Hypertension

By Altahmah K on Sep 5, 2008 | Reply

Edited answer:
Well, it all starts with some fresh carrots, milk, pala kova (evaporated unsweetened milk), sugar, infused with a hint of cinnamon, clove and a dash of freshly ground cardamom and saffron which gives it a delicious sweet note, aroma and a lovely color.

If you don’t have unsweetened pala kova on hand, substitute with condensed milk and reduce the quantity of sugar. But try preparing it with pala kova - nothing to beat the flavor it lends to the carrot milk. This richly flavored comforting drink makes an ideal summer drink/a perfect party drink or when unexpected guests arrive. Well, this drink does improve with age, ahem, yes, tastes better the next day or the day after that..:).

I’m sure many of you are surprised at the color of carrot milk, expecting it to be a bright orange shade. You see, its the addition of saffron which lent this dish its enticing beautiful yellow color..:)

Gajjar Ka Doodh Recipe

Prep & Cooking: 30-40 mts and chilling time

Makes approx 6 glasses

Cuisine: North Indian

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Ingredients:

2 big carrots, steamed and pureed

1 1/4 lt milk (I used skimmed milk)

1? cinnamon stick

1 clove

2 tbsp unsweetened kova or 3 tbsps condensed milk

4 tbsps sugar (adjust according to your choice)

1/2 tsp elachi pwd

few strands saffron (optional)

6 cashewnuts & 4 almonds (blanched) (soak together in some milk for 10-15 mts)

1 Steam the carrots, cool and puree. Keep aside.
2 Grind the cashewnuts and almonds to a smooth paste. Keep aside.
3 Add the clove and cinnamon stick to the milk and bring to a boil. Reduce heat and boil the milk for at least 10 mts, stirring it. Add the sugar and stir till its completely dissolved.
4 Add the carrot paste to the milk mixture, combine well and let it cook for 3-4 mts.
5 Add the nuts paste, pala kova and elaichi pwd - combine well. Turn off heat after 2 mts and cool completely. (remove the clove and cinnamon stick from the mixture and discard it)
6 Blend the cooled mixture till you get a smooth consistency.
6 Garnish with toasted almonds slivers or pista. Serve warm or chilled.

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Original answer:

“According to Chinese theory, celery is effective for hypertension because it acts upon the liver; one type of hypertension is associated with the liver.
In Mainland China, celery juice was useful in reducing hypertension in 14 out of 16 patients. The juice was mixed with equal amounts of honey and about 8 ounces was taken orally three times each day for up to 1 week. Fresh celery juice can be mixed with vinegar to relieve dizziness and headache and shoulder pain associated with hypertension. In cases of hypertension of pregnancy and climacteric hypertension, drink fresh celery juice every day.”

- You need Omega-3 oils, like from fish.
- The fat in milk is an Omega-6, like you get from eating mammals & soybean oil.
- If you just want milk for the flavor, get skim, and add powdered skim milk as a thickener.

> Why do you want milk? Is it for flavor or mouth-feel? (You may enjoy Flan, which is thickened with Locust Bean Gum.)

Health-store alternatives can work, if you remember to ‘want’ to like them, and don’t expect them to be identical to milk. “Rice Dream” is a good brand, and Walmart has a nice Soy milk, with vanilla flavoring that you can enjoy, instead.

Is your milk desire for the calcium?
- Remember that you need magnesium to be able to absorb the calcium from milk. You can use the magnesium tablets that are sold as laxitive/antacid, over by the “phillips, milk of magnesia” section.
- Similarly, you need to take potassium supplements to balance your sodium. (Since most people won’t take the supplements, doctors tell them to reduce their sodium intake.) Incidentally, products like “lite salt” are just that.. a blend of Sodium-chloride & Potassium-chloride salts. The flavor is not as intense as Sodium Chloride, but you get your balance. (Anything in excess is bad. Our excesses likely resulted in us having Hypertension, often including excess ‘rest.’)

Your milk may be a contributor to your hypertension.
” Milk - The fat in dairy products is another haven for pesticides and chemicals. They also concentrate in the fatty tissues of animals, which gets passed on to you through their milk. Antibiotics and bovine growth hormones are another concern and found in commercial milk, cheese and butter. Organic dairies do not use antibiotics or growth hormones like rGBH or rbST.”

Have you noticed that we resemble the animals we eat? They are raised to add weight quickly, since they are sold by weight, not by “lean muscle mass.”

There is no concern about the animals living a long time. The focus is to grow fast, and die young, as we consumers generally live, now.

Reproduction is through artificial means rather than natural selection. Hebrew scriptures’ instructions were to never castrate the animals in the herd, so the strongest healthiest animals were reproducing, with a few weaker males providing biodiversity, so a single sickness was unlikely to wipe out the entire herd.

(On our ranch, we castrated all except the huge, purebred bulls, which I now understand contributed to a lot of heifer deaths.. the calves were too big for the heifers’ birth canal, and many died during calving.)