Jaggery/Gud - Health benefits, ayurvedic remedies, application, chemical constituents and many more

 

 Jaggery/Gud - The Indian traditional sugar

Sugar and sweet consumption have been popular and intrinsic to Indian culture, traditions, and religion from ancient times. Jaggery and Khandsari (type of partially refined to unrefined sugar with a strong molasses content and flavour) are the traditional source of sugar. Jaggery (Gur) is a natural sweetener made by concentration of sugarcane juice, contains all minerals and vitamins present in sugarcane juice. Jaggery is important in Indian diet, which is consumed either directly or used in preparation of various sweet based foods. Jaggery is generally called as “medicinal sugar” because of its use in Ayurveda as well as its comparison with honey.

Jaggery, also known as Panela, is a rich source of minerals, proteins, and vitamins. These nutrients form the essential constituents of a healthy diet. Jaggery, in contrast with white sugar, contains a robust quantity of iron and copper percentage. The liberal vitamin content makes jaggery a superior class of natural sweeteners. An established blood-purifying agent among tropical inhabitants, it is classified as an energy food that regulates body functions. The vital organs retain optimum function through regular jaggery use. Besides this, the sap collected from some palm trees such as palmyra-palm (Borassus flabellifer L.), coconut-palm (Cocos nucifera L.), wild date-palm(Phoenix sylvestris Roxb.) and sago-palm (Caryota urens L.) is used for preparation of jaggery. It contains the natural sources of minerals and vitamins inherently present in sugarcane juice and it is one of the most wholesome and healthy sugars in the world.

The most popular sweetener in the world, sugar, was invented in India. There is reference to sugarcane cultivation and the preparation of sugar in an Indian religious text, the Atharva Veda. The word sugar is a derivative of “sarkara”, meaning gravel in Sanskrit. Sugar became known to the world when the army of Alexander the Great came to India in 327 BC. Interestingly, they were surprised to see another alternative to honey to sweeten food, and described it as a “reed that gives honey without bees”. Traditionally, any occasion in India is celebrated with intake of sweets. Also, it is customary to “sweeten the mouth” after every meal, any joyous occasion, religious festival, social gathering, etc. It is considered mandatory to offer sweets to the gods on every religious occasion

It is commonly called as gud, gur, gul, sharkara, solid/semi-solid jaggery, Jaggery, etc.

 

Imeage source : Google

                        

Vitamins and Minerals content

Vitamins : vitamins (Vitamin A-3.8 mg, Vitamin B1-0.01 mg, Vitamin B2-0.06 mg, Vitamin B5-0.01 mg, Vitamin B6-0.01 mg, Vitamin C-7.00 mg, Vitamin D2-6.50 mg, Vitamin E-111.30 mg, Vitamin PP-7.00 mg) per 100 g of jaggery.

Minerals : (Calcium-40-100 mg, Magnesium-70-90 mg, Potassium-1056 mg, Phosphorus-20-90 mg, Sodium-19-30 mg, Iron-10-13 mg, Manganese-0.2-0.5 mg, Zinc-0.2- 0.4 mg, Copper-0.1-0.9 mg, and Chloride-5.3 mg per 100 g of jaggery)

• The limit of permissible quality characteristics of jaggery are moisture—7%, sucrose—70%, total sugars—90%, reducing sugars—20%, ash—4% and acid insoluble ash—0.3%.

• The granular jaggery is rich in minerals (0.6–1%) as it contains 9 mg% calcium, 4 mg% phosphorous and 12 mg% iron (Singh et al. 1978). Jaggery which is far more complex than sugar, as it is made up of longer chains of sucrose with traces of mineral salts, iron and some fiber is digested slower than sugar and releases energy slowly and not instantaneously.

•  It contains vitamin B complex in 1 g/kg concentration, calories in 19 cal/tbsp, folic acid in 1 mg/kg, calcium in 5 g/100 g, and iron in 1 mg/g concentration.

Light golden colour of jaggery is due to

In order to get light coloured jaggery, sulphur dioxide (SO2) is used as juice clarificant(clarifying agent) during its preparation, and that light golden colour jaggery due So2 is injurious to health  and therefore it is advisable to consume jaggery which is darker in colour.

Properties and benefits

• Majjakara – It increases the quantity of marrow,

• Asruk kara – improves blood

• Natishleshma kara – does not increase Kapha to a large extent

• Srushtamutrashakrut – increases volume of urine and faeces

• If it is not prepared properly, it causes intestinal worms, increases chances of Kapha disorder in marrow, blood, fat tissue and muscles.

• Old jaggery is good for heart, and should be consumed. So, jaggery should be at least one year old for its usage.

• Freshly prepared jaggery increases Kapha and causes indigestion.

> Unrefined or unwashed jaggery :

• Sakshara – slightly alkaline

• Natisheeta – not very coolant

• Snigdha – oily, unctuous

• Mutrashodhaka – cleanses bladder and urine

• Raktashodhaka – cleanses and purifies blood

• Vataghna – balances Vata

• Na ati pittajit – decreases Pitta slightly

• Medakara – increases body fat

• Krumikara – causes intestinal worm infestation

• Balya – increases strength

• Vrushya – aphrodisiac

> Washed jaggery :

• Madhura – sweet

• Vatapittaghna – balances Vata and Pitta

• Asruk prasadana – cleanses and detoxifies blood

• It has a more Pitta balancing action compared to Adhauta (unwashed) guda.

> Old jaggery :

• Svadutara – much more sweeter than the fresh

• Snigdha – oily, unctuous

• Laghu – lighter to digest, than fresh

• Agnideepana – promotes digestion strength

• Vitshodhaka – cleanses intestines and feces

• Mutrashodhaka-  cleanses urinary bladder and urine

• Amashayashodhaka – cleanses stomach

• Ruchya – promotes taste

• Hrudya – good for heart, cardiac tonic

• Pittaghna – balances Pitta

• Vataghna – balances Vata

• Tridoshaghna – Generally good for all the three Doshas

           Click here for more information about Tridoshashas

• Jwarahara – Good for fever (in small quantities only)

• Santapa shantiprada – relieves excess body heat

• Shramahara- relieves tiredness

• Panduhara – useful in anaemia

• Pramehantaka- useful in urinary tract diseases

Jaggery making : 

The juice is extracted from fresh sugarcane. Then it is filtered and boiled in wide, shallow iron pans with continuous stirring and, simultaneously soda or bhindi juice is added in required quantity. 

While boiling, brownish foams come at the top which are continuously removed to get golden yellow/dark black colour color of jaggery. The consistency of the juice becomes thick and then it is poured into the small to medium sized iron cans/mould where blocks of jaggery are formed after cooling.

HEALTH BENEFITS OF JAGERRY OVER SUGAR 

Jaggery, has a mineral content of approximately 60 times that of refined white sugar. One teaspoon of jaggery contains approximately 4-5 mg calcium, 2-3 mg phosphorus, 8 mg magnesium, 48 mg potassium, 0.5 mg iron, as well as trace amounts of zinc, copper, thiamin, riboflavin, and niacin. The corresponding values for white sugar are all essentially zero. 

Jaggery helps in maintaining the electrolyte balance and helps prevent water retention whereas sugar is responsible for inducing sudden blood sugar spikes which leads to weigh gain

Uses benefits and application

1) When some one came from outside, the person should wash off their hands & feet and thereafter he should enter the inside. Then the piece of Jaggery/gud along with cold water is given to the person. This is the old tradition in which is seen in old India. But today such type of tradition is also seen in many villages of India as part of culture.

         - This helps you to cool down and energize  instantly.

2) Jaggery contains mineral and plant ashes. 10 grams jaggery provides only 16 mg magnesium, which is equal to 4% daily magnesium requirement. Magnesium is beneficial for intestinal health. It provides strength to intestines.

            - However, jaggery does not provide much more nutritional benefits, but it has a unique characteristic to make intestines smoother by reducing strain. Thereby, it improves peristaltic movements of intestines, which facilitate the movement of fecal matter. Therefore, it helps in acute as well as chronic constipation. Jaggery can work as detox, so it can help you to cleanse your colon naturally.

3) Healthy jaggery lemon juice : Take a glass of water and add jaggery, lemon and black salt according to your need. With this you also add pinch full of Ginger powder / fresh ginger.  It is the one of the best alternative and nutritive way for energy drinks.

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             Click here to explore more about Black Salt

4) Common cold : Eat Jaggery with dried ginger(Sunthi) and black pepper and you will observe it has similar effects as conventional medications have. You can also add some honey in it for better effect or you should take it with honey instead of jaggery.

            - Mix 1tbsp of Honey with 4 gram of Jaggery, 600mg of ginger and 400 mg of black pepper.

            - Eat it after meal three times a day. It works immediately after eating first dose.

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            Click here to explore more about Black Pepper

5) Jaggery is a good home remedy for hiccup, but it is used with dried ginger powder.

            - Crush jaggery and mix it with ginger powder. Eat this mixture with warm water to get rid of hiccup.

6) Jaggery is helpful for intestinal gas / Flatulence. For this you just eat jaggery(medium piece/4-6 gram) after meal.

7) Jaggery is a cardio tonic, as per ayurveda, so it is used in heart weakness.

8) Jaggery is a good source of iron, so it helps in anemia.

             - Jaggery also gathers a considerable amount of ferrous salts (iron) during its preparation, as it is prepared in iron vessels. This iron is also good for health, particularly for those who are anaemic or lack iron. 

9) Eating jaggery reduces joint pain and stiffness. These effects are more reported when jaggery is used with dried ginger powder.

                 Click here for more information about Dried Ginger

10) Jaggery is also blood purifier, so people with blood or skin disorders can replace refined sugar use with jaggery.

11) Jaggery can prevent asthma and allergic conditions, as a preventive measure.

               - jaggery is very good as a cleansing agent. It cleans lungs, stomach, intestines, oesophagus and respiratory tracts. Those who face dust in their day to day life are highly recommended to take a daily dose of jaggery. This can keep them safe from asthma, cough & cold, congestion in chest etc.

12) Asava and Arishta are the fermented Ayurveda products. They contain natural self generated alcohol, ranging from 5 – 12 %. 

            - In these Asava and Arishta preparation, jaggery is used as a source of sugar. With the help of natural yeast, sugar in the jaggery is converted into alcohol with the help of natural yeast (present in some herbs, used in the medicines). During the process of this conversion, the water soluble and alcohol soluble active principles get dissolved into the liquid medium, and thus the medicine gets prepared in about 1 – 2 months of time.

            - In these asava and arishta preparations, jaggery was made into a paste with lime powder, applied over a long strip of cloth. This was used to seal the cap of vessels. This was useful to prevent entry of air inside the arishta vessel, helping in anaerobic fermentation.

13) It is one of the ingredient of herbal decoction. Like decoction made of any spice.

14) Jaggery is heavy to digest, hence not ideal when a person’s digestion strength is weak. Whereas, candy sugar[(Mishri, Khadi sakhar) : unprocessed version of sugar] is relatively easier to digest.

                - Jaggery is far complex than sugar, as it is made up of longer chains of sucrose. Hence, it is digested slower than sugar and releases energy slowly and not spontaneously. This provides energy for a longer time and is not harmful for the body. 

15) Jaggery can be used as replacement of sugar in coffee, tea and fruit juices. It improves the consistency and taste of the beverage.

16) Molasses (काकवी), a byproduct of the production of jaggery, is used in rural Maharashtra and Karnataka as a sweetener. It contains many minerals not found in ordinary sugar and is considered beneficial to health in traditional Ayurvedic medicine.

17) well-known Maharashtrian puran-poli is also made from jaggery because it improves texture and taste. Whereas another well known recipes is aam-panna is also made fom jaggery. In this some neem flowers are also added. Neem flower does not Improves taste but increase Anti-oxidant property and health benefits of this drink. 

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18) Old jaggery is good for heart, and should be consumed. So, jaggery should be at least one year old for its usage. Freshly prepared jaggery increases Kapha and causes indigestion

19) Jaggery along with Ghee can be eaten along with chapati/Roti. This is one the traditional recipe. It provides instant energy and increase strength and stamina.

20) Charaksamhita mentioned various kalpa in Chikitsasthana for chikitsa where Guda is one of the ingredients e.g. Guda Madya (in Udavart), Guda Sharbat (Panak) (in Talusosh, Madyajanya Trishna, Annaj Trishna), Asava-Arishta (Abhayaristha, Dantyarishta, Phalaristha, etc.), content and binding agent (e.g. Shyamadi Vrti, Pinyaka Varti), anupana (Pippalyadi Ghrut), lepa (local application)-(Guda+Pippali+ Chitrakadilepaand Guda+Arkashrit+SnuhiKsheer-Pralep in Arsha), after Panchakarma procedure (Gudayuktadughapana- after manshiladi Dhumpana and Prapoundrikadi Dhumpapana).

21) Guda is to be used in virechana in various conditions. Sushruta also mentioned kalpas for treating various disease and disease condition like vatrakta, vrana, dadru, Udara, Gulma, Vidradhi, and Kustha.

22) Jaggery is far complex than sugar, as it is comprised of longer chains of sucrose. Henceforth, it is processed more slowly than sugar and deliveries energy gradually and not immediately. This gives energy to a more extended time and isn't destructive to the body. 

23) Jaggery accumulates an impressive number of ferrous salts (iron) during its readiness, as it is ready in iron vessels. This iron is additionally useful for wellbeing 

24) Gur is likewise utilized as a cow's feed, in the refinery, medication producing unit, ayurvedic drugs, ayurvedic sura, and ayurvedic wellbeing tonics.

25) Different items of jaggery are, reori, gazak, chikki, patti and ramdan

Side effects

1. Avoid taking Radish and Jaggery along with fish - incompatible diet/Virrudha Aahara 
2.          Click here to explore more about Viruddha Aahara/Incompatible diet
3. Avoid jaggery in the condition of fever, cold and Cough. Being a natural coolent, it may worsen the respiratory issues.

Note : 

1) Ayurveda specifically advises using the old guda, all where it is used but it becomes difficult to obtained old Guda every time it such a demanding era hence the solution is also stated to used Suryatapiguda( keep  Naveen  Guda  in  high  (Tivra)  sunlight  for  4  Yama  (12  hrs)  before  use,  it  serves  properties  like  Puran Guda) state of old.

2) Almost 20-30% of all-out sugarcane delivered in thenation is utilized for the production of around 7 million tons ofjaggery, which is known as the most nutritious specialist among allsugars 

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