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December 8, 2016 By Farzana Chauhan 1 Comment

Health Benefits of the Wonder Spice Cinnamon

Cinnamon, an aromatic spice, is obtained from the inner bark of a tropical evergreen tree belonging to the laurel family. This hot and sweet spice does not only add a special flavour to different cuisines but also helps in combating health conditions such as diabetes, cancer, stomach flu, cold, cough and tooth decay among others.

Let us have a detailed look at the benefits of Cinnamon.

Type 2 Diabetes: It has been proved time and again that cinnamon helps in controlling blood sugar levels and is thus beneficial for Type 2 diabetes patients. Researchers state that cinnamon bark contains potassium, manganese, chromium, copper, calcium, iron iodine, phosphorus, vitamins A, Bi, B2, C and zinc that help in preventing and curing diabetes.

As per a study published in the Journal of Diabetic Medicine, the blood sugar levels of the participants who had cinnamon supplements showed greater improvement as compared to those who had the standard diabetes medicine.

Stomach Flu: Stomach infection can give you sleepless nights. While pain killers may give instant relief however doctors advice against these as they may cause adverse side effects. Cinnamon, known for its strong anti-bacterial properties, is an effective way to cure this condition. The strong anti-bacterial properties of this wonder spice helps in destroying the Salmonella, Campylobacter and Escherichia coli bacteria that cause stomach flu. Cinnamon also works faster as compared to other natural herbs.

Cancer: Cinnamon is also known to prevent cancer. Researchers claim that cinnamon extracts limit the growth of various kinds of cancer including melanoma cancer, colorectal cancer, cervical cancer and lymphoma cancer. It is said that this super spice interferes with a protein that aids the tumors in establishing blood supply which is imperative for their growth.

Weight Loss: Regular consumption of cinnamon helps in thinning your blood and improving blood circulation. Proper circulation of blood in the body boosts your metabolism and thus helps you lose weight. However, studies show that coumarin, the ingredient that mainly helps in thinning the blood is found in large amount in cassia cinnamon and regular and high dose of this particular ingredient is not good for your liver.

Cold and Flu: One of the most common problems, especially during the changing season, cold and flu may also be prevented with the consumption of this aromatic spice. It is the anti-bacterial and warming properties of cinnamon that help in fighting against this ailment.

Besides these, cinnamon also helps in curing arthritis, heart disease, irritable bowel syndrome, depression, Parkinson’s disease and boosts concentration power.

How to Have Cinnamon?

It is best to boil a few cinnamon sticks in water for some time and add some honey to it. You may even add ginger to it to make it more effective. Various brands sell cinnamon tea however it is better not to go for these as they have artificial flavourings and very little anti-bacterial properties.

It is also recommended to go for Ceylon cinnamon and not Cassia cinnamon which is readily available at the retail stores. This is because cassia cinnamon contains high levels of coumarin which may damage the liver.

September 2, 2016 By Trupti Vyas (Pandya) 1 Comment

Healthy Recipe challenge

The Festive Season is just around the corner. Festivals uplift our mood and make our lives better. Apart from rejoicing with family and friends, the most important thing of all is the amount of food you get to pig out on. And, there’s no doubt that during every Indian festival there’s a huge spread at the table and everyone gathers for a massive feast.

We’ve all starved during the festive season to make enough room for the sudden influx of gorgeous dishes and that’s totally acceptable.

We start the season with ‘Ganesh Chaturthi’, a ten day Hindu Festival celebrating beloved Elephant- headed god’s birthday. His pot-belly is a clear sign of what an avid eater he is and we follow his stubby footsteps on this day and fill ourselves to the brim with delicious foods. A variety of foods is prepared which include lots of sweets and high dense foods.

When I decided to write a blog I came up with the idea of throwing healthy recipes challenge to my Players. The idea was – ‘We can eat healthy foods without being guilty’. Some of the players took this challenge and have come up with healthy options of food which can be eaten during fasting and non-fasting days during the festive season.

Here is what the players have come up with

1) Player Parigna

-Idea: Recipe for Fasting foods.

Recipe: Fruits and nuts with hung sweet curd

-Ingredients: Curd, Honey, fruits and nuts

-Method of Preparation:

Mix 1 tablespoon honey in a bowl of curd. Tie this mixture in a soft muslin cloth and hang it for 2 hours. Cut seasonal fruits into small pieces. Chop some nuts of your choice. In a big bowl, mix hung cured, pieces of fruits and nuts.

2) Player- Vaibhav Sahu

Idea: Traditional sweet dish

Recipe: Dry Fruit Fudge

Ingredients: 100gm of Cashew nuts, almonds, 50gms Fox Nut (Makhana), dry coconut cut in thin long stripes, 50gm watermelon seeds, 100 gms Jaggery with a little water.

Method of Preparation:

Heat clarified butter in a pan and fry the Cashewnut, Makhana (Fox Nut), Almond. Dry roast the watermelon seeds separately and keep them aside, dry roast watermelon seed keep aside. Take 100gms Jaggery mix with a little water, heat it in a pan and make a thick syrup. Remove the jaggery syrup and let it cool. Then put all the ingredients in a bowl and mix well. Grease a mould with clarified butter (Ghee) set the mixture in a dish and allow it to cool. Your dish is ready to eat.

3) Poonam Kanakagiri

Idea: Healthy Salads

Recipe: Carrot Salad

Ingredients: Carrots grated 2cups, ¼ cup soaked split Green Gram (Moong dal), 2 tablespoons grated coconut, 2tsp lemon juice, salt, some fresh ginger chopped, some chopped cilantro, 1/4 tsp oil

The method of Preparation: Take 1/4^th tsp of oil and prepare a seasoning of mustard seeds, split Chick Pea (Channa dal), Split Black Gram (Urad dal) green chillies, Ginger and curry leaves, add the seasoning and the rest of ingredients to carrots and mix. And serve.

4) Khushboo Sinha–

Idea: Healthy meal option

Recipe: Sattu (Toasted gram flour) Pancake with Dal Cutlet

Ingredients: For Sattu Pancake: Sattu (Toasted gram flour), Chopped onion, green chillies, coriander, 1tsp mustard oil

The method of preparation: Add chopped onion, green chillies, coriander, 1 spoon of mustard oil and some water to the Sattu and bind it. Stuff this Sattu mixture in whole wheat flour and make pancakes.

Ingredients: For Dal:Toor Dal (Pigeon peas or arhar dal) – ½ cup, Water –1 cup

For Cutlet:Whole wheat flour (Chapati atta) – ½ cup, optional, Turmeric powder – ¼ teaspoon, Red chili powder – ½ teaspoon , Asafoetida – a pinch, Salt – to taste, Water- 3/4th Cup.

Mix the dal with water in a pressure cooker and cook till 6-7 whistles. Then turn off the stove. Let the pressure go down by itself. While the dal is pressure cooking, make the dough for Cutlet. Take all dry ingredients (Wheat flour, salt, turmeric powder, red chili powder, asafoetida) in another bowl. Mix well. Make Small Cutlets. Work with one flattened disc at a time. Roll it into about 12-inch diameter circle. Make sure that it is not too thick or too thin. Transfer it to a plate, cover it with clean kitchen towel. Roll the same with second dough ball.

Now add two-three Cutlet at a time into boiling dal and stir it so they do not stick to each other. If you add all cutlet at once they will stick and make a big lump. So make sure to add few at a time and after adding stir it once. Then add few more and stir. Let it simmer for 10-12 minutes and don’t forget to stir in between. If needed add some more water. Taste one Cutlet piece to check if it is cooked. Once cooked turn the stove off. Lastly, add chopped coriander leaves and serve.

5) Mani Singhal

Idea: Fasting Recipe which serves as traditional food offered to God.

Recipe: Coriander (Dhaniya) Porridge

Ingredients:

1 Cup –Coriander Seeds (Dhaniya)

3/4 Cup – Brown Jaggery Sugar (Boora)

2 tbsp – Ghee (Clarified Butter)

7-8 – Chopped Almonds

2 tsp – Raisins

15-16 – Halved Cashew nuts

Method- Heat 1 tsp clarified butter (ghee) in a pan or wok and sauté cashew, almonds until golden brown, add raisins sauté for 30 seconds remove from wok and keep aside. In the same pan heat remaining clarified butter (ghee) add powdered coriander seeds and sauté for 4-5 minutes with continuous stirring or until raw smell goes and it becomes brown and engulfing the kitchen with its aroma. Transfer to a plate or bowl and allow to cool completely. Add powdered brown Jaggery sugar (boora), nuts and mix well to combine sugar and coriander powders together, using your hand is very good option to mix well.

6) Kavya

Idea: Healthy puffed paddy sweet balls (LADDOO) recipe

Ingredients: Puffed Paddy – 3 cups Jaggery – 2 cups Black Sesame Seeds – 1/4 cup Cashews or Groundnut or Almonds – 1/4 cup(dry roast and crushed) Cardamom powder – 1tsp Clarified Butter (Ghee) – 1/4 cup

The method of Preparation: Dry roast cashew/groundnut/almonds. Once cool crush to pieces • Dry roast the Black Sesame Seeds till they splutter • coarsely powder the Puffed Paddy.

Method • Mix the Puffed Paddy powder, crushed peanuts cashew nuts, roasted sesame seeds, cardamom powder and clarified butter (ghee). • Place a heavy bottom pan/kadhai with 1/4cup water. Add jaggery to it. Bring it to boil in medium flame. When the jaggery melts completely – keep stirring and splash few drops of the jaggery syrup to a bowl of water. If the jaggery syrup does not dissolve and it crystallizes then it’s ready. It should be of sticky consistency. Turn off the flame. • Add this Jaggery syrup to the Puffed Paddy balls (Laddoo) mixture from step 1 and mix well. • Grease your palm with little clarified butter (ghee) and make round balls (Laddoos) of the desired size. • Healthy Puffed Paddy Laddoo is ready to serve. •

Pls Note: Puffed Paddy contains the husk and is rich in fiber content. • Using Jaggery instead of Sugar makes it healthier and Jaggery also contains iron. • Adding dry fruits of your choice is optional making it healthier and tastier. We can store this for few days and eat in between main meals.

These are wonderful recipes shared by the players who believe that festivals can also be healthy. Eating healthy is beneficial in the long run. The healthy recipe challenge was a way to motivate the players to be involved and try something new and innovative. And, am I glad to say that they have done a wonderful job.

Hope, everyone reading this blog will enjoy these recipes during this festive season.

July 28, 2016 By Bansi Mehta Vora 7 Comments

Quick healthy dinner recipes

In today’s fast paced life, we are constantly chasing our goals and in the process neglecting our health and body’s needs such as rest, sufficient sleep, lots of nutrition and water. Only when we listen to our body’s needs, will it help us in return, to achieve our targets and support our daily activities.

There are innumerable reasons for not eating nutritious foods. Some of the reasons are lack of time, cooks at home or sometimes its sheer lack of knowledge on what to buy from the market, how to match two ingredients and what to do with the leftovers etc.

Well, I have tried to easy your difficulty by sharing some of the quick and easy recipes which may help you sort out dinners for all your 5 busy working days! I am sure you will love these dishes! Enjoy it guilt free! These dishes will not only do justice to your workouts but, also ensure good nutrition supply for a healthy and energetic you!

DAL KHICHDI

Serves 1; preparation time 15 minutes

Ingredients:

15gms Daliya
10gms Yellow moong dal
10gms Chana dal
25gms Bottle gourd
25gms Cauliflowerv 25gms French beans
10gms Green peas
1 Tomato
2-5 curry leaves
2 big green chilies
A tiny piece of cinnamon

2 cloves
1tbsp oil/ghee
1tsp cumin seeds
1tsp mustard seeds
1/2tsp hing
1tsp red chili powder
1tsp turmeric powder
½ tsp garam masala
1tsp kitchen king masala
Salt to taste
Coriander for garnishing

Method:

Wash and soak the mentioned dal and daliya for about 10 minutes
Chop bottle gourd, cauliflower and French beans to medium sized cubes.
In a pan, put some oil, let it heat, then add mustard seeds, hing, cumin seed, curry leaves and green chilies. Let it simmer for a few minutes. Add red chili powder, turmeric powder, garam masala and the kitchen king masala. Mix well.
Add the chopped veggies and green peas. Mix well.
Now drain and add the soaked dal and daliya mixture. Mix well.
Add about 250 ml water, mix well for a few minutes. Add salt to taste
Now transfer this into a pressure cooker vessel and let it cook for 15 minutes.
Once the cooker is done, you will notice the ingredients have been cooked leaving no water behind, if there is some water left, let it cook for another 5 minutes.
Transfer it in a serving plate, garnish with fresh coriander leaves and serve with chilled curd.

PAV BHAJI

Serves 1; preparation time: 20 minutes

Ingredients:

10gms Yellow moong dal
10gms green moong dal
15gms white peas
10gms red gram dal
25gms cauliflower
25gms green peas
20gms green capsicum
2 tomatoes

1tbsp ghee
1tsp cumin seeds
1tsp hing
1tsp turmeric powder
1tsp red chili powder
2tsp Pav Bhaji masala (or add as per your taste preference)
Salt to taste

Method:

Wash and soak the pulses and legumes for 10 minutes in hot water.
Chop cauliflower in small pcs. Mix it with green peas.
In a pressure cooker vessel, mix the pulses, legumes, cauliflower and green peas, with water and add some salt. Let it cook in the pressure cooker for 15 minutes.
In the meantime, finely chop green capsicum and grate the tomatoes and make a puree. In a pan, add some ghee and let it heat. Add cumin seeds, hing, and let it simmer. Now add green capsicum and tomato puree, let it cook. Add red chili powder, turmeric powder, salt, and pav bhaji masala. Cook this on low flame.
Check if the pressure cooker is done. If yes, remove the pulses mixture and mash it lightly.
Now add the pulses mixture to the cooked tomato puree mixture. Mix well until everything blends well and let it simmer for a few minutes.
Transfer in a serving bowl. Garnish it with fresh coriander leaves and serve with multigrain breads and piece of lemon.

BESAN PANCAKES:

Makes 3-4 pancakes, preparation time: 10 minutes

Ingredients:

100gms besan flour
1 big tomato, shredded
1 big cucumber, shredded
30gms bottle gourd, shredded
Coriander leaves, finely chopped
2 green chilies (optional)

1tsp red chili powder
1tsp turmeric powder
2tsp ginger + chilies paste (if available, to make it spicy)
2tbsp curd
Salt to taste

Method:

In a bowl, take besan flour. Add shredded tomato, cucumber, bottle gourd and coriander leaves.
Add salt, red chili powder, turmeric powder, ginger chilies paste and curd. Mix well. Add very little water if required. We need a slightly flowing consistency of the batter to make pancakes.
In a pan, heat 1tsp oil, spread the batter, top it with some green chilies and some coriander leaves.
Let it cook on both sides on medium flame.
Serve it with green mint chutney mixed with some curd.

ANEER FRANKIE:

Makes 3 Frankies.

Ingredients:

15gms pearl millet flour (bajra)
15gms white millet flour (jowar)
10gms whole wheat flour
Salt to taste
60gms Paneer, shredded or crushed
30gms Yellow capsicum, finely chopped
30gms red capsicum, finely chopped

30gms green capsicum, finely chopped
Coriander leaves, finely chopped
2-3tsp Kapol’s Frankie masala
1tsp jeera masala
Salt to taste
Ginger chilies paste (if available and to make it spicier)

Method:

Make a roti dough by mixing all the three flours with water, some oil and salt. Cover it and keep it aside
In a bowl mix all the capsicums and coriander.
Add salt, ginger chili paste, Frankie masala and some jeera masala. Mix well. You may add come dry mango powder if you like it tangier. Add the shredded paneer to this mixture.
Mix well and make (3) rolls of this mixture.
Using a rolling pin, make 3 rotis of the dough.
In a pan heat some oil and cook a roti. Let it cook properly front and back. As the texture changes, add some green phudina chutney (optional) and spread it over the roti. Then keep a paneer roll on one end of the roti, and gently roll the entire roti. Let it stay on the pan if you like it crispy.
Serve it with ketchup, green phudina chutney or chilled curd.

STUFFED MOONG DAL DOSA

Makes 7-8 dosas

Ingredients

10gms Green moong dal
10gms Yellow moong dal
10gms Urad dal
10gms Red gram dal
10gms Lentils
10gms Bengal gram dal

For the stuffing:

40gms Paneer, shredded
40gms corn kernels

Coriander leaves
15gms coconut, shredded
2 green chilies, finely chopped (optional)
Ginger chili paste
Salt to taste
Grounded black pepper
1tsp garam masala
Dried mango powder (aamchur) to taste

Method:

Wash and soak all the dals in 3 cups hot water for 15 minutes.
In a bowl, mash the paneer, corn and coriander leaves.
Add salt, ginger chili paste, garam masala, some grounded black pepper, dried mango powder and finely chopped chilies (optional). Mix well.
The soaked dals must have become tender. Grind this in a mixture with minimal water. We need the batter to be dense and have flowing consistency.
In the batter add some salt and grounded black pepper.
In a pan, heat some ghee, pour a spoon full of batter and spread it in round motion.
Let it cook on the bottom. Flip it, and let it cook for a few minutes. Flip it again and check if it’s slightly brown.
Then add some of the paneer and corn stuffing on the dosa. Let it cook for a few minutes.
Fold the dosa in two, or you can roll it all the way. Cut in pieces and serve with green phudina chutney or some tamarind chutney.

June 24, 2016 By Trupti Hingad 2 Comments

Best Yoga Asanas for Hypothyrodism

One of the biggest battle for most people is ‘Weight Loss’. 90 % of the people are stressed and spend sleepless nights over not losing weight. The question in most individual’s mind is despite doing exercise and eating right why is it that I am unable to lose weight or maintain it?

Healthy foods, controlled portion sizes, regular exercise and peaceful sleep — these are the ingredients for losing weight.

One of the reason for not being able to lose weight could also be –Hypothyroidism, a condition where your thyroid gland function is impaired. Underactive thyroid gland plays a vital role in affecting the weight reduction journey.

It’s difficult for someone with hypothyroidism to lose or maintain a healthy weight balance as T3, the active thyroid hormone is low. T3 is a powerful hormone that regulates the body’s metabolism. The most important thing you can do for weight loss and for your overall health —is to get proper treatment for your hypothyroidism.

Losing weight is never easy, but, people can control it and shouldn’t struggle to lose weight. However, making a few dietary changes and regular exercise or Yoga may help in weight loss.

Here are some of the important yoga asanas which boosts the function of your thyroid gland and helps in weight loss.

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1. VIPRITKARNI:

It is a Mudra.Viprit means: reverse and karni means “by which”. Viparitakarni helps to balance the functioning of thyroid and eases the complication caused by hypoactive thyroid. This is also one of the important Asanas for thyroid disorder. This can be done for 2minutes maximum.It is also called as half shoulder stand.

Method:

Lie down on your back. Arms alongside of the body. As you inhale bend your knees and raise the legs and buttocks. Bring the palms under your hips to support the buttocks. Elbows remain on the floor. Straighten the legs vertically upwards. Relax the muscles of feet, legs, and hips. Shoulder and neck relaxed on the mat. Breathe normal. Remain in the position for few seconds and gradually increase it to 1-2min. Exhale, bend the knees towards your forehead and slowly lower the buttocks and legs and return to the starting position.

Limitation: Avoid with High BP and dizziness

2. SETUBHANDASANA (BRIDGE POSE)

This asana provides appropriate stretch on the back and suitable massage to the neck. It helps to regulate the functions of thyroid gland thereby helpful in releasing thyroxin hormone.This can be done for 2-3 min maximum.

Lie flat on your back with arms at your sides, palms down. Bend your knees and place your feet flat on the floor. Keep your feet hip width apart, parallel to each other, and as close to the buttocks as possible. Simultaneously, press your upper arms and feet into the floor and begin lifting your hips towards the ceiling. Try to distribute your weight equally on the inside and outside of your feet.

Now, move your breastbone towards your chin, keeping your chin lifted only slightly as not to flatten the back of the neck. Firm your tailbone in towards the pubis and move your pubis slightly towards the belly. In order to keep the lower back extended, keep the knees over the ankles, perpendicular to the floor. Your buttocks should be firm, but not clasped.

Lift your hips as high as you are able without breaking position. If you are having trouble holding posture, you can clasp your hands behind your back and firm you arms into the floor, shoulder blades shifted down along the spine. Hold this pose for 5 to 15 breaths.

To come out of Bridge Pose, release on an exhalation, rolling your spine slowly down onto the floor.

Limitations: Avoid doing this pose if you are suffering from neck and back injuries.

3. MATSYASANA (Fish pose):

Matsya means fish, in the final pose, the asana take the form of fish. Hence the name is Matsyasana. Matsyasana provides adequate stretching to the neck region thereby stimulate the thyroid gland. It increases blood supply to trunk and neck region.

This can be done for 1-2 minute maximum

Method:

Sit in Padmasana, lean back,using elbow and arms to help balance yourself, until your had rest comfortably on the mat and your body forms a low arc. Use a low cushion for comfort at first, if necessary. Now extend your arms and grasp your toes on either side. Breathe normal. Rest till you can hold the posture. Exhale using the support of elbow come to the original position.

Limitations: Knee joint problems, piles, dislocation of knee joints.

4. USTRASANA (Camel pose): This can be done maximum for 2 minutes.

Method: This asana also give stretch to the neck.

Assume a sitting posture as in kneeling. Support the body on the toes and knees and gradually lean backward, after having fixed the arms from behind, the palms to the ground, the fingers pointing outward and the thumbs towards the toes. Keep arms straight then slowly life the pelvis while taking in the breath. Press the body above the waist slowly both outward and upward, throwing the neck downward. Breathe normal. Exhaling slowly come back to original position.

Limitations: Those who have undergone any recent operation at the chest or abdomen, people with hernia problems, severe hypertension and low back must be cautious.

5. SARVANGASANA (Shoulder stand pose): Sarvangasana is the most important pose to stimulate thyroid gland and control thyroxin. This is the most effective yoga pose where blood flow from legs to head region due to its inverted condition thereby helps in curing of thyroid. This can be done maximum for 3 minutes.

Method:

Lie flat on the back with the feet together, the arms by the sides, and palms flat on the ground.Using the arms as levers, raise the legs and back to a vertical position.

Bend the elbows and use the arms as props to steady the back by pressing it with the palms.The trunk and legs should extend straight up, forming a right angle with the neck, the chest pressing against the chin.

Limitations: Excess obesity, Myopia, severe spinal problems, pregnancy.

6. SIMHASANA: Simhasana or the Lion Pose resembles a squatting lion in the final pose. In Sanskrit, ‘Simha’ means ‘Lion’ and ‘asana’ means ‘pose. It is an excellent pose for thyroid gland.

Sit in the kneeling position or Vajrasana. Move the knees apart so that they make almost a right angle between them.Tuck your palms, under your thighs. The palms should face downwards and point towards the body. An alternate way is to keep the palms on the knees stretched and spread wide apart.

Bend forward slightly, resting the weight of the body on the arms.Now, tilt the head backwards. Keep the eyes wide open. Open your mouth and draw the tongue forward and downwards as much as you can.

Gaze at the space between the eyebrows with eyes wide open. This is called Bhrumadhya Drishti. In Hatha Yoga Pradeepika, an alternate gaze for the eyes is given as Nasikagra Drishti or gazing at the tip of the nose.

Breathe normally and deeply in this position. During exhalation make a sound ‘ahhh…’, to imitate the breathing of a lion with tongue outside. You may also roar like a lion, few times in this position. Relax your muscles in the back, abdomen and chest in the final position.

Remain in this final position for as long as comfortable.In some variations, the tongue can also be moved from side to side making the sound ‘ahhh…’

Limitations: For those with weak knee or ankle joints, this asana should be practiced with caution.

This can be practiced for maximum 3 minutes.

Diet is equally important and utmost care should be paid to it. I have herewith chalked out diet tips which is a mix of yogic and modern diet.

Yogic Diet tips for thyroid disorders

Diet with high fiber content should be taken.
Avoid excess eating of fats and carbohydrates.
Give more and more thrust on green and leafy vegetables.
Focus on eating seasonal fruits.
Ginger greatly enhances thyroid function. Chew ginger or have ginger tea.
Black walnut contains iodine, which nourishes the thyroid gland.
Foods like curd, fish, meat, eggs, radish, and oatmeal contain good amount of iodine. So take these foods regularly to control thyroid problems
It is recommended that you have Gomutra (Cow urine):Its anti-inflammatory, Anti- Bacterial, antibiotic and antimicrobial. It acts as an antidote. 10-15drops can be taken on an empty stomach in the morning. It works best if taken with Ashwagandha.
Bask in Sun: take sunlight /sun bath between 7am -8am.
Have 1 tbsp cold pressed virgin Coconut oil. It improves the function of thyroid hormone
Take foods such as carrots, pumpkin, sprouts, spinach, wheat grass seaweeds because of its iodine content.

Thyroid diet prevention & precaution

Cruciferous veggies can be eaten in limited quantity and should be cooked.Non veg foods such as fish —healthy omega 3 fatty acids present in oily fishes like salmon, tuna, sardines can be eaten. Even eggs are healthy protein rich options to be taken in meals.
Spicy foods should by far be avoided as they are tamasic and interferes with keeping the mind calm and in a balance state which is very necessary to deal emotionally with the people having thyroid.
Refined and Preserved foods should be avoided to keep the weight in check.
Caffiene should be avoided because it hampers the healing properties of thyroid medications.

Begin with these yoga practices and maintain your thyroid hormones function and achieve a successful weight loss. Bring on a “new you” with these yoga Asanas.

Please Note: Sarvangasana and Vipritkarni needs to practice under guidance.