When it comes to bakery products, the only thing that comes to mind is the fact that it contains flour. There are three more factors that can cause more harm than good.
1. Sugar
2. Salt
3. Vanaspati Ghee / Dalda
Let’s see how Vnaspati Ghee is made.
Various oils are converted into ghee. During this conversion, hydrogen gas is released in the vicinity of nickel metal. Fine particles of nickel remain in the oil which is harmful to health. Hydrogen also increases acidity. They also use harmful chemicals like phosphoric acid, caustic soda, hydrochloric acid. In the process of refining, the essential elements for body are destroyed. In this way natural fats are converted into Trans fats and Dalda is ready to make a variety of bakery items and breads, salts, butter, biscuits, cakes etc. come into your plate.
Let’s see how Vnaspati Ghee digests.
Dietary natural fats are first digested in the liver. Detoxification of fats is done there. From there it travels to the intestines and then to the rest of the body. The human body cannot digest Trans fats.
The Trans fat component is so large that it cannot enter the liver. As a result they go to the heart without digestion i.e. without detoxification. From there they spread throughout the body.
Trans fat and various harmful chemicals in liver, spleen, kidneys, heart, blood vessels and heart valves, pancreas, brain, nerves etc. injures various organs. As a result various diseases occur.
The nature of the disease is also serious as the organs are damaged. Blood acidity also increases greatly.
Many have morning tea and bakery items together. You think I only eat 1-2 biscuits / snacks. But consider the whole 365 days. Also think about how many years you have been eating.
By this you will notice how much acidity has increased in your blood. It will also help you understand why you are suffering. If you understand this, then you will definitely make the right change in yourself.
Eating bakery food is helplessness of western culture. But looking at the diversity of food culture in each of our provinces, the breadth of Indian culture is noticeable.
In fact, it is our duty to pass on this legacy of diversity and prosperity to the next generation. You also have the option of vanaspati ghee cow milk’s ghee.
We can make homemade ghee, butter and even bakery products. You can also use organic jaggery, rock salt, wheat / ragi / mung beans flour to enhance the taste of those foods.
If we teach the next generation the handover of the tradition of making food with such awareness, health will surely flourish everywhere and also the soul that satisfies the physical-mental-soul!
