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Why Indians Ate Food in Silence | Ancient Indian Eating Science Explained #ancientindiaWhether it was a home or a gurukul, ancient Indians followed one strict rule while eating — silence. It wasn’t discipline. It wasn’t fear. It was body science. In this video, we uncover why our ancestors believed...

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Maitri

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43,356 просмотров • 8 месяцев назад •via X (Twitter)

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Before you judge eating with hands, understand the wisdom behind it. Hindu tradition: Five fingers = five elements. Touching food = grounding energy and better digestion. Daily bathing and ritual cleansing made meals sacred offerings. Colonial conditioning made us ashamed of practices rooted in science and spirituality. Time to honor our ancestors' wisdom.
1:19

Before you judge eating with hands, understand the wisdom behind it. Hindu tradition: Five fingers = five elements. Touching food = grounding energy and better digestion. Daily bathing and ritual cleansing made meals sacred offerings. Colonial conditioning made us ashamed of practices rooted in science and spirituality. Time to honor our ancestors' wisdom.

Wisdom Walk

24,752 просмотров • 10 месяцев назад

A Hindu Indian woman from Gurgaon went to South Korea for her studies. She said that she eats beef, and her family has no problem with it. Why are modern feminist Hindu women like this? Is eating beef cool for them? No respect for our religion or culture?
0:42

A Hindu Indian woman from Gurgaon went to South Korea for her studies. She said that she eats beef, and her family has no problem with it. Why are modern feminist Hindu women like this? Is eating beef cool for them? No respect for our religion or culture?

︎ ︎venom

226,049 просмотров • 5 месяцев назад

Ekadashi is often misunderstood as just fasting, but Indian tradition always taught something deeper. In many Indian homes, Ekadashi was about restraint — of words, anger, senses, and desires — not hunger alone. Elders focused more on behavior, mindfulness, and balance, especially when teaching children. Food was just one small part of the vrat, not the whole lesson. This post shares the forgotten meaning behind Ekadashi — the way it was actually practiced in Indian households, quietly and wisely. Bookmark 🔖 this to remember what our roots truly taught us. Share it with someone raising children with Indian values. [Ekadashi meaning, Indian traditions for kids, Indian parenting values, cultural learning for children, Hindu rituals explained, Ekadashi vrat meaning, Indian culture education, mindful parenting India, teaching values to kids, Indian festivals meaning, roots and culture learning, moral education for children, Indian wisdom traditions, conscious parenting India, cultural storytelling for kids] #Ekadashi #IndianCulture
0:33

Ekadashi is often misunderstood as just fasting, but Indian tradition always taught something deeper. In many Indian homes, Ekadashi was about restraint — of words, anger, senses, and desires — not hunger alone. Elders focused more on behavior, mindfulness, and balance, especially when teaching children. Food was just one small part of the vrat, not the whole lesson. This post shares the forgotten meaning behind Ekadashi — the way it was actually practiced in Indian households, quietly and wisely. Bookmark 🔖 this to remember what our roots truly taught us. Share it with someone raising children with Indian values. [Ekadashi meaning, Indian traditions for kids, Indian parenting values, cultural learning for children, Hindu rituals explained, Ekadashi vrat meaning, Indian culture education, mindful parenting India, teaching values to kids, Indian festivals meaning, roots and culture learning, moral education for children, Indian wisdom traditions, conscious parenting India, cultural storytelling for kids] #Ekadashi #IndianCulture

श्री

59,594 просмотров • 7 месяцев назад

One Sikh is Protecting 5000-Year-Old Vedic Martial Art What if I told you that India had its own secret Martial Art! And that too older than Kung Fu, older than Karate, passed down for centuries from Lord Shiva to Sikh warriors? Gurudev Nidar Singh Nihang, the last living grandmaster of Sanatan Shastar Vidya, the ancient Indian martial art that shaped warriors for millennia is taking the ancient art forward. For over 30 years, Nidar Singh Nihang ji has trained tirelessly, mastering the warrior science of our ancestors and Now, he is on mission to teach and reveal how Sanatan Shastra Vidya (also called Sanatan Shastar Vidiya) connects Vedic science, Indian philosophy and self-defence in ways that modern martial arts can’t even imagine. From Indian martial arts training and battlefield strategies to deeper questions like “Do Sikhs believe in Devi Devta?" or "Are Sikhs Hindus?" this conversation is raw, unfiltered, and eye-opening. We explore the history of Kshatriyas, the true legacy of the Sikh warriors, and how this ancient knowledge is being preserved across the globe!
10:43

One Sikh is Protecting 5000-Year-Old Vedic Martial Art What if I told you that India had its own secret Martial Art! And that too older than Kung Fu, older than Karate, passed down for centuries from Lord Shiva to Sikh warriors? Gurudev Nidar Singh Nihang, the last living grandmaster of Sanatan Shastar Vidya, the ancient Indian martial art that shaped warriors for millennia is taking the ancient art forward. For over 30 years, Nidar Singh Nihang ji has trained tirelessly, mastering the warrior science of our ancestors and Now, he is on mission to teach and reveal how Sanatan Shastra Vidya (also called Sanatan Shastar Vidiya) connects Vedic science, Indian philosophy and self-defence in ways that modern martial arts can’t even imagine. From Indian martial arts training and battlefield strategies to deeper questions like “Do Sikhs believe in Devi Devta?" or "Are Sikhs Hindus?" this conversation is raw, unfiltered, and eye-opening. We explore the history of Kshatriyas, the true legacy of the Sikh warriors, and how this ancient knowledge is being preserved across the globe!

Augadh

34,391 просмотров • 8 месяцев назад

Food in space. Never thought I would have to learn to eat again 😅. Here I am explaining why habits matter when you are eating in space. If you are not mindful you can easily create a mess and you don’t want to be that guy. Solid mantra that works for anything in space “Slow is Fast”. Other interesting fact is we don’t need gravity to digest food. A process called ‘peristalsis’ is responsible for digestion which is gravity independent. It is the contraction and relaxation of muscles to push food down through the digestive tract. Head up or head down, gravity or no gravity your body will always digest food. Bon appetit. 😊 #shux #space #iss #shubhanshushukla #india #axiom4 #isro #bharat #food
1:03

Food in space. Never thought I would have to learn to eat again 😅. Here I am explaining why habits matter when you are eating in space. If you are not mindful you can easily create a mess and you don’t want to be that guy. Solid mantra that works for anything in space “Slow is Fast”. Other interesting fact is we don’t need gravity to digest food. A process called ‘peristalsis’ is responsible for digestion which is gravity independent. It is the contraction and relaxation of muscles to push food down through the digestive tract. Head up or head down, gravity or no gravity your body will always digest food. Bon appetit. 😊 #shux #space #iss #shubhanshushukla #india #axiom4 #isro #bharat #food

Shubhanshu Shukla

148,245 просмотров • 1 год назад

Very disappointed with this. I don't understand why people in power and position need to misinform. Why can't we simply follow science and evidence, progress through rationalism and logic, and stop embracing primitive beliefs and practices? Is it too much to ask? Panchakarma is an ancient practice originating in Ayurveda where a person is made to vomit, given enema that induces diarrhea, exposed to leeches that suck our blood or veins cut for blood letting. This does not in any way increase longevity, or prevent diseases. Naresh Trehan, who mentions this, shamelessly and wrongfully, has an Ayurveda Wellness Center at his hospital, Medanta Medicity where they charge INR 6000 per day for undergoing this nonsensical procedure. He's a businessman here, and not doing this in good faith. And as for Ayurveda being known as the "Science of Life," it is not. This is the biggest myth. Ayurveda means Knowledge of Life (Ayu means 'lifespan', Veda means knowledge, not science). There is no science in Ayurveda. It is a stupid pseudoscience. Don't fall for this BS. Like I said, I'm very disappointed with this.
1:50

Very disappointed with this. I don't understand why people in power and position need to misinform. Why can't we simply follow science and evidence, progress through rationalism and logic, and stop embracing primitive beliefs and practices? Is it too much to ask? Panchakarma is an ancient practice originating in Ayurveda where a person is made to vomit, given enema that induces diarrhea, exposed to leeches that suck our blood or veins cut for blood letting. This does not in any way increase longevity, or prevent diseases. Naresh Trehan, who mentions this, shamelessly and wrongfully, has an Ayurveda Wellness Center at his hospital, Medanta Medicity where they charge INR 6000 per day for undergoing this nonsensical procedure. He's a businessman here, and not doing this in good faith. And as for Ayurveda being known as the "Science of Life," it is not. This is the biggest myth. Ayurveda means Knowledge of Life (Ayu means 'lifespan', Veda means knowledge, not science). There is no science in Ayurveda. It is a stupid pseudoscience. Don't fall for this BS. Like I said, I'm very disappointed with this.

TheLiverDoc™

100,401 просмотров • 1 год назад

India is the diabetes capital of the world and heart-attacks are rising amongst the youth. Most Indians think we are getting sick because of eating at restaurants. But we eat at restaurants only around 6 times per month on average, which means we eat at home the remaining 84 meals per month (assuming we have 3 meals a day). Why are we increasingly falling sick in spite of eating at home? One of the reasons is because of the quality of our packaged food. According to studies, India's packaged food is the worst in the world. A study which analyzed 4 lakh products across the world found that Indian packaged food has the most sugar, salt, saturated fat and calories compared to other countries. (Source: George Institute for Global Health) This low quality packaged food is what most Indians eat at home. "Ghar pe khana" and "ghar ka khaana" are two very different things! Sirf ghar pe mat khaiye, ghar ka khana khaiye!
1:44

India is the diabetes capital of the world and heart-attacks are rising amongst the youth. Most Indians think we are getting sick because of eating at restaurants. But we eat at restaurants only around 6 times per month on average, which means we eat at home the remaining 84 meals per month (assuming we have 3 meals a day). Why are we increasingly falling sick in spite of eating at home? One of the reasons is because of the quality of our packaged food. According to studies, India's packaged food is the worst in the world. A study which analyzed 4 lakh products across the world found that Indian packaged food has the most sugar, salt, saturated fat and calories compared to other countries. (Source: George Institute for Global Health) This low quality packaged food is what most Indians eat at home. "Ghar pe khana" and "ghar ka khaana" are two very different things! Sirf ghar pe mat khaiye, ghar ka khana khaiye!

Revant Himatsingka “Food Pharmer”

1,340,636 просмотров • 3 лет назад

Long before “minimalism” became a Pinterest aesthetic, Indian homes were quietly practising it every single day. Old saris turned into quilts, dupattas into dusters, jute sacks into rugs, steel dabbas reused for decades, plastic containers washed, dried, and given a second life in the kitchen. Nothing was excessive. Everything had a future. This was not about trends or hashtags. It was about respect for resources, frugality born from wisdom, and a belief that usefulness never expires. In Indian households, minimalisation was never called minimalisation. It was simply how homes functioned, how mothers managed, how grandmothers taught us to waste nothing. Today, the world is rediscovering what Indian homes have always known. What’s something in your home that’s been reused, repurposed, or passed down with care? Credits: Time less_tales [hithi_verse on IG] #IndianHomes #SustainableLiving #IndianMinimalism [Indian minimalism, sustainable Indian homes, zero waste habits]
0:38

Long before “minimalism” became a Pinterest aesthetic, Indian homes were quietly practising it every single day. Old saris turned into quilts, dupattas into dusters, jute sacks into rugs, steel dabbas reused for decades, plastic containers washed, dried, and given a second life in the kitchen. Nothing was excessive. Everything had a future. This was not about trends or hashtags. It was about respect for resources, frugality born from wisdom, and a belief that usefulness never expires. In Indian households, minimalisation was never called minimalisation. It was simply how homes functioned, how mothers managed, how grandmothers taught us to waste nothing. Today, the world is rediscovering what Indian homes have always known. What’s something in your home that’s been reused, repurposed, or passed down with care? Credits: Time less_tales [hithi_verse on IG] #IndianHomes #SustainableLiving #IndianMinimalism [Indian minimalism, sustainable Indian homes, zero waste habits]

The Better India

34,940 просмотров • 7 месяцев назад

Joe Rogan asked David Sinclair: If one meal a day is so effective, why not just eat smaller meals multiple times instead? Sinclair’s answer cuts deep: Our bodies evolved over millions of years in environments full of adversity — hunger, scarcity, survival. We’ve removed that stress because it feels good, but we actually need it. When you fast, even briefly, your body flips on “adversity response” genes — what Sinclair calls longevity genes. These ramp up repair, resilience, and disease defense. Eat constantly (breakfast as the “most important meal,” snacks all day), and your body thinks: “I just killed a mammoth. No threats here. Time to reproduce, not invest in long-term survival.” Constant eating signals safety. Periodic hunger signals: fight harder, repair better, age slower. A concise, science-backed reminder that comfort might be quietly working against us. What part of this evolutionary perspective on fasting and longevity hits you hardest — the role of hormesis/adversity, or how modern eating habits might be quietly undermining resilience?
0:58

Joe Rogan asked David Sinclair: If one meal a day is so effective, why not just eat smaller meals multiple times instead? Sinclair’s answer cuts deep: Our bodies evolved over millions of years in environments full of adversity — hunger, scarcity, survival. We’ve removed that stress because it feels good, but we actually need it. When you fast, even briefly, your body flips on “adversity response” genes — what Sinclair calls longevity genes. These ramp up repair, resilience, and disease defense. Eat constantly (breakfast as the “most important meal,” snacks all day), and your body thinks: “I just killed a mammoth. No threats here. Time to reproduce, not invest in long-term survival.” Constant eating signals safety. Periodic hunger signals: fight harder, repair better, age slower. A concise, science-backed reminder that comfort might be quietly working against us. What part of this evolutionary perspective on fasting and longevity hits you hardest — the role of hormesis/adversity, or how modern eating habits might be quietly undermining resilience?

Camus

484,467 просмотров • 5 месяцев назад

Ancient Indian🇮🇳 ideas can help us better understand our relations to Mother Earth. Attending Mahakumbh was wonderful - it comes to an end this week. I reflect a bit on what the Hindu Dharma teaches us about nature. In Western thinking, humans are normally placed ABOVE nature. We can kill animals, destroy nature, burn down forests at will. In historic Indian thinking humans are PART OF nature. The old Indians venerated nature. A dip in holy rivers like Ganga, is a Godly act. God is even half human half animal - as Ganesh and Hanuman. Mother Earth doesnt depend on humans. We depend on Mother Earth. It’s time to understand the wisdom of the ancient Indian thinking.
1:38

Ancient Indian🇮🇳 ideas can help us better understand our relations to Mother Earth. Attending Mahakumbh was wonderful - it comes to an end this week. I reflect a bit on what the Hindu Dharma teaches us about nature. In Western thinking, humans are normally placed ABOVE nature. We can kill animals, destroy nature, burn down forests at will. In historic Indian thinking humans are PART OF nature. The old Indians venerated nature. A dip in holy rivers like Ganga, is a Godly act. God is even half human half animal - as Ganesh and Hanuman. Mother Earth doesnt depend on humans. We depend on Mother Earth. It’s time to understand the wisdom of the ancient Indian thinking.

Erik Solheim

168,281 просмотров • 1 год назад

If you’ve been eating carnivore or low-carb for a few weeks and the scale hasn’t moved, the first question usually isn’t what you’re eating too much of. It’s what you’re eating too little of. Most stalls on this way of eating come from three things: • not enough fat to signal satiety hormones • not enough total calories because restriction habits carried over from previous diets • stress and cortisol keeping insulin elevated even when food is clean Your body will not release stored fat if it believes it’s in a famine. Undereating sends exactly that signal. Adding more fat, more food, and more rest often breaks a stall faster than cutting anything. I stalled many times early in my journey before I understood this. Eating more was the answer, and it’s not something I would have tried on my own. If this resonates, check out my resources in my bio. There may be something there that will help 👑
0:59

If you’ve been eating carnivore or low-carb for a few weeks and the scale hasn’t moved, the first question usually isn’t what you’re eating too much of. It’s what you’re eating too little of. Most stalls on this way of eating come from three things: • not enough fat to signal satiety hormones • not enough total calories because restriction habits carried over from previous diets • stress and cortisol keeping insulin elevated even when food is clean Your body will not release stored fat if it believes it’s in a famine. Undereating sends exactly that signal. Adding more fat, more food, and more rest often breaks a stall faster than cutting anything. I stalled many times early in my journey before I understood this. Eating more was the answer, and it’s not something I would have tried on my own. If this resonates, check out my resources in my bio. There may be something there that will help 👑

Queen of Carni

15,911 просмотров • 5 месяцев назад

“She was a chemist, and her job was literally to design food to be as addictive as possible.” Here’s what a woman working at a major food corporation revealed to Dr. Shawn Baker Dr Shawn Baker 🥩: “She wanted to come work for our company because she just felt so guilty about the fact that she was in part responsible for addicting millions of us to this hyper palatable, damaging food.” There’s a whole science behind addicting millions of Americans to food, Baker told me, and it goes back many decades. Psychophysicist Howard Moskowitz experimented in the early 1970s to find out which proportions of salt, sugar and fat make a food addictive. He called it the “bliss point.” You reach it when you can’t stop eating a certain food like potato chips or chocolate chip cookies. And that’s how we ended up with supermarkets full of food intentionally engineered to make it impossible for people to stop eating it. It’s bliss for a moment in exchange for chronic disease later in life, Baker says. “In 1967… remember the actor that had played the cowardly lion in the Wizard of Oz in the 1930s? There's a commercial with him saying: ‘Lay's potato chips, but you can't eat just one.’ He's dressed up as a devil, right? But you can't eat just one. And he's right, you can't. So I know that anytime I start eating certain foods, I just can't stop.”
1:55

“She was a chemist, and her job was literally to design food to be as addictive as possible.” Here’s what a woman working at a major food corporation revealed to Dr. Shawn Baker Dr Shawn Baker 🥩: “She wanted to come work for our company because she just felt so guilty about the fact that she was in part responsible for addicting millions of us to this hyper palatable, damaging food.” There’s a whole science behind addicting millions of Americans to food, Baker told me, and it goes back many decades. Psychophysicist Howard Moskowitz experimented in the early 1970s to find out which proportions of salt, sugar and fat make a food addictive. He called it the “bliss point.” You reach it when you can’t stop eating a certain food like potato chips or chocolate chip cookies. And that’s how we ended up with supermarkets full of food intentionally engineered to make it impossible for people to stop eating it. It’s bliss for a moment in exchange for chronic disease later in life, Baker says. “In 1967… remember the actor that had played the cowardly lion in the Wizard of Oz in the 1930s? There's a commercial with him saying: ‘Lay's potato chips, but you can't eat just one.’ He's dressed up as a devil, right? But you can't eat just one. And he's right, you can't. So I know that anytime I start eating certain foods, I just can't stop.”

Jan Jekielek

102,311 просмотров • 7 месяцев назад

#WATCH | On employees of a bank in Kochi holding a beef party after the regional manager allegedly banned beef at the office canteen, Kerala Minister M.B. Rajesh says, "I am not aware of what has happened. But from your question, it appears that somebody came from Bihar banned beef eating in bank canteen. People coming from various parts of our country should understand our culture, food habits and traditions. People in Kerala eat beef, meat and fish - everything is part of our diet. So, if someone comes and issues an order, people won't obey it. It is our age-old tradition and our age-old food habits. How can it be changed with a diktat or an order? That's not possible."
1:07

#WATCH | On employees of a bank in Kochi holding a beef party after the regional manager allegedly banned beef at the office canteen, Kerala Minister M.B. Rajesh says, "I am not aware of what has happened. But from your question, it appears that somebody came from Bihar banned beef eating in bank canteen. People coming from various parts of our country should understand our culture, food habits and traditions. People in Kerala eat beef, meat and fish - everything is part of our diet. So, if someone comes and issues an order, people won't obey it. It is our age-old tradition and our age-old food habits. How can it be changed with a diktat or an order? That's not possible."

ANI

314,635 просмотров • 1 год назад

Priyanka Chopra tested her knowledge of Indian culture and origins, scoring 10 out of 16 questions (62.5%), despite having lived in the United States for nearly two decades. Question: Chai tea latte. Priyanka Chopra: Chai is Indian, but "chai tea" is non-Indian because chai already means tea. Saying chai tea is like saying "tea tea." She jokes that she prefers espresso over chai. Question: Yoga pants. Priyanka Chopra: Yoga is Indian, but yoga pants are not. She jokes that they probably came from Lululemon in Los Angeles. Question: Chess. Priyanka Chopra: Chess is Indian. She explains it is called "shatranj" and admits she knows how to play but usually loses. Question: Snakes and Ladders. Priyanka Chopra: Correctly identifies it as Indian and talks about growing up playing it. She also shares her family's recent obsession with Ludo. Question: Chicken tikka masala. Priyanka Chopra: Says it is not originally Indian and recalls that it originated in Glasgow, Scotland, after British adaptations of Indian flavors. Question: Butter chicken. Priyanka Chopra: Defends it passionately, saying, "Don't take that from us." She explains it comes from North India and praises the famous Delhi restaurant Bukhara. Question: Samosa. Priyanka Chopra: Initially suspects a trick question and learns samosas were introduced to India from the Middle East in the 13th century. She jokes that after so many centuries, samosas are basically Indian. Question: Ghee. Priyanka Chopra: Strongly claims ghee as Indian and shares memories of her grandmother feeding her spoonfuls of it. She calls ghee rice with a little salt one of her favorite comfort foods. Question: Homeopathic medicine. Priyanka Chopra: Notes that homeopathy is widely used in India but correctly guesses it originated in Europe, later learning it came from Germany. Question: The decimal system. Priyanka Chopra: Immediately identifies it as Indian, mentioning that zero was invented in India and joking, "We've always been good at math." Question: Ayurveda. Priyanka Chopra: Explains that Ayurveda is an ancient Indian system of medicine based on natural remedies and says she has personally explored Ayurvedic practices and products.
6:44

Priyanka Chopra tested her knowledge of Indian culture and origins, scoring 10 out of 16 questions (62.5%), despite having lived in the United States for nearly two decades. Question: Chai tea latte. Priyanka Chopra: Chai is Indian, but "chai tea" is non-Indian because chai already means tea. Saying chai tea is like saying "tea tea." She jokes that she prefers espresso over chai. Question: Yoga pants. Priyanka Chopra: Yoga is Indian, but yoga pants are not. She jokes that they probably came from Lululemon in Los Angeles. Question: Chess. Priyanka Chopra: Chess is Indian. She explains it is called "shatranj" and admits she knows how to play but usually loses. Question: Snakes and Ladders. Priyanka Chopra: Correctly identifies it as Indian and talks about growing up playing it. She also shares her family's recent obsession with Ludo. Question: Chicken tikka masala. Priyanka Chopra: Says it is not originally Indian and recalls that it originated in Glasgow, Scotland, after British adaptations of Indian flavors. Question: Butter chicken. Priyanka Chopra: Defends it passionately, saying, "Don't take that from us." She explains it comes from North India and praises the famous Delhi restaurant Bukhara. Question: Samosa. Priyanka Chopra: Initially suspects a trick question and learns samosas were introduced to India from the Middle East in the 13th century. She jokes that after so many centuries, samosas are basically Indian. Question: Ghee. Priyanka Chopra: Strongly claims ghee as Indian and shares memories of her grandmother feeding her spoonfuls of it. She calls ghee rice with a little salt one of her favorite comfort foods. Question: Homeopathic medicine. Priyanka Chopra: Notes that homeopathy is widely used in India but correctly guesses it originated in Europe, later learning it came from Germany. Question: The decimal system. Priyanka Chopra: Immediately identifies it as Indian, mentioning that zero was invented in India and joking, "We've always been good at math." Question: Ayurveda. Priyanka Chopra: Explains that Ayurveda is an ancient Indian system of medicine based on natural remedies and says she has personally explored Ayurvedic practices and products.

Pie Rsquare 📊

270,005 просмотров • 2 месяцев назад

While visiting grandmas house, the kids see some McDonald’s bags in the cabinet. As soon as they reach for it, grandma runs in and stops them from eating it. She tells them they were from when their mom was a kid. The food was there since 2004. They open the wrappers to inspect the food, besides an unpleasant smell, the food is mostly intact. There isn’t a speck of mold on it at all. This begs the question of how many preservatives and chemicals are in this, it’s not natural for food to not spoil and get moldy. Should she put it back in the cabinet to see if it ever actually spoils, knowing this, why would anyone even eat this anymore?
0:53

While visiting grandmas house, the kids see some McDonald’s bags in the cabinet. As soon as they reach for it, grandma runs in and stops them from eating it. She tells them they were from when their mom was a kid. The food was there since 2004. They open the wrappers to inspect the food, besides an unpleasant smell, the food is mostly intact. There isn’t a speck of mold on it at all. This begs the question of how many preservatives and chemicals are in this, it’s not natural for food to not spoil and get moldy. Should she put it back in the cabinet to see if it ever actually spoils, knowing this, why would anyone even eat this anymore?

SonnyBoy🇺🇸

95,468 просмотров • 7 месяцев назад

How US Food Aid Humiliated India and India sold our ancient texts for it! - By the 1950s, India was independent but agriculturally broken, millions faced hunger. - PL-480 “aid”: The US sent Milo Wheat, grain so poor even Indian cattle refused to eat it. - Hidden damage: Shipments carried invasive Parthenium weeds, which spread across farms and ruined crop yields. - Weaponized hunger: In the 1960s, after monsoon failures cut grain output by 20%, India desperately needed US wheat. - US President Lyndon B. Johnson tied famine relief to India’s silence on Vietnam bombings. - When India protested, Johnson sneered, “The Pope and the UN Secretary-General do not need our wheat.” - For India, this was the lowest insult, reducing dignity to dependence on foreign grain. Rajiv Malhotra claims, ancient Indian texts were effectively “sold” to Americans through the PL-480 program.🤯
0:59

How US Food Aid Humiliated India and India sold our ancient texts for it! - By the 1950s, India was independent but agriculturally broken, millions faced hunger. - PL-480 “aid”: The US sent Milo Wheat, grain so poor even Indian cattle refused to eat it. - Hidden damage: Shipments carried invasive Parthenium weeds, which spread across farms and ruined crop yields. - Weaponized hunger: In the 1960s, after monsoon failures cut grain output by 20%, India desperately needed US wheat. - US President Lyndon B. Johnson tied famine relief to India’s silence on Vietnam bombings. - When India protested, Johnson sneered, “The Pope and the UN Secretary-General do not need our wheat.” - For India, this was the lowest insult, reducing dignity to dependence on foreign grain. Rajiv Malhotra claims, ancient Indian texts were effectively “sold” to Americans through the PL-480 program.🤯

Āyudhika

106,358 просмотров • 8 месяцев назад

Frenchman says: "Why are Indian clothes called ethnic wear here in India? Ethnic means pagan or foreign - what is not Christian or Jewish. In the 18th century the word ethnic was used by the British to classify Indians as barbarians. Today, ethnic is used to describe a homogeneous subgroup. But India I not a small subgroup but a civilization and the most diverse one in the world. So calling it ethnic is wrong. A whole society is using a Western colonial terminology. That's how much we are still colonized in our minds. It's Indian Wear, not ethnic."
1:26

Frenchman says: "Why are Indian clothes called ethnic wear here in India? Ethnic means pagan or foreign - what is not Christian or Jewish. In the 18th century the word ethnic was used by the British to classify Indians as barbarians. Today, ethnic is used to describe a homogeneous subgroup. But India I not a small subgroup but a civilization and the most diverse one in the world. So calling it ethnic is wrong. A whole society is using a Western colonial terminology. That's how much we are still colonized in our minds. It's Indian Wear, not ethnic."

Rakesh Krishnan Simha

118,054 просмотров • 9 месяцев назад

This ancient Himalayan dessert, Malai Baraf, looks like ice cream but is made entirely over fire. Slow-boiled buffalo milk, constant stirring, and natural caramelisation create a rich, fudge-like texture that somehow feels cool on the tongue. Served on fresh leaves, it’s as earthy as it is unique. A reminder that tradition often hides the most surprising science of taste. Scroll down to know how heat turns into “ice cream” 🍃 Credits : foodiexvanshu | swadishtdelights on IG #AncientFood #IndianCuisine #StreetFoodIndia #CulturalHeritage #FoodInnovation [Malai Baraf Dessert, Himalayan Traditional Sweet, Ancient Indian Dessert History, Fire Made Ice Cream India, Unique Regional Foods India]
0:29

This ancient Himalayan dessert, Malai Baraf, looks like ice cream but is made entirely over fire. Slow-boiled buffalo milk, constant stirring, and natural caramelisation create a rich, fudge-like texture that somehow feels cool on the tongue. Served on fresh leaves, it’s as earthy as it is unique. A reminder that tradition often hides the most surprising science of taste. Scroll down to know how heat turns into “ice cream” 🍃 Credits : foodiexvanshu | swadishtdelights on IG #AncientFood #IndianCuisine #StreetFoodIndia #CulturalHeritage #FoodInnovation [Malai Baraf Dessert, Himalayan Traditional Sweet, Ancient Indian Dessert History, Fire Made Ice Cream India, Unique Regional Foods India]

The Better India

24,054 просмотров • 2 месяцев назад

The Truth About Eating: Why Three Meals a Day Is a Modern Lie Most people don’t realize it, but the idea of eating three meals a day was not born from nature or tradition. It was engineered—by the Rockefeller Foundation, as part of a broader system designed to reshape how we consume, think, and live. Our ancestors didn’t sit down to breakfast, lunch, and dinner every day. For many, eating three times a week was a luxury. The human body is built to thrive in a fasted state. When you sleep, your body heals—not because you’re resting, but because you’re fasting. Without food to digest, your energy is redirected toward repair, regeneration, and recovery. That’s why fasting isn’t just a trend; it’s a biological imperative. When you feel sick, the instinct is often to seek out a doctor in a white coat. But how much do they really know about the body’s innate healing mechanisms? Instead of rushing to a clinic, consider this: a 36-hour fast can activate your stem cells. These cells travel to areas of injury, targeting inflammation and promoting healing from within. The modern food system wants you dependent—on processed meals, on constant snacking, on the illusion that you need to eat all day to survive. Obesity isn’t natural; it’s installed. It’s the result of a system designed to keep you fat, lazy, and reliant on their products. Your body is not broken. It’s meant to fast. It’s meant to heal. And it’s time to reclaim that power.
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The Truth About Eating: Why Three Meals a Day Is a Modern Lie Most people don’t realize it, but the idea of eating three meals a day was not born from nature or tradition. It was engineered—by the Rockefeller Foundation, as part of a broader system designed to reshape how we consume, think, and live. Our ancestors didn’t sit down to breakfast, lunch, and dinner every day. For many, eating three times a week was a luxury. The human body is built to thrive in a fasted state. When you sleep, your body heals—not because you’re resting, but because you’re fasting. Without food to digest, your energy is redirected toward repair, regeneration, and recovery. That’s why fasting isn’t just a trend; it’s a biological imperative. When you feel sick, the instinct is often to seek out a doctor in a white coat. But how much do they really know about the body’s innate healing mechanisms? Instead of rushing to a clinic, consider this: a 36-hour fast can activate your stem cells. These cells travel to areas of injury, targeting inflammation and promoting healing from within. The modern food system wants you dependent—on processed meals, on constant snacking, on the illusion that you need to eat all day to survive. Obesity isn’t natural; it’s installed. It’s the result of a system designed to keep you fat, lazy, and reliant on their products. Your body is not broken. It’s meant to fast. It’s meant to heal. And it’s time to reclaim that power.

Camus

79,580 просмотров • 10 месяцев назад

Whenever we talk about traditional Indian knowledge system, there is an elephant in the room we often shy from addressing. Why does Vrikshayurveda - a corpus of plant science older than almost any living intellectual tradition - still have to justify its existence every time it enters a room? Why, after thirty centuries of farmers using neem, does India hold no position of leadership in neem research? Why, when a tribal community in Andhra Pradesh is using 420 species of medicinal plants with documented efficacy, does the nearest IIT estimate ten years and twenty lakhs INR (~21K USD) per plant per application to validate what farmers have already spent generations refining? In my podcast with AV Balasubramanian (AVB), we explored many of these gnarly questions. AV Balasubramanian is one of the leading pioneers of deploying the wisdom of Vrikshayurveda in Indian Agriculture. He is the co-founder of the Centre for Indian Knowledge Systems (CIKS) in Chennai, one, besides conserving 170+ traditional rice varieties, of the most serious institutional efforts to apply Vrikshayurveda -- the classical Indian science of plant health - to modern day challenges in sustainable agriculture. His background is unusual even by the standards of people who do unusual things. A biochemistry and biophysics training at premier Indian institutions, a PhD abandoned in the US in 1982 in favour of a deep interest in exploring Science rooted in the Indian tradition, a decade as a student and teacher of Yoga at Krishnamacharya Yoga Mandiram under the direct lineage of T. Krishnamacharya and T.K.V. Desikachar, and eventually a decades-long collaboration with the Patriotic and People-Oriented Science and Technology (PPST) group, the intellectual collective that, more than any other, attempted to recover the epistemological foundations of Indian science rather than merely its recipes. AVB could have made a career from positioning traditional knowledge as a cultural heritage to be preserved. He didn’t. He has made a career of asking whether it works, under what conditions, for which problems, and how to scale it. His field team used a principle from Vrikshayurveda -- that bitter taste is an indicator of pesticidal potential -- to crack a fruit-and-shoot borer problem on brinjal that neem had failed to solve. His experiments with Ayurvedic storage forms (arkas, thailas, arishtas) have demonstrated that shelf life -- the most commonly cited limitation of natural bioprotectants -- is a solvable problem, using technology the Ayurvedic drug industry has operated for over a century. It’s unalloyed joy to hear when AVB speaks. He speaks with scientific precision (while warning of the dangers of epistemic fascism) and carries his passion for Indian knowledge system with a scientist’s penchant for rigor. What made this conversation personal was not just the fact that he studied Yoga under the same lineage I have been studying since 2013. It was our shared love and passion for Indian Knowledge systems. In the first part of this wide-ranging chat, AVB and I engage in philosophical throat clearing, exploring the context of Vrikshayurveda, before engaging with the the content of Vrikshayurveda. I started off the dialogue with a fundamental question. Traditional Indian medical and philosophical frameworks seem to rest on categories like vata, pitta, kapha that have not changed in millennia. A modern scientist looking at that would say: if your categories never change, is it really science? In response, AVB shared a beautiful analogy he had read from Captain Srinivasa Murthy. Imagine you make a list of every group that has tried to invade or conquer India over thirty centuries. You can list them in chronological order -- Greeks, Turks, Arabs, Portuguese, British, and so on. Or you can classify them differently: those who came by land, those who came by sea, those who came by air. The second classification not only subsumes everything that happened in the past but is capable of accommodating anything in the future. An Ayurvedic physician examining a patient is doing exactly this. When he looks at a complex of symptoms and asks whether the primary doshic imbalance is vata, pitta, or kapha, he is using a classification scheme that exhausts the universe of discourse.
1:42:10

Whenever we talk about traditional Indian knowledge system, there is an elephant in the room we often shy from addressing. Why does Vrikshayurveda - a corpus of plant science older than almost any living intellectual tradition - still have to justify its existence every time it enters a room? Why, after thirty centuries of farmers using neem, does India hold no position of leadership in neem research? Why, when a tribal community in Andhra Pradesh is using 420 species of medicinal plants with documented efficacy, does the nearest IIT estimate ten years and twenty lakhs INR (~21K USD) per plant per application to validate what farmers have already spent generations refining? In my podcast with AV Balasubramanian (AVB), we explored many of these gnarly questions. AV Balasubramanian is one of the leading pioneers of deploying the wisdom of Vrikshayurveda in Indian Agriculture. He is the co-founder of the Centre for Indian Knowledge Systems (CIKS) in Chennai, one, besides conserving 170+ traditional rice varieties, of the most serious institutional efforts to apply Vrikshayurveda -- the classical Indian science of plant health - to modern day challenges in sustainable agriculture. His background is unusual even by the standards of people who do unusual things. A biochemistry and biophysics training at premier Indian institutions, a PhD abandoned in the US in 1982 in favour of a deep interest in exploring Science rooted in the Indian tradition, a decade as a student and teacher of Yoga at Krishnamacharya Yoga Mandiram under the direct lineage of T. Krishnamacharya and T.K.V. Desikachar, and eventually a decades-long collaboration with the Patriotic and People-Oriented Science and Technology (PPST) group, the intellectual collective that, more than any other, attempted to recover the epistemological foundations of Indian science rather than merely its recipes. AVB could have made a career from positioning traditional knowledge as a cultural heritage to be preserved. He didn’t. He has made a career of asking whether it works, under what conditions, for which problems, and how to scale it. His field team used a principle from Vrikshayurveda -- that bitter taste is an indicator of pesticidal potential -- to crack a fruit-and-shoot borer problem on brinjal that neem had failed to solve. His experiments with Ayurvedic storage forms (arkas, thailas, arishtas) have demonstrated that shelf life -- the most commonly cited limitation of natural bioprotectants -- is a solvable problem, using technology the Ayurvedic drug industry has operated for over a century. It’s unalloyed joy to hear when AVB speaks. He speaks with scientific precision (while warning of the dangers of epistemic fascism) and carries his passion for Indian knowledge system with a scientist’s penchant for rigor. What made this conversation personal was not just the fact that he studied Yoga under the same lineage I have been studying since 2013. It was our shared love and passion for Indian Knowledge systems. In the first part of this wide-ranging chat, AVB and I engage in philosophical throat clearing, exploring the context of Vrikshayurveda, before engaging with the the content of Vrikshayurveda. I started off the dialogue with a fundamental question. Traditional Indian medical and philosophical frameworks seem to rest on categories like vata, pitta, kapha that have not changed in millennia. A modern scientist looking at that would say: if your categories never change, is it really science? In response, AVB shared a beautiful analogy he had read from Captain Srinivasa Murthy. Imagine you make a list of every group that has tried to invade or conquer India over thirty centuries. You can list them in chronological order -- Greeks, Turks, Arabs, Portuguese, British, and so on. Or you can classify them differently: those who came by land, those who came by sea, those who came by air. The second classification not only subsumes everything that happened in the past but is capable of accommodating anything in the future. An Ayurvedic physician examining a patient is doing exactly this. When he looks at a complex of symptoms and asks whether the primary doshic imbalance is vata, pitta, or kapha, he is using a classification scheme that exhausts the universe of discourse.

Venky Ramachandran

27,174 просмотров • 5 месяцев назад