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Indian Express
2 days ago
- Health
- Indian Express
Can your pasta's cooking time indicate how healthy it is?
Pasta might be a carbohydrate-rich food, made primarily of flour, butter and cheese — but this delicious Italian dish has found lovers and fanatics worldwide. A popular myth circulating online recently suggests that pasta requiring a longer cooking time is inherently healthier. asked experts and found out the truth. Meenu Balaji, Chief Nutritionist at Pragmatic Nutrition, Chennai told that the concept that 'longer the pasta takes to cook, the less processed it is' is not true. 'If that's the case, then fresh pasta cooks the fastest. Also, when you cook at higher altitudes, it takes longer to cook pasta, since water boils at a lower temperature,' she pointed out. According to Balaji, there are various reasons as to why some pasta takes longer to cook: 1. Thickness: Certain types of pasta like rigatoni or farfelle take longer to cook than others. It also is affected by the protein content. 2. Shapes: Some pasta shapes are uneven like shell-shaped and therefore need more time to cook. 3. Pasta to water ratio: Using a smaller pot or lesser water can also increase the cooking time. Madhavi Savani, Clinical Dietician, Apollo Hospitals, Ahmedabad added that while considering pasta, it is important to check what are they made up of. 'Pasta made from refined wheat flour and pasta made in white puree are not recommended for regular consumption. Regular intake of such refined products may contribute to unhealthy weight gain and poor digestion over time,' she said, adding that if you wish to include pasta in your diet, opt for versions made with semolina (sooji) instead. According to her, these are comparatively nutritious and can be further improved by adding vegetables during preparation. This helps in making the meal more balanced. However, healthier versions of pasta should be eaten in moderation. 'Having pasta once a month is a reasonable approach if you are aiming to maintain a balanced and health-conscious diet,' said Savani, adding that when purchasing pasta, it is important to read the ingredient labels carefully. She also encouraged avoiding instant pasta varieties that cook within 4 to 8 minutes, as they are typically highly processed and often contain added preservatives, artificial flavors, or unhealthy fats that are not beneficial to your health. Balaji shared a few quick tips to help you make sure you are eating the best of the lot: 1. Colour: Good quality pasta made from durum wheat is usually pale yellow in colour. Of course, if you go for a gluten-free option the colour would vary depending on the ingredients. 2. Texture: A uniform texture which cooks al dente. Some pasta may have a slight rough texture. This shows it was bronze-cut and can absorb sauces better. 'If you are eating pasta regularly, fresh home-made ones are perfect. If you are choosing processed pasta, look for something with fewer ingredients without fillers like lecithin, gum or starch,' said Balaji, while encouraging people to add a lot of fresh vegetables and a lean source of protein like a chicken pasta salad, instead of having a plain white sauce pasta. DISCLAIMER: This article is based on information from the public domain and/or the experts we spoke to. Always consult your health practitioner before starting any routine.
Indian Express
21-05-2025
- Health
- Indian Express
5 sprouted vegetables you should avoid consuming
Sprouts, known to be highly nutritious and a powerhouse of proteins, are widely consumed for breakfast and even as a snack. They are also a rich source of fibre, calcium, vitamins A and C, potassium, and phosphorus. However, according to Dr Alka Vijayan, an Ayurveda expert, while sprouts are 'rich in nutrients', the body has a 'tough time' breaking them down. Ishti Saluja, a Delhi-based nutritionist, said that 'raw or uncooked sprouts, in particular, can cause food poisoning in those with autoimmune conditions and low immunity, including children and the elderly. They're also high in protein and fiber, so those with weaker kidneys should also be careful.' She added that those with a sensitive gut should also be highly cautious about consuming sprouts since they are hard for the body to break down and digest, which can, in turn, cause abdominal pain, gas, and either diarrhoea or constipation, depending on the condition of your gut. 'Also, as with any raw food, sprouts are also a potential vector for foodborne illnesses, such as those caused by E. coli. Those suffering from piles should not consume raw sprouts as it can aggravate the symptoms,' she told Despite generally being considered good for health, there are certain vegetables that you shouldn't eat if they are sprouted. Meenu Balaji, Chief Nutritionist at Pragmatic Nutrition, Chennai, listed them as: You might have seen green shoots sprouting from an onion when stored for a long time. If the onion also has an unpleasant smell and is mushy in texture, do not eat the sprouted onion. Many people mistake sprouted onions for spring onions. Spring onions are a type of onion harvested before the bulb fully develops. Although many times these aren't harmful, garlic sprouts when stored in poor conditions. The sprouts can have a bitter taste. Bluish sprouts may indicate mold formation, so it is best to discard them. Just like onion and garlic, potato also sprouts. This produces glycoalkaloids like solanine, which can be harmful. It can cause digestive issues like stomach pain, nausea, and diarrhoea. Alfalfa sprouts are great for health because they provide a lot of nutrients and powerful antioxidants. However, during sprouting, we need them to be stored at a certain temperature that also supports the growth of harmful bacteria. That is why eating raw alfalfa sprouts can increase the chance of getting severe food poisoning. Although not a vegetable, sprouted kidney beans, if not cooked properly, can cause severe digestive distress. They contain a compound called phytohaemagglutinin. Sprouting may increase the concentration of this compound and even affect the lining of the intestines. Even otherwise, Balaji said that eating raw sprouts is not recommended, especially for children, pregnant women, and people with autoimmune diseases. DISCLAIMER: This article is based on information from the public domain and/or the experts we spoke to. Always consult your health practitioner before starting any routine.
Indian Express
23-04-2025
- Health
- Indian Express
This is what happens to the body when you have sugarcane juice every day during summer
A chilled glass of sugarcane juice from a roadside stall helps beat the heat like no other. Affordable, sweet, and rich in minerals, this lip-smacking coolant is a popular choice for Indians when the sun threatens to dehydrate us. As the temptation to sneak a drink becomes a daily occurrence, we wonder if it is a healthy choice in the long term. As such, spoke to health experts to understand what happens to the body when you drink ganne ka ras every day. Meenu Balaji, chief nutritionist at Pragmatic Nutrition, Chennai, said that when you consume sugarcane juice daily, you run the risk of loading up on calories without sufficient fibre to balance it out. It is high in sugar content and can cause sharp blood glucose spikes, which makes it a no-go for diabetics, those suffering from gut health issues, or people trying to watch their weight. 'Also, drinking ganne ka ras from roadside shops can raise concerns over cleanliness and quality of ice used in the drink, since they can lead to bacterial contamination and infections,' she added. Deepalakshmi, a registered dietitian at Shree Balaji Medical Centre, Chennai, added that excessive intake may also contribute to dental issues such as cavities and tooth enamel erosion. 'There is also a potential for microbial contamination when the juice is extracted and stored under unhygienic conditions, which can lead to foodborne illnesses, including gastrointestinal infections and hepatitis,' she told this outlet. Sugarcane is not very rich in fiber (Source: Freepik) Are there any benefits to drinking sugarcane juice? However, Balaji said that drinking in moderation can offer numerous benefits during the hot and humid months. According to her, sugarcane juice is a source of minerals like potassium and magnesium. Hence, it is a good choice to manage electrolyte loss during hot days. 'Needless to say, it is a quick source of energy and can be had after a workout. Being a good source of potassium, sugarcane juice helps with urination and also supports kidney function,' she added. How often can you indulge? 'Avoid drinking sugar cane juice every day if you have a sedentary lifestyle. You can drink sugary juice once a week on very hot days. Choose other alternatives like buttermilk, which is lower in calories and is good for gut health,' suggested Balaji.
