مہر آپ جدوں مہربان کردا
رب مشکلاں سب آسان کردا
شاہ رگ دے کولوں وی ہے نیڑے
آپ وچ قرآن فرمان کردا
ہک وار دیدار نصیب ہوندا
جان لکھ کروڑ قربان کردا
میرا ہیں تے بن کے رہویں میرا
ایسے گل اُتّے بندہ مان کردا
دکھی دردی نوں لیندا لا سینے
اک وار چا یار احسان کردا
نِت پنڈ گناہاں دی کراں کٹّھی
نِت فضل ہے رب رحمان کردا
تیرے پیار اندر عمر گئی ساری
ہور سوچ کی ایہہ نادان کردا
عشق دسدا اپنا آپ جس دم
عقل سوچ دانائی حیران کردا
Imam al-Ghazali has criticized not the logical principles but their misuse and incompetence of philosophers. In addition, Imam al-Ghazali's objective position on philosophy and science in the objectives of the philosopher is highlighted that he had no problem with mathematics and in his view the difference in logic is actually the terminology. Imam al-Ghazali's personality has been debated in various contexts in the context of religion, philosophy and science, and even today new aspects of it keep coming to the fore. The reason for this is on the one hand Imam Sahib's intricate personality and on the other hand Imam Sahib's versatility. Modern studies have made Imam al-Ghazali an enemy of philosophy and science. Along with Orientalist wisdom, modern Islamic scholars also studied Imam al-Ghazali on the methodology of Enlightenment, due to which they too came to the same conclusion that Imam al-Ghazali is the biggest obstacle in the way of philosophy and science in Islamic civilization. Following in his footsteps, our traditionalist scholars now present Imam al-Ghazali as the victorious philosopher. No, but absorbed it. In this article, we have tried to make it clear that integration is a prominent element of Ghazali's philosophy of thought. Rejection of philosophy has become the identity of Imam Ghazali while passion for philosophy is a sign of his greatness of thought. Imam Ghazali's critique of Tahafat-ul-Falasfa defines the nature and scope of this critique. The main target of Imam Sahib's criticism was the theological conclusions of Muslim philosophers which contradicted the basic tenets of Islam. In addition, Imam al-Ghazali's objective position on philosophy and science in Maqasid al-Falasfa highlights that he had no problem with mathematics and in his view the difference in logic is in fact terminology. There is truth and falsehood in physics. We have to think about it. Yes, there is a lot of falsehood in theology. Imam al-Ghazali is the guarantor of the life of philosophy in theology. This article examines in detail the nature of the relationship between Imam al-Ghazali and philosophy, and how philosophy has influenced Imam Sahib's overall thought. The influence of philosophy on his theology, ethics, theology and principles of jurisprudence has been highlighted. At the same time, the effects of Imam Ghazali on philosophers and philosophers on Imam Ghazali are also presented with examples.
Instant research was conducted to explore the fat replacing functionality of inulin in cakes and to highlight its therapeutic potential against hypercholesterolemia and hyperglycemia. Purposely, inulin was extracted from chicory roots and Jerusalem artichoke tubers and its various physicochemical attributes were assessed. The results revealed the inulin content as 90.95±2.43 and 93.76±3.21% for chicory roots and Jerusalem artichoke, respectively. Regarding techno-functional attributes, chicory inulin exhibited more solubility (118.67±3.26g/L) than Jerusalem artichoke inulin (4.62±0.18g/L). Moreover, reported values for oil holding capacity for both the inulin were 1.51±0.02g/g (chicory) and 4.95±1.13g/g (Jerusalem artichoke). Afterwards, extracted inulin was used as a fat replacer in cakes. Purposely, eleven types of cakes were prepared by varying the concentration of chicory inulin (T1 to T5) and Jerusalem artichoke inulin (T6 to T10) @ 10%, 20%, 30%, 40% and 50% along with control (T0). The results of cake batter illustrated that viscosity decreased with increasing concentration of inulin and the highest reported value (11324.64±226.92cP) for this trait was observed in T0 (control) whereas, lowest value (6311.13±124.23cP) was recorded in T5 (50% chicory inulin). On the other hand, batter density increased from 1.04g/cm3 in control to 1.19 g/cm3 in T5 containing 50% chicory inulin. Regarding cake volume, highest reported value was 539.53±18.46cm3 (control). An inverse relationship was observed between water loss and increased inulin concentration. Lightness for both the crust and crumb decreased with higher doses of inulin. Treatments based on acceptability scores were selected to be used in bioefficacy trial involving normal, hypercholesterolemic and hyperglycemic rats referred as study I, study II and study III, respectively. All the studies were subdivided into three groups and correspondingly three types of diets were prepared such as control (G0), diet containing chicory inulin (G1) and diet containing Jerusalem artichoke inulin (G2). In bioefficacy trial, inulin proved effective in managing the cholesterol level. Highest reduction in cholesterol levels was attained in study II (hypercholesterolemia) as 11.60% for G1 and 11.20% for G2. Likewise, more reduction in LDL levels was observed in hypercholesterolemic rats (study II). An up surge of 5.99% and 7.47% in HDL levels was observed in G2 (Jerusalem artichoke inulin containing diet) and G1 (chicory inulin containing diet) in hypercholesterolemic rats. A noticeable decline in triglycerides levels was also witnessed in study II with the administration of functional diets when compared to control and the percent reduction recorded was 17.0% (G1) and 14.66% (G2). Furthermore, serum glucose levels expressed a significant decline i.e. 9.52% and 10.42% in study III by G1 and G2, respectively. In hyperglycemic rats, an upsurge of 7.12% and 6.09% in insulin levels was observed for G1 and G2, respectively. Besides, kidney and liver functioning parameters were also improved by inulin based diet in comparison to control diet. Fecal pH was determined and reduction was observed in inulin fed groups in comparison to control. Conclusively, it has been explored that chicory roots and Jerusalem artichoke tubers can be used as therapeutic ingredients due to the presence of health promoting moieties such as inulin which can be tailored to develop various food formulations in order to attenuate the lifestyle related disorders.