Changes

It is to be noted from various studies that the protein content of wheat grains and flour do not change significantly over time (Kim et al 2003). While protein quantity may not change, protein quality does. In one of the studies it was noted that total content of starch gets reduced after certain time when the grains are kept within controlled temperature. In India, wheat gets harvested in the months of March and early April. The atmospheric temperature varies from 25℃ – 45℃ in summer in different parts of India. The total starch content of the flour got decreased by 50 % when stored at 50℃ in comparison to the freshly harvested wheat grains. This is a significant change that occurs due to aging of wheat. If the starch content of wheat is reduced with time, aged wheat will have lower calorific value and lower glycemic index. It will also be easier to digest. Similar changes have been observed in rice after aging. Post harvest storage has, it has been observed, significant effect on eight known textural properties that are important to the sensory characteristics of cooked rice: adhesion to lips, hardness, cohesiveness of mass, roughness of mass, toothpull, particle size, toothpack, and loose particles. A difference is observed between ageing of rice flour and rice starch. It is evident that pasting properties of fresh and aged rice are different. It is also reported that the cell wall structure is decomposed by endo –xylanase during storage which led to the changes in amylograms of rice fours.  

It is to be noted from various studies that the protein content of wheat grains and flour do not change significantly over time (Kim et al 2003). While protein quantity may not change, protein quality does. In one of the studies it was noted that total content of starch gets reduced after certain time when the grains are kept within controlled temperature. In India, wheat gets harvested in the months of March and early April. The atmospheric temperature varies from 25℃ – 45℃ in summer in different parts of India. The total starch content of the flour got decreased by 50 % when stored at 50℃ in comparison to the freshly harvested wheat grains. This is a significant change that occurs due to aging of wheat. If the starch content of wheat is reduced with time, aged wheat will have lower calorific value and lower glycemic index. It will also be easier to digest. Similar changes have been observed in rice after aging. Post harvest storage has, it has been observed, significant effect on eight known textural properties that are important to the sensory characteristics of cooked rice: adhesion to lips, hardness, cohesiveness of mass, roughness of mass, toothpull, particle size, toothpack, and loose particles. A difference is observed between ageing of rice flour and rice starch. It is evident that pasting properties of fresh and aged rice are different. It is also reported that the cell wall structure is decomposed by endo –xylanase during storage which led to the changes in amylograms of rice fours.  

These changes in physiochemical properties of grains exert their effect on digestibility of the food. It has been studied through experiments that the moisture content is higher in new grains indicating predominance of ''apa'' and ''prithvi mahabhuta'' which again tends towards santaparana. Aging of rice has an impact on its glycemic index and glycemic load. New grain may have higher glycemic index than the older grain. Due to the effect of time on these food stuffs there are greater possibilities that certain amino acids and phyto chemicals get stabilized in the grain that make them safe for consumption.  

These changes in physiochemical properties of grains exert their effect on digestibility of the food. It has been studied through experiments that the moisture content is higher in new grains indicating predominance of ''apa'' and ''prithvi mahabhuta'' which again tends towards ''santaparana''. Aging of rice has an impact on its glycemic index and glycemic load. New grain may have higher glycemic index than the older grain. Due to the effect of time on these food stuffs there are greater possibilities that certain amino acids and phyto chemicals get stabilized in the grain that make them safe for consumption.  

Navamadya/fresh wine: New or fresh wines should not be consumed because they cause heaviness and create imbalances in all the three doshas while old wines promote circulation in the body, increase digestion, lightness and enhance taste in food. The effect of aging on tannins and resveratrol has been studied and shows significant difference between old and fresh wine. Aging results in altered and reduced phenolic contents in red wine. Anthocyanin tannin complexes can be formed which can stabilize the colour of red wines resulting in wines that are tasteless, fruity and less astringent after aging.  Oxidation reactions involving phenolics might also change the chemical and sensory profile of wines.  Oxygen in the air is always ready to react with unprotected juice or wine and many of the substances present get adversely affected by oxidation, producing unpleasant, bitter, off-odours and off-tastes. However, it is recognized that some degree of oxygenation may be beneficial for the formation of red wine, but the quality of white wines is generally impaired by excessive air exposure. As tannins and anthocyanins interact with oxygen, which diffuses during barrel storage, these compounds further polymerize and become less astringent. Red wines become lighter in colour, and proanthocyanidins and other polyphenolics eventually aggregate in larger molecules which accumulate as sediment over time at the base of the bottle. In contrast, white wines often deepen in colour, turning darker honey colours as they oxidize and age.   

 

''Navamadya''/fresh wine: New or fresh wines should not be consumed because they cause heaviness and create imbalances in all the three ''doshas'' while old wines promote circulation in the body, increase digestion, lightness and enhance taste in food. The effect of aging on tannins and resveratrol has been studied and shows significant difference between old and fresh wine. Aging results in altered and reduced phenolic contents in red wine. Anthocyanin tannin complexes can be formed which can stabilize the colour of red wines resulting in wines that are tasteless, fruity and less astringent after aging.  Oxidation reactions involving phenolics might also change the chemical and sensory profile of wines.  Oxygen in the air is always ready to react with unprotected juice or wine and many of the substances present get adversely affected by oxidation, producing unpleasant, bitter, off-odours and off-tastes. However, it is recognized that some degree of oxygenation may be beneficial for the formation of red wine, but the quality of white wines is generally impaired by excessive air exposure. As tannins and anthocyanins interact with oxygen, which diffuses during barrel storage, these compounds further polymerize and become less astringent. Red wines become lighter in colour, and proanthocyanidins and other polyphenolics eventually aggregate in larger molecules which accumulate as sediment over time at the base of the bottle. In contrast, white wines often deepen in colour, turning darker honey colours as they oxidize and age.   

 

The phenolic compound present in a bottle of wine slowly changes as it ages. The most important component of wine is tannin which binds with proteins. High tannin containing wine inhibits saliva’s ability to lubricate mouth and imparts astringent feeling in mouth. Aged wine undergoes polymerization of tannins. This makes tannin sediments settle to the bottom of the container and lose its property to bind with proteins. Aged wines are very aromatic and possess fruity flavors.  

The phenolic compound present in a bottle of wine slowly changes as it ages. The most important component of wine is tannin which binds with proteins. High tannin containing wine inhibits saliva’s ability to lubricate mouth and imparts astringent feeling in mouth. Aged wine undergoes polymerization of tannins. This makes tannin sediments settle to the bottom of the container and lose its property to bind with proteins. Aged wines are very aromatic and possess fruity flavors.  

Ageing of wine solely depends on its storage and oxidation of the wine. Normally new wines contain about .02 - .03% acetic acid. This is reduced in aged wine if it is packed properly.  This physico-chemical change in aged wine, change in taste and aroma modify its pharmacological effects. Increase in its antioxidant properties and change in Anthocyanin tannin complex makes wine more effective after age. There is also a possibility that chemical process in ageing of wine may also change the molecular size of tannins which might become more bio available after consumption.

Ageing of wine solely depends on its storage and oxidation of the wine. Normally new wines contain about .02 - .03% acetic acid. This is reduced in aged wine if it is packed properly.  This physico-chemical change in aged wine, change in taste and aroma modify its pharmacological effects. Increase in its antioxidant properties and change in Anthocyanin tannin complex makes wine more effective after age. There is also a possibility that chemical process in ageing of wine may also change the molecular size of tannins which might become more bio available after consumption.

III. Categories of food leading to anabolism:

 

Gorasa (milk and milk products): Over the years, there have been many conflicting views in scientific journals and from nutritionists regarding dairy products and it is often difficult to conclude about their health benefits. Charaka has clearly mentioned in various texts, including this chapter and in Prameha Nidana, that excessive consumption of dairy products, meat, and carbohydrates may lead to many metabolic disorders. It may also create inflammation at a molecular level. Common allergens like casein and gluten create inflammation in the gut. Investigators have correlated higher levels of milk antibodies with rheumatoid arthritis  (Arvikar, 2013). Studies suggest (Feskanich D. et al) that cow’s milk could be responsible for an irreversible inability to metabolize blood sugar, and could cause Type I and type II diabetes.  This study also suggests that severe disorders such as rheumatoid arthritis, diabetes, heart attacks, multiple sclerosis, and osteoporosis could be attributed to diet rich in milk.  

==== III. Categories of food leading to anabolism ====

 

''Gorasa'' (milk and milk products): Over the years, there have been many conflicting views in scientific journals and from nutritionists regarding dairy products and it is often difficult to conclude about their health benefits. Charaka has clearly mentioned in various texts, including this chapter and in Prameha Nidana, that excessive consumption of dairy products, meat, and carbohydrates may lead to many metabolic disorders. It may also create inflammation at a molecular level. Common allergens like casein and gluten create inflammation in the gut. Investigators have correlated higher levels of milk antibodies with rheumatoid arthritis  (Arvikar, 2013). Studies suggest (Feskanich D. et al) that cow’s milk could be responsible for an irreversible inability to metabolize blood sugar, and could cause Type I and type II diabetes.  This study also suggests that severe disorders such as rheumatoid arthritis, diabetes, heart attacks, multiple sclerosis, and osteoporosis could be attributed to diet rich in milk.  

Thus, there has been much research concerning dairy products, besides meat and other forms of complex proteins, which shows their excessive consumption in a very unfavourable . These types of food have multifold impact on the health of a person. These can change the gut flora leading to disorders of absorption, adversely affecting auto-immunity and production of antibodies. It has been shown by certain researchers that excess of meat and dairy products leads to immune-activation. Excess of meat also has certain enzymatic toxicity which can lead to insulin resistance –a basic pathology of obesity, heart disease and type II diabetes.   

Thus, there has been much research concerning dairy products, besides meat and other forms of complex proteins, which shows their excessive consumption in a very unfavourable . These types of food have multifold impact on the health of a person. These can change the gut flora leading to disorders of absorption, adversely affecting auto-immunity and production of antibodies. It has been shown by certain researchers that excess of meat and dairy products leads to immune-activation. Excess of meat also has certain enzymatic toxicity which can lead to insulin resistance –a basic pathology of obesity, heart disease and type II diabetes.   

All the above types of food mentioned herein could explain 57% of the total structural variation in gut microbiota whereas changes in genetics accounted for no more than 12%.  This indicates that diet plays a dominant role in shaping gut microbiota and changing key populations may transform healthy gut microbiota into a disease-inducing entity. For example, the western diet, which is high in sugar and fat, causes dysbiosis affecting both host GI tract metabolism and immune homeostasis.  Dysbiosis is a very important term that can be helpful in explaining many pathologies mentioned in Ayurvedic literature.

All the above types of food mentioned herein could explain 57% of the total structural variation in gut microbiota whereas changes in genetics accounted for no more than 12%.  This indicates that diet plays a dominant role in shaping gut microbiota and changing key populations may transform healthy gut microbiota into a disease-inducing entity. For example, the western diet, which is high in sugar and fat, causes dysbiosis affecting both host GI tract metabolism and immune homeostasis.  Dysbiosis is a very important term that can be helpful in explaining many pathologies mentioned in Ayurvedic literature.