#WednesdayWisdom #MyKitchen #Series
‘My Kitchen Series - Concepts for a Healthy Family’ by Dt. Vaidehi Nawathe, Chief Dietician – Bhaktivedanta Hospital & Research Institute
#FunctionalFoods which are not a part of the daily diet routine, can be easily incorporated into the kitchen spice box as seasonings that can be used in vegetable / chapatti atta / dal / salad / soup / chutney preparation to enhance flavour, increase nutritive value, prevent diseases and manage our health status.
By definition ‘Functional Food’ is any healthy food, consumed as a part of a normal diet, having biologically active components, claimed to have a health-promoting or disease-preventing property beyond the basic function of supplying nutrients.
Some examples of Functional Foods are, Ajwain (Carom Seeds), Aliv/Halim (Garden Cress Seeds), Alshi (Flax Seeds), Amla (fresh/dried), Dalchini (Cinnamon), Jeshti-Madhu/Mulethi (Licorice), Kali Miri (Black Pepper), Methi Dana (Fenugreek Seeds), Saunf (Fennel Seeds), Til (Sesame Seeds – white/black), etc.
Let’s look at the health benefits of consuming Cinnamon and Fenugreek Seeds on a regular basis.
Acts as a powerful Anti-oxidant
Improves the body’s ability to respond to Insulin, thus normalising the blood sugar levels
Stimulates insulin receptors and inhibits an enzyme that inactivates them, thus significantly increasing cells’ ability use glucose
Its fibre content helps in reducing Total Cholesterol, LDL level and Serum Triglycerides level
The aromatic, bitter dried seeds are Anti-bacterial, Anti-inflammatory, Insulinotropic [Glucagon like Peptide-1 (GLP-1) to improve glucose tolerance] in nature
Contain an Amino Acid called 4-Hydroxyisoleucine, which stimulates the secretion of Insulin by the Pancreas and reduces Insulin resistance
Raise the number of receptors for Insulin in Red Blood Cells and help peripheral tissues to better utilise the Glucose