Dr. Bakshi's Advance Diagnostics

What is the MetaCheck Gene Diet & Fitness?

Achieve your ideal weight , longevity, wellness and disease free life without sacrifice!

Are you fed up of trying radical diets again and again with recurring cravings and then gaining weight again?

Do you want to significantly increase your fitness level and do something good for your body by getting the right amount of vitamins ?

Do you finally want to find a solution for your excess weight that will help you lose weight in a long-term and healthy way ?

Then our MetaCheck Fitness & Gene Diet is just the thing for you!

MetaCheck is a revolutionary method based on genetic metabolic analysis *. Using a simple saliva test, we can determine your metabolic type, which we define, create a tailor-made nutrition plan and tell you which sporting activities support your goals.

MetaCheck Test's for 20 SNP's namely

1. Meta-Type
2. Sports-Type
3. Yoyo-Effect
4. Muscle Mass Loss
5. Hunger
6. Satiety
7. Visceral Adipose Tissue
8. Regenerative Capacity
10. Antioxidants
11. Omega 3
12. Vitamin A
13. Vitamin B9
14. Vitamin B12
15. Vitamin D
16. Lactose
17. Gluten
18. Caffein
19. Alcohol Breakdown
20. Sweet Tooth

To know more or book a test call / whataspp 8800929600 or email neeraj.arora@cmdsingapore.com

#metacheckgenetest #longevity #Wellbeing #metabolism #metabolicactivity #metabolicdisorder #metabolicsyndrome #metabolisefood #Weightgain #weightloss #weightmanagement #overweight #metacheck #healthcare #yoyoeffect #Sportstype #musclemassloss #satiety #VisceralAdiposeTissue #regenerativecapacity #antioxidants #Omega3 #VitaminA #sweettooth #alcoholbreakdown #VitaminD #vitaminb12 #Caffeine #vitaminB9 #gluten

1 year ago | [YT] | 1

Dr. Bakshi's Advance Diagnostics

Nausheen Ali Sardar says, "I went to every doctor for 3 years but no treatment worked"

When you suffer, you often suffer alone. That's exactly what was happening with Nausheen Ali Sardar. But did she talk about it? No. Was she worried about it? Yes. Putting up a brave front, she still continued her life as if nothing had happened.

She tried doing a lot of trial and error when it came to her diet, but despite all possible tricks in the book, could not fathom what her body was reactive to.

Would you believe it if we told you that she was largely allergic to oats and soya beans? And mind you, not that her body reacted immediately after consuming oats, soyabeans etc.

In fact, the allergy was a far delayed reaction, as late as three days?

Talking EXCLUSIVELY to ETimes TV, Nausheen said that she was suffering from it perhaps for more than three years. "It is only when the symptoms become visible that you realise you need medical help," she said.
Continued Nausheen, "So I tended to have puffy skin, weight gain. I felt a lot of water retention in my body and lower back pain. After 2 years, I realised that something is definitely not right.

I underwent the Prick Allergy Test, which requires one to have 200 pricks on hand. After just a few pricks, my skin started flaring up very badly and it seemed like love bites (laughs). The doctor said that he cannot continue the test as I was very sensitive to it. My problem only compounded then because I thought that I had reached the end of the tunnel. I went to several doctors and did many tests but nothing worked. I was told it could be gluten or lactose intolerance but all steps taken in that direction did not make me feel any better.

I was even told that I may be allergic to pets!
Thankfully, I am good at research. I sourced out a good lab ImuPro. It's a German lab. I contacted its head Mr. Neeraj Arora (Director of First Medical Diagnostics). Several political and glamour personalities have taken treatment for a similar issue that I was facing. I was told that a very popular actress had consulted them because she was having a constant pain.

Several people suffering for many years have taken this ImuPro Food Intolerance Test.

ImuPro test is available in 50 countries and samples are sent to Germany and my blood serum was sent to Germany for analysis and testing."

What is Delayed Allergy? Delayed Allergy is when a person gets hypersensitive to the food that his system cannot tolerate, but only after 3 to 4 days. This in turn could make it very difficult for one to backtrace the allergen.

And then? Nausheen continued, "I also have to refrain from sunflower seeds. But I am striking off oats and soya beans from my list for sure."
Medicinines being taken, currently? "None," replied Nausheen. "It's just that my allergic food items have to be kept at a safe distance from me."

Results seen? Pat came the reply, "Oh yes.
My face has shrunk. I had developed some pigmentation too; even that has disappeared. No lethargy. No back pain. I am feeling like a new person. I am feeling 20 years younger."

"Trust me. I had almost given up. Itne paise kharch kiye the. Bas ek last option try kar rahi thi. Thank heavens, it worked," Nausheen signed off.

#wellnessjourney #Lifestyle #wellnesstips #foodallergies #foodintolerancetes #lifestylevlog #healthcare #foodintolerancetest #celiacsociety #facebookviral #AllergyTesting #happycustomer #improvement #ImuPro #WellnessLifestyle #fmdindia #recipeoftheday #recipes #facebookreelsviral #healthyeating #AllergyAwareness #foodintolerancetesting
#actorslifestyle #actresses #etimes #glutenfreelife #glutenfreefoods

1 year ago | [YT] | 1

Dr. Bakshi's Advance Diagnostics

START OF HAY FEVER SEASON A TIME FOR CROSS-REACTIVITY

Spring is coming and, with it, hay fever - we get a runny nose, sneeze, and feel groggy. So why does a blissful bite into an apple suddenly cause shortness of breath, stomach cramps, and diarrhea? The trigger may be cross-reactivity.

How does this happen?

The immune system protects our bodies against germs. If viruses or other harmful substances get into our body, our body triggers an immune reaction and destroys the pathogens. Allergies occur when the immune system fights harmless substances such as pollen and food. The body thinks the proteins contained in these substances are dangerous and produces antibodies to fight them.

Cross-reactivity occurs when the antibody recognizes and fights not only the protein for which it was originally produced, but also proteins that belong to other substances. This can happen because some pollen, animal, and food proteins have very similar structures to one another. The proteins in birch pollen are very similar to those found in an apple. If you have a birch allergy, this is why you may develop an allergic reaction when you bite into an apple. Roughly 60 percent of people with pollen allergies suffer from these types of pollen-associated food intolerances.

When is cross-reactivity important?

Cross-reactivity can be important if you have a delayed food allergy. If you use a blood test like ImuPro to detect whether you have a delayed food allergy, you may learn that you have a reaction to lobster even though you have never tried lobster before.

This is not uncommon and is also not due to a false reading. Cross-reactivity can cause reactions to occur to foods that you have never eaten. Lobster, mussels, shrimp, and other seafood are very similar to the allergen of the house dust mite. If you have an allergy to house dust mites, your immune system will produce antibodies. These antibodies do not only “match” the proteins of house dust mites, but also proteins found in lobster, oysters, and other seafood. The blood test measures these antibodies. So you can also have a reaction to lobster without ever having eaten lobster. It is important that you avoid lobster for a while in this case, or find out what is triggering the cross reaction and avoid that. In this case, house dust mites may be responsible. In some cases, changes in diet have even caused hay fever problems to get better.

There is still a second possibility as to why a reaction to lobster may occur: cross-reactivity does not always have to be present. You may have eaten lobster without realizing it. Lobster can be hiding in processed foods, like fish sticks, and would have been consumed without you noticing it

1 year ago | [YT] | 2

Dr. Bakshi's Advance Diagnostics

WHY IMUPRO?

Your building blocks for better health
GOLD STANDARD OF IgG TESTING FOR DELAYED FOOD ALLERGIES

The German manufacturer R-Biopharm AG is leader in Clinical diagnostics and Food & feed analysis
More than 15 years of experience in IgG testing
R-Biopharm AG is ISO certified (ISO 9001 and ISO 13485)
Kits are CE marked
Standard curve calibrated against the international reference preparation “1st WHO IRP 67/86 for human IgG”
Yearly interlaboratory tests
Excellent reproducibility of the test results
Standardized production of allergens
Close cooperation with international scientific experts from nine countries
SOPHISTICATED DOCUMENTS FOR THE PATIENT
TO FACILITATE THE THERAPIST’S DAILY WORK!
Detailed report
Personal nutritional guidelines
Individualized recipes (ImuPro Complete)

CONVINCING CONCEPT FOR SATISFIED PATIENTS
AND MEDICAL SUCCESS

Improved concept developed on the basis of hundreds of thousands of patients’ cases and doctors’ experiences
(3 phases: elimination, provocation, rotation)
Helps the patient to find his personal trigger foods
Patient documents are highly personalized
The ImuPro concept comprises the key to avoid malnutrition: rotation of all tolerated foods
guaranteed varied diet supplying all necessary micro-nutriments and avoiding monotony
helps to avoid unintended nutritional mistakes
(the guidelines point out in detail which products might be hidden in which processed foods)
helps to avoid the appearance of IgG to newly introduced food

WHY CHOOSE IMUPRO?
IT WORKS • IT´S ACCURATE • IT´S INDIVIDUAL


WHY IgG INSTEAD OF
IgA OR IgG4?

Your building blocks for better health
Some laboratories and manufacturers use IgA to detect a delayed food allergy. Does this make sense?
Which antibody is best to detect a delayed food allergy?
OVERVIEW OF THE FUNCTIONS OF IgA, IgG4 AND IgG
IgA
Principal isotype in secretions (esp. mucus epithelium of the intestinal and respiratory tracts)
Neutralizing antibody against bacteria and toxins “first line of defense” with short half-life time (~6 days)
Weak activator of complement and opsonisation – bound antigens are removed by macrophages with little to no inflammation
Operates mainly on epithelial surfaces where complement and phagocytes are normally not present
Is believed to act as a „discrete housekeeper“, in which foreign antigens are bound by IgA into complexes and removed by the
macrophages, but with little or no resultant inflammation
Less specific antigen binding site than IgG, e.g. higher cross reactivity and more false positives
IgG4
Antibody involved in the desensotisation of type I allergies (IgE)
The guideline of the EAACI (European Academy of Allergy and Immunology) states that testing for IgG4 is not
recommended for the detection of delayed food allergies (www.ncbi.nlm.nih.gov/pubmed/18489614).
Biochemically difficult to measure due to very low IgG4 concentrations and specificity of detection antibodies against IgG4
Indicates tolerance not hypersensitivity
Is not able to induce inflammation
Is an anti-inflammatory antibody triggered by IL-10 (an anti-inflammatory cytokine)
IgG
Principal isotype in the blood and extracellular fluid, where accessory cells and molecules are available
Efficiently opsonises pathogens for engulfment by phagocytes and activates the complement system
Persistent antibody with a half-life time of 20 days
Induces inflammation
Vojdani* found a parallel in development of IgG and IgA antibodies to food, although less elevated levels
for IgA and in some cases no IgA response could be seen. In none of the cases presented, IgA was
positive alone; thus there seems to be no necessity to test for IgA alone.
* Detection of IgE, IgG, IgA and IgM antibodies against raw and processed food antigens.
Aristo Vojdani Nutrition & Metabolism 2009, 6:22
WHY CHOOSE IMUPRO?
• THERE IS NO ADDITIONAL BENEFIT IN MEASURING IgA TOO!
• MEASURING IgG4 IS NOT A RELEVANT MARKER FOR DELAYED FOOD ALLERGIES!
• IgG IS THE RELEVANT PARAMETER FOR IDENTIFYING POTENTIAL DELAYED FOOD

ALLERGIES IN THE HUMAN BLOOD


IMUPRO AND COMPETITORS

Your building blocks for better health
Why ImuPro is the gold standard of IgG testing for delayed food allergies

TECHNICAL INFORMATION
ImuPro

ELISA (Enzyme-linked immunosorbent assay) as a commonly accepted, accurate lab detection method
Reliable and reproducible test results due to standardized procedures and simple pre analytical procedures.
Robust sample matrix. No cell based assays, which might be subject to difficult pre-analytical procedures
Extensive technical validation (related to CLSI guidelines) of the single parameters (foods)
Detection of the relevant biological marker (IgG)
Standardized calibration curve according to 1st WHO IRP 67/86 for human IgG
Calibration curve on each plate to avoid plate-to-plate variations
Highly standardized and certified allergen production
Pool test of food antigens avoided, to ensure most reliable information for each food stuff
Quality control through annual Inter laboratory comparisons
Competitors:
Various detection methods. Some are not generally accepted such as e.g. Bioresonance Therapy or Hair Testing
Some competitors use complex and potentially less reliable test principles, such as cell based assays.
To our knowledge, no or very basic technical validation data
Some competitors claim to measure IgG4 or IgA
Calibration curve according to 1st WHO IRP 67/86 for human IgG : Unclear / not standardized
Calibration curve: several competitors either use only one curve or only use a one point calibration.
Standardization of allergen production: No / not known
Competitors often use pool tests to maximize the number of tested foods
Interlaboratory tests: To our knowledge, the competitors do not conduct such tests

CONCEPT AND PATIENT CARE
ImuPro

Comprehensive post-test guidance for patients
Provocation challenge test as integrational part of the ImuPro concept
Provocation enables the accurate identification of actual trigger foods
Stabilization phase helps the patients to permanently improve their condition
Several clinical trials conducted with ImuPro
Comprehensive scientific support and advice
Competitors:
No defined provocation concept
No provocation challenge test
No definite identification of trigger foods
Stabilisation phase is not part of their concepts
Very few publications
If support at all, then very brief

1 year ago | [YT] | 1

Dr. Bakshi's Advance Diagnostics

GOLD STANDARD OF IgG TESTING FOR DELAYED FOOD ALLERGIES
The German manufacturer R-Biopharm AG is leader in Clinical diagnostics and Food & feed analysis
More than 15 years of experience in IgG testing
R-Biopharm AG is ISO certified (ISO 9001 and ISO 13485)
Kits are CE marked
Standard curve calibrated against the international reference preparation “1st WHO IRP 67/86 for human IgG”
Yearly interlaboratory tests
Excellent reproducibility of the test results
Standardized production of allergens
Close cooperation with international scientific experts from nine countries

CONVINCING CONCEPT FOR SATISFIED PATIENTS
AND MEDICAL SUCCESS

Improved concept developed on the basis of hundreds of thousands of patients’ cases and doctors’ experiences
(3 phases: elimination, provocation, rotation)
Helps the patient to find his personal trigger foods
Patient documents are highly personalized
The ImuPro concept comprises the key to avoid malnutrition: rotation of all tolerated foods
guaranteed varied diet supplying all necessary micro-nutriments and avoiding monotony
helps to avoid unintended nutritional mistakes
(the guidelines point out in detail which products might be hidden in which processed foods)
helps to avoid the appearance of IgG to newly introduced food

SOPHISTICATED DOCUMENTS FOR THE PATIENT
TO FACILITATE THE THERAPIST’S DAILY WORK!
Detailed report
Personal nutritional guidelines
Individualized recipes (ImuPro Complete)

WHY CHOOSE IMUPRO?
IT WORKS • IT´S ACCURATE • IT´S INDIVIDUAL
WHY IgG INSTEAD OF
IgA OR IgG4?

Some laboratories and manufacturers use IgA to detect a delayed food allergy. Does this make sense?
Which antibody is best to detect a delayed food allergy?
OVERVIEW OF THE FUNCTIONS OF IgA, IgG4 AND IgG
IgA
Principal isotype in secretions (esp. mucus epithelium of the intestinal and respiratory tracts)
Neutralizing antibody against bacteria and toxins “first line of defense” with short half-life time (~6 days)
Weak activator of complement and opsonisation – bound antigens are removed by macrophages with little to no inflammation
Operates mainly on epithelial surfaces where complement and phagocytes are normally not present
Is believed to act as a „discrete housekeeper“, in which foreign antigens are bound by IgA into complexes and removed by the
macrophages, but with little or no resultant inflammation
Less specific antigen binding site than IgG, e.g. higher cross reactivity and more false positives
IgG4
Antibody involved in the desensotisation of type I allergies (IgE)
The guideline of the EAACI (European Academy of Allergy and Immunology) states that testing for IgG4 is not
recommended for the detection of delayed food allergies (www.ncbi.nlm.nih.gov/pubmed/18489614).
Biochemically difficult to measure due to very low IgG4 concentrations and specificity of detection antibodies against IgG4
Indicates tolerance not hypersensitivity
Is not able to induce inflammation
Is an anti-inflammatory antibody triggered by IL-10 (an anti-inflammatory cytokine)
IgG
Principal isotype in the blood and extracellular fluid, where accessory cells and molecules are available
Efficiently opsonises pathogens for engulfment by phagocytes and activates the complement system
Persistent antibody with a half-life time of 20 days
Induces inflammationVojdani* found a parallel in development of IgG and IgA antibodies to food, although less elevated levels
for IgA and in some cases no IgA response could be seen. In none of the cases presented, IgA was
positive alone; thus there seems to be no necessity to test for IgA alone.
* Detection of IgE, IgG, IgA and IgM antibodies against raw and processed food antigens.
Aristo Vojdani Nutrition & Metabolism 2009, 6:22
WHY CHOOSE IMUPRO?

• THERE IS NO ADDITIONAL BENEFIT IN MEASURING IgA TOO!
• MEASURING IgG4 IS NOT A RELEVANT MARKER FOR DELAYED FOOD ALLERGIES!

• IgG IS THE RELEVANT PARAMETER FOR IDENTIFYING POTENTIAL DELAYED FOOD
ALLERGIES IN THE HUMAN BLOOD
TECHNICAL INFORMATION
ImuPro
ELISA (Enzyme-linked immunosorbent assay) as a commonly accepted, accurate lab detection method
Reliable and reproducible test results due to standardized procedures and simple pre analytical procedures.
Robust sample matrix. No cell based assays, which might be subject to difficult pre-analytical procedures
Extensive technical validation (related to CLSI guidelines) of the single parameters (foods)
Detection of the relevant biological marker (IgG)
Standardized calibration curve according to 1st WHO IRP 67/86 for human IgG
Calibration curve on each plate to avoid plate-to-plate variations
Highly standardized and certified allergen production
Pool test of food antigens avoided, to ensure most reliable information for each food stuff
Quality control through annual Inter laboratory comparisons
Competitors:
Various detection methods. Some are not generally accepted such as e.g. Bioresonance Therapy or Hair Testing
Some competitors use complex and potentially less reliable test principles, such as cell based assays.
To our knowledge, no or very basic technical validation data
Some competitors claim to measure IgG4 or IgA
Calibration curve according to 1st WHO IRP 67/86 for human IgG : Unclear / not standardized
Calibration curve: several competitors either use only one curve or only use a one point calibration.
Standardization of allergen production: No / not known
Competitors often use pool tests to maximize the number of tested foods
Interlaboratory tests: To our knowledge, the competitors do not conduct such tests

CONCEPT AND PATIENT CARE
ImuPro

Comprehensive post-test guidance for patients
Provocation challenge test as integrational part of the ImuPro concept
Provocation enables the accurate identification of actual trigger foods
Stabilization phase helps the patients to permanently improve their condition
Several clinical trials conducted with ImuPro
Comprehensive scientific support and advice
Competitors:
No defined provocation concept
No provocation challenge test
No definite identification of trigger foods
Stabilisation phase is not part of their concepts
Very few publications
If support at all, then very brief

1 year ago | [YT] | 1

Dr. Bakshi's Advance Diagnostics

WILD HERB RECIPES



Wild herb recipes taking into consideration food allergies



Liven up your food with wild herbs! Wild herbs add variety to your menu and are a good source of many important minerals and trace elements. Also, wild herbs have very few allergenic properties, making them a good source of enrichment for mindful eating habits, especially if you have a delayed food allergy, commonly called food intolerances.



Breakfast:



Wild herb quark

100 g wild herb mixture (mixture of eight different salad herbs), such as ground elder, wild mallow, chickweed, shepherd’s purse, dead-nettle, dandelion, campion, wild arugula—varies depending on season



250 g quark (can be substituted by goat or sheep cream cheese)

100 ml mineral water

Salt
freshly ground pepper



Preparation:

Peel and slice onions and shallots. Wash the herbs and shake dry.

Mix quark with mineral water until smooth, and season with salt and pepper. Fold in the herb mixture. Cover the quark and allow to stand for 30 minutes.



Wild herb scrambled eggs

Makes four servings:

250 g bacon, diced

1 large onion

50 g ground elder

6 chicken eggs (can be substituted for goose or quail eggs)

Salt, pepper, paprika

3 Tbsp mineral water



Preparation:

Finely chop onions. Sort ground elder and cut into small pieces. Render the bacon in the pan and sauté chopped onion until golden brown. Add ground elder and allow to soften at low heat, stirring repeatedly. Beat the eggs in a bowl, add mineral water, and whisk gently with a fork. Add the egg mixture to the pan and prepare like scrambled eggs. Season with paprika,
Main Dish:



Pear and carrot soup with common sorrel and wood sorrel

Makes four servings:

250 g pealed and finely chopped carrots

1 large pear

30 g butter (alternatively, clarified butter)

1 Tbsp honey

2 finely diced shallots

0.8 l strong vegetable stock without yeast

60 g common sorrel

10 g wood sorrel

4 Tbsp crème fraîche (alternatively, natural soy yogurt)

Salt, freshly ground white pepper
Preparation:

Melt the butter, add the finely chopped shallots, carrots, and sugar and sauté until glazed. Add stock and spices, and allow carrots to simmer until soft, approximately 20 minutes. Peal and core pear. Cut common sorrel into very fine strips. Add pear and crème fraîche to the carrots and purée in a blender. Season soup again afterwards. Place common sorrel on preheated deep plates, fill with hot soup, and garnish with wood sorrel. Instead of sorrel, cilantro also makes a nice compliment to this soup, but you will need about 50 g of cilantro and a few ground coriander seeds.



Risotto with common sorrel and wood sorrel

Makes four servings:

180 g rice

50 g finely diced vegetables: carrots, celery, and leek

1 finely diced onion

100 ml fresh cream (alternatively, sweetened soy milk)

30 g common sorrel leaves

20 g wood sorrel (hare’s foot)

Salt, freshly ground pepper



Preparation:

Cook the rice with chopped vegetables in a pressure cooker with a pinch of salt for about 10–15 minutes, allow to stand for another 5 minutes, and drain. Sauté the diced onions in butter (or clarified butter), add rice, and fill up with cream. Heat and stir occasionally. At the end, add fine strips of cut common sorrel and season generously again. Serve on deep plates and garnish with wood sorrel. (A fish fillet with crispy skin is very delicious when paired with this dish!)



Asparagus and tomatoes in gelée with chickweed pesto

Makes four servings:

400 g white and green asparagus, cooked

2 beefsteak tomatoes

0.2 l strong asparagus stock

4 gelatin sheets

Salt, freshly ground pepper

50 g chickweed

1 Tbsp roasted pine nuts

2 Tbsp hazelnut oil



Preparation:

Peel and dice beefsteak tomatoes. Bring the asparagus stock to boil, reduce a little, and strain through a cloth. Soak the gelatin sheets in cold water for a few minutes, squeeze out, and add to the hot stock. (You should have about 0.15 l of stock remaining after the reduction step.) Season again to taste. Brush a small loaf pan with a small amount of oil and line with plastic wrap. Cut the asparagus in half lengthwise and layer with tomatoes in the pan. Fill pan with warm broth and allow to thicken overnight. For the pesto, cut chickweed into small pieces and crush in mortar with a pinch of salt. Add pine nuts and also crush (thin with asparagus stock as needed). Fold in the nut oil, and season to taste again. Remove the cold terrine from the pan, slice with a very sharp knife, and serve with fresh chickweed, asparagus spears, and pesto.

Grilled chicken breast with wild garlic marinade

Makes four servings:

400 g chicken breast fillets

40 g wild garlic spread

Salt, pepper

Preparation:

Cut chicken breast fillets into slices and cover generously with wild garlic spread. Add salt and pepper as needed. Marinate in fridge for at least one hour. The marinated chicken fillets will release their best aroma on the grill, but they can also be fried in a pan with some rapeseed (canola) oil. Pair this dish with potato salad, rice, or noodles.

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1 2 3 4

1 year ago | [YT] | 1

Dr. Bakshi's Advance Diagnostics

SPRING FEVER IN YOUR STOMACH WITH WILD HERBS

Wild herbs were forgotten for a long time and were dismissed as weeds. They are now experiencing a renaissance: they are becoming easier and easier to find at markets and in organic food stores and are even being used in gourmet and award-winning kitchens.

Wild herbs bring spring into your kitchen and aromatic variety to your plate. They usually have a much more intensive taste than bred varieties and are rich in vitamins, minerals, trace elements, and secondary plant compounds.

You can cultivate them in your own wild herb garden without much effort or grow wild herbs in pots - this saves time and money. Wild plant gardens grow virtually by themselves, are low maintenance, and do not cost much. If you prefer collecting herbs in the wild, you should take a special course beforehand. Otherwise the risk of confusing edible wild herbs with poisonous ones is too great. Wild garlic is a well-known example: it can easily be mistaken for the poisonous lily of the valley. The safest way to tell the difference is that wild garlic has a garlic smell.

Did you know that wild herbs make great spring remedies? Wild herbs contain valuable active substances, such as essential oils, bitter compounds, and flavonoids, which help your body detoxify.

Spring remedy

In spring many wild plants grow that can have a detoxifying and strengthening effect. Wild garlic, nettle, and dandelion are good examples for a spring remedy and help you overcome spring tiredness.

Wild garlic is rich in minerals, trace elements, vitamin C, and flavonoids. It has an antiseptic, digestive, and anti-inflammatory effect.

Use: heat causes wild garlic to lose much of its characteristic taste, so it is usually eaten raw. Minced wild garlic goes well with salads, sauces, pesto, casseroles, and potato dishes.

Nettle contains high amounts of vitamin C (about three times the amount found in kale), potassium, phosphorous, silicon, magnesium, calcium, iron, and vitamins A and E. Nettles have a diuretic and blood-purifying effect.

Use: young, tender leaves make a wonderful spinach substitute. Finely chopped leaves compliment salads, soups, and sauces. Blanching the nettle destroys the nettle hair.


Dandelion contains high amounts of vitamin C and D, potassium, bitter compounds, and flavonoids. Bitter compounds stimulate the gall bladder and liver and support the body’s own detoxification function.

Use: young and slightly bitter tasting leaves can be prepared like spinach or eaten as salad.



Tip: wild herbs are prepared just like kitchen herbs. Rinse them with cold water, pat dry, and chop with a sharp knife. Fresh herbs have the best aroma. You can also freeze them: put finely chopped herbs in ice cube trays and fill the trays to the top with water.

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1 year ago | [YT] | 1

Dr. Bakshi's Advance Diagnostics

“Gut, Microbiome & Millets: The Inflammation Fix”, Celiac Society of India organised A Revolutionary Seminar for Chronic Disease Prevention

● Illness to Wellness initiative celebrated a decade of promoting preventive healthcare.
● The seminar highlighted gut health's impact on chronic diseases and the benefits of millets.
● Experts shared insights on microbiome balance and practical dietary solutions with a diverse audience.

medgatetoday.com/gut-microbiome-millets-the-inflam…

New Delhi, 8th July 2024 – The Celiac Society of India and the Indian Coalition for the Control of Iodine Deficiency Disorders, in partnership with Illness to Wellness, today hosted a transformative seminar titled “Gut, Microbiome & Millets: The Inflammation Fix.” The seminar aimed to illuminate the critical role of gut health in combating prevalent nutritional deficiencies and chronic diseases, emphasizing practical dietary changes for improved public health outcomes.

Distinguished guests, including Dr. Vinod Paul, Member of NITI AAYOG; Ms. Meenakshi Lekhi, Former Union Minister; and Dr. Chandrakant S. Pandav, Padma Shri awardee and Former Professor & Head of Community Medicine at AIIMS, advocated for rightful eating, Gut Health and the need for the use of Magic Millet in our daily lives.
mumbainewsnetworks.blogspot.com/2024/07/gut-microb…
The seminar highlighted the importance of gut health in addressing the epidemic of nutritional deficiencies and chronic degenerative diseases such as obesity, diabetes, high blood pressure, heart disease, cancers, autoimmune diseases, and mental health issues. Often referred to as the second brain, the gut houses two-thirds of the immune system, underscoring its crucial role in overall health. Recent studies emphasize the profound impact of gut health on overall well-being, highlighting its role in managing obesity, diabetes, heart disease, and mental health.

The eminent speakers who enlightened the audience with their insights included Dr. Arjun Dang, MBBS, MD, CEO & Partner at Dr. Dang’s Lab; Dr. Meena Mishra, MBBS, MD, Chairperson of the Brain Behavior Research Foundation of India; Dr. Kapil Yadav, MBBS, MD, Professor at the Centre for Community Medicine, AIIMS; Ms. Ishi Khosla, Clinical Nutritionist, Columnist, Author, Entrepreneur & Researcher and Dr. Asha Chandra, Founder of Asha Chandra Welfare Consultancy among others.

Speakers highlighted pointers on the disruption of microbiome balance caused by commonly eaten grains and highlighted the benefits of ancient, anti-inflammatory, gut-friendly grains like millets. The engaging discussions provided attendees with practical dietary changes to incorporate these nutritious grains into their daily lives, dispelling myths and misconceptions along the way.www.drugtodayonline.com/medical-news/news-topic/19…
While opening the session, the Iodine Man of India, Dr. Chandrakant Pandav, Padma Shri awardee and renowned expert in community medicine with significant contributions to iodine deficiency disorders and public health said, "Wellness encompasses nine interconnected components: Physical, Emotional, Social, Creative, Spiritual, Financial, Environmental, and Occupational. Each of these elements is vital to achieving overall well-being. Development should be measured beyond economic metrics, taking inspiration from Bhutan's Gross National Happiness, which emphasizes happiness and well-being as key indicators of progress. According to the June 2024 UN report, only 17% of the 17 Sustainable Development Goals (SDGs) are on track to be achieved by 2030. Immediate and accelerated action is required to meet these global objectives."
Pressing on the need for behavioural change, Dr. Vinod Kumar Paul, Member of NITI Aayog said, "We must tackle the nutrition crisis through behavioural change, shifting to nutritious foods like millets instead of processed ones. Our ancestors knew diet influences behaviour, and our Prime Minister has promoted this by celebrating the International Year of Millets and the G20 Presidency. Millets benefit both health and the environment.
Celiac disease is a hidden condition that needs more awareness. The CNNS data shows alarming trends: 11% of children aged 10-19 are pre-diabetic, and obesity rates are rising by 4-5%. I urge teachers, parents, and caregivers to focus on children's diets, obesity, and overall lifestyle. Regular health checkups, including BMI assessments, are crucial. Nutritionists and industry professionals must prioritize adolescent health.”
timesofindia.indiatimes.com/city/delhi/the-way-to-…
Calling for participation from Doctors, Scientists and Nutritionists, Dr Paul insisted, “We need evidence that changes can reduce obesity
Describing how Millets has changed her life, Meenakshi Lekhi, Former Union Minister said, “We need a millet revolution, much like the green revolution. Ancient texts from the Neolithic period and the Harappa and Indus Valley civilizations reference millets, highlighting their historical significance. Varieties like Black Millet, Barnyard Millet, Foxtail Millet, and Sorghum Millet were once staples in our diet before colonial influences changed our eating
Appreciating the efforts by Celiac Society of India, Mr Anil Rajput, Chairperson, National CSR Council, ASSOCHAM said, “It's incredibly encouraging to see the Celiac Society organizing a program to raise awareness about gut health. We all understand the crucial role gut health plays in overall well-being, as many health issues originate from the gut. A healthy gut is the foundation of good health. I am deeply grateful to Ishi Khosla and the Celiac Society for arranging this event and wish it a great success.
Dr. Arjun Dang, CEO of Dr. Dangs Lab, emphasized the importance of diet and highlighted the triple burden of malnutrition: undernutrition, overnutrition, and micronutrient deficiencies. Dr. Dang proposed strategies like enhancing maternal nutrition, deworming campaigns, diversifying diets with millets and pulses, and promoting health education.

urbanacres.in/millets-gateway-to-brain-health-via-…

"Micronutrients play a crucial role in brain development across all stages of life—from childhood through to ageing. Special
Dr. Ashutosh Shukla, Senior Director of Internal Medicine, Max Hospital Gurugram said, "Lifestyle diseases stem from gut health; imbalanced bacteria can lead to inflammation, metabolic disorders, and mental health issues. Bad gut bacteria contribute to the rise in these diseases, disrupting the immune system and increasing risks like diabetes."
"Gut health impacts lifestyle diseases profoundly. Bacteria, present for over a million years, play a vital role in breaking down fiber and producing essential vitamins. Disruptions in this cycle can lead to metabolic and mental health disorders. Skin issues, from allergies to pigmentation, often originate from gut health. Treating the gut enhances treatment efficacy, linking nutrition to overall harmony in life." concluded Dr. Mankul Goyal- Dermatology from AIIMS Delhi.
The seminar concluded with a call to action for adopting millets and prioritizing gut health as vital steps towards achieving better health outcomes and preventing chronic diseases.
www.cityairnews.com/content/transformative-seminar…

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