In general, we are often careless as well as unnatural about the order of eating, health awareness and adopting the right food habits is the dawn in life, ignorance and incomplete way of pushing unnecessary food into the body-stuffing darkness- Knowing and believing that it is night, walking on the path of life is generally accepted best health. What should be the basis of food, vegetarian or non-vegetarian, it is not important, but it is important, only by faith and knowing the ancient Indian food practices, adopting it can be the basis of health in the final form. Often, between birth and death, all living beings are becoming ill, falling sick, and becoming the home of hundreds of complex diseases of topical diseases - our corona, heart-diseases, arthritis, kidney-related diseases, etc. The reason has become the main cause of ill-health. Whether the reason is not that we are not aware or are not completely aware and afraid about health, it may be wrong, we have all been completely misguided. This is the reason that by eating little by little from time to time, the blood sugar level remains correct. Energy remains in the body. If you want to lose weight, instead of eating heavy three times a day, eat little by little gap. This way of eating food is more beneficial for health. Metabolism remains stable in the body by eating little by little. Due to which weight can be easily reduced.-Health experts also say that diabetic patients should eat at least 5 times a day at short intervals. This keeps the blood sugar level under control. Along with this, calories are burnt and the body gets plenty of protein. Food should not be eaten together, but should be eaten in small pieces. Chew the food until it dissolves completely in your mouth, whether it is dry or wet. Whether you eat food 3 times a day or 6 times, it is important that your metabolism can work properly. Because of this, the main reason for this is our thinking, the arrangement around us and half-incomplete knowledge, we should have a habit of living with nature, we should consume locally available food in a systematic way and on the basis of Ritu i.e. season's nuts. The habit of living and being organized has to be inculcated, such as some energy food in winter and that food should be eaten in the sleep period, which is locally available in the heritage of Indian civilization and culture, millet, jowar, maize, gram, moong, moth, etc., the produce of many types of Ritu is accessible. By consuming these regularly and according to the rules, all health related problems can be got rid of. Regional availability of food items according to the season is an important determinant of the use of secondary food items, these foods cover almost the entire study area throughout the year. are consumed within a few days. Therefore, the calculation of their quantity and use period in a year by different classes of people is a very difficult task, but still after many arguments, in conclusion it can be expressed that the main food items and auxiliary foods are most of the days of the year. and secondary food items are consumed to change the taste or on special occasions or on festivals or for health benefits or personal interest. For the identification of traditional food items, food items have been divided into three parts, out of which, in the first category, traditional general foods, in the second category, special foods and in the third category, modern foods have been kept. The purpose of this identification of food items is to separate the different regional foods consumed throughout the year into regional traditional foods and accepted (non-traditional) foods. Traditional food items are produced by farmers on their own farms or in the field, whereas ad-hoc food items are made ready to eat either by purchasing them in the unripe stage from the market or by purchasing them in the mature stage from the market,are used.
People who have an intolerance to certain foods have found that excluding them from their diet can make them feel better overall. However, it’s unclear how this affects arthritis symptoms. If you’re thinking of excluding foods from your diet, speak with a dietitian to make sure you’re not eliminating important nutrients.
eat a well-balanced diet to get all the vitamins, minerals, antioxidants and other nutrients you need
include a variety of fruit and vegetables, protein foods, dairy, nuts, pulses, cereals and grains. This will help to maintain general good health and a healthy weight
include plenty of omega-3 fatty acids in your diet, such as oily fish, linseeds, canola oil, walnuts or foods that are fortified with omega-3s (for example, eggs or margarine)
drink plenty of water
include adequate dietary calcium to reduce the risk of osteoporosis in later life
keep your weight within your target range – excess bodyweight increases stress on joints, especially weight-bearing joints like knees and hips
keep a food diary – if you think a particular food may aggravate your condition, it can help to keep a diary of your food intake and symptoms. After a month, you may have some idea about which food could be provoking symptoms. Discuss these results with your doctor or a dietitian
don’t cut whole food groups from your diet – for example all dairy products – without talking to your doctor, as you may miss out on important vitamins and minerals
be aware – the symptoms of arthritis, particularly the inflammatory types, can change for no apparent reason. Don’t assume any improvement in your symptoms is due to what you eat or changes in your diet. Be guided by your health professional
seek advice – if you need help, talk with your doctor or a dietitian. There’s a lot of conflicting information online and in the media about arthritis and diet. If you need some guidance, talk with a professional.
Along with our daily diet control, only dishes of barley, jowar, maize, millet, gram, moong and moth should be used so that balanced and nutrition with diseases can be controlled and eradicated from the root to lead a healthy life. The grace of a perfect diet helps controlling lifestyle diseases. A guide to the amount an average person needs to remain healthy has been determined for each vitamin and mineral as well as macronutrients. In the United States, this guide is called the Dietary Reference Intakes (DRI). Dietary counselors may use the DRI as a guide when providing counseling. A dietitian can advise the patient about any vitamin or mineral inadequacy concerns during the dietary counseling session. The DRIs have replaced the Recommended Dietary Allowance (RDA), but encompass both the RDAs and the upper intake limits for each nutrient.Therapeutic nutrition raises the therapeutic effects of particular foods for specific health conditions. You get preventive care for the developing disease. The cut of risk of some functional diseases. These are heart disease, diabetes, stroke, some cancers, and osteoporosis Ease of High blood pressure Low high cholesterol Improve your well-being Increase your energy level Increase immunity Balance of hormones Improve in the digestive system Stress reduction ‘You could eat green veggies and gluten-free grains’’ According to the therapeutic nutrition diet, eating low-fat foods helps to lose weight. The idea is your body stores extra calories as fat. But, the body uses good fats to build it up, so it’s good to opt for trans fat-free, and low-fat foods A high fiber diet is fit for the cure of irritable bowel movements. Nutritional therapists suggest the diet to increase good bacteria in the gut. The grace of a perfect diet helps controlling lifestyle diseases. A therapeutic nutrition edit tames diseases like diabetes, cardiovascular diseases, and obesity. Therapeutic nutrition raises the therapeutic effects of particular foods for specific health conditions. You get preventive care for the developing disease. If you suffer from some disease, it helps prevent the progression.
01
Moth bean Legume- Vigna aconitifolia is a drought-resistant legume, commonly grown in arid and semi-arid regions of India. It is commonly called mat bean, moth bean, matki or dew bean Vigna aconitifolia is a drought-resistant legume, commonly grown in arid and semi-arid regions of India. It is commonly called mat bean, moth bean, matki or dew bean Prevents onstipation Moth beans are fibre rich, they can prevent constipation, move out the toxins and also reduce high BP and cholesterol. Immunity The zinc content in it boosts your immunity. Moth beans can also reduce the effects of stress on your body. Moth beans also support muscle gain and fat loss. Thanks to its highly nutritional content, moth bean or matki became quite popular in the recent years. This tiny legume in raw form contains 343 calories with 23 grams of protein, 62 grams of carbohydrate and 1.6 grams of fat. Since it also contains certain antinutritional components, it is advisable to soak these pulses first for at least 6 hours and cook completely to make protein more digestible. Nutritional value per 100 g (3.5 oz) Energy 1,436 kJ (343 kcal) Carbohydrates 61.5 g Fat 1.6 g Protein 22.9 g Vitamins Thiamine (B1) 0.6 mg Riboflavin (B2) 0.1 mg Niacin (B3) 2.8 mg Pantothenic acid (B5) 0.5 mg Vitamin B6 0.4 mg Calcium 150 mg Iron 10.8 mg Folate (B9) 649 μg Magnesium 381 mg Manganese 1.8 mg Phosphorus 489 mg Potassium 1191 mg Sodium 30 mg Zinc 1.9 mg Matki or moth bean is rich in proteins. For vegetarians, it is a good protein and calcium source. It also offers fibre, vitamins and minerals.
02
Mung bean The mung bean, alternatively known as the green gram, maash, moong, monggo, or munggo, is a plant species in the legume family. The mung bean is mainly cultivated in East, Southeast and South Asia. It is used as an ingredient in both savoury and sweet dishes. The mung bean has been consumed as a diet worldwide and plays a vital role in human nutrition, especially as a good source of protein (20.97–32.6%) and active compounds. The mung bean protein has been identified as an effectively excellent source of amino acids, and the essential amino acids in particular, in which many kinds of cereals are deficient. It can be served as a staple food in India and Pakistan, called “dhal”, which meets people’s daily needs for protein and provides sufficient bioavailability. The rich nutrients of the mung bean, such as minerals, iron, dietary fiber, and significant amounts of bioactive phytochemicals also make it a good alternative function food. Furthermore, the polyphenols, polysaccharides, and polypeptides contained in the mung bean all exert antioxidant activity, which can contribute to disease prevention. To date, the mung bean and its extracts have shown excellent health implications, such as hypoglycemic and hypolipidemic effects and antihypertensive, anticancer, anti-melanogenesis, hepatoprotective, and immunomodulatory activities.
03
Desi chana The chickpea or chick pea (Cicer arietinum) is an annual legume of the family Fabaceae, subfamily Faboideae.[2][3] Its different types are variously known as gram or Bengal gram,[5] garbanzo or garbanzo bean, or Egyptian pea. Chickpea seeds are high in protein. It is one of the earliest cultivated legumes, and 9500-year-old remains have been found in the Middle East. The chickpea is a key ingredient in Mediterranean and Middle Eastern cuisines, used in hummus, and, when ground into flour, falafel. It also is important in Indian cuisine, used in salads, soups and stews, and curry, in chana masala, and in other meal products like channa. In 2019, India was responsible for 70% of global chickpea production. Desi chana as called in north india or called Boot in Eastern India (Assam, parts of Bihar) has small, darker seeds and a rough coat. They are grown mostly in India and other parts of the Indian subcontinent, as well as in Ethiopia, Mexico, and Iran.Desi means "country" or "native" in Hindi-Urdu; its other names include kala chana ("black chickpea" in Hindi-Urdu) or chholaa boot or Boot in Assamese. Desi chana can be black, green or speckled. This variety is hulled and split to make chana dal, Kurukshetra Prasadam (channa laddu)Bootor Daali. Chickpeas and hummus are an easy means to help consumers meet the recommended 1.5 cups of legumes per week. Four tablespoons (~100 kcal) of traditional, chickpea-based hummus per day provides approximately 2 cups of legumes per week and ~25 grams of dietary fiber—a shortfall nutrient in the diets of many adults and children. This same amount also provides approximately 14 g of plant protein per week, as well as many other essential vitamins and minerals. Substitution of common dips and spreads with hummus helps to increase diet quality. Finally, emerging evidence suggests that chickpea and hummus consumption has benefits beyond providing basic nutrition. Consuming chickpeas and/or hummus may help prevent or offset the development and progression of several chronic diseases (CVD, type-2 diabetes, etc.) and promote healthier functional outcomes (e.g., weight management). Consuming chickpeas and/or hummus in moderation may have additional benefits beyond improving nutrient profiles of meals (e.g., delaying gastric emptying and slowing carbohydrate absorption); however, more clinical research is needed across various subpopulations. Recent analysis of adult participants (≥19 years) enrolled in the National Health and Nutrition Examination Survey (NHANES) show that those who consume chickpeas/hummus have higher intakes of dietary fiber (24.4 ± 0.7 vs. 10.1 ± 0.1 g/day), polyunsaturated fatty acids (19.5 ± 0.4 vs. 17.3 ± 0.1 g/day), vitamin A (787 ± 42 vs. 640 ± 6 RAE mcg/day), vitamin E (10.1 ± 0.5 vs. 7.5 ± 1.01 mcg/day), vitamin C (119 ± 8 vs. 86.4 ± 4.3 mg/day), folate (627 ± 16 vs. 547 ± 4 mcg/day), magnesium (385 ± 13 vs. 292 ± 4 mg/day), potassium 3103 ± 59 vs. 2697 ± 12 mg/day), and iron (17.4 ± 0.5 vs. 15.8 ± 0.1 mg/day), as compared to non-consumers. Consumers also had lower intakes of total fat (76.4 ± 4.5 vs. 80.4 ± 0.3 g/day), saturated fat (22.4 ± 0.7 vs. 26.6 ± 0.1 g/day), and cholesterol (227 ± 8 vs. 288 ± 2 mg/day). Consumers also had lower intakes of total fat (76.4 ± 4.5 vs. 80.4 ± 0.3 g/day), saturated fat (22.4 ± 0.7 vs. 26.6 ± 0.1 g/day), and cholesterol (227 ± 8 vs. 288 ± 2 mg/day). Chickpea/hummus consumers had higher Healthy Eating Index (HEI)-2005 scores, as compared to non-consumers (62.2 ± 1.2 vs. 51.9 ± 0.2). Similarly, other studies have also shown bean consumption (not specific to chickpeas) to be associated with higher nutrient intakes, particularly two nutrients of public health concern (potassium and dietary fiber) and shortfall nutrients for some populations including vitamin A, vitamin E, vitamin C, folate, iron, and magnesium, as outlined by the 2015–2020 DGa. Mitchell et al. also found regular consumption of pulses (half a cup per day) to result in higher-quality diets, including higher intakes of dietary fiber, protein, folate, zinc, iron, and magnesium, and lower intakes of saturated fat and total fat . Feeding studies also support an increase in dietary fiber intake with the consumption of chickpeas
Nutrition
The following table shows the amount of each nutrientTrusted Source in 1 cup of chickpeas, according to the United States Department of Agriculture.
It also shows how much of each nutrient a person should consume each day, according to the Dietary Guidelines for AmericanTrusted Sources. The requirements vary, however, according to age and sex.
Nutrients
Amount in 1 cup of chickpeasTrusted Source (164 g)
RequirementsTrusted Source per day
Energy (calories)
267
1,800–3,200
Protein (g)
14.4
46–56
Fat (g)
4.2
20–35% of daily calories should be fat
Carbohydrates (g)
44.7, including 7.8 g of sugar
130
Fiber (g)
12.5
22.4–33.6
Calcium (mg)
80.4
1,000–1,300
Iron (mg)
4.7
8–18
Magnesium (mg)
78.7
310–420
Phosphorus (mg)
274
700–1,250
Potassium (mg)
474
4,700
Zinc (mg)
2.5
8–11
Copper (mcg)
0.6
890–900
Selenium (mcg)
6.1
55
Vitamin C (mg)
2.1
75–90
Folate (mcg)
280
400
Choline (mg)
69.7
425–550
Beta carotene (mcg)
26.2
700–900Trusted Source
Vitamin E (mg)
0.6
15
Vitamin K (mcg)
6.6
75–120
For people following a vegan or vegetarian diet, chickpeas are an excellent choice, as they provide protein, iron, selenium, and B vitamins. Micronutrients in Black Chickpeas Like other legumes, kala chana is high in many essential micronutrients, particularly iron. Black chickpeas are especially beneficial for growing children and active people participating in a plant-based diet. Legumes provide other nutrients found in animal sources such as folate, potassium, iron and zinc as well. A December 2017 review in Nutrition Reviews revealed the nutrients found in pulses, such as folate, fiber, iron and magnesium, are not consumed in sufficient amounts in those two years of age and older. Iron is crucial for children and women who are athletes, pregnant or premenopausal. According to the December 2017 Nutrition Reviews paper, data suggests that including pulses in your diet can help reach sufficient levels of these lacking micronutrients. The review recommended consuming one-half cup of cooked beans or peas such as kala chana. When adding this amount of pulses to the diet, it is shown that the day's food intake consisted of higher intakes of folate, iron, magnesium, zinc and lower amounts of total fat and saturated fat.
One factor to note when choosing your source is that kala chana nutrition could be affected by the preparation method. A November 2018 review in Nutrients says that "canning led to a greater decrease in proteins, total dietary fibers, magnesium or phytate contents compared to household cooking." You may wish to choose cooking dried black chickpeas at home for optimal nutrient content.
04
Barley Cereal grain Barley, a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Barley is a cereal grain that people can use in bread, beverages, stews, and other dishes. The health benefits of Barley are such that it helps in keeping the intestine healthy, protects against Gallstones, prevents osteoporosis, boosts immune system, provides skin care, controls cholesterol levels, manages diabetes, prevents Asthma, prevents Cancer, protects heart health, reduces symptoms of arthritis, cures impotency As a whole grain, barley provides fiber, vitamins, and minerals. These offer various health benefits Barley has a nutlike flavour and is high in carbohydrates, with moderate quantities of protein, calcium, and phosphorus and small amounts of the B vitamins. Because it contains little gluten, an elastic protein substance, it cannot be used to make a flour that will produce a porous loaf of bread. Barley flour is used to make an unleavened type, or flatbread, and to make porridge, especially in North Africa and parts of Asia, where it is a staple food grain. Pearl barley, the most popular form in many parts of the world, consists of whole kernels from which the outer husk and part of the bran layer have been removed by a polishing process. It is added to soups. Barley has a soft straw, used mostly as bedding for livestock and as a feed providing bulk roughage. About one cup of cooked barley, which is about equivalent to 1/3 cup uncooked and it provides 217 Calories, about 1 gram of fat, 10 grams of fibre, 7 grams of protein, 45 grams of carbohydrates, 1 mg of manganese (60%), 23 mg of selenium (42%), 0.3 mg of copper (34%), 0.4 mg of vitamin B1 (33%), 162 mg of phosphorus (23%), 80 mg of magnesium (20%) and 8 mg of vitamin B3 (18%). Barley, being an excellent source of fibre, keeps the body toxin-free. Its grass, which is rich in dietary fibre, acts as a fuel source to the friendly bacteria in our large intestine. These bacteria help in fermenting the fibre content of the barley, thereby forming butyric acid, which is the primary fuel for intestinal cells. It is greatly effective in maintaining a healthy colon. Also drink barley water for digestion problems, by keeping the intestine in proper health, it helps to decrease the movement time of feces and keeps the stomach clean. It greatly reduces the chances of colon cancer and hemorrhoids as well.
Barley Juice Helps to Protect Against Gallstones
Barley effectively helps women avoid the development of gallstones. Since it is rich in insoluble fibre, it actually helps to reduce bile acid secretion, thereby increasing insulin sensitivity and lowering the levels of triglycerides.
An article in the American Journal of Gastroenterology says that women consuming a fibrous diet have a 17% lower risk of gallstones as compared to other women.
Barley Helps in Preventing Osteoporosis
The phosphorus and copper content in barley grass guarantees an overall health of bones. It is a natural remedy for those who have Osteoporosis. Its juice is known to have 11 times greater calcium content than milk. Calcium is one of the key components in protecting bone health.
Manganese is needed for normal bone production, as well as in cases of iron deficiency anaemia. The manganese content found in barley works in association with B-complex vitamins, thereby keeping the overall health intact.
Barley to Boost Immune System
Being highly nutritious, barley is particularly helpful as it strengthens the body’s immune system and reduces the chances of cold and flu. Iron improves the blood volume and prevents anemia and fatigue.
Barley aids in the proper kidney functioning and the development of body cells. Furthermore, it contains copper, which forms hemoglobin and red blood cells.
Barley Powder Benefits For Skin
Barley is a good source of selenium, which helps to preserve skin elasticity, thereby protecting it against free radical damage and loosening. Moreover, it also improves heart, pancreas, and immune system functioning. A deficiency of selenium can lead to cancers of the skin, colon, prostate, liver, stomach, and breast. You can consume barley flour, barley powder, barley tea for skin care.
Barley Controls Cholesterol Levels
Barley’s insoluble fibre yields propionic acid that helps in keeping the blood cholesterol levels low. It, being an excellent source of both soluble and insoluble fibres, is also specifically recommended by doctors for its naturally low-fat content and zero cholesterol properties.
Barley Good for Gestational & Diabetes Type 2
Barley effectively helps to control Type 2 diabetes. However, this type of diabetes can be prevented by losing weight, getting involved in a vigorous physical activity, and including abundant whole grains in the diet. Therefore, high fibre foods should be included in the daily diet of such diabetic patients.
Barley grain has all the essential vitamins and minerals, particularly beta-glucan soluble fibre that slows down glucose absorption. Researches has proved that insulin-resistant men who consumed barley beta-glucan soluble fibre had significantly reduced glucose and insulin levels as compared to other test subjects.
Barley Helps in Preventing Asthma
14.5 kDa is a barley endosperm protein and a major allergen in baker’s asthma disease. This is an airborne occupational ailment, mostly prevalent in confectioneries and bakeries. It proves to be a very effective preventive measure for such kinds of major wheat-flour allergens.
Barley Helps to Prevent Cancer
Barley contains certain types of phytonutrients known as plant lignans, which are transformed by friendly flora in our intestines into mammalian lignans. One of these new lignans is called enterolactone, which helps to prevent breast and other hormonal cancers.
Barley Helps in Protecting heart health
Atherosclerosis is a condition when the artery walls thicken due to the coagulation or deposition of fatty materials like cholesterol. Barley contains niacin (a vitamin B complex) that reduces the overall cholesterol and lipoprotein levels and minimizes cardiovascular risk factors. Postmenopausal women having high blood pressure, high cholesterol or cardiovascular diseases are specifically recommended to have it at least 6 times a week.
Barley Benefits for Rheumatoid Arthritis
Researches claims that consuming a high-fiber diet decreases inflammation. Some whole grains like barley containing soluble fibre, helps the body to absorb nutrients better and reduce any pain related to swelling and inflammation of the joints or arthritis.
Barley Helps in Curing Impotency
Barley is known to contain arginine and nitric oxide, both of which are responsible for penile erection and can treat penile dysfunction. Arginine is also known to increase sperm and egg cell production. Including barley grains in diet on a regular basis can stimulate sexual performance in both men and women.
Uses of Barley
Barley has been used as animal fodder, as a source of fermentable material for beer and certain distilled beverages, and as a component of various health foods. Barley is used in soups and stews, and in barley bread of various cultures. Barley grains are commonly made into malt in a traditional and ancient method of preparation.
Side-Effects & Allergies of Barley
Barley is likely safe for most people when taken by mouth appropriately. Barley flour can sometimes cause asthma. Barley sprouts are possibly unsafe and should not be eaten in high amounts during pregnancy. There is not enough reliable information about the safety of taking barley for mothers who are breast-feeding and to stay on the safe side and avoiding its use is the best.
The gluten in barley can make celiac disease worse and so the use of barley should be avoided.
Consumption of barley might cause an allergic reaction in people who are hypersensitive to other cereal grains.
Barley might lower the blood sugar levels to a large extent. Hence the diabetes medications might need to be adjusted by the healthcare provider.
Since barley might lower blood sugar levels, there is a concern that it might interfere with blood sugar control during and after surgery. So using of barley should be stopped at least 2 weeks before a scheduled surgery.
05
Maize (Zea mays L.) corn, (Zea mays), he genus Zea consists of four species of which Zea mays L. is economically important. The other Zea species, referred to as teosintes, are largely wild grasses native to Mexico and Central America. The number of chromosomes in Zea mays is 2n = 20. The tribe Andropogoneae comprises seven genera, namely old and new world groups. Old world comprises Coix (2n = 10/20), Chionachne (2n = 20), Sclerachne (2n = 20), Trilobachne (2n = 20), and Polytoca (2n = 20), and new world group has Zea and Tripsacum, also called Indian corn or maize, cereal plant of the grass family (Poaceae) and its edible grain. The domesticated crop originated in the Americas and is one of the most widely distributed of the world’s food crops. Corn is used as livestock feed, as human food, as biofuel, and as raw material in industry is the world's leading crop and is widely cultivated as cereal grain that was domesticated in Central America. ... Beside this maize have many types like normal yellow/ white grain, sweet corn, baby corn, popcorn, waxy corn, high amylase corn, high oil corn, quality protein maize, The corn plant is a tall annual grass with a stout, erect, solid stem. The large narrow leaves have wavy margins and are spaced alternately on opposite sides of the stem. Staminate (male) flowers are borne on the tassel terminating the main axis of the stem. The pistillate (female) inflorescences, which mature to become the edible ears, are spikes with a thickened axis, bearing paired spikelets in longitudinal rows; each row of paired spikelets normally produces two rows of grain. Varieties of yellow and white corn are the most popular as food, though there are varieties with red, blue, pink, and black kernels, often banded, spotted, or striped. Each ear is enclosed by modified leaves called shucks or husks. Corn is the third largest plant-based food source in the world. Despite its importance as a major food in many parts of the world, corn is inferior to other cereals in nutritional value. Maize kernel is an edible and nutritive part of the plant. The composition of maize kernel is presented in Table 1. It also contains vitamin C, vitamin E, vitamin K, vitamin B1 (thiamine), vitamin B2 (niacin), vitamin B3 (riboflavin), vitamin B5 (pantothenic acid), vitamin B6 (pyridoxine), folic acid, selenium, N-p-coumaryl tryptamine, and N-ferrulyl tryptamine. Potassium is a major nutrient present which has a good significance because an average human diet is deficient in it (Kumar & Jhariya, 2013). Roasted maize kernels are also used as coffee substitute.Its protein is of poor quality, and it is deficient in niacin. Diets in which it predominates often result in pellagra (niacin-deficiency disease). Corn is high in dietary fibre and rich in antioxidants. Unlike many other cereal grains, corn flour is gluten-free and cannot be used alone to make rising breads. It is widely used, however, in Latin American cuisine to make masa, a kind of dough used in such staple foods as tortillas, arepas, and tamales. In the United States and many other places, sweet corn is boiled or roasted on the cob, creamed, converted into hominy (hulled kernels) or meal, and cooked in corn puddings, mush, polenta, griddle cakes, cornbread, and scrapple. It is also used for popcorn, confections, and various manufactured breakfast cereal preparations. Corn oil, valued for its bland flavour and light colour, is used primarily for food. It is favoured as a salad oil and frying oil because it contains little cholesterol. Corn oil can be converted into margarine by hydrogenation, a process in which the oil is combined with hydrogen at high temperature and pressure in the presence of a catalyst. Cornstarch (made from wet-milled corn) can be broken down into corn syrup, a common sweetener that is generally less expensive than sucrose. Corn syrup is sold commercially as either light or dark corn syrup. Light corn syrup has been clarified and decolorized; it is used in baked goods, jams and jellies, and many other food products. Because it does not crystallize when heated, it is particularly valued as an ingredient in candies. Dark corn syrup is made by combining corn syrup with molasses and caramel colouring and is sweeter than light corn syrup. Dark corn syrup is used in the same ways as light; it is also used as a table syrup. Corn syrup can be further processed into high-fructose corn syrup, which is used extensively in processed foods such as soft drinks and candies. hytochemicals are bioactive chemical compounds naturally present in plants that provide human health benefits and have the potential for reducing the risk of major chronic diseases (Liu, 2004). Maize is an essential source of various major phytochemicals such as carotenoids, phenolic compounds, and phytosterols (Jiang & Wang, 2005; Kopsell et al., 2009; Lopez-Martinez et al., 2009). The concentration of carotenoids, phenolic compounds, and phytosterols ie. Maize has various health benefits. The B-complex vitamins in maize are good for skin, hair, heart, brain, and proper digestion. They also prevent the symptoms of rheumatism because they are believed to improve the joint motility. The presence of vitamins A, C, and K together with beta-carotene and selenium helps to improve the functioning of thyroid gland and immune system. Potassium is a major nutrient present in maize which has diuretic properties. Maize silk has many benefits associated with it. In many countries of the world such as India, China, Spain, France and Greece it is used to treat kidney stones, urinary tract infections, jaundice, and fluid retention. It also has a potential to improve blood pressure, support liver functioning, and produce bile. It acts as a good emollient for wounds, swelling, and ulcers. Decoction of silk, roots, and leaves are used for bladder problems, nausea, and vomiting, while decoction of cob is used for stomach complaints. The presence of essential fatty acids, especially linoleic acid in maize oil plays an important role in the diet by maintaining blood pressure, regulating blood cholesterol level, and preventing cardiovascular maladies (Dupont et al., 1990; Birringer, Pfluger, Kluth, Landes, & Flohe, 2002; Sen et al., 2006). Moreover a tablespoon of maize oil satisfies the requirements for essential fatty acids for a healthy child or adult (CRA, 2006). Vitamin E in maize oil which is known as a key chain breaking antioxidant prevents the promulgation of oxidative stresses in biological membranes and prevents the development of atherosclerosis through intervention of maize oil in the diet Maize is believed to have potential anti-HIV activity due to the presence of Galanthus nivalis agglutinin (GNA) lectin also referred as GNA-maize. Lectins are special proteins that can bind onto carbohydrates or carbohydrate receptors found on cell membranes. In some micro-organisms including the HIV virus, the binding of lectins onto sugars is believed to inhibit activity of the virus. Zein an alcohol-soluble prolamine is an important component found in maize endosperm. It is GRAS (generally recognized as safe), nontoxic, and biodegradable protein. It possesses great potential to provide important health benefits to human beings. It acts as a nanoscale biomaterial that has unique solubility and film-forming properties. It has novel applications in pharmaceutical and nutraceutical areas to coat nanoparticles, develop promising nanocomposite antimicrobial agents, produce novel food packaging, encapsulate nutrients, and provide target delivery with controlled release (Fernandez, Torres-Giner, & Lagaron, 2009; Jin, Davidson, Zivanovic, & Zhong, 2009; Lai & Guo, 2011; Luo, Zhang, Cheng, & Wang, 2010; Luo, Zhang, Whent, Yu, & Wang, 2011; Sanchez-Garcia, Hilliou, & Lagaron, 2010; Zhang et al., 2010).
Resistant starch (RS) from maize, also called as high-amylose maize has various health beneficial effects. Maize endosperm contains 39.4 mg/100 g RS (Jiang, 2010). It escapes digestion and its consumption helps in altering microbial populations, lowering cholesterol and enhancing its fecal excretion, increasing the fermentation and short-chain fatty acid production in large intestine, reducing symptoms of diarrhea, which altogether reduce the risk of cecal cancer, atherosclerosis, and obesity-related complications (Murphy, Douglass, & Birkett, 2008). RS enhances the desirable composition of colonic bacteria in mice therefore might possess potential prebiotic properties (Wang et al., 2002). Its consumption influences cholesterol metabolism, lowers body fat storage therefore reduces the risk of atherosclerosis, hyperlipidemia, diabetes, and obesity (Higgins, 2004). It can significantly shorten the intestinal transit time that leads to elimination of waste material through feces in a quicker time (Kim, Chung, Kang, Kim, & Park, 2003).
RS as dietary fiber helps in weight control as it reduces the food intake by diluting energy density of the diet as well as by modulating certain gene expressions. A study was carried on rats which explained that the inclusion of RS from maize in their diet can affect the energy balance through its effect as a fiber, a stimulator of gut peptide tyrosine-tyrosine (peptide YY), an expressor of glucagon-like peptide-1, as well as other genes in hypothalamic area of brain which are the key factors for maintaining energy homeostasis and reducing the food intake by increasing satiety (Keenan et al., 2006; Shen et al., 2009). Another investigation was carried out to examine the effects of different high-fiber foods on the satiety of healthy human subjects. The results showed that eating muffins containing RS and maize bran had a major impact on satiety compared with foods containing other fibers (Willis, Eldridge, Beiseigel, Thomas, & Slavin, 2009). RS has also been suggested to be potentially beneficial for improving insulin sensitivity in both animal and human subjects (Deng et al., 2010; Johnston, Thomas, Bell, Frost, & Robertson, 2010).
Maize is an essential source of various phytochemicals that play an important role in our health (Kopsell et al., 2009). There is inverse correlation between the consumption of phytochemicals and the development of chronic diseases. The phytochemicals in whole grains have received less attention and sometimes been underestimated. The research has suggested that phytochemicals in grains due to their potent antioxidant activities demonstrate significant beneficial contribution in reducing the risk of many diseases (Liu, 2007; Madhujith & Shahidi, 2007; Shahidi, 2009). Maize grains, especially yellow variety contains large quantities of the carotenoid pigments and has a vital significance in the diet as human beings are not able to biosynthesize carotenoids. These pigments are also beneficial in preventing cancer (Michaud et al., 2000).
Carotene has many health benefits associated with it. Yellow maize, maize silage, and stalklage has carotene content of 22, 17.3, and 6.5 mg/kg, respectively (Watson & Ramstad, 1987). Alpha (α) and beta (β) carotene possess provitamin A activity. High concentration of β-carotene has been observed to act as a pro-antioxidant and induces apoptosis of colon cancer cells, leukemia cells, melanoma cancer cells, and gastric cancer cells, thus rendering potent chemopreventive effect (Jang, Lim, & Kim, 2009; Palozza et al., 2003, 2001). However a diet with a high dose of β-carotene might not be appropriate for smokers because it is believed to increase chances of lung cancer incidences (Alpha-Tocopherol Beta Carotene Cancer Prevention Study Group, 1994; Duffield-Lillico & Begg, 2004).
Xanthophylls (lutein and zeaxanthin) in maize have some pivotal and specific biological functions. Lutein supplementation in food at dose-dependent manner increases tumor latency, inhibits mammary tumor growth, enhances lymphocyte proliferation, lowers the incidence of palpable tumor, and significantly protects cells against oxidant-induced damages (Chew, Wong, & Wong, 1996). Lutein and zeaxanthin are found to be the only carotenoids in the macula of the retina that are responsible for sharp and detailed vision. They also appear to protect humans against phototoxic damage; also play a role in protection against age-related macular degeneration and age-related cataract formation. Supplementing lutein to the subjects diets for a period showed a significant enhancement in macular pigment optical density and notable protection of the macula from light damage (Landrum, Bone, & Kilburn, 1997). Lutein also acts as a cancer chemopreventive suppressing agent by presenting inhibitory actions during promotion of disease (Moreno et al., 2007).
FA has promising health benefits (Zhao et al., 2005). It has potent antioxidant properties and protects the cell membranes against oxidation. The various benefits of FA derived from maize include anticancer, anti-inflammatory, preventive effects against bone loss, anti-diabetic, and hepatoprotective effects (Balasubashini, Rukkumani, Viswanathan, & Menon, 2004; Kawabata et al., 2000; Ou, Kong, Zhang, & Niwa, 2003; Rukkumani, Aruna, Varma, & Menon, 2004; Sassa et al., 2003).
Anthocyanins have been well known for their health-promoting benefits such as anti-carcinogenic, anti-atherogenic, lipid lowering, anti-diabetic, antimicrobial, and anti-inflammatory properties. Due to the potent antioxidant properties they are able to decrease capillary permeability and fragility, immune system stimulation, and inhibit platelet aggregation (Ghosh & Konishi, 2007). The consumption of anthocyanins from purple maize at 5% dietary level during 36-week administration period demonstrated a pronounced inhibition of colorectal carcinogenesis in male rats showing that the lesion development of colon was significantly suppressed (Hagiwara et al., 2001). The dietary administration of purple maize pigment has been reported to have anti-hypertensive effects on spontaneously hypertensive male rats through lowering the systolic blood pressure (Shindo, Kasai, Abe, & Kondo, 2007). The pigments from black glutinous maize cob have shown to possess potent anti-hyperlipidemic effects in high-fat-fed mice by improving the serum lipids profile and reducing the atherogenic index (Zhang et al., 2010).
Phytosterols have many health benefits. Dietary consumption of phytosterol is negatively related to cholesterol absorption, serum total, and LDL cholesterol (Jiang & Wang, 2005). The major mechanism involved in the health benefits of dietary phytosterols is the inhibition of cholesterol absorption through intestine and stimulation of cholesterol synthesis resulting in the enhanced elimination of cholesterol in stools. To test the contribution of phytosterols in maize oil on cholesterol-lowering effect, a study compared cholesterol absorption between the human subjects who consumed original and phytosterol-removed commercial maize oil. The study reported that the cholesterol absorption of healthy subjects was 38% higher in the group consuming the phytosterol-removed commercial corn oil than the group consuming the original commercial corn oil for two weeks. When corn oil phytosterols were added back to phytosterol-removed maize oil the cholesterol absorption was reduced significantly again. Thus, the consumption of corn oil in a long-term period can reduce cholesterol concentrations and prevent atherosclerotic disease (Ostlund, Racette, Okeke, & Stenson, 2002). Conclusion Maize is a healthy food due to the presence of nutrients and phytochemicals. Based on the health benefits of maize, it can be recommended and made a part of our daily diet.
06
Pearl millet is a good source of energy, protein, vitamins, dietary fibers and minerals. It is high in fat and better fat digestibility than other cereals. This is also high in unsaturated fatty acids with higher content of nutritionally important n-3 fatty acid. Among all the millets, pearl millet has highest content of macronutrients and significantly rich in resistant starch, soluble and insoluble dietary fibers. Pearl millet effectively helps in maintaining the blood sugar level constant in diabetes patient for long period of time. Thus the nutritional composition and health benefits attracted today’s market focused present health segment highlighting commercial viability of the crop. Therefore the main objective of this article is to explore nutritional quality, health benefits, processing techniques, problems and product of pearl millet grain so as to use it for further research in the area of post harvest processing and value addition of pearl millet crop. Nutritional value of pearl millet Pearl millet has deep root system so it extract soil nutrient and holds higher nutritional value than the other cereal crops such as wheat, rice, maize and sorghum. Mineral-wise, this crop contain high amount of iron, zinc, magnesium, copper, manganese, potassium and phosphorous. It is good source of energy, with calorific value of 361 Kcal/100g and high in fiber content (1.2g / 100g) (Singh et al. 2018). Protein content in pearl millet is higher (Tylor and Emmabux, 2008) and it is also a good source of vitamin-B, Vitamin-A, folic acid, calcium and magnesium (Pattanashett et al. 2016). Pearl millet grain has high fat content than other cereal cause poor keeping quality of the product. The chemical composition of pearl millet along with other traditional cereal crops is given in
Pearl millet is helpful to patients with diabetes as it has a relatively low glycemic index that helps to digest gradually and produce glucose at a slower rate than other foods (Asp, 1996). This can sustain long periods of stable blood sugar levels. Pearl millet grain contains phenolic compounds in pericarp and grain testa, in particular flavonoids, which inhibit tumor production (Huang and Ferraro 1992). It is high in iron and zinc content which may help in increasing HB and also preventing from anemia disease (Vanisha et al., 2011). Pearl millet grain is gluten-free, and it is one of the alternatives for the patients who have celiac diseases to consume a gluten free diet for a normal and healthy lifestyle (Jukanti et al. 2016). Pearl millet has a large amount of phosphorus. Phosphorus is very essential for bone growth and development as well as for development of ATP which is the energy currency of our body The pearl millet lignin and phytonutrients serve as good antioxidants and thus prevent heart related diseases. For this reason, pearl millet is considered good for cardiac health
Despite rich in high nutritive value, its shelf life is limited because high content of lipid in the grain. Pearl millet can be stored for longer periods without significant quality adjustments if the kernel remains intact but the quality of the meal deteriorates rapidly once the grain is decorticated and ground. Deterioration occurs because the fat content with highly active lipases contributes to hydrolysis of fats resulting in rancidity of the pearl millet product causing unpleasant odor and taste. Both hydrolytic and oxidative changes are reported in the lipid of the flour, resulting in release of free fatty acids and formation of peroxide, causing rancidity and bitterness (Kaced et. al., 1984). Therefore the pearl millet flour cannot be stored for long period of time and also become a problem for women to grind flour on daily basis. Rancidity also limited the commercial use of pearl millet product. Thus, research is needed to increase shelf life of pearl millet products. Conclusion Pearl millet is a staple food with superior nutritional value and health benefits. As consumers are more attentive towards their health so the pearl millet has one of the alternative options for nutritious food. Despite high nutrition value and health benefits, use of pearl millet is limited because high lipid content which reduce the shelf life and acceptability of pearl millet products. Some methods are described to process pearl millet but more detailed research is needed to assess the real potential and availability of this “nutri-cereal” to improve the quality of pearl millet product. Non thermal and other novel techniques are required to develop improved process protocol for enhancing shelf life and retaining essential nutrient in the pearl millet product.
07
Sorghum Plant Sorghum is a genus of about 25 species of flowering plants in the grass family. Some of these species are grown as cereals for human consumption and some in pastures for animals. One species, Sorghum bicolor, was originally domesticated in Africa and has since spread throughout the globe.Scientific name: Sorghum Sorghum is an ancient cereal grain belonging to the grass family Poaceae. It's small, round, and usually white or yellow — though some varieties are red, brown, black, or purple. There are many species of sorghum, the most popular being Sorghum bicolor, which is native to Africa sorghum, (Sorghum bicolor), also called great millet, Indian millet, milo, durra, orshallu, cereal grain plant of the grass family (Poaceae) and its edible starchy seeds. The plant likely originated in Africa, where it is a major food crop, and has numerous varieties, including grain sorghums, used for food; grass sorghums, grown for hay and fodder; and broomcorn, used in making brooms and brushes. In India sorghum is known as jowar, cholam, or jonna, in West Africa as Guinea corn, and in China as kaoliang. Sorghum is especially valued in hot and arid regions for its resistance to drought and heat. Sorghum is a strong grass and usually grows to a height of 0.6 to 2.4 metres (2 to 8 feet), sometimes reaching as high as 4.6 metres (15 feet). Stalks and leaves are coated with a white wax, and the pith, or central portion, of the stalks of certain varieties is juicy and sweet. The leaves are about 5 cm (2 inches) broad and 76 cm (2.5 feet) long. The tiny flowers are produced in panicles that range from loose to dense; each flower cluster bears 800–3,000 kernels. The seeds vary widely among different types in colour, shape, and size, but they are smaller than those of wheat. Sorghum Nutrition FactsThe following nutrition information for 1/2 cup (96 grams) of raw sorghum grains, is provided by the USDA. Keep in mind that raw sorghum is dry and not cooked. A 1/2-cup portion of the grain will turn into 1 1/2 cups of cooked sorghum. Most people will likely eat only 1/2 cup to 1 cup cooked which will lower the calories and carbohydrates.
Calories: 316
Fat: 3g
Sodium: 2mg
Carbohydrates: 69g
Fiber: 7.5g
Sugars: 2.5
Protein: 10g
Carbs Sorghum’s calories come mostly from carbohydrates. One half cup of the dry grain provides 69 grams, 3 of which are fiber. Another 2.5 grams come from sugars. The remainder of sorghum’s carbs are naturally occurring starches, which are the heartier, slower-digesting complex variety. But again, that dry portion will yield more than most people will consume in one sitting.Fats Sorghum contains little fat, at just 3 grams per half cup. Protein Sorghum contains 10 grams of protein per 1/2 cup dry or 1 1/2 cups cooked. Vitamins and Minerals Grains are almost always rich in micronutrients, but sorghum surpasses many others for nutrient density. One half-cup serves up 18% of the Daily Value (DV) of iron, 25% DV of vitamin B6, 37% DV of magnesium, and 30% DV of copper. It also contains significant amounts of phosphorus, potassium, zinc, and thiamine. Health Benefits May Reduce Inflammation Numerous chronic diseases are driven by underlying inflammation. The antioxidants in sorghum can help combat cell damage, reducing inflammation. According to a 2016 systematic review of 19 studies, consuming sorghum decreased markers of inflammation.May Improve Blood Sugar The same systematic review that associated sorghum with reduced inflammation also found that eating the grain led to improved blood glucose responses. This could be good news for people living with diabetes or prediabetes. It should be noted that blood glucose responses will vary based on the person, and how much carbohydrate is eaten at a given time. The other foods consumed with the carbohydrate will also have an impact on blood glucose response. Suitable for Celiac Disease and Gluten Intolerance People with celiac disease and those with non-celiac gluten sensitivity must avoid gluten altogether. Therefore, the gluten protein found in wheat, rye, and barley, makes these grains unsuitable for consumption. Fortunately, people with these conditions can still enjoy grains (and get fiber and nutrients) with gluten-free sorghum. May Boost Weight Loss Research shows that diets high in fiber promote weight loss2 —and at 7.5 grams per half cup, sorghum is certainly high in fiber. One small 2019 study3 compared the effects of adding sorghum versus wheat to a calorie-controlled weight loss diet. Researchers found that those who ate sorghum reduced their body fat percentage more than those who ate wheat. Fits in a Low Sodium Diet With just 2 milligrams of sodium per half cup, sorghum is extremely low in sodium. This makes it an excellent choice for anyone on a low-sodium diet (as long as preparation methods don’t add a lot of salt). Helps Regulate Blood Pressure To regulate blood pressure, the body constantly strives to maintain a delicate balance of potassium and sodium—but most American diets are too high in sodium4 and too low in potassium.5 Replacing processed, high sodium starches like packaged pastas and rices with whole grains such as sorghum will help to increase potassium intake and lower sodium intake which may help to maintain better blood pressure. Allergies Sorghum is not among the top eight food allergens responsible for 90% of food allergies. In fact, for people with wheat allergies, sorghum can provide some similar nutrients to wheat, without the proteins that typically cause allergic reactions (and without gluten for those with celiac disease or gluten intolerance). It is, however, possible to be allergic to sorghum. Symptoms of an allergic reaction may include nausea, indigestion, vomiting, diarrhea, and respiratory issues like coughing or wheezing. Adverse Effects Sorghum can have a place in most healthy diets. But for some, too much of this grain could cause problems. People who are monitoring their carbohydrate intake will need to consider portions of foods like sorghum which are primarily carbohydrates. A typically serving of sorghum (which is about 1/2 cup cooked) contains roughly 23–28 grams of carbohydrates and about 2.5 grams of fiber. Varieties The different varieties of sorghum grains are defined by color, including red, orange, bronze, tan, white, and black. In addition to these botanical varieties, sorghum can be processed into many different formats. You can use sorghum flour in breads and pastries, liquefied sorghum as a syrup, pearled sorghum as a hot grain, and popped sorghum popcorn-like snack. To cook this grain, look at the package for cooking instructions as they can vary across brands. Typically one cup of raw sorghum is cooked in one quart or 4 cups of liquid. For extra flavor, add a sprinkle of salt to the pot. Rinse sorghum grains and add to boiling water. Bring the mixture back to a boil, then reduce heat to medium-high. Cook uncovered 50 to 60 minutes or until grains are soft and chewy. Once cooked, whole sorghum grains make a nutritious, high-protein addition to porridges, grain bowls, or pilafs.Sorghum is of a lower feed quality than corn (maize). It is high in carbohydrates, with 10 percent protein and 3.4 percent fat, and contains calcium and small amounts of iron, vitamin B1, and niacin. For human consumption, the gluten-free grain is usually ground into a meal that is made into porridge, flatbreads, and cakes.
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##मैं पिछले20 वर्षो से थाइराइड,डायबेटिक,हार्ट संबंधित रोग,लीवर आदि प्रमुख बीमारियों का खानपान में परिवर्तन कर शतप्रतिशत इलाज का प्रयास कर रहा हू, सही आहार एंव न्युनतम होम्योपेथिक दवाओं से पूर्णतया बीमारी को जड़ से खत्म किया जा सकता है ऐसा मेरा यह मानना है, तथा मैने शतप्रतिश हजारो लोगों में तथा हर आयुवर्ग में सफल प्रयोग किया है, न्युनतम व्यय- प्राय हम हम जो सात्विक भोजन पर व्यय करते है उसी के अनुरूप ही व्यय है को किया जाकर हमारी दैनिक आदतों में बीमारी से लड़ने तथा ठीक होने के प्रयास मोजूद है । यह कि आहार में प्रमुख परिवर्तन करके ही बीमारियों से लड़ा जा सकता है तथा बीमारियों से निजात पाई जा सकती है ।
For the last 20 years, I am trying to cure 100% of the major diseases like thyroid, diabetic, heart related diseases, liver etc. It is, and I have done 100% successful experiment in thousands of people and in every age group, the minimum expenditure - usually the expenditure we spend on sattvik the whole grain 8-9 type coarse gains- the veg food is the same as it should be done in our daily habits to fight disease and get cured. The effort exists. That only by making major changes in the diet, diseases can be fought and diseases can be overcome.
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JUGAL KISHORE SHARMA 91-9414416705
JUGAL’s Newsletter
Benefits of Multigrain-Health.gov's 2015-2020 Dietary Guidelines for Americans suggests that you eat 6 ounces of grain daily and get at least half of that from whole grains,
Benefits of Multigrain - How can We are diet plan with whole grains,bean and lentils Present study was undertaken for development of gluten free processed products i.e. cookies and pasta by incorporation of gluten-free ingredients in different proportions. Gluten free raw ingredients i. e. finger millet (FM), pearl millet (PM), soya bean (SB) and ground
