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JAGGERY

Mihir Gupta, June 6, 2025

In hundred grams of jaggery, about 0.4 grams of protein, 0.1 grams of fat, 80 mg. Calcium, 40 mg. Phosphorus, 11.4 mg. Iron, 168 mg Carotene, 0.02 mg. Thiamine, 0.05 mg. Riboflavin, 0.5 mg. Vitamin ‘C’ and 383 kcal are present. The rest is sucrose, reducing sugar and moisture. That is to say, jaggery is a mine of qualities. Eating jaggery in winter is very beneficial. Mostly jaggery made from sugarcane juice is eaten. Old jaggery is more beneficial in medicinal use. Method of making old jaggery – Keep the jaggery in sunlight for twelve hours. This jaggery is as beneficial as the old jaggery. Bar without disease- By eating jaggery rather than sugar, a person remains healthier. Drink many teas during the day and mix jaggery instead of sugar.

Dysuria-
Make tablets by mixing 250 grams of raw ground cumin seeds and 125 grams of jaggery both. By taking two tablets of this three times a day, the urine goes well.

Amlapitta-
Suck a little jaggery on a hungry stomach in the morning. There will be benefits in acidity.
Eating jaggery is beneficial in the weakness of the heart, and physical dysfunction.

Joint pain-
Mix twice the amount of jaggery in the powder of gooseberry and make tablets of the size of a large plum and drink water after eating it daily in the morning- afternoon-evening. This removes rheumatism Jaggery should be consumed more in arthritis. This relieves pain.

Asthma-
15 grams of jaggery and 15 grams of mustard oil mixed well in a slurry, licking it once in the morning for at least 1-2 months permanently cures asthma.

Dry cough-
15 grams of jaggery and licking mixed with mustard oil is beneficial. Cold- Mix a little jaggery with asafetida equal to moong, 5 ground black pepper, and eat it in the morning, it is beneficial in cold. In case of cough and cold, mix 100 grams of jaggery with one teaspoon ground dry ginger, and one teaspoon black pepper and eat it in four parts four times a day, it will be beneficial. Clear urine – Drinking hot milk mixed with jaggery makes urine clear and open. The blockage is removed. Drink this twice daily.

Hiccups-
Grinding old dry jaggery and adding ground dry ginger to it, stops hiccups by sniffing.

Piles-
Mixing an equal quantity of jaggery and myrobalan powder, taking 10-10 grams twice a day after meals is beneficial. Cold, cough, asthma, bronchitis, etc. diseases are cured by eating jaggery and black sesame laddus in winter. These diseases are not caused by eating sesame-jaggery laddus even if these diseases are not present.

A stone is pricked in the body, if it does not come out, then (l) the jaggery comes out by heating it.
(2) Grinding jaggery and onion, prick the place with a thorn and apply carom seeds and tie a bandage. The thorn will come out automatically.
Beauty- consumption of jaggery in winter is very beneficial. With its regular consumption, the skin glows and the skin shines.

Jaundice-
By eating it regularly in the morning, there is a quick benefit to jaundice. Grind a few radish leaves and one hive of jaggery – 5 grams cumin seeds (uncooked raw) and mix it with 10 grams jaggery without rinsing (stale mouth), it is beneficial to eat in the morning and evening.

Worms-
Feed jaggery to the patient before taking anthelmintic medicine. Due to this, the worms sticking in the intestines will come out and eat jaggery. Then by taking anthelmintic medicine, it will come out easily.

Authors

  • Mihir Gupta

    Do you know a punjabi who is not a foodie... well I would call
    Myself a health aficionado . Food has an enthusiastic effect on me . Being the younger sibling with various health conditions, I was nurtured in an environment of overprotectiveness. Their concern was rooted in my lower immunity and frequent illnesses and my mother always emphasized a healthy diet, instilling in me the belief that "you are what you eat”.
    This belief was put to the test when I was the only one in my family to contract COVID-19. The isolation was challenging but became a pivotal moment for self-care and introspection. During this period, I leaned heavily on the wisdom imparted by my mother, who shared recipes for nutritious green juices and herbal teas, all sourced from our kitchen garden. I meticulously journaled this experience, recording each meal and its impact on my health.

  • Breathing is not always automatic. I learnt that the hard way.
    Even now, I can recall the harrowing memory from when I was 4: 3 AM, my chest tightening faster than I could explain. My parents rushing to find the nebuliser.
    For most kids, a medicine cabinet is usually a background object. Not for me, though. Ours had a schedule. Steroids. Inhalers. Steam. Nebulisers.
    My missed school days were no longer measured by absences, but by how long it took for my lungs to recuperate. This illness exiled me from the very body my childhood self had once taken for granted.
    But alongside the treatment, I began to notice smaller rituals. Rituals that made the illness feel a little less consuming. The nushkas (home remedies) were endless: adrak wali chai, honey stirred into turmeric or the steam inhalation my mom transformed into a myriad of herbs. My mother never called it nutritional science, but she knew what to make and when.
    When “healthy food” came to my mind, I pictured imported products, expensive superfoods and products in a vocabulary my childhood self could not decode.
    But I looked at my own kitchen.
    Lentils simmering, ginger crushing, yoghurt culturing. Ingredients so familiar, yet so valuable. The more I googled, the more I realised health shouldn’t be hidden behind imported deliveries. Sometimes, it can begin with what’s already waiting on the kitchen counter.
    This realisation became the foundation of Food Thy Medicine for me.
    I met my co- founder in the waiting room of a pulmonologist's clinic, where our shared routines of inhalers and nebulisers made the idea feel less like a project but a conversation we had to continue. Thus, I began contributing to this project during the summers after Grades 9 and 10. What began as an interest in food and health became deeply personal: a way to turn years of dependence on doctors, prescriptions and steroids into a desire to understand the body better. As a co-author, I helped build a platform that makes nutrition information practical, not glamorous.
    The research for my AI ensured isn’t built for a perfect kitchen, rather the half- empty fridge, rushed day and leftovers that people ask “What can we do with this?” It turns familiar ingredients into realistic meal ideas and our research explains what those ingredients contribute nutritionally.
    The point was never to make food mythical but to make useful information feel less daunting and more reliable. It does not replace doctors or medicine: and it shouldn’t. I still take my prescribed medicine. I still live with asthma. But the illness taught me that care doesn’t begin and end at a clinic door and may be found in the ordinary decisions at home. What we cook, what we keep in the fridge and how we care for ourselves between appointments.
    I can’t control every flare up. But I can keep asking better questions, and help more people see possibility in the food around them.
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