
Patanjali's 'ayurvedic medicine' has ‘99.06 per cent sugar base'? Influencer's shocking claim goes viral
A heatlh and wellness influencer has recently claimed that Patanjali's 'ayurvedic medicine' has '99.06 per cent sugar base'.
At a time when summers have officially set in India, one of the nation's favourite drinks – Rooh Afza, or rose sherbet – takes the centre stage in most households. But that spot now seems to have been taken over by the influencer's viral claim, if not the latest case surrounding Yoga guru Ramdev's alleged comments about Rooh Afza.
Recently, influencer, Revant Himatsingka, highlighted the staggeringly high quantity of added sugars in Rooh Afza, and also Patanjali's Gulab Sherbet.
(LiveMint could not independently verify the influencer's claims)
The twist in the tale? The label on a bottle of Patanjali's Gulab Sherbet states that it is an 'Ayurvedic proprietary medicine'. But at the same time, the Ayurvedic medicine contains a 99.06 per cent sugar base, along with Sodium Benzoate flavour, which constitutes 0.20 per cent of the Sherbet.
The social media influencer's video, highlighting all the percentages has now gone viral, with netizens slamming the Food Safety and Standards Authority of India (FSSAI).
FSSAI's primary function is to ensure the safety and quality of food products in India by setting standards, regulating manufacturing, and enforcing food safety regulations.
'Hey @fssaiindia, when will you start questioning companies?' commented one user.
' @fssaiindia is in hibernate mode and shame on @PypAyurved,' stated another person.
'Baba ka nakli ayurveda hai,' meaning (Patanjali's Ayurveda is fake), wrote a third person.
Amid all the comments slamming Patanjali and FSSAI for the increased sugar content, another user came up with an elaborate explanation.
' Don't believe him blindly. While I accept the fact that 99.06% sugar is bad but sodium benzoate is used as a preservatives to increase their shell life & prevent spoilage. At low levels, they're considered safe. At least, they don't add artificial colors like Rooh Afza,' wrote the user.
Multiple users also claimed that 'sherbets' or syrups were bound to contain such high amounts of sugar.
In April, Baba Ramdev ignited a massive controversy after allegedly making communally-charged and disparaging remarks against the 119-year-old Hamdard National Foundation (India), the maker of Rooh Afza.
In a video dated April 3, Ramdev is seen promoting Patanjali's 'Gulab Sharbat' while allegedly making indirect, communal comments about Rooh Afza—implying that profits from its sales go toward funding 'madrasas and mosques.'
The controversy took a legal turn, following which, on Friday (May 2), Ramdev pledged before the Delhi High Court that he would stop making any statements, social media posts, videos, or ads with communal remarks about Hamdard's popular drink, Rooh Afza.
First Published: 4 May 2025, 11:43 PM IST
Hashtags

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles


The Hindu
8 hours ago
- The Hindu
Maintaining India's progress in food safety standards
This year, the theme of World Food Safety Day, which is observed on June 7, is 'Food Safety: Science in Action'. It is an opportune moment to reflect on India's journey, evolving from a narrow focus on preventing food adulteration to embracing a more comprehensive, science-based approach to food safety. But despite the progress, there are gaps and challenges. India's journey on food safety began with the Prevention of Food Adulteration (PFA) Act of 1954, which viewed food safety as a simple, binary issue — food being adulterated or not. This approach treated all contaminants alike, whether they were intentionally added adulterants, food additives, pesticide residues, veterinary drug residues, or even naturally occurring toxins. The quantity consumed was not considered. The turning point was the enactment of the Food Safety and Standards Act, 2006, which established the Food Safety and Standards Authority of India (FSSAI). Drawing on international best practices, particularly those of the Codex Alimentarius Commission, the FSSAI adopted a risk-based approach to food safety. This included setting maximum residue limits (MRLs) for pesticides, defining safe levels for food additives, and adopting standards for contaminants and veterinary drug residues. By 2020, the FSSAI managed to develop and align India's food safety standards so that they were almost on a par with those in advanced countries. However, this rapid progress also exposed certain weaknesses. The gaps and challenges in risk assessment A fundamental issue is the lack of India-specific toxicological studies. Most safety standards, including MRLs for pesticides and acceptable daily intake (ADI) values for food additives, are based on international data, which may not accurately reflect Indian dietary habits, agricultural practices or environmental conditions. The absence of total diet study (TDS) further complicates risk assessment. Such studies are essential to assess the cumulative exposure of consumers to various contaminants through their entire diet. Without TDS, India relies on fragmented data, which weaken the scientific basis of its safety standards. Another challenge is effective risk communication. Technical terms such as MRLs and ADIs are expressed in minute quantities (parts per million, or ppm, or parts per billion, or ppb) – that are difficult for consumers to understand. These can lead to confusion, especially when safety limits are revised. For instance, the decision to revise the MRL for pesticides from a highly restrictive 0.01 mg/kg to a more practical 0.1 mg/kg led to public concern, with many interpreting it as a reduction in safety. An example of legacy issues A persistent legacy issue is the regulation of monosodium glutamate (MSG), a flavour enhancer that has been extensively studied and consistently found to be safe. Since 1971, the Joint Expert Committee on Food Additives (JECFA) has declared MSG safe for consumption. In 1987, the JECFA allocated an 'ADI not specified' status to MSG. All countries follow this global consensus now. In India, MSG regulations have evolved significantly. Initially, MSG was only allowed in meat products, but its use has gradually been permitted in all foods, but with a mandatory warning label that it is unsafe for infants. This is in sharp contrast to other countries, where MSG is recognised as a safe food additive, and outdated warning labels have been removed. The warning label in India is misleading because glutamates (naturally occurring compounds chemically identical to MSG) are abundant in everyday foods such as tomato, mushroom and garlic, as well as breast milk. As a result, consumers are often left with the mistaken belief that MSG is inherently harmful, leading to unnecessary fear and confusion. As a result, consumers are often left with the mistaken belief that MSG is inherently harmful, leading to unnecessary fear and confusion. Such a legacy approach contradicts global scientific consensus and exposes the challenge of balancing consumer concerns with scientific evidence. It also reflects a broader problem, which is India's tendency to allow some outdated regulations to persist, even when they conflict with current scientific understanding. A path to greater scientific rigor India has made significant strides in food safety, but sustaining this progress requires targeted efforts. Investing in India-specific research, including localised toxicological studies and a comprehensive TDS, is vital to understand cumulative exposure to contaminants. Risk communication should be improved by simplifying scientific messages and replacing confusing labels, such as those for MSG, with clear, evidence-based information. Strengthening the capacity of risk assessors through continuous training ensures that they stay updated with the latest science for sound decision-making. Regular reviews and updating standards in line with new research, while maintaining transparency, are essential. Finally, building public trust through open and consistent engagement with stakeholders including industry, consumers, and the public is key. These steps will help India uphold and advance its commitment to safe, science-based food systems that protect public health and promote informed choices. The FSSAI has laid a strong foundation for food safety in India, but sustaining this progress requires a commitment to science, transparency, and public education. Regulatory decisions must be driven by evidence rather than public fears or out-dated perceptions. As we look ahead, India must continue to balance scientific rigour with effective risk communication, ensuring that consumers are informed, confident, and protected without harbouring unnecessary fear. Pawan Agarwal is the former CEO of the Food Safety and Standards Authority of India. He is currently the CEO of the Food Future Foundation (India), a non-profit organisation, and a Senior Adviser to the International Fund for Agricultural Development (IFAD), a global organisation


The Hindu
13 hours ago
- The Hindu
Coimbatore restaurants adapt to ban on mayonnaise made from raw eggs
Following Tamil Nadu government's ban on the use of mayonnaise made from raw eggs, food business operators (FBOs) in Coimbatore have adapted to the regulation. The one-year ban, in effect since April 8, 2025, is intended to prevent food-borne illnesses caused by microbial contamination. The Food Safety and Standards Authority of India (FSSAI) had cited risks associated with raw egg-based mayonnaise, which can be a breeding ground for pathogens such as Salmonella typhimurium, Salmonella enteritidis, Escherichia coli, and Listeria monocytogenes, especially when not stored at recommended temperatures (0–5°C). In a promising development, the ban appears to have had limited economic impact on eateries in Coimbatore due to the availability of alternatives and increasing public awareness. Many restaurant owners report that customers are more conscious about food safety and are willing to accept minor taste differences or price increases if safety is ensured. According to Ramesh Babu, General Manager of restaurant chain Cockraco in the city, the switch had been made well in advance as it moved to eggless mayonnaise over three years ago. 'We procure in bulk from trusted manufacturers. Any hotelier's concern must be to provide good quality and hygienic food. If the mayonnaise costs a bit more, the food item can cost a bit more too - a shawarma that was ₹ 100 can be sold at ₹ 120. Customers are willing to pay for safety', he said. He also noted a behavioural shift among consumers. 'Earlier, customers would request multiple servings of mayonnaise. That demand has reduced significantly', he said. Shruthi S., who runs Momolicious in the city, said her team uses boiled egg whites as a viable substitute. 'Customers initially noticed the difference in taste, but have adjusted. The business has not been affected economically. We have simply explored what we can do differently to ensure that quality and safety go hand in hand', she said. Customers in the city have also welcomed the change. K. Sneha, 22, from Pappanaickenpalayam said she could not find much difference in the taste of mayonnaise after the ban. T. Anuradha, FSSAI Designated Officer for Coimbatore, said various steps are being taken to raise awareness on the ban in the city. 'Awareness meetings were held with fast food sellers on Wednesday. Queries of the restaurant owners regarding the mayonnaise ban were resolved, with alternatives being suggested. They received training on essential safety measures, food storage practices and pest control, and were also informed that the FSSAI would take strict action against eateries not complying with the same', said Dr. Anuradha, adding that FBOs have been extremely cooperative towards the change.


News18
15 hours ago
- News18
Clear Your Stomach Every Morning With This Simple Bedtime Drink
Last Updated: Drink warm milk with ghee at night to naturally cleanse your stomach. This Ayurvedic remedy is effective in improving digestion and detoxifying your system In today's modern life, people's eating habits and sleeping routines have deteriorated. As a result, stomach-related problems are rapidly increasing. Many people struggle with constipation, gas, indigestion, and not having a clear stomach. If the stomach is not clean in the morning, it affects one's mood throughout the day, making it difficult to work and causing irritation. If you face the problem of not having a clear stomach every morning, a very simple and effective home remedy can help. Dr Saroj Gautam, former Associate Professor at Aligarh Ayurvedic Medical College, Uttar Pradesh, shared that consuming a spoonful of desi ghee with milk before bed at night can do wonders for all stomach-related issues. Dr Gautam mentioned that desi ghee is considered one of the best medicines in Ayurveda. Desi ghee not only improves digestive power but also nourishes the body from within. It is a tridosha pacifier, balancing Vata, Pitta, and Kapha. Desi ghee is especially beneficial for problems related to Vata dosha, such as constipation, gas, and bloating. If consumed correctly, these problems can be relieved within a few days. According to the Ayurvedic expert, milk is a complete diet, and when desi ghee is added, it becomes a powerful natural laxative. This combination softens the intestines and eases bowel movements. It also helps detoxify the body. Consuming it at night ensures the stomach is fully cleared by morning, leaving you feeling light. This improves overall health, including digestive function. How To Consume? desi ghee, mixing well, and drinking it lukewarm. Avoid eating or drinking anything else afterwards and go straight to sleep. Try this remedy at least 3–4 times a week. You will notice the difference within a few days. The fatty acids in desi ghee lubricate the intestinal walls, making stool passage easier. For those with chronic constipation or gas, this home remedy can be like a panacea. Regular use can alleviate stomach issues. There is a common misconception that desi ghee causes obesity, but the truth is quite the opposite. Consuming desi ghee in limited amounts boosts metabolism and removes accumulated toxins, speeding up weight loss. The milk and ghee mixture not only improves digestion but also calms the mind, promoting better sleep. While this remedy is safe for most people, those with lactose intolerance, diarrhoea, fatty liver, or high cholesterol should consult a doctor before using it.