ANCIENT VEDIC WISDOM IN DISEASE PREVENTION - CORONAVIRUS PANDEMIC 6

Continued From: https://thoughtsonsanathanadharma.blogspot.com/2020/03/ancient-vedic-wisdom-in-disease_24.html

Tin (eeyam ஈயம்) also has excellent bactericidal and fungicidal properties. Pickles and chutneys stored in eeya sombhus have a longer shelf life and do not go mouldy.  Eeyam got a bad rep a few decades ago as mistakenly people associated eeyam with lead. There were also many reports of food poisoning related to eeyam. There are two types of eeyam; kariyam (காரீயம் ) is lead. The metal used to make vessels is velliyam(வெள்ளீயம் ) which is tin. Tin doesn't corrode. A few decades ago milkman used to bring butter and milk in tin cans. Tin is used as an overlay on vessels made of bronze or brass. The cases of food poisoning occurred when the tin overlay was scratched and the tarnish on the substrate metal went unnoticed.

Keep in mind that copper, bronze and brass should not be used to cook acidic foods like rasam and sambhar which contain tamarind. This is why these vessels were coated with tin to prevent adverse reactions. Tin has a low melting point therefore tin vessels should only be placed on low heat. Heating tin vessels on high heat may result in the vessel disappearing! Someone we know in Mumbai placed the eeya sombhu with ingredients to make rasam on high heat and left the kitchen. 30 minutes later when she returned to the kitchen, she was shocked to see that her eeya sombhu had vanished and her stove was inundated with tamarind water and tomatoes!!! There was a white metallic blob on the burner which was the only thing that remained of the eeya sombhu!

Continued On: https://thoughtsonsanathanadharma.blogspot.com/2020/03/ancient-vedic-wisdom-in-disease_76.html