Thoughts and more
There is a major debate in nutritional circles as to the benefits of raw against cooked vegetables and greens. However, there is no simple answer. It all depends on our personal health objectives and the nutrients we require.
Certain vitamins and nutrients that are water-soluble (i.e. that dissolve in water), like Vitamin B, Vitamin C and some minerals, lose nutrient values when cooked. The method and time of cooking also affects the quantum of nutrient loss.
With the advent of modern lifestyles, the convenience of modular kitchens, and the widespread use of non-stick, stainless steel and aluminium cooking utensils, we have put aside much of the wisdom of our grandparents. This has also affected our health. Most of us can remember the presence of an iron kadai or pan in our mother’s and grandmother’s kitchens.
Many of us do not truly understand the diseases that afflict us, what they are, and how they affect us. This is understandable. However, there are some health conditions that can be resolved without medication. All it requires is an understanding of the problem and its solutions. One of these conditions is certain types of Anaemia.
Many of the problems we face with the decline of Nutrients in our food, is reflected in most areas of our lives. The impulsive consumption that had invaded every aspect of our lives is endangering us as individuals, as a society and also the world we live in.
I am writing about essential nutrients for heart health, joints, liver and energy, explained in a simple manner.
In Continuation of my earlier blog, I will try and explain a few of the more important nutrients our body requires, what they do for us, and how we use them. This blog will focus on Antioxidants and Omega Fatty Acids.
In India’s mythological Ages, humans lived long lives – 400 years in Satayuga, 300 years in Tretayuga, 200 years in Duaperyuga and 100 years in Kaliyuga. The longevity of our ancestors was because they followed Ayurvedic principles and its philosophy in their lives.