Abstract:
Numerous sources consistently indicate that the transition from local traditional farming
and dietary practices to the current Westernized food culture, coupled with modern farming methods, is a key factor contributing to the widespread prevalence of diseases in society. Non-communicable diseases (NCDs), particularly non-alcoholic fatty liver disease (NAFLD), are often associated with this shift, and currently, there are no specific drugs or foods available for their management or cure. Multiple surveys affirm that the nutrients and enzymes found in traditional foods are not sufficiently extracted when using blenders for food and Ayurvedic medicine preparation. Using blenders or other mechanical methods can lead to enzyme degradation, especially when these processes involve heat or harsh physical conditions. The risk of enzyme degradation in mechanical methods, especially those involving heat or harsh conditions, further complicates the issue. To overcome these challenges, this paper introduces an alternative blending method that integrates both traditional and modern techniques, ensuring the preservation of essential nutritional elements after the processing stage. Key elements of this method include a cracking process facilitated by a specialized circuit, the substitution of blades with a food crushing tool, and a reduction in the blender's speed to optimize the extraction of valuable enzymes and macronutrients. Regarded as a significant advancement, this novel blending method is seen as a crucial step in promoting healthier dietary habits and actively contributing to global disease prevention efforts amid the ongoing trends of modernization and dietary transformations.
