Calcium is good for heart as well : STUDY FINDS


Suita [Japan], January 23 (ANI): The human heart, the size of a fist, located just behind and slightly left of the breastbone, tirelessly beats an average of 100,000 times a day. However, conditions that stop the heart from pumping blood efficiently can cause serious problems and ultimately require a heart transplantation.

In a study published in the journal ‘Science Translational Medicine’, researchers from Osaka University showed that a previously unknown mutation can lead to a condition called dilated cardiomyopathy, which is one of the main causes of heart failure.
Heart failure refers to an incurable condition where the heart is no longer able to meet the body’s demands in terms of blood supply. It is one of the most common causes of death and it affects almost 40 million people worldwide, representing a huge public health problem. One of the main factors leading to heart failure is a disease called dilated cardiomyopathy (or DCM). DCM is characterized by dilation of the heart’s chambers and a pumping disfunction. Previous research has shown that DCM is often inherited and has a genetic basis. However, for up to 80 per cent of the familial DCM cases, the genetic mutation causing the disease has still not been known.

The research team identified a gene called BAG5 as a novel causative gene for DCM. First, they studied patients from different families, highlighting a correlation between loss of function mutations in the BAG5 gene and DCM. The researchers found that this mutation has a complete penetrance, meaning that 100 per cent of the individuals presenting it will develop the disease. They then found in a mouse model of dilated cardiomyopathy that mice without BAG5 exhibited the same symptoms of human DCM, such as dilatation of the heart’s chambers and irregular heart rhythm. This indicated that mutations that erase the function of BAG5 can cause cardiomyopathy.

“Here we showed that loss of BAG5 perturbs calcium handling in mouse cardiomyocytes,” said Dr. Hideyuki Hakui, lead author of the study. BAG5 is important for calcium handling in the heart muscle cells, and calcium is essential for a regular rhythm and overall health of the cardiac muscle, explaining why a loss of BAG5 leads to cardiomyopathy.

“After demonstrating that BAG5 mutations led to loss of functional BAG5 protein,” continued Dr. Yoshihiro Asano, senior author of the study, “we also showed that administration of an AAV9-BAG5 vector in a murine model could restore cardiac function. This finding suggests that gene therapy with adeno-associated viruses (AAV) should be further investigated as a possible treatment alternative to heart transplantation for patients who are BAG5 deficient.” AAV gene therapy refers to an innovative form of therapy aimed at fixing mutated genes in diseases that have a genetic cause like DCM. Therefore, these findings have paved the way for a potential precision medicine treatment based on gene therapy. (ANI)

Explained: Emergence Of Mock Meat

The surging trend in the food business globally is the emergence of ‘mock meat’. Millions of dollars are being spent on advertising campaigns to convince us that it is good for us (our health) and good for the planet (for conservation of the environment). It can’t be denied that raising animals for the table leaves an unbearable carbon footprint and the practice isn’t sustainable. Cattle farming – particularly to produce red meats, beef and pork– contributes to large scale deforestation, exploitation of labour and destruction of the lifestyle of indigenous people.

All this besides the argument that we should not view everything through an anthropomorphic lease and should strive to eliminate cruelty towards animals deserves serious consideration.

The raging debate is not confined to ethical moral issues. Carnivores who love to bite into flesh, fowl or fish ask why can’t the vegetarians not let the meat-eaters be? Why this zeal to convert the non-believers to their creed? Why should vegetarians and vegans be driven to chase the mirage of meats obtained from plants?

The old saying is that call a rose by any other name, it remains a rose. Now, the real problem is that you call plant-based meat by any name-mock meat, faux meat, meat analogue, vegan meat, meat substitute it doesn’t become meat.

There is a long history of humanity’s experiments in this field. The Chinese texts dating back to the third century BCE refer to Tofu made from soyabean as ‘small mutton’. The Chinese also experimented to replicate the texture of meat with gluten derived from wheat. Nor was mimicking meat with vegetables and lentils unknown in ancient India.

Cola-cassia leaves were layered with spice lentil paste and then steamed mimic fish with skin. Riconch and patod continue to be prepared in different parts of India. Originally, this delicacy was called aleek matsya literally faux fish. Jack fruit, yams and unripe bananas are commonly used to prepare vegetarian kebab, kofta, qorma and biryani. In Bengal, dhokar dalna was prepared with ground Bengal gram lentils and draped in mustard gravy to trick the guest into thinking that they were being treated to fish. These traditional improvisations relied heavily on spices used in non-vegetarian dishes to create the illusion.

However, what is casting a spell at present is mass-produced plant-based proteins that claims to match the appearance, texture and mouth feel of different viands, poultry and seafood much better.

The process used is Thermo Plastic Extrusion that has been used for almost a century now by cereal manufacturers. It was Mr Kellogg the pioneer of breakfast cereals who had forecast a great future for the humble soyabean as the poor man’s meat. Soya bean granules were marketed as vegetarian keema in India but while the nuggets (soya badi) carved a niche for itself the mince failed to take off. But we digress.

Mock meats have long ago broken the Soya barrier. As a matter of fact, the Soya Champ so popular in our land is a gluten product! Elsewhere, defatted peanuts or myriad nuts and grains are used as a base for mock meats. To reproduce the texture and taste fungi or egg white are used.

Processed food companies abroad and in India claim that they have succeeded in producing different kinds of meat substitutes that look and taste just like ‘real’ Beef, Pork, Lamb, Chicken or seafood. The essentially bland plant protein is transformed magically by the addition of edible colour, fat, aromatic substances and synthetic (nature identical) flavours. This has triggered the debate whether these ultra-processed products are really more healthy than natural meats?

Preservatives are often added that nullify the advantages claimed by producers of vegetarian meats.

These may be free from growth hormones and antibiotic medicines but what about high sodium content and preservatives? Packaging and marketing of such niche products make them attractive for the health-conscious and environmentally responsible but it remains to be seen whether this fad of fringe foodies will in future really ensure food security and adequate nutrition for the masses in different continents.

Deepika Padukone Wraps ‘Project K’ 1st Schedule, Prabhas Treats Her With Delicious Food

Deepika Padukone wrapped up the first schedule of her upcoming film, Project K, directed by Nag Ashwin. She took to her Instagram stories to share a photo of the clouds, taken from the aircraft. On the last day of the first schedule, Prabhas treated Deepika to a lavish lunch spread with over 10 dishes.

Project K is a science fiction film, produced by Vyjayanthi Movies.

On December 4, Deepika Padukone landed in Hyderabad to begin the shoot of her pan-India film, Project K. She has been shooting for Project K for the past 10 days. A few days ago, Prabhas joined the Project K team and they shot some important sequences.

Prabhas is known for his hospitality and always treats co-stars and technicians with a delicious lunch spread. This time, he arranged a sumptuous meal with several dishes. Biriyani, rice and gravies were part of the lunch spread. Deepika shared a photo of the meal on his Instagram stories.

Deepika Padukone wrapped up the shooting of Project K. She wrote, “You were lovely #Hyderabad. Until we meet again. #ItsAWrap #Schedule1 #ProjectK @actorprabhas @nag_ashwin (sic).”

Project K is a science fiction film featuring Prabhas, Deepika Padukone and Amitabh Bachchan in lead roles. The film is being produced on a massive scale by Vyjayanthi Movies. The shooting commenced early this year and is expected to be wrapped up next year.

Reduced Meat Diet Has Several Advantages: Study

Globally, food is responsible for a quarter of human greenhouse gas emissions. A large part of this is due to livestock farming. Animals convert only a small portion of the fed calories into the meat. Ruminants also produce methane, which further accelerates global warming.

Furthermore, what we eat also has consequences for our health and animal welfare. When comparing diets, these aspects should also be taken into account. Experts also refer to the optimal health of humans, animals and the environment from the ‘One Health’ perspective. “Studies that apply this perspective to nutrition issues are still rare, however,” explains Juliana Paris of the Center for Development Research (ZEF) at the University of Bonn (Germany).

Actual food basket compared with three alternatives

Paris, together with colleagues, conducted an analysis that aims to fill this research gap to some extent.

The findings were published in the journal Science of The Total Environment.

“To do this, we took a look at examples of which products are on the food basket of people in North Rhine-Westphalia,” she explains. “We then compared this reference diet with three different scenarios: a shift according to the recommendations of the German Nutrition Society (DGE), a shift to a Mediterranean diet with more fish and seafood, and a shift to a vegan diet.”

In each of these three scenarios, the foods were chosen to differ from the reference diet as little as possible. “That means, for example, that in the Mediterranean version, we increased the proportion of fish and seafood, vegetables and grain products,” Paris says. In addition, the overall product selection should contain the same nutrients in similar amounts as before. This gave the researchers a food basket for each scenario, which they then analyzed further.
“To do this, we relied on various databases,” says Dr Neus Escobar of the Institute for Applied Systems Analysis in Austria, who supervised the work. “They enabled us, for example, to estimate the impact of each diet on certain environmental aspects – such as the amount of greenhouse gases produced during their production or the water consumption. We took a similar approach to assess the impact of each diet on health.” Red meat, for example, is known to increase the risk of certain cancers and cardiovascular disease.

The researchers estimated the consequences for animal welfare using several indicators. These included how many animals lose their lives as a result of food consumption and under what conditions they are kept. “But we also used the number of neurons or the size of the brain in relation to the body to estimate the extent to which the respective animals actually suffer when they are used,” explains Juliana Paris.

Fish instead of steak: good for the environment, bad for animal welfare

Any of the three diets would be sustainably beneficial from a One Health perspective. However, this is also at the expense of other aspects. The vegan diet scored best in many areas. However, the production of vegan food involves increased water consumption. “In addition, vegans need to take certain nutrients separately, such as vitamin B12, vitamin D and even calcium,” Paris says.

The Mediterranean diet (although healthy) also results in increased water requirements due to the high amount of nuts and vegetables. Moreover, if – as assumed in the study – the meat consumed is completely replaced by fish, its effects on animal welfare are surprisingly negative: As fish and seafood are much smaller than, for instance, cows or pigs, considerably more animals suffer as a result of this diet.

The increased consumption of honey, which requires intensive management of bee colonies, also has a negative impact. “It’d therefore beneficial to meet less of your overall protein needs from animal sources,” Neus Escobar emphasizes. “In addition, many people today have diets that are significantly too rich. If they reduced the amount of food they ate, to what they really need, it might have additional positive effects.”

According to the study, the DGE recommendations are going in the right direction. However, in terms of human health, the other two options are better. Nevertheless, the data here also show: If you do without meat more often and instead put whole grains, vegetables and fruit on your plate, you are not only doing something good for yourself, but also for the animals and the environment.

Food insecurity increases Pakistan’s woes

Islamabad, [Pakistan] : Pakistan has failed to lift itself out of poverty with the Global Hunger Index (GHI) ranking it 92nd out of 116 nations and with a score of 24.7. The country’s level of hunger is categorised as ‘serious’.
According to Dawn, Pakistan has been able to bring the proportion of the undernourished population down to 12.9 per cent from 21.1 per cent in 2000 but still faces problems related to malnourishment. The Global Hunger Index comprises four indicators including undernourishment, child wasting, child stunting and under-five mortality rate.
The report, jointly published by Concern Worldwide and Welthungerhilfe on global hunger, mentions: “As the year 2030 draws closer, achievement of the world’s commitment to Zero Hunger is tragically distant”.
Further, over the last three years, Pakistan’s double-digit food price inflation, along with dwindling income, has left more Pakistanis food insecure, according to Dawn.
On the other hand, the World Food Programme (WFP) estimates that approximately 43 per cent of Pakistanis are food insecure and 18 per cent of those have acute food insecurity. The WFP contends that affordability is the “greatest barrier in achieving a nutritious diet,” estimating that the majority of Pakistanis are incapable of affording nutritionally acceptable food.

Study Ranks Healthfulness Of Foods From First To Worst

According to a new research, scientists at the Friedman School of Nutrition Science and Policy at Tufts have developed a new tool to help consumers, food companies, restaurants, and cafeterias choose and produce healthier foods and officials to make sound public nutrition policy.

The findings of the study were published in the journal ‘Nature Food’. Food Compass is a new nutrient profiling system, developed over three years, that incorporates cutting-edge science on how different characteristics of foods positively or negatively impact health. Important novel features of the system include:

1. Equally considering healthful vs. harmful factors in foods (many existing systems focus on harmful factors);
2. Incorporating cutting-edge science on nutrients, food ingredients, processing characteristics, phytochemicals, and additives (existing systems focus largely on just a few nutrients); and
3. Objectively scoring all foods, beverages, and even mixed dishes and meals using one consistent score (existing systems subjectively group and score foods differently).

“Once you get beyond ‘eat your veggies, avoid soda,’ the public is pretty confused about how to identify healthier choices in the grocery store, cafeteria, and restaurant,” said the study’s lead and corresponding author, Dariush Mozaffarian, dean of the Friedman School.

“Consumers, policymakers, and even industry are looking for simple tools to guide everyone toward healthier choices,” added Mozaffarian.

The new Food Compass system was developed and then tested using a detailed national database of 8,032 foods and beverages consumed by Americans. It scores 54 different characteristics across nine domains representing different health-relevant aspects of foods, drinks, and mixed meals, providing for one of the most comprehensive nutrient profiling systems in the world.

The characteristics and domains were selected based on nutritional attributes linked to major chronic diseases such as obesity, diabetes, cardiovascular problems, and cancer, as well as the risk of undernutrition, especially for mothers, young children, and the elderly.

Food Compass was designed so that additional attributes and scoring could evolve based on future evidence in such areas as gastrointestinal health, immune function, brain health, bone health, and physical and mental performance; as well as considerations of sustainability.

Potential uses of Food Compass include:

1. Encouraging the food industry to develop healthier foods and reformulate the ingredients in popular processed foods and snacks;
2. Providing food purchasing incentives for employees through worksite wellness, health care, and nutrition assistance programs;
3. Supplying the science for local and national policies such as package labelling, taxation, warning labels, and restrictions on marketing to children;
4. Enabling restaurants and school, business, and hospital cafeterias to present healthier food options;
5. Informing agricultural trade policy; and
6. Guiding institutional and individual investors on environmental, social, and corporate governance (ESG) investment decisions.

Each food, beverage, or mixed dish receives a final Food Compass score ranging from 1 (least healthy) to 100 (most healthy). The researchers identified 70 or more as a reasonable score for foods or beverages that should be encouraged. Foods and beverages scoring 31-69 should be consumed in moderation. Anything scoring 30 or lower should be consumed minimally.

Across major food categories, the average Food Compass score was 43.2.

1. The lowest-scoring category was snacks and sweet desserts (average score 16.4).
2. The highest scoring categories were vegetables (average score 69.1), fruits (average score 73.9, with nearly all raw fruits receiving a score of 100), and legumes, nuts, and seeds (average score 78.6).
3. Among beverages, the average score ranged from 27.6 for sugar-sweetened sodas and energy drinks to 67 for 100per cent fruit or vegetable juices.
4. Starchy vegetables scored an average of 43.2.
5. The average score for beef was 24.9; for poultry, 42.67; and for seafood, 67.0.

Food Compass is the first major nutrient profiling system to use consistent scoring across diverse food groups, which is especially important for mixed dishes. For example, in the case of pizza, many other systems have separate scoring algorithms for the wheat, meat, and cheese, but not the finished product itself.

Consistent scoring of diverse items can also be helpful in assessing and comparing combinations of food and beverages that could be sold and consumed together, such as an entire shopping basket, a person’s daily diet pattern, or a portfolio of foods sold by a particular company.

“With its publicly available scoring algorithm, Food Compass can provide a nuanced approach to promoting healthy food choices-helping guide consumer behaviour, nutrition policy, scientific research, food industry practices, and socially based investment decisions,” said last author Renata Micha, who did this work as a faculty member at the Friedman School and is now at the University of Thessaly.

Additional authors are Naglaa H El-Abbadi, Meghan O’Hearn, Josh Marino, William A Masters, Paul Jacques, Peilin Shi, and Jeffrey B Blumberg of the Friedman School.

Centre imposes stock limits on edible oils to soften prices in the domestic market

The Department of Food and Public Distribution in a landmark decision has imposed stock limits on Edible Oils and Oilseeds to soften the prices of edible oils in the domestic market for a period up to March 31, 2022, informed the Ministry of Consumer Affairs, Food, and Public Distribution on Sunday.

New Delhi [India], October 10 : According to a statement issued by the ministry today, the removal of licensing requirements, stock limits and movement restrictions on specified foodstuffs (Amendment) Order, 2021 has been issued with immediate effect from 8th September 8, 2021. Future trading on Mustard Oil and Oilseeds was suspended in National Commodity and Derivatives Exchange (NCDEX) from October 08, 2021.
The Centre’s decision will soften the prices of edible oils in the domestic market, thereby, bringing great relief to consumers across the country, it said.
The Ministry said the high prices of edible oil in the international market have a substantial impact on the domestic edible oil prices. Under the visionary leadership of Prime Minister Narendra Modi, the Centre has formulated a multi-pronged strategy to ensure that the prices of essential commodities like edible oils remain controlled.
Measures like rationalization of import duty structure, launching of a web portal for self-disclosure of stocks held by various stakeholders etc. had already been taken.
In a consistent effort to further cool down the domestic prices of Edible Oils, the Centre has issued the order which was shared with all States, the press statement said.
Under this order, the stock limit of all Edible Oils and Oilseeds will be decided by the respective States government/Union Territories Administration on the basis of available stock and consumption pattern of the State/Union Territory with the following exceptions.
An exporter, being a refiner, miller, extractor, wholesaler or retailer or dealer, having Importer-Exporter Code Number issued by the Director-General of Foreign Trade if such exporter is able to demonstrate that the whole or part of his stock in respect of edible oils and edible oilseeds are meant for exports, to the extent of the stock meant for export.
An importer, being a refiner, miller, extractor, wholesaler or retailer or dealer, if such importer is able to demonstrate that part of his stock in respect of edible oils and edible oilseeds are sourced from imports.
As per the release, in case, the stocks held by respective legal entities are higher than the prescribed limits then they shall declare the same on the portal of the Department of Food and Public Distribution and bring it to the prescribed stock limits as decided by the State/UT administration where it is conducting its business, within 30 days of the issue of such notification by the said authorities.

Colour-Coded Nutrition Labels, Warnings Linked To Healthier Food Purchases: Study

A new analysis has integrated findings from 134 studies of the impact of colour-coded nutrition labels and warnings found on the front of some food packaging and found that these labels do indeed appear to encourage more healthful purchases.

The findings of the study were published in the journal ‘PLOS’. Jing Song of Queen Mary University of London, UK, and colleagues conducted the study.

Some countries have introduced mandatory front-of-package labelling in hope of improving people’s diets and reducing the burden of diseases associated with poor diets. These labels may employ colour coding to indicate nutrition, or they may warn consumers about unhealthful features of products.

However, studies on the impact of such labelling have produced mixed evidence.

To help clarify the impact of front-of-package nutrition labels, Song and colleagues analysed data from 134 peer-reviewed studies published between January 1990 and May 2021. They applied an analytical method known as network meta-analysis in order to integrate the results of the studies and evaluate the impact of four different labelling systems — two that use colour-coding and two that use warnings.

This meta-analysis showed that all four labelling systems appeared to be advantageous in encouraging consumers to purchase more nutritionally beneficial products. Evaluation of specific nutritional qualities found that labelling nudged consumers towards foods and drinks with lower levels of energy, sodium, fat, and saturated fat.

The analysis also highlighted psychological mechanisms that may underlie the different strengths of different labels, due to their impact on consumers’ understanding of nutrition information and resulting changes in attitudes towards unhealthful or healthful foods. Colour-coded labels appeared to be more beneficial in promoting more healthful purchases, and warning labels were more effective in discouraging unhealthy purchases.

These findings could help guide and refine policies on front-of-package labelling to improve public health. Meanwhile, future research could build on this study by addressing related concepts, such as the impact of labelling on the reformulation of products by the food industry or more long-term benefits of labelling on purchasing behaviour.

“This study found that colour-coded labels and warning labels are all able to direct consumers towards more healthful purchase behaviour,” the researchers added.

“Color-coded labels can promote the purchase of more healthful products while warning labels discourage the purchase of less healthful products,” the researchers concluded.

Recipe: Hummus Dip With Chole/Chickpeas

Hummus is a popular middle eastern spread made with chickpeas. All the ingredients that are used in making of hummus are healthy. This is a simple recipe for homemade hummus. It is a delicious spread or dip made from chickpeas or chole, tahini sauce, lemon, and spices. All you need is some boiled chole & you can make this easy veg snack recipe at home.

Check Out:-


FOR TAHINI- Sesame seeds – 1cup Olive oil – 4-5 tbsp

FOR BOILING CHICKPEAS- Chickpeas (soaked overnight) – 2cups Baking soda – ½ tsp Water – 6cups

FOR HUMMUS DIP- Tahini paste – 2-3tbsp Garlic clove – 1no Salt – to taste Lemon juice – ¼ cup Iced water – a dash Olive oil – 3tbsp Cumin powder – ½ tsp Olive oil – a dash

FOR GARNISH- Olive oil – 2-3tbsp Boiled chickpeas – few for garnish Pita Bread – few as an accompaniment Cumin powder – a pinch Chilli powder – a pinch


1 FOR BOILING CHICKPEAS: Add the soaked chickpeas along with some salt, baking soda and water in a pressure cooker. In a pressure cooker you will have to wait till the first whistle and then lower the heat and cook till 5more whistles. Make sure to cook till the chickpeas get soft and creamy. Remove and strain to remove any water and cool them completely.
2 Cooking Tip – Adding baking soda while cooking makes sure that the hummus will not be grainy.
3 FOR TAHINI SAUCE: To make tahini lightly toast the sesame seeds in a pan. Remove let them cool a bit and add them to a blender. Dry grind the sesame seeds for some time. Now add in the olive oil and grind it into a smooth paste. Keep it aside.
4 FOR HUMMUS DIP: In a jar of a mixer grinder add boiled & cooled chickpeas, tahini, garlic, lemon juice, salt, lemon juice, cumin powder, olive oil and a dash of iced water. Blend them together in intervals. The mixer grinder might be sluggish so do not be tempted to add moe iced water or olive oil as it will make the dip runny.
Open the lid and using a spoon scrape the sides and mix the chickpeas together and grind them again. Use iced water few dashes if required, as this will make sure that hummus dip is not grainy and becomes smooth and fluffy.
5 Once it gets creamy check for seasoning and adjust. Remove to a bowl and pour over olive oil, garnish with chilli powder, cumin powder and some boiled chickpeas.

Floating Island – Kattala Soup Recipe

If you are looking to treat your taste buds to an exotic recipe, try Floating Island – Kattala Soup. It is not only healthy but also refreshing as it is made from a blend of Maldivian sweet potato, young coconut and Pandan leaves which serve as a flavourful bowl for lunch or dinner and will lure you to make it again and again apart from rejuvenating your drooping energies.

Check out the recipe of Floating Island – Kattala Soup Recipe:


Sweet Potato (Kattala) 150 grams

Russet Potato 75 grams

Onion (Chopped) 15 grams

Celery (Chopped) 10 grams

Pandan Leaves 05 grams

Curry Leaves 4-5 leaves

Curry Powder 03 grams

Coconut Milk 75 ml

Fresh Young Coconut Water 100 ml

Salt 02 grams

Coconut Oil (For sauté) 30 ml

Vegetable Stock 200 ml

Ingredients for Floating Island:

Sweet Potato 50 grams

Russet Potato 50 grams

Curry Powder 03 grams

Butter 10 grams

Salt 05 grams

Coconut Milk 15 ml

Method for Kattala Soup:

Peel both the potatoes cut into 2-3 inche dices, heat the coconut oil and sauté Curry leaves, chopped onion, celery and Pandan leaves, add the potatoes in it and sauté well.

Add the curry powder, mix it well and saute it for 2-3 minutes. Add Coconut water and Vegetable stock and boil it for 15-20 minutes.

Once the potatoes get tender blend it to smooth texture, pass it through a strainer. With adding few more stock in it give boil for 5 minutes, add Coconut Milk and seasoning.

Method for Floating Island:

During boiling the potatoes for soup, take it out 50 grams of it when it is 80% done and make a puree of it. Heat a pan and add butter, add potato puree and seasoned it.

Add coconut milk to make it smoother. With the help of piping bag, pipe it on a soup bowl like Island shapes. Pour the hot Kattala Soup near the tiny island of curried potatoes, serve hot.

(Recipe: Khemraj Bhatt, Executive Sous Chef, Oblu select at Sangeli, Maldives)

Pizza Bread Bomb Recipe By Chef Ranveer Brar

This Pizza Bread Bomb serves just the purpose as it can give a unique and indulgent twist to the traditional and popular festive delicacies.

Check out its easy-to-make recipe inside which can be whipped up even by kids. Chef Ranveer Brar’s special recipe of Pizza Bread Bomb gives a fun twist to festive food.

Ingredients for stuffing:

2 tbsp oil

1 inch ginger, chopped

2 garlic cloves, chopped

½ medium red bell pepper, chopped

½ medium green bell pepper, chopped

1 big potato, boiled and grated

100-150 gms cheese

2 tbsp mayonnaise

1 tsp dried oregano

Few small cubes cheese

½ tsp tomato ketchup (for each bomb)

Other Ingredients:

4-5 Bread slices, edges removed

1 tbsp butter

½ tsp red chilli flakes

½ tsp dried oregano

Few coriander leaves, roughly tron

Ingredients for serving:


Tomato ketchup

Method for stuffing:

In a pan, heat oil then add ginger, garlic, red bell pepper, green bell pepper and saute until fragrant. Now add grated potato and mix everything properly then continue cooking for another minute. Remove the mixture in a bowl then add cheese, mayonnaise, dried oregano and mix everything together and keep in the fridge to cool down.

Pull out the mixture from the fridge then take a portion of it and make a well in center place a small cheese cube and some tomato ketchup then close it up in a spear. Make the rest with remaining mixture and set aside for further use.

Method for Pizza Bread Bomb:

Take a bread slice without edges and dip in some water lightly. Spread it little, then use it to cover the prepared stuffing spears and repeat the same with the rest of it.

Now deep fry the bombs in medium hot oil until golden brown from all sides. Remove and set aside, meanwhile brown some butter in a pan and add dried oregano, red chilli flakes, coriander leaves switch off the flames.

Add the fried pizza bread bombs in and cost them properly. They are ready to serve with some mayonnaise, tomato ketchup.

(Recipe: Chef Ranveer Brar)

Lassi Recipe: 5 Types Of Colourful & Nutritious Smoothie Recipe

Rainbow Lassi! This Yogurt smoothie is a total hit with kids and is packed with a lot of nutrients and fruits. This colorful lassi recipe adds a fun and colorful way to load up on your vitamins and minerals for the day. And obviously, it’s kid-approved too!


~Berry Beet Smoothie~ Strawberries – 8nos Sugar – 3tbsp Beetroot (boiled, small) – 1no Curd – 1cup Rose Syrup – 1tbsp Ice Cubes – a handful

~Kale & Banana Smoothie~ Curd – 1 cup Kale Leaves – a handful Banana – 1no Sugar – 3tbsp Ice cubes – a handful

~Pineapple & Curacao Smoothie~ Curd – 1 cup Purple Cabbage (chopped) – ½ cup Vanilla ice cream – 2 scoops Pineapple chopped – ½ cup Sugar – 2 tbsp Blue Curacao Syrup – 2tbsp Ice cubes – a handful

~Mango Cardamom Smoothie~ Curd – 1 cup Mango (diced) – 1 cup Saffron – a pinch Cardamom – 2 no Sugar – 2 tbsp Ice cubes – ½ cup

~Papaya Saffron Smoothie~ Curd – 1 cup Almonds – 10nos Vanilla Extract – 1tsp Saffron – a pinch Papaya (diced) – 1cup Sugar – 2 tbsp Ice cubes – a handful


1 To prepare the smoothies make sure the curd is chilled.
2For berry beet smoothie mix together all the ingredients and blend it to make a smooth lassi. Pour out and serve it chilled.
3For Kale & Banana smoothie mix all the ingredients and blend it to make a smooth lassi. Pour out and serve it chilled.
4 For Pineapple & Curacao Smoothie mix all the ingredients and blend it to make a smooth lassi. Pour out and serve it chilled.
5For Mango Cardamom Smoothie mix all the ingredients and blend it to make a smooth lassi. Pour out and serve it chilled.
6For Papaya Saffron Smoothie mix all the ingredients and blend it to make a smooth lassi. Pour out and serve it chilled.

Study: Smell Regulates What We Eat And Vice Versa

A new study has shown that just as smell regulates what we eat, what we eat, in turn, regulates our sense of smell.

The findings of the study were published in the journal ‘PLOS Biology’. Walking past a corner bakery, you may find yourself drawn in by the fresh smell of sweets wafting from the front door.

You’re not alone: The knowledge that humans make decisions based on their nose has led major brands like Cinnabon and Panera Bread to pump the scents of baked goods into their restaurants, leading to big spikes in sales.

But according to the new study, the food you ate just before your walk past the bakery may impact your likelihood of stopping in for a sweet treat – and not just because you’re full.

Scientists at Northwestern University found that people became less sensitive to food odours based on the meal they had eaten just before. So, if you were snacking on baked goods from a coworker before your walk, for example, you may be less likely to stop into that sweet-smelling bakery.

Smell regulates what we eat, and vice versa.

The study found that participants who had just eaten a meal of either cinnamon buns or pizza were less likely to perceive “meal-matched” odours, but not non-matched odours.

The findings were then corroborated with brain scans that showed brain activity in parts of the brain that process odours was altered in a similar way. These findings show that just as smell regulates what we eat, what we eat, in turn, regulates our sense of smell.

Feedback between food intake and the olfactory system may have an evolutionary benefit, said senior and corresponding study author Thorsten Kahnt, an assistant professor of neurology and psychiatry and behavioural sciences at Northwestern University Feinberg School of Medicine.

“If you think about our ancestors roaming the forest trying to find food, they find and eat berries and then aren’t as sensitive to the smell of berries anymore,” Kahnt said.

“But maybe they’re still sensitive to the smell of mushrooms, so it could theoretically help facilitate diversity in food and nutrient intake,” Kahnt added.

Kahnt said while we don’t see the hunter-gatherer adaptation come out in day-to-day decision-making, the connection between our nose, what we seek out and what we can detect with our nose may still be very important.

If the nose isn’t working right, for example, the feedback loop may be disrupted, leading to problems with disordered eating and obesity. There may even be links to disrupted sleep, another tie to the olfactory system the Kahnt lab is researching.

Using brain imaging, behavioural testing and non-invasive brain stimulation, the Kahnt lab studies how the sense of smell guides learning and appetite behaviour, particularly as it pertains to psychiatric conditions like obesity, addiction and dementia.

In a past study, the team found the brain’s response to smell is altered in sleep-deprived participants, and next wanted to know whether and how food intake changes our ability to perceive food smells.
According to Laura Shanahan, a postdoctoral fellow in the Kahnt lab and the first and co-corresponding author of the study, there’s very little work on how odour perception changes due to different factors.
“There’s some research on odour pleasantness, but our work focuses on how sensitive you are to these odours in different states,” Shanahan said
Pizza and pine; cinnamon and cedar

To conduct the study, the team developed a novel task in which participants were presented with a smell that was a mixture between a food and a non-food odour (either “pizza and pine” or “cinnamon bun and cedar” – odours that “pair well” and are distinct from each other).

The ratio of food and non-food odour varied in each mixture, from pure food to pure non-food. After a mixture was presented, participants were asked whether the food or the non-food odour was dominant.
Participants completed the task twice inside an MRI scanner: First, when they were hungry, then, after they’d eaten a meal that matched one of the two odours.

“In parallel with the first part of the experiment running in the MRI scanner, I was preparing the meal in another room,” Shanahan said.

“We wanted everything fresh and ready and warm because we wanted the participant to eat as much as they could until they were very full,” Shanahan added.

The team then computed how much food odour was required in the mixture in each session for the participant to perceive the food odour as dominant.

The team found when participants were hungry, they needed a lower percentage of food odour in a mixture to perceive it as dominant – for example, a hungry participant may require a 50 per cent cinnamon bun to cedar mixture when hungry, but 80 per cent when full of cinnamon buns.

Through brain imaging, the team provided further evidence for the hypothesis. Brain scans from the MRI demonstrated a parallel change occurring in the part of the brain that processes odours after a meal.
The brain’s response to a meal-matched odour was less “food-like” than responses to a non-matched meal odour.

Applying findings to future sleep deprivation research
Findings from this study will allow the Kahnt lab to take on more complex projects.
Kahnt said with a better understanding of the feedback loop between smell and food intake, he’s hoping to take the project full circle back to sleep deprivation to see if lack of sleep may impair the loop in some way.

He added that with brain imaging, there are more questions about how the adaptation may impact sensory and decision-making circuits in the brain.

“After the meal, the olfactory cortex didn’t represent meal-matched food odours as much as food anymore, so the adaptation seems to be happening relatively early on in processing,” Kahnt said.
“We’re following up on how that information is changed and how the altered information is used by the rest of the brain to make decisions about food intake,” Kahnt concluded.

Israel will help India in terms of food security, says Rony Yedidiya Clein, Charge D’ Affaires

New Delhi [India]: The agricultural collaboration between India and Israel will help India in terms of food security, believes the state of Israel as both nations come together in an annual meet for Indo-Israel agricultural project on Friday in New Delhi.
The project has been initiated to bring Israeli innovations close to Indian farmers as India continues to adopt international innovation and technology in its agricultural sector which is also the largest sector of the country. “Farming sector is the largest sector in India. So this project will help farmers to produce more. It will help India in terms of food security,” said Rony Yedidiya Clein, Charge D’ Affaires at the Embassy of Israel in India.
“We will be inaugurating the 30th centre of excellence next year as we celebrate the 30th year of our diplomatic relationship. And there are another 12 centres of excellence in the pipeline and the planning is in process,” Yedidiya Clein informed.
Indo-Israel bilateral relations have deepened since 1992 when full diplomatic ties were established.
The annual agricultural meet between India and Israel is expected to further strengthen through Mashav, a key functionary of Israel’s agency for international development cooperation.
“We hope India will work with us. There is always room for improvement. If we work together with the Indian Ministry of Agriculture and the farmers, we will be able to improve the centres,” says Yedidiya Clein.
Through the centre of excellence, Israel will be establishing 75 villages of excellence over the coming years. Both the countries expressed that they are working to reach out to more and more farmers.
Yair Eshel, Agriculture Attache, Mashav said, “India and Israel share a deep relationship, especially in terms of agriculture. There is cooperation and collaboration between India and Israel. We understand each other very well. Agriculture is a major activity in India. In India, if new technologies are bought, it can create a new movement in a short time.”
“Israel will be helping the farmers in not just enhancing income, but we will also be helping them in developing the structure of the agriculture which is our target. There are places in which more time is required. We have to create a new protocol which is to achieve the target,” observes Agriculture Attache.
During the worldwide COVID threat, Israel and India came closer and worked together in robust collaboration in areas such as defence equipment, medical kits, and diagnostic technologies.
In the section of ‘Israeli solutions for India and possibilities’ various stakeholders who are working in collaboration brought out the work done between two countries based on Israel’s latest innovative technologies.
India and Israel continue to share each other’s learning in various fields such as knowledge, innovations and technology.

Cabbage Parantha Recipe By Chef Sanjeev Kapoor

Super healthy, cabbage goes a long way back. In ancient times, the Greeks treated it as a special food for its many medicinal properties. There are tales about raw cabbage juice being a standard treatment for a nasty hangover! Salads, dals, sabzis, pickles and even raitas, cabbage does full justice to each preparation.

Let’s check out the recipe of cabbage parantha by chef Sanjeev Kapoor:

Ingredients for Cabbage Parantha Recipe

  • Cabbage grated 1 cup
  • Whole wheat flour 1 1/2 cups for dusting
  • Gram flour 1 cup
  • Carom seeds 1/2 teaspoon
  • Green chillies chopped 1-2
  • Asafoetida a pinch
  • Red chilli powder 1/2 teaspoon
  • Salt to taste
  • Fresh coriander leaves chopped 2 tablespoons
  • Milk as required
  • Oil 2 teaspoons
  • Ghee as required


Step 1

Take whole wheat flour in a mixing bowl, add gram flour, carom seeds, green chillies, asafoetida, red chilli powder and salt. Add cabbage and coriander leaves and mix well.

Step 2

Add sufficient milk and knead into semi soft dough. Add oil and knead again. Cover the dough with a damp muslin cloth and rest for 10-15 minutes.

Step 3

Divide the dough into equal portions and shape them into balls. Dust each ball with a little dry flour and roll out into a parantha.

Step 4

Heat a non-stick tawa on medium heat. Place a parantha on it and cook for 1 minute. Flip, apply a little ghee and flip again. Apply a little ghee on the other side too and continue to cook, turning sides, till both sides are evenly cooked. Similarly, make more paranthas with the remaining dough.

Step 5

Place them on serving plates and serve hot with a pickle of your choice.

Achari Pulao Recipe By Chef Kunal Kapur

This Achari Pulao recipe by Chef Kunal Kapur is sure to win you over with its simplicity and mouth-watering appeal. Especially for red-chili pickle lovers, this is a must try.

Chef Kunal Kapur shared this recipe on his Instagram page saying: “Achari Pulao for lunch? Ready? So here’s the recipe.


Servings: 4

3 tbsp Oil

2 tsp Garlic chopped

2 tsp Ginger chopped

½ cup Onion sliced

2nos Red chili stuffed pickle

2cups Basmati rice (soaked)

2 cups Water

Salt to taste

A handful Spring onion chopped

A handful Coriander chopped


Wash and soak rice for half hour. In a deep pan heat oil, add chopped garlic and ginger. Lightly sauté and then add onions. Cook onions for 2-3 mins on high heat.

Roughly chop the pickled red chillies and add it to the pan. Cook for a minute. Add the soaked and drained rice along with 2 cups of water. Bring it to a boil and then lower the heat. Sprinkle spring onion and coriander leaves. Cover a cook till on low heat till all the water is absorbed.

Turn off the heat and leave it covered for 5 minutes. Remove the lid and using a fork fluff up the rice and serve.

Note: 1½ cup of raw rice soaked for half hour will become 2 cups of soaked rice approx.

Try This Super Healthy Dessert Bounty Bliss Balls

Made with all the healthy ingredients from almond flour, coconut and jaggery, these blissful balls will delight your sweet tooth like never before.

Popular fitness trainer Yasmin Karachiwala shares the recipe of this super-healthy dessert Bounty Bliss Balls on her Instagram page.

Check out:-

Bounty Bliss Balls Recipe


2/3 cup Coconut Shreds

1/3 cup Almond flour

3 tbsp Coconut Yogurt

1 tbsp Jaggery Syrup

1/3 Tsp Salt

Melted Dark Chocolate


Add coconut shreds, almond flour, coconut yogurt, jaggery syrup and pinch of salt in a mixing bowl. Knead it all together.

Make round balls and place them in a mould or a plate. Put it in fridge for 20 mins.

Coat it with melted chocolate and put it in the fridge till it hardens.

Health benefits

Coconut are packed with nutrients like carbohydrates, proteins and antioxindants. They are a good source of copper and iron. However, eating too much coconut can increase your cholesterol levels. Jaggery on the other hand, improves digestion, aids in diabetes and boosts immunity. Almond flour is packed with vitamins and anti-oxidants and is a good source of magnesium, calcium, phosphorous etc.

Samosa Recipe By Chef Sanjeev Kapoor

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage. And did you always think that eating a potato will make you fat?

Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.

Let’s check out the recipe for samosa:-

Ingredients for Samosa Recipe

  • Potatoes , boiled, peeled and cut into ½ inch pieces 4 medium
  • Samosa dough as required
  • Ghee 1 tablespo as required
  • Cumin seeds 1 teaspoon
  • Green chilli , finely chopped 1
  • Ginger , finely chopped 1 inch
  • Green peas 1/4 cup
  • Red chilli powder 1 teaspoon
  • Dried mango powder 1 teaspoon
  • Garam masala powder 1/2 teaspoon
  • Salt to taste
  • Fresh coriander leaves , chopped 1 tablespoon
  • Oil for deep-frying
  • Tomato ketchup to serve


Step 1

Heat 1 tablespoon ghee in a non-stick pan, add cumin seeds, green chilli and ginger, mix and sauté for 30 seconds. Add potatoes, mix and mash well.

Step 2

Add green peas, red chilli powder, dried mango powder, garam masala powder and salt, mix and cook for 1 minute. Add coriander leaves and mix well. Transfer into a bowl and cool down to room temperature.

Step 3

Divide the dough into equal portions, shape them into balls and apply some ghee on each ball. Grease the worktop with some ghee, place each portion and roll out into an oblong sheet. Halve each sheet horizontally.

Step 4

Heat sufficient oil in a kadai.

Step 5

Shape each halved sheet into a cone, stuff with some potato mixture, apply some water on the edges, bring them together and press to seal and shape into samosas.

Step 6

Slide the samosas into hot oil and deep-fry, on medium heat, till golden brown and crisp. Drain on absorbent paper.

Step 7

Arrange the samosas on a serving platter and serve hot with tomato ketchup.

Poland wants to collaborate with India in Food Processing & Emerging technology field

Kolkata, Aug 11: ‘Fintech, Smart City, Cyber security, Green Technology, Drone technology and Food Processing are priority areas were Poland want to collaborate with India,’ said H E Prof. Adam Burakowski, Ambassador of the Republic of Poland to India while addressing at an interactive session organised by the Indian Chamber of Commerce (ICC).

“Poland is the most developed country in Europe in terms of e-banking and we want to offer our solutions to the Indian market,” he claimed.

He also stated that Poland has large experience in green technologies and is also willing to offer solutions in sewerage treatment.

Poland hold leadership position in drone technology, he said, and can collaborate with India for

civilian purposes.

Agriculture and Food Processing is also another priority sector where, he felt, India and Poland

can collaborate. Apples and confectionary products compose of more than 50% of agro-processed products Polish exports to India, he mentioned.

Blueberries from Poland, he believed, have the potential to be hit among the Indian consumers.

Also present at the session were Michalina Seliga, Third Secretary (Political-Economic Section), Embassy of Poland, Marta Kuśnierska, Expert (Political-Economic Section), Embassy of

Poland and Joydeep Roy, Chief Consular Officer, Honorary Consulate of Poland.

Earlier, in his welcome address, Brij Bhushan Agarwal, Chairman, ICC National Expert Committee

on Minerals and Metals mentioned that underground coal mining is a very sustainable and attractive

way of mining and Poland can be an important partner with its cutting-edge technologies for the underground mining industry. Mr. Agarwal also offered the formal vote of thanks at the close of the session.

Adding colour to your plate may lower cognitive decline risk

Washington [US]: A new study found that people who eat a diet that includes at least half a serving per day of foods high in flavonoids like strawberries, oranges, peppers and apples may have a 20 per cent lower risk of cognitive decline.

The findings of the study were published in the online issue of ‘Neurology’, the medical journal of the American Academy of Neurology. The study looked at several types of flavonoids and found that flavones and anthocyanins may have the most protective effect.

Flavonoids are naturally occurring compounds found in plants and are considered powerful antioxidants. It is thought that having too few antioxidants may play a role in cognitive decline as you age.
“There is mounting evidence suggesting flavonoids are powerhouses when it comes to preventing your thinking skills from declining as you get older,” said study author Walter Willett, MD, DrPH, of Harvard University in Boston, Mass.

“Our results are exciting because they show that making simple changes to your diet could help prevent cognitive decline,” added Willett.

The study looked at 49,493 women with an average age of 48 and 27,842 men with an average age of 51 at the start of the study. Over 20 years of follow up, people completed several questionnaires about how often they ate various foods. Their intake of different types of flavonoids was calculated by multiplying the flavonoid content of each food by its frequency.

Study participants evaluated their own cognitive abilities twice during the study, using questions like, “Do you have more trouble than usual remembering recent events?” and “Do you have more trouble than usual remembering a short list of items?”

This assessment captured early memory problems when people’s memory has worsened enough for them to notice, but not necessarily enough to be detected on a screening test.

The people in the group that represented the highest 20 per cent of flavonoid consumers, on average, had about 600 milligrams (mg) in their diets each day, compared to the people in the lowest 20 per cent of flavonoid consumers, who had about 150 mg in their diets each day. Strawberries, for example, have about 180 mg of flavonoids per 100 gram serving, while apples have about 113.

After adjusting for factors like age and total caloric intake, people who consumed more flavonoids in their diets reported a lower risk of cognitive decline. The group of highest flavonoid consumers had 20 per cent less risk of self-reported cognitive decline than the people in the lowest group.

Researchers also looked at individual flavonoids. Flavones, found in some spices and yellow or orange fruits and vegetables, had the strongest protective qualities and were associated with a 38 per cent reduction in risk of cognitive decline, which is the equivalent of being three to four years younger in age.
Peppers have about 5 mg of flavones per 100 gram serving. Anthocyanins, found in blueberries, blackberries and cherries, were associated with a 24 per cent reduced risk of cognitive decline. Blueberries have about 164 mg of anthocyanins per 100 gram serving.

“The people in our study who did the best over time ate an average of at least half a serving per day of foods like orange juice, oranges, peppers, celery, grapefruits, grapefruit juice, apples and pears,” said Willett.

“While it is possible other phytochemicals are at work here, a colourful diet rich in flavonoids–and specifically flavones and anthocyanins–seems to be a good bet for promoting long-term brain health.

And it’s never too late to start because we saw those protective relationships whether people were consuming the flavonoids in their diet 20 years ago, or if they started incorporating them more recently,” concluded Willett.

Cutting 200 calories daily, exercising may improve heart health in obese adults

Washington [US]: According to a new study, cutting just 200 calories a day with moderate exercise reaped bigger rewards than exercise alone for older, obese adults.

Among older adults with obesity, combining aerobic exercise with a moderate reduction in daily calories resulted in greater improvements in aortic stiffness (a measure of vascular health, which impacts cardiovascular disease), compared to exercise only or to exercise plus a more restrictive diet. The findings of the study were published in the journal ‘Circulation’.

Modifiable lifestyle factors such as a healthy diet and regular physical activity may help offset age-related increases in aortic stiffness. Although aerobic exercise generally has favourable effects on aortic structure and function, previous studies have shown that exercise alone may not be sufficient to improve aortic stiffness in older adults with obesity.

“This is the first study to assess the effects of aerobic exercise training with and without reducing calories on aortic stiffness, which was measured via cardiovascular magnetic resonance imaging (CMR) to obtain detailed images of the aorta,” said Tina E. Brinkley, PhD, lead author of the study and associate professor of gerontology and geriatric medicine at the Sticht Center for Healthy Aging and Alzheimer’s Prevention at Wake Forest School of Medicine in Winston-Salem, North Carolina.

“We sought to determine whether adding caloric restriction for weight loss would lead to greater improvements in vascular health compared to aerobic exercise alone in older adults with obesity,” added Brinkley.

This randomised controlled trial included 160 sedentary adults, ages 65-79 years with obesity (BMI=30-45 kg/m2). The average age of the participants was 69 years; 74 per cent were female, and 73 per cent were white.

Participants were randomly assigned to one of three intervention groups for 20 weeks: 1) exercise only with their regular diet, 2) exercise plus moderate calorie restriction (reduction of approximately 250 calories/day), or 3) exercise plus more intensive calorie restriction (reduction of approximately 600 calories/day).

The two calorie-restricted groups received pre-made lunches and dinners with less than 30 per cent of calories from fat and at least 0.8 grams of protein per kg of their ideal body weight, prepared under the direction of a registered dietitian for the study; they made their own breakfasts according to the dietitian-approved menu.

Everyone in the study received supervised aerobic exercise training four days per week for the duration of the 20-week study at the Geriatric Research Center at Wake Forest School of Medicine.

The structure and function of the aorta were assessed with cardiovascular magnetic resonance imaging to measure aortic arch pulse wave velocity (PWV) (the speed at which blood travels through the aorta) and distensibility, or the ability of the aorta to expand and contract. Higher PWV values and lower distensibility values indicate a stiffer aorta.

The results found that weight loss of nearly 10% of total body weight or about 20 pounds over the five-month study period was associated with significant improvements in aortic stiffness — only in the participants assigned to the exercise plus moderate calorie restriction group. Additional findings include:

  1. The exercise plus moderate calorie restriction group had a 21 per cent increase in distensibility and an 8 per cent decrease in PWV.
  2. None of the aortic stiffness measures changed significantly in either the exercise-only group or the exercise plus more intensive calorie restriction group.
  3. Changes in BMI, total fat mass, per cent body fat, abdominal fat and waist circumference were greater in both of the calorie-restricted groups compared to the exercise-only group.
  4. Weight loss was similar between the calorie-restricted groups despite nearly two times fewer calories (26.7 per cent reduction in calories vs. a 14.2 per cent reduction in calories) in the intensive calorie restriction group.
    “Our findings indicate that lifestyle changes designed to increase aerobic activity and moderately decrease daily calorie intake may help to reduce aortic stiffness and improve overall vascular health,” said Brinkley.
    “However, we were surprised to find that the group that reduced their calorie intake the most did not have any improvements in aortic stiffness, even though they had similar decreases in body weight and blood pressure as the participants with moderate calorie restriction,” added Brinkley.
    Brinkley further said, “These results suggest that combining exercise with modest calorie restriction — as opposed to more intensive calorie restriction or no-calorie restriction — likely maximizes the benefits on vascular health, while also optimizing weight loss and improvements in body composition and body fat distribution.”
    “The finding that higher-intensity calorie restriction may not be necessary or advised has important implications for weight loss recommendations to improve cardiovascular disease risk in older adults with obesity,” concluded Brinkley.

Try This Saucy Chicken Burger By Chef Sanjeev Kapoor

Burgers are essentially fancier sandwiches, a thick piece of meat encased between crispy lettuce, onion, tomato, and other veggies, doused in sauces, cheese and secured within two pieces of bread, and usually, burgers bun are used for burgers.

This recipe for a saucy chicken burger by celebrated chef Sanjeev Kapoor is perfect for those who love their burgers but always feel they lack flavour and moisture.

Ingredients for Saucy Chicken Burger Recipe

Burger buns 4

English mustard paste 4 teaspoons

Iceberg lettuce a few

Cheese 4 slices

Tomato roundels 12

Fried potato wedges 8

Tomato ketchup to serve

French fries to serve

Chicken patty

Chicken mince 2 cups

Onion , finely chopped 1 medium

Celery , finely chopped 1 inch stick

Garlic , chopped 1 tablespoon

Fresh rosemary 1 teaspoon

Dried mixed herbs 1 1/2 teaspoons

Salt to taste

Crushed black peppercorns to taste

Egg 1

Oil for shallow frying


Butter 2 tablespoons

Garlic , chopped 1 tablespoon

Celery , sliced 1 inch

Carrot , chopped 1 tablespoon

Onion , finely chopped 1 small

Refined flour (maida) 2 tablespoons

Chicken stock 2 cups

Salt to taste

Crushed black peppercorns to taste

Worcestershire sauce 2 tablespoons

Fresh parsley , chopped 1 tablespoon


Step 1

To prepare chicken patties, take chicken mince in a bowl, add onion, celery, garlic, fresh rosemary, dried mixed herbs, salt and crushed peppercorns. Break the egg into the bowl and mix well.

Step 2

Divide the chicken mixture into 8 equal portions, shape them into patties and place on a plate.

Step 3

To prepare sauce, heat butter in a non-stick pan, add garlic and sauté for 30 seconds. Add celery, carrot and onion, mix and sauté for 1-2 minutes.

Step 4

Add flour, mix well and sauté for 1-2 minutes or till golden brown. Add chicken stock, whisk and cook till the mixture is smooth and slightly thick.

Step 5

Add salt and crushed peppercorns and whisk. Add Worcestershire sauce, whisk and cook for 1 minute. Add parsley and mix well. Transfer into a bowl.

Step 6

Heat sufficient oil in another non-stick pan, place the chicken patties in it and shallow-fry, turning sides, till evenly cooked and golden brown on both sides. Drain on absorbent paper.

Step 7

Halve the burger buns horizontally and toast them on the cut side in the same non-stick pan till golden brown.

Step 8

To prepare each burger, apply 1 teaspoon English mustard paste on the toasted side of the base half, place 2-3 iceberg lettuce leaves, one chicken patty, 1 cheese slice, 3 tomato roundels, another chicken patty, 2 potato wedges one on top of the other on the base half of the bun. Drizzle some sauce, cover with the top half of the bun, with toasted side downwards, and secure with a satay stick.

Step 9

Place them on individual serving plates and serve hot with tomato ketchup and French fries.

“North Korea Likely To Face Food Shortage”: United Nation’s Food and Agricultural Organisation

The acute food shortage in North Korea where the price of a packet of coffee has gone up to $100 is just the beginning of a harsh, lean period in the country, the United Nation’s Food and Agricultural Organisation has forwarned, estimating North Korea’s food shortage of this year at around 860,000 tonnes this year. The country could experience a “harsh lean period” as early as next month, the UN body has said.

According to the FAO report, as quoted by AFP, North Korea is projected to produce a “near-average level” of 5.6 million tonnes of grain this year, which is around 1.1 million tonnes short of the amount required to feed its entire population. With “commercial imports officially planned at 205,000 tonnes”, North Korea will likely face a food shortage of around 860,000 tonnes.

“If this gap is not adequately covered through commercial imports and/or food aid, households could experience a harsh lean period from August to October,” it said.

What is the present food crisis situation in North Korea?

In June, North Korean leader Kim Jon Un formally addressed the food shortage issue of the country and said the situation is now getting tense. Reports said the price of rice skyrocketed in June and corn has been on the rising path since the beginning of 2021. South Korea’s Korea Institute of National Unification has said rice price has soared owing to a lack of supply. In 2020, North Korean grain production also fell by an estimate of 5.2 per cent.

Several key government officials have been replaced apparently for the mismanagement of the crisis.

What led to the food crisis

North Korea shut its borders since 2020 amid the pandemic, while its own agriculture sector failed because of flood damage. All these, compounded with the ongoing international sanctions on the country, have led to this situation. But the food crisis was not unforeseen as the crunch began from last year itself. According to a report from the US department of agriculture, North Koreans were eating 445 calories less a day than the 2,100-calorie diet recommended by the United Nations.

How will North Korea overcome the food crisis?

In an article, South China Morning Post has said “emaciated” Kim Jong Un will ride out the famine in North Korea with China’s help. Kim’s greetings to Xi Jinping on the 100th anniversary of the foundation of the Chinese Communist Party are being interpreted by experts as a message from Kim that North Korea’s strong ties with Beijing will help Pyongyang navigate the crisis.

Enjoy This Healthy And Delicious Banana Bread Blueberry Collagen Bars

While baking banana bread was surprisingly a trend in the initial days of lockdown among those who couldn’t even prepare scrambled eggs, the extended months of the Covid-19 pandemic only saw people not just polishing their kitchen skills while working from home but also trying to give different scrumptious variations to banana bread. This Sunday, we were in for a drool-worthy surprise as we stumbled upon a delicious recipe of Banana Bread Blueberry Collagen Bars which is sure to nourish our weekend vibe.

We don’t know whether it is the extra free time of Sunday or something comforting about the smell of warm banana bread fresh from the oven but we just can’t stop ourselves from wanting to whip up the incredibly easy and tasty Banana Bread Blueberry Collagen Bars.

Check out the recipe below:-


2 mashed bananas

2 tbsp olive oil (or coconut oil)

1/3 cup almond butter (or nut/seed butter)

1 egg (*V* or flax egg)

3 tbsp raw honey (*V* or maple syrup)

1 tsp vanilla

1 3/4 cup almond flour

1/4 sea salt

1/4 tsp baking powder

1/4 tsp baking soda

3/4 cup blueberries

Optional add-ins:

Sprinkle of cinnamon

2 scoops of collagen


Dash of lemon juice


Preheat oven to 350. Mix wet ingredients and then dry ingredients separately. Combine until well incorporated.

Fold in blueberries to mixed batter. Line an 8X6 rectangular or 8X8 square pan or glass dish w/ parchment paper. Pour in batter.

Sprinkle more blueberries on top! Press them down. Bake for 25-40 minutes (depends on size/depth of pan/dish) until no longer jiggles in the middle and starting to brown on the edges!

Let cool fully before cutting and serving.

(Recipe: Maddy, Instagram/madd.healthy)

Try This Ultimate Fusion Food, Chai Cheesecake By Chef Sanjeev Kapoor

This delicious recipe is inspired by one of the favorite things that everyone loves, chai and cookies that makes a chai cheesecake.

Every Indian absolutely loves to have chai, and while most of us love to consume this little beverage at any time of the day, whether its breakfast, lunch, or afternoon tea and true tea lovers can come up with absolutely any excuse to have a cup, whether its to ‘wake’ themselves up or to simply enjoy a cup over some gossip or chatter with friends, family or colleagues.

Chef Sanjeev Kapoor recently shared the ultimate fusion, desi chai and New York style cheesecake, and with the delicious and beautiful result, we are not complaining.

And if tea flavoured anything is right up your alley, then one of the most well-known and experienced master chefs of India have the perfect concoction for you tea and dessert lovers. Chef Sanjeev Kapoor recently shared the ultimate fusion, desi chai and New York style cheesecake, and with the delicious and beautiful result, we are not complaining.

Like most cheesecakes, this too requires at least 5 hours of preparation time but it not difficult, just time consuming. Check out Chef Sanjeev Kapoor’s desi take on the classic cheesecake.

Ingredients for Chai Cheesecake Recipe

Tea leaves 3 tablespoons

Cream cheese 100 grams

Ginger biscuits , crushed 10-12 + for garnish

Gelatin 1 tablespoon

Whipped cream 150 grams

Honey 2 tablespoons

Green cardamoms 4

Milk 2 tablespoons

Melted butter 1 tablespoon


Step 1

In a small bowl, take your gelatin and add 4 teaspoons hot water, mix and set aside to bloom.

Step 2

Take cream cheese in a mixing bowl, add whipped cream and fold in well. Add honey, mix well and set aside.

Step 3

To make tea, heat three fourth cup water in a non-stick pan, add tea leaves and green cardamoms, mix and bring the mixture to a boil. Add milk, mix and bring the mixture to a boil once again. Remove from heat, cool slightly and strain into a bowl through a strainer pressing the residue to extract all the flavour. Let it cool completely.

Step 4

Add tea to the cream mixture and mix well. Add bloomed gelatin, mix well and set aside.

Step 5

Take crushed biscuits in another bowl, add melted butter and mix well.

Step 6

Divide the biscuit mixture equally into cutting chai glasses and press. Top with chai-cream mixture and tap lightly so that no air bubbles remain and the surface is evened.

Step 7

Keep the glasses in the refrigerator to set for 3-4 hours. Add some biscuits to the top of the glass as garnish and serve to your chai-loving friends and family.

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