by Sudhirahluwalia, Inc | Oct 7, 2020 | Food and Nutrition
Fiber helps in building the environment within the stomach and large intestine wherein micro-organisms inside can flourish. It is now well understood that a good micro-organism colony in the gut impacts not just the digestive system but also the cardiovascular,...
by Sudhirahluwalia, Inc | Oct 5, 2020 | Food and Nutrition
Lutein and zeaxanthin carotenoids are antioxidants located in the macula (retina) part of the eye (Landrum et al., 2001). Their deficiency can lead to visual impairment. Lutein and zeaxanthin are not produced in the body and need to be obtained from food. These...
by Sudhirahluwalia, Inc | Oct 2, 2020 | Food and Nutrition
There are scientific studies that support the presence of garlic’s antioxidant properties. The antioxidant properties of aged garlic extract were observed by Dillon et al. (2003). Dorant et al. (1996) observed the spice’s ability to moderate the impact of...
by Sudhirahluwalia, Inc | Sep 17, 2020 | Food and Nutrition
The organic food market refers to retail selling products produced using organic farming methods, excluding synthetic pesticides, fertilizers, and genetically modified organisms. The demand for organic food has grown in recent years due to consumer concerns about...
by Sudhirahluwalia, Inc | Sep 15, 2020 | Food and Nutrition
A comparison of the nutritional value, sensory qualities, and food safety of organically and conventionally produced foods were made. Except for nitrate content, there is no strong evidence that organic and conventional foods differ in concentrations of various...
by Sudhirahluwalia, Inc | Sep 9, 2020 | Food and Nutrition
From a scientific standpoint, ketchup and mustard have a beneficial role in the human body. Ketchup: The body does not synthesize carotenoids. We obtain these from foods like tomatoes, fruits, vegetables, or dietary supplements. Ketchup made from tomatoes is rich in...
