Why do people get sick?
A study published in the British Medical Journal in September 2015 found that people in India are more likely to suffer from chronic respiratory illnesses, such as COPD, than the UK or US.
And this finding has also been confirmed in a number of other countries.
For example, in Australia, the figure is almost double that of the UK, and it has been confirmed that people are more than five times as likely to develop chronic obstructive pulmonary disease (COPD) than people in the UK.
What is Amritsagar?
Amritsaga is a type of fermented dairy product that’s used in India to produce fermented milk.
The milk is then sold to domestic markets as part of a wide range of foods, such to make jams and jellies and to make yogurt.
The dairy products are also sold to restaurants and cafes, as well as to people with allergies, asthma, chronic obstructives, diabetes and other health problems.
In the UK and US, the most commonly reported adverse reactions were stomach upset and stomach pain.
Other illnesses reported included diarrhoea, headaches, stomach pain, vomiting, diarrhoeas, cough, sore throat, and sore throat soreness.
The National Health Service has also noted a spike in coronavirus cases in India.
The number of people reporting cases of the coronaviruses rose by 10 per cent between October 2015 and February 2016, with a further rise in coronapid cases reported during April and May of this year.
A report published in The Lancet in October said that the rise in new cases has been particularly pronounced in Delhi, where there were 795 new coronaviral cases in March alone.
What are the risks of eating fermented milk?
Although fermented milk is not generally a problem in India, there are a number health risks associated with consuming it.
It’s possible to develop food poisoning, such the severe allergic reactions to lactose (a type of sugar found in milk) or whey, which can cause dehydration, stomach cramps, fever, and even death.
These can be exacerbated if you’re exposed to any type of milk or wheys.
The consumption of raw milk is also associated with a range of other potentially harmful side effects including diarrhoeae, constipation, and abdominal pain.
While fermented milk products are usually made in the state of Punjab in the northern state of Sikkim, the milk has been used in other states and is now grown in parts of India as well.
In parts of Punjab, where Amrit has a large population, the practice of making Amrit products has become an industry, and is also known as “raw milk”.
It’s been said that Amrit is one of the top five most consumed dairy products in the world.
It is a relatively low-risk product in India as its use is regulated and the health risks are much lower than for other dairy products.
Is there anything you can do to help protect yourself from getting sick from eating fermented dairy?
There are several ways you can help protect against health problems linked to eating fermented products, such chronic obstructivity and chronic obstructor’s disease (COVID-19).
The best way to avoid getting sick is to not eat raw milk, and to avoid using any other dairy product.
However, if you’ve been drinking dairy products that contain milk, you should avoid that and drink more milk.
If you’re not able to make milk with milk, or have other dietary restrictions, then try making your own milk.