Several persons have asked me – What makes these extracts Super-active? I have given below an explanatory hypothesis.
Super-activity of Herbal and Biomass Extracts
Cell wall membrane of each cell is made up of lipoproteins and liposacchrides. Thus, a fatty acid molecule is connected to a short peptide oligomer or a saccharide oligomer.
When I cook any herb / biomass in oil, these molecules – since they have enough of a fatty portion – are expected to come into the oil. These are short chain oligomers and thermally stable- unlike large proteins.
There was a conference in 2004-05 to review the role of such cell wall fragments in Medicine and Agriculture and many papers were presented to show that such molecules are super-active i.e. can produce biological effects at micro and nano gm levels.
My recipe is a simplified version of the classical recipe for Siddhataila described in Sharangdhar Samhita. In the original recipe, one part of pounded herb is mixed with 6 parts of sesame oil and 24 parts of a decoction of the same herb. In my recipe, I have done away with the extra decoction. As a result, the classical recipe needs 12 hours of boiling to remove the water whereas my recipe needs just 1 hour.
It is well known that the longer you boil any oil, greater the degradation due to heat and oxygen from the air. The extracted oligo molecular will also behave likewise. This not only reduces the available active molecular fragments but the degradation products also increase toxicity.
I think all I have done is drastically reduced this breakdown. This has allowed the original super-activity to remain intact and has also prevented build-up of toxicity.
Since each cell type is differentiated, during growth, the structure of these fragments from different herbs and even from different parts of the same herb is different and that explains the selectivity . Hence each herb or its part produces different results
What is interesting is that the therapeutic property.
Super-activity of Metal and Bhasma based Extracts: When I cook metals while stirring at the bottom, a small amount of nanoparticles are produced due to friction. At the end of cooking, when the original metal pieces are removed, the nanoparticles remain inside the oil. This has been confirmed with TEM. Such nanoparticles are super-active.
When a bhasma is prepared, due to multiple recycls and grinding, a tiny fraction of nanaoparticles are expected to be present. When such a bhasma is cooked in oil and then filtered, all large particles are removed but the nanoparticles pass through the filter and are retained in the oil. Such nanoparticles are super-active,
Super-activity in Crop Science: I also get outstanding results even in crop science. Typical dose 1 gm herb/Hectare per spray.
Validity of Hypothesis
To prove the chemical basis of nanofragments will require a very sophisticated lab and a huge research funding – totally beyond my capability. Besides, with my technology is simple and I am training people to use it and so such applications are not patentable. So who will fund it?
This is an extremely disruptive simple technology and so the best way is to make it grow at the grass roots level through use by Individuals and vaidyas. Later, perhaps, even other practitioners may wish to adopt it.
I now have a couple individuals in US and Austalia and India and a few vaidyas in India making their own and using them very effectively. I want to increase their number.
I am exhortingg all my patients who have clearly benefited to start making theirr own for all day-to-day problems to begin with.