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Science behind Ganesh Chaturthi - Why do we celebrate Ganesh Chaturthi

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After the Ganesh Chathurthi celebration, we dissolve Lord Ganesha's statue in water bodies. And this practice has a scientific significance. Let us see about this in detail. Ganesh Chaturthi is a grand festival celebrated in all parts of India. During this festival, we buy lord Ganesha's statue, worship him and then dissolve him in the water bodies. Commonly Ganesh Chathurthi falls by August and September. This is the pre-monsoon period. Monsoon starts in October.  Monsoon season puts forth a high risk of waterborne disease spread. To prevent this our ancestors used 21 herbs to worship lord Ganesha and then dissolved lord Ganesha's statues together with all those 21 herbs.  These 21 herbs have high antimicrobial properties and other relative properties which help in preventing waterborne disease spread from our nearby water bodies. This plays a major role in disease control.  And the other scientific reason is Lord Ganesha's statue those days were done with Clay sand. G

Science behind Aadi Month!!

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The science behind Aadi month Aadi is the month that falls between July and August. The month of aadi is popularly known for decorating houses with neem, turmeric, and specially prepared porridge called koozh from finger millet and Kodo millet. The reason for this is to make up our body for the upcoming seasonal change. Aadi month signifies the seasonal shift from summer to winter which makes a suitable situation for the outbreak and spread of various seasonal diseases and also results in heat-related illness.  Aadi month also signifies the initiation reproductive cycle of flies and mosquitoes, which results in an increased population of those insects. These insects spread diseases like cholera, dengue, malaria, chikungunya, etc., To prevent this we are using neem and turmeric in and around our house as antimicrobial. And we also intake neem in some instances which plays a major role in preventing ourselves from diseases. And the next is porridge from finger millet and Kodo millet .