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January 26, 2018 By Luke Coutinho Leave a Comment

Nutrient Absorption and Metabolism: A Catch-22?

Nutrient-Absorption
Optimal digestive function means we’re breaking down food properly, absorbing enough of the right nutrients and eliminating the waste that we don’t need. It’s a very organized, efficient and meticulous process.

But we need energy to perform these tasks, and much of that energy comes from nutrients we digest. It seems like a bit of a catch-22: We need energy in order for our digestive system to break down food, but we get much of that energy from food. If digestion is sluggish, we can’t break down nutrients properly to get more energy. This creates a vicious cycle that leads to a type of malnutrition in our cells, tissues and organs.


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Wastes build up, you retain water and your body converts excess calories to fat, since the body isn’t digesting them properly. Usually, this cycle starts with unhealthy dietary habits: eating too many processed foods that hinder digestive function by depleting our enzymes, probiotics and other factors critical for strong digestion. Unhealthy foods, particularly refined sugars, also spike glucose and insulin. The result is inflammation — another major culprit in weight gain and slow metabolism.

Essentially, a nutritious diet has a direct relationship to healthy body weight — not just because we’re avoiding inflammatory, fat-fueling foods like sugar and hydrogenated oils, but also because nutritious foods give our digestive system the building blocks it needs to function efficiently. Our mitochondria, the tiny cellular engines that create energy for the body, are a central part of our metabolism and digestion.

How quickly and efficiently the mitochondria can turn nutrients such as glucose into energy reflects metabolic health. If our mitochondria are inefficient, we store glucose as fat.

Where does digestion come into play?

When we’re not digesting properly, mitochondria don’t get their nutrients to produce energy, and excess waste creates inflammation and toxic buildup. As a result, we feel sluggish, tired and bloated. It’s all part of a complex, interrelated system where metabolism and digestion rely on one another to keep all the body’s systems fully energized and functioning at peak capacity.

January 6, 2018 By Shimpli Patil 10 Comments

Body detoxification – A way to rejuvenate and re-energize

Body-detoxification
Most of us are worried when we put on that little extra weight. Recently, one of my pals came to me cribbing about her weight gain. she said that she had tried every possible diet… but nothing seems to work on her! she was desperate that I do something for her.

Amidst listening to her cribs and complaints, I noticed that she looked absolutely dull and was feeling terribly lethargic. It seemed like someone’s sucked all the energy out of her. A detailed conversation with her led me to discover that she was over-exerting herself at work and ending up binge-eating to counter stress.

This, in turn, was followed by unreasonable crash diets and excessive exercise to burn up the excess calories. Little was she aware that her body was actually in dire need of some essential nutrients which could make her healthy for the better.

Today, most of us lead a very fast-paced lifestyle. And this lifestyle is associated with certain inevitable factors such as stress, pollution, physical exertion, few negative habits such as drinking alcohol and smoking etc. As one’s body gets continuously exposed to these factors, there comes a point wherein the body gives up. The body gets weighed down by huge amounts of toxins which essentially needs to be flushed out.

These toxins include waste products that result from normal cell activity, such as ammonia, and also the chemicals that we consume almost daily through the air, water and food like flavoured enhancers, food colours, pesticides and preservatives. A cumulative load of these toxins is known to slow down the body metabolism which in turn results in weight gain and other health-related issues such as indigestion, impaired immune function, low energy levels, lethargy, fatigue, poor concentration, headache, dull skin and so on.

The body has its own ways of detoxifying itself. The liver is the main organ which has detoxification as its primary function. The other organs like intestine, kidneys, lungs, skin and blood work together with the liver to ensure that toxins are transformed into less harmful substances and excreted from the body via urine, stools, sweat or breath.

Just as your car engine needs servicing so that it runs better, your body organs also need to be cleaned at regular intervals so that they perform their functions well and at a faster rate. One way to cleanse your body is through food by including various detox foods into your diet.

Detox foods include the ones that are power packed with vitamins, minerals, antioxidants, fibre and water. The antioxidants neutralize the toxic free radicals that are generated due to stress, excessive exercise, air pollution, etc. whereas fibre and water draw out and eliminate toxins by increasing the frequency of bowel movements and urination.

While detox dieting is a great way of cleaning your body internally, it can be beneficial to lose weight as well.

How is that possible? As detox foods cleanse the liver by flushing out the toxins, it actually gives relief to the liver by reducing its workload. This gives the liver a chance to focus on its next important function which is fat metabolism. Thus, many of whom I know have found that detox dieting is a wonderful way to kick off those extra kilos or to get over a weight loss plateau. Apart from weight loss, the other benefits of detox foods include improved digestion, regular bowel movements, and improved energy levels, lowered levels of fatigue, improved concentration and glowing skin.

Now the next big question is how often should you detoxify yourself? According to me, at least once a week and preferably choose a day which is followed by what you call “a cheat day”. So after having an exhaustive week and a fun-filled Sunday where you break free and grab that cup-cake or a pan pizza, Monday is a perfect day to detoxify yourself. A detox food menu would ideally include colourful fruits, all kinds of veggies – either stir-fried or in the form of soup/juice/salad, beans and lentils, nuts and dry fruits, oats, beverages such as green tea, coconut water, Aloe Vera juice and many more.

Remember, we are keeping the proteins at bay just to avoid burdening our digestive system and kidneys with extra work as proteins are heavy to metabolize. Thus, milk, cheese, butter, cream, eggs, meat and meat products are out of the list. Other foods to keep away during detox include wheat products, excessive sugar, unhealthy fats (saturated and trans fats), processed foods, artificial sweeteners, caffeine and alcohol- that goes without saying!

A detox diet will, therefore, rejuvenate your system, re-energize you and gear you up for all the meetings and assignments lined up for the week. A word of caution here –Pregnant and nursing women shouldn’t go for Detox diet. Otherwise, it’s an amazing experience. So get started with it and feel the difference.

October 5, 2017 By Shimpli Patil 8 Comments

Mind It: Eat slowly, do not gobble down

mindful eating

I had just about done with my daily routine of a brisk walk in a park. And, I hear some noises- what is it that I hear…it was my stomach growling. Sending me hunger cues and reminding me that I should be eating something. And, yes I was so hungry that I could probably eat a horse.

I quickly walked up to the nearest café to grab some snacks so I could calm down my growling stomach. While I was awaiting my order, I started to look around the café. One of the best things to while you are alone in a café is to observe others sitting there.  What do I see?

I see this young man eating at breakneck speed. Probably he was in a hurry to just grab some food and rush out to work. While he was eating a break neck speed he was also fidgeting with his phone. Ain’t we all good at multitasking of this nature? As he was eating he also managed to engage himself in few calls. If he could do that to me it came across as he wasn’t in such a hurry as it seemed! Then I thought to myself why would somebody be eating at such a speed? Probably, just a habit I thought to myself!

This is true though. There are many people whom I know have developed these fast eating habits. They are most often in a hurry to get over and done with their food to get away from the table. Most often one develops these habits during childhood and it continues through your adulthood.

But, let me tell you that gobbling down the food quickly without realizing what just went in, does no good to your body. In fact, eating too fast could nearly double your risk of being overweight or obese. A study published in the Journal of the American Dietetic Association shows that women aged 40-50 years who eat the quickest are more likely to be obese than slow eaters.

Once you start eating, it takes about 20 minutes for the “stop eating” signal to reach your brain. Fast eating overrides the mechanism of stimulating the satiety center in the brain. Thus, if you eat too quickly or say within 20 minutes, you tend to overfill your stomach and overeat, paving way for overweight and obesity and other related disorders.

Rather than thinking about food in terms of number of calories and nutrients, it would be more beneficial if you eat it mindfully. Eating slowly, chewing the food thoroughly, and savoring every bite of it are some important aspects of Mindful eating which contribute to your health in several ways.

Digestion: chewing well promotes the release of salivary enzymes in the mouth which in turn start off the digestion process, thus making your further digestion smoother and simple. Hence it is said that slower you eat, the faster and more efficiently you metabolize the food.

Portion control leading to weight control: Portion control is easily achieved when you slowdown your pace of eating. When you eat slowly you become aware of when you stomach gets full and you also know how much to serve yourself and when to stop. Portion size and eating speed can be well explained through the famous ‘French Paradox’ which says that despite high intake of calorie rich and fatty foods in France as compared to the US, the incidence of heart disease  and overweight is relatively low in France. It is well documented fact that the French eat much slower than the Americans thus ending up taking smaller portions. Sensible eating therefore works miraculously for the weight-watchers.

Taste and Enjoying: Eating sensibly also involves relishing your food thoroughly by feeling the flavour on your palate. Sensible eating lets you experience the textures and the aroma of the food overall, making it a wonderful experience focused more on the impression and less on the health effects of eating.

In an age which is clouded by distractions, sensible or mindful eating gets difficult for many. It requires a conscious effort on an individual’s part to make sure that he or she is eating in an environment which is less distractive. To enable yourself eat mindfully, ensure that you are away from the television, mobile phones and other devices so that the focus is completely drawn towards eating. You can have some soft music playing in the background to make the eating experience more delightful.

When you eat, JUST EAT! Be mindful and Stay Healthy.

July 14, 2016 By Azra Faizan 4 Comments

Skip the Chips …..But not the CRISPS ….

borugula-upma

We all have an inner child in us, which chooses to surface every time there are chips or other oily fried snacks in the vicinity.

Many of us indulge in these chips/crunchy cravings of ours while we are around our kids. And this is true from my own personal experience.

So why give up our crunchy snacks, and why make are kids give it up too. Kids don’t know the difference between healthy and junk, all they want is tasty snacks – and as my son adorably describes all crispy snacks – “Food that makes noise”.

All we need to do is change our perception, and put in a little effort, and I can assure you or your child would never want to pick up that packet of potato chips again.

I’ve put together a list of healthy snacks to satisfy our crispy cravings. Always remember any snack should be served in a small or medium sized bowl, as moderation is a key to good health.

I understand the time constraints that many of you face, and would want the easiest and quickest possible recipes available, so I’ve styled by list starting with the easiest and ending with recipes that require a bit more effort to make. I assure you all the recipes are extremely satisfying with the added bonus of being packed with healthy nutrients.

  1. Roasted Fox nuts : Popularly called Makhana in India, it’s the easiest of the lot and packed with health benefits. Why open a packet of cheese puffs, if you have Fox nuts at hand. Just heat a teaspoon of ghee or oil, add a hand full of fox nuts and roast for 2 – 3 minutes. And Enjoy.

roasted-makhana

Shelf life –Fox nuts lose their crunch if stored too long and are best eaten on the same day. But they are so easy to make, that it’s not even a bother to make daily if required.

  1. Popcorn – Popcorn is an all-time favourite and can go both ways on your health balance. Buy a pack of pre-seasoned, ready to pop, packet of microwave popcorn and you are loading yourself with excessive salt and preservatives and most probably even trans fats. Whereas pop a cup of natural popcorn on your stove with a teaspoon of butter or oil and you have a wonderful, light and healthy snack which you can season any way you want.

Popcorn1

Shelf life – can be kept in an airtight container for 1 – 2 days.

  1. Chapati (Roasted wheat bread) crisps – An alternate to your packet of air filled, trans fats laden packet of potato chips.

Crispy-Baked-Tortilla-Chips

Just cut up some day old chapattis (whole wheat breads) into triangles or squares or however you like. Toss it with 2 teaspoons of oil and any spice or seasoning you want – I prefer mine with garlic powder, a pinch of salt, pepper and oregano. Bake in a preheated oven at 160°C for 10 – 12 minutes, toss once check for crunchiness and bake for another 6 – 8 minutes. And Enjoy.

This recipe can also be made with whole wheat pita bread.

Shelf life – can be kept in an airtight container for up to two days – that is if they last that long.

  1. Baked Sweet potato or banana chips –

Yes chips, I know I initially said skip the chips, but I meant the fried kind. There is nothing wrong in baking your chips. And trust me the sweet potato ones are the best. Because of their mildly sweet flavor, they hardly require any salt.

Turn the oven to 200°C and line a baking tray with foil.

Thinly slice your sweet potato and put in a bowl of chilled water. Pat the sweet potato slices dry with some kitchen paper or a clean towel and arrange on the tray.
Mix with 2 tsp of oil and lightly stir to coat all sides.
Spread them out again so they are mainly in contact with the foil.
Bake for 8 – 10 minutes until golden brown, turning once half way through. Keep an eye on them towards the end as they can quickly turn from done to burnt.

Shelf life – 2 – 3 days in an airtight container.

  1. Puffed Rice Mixture (Kurmura chivda) – This is a favorite with my son, and he actually prefers these over a packet of store bought snacks or banana chips. And I am not kidding. The best part of this recipe is you can add whatever you like.

borugula-upma1111

1 – 2 cups of Mouri or Puffed Rice (As much as you want)

Hand full of Roasted Chickpea/Roasted peanuts/Roasted Foxnuts

  • 2 tsp oil
  • Mustard seeds
  • Cumin seeds
  • Curry leaves
  • Flax seeds & sesame seeds
  • Turmeric powder
  • Chilli powder and salt

Heat oil in a pan, temper with mustard seeds, curry leaves, cumin seeds, flax seeds and sesame seeds (you can even add chopped green chilies if you prefer it spicier). Add all the dry spices and then add the puffed rice or Kurmura and roast thoroughly till is gives of a nice aroma and is well coated with the spices. Turn of the heat and add the whole grams/peanuts/foxnuts or a bit of everything.

Shelf life – 4 -5 days in an air tight container

  1. Roasted chickpeas – This is a more recent addition to my list, tried it after I read a bit about it on the net, and wasn’t really convinced how chickpeas would taste in a crunchy form, or if they would even turn crunchy. But all my doubts were put to rest after I actually tried and tasted it. It’s the best protein packed snack I can recommend to anyone be it someone looking for weight loss, weight gain, muscle gain or just for plain munching. The recipe is also pretty simple to follow.
  • 1 cup boiled chickpeas – not made very soft, or you could say semi – boiled.
  • 2 tbsp oil

Seasonings of your choice.

roasted-chickpeas-garbanzo-beans-3144

 

Boil your chickpeas after soaking them overnight and boil either in a sauce pan with sufficient water. Or in a pressure cooker for a 1 -2 whistles. Drain and dry the boiled chick peas thoroughly, the lesser the moisture the quicker it takes to roast. Mix with oil and salt. Roast in a preheated oven at 200 °C for 15 minutes, toss and roast for another 10 minutes or until crunchy. Mix with other seasonings of spices.

After the success of the recipe I thought to myself why stick with only chickpeas and tried the same recipe with some other pulses as well. Like whole green gram (moong), White peas (Vatanas) and green peas. All of these turn crunchy and are tasty the same way.

You could also make a crunchy pulse mix to munch in the evenings.

Shelf Life – 1 – 2 days in an airtight container – though mine didn’t last that long.

  1. Baked crispy Okra – this one is actually more of a lunch side than a snack, but still falls in the crispy category. And again usually made to special requests from my little one.

okra_3

It’s actually a traditional recipe in Gujarat in Western India. This is normally deep fried. All I’ve done is just baked it instead of frying it with the same results.

Okra (Bhindi) sliced into thin strips

  • 1 tbsp Chickpea Flour
  • 1 tsp oil
  • Salt
  • Red chilli powder
  • Dry Mango powder (Amchur)
  • Cumin seed (Jeera) powder

Mix all the ingredient with the Okra and keep for 30 minutes, spread out on a greased oven dish and bake at 160 °c in a pre – heated oven for 10 minutes. Stir once and bake again for 10 minutes or until crispy.

Shelf life – Eat on the same day prepared as it doesn’t keep

  1. Multigrain / sweet potato / pumpkin crackers.

MultiGrain_Crackers_With_Sesame_Seeds_Chives_And_Chili_Flakes

Last but not the least, homemade crackers, with the added goodness of pumkin or sweet potato. I love these, they are extremely healthy, but yes they are also a bit tedious.

  • 1 cup whole wheat flour
  • 1/2 cup ragi/nachni flour (or any flour blend you chose to use)
  • 2 tbsp toasted flaxseed (ground or whole)
  • 1 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons butter
  • 1 cup of sweet potato puree (two small boiled sweet potatoes mashed with 1/4 cup milk)
  • 1 teaspoon sugar
  • 1 tsp garlic powder (optional)
  • 2 tsp mixed herbs (optional)
  • pepper or paprika (optional)
  • sesame seed to top
  • kalonji (nigella) seeds to top

Method:

Preheat oven to 170 degrees.

Sift flour, baking powder, sugar and salt together into a large bowl. Place sifted flour mixture, butter, flax seeds and herbs and spices in the bowl of your food processor and pulse for a few times, until the mixture resembles bread crumbs.

Add the sweet potato puree and pulse a few more times.

The dough should blend together.If you find that it has dried a little you could add a bit of milk but, be careful not to make it too soft. Knead the dough with your hand and divide it into 4 – 5 large portions.

Roll each portion as thin as you can, an easy tip for rolling thin portions is to roll them in between wax paper or cling wrap. If you want to top them with sesame seeds, sprinkle sesame seeds on top and roll once with your rolling pin to seal the seeds. Cut into any desired shape and bake in the preheated oven for 10 minutes.

You can also store half the dough in the freezer for later use.

Shelf – life – keeps easily for a week in an airtight container.

NOTE: All recipes are a regular in my kitchen and have passed quality and taste tests by my 3 year old son.

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