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ਸੋ ਦਰੁ | So Dar
ਸੋਹਿਲਾ | Sohilaa
ਰਾਗੁ ਸਿਰੀਰਾਗੁ | Raag Siree-Raag
Gurbani (14-53)
Ashtpadiyan (53-71)
Gurbani (71-74)
Pahre (74-78)
Chhant (78-81)
Vanjara (81-82)
Vaar Siri Raag (83-91)
Bhagat Bani (91-93)
ਰਾਗੁ ਮਾਝ | Raag Maajh
Gurbani (94-109)
Ashtpadi (109)
Ashtpadiyan (110-129)
Ashtpadi (129-130)
Ashtpadiyan (130-133)
Bara Maha (133-136)
Din Raen (136-137)
Vaar Maajh Ki (137-150)
ਰਾਗੁ ਗਉੜੀ | Raag Gauree
Gurbani (151-185)
Quartets/Couplets (185-220)
Ashtpadiyan (220-234)
Karhalei (234-235)
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Baavan Akhari (250-262)
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Thittee (296-300)
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Gurbani (323-330)
Ashtpadiyan (330-340)
Baavan Akhari (340-343)
Thintteen (343-344)
Vaar Kabir (344-345)
Bhagat Bani (345-346)
ਰਾਗੁ ਆਸਾ | Raag Aasaa
Gurbani (347-348)
Chaupaday (348-364)
Panchpadde (364-365)
Kaafee (365-409)
Aasaavaree (409-411)
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Patee (432-435)
Chhant (435-462)
Vaar Aasaa (462-475)
Bhagat Bani (475-488)
ਰਾਗੁ ਗੂਜਰੀ | Raag Goojaree
Gurbani (489-503)
Ashtpadiyan (503-508)
Vaar Gujari (508-517)
Vaar Gujari (517-526)
ਰਾਗੁ ਦੇਵਗੰਧਾਰੀ | Raag Dayv-Gandhaaree
Gurbani (527-536)
ਰਾਗੁ ਬਿਹਾਗੜਾ | Raag Bihaagraa
Gurbani (537-556)
Chhant (538-548)
Vaar Bihaagraa (548-556)
ਰਾਗੁ ਵਡਹੰਸ | Raag Wadhans
Gurbani (557-564)
Ashtpadiyan (564-565)
Chhant (565-575)
Ghoriaan (575-578)
Alaahaniiaa (578-582)
Vaar Wadhans (582-594)
ਰਾਗੁ ਸੋਰਠਿ | Raag Sorath
Gurbani (595-634)
Asatpadhiya (634-642)
Vaar Sorath (642-659)
ਰਾਗੁ ਧਨਾਸਰੀ | Raag Dhanasaree
Gurbani (660-685)
Astpadhiya (685-687)
Chhant (687-691)
Bhagat Bani (691-695)
ਰਾਗੁ ਜੈਤਸਰੀ | Raag Jaitsree
Gurbani (696-703)
Chhant (703-705)
Vaar Jaitsaree (705-710)
Bhagat Bani (710)
ਰਾਗੁ ਟੋਡੀ | Raag Todee
ਰਾਗੁ ਬੈਰਾੜੀ | Raag Bairaaree
ਰਾਗੁ ਤਿਲੰਗ | Raag Tilang
Gurbani (721-727)
Bhagat Bani (727)
ਰਾਗੁ ਸੂਹੀ | Raag Suhi
Gurbani (728-750)
Ashtpadiyan (750-761)
Kaafee (761-762)
Suchajee (762)
Gunvantee (763)
Chhant (763-785)
Vaar Soohee (785-792)
Bhagat Bani (792-794)
ਰਾਗੁ ਬਿਲਾਵਲੁ | Raag Bilaaval
Gurbani (795-831)
Ashtpadiyan (831-838)
Thitteen (838-840)
Vaar Sat (841-843)
Chhant (843-848)
Vaar Bilaaval (849-855)
Bhagat Bani (855-858)
ਰਾਗੁ ਗੋਂਡ | Raag Gond
Gurbani (859-869)
Ashtpadiyan (869)
Bhagat Bani (870-875)
ਰਾਗੁ ਰਾਮਕਲੀ | Raag Ramkalee
Ashtpadiyan (902-916)
Gurbani (876-902)
Anand (917-922)
Sadd (923-924)
Chhant (924-929)
Dakhnee (929-938)
Sidh Gosat (938-946)
Vaar Ramkalee (947-968)
ਰਾਗੁ ਨਟ ਨਾਰਾਇਨ | Raag Nat Narayan
Gurbani (975-980)
Ashtpadiyan (980-983)
ਰਾਗੁ ਮਾਲੀ ਗਉੜਾ | Raag Maalee Gauraa
Gurbani (984-988)
Bhagat Bani (988)
ਰਾਗੁ ਮਾਰੂ | Raag Maaroo
Gurbani (889-1008)
Ashtpadiyan (1008-1014)
Kaafee (1014-1016)
Ashtpadiyan (1016-1019)
Anjulian (1019-1020)
Solhe (1020-1033)
Dakhni (1033-1043)
ਰਾਗੁ ਤੁਖਾਰੀ | Raag Tukhaari
Bara Maha (1107-1110)
Chhant (1110-1117)
ਰਾਗੁ ਕੇਦਾਰਾ | Raag Kedara
Gurbani (1118-1123)
Bhagat Bani (1123-1124)
ਰਾਗੁ ਭੈਰਉ | Raag Bhairo
Gurbani (1125-1152)
Partaal (1153)
Ashtpadiyan (1153-1167)
ਰਾਗੁ ਬਸੰਤੁ | Raag Basant
Gurbani (1168-1187)
Ashtpadiyan (1187-1193)
Vaar Basant (1193-1196)
ਰਾਗੁ ਸਾਰਗ | Raag Saarag
Gurbani (1197-1200)
Partaal (1200-1231)
Ashtpadiyan (1232-1236)
Chhant (1236-1237)
Vaar Saarang (1237-1253)
ਰਾਗੁ ਮਲਾਰ | Raag Malaar
Gurbani (1254-1293)
Partaal (1265-1273)
Ashtpadiyan (1273-1278)
Chhant (1278)
Vaar Malaar (1278-91)
Bhagat Bani (1292-93)
ਰਾਗੁ ਕਾਨੜਾ | Raag Kaanraa
Gurbani (1294-96)
Partaal (1296-1318)
Ashtpadiyan (1308-1312)
Chhant (1312)
Vaar Kaanraa
Bhagat Bani (1318)
ਰਾਗੁ ਕਲਿਆਨ | Raag Kalyaan
Gurbani (1319-23)
Ashtpadiyan (1323-26)
ਰਾਗੁ ਪ੍ਰਭਾਤੀ | Raag Prabhaatee
Gurbani (1327-1341)
Ashtpadiyan (1342-51)
ਰਾਗੁ ਜੈਜਾਵੰਤੀ | Raag Jaijaiwanti
Gurbani (1352-53)
Salok | Gatha | Phunahe | Chaubole | Swayiye
Sehskritee Mahala 1
Sehskritee Mahala 5
Gaathaa Mahala 5
Phunhay Mahala 5
Chaubolae Mahala 5
Shaloks Bhagat Kabir
Shaloks Sheikh Farid
Swaiyyae Mahala 5
Swaiyyae in Praise of Gurus
Shaloks in Addition To Vaars
Shalok Ninth Mehl
Mundavanee Mehl 5
ਰਾਗ ਮਾਲਾ, Raag Maalaa
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Is Halal Meat Scientifically Proven Right?
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<blockquote data-quote="Luckysingh" data-source="post: 162064" data-attributes="member: 16886"><p>Searching Ji</p><p>I had already mentioned this in the previous post. </p><p>My point is not being critical of your post, mentioning the scientific research. I appreciate you researching and presenting this.-Very Good and thanks.</p><p>The point I was trying to make was that anyone who has studied advanced biology, namely neurology will know this from theory without the need to refer to research. </p><p> </p><p> </p><p>Using my knowledge of neurology/biology, I will explain further, trying to use simple terminolgy for everyone to understand.</p><p>After reading all posts and seeing different viewpoints, combined with scientific knowledge, I have come to a concluding decision that is based on scientific and practical points only.</p><p> </p><p>Read very carefully!!! </p><p> </p><p>The <em>advantage </em>of halal, I know it was mentioned in a previous post, is the fact that the <em>blood is allowed to be drained</em>. <em>This draining does help in 2 ways.</em></p><p> </p><p>1) The blood is what carries most of the disease and toxins. When drained away, the remainder contains a lot less toxin<em>s,</em> this is what some muslims refer to as 'pure',- as it is infact <em>more pure due to less toxins</em>. The blood contains toxins, bacteria, virus etc......It does not contain anything positively healthy ie.. getting rid of the blood, will not get rid of healthier or positive elements. ie. eliminating blood will NOT increase or concentrate toxicity elements, unless certain organ of animal is diseased- then it would be unfit for consumption anyway.</p><p> </p><p>Note. .. this is an <em>argument for halal</em>, however in this day and age, it doesn't really apply. Unless, your in suburbs of Texas or somwhere with your own naturally reared chickens for you own consumption- without any antibiotics, supplements etc....</p><p> </p><p>2)<em> The draining also helps keep the meat</em> <strong>soft</strong>. Often you will hear people claim that one tastes better than non-halal or halal, depending on personal preference ( remember steaks are served rare/medium/well done according to personal preference- some may like it soft and chewy, others may not.)</p><p> </p><p><em>This is very true, many would be able to tell the difference from true halal and true jhatka. However, animals are stunned before hand in most environments ( not sure, how it goes in industrial halal settings), therefore in practice it's difficult to compare the 2 extremes.</em></p><p> </p><p><strong>How does the softness arise ?</strong> -when infact one may think that it would be the opposite, as you <em>would get more dryness and rigidity with less</em> <em>blood.</em></p><p> </p><p>I will try to explain, using simplified terms-</p><p> </p><p>-Our muscles store <em>gylcogen</em>, this is an energy source. </p><p>Now, imagine your biceps for eg. -as one works/trains on these with weights etc, they grow in size and become more rigid. To maintain the rigidity and stiffness, one has to keep the glycogen activated by continued training and use. </p><p> </p><p>Alot of the guys know that when they stop working out, they eventually lose the rigidity and stiffness in the bicep.- This is because the glycogen is not activated at the site and energy from the muscle is used in other parts of the body- to put it in simple terms (it's actually more complex)</p><p> </p><p>-Another thing to note is 'rigor mortis'- This is the term used for the <em>stiffening</em> of muscles after <em>someone dies.-</em> almost as if they are contracting their biceps. -This occurs because <em>glycogen is activated at the muscle</em> sites <em>soon after death.</em></p><p>Also when we use the '<strong>jhatka</strong>' -sudden blow method- there is a sudden shock that<em> stimulates the release of glycogen</em>. </p><p>This leads to stiffening- which causes the meat to be tough and harder.</p><p> </p><p>There is no sudden shock in halal except at the first cut of jugular and carotid artery, then the animal becomes relaxed as blood is drained away. <em>This is a neurological action and NOT of the animal feeling at peace- or less distressed.</em></p><p> </p><p>So, this explains why jhatka results with tougher meat than halal.</p><p> </p><p>Note also,- The argument that ' animal struggles less with halal' is based on these grounds.</p><p> </p><p><strong>As most realise that jhatka-leads to stiffness, then they associate this sudden stiffness/shock with more struggling pain. Compared with halal, where there is less stiffness,then animal seems more at peace. When infact, pain levels are no lower with any method- It's a false perception and fact.</strong></p><p> </p><p>Another important fact, again from my knowledge of theory is that relating to <em>blood clotting.</em> This phenomenom occurs with the jhatka method which in turn can lead to spoiling or infection of the meat, the longer it remains uncooked.</p><p>Also note- even halal will get <em>spoiling the longer it remains uncooked</em>, <strong>but</strong> at a <em>lower rate than jhatka</em>.</p><p>The blood clotting also contributes to the<em> hardening and toughness</em> due to <em>accumulation of clotting factors</em>.</p><p> </p><p> </p><p>I have tried to mention the main points concerned relative to neurology and biological theory. There are many more complex factors involved that the average person will have difficulty to understand because of complicated terminology. However, there is nothing more that I can simplify in argument of jhatka or halal. The main points and false perceptions are explained above.</p><p> </p><p> </p><p>Thank you</p><p>Lucky Singh</p></blockquote><p></p>
[QUOTE="Luckysingh, post: 162064, member: 16886"] Searching Ji I had already mentioned this in the previous post. My point is not being critical of your post, mentioning the scientific research. I appreciate you researching and presenting this.-Very Good and thanks. The point I was trying to make was that anyone who has studied advanced biology, namely neurology will know this from theory without the need to refer to research. Using my knowledge of neurology/biology, I will explain further, trying to use simple terminolgy for everyone to understand. After reading all posts and seeing different viewpoints, combined with scientific knowledge, I have come to a concluding decision that is based on scientific and practical points only. Read very carefully!!! The [I]advantage [/I]of halal, I know it was mentioned in a previous post, is the fact that the [I]blood is allowed to be drained[/I]. [I]This draining does help in 2 ways.[/I] 1) The blood is what carries most of the disease and toxins. When drained away, the remainder contains a lot less toxin[I]s,[/I] this is what some muslims refer to as 'pure',- as it is infact [I]more pure due to less toxins[/I]. The blood contains toxins, bacteria, virus etc......It does not contain anything positively healthy ie.. getting rid of the blood, will not get rid of healthier or positive elements. ie. eliminating blood will NOT increase or concentrate toxicity elements, unless certain organ of animal is diseased- then it would be unfit for consumption anyway. Note. .. this is an [I]argument for halal[/I], however in this day and age, it doesn't really apply. Unless, your in suburbs of Texas or somwhere with your own naturally reared chickens for you own consumption- without any antibiotics, supplements etc.... 2)[I] The draining also helps keep the meat[/I] [B]soft[/B]. Often you will hear people claim that one tastes better than non-halal or halal, depending on personal preference ( remember steaks are served rare/medium/well done according to personal preference- some may like it soft and chewy, others may not.) [I]This is very true, many would be able to tell the difference from true halal and true jhatka. However, animals are stunned before hand in most environments ( not sure, how it goes in industrial halal settings), therefore in practice it's difficult to compare the 2 extremes.[/I] [B]How does the softness arise ?[/B] -when infact one may think that it would be the opposite, as you [I]would get more dryness and rigidity with less[/I] [I]blood.[/I] I will try to explain, using simplified terms- -Our muscles store [I]gylcogen[/I], this is an energy source. Now, imagine your biceps for eg. -as one works/trains on these with weights etc, they grow in size and become more rigid. To maintain the rigidity and stiffness, one has to keep the glycogen activated by continued training and use. Alot of the guys know that when they stop working out, they eventually lose the rigidity and stiffness in the bicep.- This is because the glycogen is not activated at the site and energy from the muscle is used in other parts of the body- to put it in simple terms (it's actually more complex) -Another thing to note is 'rigor mortis'- This is the term used for the [I]stiffening[/I] of muscles after [I]someone dies.-[/I] almost as if they are contracting their biceps. -This occurs because [I]glycogen is activated at the muscle[/I] sites [I]soon after death.[/I] Also when we use the '[B]jhatka[/B]' -sudden blow method- there is a sudden shock that[I] stimulates the release of glycogen[/I]. This leads to stiffening- which causes the meat to be tough and harder. There is no sudden shock in halal except at the first cut of jugular and carotid artery, then the animal becomes relaxed as blood is drained away. [I]This is a neurological action and NOT of the animal feeling at peace- or less distressed.[/I] So, this explains why jhatka results with tougher meat than halal. Note also,- The argument that ' animal struggles less with halal' is based on these grounds. [B]As most realise that jhatka-leads to stiffness, then they associate this sudden stiffness/shock with more struggling pain. Compared with halal, where there is less stiffness,then animal seems more at peace. When infact, pain levels are no lower with any method- It's a false perception and fact.[/B] Another important fact, again from my knowledge of theory is that relating to [I]blood clotting.[/I] This phenomenom occurs with the jhatka method which in turn can lead to spoiling or infection of the meat, the longer it remains uncooked. Also note- even halal will get [I]spoiling the longer it remains uncooked[/I], [B]but[/B] at a [I]lower rate than jhatka[/I]. The blood clotting also contributes to the[I] hardening and toughness[/I] due to [I]accumulation of clotting factors[/I]. I have tried to mention the main points concerned relative to neurology and biological theory. There are many more complex factors involved that the average person will have difficulty to understand because of complicated terminology. However, there is nothing more that I can simplify in argument of jhatka or halal. The main points and false perceptions are explained above. Thank you Lucky Singh [/QUOTE]
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