People who fast during Navratri are at an increased risk of food poisoning and diarrhea

People who fast during Navratri are at an increased risk of food poisoning and diarrhea Eating leftover and oily food can make you sick...Keep a check on your liquid intake to celebrate the festival of Navratri with all the enthusiasm Starving and not eating for too long can make you feel weak. It is advised that you consume mini meals after an interval of every 2-3 hours New Delhi, 29th March 2017: Have you ever wondered what is the reason behind the 9-day fast during Navratri? In addition to the religious reasons, fasts also help in the purification of the body by relaxing its metabolism. The consumption of low calorie and less spicy food items helps relieve the body of the extra work it has to do on a regular basis. However, this purpose gets defeated when people indulge in starchy and oily foods like potatoes and kuttu pakoras. Padma Shri Awardee Dr K K Aggarwal, National President Indian Medical Association (IMA) and President Heart Care Foundation of India (HCFI) and Dr RN Tandon – Honorary Secretary General IMA in a joint statement said, “During Navratris, people have fewer food options, which are mostly restricted to kuttu and singhara flours. We advise that the people who are on a fast consume ample amounts of liquids to maintain energy levels and prevent dehydration. It is also strongly recommended that the kuttu or singhara flour left over from the previous year should not be used as they may be contaminated and result in diarrhea. Eat lot of fruits. Eating too much of very oily and high sugar food items like burfi, ladoo and potato fries may also cause diarrhea.” Keep the following in mind in order to avoid the chances of food poisoning and diarrhea and help in maintaining a healthy fasting routine: • Use singhara flour, it is not a cereal but a fruit as it is made from dried ground water chestnuts and hence a good substitute for a Navratri fast, where cereals cannot be consumed. It is an excellent source of energy and provides 115 kcal per 100g. • Singhara plants bear ornately shaped fruits containing a single very large starchy seed. These seeds or nuts are boiled and eaten as a snack and can be eaten raw as well • The Singhara is made from dried ground water chestnuts. These nuts are boiled peeled and dried before grinding. In such a case, there are no chances of impurities. • Chestnuts are relatively low in net carbs (total carbohydrate minus dietary fiber). It is included in many low carb diets. They do not contain the fat that regular nuts have. They also contain less carbohydrate than white flour. • Avoid eating deep fried chestnut flour pooris or parathas. • Buy only branded best quality flour as leftover flour from last year can lead to food poisoning. • One should not use high trans fat vegetable oils to cook chestnut flour bread. • You should consume as many fruits as you can, fruits are the best alternatives for the individuals who are on a fast. • To keep your body hydrated, you should drink as much liquid as you can like in the form of water and juices.

People who fast during Navratri are at an increased risk of food poisoning and diarrhea

People who fast during Navratri are at an increased risk of food poisoning and diarrhea Eating leftover and oily food can make you sick...Keep a check on your liquid intake to celebrate the festival of Navratri with all the enthusiasm Starving and not eating for too long can make you feel weak. It is advised that you consume mini meals after an interval of every 2-3 hours New Delhi, 02nd October 2016: Have you ever wondered what is the reason behind the 9-day fast during Navratri? In addition to the religious reasons, fasts also help in the purification of the body by relaxing its metabolism. The consumption of low calorie and less spicy food items helps relieve the body of the extra work it has to do on a regular basis. However, this purpose gets defeated when people indulge in starchy and oily foods like potatoes and kuttu pakoras. Speaking on the issue, Padma Shri Awardee Dr KK Aggarwal – President Elect IMA & President Heart Care Foundation of India. said, “During Navratris, people have fewer food options, which are mostly restricted to kuttu and singhara flours. We advise that the people who are on a fast consume ample amounts of liquids to maintain energy levels and prevent dehydration. It is also strongly recommended that the kuttu or singhara flour left over from the previous year should not be used as they may be contaminated and result in diarrhea. Eat lot of fruits. Eating too much of very oily and high sugar food items like burfi, ladoo and potato fries may also cause diarrhea.” Keep the following in mind in order to avoid the chances of food poisoning and diarrhea and help in maintaining a healthy fasting routine: Use singhara flour, it is not a cereal but a fruit as it is made from dried ground water chestnuts and hence a good substitute for a Navratri fast, where cereals cannot be consumed. It is an excellent source of energy and provides 115 kcal per 100g. Singhara plants bear ornately shaped fruits containing a single very large starchy seed. These seeds or nuts are boiled and eaten as a snack and can be eaten raw as well The Singhara is made from dried ground water chestnuts. These nuts are boiled peeled and dried before grinding. In such a case, there are no chances of impurities. Chestnuts are relatively low in net carbs (total carbohydrate minus dietary fiber). It is included in many low carb diets. They do not contain the fat that regular nuts have. They also contain less carbohydrate than white flour. Avoid eating deep fried chestnut flour pooris or parathas. Buy only branded best quality flour as leftover flour from last year can lead to food poisoning. One should not use high trans fat vegetable oils to cook chestnut flour bread. You should consume as many fruits as you can, fruits are the best alternatives for the individuals who are on a fast. To keep your body hydrated, you should drink as much liquid as you can like in the form of water and juices.

Avoid food poisoning by thorough washing and proper cooking

Avoid food poisoning by thorough washing and proper cooking New Delhi, August 21, 2016: With thorough washing and proper cooking of fruits and vegetables one can eliminate most bacteria that cause food poisoning, said Padma Shri Awardee Dr KK Aggarwal – President Heart Care Foundation of India (HCFI) and Honorary Secretary General IMA. Food-borne illnesses or food poisoning usually comes from eating food tainted with bacteria or their toxins. Virus and parasites can also be behind the food poisoning. People have long known that raw meat, poultry and eggs can also harbor disease–causing microbes. But in recent years most outbreaks of food–borne illnesses are due to fresh fruits and vegetables. Food poisoning can cause abdominal pain, nausea, headache, fatigue, vomiting, diarrhea and dehydration. Symptoms may appear several hours to several days after eating tainted food. For example, Salmonella bacteria will cause illness 12 hours to 3 days after ingestion lasting about 4–7 days. The most common way to treat food poisoning is to drink plenty of fluids. The sickness usually subsides within a few days. Ways to prevent food poisoning at home • Wash your hands, utensils and food surfaces often • Keep raw foods separate from ready-to-eat foods • Cook foods to a safe temperature • Refrigerate or freeze perishable foods promptly — within two hours of purchasing or preparing them. • Defrost food safely. ... • Throw food when in doubt of out when in doubt • Do not eat uncovered cut fruits and vegetables available on the streets • Do not drink water that is not boiled

Avoid food poisoning by thorough washing and proper cooking

Avoid food poisoning by thorough washing and proper cooking New Delhi, August 09, 2016: With thorough washing and proper cooking of fruits and vegetables one can eliminate most bacteria that cause food poisoning, said Padma Shri Awardee Dr KK Aggarwal – President Heart Care Foundation of India (HCFI) and Honorary Secretary General IMA. Food-borne illnesses or food poisoning usually comes from eating food tainted with bacteria or their toxins. Virus and parasites can also be behind the food poisoning. People have long known that raw meat, poultry and eggs can also harbor disease–causing microbes. But in recent years most outbreaks of food–borne illnesses are due to fresh fruits and vegetables. Food poisoning can cause abdominal pain, nausea, headache, fatigue, vomiting, diarrhea and dehydration. Symptoms may appear several hours to several days after eating tainted food. For example, Salmonella bacteria will cause illness 12 hours to 3 days after ingestion lasting about 4–7 days. The most common way to treat food poisoning is to drink plenty of fluids. The sickness usually subsides within a few days. Ways to prevent food poisoning at home • Wash your hands, utensils and food surfaces often • Keep raw foods separate from ready-to-eat foods • Cook foods to a safe temperature • Refrigerate or freeze perishable foods promptly — within two hours of purchasing or preparing them. • Defrost food safely. ... • Throw food when in doubt of out when in doubt • Do not eat uncovered cut fruits and vegetables available on the streets • Do not drink water that is not boiled