Ingredients


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    Jaggery

    Jaggery (Gur) is a natural and viable alternative for Sugar. The manufacturing process of jaggery is very hygienic and requires no human intervention. It is full of proteins, mineral salts not present in refined sugar and vitamins and is extremely nutritious and delicious. Diabetic people are often advised to replace sugar with jaggery, but a limited intake. Jaggery is good source of Iron and other minerals salts. Jaggery helps control indigestion and constipation problems as it contains cleansing properties and perhaps due to presence of fiber in it. It is good to consume in winter, to keep you warm.

    Jaggery effectively cleans the respiratory tracts, lungs, food pipe, stomach and intestines. It pulls out dust and unwanted particles from the body. Unlike sugar, jaggery is very rich in minerals, predominantly iron with traces of other mineral salts. While most of the iron in it comes through processing in iron vessels, the other minerals come right from the sugar cane juice, since this juice does not undergo refining or bleaching of any kind.

    It is recommended to take a few grams of jaggery after a heavy meal or after eating meat. This facilitates digesting. What happens is that jaggery activates the digestive enzymes and itself changes to acetic acid in the stomach. This speeds up digestion. Jaggery also helps to prevent anemia. It also helps to relieve tension; take care of asthma because it has anti allergy properties.

    It can remove all the blood clots from the body of a woman within 40 days after the birth of a baby. It helps to reduce the water retention in the body and eventually helps in controlling the body weight. Jaggery is a more complex form of carbohydrate than plain sugar. So, it is digested and absorbed gradually and releases energy gradually. This provides warmth and energy for a longer period, without harming the internal organs.

    Jaggery is used in preparing toffees and cakes made with pumpkin preserve, cashew nuts, pea nuts and spices.