Nutritional health is achieved through the therapeutic use of whole foods, safe culinary preparation, and understanding the metabolic impacts of specific dietary frameworks and ingredients.
Fat is an important component of diet, imparting palatability to the diet and serving various functions in the body. Fats carry fat-soluble vitamins; vitamin A, D, E, and K. They also provide essential fatty acids, which cannot be synthesized by the body and therefore must be supplied from food.
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Ascorbic acid, or vitamin C, is an essential nutrient required for collagen synthesis, bone and teeth calcification, healing of wounds, hemoglobin formation, growth and other metabolic functions. Vitamin C is found in all fresh fruits, vegetables and their juices.
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Fennel is an excellent herb for children with colic and digestive weakness. It enhances digestion and assimilation of food. Fennel is perhaps the mildest and safest drug to relieve abdominal pain, spasms of the gastrointestinal tract, flatulence and gas.
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Idli is a fermented carbohydrate-rich food indigenous to the southern parts of India. It is prepared by steaming a fermented batter of rice and split black gram dhal. The fermentation process increases the bio-availability of proteins and enhances the B-vitamin content of the food.
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