Consumption of fruits and vegetables makes your diet healthier. Add one green leafy vegetable and fruit into your day. But how do you pick the best of them? Here are a few tips when you pick your fruits and veggies
• These make you feel high on energy instantly, due to the carbohydrates that are quickly absorbed into your bloodstream.
• But, this raised sugar-level crashes down as fast as it goes up, hence giving you a mood swing.
Many a times, when busy, we tend to skip a meal and pick up some processed food, instead. But this is a huge mistake. Body needs a set number of calories daily and when it does not get it, it starts craving for sugar. Sugar provides your body with instant energy boost, along with the harmful calories. Hence one must eat food at regular intervals.
Diseases such as food poisoning, cholera, cold, cough, flu, poor digestion, jaundice, typhoid and dysentery are common, but undesirable companions during monsoon. All of us are more prone to infections when there is change of season. Therefore, it is important to take good care of your health as well as diet during monsoon.
Indigestion!!!!
Humidity levels are high during the monsoon because of which the capability of the body to digest is at its lowest. As digestion during monsoon is slow, eat moderately and only when hungry. Therefore, avoid heavy and oily food during the monsoon season as it can lead to stomach upsets. Always make sure that you do not overeat, ensure that you are only 75% full as this not only helps in easier digestion but also aids in proper absorption of nutrients.
Monsoon tip:
Make a point to have fruits like chikku, bananas, apples, pomegranates, plums, pears and vegetables like carrots, radish and fenugreek a part of your regular diet as it improves digestion process.
Myth : Food poisoning isn’t that big of a deal. I just have to tough it out for a day or two and then it’s over.
Fact: Many people don’t know it, but some foodborne illnesses can actually lead to long-term health conditions, and 3,000 Americans a year die from foodborne illness.
Myth 2: It’s OK to thaw meat on the counter. Since it starts out frozen, bacteria isn’t really a problem.
Fact:Actually, bacteria grow surprisingly rapidly at room temperatures, so the counter is never a place you should thaw foods.
Myth 3:When cleaning my kitchen, the more bleach I use, the better. More bleach kills more bacteria, so it’s safer for my family.
Fact: There is actually no advantage to using more bleach than needed. Use just one teaspoon of liquid, unscented bleach to one quart of water.
Myth 4:I don’t need to wash fruits or vegetables if I’m going to peel them.
Fact: Because it’s easy to transfer bacteria from the peel or rind you’re cutting to the inside of your fruits and veggies, it’s important to wash all produce.
Myth 5:To get rid of any bacteria on my meat, poultry, or seafood, I should rinse off the juices with water first.
Fact:Actually, rinsing meat, poultry, or seafood with water can increase your chance of food poisoning by splashing juices (and any bacteria they might contain) onto your sink and counters. The best way to cook meat, poultry, or seafood safely is to make sure cooking is done at the right temperature.
Myth 6: The only reason to let food sit after it’s been microwaved is to make sure you don’t burn yourself on food that’s too hot.
Fact:In fact,it helps your food cook more completely by allowing colder areas of food time to absorb heat from hotter areas of food.
Myth 7: Leftovers are safe to eat until they smell bad.
Fact: The kinds of bacteria that cause food poisoning do not affect the look, smell, or taste of food. To be safe, use safe storage time to make sure you know the right time to throw food out.
Myth 8: Once food has been cooked, all the bacteria have been killed, so I don’t need to worry once it’s “done.”
Fact: Actually, the possibility of bacterial growth actually increases after cooking, because the drop in temperature allows bacteria to thrive. This is why keep food holding at right temperature to avoid microbial growth
Myth 9: Marinades are acidic, which kills bacteria—so it’s OK to marinate foods on the counter.
Fact:Even in the presence of acidic marinade, bacteria can grow very rapidly at room temperatures. Marinade at refrigerated conditions
Myth 10: If I really want my produce to be safe, I should wash fruits and veggies with soap or detergent before I use them.
Fact:In fact, it’s best not to use soaps or detergents on produce, since these products can linger on foods and are not safe for consumption. Use clean running water for washing .
Winter is also the time when body temperature drops due to the cold weather and body has to spend more energy to warm it so appetite rises. Also you lose energy rapidly when you do physical activities. Frequent hunger pangs in winter is natural but what is important is to keep a tab on what you eat and how much, else, it can create problems with digestion, as digestion generally, slows down in winters.
Go Green
Vegetables and fruits are the most essential part of diet.
These are low in calories and nutrient dense in nature ideal for winters when the body’s metabolism is low.
Vegetables include methi, palak, cabbage, sweet potatoes, beetroot and mustard.
Variety of fruit includes grapes, guava, chikoo, apples and oranges.
Dates provide immunity, energy booster and aid indigestion.
Food Food 