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SUGAR

Mihir Gupta, June 6, 2025

Indigestion, constipation, acidity, cold, rheumatism, foul- smelling sweat, tonsils, etc. diseases are caused by eating excessive amounts of sugar, things made from sugar.
Eating raw sugar kills the taste buds, missing the natural sweetness of fresh fruits and vegetables. Therefore, sweets and things made of sugar should not be eaten, even if you have to eat, at least one should eat it.
In its place, sweet fruits, jaggery and molasses sugar should be eaten. Eating sugar leads to irritability and anger.
Sugar is an immaterial food. Vitamins and calcium present in the body are destroyed by its consumption. It is not necessary to eat sugar.

Hiccups-
If the hiccups keep on going on continuously, if they do not stop, then keeping a spoonful of sugar, sugar under the tongue and sucking it will stop the hiccups. Sucking sugar in this method stimulates the nerves in the back of the throat, which stops the signals inside the body and stops hiccups.

Therefore, eating more sugar is converted into fat and the body becomes unformed due to obesity, too much use of sugar causes tooth decay. It has been proved from experiments that by feeding sugar to those with healthy teeth, the teeth start deteriorating. The spoilage stops as soon as the sugar is stopped. Child paralysis is caused by eating sugars with protein-rich substances. Oxalic acid is produced in the stomach by taking more sugar in milk. When this acid mixes in the blood, it causes paralysis. The child is paralyzed by excessive use of sugar. If the patient is stopped from sugar for twenty-four hours, then he is saved. There will be paralysis and there will be no death due to it. Pain in menstruation is caused by eating too much sugar. There is benefit in back pain, after grinding equal parts of poppy seeds and sugar candy, take two spoons daily with warm milk in the morning and evening. Back pain will disappear. If there is restlessness, heart palpitations, or pain in the body, then after drinking half a cup of hot sugar syrup, do not eat after chewing by mixing two spoons of sugar and two spoons of dry coriander. Itching will be cured.
Burning- Itching of the burnt organs, those who have itching, things made of sugar and sugar like toffee, sweets, the solution is prepared thick, it stops the burning. Dissolve sugar and apply it. Mix water in small quantities so that diseases of the summer season by adding sugar to curd should be eaten regularly during the summer season. It increases excessive
thirst, heatstroke, and burning sensation go away.There is a butt in the brain, the headache of weakness is cured. If the eyes hurt, eating roti with native sugar or bitter gourd is beneficial. Cholesterol increases by eating sugar.
Saccharum Officinale is a medicine made from sugar in homeopathy. When there is redness on the skin, water comes out from the skin, itching occurs, taking five doses of eight tablets of Saccharum officinal 30 potencies regularly provide quick relief. Diarrhea refers to the passage of thin stools at least three times a day. Due to diarrhea, there is a lack of water, salt, and energy in the body quickly. For the treatment of diarrhea,

make the patient drink water and salt, boil the water, and cool it and fill a glass. Add a little salt and sugar according to taste and mix it. Drink it repeatedly. Keep giving the patient something or the other and ask him to take regular food, so that physical weakness does not happen.
Sickness of Stomach-If there is no desire to eat or drink, mix a cup of water with sugar, tamarind, and a quarter teaspoon of finely ground black pepper, filter it, and drink it four times a day, it generates interest in food.
Caution- After eating sugar or any sweet thing, the teeth should be cleaned properly. Diabetic patients should not eat sugar and things made from sugar.

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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