Health Benefits of Dates

The Health Benefits Of Consuming Dates

1) Dates are free from cholesterol, contain very low amounts of fat, and are rich in vitamins and minerals. 2) They are a rich source of protein, dietary fibre, vitamins B1, B2, B3, B5, A1 and C. 3) Dates help improve the digestive system, as they contain soluble and insoluble fibres, and different kinds of amino acids. 4) Dates are great energy boosters, as they contain natural sugars - like glucose, sucrose and fructose.  To get more advantage of dates, add dates to milk, and make it a very nutritious snack. 5) Dates cure abdominal cancers. 6) Dates are rich in potassium, which help regulate a healthy nervous system.  Researchers have revealed the fact, that potassium intake, up to a certain extent, can reduce the risk of suffering from strokes. 7) Dates help in lowering LDL cholesterol. 8) Dates have high iron content, and are very useful in treating anaemia.    9) Dates also have fluorine, which slows down the process of tooth decay. 10)  It helps ease constipation.  Soak dates overnight, and take it along with water, to have added advantage. 11)  Dates help in weight gain, and are beneficial to those suffering from over thinness. 12)  Dates are excellent, for alcoholic intoxication. 13) They also improve eye sight, and help in curing night blindness. "The best thing, is that it does not have any side effects, is completely natural, as well as works better, than medicines."

HongKong Wine and Dine Festival Nov 2012,

Hong Kong Wine and Dine Month – November 2012

Hong Kong: Come November 2012 and exquisite food and Wine is all that you will find in the Asia’s MEG-WDF-GEN-0009L_MR.JPGWorld City, Hong Kong, as it marks the advent of the annual Hong Kong Wine and Dine Month. The most awaited epicurean feast of wine themed events has established Hong Kong as the principal place in Asia to enjoy the finer things in life, including wines from around the world paired with the creations of the city’s culinary wizards.
The Hong Kong Wine and Dine month kicks off with an internationally celebrated Wine & Dine Festival following with a month-long series of events and promotions. Hong Kong’s most popular foodie districts including Lan Kwai Fong and Stanley will be celebrating with wine and dine promotions. The city’s top restaurants will be sharing the finer things in life with special wine-pairing menus. Serious wine buffs will want to dive into the HKTDC Hong Kong International Wine & Spirits Fair; while everyone will get something out of the host of wine appreciation classes, cooking classes by master chefs, themed tours and other events happening in November.

ð American Express Hong Kong Wine and Dine Festival: Jointly organised by Hong Kong Tourism Board (HKTB) and American Express, Hong Kong Wine and Dine Festival is Hong Kong’s biggest outdoor culinary and wine event. A veritable food extravaganza, the festival features hundreds of booths serving a diverse menu of dishes as well as wines from around 20 countries and regions.

ð Street Carnivals: You’d be forgiven for thinking every month is a celebration of food in this city of gastronomy, but Wine & Dine Month is when Hong Kong’s dining hot spots take things to an even higher level with exemplary cuisine and entertainment. You can count on the city’s hottest nightlife spout on a good show.
Lan Kwai Fong Carnival will once again bring together arts and crafts, food and beer stalls, dancers, musicians and other live performers from around the world. Watch out for those colourful characters in exotic costumes parading the streets, which are even more boisterous than usual.
Other gourmet events include the World of Food and Music at Stanley, featuring entertainment and special food and wine menus
ð Hong Kong Festival of Restaurants 2012: What better way to celebrate good food than by taking your taste buds on a tour of the most popular and highly-regarded restaurants in Asia’s culinary capital. During Hong Kong Wine & Dine Month you can do just that with the Festival of Restaurants, when the city’s top-end restaurants and casual eateries offer attractive promotions.
50 of the city’s restaurants (some of which are Michelin-starred) will serve chef’s choice menus from $100 to $800. The first week of the festival will highlight Italian cuisine, followed by Chinese and other Western cuisines. A “Grand Opening Feast” will be held on 30 October, during which various Michelin-starred chefs will demonstrate their skills.
ð Wine and Dine Promotions :
a. HKTDC Hong Kong International Wine and Spirits Fair : Rub shoulders with wine experts from around the world and learn more about the fascinating world of wine at the 5th HKTDC Hong Kong International Wine & Spirits Fair, organised by the Hong Kong Trade Development Council. The event has attracted over 19,000 buyers from all over the world and showcases the latest in wine-related products and services. Everyone from serious connoisseurs to occasional tipplers will find something of interest, amidst the popping corks, pouring, swirling, smelling and sipping.
For tickets and details visit:www.hktdc.com/hkwinefair
b. Wine-themed tours and classes: Take in the sights and sounds of Hong Kong by stopping off at a local bar for an uplifting glass of wine. During Wine & Dine Month, take in some of the city’s most popular sights and indulge your palate by joining a themed tour. Don’t miss the wine appreciation classes, cooking classes by master chefs and exclusive visits to private wine cellar
c. Hotel Food and Wine Offers: Along with some great All over town, be on the lookout for hotels offering irresistible wine and dine delights including their award-winning signature dishes, free corkage and much more.
So, gear up for some superb food, great wines, lively entertainment and a spectacular setting to enjoy the good life in Asia's world city with Hong Kong Wine and Dine Festival!!

For more details log on to: www.discoverhongkong.com

Is Green Tea Good for Health-The Benefits

Is Green Tea Good for Health?

Green Tea is amazingly good for health. Some of them are fighting cancer, heart disease, lowering cholesterol, preventing diabetes and also strokes. I am now convinced that it surely is an important part of the healthy and balanced diet. The majority of green tea benefits seem to come from the powerful antioxidants. It is known as catechins. Antioxidants scavenge our cells for free radicals which otherwise could damage DNA, and contribute diseases like cancer, blood clots etc. The following are some of the benefits you will attain if you regularly drink green tea:

1. Lower the risk of cancer: Although not much has been proved about how green tea affects cancerous cells; there have been many human trials which prove so. EGCG in green tea kills cells which grow inappropriately leading to cancer.
2. Reduces the pain of rheumatoid arthritis: Polyphenol antioxidant in green tea benefits suffers of arthritis. It not only reduces its incidence but also its severity.
3. Helps lose weight: Green tea and its extract are known to fight obesity and lower LDL cholesterol; which ultimately leads to a reduced risk of heart disease.
4. Helps reduce tooth decay: Antibacterial properties found in green tea are also used by your body to kill the bacteria that causes plaque on your teeth. Fluoride which helps fight cavities is also found in green tea.
5. Prevents allergies: EGCG has been also known to block cells receptor involved in producing an allergic response.
6. Stabilizes cholesterol levels: It lowers cholesterol levels by reducing its absorption/n in your digestive tract and increasing the rate of which it is excreted. The amazing antioxidant effects of green tea protect this, helping to keep your arteries clean.
7. Prevents cardiovascular disease: Journal of the American Medical Association showed significant reductions in deaths from cardiovascular disease among green tea drinkers.
8. Boosts your immune system: Catechins, the antioxidant polyphenol compounds, have been shown to have a major impact in your immune system. It helps to increase anti-bacterial proteins in blood.

The benefits are not only restricted to the above list. It also helps in the treatment of multiple sclerosis, Slows the onset of Alzheimer’s and Parkinson’s disease, Helps cure infections, prevents acne and last but not the least it help slow the aging process.

Global weight gain more damaging than population growth

Global weight gain more damaging than population growth
Wed Jun 20, 2012 10:11 am (PDT)

Global weight gain more damaging than population growth
Increasing levels of fatness around the world could have the same impact on global resources as adding an extra billion people to the planet, say researchers. The team from the London School of Hygiene and Tropical Medicine estimated the total weight of people on the planet and found that North America had the highest average. Although only 6 percent of the global population live there, it is responsible for more than a third of the obesity. In their report, published in the journal BMC Public Health, the researchers calculated the weight of the global population at 287 million tonnes. They estimated that 15 million tonnes of this mass is due to people being overweight, and 3.5 million tonnes due to obesity. Using World Health Organization data from 2005, the scientists worked out that the average global body weight was 62kg (137lb). But there were huge regional differences. In North America, the average was 80.7kg (178lb), while in Asia it was 57.7kg (127lb). While Asia accounts for 61percent of the global population, it only accounts for 13 percent of the weight of the world due to obesity. "When people think about environmental sustainability, they immediately focus on population. Actually, when it comes down to it - it's not how many mouths there are to feed, it's how much flesh there is on the planet," said Prof Ian Roberts, one of the authors of the paper. The researchers argued that just focussing on obesity is divisive and unhelpful. "One of the problems with definitions of obesity is that it fosters a 'them and us' ideal. Actually, we're all getting fatter," Prof Roberts told BBC News. The scientists also compiled tables of the heaviest and lightest countries according to their estimates. The US, with its well documented problems with weight, is top of the list. If the rest of the world were to emulate the Americans, Prof Roberts says, it would have dramatic implications for the planet. "Japanese people have a low average BMI but high standards of living. "If every country in the world had the same level of fatness that we see in the USA, in weight terms that would be like an extra billion people of world average body mass," he explained. While countries like Eritrea, Vietnam and Ethiopia are at the other end of the scale from the US, the researchers argue it is not sufficient to say that being skinny is just a factor of poverty. The researchers point to a country like Japan which, according to Professor Roberts, could be a model for others. "The Japanese example is quite strong. Average BMI (Body Mass Index) in USA in 2005 was 28.7. In Japan, it was 22. You can be lean without being really poor, and Japan seems to have pulled that off," he sttaed. Kuwait, Croatia, Qatar and Egypt are also listed among other countries in the top 10 most weighty. Prof Roberts said that the high number of Arab countries is due to the impact of the automobile. "One of the most important determinants of average body mass index is motor vehicle gas consumption per capita. So, it is no surprise to see many of the Arab countries in the list - people eat but they move very little because they drive everywhere," he said. URL: http://www.indianexpress.com/news/global-weight-gain-more-damaging-than-population-growth/963889/0

Sunshine vitamin vital for health

'Sunshine' vitamin vital for health....Sumitra Deb Roy

Recent studies have rechristened Vitamin D from a mere 'sunshine' vitamin to a hormone with significant bearing on bones, heart, kidneys, among other organs. Efforts are now being made to understand the extent of its deficiency in the population and fight it.
Some experts believe Vitamin D deficiency is a pan-Indian phenomenon affecting people from all age-groups and sections of society, reasons for which range from lifestyle, atmospheric pollution, skin pigmentation, clothing to duration and time of exposure to sunlight daily. Endocrinologist Dr Sudhindra Kulkarni, who consults with Fortis Hospital, Mulund, said Vitamin D has been proved to play the role of regulators of cell growth. "Almost all tissues and cells in the body have receptors for it and need it," he said.
Dr Vipla Puri, consultant (radioimmunoassay), department of Lab-Medicine at PD Hinduja Hospital, said there is epidemiologic evidence now to show Vitamin D is required for more than strong bones. "It plays a role in preventing chronic diseases involving the immune and cardiovascular system later in life," she said. "More recently it has become a general health indicator because of its associations with major conditions like cancer. Doctors too are becoming more aware and asking for this test," she said.
Head of the orthopaedic department at Parel's KEM Hospital Dr Pradeep Bhonsale said Vitamin D deficiency in adults was astonishingly high and more cases are coming to fore given increased awareness. "Over 50% of patients we treat in our hospital have this deficiency. This can also shunt a child's growth and give rise to bone deformities," he said. He added Vitamin D deficiency was responsible for unexplained pain in the back and joint pain in children as well as adults.
While global studies have established the importance of Vitamin D as a health parameter, there is little consensus in India on how much is too much or too little for an individual. Pediatrician Dr Deepak Ugra said concentrated Vitamin D supplements provide much less than the requirement of 400 IU/ day. "Calcium tonics available in the market have only about 100ml of Vitamin D components," he said. The American Academy of Pediatrics recently updated its Vitamin D guidelines, recommending infants children and teens should take atleast 400 IU per day in supplement form.
Kulkarni said the time of exposure to sunlight is also a subject of debate. "Some studies say 20 minutes is fine while others say it has to be over 45 minutes. On the other hand, exposure to too much sunlight has also been linked to skin cancer so one has to exercise caution," he said. URL: http://epaper.timesofindia.com/Default/Scripting/ArticleWin.asp?From=Archive&Source=Page&Skin=TOINEW&BaseHref=TOIM/2012/06/15&PageLabel=7&EntityId=Ar00700&ViewMode=HTML

Sunscreens causing vitamin deficiency?.....Sumitra Deb Roy

Mumbai: The indiscriminate and widespread use of sunscreen lotions to block harsh ultraviolet rays could be compounding the problem of Vitamin D deficiency to a great extent. Some say its repeated use hampers the skin's ability to absorb the sun's rays.
A professor at the skin department of JJ Hospital said, "Some studies have found that by blocking ultraviolet rays, sunscreen lotions limit the amount of Vitamin D produced in the body. Of course, the extent of reduction is still a subject of debate," he said. He added that certain studies have pegged the loss at five-fold to 10-fold.
Yet, there are also studies and observations based on years of followups that concluded that sunscreens do affect the production of Vitamin D in the body, but not significantly. Physician Dr Pratik Samdani said, "Yes, sunscreens play their own role but it would be unfair to blame the deficiency only on them," he said. URL: http://epaper.timesofindia.com/Default/Scripting/ArticleWin.asp?From=Archive&Source=Page&Skin=TOINEW&BaseHref=TOIM/2012/06/15&PageLabel=7&EntityId=Ar00704&ViewMode=HTML

Kids hit hard by little exposure to sunlight....Sumitra Deb Roy

Mumbai: Kids and young adults in the city are not getting enough exposure to sunlight, resulting in high levels of Vitamin D deficiency, according to a recent study.
The study by PD Hinduja Hospital found that Mumbaikars are shunning even half an hour of exposure to the sun in a day, considered ideal worldwide. Vitamin D is secreted in the body when the skin is sufficiently exposed to sunlight.
Dr Vipla Puri, consultant (radioimmunoassay), at the hospital's department of lab-medicine said, "The decline in Vitamin D levels indicates that kids have sedentary lifestyles - watching television, playing indoor games or using computers." She said most children and young adults in the study belonged to the higher socio-economic strata. "Vitamin D deficiency has reached alarming proportions and parents must take steps to alter their kids' lifestyle if they want to protect them from serious diseases," said Puri.
Pediatrician Dr Deepak Urga, who consults with Lilavati Hospital, termed Vitamin D deficiency in children as an "alarming problem". "Children are increasingly getting used to a life without natural light," he said.
Blaming food habits, Ugra said the kind of food children in metros prefer are not rich sources of Vitamin D. "It gets tougher for vegetarians as Vitamin D sources are sparse," he said.
Studies show it affects the immune system in children. "Vitamin D deficiency causes allergies and respiratory infections in children," said Ugra. He added most vitamin supplements also fail to provide the quota of anything between 200-1000 IU/ day (international unit).
Physician Dr Pratik Samdani alsoblamed pollution. "Factorslike latitude, atmospheric pollution, duration and time of exposure to sunlight is also important for the skin to absorb and use it," he said. URL: http://epaper.timesofindia.com/Default/Scripting/ArticleWin.asp?From=Archive&Source=Page&Skin=TOINEW&BaseHref=TOIM/2012/06/15&PageLabel=7&EntityId=Ar00701&ViewMode=HTML

4 Dangerously Doctored Foods You MUST Avoid to Stay Healthy and Lean

4 Dangerously Doctored Foods You MUST Avoid to Stay Healthy and Lean

While it seems we don’t hear a lot about them, genetically modified foods have quietly made their way into our food supply in a big way. So far, there have been no official scientific studies done on GMO’s and humans, but some reports about negative effects these foods have had on animals is downright scary. One type of genetically modified corn brought onto the market in the late 1990's has had a gene inserted into it which produces a toxin called Bt toxin. This toxin actually causes the stomachs of certain insects to break open when it is ingested, and the insect then dies. The biotech firm that produces this genetically modified product insists that Bt toxin does not harm the digestive system in mammals. However, according to Dr. Joseph Mercola, there are peer reviewed studies showing that Bt-toxin does bind with mouse small intestines and with intestinal tissue from rhesus monkeys. What about humans? Nobody knows. Hmm, maybe you should think twice about that next drink sweetened with corn syrup, or that next basket of tortilla chips made with corn. According to Dr. Mercola, it was reported that doctors in a hospital in Quebec (Canada) actually found Bt toxin in the blood of 93% of pregnant women tested, 80% of their babies, and almost 70% of non-pregnant women. If this toxin can cause the stomachs of insects to rupture, what does it do to humans? At the very least, it seems it could cause more digestive problems, allergies, autoimmune reactions, and other health issues. And the American Academy of Environmental Medicine states that several animal studies showed serious health risks from eating genetically modified foods including: “…infertility, immune dysfunction, accelerated aging, irregular DNA, insulin instability, and changes in liver, kidney, spleen and the gastrointestinal system.” And the AAEM also goes on to state that there is a definite association between genetically modified foods and disease confirmed by several animal studies. The recommendation of the AAEM is that physicians advise patients to avoid all GM foods, and to consider that GM foods could potentially be connected to certain health issues in patients and that GM foods need further testing to be considered safe for human consumption. Genetically modified foods now contain new and unknown toxic substances that have NEVER been present in nature before. We have no way of knowing what kinds of long term effects they will produce in humans, but they certainly seem to have negative effects on animals based on some studies. And because genetically modified foods contain some scientifically modified proteins, they tend to cause more allergies in people. When GM soy was introduced in the UK, allergic reactions to soy reportedly increased 50% or more. And food allergies seem to be increasing in the US as well. Could this be from GM foods? Do you want to eat dangerously doctored food? I sure don’t! There is no way of knowing for sure what kinds of health issues genetically modified foods can produce because no long-term studies have ever been done. This means we need to protect our own health and avoid becoming a biological experiment ourselves.

The most common genetically modified foods are: a.. Soy b.. Corn c.. Cottonseed Oil d.. Canola Oil According to Natural News, 90 percent of all canola, 88 percent of all corn, 90 percent of all cotton, and 94 percent of all soy grown in the U.S. today are of genetically-modified origin. Just keep in mind that you very well might be eating GM foods the next time you're chowing down some corn chips, corn flakes or other corn cereals, soy milk or any soy products like tofu, soy protein, anything sweetened with high fructose corn syrup (which is almost ALL processed foods) or any foods fried in soybean oil, corn oil, cottonseed oil, or canola oil, which is virtually anything that's fried at a typical restaurant. Nutritionally, there's no valid reason to eat these foods anyway, as they offer nothing nutritionally, while only causing health problems.

The list of genetically modified foods can also include:
Sugar from sugar beets, Hawaiian papaya, some types of zucchini, and crookneck squash... but these are very minimal compared to the massive amounts of soy, corn, cottonseed or canola that are in our food supply. Conventionally raised meat, dairy products, farmed fish and commercial eggs are also fed with GM feed frequently, mostly from corn and soy. Scientists are still uncertain whether eating animals that fed on GM crops can have health consequences for humans. I'd rather not be part of the experiment. Always buy organic meats, wild caught fish, or 100% grass-fed meat (and grass-finished) to avoid this. Aspartame, or NutraSweet have also been created with GMO’s. Artificial sweeteners are extremely unhealthy anyway, but here is just one more reason to avoid them! Besides the health issues that have surfaced so far, genetically modified foods are a big unknown. These new forms of food could potentially lead to serious health issues, cancer or even some new diseases that modern medicine has never seen before. As one biotech scientist in an article published in the International Journal of Biological Science said, “For the first time in the world, we’ve proven that GMO’s are neither sufficiently healthy nor proper to be commercialized.” How do we avoid the potential negative health issues from GM foods? It’s very easy if you eat a natural, healthy diet of real, whole, organic foods. Avoid eating packaged, processed foods, especially those containing soy, corn, and vegetable oils or corn syrup sweeteners. The chances that you are eating genetically modified foods are very high if it contains any of these foods as ingredients. And remember that canola oil is likely to be genetically modified too, and despite heavy marketing claiming that canola oil is healthy, there is nothing even remotely healthy about canola oil as that article shows. It’s estimated that there are approximately 30,000 products on grocery store shelves that may be genetically modified.

Remember these three things to avoid eating GM foods:
1. Eat organic--any food labeled “Organic” or “Certified Organic” cannot be genetically modified in any way. 2. Look for “Non-GMO” on the label, or “Made without genetically modified ingredients.” Although it is not required yet by law in the US, many companies voluntarily label their foods as non-GMO. We need to fight to force the government to mandate labeling of GM foods! 3. Especially avoid any food or food additives that contain: soy, corn, cottonseed oil, or canola oil... even if these ingredients are organic, there's really nothing healthy about eating these foods anyway. Corn, soy, cottonseed, and canola were never a big part of the ancestral human diet. Also beware of commercially raised meat, fish, eggs or dairy that have been fed these GM foods as long term health effects to humans are not yet known. Genetically modified foods look exactly like any other foods, so you cannot tell by just by looking at them. Please note: Many people have confused this topic, but new types of produce such as tangelos, seedless watermelons, seedless cucumbers and other new varieties of fruit and vegetables are created by natural breeding, not genetic modification, so these foods are fine to eat. The bottom line is that genetically modified foods have not been tested enough in humans and scientists don’t really know whether these foods are safe or not. Avoiding unnatural genetically modified foods is just one more reason why paying close attention to the foods you eat, and eating a diet of real, whole, organic foods is so extremely important. Don't be like so many people out there that just mindlessly eat foods without thinking about what they are putting in their body. Obviously, we are at an important time in history where diabetes, cancer, heart disease and obesity are at all time highs (to the point of a crisis), so it is time that people take responsibility for their health. Don't let yourself be a guinea pig as part of a giant uncontrolled experiment on GM "frankenfoods"... only you can control what you choose to eat and to avoid GM foods fully. Please share this article with all of your friends and family to protect their health.

Benefits of vegetables available in the monsoon

All about monsoon vegetables
Some of the season vegetables found in monsoons include Brinjal, bottle gourd and risge gourd.
a.. Brinjal a.. Brinjal effectively treats enlarged spleen caused due to malaria, a disease which becomes widespread dring monsoon. b.. It has a beneficial impact on people suffering from hypertension, diabetes and cancer. b.. Bottle gourd a.. The cooked vegetable is cooling, diuretic, sedative and anti bilious. It gives a feeling of relaxation after eating it. However, bottle gourd should not be eaten in a raw state as it may prove harmful for stomach and intestines. b.. It is good for people suffering fro blood pressure. c.. Ridge gourd a.. Ridge gourd is low in saturated fat and cholesterol, high in dietary fibre, vitamin C, riboflavin, zinc, thiamin, iron, magnesium and manganese. b.. The nutritional value of gourd makes it suitable for maintaining optimum health, weight lose. c.. It has excellent cooling properties. Herbs for rainy seasons The high humidity during the monsoon (rainy season) isver cpnducive to infectious bacteria and viruses that could result in fevers, throat infections, skin infections etc. But there are some herbs and spices easily available in the kitchen to help prevent infections in the body
a.. Indian Lilac (Neem) -- The neem tree decreases the presence of malaria and cholera infections in the immediate vicinity. a.. In malaria, an infusion of neem leaves in water taken daily cures the fever rapidly due to the action (on the infection) in the liver. b.. The leaves applied externally are very beneficial for (infective) skin problems. c.. For many tooth and gum infections, gargling and rinsing the mouth with neem water will greatly improve the oral condition. b.. Basil (Tulsi): The basil plant leaves are like an antidote for many fevers which occur in the rainy season. a.. Tulsi leaves decoction prepared along with powdered cardamom (elaichi) is helpful in bringing down the fever. b.. Sore throat can be prevented by gargling with tulsi leaves water. **Tulsi water comes in handy for respiratory problems. c.. Kidney stones (small) can be treated with regular consumption of tulsi. d.. It is also good to reduce blood cholesterol. e.. A decoction of the leaves given in gout (high uric acid) can yield good results. Besides, it is also beneficial dental problems and worms in the stomach (specially children). c.. Bitter Gourd (Karela): The bitter gourd or karela has excellent medicinal properties and is used as a medicine for diabetes (with good results). a.. Bitter gourd is also called plant insulin as it normalizes the sugar levels. One must take 2-3 karela and juice them and mix it with water and this should be taken twice a day. b.. It is also rich in vitamin A, vitamin B and vitamin C. c.. Karela juice is also effective in piles. d.. In the monsoons, karela juice is very good for preventing/treating boils, itching, ringworm, fungal diseases. It is beneficial for liver disorders (specially induced by alcohol). People with respiratory troubles can also benefit from this vegetable. d.. Turmeric (Haldi): Turmeric is a very good antiseptic as it can act both internally (used for worm infestations) and externally for skin infections. For many years, the only antiseptic available in rural India was haldi, so it used for a variety of reasons like: a.. To enhance complexion (used with chandan (sandalwood)). b.. To expel worms in kids and adults. c.. To treat skin infections.

Ayurveda prescription for the perfect monsoon diet

http://www.indiadivine.org/audarya/ayurveda-health-wellbeing/907757-ayurvedic-monsoon-menu.html
The Ayurvedic Monsoon Menu
According to ayurveda all food is, in a way, medicine. To stay healthy during the monsoon, watch what you eat.
The appetite-robbing days of summer are gone, and the monsoon cool tempts you to gorge on bhajiyas, sweets, and ever-larger helpings at mealtimes. After all, you have to make up for lost time! But temper that hearty appetite with a dose of caution - the monsoon is the time when diseases, particularly of the digestive system, are rampant. While you must take regular precautions like boiling water and scruplously avoiding street food or food prepared in bulk, ayurveda has some very specific guidelines about eating and body care during the rains. In the ayurvedic system, all food is, in a way, medicine. So food prepared according to ayurvedic principles can help prevent disease. The cardinal rule about eating during the monsoon, says ayurveda practitioner Dr Jyoti Shirodkar, is that you should never eat when you aren't hungry. You can eat something in the winter just because you find it appetising. Doing this in the monsoon is an invitation to indigestion and accompanying illnesses.
So, here's a list of monsoon dos and don'ts, based on ayurveda.

What you should do
Eat moderate quantities of food - while the cool weather may tempt you to eat more, the body finds it harder to digest food during the monsoon Go in for a very light breakfast - you can eat moong-dal laddoo or rava upma with ginger in it or lai-pith (popped and powdered jowar, available in traditional stores) Chaklis or rajgira chikki make good snacks Drink warm beverages; add mint or ginger or dry ginger powder to tea Include naturally sour food (not fermented) like tamarind, tomato, lime, thin buttermilk and kokum in your diet -- in soups, saars, dals and vegetables Lunch could be jeera rice, jowar bhakris, or wheat phulkas with a dash of ghee Vegetables recommended during the rains: bhindi, dudhi, parwal, suran, roasted baingan and karela. Moong dal is easy to digest, especially watery dal Garlic, pepper, ginger, asafoetida, sunth, turmeric, coriander and jeera enhance your body's digestive power and improve immunity Pomegranates, chikoos, bananas and strawberries are ideal for the monsoon. Eat a couple of dates every day for your iron and energy requirements Non-vegetarians should go in for lighter meat preparations like soups and stews rather than heavy curries Wash all fruits and vegetables thoroughly, particularly leafy ones and cauliflower, which not only contain larvae and worms but also collect dirt from the streets Overall, astringent, mildly bitter and mildly pungent foods work best in the monsoon Drink only boiled and filtered water A weekly oil massage is highly recommended Keep your feet warm if you work in air-conditioned places Drink plenty of water, even if you don't feel thirsty. Surprisingly, dehydration is a possibility during the monsoon

What you shouldn't do
Avoid eating food straight out of the fridge. Fresh foods are the best, but if you like to store cooked food in the fridge, heat it gradually and thoroughly before eating Chilled drinks, especially milk shakes, are a no-no Avoid fermented foods like idlis, dosas and dhoklas. They create flatulence and gastric discomfort Go easy on the sweets and starchy food like sabudana, potato and sweet potato. Fried foods are tempting, but restrict these to a once-a-week indulgence Avoid heavy grains like nachni (ragi) and bajra. Give spinach the skip Cut out the raw veggies altogether. The monsoon is not a good time for salads Cut down on the heavy pulses like rajma, channa and urad. Eat sprouted pulses too only once in a while Restrict the intake of food containing besan (channa flour) Non-vegetarians should avoid heavy curries and meat-heavy dishes like steaks. Avoid dried fish too. Avoid melons, cucumber and jackfruit. Go easy on the mangoes now that the rains are here Sleeping in the day during the monsoon interferes with the digestive processes. Avoid if possible Heavy exercising is contraindicated. Ayurveda believes that the body needs only light walks and simple yogasanas during this time Very hot baths feel good, but are avoidable. Moderately warm water is the best Avoid late nights that include alcohol intake, and eating late. Dr Jyoti Shirodkar suggests eating and drinking early, and then stepping out, if you have social obligations that involve going out at night If your weekends involve fairly hectic socialising and erratic eating, observe a fast on Mondays, and ensure that your body recovers quickly and is all set for the rest of the week

Junk food can make you depressed

Malnutrition in India

Interventions to fight malnutrition need monitoring of outcomes
Thu May 17, 2012 2:32 am (PDT)
Fighting Malnutrition ....VEENA S RAO
Interventions to fight malnutrition must be simultaneous with outcomes being monitored by an overarching body
The finance minister's Budget 2012 speech contains the much-awaited, much-needed paradigm shift in government's approach to reduce undernutrition and micronutrient deficiency, the indicators of which are fast qualifying India as the malnutrition capital of the world. It is now clear that high growth rates are not automatically translating into better nutritional indicators, though there is marginal improvement in infant and mortality indicators, as per SRS 2009. Finance minister has included "decisive intervention to address the problem of malnutrition, especially in the 200 highburden districts", as a priority objective in the preamble to the Budget speech, something unprecedented. It adds that "following the decision taken in the PM's National Council on India's Nutritional Challenges, a multi-sectoral programme to address maternal and child malnutrition in selected 200 high-burden districts, is being rolled out during 2012-13. It will harness synergies across nutrition, sanitation, drinking water, primary healthcare, women's education, food security and consumer protection schemes." Finally, the government has shed its Integrated Child Development Services (ICDS)-centric approach on which it unrealistically relied for too long to reduce malnutrition, even though ICDS was an integrated development programme, and not one to eradicate malnutrition. A multi-sectoral strategy to reduce undernutrition must first remedy the causeintervention disconnect. What distinguishes undernutrition in India from that in other underprivileged societies is its inter-generational character; the calorieprotein-micronutrient deficit afflicting at least 40% of our population covering all age groups and both genders, brought out in NIN Technical Reports 20, 21, 22, about which we are still in a state of denial, and lack of awareness regarding proper nutritional practices, child and maternal care, care of the girl child throughout her lifecycle, gender discrimination, etc. These three immediate determinants that make undernutrition chronic must be articulated and addressed through a composite programme.
Thereafter, remaining multi-sectoral interventions, such as safe drinking water and sanitation, female literacy, that are already ongoing national programmers, should be accelerated and targeted to bring value added to interventions addressing immediate determinants. For example, safe drinking water and sanitation cannot bridge the protein calorie gap, but can bring a huge nutritional valueadded to dietary supplementation, by immediately reducing diarrhoea and infection, and preventing nutrition wastage. Similarly, female literacy, per se, cannot improve nutritional status, but it will delay age of marriage and child birth, provide better awareness and improve maternal and new-born health. An inter-sectoral strategy is not really a difficult exercise. Prof M S Swaminathan has done great service enumerating multi-sectoral essential interventions required to address undernutrition and micronutrient deficiency through the Coalition for Sustainable Nutrition Security in India chaired by him (May 2010). The challenge before the nodal ministry is to knit the interventions together into a composite, practical and implementable scheme that addresses at least a majority of the causes of undernutrition, and ensure that it captures and targets the 40% base of the pyramid. The interventions must be simultaneous so that the benefit of one intervention is not lost on account of the absence of another; and they must cover the entire lifecycle of women and children to create an immediate nutritional impact within one generation on the three critical inter-generational links of malnutrition, namely, children, adolescent girls and women. Only then can the benefits be sustainable enough to break the undernutrition cycle and pass on to the next generation. Integrating multi-sectoral programmes seamlessly requires coordinated and dynamic participation of the ministry of women and child development (MWCD), health and family welfare, food, agriculture, rural development, drinking water and sanitation, human resources development, panchayati raj and the state governments. Operationally, this requires not merely coordination, but mega coordination, between formidable ministries with substantive primary mandates of their own, to which nutritional outcomes have to be glued. Does the MWCD have the necessary clout to ensure this mega coordination and command adherence to nutritional outcomes from ministries whose prime objective is understandably to achieve their Plan scheme targets?
Only an authority overarching the concerned ministries, such as the Prime Minister's Office or the Planning Commission, can achieve this, and demonstrate the political will, provide policy direction and oversight, and demand results and accountability. This alone can galvanise administrative priority, innovation, efficient execution and the dexterity to overcome daunting bureaucratic procedures and operationalise inter-sectoral interventions at the grassroots, through community participation and inclusion. A high-level committee should be appointed by the Prime Minister's Council with the specific objective of drawing up an inter-sectoral roadmap to combat undernutrition and micronutrient deficiency in a time-bound manner with quantified, monitorable targets, robust monitoring mechanisms and accountability. The Karnataka Comprehensive Nutrition Mission has been designed on the above pattern, now being piloted in five blocks. To address protein deficiency in women and children, the finance minister has reduced basic customs duty on soya protein concentrate and isolated soya protein considerably. An important reason why undernutrition persists among the poor is because they have no access to low-cost protein-energy foods to supplement their inadequate diets, especially for healthy child growth, convalescence after sickness or diarrhoea, or providing extra calories required during adolescence and pregnancy. In this sector, the Indian market has a complete void. Field evidence confirms that farm labour families spend a week's wages to buy Horlicks for a sick or malnourished child. It is hoped that this incentive will motivate private sector participation in combating malnutrition by producing low-cost, protein-rich food for the poor, who need it the most.
(The author, a retired secretary to the government of India, is adviser to the Karnataka Nutrition Mission)
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Food and nutrition crisis in Sahel region of Africa

Food and nutrition crisis in Sahel region of Africa
A potentially catastrophic food crisis in the Sahel region of West and Central Africa could affect as many as one million children. The food and nutrition crisis resulting from a severe drought, threatens the survival of an entire generation of children. Those children in eight countries - Burkina Faso, Chad, Mali, Mauritania and Niger, Cameroon, Nigeria and Senegal - are at risk of severe acute malnutrition. Sparse rainfall, poor harvests and rising food prices have left many vulnerable and weak, seeking medical attention. Sahel is one of the poorest regions in the world where children already face daunting odds of survival. The current crisis makes their survival even more tenuous. Associated Press photographer, Ben Curtis, documented the conditions in the region. -- Paula Nelson

The Importance of having a healthy nutritious breakfast daily

Importance of having Breakfast
You may not be the only one, as many people, who know the benefits of eating a healthy meal, still leave the house in the morning without having consumed a filling or adequate breakfast. Most people who skip breakfast or who eat an unhealthy one use either lack of time in the morning or weight watching as their excuse. We will explain further on in the article that skipping breakfast in order to lose weight is a total misconception that holds absolutely no truth and in fact the opposite is true, in that skipping breakfast, in some cases, could cause you to become overweight.
What happens to our body first thing in the morning? If you consider that when we wake up in the morning, for the majority of us, our body and brain have been without food for around 10 - 12 hours and for children it may be longer. Our body is similar to a car in the fact that it needs fuel to run, and like a car, the better you look after your body, the longer and better it will run. Our bodies must be fuelled several times each day so that we function efficiently and carry out our daily tasks as best we can. In the morning, after many hours without food, it is essential to refuel in order to provide the necessary nutrients and energy to get us through the first part of the day. Why is it important to fuel our brain? It is from our brain that messages are sent to other parts of the body to get them moving and working well. If our brain is not fed, it will act in a slow and sluggish manner, which will impact greatly on the rest of our body. The brain requires glucose or blood sugar to provide it with energy to function, whilst the muscles of our body need glucose to activate them and get the body working physically. To work and feel well, our blood sugar levels must be maintained at a certain level. After long periods without food, our blood sugar levels fall, causing tiredness and irritability amongst other symptoms that occur when you need food. The disadvantages of not having breakfast If you deprive your body of food in the morning you may find that you feel tired, dizzy and irritable and that your concentration is poor. It may take you longer to carry out tasks or you just might not feel up to anything mentally strenuous let alone physical. You will probably find yourself snapping at people unintentionally, especially if under stress and you will no doubt soon start to feel pangs of hunger as the morning wears on. If you don't eat anything in the morning, you will most likely find yourself craving something sweet to eat, as your body cries out for a quick fix to boost energy levels. If you are at work and it is not yet time for lunch, this is one of the moments when you may find yourself reaching for something very unhealthy such as a chocolate bar, croissant, cream cake or other unhealthy snacks. For those who are watching their weight, this is disastrous. It is also possible that you may become so hungry that you grab twice as many unhealthy snacks to eat before lunch or even end up eating all of your packed lunch by 11.30 am.
No breakfast does not equal losing weight Some people erroneously think that by skipping breakfast, they will reduce their calorie intake for the day and that it will help them to lose weight. Not only are you giving your body the worst possible start in the morning and putting it under unnecessary pressure, this is also not the case. Missing breakfast often leads to overeating at some point later on in the day, usually snacking on unhealthy foods, which are high in calories and fat. You may also become over hungry mid-morning and by lunchtime could end up eating twice as much than if you had eaten a healthy breakfast that released energy slowly throughout the day. Three healthy square meals or six smaller meals a day should keep you going throughout, without having the need to snack in between.
The disadvantages of not eating an adequate breakfast People who start the day with a strong, sweet cup of coffee and a croissant, Danish pastry or bowl of sugar-loaded cereal, may think that because they have eaten something, that they are starting the day well, and providing their body and brain with a good start to the morning. They may also wonder why, their energy boost doesn't last very long and why they are ravenous mid-morning even after having consumed breakfast first thing. This is because although they did make time to have breakfast, their breakfast choice was very poor. Caffeine, as we all know, gives you instant energy and many people feel that they cannot start the morning or even go through the day without at least several shots! In actual fact, caffeine produces adrenaline, which sends some of the body's stored glucose to the brain. Cereals high in sugar have very little nutritional value. When eaten their high amounts of sugar are released almost immediately into the bloodstream (sugar fix) and provide an instant energy boost. Together with the caffeine, blood sugar (glucose) levels rocket and energy levels soar. The downside of this effect is that the energy boost is extremely short-lived. As the pancreas responds to this surge of glucose, it produces insulin in order to bring the levels back down to a reasonable amount. This means that a few hours after this unhealthy breakfast, you are left feeling tired and hungry again and in need of another quick sugar fix.
The advantages of a healthy and nutritious breakfast After a good night's sleep and with an empty stomach in the morning, it makes sense that the best way to start the day and to energize and revitalize your body, is with a filling, nutritious and healthy breakfast that will keep you satiated until the next meal. Our body needs a healthy breakfast packed full of vitamins and nutrients whilst also providing energy and fuel for the brain. The best types of foods to be eaten at breakfast are complex carbohydrates such as whole grains including oats, rye bread and millet together with a small amount of dried fruit and freshly squeezed juice. These foods have a low GI (glycaemic index), which means that they release glucose steadily and slowly into the bloodstream, unlike the unhealthier breakfast choices mentioned earlier. Consequently, these foods will keep you fuller for longer, prevent unhealthy snacking, keep energy levels steady without dipping and provide you with essential vitamins and minerals that may be missed at other meals. Many people like to consume some form of protein in the morning, as protein balances blood sugar levels and recent studies have also proven that concentration levels are enhanced if some form of protein in consumed during the breakfast meal. Excellent sources of protein, which can be incorporated into the breakfast meal are eggs, fish, nuts and seeds. Eggs are a particularly rich source of choline (B vitamin), which the body converts into acetyl-choline, a neurotransmitter found in the brain. Studies show that adults and children who eat breakfast in the morning perform better at school and at work. It is proven that with breakfast, concentration and memory improve, mental performance and problem-solving ability is better and learning ability is increased. Not only this but studies generally prove that most people who eat breakfast manage their weight better, are not obese or overweight, have lower levels of cholesterol, which means they are less likely to suffer from heart disease and are generally in better health overall, not to mention in better mood. In children, their concentration and productivity at school is better and they are more creative, interested and alert. Warning: The reader of this article should exercise all precautionary measures while following instructions on the home remedies from this article. Avoid using any of these products if you are allergic to it. The responsibility lies with the reader and not with the site or the writer. This information is solely for informational purposes. IT IS NOT INTENDED TO PROVIDE MEDICAL ADVICE and should not be treated as a substitute for the medical advice of your own doctor.

Canon pav Bhaji stall, D N Road, opp CST

25 years ago Canon Pav Bhaji Stall served the most delicious butterly pav bhajis with cashews and dried grapes mixed in with the sumptuous pav bhaji that was to die for. Oven the the years with labour unrest the stall owners took the co-operative route and reestablished the stall's august credentials after a brief shut-down. But the pav bhajis served were never the same. The taste has changed. The vegetable content appears to be dwindling and the masala is not prepared in the same manner either. Even e onions and tomatoes, potyatoes and other vegtables being used dont feel fresh enough. the standards may have come down quite a lot yet the stall still stands tall and has it's die-hard set of customers who trudge from all over Mumbai to have a taste of the manna they remember so well. it may just be nostalgia or it may be that the pav bhaji served is still amongst the best in Mumbai- and it doesn't matter much if it's own standards have come way down.There's always new customers to cater to-those who havn't had the good fortune to taste the pavbhaji in it's heyday.

Prevent food mountain turning into waste heap

Prevent food mountain turning into waste heap Fri May 11, 2012 4:15 am (PDT)

Prevent Food Mountain Turning into Waste Heap ....ASHOK GULATI Urgent action is called for, to run down the 75-million-tonne grain heap that has been built by the government Grain stocks with state agencies are likely to cross 75 million tonnes some time in June 2012, while covered capacity to store is less than 50 million tonnes. The rest would be under CAP (with pucca or even kachcha plinths) exposed to potential large-scale damage. An early and rational policy decision is required to reduce the stocks by at least 7-10 million tonnes to avoid high costs of carrying and embarrassment of rotting grain in the coming monsoon season. For the first time in the country's history, grain stocks with public agencies are likely to cross 75 million tonnes. This gives a great sense of achievement and satisfaction to many. But when they see a sizeable part of this stock getting soaked and damaged in rain, it may take away their cheer and replace it with headache and disappointment. The reason is simple: of this 75 million tonnes, not more than 50 million tonnes can be kept under covered storage. While the quality of even covered storage at many places is questionable, the key issue staring us in the face is what will happen to the remaining 25 million tonnes that would be stored under CAP. How much of this would get damaged is anyone's guess. If we have to overcome this problem, we must first understand how we have reached this situation, and what should be done to solve it in the short, medium and long term. HOW DID WE ARRIVE AT THIS SITUATION? There are four key reasons that have led to this situation, and it is important to understand those for any rational policy decision, else the short-term solution may turn out to be only a temporary fix. .A benign nature, with good monsoon in the last four out of five years, has increased food grain production from 231 million tonnes in 2007-08 to 252 million tonnes in 2011-12. But demand for cereals is not increasing as fast, as dietary habits are moving away from cereals to proteinrich products and fruit and vegetables. . Export controls on wheat and rice for four years - wheat exports were banned in February 2007 and opened only in September 2011 - combined with good harvests has led to accumulation of stocks (see accompanying graphic). The capacity to store (with public agencies) has not increased commensurately. . Some state governments, most notably Madhya Pradesh, have announced a bonus on wheat to the tune of . 100 per quintal for the last three years, which has driven private sector out of the market and increased state procurement from less than two million tonnes in 2009-10 to more than six million tonnes (expected this year). Quite a bit of it is being kept even on kachcha plinths. Rajasthan has also followed this example this year and its procurement levels this Rabi Marketing Season, 2012-13, are estimated to be 194% higher than those of 2010-11, without any corresponding preparation on storage front. The spurt in procurement levels in Madhya Pradesh and Rajasthan is evident from the graphic. . Also, states like Punjab and Haryana have levied high rates of statutory levies on the marketing of wheat and rice: 14.5% in Punjab and 12.5% in Haryana. This has displaced private traders from the market and, literally, there is a state takeover in grain trade in these states. POLICY OPTIONS: WHAT IS THE WAY OUT? If we keep export window open, rice will keep getting exported. In 2011-12, India is expected to export 6.5-7 million tonnes of rice, becoming the second-largest rice exporter. It may repeat the same performance in 2012-13, thus taking care of excess rice stocks. But wheat is not exportable today as Russian and Ukrainian wheat last year pulled down wheat prices. Therefore, the real challenge is of reducing excess wheat stocks, which will be lying under CAP and exposed to potential damage. The following options may be worth considering: .The cost of carrying (storage and interest only) this extra stock works out to 20% of the minimum support price (MSP) of wheat. If one adds to that the potential damage of at least 5% of grain kept in the open (poor CAP conditions), the total cost would add to at least 25% of the MSP. This whole 25%, or a part of it, say, 20%, can be given as an incentive to state governments to take away wheat, and distribute through additional allocations under PDS at a price that is 20% below the MSP, but above the current issue prices under PDS. This would be a subsidy-neutral solution. But if the states don't lift at this price - they may feel that they can sell only at existing issue prices - then the finance ministry has to see how much additional food subsidy it can absorb in this year's budget. It should be realised that the first right on this grain should be of the poor in the country, and if it can be achieved without unduly putting an extra burden on the food subsidy bill (as the fisc is already in a precarious situation), then this would be the most ideal solution. The only thing that needs to be guarded is that this extra grain released through PDS is not recycled back to the FCI. So, the best timing would be from July 1, when procurement operations almost cease. . The first option can be combined with open-market sales of wheat at, say, 15% below the MSP. This would save the cost of carrying, storage and damage, and, in fact, help in lowering the subsidy bill. To ensure that it is not recycled back to the FCI, the government can get it converted into atta(wheat flour) and put it across all Kendriya Bhandars and district headquarters and, of course, in the open market at below the existing market prices. This would help bring down atta prices in the open market, rein in inflation and help lower the upcoming food subsidy bill. .The third option would be to export wheat by giving some suitable incentives (up to 15% of the MSP) to exporters in a WTO-compatible manner, say, through freight subsidy and by waiving off all statutory levies. If the rupee keeps depreciating the way it is, even this 15% incentive may not be necessary. This can help only in the short run. But to ensure that this problem does not recur, we must attack its root causes. And for that, we need to ensure the following: .The central government should clearly advise states such as Madhya Pradesh and Rajasthan to not give any commodity-specific bonus, which distorts the all-India market and drives out the private sector. It would be better if these states used an income policy or preferably an investment policy (say, to promote irrigation) to help the farmers, which is cropneutral. If this does not work, FCI may have to think in terms of limiting its purchases from such states. . Last, but not least, it is time to rationalise statutory taxes and levies on primary commodities such as wheat and rice. Unduly high statutory levies in some states (14.5% in Punjab, 12.5% in Haryana and Andhra Pradesh, compared to just 3% in Gujarat) have not only hampered the efficient functioning of all-India market but also driven out much of the private sector from these states. This must be corrected either by ensuring that no state puts statutory levies more than, say, 5% of MSP - and compensating the revenue loss of those states through some other means - or asking FCI not to pay any levies more than 5% of MSP, or accepting CACP's recommendation of announcing MSP inclusive of all taxes and levies. This would go a long way to get the markets right, contain the subsidy bill and bring back private players in the grain markets, and reduce the burden of carrying large stocks with government agencies such as FCI, which are not equipped to handle 75 million tonnes, despite their best and honest efforts. But in the long run, if India really wants to physically handle 75 million tonnes or more through its public agencies, for its leaky public distribution system - which I personally feel is a suboptimal policy choice - it has no option but to invest heavily not only in modern storage, but also in modernising agri-markets and logistics. There is acute shortage of railway wagons at the time when grain needs to move from one state to another. Sustainable food security through public agencies cannot be achieved at a low cost. A delay in liquidating the current excess wheat stocks will pose a major problem of procurement of paddy in October later this year, and severely harm the interests of the farmer. (The author is chairman of the Commission for Agricultural Costs and Prices. Views are personal) URL: http://epaper.timesofindia.com/Default/Scripting/ArticleWin.asp?From=Archive&Source=Page&Skin=ETNEW&BaseHref=ETM/2012/05/10&PageLabel=13&EntityId=Ar01300&ViewMode=HTML

Beat down bad cholesterol with Red Onions

The humble red onion could be the answer to reducing bad cholesterol It is usually overlooked in preference for the larger, more flavoursome white variety. But the humble red onion could help prevent heart disease, researchers claim. They have discovered that the vegetable - commonly used in Mediterranean and Indian cuisine - helps remove bad cholesterol from the body, which can cause heart attacks and strokes.

Researchers found that after eight weeks levels of bad cholesterol, or low density lipoprotein (LDL) in hamsters had dropped by an average of 20 per cent At the same time red onions retain the body's good cholesterol, which help protect against heart disease Scientists in Hong Kong fed crushed-up red onions to hamsters who had all been put on a high-cholesterol diet. They found that after eight weeks levels of bad cholesterol, or low density lipoprotein (LDL), had dropped by an average of 20 per cent. But over the same time period there was no reduction in the hamsters' high cholesterol levels, also known as high density lipoprotein (HDL). Zhen Yu Chen, who was in charge of the research carried out at the Chinese University of Hong Kong said: 'Despite extensive research on onions, little is known of how their consumption interacts with human genes and proteins involved in cholesterol metabolism within the body. 'Our study was therefore undertaken to characterise the interaction of onions with enzymes in an attempt to explore the underlying cholesterol-lowering mechanism. 'This study is the first of its kind to investigate the interaction of red onions with biological functions. 'This results support the claim that the regular consumption of onion reduces the risk of coronary heart disease.' Although white onions are by far the most popular type in Britain, red onions are widely used in India, the Mediterranean and the Middle East. They are far sweeter than the white variety, and are often used raw in salads. Red onion marmalade, made by cooking onions with vingegar and sugar, has recently become popular in Britain an alternative to chutney served with cheese or cold meat. Onions have long been known to have many health benefits including preventing cancer, heart disease and common coughs and colds. Some parts of the world where onion consumption is high have even been shown to have much lower cancer rates. For example in Georgia, the US, where the small, sweet Videlia onion is grown the number of stomach cancer diagnoses are a half the average for the rest of the cancer. In China, where people eat more onions and garlic than anywhere else in the world, the risk of stomach cancer is 40 per cent lower than average.

Miracle drink for cancer patients

Miracle Drink : Carrot, Beet Root and Apple This MIRACLE DRINK has been circulating for a long time long ago. It is worth your while to take note. There is a celebrity Mr. Seto who swears by it. He wants to make it public to draw the attention of people who have cancers. This is a drink that can protect bad cells forming in your body or it will restrain its growth! Mr. Seto had lung cancer. He was recommended to take this drink by a famous Herbalist from China. He has taken this drink diligently for 3 months and now his health is restored, and he is ready to take a pleasure trip. Thanks to this drink! It does not hurt for you to try.

It is like a Miracle Drink! It is simple. You need one beet root, one carrot and one apple that combine together to make the JUICE !

Wash the above, cut with the skin on into pieces and put them into the juicer and immediately you drink the juice. You can add some lime or lemon for more refreshing taste.

This Miracle Drink will be effective for the following ailments:
1. Prevent cancer cells to develop. It will restrain cancer cells to grow. 2. Prevent liver, kidney, pancreas disease and it can cure ulcer as well. 3. Strengthen the lung, prevent heart attack and high blood pressure. 4. Strengthen the immune system 5. Good for the eyesight, eliminate red and tired eyes or dry eyes 6. Help to eliminate pain from physical training, muscle ache 7. Detoxify, assist bowel movement, eliminate constipation. Therefore it will make skin healthy & LOOK more radiant. It is God sent for acne problem. 8. Improve bad breath due to indigestion, throat infection, 9. Lessen menstrual pain 10. Assist Hay Fever Sufferer from Hay Fever attack.

There is absolutely no side effect. Highly nutritious and easily absorbs! Very effective if you need to loose weight. You will notice your immune system will be improved after 2 week routine. Please make sure to drink immediately from the juicer for best effect.
WHEN TO DRINK IT; DRINK IT FIRST THING IN THE MORNING WITH THE EMPTY STOMACH! AFTER ONE HOUR YOU CAN EAT BREAKFAST. FOR FAST RESULTS DRINK 2 TIMES A DAY, IN THE MORNING AND BEFORE 5 P.M.

The best and easily available antioxidants to beat all ailments even the dreaded C-Cancer

Antioxidants, Explained The science is clear: Plant foods are good for you. And the credit often goes to chemicals they produce called antioxidants. Just as the name suggests, antioxidants help protect your cells against oxidation. Think of oxidation as rust. This rust is caused by free radicals, which are unstable oxygen atoms that attack your cells, inducing DNA damage that leads to cancer. Thankfully, antioxidants help stabilize free radicals, which keeps the rogue atoms from harming your cells. So by eating more antioxidant-rich foods, you'll boost the amount of the disease-fighting chemicals floating in your bloodstream. The result: Every bite fortifies your body with all-natural preventive medicine.

Cabbage Absent from most kitchens, this cruciferous vegetable is a major player in Asian diets. Why It's Healthy: One cup of chopped cabbage has just 22 calories, and it's loaded with valuable nutrients. At the top of the list is sulforaphane, a chemical that increases your body's production of enzymes that disarm cell-damaging free radicals and reduce your risk of cancer. In fact, Stanford University scientists determined that sulforaphane boosts your levels of these cancer-fighting enzymes higher than any other plant chemical. How to Eat It: Put cabbage on your burgers to add a satisfying crunch. Or, for an even better sandwich topping or side salad, try an Asian-style slaw.

Beets These grungy-looking roots are naturally sweeter than any other vegetable, which means they pack tons of flavor underneath their rugged exterior. Why They're Healthy: Think of beets as red spinach. Just like Popeye's power food, this crimson vegetable is one of the best sources of both folate and betaine. These two nutrients work together to lower your blood levels of homocysteine, an inflammatory compound that can damage your arteries and increase your risk of heart disease. Plus, the natural pigments—called betacyanins—that give beets their color have been proved to be potent cancer fighters in laboratory mice. How to Eat Them: Fresh and raw, not from a jar. Heating beets actually decreases their antioxidant power. For a simple single-serving salad, wash and peel one beet, and then grate it on the widest blade of a box grater. Toss with 1 tablespoon of olive oil and the juice of half a lemon. You can eat the leaves and stems, which are also packed with vitamins, minerals, and antioxidants. Simply cut off the stems just below the point where the leaves start, and wash thoroughly. They're now ready to be used in a salad.

. Guava Guava is an obscure tropical fruit that's subtly acidic, with sweetness that intensifies as you eat your way to the center. Why it's Healthy: Guava has a higher concentration of lycopene—an antioxidant that fights prostate cancer—than any other plant food, including tomatoes and watermelon. In addition, 1 cup of the stuff provides 688 milligrams (mg) of potassium, which is 63 percent more than you'll find in a medium banana. And guava may be the ultimate high-fiber food: There's almost 9 grams (g) of fiber in every cup. How to Eat It: Down the entire fruit, from the rind to the seeds. It's all edible—and nutritious. The rind alone has more vitamin C than you'd find in the flesh of an orange.

Cinnamon This old-world spice usually reaches most men's stomachs only when it's mixed with sugar and stuck to a roll. Why It's Healthy: Cinnamon helps control your blood sugar, which influences your risk of heart disease. In fact, USDA researchers found that people with type-2 diabetes who consumed 1 g of cinnamon a day for 6 weeks (about 1/4 teaspoon each day) significantly reduced not only their blood sugar but also their triglycerides and LDL (bad) cholesterol. Credit the spice's active ingredients, methylhydroxychalcone polymers, which increase your cells' ability to metabolize sugar by up to 20 times. How to Eat It: You don't need the fancy oils and extracts sold at vitamin stores; just sprinkle the stuff that's in your spice rack (or in the shaker at Starbucks) into your coffee or on your oatmeal.

Pomegranate Juice A popular drink for decades in the Middle East, pomegranate juice has become widely available only recently. Why It's Healthy: Israeli scientists discovered that men who downed just 2 ounces of pomegranate juice daily for a year decreased their systolic (top number) blood pressure by 21 percent and significantly improved blood flow to their hearts. What's more, 4 ounces provides 50 percent of your daily vitamin C needs. How to Drink It: Try 100 percent pomegranate juice

Dried Plums You may know these better by the moniker "prunes," which are indelibly linked with nursing homes and bathroom habits. And that explains why, in an effort to revive this delicious fruit's image, producers now market them under another name. Why They're Healthy: Prunes contain high amounts of neochlorogenic and chlorogenic acids, antioxidants that are particularly effective at combating the "superoxide anion radical." This nasty free radical causes structural damage to your cells, and such damage is thought to be one of the primary causes of cancer. How to Eat Them: As an appetizer. Wrap a paper-thin slice of prosciutto around each dried plum and secure with a toothpick. Bake in a 400°F oven for 10 to 15 minutes, until the plums are soft and the prosciutto is crispy. Most of the fat will cook off, and you'll be left with a decadent-tasting treat that's sweet, savory, and healthy.

Pumpkin Seeds These jack-o'-lantern waste products are the most nutritious part of the pumpkin. Why They're Healthy: Downing pumpkin seeds is the easiest way to consume more magnesium. That's important because French researchers recently determined that men with the highest levels of magnesium in their blood have a 40 percent lower risk of early death than those with the lowest levels. And on average, men consume 353 mg of the mineral daily, well under the 420 mg minimum recommended by the USDA. How to Eat Them: Whole, shells and all. (The shells provide extra fiber.) Roasted pumpkin seeds contain 150 mg of magnesium per ounce; add them to your regular diet and you'll easily hit your daily target of 420 mg. Look for them in the snack or health-food section of your grocery store, next to the peanuts, almonds, and sunflower seeds if you do not want to eat them cooked.

Times Now 'The Foodie' awards 2012

The Times Now Foodie Awards 2012, the awards that honour restaurants and roadside eateries from across the country, took place in Mumbai on Saturday night.

Good food was the star at the Times Now Foodie Awards 2012 in Mumbai, and representing it wholesomely was Kunal Vijaykar, the host for the evening and also the official Foodie, who travelled the length and breadth of the country with his co-jurors - Rashmi Uday Singh, food critic and author, Karen Anand, food and wine specialist, and chef Manjit Gill, Corporate Executive Chef, ITC Group, to award the best of the best from five-star fine dining to roadside dhabas.

The evening started off on an unusual 'note' of tenor and altos, as a musical skit tantalised everyone's taste buds with desserts, exotic breads and Greek greens A grand performance medley to the tune of hit broadway musicals - by Merlin D'souza and Asif Ali Baig. Joining Kunal for the evening as the co-host was Tisca Chopra looking like a greek goddess adorned in a shiny black saree.

The evening saw people from different parts of the country and different segments of the food and beverage industry take their awards - there were suave restaurateurs like chefs Rahul Akerkar and Farrokh Khambatta, the legendary chef Imtiaz Qureshi, and earnest small-towners like Siddharth Latkar of Opal in Kolhapur, and Baroda's Raju Omelette Centre.

Zeba Kohli, Kalpana Lajmi, Shaina NC, Kabir Bedi, Raageshwari and, Lalitha Lajmi were among those who gave away the awards. Cyrus Broacha, Dolly Thakore and Mandira Bedi were also present.

The Times Now Foodie Awards 2012

Category Winner Jury Award

Best Vegetarian Restaurant

Swati Snacks

Best Debut Restaurant

Neel, Mumbai

Best Non-veg Restaurant

Fry's Village, Kochi Mubeen's, Lucknow

Best Coastal Food

Martins Corner, Goa and Raju's Malvani Corner(Malvan kutta, Dadar), Mumbai

Best Indian Fine Dine Indian Accent, Delhi Ziya, Oberoi, Mumbai

Best Bakery and Pattisserie Desiree, Mumbai

Best Local Cuisine Opal, Kolhapur

Best Roadside Dhaba Raju Omelette, Baroda

Best International Cuisine Amadeus, Mumbai and Thalassa, Goa

Legend Award Chef Imtiaz Qureshi

Lifetime Achievement Award Gaylord, Mumbai And the stunning spread specially created by Chef Ganguly of Trident for the guests was a supreme sight indeed!