Latest news with #AmitaGadre
The Hindu
18-07-2025
- Health
- The Hindu
Is social media telling you what to eat? Here's how to access accurate nutritional information
Do you start your mornings with detox water, flaxseeds, chia seeds, eat collagen for skin during the day and add a dose of magnesium for good sleep? If your answer is yes, you are not alone. The global health and wellness market stood at $1.4 trillion in 2024 according to a report by McKinsey, the multinational consulting firm. The report highlighted that people are prioritising wellness more than ever and are looking for science-backed products. How is wellness and nutrition a central narrative of our conversations these days? Clinical nutritionist Amita Gadre explained: 'Today, the ultimate status symbol is health and vitality. A glowing skin, a high-energy lifestyle, and a fit physique are the new aspirations. And social media is the perfect stage for this display.' However, in an information-filled world, people are struggling to understand nutrition science, an area of study that is already a complex subject. A recent peer-reviewed study conducted on Indian students highlighted how 'social media impacts an individual's eating patterns by acting as a stimulus for immediate consumption of food, cravings and trying trends.' Another study from South Africa also found that social media is used to 'access and implement nutrition information while showing the inability of participants to assess whether nutrition information on social media is evidence-based and correct.' A simple Google search tells us what to eat or drink and how much, for our weight concerns, skin concerns or even conditions such as diabetes. However, this information is not always accurate, as it is sometimes not backed by strong scientific evidence, may promote conflicting views and could even distort scientific findings to promote one particular food item or product. 'While social media has raised awareness, it has simultaneously created a 'Wild West' of information that has deeply complicated the public's understanding of nutrition,' said Ms. Gadre. So what is the science behind nutrition and food? Eating five oranges will not give you glowing skin overnight Vikrant Ghanekar, scientific officer, Biology Cell at Homi Bhabha Centre for Science Education explained that the small intestine has an extensive supply of blood vessels to facilitate the uptake of nutrients. He added that 'excess vitamins, minerals may not give immediate benefits because water-soluble vitamins (Vitamin B and Vitamin C) are lost through body fluids [urine] and excessive oil-soluble vitamins can be harmful for metabolism. Regular supply through fruits and leafy vegetables is enough to maintain a balance,' he said. Ms. Gadre explained how eating one food may not immediately impact our health. 'Take Vitamin C as an example (from oranges). It is water-soluble, so it is absorbed in the small intestine and carried in the blood. Your body takes only what it needs. The rest is excreted in urine. No amount of oranges can force your skin to glow instantly. Glow comes from a combination of hydration, healthy fats, protein and antioxidants, not just one vitamin. Also, absorption depends on gut health, the presence of other nutrients, and overall balance.' 'So yes, eat your oranges. But also eat your dal, rice, ghee, sabzi, nuts - glow comes from nourishment, not gimmicks.' Food as a cure What many struggle to understand or often misunderstand, is whether food can cure diseases or medical conditions. Krish Ashok, author of the book Masala Lab explained 'good food provides ingredients for the body's immune system to function at its best (genetically determined) capacity. But beyond that, food cannot act like medicine.' It is the same with seeds, spices and water. According to Ms. Gadre, kitchen ingredients such as carom seeds or fennel seeds (ajwain, dalchini, jeera, saunf) are great in culinary doses and have traditional digestive benefits. When asked if they could help lose weight, she said, 'To expect them to cure obesity or diabetes is taking it too far. Superfoods don't undo overeating or inactivity. Weight loss and metabolic health require exercise, stress and sleep management and calorie balance.' Commenting on daily water requirements, she said, 'Hydration is vital, but that 8-glass rule is generic. Overhydration can lead to electrolyte imbalance. A good rule of thumb: drink when you're thirsty, sip more in hot weather or after workouts, and observe your urine color - pale yellow is ideal. Water doesn't flush toxins.' The internet's latest obsession A simple keyword search - 'how to lose weight' unwraps a whole lot. Search results lead to multiple videos explaining how to lose weight with the help of 'natural ozempic'. These videos say that a concoction of vegetables such as cucumber, celery, and bitter gourd constitute 'Nature's Ozempic' and claim that this can lower blood sugar and melt fat. Ozempic is an antidiabetic and anti-obesity medicine which is prescribed under medical supervision for weight management. There are multiple videos promoting juices of certain vegetables and drinking these on empty stomach for weight loss. Ms. Gadre, commenting on this trend, explained: 'There is no clinical evidence supporting these drinks for sustainable weight loss. Moreover, Ozempic is a prescription GLP-1 drug used for type 2 diabetes under strict medical supervision. You can't DIY that with karela [bitter gourd].' She further warned that 'Overconsumption of raw vegetable juices can cause bloating, nutrient imbalances, risk of kidney stones and even blood sugar dips if not combined with meals.' Hazards of social media-related nutritional information While social media promotes certain foods, it also creates fear around a few food products. This makes understanding what to eat and what not more complex. Both sugar and carbohydrates have earned a bad reputation on social media. And while too much of either can be detrimental, many take extreme measures to curb it from their diets. The Mayo Clinic prescribes: 'people need at least 130 grams of carbohydrates every day to meet the body's energy needs.' A Johns Hopkins blog post on sugar explains, 'Our bodies run on sugar. Removing natural sources of sugar and other carbohydrates from your diet — fruits, dairy products and grains — is not a healthy choice'. Diets that cut out all carbohydrates and sugars, such as the ketogenic diet, can be harmful to your health, it says. Ms. Gadre added: 'Social media thrives on black-and-white thinking. Nutrition science is all about context, dose, and individuality. Is sugar 'bad'? It depends. A spoonful in your chai is vastly different from drinking a litre of soda. The diet that worked for a 22-year-old actor in Bollywood is unlikely to be the right fit for a 45-year-old working mother in Delhi. Genetics, gut microbiome, lifestyle, stress levels, and cultural background all determine what works for you.' The nuances of nutrition science When it comes to a nuanced understanding of nutrition science, randomised controlled trials are the gold standard to understand how and why certain foods get easily absorbed by the body. But a lot of claims are based on observations and observational studies, and therefore can or cannot be applied to everyone. A study by the American Diabetes Association explores what makes nutrition research so difficult to conduct and interpret. It states: 'observational studies have been used to track dietary intake in large numbers of participants and can be used to track such data over many years. Observational studies are not carefully controlled like clinical trials, so their results may be less reliable.' So how do younavigate nutritional misinformation? Here are some tips that may help: Follow verified accounts and check the credibility of the person posting the video. Do not follow anything online blindly. Always verify - cross check, read and use multiple sources. Beware of fad diets, easy solutions and seemingly magical remedies. If in doubt, or if you have an existing medical condition, always consult your doctor before starting or stopping anything (Nabeela Khan is is a Delhi-based health and science journalist. nabeelainayati@
NDTV
03-07-2025
- Health
- NDTV
Perfect Idlis, Even In Monsoon: Fermentation Tips To Save Your Batter
Idli and dosa are no longer just South India's breakfast classics. They have transcended regional kitchens to become beloved staples across India and even globally. From street-side joints in Delhi to brunch menus in London, these fermented rice-lentil delicacies have earned their place as wholesome, comforting, and crowd-pleasing options. And it all begins with one essential element: a well-fermented batter. That is exactly where things tend to go off track during the monsoon. Chefs and home cooks across regions have a common grievance during the season. Their batter either turns sour too fast, refuses to rise, smells off, or ends up producing flat dosas and dense idlis. Wonder why? As humidity climbs and temperatures fluctuate, the fermentation process becomes unpredictable, leaving even seasoned cooks scratching their heads. So, what really causes these batter blues during the rainy season? And how can you fix it using simple kitchen techniques and expert-backed tips? Let's break it down. Also Read: The Truth About Idli And Dosa: Are They Really Good For Your Gut? Expert Weighs In What Is Going Wrong With Your Batter? The Monsoon Fermentation Puzzle Fermentation is an essential step towards a wholesome dosa or idli meal. It is not only about how well it rises; fermentation is also about how well the batter develops taste, texture, and digestibility. Nutritionist Amita Gadre explains that fermented batter contains friendly bacteria, but they don't survive cooking temperatures. So, while your dosas and idlis are not probiotic, the batter is still easier to digest due to the breakdown of starch and proteins. Also Read: Give Your Idlis And Dosas A Millet Makeover With These 6 Easy Recipes Photo Credit: iStock Monsoon tends to throw a spanner in the works. During this time, the weather shifts dramatically and so does the behaviour of your batter. Here's why: 1. Increased Humidity: It promotes microbial growth, including fungi and bad bacteria, which can spoil the batter or make it overly sour. 2. Cooler Ambient Temperature: It slows down fermentation by reducing the activity of Lactobacilli (good bacteria). 3. Poor Air Circulation Indoors: This limits oxygen exchange, which is essential for proper fermentation. Also Read: Indian Cooking Hacks: Tips To Get Soft, Fluffy Idlis Every Single Time! Signs That Your Batter Is Struggling: 1. No visible rise or bubbles after 10-12 hours: Normally, a well-fermented batter should double in volume and show tiny air bubbles. 2. Excessively sour smell, even in under 8 hours: A sharp, vinegary smell means the batter has over-fermented or been contaminated by unwanted bacteria. 3. Watery or slimy texture: This is a red flag. Sliminess often indicates bacterial spoilage or fungal contamination. 4. Idlis coming out flat and dense; dosas turning chewy: This points to under-fermentation or poor aeration. 5. Discoloration or surface patches: Grey or green patches suggest fungal growth or oxidation. Also Read: 7 Indian Breakfasts You Once Had To Travel For Are Now In Your Neighbourhood Photo Credit: iStock Monsoon-Proof Your Batter: Tried-And-Tested Tips 1. Use lukewarm water for grinding: Cold water slows microbial activity. Use slightly warm water while grinding rice and urad dal to help activate natural fermentation faster. 2. Add natural fermentation boosters: Soaked poha, a few fenugreek seeds, or a spoon of thick curd can introduce natural bacteria and aid fermentation. These ingredients also improve batter texture. 3. Create a warm microclimate indoors: Fermentation needs warmth. Wrap the vessel in a thick cloth, place it near a warm appliance, or keep it in a switched-off oven with the light on. Avoid metal surfaces and cold corners. 4. Time it right: Fermentation may happen more quickly in humid weather. Check the batter after 6-8 hours and refrigerate it as soon as it rises. Leaving it out longer may lead to sourness or spoilage. 5. Always use a lid, but not airtight: Cover your vessel loosely. A tightly sealed container can trap unwanted gases and moisture, while an open one risks airborne contamination. 6. Refrigerate just after fermentation: Once the batter is fermented, transfer it to the fridge. This stalls further microbial activity and keeps the taste consistent for up to 2 days. 7. Make smaller batches: Avoid storing batter for multiple days during monsoon. Prepare just enough for 1-2 meals. This minimizes the risk of spoilage and helps you monitor the fermentation cycle better. Also Read: How To Make Quick And Easy Coconut Curd Chutney Rainy mornings can be finicky, but with these tips, your batter will behave and your idlis will puff up just as they should. Enjoy your meal! Advertisement About Somdatta Saha Explorer- this is what Somdatta likes to call herself. Be it in terms of food, people or places, all she craves for is to know the unknown. A simple aglio olio pasta or daal-chawal and a good movie can make her day. For the latest food news, health tips and recipes, like us on Facebook or follow us on Twitter and YouTube. Tags: Idli Dosa Batter Fermentation Monsoon Tips Monsoon Cooking Tips How To Ferment Batter In Rainy Season Show full article Comments
NDTV
02-07-2025
- Health
- NDTV
Can You Have Mayonnaise On A Weight Loss Diet? Here's What You Need To Know
Mayonnaise is a crowd-pleaser, isn't it? Whether it's in a juicy burger, a savoury pizza or a creamy pasta dish, it has the magic to instantly elevate the flavour. Wouldn't you agree? Its rich and creamy texture makes food irresistibly delicious. While we love adding mayonnaise to our meals, have you ever stopped to think if it's healthy for you? Can you indulge in it on a weight loss diet? These are some important questions to address. Recently, nutritionist Amita Gadre shared the truth about mayonnaise on her official Instagram page. Read on to find out! Also Read: 5 Tips To Make Perfect Eggless Mayonnaise At Home Is Mayonnaise Good For Weight Loss? According to Amita, you could be serving up high cholesterol on a plate by eating mayonnaise. One tablespoon of mayonnaise (15g) contains approximately 8g of fat, which is more than 50% fat. And yet, mayonnaise is consumed like ketchup or a harmless bread spread, when in fact it should be eaten with as much caution as butter or other high-fat foods. She gives the example of a burger, saying that the deep-fried patty, cheese and mayonnaise together amount to more than 25g of fat in one serving - that's the total recommended daily fat intake. Is It Okay To Eat Mayonnaise Once In A While? While it's okay to indulge in mayonnaise occasionally, it's essential to be mindful of portion sizes and overall calorie intake. If you're watching your weight or managing health conditions, it's best to limit your mayonnaise consumption to special occasions or try healthier alternatives. What Are Some Healthy Alternatives To Mayonnaise? If you're looking for healthier alternatives to mayonnaise, consider these options: Avocado spread Greek yoghurt Hummus Mustard or vegan mayo Watch the full video below: View this post on Instagram A post shared by Amita Gadre | Nutritionist (@amitagadre) Is Mayonnaise Bad For Your Heart Health? Yes, mayonnaise can be bad for your heart health due to its high fat and calorie content. Consuming excessive mayonnaise can lead to weight gain, increased cholesterol levels and a higher risk of heart disease. So, it's best to enjoy mayonnaise in moderation. What Happens To Your Body When You Stop Eating Mayonnaise? If you stop eating mayonnaise, you may notice positive changes in your body. Reducing calorie and fat intake can lead to weight loss, while lower saturated fat consumption can help improve heart health by reducing cholesterol levels. Some people may also experience better digestion and reduced bloating. Also Read:
Time of India
01-07-2025
- Health
- Time of India
Protein overload may raise uric acid, experts warn of hidden risks in high-protein diets
You're not the only one who has ever thought that eating more protein might be making your uric acid levels go up. It's a common worry, but people often get it wrong. Experts are now making it clear what the real link is between purines , protein, and your health. Experts say that not all proteins raise uric acid levels. You can keep your balance without giving up nutrition or muscle health by choosing protein sources that are low in purines. Which proteins raise uric acid levels most? Nutritionist Amita Gadre says foods high in purines, not proteins, raise uric acid levels. Do not be afraid to eat that protein-rich meal because purine and protein are as different as chalk and cheese! On Instagram, she wrote, "But moderation is key." by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like Join new Free to Play WWII MMO War Thunder War Thunder Play Now ALSO READ: Gastroenterologist recommends 14 days of chia seeds — the benefits may surprise you According to Dr. Haricharan G., senior consultant physician, HoD, internal medicine, Gleneagles Hospitals, purines are present in a variety of foods, including some foods high in protein, and uric acid is a byproduct of purine metabolism. But not all proteins are equally harmful, according to Dr. Haricharan, reported The Indian Express. Live Events One notable byproduct of purine breakdown is uric acid. Dr. Haricharan stated that elevated uric acid levels can raise the chance of developing conditions like kidney stones, arthritis, and gout. Red meat (beef, lamb, and pork), organ meats (liver, kidneys, and other organ meats), some seafood (anchovies, sardines, mussels, and scallops), alcohol (beer and distilled liquors), sugary drinks (sodas and sweetened beverages containing high-fructose corn syrup), and processed foods are among the foods that are high in purines. Reducing these sources can aid in uric acid management. According to Dr. Haricharan, plant-based proteins (such as beans, lentils, and tofu) typically have lower purine levels and are less likely to cause a noticeable rise in uric acid levels. What should you eat instead? Limiting foods high in purines is important, but completely avoiding protein may result in muscle loss and nutritional deficiencies. "If you have high uric acid, you don't have to completely avoid protein, but you should be careful about the kinds and quantities of protein you eat. A well-balanced diet to lower uric acid: • Moderate consumption of plant-based and dairy-based low-purine proteins. • Drink less alcohol and sugary drinks and stay properly hydrated. Avoid processed foods, beverages, and alcohol. Cut back on red meat intake, as per Dr Aashish Chaudhry, managing director, senior consultant, and head of the department of orthopaedics and joint replacement, Aakash Healthcare, to reduce uric acid concentration in the blood. FAQs Does eating more protein directly increase uric acid? Not necessarily. Purines, which are found in certain high-protein foods such as red meat and organ meats, increase uric acid levels, not protein itself. Is there a safer protein option if I have high uric acid? Plant-based proteins such as tofu, beans, and lentils, as well as dairy products, contain fewer purines and are therefore safer.
NDTV
19-06-2025
- Health
- NDTV
Are Potatoes Good Or Bad For Diabetics? An Expert Says This...
Potatoes are among the most widely consumed vegetables globally. They can also be cooked in a myriad of ways, making them super versatile. Whether you prefer them boiled, fried, roasted or baked - they taste delicious in all these forms. While potatoes are a go-to for many of us, some avoid them completely, thinking they're not healthy. Diabetics are especially particular, as they fear that eating potatoes can cause a spike in their blood sugar levels. But is this really true? Should you exclude the humble potato entirely from your diet? Recently, nutritionist Amita Gadre took to her Instagram page to reveal the truth and clear the confusion once and for all. Also Read: Diabetes Diet: 6 Diabetic-Friendly Sabzis You Can Make For A Hearty Lunch Can A Diabetic Eat Potatoes? So, now the question arises: can potatoes be a part of a diabetes diet? Amita explains that potatoes contain complex carbohydrates, but they primarily consist of starch, which gets digested quickly. Whether you enjoy them boiled, par-boiled, fried or in any other form, the starch in them breaks down rapidly, causing a spike in blood sugar levels. Due to this reason, she recommends diabetics avoid or limit their intake of potatoes. What's The Healthiest Way To Consume Potatoes? The healthiest way to enjoy potatoes is by baking, roasting, par-boiling or boiling them. These methods help preserve their nutrients and avoid adding unhealthy fats. However, this doesn't mean they won't cause any spikes in your blood sugar levels. According to the nutritionist, the basic nature of starch persists even if you use a healthy cooking method. To prevent spikes in blood sugar, she suggests pairing potatoes with vegetables or a source of protein. Check out the full video below: View this post on Instagram A post shared by Amita Gadre | Nutritionist (@amitagadre) Which Potatoes Are Best For Diabetes? The market is filled with different varieties of potatoes, and deciding which one is the best option for you can be tricky. For diabetics, sweet potatoes and waxy potatoes like Carisma and Nicola are considered better choices. They have a lower glycaemic index (GI) and contain less starch compared to white potatoes like Russet. How To Make Potatoes Insulin Resistant? To make potatoes more suitable for insulin resistance, opt for baking, boiling or roasting instead of frying, and pair potatoes with protein-rich foods or veggies to balance out carbs. Eating smaller portions and adding herbs and spices for flavour can also help manage carb intake and make potatoes a part of an insulin-resistant diet. Also Read: Diabetics can still enjoy potatoes by being smart about the type, amount and cooking method.
