When the Dietitian Became the Patient: My Cancer Journey

Almost Five Years Beyond Diagnosis — Nutrition, Lifestyle Changes, Challenges, Lessons and Hope

For years, I was the person sitting across the table from patients, talking about nutrition, lifestyle, disease prevention and recovery.

I was the dietitian.

I encouraged people to listen to their bodies, eat mindfully, stay physically active and take their health seriously.

And then, almost five years ago, I became the patient.

Suddenly, cancer was no longer something I was discussing professionally. It had become a part of my own life.

That experience changed me—not only as a person, but also as a dietitian.

Today, I want to share a part of my journey because I believe that awareness, early medical evaluation, appropriate treatment, nutrition and emotional support all have an important place in the journey through cancer and beyond.

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Breast Cancer: More Than Just a Statistic

Breast cancer is one of the most common cancers affecting women. Advances in awareness, screening, diagnosis and treatment have improved outcomes for many women, but the disease continues to affect millions of families.

For me, statistics are no longer just numbers on a page.

They represent women I have met, patients I have counselled, families I have seen struggle—and now, they also represent a chapter of my own life.

My diagnosis taught me something very important:

Even a person who considers herself health-conscious can develop cancer.

I did not drink alcohol.

I did not smoke.

I was physically active and had always believed in staying active.

I had a professional understanding of nutrition and lifestyle.

Yet, cancer happened to me.

This is not meant to create fear or make anyone feel that healthy living is pointless. Quite the opposite.

Healthy habits matter. They can support overall health and may reduce the risk of several diseases, including some cancers. But they cannot provide a guarantee that cancer will never occur.

Cancer is complex, and there is rarely one single reason why an individual develops it.

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My Symptoms: I Had to Listen to My Body

Breast cancer does not always present with an obvious lump.

Possible warning signs can include:

• A lump or thickening in the breast or underarm
• A change in breast size or shape
• Changes in the skin of the breast
• Nipple changes
• Nipple discharge
• Persistent swelling
• Changes in the appearance of the breast
• Persistent breast discomfort or pain

In my own case, my presentation was not something I would have simply dismissed as a typical breast lump.

I experienced itchiness in my breast, significant edema, weight gain of around 10 kg, breathlessness and chronic fatigue.

Looking back, one of the biggest lessons from my experience is this:

Know your own body.

You do not have to diagnose yourself.

But if something changes and it doesn't feel right, don't ignore it.

Seek medical advice.

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Inflammatory Breast Cancer: A Less Familiar Presentation

There is a relatively uncommon and aggressive form of breast cancer called inflammatory breast cancer (IBC).

Unlike many breast cancers, it may not present as a clearly defined lump.

Possible signs can include:

• Redness or discoloration of the breast
• Swelling
• Skin thickening
• A peau d'orange or "orange-peel" appearance
• Warmth or tenderness
• Changes that may initially resemble an infection or rash

Because inflammatory breast cancer can look different from the more familiar presentation of breast cancer, persistent or unusual breast changes should be medically evaluated rather than self-treated or ignored.

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How Was My Cancer Diagnosed?

My diagnostic journey involved several investigations.

In my case, these included:

Ultrasound → MRI → FNAC → PET-CT → Core Biopsy

Each investigation answered different questions and helped my medical team understand what was happening.

A biopsy is particularly important because imaging alone cannot definitively establish whether a suspicious lesion is cancer.

The biopsy allows the tissue to be examined and helps determine the type and characteristics of the cancer, which in turn helps doctors plan appropriate treatment.

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Understanding Breast Cancer Subtypes

Breast cancer is not one single disease.

It can have different biological characteristics, and treatment is therefore individualized.

Hormone Receptor-Positive Breast Cancer

Some breast cancers have receptors for hormones such as estrogen and/or progesterone.

These are commonly described as:

• ER-positive — estrogen receptor positive
• PR-positive — progesterone receptor positive

Hormone therapy may be recommended for people whose cancers are hormone receptor positive.

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HER2-Positive Breast Cancer

Some breast cancers have increased levels of a protein called HER2.

HER2-positive breast cancer has specific targeted treatment options, and determining HER2 status is therefore an important part of cancer evaluation.

The development of HER2-targeted therapies has significantly expanded treatment options for people with HER2-positive breast cancer.

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Triple-Negative Breast Cancer

Triple-negative breast cancer does not have estrogen receptors, progesterone receptors or excess HER2.

Because hormone therapies and HER2-targeted therapies do not work against these particular targets, treatment approaches are different and may include chemotherapy, surgery, radiation and, in selected situations, immunotherapy or other treatments.

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Understanding the Stage

Once breast cancer is diagnosed, doctors determine its stage.

Staging helps establish how extensive the disease is and whether it has spread to nearby lymph nodes or other parts of the body.

Breast cancer staging and treatment decisions are complex. The stage, tumour biology, receptor status, overall health and several other factors can influence treatment.

This is why two people with "breast cancer" may receive completely different treatment plans.

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Treatment: There Is No One-Size-Fits-All Approach

Depending on the type and stage of breast cancer, treatment may involve one or more of the following:

Surgery

Surgery may involve removing the tumour while preserving the breast, when appropriate, or removing the breast through mastectomy.

Chemotherapy

Chemotherapy uses medicines to destroy or control cancer cells. It may be given before or after surgery depending on the individual situation.

Possible side effects include fatigue, nausea, changes in appetite, hair loss and increased susceptibility to infections.

Radiation Therapy

Radiation uses high-energy radiation to destroy cancer cells in a specific area. It is often used after surgery in selected patients.

Hormone Therapy

Hormone therapy may be used when breast cancer is hormone receptor positive.

Targeted Therapy

Targeted treatments act on specific characteristics of cancer cells. HER2-targeted therapies are an important example.

Immunotherapy

For selected breast cancers, immunotherapy may be part of treatment.

The important message is that treatment should always be individualized by the oncology team.

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The Dietitian Became the Patient

This was perhaps the most difficult transformation for me.

As a dietitian, I was accustomed to giving advice.

Suddenly, I had to receive it.

I had to undergo investigations.

I had to wait for reports.

I had to listen to medical terminology that I had previously encountered professionally but now had a deeply personal meaning.

I experienced the uncertainty that patients and families feel.

And I learned that knowing the science does not make the emotional journey easy.

There were days when I was strong.

There were days when I was frightened.

There were days when I simply wanted life to feel normal again.

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Nutrition During Cancer Treatment

One of the biggest misconceptions I encountered was the idea that there is one special "cancer diet."

There isn't.

Nutrition during cancer treatment should be individualized according to:

• The type of cancer
• Treatment being received
• Appetite and food tolerance
• Nutritional status
• Weight changes
• Blood investigations
• Gastrointestinal symptoms
• Other medical conditions
• Treatment-related side effects

During treatment, the priorities may include maintaining adequate energy, protein, fluids and essential nutrients, while adapting food choices to symptoms and treatment tolerance.

For example, someone experiencing nausea may need a very different meal pattern from someone dealing with mouth sores, diarrhoea, constipation or difficulty swallowing.

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Food Safety During Chemotherapy

When chemotherapy or other treatments weaken the immune system, food safety becomes especially important.

Some practical precautions include:

• Avoiding raw or undercooked meat, eggs and seafood
• Choosing pasteurized milk and dairy products
• Washing fruits and vegetables thoroughly
• Avoiding foods with questionable hygiene or storage
• Refrigerating leftovers promptly
• Avoiding cross-contamination between raw and cooked foods
• Taking extra care with ready-to-eat foods

Food safety recommendations should always be individualized according to the patient's treatment and blood counts.

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What About Soy?

Soy has often been surrounded by confusion, particularly among women with hormone-sensitive breast cancer.

Foods such as tofu, soybeans, edamame and unsweetened soy milk contain naturally occurring compounds called isoflavones.

Current evidence does not support the idea that normal dietary amounts of soy foods should automatically be avoided by women with breast cancer.

However, concentrated soy or phytoestrogen supplements are different from ordinary foods and should not be taken without discussing them with the treating medical team.

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Does Sugar "Feed" Cancer?

This is one of the most common questions I hear.

The simple statement that "sugar feeds cancer" is an oversimplification.

All cells in our body use glucose as an energy source. Removing all dietary sugar does not selectively starve cancer cells.

At the same time, this does not mean that unlimited sweets and sugary drinks are beneficial.

A balanced diet, appropriate calorie intake, adequate protein, fibre-rich foods and a healthy body weight remain important components of overall health.

The goal is not fear of one food.

The goal is overall dietary quality.

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My Lifestyle Before Cancer

There is something I particularly want to emphasize from my own experience.

I did not smoke.

I did not drink alcohol.

And I was physically active.

I had always believed in movement and maintaining an active lifestyle.

I mention this because sometimes people assume that cancer happens only to those who have an "unhealthy lifestyle."

That is not true.

Healthy lifestyle practices are important, but they cannot eliminate cancer risk completely.

There are many factors involved—including age, genetics, family history, reproductive factors, environmental exposures and chance.

Therefore:

Please don't blame yourself.

A cancer diagnosis is not proof that you "did something wrong."

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Breastfeeding, Exercise and Healthy Weight

Some lifestyle factors are associated with breast cancer risk.

Breastfeeding is associated with a modest reduction in breast cancer risk, and physical activity is also associated with lower risk.

Maintaining a healthy body weight, particularly after menopause, may also be beneficial.

I had breastfed my child and remained physically active.

Again, my experience reinforces an important point:

Risk reduction is not the same as risk elimination.

Healthy habits are worth maintaining because they support our overall health—not because they offer a guarantee against cancer.

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Life After Cancer

Cancer does not end when treatment ends.

For many survivors, life after treatment brings a different set of challenges.

There may be:

• Fatigue
• Changes in body image
• Fear of recurrence
• Changes in appetite or weight
• Hormonal changes
• Sleep difficulties
• Emotional ups and downs
• Changes in work and family life
• The need to rebuild physical strength

Support from family, friends and healthcare professionals can make a tremendous difference.

And sometimes, simply having someone who understands what you have been through can be healing.

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Physical Activity: Something I Continue to Believe In

Physical activity has always been an important part of my life.

Even during difficult periods, movement helped me feel connected to my body.

For cancer survivors, physical activity can support physical functioning, cardiovascular health, strength, mood and overall quality of life.

The amount and intensity should be appropriate for the individual's medical condition and recovery stage.

You don't have to become an athlete.

A walk.

Some stretching.

Strength exercises.

Household activity.

Gradually increasing movement.

Every bit can matter.

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A Dietitian's Approach to Nutrition After Cancer

As a dietitian, I don't believe in extreme diets, miracle foods or "detox" programmes.

Instead, I encourage a balanced eating pattern built around:

🥦 Plenty of vegetables and fruits

Aim for variety and include different colours.

🌾 Whole grains

Choose foods such as oats, whole wheat, millets, brown rice and other minimally processed grains according to your preferences and tolerance.

🫘 Pulses and legumes

Dal, beans, chickpeas, peas and other legumes provide protein and fibre.

🥛 Adequate protein

Protein needs depend on the individual and may come from pulses, dairy, eggs, fish, chicken or other suitable sources.

🥜 Healthy fats

Nuts, seeds and appropriate amounts of healthy oils can form part of a balanced diet.

💧 Adequate hydration

Fluid requirements vary from person to person and may change during treatment.

The focus should be on adequacy, balance, variety and sustainability.

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What About Supplements?

This is an area where cancer patients need to be particularly careful.

"Natural" does not automatically mean "safe."

Some herbal products and high-dose supplements can interact with medicines or may not be appropriate during cancer treatment.

Please do not start supplements, herbal preparations or "anti-cancer" products simply because someone recommends them online.

Always discuss supplements with your oncologist or qualified healthcare professional first.

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The Lessons My Cancer Journey Taught Me

Almost five years after my diagnosis, I can say that cancer changed me.

But it did not take away my identity.

I am still a dietitian.

I am still passionate about nutrition.

I am still physically active.

I still believe in eating well and living well.

But now I understand my patients' journeys in a way that I could never have understood before.

I know what it feels like to wait for a report.

I know what uncertainty feels like.

I know how much a kind word can mean.

I know that sometimes a patient doesn't need another lecture about food.

Sometimes they simply need someone to say:

"I understand. You are not alone."

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From Dietitian to Patient—and Back Again

My cancer journey has given me a different perspective on nutrition.

Food is important.

Lifestyle is important.

Physical activity is important.

But so are early evaluation, appropriate medical treatment, emotional support, sleep, relationships and quality of life.

There is no single food that prevents cancer.

There is no single food that cures cancer.

And there is no perfect lifestyle that can guarantee that cancer will never happen.

What we can do is take care of the things that are within our control.

Eat nourishing food.

Stay active.

Avoid tobacco.

Avoid or limit alcohol.

Maintain a healthy weight where possible.

Attend appropriate screening and medical appointments.

Listen to changes in your body.

And seek professional medical advice when something doesn't feel right.

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My Message to Every Woman Reading This

Please don't wait until something becomes severe before seeking help.

Know your breasts.

Know what is normal for you.

Pay attention to changes.

Don't be embarrassed to discuss unusual symptoms.

And don't allow fear to stop you from getting checked.

Early detection does not guarantee a particular outcome, but timely evaluation can make an important difference in diagnosis and treatment planning.

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Almost Five Years Later…

I began this journey as a dietitian who became a patient.

Today, I look at that experience differently.

Cancer became one of the hardest chapters of my life—but it also became one of my greatest teachers.

It taught me resilience.

It taught me gratitude.

It taught me to listen.

And most importantly, it taught me that being a healthcare professional does not make us immune to illness.

We are human first.

Today, I continue my work as a dietitian with an even deeper understanding of the people who sit across from me.

I don't just counsel patients anymore.

I understand what it means to be one.

And if sharing my story encourages even one woman to pay attention to her body, seek timely medical advice, take care of her nutrition, or feel a little less alone after a diagnosis, then sharing it has a purpose.

Cancer was a chapter of my life.

It is not the whole story.

— Mallika Majumdar
Consultant Dietitian | Be Fit Diet Clinic

    

Congratulations!! You are a successful woman!!! ♀️

These words add colors to a woman's life. We are women of modern developed India and these types of words are the priorities  in our life. We want to be better moms but before that we want to look glamorous, be career oriented,look for a suitable partner because after so many biases and restrictions we have educated ourselves.

India is changing positively since it got its Independence.Before independence,girls were married at an adolescent age, there were multiple births,infant and maternal mortality rate was too high.Family was not planned resulting in over population.Post independence, there is remarkable change.Technology has advanced giving more opportunities to women in every field and interesting part is that a women can conceive when she wants and by different scientific methods. It's true that technology can help in conceiving and at the time of birth of the child and during pregnancy as well but for a healthy offspring a healthy mother is needed rather a healthy womb is needed because the mother may deliver a child who might be a dignified personnel in the future. The health of women is so important for the nation. Care should be taken but not while pregnant but right from the beginning when that woman is in the adolescent stage.

According to the world health data" Indian females are malnourished".  An adolescent girl who is in middle school dreams to have a zero figure like a famous actress and starts crash dieting along with her middle aged mother who is more interested in having a nice figure. Both of them count calories, take supplements, various herbs , follow one day as cheat day, involve themselves in rigorous physical activity , and follow the recent health and diet trends. To be part of the society ,take a drink or two at social gatherings.  After these vigorous efforts,the increasing incidence of thyroid issues, obesity, vitamin D deficiency, type 2 diabetes, dysmenorrhea, polycystic ovarian disease , ovarian cysts, etc are of major concern.

Lifestyle changes and changes in food habits might help solve the problem and have a healthy womanhood starting from menarche to menopause.

Include rich sources of energy, protein, iron and calcium.

Do not include too many fast foods.

Whole cereals are far better than refined foods.

Avoid junk foods.

Include pulses, legumes, eggs, nuts, seeds such as sesame seeds , sunflower seeds, watermelon seeds, small fishes , low fat meats ,milk, milk products, dark green leafy vegetables and fruits in the diet. 

Too much processed foods,soft drinks,products containing high fructose corn syrup , some oils , and monosodium glutamate  harm the body.

Do not adopt extreme"diets" meant to reduce weight or build muscles. Such diets are usually useless and sometimes dangerous.

Avoid too much fat rich or sugar rich foods.

Alcohol,smoke,drugs,tobacco has only harmed the body. Avoid unhealthy style statements.

Some herbs can have side effects in later life. Avoid the use of unknown herbs and spices and never overuse any food items as a" health food".

Pills , shakes, drugs to beautify the body may have after effects so always consult a medical professional before starting these types of products.

Every woman is unique and her body's a blessing. Do not experiment with it. 

Fluctuations of weight harm the body . Enjoying a month with good foods and then going on a crash dieting leads to poor feminine health.

Along with food , sunlight, physical activity , proper lifestyle and emotional wellbeing is important  for all females.

It is doleful to see career women trying their best to plan for motherhood and getting success after considerable efforts. Proper health and nutritional care is important for an adolescent so that she can emerge into a healthy woman. Enjoy womanhood. !!!

Why Do Nosebleeds Happen? Can Your Diet Make a Difference?

A nosebleed, also known as epistaxis, is a common condition that can occur at any age. Although most nosebleeds are harmless and stop on their own, frequent or severe episodes may indicate an underlying health issue that deserves medical attention. Dry air, allergies, infections, nose picking, injury, high blood pressure, and certain medications are among the many factors that can trigger a nosebleed.

While diet is not usually the direct cause of nosebleeds, it plays an important role in maintaining healthy blood vessels, supporting normal blood clotting, and keeping the body's tissues well nourished. A balanced diet rich in vitamins, minerals, antioxidants, and adequate fluids helps promote overall vascular health and may reduce the risk of recurrent nosebleeds in some individuals, especially when nutritional deficiencies are present.

Certain nutrients, such as vitamin C, vitamin K, iron, and protein, are particularly important for maintaining healthy blood vessels, wound healing, and replacing blood lost during frequent bleeding episodes. At the same time, staying well hydrated and avoiding excessive alcohol intake can help prevent the nasal passages from becoming overly dry.

In this blog, we will explore the common causes of nosebleeds, when they require medical evaluation, and how nutrition and healthy lifestyle habits can support recovery and overall nasal health. You'll also discover practical dietary tips and foods that may help keep your blood vessels strong and your body functioning at its best.

Good nutrition supports every part of your body—including the tiny blood vessels inside your nose. Nourish your body, stay hydrated, and take proactive steps toward better health. ❤️

— Mallika Majumdar, Consultant Dietitian

Be Fit Diet Clinic

Nosebleeds (epistaxis) are common and often harmless—especially during dry weather or after minor irritation. But sometimes they can signal underlying issues like allergies, blood pressure changes, medication effects, or clotting problems.  

So, can diet make a difference? Yes—especially when nosebleeds are linked to dryness/dehydration, vitamin/mineral deficiencies, inflammation, or blood vessel health. Diet won’t replace medical care, but it can support prevention.

Seek urgent medical help if the bleeding won’t stop after 20 minutes of firm pressure, is heavy/recurring frequently, you feel faint, or you have symptoms like severe headache, weakness, or after a head injury.

 1) Mechanisms: How nosebleeds happen

Most nosebleeds start in the front part of the nose due to fragile blood vessels. Common mechanisms include:

- Dry nasal lining: air dryness, dehydration, or heating makes the mucosa crack.

- Local irritation: frequent nose blowing, picking, scratching, smoking/vaping, strong sprays.

- Inflammation/allergy swelling and itching can lead to rubbing and small vessel damage.

- Higher pressure in vessels  uncontrolled hypertension can make bleeding harder to stop.

- Clotting/bleeding tendency: low clotting factors, certain disorders, or medication effects.

- Medication-related effects : blood thinners, aspirin, some anti-inflammatories.

- Nutritional factors: deficiencies that affect vessel integrity and clotting.

Where nutrition fits

Diet can influence:

- hydration and mucosal moisture

- immune/allergic inflammation

- nutrient-dependent repair and clotting pathways (e.g., vitamin C, vitamin K, iron, folate)

 2) Etiology: Why nosebleeds happen (common causes)

Common reasons include:

A) Environment & habits

- dry air / indoor heating

- dehydration

- nose picking or aggressive nose blowing

- smoking/vaping

- frequent use of drying nasal sprays

B) Infections & allergies

- allergic rhinitis

- sinus infections

- colds causing inflammation

C) Medical and blood-related causes

- high blood pressure

- bleeding/clotting disorders (less common)

- liver disease or low platelet counts

- anemia from iron deficiency

- medications: anticoagulants/ anti-platelets, steroids, NSAIDs

D) Structural factors

- deviated septum

- nasal polyps

- irritation or injury to the nasal lining

3) Dietetic management: Can food help reduce nosebleeds?

Think of diet support in 3 buckets: Hydrate & protect the lining, Reduce inflammation/irritation, and Support clotting & repair nutrients.

A) Hydrate to reduce dryness

Dryness makes the nasal lining more prone to cracking.

Diet + fluid focus:

- water regularly through the day

- warm fluids (especially in dry seasons)

- soups, broths, fruits with high water content (watermelon, oranges, cucumber)

Tip: If your urine is consistently dark yellow, you’re likely under-hydrated.

 B) Nutrients that support blood vessel repair and clotting

1) Vitamin C (tissue repair + vessel support)

- amla, guava, citrus fruits (if tolerated)

- berries, kiwi

- bell peppers

2) Vitamin K (clotting role; interacts with medications)

- leafy greens: spinach, methi, kale

- broccoli

- cabbage

If you take warfarin (Coumadin): don’t change vitamin K intake suddenly. Ask your doctor/dietitian for guidance.

3) Iron & folate (if nosebleeds contribute to or come with anemia)

- iron: lentils/dal, beans, chickpeas, eggs, lean meat (if non-veg)

- folate: leafy greens, legumes, avocado

4) Protein (healing and mucosal repair)

- dal, eggs, fish/chicken, tofu/paneer

 C) Anti-inflammatory eating pattern

Chronic inflammation can worsen irritation and allergy symptoms.

Choose:

- omega-3 sources: fish, walnuts, flax/chia

- colorful vegetables

- whole grains

Consider limiting:

- very processed foods (often low in micronutrients)

- heavy alcohol intake (can affect vessel stability and clotting)

D)  Watch your salicylate intake (important for some people)

In some individuals, salicylates —an aspirin-like natural compound found in many foods—can trigger or worsen nose/throat inflammation and bleeding tendency. This is not true for everyone, but if your nosebleeds correlate with certain foods or you have sensitivity, adjusting salicylate intake may help.

Foods that are often high in salicylates (examples)

You may want to limit or avoid these (especially during active nosebleed periods), as they are listed as higher-salicylate foods:

- Almonds

- Apples and apricots

- All berries

- Mint

- Cloves

- Cherry, currant

- Grapes and raisins

- Oil of wintergreen

- Bell pepper

- Peaches, plums

- Tangelos

- Tomatoes

- Cucumber and pickles

 Also note: some people interpret “salicylate trigger foods” as including tea and coffee as well. If you suspect a link, try reducing them and observe changes—ideally with guidance.

Practical diet tip

- If you’re testing this, do it systematically: reduce high-salicylate foods for a short period (e.g., 1–2 weeks), then reintroduce one category at a time to identify triggers.

- Make sure your diet still stays balanced—swap with lower-salicylate options rather than cutting foods blindly.

Safety note

If you’re on blood thinners or have a diagnosed bleeding/clotting disorder, don’t rely on dietary salicylate changes alone—please follow your clinician’s plan.

 4) Prevention: Daily strategies that reduce recurrence

Diet is helpful, but prevention is multi-factor. Here’s the combined approach:

 Hydration + moisture support

- drink adequate water

- use a humidifier in very dry rooms (if available)

- avoid very hot/very dry air exposure when possible

 Allergy control through nutrition support

If you have allergic rhinitis:

- focus on whole foods, adequate protein, and micronutrients

- keep hydration up

- identify personal food triggers (not everyone has them, and allergies are individual)

 Safety with spicy/irritating foods

Spicy foods don’t directly “cause” nosebleeds in most people, but they can worsen reflux or irritation in some, indirectly increasing coughing/throat/nasal irritation. If your nosebleeds correlate with spicy meals, reduce and observe.

 Avoid drying behaviors

- minimize smoking/vaping

- avoid harsh nose wiping and aggressive nose blowing

- manage constipation/straining (can increase pressure in some people)

5) Dietary guidelines (simple “Do & Don’t”)

 DO

- Hydrate: water + soups + water-rich fruits

- Include vitamin C daily: amla/guava/citrus/bell peppers

- Include vitamin K foods: leafy greens (unless on warfarin—then individualize)

- Include iron & folate regularly: dal, legumes, leafy greens

- Include protein each meal: eggs/dal/paneer/tofu/fish/chicken

- Maintain a balanced diet to avoid deficiency states

 DON’T (or limit)

- Don’t ignore dehydration—especially if you live in dry climates or use heating

- Limit alcohol (especially frequent heavy intake)

- Don’t abruptly increase vitamin K if on blood thinners like warfarin

- Avoid aggressive nose picking/blowing—diet can’t override mechanical irritation

 6) Sample “Nosebleed Support” Day Menu (gentle & nutritious)

Breakfast:  

- Oats porridge + fruit (guava/amla or berries)  

- Optional: eggs or curd (if you tolerate dairy)

Mid-morning:  

- A glass of water + vitamin C snack (amla/guava/kiwi)

Lunch:  

- Dal/chickpeas + rice/roti  

- Cooked vegetables (spinach/methi/broccoli)

Evening snack:

- Nuts (walnuts/almonds) + water or herbal tea  

- Or a vegetable soup

Dinner: 

- Fish/chicken/tofu/paneer (protein)  

- Leafy greens + whole grain/roti  

- Keep dinner light enough to prevent reflux if that triggers you

 7) When to see a clinician (important)

Nosebleeds deserve medical evaluation if:

- they are frequent (e.g., weekly), heavy, or hard to stop

- you have easy bruising, bleeding gums, or prolonged bleeding elsewhere

- you’re on anticoagulants/anti-platelets

- you have anemia symptoms (fatigue, dizziness)

- you have very high blood pressure or suspected clotting disorder

 Conclusion: Can your diet make a difference?

Yes. Diet can reduce nosebleeds by:

- improving hydration and nasal moisture

- supporting repair and clotting nutrients (vitamin C, vitamin K, iron, folate)

- reducing inflammation through whole-food nutrition

But if nosebleeds are severe or recurring, it’s essential to rule out underlying medical causes—then nutrition can be a powerful supportive tool.

Disclaimer

The information provided in this blog is intended for educational and informational purposes only and should not be considered medical advice. The content reflects general nutrition and health recommendations and may not be suitable for everyone. Individual health conditions, medications, allergies, and nutritional requirements can vary significantly.

Always consult your physician, registered dietitian, or other qualified healthcare professional before making any changes to your diet, lifestyle, supplements, or treatment plan. The author and Be Fit Diet Clinic are not responsible for any adverse effects, losses, or consequences resulting from the use of information presented in this blog.

If you are experiencing a medical emergency or severe symptoms, seek immediate medical attention.

"This article is authored by Mallika Majumdar, Consultant Dietitian, Be Fit Diet Clinic."

The Repair Kitchen: Diet Tips for Scars

 

Scars are your body’s way of repairing itself after injury—whether it’s from acne, surgery, burns, wounds, or even stretch marks. While we can’t “erase” scars with food alone, the right nutrition can support faster healing, reduce inflammation, and improve skin quality over time.

At Be Fit Diet Clinic, we focus on what’s practical and healing-friendly: cozy meals that give your skin what it needs to repair from the inside.

What helps scars heal (food-wise)?

Scar healing is a nutrition-dependent process. Key support includes:

- Protein (for tissue repair)

- Vitamin C (for collagen formation)

- Zinc and vitamin A/E (for skin regeneration)

- Omega-3 fats (for inflammation control)

- Hydration + antioxidants (for healthier skin tone and recovery)

The Be Fit “Repair Plate” (simple rule)

For most meals during scar recovery, aim for:

- Protein: dal, rajma, chana, eggs, fish, chicken, paneer/tofu

- Color: 1–2 servings of vegetables or fruit (especially vitamin C rich)

- Healthy fats: nuts/seeds, olive oil, ghee in portions, fatty fish (if you eat)

- Smart carbs: whole grains/roti/millets to keep energy steady for healing

Best foods for scars (and how to use them)

1) Protein: the building blocks

If your body is repairing, it needs amino acids.

Great options (Indian-friendly):

- Dal, rajma, chole, moong

- Paneer/tofu

- Eggs / chicken / fish (if you eat non-veg)

How to include:

Add protein to every main meal—don’t rely on snacks.

2) Vitamin C: collagen’s helper

Vitamin C helps your body form collagen, which is crucial for skin repair.

Try daily:

- Amla (excellent)

- Guava, oranges, lemon

- Bell peppers/ Capsicum (if available)

- Tomatoes

Cozy idea:

Amla/lemon water (as per your tolerance) + a balanced breakfast.

3) Zinc: supports wound healing

Zinc supports skin recovery and immune function.

Food sources:

- Pumpkin seeds

- Chana, rajma

- Eggs

- Milk/curd (if you tolerate dairy)

- Whole grains

Tip: If you’re eating more fiber/plant protein, aim for consistent intake rather than “one day only.”

4) Omega-3 fats: calmer inflammation

Chronic inflammation can affect how skin heals and looks over time.

Include 3–4 times/week:

- Flaxseed (ground) in oats/curd

- Chia seeds (soaked)

- Walnuts

- Fatty fish if you eat it (salmon/sardines/mackerel)

Quick addition:

Add 1 tbsp ground flax to khichdi/oats/curd.

5) Antioxidants + hydration: for smoother recovery

Antioxidants help fight oxidative stress; hydration supports elasticity and overall skin function.

Choose:

- Colorful veggies (carrot, beet, spinach, methi)

- Fruits like pomegranate, berries (when available)

- Plenty of water

Simple goal:  

Keep water consistent across the day (not just at night).

“Repair Kitchen” meal ideas (ready to rotate)

Breakfast (choose 1)

- Oats + chia/flax + fruit

- Moong dal cheela + curd

- Idli/dosa with protein sides (dal/sambar)

Lunch (choose 1)

- Dal + roti + sabzi + salad

- Rajma/chole + brown rice/millet roti + veggies

- Quinoa or khichdi + curd + seasonal vegetables

Dinner (choose 1)

- Vegetable soup + paneer/tofu/egg

- Palak dal + roti + sautéed veggies

- Stir-fried veggies + protein bowl

Snacks (choose 1–2)

- Roasted chana

- Greek yogurt/curd (if tolerated)

- Nuts (small handful)

- Fruit + seeds (amla/guava/orange + a few pumpkin seeds)

Foods to limit during healing

You don’t need to be strict forever—just be mindful:

- High-sugar snacks/drinks (can worsen inflammation and acne)

- Ultra-processed foods (low nutrient density)

- Very frequent fried/fast foods

- Excess alcohol (if applicable)

- If scars are acne-related, many people do better reducing high-glycemic foods (sweets, sugary cereals, refined carbs)

(We customize this based on your skin type and triggers.)

If your scar is from a wound/burn/surgery: one extra note

If you’re dealing with a recent wound or surgery site, follow your doctor’s instructions. Nutrition support is helpful—but healing also depends on treatment, dressing care, and overall medical management.

A 7-day “Repair Kitchen” starter plan (easy version)

Day 1: Moong dal khichdi + curd + amla  

Day 2: Oats + ground flax + fruit (guava/orange)  

Day 3: Rajma + roti + spinach sabzi  

Day 4: Vegetable soup + paneer/tofu + salad  

Day 5: Chole + millet roti + roasted veggies  

Day 6: Dal + stir-fried methi/capsicum + pumpkin seed snack  

Day 7: Eggs/fish/tofu curry + roti + tomato-based sabzi  

How Be Fit Diet Clinic can personalize your scar-recovery plan

Scars look different for everyone—so your diet should be, too. At Be Fit Diet Clinic, we can tailor nutrition based on:

- What kind of scarring you have (acne scars, surgical scars, burns, stretch marks)

- Your goals (faster healing vs. improved skin texture)

- Any conditions (PCOS, diabetes, thyroid issues, iron/B12/Vit D deficiency)

- Food preferences (veg/non-veg, dairy tolerance)

#these are my opinion, individual results may vary. the diet should be based on clinical, physiological, biochemical and medical parameters of an individual

ARE THE PRESCHOOLERS GETTING ENOUGH NUTRIENTS ?

In modern India , we have improved. We have improved in food imports and exports , food packaging, food marketing, food supplements and we have improved as a consumer. The packaging is so attractive that we can't resist buying those things. The amazing facts are our generation alpha is the most smarter generation. They watch kids channels, they know each and every advertisement, they shop in the shopping malls and they can fill the carts with all their stuff. Parents are amused. If they don't buy those things , the child will show his best tantrums to annoy the parents .

Earlier the children used to suffer from Protein Energy Malnutrition because there was not enough to eat. Nowadays the children suffer from the same problem because they have surplus products to eat. There is a lack of proper food but a surplus quantity of  readymade foods.

The problem is same as post independence, not only PROTEIN ENERGY MALNUTRITION but MALNUTRITION of vitamin B ,vitamin A ,vitamin C, vitamin D,iron , calcium, minerals.

Malnutrition comprises both undernutrition or overnutrition.

Effect of malnutrition on our Defence Mechanisms

Children mostly suffer from colds and coughs. Antibody formation is low in deficiencies of protein , pyridoxine, pantothenic acid and multiple factors associated with a grossly inadequate diet.

Deficiencies of vitamin A , ascorbic acid , pyridoxine, folic acid , thiamine and riboflavin reduce the activity of phagocytes( cells that protect the body by ingesting bacteria, foreign particles, dead cells).

Changes in the normal intestinal flora induced by diet can influence susceptibility to some intestinal pathogens.

Lysozymes which can destroy pathogenic microorganisms are excreted in tears and sweat. It can reduce vitamin A deficiency. Pantothenic acid deficiency reduces the content of properdin (euglobulin).

Effect of infection on nutritional status

When a child is sick , there is loss of appetite and dislike and even intolerance to  food. Fever increases the basal metabolic rate and the total calorie requirement. A common faulty habit is to avoid milk or dal and  to feed starchy food. Gross underfeeding leads to protein calorie malnutrition in children.

Infections lead to negative nitrogen balance due to increased  nitrogen excretion in the urine. Negative nitrogen balance occurs in common colds, fever, tuberculosis, rheumatoid arthritis, pneumonia, measles, chicken pox , etc. Tonsillitis, staphylococcal abscesses also increase urinary nitrogen. Absorption of protein is affected in diarrhoeal disease. Frequent infection results in continuous protein deficiency.

Blood levels of vitamin A are reduced in several infections. Diarrhoea interfere with the absorption of vitamin B.

Diarrhoeal disease interferes in the absorption of dietary minerals and causes losses of sodium, potassium chloride, calcium and phosphate from the body.

Absorption of fat is also decreased in intestinal infections which provoke diarrhoea.

Reduction of blood glucose levels has been reported in many infections.

Frequent occurrence of infectious disease affects adversely the growth rate of children

The behaviour and learning pattern is also affected due to malnutrition.

Food cannot be substituted for supplements, pills and shakes. Follow a healthy eating pattern with your child to inculcate the habit of healthy eating and to avoid overnutrition and undernutrition. The child should realise the pros and cons of all the foods. They will definitely understand after all they are generation alpha.

“From Stethoscopes to Spices: Why I Chose to Become a Dietitian”

“Why I Chose to Become a Dietitian—and Why It Matters Today”

"Signing off 2025 "

Welcoming the NEW

Growing up in a house full of doctors, medicine was always a part of my world. Some of my earliest memories are of my grandfathers’ clinic chairs and stethoscopes—symbols of care, trust, and healing. Even as a baby, I was drawn to them. By the age of four, I had already fallen in love with the hospital environment, where compassion and responsibility toward patients were at the heart of everything.

Whenever someone I knew was admitted to a hospital, I would eagerly accompany my family to visit. Those corridors didn’t intimidate me; instead, they inspired me. I admired the dedication, discipline, and purpose with which healthcare professionals served others.

At the age of nine, my journey took a delicious turn—I started cooking. What began as simple curiosity soon became a passion. I was fascinated by how food worked: the chemical and physical changes, the transformation of raw ingredients into nourishment, and the powerful role food plays in health and recovery. Slowly, my love for food grew alongside my desire to care for people.

When the time came to prepare for medical entrance exams, my father gave me advice that changed my life. He encouraged me to follow my true passion and consider becoming a dietitian. Suddenly, everything made sense. Dietetics was the perfect intersection of science, food, and patient care—exactly where my heart belonged.

Living in India, a developing country, I became deeply aware of the widespread nutrition-related challenges faced by many, especially among economically weaker sections. Malnutrition, lifestyle disorders, and lack of awareness are still major concerns. I felt a strong calling to contribute—to help bridge this gap with practical knowledge, affordable nutrition solutions, and sustainable lifestyle changes.

For me, dietetics is not just a profession. It is a calling. It allows me to combine my childhood fascination with healthcare, my love for food science, and my commitment to serving society. Every meal plan I design, every consultation I give, and every piece of advice I share is a small step toward building healthier individuals and stronger communities.

CARDAMOM :The queen of spices

Indians love get-togethers. And get-together means good food. We have a tradition of offering cardamom, fennel , betel leaf or betel nut to our guests after the meal is over.

Offering cardamom has a reason.

The chewing of this spice masks bad breath and prevents dental decay. It also helps to digest the food.

It's an important Indian spice

Two distinct varieties of cardamom are used. The small or green and the big or the black one. The minor variety constitutes the second most important spice of India and is known as the "queen of spices" coming next to pepper. India is the major cardamom producing country in the world.

It has a pleasant aroma and a characteristic pungent taste.

Different systems of medicine employ cardamom for the cure of many human disorders.

Small cardamom may be beneficial for people suffering from Ischaemic Heart Disease 

It helps to fight heartburn, intestinal spasms , irritable bowel syndrome, constipation, diarrhoea , liver and gallbladder complaints and loss of appetite. It has a carminative effect so helps in digestion.

It also cures the common cold, just add to your regular tea. It cures bronchitis, cough , sore mouth, throat infections, epilepsy, headache, high blood pressure, urinary problems.

So add cardamom to your regular routine, you can have it after a heavy meal as a mouth freshener. or add to your Indian food like curries , pulao , tea , etc but keep the amount moderate. Overdose of any food item is harmful for health

LONG PEPPER : A part of Indian Garam Masala

We Indians are too spicy. We not only use round black pepper , we use long pepper.

It is cultivated in India to a limited extent. It contains alkaloids having a pungent pepper like taste and produces marked salivation and numbness of the mouth.The pharmacological effects are probably due to the alkaloids. It has volatile and fatty oils, resins , gum , starch and some inorganic matter. It contains an essential oil with a spicy odour resembling that of pepper and ginger oils.

It has therapeutic effects-

It is prescribed for bronchitis , cough , inflammation of the throat , tuberculosis, asthma, epilepsy .

Effective in Ischaemic Heart disease. It is considered in Ayurveda to be a heart stimulant.

Useful in certain types of gastrointestinal tract disorders. Believed to be a good tonic , digestive and antiseptic.

It is prescribed for indigestion (laxative ) and abdominal distension (carminative ).

It is considered to be a value in rheumatism and gout.

Long pepper is also prescribed for early stages of influenza. Believed to be used in the treatment of mumps.

Add flavour to your curries with Indian garam masala.

Black gold of India. "The King of Spices"

India has been famous for her many and varied spices for many centuries. India exports most of its spices to different parts of the world. One such spice which is also known as the "king of spices "has been exported for many years. This "black gold of India" is black pepper . Kerala is the leading producer and exporter of black pepper followed by Karnataka. We Indians have a love for our spices. But WHY?

It's not because it imparts flavour but has many health benefits.

It has many pharmacological actions.

It stimulates the heart.

It improves the function of the kidneys by increasing the amount of urine excretion (diuresis ).

It improves the gastrointestinal functions.

It aids in digestion, reduces the formation of gases , improves appetite and increases the flow of bile .

It acts as a nerve tonic.

It induces sweating. Prescribed for fevers.

It is a respiratory stimulant and promotes the expulsion of the secretion in the bronchial tubes (expectoration). Prescribed for common cold , cough , asthma and bronchitis. A hot cup of milk with black pepper powder and sugar is effective relief against runny noses. Black pepper tea is also useful. It can also be taken with jaggery in the cold. It is also useful in blocked nose.

It has anti-inflammatory properties.

It is believed to have anti malaria and antitumor actions.

Black pepper is a preventive spice for cataract.

Black pepper has these pharmacological benefits because it contains an alkaloid 'chavicin'. It also has piperine , piperidin , volatile and fixed oils , starches, gums , and inorganic salts . It has a high chromium content.

Chromium is an essential trace element which plays an important role in the prevention of obesity, diabetes and cardiovascular disease. It prevents the liver from many toxicities. It is preventive against the development of nerve disorders and against certain conditions which lead to mental confusion. It protects the cornea of the eyes against development of opacity giving rise to defective vision. It increases life span and improves fertility.

For its pharmacological actions black pepper is prescribed in Ayurveda for the prevention and treatment of heart diseases , kidney, joints, gastrointestinal, respiratory and skin diseases and for hair growth . It is also prescribed against malaria and as a general tonic. It is an antidote to the effects of arsenic poisoning.

It boosts the immunity and guards the lungs in air polluted areas.

(But it is complete no no for the people suffering from piles.)

So welcome to India, and enjoy the spicy black pepper in your chutney, sambhar , curries , namkeens and many more. .

Am I Suffering from High Blood Pressure?

The other day, I had a slight headache and just didn’t feel like myself. I decided to visit the doctor. He checked my blood pressure — 160/100. Oh no! That’s high. Yes, I have high blood pressure.

But don’t worry — the doctor is really good. He prescribed some medicines and I’ve been taking them regularly. I even avoid sprinkling extra salt on food. Still, my blood pressure isn’t coming down to normal.

“It’s okay,” I thought. My neighbour told me once you start BP medicines, you have to take them lifelong anyway. And honestly, going to the doctor again feels tiresome… and expensive. So I skipped it.

But is that the right approach?

I know I’m not alone. Many of you are probably in the same boat. But here’s the thing: regular check-ups are important. Your doctor might need to adjust your dosage or even change your medication. Constant high BP can quietly damage your heart, kidneys, and brain.

And that’s not all — your diet plays a major role. Visiting a qualified dietitian isn’t as expensive as you think. In fact, it might just save your life. Let me walk you through some common dietary mistakes we unknowingly make and how to fix them:

---

❌ 1. Restaurant or Outside Food

Even if it doesn’t taste salty, there’s hidden salt to make it flavorful.

✔ Remedy: Always request the chef or server to prepare your meal with less salt.

---

❌ 2. Frozen Foods

Salt is used as a preservative to freeze food.

✔ Remedy: Choose frozen options with 600 mg sodium or less per serving.

---

❌ 3. Salty Snacks

Chips, khakhra, mathri, bhelpuri… they’re everywhere!

✔ Remedy: Make your own snack — roasted poha or homemade bhel with jeera powder, black pepper, chaat masala, lemon juice, or amchur instead of salt.

---

❌ 4. Pickled Foods

Again, loads of hidden salt.

✔ Remedy: Use fresh green chutneys with lemon juice, tamarind, curd, or amla for that tangy punch.

---

❌ 5. Papad

It’s dried with added salt.

✔ Remedy: Best to avoid completely.

---

❌ 6. Bread

It doesn’t taste salty, but it is!

✔ Remedy: Skip white bread. Opt for whole grain or homemade versions if needed.

---

❌ 7. Packaged Soups

Usually full of salt and preservatives.

✔ Remedy: Prepare fresh homemade soups with herbs and spices, no cornflour or sauces.

---

❌ 8. Canned Juices and Sauces

Loaded with hidden salt.

✔ Remedy: Choose fresh chutneys over store-bought sauces.

---

❌ 9. Processed Meats

These rely heavily on salt for preservation.

✔ Remedy: Choose fresh meat, fish, or chicken instead.

---

❌ 10. Pizzas

Salt in the crust, cheese, sauce — it adds up.

✔ Remedy: If you must, opt for a thin-crust version with more veggies and less cheese.

---

❌ 11. Beer, Wine, and Alcohol

These affect blood pressure and overall heart health.

✔ Remedy: Limit or avoid altogether, especially if you already have high BP.

---

❌ 12. Cheese (Processed or Aged)

High in salt content.

✔ Remedy: Use fresh paneer, goat cheese, or mozzarella in moderation.

---

❌ 13. Condiments (Soy Sauce, Ketchup, Dressings)

Often packed with sodium.

✔ Remedy: Choose vinegar, lemon juice, or tamarind water for flavor.

---

Final Thoughts

High blood pressure is serious, but manageable. Don’t ignore it. Don’t self-medicate. And don’t believe everything your neighbour says!

Regular medical follow-up and a low-sodium, heart-friendly diet can go a long way in protecting your health.

If you think you’re doing everything right but your blood pressure is still high — maybe it’s time to check again. And maybe, it’s time to consult a dietitian.

Your health is worth it. ❤️

EAT POTATOES BUT DON'T BE A COUCH POTATO

Potatoes 

I was just thinking of writing about some summer fruits, after all it's summer and there are varieties of fruit but two of my patients asked about potatoes. First one  asked potatoes contain lots of fat ? Second one asked me to include potatoes in his diet and he will burn off those extra calories daily with exercise. It gave me the idea to write about "POTATOES "

In this COVID lock down,  potatoes 

have given me a feeling of food security, whether I eat it or not. 

The potato is native to South America, where it has been used as food for over 2000 years. From there it was introduced to Europe in the 16th century. It appears to have been introduced to India in the 17th century by the Portuguese. The potato is cultivated almost throughout India up to an altitude of 3300 m. During the fiscal year 2020 the volume of potato produced across India accounted for over 48 million metric tonnes. Majority of Indian potatoes came from Uttar Pradesh.

Potatoes are a valuable article of diet. It can be used as a complete or partial substitute for cereals in the diet. It is used as cooked vegetables,  potatoes are served in a large variety of ways - boiled,  steamed, fried,baked, roasted or as an ingredient of soups,stews and fries. They are processed into products as potato chips,dehydrated mashed , frozen french fries, and potato flour. Industrial alcohol is produced by the fermentation of cooked potatoes. Considerable quantities of potatoes are used for feeding livestock. 

Under suitable conditions potatoes yield a higher food value per hectare than any cereals.  The main disadvantage in comparison to cereals are their higher water content which adds to their cost to transport and their shorter storage life.

The main source of carbohydrates in the diet are starch and sugars. Tubers like potatoes are a good source of starch which is a complex carbohydrate.Potatoes contain an excellent amount of amylose (22%)and amylopectin (78%) as starch.  It is an energy yielding food.These energy producing nutrients which may help manage depression, heartburn and memory functions. 

Potatoes contain about 2 percent protein, which is a fair source.Potato has tuberin which is a globulin. Proteins from potatoes are considered to be of good quality because they are relatively high in the levels of Lysine and tryptophan. The chemical score is relatively good. 

So what is required is a balanced diet menu which should have a variety of dals along with cereals supplemented by green leafy vegetables and potatoes. 

Potatoes have a very low concentration of calcium, 10mg/100 gms. It's a poor source of magnesium 20mg/100 gms , free folic acid 3 microgram/100 gms , PABA 34 microgram per 100 gms and bioflavonoid. Fair source of potassium 250 mg/100gms and copper.Moderate Source Of Chromium.Negligible amount of vitamin K and high in calories 100 to 150 calories/100 gms. Zinc is present in potatoes but it is poorly absorbed due to phytates which interfere in its absorption. 

Browning can be observed on the cut potato surface due to enzymatic action. The formation of brown colour is due ro the action of the enzyme phenolase (also known as polyphenol oxidase, tyrosinase or catecholase). It can be prevented by excluding oxygen from the reaction site. The common method used is to immerse the pieces into water. Or it is better to cook just after chopping. 

Anthocyanin is found in purple, blue and red potato skin,it is an antioxidant pigment which may be cancer and heart protective.

Some parts of potatoes are poisonous.  These are the sprouting parts which can be recognised by a green colour. The green colour is due to a chemical solanine which is an alkaloid. It has a bitter taste. Sprouting potatoes with green colour or spots should not be purchased. If green spots are observed after purchase these should be removed before cooking. Consuming the poisonous pieces which may cause pain in the stomach, diarrhoea or jaundice. Rotten potato might carry Bacillus cereus, a spore forming gram positive aerobic bacilli. The symptoms are nausea, severe abdominal colic and watery diarrhoea. 

Baking potatoes with skin will retain the vitamins specially all the ascorbic acid and minerals since these occur in greatest concentration in the skin. Potatoes boiled with the skin intact lose only a small amount of ascorbic acid. This important antioxidant vitamin may protect against free radicals and enhance immune function. 

Potatoes help in sprains and strains. Muscles require glycogen (derived from glucose) for optimum exertion for athletic events.  To ensure that muscles receive enough fuel, eat potatoes rich in complex carbohydrates. 

Dietary support from complex carbohydrates,  which is found in "comfort food" like potatoes, is another nutritional defense against stress and anxiety. Eating foods that are high in complex carbohydrates along with foods high in tryptophan will help facilitate the proper absorption of tryptophan. The brain uses tryptophan to help produce serotonin, a mood enhancing neurotransmitter, which helps to relax and feel more calm.  This is the reason we love to munch on those wafers. They may dampen the stress response by elevating the level of serotonin. Vitamin B6 assists in the production of brain chemicals such as serotonin which help the body cope with anxiety and stress.  So there is a reason to love potatoes.

Depressed people sometimes turn to foods rich in complex carbohydrates found in "comfort food" as potatoes, which are thought to also have a favorable effect on the production of serotonin. Vitamin B6 in potatoes helps in the manufacture of enzymes responsible for the metabolism of certain mood regulating nerve chemicals. 

Suffering from Insomnia,  include potatoes in the diet. Complex carbohydrate in potatoes may promote drowsiness by enhancing tryptophan absorption. 

By lowering the rate at which glucose enters the bloodstream, potatoes high in complex carbohydrates may offer satisfaction for those women plagued by PMS induced food cravings. Further complex carbohydrates are thought to increase levels of the brain chemical serotonin which helps to regulate mood.

Potato contains caffeic acid and ferulic acid  is a widely available phenolic compound that may have antioxidant capabilities and may block carcinogenic substances generated from seared or charred meat and seafood. 

Chlorogenic acid in potatoes is a phenolic compound which may prevent nitrates from forming into cancer causing nitrosamines. 

Potatoes contain chromium, an essential trace mineral necessary for the manufacture of insulin and for the breakdown of macronutrients. 

Potatoes have copper, a trace mineral is instrumental in bone formation, blood clotting, normal immune function and skeletal mineralisation. 

Potatoes contain anthocyanin, a phytochemical, which may prevent cancer. 

Potatoes contain a fair amount of potassium ,it is needed for enhanced cardiovascular health,  regulation of blood pressure,  muscle contraction, heartbeats and insulin secretions, and lower risk of kidney stones.  Potassium functions as an electrolyte and as such helps to maintain proper fluid balance in the body. Findings from the Dietary Approaches to Stop Hypertension (DASH) study support previous research that indicates a potassium rich diet may improve blood pressure and maybe just as important as a low sodium diet. 

 It can be given in a low sodium diet for an adult suffering from congestive cardiac failure, chronic renal failure. For chronic renal failure the potato is boiled and then cooked.

Potatoes have protease inhibitors, powerful anticancer compounds appear to short circuit enzyme production in cancer cells, block the binding of hormones to cells and inhibit malignant changes in healthy cells. 

Saponins present in potatoes are phytochemicals that appear to bind cholesterol and chemical toxins in the digestive tract. Saponins may also inhibit cancer cell replication and increase levels of immune cells. 

Potatoes have vitamin B6 or pyridoxine, a cardio-protective vitamin,  vital for the regulation of mental processes. It also helps to maintain glucose levels, healthy nervous and immune systems and haemoglobin production, lessens symptoms of depression, insomnia and premenstrual syndrome. This vitamin is believed to reduce anxiety and depression by increasing serotonin and other brain chemicals involved with mood.It helps to regulate levels of hormones implicated in the development of acne lesions, vitamin B6 may reduce outbreaks.

Scientists hypothesise that potatoes may enhance the production of memory enhancing brain chemicals. Through glucose metabolism complex carbohydrates may elevate production of neurotransmitters or influence protein in the digestive tract, which signals brain cells and enhances memory.

Boiled mashed potatoes are allowed in a bland low residue diet or a soft diet. It is gentle on stomach digestion. The diet is prescribed to patients suffering from various gastrointestinal problems such as heartburn, gastritis, gastric and duodenal ulcers,diarrhoea, chronic dysentery, ulcerative colitis, diverticulosis,  irritable bowel syndrome,dyspepsia, chronic cholecystitis, chronic pancreatitis, acidity and haemorrhoids, typhoid fever and its convalescence. Potatoes can be a part of a low protein diet prescribed for patients suffering from glomerulonephritis, chronic uraemia, jaundice and viral hepatitis. 

The high calorific value of potato is helpful in planning  for a tuberculosis diet. 

Boiled mashed  potatoes can be a good weaning food. 

It can be mixed with different vegetables to make a variety of food stuff for preschoolers and school going kids. 

Potatoes can be prescribed in anaemia. 

Grated raw potato juice aids in the removal of freckles. 

Thin slices of raw potato slices are great sunburn soothers.

Raw potato pieces can be a good remedy for warts.

People with high cholesterol levels can have potatoes. Studies show that when extra vitamin C is added to a pectin rich diet, cholesterol drops even lower than with pectin alone.

The Lysine in potatoes may be helpful for cold sores sufferers.

After the worst phase of flu is over, the emphasis is on bland starchy food, baked or boiled potatoes topped with yogurt is a good option. 

Potatoes should be avoided by asthmatics, diabetics and hypothyroidism. Potatoes raise blood glucose levels faster than fructose in fruits, therefore it is avoided in diabetes. 

Potatoes have trypsin inhibitors. The trypsin inhibitors have been found to cause growth retardation and hypertrophy of pancreas. The release of essential amino acids particularly methionine is hampered by the presence of inhibitors. Don't have raw potatoes, the trypsin inhibitors are generally heat labile and moist treatment destroys them.

The packaged potato chips are best avoided as the nutrients are removed and only 90% water, sugar and chemicals are left in it. 

Potatoes may bring on an acne attack due to iodides in it.

The nightshade plants like white potatoes should be avoided by the people suffering from rheumatoid arthritis.

The juice of raw potato is sometimes very toxic to skin,especially if it is already irritated and in case of chapped hands. Either hire a cook or wear tissue thin plastic gloves when handling potatoes. 

Potatoes are limited in phenylketonuria. 

Allergies to potatoes can be seen in adults, children and infants. 

Spare yourself the added calories by enjoying potatoes in their boiled, low fat naturally filling, unprocessed form.

Potatoes are placed next to the cereals or the carbohydrate exchange and not under vegetable exchange .

Goldberger in 1915, in the USA produced pellagra among human volunteers by feeding them a poor diet consisting of maize, wheat flour, potatoes, salt and syrup for a period of 6 months. It was found that adding 200gms of meat or 30 gms of brewer's yeast or 2 pints of milk can cure the disease. It is advisable to have potatoes in limited quantities and it should always be combined with pulses or meats or milk and milk products. 

Potatoes are not villains as it is showcased. It is a high carbohydrate stuff so it should not be consumed with other high carbohydrate stuff . 50 gms of potato can be included in the balanced diet if the diet consists of less than 200 gms of  cereals.It has to be calculated so it has to be left to the dietitian.  For the most nutrients, eat potato with the skin, bake, microwave or steam. If peeling ,remove the thinnest layer possible. If boiling, leave the skin on and try to reuse the cooking water,where many of the B vitamins wind up.

There is a strong bond between North Indian, winter months and...

Sarson da saag and Makki di roti…

Sarson aka MUSTARD aka Rai

Travelling to India in the winter months gives a mesmerising view of vast yellow fields of mustard plants. There are varieties of mustard harvested in India such as black , yellow, brown, white , torai Indian rape , rugosa or Indian mustard. Mustard is the most important oilseed crop of India. The cultivated mustard in the country is a mixture of three spices Brassica compestris , Brassica jincea , Brassica nigra. Most of the mustard grown in the country is in the northern states. Uttar Pradesh is the leading producer of mustard

Earlier mustard oil was the oil of importance of Indian dishes . Pickling is incomplete without mustard oil . After globalisation, other oils are available in the market and people ignore this valuable mustard oil.

This is a spice which has connected whole India by various mouth-watering dishes. Be it the sarson ka saag (mustard leaves )from Punjab , shorshe (mustard paste) maach from West Bengal , kashundi (bottled mustard sauce ,south Indian mustard green curry, Laixaak gahori (pork in mustard greens) of the North East India

Mustard belongs to a phytochemical rich vegetable named for their cross shaped flowers. Cruciferous vegetables are touted for their powerful healing compounds that exhibit cancer fighting activity in laboratory studies.

Mustard seeds have a pungent , slightly smoky flavour. It is an essential part of curry powder.

The spice value of mustard seeds is due to the glucosinolates , a class of anticancer phytochemicals. Glucosinolates when ingested are metabolized into various beneficial compounds as indoles , isothiocyanates and sulforaphane. Thiocyanates which are present in them as glycoside are released by the action of the enzyme in the presence of moisture under suitable conditions.

Indoles and isothiocyanates are partially responsible for the strong taste of the leaves.

Indole -3-carbinol offers protection against hormone dependent cancers such as breast cancer.

The protective value of mustard against the effects of chemical carcinogens was assessed in rats. It was observed that mustard powder caused elevation of those enzymes which reduce the toxicity of harmful chemicals or protects the cells against their effects. It also prevents damage to the DNA or the genetic material of the cell. It was found to reduce the change in cell caused by benzopyrene.

Mustard seeds and leaves both contain allyl isothiocyanates. Inhibits the growth of cancer cells. They may short circuit the enzymes that activate carcinogens as well as stimulate the production of natural anticancer enzymes.

Mustard seeds are useful in arthritis.

The seeds are helpful for prevention of baldness.

The volatile oils of the seeds may clear the congestion due to colds and flu.

To relieve aches and pains due to cold , apply a mustard plaster , a traditional congestion remedy. Crush a few tablespoons of mustard seeds , add the powder to about 100 g flour and mix it with a little water to form a paste. Apply to the chest and leave on for 15 minutes.

For treating head cold , spice up the food with hot mustard. It can remedy congestion and make the nose run.

To remove earache, stir mustard powder into warm water to form a thin paste, spread onto a handkerchief and place behind a sore ear for 15 minutes, it may work.

A mustard bath may help people with heart and circulation problems. It will increase circulation, open pores and stimulate sweat glands. Mix mustard with cold water, after a few minutes, strain the mustard water and pour it into a hot bath.

Mustard green contains lutein , a carotenoid, that is linked to a reduced risk for macular degeneration and cataracts. Lutein is under investigation for its potential to inhibit atherosclerosis and to prevent lung and colon cancer.

Mustard greens have goitrogens so when it is eaten in large quantities and basically uncooked, it has the potential to interfere with the absorption of iodine and slow thyroid function.

Welcome to India during the winter months, travel and enjoy the mustard sauce , gravy , leaves curry and benefit from the phytochemicals stored in it.

"Be a happy and healthy foodie".

ASAFOETIDA : Tempering is incomplete without it.

It is the gum resin exuded from the rhizome of several species of Ferula. It contains gum , resins and essential oil in varying proportions which together are responsible for the strong flavour. In India, we use flavouring curries , sauces and pickles in conjunction with other spices. We have certain mouth watering dishes like hing aloo (potatoes with a distinguished flavour of asafoetida) , hing kachori (asafoetida flavored a type of fried bread ) , and many more. It is basically added to the pulse preparation for its carminative action. Pulses are a bit difficult to digest so hing helps to ease out the digestion and remove the bloated feeling.

The therapeutic goodness are as follows -

It is used in Ayurveda.

Recommended in constipation.

Helps to eradicate intestinal worms.

It has a carminative effect and facilitates the passage of flatus.

It is applied on the stomach of infants as a relief from colic pain.

Relief from asthma.

Advised for patients of Ischaemic heart disease.

So next time you gorge on pani puri or golgappas or puchkas just have hing ka pani with it . You will enjoy the taste and you will feel lighter . Amazing! !