Food and Frolic

Bioactive peptides from fermented foods are gaining global attention for their health benefits. With advancements in biotechnology and a deeper understanding of individual differences, bioactive peptides could hold great promise for nutrition and health solutions.

There are several food-related traditions from ancient times in India, that may seem archaic, outdated, and even irrelevant to those who value only the modern and glitzy methods. But look closely and scratch beneath the surface… you will find a rich tapestry of scientific temper and relevance. Let us look at a few such traditions, especially pertaining to food.

Promoting nutritional diet and a healthy living, the Ministry of Ayush made a new beginning on Monday by making ‘Ayush Aahaar’ available at its canteen at Ayush Bhawan.

From the backyards of south and west India to the homes, wellness centres and grocery stores of the north, the green coconut has, indeed, made a big leap. Its spiralling popularity also indicates a high jump in the health awareness levels of the common people.

Millets are marvellous sources of nutrition. Traditional and rural societies everywhere in the country and agricultural scientists in the top echelons of the Indian government have long known it. But it took free India 70 years to notify millets as “Nutri-Cereals”–in 2018–which was also nationally declared as “The Year of Millets”.

We have often seen at home, the grandparents share their food with the young ones saying – Give the food to the kids, they need it more than us.” This is very dangerous when our elders start feeling that now they don’t need to eat like before. We understand that energy requirements decline with age but not the needs of the body. Their appetite reduces with time, but the body still needs proper nutrient intake. This need has to be taken care of with less quantity and more quality.