Consuming water-rich fruit can help you meet nutrient requirements while also keeping you hydrated. If you don't drink the recommended amount of water per day, fruits and vegetables can provide you with extra fluid, keeping you nourished and healthy. Fruit that is high in water content are popular in juices, smoothies, and snacks.
While summers can be extremely exhausting and force you to spend more time indoors to protect yourself from the sun, the exciting aspect of summer is delicious ice creams and fruit such as watermelons, strawberries, pineapples, and many more. This list of summer fruit is a great addition to your diet.
We know how much you love mangoes and they are undoubtedly our favourite part of the summer season! Mangoes are not only our favourite, but they are also used in a variety of desserts. They are high in antioxidants and, as a result, can boost immunity. They lower cholesterol and improve eye health. Mangoes are one of the best summer fruits because of all of these factors.
Watermelon is a summertime favourite for many people because it is not only delicious, but it is also high in nutrients. With a water content of approximately 90 per cent, this wonder fruit aids in the prevention of heart disease. Watermelon also aids in the production of the amino acid arginine, which aids in the immune system's function.
Strawberries have numerous health benefits due to their high levels of vitamin C, manganese, folate, potassium, B vitamins, and flavonoids. Strawberries are extremely beneficial in preventing heart disease and in lowering bad cholesterol. Strawberries have a high fibre content, so if you have digestive issues, including them in your diet can help.
For its rich flavour and juicy texture, this delicious and juicy fruit is a favourite of many. Pineapples are high in Vitamin C, which is important for fighting cell damage and boosting your immune system. Pineapple's high manganese content benefits bone health. It is also high in fibre and antioxidants.
Apple is a delicious and nutritious fruit that is popular in almost all seasons. Apples are delicious in salads, smoothies, pies and desserts, and as a snack. Apples have been shown to increase metabolic rate, improve heart health, and regulate blood sugar levels.
They are high in vitamins and minerals, which help to maintain healthy bones, teeth, and skin. We all believe in the adage, "An apple a day keeps the doctor away," and without a doubt, it does!
Cantaloupes are high in vitamin C and A, both of which help to boost immunity. Cantaloupes' high potassium content aids in blood pressure regulation. Cantaloupe contains beta carotene, which aids in the prevention of cataracts and improves vision.
Because of its sweet flavour and health benefits, this low-calorie fruit is used to make a variety of delectable desserts. Cantaloupe infused in water makes an excellent summer health drink!
This fruit is high in Vitamin C, fibre, and antioxidants. Including papaya in your diet can help prevent cholesterol buildup in your arteries, boost immunity, and be an excellent source of vitamins for people with diabetes and those looking to lose weight.
Oranges are a favourite fruit of those who enjoy working out because it hydrates and energises your body, which is essential during workouts. Oranges have numerous health benefits, including lower cholesterol, improved heart function, and improved skin health due to their high Vitamin C content. (Agency)
Read More► Food Additive Used in Baked Goods, Ice Cream Harmful for Human Gut
Jerusalem: Israeli scientists have claimed that a special food supplement containing zinc, copper and chemicals that are found in fruit may help fight viruses.
A team from Tel Aviv University showed that a mixture of the three food supplements, each approved by the US Food and Drug Administration (FDA), appears to be avery capable of inhibiting replication of RNA viruses in a remarkable way', Times of Israel reported.
In the study, published in the journal Pharmaceuticals, the team tested the mixture in the lab on cells from human lungs and elsewhere, along with RNA viruses including those that cause flu and the common cold.
Scientists found that virus replication was decreased by at least 50 per cent compared to normal circumstances.
"We have a mixture of ingredients, each of which is already approved by the FDA as a food supplement, and together appear very capable of inhibiting replication of RNA viruses in a remarkable way," Prof Daniel Segal, from Tel Aviv University's biomedicine school, was quoted as saying.
However, he acknowledged that the peer-reviewed research took place in-vitro and gave no firm indication so far of what impact on humans the supplements may have, the report said.
Beyond the zinc and copper, the compounds in the supplement are flavonoids, which are found in certain fruits and vegetables and are considered safe as a supplement.
Zinc is known to have anti-viral qualities, but also to struggle to enter cells. The other ingredients in the new supplement appear to bolster its ability to do so, Segal said.
SARS-CoV-2, the RNA virus that causes Covid-19, hasn't yet been tested, but Segal said he is optimistic its replication may also be slowed given results on other viruses from the coronavirus family.
"Such an inexpensive combination of dietary supplements would be highly advantageous to have, alongside vaccines, as a safe prevention method affecting various RNA respiratory viruses," Segal said.
"These results are very promising, possibly enabling the development of an orally administered treatment," added Prof. Ehud Gazit, head of Tel Aviv University's Blavatnik Center for Drug Discovery and part of the study.
He said that such a product would reflect an "important step forward," as it would be safe, natural, and potentially effective against a range of viruses and variants. (Agency)
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In line with the Central Government's initiative to support AYUSH mission, the All India Institute of Ayurveda (AIIA) in association with the National Institute of Naturopathy (NIN), Pune and the Central Council for Research in Naturopathy, has launched 'Master Chef Competition', in the run-up to the Global AYUSH Investment Summit, which will be held from April 20-22 at Gandhinagar in Gujarat.
The objective of this competition is to reinvent and promote AYUSH ethos for food. It aims to provide an international platform to showcase the diverse and inclusive culture and heritage of Indian foods.
Under the theme 'Ahara for Poshan', the Master Chef Competition has six entry categories for participation- Cereal-based preparations, Millets-based preparations, Nuts/Pulses-based preparations, Fruits/Vegetable-based preparations, Dairy product-based preparations and Fusion.
The competition is open for all above the age of 18 years and registration can be done for free by filling a Google form and uploading one recipe video of five-seven minutes duration. The video should mention the recipe's method of preparation and its health benefits and can be recorded in either English or Hindi. Only one entry per candidate is allowed and in case of any conflict of interest, the candidate will not be allowed to participate in the competition.
The competition requires recipes to be aligned with the dietary principles of AYUSH streams and should be prepared from natural ingredients sans any artificial colours, flavours or preservatives.
Speaking on the occasion, Dr Tanuja Manoj Nesari, Director, AIIA, said: "Master Chef competition is our initiative to highlight the importance of incorporating AYUSH into our modern diets, and bring to the fore the nutritional value of our native grains, cereals, millets and other natural ingredients to promote a healthy way of living. The competition will also introduce Ayurveda and its genesis with healthy eating to an international audience which is very receptive and keen to learn this Indian Ayurveda science."
After the screening round, five candidates will be shortlisted in each category, and all shortlisted participants must give consent to be present physically in the final round. The shortlisted candidates will participate physically in the final round that will be held on the day of the Global Summit at Gandhinagar.
There will be three winners in each of the six categories with a cash prize of Rs 1 lakh for the winner and Rs 75,000 for the first runner-up and Rs 50,000 for the second runner-up. Overall, there would be 18 winners.
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London: An edible additive used in foods such as baked goods, ice cream and salad dressings has the potential to harm our gut microbiota, finds a study.
Introduced into the modern diet nearly half a century ago, the food additive E415, also known as xanthan gum, is also widely used as a substitute for gluten in gluten-free foods.
When it was first introduced, xanthan gum was thought to not affect us as it was not digested by the human body.
However, the new study, published in the journal Nature Microbiology shows that the additive nevertheless affects the bacteria that live in our intestines. And these bacteria are important for our health and well-being.
"So far xanthan gum is considered a keto-friendly product. This is because it is believed that xanthan is not digested by the body and therefore it doesn't count in the daily calorie or macronutrient intake," said researcher Sabina Leanti La Rosa from Norwegian University of Life Sciences (NMBU) in Norway.
However, she explains, the new study shows that gut bacteria break down xanthan gum to its constituent monosaccharides, which are subsequently fermented to produce short-chain fatty acids that can be assimilated by the human body. Short-chain fatty acids are known to supply up to 10 per cent of calories to humans.
This suggests xanthan gum, approved as safe to use in foodstuffs in large parts of the world based on assessments made 50 years ago, could in fact add to a person's calorie intake.
When xanthan gum was first introduced, it was thought that the additive went straight through the body without affecting the person who ate it.
But now the researchers noted that we are starting to see long-term effects of xanthan gum that were not seen earlier.
"We only see these changes in gut bacteria of people eating a 'westernised diet' where processed foods and additives make up a significant part of the food intake. For example, we do not see the same changes in indigenous people from different parts of the globe who eat limited amounts of processed foods," La Rosa explained.
"Based on this study, we cannot conclude if and how xanthan gum affects our health. But we can say that the additive affects the microbiota in the gut of people who consume it through food," she added.
The researchers called for more research to understand the impact of xanthan gum on the human gut.
Read More► Eating More Mushrooms May Be Good For Your Gut Health
New York: Next time you order a pizza or whip up a creamy risotto, go ahead and load on the mushrooms.
Adding more edible fungi into your diet may be one way to counteract the health risks associated with the Western-style diet (WSD), which often features an abundance of fatty foods and added sugars.
Fatty and sugary foods contribute to obesity, Type 2 diabetes, heart disease, certain cancers and a host of other chronic health issues.
Researchers at the University of Massachusetts Amherst investigated how modifiable factors such as diet and lifestyle and their metabolically related gene variants interact to influence the development of chronic diseases.
The team focused on identifying metabolic targets to prevent or treat obesity and insulin resistance.
"Intestinal dysfunction is thought to be one of the underlying mechanisms that contribute so significantly to the development of WSD-related diseases," said nutritionist Zhenhua Liu, Associate Professor in the School of Public Health and Health Sciences at the varsity.
In a previous research, the team found that a rarely studied bacterium, Turicibacter, is almost completely depleted by high fat diet-induced obesity, but not genetic obesity.
But they found that sundried oyster mushrooms, found throughout most of the world, possesses a unique dietary composition rich with multiple nutrients lacking in the Western-style diet, such as dietary fibre and vitamin D.
"It's a perfect supplement as a natural whole food to improve the quality of Western-style diets, with the added benefit of improving our overall gut health," Liu said.
Liu's study will examine the cellular and molecular mechanisms by which these mushrooms improve gut health.
Specifically, the team will examine the mushroom's interaction with Turicibacter in Western-style diet-related intestinal dysfunction and the effect it may have on reshaping gut microbiome.
"We hope this study will provide the mechanistic understanding of the role of Turicibacter in dietary obesity and gut health," Liu said.
"It will also provide important insight into mushrooms as a whole-food approach to improve the quality of WSD and gut health."
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Ghee has been an intrinsic part of the Indian diet for ages, but now the importance of Ghee as a part of our daily nutrition is on a decline. Ghee or Ghrita, a form of clarified butter, is often considered to be harmful for health. It somehow has become unpopular and unpreferred for people following a ‘modern’ lifestyle.
But, before one adds or removes something from their diet, especially something that has been used for centuries by our ancestors, it is important to ask if it is really that bad for you? Is Ghee (Gharita) is really that bad for your health and the concerns about its effects on the body true?
This is how Ayurveda answers these questions:
Ghee is Not Bad for Health
While the mainstream health industry argues against the use of Ghee (Ghrita) and touts it as unnecessary fat. Ayurveda healthcare advocates that it is a very good source of nutrition for the body.
Yes, it is a form of fat but if you trust the traditional wisdom of Ayurveda, one can rest assured that having Ghee will not result in gain of inches around your waist. This is not a claim without validation, the underlying science is that Ghee (Gharita) has short-chain fatty acids and a very high boiling point.
Thus these fatty acids do not break down into free radicals even if you use them for deep frying food. Plus, when it enters your system it nourishes your body as well as contributes to the wellness of your mind. The fact is that many Ayurvedic medicines are prepared with Ghee as the primary ingredient.
It All Starts in The Gut
If you face problems with your digestive system like constipation, pain, acidity, etc., Ghee could be your best ally. When one consumes Ghee, it acts as suitable lubrication to help the movement of stools. Having Ghee leads to more butyric acid in your system, which not only keeps your digestion strong but also helps in building immunity.
Ghee (Ghrita) is considered a Satvic food as per Ayurveda and Cow’s Ghee has been given special importance in traditional Ayurveda medicine.
Can Lactose Intolerant have Ghee?
A growing number of people around the world are being found to be lactose intolerant. However, this condition has nothing to do with Ghee. During the process of making ghee, the milk solids or Lactose parts of the milk are removed. This makes the final product fit for consumption for those whose guts do not react well to dairy products.
Weight Loss and Ghee
Ghee is undoubtedly good fat. It not only provides nourishment to your body but, also helps you burn the stored fat in the body. Ghrita enema is a common practice amongst Ayurveda practitioners, as this process leads to detoxification in the body. So get rid of the misconception that having Ghee would derail weight loss.
It is suggested that one can safely consume about 3 teaspoons or 1 tablespoon of Ghee in a day. Trust Ayurveda science of healthcare and start including at least 1 teaspoon of Ghee in your diet from today and see the change in your health.
Ayurveda brings thousands of years of knowledge and wisdom its ancient yet effective methods are very relevant even in the changing lifestyle. Used right, it could be very helpful in healing as well as preventing diseases. So, trust the ancient science of Ayurveda for a healthier and happier life.
Read More► Ghee: Health Benefits, Uses and Dosage
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