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Indian Food Calories Chart Biography

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Hey Desidieters ! This is a quick question for you what are the first thing that come to your mind when asking about Indian food?

Hot, spicy, oily, fatty, bad for you, difficult and time consuming to cook……..Indian food ,though hugely popular, is highly misunderstood. Did you know that Indian cooking uses spices like turmeric, chilies, cumin, coriander, garlic etc…..all of which have medicinal and antioxidant properties.

Spices having antioxidant properties can be applied for preservation of lipids and reduce lipid peroxidation in biological system. The potential antioxidant activities of selected spices extracts (water and alcohol) were investigated on enzymatic lipid peroxidation. Water and alcohol extract (1:1) of commonly used spices (garlic, ginger, onion, mint, cloves, cinnamon and pepper) dose- dependently inhibited oxidation of fatty acid. Among the spices tested it is seen that antioxidant activities highest to lowest in order of cloves , cinnamon , pepper , ginger , garlic ,mint and onion. The antioxidant property of the commonly used spice extracts are retained even after boiling for 30 min at 100 degree c , indicating that the spices constituents are resistant to thermal denaturation also. So, it can be said that the spices are not only adding flavor to the food but also adding the antioxidant property, which possess potential health benefits.

Turmeric: It has anti-inflammatory, antioxidant activity which can prevent Alzheimer’s disease.

Chillies: It releases feel-good endorphin-boost the metabolism temporarily helping the body to burn fat.

Cumin: It is rich source of natural painkillers Salicylate.

Curry Leaf: It can be able to lower cholesterol and help in weight loss.

Coriander: Its aids digestion and help to fight against allergic reaction.

Ginger: This most useful spice boosts of medicinal qualities that help lowering cholesterol , boost metabolism and kill cancer cells.

Fennel: It armed with phyto-nutrients and antioxidants, cancer cells have nothing but to accept defeat when there is fennel. Because ‘Anethole’ is there as to resist cancer cell, which suppresses the enzymatic regulated activities behind cancer cell multiplication.

Saffron: It contains a natural carotenoid dicarboxylic acid called ‘Carocetin’ the size of tumor by half, guaranteeing a complete good bye to cancer.

Cinnamon: Take half teaspoon of cinnamon powder everyday and keep cancer risk away. It’s a natural food preservative and a source of iron and calcium. Useful to reduce tumor growth and blocks the formation of new vessels in human body.

The World Heart Day is on the 29th of September 2011. A Heart Healthy Diet is not only for those who have problems related to the heart (high cholesterol, high blood pressure, heart attack, etc). Following is a healthy diet which can be beneficial for all, especially since research shows that Indians are genetically predisposed to heart disease.

A heart friendly diet should be:

High Fiber - Studies have shown that a diet high in fiber helps in reducing cholesterol. Include whole grains (brown rice, whole wheat atta, ragi, jowar, bajra, whole wheat bread/pasta) and pulses, fresh fruits, vegetables and green leafy vegetables.

Low Fat - A diet low in fat, especially saturated fats (those found in butter, ghee, cream) and trans-fat (dalda/vanaspati, margarine,) is shown to be beneficial.

High in Omega-3 Fatty Acids - A diet high in omega-3 fatty acids is seen to benefit those who are at high risk for ischemic heart disease (IHD). It is essential for numerous normal body functions like building cell membranes in the brain and controlling blood clotting. Fish, walnuts, flax seeds, soy beans, spinach/palak should be included see the benefits.

Low in Sodium - Sodium is known to increase the BP and put more pressure on the internal organs including the heart. The RDA (Recommended Daily Allowance) for salt is less than a teaspoon/day.

Rich in Antioxidants - Found in coloured fruits, vegetables and grains, antioxidants are believed to help prevent disease by fighting free radicals which are substances that harm the body when left unchecked.

Here’s a sample diet

On rising: Water + Walnuts

Breakfast: Oats Peas Dosa + Mint and Coriander Chutney + Black Berries

Mid-morning: Green Tea + Apple

Lunch: Brown Rice + Palak Dal Curry + Cabbage and Pea’s Sabzi Cucumber and Tomato Salad + Buttermilk/Chaas (made from skimmed milk)

Evening: Tea/Coffee (with skimmed milk/ Soy milk) with Channa chaat

Dinner: Paushtik Roti (with flax seed powder) + Baingan ka Bharta + Fish Curry

Carrot Raita (made with non-fat curd) + Red Grapes

All recipes available in our ‘Popular Recipe’ section

Prevention is always better than cure and this is true even for the matters of the heart! Why wait for heart problems to crop up and then change your diet? By eating healthy now, you may be able to prevent/avoid heart diseases in the future.