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Seasonal ways to make your food nutritional-Dr. Parul Khurana, SCI International Hospital

As appeared in Along with debilitating heat, summers also bring with them delicious season-specific produce. This also means introducing a variety of fruits, fresh veggies and juices into your diet (we like looking at the bright side). We asked experts to talk about the healthiest ingredients to pick for the summer, so you can inject a healthy dose of nutrition into your meals. Taranjeet Kaur, metabolic balance coach and senior nutritionist at AktivOrtho, says, "It is good to get some seasonal veggies and fruits in the picture like cucumbers, mint leaves, capsicums and lemon for salads." Cucumbers are a low calorie food with diuretic properties. It helps flush toxins out while mint is the most cooling herb. Capsicum, on the other hand, increases immunity and is a great source of vitamin B6 and magnesium. Lemons are packed full of nutrients like Vitamin C, magnesium, iron and potassium that the body especially needs in this sort of climate. watermelon She also suggests stocking up on watermelons, melons, mangoes, fresh peaches and black berries that can be eaten raw or turned into juices and shakes. Watermelons, melons and peaches have a high water content while black berries are also an excellent source of vitamins and anti-oxidants. Mangoes, on the other hand, have tartaric acid, malic acid, and some citric acid that help maintain the alkaline reserves of the body, while the vitamins in it increase immunity. According to Parul Khurana, nutritionist, SCI International Hospital, juices, salads and smoothies should feature on all menu cards this season. According to her, stocking up on tulsi seeds is a great dietary decision, as they function as natural coolants. "These seeds are good for those suffering from diabetes, constipation and acidity. Cucumber is another great seasonal ingredient as it helps keep the body hydrated … Continue Reading ››

Parul Khurana explains about eating habits – SCI International Hospital

junk_620 As appeared in By choice or compulsion, Indians across age groups and income categories are falling short in meeting the World Health Organisation (WHO) recommended daily intake of five servings of fruit and vegetable, a new report has revealed. In consuming only 3.5 servings of fruit and vegetables per day–a third short of the recommended intake–Indians are predisposing themselves to chronic diseases, the reason why the WHO issued that guideline, said the India’s Phytonutrient Report, a new publication by the Indian Council for Research on International Economic Relations and the Academic Foundation. An affinity for fast food, long work hours and rising prices of fruit and vegetable are the leading reasons for a drop in their consumption.
 India now has the greatest disease burden of any country, hastening what experts call an “epidemiological transition” from communicable to non-communicable or so-called lifestyle disease, as IndiaSpend reported, accentuated by a failing public-healthcare system. Healthcare expenses push an additional 39 million people back into poverty every year, thisLancet paper said.
Dietary changes–and chronic disease–accompany economic prosperity Investigating the causes for the increasing prevalence of chronic diseases globally in the 1980s, the WHO zeroed in on dietary changes. Populations in developed nations and the affluent in developing nations were eating less fruit, vegetables and whole grains, and more of fat, processed food and sugar than earlier generations. That trend was repeated in India. Affluent Indians were getting 30% of their daily energy intake from fat and were consuming half the amount of dietary fibre than previous generations, concluded this 1991 WHO study.   11111 Trisha Roy, 35, a Pune professional, is aware that the World Health Organisation recommends five servings of fruit and vegetables a day, but … Continue Reading ››