HEALTH BENEFITS OF THANDAI

HEALTH BENEFITS OF THANDAI

Thandai is a refreshing milk based beverage specifically associated with the Holi festival. This tradition is majorly a part of North India esp rajasthan. As we all know that Rajasthan is one of the hottest places in India… In dry summer winds, Thandai makes you feel cooler and have many other health benefits as well…

It also serves an instant energizer in the scorching summer heat. Thandai is very closely associated with bhang. On Holi, thandai is served along with bhang to intoxicate the beverage.

The ingredients present in thandai have several health benefits.

Fennel seeds have volatile oils which are known for its antioxidants, anti-flatulence, cooling properties.

Peppercorn is considered as the king of spices, it has medicinal properties as it has piperine.It also has minerals like manganese, zinc, calcium, iron and vitaminA.

Watermelon seeds are a source of energy, protein and iron. 

Rose petals are very good for digestion problems and menstrual irregularities.

Almonds have healthy fats , are a rich source of vitamin E and are known for their antioxidant effects.

Poppy seeds. They contain iron, phosphorus and fiber. They also contain thiamine and riboflavin as well as B vitamins. The presence of linoleic acid in poppy seeds protects the body from heart attacks and other heart disorders.

Pumpkin seeds is high in Omega 3 fatty acid and the heart-healing mineral magnesium, which is also Nature’s natural relaxant.

Saffron The active components in saffron have many therapeutic applications in many traditional medicines as antiseptic, antidepressant, anti-oxidant, digestive, anti-convulsant.

Milk is a complete food (expectfor iron and vit C). It is good  source of calcium and protein for vegetarians. It is also a rich source of micro nutrients like zinc, phosphorus and iron. Cold milk is known to be an antacid and have cooling effects on the body.

Go ahead Njoy this cooling beverage….

HAPPY HOLI

Have cool cucumber for cooling effect in hot weather

 Have cool cucumber for cooling effect in hot weather

Have atleast 2 cucumber a day….to cool yourself in such a hot weather. Cucumber is very cooling, can provide relief from heartburn, acidity, gastritis and even ulcer. The potassium in cucumber makes it useful for the problem of high and low blood pressure. U can have cucumber as salad, as raita in grated form or can have a tomato cucumber juice.

World Water Day-22nd march

World Water Day is held annually on 22 March as a means of focusing attention on the importance of freshwater and advocating for the sustainable management of freshwater resources.

Facts and figures

An increasing demand

85% of the world population lives in the driest half of the planet.

783 million people do not have access to clean water and almost 2.5 billion do not have access to adequate sanitation. 

6 to 8 million people die annually from the consequences of disasters and water-related diseases.

Over half of the world population lives in urban areas, and the number of urban dwellers grows each day. Urban areas, although better served than rural areas, are struggling to keep up with population growth (WHO/UNICEF, 2010).

With expected increases in population, by 2030, food demand is predicted to increase by 50% (70% by 2050) (Bruinsma, 2009), while energy demand from hydropower and other renewable energy resources will rise by 60% (WWAP, 2009). These issues are interconnected – increasing agricultural output, for example, will substantially increase both water and energy consumption, leading to increased competition for water between water-using sectors.

Water for irrigation and food production constitutes one of the greatest pressures on freshwater resources. Agriculture accounts for ~70% of global freshwater withdrawals (up to 90% in some fast-growing economies).
Economic growth and individual wealth are shifting diets from predominantly starch-based to meat and dairy, which require more water. Producing 1 kg of rice, for example, requires ~3,500 L of water, 1 kg of beef ~15,000 L, and a cup of coffee ~140 L (Hoekstra and Chapagain, 2008). This dietary shift is the greatest to impact on water consumption over the past 30 years, and is likely to continue well into the middle of the twenty-first century (FAO, 2006).

“SAVE WATER – YOU ARE THE SOLUTION TO WORLD WATER CRISIS”

Source:-http://www.unwater.org/water-cooperation-2013/water-cooperation/facts-and-figures/en

World Down Syndrome Day - Nutrition tips

World Down Syndrome Day
Nutrition Tips

World Down Syndrome Day (WDSD) is observed on 21 March

Down syndrome is categorized as a condition in which a baby is born with an extra chromosome, affecting approximately 1 in 800 live births, although there is considerable variation worldwide.

The date for WDSD being the 21st day of the 3rd month, was selected to signify the uniqueness of the triplication (trisomy) of the 21st chromosome which causes Down syndrome.

According to the CDC the extra copy of chromosome, number 21, changes the brains normal development, causing mental and physical problems.

Children with Down syndrome are at a higher risk than the general population for certain health concerns.Eating nourishing foods can help reduce some of the physical symptoms and increase overall health. Foods should be healing and promote health. Purchase foods that are grown as opposed to manufactured. Purchase foods that are in their natural state as much as possible.

Following are the problems faced by Children with Down syndrome and how to treat them.

Risk of obesity

Children with Down syndrome are likely to be overweight and have a higher risk of obesity. They burn calories at a slower rate and are frequently diagnosed with an under-active thyroid which can contribute to weight gain. 

To keep obesity at bay, feed children nutrient dense foods and limit junk food without nutritional value. A good rule of thumb is to eat ‘real food’ found in nature, and avoid man-made ‘food’ as much as possible.

Gastroesophageal reflux disease (GERD)

Gastroesophageal reflux disease (GERD) is common among children with Down syndrome.  Symptoms include heartburn, sore throat, regurgitation and chest pain. . Common trigger foods include citrus fruits and foods high in sugars and fat (chips, biscuits, ice cream, fatty meat), which should be avoided.

For reflux, try and choose more of alkaline foods. Also include include healthy fats such as coconut, olive oil and omega 3 fatty acids.

Gluten intolerance and celiac disease

Gluten intolerance and celiac disease is also widespread and can lead to nutrient deficiency and an impaired immune system if dietary needs are avoided. Gluten is a protein found in wheat, barley, oats and rye, and an intolerance to it causes damage to the lining of the small intestine, which in turn affects absorption of vital nutrients.

For this reason, it’s best to wait until a child’s digestive system is more developed before introducing these foods, usually around 18-24 months.

Periodontal disease

Finally, periodontal disease becomes prevalent in adulthood so it is important to establish habits to eat foods that will decrease its likelihood. Foods rich in vitamin C may help keep periodontal disease at bay. Citrus fruits (for those not suffering from GERD), strawberries, green peppers and broccoli are great choices and make easy finger foods.

Anti-microbial foods such as garlic, onion, thyme, oregano, tarragon and cinnamon are great to use on a regular basis to help kill bacteria that lead to tartar and plaque buildup.

These guidelines will help create a great nutritional foundation, which will serve as a right tool to make good choices on their own.

If you have an older child, start slowly, making subtle changes to their diet. A total overhaul is likely to lead to resistance, whereas small, gradual changes will make it easier both on the child and the rest of the family.

source-

http://www.foxnews.com/health/2012/06/11/foods-for-children-with-down-syndrome/#ixzz2NZlsCnQk

http://downsyndrome.nacd.org/nutrition.php

My article in this months HOMEMAKER MAGAZINE on nutrition during exams.

My article in this months HOMEMAKER MAGAZINE on nutrition during exams.

Salt Substitute Recipes

Salt Substitute Recipes

Salt Substitute Recipes from Shilpa Mittal

When doctor advises a person to use no salt or low salt the person feels the world is all over and will have to stick to bland foods but hold on various Herb-spice blends can be used as good substitutes for salt .As an alternative, you can make your own tasteful creations.
 
A low-sodium diet doesn't have to be a bland one. Check out these recipes to add flavor.

Mixed herb blend…for salads, steamed vegetables or fish:

Combine 1/4 cup of dried parsley, 2 tablespoons of dried tarragon and 1 tablespoon each of dried oregano, dill weed and celery flakes.

Mexican blend…for chili, enchiladas, tacos, chicken, pork and beef:

Combine 1/4 cup of chili powder, 1 tablespoon each of ground cumin and onion powder, 1 teaspoon each of dried oregano, garlic powder and red pepper and 1/2 teaspoon of cinnamon.

Chinese spice blend…for chicken, fish or pork:

Combine 1/4 cup of ground ginger, 2 tablespoons of ground cinnamon, 2 teaspoons of ground cloves and 1 tablespoon each of ground allspice and anise seed.

Lemon Herb Seasoning Salt

Combine 4 1/2 tablespoon dried basil, 3 1/4 tablespoon dried oregano, 1 1/2tablespoon finely ground black pepper, 1 1/2 tablespoon dried onion flakes, 1 1/2 tablespoon whole celery seed, 1 1/4 tablespoon powdered basil, 1/2 teaspoon garlic powder, 1/2 teaspoon grated lemon rind. This mixture can also be stored for up to six months in an airtight container.

A simple herb spice blend

Use herbs, spices and citrus juices to flavor foods instead of salt.  A simple herb spice mix could include garlic powder, onion powder, thyme, oregano, basil, sage, black pepper and cayenne pepper (vary the amounts of spices/herbs per your taste and preference).  Use this mix in place of salt in savory foods.

Plain old sodium chloride isn’t the only way to give your taste buds the salty kick they crave. Salt substitutes like herb and spice blends, lemon juice, as well as potassium-based salts, can perk up flavor and may offer an extra health benefit or two. 

Using herbs, spices, and other flavorings is a great way to season food. Not only do they offer a world of flavors beyond salt, there is growing evidence that myriad substances in herbs and spices may fight cancer, heart disease, diabetes, and other chronic conditions.

  

If you are making your own salt substitute, make portions that you will use in a short period of time, because herbs don't hold their flavor forever. Sample new flavors by adding small amounts to your dishes, since you can always add more.

Happy Low salt cooking

   

You can also view it on slideshare http://www.slideshare.net/ShilpaMittal/salt-substitute 

                   

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