How to eat Healthy During Monsoon?
Monsoon diet comprises for certain essential dietary rules which will give you the strength to brave the incessant showers:
• It is best to avoid salty and heavy food since it promotes bloating and water retention. It is best to avoid salt that is high in sodium, which is responsible for high blood pressure.
• During monsoons one should avoid too much of fish or meat. Stock your fridge with green vegetables, cereals and fruits. Also avoid fried or overcooked food since the decrease your body’s digestive efficiency.
• Stick to “dry” foods. Cereals like corn, chickpea and oats will provide you with all the vital nutrition that you need. During monsoon is it is best to avoid watery meals like curried rice as they may cause bloating.
• Heavy oils like Mustard and sesame should be avoided during monsoons. This in addition to increasing the concentration of Pitta also makes the body vulnerable to infections. Oils which can be used for cooking during the rainy season are dry oils like corn or light oils like olive.
• Avoid salads and cut fruits during monsoons. Choose steamed salads instead.
• Avoid fruits and dishes that are very sour like tamarind, pickles and chutneys since they promote water retention.
• It’s best to avoid dairy based eatables like raita and cottage cheese (paneer) while eating outside.
• Avoid consuming dairy foods like paneer, raita etc outside at a street vendor.
• Consume a lot of bitter vegetables like karela (bitter gourd) and bitter herbs like neem (basil), methi (fenugreek) seeds, haldi (turmeric) as it prevents infection.
Last but not the least feel free to feast on hot tea and spicy pakroras as long as you keep the rest of your diet healthy.
Src: mensxp.com
Honey for good health.
Monsoon diet comprises for certain essential dietary rules which will give you the strength to brave the incessant showers:
• It is best to avoid salty and heavy food since it promotes bloating and water retention. It is best to avoid salt that is high in sodium, which is responsible for high blood pressure.
• During monsoons one should avoid too much of fish or meat. Stock your fridge with green vegetables, cereals and fruits. Also avoid fried or overcooked food since the decrease your body’s digestive efficiency.
• Stick to “dry” foods. Cereals like corn, chickpea and oats will provide you with all the vital nutrition that you need. During monsoon is it is best to avoid watery meals like curried rice as they may cause bloating.
• Heavy oils like Mustard and sesame should be avoided during monsoons. This in addition to increasing the concentration of Pitta also makes the body vulnerable to infections. Oils which can be used for cooking during the rainy season are dry oils like corn or light oils like olive.
• Avoid salads and cut fruits during monsoons. Choose steamed salads instead.
• Avoid fruits and dishes that are very sour like tamarind, pickles and chutneys since they promote water retention.
• It’s best to avoid dairy based eatables like raita and cottage cheese (paneer) while eating outside.
• Avoid consuming dairy foods like paneer, raita etc outside at a street vendor.
• Consume a lot of bitter vegetables like karela (bitter gourd) and bitter herbs like neem (basil), methi (fenugreek) seeds, haldi (turmeric) as it prevents infection.
Last but not the least feel free to feast on hot tea and spicy pakroras as long as you keep the rest of your diet healthy.
Src: mensxp.com
Honey for good health.
HONEY, a most assimilable carbohydrate compound, is a singularly acceptable, practical and most effective aliment to generate heat, create and replace energy, and furthermore, to form certain tissues. Honey, besides, supplies the organism with substances for the formation of enzymes and other biological ferments to promote oxidation. It has distinct germicidal properties and in this respect greatly differs from milk which is an exceptionally good breeding-ground for bacteria. Honey is a most valuable food, which today is not sufficiently appreciated. Its frequent if not daily use is vitally important.Milk has many drawbacks. As mentioned, it is an excellent breeding medium for bacteria.
The inhabitants of the East quickly sour the milk of cows, goats, sheep, mares and camels and prepare curds and cheese from it, because in warm climates milk cannot be preserved otherwise. Honey, on the other hand, requires little attention and does not deteriorate even in the tropics. Honey has often been given reference over milk. It is not surprising that Van Helmont gave milk the epithet, "brute's food" and suggested bread, boiled in ber and honey, as a substitute. Liebig also recommended a substitute for milk. Honey has many advantages as a staple article of diet to secure optimum nutrition.
The universal and natural craving for sweets of some kind proves best that there is a true need for them in the human system. Children, who expend lots of energy, have a real "passion" for sweets. This is really instinct. Proteins will replace and build tissues but it is the function and assignment of carbohydrates to create and replace heat and energy, and to provide what we call Honey, which contains two invert sugars, levulose and dextrose, has many advantages as a food substance.
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| Honey Bee |
While cane-sugar and starches, as already intimated, must undergo during digestion a process of inversion which changes them into grape and fruit-sugars, in honey this is already accomplished because it has been predigested by the bees, inverted and concentrated. This saves the stomach additional labor. For a healthy human body, which is capable of digesting sugar, the actuality that honey is an already predigested sugar has less importance, but in a case of weak digestion, especially in those who lack invertase and amylase and depend on monosaccarides, it is a different matter and deserves consideration. The consummation of this predigestive act is accomplished by the enzymes invertase, amylase and catalase, which are produced by the worker bee in such large quantities that they can be found in every part of their bodies. However, there is plenty of it left in honey for our benefit. The remarkable convertive power of these enzymes can be pif oven by a simple experiment. If we add one or two tablespoonful of raw honey to a pint of concentrated solution of sucrose, the mixture will soon be changed into invert sugar. The addition of boiled honey, in which the enzymes have been destroyed, will not accomplish such a change. The frequent Biblical references to milk and honey demonstrate the importance of these two oldest aliments. Neither, how-ever, is a complet food nor a proper nutriment alone for a long period of time. They are effective only to supplement deficiencies of other food substances.
