Sir,
This has reference to your recent Editor’s Bottomline on starvation. I fully appreciate the excellent information you have shared with the readers. As stated, fasting not only helps to lose weight but also improves health and increases one’s longevity. There is a lot of Science in intermittent starving. Nutrition Science says that oxygen-free radicals are generated during starvation. Oxygen radicals are extremely reactive and are capable of killing bacteria and fungi, thus helping human body to fight infections.
Oxy-radicals are beneficial when produced in small amounts. But when produced in higher amounts, they are detrimental to the body. At such times, antioxidants are needed to quench oxy-radicals. Now on starvation, the produced oxy-radicals have to be quenched so that no harm comes to the body. That is why our ancestors said eat gooseberry and agase soppu early next morning to quench free radicals so that human body derives the benefit of starving and does not suffer from its harmful effects as gooseberry and agase soppu are very rich in antioxidants. So much of Science behind starvation.
– Dr. Leela Srinivas, K.R. Vanam, 20.5.2018
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This post was published on May 26, 2018 5:58 pm