What are foodborne illnesses?

What are foodborne illnesses?

Foodborne illnesses are caused by eating food or drinking beverages contaminated with bacteria, parasites, or viruses. Harmful chemicals can also cause foodborne illnesses if they have contaminated food during harvesting or processing. Foodborne illnesses can cause symptoms that range from an upset stomach to more serious symptoms, including diarrhea, fever, vomiting, abdominal cramps, and dehydration. Most foodborne infections are undiagnosed and unreported, though the Centers for Disease Control and Prevention estimates that every year about 76 million people in the United States become ill from pathogens, or disease-causing substances, in food. Of these people, about 5,000 die.

What are the causes of foodborne illnesses?

Harmful bacteria are the most common cause of foodborne illnesses. Some bacteria may be present on foods when you purchase them. Raw foods are the most common source of foodborne illnesses because they are not sterile; examples include raw meat and poultry that may have become contaminated during slaughter. Seafood may become contaminated during harvest or through processing. One in 10,000 eggs may be contaminated with Salmonella inside the egg shell. Produce such as spinach, lettuce, tomatoes, sprouts, and melons can become contaminated with Salmonella, Shigella, or Escherichia coli (E. coli) O157:H7. Contamination can occur during growing, harvesting, processing, storing, shipping, or final preparation. Sources of produce contamination are varied as these foods are grown in soil and can become contaminated during growth or through processing and distribution. Contamination may also occur during food preparation in a restaurant or a home kitchen. The most common form of contamination from handled foods is the calcivirus, also called the Norwalk-like virus.

When food is cooked and left out for more than 2 hours at room temperature, bacteria can multiply quickly. Most bacteria grow undetected because they don’t produce a bad odor or change the color or texture of the food. Freezing food slows or stops bacteria’s growth but does not destroy the bacteria. The microbes can become reactivated when the food is thawed. Refrigeration also can slow the growth of some bacteria. Thorough cooking is needed to destroy the bacteria.

What are the symptoms of foodborne illnesses?

In most cases of foodborne illnesses, symptoms resemble intestinal flu and may last a few hours or even several days. Symptoms can range from mild to serious and include

• abdominal cramps
• nausea
• vomiting
• diarrhea, which is sometimes bloody
• fever
• dehydration

What are the risk factors of foodborne illnesses?

Some people are at greater risk for bacterial infections because of their age or an unhealthy immune system. Young children, pregnant women and their fetuses, and older adults are at greatest risk.

What are the complications of foodborne illnesses?

Some micro-organisms, such as Listeria monocytogenes and Clostridium botulinum, cause far more serious symptoms than vomiting and diarrhea. They can cause spontaneous abortion or death.

In some people, especially children, hemolytic uremic syndrome (HUS) can result from infection by a particular strain of bacteria, E. coli O157:H7, and can lead to kidney failure and death. HUS is a rare disorder that affects primarily children between the ages of 1 and 10 years and is the leading cause of acute renal failure in previously healthy children. A child may become infected after consuming contaminated food or beverages, such as meat, especially undercooked ground beef; unpasteurized juices; contaminated water; or through contact with an infected person.

The most common symptoms of HUS infection are vomiting, abdominal pain, and diarrhea, which may be bloody. In 5 to 10 percent of cases, HUS develops about 5 to 10 days after the onset of illness. This disease may last from 1 to 15 days and is fatal in 3 to 5 percent of cases. Other symptoms of HUS include fever, lethargy or sluggishness, irritability, and paleness or pallor. In about half the cases, the disease progresses until it causes acute renal failure, which means the kidneys are unable to remove waste products from the blood and excrete them into the urine. A decrease in circulating red blood cells and blood platelets and reduced blood flow to organs may lead to multiple organ failure. Seizures, heart failure, inflammation of the pancreas, and diabetes can also result. However, most children recover completely.

See a doctor right away if you or your child has any of the following symptoms with diarrhea:

• High fever—temperature over 101.5°, measured orally
• Blood in the stools
• Diarrhea that lasts more than 3 days
• Prolonged vomiting that prevents keeping liquid down and can lead to dehydration
• Signs of severe dehydration, such as dry mouth, sticky saliva, decreased urination, dizziness, fatigue, sunken eyes, low blood pressure, or increased heart rate and breathing rate
• Signs of shock, such as weak or rapid pulse or shallow breathing
• Confusion or difficulty reasoning

How are foodborne illnesses diagnosed?

Your doctor may be able to diagnose foodborne illnesses from a list of what you’ve eaten recently and from results of appropriate laboratory tests. Diagnostic tests for foodborne illnesses should include examination of the feces. A sample of the suspected food, if available, can also be tested for bacterial toxins, viruses, and parasites.

How are foodborne illnesses treated?

Most cases of foodborne illnesses are mild and can be treated by increasing fluid intake, either orally or intravenously, to replace lost fluids and electrolytes. People who experience gastrointestinal or neurologic symptoms should seek medical attention.

In the most severe situations, such as HUS, hospitalization may be needed to receive supportive nutritional and medical therapy. Maintaining adequate fluid and electrolyte balance and controlling blood pressure are important. Doctors will try to minimize the impact of reduced kidney function. Dialysis may be needed until the kidneys can function normally. Blood transfusions also may be needed.

How are foodborne illnesses prevented?

Most cases of foodborne illnesses can be prevented through proper cooking or processing of food, which kills bacteria. In addition, because bacteria multiply rapidly between 40°F and 140°F, food must be kept out of this temperature range.

Follow these tips to prevent harmful bacteria from growing in food:

• Refrigerate foods promptly. If prepared food stands at room temperature for more than 2 hours, it may not be safe to eat. Set your refrigerator at 40°F or lower and your freezer at 0°F.
• Cook food to the appropriate internal temperature—145° F for roasts, steaks, and chops of beef, veal, and lamb; 160°F for pork, ground veal, and ground beef; 165°F for ground poultry; and 180°F for whole poultry. Use a meat thermometer to be sure. Foods are properly cooked only when they are heated long enough and at a high enough temperature to kill the harmful bacteria that cause illnesses.
• Prevent cross-contamination . Bacteria can spread from one food product to another throughout the kitchen and can get onto cutting boards, knives, sponges, and countertops. Keep raw meat, poultry, seafood, and their juices away from all ready-to-eat foods.
• Handle food properly. Always wash your hands for at least 20 seconds with warm, soapy water before and after handling raw meat, poultry, fish, shellfish, produce, or eggs. Wash your hands after using the bathroom, changing diapers, or touching animals.
• Wash utensils and surfaces before and after use with hot, soapy water. Better still, sanitize them with diluted bleach—1 teaspoon of bleach to 1 quart of hot water.
• Wash sponges and dish towels weekly in hot water in the washing machine.
• Keep cold food cold and hot food hot.
• Maintain hot cooked food at 140°F or higher.
• Reheat cooked food to at least 165°F.
• Refrigerate or freeze perishables, produce, prepared food, and leftovers within 2 hours.
• Never defrost food on the kitchen counter. Use the refrigerator, cold running water, or the microwave oven.
• Never let food marinate at room temperature—refriger ate it.
• Divide large amounts of leftovers into small, shallow containers for quick cooling in the refrigerator.
• Remove the stuffing from poultry and other meats immediately and refrigerate it in a separate container.
• Wash all unpackaged fruits and vegetables, and those packaged and not marked “pre-washed,” under running water just before eating, cutting, or cooking. Scrub firm produce such as melons and cucumbers with a clean produce brush. Dry all produce with a paper towel to further reduce any possible bacteria.
• Do not pack the refrigerator. Cool air must circulate to keep food safe.

For more information about prevention of foodborne illnesses, the U.S. Department of Agriculture provides a fact sheet on safe food handling.

What is food irradiation?

Food irradiation is the treatment of food with high energy such as gamma rays, electron beams, or x rays as a means of cold pasteurization, which destroys living bacteria to control foodborne illnesses. The United States relies exclusively on the use of gamma rays, which are similar to ultraviolet light and microwaves and pass through food leaving no residue. Food irradiation is approved for wheat, potatoes, spices, seasonings, pork, poultry, red meats, whole fresh fruits, and dry or dehydrated products. Although irradiation destroys many bacteria, it does not sterilize food. Even if you’re using food that has been irradiated by the manufacturer, you must continue to take precautions against foodborne illnesses—through proper refrigeration and handling—to safeguard against any surviving organisms. If you are traveling with food, make sure perishable items such as meats are wrapped to prevent leakage. Be sure to fill the cooler with plenty of ice and store it in the car, not the trunk. If any food seems warmer than 40°F, throw it out.

Kerala Temple Architecture

Temple architecture in Kerala is different from that of other regions in India. Largely dictated by the geography of the region that abounds in forests blessed with the bounties of the monsoons, the structure of the temples in Kerala is distinctive. The roofs are steep and pointed, and covered with copper sheets. The Kerala roof resembles those found in the Himalayan regions and those in East Asia

The shape of the roof is in accordance with the plan of the sanctum below. With a circular plan, one sees a conical roof, while with a square plan the roof is pyramidal. The roof is constructed with wood and is covered with copper plates. Most of the temples seen in Kerala today, have undergone several phases of renovation, given the perishable nature of the construction materials.

The central sanctum of a Keralite temple is referred to as the Sree Kovil. It is surrounded by a cloistered prakara, pierced at one or more cardinal points with a gopuradwara. The cloistered prakaram has a namaskara mandapam located directly in front of the sanctum. This prakaram also houses subsidiary shrines. A kitchen is located in the south eastern corner of ths cloistered prakaram. The mukha mandapam is integrated with the gopura entrance. The flagstaff or dwaja stambham is located outside of the dwajastambham. The balipitham may be located in the mukhamandapam or in the outer courtyard. The outer prakaram or courtyard houses other subshrines, and optionally a temple tank.

The Kuttambalam or the theater hall of the Keralite temple is located either as a part of the inner prakara, on the south east corner facing north, or as a separate hall outside the innermost prakaram, either facing into the temple or facing north. This has a stage, raised from the rest of the floor, and a backstage area. This is the site of the performance of Kathakali or Chakkiyar koothu recitals. Thus the kuttambalam plays a role in educating visitors on the rich legends of the Indian cultural fabric.

The Keralite temple is an amalgam of stonework, wood work, stucco work and painting - harmoniously blended into a structure vibrant with traditions of the region. The wood work here is of great importance, and it gives the essential verve and character to the Kerala temple silhouette. The inner skeletal framework of the temple is of wood, although the base and the structure above are of granite and laterite respectively. The roof projects out at several levels, in order to protect the inner skeletal framework from the vigorous monsoons that inundate the region.

The Kerala temple walls are of coursed laterite stone masonry plastered in mud and lime. Murals are seen on several of these temple walls.

Another distictive feature of Keralite temples is the use of vilakku maadam, or the multi-tiered brass lamps in front of temples. Lakshadeepam is a spectacular celebration of traditional lighting where tiers of small oil lamps lining the outer walls of the inner prakaram are lit.

Temples have held an important place in the life of Keralites. Several temples in Kerala trace their origins to antiquity. However, they were renovated frequently and the current structures that are seen are vastly a result of the numerous renovations.

ginger

What is Ginger
Ginger is a strengthening food that has long been used to maintain health. Ginger has a long history of both culinary and medicinal use in Chinese, Japanese and Indian medicines. In ancient China, ginger was regarded as a healing gift from God and was commonly used to cleanse and warm the body.
Qualities of Ginger
The major active ingredients in ginger are terpenes and oleoresin called ginger oil. These two, and other active ingredients in ginger, provide antiseptic, lymph-cleansing, circulation, and constipation relief qualities.
Ginger is good for the respiratory system
It is good to fight against colds and flu
Ginger offers substantial protection from stroke and heart attack because of its ability to prevent blood clotting
Ginger, a multifaceted herb, is crucial in the battle against cardiovascular disease
Relieves headaches and pains
Helps to clear sore throats
Good for upset stomach and indigestion.
It is very effective as a cleansing agent through the bowels and kidneys and also through the skin

Some of the problems cured by Ginger
Colds/Flu
Kills influenza virus by improving immune system's ability to fight infections. Ginger also relieves headaches.
Increases Circulation
Increases the muscular contractions of the heart atria, there by increase in overall circulation. Ginger has been proven to prevent internal blood clots and lowers blood pressure. Ginger Root stimulates the central nervous system controlling the heart and respiratory centers. Ginger helps reduce serum cholesterol, which can slow down circulation.
Ginger Relieves Motion/Morning Sickness
Ginger is one of the most effective herbal remedies to get rid of Motion/ Morning Sickness.
Digestive Aid - Indigestion, Stomach Ache
Ginger Root increases production of saliva in the mouth and dramatically increases digestive enzyme amylase in the saliva to additionally aid digestion. Ginger Root also contains a very effective digestive enzyme zingibain.
Women's Health
Ginger Root is good for the uterus as well as the intestinal tract and may ease menstrual cramps
Skin Very cleansing - reduces pus in infected wounds as well as boils. Clears spots caused by chicken pox and shingles. Useful for burns, sores, sunburn, ringworm, warts, herpes, athletes foot and even for dandruff.
Stress ProtectionGinger Root appears to limit the effects of adrenergic stimulation and there by relieves the stress
ArthritisAs Ginger root is a proven anti-inflammatory agent, some arthritic victims may find it helpful.
Ginger is sometimes recommended as an alternative to aspirin for people who can not take aspirin because of its irritating effect on the gastrointestinal tract.
Ginger cures following ailments
Asthma - Adults
Athlete's Foot
Acne
Boils/ Blisters
Cold Sores
Cuts
Cold
Flu
Gingivitis
Glandular Fever
Gum Infections
Head Lice
Infections
Insect Bites / Stings
Mosquito Bites
Mouth Ulcers
Mumps
Ringworm (tinea)
Skin Conditions - Antiseptic
Sore Throat
Warts

हाफ hour recipe

CRISP CREAMY TOASTS INGREDIENTS
6 slices fresh bread
1 carrot finely grated
1 potato shredded
1 cucumber grated
1 tbsp. cabbage grated
1 capsicum finely sliced
1 tbsp. butter
1 tbsp. grated cheddar cheese
1 tbsp. corn flour
1 cup milk
1/2 tsp. black pepper powder
Salt to taste PREPARATIONMelt the butter in a pan. To it, add the vegetables. Stir fry for 3-4 minutes. Make a smooth paste of the corn flour and milk and add to the vegetables in the pan, stirring continuously. Add salt, pepper and grated cheese. Stir and cook till thick. Cool for 10 minutes. Heap onto bread slices and grill in a pre-heated oven for 5-7 minutes. Serve hot.


MUSHROOM SOUP INGREDIENTS
2 cups button mushrooms
3 cups vegetable stock
2 sprigs spring onions, finely chopped
½ inch ginger, finely chopped
1/2 tsp black pepper
Salt PREPARATION Clean the mushrooms and slice them. Bring the stock to boil in a pre-heated pan. Simmer for 15 minutes. Add mushrooms, onions, ginger, salt and pepper [last two ingredients to taste]. Boil for about 10 minutes more on a low flame. Serve hot.


JEERA RICE INGREDIENTS
1 tablespoon butter or ghee
2 teaspoons cumin seeds (jeera)
2 cups uncooked and cleaned Basmati rice
4 cups water
Lemon Juice
Salt PREPARATIONMicrowave butter or ghee in a large, steep sided microwave-safe bowl, covered on 100% power for about 30 seconds till melted. Add the cumin (jeera) seeds and microwave on 100% power till they emanate their characteristic aroma. Add the rice, lemon juice, water and salt. Stir the ingredients thoroughly. Cover the bowl and microwave on 100% power for about 12 minutes, stirring at regular intervals. The time of cooking could vary, check the texture of the rice grains to prevent over or under cooking. Allow the dish to stand for about 5 minutes before serving.


ALOO POSHTO INGREDIENTS
2 tablespoons poppy seeds (khus khus)
3 green chillies
6 big potatoes peeled and diced
3 tablespoons mustard oil
3 whole dry red chillies
½ teaspoon turmeric powder
½ cup water
Salt
Fresh coriander leaves, chopped PREPARATIONRoast the poppy seeds on a microwave-safe plate for about 1 minute, stirring at 30 seconds. Cool and grind the seeds, along with the green chillies and a little bit of water to make a fine paste. Please the diced potato in a wide microwave-safe bowl and sprinkle them with a little oil. Mix well and microwave uncovered at 70% for approximately 5 minutes (or until lightly browned), stirring the potatoes at least once in between. Remove from microwave and place aside on a plate. Pour the remaining oil, dry red chillies, turmeric powder and poppy seed paste in the microwave safe bowl. Mix thoroughly and cook uncovered at 70% percent for about 5 minutes, or just till the oil has left the sides of the bowl. Add potatoes, water and salt, stir, microwave at 70% power till potatoes are soft. Make sure you stir occasionally to keep the ingredients from burning. Garnish with the coriander leaves and serve hot.


CHICKEN AND PASTA STIR-FRY INGREDIENTS
250 grams sun-dried tomatoes in oil
500 grams chicken breast fillets, cut into thin strips
2 cloves garlic, crushed
1/2 cup cream
2 Tablespoons basil, shredded
400 grams penne pasta, cooked
2 tablespoons pine nuts, toasted PREPARATIONDrain the canned tomatoes. Save the oil. Cut the tomatoes into thin slices. Heat a wok or a deep thick sided frying pan until very hot. Add one tablespoon of the oil from the canned tomatoes and coat the sides of the wok / vessel by swirling it around. Stir fry the chicken strips in sets, adding more oil as per necessity. When done, place all the fried chicken strips in the wok. Add the crushed garlic, tomatoes and cream. Simmer for 4-5 minutes. Stir in the basil and pasta and cook for 3-4 minutes. Serve garnished with the toasted pine nuts.


HUMMUS INGREDIENTS
15 ounce can of garbanzo beans, drained
3 tablespoons fresh lemon juice
1/4 cup sesame or tahini paste
4 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon pepper
3 Tablespoons olive oil
2 Tablespoons parsley, finely chopped
1 teaspoon paprika
Pita breadPREPARATIONIn a blender combine beans, lemon juice, sesame / tahini paste, garlic, olive oil, salt, and pepper until the mixture becomes a smooth paste. Spoon into a serving bowl and garnish lightly with parsley and paprika. Serve with pita bread and a vegetable salad.

FRIED OR FRENCH TOAST RECIPE INGREDIENTS
6 thick slices bread
1 cup milk
1 egg, beaten
Butter
Salt
Powdered sugarPREPARATIONIn a bowl, mix together the milk, salt, and beaten egg. Dip each bread slice into the batter until saturated. Drain slightly and fry in hot butter, turning over until lightly browned on both sides. Dust with powdered sugar and serve hot.

ICED TOMATO SOUP INGREDIENTS
1 can tomato soup
1-1/2 cup sour cream
1 teaspoon basil, finely chopped
1 tablespoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 tray ice cubes
Chopped parsleyPREPARATIONBlend together all the ingredients except the parsley in a food processor (with the lid on) for about 10 seconds. Pour into chilled mugs, garnish with the chopped parsley and serve.


SESAME CHICKEN INGREDIENTS
4 boneless skinless chicken breast halves
3 tablespoons soy sauce
1/2 cup flour
2 tablespoons sesame seeds
Dipping sauce such as barbeque or Sweet & SourPREPARATION Preheat oven to 250 degrees Celsius. Beat flat the chicken with a mallet or a rolling pin. Cut into strips of approximately 1 inch by 4 inches. Drain the excess water from the strips. Marinate in soy sauce for about 5 minutes. Make a mixture of the flour and sesame seeds. Coat the chicken strips with this mixture. Lightly grease a tray and lay out the coated chicken strips on it. bake for about 15 minutes, turning them over when one side is done.

steamed chicken

Steamed Chicken
Ingredients:
1-1/2 kg chicken, cut into eight pieces2 tsp red chilli powder¼ cup dried plum3 tbsp vinegar2 cups yoghurt3-4 green chillies chopped2 tsp all spices1-1/2 tbsp lemon juice1-1/2 tsp cumin seed ground and roastedOil for fryingSalt to taste

Method:
Make slits in chicken pieces and marinate them with salt and vinegar.
Set them aside for an hour.
Heat oil and deep-fry the chicken till golden brown.
Mix all the ingredients and rub it thoroughly all over the chicken pieces.
Steam them in a double boiler over medium heat for an hour.
Serve with tomato ketchup and French fries

Garnishes from sooraj

Konchu Ularthiyathu Scampi- 3 no., Onion, chopped- 100 g, Garlic, sliced- 30 g, Green chilly, chopped- 30 gGinger , julienne- 25 g, Curry leaves- a few Tomato, chopped- 50 g,Kashmiri chilly powder-20 g,Coriander powder- 10 g, Turmeric powder-5 g,Garam masala powder- 5 gFennel powder- 5 g, Coconut oil- 50 मल

1। Shell, de vein and clean the prawns.2. In a pan, heat the coconut oil, add ginger juliennes, chopped green chillies and curry leaves. Add the chopped onion and saute till golden brown. 3. Add the chopped tomatoes, chilly powder, turmeric powder, coriander powder and the fennel powder. Saute and cook till well done.4. Add the prawn and mix it along with the above mixture and cook. 5. Finish by adding a pinch of garam masala powder. Serve hot.
Masala Grilled Fish Fresh fish fillet- 2 no।For the marinade:Turmeric powder- 5 g, Kashmiri Chilly paste- 80 g, Curry leaves- a few Coriander powder-20 g, Vinegar- 15 ml, Chopped shallots- 10 g, Egg- 1 no., Crushed black pepper- 5 gGinger garlic paste- 10 g, Salt- to taste, Coconut oil- 40 ml,Method 1. Mix together all the ingredients together mentioned for the marinade till it forms into a thick paste.2. Apply this marinade on the fish fillet and grill it on a griddle. 3. Cook till the fish gets cooked and becomes little crisp.4. Serve hot with some lemon wedges. Paneer Shabnam Cottage cheese- 500 g, Capsicum- 100 g, Onion-80 g, Tomatoes -100 g. Jeera- 3 gGinger-10 g, Garlic-10 g, Garam masala powder- 3 g, Chopped coriander- 10 g, Salt to tasteOil-10 mlMethod 1.Heat oil in a pan, add jeera and allow it to crackle. 2.Add the chopped ginger and garlic and saute. 3. Add the onions, capsicum, tomatoes and cottage cheese. Cook well.4. Add the garam masala powder, salt and coriander leaves and cook. 5. Once the tomatoes are fully cooked, serve hot. Grilled Chicken with Garlic Mash and Balsamic Onions Chicken breast- 2 no.,Garlic, chopped- 5 g, Potatoes, mashed- 50 g, Onions, sliced-15 gBalsemic vinegar- 5 ml, Butter- 10 g, Cream- 10 ml, Salt to taste, Crushed pepper-5 gParsley a sprig, Sugar- 5 gMethod 1.Marinate the chicken breast with salt and pepper. Apply butter on a griller and grill the chicken breast till it cooks. 2.Melt a little butter in a pan and add the chopped garlic. Add the mashed potatoes and mix well. 3. Season the potatoes with salt and pepper. Add cream and remove from flame. 4. Melt the remaining butter in a pan and add the sliced onions and saute.5. Add the balsamic vinegar, sugar and a pinch of salt and cook till onions are soft. 6. In a plate put the mashed potatoes in the centre and arrange the chicken breast on top. 7. Put the balsamic onions on top of the chicken and serve garnished with a sprig of parsley.Karikku Pudding Egg yolks-4 no., Sugar- 40 g, Milk-125 ml, Gelatin- 15 g, Coconut milk- 125
ml
,
method
Whipped cream- 100 g, Scrapings of tender coconut 50 gMethod 1. Cream the egg yolks and sugar together till it becomes fluffy. 2. Add hot milk to the creamed egg yolk and sugar and mix well. 3. Cook this mixture in a double boiler till it becomes thick. 4. Melt the soaked gelatin in a double boiler. 5. Add the melted gelatin in a stream and fold into the custard and cool the mixture. 6. Add the coconut milk and strain the liquid.7. Fold in the whipped cream and finally add the scrapings and put it in the moulds. 8. Keep it in refrigerator for one hour till the pudding sets. 9. Serve the pudding garnished with pineapple slices and chocolate sauce.

LOW-CARB RECIPES

Carbohydrates turn into glucose as they enter the bloodstream. So if you consume excess amounts of carbohydrates, your blood sugarlevels increase and in turn your pancreas release insulin.Excess carbohydrates are stored as body fat. By limiting the amount of carbohydrates you consume your body is forced to use it's stored fat as fuel. Since this is a simple process and easy to follow, most people are successful with this diet.The diet is not very hard to follow. If you can count to 20 you can handle a Low Carbohydrate diet. It's mostly just a matter of reading nutritional labels and keeping track of the amount of carbohydrates that you have allowed yourself on the diet.The beauty of this diet is that you decide when and how often you eat. You should try to have at least 3 healthy meals a day, but with today's schedules that is not always practical. Many find good results with eating small low carbohydrate meals throughout the day and staying away from large meals in the later evening.In a low carb diet the only thing that is forbidden are products containing white flour or sugar. Lack of carbohydrates can lead to decreased energy and weakness, so one has to ensure that while you are are on a low carb diet, you boy is still receiving all the nutrients.

Salad Bowl Ingredients: 200 gm sliced lotus stem 1 tbsp corn flour oil for deep frying 3 tbsp grated raw mango 2 tbsp grated carrot 1 tbsp raisins 3 shredded pineapple slices 2 tbsp chopped mint 2 chopped green chillies Dressing 2 tbsp oil 1 tbsp lemon juice
Grilled Paneer with Orange Marinade

Ingredients: 1/2 kg cubed paneer Marinade1 orange grated rind and juice 3 tbsp olive/salad oil 2 tbsp white wine/extra orange juice 2 tbsp vinegar 1 tbsp snipped spring onion tops 1 tbsp chopped corianderMethod: For the marinade, combine all ingredients and pour over the paneer. Set aside for half an hour.
Chicken Salad

Ingredients: 1 kg chicken-boneless, cooked and diced1/4 cup mayonnaise sauce2 tbsp cream1/4 cup cabbage-chopped2 tbsp tomato ketchup1 tsp chilli saucelettuce leavesspring onions-for garnishMethod: When the chicken is cold, mix together with the rest of the ingredients, except the lettuce leaves. Arrange the lettuce leaves on a serving dish, and arrange the chicken on top, garnishing with the spring onions. Chill and serve.
Palak Paneer

Ingredients: 1 1/2 cups pureed spinach 500 gm paneer-cubed and lightly fried 1/4 cup oil1 tsp cumin seeds1 bay leaf1 tsp finely chopped ginger1 tsp finely chopped garlic1/2 cup onions-grated1 cup tomatoes-chopped fine2 tsp salt1/4 tsp garam masala1/2 tsp powdered red pepper1 tsp powdered coriander seedsMethod: Heat oil and add cumin, when it splutters, add bay leaf, ginger and the garlic, and saute till a light brown. Add onions and saute till a golden brown, then add tomatoes and stir fry over medium heat. When fat separates, add the salt, garam masala and the red pepper and stir till well mixed. Add spinach and saute for 2-3 minutes and add paneer. Turn around a few times and serve hot.

Kalmi Kabab

Ingredients: 1 kg Chicken broiler-skinned and cut into 8-10 pieces1 tsp ginger paste 1 tsp garlic paste 1 tbsp salt1 cup yogurt-placed in a colander to drain out excess water2 cloves1/2 tsp cinnamon-broken1/2 tsp black cumin-roasted and powdereda large pinch of saffron2 tbsp sour lime juice 1/4 cup refined flour1 egg slightly beaten1 large onion sliced into rings1 tbsp chopped mint for garnish1 lemon cut into wedgesMethod: Wash the chicken, wipe dry, prick in 2-3 places and mix all the ingredients, except those for garnishing, and let marinate for 2-3 hours.Just before serving, place on a drip tray and grill till light brown, or bake in a hot oven for 15-20 minutes. Of course if you can cook it in a tandoor, it is even better. A drip-tray is essential, because the drippings should have a means of escape, other wise the chicken will be soggy.Serve, garnished with onion rings, mint and lemon wedges.
Grilled Chicken

Ingredients: 220 gm chicken breast with skin2 gm crushed black pepper4 gm salt15 gm grated onion3 gm mustard paste30 ml olive oil7 pieces black olive, stoned and choppedSauce20 gm butter30 gm shallot gratedsalt and black pepper to season60 ml red wineMethod: In a bowl, mix olive, grated onion, ginger, pepper and salt. Whip into a thick mixture.Pour over chicken and allow it to stand for 1-2 hours. Grill.For the sauce, heat the butter in a pan, add shallots and stir-fry for 1-2 minutes.Add red wine and cook over slow heat until the wine is reduced to half.Season with salt and pepper.

NEW 7 WONDERS
Members of World Wildlife Foundation (WWF) place a giant faucet near the statue of Christ the Redeemer, at Corcovado mountain, to commemorate the World Environment Day in Rio de Janeiro, Brazil, June 5, 2005. Christ the Redeemer is among the leading contenders to be the new seven wonders of the world.



The ruins of Peru's famed Machu Picchu are seen in this July, 2006, file photo. Machu Picchu is among the leading contenders to be the new seven wonders of the world as a massive poll enters its final month with votes already cast by more than 50 million people, organizers say. The seven winners will be announced July 7, 2007 in Lisbon, Portugal.



People relax on the grass as a child paddles in a fountain of the Trocadero gardens, in front of the Eiffel tower in Paris, March 20, 2005. The Eiffel Tower is among the leading contenders to be the new seven wonders of the world.


This is an undated aerial view of the Colosseum in Rome, Italy. The Colosseum is among the leading contenders to be the new seven wonders of the world as a massive poll enters its final month with votes already cast by more than 50 million people, organizers say.


Marathon runners inspect the route for the eighth Great Wall Marathon, at the Great Wall of China in Kuaihuolin, China, May 17, 2007. The Great Wall of China is among the leading contenders to be the new seven wonders of the world.


A woman walks in front of the Mayan ruins of Chichen Itza near the town of Valladolid, southern Mexico, Feb. 27, 2007. Chichen Itza is among the leading contenders to be the new seven wonders of the world.


Two tourists ride camels past the Treasury, al-Khazneh in Arabic, the famous Petra monument that is carved out of solid rock from the side of a mountain and stands over 40 meters high the first monument seen at end of the Siq, a 1.5 kilometers path that narrows to about five meters (16 feet) with walls towering over 200 meters (656 feet) overhead, May 16, 2007. Petra is among the leading contenders to be the new seven wonders of the world.


Stage actors dressed as Mogul Emperor Shah Jahan, right, and Queen Mumtaz Mahal pose during the opening ceremony of the 350th anniversary of the construction of the Taj Mahal, background, in Agra, India, Sept. 27, 2004. The Taj Mahal was constructed from 1632 to 1654 by Shah Jahan for his favorite wife, Mumtaz Mahal. The Taj Mahal is among the leading contenders to be the new seven wonders of the world as a massive poll enters its final month.

Home decor : Windows

Windows never fail to catch one's attention. Use this to advantage -- to create a mood, make a statement, or focus a view. Think of your window as a canvas. By dressing it up using colour and detailing, you can brighten up any room. Of course, the window treatments should complement the room's décor. If possible, plan for your window treatments when you are renovating/ constructing. Forget patterns and prints (unless they are really bold and defiant). Concentrate on the texture and drape of the fabric. Be creative. Experiment with painting, block printing and embroidery techniques to create a curtain/ blind that is yours and yours alone. The best way to complement a good curtain treatment is the use of light. Natural light, table lamps, floor lamps and wall/ ceiling fixtures (even candles work just as well, if you want to be really creative) can enhance the setting. You can use different options to create different moods. If someone walks into your house, sees the curtains/ blinds and remarks, "That's interesting! ", you know you have hit the nail on the head

The master bedroom You are likely to spend a lot of time here, so make sure you don't tire of the décor easily. It should exude comfort and warmth. The window in the picture belongs to a couple who wanted something formal yet simple. Colours were out, which left us with detailing. Drapes We chose simple drapes with a pleated heading and embroidered borders in the Greek key motif. They are hung from ceiling height on a simple but elegant drapery pole that has a copper finish and nice ends. It is important to choose hardware with a contemporary design; the variety of options today allow for a lot more flexibility. Illusion of height Ceiling height curtains make the room look grand. The full height of the wall is used to make the room look bigger and pulls the eye upwards. Detailing The fabric is a textured, dull gold, silk fabric with an excellent drape that focuses on style-without- fuss. It is important to have a heavy drape with good pleats. The embroidery motif in olive green adds just the appropriate amount of detailing. If the view from the window is good, use the lightest sheer to keep away the direct glare of sunlight. On the other hand, if you have a bit of an eyesore to deal with (which is usually the case in the cities we live in), or another building facing your window, then a textured stripe or checked sheer would work best. It gets you the light, and keeps everything else away. Blinds In this picture, a semi-sheer check in three tones is used for the roman blinds. These blinds have a dual purpose. Firstly, the fabric allows the light to filter in while providing the necessary privacy and hiding the view of the neighbouring house. Secondly, the blinds make the room look more spacious and are in line with the minimalist décor. The fabrics are in tones of olive, dull gold, off white and beige and complement the cherry wood finish. Accessories The bedspread coordinates with the drapes and accentuates the individuality of the room. A coordinated bedspread is the perfect companion to a well-thought out window treatment in a bedroom. As long as all the elements in the room -- from the furniture to the fabrics -- look like they get along, your room is a beautiful place to be in. Even if one element is out of place, it could be visually disturbing.

The dining space It is not just the food that is going to score points out here (if your culinary skills are not that great, then working on the décor is absolutely essential!). Inviting your girlfriend/ boyfriend over, entertaining your boss, or having a small get together of friends? Then your dining room must impress. Make a statement Since dining rooms usually have heavy furniture and few accessories, the window treatments should make a statement and bring some colour into the room. The style of the furniture, the flooring, wood finish and wall colour would dictate the window treatment to a large extent. To create a feeling of warmth and luxury, use warm tones. Understated elegance A dining area would generally have just one window. In this picture, we have a formal dining area that needs to make a statement of understated elegance. The dining table and sideboard are in a deep walnut matt finish, which is offset by the burnt stripe fabric used on the blinds. The diamond border in four colours on a soft apricot silk brings in the detailing. The sheers are an off-white self-stripe that adds to the warmth of the room. The illusion of space The double blind system makes the relatively small dining room appear larger and the valance (short drapery, decorative board or metal strip mounted across the top of a window to conceal structural fixtures) dresses it up and gives it a formal touch. The apricot silk valance has embroidered borders that coordinate with the blinds and is casually draped over an antique bronze drapery pole. This makes it look contemporary, even as it retains the luxurious feel. Inviting colours Dining room windows should have colours that are inviting. Warm tones are better for rooms with less light and/ or dark wood finish. Cool summer colours are a perfect complement to the lighter wood finishes and bright, well-lit rooms. If you are using curtains, ensure you have them drop from the maximum height possible to create a feeling of subtle opulence. A great view is best framed using a sheer fabric in pastel or summer tones in a heavy pleated drape. Accessories Coordinate table linen to complement your window treatment. Most people don't pay attention to this detail; those who do get compliments because it is a detail that always catches the eye. Sometimes, it even makes up for a not-so-impressive main course!

Contemporary designs Modern décor puts an emphasis on lines. A well-done curtain can highlight your home's desirable architectural features, even as it camouflages its shortcomings. Style without fuss In the example shown, a fabric in a neutral tone (as close to the wall colour as possible) is used to ensure that one can keep the curtains drawn all day. A simple textured fabric is used with blackout lining in this bedroom that also doubles as an entertainment area. The lining keeps the light out so as not to obstruct television viewing during the day. Infuse some drama A six-inch band of suede fabric in deep forest green adds to the effect. The suede fabric acts as a heading and makes the room look contemporary. Why suede? Well, it looks terribly hip! The eyelet drapes keep it simple, while the chrome finish rod coordinates perfectly with the walnut and stainless steel cabinets, bed and chairs. Often, a contrast fabric used on the heading or along the length of the drapes is the best way to create the necessary embellishment, without interfering with the modern décor. The borders can be plain or with eyelets that have a sash running through it in a third colour that makes it look even funkier. A formal look would just require a bit of appliqué on the borders with a small beaded fringe. Colours The colours used in the border could be an offset in a bright colour or it could be a tone-on-tone (two shades of the same color used together with out a line of a contrasting color to separate them) depending on whether you want to bring some excitement in, or create an understated elegance. Did you notice the coordinated fabric made-to-order for the chairs? Or the floor cushions? Small details. Big effect

Blinds instead of curtains By and large, unless it is a living or dining room, master bedroom or large French windows, blinds (something, such as a window shade or a Venetian blind, that hinders vision or shuts out light) are generally a better option. Why blinds They keep the look simple and the need to use full-length curtains is reserved for formal areas. Bedrooms that have half-size windows, are ideal for blind concepts. A blind does not have to be just one flat piece of fabric; it offers a whole host of opportunities to exercise one's creativity. Experiment One such possibility is the fan design that brings out the existing window feature and turns the window into a picture frame. The stripe fabric brings in a lot of colour and is ideal for this particular design. The pastel green combined with a deep rust; peach and beige complement the natural teak furniture. The tab top design allows for the use of a pole as an added feature. This one, in a bronze finish, has some interesting ends that serve as an embellishment. Play with light The blinds are kept half raised to allow the light to stream in and serve as a backdrop for the fan. The bedspread, in matching colours, makes an otherwise small and non-descript room look warm and inviting.

A teenage boy's pad A teenage boy's room should have bold colours and reflect his personality and taste in some way. This boy's favourite colours are blue and yellow, as is evident. The golden cedar furniture offsets the blue and yellow used on the blinds. The cotton fabric keeps it informal. The check design has been created using two plain fabrics and stitching them together in a patchwork design. A cross-stitch detail in metal thread gives it a contemporary feel. The blinds have a tab top heading with yellow buttons, fitted on a nickel finish rod with cedar finials (a sculptured ornament, often in the shape of a leaf or flower, at the top of a gable, pinnacle, or similar structure). The blind concept has been repeated inversely on the bedspread, thereby tying in the concept with the furniture and décor. Generally, cotton fabric works best in a boy's room as they come in bright colours and do not look formal. They are also cheaper and thus easy to re-do in another colour/ design when the person gets bored of the style or grows out of the concept, as they often do.

Cooking Guides

Basic Kitchen Protocol Follow safe approaches for dressing to cook, handling knives, preventing burns, and using electrical appliances. Proper Food Handling Wash hands and toss expired food, yes. Also know how to taste correctly, prevent contamination, and freeze, refrigerate and thaw your meals. Oven Temperatures and Conversions Translate Celsius to Fahrenheit. Plus, test when meat and fish have reached their safe-to-eat stage. Cooking Weights and Measures Understand how to measure dry v. fluid ingredients, including less specific quantities such as "pinch" and "heaping." Removing Stains Time-tested tricks to cleaning up tough spills, from gum to coffee. Grocery Lists to Cell Phones Customize and send ingredient lists from selected recipes to your cell phone. Seafood Guide Choose fin fish and shellfish based on freshness and seasonality. Seasonal Produce Guide See which fruits and vegetables are farm-fresh in fall, spring and summer. Herb and Spice Guide Learn how to add the most popular fresh and dried flavorings to dishes. Washing Produce Also, how to dry fresh vegetables and fruits and when NOT to wash. Top 10 Pantry Items Our Food Network Kitchens chefs name their must-have ingredients, with a recipe to match.

Beware of these 'healthy' foods!

We live in a health conscious and appearance-possesse d world today. Never before have we been more concerned about how thin we look or how our clothes fit. This quest to achieve the ultimate body has also prompted us to make healthier eating choices. Or so we think. Supermarkets are filled with aisle after aisle of products labelled 'low fat' or 'zero fat', but a quick read of the nutrition information on the flip side of these products shows that these foods could actually be labelled 'high sugar', 'high sodium' or 'absolutely fibre free'. Marketing gimmicks and general misinformation have confused and frustrated us to the point of rethinking this so-called healthy lifestyle.

1. Fruit juices While juices might be full of vitamins and minerals, and might be the most appealing drink on a hot, hot afternoon, they might not be the best choice for your diet. Juices take up very little place in the stomach, leaving you hungry and unsatisfied. They also lack the one important ingredient that whole fruits contain: fibre. Opt for the whole fruit instead of the juice. And you will benefit from the vitamin and mineral content as well as the good old stomach-filling fibre.

2. Raisins While most fruits (besides avocado), are fat-free and chockfull of vitamins and minerals, raisins are simply too dense in carbohydrates to be considered a diet food. At 115 grams of carbs per one cup (145 grams) serving, you would probably be better sticking to lower carbohydrate and thus lower calorie fruits, like strawberries, apples, oranges or peaches.

3. Corn flakes Be it the high sugared or the sugar-free variety, corn flakes do not qualify as the ideal breakfast cereal. Lacking a decent amount of fiber, corn flakes fail to fill you up or provide a steady flow of energy. Stick to other high fiber cereals, like wheat flakes. You will do even better with high fibre hot cereals, like oatmeal or cream of rye!

4. Ghee Grandma's favourite addition to any dish, be it rotis, parathas, curry, meat and, in more extreme cases, even with toast or biscuits. However, grandma grew up when people thought ghee was healthy and necessary for the human body. It helped your skin glow, improve your memory and, somehow or the other, was heart healthy and reduced cholesterol levels as well! Well, it is 2005. And while ghee might have a few healthy properties which include its content of monounsaturated fatty acids, its saturated fat content is too high to allow it to be anywhere close to being 'good for you'. Ghee can make any dish delicious, so can its other cholesterol filled counterpart, butter, which is actually lower in calories: 1 tablespoon of butter gives you 90 calories. 1 tablespoon of ghee gives you 115 calories! This is not to mean that you should avoid ghee. Just that you should consume it in moderation. This means you should be able to see those vegetables clearly and not have to fish them out!

5. Brown bread Brown bread is not always more nutritious than white. The bread you want to make part of your healthy diet is the wholewheat variety. The brown colour is sometimes just white bread with added colouring. Unfortunately, people eating slice after slice of this so-called healthy brown bread thinking they are providing their body with heaps of valuable fibre, iron, B vitamins, etc, are just victims of this cruel marketing gimmick. To tell whether a brown bread is really more nutritious, read the label. If the first ingredient is wholewheat, this is a healthy food. If it says 'bleached' or 'enriched' flour, or just wheat flour, it is just coloured white bread.

Foods you must have

It is clichéd, but true: you are what you eat! How we look, how we feel, how healthy we are, how we perform our daily tasks -- it all narrows down to what we eat. How easy it would be if we knew which foods could be beneficial to us -- to help us feel energetic, to help us improve our health, to help us in our battle against body fat. Get Ahead gives you a guide -- in two parts -- as to what we consider the ten most beneficial foods. These foods are rated on the basis of the health benefits they provide, the fibre content, their vitamin and mineral content as well as low fat and caloric content. Note: These foods work best when combined with an all round healthy diet and regular exercise regimen.

/" target=_blank rel=nofollow> 1. Oatmeal Touted as the breakfast of athletes all around the world, this mushy, gushy delicious grain can be the first addition you could make to your new and healthy diet and lifestyle change. Unlike other breakfast cereals that are loaded with sugar and stripped of all fibre, which give you a sugar-loaded burst of energy and then drop drastically, allowing it to drop. Oats are slow to digest and thus provide you a steady sustained flow of energy to take you through the first few hours of the day. Oatmeal is also loaded with fibre, especially the soluble kind, and has thus been proven to be invaluable in the battle against high cholesterol and triglyceride levels. Mix it with milk, fruit, yoghurt or nuts; have it hot or cold; use it in cooking -- just make sure to make this heart healthy food a part of your daily diet.

/" target=_blank rel=nofollow> 2. Tomatoes Our tiny little red friends are a lot more powerful and beneficial to us than we could ever imagine. Tomatoes contain a carotenoid (a class of highly unsaturated yellow to red pigments occurring in plants), called lycopene. Not only has this powerful carotenoid been proven to improve immunity as well as reduce the risk of developing heart attacks, it has also been proven, believe it or not, to reduce the risk of cancers of the prostate, breast, lung, stomach, pancreas, colon, esophagus, mouth and cervix! While we realise that there are just so many raw tomatoes that we can stomach, here is where it gets more interesting. Research shows that lycopene in tomatoes can be absorbed more efficiently by the body if processed into sauce, paste and ketchup, thus making the tomato one of the few vegetables that is actually more beneficial in its processed or cooked form than when its raw.

/" target=_blank rel=nofollow> 3. Almonds Nuts have always managed to get a bad rap due to their high caloric content. Thus, they are often overlooked for their fibre and protein content as well as being an important source of healthy unsaturated fats and numerous beneficial minerals and vitamins. While all nuts do have their benefits, if I had to name just one as the most beneficial, it would have to be almonds. These tasty, crunchy treats are sprinkled into cereals, salads, ice cream as well as being a calming cooling airline snack we rely on to curb our hunger during those long flights. Little do we realise that not only do almonds provide taste and texture to foods, they also provide more complete nutrition in one handful than you can imagine. Just 28 grams (around 23 almonds) provide us with 9 grams of mono-unsaturated fatty acid, 6 grams of muscle building protein, 3 grams of fiber, 200 mg of potassium, 65 mg of bone strengthening calcium as well as a hearty dose of vitamin E, magnesium, phosphorous, copper, zinc and riboflavin. As with most other foods, moderation is important. Nuts do have a high caloric content and it is so very easy to inhale an entire box of these tasty crunchy characters without a thought!

/" target=_blank rel=nofollow> 4. Fish Who would have thought that our smelly friends from the sea could prove to be one of the most beneficial foods in the world? When we were younger, fish was inexplicably considered 'brain food'. Studies in later years concluded that the omega 3 fatty acids were what actually made fish brain food, as well as making it one of the most beneficial foods as far as heart health, lowering cholesterol and triglyceride levels and treating psychiatric illnesses, like depression, bipolar disorder and schizophrenia, were considered. Recent studies have also shown benefits of omega 3 fatty acids for people suffering from arthritis and other joint conditions. Let us not forget the protein punch that fish provides us with, as well as delicious taste whether we decide to order it soaked in butter and garlic or whether we decide to go healthy and have it steamed or grilled. As every fish has its own unique taste and beneficial characteristics, mackerel and salmon lead as far as omega 3 fatty acid content goes.

/" target=_blank rel=nofollow> 5. Milk Something our mothers always told us to drink before we left our home, when we were kids. Think she had any idea that milk is one of the highest quality sources of whole food protein, with a biological value second only to eggs? And let's not forget the calcium content that milk provides us with, preventing our bones from becoming weak and hollow and developing osteoporosis later in life. Recent studies have also proved that calcium could be beneficial in our battle against body fat. Just make sure to have low fat or fat free milk, which provides us with the same important nutrients minus the fat and the cholesterol. So let's thank our mommies for nagging us all those years and drink away to a lean muscular physique! PS: Please check that you are not lactose intolerant before you drink milk.

/" target=_blank rel=nofollow> 6. Apple Every fruit has its benefits to the human body. Bananas are rich in heart-healthy potassium, strawberries rich in disease-fighting antioxidants, watermelon is rich in heart-healthy and cancer-preventing lycopene, etc. But we have decided to name the apple as the fruit of our choice due its high antioxidant and fibre content, its taste, its ability to fill a person as well as its extremely low caloric content. Apples are often overlooked due to the lack of vitamin C when compared to fruits like oranges. But recent research has indicated that apples have more antioxidant activity than would be expected from their vitamin C content. This antioxidant activity is thought to come from other natural substances in apples, collectively called phytochemicals. The nutritious content of the apple is very favourable: a medium sized apple contains a mere 80 calories, with no fat or cholesterol content as well as a whopping 5 grams of fibre. Apples are especially rich in pectin fibre, associated with helping keep blood cholesterol levels in balance as well as helping to control appetite levels, thus aiding us in our battle against overeating.

/" target=_blank rel=nofollow> 7. Tea Everyone has their choice of beverage they rely on to perk them up when their energy levels run low, to relax them when the stress just gets too much, or that they can simply enjoy because of its fine taste. Unfortunately, most people go for sugary soft drinks or creamy café lattes. It's time to switch. To tea! It is tasty, contains some caffeine to perk you, but not too much that it leaves you jittery. It also provides a cupful of antioxidants called flavonoids, that may help prevent cholesterol- damaging arteries. Recent research also suggests that this popular beverage can help reduce the risk of cancer, heart attack and Parkinson's disease. While most teas are good for you, green tea contains the highest amount of flavonoids, making it an extremely potent antioxidant. Epigallocatechin Gallate (ECGC), the green tea extract, is also known for its fat-burning benefits. Another very interesting bit of information is that green tea is also known to suppress foul breath caused by certain foods.

/" target=_blank rel=nofollow> 8. Garlic It was worshipped by the ancient Egyptians, chewed on by Greek Olympian athletes. It aids in keeping the heart healthy, wards off coughs and colds, reduces cholesterol and triglycerides, controls high blood pressure, and chases away vampires and witches (as well as a couple of friends and family members)! Yep, this aptly nicknamed 'stinking rose' has a number of benefits, and not just to make Italian dishes taste so good.

/" target=_blank rel=nofollow> 9. Kidney beans We highly recommend you add beans to you meal plan. Beans are high in fibre, both insoluble as well as the all-important, cholesterol- lowering soluble kind. Their high fibre content also slows down the digestion, thus providing a steady flow of energy as well as keeps you feeling more satiated at the end of the meal. They are also a good source of a host of vitamins and minerals. Why kidney beans? Because of their delicious taste and the fact that they are an excellent source of iron, folate as well as magnesium. Red kidney beans lead the way as far as antioxidant content in beans go. Add them to soups or salads, use them in your curries, use them in your sabzis whatever you do, don't miss out on this nutritional powerhouse. But make sure you add them gradually to your meal plan.

/" target=_blank rel=nofollow> 10. Water Maybe it isn't the best choice to include in a list of 'foods', but it is so very, very important to include water at all times of the day! Water is a fundamental part of our lives. It is easy to forget how completely we depend on it. Water has been ranked by experts as second only to oxygen as essential for life. The average adult body has 55 to 75 percent water. Two-thirds of our body weight is water. A human embryo is more than 80 percent water. A newborn baby is 74 percent water. The water you drink literally becomes you! The functions of water go far beyond just hydration. They include aiding digestion, weight loss, battling water retention, regulating body temperature, aiding the kidney in excretion, lubricating our joints, the list goes on and on and on.