Feed wheat to cow then grind dung to make flour, eat its roti: Swami Aniruddhacharya

New Delhi: In an unusual dietary recommendation that has sparked debate, Swami Aniruddhacharya has suggested a controversial practice involving cows and their dung. According to the Swami, the process involves feeding wheat to a cow and then using its dung to make flour, which can be used to prepare roti, a staple Indian bread.

Swami's suggestion stirs debate

In his statement, Swami Aniruddhacharya said, “Feed wheat to the cow, then grind its dung to make flour and eat its roti.” This advice has raised eyebrows due to its unconventional nature and the implications it may have for hygiene and dietary practices.

The Swami’s suggestion is rooted in a belief system that values the sacredness of cows in certain religious and cultural contexts. In some traditional practices, cow dung is considered purifying and is used in rituals and ceremonies. However, the idea of using dung in food preparation has been met with skepticism and concern, particularly regarding health and sanitation.

Take a look at the video: 

"गाय को गेहूं खिलाए, फिर उसके गोबर को पीसकर आटा बना लें और उसकी रोटी खाएं "
~~स्वामी हरामाखोराचार्य pic.twitter.com/EjwtVEYtr0

— Inderjeet Barak🌾 (@inderjeetbarak) August 21, 2024

Critics weigh in on cow dung advice

Critics argue that such practices could pose significant health risks and are impractical in modern dietary standards. They point out that while cow dung has historical and cultural significance in various rituals, its use in food preparation contradicts established food safety guidelines.

Supporters, however, might view this advice as a reflection of traditional values and a call to revisit ancient practices that align with certain cultural beliefs.

This advice comes at a time when there is increasing scrutiny on traditional practices and their relevance in contemporary society. As debates continue, it remains to be seen how this unusual dietary recommendation will be received by the broader public and whether it will influence discussions on food preparation and cultural practices.