The healthy kitchen: Use these 6 Indian ingredients to boost your health

Agencies
June 29, 2017

New Delhi, Jun 29: Most of us cringe at the thought of going on a diet. But who said healthy eating has to be boring and bland? Better health may be only a dash and sprinkle away as it turns out, you can add sizzle to your diet and still stay fit. It is interesting how spices such as ginger and turmeric were used as early as 4,000 years ago in the Indus Valley civilisation and now many studies point out their potential benefits.garlic

According to a Journal of Agricultural and Food Chemistry study, herbs have higher antioxidant activity than fruits, vegetables and some spices, including garlic. Speaking about the same, Mahesh Jayaraman, co-founder of Sepalika, a content platform that supports those looking to reverse chronic health conditions through guidance on diet, lifestyle, dietary supplements and exercise, told ANI, “There is no doubt that spices and herbs make our food aromatic, tasty and flavourful. Be it the delicate smell of cinnamon, spicy and sweet taste of ginger or the deeply aromatic rosemary, herbs and spices do a lot more than satiating our taste buds.”

“They make food easier to digest and bring a unique taste to the every dish. Most of the herbs and spices found in the kitchen also have other unique properties, which if incorporated in the right manner, can promote good health,” he added. He lists herbs and spices with their health benefits, as per traditional wisdom:

1.Cinnamon:

This brown-coloured stick obtained from the bark of the Cinnamomum tree is a nutritional powerhouse with antioxidant properties. The distinctly sweet, warm taste of cinnamon not only enhances the flavour of a chocolate cake, but also helps to support people suffering from diseases such as Alzheimer’s, Type 2 diabetes, and Parkinson’s. Regular use of the popular Indian spice for 8 weeks has improved fasting blood glucose levels and lipid profiles in type 2 diabetic patients in a research study.

2. Rosemary:

This deeply fragrant perennial herb is commonly used to add flavour and aroma to food items, especially soups, stews, roasts and stuffing. Both the leaves and stem of the plant are used in cooking. The herb has abundant medicinal properties and can be used to reduce inflammation, relieve pain, boost memory, improve mood, stimulate circulation, protect the immune system, detoxify the body, protect the body from bacterial infections, prevent premature aging, and heal skin conditions.

3. Curry leaves:

While cooking in the Indian subcontinent, the process of tempering is usually incomplete unless a bunch of curry leaves are added to the dish. Be it in your dal fry or upma, curry leaves give a distinct flavour and aroma to a variety of preparations. Often, people throw away the curry leaves they find in dishes, but chewing these leaves helps to prevent stomach disorders, diabetes, premature greying of hair and eyesight problems. Curry leaves can help support diabetics by influencing carbohydrate metabolism and preventing liver and kidney damage.

4. Garlic:

The pearly white pods are one of the most popular ingredients used in cooking. The strong smell and delicious taste of garlic is comforting in hot chicken soup or spicy pickles. Consuming garlic on a regular basis has several health benefits. It helps to support people suffering from a variety of medical conditions such as high and low blood pressures, high cholesterol, coronary heart disease, cancers, fibrosis, etc. It also helps to decrease serum glucose, total cholesterol, triglycerides, urea, uric acid, creatinine, AST and ALT levels. Allicin is the sulphur-containing compound found in garlic that helps in immune enhancement and cancer prevention.

5. Ginger:

One of the most common spices found in every kitchen is ginger. A dash of ginger has the power to instantly liven up your tea. The spice has several therapeutic and medicinal properties that help to boost immunity, prevent cancer, heal ulcers, control weight gain and relieve digestive problems. Ginger can also be used to alleviate pain and inflammation, headaches and menstrual cramps. Making ginger a part of daily diet and avail the myriad health benefits.

6. Fenugreek:

Commonly known as methi in India, the brownish yellow seeds of fenugreek are slightly bitter in taste. They are roasted and ground, to be used in curries. Several studies have shown that fenugreek seeds aid lower blood sugar levels by slowing down the process of digestion and absorption of carbohydrates in the small intestine. These seeds can also help reduce menstrual discomfort and decrease cardiovascular disease risk.

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Agencies
May 6,2020

Washington D.C., May 5: Working from home has become the new normal ever since the outbreak of coronavirus and in today's time the work duties can be easily dealt with by means of mobile devices at home.

However, this easy use of technology, mobile devices for that matter, has the potential to blur the fine line between work and the other daily life routines.

But, contrary to the belief, a study at the University of Jyvaskyla reveals that the mixing of work and other daily life routines may have more benefits than previously assumed, and points to the importance of boundary-spanning communication.

A smartphone enables phone calls, email, and file transfers from the comfort of home. The study shows that there may be more effective ways to maximise the benefits of smartphone use, without diminishing employees' flexibility and the use of these technologies.

"People often forget to talk about positive effects, such as autonomy and freedom the employees gain when they have the flexibility to schedule their work," said Postdoctoral Researcher Ward van Zoonen from JYU, who with his colleagues examined the use of smartphones for work matters outside working hours.

The study paid special attention to the benefits of talking about domestic matters with the immediate supervisor outside the working hours given to an employee.

"This reduces the conflict between work and other life," van Zoonen said.

"If people in an organisation strive for more dialogue between employees' different life domains, it is possible to create a functional environment where people can talk about different matters."

The research findings show that when employees communicate across boundaries and talk at work about their life in other respects, they can receive new kinds of support and understanding from their immediate supervisor.

"This kind of communication creates a low threshold for contacting one's supervisor, which helps employees build a balance between the different domains of their lives and strengthens their organisational identification," said Professor Anu Sivunen describing the findings.

This means that tight working time restrictions to protect employees might not be beneficial after all, if they hinder reaching the positive results indicated in this research.

For the study, a survey was taken of 367 employees who were asked questions such as -- how much they talk about their work with their family, and how much they talk about their family with their immediate supervisor.

"Both supervisors and their employees answered the surveys, and the study actually focused on their mutual communication," Sivunen said.

"Usually people at workplaces are interested in how communication within the work community is succeeding. It is often forgotten how an immediate supervisor can take an employer's other life into account and thereby help the employee gain work-related benefits."

"Communication with one's immediate supervisor during flexible working hours, also on matters other than work, could ease the daily lives of many employees if they could share the possible challenges of their family life or free time with their supervisor in these settings," Sivunen added.

According to the study, such a practice could make the supervisor aware of the employee's situation as he/she works from home and the related impacts on their work performances.

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Agencies
July 2,2020

London, Jul 2: The World Health Organisation says smoking is linked to a higher risk of severe illness and death from the coronavirus in hospitalised patients, although it was unable to specify exactly how much greater those risks might be.

In a scientific brief published this week, the U.N. health agency reviewed 34 published studies on the association between smoking and Covid-19, including the probability of infection, hospitalisation, severity of disease and death.

WHO noted that smokers represent up to 18% of hospitalised coronavirus patients and that there appeared to be a significant link between whether or not patients smoked and the severity of disease they suffered, the type of hospital interventions required and patients' risk of dying.

In April, French researchers released a small study suggesting smokers were at less risk of catching Covid-19 and planned to test nicotine patches on patients and health workers — but their findings were questioned by many scientists at the time who cited the lack of definitive data.

WHO says "the available evidence suggests that smoking is associated with increased severity of disease and death in hospitalized Covid-19 patients. It recommends that smokers quit.

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Agencies
June 20,2020

The World Health Organisation has warned that the COVID-19 pandemic is entering a "new and dangerous" phase. Thursday saw the most cases in a single day reported to the WHO.

Tedros Adhanom Ghebreyesus said the day had seen 150,000 new cases with half of those coming from the Americas and large numbers also from the Middle East and South Asia, the BBC reported.

He said the virus was still spreading fast and the pandemic accelerating.

He acknowledged people might be fed up with self-isolating and countries were eager to open their economies but he said that now was a time for extreme vigilance.

Maria van Kerkhove, technical lead of the WHO's COVID-19 response, told a press conference the pandemic is "accelerating in many parts of the world".

"While we have seen countries have some success in suppressing transmission and bringing transition down to a low level, every country must remain ready," she said.

Mike Ryan, the head of the WHO's Health Emergencies Programme, said that some countries had managed to flatten the peak of infections without bringing them down to a very low level.

"You can see a situation in some countries where they could get a second peak now, because the disease has not been brought under control," he said.

"The disease will then go away and reduce to a low level, and they could then get a second wave again in the autumn or later in the year."

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