Sunday, 27 July 2014

Eat right rule

A simple rule to know if you are eating right...so is their more packaged food with good shelf life in your kitchen or is do you have more of fruits and veges with limited life


Mrs Shilpa Mittal Nutritionist and Diet Consultant Founder Shilpsnutrilife - Diet and lifestylemakeover

Friday, 25 July 2014

Healthy way to Fry this monsoon!

Healthy way to Fry this monsoon!


With the onset of rains their comes an irresistible urge for some munchies! however rainy season is the perfect season for fried foods like pakoras and samosas.

Frying is perhaps the most popular, though not the healthiest method of food preparation,  the best take here would be to minimize their intake.

Also remember, these foods are best enjoyed in small quantities and slowly.

Here a few pointers to look at to make this food healthiest:-

Choose Oils with a high smoking point (the temperature at which it starts emitting a blue haze, indicating the formation of decomposition products).Most vegetable cooking oils have adequately high smoking points. Pure ghee has an intermediate smoking point and butter, coconut and olive oil have low smoking points.

Foods should be fried at moderate temperatures, if you fry at a very low temperature, the food tends to absorb too much oil, while frying at very high temperatures often leads to browning of the surface but the core might still be raw.

Don't reheat the oil ideally,cooking oil should be discarded after one use. Heating oils cause undesirable alteration in their chemical composition and trans-fatty acids formation and loss of vitamins. It is better to use the minimum possible quantity of oil for frying to avoid wastage. And it should be heated only when the raw material is ready for cooking.

Drain excess oil: Let fat absorbent paper absorb the excess oil before eating.

Avoid commercially fried food:as one cannot be sure of  the quality of the oil  Instead, explore healthier ways of frying at home. 

Baking food also is a good option which minimizes fat intake without compromising on the taste.


Mrs Shilpa Mittal
Nutritionist and Diet Consultant
Founder Shilpsnutrilife - Diet and lifestylemakeover

World Hepatitis Day 2014

World Hepatitis Day 28th july 2014

World Hepatitis Day is observed across the world on 28 July 2014. The theme for the year 2014 is 
"Think Again." 
The theme has been set with an aim of creating a global awareness about the Hepatitis virus and to encourage its prevention, treatment and diagnosis. Of the five types of viruses, B and C are considered to be dangerous.


Viral hepatitis – a group of infectious diseases known as hepatitis A, B, C, D, and E – affects millions of people worldwide, causing acute and chronic liver disease and killing close to 1.4 million people every year.


Do think about this;-
Viral hepatitis kills 1.5 million people worldwide each year. That’s as many people as HIV/AIDS. Viral hepatitis is the leading cause of liver cancer. Liver cancer is the second biggest cancer killer. 

Symptoms of viral hepatitis often go unnoticed. Feeling fine? Are you sure? Get tested.
Viral hepatitis can be avoided. Know the risks.Prevention  is better, be Safe? 

Viral hepatitis can be treated. Everybody deserves the chance. Protect against viral hepatitis. Vaccination works.  Vaccinate your children.

Viral hepatitis doesn’t discriminate. Neither should you. Hepatitis: Think again.
Are you a team player? Spectator? think again Viral hepatitis can be beaten. Play your part.
Hepatitis: Think again

source:- www.cashe.org
Mrs Shilpa Mittal Nutritionist and Diet Consultant Founder Shilpsnutrilife - Diet and lifestylemakeover

watch your steps

Do you wonder whether your daily walks are really helping you... count your steps (use pedometer) and know where you stand.


Mrs Shilpa Mittal Nutritionist and Diet Consultant Founder Shilpsnutrilife - Diet and lifestylemakeover

Wednesday, 23 July 2014

Fenugreek (methi) leaves in fever

 Fenugreek (methi) leaves in fever


While recovering from fevers, the most important aspect is fluid replenishment and liver strengthening…..have coconut water (will give electroytes n natural sugar), mosambi juice, limu pani with a dash of rock salt (will increase appetite). 

To improve altered taste, consume methi leaves in form of vegetable, add it to dal, khichdi or paratha


Mrs Shilpa Mittal
Nutritionist and Diet Consultant
Founder Shilpsnutrilife - Diet and lifestylemakeover

Thursday, 17 July 2014

Kantola (Spiny Gourd) benefits


Kantola (Spiny Gourd) benefits

Spiny Gourd or Kantola  this vegetable is very popular in Rajasthan especially during the rainy season.  It has tiny spines all over its body and that is why it has got its name as “Spiny Gourd”. It is also known as Teasle gourd, Kakrol, Kankro, Kartoli, Kantoli and Bhat korola. It is mainly cultivated in the mountain regions of India. 

It belongs to “Cucurbitaceous” family and look wise Kantola is similar to bitter gourd and has a shape like water droplet of 2-3 cm diameter. Spiny gourd pods are dark green in color and they change color as they get ripe from light green to yellow, by indicating that they are overripen and bitterer in taste.

Only spiny gourds with the dark green color are edible and it is advised to prepare a dish after peeling the outer surface of it. It is mild and easy to digest.

Health Benefits
It is a rich source of phytonutrients and low in calories only 17 cal per 100g. They are full of different nutrients like dietary fiber, minerals, vitamins and anti-oxidants.


Reduce blood sugar level in diabetic patients Kantola is rich in Phyto-nutrient, polypeptide-P, plant insulin and charantin, which boosts the glycogen synthesis in the cells of liver, muscle and adipose tissue. Hence known to be beneficial to diabetic people

Reduce the chances of cancer and is anti-aging : Kantola also has antioxidants like Vit C, beta-carotene, alpha-carotene, lutein, and zeaxanthins that are known as protective scavengers against oxygen-derived free radicals  All these compounds work as the anti-aging compound. Also they hunts down excess toxic free radicals from our body to reduce the chances of cancer.

Improve digestion: It contains fibers that will help to stimulate the digestion. Spiny gourd also helps to cure the problem of indigestion and constipation.

Read your labels - Enriched and Fortified foods

Read your labels - Enriched and Fortified foods

Read your labels well, have you come across words like Enriched and Fortified and wondered what it means or is there any difference between the two....yes... read on to know

"Enriched" and "fortified" are terms that mean nutrients—usually vitamins or minerals—have been added to make a food more nutritious.

"Enriching" means adding back nutrients that were lost during food processing. For example, B vitamins, lost when wheat is refined, are added back to white flour.


"Fortified" means adding nutrients that were never present in the food to begin with. For example, milk is fortified with vitamin D to help your body absorb milk's calcium and phosphorus, but vitamin D doesn't occur in milk naturally.




Mrs Shilpa Mittal Nutritionist and Diet Consultant Founder Shilpsnutrilife - Diet and lifestylemakeover