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As temperatures rise and the body begins to crave lighter, fresher meals, May becomes a smart month to lean into vegetables that are cooling, hydrating and naturally abundant. Seasonal produce tends to taste better because it is harvested at the right time and often brings more flavour, better texture, and a stronger nutrient profile to…
How well do you know your produce? Do you know that not all the produce needs to go to the freezer zone? For instance, leafy greens, broccoli, and carrots absolutely love the cold. And, so they go straight to the crisper drawer. But tomatoes, avocados, and bananas? They aren’t enthusiastic about the cold. They lose…
Home gardening of vegetables in the summer season is not just a fashion, but also a way of life. With increasing awareness of organic food and the environment, many home gardeners are opting for easy-to-grow green vegetables such as lauki, kheera, and karela. These vegetables are easy to cultivate in the Indian climate and can…
Can you imagine eating a store bought or local market bought fruit without washing thoroughly, no right? But if you think you have washed your fruits and vegetables under normal running water, it is also not healthy. These carry dirt, germs and pesticides which need to be washed before they enter your stomach. Fruits and…
Pickled vegetables have been one of the most important parts of diets from many parts of the world, especially in East Asia. People love them not only for their sour flavour but also because they can be stored for a long period of time. However, over the last few decades, questions regarding the potential association…
For several vegetables (tomatoes, carrots, spinach), cooking increases bioavailability of certain compounds (lycopene, beta-carotene) or reduces antinutrients (oxalates), so the “raw is better” rule is not universal. Choosing a mix of raw and cooked vegetables across the week is the most practical approach. Also, raw produce carries greater risk of foodborne bacteria if not washed…
Vegetables are essential for a healthy diet, offering vital nutrients, vitamins, and minerals. Yet, not all vegetables are safe when eaten raw or cooked incorrectly. Certain varieties contain natural toxins that can lead to serious health problems such as poisoning, vomiting, or organ damage. For example, green potatoes, raw kidney beans, wild mushrooms, and rhubarb…
The decision to study abroad often begins with excitement. For many Indian students, it is also a step into a life they have never seen before. Neeharika, a Master of Science Business Analytics student at Durham University, United Kingdom, describes her own turning point in a way that feels familiar to many. “It’s the moment…
Beans, lentils and peas are part of the legume family, that provides a good amount of fiber and plant protein. This fiber feeds the gut bacteria, and lowers chronic liver inflammation. Consuming beans, lentils and peas, often improves insulin sensitivity, and lowers liver fat. One study found that the consumption of beans, lentils and peas…
Broccoli, cauliflower, Brussels sprouts and cabbage-all members of the cruciferous vegetable family are more than fiber‑rich powerhouses. They’re also packed with phytochemicals, that lend a hand to the liver’s detox duties. An ever‑growing body of research points to the idea that a diet heavy in these veggies, can reduce fat deposits, and dial down inflammation….
