by Sudhirahluwalia, Inc | Apr 28, 2020 | Food and Nutrition
Coriander spice Coriandrum sativum (coriander) belongs to the Apiaceae family. The characteristic smell of the green plant is caused by aldehydic compounds (terpenes, linalool, and pinene). The leaves and seeds are rich in calcium, magnesium, manganese, iron, and...
by Sudhirahluwalia, Inc | Apr 27, 2020 | Food and Nutrition
In this article, I am focusing on the cultivated onion – Allium cepa. Allium sibiricum and Allium validum were two prominent wild species in North America. In trade, there are three popular varieties of onions. They are classified by their color like yellow,...
by Sudhirahluwalia, Inc | Apr 21, 2020 | Food and Nutrition
Let me present some of the most popular health food choices. We can based on our individual preferences for a type of food, decide what combination works best for us. A combination of these foods would give us an optimal combination of basic nutritional requirements...
by Sudhirahluwalia, Inc | Apr 20, 2020 | Food and Nutrition
Fennel use in cooking is extensive. It is a popular cooking herb in the Mediterranean region from Greece to Egypt. The seed is sweet and is eaten as a mouth freshener. It is a popular after-meal digestive in India. The Chinese use leaves and stems in their cooking....
by Sudhirahluwalia, Inc | Apr 17, 2020 | Food and Nutrition
Carbohydrates for health Carbohydrates are the body’s main fuel source. The Dietary Guidelines for Americans recommend that carbohydrates may make up 45-65% of the daily calorie requirement. In the digestion process, starch and other complex carbohydrates must...
by Sudhirahluwalia, Inc | Apr 14, 2020 | Food and Nutrition
Organic vs non-organic is a debate that has been raging for some time now. Let me briefly summarise the key points – John Reganold and Jonathan Wachter reviewed 40 years of science and numerous scientific studies to understand the long-term prospects of organic...
