Tag: food

Vitamin c

Vitamin C, also known as ascorbic acid, is necessary for the growth, development and repair of all body tissues. 

Vitamin C is one of many antioxidants  that can protect against damage caused by harmful molecules called free radicals, as well as toxic chemicals and pollutants like cigarette smoke. 

Vitamin C is easily absorbed both in food and in pill form, and it can enhance the absorption of iron when the two are eaten together.

Vitamin C Benefits Your Body

1.May reduce the risk of chronic disease

2. may help manage high blood pressure

3.May lower your risk of heart disease

4. May reduce blood uric acid levels and help prevent gout attacks

5. Helps prevent iron deficiency

6. Boosts immunity

7. Protects your memory and thinking as you age

8.Vitamin C Stimulates Collagen Synthesis

9.May Bolster Cancer Treatment

10.Antioxidant-Rich Vitamin C Protects the Eyes

11.decreases the severity of cold and flu attacks.

Food Pollution.

We, human beings are vulnerable to various types of pollution. And Food is one of the most significant things we need to survive in this world. So, if the food we consume becomes polluted then what are the chances for us to stay healthy? Food Pollution over time has become a topic of concern, so let’s have look at it. 

What is Food Pollution?

Food Pollution is defined as the presence of toxic chemicals (elements or compounds) or biological contaminants which are not naturally present in food or are above their natural background level (for those chemicals which are naturally found in some foods).

What are the effects of Food Pollution?

Food Pollution can affect us by causing mild to moderate to severe food illness and it can also cause various health issues like hormonal and metabolic imbalance, and even various types of cancer. Certain pesticides present in the food can also cause Nervous System problems. Further, in few cases, highly polluted food can cause immediate food poisoning or even death. Approximately, more than 70 million cases of food-borne diseases occur alone in the U.S. every year, resulting in 5,000 deaths per year. 

What are the causes of Food Pollution? 

There are several causes of Food Pollution. Practically, any pollutant has the potential to pollute food just by coming in contact with it.  And vegetables can get polluted by bacterial problems which can only be destroyed by processing the contaminated food at high temperatures. Let’s have a look at situations where toxic chemicals can get into the food:-

★ consumption of polluted water and/or food by fish or other animals;

★ food processing, packaging, and handling;

★ propagation and concentration of pollutants through the food chain;

★ growing of food (e.g. crops, fruits, vegetables) in polluted soils, solid wastes (e.g. mine tailings), or areas with polluted groundwater;

★ irrigation of grown food (e.g. vegetables, fruits, crops) with polluted water;

★ growing of food (e.g. crops, fruits, vegetables) in areas with polluted air;

★ agricultural treatments with pesticides, insecticides, and/or herbicides;

★ agricultural application of sewage sludge and/or polluted fertilizers (which contain ash from power plants). 

Safe Food Alternative

Japan has come up with an alternative for producing safe food, according to which vegetables should be grown in factories that terminate the unpredictable effect of environmental pollution, unpredictable weather, or pests. Also, the process would be all computerized that would control various factors affecting growth. This idea of a safe food alternative was given by OZU cooperation in Tokyo. Can this be the way of future agriculture? Well, this we’ll see. 

Hazards of Food Pollution are everywhere and all can be done on an individual level is; by informing ourselves and taking action. 

PCOD

PCOD Diet – Introduction

PCOS or polycystic ovary syndrome is the most common condition women experience today. It abuses women of childbearing age. Although the situation is quite common but similar findings are often overlooked. Most women do not even know that they suffer from PCOS until late in the evening. The passage of time, in this case, does not refer to anything fatal, but PCOD tends to affect the reproductive system and metabolic health of the body significantly. Now, why is this happening? Our reproductive system and many other bodily functions can be altered by minor changes in hormone levels. It’s amazing, isn’t it? But it is true.

One of the first problems that come with PCOD is the side effects of excessive male hormones and high insulin production in a woman’s body. And this change will allow your body to show you symptoms such as menopause, rapid obesity, acne, and excessive hair growth in unwanted areas and more. The first step in this regard is to know that you suffer from PCOS and the next to understand what changes your body is experiencing due to hormonal imbalances. And then you can finally take a step towards minor changes that will help you fight this situation. As you know any curable disease can be cared for once the diagnosis has been completed and treatment is given in a timely manner.

Let’s start by combining the symptoms:

Although PCOS is more common these days, the symptoms are not the same for two people who suffer from the same symptoms. So when this often goes unnoticed. But as they say that prevention is better than cure, so below are some of the most common symptoms associated with PCOD, if you may have one or two of them, then it might be best to seek professional help.

  1. Unusual or missing time: This is one of the most common symptoms associated with PCOS. In some cases, PCOS even presents problems with timing of blood transfusions, vision, etc.
  2. Infertility: Infertility is due to premature and problematic ovulation shown in your irregular menstrual cycle.
  3. Excessive hair growth on the face and body: This is due to the excessive production of male hormones in a woman.
  4. Hair loss or baldness.
  5. Acne: Not the general acne, we women deal with it. But if you have problems with excessive and uncontrollable acne, then you may want to dig deeper into the problem.
  6. Obesity: This is one of the biggest problems with PCOD. You tend to gain weight even after you put yourself on a diet. And that is when the situation becomes difficult to deal with. Women with PCOD, on the other hand, tend to gain weight more easily and on the other hand, treatment requires them to lose weight.
  7. Insulin resistance: This causes high levels of insulin in your body. Cells in the body fail to use the produced insulin thus sending a signal to the body to increase the amount of fluid, and that leads to elevated levels of insulin in your body.
  8. Anxiety: Yes, anxiety is real but you have to ask yourself how it relates to PCOD. Anxiety leads to depression, and this affects your hormone secretion, thereby disrupting hormone levels.

As they say it is not easy to be a woman. How can one expect to live a stress-free life in a world where everyone is busy climbing the ladder of success? There is no time to relax. Understandably, but all you need to do is set a balance. PCOD does not really have a cure other than hormonal pills that faithfully affect your health and can also cause weight gain, which you obviously need to avoid. Now what can you do? For a solution to this problem read on.

How can you deal with PCOD in a natural way?

Yes, even if you have a lot of artificial options, you can actually choose natural and health options like good nutrition and basic exercise. On top of these two live a healthy lifestyle and say goodbye to PCOD forever. It may not be as easy as taking pills, but it will be healthier, more effective and a longer lasting solution.

As you have already seen that weight gain for PCOD is a problem for such women so let’s talk about diet and what is wrong.

PCOD Food:

PCOD Diet chart is very important in PCOD control game. But how do you know if you’re overweight and you need to lose some weight? It’s really easy. If your BMPCOS diet chart is over 25 years old congratulations you need to lose weight and join a tough journey to do just that. Once you know this, it is easy to know how much you will have to spend. Remember that even a small change in your weight will help you to cope. Next, you need to know that you cannot skip meals. Skipping food increases your blood sugar level which will affect your insulin levels, so have a regular diet. Combine that with 30 minutes of exercise every day, and say ‘no’ to smoking. That’s all. It’s simple and easy, not really but one can always try.

  1. Nutritious food: You can make oats and fruit your new bae. Because your body needs nutrients and not a crazy diet chart for one meal a day. The goal is not just to lose weight and look thinner; the goal is to give your body what it needs. You need to pack it as an anti-inflammatory food you can in our diet. So your shopping list should include raw vegetables, blueberries, and pineapples. High in protein such as fish, eggs, chicken breast, avocado, and good fats. But remember the key is part. You need to control your food portions.
  2. Adieu’s fast food: Yes, it’s sad but because it’s so good. Sprinkle your pasta dishes with green salad bowls Replace white rice instead of brown. Avoid processed foods. Fruits are your new BFF like grapefruit, lime, lemon and berries.
  3. Low and regular diets: This will help you control your blood sugar levels. Choose a smoothie for your breakfast, have a sandwich at noon, for lunch you can have something low. The goal is to be balanced. Seek help on youtube to make those boring salad dishes look yummy.
  4. Not all fats are bad: Your body needs good fats. These good fats will enable your body to absorb vitamins such as A, D, E, K. What are the best fats? Foods such as avocado, salmon, mackerel and fish should be part of your diet.
  5. Have a cheat date: Food for PCOD needs is not easy, especially if you are violent, it will be your worst nightmare. So have a cheat day, don’t overdo it but have fry whatever you want in small portions. This is because we do not want you to be sad and depressed about food, the last thing we want. Because PCOD diet and lifestyle go hand in hand.how to exercise with PCOD

World’s most expensive burger

Chef creates ‘world’s most expensive burger’, sells it for ₹4 lakh.

 A chef has created the ‘world’s most expensive burger’ and it sold for 5,000 euro, nearly ₹4.5 lakhs.

Robbert Jan de Veen of De Daltons diner in Voorthuizen, Netherlands took this interesting take on the everyday burger. He also shared an image of the dish on his Instagram page.

According to the official website of the diner, among other things, the burger is prepared using Beluga caviar, king crab, Spanish Paleta Iberico, white truffle, and English cheddar cheese. It also has a barbeque sauce that is made with one of the costliest coffee beans in the world, Kopi Luwak. Also, the bun is made with Dom Pérignon champagne dough and topped with gold leaf.

The burger was sold to Netherlands-based business conglomerate Remia International. It was then eaten by Rober Willemse, chairman of the Royal Dutch Food and Beverage Association.

The amount collected from the sale was donated to an NGO by Veen.

5 Indian Food Famous in the World

When it comes to food no-one can forget Indian food. Indian foods can be sour, sweet, spicy & tangy altogether. There is no particularity in Indian cuisine as every state of India has its own food cuisine . India is known for its spicy and sweet foods.  If you want to savour that taste of Indian quizzing then these 5 foods mentioned below must be in your bucket list .

  • BIRIYANI
    1. BIRIYANI : It is the most famous food in India . Wherever you go you will be able to see its existence from restaurants to small food stalls on the roadside of India. This food first came to India by Mughals. It is a rice dish with meat and egg and potato pieces with flavour for spices and Saffron mix .There are also various type of biriyani like veg biriyani (With no meat and full of vegetables) , mutton biriyani ( as the meat pieces) ,Chicken biriyani (Chicken meat is added) , bamboo biriyani ( cooked in the piece of bamboo)  etc.  You can also see the variation in the Biryani in the different states of India like Hyderabadi Biriyani, Lucknowi Biriyani, Kolkata biriyani etc. Among all of them Hyderabadi Biriyani is the most famous for its flavour fullness and spiciness .Biriyani is also served with curd salad or Raita .
    GOLGAPPA /PANIPURI/FUUKA

    2. GOLGAPPA /PANIPURI/FUUKA :It is a famous street food in India and you will be able to see it in every corner of India .Even nowadays it is served in restaurants .Golgappa is made of three ingredients —–

    1.  Crispy ball made of Suji
    2.  A spicy aloo/potato filling
    3.  a spicy , tangy and sour water 

                 The spicy potato filling is put inside the crispy balls and then it is filled with the sour flavoured water .This water was made of tamarind or pudina with spices. You can also see the dahi-golgappa which is filled with curd or dahi and some chutney .

    RASGULLA

             3.RASGULLA : It is a famous sweet dessert of India . Rasgulla is a sponge like ball with which is immersed in sweet sugar liquid or chashni .Its origin is West Bengal and Orissa .The Rasgulla is made from paneer are Indian cottage cheese (a milk product) which is mixed with some suji and flour and later this mixture is drained of its containing water by special Muslin cloths .Then it is given a shape of ball and dipped in the sugar liquid or chashni . This sweet is white coloured . Some other types of sweets are also made from rasgulla .

    MASALA DOSA

           4)MASALA DOSA : Dosa is a South Indian traditional dish . there are two parts in masala dosa —-

    1. A pancake / roti which is made from a thin batter of rice and black lentils flour . 
    2. A spicy potato and vegetable filling in the middle of the pancake  .  

     It is originally served with a coconut chutney and sambar which is one type of vegetable Dal or soup . There are also various types of dosa like paneer dosa (made of paneer filling), chicken 65 dosa ( ‘chicken 65’ Is a chicken dish which acts as a filling in dosa) and paper dosa etc.

    SAMOSA

    5) SAMOSA :  it is one of the most famous street foods in India. It also have two parts —

    1. Outside a Crispy dough which is made of maida and deep fried in oil .
    2.  soft and spicy potato onion filling inside 

     It also has a unique conic shape . This food was also introduced to India by Mughal.  Paneer Samosa (filled with paneer), chicken Samosa (filled with chicken), noodle Samosa (filled with noodles) are various types of samosa with different stuffing . It is usually only served with sour sweet chutney or tomato sauce .

    BIRIYANI : THE BLESSINGS OF MUGHALS

    The origin of biriyani in India is uncertain. Many theories are put forward in the origin of Biriyani in our country. The delicacy is considered as a food pride of our country. According to historian Lizzie Collingham, the modern biryani developed in the royal kitchens of the Mughal Empire (1526–1857) and is a mix of the native spicy rice dishes of India and the Persian pilaf.Indian restaurateur Kris Dhillon believes that the dish originated in Persia, and was brought to India by the Mughals. Pratibha Karan the author of the book “Biriyani” says that it is derived from a South origin dish called pilaf . She speculates that the pulao was an army dish in medieval India. Armies would prepare a one-pot dish of rice with whichever meat was available. Over time, the dish became biryani due to different methods of cooking, with the distinction between “pulao” and “biryani” being arbitrary.

    Biriyani ❤️

    INGREDIENTS

    The spices and condiments used in biryani may include ghee (clarified butter), nutmeg, mace,pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, tomatoes, green chilies, and garlic. The premium varieties include saffron.

    The main ingredient that usually accompanies the spices is chicken or goat meat; special varieties might use beef or seafood instead. The dish may be served with dahi chutney or raita, korma, curry, a sour dish of aubergine (brinjal), boiled egg, and salad.

    The taste of India

    VARIETIES OF BIRIYANI

    There are many types of biryani, whose names are often based on their region of origin. For example, Sindhi biryani developed in the Sindh region of what is now Pakistan, and Hyderabadi biryani developed in the city of Hyderabad in South India.

    Some have taken the name of the shop that sells it, for example: Haji Biriyani, Haji Nanna Biriyani in Old Dhaka, Fakhruddin Biriyani in Dhaka, Students biryani in Karachi, Lucky biryani in Bandra, Mumbai and Baghdadi biryani in Colaba, Mumbai. Biryanis are often specific to the Muslim communities where they originate; they are usually the defining dishes of those communities.

    KOLKATA BIRIYANI

    Calcutta or Kolkata biryani evolved from the Lucknow style, when Awadh’s last Nawab Wajid Ali Shah was exiled in 1856 to the Kolkata suburb of Metiabruz. Shah brought his personal chef with him. The Kolkata biriyani is characterized by the unique presence of potato in it, along with meat. It is said that the Nawab, having is lost his kingdom, could not afford meat, so his chefs tried to compensate by adding potato.

    Kolkata biriyani
    Biriyani is a dish which brings pride to our food culture
          Anuj Das

    NORTH INDIAN CUISINE

    When ordering “Indian” food in places like the United States or the UK, garlic naan, biryani, butter chicken and dal are found everywhere.

    However, when traveling to India, do not expect anything close to the standard menu. In this vast country, there are 29 places – each with its own place and culture.

    Go 100 miles in any direction and religion, language and cooking culture will be completely different.

    The food experience varies from place to place and climate, not to mention immigration methods, spices, trade links, rulers, and religions.

    In the northern areas you can find, you can find flatbreads and tandoor-grilled kebabs, while southern Indians eat curry fish curries and rice.

    Nationwide, this diversity surpasses more than nine religions, all of which affect relationships and diet. For example, Hindus inspect beef, Muslims avoid pork, and Jains are strictly vegetarian.

    With Covid-19 having an impact on international tourism, we foreigners may not be able to taste these delicious dishes in India right now, but there is nothing wrong with reviving our ambitions.

    From north to south, east to west, we take an in-depth look at the history of each region and the traditional vessels with insight from experts in each region.

    India is a large country and home to a wide variety of foods.

    The North Indian cuisine is very different from the Northeast Indian food or the South Indian cuisine, and if you get even more specific, each region is famous for each dish.

    After visiting a few major cities in northern India, eating a lot of local food, I will try to cover up a few common things I have clearly noticed about North Indian food.

    North Indian food is often what most people would think of as just Indian food.

    With North Indian curries found outside India in Western restaurants (but don’t forget about South Indian food either – it’s like a delicious meal, but it’s different).

    Within North India, you will find everything from street tables to high-end restaurants like Bukhara, all serving ancient Indian money.

    Typical recipes include deep frying for many snacks, roasting or roasting meat, as well as slow cooking to stop all types of curries.

    As soon as you arrive in India and start eating, you will see that there is a lot of vegetarian food and restaurants only.

    If you are a vegetarian, you will enjoy delicious dishes, and if you are a vegetarian, you will never be far from the best meat either!

    While rice is the main staple in much of southern India, Northern, while rice is commonly available, food never runs out without bread.

    Tandoori roti, chapati, naan, and many other types of flat bread are very popular and important in all North Indian cuisine.

    Bread is used as a main filling and is a great way to collect sauces.

    Dal, or dal, is one of the most important cuisines throughout India.

    The North Indian styles of dal curry are usually smaller and richer than the South Indian variety. It is not uncommon for a person to eat only dal and bread.

    Ancient Indian food cultures, including politics, food processes, production, and consumption, are changing simultaneously and pleasantly. New inventions and more attention to Indian cuisine are likely to emerge and promise to be an exciting place for innovation and critical research in the future.

    The Bhujia Badshah

    One of India’s biggest sweet, snacks and restaurants, Haldiram’s is easily one of the most recognizable food brands in the Northern part of India. The company has its humble origins dating pre-Independence in 1937 by the father of Ganga Bhishen Agarwal who used to sell Bhujia in Bikaner, Rajasthan. Agarwal later left his family due to a dispute and started selling namkeen on the street which was prepared by his wife at home.

    In 1946, the first Haldiram store was opened which sold Bikaneri Bhujia. The name “Haldiram” has his origin in Agarwal’s nickname given by his mother. The Bhujia sold by Haldiram’s was reinvented by the addition of moth flour which made it thinner, this change proved to be successful and increased the income manifolds.

    By the early 1930s, the price of bhujia went up from 2 paise a kilo to 25 paise, making it a successful business venture for the whole family to live off. Merchants on their way to Kolkata stopped by to purchase this bhujia for friends and family back home and the seeds of a global empire began to be sowed. When Ganga Bhishen went to Kolkata to attend a wedding ceremony, who knew that at this time his life as well as the appeal of the bhujia was to be changed forever. He had an idea to open a shop in Kolkata. This was their first branch out of Bikaner and laid the foundations of expansion of this successful bhujia business in 1970.

    While the second generation did not expand the business further, it was his grandsons Manhoharlal and Shiv Kishan who took the business to Nagpur and the capital Delhi. Business in Delhi began in 1983 in Chandni Chowk but, unlike the other cities they had ventured into, bhujia was not a unique product in Delhi. The brothers faced immense competition from established players such as Ghantewala and Bikanerwala. As a strategy, they differentiated themselves by focusing on adjusting flavours and innovation to meet the needs of the market and soon began to break even. Once business picked up, they turned their apartment into a factory, where the entire family pulled long sleepless nights, trying to keep up with demand. Soon, the single Chandni Chowk location was not enough and Manohar Lal began looking for factory space to begin large-scale production. The first factory was set up in the late ’80s. After that, distribution became one of their greatest strengths, one of the secrets to their success in the capital. This was followed by restaurants in major cities in India and countries abroad including the United States, Canada and Thailand.

    Currently Haldiram is producing more than 400 products. It offers all different categories of Veg frozen food, various types of Namkeen snacks and a variety of sweets. A testament of their success is that today at railway stations and stalls around the country, the ₹5 Haldiram’s bhujia packet is used as currency, as a substitute for loose change.

    Ganga Bhishen Agarwal left for the heavenly abode on 23rd February 1980 but he wouldn’t have imagined that one day his products will sell globally and it would be a business with a net worth of ₹7,130 crore.

    Bon Appétit!

    Wow, That does look good!
    I don’t think anyone would say no to this or any other food item too. Saying no to food is like eating air. People usually eat to live but people like me, live to eat and there’s nothing wrong with that. Food lovers are crazy to eat and that is why you should read this article.
    Here are some top 5 restaurants in India you should try before you kick the basket.

     • The Bombay Canteen, Mumbai

    The Bombay Canteen is located in Lower Parel. It’s an all-day restaurant and bar and it is Indian at heart. The food is remarkable in its way. It serves vegetarian and non-vegetarian food.

     • Indian Accent, Delhi

    Indian accent is rated as the no. 1 restaurant of India and is situated in New Delhi. It offers an inventive approach to Indian Cuisine. It serves both vegetarian and non-vegetarian food.

     • 6 Ballygunge Place, Kolkata

    It is located in Kolkata and offers the best flavors of Bengali Food. It is one of the best Bengali restaurants in Kolkata. This will be a perfect place if you are crazy about Bengali dishes.
    It serves both vegetarian and non-vegetarian food.

     • Cinnamon (Jai Mahal Palace), Jaipur

    Cinnamon is situated in Jaipur, Rajasthan. It serves Rajasthani, Kashmiri, North Indian, Hyderabadi cuisines. Cinnamon has everything that you’re looking for.

     • Vidyarthi Bhavan, Bangalore

    Crazy about South Indian breakfast? Vidyarthi Bhavan will be the perfect place. It is situated in Bangalore, Karnataka. The place might seem small but will surely serve you the crunchiest dosa ever.

    Delicacies of Banaras!!

    9 Varanasi (Benaras) Street Foods that You Shouldn't Miss

    Street food is an essential part of the Indian culture and cuisine. There are a number of street foods from across the country that are famous, but nothing can beat the hot and crispy kachoris and samosas from Banaras or Varanasi. The holy city is situated on the banks of the river Ganges in the state of Uttar Pradesh and its food is defined by its culture and tradition. The food of Benaras or Varanasi is influenced by its people. You will find Marwari traders and people from nearby states including Bihar and West Bengal in the city have added their own regional touch to the local cuisine. The vegetarian delicacies are majorly prepared in desi ghee and mustard oil, be it spicy, sweet or sour. Most Varanasi sweets have a milk and ghee base like the Magdal, Sankat Mochan ke Laddoo, Parval Mithai, Kheer Mohan and Launglata among others.

    1. Kachori Sabzi

    Kachori sabji makes for the most popular Kaleva (breakfast) option in Benaras. There are two different types of kachoris- badi and choti kachori. Badi kachori is stuffed with masala made of lentils called dal ki pithi and choti kachori is stuffed with a spicy potato mixture. Both of these kachoris are savoured with garam masala wali aloo ki sazi and desi ghee jalebi. What a way to start your day!

    kachori

    2. Chena Dahi Vada

    All the curd lovers raise your hands! Chena is similar to Rasmalai in terms of shape and is dipped in sweet yogurt and a hint of masala made of jeera and black salt. It makes for a perfect mix of sweet and sour. The coriander garnishing makes it more refreshing. A perfect dish to enjoy with your freinds and family.

    3. Malaiyyo

    Makhan Malaiyyo or Nimish is a popular winter street dessert that is influenced by Persian way of cooking. Milk froth is flavoured with saffron and cardamoms and garnished with pistachios and almonds. Served in purva or kulhads, this creamy froth will literally melt in your mouth.

    4. Thandai And Lassi

    Varanasi is a city that produces lots of milk and curd and therefore, you’ll find them in most of their preparations. Benarasi Thandai is made from seasonal fruit puree. Along with that, lassi is available at almost every other street shop from morning till wee hours of the night. It is served in a kulhad topped with Rabri and flavoured with rose essence.

    lassi

    reference-https://www.outlookindia.com/outlooktraveller/explore/story/71087/best-places-to-eat-in-varanasi

    Provide Poor Lunch Organization(PPLO)

    PPLO is started by G.Sanjay on 2019 as an initiative to serve the lunch to the poor people who starve for food.

    PPLO’s motive is to “Reduce Shortage by Donating the Wastage“.

    FOOD WASTAGE- A SHORT GLIMPSE AND STATS:

    Having food is something to celebrate but have you ever wondered consciously just much food you waste. Have you ever stopped to analyze just how much food is wasted in your household, society, country and the world? It is not something that people, who have food readily available whenever they feel hungry, worry about. However, for people who are not even able to eat one meal a day, often wonder if all the food that is being wasted around them on a daily basis could have filled their stomach.

    Food waste is an issue of importance to global food security and the environment. But what a lot people may not realise is that is impacts a country’s economy as well. Every day, food suitable for human consumption is wasted in large quantities in medium and high-income countries at the retail and consumer level. In fact, a significant food loss and waste occur at the production to processing stages in the food supply chain in low-income countries. 

    Food Wastage in India:

    Contrary to the belief of Indians that we don’t waste food, data showed that India wastes as much food as the whole of United Kingdom consumes. In fact, food wastage is an alarming issue in India and country’s streets, garbage bins and landfills have sufficient evidence to prove this. According to the United Nations Development Programme, up to 40 per cent of the food produced in India is wasted and about 21 million tonnes of wheat are wasted annually. 

    You don’t even have to scour through several resources to see how much food is wasted in the country. During the nationwide lockdown this year, India registered high wastage because of a poor supply chain. Food delivery website MilkBasket lost 15,000 litres of milk and 10,000 kg of vegetables in a single day after delivery agents were denied entry in societies due to lockdown. Farmers in Belagavi district of Karnataka spilt thousands of litres of milk in a river after they could not reach the people due to the lockdown. Several other reports surfaces which showed how much food was wasted.

    Food Wastage stats:

    • Around 67 million tonnes of food is wasted in India every year which has been valued at around Rs 92,000 crores. For context, this amount is enough to feed all of Bihar for a year
    • Annually, nearly 21 million metric tonnes of wheat rots in India. This figure is equal to Australia’s total annual production
    • According to old 2018 BMC data, Mumbai generates close to 9,400 metric tonnes of solid waste per day, from which 73% is food, vegetable, and fruit waste, while only 3% is plastic. 
    • National Delhi also generates around 9,000 metric tonnes of waste per day, with the country’s largest landfill located in East Delhi.

    Economic Impact:

    Food Wastage not only leads to negative environmental impact but also causes economic loss. According to an FAO report, approximately one-third of all food produced for human consumption is lost or wasted. The economic costs of this food wastage are substantial and amount to about $1 trillion each year. However, the hidden costs of food wastage extend much further.  In addition to the $1 trillion of economic costs per year, environmental costs reach around $700 billion and social costs around $900 billion.

    Global food wastage costs as per FAO report:

    • 3.5 Gt CO2e of greenhouse gas emissions. Based on the social cost of carbon, these are estimated to cause $394 billion of damages per year.
    • Increased water scarcity, particularly for dry regions and seasons. Globally, this is estimated to cost $164 billion per year.
    • Soil erosion due to water is estimated to cost USD 35 billion per year through nutrient loss, lower yields biological losses and off-site damages. The cost of wind erosion may be of a similar magnitude.
    • Risks to biodiversity including the impacts of pesticide use, nitrate and phosphorus eutrophication, pollinator losses and fisheries overexploitation are estimated to cost $32 billion per year.
    • Increased risk of conflict due to soil erosion, estimated to cost $396 billion per year.
    • Loss of livelihoods due to soil erosion estimated to cost $333 billion per year.
    • Adverse health effects due to pesticide exposure, estimated to cost $153 billion per year.

    Earlier this year, former Union Minister of Consumer Affairs, Food and Public Distribution Ram Vilas Paswan said that in financial year 2019-20, foodgrain wastage in the country stood at 1,930 tonnes, which was 0.002 per cent of the total procurement. The total procurement in FY 2019-20 was 751.72 LMT (Lakh Metric Tonnes). The minister shared the data on Twitter and asserted that the notion that foodgrain wastage is high in FCI (Food Corporation of India) godowns is not true. While he was right, the truth is that over a thousand tonnes of foodgrains was wasted which could have fed millions of people. 

    Now that it is clear that food wastage cripples a country’s economy to an extent that most are unaware, some measures that the government needs to take is to include containing wastage in transportation, improve storage facilities. Food processing also needs to be sped up so food is saved and wasted less to feed more. 

    PPLO’s WORK:

    In PPLO Sanjay and his friends collects the food wasted by common people from their schools and houses and test the quality of the food ensuring that only healthier and good food will be served. We then serve the lunch for the poor people in need instead of throwing to the dusbin. If we find the food has been contaminated we convert the food into a manure by composting.

    So in PPLO we ensure that the food is not wasted and it is either used to feed humans or to nurture plants.

    Chennai: Fish sales remain extremely poor

    Why eat lunch?

    Lunch is an important meal for everyone. It provides energy and nutrients to keep the body and brain working efficiently through the afternoon. A packed lunch made at home can be a healthy and delicious choice and gives you control over the foods and ingredients included so the mothers or fathers or children who cook their food for loved ones can able to help the people in need by donating their wastage. So, we took a step to serve the lunch to the needs.

    We were able to provide lunch for the slum consisting of 370 people from food collected from a single school. So, we can able to feed the whole world if the wastage is managed properly.

    Food waste as fertilizer.

    Foods which we find contaminated are transformed to manure to Grow plants. We could use all the food waste and prepare a compost out of them which can be used as organic fertilizer. This way we save the earth from the pollution caused by food waste and also do something productive.

    Food waste is unique as a composting agent, it is the main source of organic matters. Fruits, vegetables grains, coffee filters, eggshells can be composted.

    PPLO MISSION:

    FOOD FOR ALL AND WASTE FOR NONE.

    PPLO ACCOMPLISHMENT:

    PPLO was successful in providing lunch for nearly 400 people from the food remains generated by a school of 527 students.

    If you would like to support PPLO or if you need support from PPLO

    Please Contact: s98208366@gmail.com

    The art of cooking

    A culinary art is the art of cooking. Cooking is the process of preparing food and meals that will be eaten or the food served to other people.

    The word “culinary” is defined as something related to, or connected with, cooking or kitchens. People who are working in the culinary arts are known as culinarians. A person working in restaurants is commonly known as a cook. The skillfully preparation of food and meals that are as pleasing to the palate as to the eye is the responsibility of the Culinary artist. Culinary artists require a lot of knowledge about the science of food they prepare and a good understanding of how diets and nutrition affect people in the preparation of their meals. Culinary artists work in restaurants, hospitals and other institutions where kitchen conditions vary depending on the type of business.

    The culinary art is comprised of many categories. Some of which are tools, methods, combination of spices and ingredients that adds flavor to the food. It normally needs the right measurements, proper selection and accurate combination of ingredients involved to reach desired result.

    The diversity of the culinary arts around the world mirrors many considerations such as Economic, Aesthetic, Nutritional, Religious and Cultural.

    The dawn of fire, and the culinary arts, if not always, is associated with fire. The heat generated by fire is required to change the food’s texture, flavor, nutritional contents and even its appearance. Heating is important in the culinary arts because it disinfects the food and makes it softer. The food danger zone is between 4 to 60 degrees Celsius. Within these temperatures, the bacteria found in the found or even those that were transferred to the food can grow at a very alarming rate. Under ideal conditions bacteria can double their population every twenty minutes. Although at a glance, these foods may not appear harmful, when ingested they can be. Many people have the misconception that bacteria will die when we freeze our food or refrigerate them, but this actually does not rid the food of bacteria, merely it slows down their expansion.

    One of the most famous departments in the culinary arts is probably baking. Baking is the art of cooking food using an oven in culinary arts. Through applying dry heat evenly through the oven and onto the food which then cooks the food. It is used in producing pastry based desserts such as tarts, pies and cakes. The ovens dry heat causes the starch to gelatinize, and the results to the browning or charring of the outside of the food. Some uneducated in the culinary arts might think that the charred part or the brown part is not as tasty as it sounds, but this part is actually what gives taste and flavor to the baked good, partly sealing the moisture of the food. The browning apparent in the baked good is caused by the sugar caramelizing and the chemical reaction that happens between the reduction of sugar and the amino acid (Mail-lard reaction). Moisture in the baked goody, on the other hand, is not really completely kept in time as the goody is being baked it will become drier and drier.

    reference-https://www.paranetinfo.com/learn-the-importance-of-cooking-food/

    BALANCED DIET

    Balanced Diet - Components, Types & Benefits - Safar Medical

    No doubt that everyone wants to remain fit and healthy . Food and nutrition play a very vital role in our growth and development . These are helpful for maintaining good health . The requirement of nutrition is essential for every individual but it is indispensable for the individuals who actively participate in games and sports . With the help of appropriate nutrition , sportsperson can enhance their performance . Even some supplements are also required to provide proper nutrition to sportsperson.

    Meaning of a Balance Diet

    A balanced diet refers to the intake of edibles which can provide all the essential food constituents necessary for growth and maintenance of the body , in definite amount in which they are required by the body .A balanced diet means eating the right amount of foods from all food groups .

    “A diet which consists of all the essential food constituents , viz., protiens , carbohydrates , fats , vitamins , minerals and water in correct proportion is called a balanced diet.”

    In other words , ” Balanced diet is that diet which contains of various constituents of food in accurate and appropriate quantity and quality according to the requirement of an individual .”

    A Balanced Diet – The Ultimate Guide - lyonsdenfitness

    In fact , every individual does not require same type of diet . The diet differs from individual to individual . The following points sum up a balanced diet .

    1. A balanced diet must contain all the essential constituents in adequate amount
    2. There must be definite proportion between the different constituents of food .
    3. The food should be easily digestible .
    4. Cooking of food is necessary because it sterilizes foodstuff and makes it palatable and easily digestible.

    Biriyani & best biriyani joints in kolkata

    Biryani is a mixed rice dish originating among the Muslims of the Indian subcontinent. Biryani is an Indo-Aryan word derived from the Persian language, which was used as an official language in different parts of medieval India by various Islamic dynasties.Biryani is popular throughout the Indian subcontinent, as well as among its diaspora. It is also prepared in other regions such as parts of Afghanistan, Iran, and Iraq.

    Biriyani made with Indian spices, rice, and meat such as chicken, beef, goat, lamb, prawn, fish and sometimes, in addition, eggs or vegetables such as potatoes in certain regional varieties.different varieties of biryani developed in the Muslim centres of Delhi (Mughlai cuisine), Rampur, Lucknow (Awadhi cuisine) and other small principalities.According to historian Lizzie Collingham, the modern biryani developed in the royal kitchens of the Mughal Empire (1526–1857) and is a mix of the native spicy rice dishes of India and the Persian pilaf.[14] Indian restaurateur Kris Dhillon believes that the dish originated in Persia, and was brought to India by the Mughals.

    Different kind of biriyani around all over India :-

    Based on preparation style and technique there is two kind of biriyani. Such as – (1). Pakki Biriyani, (2). Kacchi Biryani.

    Pakki Biriyani :- In a pakki biryani, the rice, marinated meat, and any vegetables are partially (“three-quarters”) cooked separately, before being combined into layers in a cooking vessel. Different layers of rice may be treated with different spices (e.g., with dissolved saffron or turmeric give the rice different colors and flavors).

    Kacchi Biriyani :- In a kacchi biryani, layers of raw marinated meat are alternated with layers with wet, pre-soaked, raw rice (which may be treated with different spices as above), and cooked together by baking or medium-to-low direct heat (typically, for at least an hour). Cooking occurs by a process of steaming from the ingredients’ own moisture: the cooking vessel’s lid is sealed (traditionally, with a strip of wheat dough) so that steam cannot escape.

    In Indian Subcontinent there is various kind of biriyani, such as :-

    1). Ambur/Vaniyambadi biryani.

    2). Beef biriyani.

    3). Bohri biryani.

    4). Sindhi biriyani.

    5). Bhatkali/Navayathi biryani.

    6). Dhakaiya biryani.

    7). Degh Ki biryani.

    8). Hyderabadi biryani.

    9). Kolkata biryani.

    10). Chettinad biryani.

    Dhakaiya Biriyani
    Kolkata Biriyani
    Sindhi Biriyani
    Hyderabadi Chicken Biriyani

    Top 3 famous Biriyani Joints in Kolkata :-

    1. Aminia :- Aminia has been treating people to delicious Awadhi style biryani in Kolkata ever since its first outlet opened up in 1929, and its popularity shows no sign of waning.In addition to the succulent meat and the tasty rice, you’re treated to a side of rezala when you order their biryani, which is a curry made from coconut, yoghurt, cream, and cashew nut paste.

    Details :- Where: Aminia, 201/1, Rajarhat Road, Meena Tower Central Area, Chinar Park (multiple locations)

    When: 11:00 AM to 11:00 PM

    Cost For Two: Rs 600

    Contact: 8335036781

    Aminia’s Mutton Biriyani

    2. Arsalan :- To get a taste of authentic Mughlai cuisine in the city, one place that cannot be missed is Arsalan. Their legendary chicken biryani is served with one succulent piece of meat and a perfectly cooked potato on a bed of rice. There is a must tried sweet iteam called ‘firni’ is amazing.

    Details :- Where: Arsalan, 28, Circus Avenue, Near A.J.C. Bose Road Flyover, Park Circus Area

    When: 11:00 AM to 11:00 PM

    Cost For Two: Rs 700

    Contact: 9007007921

    Arsalan’s Chicken Biriyani

    3. Dada Boudir Biriyani :- There’s an eternal love affair between the people of Kolkata and Biryani.The Biryani Md Kalim Khan, head cook at Dada Boudir Hotel was a childhood friend of Sanjib Saha. Before he joined the restaurant, Sanjib was continuing with the family tradition of serving Bengali meals. Khan started working at Dada Boudir Hotel from 1988 and he brought with him his panache and expertise in Biryani – Dada Boudir Hotel has been serving Biryani since then.

    Details :- where : 213, Shri Aurobindo Sarani Rd, Manicktala, Khanna, Kolkata, West Bengal 700006

    When : 10am-11pm .

    Cost for Two : 500.

    Contact : 08276802938.

    Dada Boudi’s Chicken biriyani

    Good Food, Good Mood

    What we eat doesn’t simply influence our physical health: it could also influence our mental health and wellbeing.

    The relation between food and mood originates from the direct connection between your brain and your gastrointestinal tract, which is sometimes referred to as the “second brain.” Billions of bacteria live in your GI tract, influencing the creation of neurotransmitters, which are chemical compounds that continually transport messages from the stomach to the brain. (Two common examples are dopamine and serotonin.)

    Eating nutritious foods encourages the growth of “good” bacteria, which has a favourable effect on neurotransmitter synthesis. A consistent diet of junk food, on the other hand, might promote inflammation, which can stifle output. When your brain’s neurotransmitter production is in excellent health, it gets these positive messages loud and clear, and your emotions reflect it.

    A Mediterranean-style diet (rich in vegetables, seafood, fresh herbs, garlic, olive oil, cereal, and grains) combined with fish oil helps alleviate depressive symptoms. On the other hand, there are two types of foods that are harmful to the brain: those that trick the brain into releasing chemicals that we may be missing, temporarily influencing our mood (for example, caffeine and chocolate), and those that discourage the conversion of other foods into nutrients which the brain requires (for example, saturated fat such as butter, lard and palm oil).

    THREE WAYS YOUR DIET AFFECTS YOUR MENTAL HEALTH

    1. It is essential for brain development – When we eat healthy food, it transforms into protein-building blocks, enzymes, brain tissue, and neurotransmitters, which transport information and impulses across different regions of the brain and body.
    1. It shifts the brain into growth mode – Some nutrients and dietary habits are associated with alterations in a brain protein that aids in the formation of new synapses between brain cells. A diet high in omega-3 fatty acids and zinc raises levels of this chemical. A diet heavy in saturated fats and refined carbohydrates, on the other hand, has a significant detrimental influence on brain proteins.
    1. It fills up the gut with beneficial bacteria – The gut contains trillions of beneficial microorganisms. They keep harmful bacteria at bay and your immune system in check, which means they assist to control inflammation in the body. Some gut bacteria even aid in the production of brain-boosting B vitamins.

    FOODS THAT PROMOTE GOOD HEALTH

    1. Whole foods – Preservatives, food colouring, and other chemicals have been linked to hyperactivity and depression in certain studies. So, if you only remember one thing, remember to consume real food, which is food which has been minimally processed and has a few nutritious components. Consider eating fresh fruits and veggies.
    1. Fiber – Plant-based meals are high in fibre, which helps your body digest glucose – or food sugars – more slowly, avoiding sugar highs and lows. Fruits and vegetables, as well as nutrient-dense carbohydrates like whole grains and legumes, are high in fibre.
    1. Antioxidants – These anti-inflammatory compounds are abundant in berries, leafy green vegetables, turmeric, and foods high in Omega-3 fatty acids, such as salmon and black chia seeds. Dark chocolate contains antioxidants as well.
    1. Vitamin D – Vitamin D aids in the synthesis of serotonin and is often obtained by exposure to sunshine. However, mushrooms, particularly reishi, cordycep, and maitake, are an excellent source. If you are vitamin D deficient, your doctor may also advise you to take a supplement.
    1. Magnesium – This important mineral aids in everything from nerve and muscle function to maintaining a regular pulse. However, it is also critical to the food-mood relation: A mineral shortage can harm your gut microbes and produce anxiety-like symptoms. Natural sources include dark chocolate, cacao nibs, almonds, and cashews, spinach and other dark leafy greens, bananas, and beans.
    1. Fermented foods – Fermented foods are high in probiotics, which are living microorganisms that are beneficial to the digestive tract. Sauerkraut, kimchi, miso, tempeh, and the fermented drink kombucha are a few examples. These items are also rich in sodium, so eat them in limit or avoid them entirely if you have hypertension.

    Begin to pay attention to how different meals make you feel – not only in the moment, but also the day after. For two to three weeks, try eating a “healthy” diet, which includes avoiding all refined carbohydrates and sweets. Take note of how you feel. Then, one by one, gradually reintroduce items into your diet to observe how you feel. When some individuals “go clean,” they can’t believe how much healthier they feel, both mentally and physically, and how much worse they feel when they reintroduce items known to increase inflammation.