Fish and Shellfish

'Don’t count your calories when you eat fish'. This is a fairly accurate statement as fish is naturally low in calories and fats. Some fish are excellent sources of fatty acids. 

But beware of the cholesterol levels in squid, lobster, and shrimp as these are higher as compared to other fish such as salmon or trout, which can be safely included in your diet once or twice a week.

Purchasing tips:

• Buy the whole fish: The best quality fish should be purchased whole, and in the case of shellfish, should preferably be purchased live, in quantities which are consumed within a day.
• Buy properly stored fish: Like poultry and meat, fish should be bought only from places where there are the proper storage and freezing facilities. Fish needs to be kept well-chilled till just before use. It is best stored in chipped ice.

Tips on Meat and Poultry

Your chicken curry won’t taste half as good if you haven’t chosen the right portions or prepared it the right way. Nor will your koftas be succulent if you haven’t got the right cut of mutton. Here’s a ready reckoner to help you buy as well as cook your meat to your stomach’s delight.

Purchasing tips:

On portions to buy: The best cuts of lamb are usually the leg, shoulder, and loin. If buying chicken or duck, make sure the breast is well-trimmed. With pork, go for the tenderloin, loin and fresh, center-cut of ham. In-game birds-quail, partridge or grouse- the breast meat is ideal and should be well-trimmed.

On temperature: While purchasing poultry and meat you must ensure that the retailer has kept them at the right temperature (40F). Never purchase meat stored at room temperature.

Water and Alcohol

Water constitutes 60 percent of your body. It is present in your skin, hair and even in your teeth and bones. Water acts as a universal solvent that dissolves minerals and other compounds and carries them throughout your body. Water carries nutrients and other necessary building materials to each cell in the body, besides being an integral part of the cells themselves. Water is critical to the body's chemical reactions and also removes impurities from the bloodstream and vital organs.

Water acts as an ideal cushion between joints, organs and sensitive tissues. It maintains pressure on the optic nerves enabling vision, helps to stabilize blood pressure and regulate body temperature. It also cools the body by getting converted into water vapor due to body heat.

Did you know that your body loses about 1,000 ml of water daily through sweating and bypassing urine? This amount needs to be replenished daily by drinking

Honey is Healthy

Healthy eating is quite simple – eat more fresh fruits, vegetables, and whole grains. It’s all about making the right food choices but doesn’t it at times feel hard, too boring and just no fun. You know fresh fruit is what you should eat, but what you crave for is that packet of  Pure Magic or that bar of golden brown chocolate. But eating right doesn’t have to be boring if you add a dash of honey to your diet. 

The great flavor and natural sweetness of honey not only satisfy your sweet tooth but also adds that something important to foods – nutrition. It contains small amounts of vitamins, minerals, carbohydrates, proteins, amino acids, and even antioxidants.

In ancient days, honey was the only sweetener known to man. Often described as the elixir of life and the food of the gods, honey is an important part of religious ceremonies. Besides being a sweetener, honey is also valued for its therapeutic effect and forms the base of many ayurvedic medicines.

Salts in Food

Salt is the most basic seasoning used in your kitchen. In earlier days, it was used as a preservative when refrigeration was unknown. Most people are under the false impression that food would be tasteless without salt. The major function of salt is to enhance the flavor of food. 

In each meal, you should try a balance of flavors -- some subtle, some more pronounced and yet others that are background flavors. The best way to achieve a good mix of flavors is to select a variety of foods, especially some having their own natural salts. Excess salt is harmful and table salt, being highly processed is the most harmful of them. So remember to use salt in moderation.

When herbs, spices, and sauces are poorly chosen or used in excess, they can spoil the natural taste of the main ingredient. Similarly, an excess of salt can, over a period of time, kill the sensitivity of one's taste buds.

Glorious Garlic

Isn’t it hard to imagine cooking without garlic? A clove of garlic does wonders to your food, igniting and exciting your palate as no other herb can do. In fact, garlic is liberally used in western cuisine too. But did you know that besides its culinary properties, garlic is also a medicinal herb?

This herb was first used in ancient times by the Egyptians to treat wounds, infections, tumors, and intestinal parasites. No wonder they called it the great protector. Modern scientific research confirms these ancient uses of garlic, including its ability to lower cholesterol and blood pressure. It is the sulfur-containing compounds of garlic that lend the herb its spicy aroma and are responsible for many of its healing properties. These compounds lower cholesterol by stimulating the release of bile by the gall bladder and by decreasing the production of cholesterol in the liver. In addition, garlic compounds gently lower blood pressure by slowing the production of hormones related to blood pressure.