Health Fitness Food

Legumes as More Than Carbohydrates Many people regard legumes, lentils and pulses chiefly as sources of complex carbohydrates, overlooking the fact that they also supply substantial protein. On average, these plants contain between 20 and 25 percent protein by dry weight, and when combined with grains or seeds, they provide all nine essential amino acids. Chickpeas: A Protein Powerhouse Chickpeas stand out among pulses for their high protein yield. A cooked 100-gram serving delivers roughly 19 grams of protein, alongside dietary fiber, B-vitamins and minerals such as iron and zinc. Their firm texture and mildly nutty flavor make them ideal for stews, salads, purees and even baked snacks, helping to meet daily protein targets without relying on animal sources. Poor Man’s Meat: A Historical Perspective For centuries, legumes have been known colloquially as “poor man’s meat.” This label reflects their historical role as an affordable, shelf-stable source of protein for families of modest ...

Why clean your matka? A clay pot naturally absorbs and retains moisture. Over time it can host helminthic worms, protozoan parasites or pathogenic bacteria such as E. coli and Salmonella. These organisms pose a risk of gastrointestinal infections and waterborne illness. Weekly salt-scrub routine 1. Rinse thoroughly    Use clean, running water to remove loose debris. 2. Salt application    Generously sprinkle coarse salt—about 1–2 tablespoons per litre capacity—inside and out. 3. Gentle scrubbing    Work the salt across all surfaces with your hands, a soft cloth or a fiber mesh. The salt’s abrasive action lifts residues and kills microbes. 4. Final rinse and dry    Rinse until water runs clear. Turn the matka upside down in a well-ventilated area. Let it air-dry completely before use or storage. Air-drying is crucial. Trapped moisture can encourage pathogen growth. Store your matka in a cool, dry place with the opening covered by a clean cloth to k...

You’ve started eating pumpkin seeds today, but you won’t notice benefits right away. Like other nutraceuticals, pumpkin seeds support your health only with regular, long-term use. Over time, consistent consumption can: * Boost your immune system * Reduce chronic inflammation * Lower the risk of cellular damage * Improve sleep quality * Enhance cognitive function * Help regulate blood sugar and blood pressure  These benefits aren’t lifted from vague claims—they’re grounded in solid research and government data: A 30 g serving (about ¼ cup) of pumpkin seeds delivers roughly 42 % of the recommended daily magnesium intake, a mineral vital for regulating blood pressure and maintaining bone density. Regular magnesium intake from these seeds has been linked to lower hypertension risk and stronger skeletal health over time ([www.heart.org][1], [Harvard Health][2]). In men with benign prostatic hyperplasia (BPH), daily consumption of pumpkin seed extract for 12 months produced a clinically ...

In Punjab, people have traditionally eaten more mustard greens and spinach, but amaranth leaves, also known as cholai, are actually even healthier. Amaranth contains all the essential amino acids and is packed with iron, calcium, fiber, and antioxidants, making it a very nutritious green. Eating amaranth leaves can help strengthen your immune system, improve bone health, and prevent anemia because of its rich vitamin and mineral content. Its high fiber helps with digestion and keeps the gut healthy by preventing constipation. The antioxidants in amaranth protect your cells from damage, which supports heart health, skin, and eyesight. Since it has all the essential amino acids, it provides a complete source of protein, which is great for muscle repair and overall body nourishment. Amaranth also has anti-inflammatory qualities that may help reduce allergic reactions and inflammation in the body. It can assist in managing conditions like diabetes, high blood pressure, and weight control ...

If your homemade pickle spoils in a few months, you’re not alone — but you’re also not following the timeless techniques that make pickles last for decades. Today, I’m sharing the tried-and-true recipe passed down by my mother-in-law — a method so effective, her mango pickle stays perfect for years without refrigeration. Start by washing and chopping raw mangoes into small, even pieces. Mix them with common salt and turmeric powder, then cover and let them sit overnight in a clean, dry utensil. This draws out the moisture naturally. By morning, the mangoes will have released water. Carefully separate the mango pieces from the liquid. Sun-dry the mango chunks during the day. In the evening, put them back into the same salty turmeric-infused liquid. Repeat this sun-dry and soak cycle for 2 to 3 days, or until the mangoes absorb all the liquid and turn slightly leathery. Take pure mustard oil, bring it to a smoking point to neutralize bitterness, and then allow it to cool completely. This...