Some golden brown and crisp foods contain a chemical called Acrylamide, which is classified as a carcinogen for humans. Should we be worried?
I see people eating egg whites and discarding the yolks, doctors limiting their patients to a couple of eggs a week while at the same time we have stories of the legendary Russi Modi who died at the ripe old age of 96 years, and was said to eat 16 egg omelettes each day. So what’s the deal?
We know plant foods are home to antioxidants, which are substances that shield us from oxidation and its effects. We also know that vegetables come in so many colors. Are different colors related to different antioxidants? If so, how?
When you think about it, how much do we really know about antioxidants and their sources? Here’s a list of antioxidant values for foods sourced from India.
Can exposure to cold temperatures be beneficial for us? If so, how can it help and what is the mechanism behind it.
How much priority should we give antioxidants in our diets? After all, we have busy lives and will antioxidants really make a difference to our lives and those of our loved ones?
What exactly are antioxidants and why are we advised to supplement our regular diets with foods that contain them?
I found this from December 2015, while clearing old documents from my Dropbox. No idea what I was thinking when writing it. There is a
Where are nutrients absorbed in our bodies and how much water is actually absorbed into our bodies?