small plastic particles, less than 5mm in size, while nanoplastics are extremely small, less than 100 nanometers, and are found in the whole environment, everywhere, in the air, water, and soil. The greatest impact of these small particles on aquatic life has been a trending topic in recent times. The potential hazard to human lives is a great concern, too. Microplastics come from many sources. Tiny particles produced from polyethene plastic are used in many cosmetic products, even in health products, as an exfoliate. Plastic pollution is seen in both food and drink product packaging, the most hazardous being the bottled water. The direct effects of plastic particles, especially chemicals like BPA, on human health are still the subject of ongoing research widely carried out.

Microbeads

2. Microplastics have been used in many industrial and cosmetic products as microbeads. They are also used in toothpaste, as vectors for drug delivery, cleaning agents, plastic packaging in food and drinks, and manufacturing products. Some examples of primary and secondary uses of microplastics:

• Personal care /cosmetics like toothpaste, facial scrubs, and cleansers.

• Agricultural products are used as coatings in fertilisers and in seeds.

Industrial products such as paints, textiles, tyre materials, and many types of machinery.

• Sports like synthetic turf.

• Secondary microplastics are released from packaging and fragmentation of bottles, bags and debris, produced by fragmentation and weathering due to exposure to UV lights, weather and mechanical activity.

3. Microplastics as a global threat has become an issue of grave concern because of their impact on all compartments of the environment, that is, air, water and soil. The most common concern is the food packaging on major food items such as mineral water, drinks, dairy, snacks, meat, fish, and frozen products. The contact of contamination is between the food item and the container/ the outer package is actually the cause of mutual transfer between the content and the plastic. Besides these, microplastics are also found in sediments in freshwater, the ocean, soil ecosystems, and on beaches, becoming a threat to not just humans but also other life on earth, including aquatic animals.

4. Microplastic pollution: Over the years, the growing presence of microplastics in the environment has increased day by day. The microplastics have high polymer content, so they remain non-perishable, non-degradable in soil, and insoluble in water. The direct impact on humans can be:

•Consumption of bottled water and plastic packaged drinks.

•Food packaging of different items.

•Indirect effect of microplastics from consuming aquatic foods like seafood, fish, and crustaceans.

•Personal care items like fabrics ( sportswear), toothpaste, face scrubs, and exfoliating products through micro beads.

•Industrial products.

5. Accumulation in the human body: Microplastics/ Nanoplastics easily accumulate in the human body through different sources :

• Ingestion through the food supply chain.

• Inhaled through air pollution.

• Ingested through drinks and water.

• Microplastics can enter the human body through dermal contact via sweat, wounds, an indirect route like unfiltered sewage plant, seawater, and seafood.

6. Recent studies have detected microplastics/nanoplastics in different human tissues and organs, including the brain. Traces are found in blood, liver, kidneys, lungs, and saliva. They mainly enter into different organs and tissues through the respiratory and gastrointestinal tracts. Nanoplastics, which are even smaller ( less than 1micrometer ), are more dangerous as they can infiltrate the human cells. Microplastics have also been found in human breast milk, placenta, meconium, and an infant’s first stool.

Health concerns

7. Impact on human health:

•Oxidative damage: Microplastics can cause oxidative damage, DNA damage and changes ingene activity.

• Reproductive effects can be ovarian scarring, low sperm count, and metabolic disorders in offspring.

• Deposits of BPA, phthalates, and heavy metals can cause damage to the brain, nervous system, reproductive, gastrointestinal and respiratory systems.

• Other effects can be inflammation, cell death, changes in hormone and lipid metabolism, and an altered gut microbiome.

8. Research shows that potential health risks due to absorption, inhalation and ingestion of microplastics and nanoplastics are an alarming public health issue. The most important key effects can be:

• Regular or frequent exposures can cause chronic inflammation in the gastrointestinal system, endocrine disruptions, and a weakened immune system.

• Accumulation in the respiratory system can cause lung inflammation, chronic asthma, chronic obstructive lung diseases and lowered lung function.

• The reproductive system can be affected, leading to low sperm count and infertility.

• Accumulation in organs like the liver, kidneys, spleen, and placenta can lead to scarring and functional irregularities.

• Increased risk of cancers and cardiovascular issues.

Glass bottle
Ceramic/wooden

9. Supporting the body’s natural detoxification process can be useful in removing microplastics to some extent. Some of the proven ways by which microplastics can be removed from the body are:

• Drinking plenty of water helps flush out toxins.

• Sweating it out by physical exercise, running, or walking.

• Consumption of gut-healthy food like fermented food, prebiotics and probiotics.

• Antioxidant-rich foods like flaxseeds, chia seeds, berries, and cruciferous vegetables.

• High fibre vegetables for forming bulk and binding the waste to be disposed of from the body.

Fibrous diet
Cotton fibre

10. The use of plastic is a global environmental hazard which has been taken seriously worldwide. Some important steps taken are:

• Minimal use of plastics in food supply chains and industrial uses.

• Use of plastic alternatives like bamboo, wood, seaweed, metal, and glass packaging.

• Replacing household items like/with silicon food bags, ceramic, glass utensils, stainless steel containers, wooden utensils.

• Using reusable materials derived from sugarcane, wheat, seaweed, packaging materials like cardboard, paper, plant-based wraps, and foams.

• Natural fibres like jute, organic cotton, and wool.

• Extensive research for the environmental clean-up of plastics and recycling plastics is ongoing in many countries. Plastic-eating bacteria (Ideonella sakaiensis), microbes like Pseudomonas, and Bacillus have been identified which have biodegradable capacity to break down plastics.

Thanks for reading.

Peace and love 🙏

Silent Sunday 🍃🌞

by drjurisharma, posted in Blog, emotional health, healing, health, life, mental health, nature, Nature,, Science, self healing, spiritual, Sunday, morning, natural, peaceful, wellness

Peace and love 🙏

10 facts: Why is self-awareness an ultimate goal?

by drjurisharma, posted in Anger, frustration, pain, jealousy, hatred, fear, greed, lust,, cognitive health, Emotional thoughts, fear, pain, emotions, healing, health, mental health, Psychological traits, habits,, Science, self healing, Self-awareness, self- reflection, self- esteem, empathy, acceptance, spiritual, wellness

1. Self-awareness is quite a commonly used term for mental health and well-being. While it has been discussed frequently, many people lack its actual understanding. Our everyday life is often caught up in autopilot mode, so our quality of awareness is very low. Our thoughts, emotions, reactions, habits, routines and impulses of day-to-day life are all on autopilot, so that instead of being aware of them, they keep us in control every day. So, it is important to understand Self- awareness and learn this ability of self-observation to improve our quality of awareness.

2. Many times in real life, we have gone through similar experiences, similar kinds of failures, attract similar people, have similar reactions, similar impulses, similar emotional meltdowns; the reason is not the outside world, but it is our inability to understand ourselves and our unwillingness to change. Most of the time, we are not self-aware of our emotional state, lack understanding of our strengths and weaknesses, so we end up in similar situations and experiences. As an individual, it is important to learn self-assessment, introspection and the ability to recognise our thoughts, feelings, emotions and actions.

3. Self-awareness is a psychological skill of knowledge and understanding about one’s own emotional state. It’s about self-observation, self-assessment of one’s emotions, thoughts, feelings, reactions and actions. It’s a capability of recognising one’s own reactions, actions, and behaviour in interacting with the outside environment and other people. Self-awareness helps in identifying tendencies, understanding emotional states, strengths, weaknesses, limitations and personal goals. It’s a lifelong learning ability to develop confidence and optimism in this dynamic world.

4. Self-awareness can be beneficial in several ways:

• Helps in building self-esteem, self-control, creativity, and skills

• Benefits include self-acceptance, emotional growth, and self-development.

• Aids in decision-making.

• Understanding strengths, weaknesses, and limitations.

• Accurate self-reports.

5. For several decades, thousands of research studies have been carried out to understand the interconnectedness between self-awareness and important key attitudes of human behaviour like habits, feelings, emotions, happiness, stress parameters, empathy and job satisfaction. Broadly, two types of self-awareness studies are recorded as :

• Internal self-awareness: It’s the ability to observe and monitor our inner world, while some label it as a state of self-consciousness temporarily. It is found to be associated more with relationships and job satisfaction as we try to fit ourselves with our personal control and social control.

• External self-awareness: Some state it as the difference between how we see ourselves and how others perceive us. Studies show that people who understand how others see them can be more empathetic and understanding of others’ perspectives.

6. Extensive research has identified five layers of self-awareness:

• Physical: Awareness of your physical body as shape, size, gender, race, ethnicity and five senses.

• Energetic: The breath and energy levels, which include the life forces that help you to move, think, create and take action.

• Mental: The thoughts, feelings, emotions that help you to react and take actions for yourself, others and life.

• The Witness: When you learn to become your witness and become aware of the different layers of self-awareness without being judgmental. This is an essential part of the path of learning self- awareness because you can bring about changes, a better understanding of your flaws, unhelpful patterns of beliefs, and habits that need to change.

• Bliss: Deep connection with a Higher Self, the Truth. A spiritual interconnectedness with the Divine.

7. The skill of knowing yourself is the biggest deal. If we actively start employing this art of self- awareness, we see ourselves as in a mirror, no hidden veil, just inside out, the reality as it is. Then,we start to find acceptance within ourselves, develop resilience if changes are not possible, and consciously bring about changes in our reactions, habits, behaviour and actions in our day-to-day life whenever required. This makes our everyday life approach easier, better handling relationships with people around, self -efficacy in controlling our mind, emotions, impulses, feelings, reactions, dealing with the external environment, people and the world around as it is.

8. Being in a path of self-awareness asks us to understand:

• Clear knowledge of our basic nature, character, impulses, flaws and desires.

• Observe our own habits and behaviour in dealing with our inner world and external world.

• In alignment with our energy levels and breath, and how they are affected by our choices and lifestyle.

• Keep an eye on our thoughts, feelings, emotions, impulses and learn to respond rather than react to whatever life throws us.

• Being a witness to self (intuitive wisdom) so that self-acceptance is easier without being judgmental.

• Searching for our connectedness to something bigger than ourselves.

9. Practising and learning to seek self-awareness is far from being an easy task; it is a lifelong process. Our day-to-day life is so much attuned to working, earning money, parenting, paying the mortgage, bills, and routine hustles that we hardly get time for ourselves. Besides, many obstacles cause hindrance in this path :

• Fear – Knowing and understanding our vulnerability, uncomfortable emotions, and weaknesses.

• Attachment – attachment to people, desires, things can often lead to internal conflicts.

• Aversions – Conscious understanding and resurfacing of situations, people, we usually avoid, internal conflicts, unresolved emotions and discomforts.

• Ego- Instead of being the centre of the world around us, knowing that ego is that tool to distinguish us “I” from the outside world, learning to balance it with wisdom rather than controlling us.

• Ignorance – Learning and understanding about the larger picture of life, rather than being happy when life goes well and disliking it whenever life throws challenges.

10. Developing and seeking self-awareness is an ongoing process, a lifelong learning. In this process, as an individual, there is tremendous personal growth, control over emotions, decision- making and self-acceptance with limitations. Some of the basic strategies are:

• Daily practising mindfulness, calmness, and reflections upon thoughts without judgement.

• Journaling your thoughts, feelings, emotions, impulses on experiences and situations.

• Getting honest feedback from trusted friends, family members, siblings, and partners.

• Self-analysing the situations that can trigger strong emotional responses like anger, panic- attacks, pain, and fear.

• Self- assessment of limitations, weaknesses, strengths, and levels of resilience.

• Routinely reviewing the day-to-day reactions, actions, decisions and interactions.

Thanks for reading.

Peace and love 🙏

10 facts behind this human behaviour: Why act of cleaning is deeply satisfying?

by drjurisharma, posted in Behavior, cleaning, tidying, endorphins, stress management, psychological, emotional regulation, physical therapy, Blog, brain, emotional health, Emotional thoughts, fear, pain, emotions, healing, health, life, mental health, Science, self healing, Therapeutic, stressful, worldly chaos, challenging,, wellness

1. Organizing or cleaning your space, room, or home isn’t about tidiness, but being in control of a world that feels otherwise uncontrollable. It’s about a mental state with clarity, being organized and being at peace with oneself. Psychologically, the environment we live in reflects our mental state. In a world full of everyday stress, chaos, and overwhelming uncertainties, cleaning becomes a tool, a therapy to make ourselves feel organised, meaningful and at peace. Clearly, this act can help reduce stress hormones and release endorphins, which can lift the mood.

2. Many people, even after a stressful day, have a habit of cleaning and tidying their stuff after reaching home or their living space. Psychologically, when emotions are overwhelming and stressful, our brain tries to do things which are tangible, grounding, and clarifying, which makes us feel more in control. These actions give the brain a sense of relief and stability, an escape in an otherwise uncontrollable world.

3. In the brain, activities like reorganising the bookshelf, arranging the office table, cleaning and tidying the home, folding clothes in the closets, cleaning the kitchen, washing the dishes, vacuuming the floor stimulate the parasympathetic nervous system, the reward system, releasing dopamine, the happy hormone. These small acts instantly feel rewarding, light and happy. A tidy living space, home, or office gives the subconscious mind a feeling of security, stability, and organization.

4. Psychologically, on the flip side, a disorganised, messed-up space gives the mind a sense of cluttered thoughts, incoherence, ambiguity, confusion and anxiety. In an already stressful, loud world, you feel more overwhelmed, stressed, where things and people are unpredictable, uncertain and reactive. So, for a change, cleaning, organising, and rearranging makes people feel instantly happy, stable, predictable and certain.

5. Research shows that a cluttered, anxious, stressful mind raises the cortisol hormone. On the other hand, the environment we live in reflects our mental state. So, a messy, cluttered space clearly affects our mental state. The subconscious mind feels confused, lacks clarity, and is incoherent in a disorganised space. So, rearranging the room, furniture, things, clothes, books gives an instant emotional high, certainty and sense of control. The truth is, cleaning isn’t about habit, it’s about emotional regulation, choosing to change the emotional responses of stress, anxiety, chaos to stability, calmness and clarity.

6. Emotional regulation, by definition, is the ability to regulate our emotional responses from a state of uncontrolled, overwhelming situation by making behavioural changes with a healthy coping mechanism to a state of emotional grounding, stability and a sense of control. Examples of emotional regulation are deep breathing, going for a walk, journaling, light exercise and doing tasks like rearranging the books, furniture, cleaning the kitchen, doing the dishes and so on. It’s the ability to change a negative situation’s impact to a more productive and fulfilling one.

7. The strategies of emotional regulation can be summed up as :

• Recognise: Identifying the emotions like anger, anxiety, ambiguity and incoherence.

• Respond: instead of reacting negatively, changing the situation’s impact to a more productive, controlled and tangible behaviour like going for a short walk, rearranging the books on the shelf, cleaning the mess, folding clothes in the closet, cleaning or mopping the floor or any similar activity.

• Reappraisal, like changing the emotional response to more rewarding outcomes like stability, calmness, sense of control and certainty.

• Reflecting on the change of behaviour and situation gives deep satisfaction and happiness.

8. Activities like cleaning a room, realigning a corner, rearranging books, furniture, cleaning a countertop or mopping the floor are not just tidying or organising acts or behaviour but something more deeper as emotional relief or emotional satisfaction. It’s about reconnecting oneself, bringing a sense of control, stability in a world of external chaos, a stressful day or an overwhelming situation. So, for many people, organising and cleaning their home or their living space becomes a daily emotional ritual and therapeutic.

9. People who keep doing such activities, while they keep performing the acts, they also process their emotions, release the stressful thoughts, anxiety, ease the confusion, bringing more clarity and stability. In fact, by doing such activities, as the visual clutter slowly fades away by physical actions, internally, the mental clutter slowly subsides, emotions and thoughts become more under control, and thinking becomes clearer and regulated.

10. To sum it up, in a world full of uncertainties and unpredictability, organising, rearranging, and cleaning gives an instant outcome which the brain interprets as safety or being under control. When a book or a thing is placed exactly where it belongs, refolding a dress and placing it back in the closet, cleaning the otherwise dirty countertop, it’s like reconnecting with oneself, which gives the subconscious mind that instant boost or reward of comfort, safety and stability in an external world of chaos or an uncontrolled environment.

Thanks for reading.

Peace and love 🙏

10 facts : Is arsenic in rice, a health issue?

by drjurisharma, posted in Brain, nervous system, gastrointestinal disease, autism, cancer, healing, health, health hazard, Heart disease, Inflammation, diseases, environmental damage, health issues, Nature,, Rice, arsenic, rice , rice products, Science, skin, cancer, anti inflammatory, plant, nature, medicine, herb, Vitamin, iron, minerals, wellness

In general, we are exposed to arsenic daily. Not only through food, but also through air pollution, smoking, contaminated drinking water and so on. Rice is the most common dietary source of arsenic, along with fruits, vegetables and grains. Rice and rice-based products are vulnerable to arsenic contamination because of the method of cultivation, especially from the soil and irrigation water in paddy fields. Therefore, white rice, brown rice, rice snacks, rice milk, infant food and rice cereals are all found to have arsenic.

1.Yes, rice eating can give arsenic exposure, depending on the contamination levels, which can be a health concern in the long run. Arsenic contamination levels in rice can vary based on sources, brands, farming methods, and the use of fertilizers and pesticides.Therefore, it is a potential health hazard, especially for rice-eating countries, mainly in Asia. Consistent arsenic exposure can affect different organs, the nervous system, gastrointestinal system and can even cause cancer. Not many studies have been done so far, but research has confirmed that rice contains a relatively high level of inorganic arsenic, which can be toxic and carcinogenic.

2. Rice has been a staple diet for centuries in Asia, unlike in Europe and America. There are different varieties of rice in which the arsenic levels can differ. According to research studies, different varieties of rice can have different levels of inorganic arsenic, such as:

•White long-grain rice (regular type) contains a higher level of mean arsenic concentration (ppb) as compared to medium or short varieties of regular white rice.

• Pigmented rice, like red rice or black rice, may have a slightly lower level of arsenic than regular white rice in many regions.

•Usually, brown rice, which has a bran and germ covered, is found to have higher levels of arsenic than regular white rice.

3.Research has found that brown rice, red and black rice have around 154 ppb of arsenic concentration, though the quantity varies depending on where they have been sourced. The white rice relatively has a lower quantity of 90 ppm of mean arsenic concentration. Arsenic is a heavy metal which is water-soluble, so the sources are many. It can be contaminated through soil originating from volcanic eruption, mining, power production and other geothermal activities, from irrigated water sources, pesticides, fertilisers and environmental pollution.

4.Different varieties of rice with mean arsenic levels, but the quantities may vary from region to region:

• Arsenic levels are higher in rice grown in the United States and some regions of Europe than in Asian countries like India, Pakistan or China.

• Aromatic rice, like Basmati and Jasmine rice, has a level of around 50-80 ppm, less than regular long-grain rice.

• Medium and short grain white rice contain 80-90 ppm as compared to long grain rice.

• Coloured grain rice, like brown and black rice, contains around 90 ppm.

5.Sources: Organic arsenic can be found in some seafood, seaweed is less toxic than inorganic arsenic, which is found in rice, grains and vegetables. Heath risk of having inorganic arsenic- contaminated rice and other food items can cause heart diseases, stroke, diabetes, cancers, skin and nerve diseases. Arsenic-contaminated infant food and cereals are very toxic to infants and growing children as they can interfere with the growth and development of the brain and nervous system, leading to autistic spectrum disorders, kidney diseases, and gastrointestinal system disorders.

6.Arsenic is odourless and tasteless, water-soluble, and easily absorbed in various food items. Besides, rice, vegetables, grains, arsenic can also be contaminated in poultry, such as chicken meat and eggs. When arsenic-contaminated feed is given to poultry, the arsenic is absorbed by the chicken meat and eggs. Additionally, arsenic-containing drugs administered to poultry and farm animals can lead to contamination, posing a hazard to human consumption.

7.Cutting down rice and grains, and vegetables from the diet is not a solution, as these items are very much part of the staple diet because of nutritional value in a major part of the population around the world. So, the different methods by which arsenic contamination can be reduced in the diet are:

•Sourcing the rice from less contaminated regions, also known brands, where the manufacturer mentions on the package.

• Using the type of rice, such as white regular, short and medium-grain white rice. Cooking brown rice with appropriate method.

• Correct method of cooking.

• Alternative use of whole grains like millet, quinoa, oats, and barley.

8.Typical way of cooking rice, where the water dries out, does not change the arsenic level in rice. Instead, an appropriate method of cooking the rice can reduce the arsenic contamination by 50-60 per cent:

• Overnight, soak the rice and drain the excess water.

• Using a larger quantity of water, like a 6:1 to 10:1 ratio, to cook the rice rather than the regular water level.

• Boil the rice and discard the excess water.

• Cook the rice in a pot slowly rather than in a pressure cooker.

9. Unpolished brown rice naturally contains nutrients and vitamins. Many white rice brands fortify the rice with different nutrients and vitamins, too. Rinsing and draining the excess water after boiling causes a lot of water-soluble vitamins and nutrients to be lost. For instance, rinsing white rice thoroughly causes a considerable amount of folate, niacin and vitamins to be removed from the rice. But in the case of unpolished brown rice, the nutrients and vitamins remain inside the bran covering. So, rinsing the brown rice does not affect the nutrients. Hence, brown rice is still healthier than white rice.

10. Therefore, raw, unpolished brown rice can be thoroughly rinsed, cooked in a pot slowly with a large amount of excess water, like pasta in the ratio of 10:1, which can reduce arsenic concentration by 50-40 per cent. At the same time, the quantity of folate, vitamins and minerals in the boiled brown rice remains intact. In this way, the baseline risk of cancer and health hazard reduces by about 60% which is suitable too. So, eating unpolished brown rice, pigmented rice and aromatic white rice can be suitable with the appropriate method of cooking. Also, using alternative grains like quinoa, millet, and barley is considered a healthy option to be included in the diet routine.

Thanks for reading.

Peace and love 🙏

10 facts: The connection between a bad gall bladder and right shoulder pain 🙌

by drjurisharma, posted in Blog, healing, health, Heart disease, Infection,inflammation, Neck, right shoulder pain, gallbladder, gallstones, heart, gastrointestinal,disease, Nerve pathway, phrenic nerve, Science, wellness

1.The link between the gall bladder and right shoulder and the neck is through the Phrenic nerve. This type of pain is called referred pain as the source of the pain is different from where the pain is experienced.The phrenic nerve runs through the abdomen, goes through the chest and then the neck. So, whenever the gall bladder is swollen and inflamed due to various factors , there is referred pain in the right shoulder blade including the neck. This pain symptom has been a common sign of some chronic gall bladder issues which should not be neglected.

2. Like other abdominal organs, the gall bladder is supplied by the celiac plexus. The nerves from the gall bladder as well as diaphragm converges at the cervical vertebrae C3-C5 of the spinal cord. Therefore, if there is any issue in either the gallbladder or diaphragm can cause pain in the neck and right shoulder blade (scapula).

3. Inflammation in gallbladder, cholecystitis, biliary sludge, gallstones, cancer or tumour in the gallbladder can cause referred pain in the right shoulder region and neck due to the above mentioned shared nerve pathways. Other than the pain in these regions, there can be other symptoms to confirm like nausea, vomiting, fever and jaundice which can indicate problems in the gall bladder.

4. It is not always that neck and right shoulder pain is linked to liver and gall bladder issues. There are still many reasons for causing neck and right shoulder pain which may not be related to gallbladder. Some of the common causes can be:

• Inadequate sleeping posture like sleeping in the stomach or with a wrong pillow position.

• Wear and tear of nerves and vertebrae or discs.

• Poor sitting posture at work desk, in front of the computer.

• Whiplash.

• Cervical spondylosis or osteoarthritis.

• Carrying heavy objects causing strain and tension in the neck muscles.

• Stress and anxiety due to physical and mental strain.

5. Cardiac issues like stable angina where the heart does not receive enough blood can cause neck and right shoulder pain. When the heart muscles remain hypoxic, it can send signals to the spinal cord, causing a dull aching pain in the neck and right shoulder. In such cases, there are other symptoms which can accompany like sweating, nausea and shortness of breath which can help to diagnose the condition.

6. Gall bladder is located on the right side of the abdomen and responsible for secretion of bile for fat digestion and connected to the liver by the hepatocystic duct. As mentioned already, gall bladder is inflamed due to cholecystitis, gall stones, bile sludge and cancer. The symptoms can be vague and indicate a referred pain in right shoulder blade which can change later to a steady pain in the right abdomen. Therefore, it is important to visit a surgeon to rule out the diagnosis and further complications.

7. Gallstones are formed when bile is accumulated forming a mass which can be of varied sizes even upto a ping pong ball. When gall stones are formed, they can block the pessage of bile flow from the gall bladder which causes the organ to be inflamed and swollen. This in turn irritates the phrenic nerve which results in a dull aching pain on the neck and right shoulder blade as the nerve runs through these regions.

8. People who are risk of gall stones can be :

• Diabetic

• Obesity

• Woman are more prone

• Lost weight rapidly

• Fasting

• Aging , mostly over 60

• Cholesterol lowering drugs.

9. Diagnosis of neck and right shoulder pain is examined by performing the physical examination and medical history and tests:

• Medical history to rule out other associated symptoms, injuries.

• Physical examination of tenderness, rigidity, abnormality, movement of neck and shoulder including abdominal examination for causes like inflamed gallbladder.

• Imaging tests like ultrasound, X-ray, CT scan

• Blood tests for inflammation and infections

• ECG to rule out cardiac causes like angina or heart attack.

10. Management of right shoulder and neck pain depends on the underlying root cause:

• Neck and shoulder stretches to ease the stiffness when there is no underlying cause and sign of referred pain.

• Pain medication and chiropractic care.

• Cervical laminectomy or shoulder replacement.

• In case of underlying causes like inflammation or infection of gallbladder, cholecystitis, gall stones, depending upon the severity, either conservative methods or surgical option is required.

Thanks for reading.

Peace and love 🙏

10 facts to know about mouldy food ✋

by drjurisharma, posted in Blog, canned food, Cheese, bread, wine, Food spoilage, healing, health, Mould, toxins, toxicity, fungi, bacteria, Science, wellness

1. Moulds are microscopic fungi found in the natural environment, mostly living both indoors and outdoors. They play a crucial role in breaking down organic waste in the environment. Moulds multiply through spores and are carried from one place to another or indoors as air-borne particles. Once they land in a wet, damp spot, they start multiplying rapidly. In the process of growing and multiplying, they digest whatever food, plant, animal or organic material they have been growing.

2. Moulds are multicellular and can be seen with the naked eye, unlike bacteria. They have roots and thin branches and invade the food on which they live. It produces spores which can be transmitted by air and water. It’s the spores that give the distinctive colour we see when a food item is mould-contaminated. Not all moulds are harmful, but some can cause poisoning, allergic reactions, and stomach upsets when ingested.

3.Generally, moulds are of different types and colors. Moulds can grow on food, plants, animals, damaged, rotten wood, damp building walls, and furnishings. Potential effects of moulds can be problematic to people with weakened immune systems, chronic lung disease, allergic history and metabolic diseases. Not all moulds are toxic. Species like mould Stachybotrys chartarum, which produces mycotoxins, are known as toxigenic moulds.

4. Food moulds appear as fluffy, dusty growths in various colours and can develop on different food items. They thrive on nutrients and moisture content. Mouldy food often looks green, grey, or black due to the overgrowth of spores. Moulds can damage the food, making it softer and giving it a distinctive taste and smell. Some moulds can be harmful to human health as they may produce toxic substances. However, certain foods, such as cheeses, are intentionally kept in dark environments to promote the growth of harmless moulds, which contribute to their unique flavor and texture.

5.All types of food are vulnerable to mould. Food with high moisture content are more prone to mould growth than others. Moulds need oxygen and moisture to grow and thrive, so fresh food are more vulnerable. When food items are opened in an airtight container, there too, mould can grow as air has already entered. Some mould can grow even in a dry environment. More vulnerable food items are:

• Bread

• Vegetables

• Fruits

• Meat

• Milk, cheese

• Nuts.

• Chocolate.

• Processed food.

6.Mycotoxins: It’s a type of mould produced by fungi like Aspergillus and Penicillium, which contaminate grains like rice, wheat, barley, nuts like almonds, peanuts, grapes, coffee, and meat. Mycotoxins are a potential hazard to human health, causing acute poisoning to various diseases which can affect the liver, kidneys and even cancers. Some common mycotoxins are aflatoxins (commonly in corns, peanuts), ochratoxins and fumonisins. Research shows that aflatoxins are the most commonly infested moulds grown on both food items and feeds of livestock. It is a cancer-causing toxicogenic mould, which can cause various diseases in both human and domestic animals, and grows in peanuts and corn.

Cheese making mould

7.Mould can be harmless and useful. Some moulds have been used in the cheese-making process for centuries. Some cheeses, like Brie and Camembert, have white moulds on the surface which are safe for human consumption. Penicillium roqueforti spores are used in the cheese-making process of Stilton, Gorgonzola, and blue cheeses for their taste, texture and flavour. Mould play crucial role in the process of fermentation. Other than cheese, they are used in the process of making some food products, beer, wine and in some medicines. Most popular moulds are Penicillium, Aspergillus, Rhizomes, Lactobacillus.

8.Mould growth: Mould usually grows in warm and humid conditions. Mould can grow in fresh food items, salty, sugary items, and meat items like salami, ham, and bacon. Mould can also grow in refrigerated items like fresh vegetables, fruits, high-acid-containing items like jams, jelly, pickles, sweets, meat and bread. Mould growth can be controlled at home by maintaining:

• Humidity below 40%.

• Cleaning and mopping using surface disinfectants.

• Cleaning the refrigerator using baking soda, every month.

• Using clean kitchen towels, sponges and mop

• Minimising the growth of mould in food can be done by :

a.Perishable food items outside or inside the refrigerator should be thrown immediately.

b. Canned food items should be stored in clean storage containers and refrigerate immediately.

c.Any leftovers in the fridge should be used within 3-4 days.

d.Cooked food should be covered before serving to prevent air-borne spores and mould.

9. Dealing with mouldy food: Mouldy food should be thrown away, packed in a plastic bag in the trash can, out of the reach of children and even animals. Certain food items, like bell pepper and carrot, when infested with mould, should be thrown out. If a product is not completely spoiled by mould, the affected part can be cut off 1 inch below and above the part and re-wrapped with fresh storage bags. Any area or surface, or kitchen items affected by mould, should be cleaned promptly to prevent cross-contamination.

10. In general, mould contamination of food items is a common issue in every household. Mouldy food should always be discarded immediately. To minimise mould growth, food should be stored inside the refrigerator in clean storage bags, containers and on the outside too, in an air-tight and dry container, away from humidity. Not only in the food items, mould growth in houses or buildings is common on any damp, moist surfaces or walls, kitchens, bathrooms, basement, under carpet, furniture and also in potted plants. So, cleaning and mopping are required daily to minimise the growth of moulds. Any leakage of water seepage in walls, pipes, cabinets and beneath surfaces should be repaired and cleaned as soon as possible.

Thanks for reading.

Peace and love 🙏

10 facts: Is dairy essential for overall wellbeing?

by drjurisharma, posted in Adults, young people,, Antioxidant,anti inflammatory, immune boosting, anti cancer, Blog, butter,dairy,inflammatory,disease,cancer,gut health,, Cows, sheep, buffalo, goats, A1, A2, casein, Dairy, milk, milk products, cheese, butter,, Food, Ghee, healing, health, Heart disease, milk, dairy, curd, yoghurt, Science, wellness

1.Whether, dairy is good or bad, still remain subjective. Dairy commonly known to offer many nutritional benefits, but it is not absolutely essential for maintaining overall health and well-being. In ancient times, when survival was challenged by harsh weather conditions, humans began consuming raw animal milk due to a scarcity of food. As these populations migrated from one geographical region to another, they gradually developed genes that allowed for lactose tolerance. This is how dairy became incorporated into the human diet. Today, many individuals may find dairy consumption uncomfortable.

2.Research has shown that though dairy is a good source of protein and calcium, it is not mandatory that without them, you can be deficient in this nutritional benefit. Having a regular balanced diet which is rich in pulses, leafy vegetables, and nuts can provide you with a better source of protein, calcium and loads of other nutrients than depending on dairy products. Though milk has been considered as wholesome food for both children and adults and is consumed throughout the millennia, many studies have shown cases of lactose intolerance and health risks to individuals through dairy. So, if you are not tolerant of dairy, it is important to avoid it, as there are plenty of other food sources which can provide the same nutrients.

3. Lactose intolerance: People who are lactose intolerant lack the enzyme lactase, which breaks down the sugar in milk. So, such individuals suffer from digestive distress and have different symptoms after consuming milk and dairy products. About 65% of the world’s population suffers from lactose intolerance. Lactose is found in almost the same amount in both A1 and A2 milk. So, people with lactose intolerance should avoid both A1and A2 milk. People with lactose intolerance may suffer from symptoms :

• Gas.

• Bloating.

• Stomach pain.

• Vomiting.

• Diarrhoea.

4.Studies show lactose intolerance is mainly due to gut sensitivity and lactose malabsorption. Most of the varieties of milk and milk products contain lactose, such as cow, goat,buffalo or sheep. Again, fresh milk, curd, and cream contain more lactose than cheeses. Lactose in dairy is used in many other products like processed food, biscuits, cookies, soups,snacks, and dressings. Therefore, if you are sensitive to lactose, all these food items can cause trouble when consumed. People need to read the labels of ingredients while consuming such products. Nowadays, many dairy products are made with the lactose being removed, such as some cheeses, lactose free milk, yogurt.

5.Allergies: Allergy to milk or dairy products can appear as early as childhood, wherein there may be mild to severe symptoms on consuming them. This is an atypical immune response resulting in various symptoms. Sometimes, it is life-threatening, which is known as an anaphylactic reaction.But, fortunately, with growing age, most of the time, the allergy disappears and dairy can be consumed without difficulty. In some individuals, the allergy can continue lifelong. Cow’s milk contains an allergen which triggers an immune response. But, some people may be allergic to other milks too, like sheep, goat or buffalo. Milk allergy is caused by milk proteins like casein and whey. Symptoms can be:

• Tightness of throat

• Swelling of the tongue

• Hives

• Stomach pain

• Vomiting, diarrhoea

• Persistent, cough, dizziness.

6.Inflammation: Though dairy may not be related to inflammation in most people. But studies do suggest that some people may be sensitive to beta-casein A1 protein found in most of the cow’s milk, which is connected to systemic inflammation. Long-term consumption of dairy is found to have a lowered anti-inflammatory effect in the body in those who have pre-existing conditions, metabolic abnormalities and are overweight. Some studies showed that milk processing causes changes in the basic components of milk, which can trigger inflammation in some individuals.Different small studies showed that raw milk consumption, due to its vast microbiota, increased the release of cytokines, which had a pro-inflammatory response. Again, UHT, homogenised high-temperature milk also showed pro-inflammatory cytokine release production both before and after digestion. Therefore, dairy can be inflammatory in some individuals depending upon some pre-existing conditions of autoimmune, metabolic and degenerative chronic conditions. Observation is important to pinpoint the type of food which can trigger an inflammatory response.

7.Several types of milk are available in the grocery aisle of a supermarket, including whole milk, low-fat milk and skimmed milk. Apart from this, several varieties of milk and dairy products of different sources like cows, buffalo, sheep and goat are available. Organic milk and grass-fed milk, which are anyway organic, do show a higher amount of Omega-3 than regular milk. Saturated fat contained in milk previously did show a relation to a higher risk of cardiovascular disease and stroke. But recent studies did not show direct evidence of this correlation. In terms of calories, Skim milk can be a better choice, which is loaded with vitamins, minerals, calcium and fewer calories.

8.Calcium absorption: Though in children and infants, calcium is absorbed about 50-60% from milk. But, as age increases, calcium absorption starts declining. It decreases about 25% as age increases and continues to decline. So, calcium from milk sources hold no significant for maintaining bone health. Chronic conditions like osteoarthritis and osteoporosis appear as age advances due to calcium malabsorption. So, to optimise calcium intake, other calcium rich food, calcium supplements should be taken to strengthen bone and muscles.

9.Commercial milk, mostly in Western countries, is produced by a breed of cows (Holstein, British Shorthorn, Friesian) whose milk contains A1 beta-casein. Research shows that A1 casein is difficult to digest and may create digestive issues in some individuals. A2 beta-casein milk protein are found in breeds of cows like the Indian breed, Guernsey, Jersey, which is much lighter and healthier for gut health. Most regular commercial milk contains both A1 and A2 beta-casein, while A2 milk marketed contains only A2 beta-casein.

A small amount of oestrogen naturally found in milk has no harmful effect on humans. Commercial farms inject synthetic growth hormone into cows for fast growth. Exogenous oestrogen is injected into pregnant and lactating cows to increase milk production. This is also done in other animals like buffalo, sheep and goats. Studies showed that such commercial milk consumption can lead to gonadotropin suppression in men and early sexual maturation in prepubertal children. But, most cheeses do contain medium chain triglycerides, which are healthy for the body and mostly the hormonal effect is gone.

10.Dairy as a food type is a range of heterogeneous items, ranging from different varieties of milk and milk products from different sources. Though dairy continues to be an easy and common source of nutritional benefits, many studies do highlight the harmful effects of dairy on human health. Therefore, some people have considered going dairy-free. In general, dairy is not necessary for overall health and wellbeing; there are other ample sources of food items like plant-based milk, green leafy vegetables, legumes, nuts and seeds, quinoa and oats to maintain health and wellness.

Thanks for reading.

Peace and love 🙏