Main page
New page
Upload file
Help
Community portal
Recent changes
Talk
Contributions
Create account
Enable dark mode
Enable read mode
Log in
View history
What links here
Related changes
Page information
Editing
Diabetes mellitus cured - George's experience
(section)
From Appropedia
Warning!
You are not logged in.
Log in
or
create an account
to have your edits attributed to your username rather than your IP, along with other benefits.
Anti-spam check. Do
not
fill this in!
=== Preparing the food supplement "suuji goothamb kanji" alias '''''long wheat mash''''' === Soaking Long-wheat (or any dry grain/seed) in water overnight makes cooking faster and saves precious fuel/energy. * Measure out required quantity of whole-grain Long Wheat. Clean it by removing dust, husk & other foreign elements like stones etc. '''Recipe (algorithm) one and DOSAGE''' * My wife used to cook it without soaking in water & quantity sufficient for two meals together and retaining the second half in the cooking vessel itself as it will be sterile enough to preserve for nearly 12 hours. We used water equal to six times the volume of grain, to cook. Pressure regulating weight (PRW)is put in place when steam exit is continuous. At the first whistle flame is reduced to minimum/sim. Flame is put off at 45 minutes from putting the PRW in place. PRW is removed, to open the lid, only after sufficient time required for the pressure to come to normal level. * On curing my Diabetes a word spread around & some interested patients ventured on LWMDR. Soon came complaints about difficulty in chewing & doubts about the quantity to be consumed. * Chewing issue was solved by whipping/mashing in kitchen machine. * With regard to quantity, a first cut thumb rule given was to use as much as required to quench the hunger or to fill the stomach. * Later I took the measured quantity my wife used to cook for me and weighed it. That came around 65 grams. Soon I noticed a connection between this number & my body-weight - it was around 63 kilograms those days. Then I coined an easy to remember formula to specify the quantity of dry grain to cook the staple part of one meal of LWM. * The quantity of Dry grain Long Wheat to be used to cook the staple part of one meal of LWM for a Diabetic patient is '''one gram (''or more'' if required) per every kilogram of body-weigh of that patient.''' If stomach gets over-filled, '''reduce side dishes but not LWM'''. * '''Do not drain out residual water after cooking; it also will contain essential nutrients - as in the case of many other decoctions.''' In case of difficulty or taste constraints, try using less water for cooking or drink the residual water later on conveniently; I repeat: never drain out residual water. '''Click picture to enlarge it.''' <gallery mode=slideshow> Image:Long_wheat_051.jpg|Long wheat as purchased from a grocer at Thiruvananthapuram, Keralam, India. It is available, in shops here, without husk. Image:Common_wheat_and_long_wheat_comparison_050.jpg|Common wheat, long wheat & long wheat with husk compared Image:Cooking_for_kanji_059.jpg| Preparation for cooking FOOD SUPPLEMENT. Add 75 gms (or required quantity) of long-wheat to 1/2 a ltr (or 6 times by volume)of pre-boiled water. (1:6 ratio by volume). Image:ExpelAirBySteam_064.jpg|For efficient cooking, allow steam to expel air from the cooker before putting the pressure regulator weight in place. Image:Cooking_066.jpg|Pressure relieved. Time to go on LOW FIRE for another half an hour. Image:Kanji_Ready_070.jpg|Food supplement ready Image:Kanji_mashed_to_avoid_chewing_072.jpg|Kanji mash(ed)/whipped in kitchen-machine/mixer popularly known as mixi to avoid chewing </gallery> '''Recipe (algorithm) two''' * Add double volume of water to the measured & cleaned Long Wheat and keep it covered in a container/vessel for soaking. Four-five hours of soaking is sufficient; keeping over-night is harmless. * Whip in a mixie or grind in a kitchen machine or on a grinding stone, the soaked grain as a coarse or fine batter. * Add sufficient (5-6 times the volume of dry grain equivalent of) water & boil preferably in an open vessel till cooked. Stir continuously to avoid uneven cooking. * Add salt (if permitted, that is if there is no BP or Albumin complaint). It will resemble cooked OATS. * Consume with permitted side dishes (Veg/Non-veg excluding sweet, starchy & root vegetables). * This recipe makes cooking much faster, consumption & digestion easier. * As in the case of other things told here, [[User:Georgedappilly|I have personally]] experienced/verified this process & product. * Concistancy (thick/loose) of the food can be adjusted by varying the following parameters: # Duration of soaking in water between one and four hours, # Duration & speed of whipping/wet-grinding, # Time of adding water during whipping/wet-grinding & quantity of water added. '''Click picture to enlarge it.''' <gallery mode=slideshow> Image:Long_Wheat_measured.JPG|Measured quantity (60 gms) of Long Wheat for one meal of a Diabetic patient of 60 Kg body-weight. Let this be 1 volume. Image:Taking_water_for_soaking.JPG|Measuring water (A) to soak the measured quantity (60 gms) of Long Wheat. Image:Taking_water_for_soaking2.JPG|Taking water (B) to soak the measured quantity of Long Wheat for one meal. This is 2 volumes. Image:Cleaning_and_washing_Long_Wheat.JPG|Measured quantity of Long Wheat being cleaned by removing floating items as well as stones & thoroughly washed. Image:Soaking_measured_washed_Long_wheat.JPG|Long Wheat for one meal of a Diabetic patient being soaked in the 2 volumes of water. Image:Volume_of_LW_increased_on_soaking.JPG|Volume of measured quantity of Long Wheat increased on soaking over-night. Image:Soaked_LW_in_mixie_bowl_for_whiping.JPG|Long Wheat for one meal of a Diabetic patient transferred to mixie-bowl after cleaning & soaking, for whipping. First whip grains alone for 20-30 sec. Then add the residual water left after soaking & whip for 10-20 sec. Then add 3 volumes of water & whip for 5-10 sec. Image:Whiping_of_LW_completed1.JPG|Long Wheat after the three stages of whipping in mixie. Image:Whiping_of_LW_completed2.JPG|60 gms of Long Wheat after whipping; lid open. Image:Whiped_LW_transfered_to_cooking_vessel.JPG|Long Wheat for one meal transferred to cooking vessel after whipping & diluted with another 3 volumes of water used to rinse/clean the interiors of bowl & lid. Image:Gas_stove_lighted.JPG|Smallest burner of the three burner LPG stove lighted. Image:Continuously_stirred_for_cooking.JPG|Cooking bowl on fire & contents continuously stirred to avoid solidification & uneven cooking. Image:Bubling_indicates_being_cooked.JPG|In 3-4 minutes consistency changes. Now heating may be lowered to minimum. In another 6-7 minutes once more consistency changes. Bubbling in the cooking vessel on flame with slower stirring, indicates cooking completion. Image:Adding_required_quantity_of_salt.JPG|Adding required quantity of salt to the cooked stuff. Image:Using_cold_water_bath_for_quick_cooling.JPG|Using a cold water bath to cool the cooked material to edible temperature soon. Image:Cooked_and_cooled_Nutritional_Medicine_transferred_to_serving_bowl.JPG|The cooked & cooled food transferred to serving bowl. Image:The_Nutritional_Medicine_with_vegetarian_side_dish.JPG|The food and a tasty & permitted side dish to make consuming it a pleasant experience. Image:The_vegeterian_side_dish.JPG|This is a vegetarian dish prepared using chopped Banana-skin, green gram & grated coconut kernel. </gallery>'''Recipe (algorithm) three (time optimised two)''' * Add double volume of water to the measured & cleaned Long Wheat and heat it in the cooking vessel for a minute or two. * Keep it covered in the same container/vessel for 5-10 minutes for soaking. (5 mins is sufficient for batter-bits combination). * Whip in a mixie or grind in a kitchen machine or on a grinding stone, the soaked grain along with the water as a coarse or fine batter. * Use sufficient (5-6 times the volume of dry grain equivalent of) water to extract the residual batter sticking on the inner surface of the machine by rinsing & use the same to dilute the batter. * Boil in an open vessel till cooked. Stir continuously to avoid uneven cooking. * In 3-4 minutes on stove, consistency of the stuff changes. Then heating may be lowered to minimum. In another 6-7 minutes once more consistency may change indicating cooking completion. Bubbling in the cooking vessel on flame with slower stirring also indicates cooking completion. '''Rest, given below, is same as in recipe two.''' * Add salt (if permitted, that is if there is no BP or Albumin complaint). It will resemble cooked OATS. * Consume with permitted side dishes (Veg/Non-veg excluding sweet, starchy & root vegetables). * This recipe makes cooking still faster than recipe-2, consumption & digestion as in the case of recipe-2. * As in the case of other things told here, [[User:Georgedappilly|I have personally]] experienced/verified this process & product. * Concistancy (thick/loose) of the food can be adjusted by varying the following parameters: # Duration of soaking in hot water between five and ten minutes, # Duration & speed of whipping/wet-grinding, # Time of adding water during whipping/wet-grinding & quantity of water added. '''Recipe four - unleavened bread using Long Wheat flour'''[[File:LW.EfficacyInDiabControl.jpg|thumb|Click to enlarge picture]] '''Unleavened bread is nothing but the Indian Chappaatthi. Hence narrating preparation procedure is skipped.''' Scientific evidence corroborating [[User:Georgedappilly|Georgedappilly]]'s claim (2009) on hypoglycemic efficacy of[[Diabetes mellitus cured - George's experience#Name in different languages|Long Wheat]] had been lying dormant for one and a half decades in a [http://diabetes.org.in/journal/2001_july-sept/original_article5.pdf Scientific Paper] [2]. Please note the positive fact contained in the included data [http://diabetes.org.in/journal/2001_july-sept/original_article5.pdf (TAble II of the paper)] [2]. [[File:LW.EfficacyInDiab.jpg|Centre|thumb]] The point that authors left unnoticed in the paper & caught my attention as '''very important''' is: '''the increase in blood sugar that happened due to the experimental diet in ''two'' fortnights was reverted by the next ''one'' fortnight in the case of Group I (who used Dicoccum whole Wheat flour) but not so in the case of Group II (who used Bread Wheat flour)!!!''' '''This study indicates that even LW flour in the form of '''''unleavened bread''''' works (not only mash!) in regulating the Blood Sugar of Diabetes patients.''' The referred ''paper'' is certainly a great encouragement to all those who are on [[Diabetes mellitus cured - George's experience#Long Wheat Mash Diet Regimen.28LWMDR.29|LWMDR]] as well as those who are contemplating on trying [[Diabetes mellitus cured - George's experience#Long Wheat Mash Diet Regimen.28LWMDR.29|LWMDR]]. '''They (experts) say'''
Summary:
Warning!
All contributions to Appropedia are released under the CC-BY-SA-4.0 license unless otherwise noted (see
Appropedia:Copyrights
for details). If you do not want your writing to be edited mercilessly and redistributed at will, then do not submit it here! You are also promising us that you wrote this yourself, or copied it from a public domain or similar free resource.
Do not submit copyrighted material without permission!
Cancel
Editing help
(opens in new window)
This page is a member of 2 hidden categories:
Category:Pages too long
Category:Pages with sections nested too deep
Cookies help us deliver our services. By using our services, you agree to our use of cookies.
OK
Discussion