TODDY PALM (TAL, BORASSUS FIABELLITER LINN)
Toddy-palm is abundantly grown in moist climate and coastal areas. It is famous for its sweetish juice which flows from a ‘cut’ made on the flowering stalk of the tree. It has cooling effect. It is stimulant, dispels phlegm and stops further production thereof, it antiphilogistic, laxative. Medicinally,, its juice is used to eliminate dropsy, gastric catarrh, inflammatory states. Its juice is given in TB also and, for this, the patient should drink a glassful of fresh juice for 2-3 months.
It is also given in diabetes, after it has been mildly fermented. In pthisis (TB) it is also given with an addition of aromatus (in addition to fresh juice). When palm juice has been fennented, it is used as a toxic liquor and for its low price, is very popular and frequently used by working and poor classes. In liver troubles, veneral diseases (gleet, in particular), as an antidote to poisoning. As a sweetener, it is frequently used in its sugar form. Its Jaggery (Gur), is an appetiser,. rejuvenator, a shield against cold, cough and sputum.
Best form of palm derivatives is its fresh juice which has medicinal, curative and health boosting qualities. A word here about fermented juice wliich is sold and consumed in lieu of popular IMFL (Indian made foreign liquour). Scores of people die after drinking fennented juice of palm. If the liquor is well protected from insects, mosquitoes and poisonous species of such nature, and is also not exposed to any poisonous object, it can do no harm, except causing bearable intoxication but it becomes a killer drink if some poisonous insects gain entry into it.
Whether used in pure juice, jaggery or fermented form, it must remain free from dust, insects and other poisonous matters. In a way its juice (fresh) is a tonic for the whole body. Gandhi ji named its juice as “NEERA” which is diuretic, nutritive and prophylactic drink. It also tones up nervous system.
SUGAR CANE
Like plain juice, sugar cane juice should also be consumed in raw and fresh form. Molasses, khansari (Desi khand), jaggery (Gur). Aconitic acid, bagasse are the bye-products of juice of sugar cane. It consists of sucrose 20%, invert sugar 0-2%, Fibre 8 to 16%; and water 75%. Its juice quenches thirst, is tonic and rejuvenator and nutritious drink during summer months; protects body from heat and also from bad effects of heat and sun-stroke. If taken with fresh milk, it provides instant energy.
In collapse stages, it should be given for providing heat and strength to the body. ‘Kheer’ of sugar-cane juice (fresh), milk and fine quality rice are boiled on slow fire, for being converted into a palatable and healthy dish. Diabetics and persons with poor digestion and torpid livers should never drink juice o£ sugarcane or any of its bye-products. Those who consider themselves healthy should take its juice in very moderate quantity, because it is capable of causing loose motions. But, those who have costive bowels or persons with chronic constipation, having low vitality, sparingly built (but not diabetics) should take its juice as long as and in as much quantity, as is required, until they are freed from aforesaid symptoms.
Too much use of jaggery can cause skin eruptions, boils, pimples etc; hence persons prone and amenable to skin infections, should use all its products with much care. Some people mix up juices of tomato/carrot and sugar cane also for removal of debility and also to gain instant energy. Sugar cane is an easily available and cheep product and its juice gives in return, much more than one pays for it, but judicious caution is still advised on its selective use.
Commercially, Sugar cane juice is utilised for processing glucose of which its juice is a main ingredient. Being rich in sucrose it is a source of instant energy. It is maintained that taking seme jaggery (Gur) after meals helps to digest food. Workers, working on stone-crushing machines, those who have to inhale dust quite often, fall victims to cough, 1 aboured breathing congestion of lungs and other respiratory problems, should take about 100 gms of jaggery, which is an abundant in alkalinity, will have most of such health problems eliminated, in addition to helping them to better digestion and expulsion of dust particles, sputum, clearance of lungs and, above all, provide them much needed strength. Taking syrup of jaggery, diluted with fresh water, will also enhance their physical well-being and also help in restoring good and sound health.
Due to its cost-effective factors and high food values, its juice is preferred to branded cold drinks and synthetic, canned and artificial juices. But it must be taken in fresh form only—free from dust, flies and other atmospheric bad effects. Taken in moderate quantity and divided doses, it is a boon to all but, if taken in excess and repeated quite frequently, it can prove quite harmful too. It should be taken never on empty stomach. Certain varieties of sugar cane juice have not much sugar content and, thus, they are easily digested also. Clarified crystal sugar is processed chemically and, thus loses much of its nutrient value. Crystal sugar is said to be more harmful, and its intake should be restricted after 40 years of age, as it causes more harm than any good.
PEAR (NASHPATI)
It is found in temperate zones. In Sanskrit, it is called ‘Amrit PhaP (A nectarine fruit), it has two varieties, one quite soft and. the other quite hard. The price factor determines its quality—Pear having soft pulp and skin is more expensive but the one which has hard pulp and skin is a bit cheaper but the food value does not vary much.
It is juicy fruit and its seed is quite hard, almost akin to apple-seed. Its juice is quite light to digest but its skin is not utilised while eating (of hard skinned variety only) but the fruit, with soft pulp has very soft skin and is often not severed from the pulp. It is digestive, easy to digest, carminative, keeps skin healthy, is a mild laxative, removes anaemic conditions, fever, dysentery and diarrhoea, cold, cough, as it is rich in mineral and vitamins. Its fermented juice is almost like ‘Cider’
Pear is also useful in heartburn, in acidity, removing thirst. It is claimed to be more useful than apple even, because it contains tartaric Acid and Gallic acid. It is especially useful before, during and after fever-—if given before fever it helps to prevent it, if given during fever, it helps to ameliorate symptomatic complications and, if given after fever, it helps to remove weakness and also restores the system to normalcy. Its juice helps also to eradicate diseases of perverted or weakened appetite, is an appetiser, is digestive.
Its juice is also useful to fortify strength of heart, mental faculties, alacrity. Its judicious and selective use helps to maintain balance in ‘Tridoshas’ (cough, bile and wind). Persons easily amenable to catching cold, even on slightest climatic changes, those who are phlegmatic, whose spleen malfunctions, should continuously use it, particularly in unripe form. Its skin should also be removed, particularly of the coarse varieties of pear.