Ayurveda teaches that salt is essential for growth, maintaining water electrolyte balance, and proper digestion, absorption and elimination of wastes. It creates flexibility in the joints, stimulates the appetite and helps digest natural toxins, clearing the subtle channels of the body. It has a calming effect on the nerves and emotions, replenishing and energizing the entire body. Salt balances Vata and can imbalance Pitta and Kapha when used excessively, causing premature wrinkles, thirst, skin problems and weakness.
Throughout time, salt (sodium chloride) has played a vital role in human societies. However, excessive salt consumption could result in serious health problems as it directly impacts the energy levels in one body. Salt is typically made up of the fire and water elements and a small amount regulates moisture level in the body which promotes better absorption of nutrients from food, regulates blood pressure and are vital to the functioning of the brain and nervous system.
Eating too much salt can have a range of effects. In the short term, it may cause bloating, severe thirst, and a temporary rise in blood pressure. In severe cases, it may also lead to hypernatremia, which, if left untreated, can be fatal. In ayurveda,it is established that over indulgence or ati of any ingredient can cause various imbalances in the human body. From a holistic perspective anything overused, misused or used in a high amount leads to an imbalance and causes destruction.
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Similarly, ayurveda teaches that the Sweet taste nourishes and invigorates the mind, relieves hunger and thirst, increases tissues and improves the immune system. Importantly, it is associated with the positive emotions of happiness, contentment, calmness, cheerfulness, love and satisfaction when eaten in appropriate amounts. But again, in moderation. From an Ayurvedic perspective, we need to consider long-term moderation combined with well-timed and precise restraint. Brown sugar, jaggery and natural fruits are used as an alternative to refined sugar. Natural sources of sugar are digested slower and help you feel full for longer. It also helps keep your metabolism stable.
'Ati sevanam' as per Ayurveda might lead to high blood pressure or hypertension involves a disruption of balance in the blood (doshas) one of which is due to excessive salt intake. Whereas high amount of fat intake can cause cholesterol to build up in your arteries (blood vessels), on the other hand too many spices may give acute gastritis, while if consumed in moderation it helps us in combating heart diseases, fight inflammation and keeping the body warm especially in winters. Hence the key is to keep consuming everything in moderation and to avoid 'Atikriya' (overdoing) of everything. Whether it's a food or any activity.
Hence the key is to keep consuming everything in moderation and avoid Atikriya (overdoing) of everything, be it food, lifestyle, indulgence or any activity. As recommended by professionals at Vana, an individual should also practice some of the disciplined lifestyle for a content and mindful living. Some of them are :
Daily Exercising for at least half an hour
Avoid excessive exercises
Avoid suppression of natural urges like that of urine
Avoid daytime sleeping
Avoid excessive stress and anger
Avoid staying awake during night and others
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The year 2020 has been an eye opener in many ways. Not only did it lead to introspection in general, it also changed quite eating habits, fitness and cooking styles.
Cooking food is no longer a scheduled task just about cooking and eating, there is awareness, conscience awakening and science attached to it today. Right from raw vegetables, meat and even the oils that are used, consumers today have questions about what they are consuming, the source of raw materials, the formulation and production.
Oil is an essential ingredient used in Indian cooking be it for frying, stir frying, shallow frying, pan frying, grilling, barbequing, baking, kneadinge there isn't a component of cooking where oil doesn't feature, even if it means a slight drizzle. It's where it all starts and ends.
For generations, the traditional mindset in using a particular kind and brand of oil has had a very ehand me down' approach, something has been followed ritualistically until recently. Sunflower and Groundnut oil have constituted as majority in the cooking oil segment followed closely by Mustard oil.
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Today, there are a variety of cooking oils available in the Indian market and thanks to exposure to international standards and a whole new category of olive oils. Indian consumers are spoilt for choice but are they making the right one? How does one know the oil they've been using isn't doing more harm than benefitting? While there have been a few constants that have proven to be ideal choices for the palate and health, there are others whose properties are second to none but haven't gained wide spread popularity. One such variant is Olive Pomace oil.
Olive oil actually comes in a number of forms, colour, taste, and acidity level along with three variants: Extra-Virgin Olive Oil, Refined Olive Oil and Olive Pomace Oil.
Extra-Virgin Olive Oil is a cold pressed olive oil with acidity below 0.3 percent. Owing to its aroma and flavour, it is suitable for making salads, dressings, flavourings or condiments for salads, pastas, rice, vegetables, meat and fish. It is also rich in anti-oxidants when eaten in raw / cold form. However, it may not the right choice for typical Indian e high temperature - cooking.
Olive Pomace oil is, however, the right olive oil for Indian cooking. Because of its extraction process, Olive Pomace oil is stable at high temperatures and contains higher Tocopherol and Squalene than even extra virgin olive oil. Tocopherol and Squalene are forms of Vitamin E which have anti-inflammatory and anti-oxidant properties for the body and is great for skin. Other properties such as its fatty acid profile (eg. mono-unsaturated fatty acid) are the same as that jar of extra virgin olive oil that graces the aisle at the supermarket. In fact, it has the same composition as extra virgin olive oil. What's more, it is completely neutral in taste, therefore, making Olive Pomace oil liquid gold for healthy Indian Cooking.
Olive Pomace Oil is the perfect companion for desi food. It is a light oil with a neutral taste and flavour. Indian food encompasses a wide variety of regional and traditional cuisines and they all vary significantly from each other. Olive Pomace Oil can be used for all Indian cooking and the taste is quite incredible.
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While we face the second wave of the pandemic, it's prudent to stay fit, eat right and follow a healthy lifestyle. The choice of cooking oil plays a major part in this. Choosing an oil that has necessary fats and zero cholesterol that are helpful for weight loss and maintaining a low-calorie diet is what one needs today. Olive Pomace oil is 80 percent monosaturated that can lower the cholesterol level. Monosaturated fats are healthy fats with fatty acid profile (high MUFA) like other Olive Oils found in olive oil, avocados and certain nuts. Olive Pomace oil also brings the additional benefit of Vitamin E for better immunity and tissue repair with Vitamin K for better bone density and health.
It is a light, neutral in taste and healthier option than other edible oils, and is stable at high temperatures. This helps beat the myth that Olive oil is not good for Indian cooking. What's more, the great thing about Olive Pomace oil is that since it is absorbed less by food, it is great for healthy cooking and affordable at the same time, as it will be consumed less.
Apart from uses in kitchen, Olive Pomace oil can be used to treat skin problems and hair problems by using a little bit of it on the damaged scalp to treat dryness. Similarly, one can also use it in the bath to rejuvenate dry skin.
Olive Pomace oil is cost effective in comparison to the other grades of olive oil but when compared to the cost of regular soya bean, sunflower or the peanut oil, it is priced at premium.
So, the next time you go for grocery shopping, take a leap of faith and grab that can of Olive Pomace oileit's a health decision that's much overdue!
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<br>However, making healthy food a part of your diet can be difficult, due to several reasons. For instance, snacking has increased considerably during the present lockdown, not only at evening chai breaks, but also in between meals to power through the day. Given the paucity of time, we end up looking for options that need less effort. While we all know that it is necessary for us to make mindful choices in current times, juggling between work-from-home and family duties makes it difficult to put health first.Making small changes in daily cooking can go a long way in making your diet healthy, without adding any extra burden on you. An easy step is to use the right cooking oil. You may ask, why cooking oil?If you think about it, cooking oil is one of the ingredients, which we probably use while cooking almost every meal, and among all options, it carries highest calorie per gram. In effect, using the right cooking oil can make every meal a bit healthier. Now when we think of cooking oil, the first thing that comes to our mind is to reduce the usage of oil, however just that might not be sufficient.Nutritionist Nmami Agarwal breaks it down.Cooking oils are fats, and just like protein, carbohydrates, and vitamins, are very important macronutrients. Cooking oil typically consists of 3 types of Fatty Acids: Monounsaturated Fatty Acid (MUFA), Polyunsaturated Fatty Acid (PUFA) and Saturated Fatty Acid (SFA). As per guidelines from National Institute of Nutrition, healthy oils should have a good balance of all three fatty acids. Most single seed cooking oils available in India which we normally use, are unfortunately rich in either MUFA or PUFA.This is the reason doctors and nutritionists ask you to keep changing your oil. But unfortunately, just alternating between different oils without understanding the fatty acid ratios of individual oil will not help you get the benefit you seek.A great way to get the right balance of MUFA and PUFA easily, is to use blended oils. Blending is a scientific process that cannot be achieved at home by just mixing oils; the oils are carefully chosen in ratios that are scientifically tested, so that we get the benefits of individual oils as well as the right fatty acid profile. These oils offer a lot of health benefits.Blended oils combine the benefits of two oils, to provide a synergistic effect, which helps to build immunity. It is also great for your heart health, as it helps reduce bad cholesterol (LDL) and increase good cholesterol (HDL). They also have a high smoke point making it ideal for all types of cooking (frying, sauteing, etc.). Some of them also come with LoSorb Technology that help food absorb lesser oil, keeping it light on your stomach. There are many options of blended oils available in the market like Saffola, helping with heart health and overall health.(N. Lothungbeni Humtsoe can be contacted at firstname.lastname@example.org)--IANS<br>lh/tb/
New Delhi, May 18 (IANS) The oil and gas companies most committed to reinventing themselves over the next three years as a result of the Covid-19 pandemic expect to grow their revenues and margins at twice the rate of companies least committed to reinvention, according to a new report from Accenture that outlines best practices companies should adopt to thrive in the energy transition.The report, titled "Necessity is the Mother of (Re)invention" features results from a global survey of more than 200 oil and gas executives and introduces Accenture's "Reinvention Index," which analysed the companies across key factors related to reinvention. Accenture classified the 10% of companies that scored the highest in the Index - who are setting the pace for reinvention through bold and decisive action - as reinvention "leaders," with those in the bottom 25% labelled "laggards."In response to the Covid-19 pandemic, all of the leaders plan at least some level of significant changes to their business, with half (50%) intending radical reinvention, compared with only 9% of the laggards. Almost seven in 10 Leaders (69%) consider enterprise-wide transformation essential to this reinvention and 77% of Leaders see cloud as essential to their business reinvention plans in the next three years.And reinvention could drive substantial rewards. For instance, Leaders expect minimum margin growth of 7%, on average, in the next three years, more than double that of the Laggards (3%), and expect to grow revenues over the same period by at least 11%, compared with just 6% for the Laggards."Competition from new energy sources, environmental accountability, talent scarcity, investor apathy and the COVID-19 pandemic have led most oil and gas companies to realise the need to transform to ensure profitability, embrace sustainability and maintain their relevance," said Muqsit Ashraf, a senior managing director at Accenture who leads its Energy industry group. "What's required isn't just piecemeal transformation but wholesale business reinvention, which is anchored in a new approach that we call our '5C' model."The '5C' model for reinvention comprises: Competitiveness, Connectivity, Carbon, Customer and Culture.The report notes that attaining carbon neutrality, in particular, is a key facet of the reinvention required to thrive in today's era of accelerated energy transition. In fact, more than a third (37%) of respondents, including all the Leaders, expect margin improvements of 20% or more from their low-carbon businesses in the next three years. Refocusing investments, operations and products will be key, with 97% of all respondents citing environmental performance as a priority and one-third (33%) naming it their top priority.Hydrogen and renewable power were identified as the two low-carbon businesses with the most growth potential. In fact, more than half of Leaders expect hydrogen (cited by 62%) and renewable power (54%) to account for more than 7% of their revenues within the decade."This decade will be a make-or-break period for the oil and gas industry, which remains rutted in a low-price environment, but the opportunities presented in the report provide a blueprint for reinvention for continued success," Ashraf said. "All oil and gas companies should aim to emulate the reinvention Leaders to maintain relevance during and after the energy transition. Otherwise, the transition will transform from an opportunity to build a sustainable and profitable future to an existential risk." Hari Shankaranarayanan, a managing director and lead for Accenture's energy practice in India said, "As oil and gas companies reinvent, they will need to pivot from being commodity businesses to customer-centric businesses and from businesses that meet energy demand to businesses that solve problems. The path to a sustainable and profitable future for the industry will depend on holistic transformation, especially underpinned by data-driven reinvention, platform strategy, cybersecurity capabilities and ecosystem partnerships. Oil and gas companies also need to focus on creating a culture of innovation and collaboration." In early 2021, Accenture conducted its Oil and Gas Reinvention Index research to understand the actions that oil and gas companies are taking to meet the challenges of the energy transition, their progress toward reinvention, and the outcomes they expect to achieve. The research included a survey of 214 C-suite executives from 179 oil and gas companies across five continents and nine regions including India. More than four-fifths (83%) of the companies were international or independent oil companies, with the rest national oil companies and oilfield and equipment services companies. More than one-third (36%) of the companies have revenues exceeding US$10 billion, and 48% have annual revenues between US$1 billion and US$10 billion. Accenture also created a Reinvention Index Score, based on selected survey results and composed of equally weighted scores from each of the five identified facets of reinvention (competitiveness, carbon, connectivity, customers and culture). --IANS sn/ash
New York, Should you take fish oil? It depends on your genotype, say researchers as they have found that taking fish oil only provides health benefits if you have the right genetic makeup.
The study, published in the journal PLOS Genetics, focused on fish oil (and the Omega-3 fatty acids it contains) and its effect on triglycerides, a type of fat in the blood and a biomarker for cardiovascular disease.
"We've known for a few decades that a higher level of Omega-3 fatty acids in the blood is associated with a lower risk of heart disease," said researcher Kaixiong Ye from the University of Georgia.
"What we found is that fish oil supplementation is not good for everyone; it depends on your genotype. If you have a specific genetic background, then fish oil supplementation will help lower your triglycerides. But if you do not have that right genotype, taking a fish oil supplement actually increases your triglycerides."
For the study, the team examined four blood lipids (fats) -- high-density lipoprotein, low-density lipoprotein, total cholesterol and triglycerides -- that are biomarkers for cardiovascular disease.
The data for their sample of 70,000 individuals was taken from UK Biobank, a large-scale cohort study collecting genetic and health information from half a million participants.
The team divided the sample into two groups, those taking fish oil supplements (about 11,000) and those not taking fish oil supplements. Then they performed a genome-wide scan for each group, testing for 8 million genetic variants to compare.
After running over 64 million tests, their results revealed a significant genetic variant at gene GJB2.
Individuals with the AG genotype who took fish oil decreased their triglycerides. Individuals with the AA genotype who took fish oil slightly increased their triglycerides. (A third possible genotype, GG, was not evident in enough study volunteers to draw conclusions.) (Agency)
New Delhi, March 4 (IANS) If you want to achieve good health amid the pandemic, choosing the right oil should be the foremost step as Covid-19 is an inflammatory disease and we should, therefore, focus more on anti-inflammatory diets and the right cooking oil, top health experts have said.Eminent physician and cardiologist and Past President of the Indian Medical Association K.K. Aggarwal is favourably inclined towards cold-pressed mustard oil not only because it is rich in Monounsaturated Fatty Acids (MUFA), it also contains large amounts of Omega-3 fatty acids and alpha-linolenic acid which are proven to decrease oxidative stress and inflammation."The composition of mustard oil is a cardiologist's delight -- that's why an increasing number of doctors are recommending mustard oil to reduce the risk of heart disease, hypertension and other related health issues," said Dr Pragya Gupta, Senior Scientist and Director at Mustard Research Promotion Consortium (MRPC), the R&D wing of Puri Oil Mills Limited (the makers of P Mark Mustard Oil)."Kachi Ghani Mustard oil in its pure, natural, extra-virgin, cold-pressed form offers such a wide array of health benefits that our company has dedicated itself to manufacturing this wonder oil for more than 85 years."According to a renowned cardiologist, Dr T.S. Kler, Chairman, Fortis Heart and Vascular Institute, Gurugram and Fortis Hospital, Vasant Kunj, mustard oil has several benefits as compared to other oils."Mustard oil is considered one of the healthiest edible oils as it has a low amount of Saturated Fatty Acids and a high amount of Monounsaturated Fatty Acids and Polyunsaturated Fatty Acids, which are good for health," Kler said."The alpha-linolenic acid found in mustard oil reduces the adhesion-aggregation tendency of blood platelets which decreases the risk of a heart attack. Several clinical studies have also found that mustard oil may be the best for heart health," Kler added. Mustard oil also contains a phytochemical compound known as Allyl Isothiocyanate (AITC) that offers strong anti-inflammatory characteristics. A study published in the Journal of Cellular & Molecular Medicine shows that it helps fight and reduce inflammation in the colon and the gastrointestinal tract.Here is another interesting benefit that becomes particularly relevant against the backdrop of the current pandemic. "COVID-19 is a fatty virus and mustard oil is anti-obesity oil", said Aggarwal in a webinar recently.A study published in the Asian Journal of Clinical Nutrition indicates that the regular consumption of mustard oil can lead to low body weight gain, less visceral fat accumulation, and improved glucose and lipid homeostasis."Mustard oil is considered to be high in Monounsaturated Fatty Acids (MUFA) and Polyunsaturated Fatty Acids (PUFA). They help in increasing good cholesterol (HDL) and decrease bad cholesterol (LDL). Also, its consumption may reduce the risk of coronary heart disease and help with weight loss as well," said Dr Amrendra Kumar Pandey, Consultant, Cardiologist, Dharamshila Narayana Superspeciality Hospital, New Delhi.The worst of the lot, Aggarwal says, is Trans Fat -- he calls it a "killer fat" because it causes heart disease and stroke by building up cholesterol in the arteries.Mustard oil is a healthy option because it contains no Trans Fat, does not turn rancid, and does not lead to the production of harmful free radicals.Eating too much of Trans Fats may raise unhealthy LDL cholesterol and lower healthy HDL cholesterol. This imbalance can increase your risk of high blood pressure, hardening of the arteries (atherosclerosis), heart attack and stroke.--IANSvc/na