In recent times,the world of cosmetics seems to have rediscovered Ayurveda with a vengeance. The operative principle is that the more you create the impression that the product is based on Ayurveda,the more it is likely to sell. The most recent instance of the application of this principle is in the use of tamarind fruit as an enhancer of cosmetic values. Apart from cosmetics,the use of tamarind fruit in our cuisine and culture plays an important and integral part and thus tamarind trees can be spotted in many parts of the country. The use of tamarind fruit in the diet has resulted in ensuring good health though possibly in an unwitting fashion. This is borne out of the fact that after some investigation into the increased incidence of fluorosis (caused by the excessive ingestion of fluoride a contaminant present in borewell water) in some parts of the country,the cause was traced to the switching from tamarind to tomatoes in the diets in the regions where the disease was most evident. The point to be noted is that tomatoes did not cause fluorosis,rather,tamarind was a preventive against fluorosis. Tamarind,through the presence of several chemical components in it,mobilises the excess fluoride from the bone by flushing it out though the urine. According to the findings of a study published in the journal Nutrition in 2004,the inclusion of just 10 grams of tamarind for a period of three weeks had benefited in the fluorosis prone areas. It must be noted that whenever fluoride needs to be supplemented in any nutrition programme,it would be a good idea to exclude or minimise the consumption of tamarind from the diet. The other learning that this incident highlights is the fact that nutrition is a complex process. It is not easy to be aware of what elements in the diet will work against each other and what will not. The same is true for dietary supplements. For instance,iron and calcium salts should not be taken simultaneously,for supplements such as the calcium ions interfere with the absorption of iron. Tamarind has been a traditional favourite in the south Indian cuisine. Its value is recognised in home remedies. A good case in point is the use of rasam as a remedy for the common cold. Interestingly,in north India,tamarind is used rather sparingly since it is recognised as a laxative. In fact,it is also recognised as an anti-bacterial agent. Its use as a fever reducer has also been reported in the ancient texts. It has high pectin content and this has prompted nutrition scientists to view it as a potential cholesterol lowering agent. The role of tamarind in reducing the formation of urinary stones is also correlated to the lower incidence of urinary stones in the southern part of India. nsingh.rxpress@expressindia.com
