Health Fitness Food

Let's think Beyond Calories! How Poha Aids Protein Synthesis Indians see poha, dal, roti, chawl as calorie and carb dense and blame the ethnic Indian diet for their metabolic disorders. Unfortunately, the protein jargon has hit us hard and we are unable to digest simple facts about human body. You are correct that focusing only on calories makes us miss the 'flood' of benefits in foods like poha or upma. The power of traditional Indian vegetarian meals lies in synergy—how different ingredients work together to enhance nutrition. Here is the scientific breakdown of how poha (whole grain/cereal) combined with vegetables and complementary ingredients helps maximize protein synthesis: 1. Protein Complementation and Amino Acids Protein synthesis (building new protein in the body, essential for muscle and repair) requires all nine Essential Amino Acids (EAAs). If even one amino acid is in short supply, it is called the Limiting Amino Acid, and the entire muscle-building process s...

Why Steel is the Smartest Choice for Your Kitchen?   Stainless steel utensils are found in almost every Indian home. They are strong, last forever, and unlike non-stick or aluminum, they are known to be non-toxic. Choosing the right steel is key to good health.  This detailed guide answers every doubt consumers have about steel cookware.   Section 1: The Health and Safety Secret (Understanding Steel Grades)   The most important part of buying steel is understanding its Grade. This number tells you the recipe of the metal.   A. The Safest Grades: 304 and 316    What it means: These are often called 18/8 or 18/10 steel. They contain Chromium (18%) and Nickel (8% or 10%).  Why Nickel Matters: Nickel is the superhero ingredient. It makes the steel extremely resistant to rust and corrosion. This is vital for Indian cooking.  Is it safe to cook acidic food like tomato or tamarind? Yes, absolutely. Grade 304 and 316 steel are h...