Turmeric, hailed as a wonder spice by Ayurvedics has now gained recognition amongst researchers as well. As per a study by Medical University Graz, Austria, Turmeric has been associated with slowing of liver damage. Turmeric is generally added to dishes for imparting food a bright yellow color. The research has been published in the Gut magazine.
Researchers conducted experiments on mice in order to establish the link between liver damage and Curcumin. Curcumin is an ingredient found in Turmeric. The mice used in the experiments were injected with chemicals that led to liver damage. They were then fed with a Curcumin included diet. Another group of mice were fed with normal diet.
The mice were monitored for the effects of Turmeric both before and after intake of Curcumin enriched diet. The observations were recorded over a period of Four and a half months. The results were recorded on the basis of Tissues and blood samples of the mice.
It was observed that in mice fed with Curcumin diet liver cell damage and scarring or fibrosis was curbed. The Curcumin fed mice has lesser level of bile duct obstruction. “It seemed to show that curcumin targets several different parts of the inflammatory process and could offer a promising treatment in the future.” Lead researcher Professor Michael Trauner stated.
The effect of Turmeric has been encouraging on cutting down 2 types of auto-immune diseases of the liver. Primary sclerosing cholangitis and primary biliary cirrhosis have little known cure. In most of the cases, liver transplant is the only option. “Current treatment for inflammatory liver disease involves ursodeoxycholic acid, the long term effects of which remain unclear.” Michael Trauner said.
Turmeric since ancient times has been known for its anti-inflammatory, antioxidant and antiseptic properties. It has been considered to work wonders beautifying the skin and treating external ulcers. Off late researchers have shown that Turmeric also cuts down cancer risk.
And now this latest research has opened new pathways for researchers to explore the goodness of this wonder spice. What’s even better is that Turmeric is a natural product and is easily available. Though the study is in its initial stages, we might see turmeric based drugs to control liver inflammations.
Thursday, March 25, 2010
Wednesday, March 17, 2010
The best of all roti
Indian breads or rotis pack in plenty of tasty nutrition. Here we tell you about the nutritional values of different kinds.
No Indian meal is complete without Indianstyle bread or roti. While some of us are more inclined towards rice, roti is the healthier option, as we know. Made on the stove or in a clay oven, a variety of moon- shaped breads are eaten with vegetables, lentils or meat dishes. While all of us are habitual to the wheat variety, several other cereals and millets are used throughout the country to make rotis. From barley and millets to Bengal gram and chickpea flour, the range is extensive and healthy, even though it may be unfamiliar.
The good news, however, is that more people are becoming conscious of nutrition and healthy food options and rotis are very much a part of their menus. Here we tell you about the nutritional values of these breads.
MILLET FLOURS
MILLETS are small- seeded variety of cereal crops. High in insoluble fiber, iron and calcium, millets also pack in plenty of minerals and vitamins. The insoluble fiber from millets is known to help prevent gallstones from developing.
RAGI (FINGER MILLET)
ROTI made from ragi or finger millet is one of the best options for the health conscious. In India, it is mostly grown and consumed in Karnataka and Andhra Pradesh. Ragi flour is made into flatbreads, including thick, leavened dosa and thinner, unleavened roti. Ragi grain is malted and flour from the malted grain is consumed after mixing with milk, boiled water or yoghurt. The average protein content of ragi is 9.8 per cent with well balanced essential amino acids composition along with Vitamin A, Vitamin B and phosphorous.
It also contains high amount of calcium. This makes ragibased processed food products like malt, biscuits and cakes more suited for the growing children, expectant mothers and elderly who need more calcium and iron in their diet. Ragi is also considered an ideal food for diabetics because of slow release of sugars to the body. Its high fiber content also checks constipation, high blood cholesterol and intestinal cancer. In Karnataka, ragi flour is boiled in water and the resultant preparation is eaten with sambar or mutton curry.
Ideal for: Growing children, expectant mothers and elderly Rich in (per 100gm): Calcium-344 mg, Fiber-3.6 g
BAJRA (PEARL MILLET)
A must in Rajasthani cuisine, pearl millet or Bajra roti is particularly noted for its high iron content. It is also known to possess phytochemicals that lower cholesterol, folate, magnesium, copper, zinc, and vitamins E and B- complex. It packs an additional punch since it contains all 13 essential amino acids. Known the world over as bird food, bajra is usually grown in Rajasthan, Gujarat and Haryana because it can adapt well to drought, low soil fertility, and high temperature. "Bajra is good for bones and has higher energy content than other flours. It is also rich in calcium and unsaturated fats which are good for the body," says Dr Sushma Sharma, consultant, Nutrition Foundation of India.
However, it's better not to have bajra in summer. "Bajra roti is better eaten in winter because it's heavy on the body and can cause digestive problems," says Dr Geetika Ahluwalia, chief dietician, Delhi Lung and Heart Institute. While millets have a very high nutritional value, their storage life is short.
Ideal for: Anaemics Rich in (per 100g): Iron-50mg, Vitamin A-132 mg, Minerals-2.3g, Protein-11.6 g.
CEREALS
MAKKI (MAIZE OR CORN) - Corn or Makki roti is a very popular dish in northern parts of India, especially Punjab. Served with butter and a spinach dish called sarson ka saag or stuffed with radish and fenugreek (methi) leaves, this bread is a good source of many nutrients including vitamin B1, B5, dietary fiber, vitamin C, phosphorus and manganese.
Corn is also high in beta carotene or vitamin A which gives it the yellow colour. Corn's contribution to heart health lies not just in its fiber, but in the significant amounts of folate that it supplies. Folate is needed to prevent birth defects and lower levels of homocysteine, an amino acid which can damage blood vessels. Folate-rich diets are also associated with a reduced risk of colon cancer.
Corn is gluten free which makes it a good option for those allergic to wheat. However, lack of gluten is also the reason why it's difficult to make the makki dough. "Corn has a protein by the name of zeil which is of lower biological value than gluten. It's easier to digest wheat because of the presence of gluten," says Dr Sharma.
Ideal for: Heart patients Rich in (per 100 g): Vitamin A- 90 mg, Fiber- 2.7 g, Protein- 11.1 g
JAU ( BARLEY)
BARLEY - is a cereal with a nutlike flavour. Barley nutrients include beta-glucan content, a form of soluble fiber which lowers cholesterol. Eating barley rotis, at least six times each week is a good idea, especially for postmenopausal women with high cholesterol, high blood pressure or other signs of cardiovascular disease. It is also believed that a diet rich in barley reduces the risk of some forms of cancer because of the presence of phytonutrients.
"Being a rich source of magnesium, a mineral that acts as a co-factor for more than 300 enzymes, barley helps in preventing the onset of adult diabetes. For those wanting to lose weight, it is ideal that they include barley in at least one of their meals," says Ekta Tandon, dietician with www.dailydiet.in
Ideal for: Postmenopausal women, BP patients Rich in ( per 100g): Fiber- 3.9g, Protein: 11.5g
JOWAR (SORGHUM)
JOWAR or sorghum is a cereal consumed in the states of Karnataka, Maharashtra, Rajasthan and Haryana. It is also available on supermart shelves in many easyto- use formulae that can pack a punch into your meals in a jiffy. It is rich in potassium and phosphorus and also has good amount of calcium with small amounts of iron and sodium.
"Adding sorghum regularly in the meals of pregnant woman help them attain requirements for minerals and vitamins in their diet. It also maintains the health of heart, controls arthritis and body weight," says Tandon.
Ideal for: Pregnant women Rich in (per 100g): Calcium-25 mg
BENGAL GRAM & CHICKPEA
FLOURS BENGAL gram and chickpeas are favourite choices for those keen to build muscles because of their high protein content. While 17.1 gram protein is contained in 100 gm of Bengal gram flour, Chickpea flour (besan) has 20.8 gram protein per 100 gm. These flours are increasingly being used to make Missi roti which is one of the traditional Indian breads that is eaten in Gujarat typically but is gaining popularity in other parts of India too. Bengal gram has many medicinal properties with plenty of B-complex and other vitamins. It is recommended for diabetics as it enhances the utilisation of glucose in the body.
Both Bengal gram and chickpeas are rich sources of iron and are therefore highly beneficial in the treatment of iron - deficiency anaemia. However, besan is low on fiber content and is known to cause flatulence. So go slow.
Ideal for: Diabetics, anaemics Rich in (per 100g): Protein- 17.1- 20.8 g, Iron-9.1- 10.2 mg
THE BEST ROTI OF ALL
THE rule of the thumb to get the healthiest roti is combining the flours. It's ideal to mix various flours with wheat to get the best of all. "Eating only a particular kind of flour can cause deficiencies of specific nutrients. Don't ignore wheat if you are not allergic to it because it is high in folic acid and is also easier to digest than other flours. Refining of the whole wheat grain drains out most of the nutrients and hence mixing other flours can make it more wholesome," says Dr Sharma.
No Indian meal is complete without Indianstyle bread or roti. While some of us are more inclined towards rice, roti is the healthier option, as we know. Made on the stove or in a clay oven, a variety of moon- shaped breads are eaten with vegetables, lentils or meat dishes. While all of us are habitual to the wheat variety, several other cereals and millets are used throughout the country to make rotis. From barley and millets to Bengal gram and chickpea flour, the range is extensive and healthy, even though it may be unfamiliar.
The good news, however, is that more people are becoming conscious of nutrition and healthy food options and rotis are very much a part of their menus. Here we tell you about the nutritional values of these breads.
MILLET FLOURS
MILLETS are small- seeded variety of cereal crops. High in insoluble fiber, iron and calcium, millets also pack in plenty of minerals and vitamins. The insoluble fiber from millets is known to help prevent gallstones from developing.
RAGI (FINGER MILLET)
ROTI made from ragi or finger millet is one of the best options for the health conscious. In India, it is mostly grown and consumed in Karnataka and Andhra Pradesh. Ragi flour is made into flatbreads, including thick, leavened dosa and thinner, unleavened roti. Ragi grain is malted and flour from the malted grain is consumed after mixing with milk, boiled water or yoghurt. The average protein content of ragi is 9.8 per cent with well balanced essential amino acids composition along with Vitamin A, Vitamin B and phosphorous.
It also contains high amount of calcium. This makes ragibased processed food products like malt, biscuits and cakes more suited for the growing children, expectant mothers and elderly who need more calcium and iron in their diet. Ragi is also considered an ideal food for diabetics because of slow release of sugars to the body. Its high fiber content also checks constipation, high blood cholesterol and intestinal cancer. In Karnataka, ragi flour is boiled in water and the resultant preparation is eaten with sambar or mutton curry.
Ideal for: Growing children, expectant mothers and elderly Rich in (per 100gm): Calcium-344 mg, Fiber-3.6 g
BAJRA (PEARL MILLET)
A must in Rajasthani cuisine, pearl millet or Bajra roti is particularly noted for its high iron content. It is also known to possess phytochemicals that lower cholesterol, folate, magnesium, copper, zinc, and vitamins E and B- complex. It packs an additional punch since it contains all 13 essential amino acids. Known the world over as bird food, bajra is usually grown in Rajasthan, Gujarat and Haryana because it can adapt well to drought, low soil fertility, and high temperature. "Bajra is good for bones and has higher energy content than other flours. It is also rich in calcium and unsaturated fats which are good for the body," says Dr Sushma Sharma, consultant, Nutrition Foundation of India.
However, it's better not to have bajra in summer. "Bajra roti is better eaten in winter because it's heavy on the body and can cause digestive problems," says Dr Geetika Ahluwalia, chief dietician, Delhi Lung and Heart Institute. While millets have a very high nutritional value, their storage life is short.
Ideal for: Anaemics Rich in (per 100g): Iron-50mg, Vitamin A-132 mg, Minerals-2.3g, Protein-11.6 g.
CEREALS
MAKKI (MAIZE OR CORN) - Corn or Makki roti is a very popular dish in northern parts of India, especially Punjab. Served with butter and a spinach dish called sarson ka saag or stuffed with radish and fenugreek (methi) leaves, this bread is a good source of many nutrients including vitamin B1, B5, dietary fiber, vitamin C, phosphorus and manganese.
Corn is also high in beta carotene or vitamin A which gives it the yellow colour. Corn's contribution to heart health lies not just in its fiber, but in the significant amounts of folate that it supplies. Folate is needed to prevent birth defects and lower levels of homocysteine, an amino acid which can damage blood vessels. Folate-rich diets are also associated with a reduced risk of colon cancer.
Corn is gluten free which makes it a good option for those allergic to wheat. However, lack of gluten is also the reason why it's difficult to make the makki dough. "Corn has a protein by the name of zeil which is of lower biological value than gluten. It's easier to digest wheat because of the presence of gluten," says Dr Sharma.
Ideal for: Heart patients Rich in (per 100 g): Vitamin A- 90 mg, Fiber- 2.7 g, Protein- 11.1 g
JAU ( BARLEY)
BARLEY - is a cereal with a nutlike flavour. Barley nutrients include beta-glucan content, a form of soluble fiber which lowers cholesterol. Eating barley rotis, at least six times each week is a good idea, especially for postmenopausal women with high cholesterol, high blood pressure or other signs of cardiovascular disease. It is also believed that a diet rich in barley reduces the risk of some forms of cancer because of the presence of phytonutrients.
"Being a rich source of magnesium, a mineral that acts as a co-factor for more than 300 enzymes, barley helps in preventing the onset of adult diabetes. For those wanting to lose weight, it is ideal that they include barley in at least one of their meals," says Ekta Tandon, dietician with www.dailydiet.in
Ideal for: Postmenopausal women, BP patients Rich in ( per 100g): Fiber- 3.9g, Protein: 11.5g
JOWAR (SORGHUM)
JOWAR or sorghum is a cereal consumed in the states of Karnataka, Maharashtra, Rajasthan and Haryana. It is also available on supermart shelves in many easyto- use formulae that can pack a punch into your meals in a jiffy. It is rich in potassium and phosphorus and also has good amount of calcium with small amounts of iron and sodium.
"Adding sorghum regularly in the meals of pregnant woman help them attain requirements for minerals and vitamins in their diet. It also maintains the health of heart, controls arthritis and body weight," says Tandon.
Ideal for: Pregnant women Rich in (per 100g): Calcium-25 mg
BENGAL GRAM & CHICKPEA
FLOURS BENGAL gram and chickpeas are favourite choices for those keen to build muscles because of their high protein content. While 17.1 gram protein is contained in 100 gm of Bengal gram flour, Chickpea flour (besan) has 20.8 gram protein per 100 gm. These flours are increasingly being used to make Missi roti which is one of the traditional Indian breads that is eaten in Gujarat typically but is gaining popularity in other parts of India too. Bengal gram has many medicinal properties with plenty of B-complex and other vitamins. It is recommended for diabetics as it enhances the utilisation of glucose in the body.
Both Bengal gram and chickpeas are rich sources of iron and are therefore highly beneficial in the treatment of iron - deficiency anaemia. However, besan is low on fiber content and is known to cause flatulence. So go slow.
Ideal for: Diabetics, anaemics Rich in (per 100g): Protein- 17.1- 20.8 g, Iron-9.1- 10.2 mg
THE BEST ROTI OF ALL
THE rule of the thumb to get the healthiest roti is combining the flours. It's ideal to mix various flours with wheat to get the best of all. "Eating only a particular kind of flour can cause deficiencies of specific nutrients. Don't ignore wheat if you are not allergic to it because it is high in folic acid and is also easier to digest than other flours. Refining of the whole wheat grain drains out most of the nutrients and hence mixing other flours can make it more wholesome," says Dr Sharma.
Friday, March 12, 2010
Control your BP -- The natural way
Cut down on salt, cholesterol, fat, tea, coffee and alcohol, don't repress your feelings, exercise regularly.
Garlic: It slows down the pulse rate and relieves the symptoms of dizziness, numbness and shortness of breath and formation of gas within the digestive system.
Rice: Rice is low-fat, low-cholesterol and low-salt content is very good for those who have been advised salt-restricted diet. Brown rice having calcium soothes.
Parsley: It helps maintain the blood vessels. Parsley can be taken as a beverage by simmering 20gms of fresh parsley leaves gently in 250ml of water for a few minutes. Drink this several times a day.
Boiled Potato: Potatoes are rich in potassium and not sodium salts and magnesium present in potato is also beneficial.
Garlic: It slows down the pulse rate and relieves the symptoms of dizziness, numbness and shortness of breath and formation of gas within the digestive system.
Rice: Rice is low-fat, low-cholesterol and low-salt content is very good for those who have been advised salt-restricted diet. Brown rice having calcium soothes.
Parsley: It helps maintain the blood vessels. Parsley can be taken as a beverage by simmering 20gms of fresh parsley leaves gently in 250ml of water for a few minutes. Drink this several times a day.
Boiled Potato: Potatoes are rich in potassium and not sodium salts and magnesium present in potato is also beneficial.
Clean your kidneys... with KOTHIMBIR (DHANIYA)
CLEAN YOUR KIDNEYS IN LESS THAN Rs 1.00
Years pass by and our kidneys are filtering the blood by removing salt, poison and any unwanted entering our body. With time, the salt accumulates and this needs to undergo cleaning treatments and how are we going to overcome this?
It is very easy, first take a bunch of parsley (MALLI Leaves) KOTHIMBIR (DHANIYA)and wash it clean
Then cut it in small pieces and put it in a pot and pour clean water and boil it for ten minutes and let it cool down and then filter it and pour in a clean bottle and keep it inside refrigerator to cool.
Drink one glass daily and you will notice all salt and other accumulated poison coming out of your kidney by urination also you will be able to notice the difference which you never felt before.
Parsley is known as best cleaning treatment for kidneys and it is natural!
Years pass by and our kidneys are filtering the blood by removing salt, poison and any unwanted entering our body. With time, the salt accumulates and this needs to undergo cleaning treatments and how are we going to overcome this?
It is very easy, first take a bunch of parsley (MALLI Leaves) KOTHIMBIR (DHANIYA)and wash it clean
Then cut it in small pieces and put it in a pot and pour clean water and boil it for ten minutes and let it cool down and then filter it and pour in a clean bottle and keep it inside refrigerator to cool.
Drink one glass daily and you will notice all salt and other accumulated poison coming out of your kidney by urination also you will be able to notice the difference which you never felt before.
Parsley is known as best cleaning treatment for kidneys and it is natural!
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