Chetna’s Healthy Indian – by Chetna Makan

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Indian food is wonderful—a subjective opinion perhaps, but a popular view, and one this reviewer certainly shares. And of course, cooking with plenty of vegetables and spices is a great way to get a lot of health benefits.

There are usually downsides though, such as that in a lot of Indian cookbooks, every second thing is deep-fried, and what’s not deep-fried contains an entire day or more’s saturated fat content in ghee, and a lot of sides have more than their fair share of sugar.

This book fixes all that, by offering 80 recipes that prioritize health without sacrificing flavor.

The recipes are, as the title suggests, vegetarian, though many are not vegan (yogurt and cheese featuring in many recipes). That said, even if you are vegan, it’s pretty easy to veganize those with the obvious plant-based substitutions. If you have soy yogurt and can whip up vegan paneer yourself (here’s our own recipe for that), you’re pretty much sorted.

The cookbook strikes a good balance of being neither complicated nor “did we really need a recipe for this?” basic, and delivers value in all of its recipes. The ingredients, often a worry for many Westerners, should be easily found if you have a well-stocked supermarket near you; there’s nothing obscure here.

Bottom line: if you’d like to cook more Indian food and want your food to be exciting without also making your blood pressure exciting, then this is an excellent book for keeping you well-nourished, body and soul.

Click here to check out Chetna’s Healthy Indian, and spice up your culinary repertoire!

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  • How extreme heat can affect you—and how you can protect yourself

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    Because of climate change, last summer was the hottest in the Northern Hemisphere in 2,000 years—and this summer is expected to be even hotter. The record may continue to be broken: Extreme heat is expected to become even more frequent.

    The scorching heat has led to an increase in heat-related deaths in the United States, according to the Department of Health and Human Services, with approximately 2,300 deaths in the summer of 2023. Extreme heat, defined as a period of two to three days with high heat and humidity with temperatures above 90 degrees Fahrenheit, can have serious health consequences, including symptoms like headache, dizziness, loss of consciousness, nausea, and confusion. 

    As we face more extreme heat, you may be wondering how you can protect yourself and your loved ones. Read on to learn about heat-related illness, who’s most at risk, and more.

    What happens when our bodies are exposed to extreme heat?

    As our body temperature rises, our bodies attempt to cool down by opening up more blood vessels near the skin to begin sweating. The evaporation of our sweat regulates our body temperature, but it also leads to losing fluids and minerals. 

    When it’s too humid, sweating alone doesn’t do the trick. The heart must work harder to bring blood around the body. It starts beating faster, which can cause light-headedness, nausea, and headache.

    This process can affect our health in different ways, including increasing our risk of hospitalization for heart disease, worsening asthma, and injuring kidneys due to dehydration. It can also result in heat-related illness. Below are some effects of heat on our bodies: 

    • Heat cramps: Occur when a person loses salt through sweating, which causes painful cramps. Symptoms begin as painful spasms after heavy sweating, usually in the legs or the stomach. Heat cramps can lead to heat exhaustion or heat stroke. 
    • Heat exhaustion: This occurs when the body loses an excessive amount of water and salt, usually during intense physical activity. Symptoms include irritability, heavy sweating, and weakness, including muscle cramps. Heat exhaustion can lead to heat stroke. 
    • Heat stroke: This is the most severe heat-related illness. It happens when the body can’t cool down and reaches a temperature of 106 Fahrenheit or higher within 10 to 15 minutes. If the person doesn’t receive emergency treatment, it can cause permanent disability or death. Symptoms include confusion, loss of consciousness, and seizures. 

    What should I do if someone experiences a heat-related illness?

    If you or someone you’re with begins to show signs of heat illness, the Centers for Disease Control and Prevention recommends the following: 

    • Heat cramps: Stop all physical activity, drink water or a sports drink, move to a cool place, and wait for cramps to go away before resuming activity. If the cramps last more than an hour, you’re on a low-sodium diet, or you have heart problems, get medical help. 
    • Heat exhaustion: Move the person to a cool place, loosen their clothes, use a cool bath or cloths to try to lower their body temperature, and give them a sip of water. If the person throws up, or if their symptoms last longer than an hour or worsen, get medical help. 
    • Heat stroke: Call 911 immediately. Then, move the person to a cooler place, use cool cloths or a cool bath to help lower their temperature, and don’t give them anything to drink. 

    Read more about heat-related illness and what to do in each case.

    Who’s more vulnerable to extreme heat? 

    While everyone can be affected by extreme heat, some people are more at risk, including people of color.

    A 2023 KFF report outlined that because of historical residential segregation in the U.S. (known as “redlining”), people of color are more likely to live in areas that experience higher temperatures from rooftops, asphalt, and sidewalks that retain the sun’s heat (known as the “urban heat island effect”). Additionally, communities of color are more likely to live in areas with fewer trees, which act as a canopy and provide shade, making the heat worse and more direct.  

    Children under 5, adults 65 or over, and pregnant people are also more vulnerable to extreme heat. If you have a chronic health condition like diabetes, heart problems, or a mental health condition, you’re also at higher risk. (Some psychiatric medications, like antidepressants, can also make people more susceptible to heat). 

    Lastly, anyone exposed to the sun and extreme heat for long periods is also at higher risk. This includes athletes, people who work outdoors, and unhoused people. 

    What can I do to prevent heat-related illness during a heat wave?

    During a heat wave, follow these tips to stay cool and protect yourself from heat-related illness: 

    • Never leave your pets or children inside a car
    • Wear loose, light-colored clothing (dark colors absorb more heat).
    • Find shade if you’re outside.
    • If you don’t have air conditioning in your home, go to a place where you can cool down, such as a local library, community center, local pool or splash pad, or mall. Check to see if your city has designated cooling centers. (Cities like New York have a list of places.) 
    • Wear a hat.
    • Drink (non-alcoholic) fluids often to stay hydrated—and if you have pets, give them water frequently as well.
    • Check on your family members or older neighbors who may be more sensitive to extreme heat.
    • Avoid using your stove or oven too often or during the hottest parts of the day.
    • Cover your windows with shades to keep the heat out.

    What are some resources to prevent heat-related illness? 

    If you need financial assistance to cool down your home, such as to purchase an air conditioner, apply to the federal government’s Low Income Home Energy Assistance Program

    Before you head outside during a heat wave, use the CDC’s HeatRisk tool: Enter your zip code to find the current heat risk in your area and get tips on what to do to stay safe with each risk level.

    During a heat wave, also look for a cooling center in your state using the National Center for Healthy Housing’s list

    Check out the National Weather Service’s for more tips and resources.

    For more information, talk to your health care provider.

    This article first appeared on Public Good News and is republished here under a Creative Commons license.

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  • Blood-Sugar-Friendly Ice Pops

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    This generic food product has so many regional variant names that it’s difficult to get a universal name, but in N. America they’re also known by the genericized brand name of popsicles. Anyway, they’re usually very bad news for blood sugars, being merely frozen juice even if extra sugar wasn’t added. Today’s recipe, on the other hand, makes for a refreshing and nutrient-dense treat that won’t spike your blood glucose!

    You will need

    • 1 cup fresh blueberries
    • 1 can (12oz/400g) coconut milk
    • ½ cup yogurt with minimal additives
    • 1 tbsp honey (omit if you prefer less sweetness)
    • Juice of ¼ lime (increase if you prefer more sourness)

    Method

    (we suggest you read everything at least once before doing anything)

    1) Blend everything

    2) Pour into ice pop molds and freeze overnight

    3) Serve at your leisure:

    Enjoy!

    Want to learn more?

    For those interested in some of the science of what we have going on today:

    Take care!

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  • Where Nutrition Meets Habits!

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    Where Nutrition Meets Habits…

    This is Claudia Canu, MSc., INESEM. She’s on a mission to change the way we eat:

    Often, diet is a case of…

    • Healthy
    • Easy
    • Cheap

    (choose two)

    She wants to make it all three, and tasty too. She has her work cut out for her, but she’s already blazed quite a trail personally:

    Nine months before turning 40 years old, I set a challenge for myself: Arrive to the day I turn 40 as the best possible version of myself, physically, mentally and emotionally.❞

    ~ Claudia Canu

    In Her Own Words: My Journey To My Healthy 40s

    And it really was quite a journey:

    For those of us who’d like the short-cut rather than a nine-month quasi-spiritual journey… based on both her experience, and her academic and professional background in nutrition, her main priorities that she settled on were:

    • Making meals actually nutritionally balanced, which meant re-thinking what she thought a meal “should” be
    • Making nutritionally balanced meals that didn’t require a lot of skill and/or resources
    • That’s it!

    But, easier said than done… Where to begin?

    She shares an extensive list of recipes, from meals to snacks (I thought I was the only one who made coffee overnight oats!), but the most important thing from her is:

    Claudia’s 10 Guiding Principles:

    1. Buy only fresh ingredients that you are going to cook yourself. If you decide to buy pre-cooked ones, make sure they do not have added ingredients, especially sugar (in all its forms).
    2. Use easy and simple cooking methods.
    3. Change ingredients every time you prepare your meals.
    4. Prepare large quantities for three or four days.
    5. Store the food separately in tightly closed Tupperware.
    6. Organize yourself to always have ready-to-eat food in the fridge.
    7. When hungry, mix the ingredients in the ideal amounts to cover the needs of your body.
    8. Chew well and take the time to taste your food.
    9. Eat foods that you like and enjoy.
    10. Do not overeat but don’t undereat either.

    We have only two quibbles with this fine list, which are:

    About Ingredients!

    Depending on what’s available around you, frozen and/or tinned “one-ingredient” foods can be as nutritional as (if not more nutritional than) fresh ones. By “one-ingredient” foods here we mean that if you buy a frozen pack of chopped onions, the ingredients list will be: “chopped onions”. If you buy a tin of tomatoes, the ingredients will say “Tomatoes” or at most “Tomatoes, Tomato Juice”, for example.

    She does list the ingredients she keeps in; the idea that with these in the kitchen, you’ll never be in the position of “oh, we don’t have much in, I guess it’s a pizza delivery night” or “well there are some chicken nuggets at the back of the freezer”.

    Check Out And Plan: 10 Types Of Ingredients You Should Always Keep In Your Kitchen

    Here Today, Gone Tomorrow?

    Preparing large quantities for three or four days can result in food for one or two days if the food is unduly delicious

    But! Claudia has a remedy for that:

    Read: How To Eliminate Food Cravings And What To Do When They Win

    Anyway, there’s a wealth of resources in the above-linked pages, so do check them out!

    Perhaps the biggest take-away is to ask yourself:

    “What are my guiding principles when it comes to food?”

    If you don’t have a ready answer, maybe it’s time to tackle that—whether Claudia’s way or your own!

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    We hear a lot from doctors who work with dementia patients; sometimes we hear from carers too. In this case, the author spent 20 years working for the NHS, before being diagnosed with young-onset dementia, at the age of 58. Like many health industry workers who got a life-changing diagnosis, she quickly found it wasn’t fun being on the other side of things, and vowed to spend her time researching, and raising awareness about, dementia.

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    Instead, Dr. Mitchell—an honorary doctorate, by the way, awarded for her research—writes about what it’s actually like to be a human with dementia. Everything from her senses, how she eats, the experience of eating in care homes, the process of boiling an egg… To relationships, how care changes them, to the challenges of living alone. And communication, confusion, criticism, the language used by professionals, or how things are misrepresented in popular media. She also talks about the shifting sense of self, and brings it all together with gritty optimism.

    The style is deeply personal, yet lucid and clear. While dementia is most strongly associated with memory loss and communication problems, this hasn’t affected her ability to write well (7 years into her diagnosis, in case you were wondering).

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    Our brain is our most powerful organ, and our mind is an astonishing thing. So why do we sometimes go off-piste?

    The School of Life‘s Alain de Botton lays out for us a framework of cumulative thinking, directions for effort, and unlikely tools for cognitive improvement.

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  • Kumquat vs Persimmon – Which is Healthier?

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    Our Verdict

    When comparing kumquat to persimmon, we picked the kumquat.

    Why?

    In terms of macros, kumquats have more protein, though like most fruits, it’s unlike anybody’s eating them for the protein content. More importantly, they have a lot more fiber, for less than half the carbs. It bears mentioning though that (again, like most fruits) persimmon isn’t bad for this either, and both fruits are low glycemic index foods.

    When it comes to vitamins, it’s not close: kumquats have more of vitamins A, B1, B2, B3, B5, B6, B9, E, and choline, while persimmon has more vitamin C. It’s worth noting that kumquats are already a very good source of vitamin C though; persimmon just has more.

    In the category of minerals, kumquats again lead with more calcium, copper, magnesium, manganese, and zinc, while persimmon has more iron, phosphorus, and potassium.

    In short, enjoy both, and/or whatever fruit you enjoy the most, but if looking for nutritional density, kumquats are bringing it.

    Want to learn more?

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    Why You’re Probably Not Getting Enough Fiber (And How To Fix It)

    Take care!

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