Thursday, March 31, 2016

a stupid news...its false;Stupid;rubbish.....pigeon headed scientists...

    I Agree To T&C
    • A Abk  
      was a stupid news...its false...
      about 5 hours ago
      (0) ·  (0)
      reply (0)
    • R Raj  
      Absolutely false! It is actually non-vegetarian food that causes heart problems and cancer as was published recently in an article in the Time magazine of US.
      about 5 hours ago
      (0) ·  (0)
      reply (0)
    • M Monica  
      Stupid to compare American non-veg population with Indian veg populations. Comparison should be in the same country as this will cancel out the environmental degradation impact on food. Indian rivers and soil are so polluted that vegies are going to cause cancer anyways.
      about 5 hours ago
      (0) ·  (0)
      reply (0)
    • DA Dr Anisetti  
      Behind these stupid researchers there stands vested interested American companies to meet their ends. Absolutely rubbish. Their findings on paper is a paper pulp which is some way useful to lit fire.
      about 5 hours ago
      (0) ·  (0)
      reply (0)

  • Anand Ch  
    This was the last straw. So these pigeon headed scientists wants us to give up eating and drink only water ? What is there in this wretched life ? Eat and drink and go like any other creatures. Don't make too much fuss about living.
    2400
    about 5 hours ago
    (0) ·  (0)
    reply (0)
  • D Deadpool  
    ww(dot)pcrm(dot)org/health/cancer-resources/diet-cancer/facts/meat-consumption-and-cancer-risk
    about 4 hours ago
    (0) ·  (0)
    reply (0)
  • Kabir Tripathy  
    100% Fake . FY Editor.
    about 4 hours ago
    (1) ·  (1)
    reply (0)
    kabir Up Voted
    Anon Down Voted

    Vegetarian diet may up cancer, heart disease risk in Indians: Study

    Scientists found evidence that a vegetarian diet has led to a mutation that may make people more susceptible to inflammation, and by association, increased risk of heart disease and colon cancer.

    By: PTI | New York | Published:March 31, 2016 10:38 am
    broccoli-main Vegetarian diet has led to a mutation that may make people more susceptible to inflammation, increased risk of heart disease and colon cancer. Long term vegetarian diet can lead to a genetic mutation that may increase the risk of cancer and heart disease in Indians, a new study by Cornell University researchers has claimed.
    Scientists found evidence that a vegetarian diet has led to a mutation that may make people more susceptible to inflammation, and by association, increased risk of heart disease and colon cancer.
    The discovery by researchers including Kumar KothapalliImage result for Kumar Kothapalli from Cornell University in US provides the first evolutionary detective work that traces a higher frequency of a particular mutation to a primarily vegetarian population from Pune (about 70 per cent), when compared to a traditional meat-eating American population, made up of mostly Kansans (less than 20 per cent).
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    By using reference data from the 1000 Genomes Project, researchers provided evolutionary evidence that the vegetarian diet, over many generations, may have driven the higher frequency of a mutation in the Indian population.
    The mutation, called rs66698963 and found in the FADS2 gene, is an insertion or deletion of a sequence of DNA that regulates the expression of two genes, FADS1 and FADS2. These genes are key to making long chain polyunsaturated fats, researchers said.
    Among these, arachidonic acid is a key target of the pharmaceutical industry because it is a central culprit for those at risk for heart disease, colon cancer, and many other inflammation-related conditions, they said.
    Treating individuals according to whether they carry 0, 1, or 2 copies of the insertion, and their influence on fatty acid metabolites, can be an important consideration for precision medicine and nutrition.
    The insertion mutation may be favoured in populations subsisting primarily on vegetarian diets and possibly populations having limited access to diets rich in polyunsaturated fats, especially fatty fish, researchers said.
    “With little animal food in the diet, the long chain polyunsaturated fatty acids must be made metabolically from plant PUFA precursors,” researchers said.
    “The physiological demand for arachidonic acid, as well as omega-3 EPA and DHA, in vegetarians is likely to have favoured genetics that support efficient synthesis of these key metabolites,” they said.
    Changes in the dietary omega-6 to omega-3 balance may contribute to the increase in chronic disease seen in some
    developing countries, researchers said.
    The findings were published in the journal Molecular Biology and Evolution.
    comment:-
    in kerala 'kothazam' means fool -Mr kothapalli comes very near to that !!







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Tuesday, January 26, 2016

mumbai food guide

mumbai food guide


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Forgotten delicacies from Indian kitchens

Forgotten delicacies from Indian kitchens

By Agencies |Posted 19-Sep-2015
New Delhi: India has distinct food cultures and recipes which differ in taste, ingredients, cooking styles and methods from one geography to the other. However, food practices are ever changing and this has led to many dishes like Zameen doz dying out.
Saumya Shree, food specialist at virtual restaurant Bite Club, shares a list of five lost dishes of India:
Moti Pulao
Moti Pulao. Pic/YouTube
* Moti pulao: The nawabs made their food look pretty, while being innovative as well. This pulao is laden with peas or meat. Preparing the pulao is one tedious task though. Fragrant spices such as cardamom, nutmeg, and poppy seeds are used. The white pearls are made using egg white.
* Luleh kebab: This is a very delicate minced meat kebab.
* Zameen doz: This Awadhi fish dish is cooked by burying the dish under the ground. It was traditionally prepared by wandering hunters and nomads. However, over a period of time, people moved from the wilderness to brick and mortar homes and the dish lost its recipe and skill.
* Mutanzan: This is a layered rice dish with chicken pieces, aromas of clove and cardamom, a hint of orange and loads of nuts and dried fruits like dates and raisins.
* Angoori kofte: These are bottle gourd koftas dipped in creamy gravy.
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Tuesday, November 10, 2015

Image for the news result
Ayurveda prescribes beef for several disorders: Scientist
Times of India‎ - 6 hours ago
CHENNAI: Ancient Indian scriptures imposed no bar on eating beef and, in fact, ayurvedic ...
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Sunday, September 6, 2015

World's oldest vegetarian restaurant still a hit in Switzerland

  • PTI, Zurich
    • | 
  • Updated: Sep 06, 2015 18:45 IST

File photo of Haus Hiltl restaurant, in Switzerland. (Picture credit: Wikipedia)

Haus Hiltl, the world's oldest vegetarian restaurant in Zurich, is still a sought-after eatery which offers a wide range of Indian dishes from Palak Paneer to Sabmbhar Vada.
Certified by the Guinness Book of World Records in 2012 for being the oldest continuously operational vegetarian restaurant in the world, it was founded in 1898 by some German immigrants as 'Vegetarierhem AG' to popularise vegetarianism as a way of healthy living.
India's former prime minister Morarji Desai was among those who visited the restaurant that is located in Zurich's Sihlstrasse. He had visited the eating joint during an official visit to the country.
"We have customers from all over the world, white to green, I prefer to say. They relish on a vast range of dishes and go back with the taste lingering in their mouth," Brigitte Hediger, who manages the restaurant on busy weekends, said.
It has become a never-miss eating place for foodies visiting the Swiss city, Hediger said.
The daughter-in-law of the founder Margarith travelled to New Delhi last century to learn more about vegetarian cuisine for which the country is famed. She learnt a wide variety of mouth-watering dishes in India and introduced them into the menu which are popular even now.
"We have on our menu a wide variety of dishes, delicacies and health drinks. They range from Indian to Greek, Thai to Lebanese and European to African. We never disappoint our customers and there would always be the dish they are looking for," Brigittee told PTI.
The eating joint, established in 1898 at a time when the vegetarians were dubbed as "grazers" by most in Europe, did not prove a success until its management was taken over by a tailor Ambrosius Hiltl a few years later.
Hiltl, who suffered from a disease which left him unable to continue as dress maker, was told by a natural healer that he could get cured if he renounces meat and sticks to a strict vegetarian diet. He practised it and got cured which turned him into a committed convert to vegetarianism.
Hiltl became the restaurant's manager in 1903 and later bought it with the support of his wife Martha Gneupel. It is now being run by the fourth generation of the Hiltl family.
"I never miss a meal here when I am in Zurich, though I am not a vegetarian myself. I always look for a change and here I get what I am looking for," said Ivana Quattrina from Geneva while having a plate of assorted Indian fritters.
For Indians looking for home food in Zurich, Hiltl has a wide range of choices. The menu includes a variety of curries, chutney and salads besides Sambhar Vada, Palak Paneer, Banana Madras and Indian Thali among others.
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Wednesday, August 26, 2015

 Nisha Madhulika Recommended channel for you

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