shoulder. Looking at my X-Ray he tut tutted all over it then pronounced
‘Cervical Spondilitis’ – which I believe is pretty common these days. He also
found ‘abysimally low’ levels of Vitamins D and B.
along with a bunch of medicines, more time outdoors (which I liked), swimming
(which thrilled the kids since I’m never able to make time to take them
swimming) and a bunch of medicines. He also asked me to stop boiling the milk that I had everyday.
Hasn’t that been an intrinsic part of my morning routine? Just as it was my
mom’s and her mom’s too.
said made sense – If we are drinking pasteurised milk we don’t really need to
boil it. Pasteurisation meant it had been boiled and cooled already, the
bacteria had been taken care of. When we boil it again, he said, we kill the
vitamins, specially those of the B Group.
much confirmed what he said but confused me too. I had no clue there was so
much science to boiling milk the correct way. I mean you put it in a pan, put
it on the stove, watch it till it comes up then switch it off. Right?
Wrong. I found a bunch of dos and don’ts and I got so confused that I
wiped them clean off my mind.
could remove the layer of cream and get toned milk (the fight against
fat, remember?)
once it is boiled.
to make sure I get my vitamins:
packets thoroughly before I cut them open.
toned milk. A friend suggested switching to cow’s milk – I might do that – it’s
lighter on the stomach.
the same day and boil only what I need to carry over to the next day.
fine as of now.
or was it only me all this while?




