Decothlon Hiking Workshop

Decothlon Hiking Workshop

(Referred by International Fitness Therapist Neeraj Mehta)

 Decothlon hosts a one of its kind workshop for Hiking and Running enthusiasts
A great initiative by decathlon to educate their customers who are interested in Hiking and Running.Quick link to shop online: http://www.decathlon.in/

Sunday is usually a rest day when and that’s when I go shopping for my daily gym ware and accessories. I usually go to this popular retailer Decathlon in Sohna Road, Gurgaon where they hosted this great workshop “Warm Up Gurgaon”. All sports lovers including some cyclists staying in Gurgaon attended this workshop and I was surprised to see their participation. The workshop was totally inspiring and the idea was to educate their regular customers as to how they can self-train themselves for the unexplored sports Hiking and health boosting day to day running in their monotonous schedules.
The best part of the workshop was that the hosts of the events were also people who live normal lives like all of us and have regular jobs, family who have taken the sports as their passion.


The first session was hosted by Mr. Chetan Sehgal who’s a real estate professional and a hiker. He described how he took the sport as his passion and how it gives him inner peace and personal time with himself. After his motivating introduction he talked about the necessity of spending time with oneself. To Chetan, hiking helps him maintain a balance in life and break the monotony of daily hassle. Hiking to even me, was a difficult sport with my limited knowledge however, with the help of internet and a one stop shop like Decathlon which has “All for sports and Sports for all” even their tagline says the same; anyone can pursue this sport without any hassle. Chetan, demonstrated how to get ready for a hike and what all one needs to carry and ensure a safe hiking.


This was followed by a great session on Running by Captain Dharamveer who’s a corporate professional and running enthusiast. Captain talked about how he transformed from being a chain smoker to a runner who has participated in numerous marathons. He talked about the health benefits of running of course and how it can help one re gain self-confidence. Captain Dharamveer told us how he chooseshis apparel and shoes for a perfect run. He also talked about the importance and benefits of hydrating the body.

Look for the below links for more Health and Fitness Updates

• International Fitness Therapist Neeraj Mehta
• Fitness Expert Neeraj Mehta
• Fitness Trainer course in India
• Fitness study in India
• Recognized Academy for fitness trainer course in India
• Personal Trainer Course certification,
• GFFI Fitness Trainer Course,
• Pilates Trainer certification,
• Sports Nutritionist,
•  Diet and Nutrition Specialist,
• Aerobic Trainer Course,
• Dr. Neeraj Mehta
• Neeraj Mehta (PhD)
• Gffi  Fitness Academy
• Fitness Trainer Course in Delhi
• Aerobic Trainer Course in India

O, A, B, AB Food Charts

O, A, B, AB Food Charts

(Referred by International Fitness Therapist Neeraj Mehta)

Type O Diet/ vegetables

Vegetables: portion: raw, cooked, or steamed -1 cup prepared

Highly beneficial : artichokes (lerusalem& domestic), beet leaves, broccoli, chicory, collard greens, dandelion, escarole, garlic, horseradish, kale, kohlrabi, leek, romaine lettuce, okra, red onions, Spanish onions, yellow onions, parsley, parsnips, red peppers, sweet potatoes, pumpkin, seaweed, spinach, swiss chard, turnips.

Neutral : arugula, asparagus, bamboo shoots, beets, bok choy, caraway, carrots, celery, chervil, coriander, cucumber, daikon, dill,endive, fennel, fiddlehead ferns, ginger, bibb lettuce, mesclun lettuce, lima beans, abalone, enoki mushrooms, Portobello mushrooms, tree oyster mushrooms, green peppers, radicchio, radishes, rappini, rutabaga, scallion, shallots, snow peas, mung sprouts, radish sprouts, all types squash, tempeh, tofu, tomato, water chestnut, watercress, yams, zucchini.

Avoid : avocado, Chinese cabbage, red cabbage, white cabbage, cauliflower, white corn, yellow corn, eggplant, domestic mushrooms, shiitake mushrooms, mustard greens, black olives, greek olives, Spanish olives, red potatoes, white potatoes, alfalfa sprouts, Brussels sprouts.

Type A diet/ vegetables     

Vegetables: portion : raw-1 cup, cooked-1 cup, cooked soy products- (6-8) oz.

Highly beneficial: alfalfa sprouts, domestic artichokes, Jerusalem artichokes, beet leaves, broccoli, carrots, chicory, collard greens, dandelion, escarole, garlic, horseradish, kale, kohlrabi, leek, romaine lettuce, okra, red Spanish onions, yellow onions, parsley, parsnips, pumpkin, spinach, swiss chard, tempeh, tofu, turnips
.
Neutral : arugula, asparagus, avocado, bamboo shoots, beets, bok choy, caraway, cauliflower, celery, chervil, coriander, white& yellow corn, cucumber, daikon radish, endive, fennel, fiddlehead ferns, bibb lettuce, boston lettuce, iceberg lettuce, mesclun lettuce, abalone mushrooms, enoki mushrooms, maitaki mushrooms,  shiitake mushrooms, Portobello mushrooms, tree oyster mushrooms, mustard greens, green olives, green onions, radicchio, radishes, rappini, rutabaga, scallion, seaweed, shallots, Brussels sprouts, mung sprouts, radish sprouts, all types squash, water chestnut, watercress, zucchini.

Avoid : Chinese cabbage, red cabbage, white cabbage, eggplant, lima beans, domestic mushrooms, black olives, Spanish olives, green peppers, jalapeno peppers, red peppers, yellow peppers, sweet potatoes, red potatoes, while potatoes, tomatoes, yams.

Types B Diet/ vegetables 

Vegetables: portion: raw-1 cup, cooked- 1 cup, prepared

Neutral : arugula, asparagus, bamboo shoots, bok choy, celery, chervil, chicory, cucumber, daikon radish, dandelion, dill, endive, escarole, fennel, fiddlehead ferns, garlic, ginger, horseradish, kohlrabi, leek bibb lettuce, boston lettuce, iceberg lettuce, romaine lettuce, mesclun lettuce, abalone mushrooms, domestic mushrooms, enoki mushrooms Portobello mushrooms, tree oyster mushrooms, okra, green onion red potatoes, white potatoes, radicchio, rappini, rutabaga, scallion, seaweed, shallots, snow peas, spinach, alfalfa sprouts, all types squash, swiss chard, turnips, water chestnuts, watercress, zucchini.

Avoid : domestic & Jerusalem artichoke, avocado, white corn, yellow corn, black olives, green olives, greek olives, Spanish olives, pumpkin, radishes, mung sprouts, radish sprouts, tempeh, tofu, tomato.

Type AB Diet/ vegetables

Vegetables: portion: raw, cooked, or steamed- 1 cup prepared

Neutral : arugula, asparagus, bamboo shoots, bok choy, Chinese cabbage, red cabbage, white cabbage, caraway, carrots, chervil, chicory, coriander, daikon, endive, escarole, fennel, fiddlehead ferns, ginger, horseradish, kohlrabi, leek bibb lettuce, boston lettuce, iceberg lettuce, mesclun lettuce, romaine lettuce, abalone mushrooms, domestic mushrooms, Portobello
Mushrooms, tree mushrooms, oyster mushrooms, enoki mushrooms, shiitake mushrooms, okra, green onions, red onions, Spanish onions, yellow onions, red onions, red potatoes, white potatoes, pumpkin, radicchio, rappini, rutabaga, scallion, seaweed, shallots, snow peas, spinach, Brussels sprouts, all types squash, swiss chard, tomato turnips, water chestnuts, watercress, zucchini.

Avoid : domestic artichokes, Jerusalem artichokes, avocados, white corn, yellow corn, lima beans, black olives, green peppers, jalapeno peppers, red peppers, yellow peppers, radishes, mung sprouts, radish sprouts.

References/ web links:

Blood Type Diet: Eating for Types O, A, B, & AB - WebMD

www.webmd.com/diet/a-z/blood-type-diet.

30+ Blood Type Diet Charts & Printable Tables - Template Lab

templatelab.com/blood-type-diet-chart/

Jump to Type AB Diet - D'Adamo considers people with AB blood to be the “Enigmas”. ... the blood type diet, you'll eat a blend of the type A and type B ...

https://www.drlam.com/blog/blood-type-diet-blood-type-ab/16971/

Types of Foods to Avoid for B Positive Blood Type | Healthy Eating | SF ...

healthyeating.sfgate.com › Healthy Meals › Fruits & Vegetables

Not all blood types are the same. There are four types of blood, A, B, AB and O, and the presence or absence of certain antigens is what determines your blood ...

Food Charts

https://pathtoperfecthealth.com/nutrition/food-charts

Blood Type B Food List | LIVESTRONG.COM

www.livestrong.com › Diseases and Conditions

Eat Right 4 Your Type by Peter D'Adamo: Food list – what to eat, avoid

www.chewfo.com/diets/eat-right-4-your-type-by-dr-peter-j-dadamo-1996-food-list-w...

Jump to Type AB - food list. Type AB beneficial foods | Type AB neutral foods | Type AB ... the intermingling of type A Caucasians with type B Mongolians, ...

Cook Right 4 Your Type -

https://books.google.co.in/books?isbn=14735367

Look for the below links for more Health and Fitness Updates

• International Fitness Therapist Neeraj Mehta

• Fitness Expert Neeraj Mehta

• Fitness Trainer course in India

• Fitness study in India

• Recognized Academy for fitness trainer course in India

• Personal Trainer Course certification,

• GFFI Fitness Trainer Course,

• Pilates Trainer certification,

• Sports Nutritionist,

•  Diet and Nutrition Specialist,

• Aerobic Trainer Course,

• Dr. Neeraj Mehta

• Neeraj Mehta (PhD)

• Gffi  Fitness Academy

• Fitness Trainer Course in Delhi

• Aerobic Trainer Course in India

SOY: The Alternate Protein

SOY: The Alternate Protein 

(Referred by International Fitness Therapist Neeraj Mehta)

Before we even consider soy’s health promoting abilities, let’s take a brief look at its other, often overlooked plus: it is an excellent protein alternative. For example a half cup of tofu provides 18 to 20 grams of protein which is 40 percent of the daily requirement for most people. That same amount of tofu also provides 258 milligrams of calcium (more than a quarter of our daily needs) and 13 milligrams of iron (87 percent of a woman’s daily need and 130 percent of a man’s).
Here’s a comparison of the percentage of protein by weight of a few food: soy flour is 51 percent protein; whole, dry soybeans are 35 percent protein; fish is only 22 percent protein; hamburger is only 13 percent protein; and whole milk is just 3 percent protein.
Substituting 15 grams of soy protein for 15 grams of animal protein would cause the current  dietary ratio of animal to plant protein to fall from two to one to a more desirable one to one the ratio it was in the early 1900s. at this level of intake soy protein would still represent less than 20 percent of the average protein intake of  adults.
In addition to the high quality protein you get when you substitute soy for animal protein you get a bonus of vitamins, minerals and a good dose of phytonutrients. Soy has a healthy mix of fats and no cholesterol.
In one study the substitution of soy for animal products reduced coronary artery disease risk in the study subjects because of their subsequent reductions in blood lipids (such as LDL), homocysteine and blood pressure. For those of us eating a typical American diet what this means is that soy is so good because much of what we eat is so bad for us many of us! Many of our protein sources come with additional less than desirable components particularly saturated fat as well as hormones pesticides antibiotics and other negative.
Tofu is even low in calories compared with other plant based protein sources. In fact tofu has the lowest known ratio of calories to protein in any plant food except mung bean soy bean sprouts.
Soy offers the highest quality protein of any plant food. Available in organic forms (and therefore free of any pesticides or other additives) it offers all nine essential amino acids and is a good source of plant derived omega 3 fatty acids. So even if you  only relied on soy as a meat substitute a couple of times a week you’d be ahead of the game.

References / web links:

Soy Meat Alternative | Soyfoods Association of North America

www.soyfoods.org/soy-products/soy-fact-sheets/soy-meat-alternative-fact-sheet

High Protein Vegetarian Alternatives to Soy - No Meat Athlete

www.nomeatathlete.com/high-protein-vegetarian-food/

Vegetarian Protein Foods Not Named Tofu or Tempeh. “Four Alternatives” list: four high-protein, non-soy, vegetarian foods. A lot of people seem to think soy is the only decent source of protein out there for vegetarians.

Soy Meat Alternative | Soyfoods Association of North America

www.soyfoods.org/soy-products/soy-fact-sheets/soy-meat-alternative-fact-sheet

Soy meat alternatives, also called meat analogs, are made primarily from soy proteins, wheat gluten and may contain carbohydrates. A few meat alternatives ...

5 Soy-Free Vegan Foods That Have More Protein Than Beef | One ...

www.onegreenplanet.org/.../soy-free-vegan-foods-that-have-more-protein-than-beef/

Beyond Tofu: Protein-Packed Soy Alternatives to Power Up Your ...

www.onegreenplanet.org/.../protein-packed-soy-alternatives-to-power-up-your-vegan...

Can you be a Vegan or Vegetarian without using Soy products ...

www.chowhound.com/post/vegan-vegetarian-soy-products-87045

Soy Good! Why Eat Soy Protein Instead of Meat (Sometimes)

www.superfoodsrx.com/.../soy-the-alternate-protein-isolate-soy-protein-isolate/

Soy Alternatives: Substitutes for Tofu, Miso, Soy Sauce and More | The ...

www.thekitchn.com/soy-alternatives-18010

Look for the below links for more Health and Fitness Updates

• International Fitness Therapist Neeraj Mehta

• Fitness Expert Neeraj Mehta

• Fitness Trainer course in India

• Fitness study in India

• Recognized Academy for fitness trainer course in India

• Personal Trainer Course certification,

• GFFI Fitness Trainer Course,

• Pilates Trainer certification,

• Sports Nutritionist,

•  Diet and Nutrition Specialist,

• Aerobic Trainer Course,

• Dr. Neeraj Mehta

• Neeraj Mehta (PhD)

• Gffi  Fitness Academy

• Fitness Trainer Course in Delhi

• Aerobic Trainer Course in India

The A to Z of Foods

The A to Z of Foods

(Referred by International Fitness Therapist Neeraj Mehta)

Apples: Apples are popular fruit choice among Americans and like all fruits, make an excellent low GI snack. In a large study of people with type I diabetes, those who ate the most apples had the lowest levels of glycated hemoglobin (one of the best measures of diabetes control). Aim to eat at least two serving of fruit every day.

Bacon: bacon is s flavorful ingredients in many dishes. You can make a little bacon go a long way by trimming off all fat and chopping it finely. Lean ham is often a more economical and leaner way to go. In casseroles and soups, a ham or bacon bone imparts a fine flavor without much fat.

Cheese: at around 30 percent fat (most of this being saturated), cheese can contribute quite a lot of fat to a recipe. Although there are a number of reduced fat cheeses available, some of these may lose a lot in flavor for a small reduction in fat. It is worth comparing fat per ounce between brands to find the tastiest one with the lowest fat content. Alternatively, a sprinkle of a grated very tasty cheese such as parmesan may do the job.
Part skim ricotta and 2 percent cottage cheese are 25-50 percent lower in fat. Try them in a sandwich. They yield a fraction of the fat. It’s worth trying some fresh ricotta from a deli you may the texture and flavor more acceptable than of the ricotta available in tubs in the supermarket. Try ricotta in lasagna instead of a creamy white sauce. Flavored cottage cheese are ideal low fat toppings for crackers.

Cream and sour cream: keep to very small amounts as these are high in saturated fat. An 8-ounce container of cream can be poured into ice-cube trays and frozen providing small amounts of cream when you need it. Adding one ice cube (about 2/3 ounce ) of cream to a dish adds 7 grams of fat you could also try light cream or reduced fat sour cream; even low fat, evaporated milk is a wonderful alternative for creamy pasta dishes.

Dried beans, peas and lentils: these all have low GI values and are very nutritious. Incorporate them in a recipe, perhaps as a partial substitute, red lentil soup, Mexican burritos or a bean salad) at least once a week. Canned beans, chickpea and lentils are now widely available. They are convenient to use and a great time saver.

Eggs: although the yolk is high in cholesterol the fat in eggs is predominantly monounsaturated and there is no harm in consuming as much as an egg a day within the context of a low fat diet. To enhance your intake of omega 3 fats we suggest using omega 3 enriched eggs.

Fish: seafood is generally a healthy choice but salmon anchovies mackerel trout herring and sardines are richest in beneficial omega 3 fatty acids. Include fish at least once a week.

 Grilling: grilling and barbecuing are excellent low fat cooking methods (take care not to burn the meat) lean cuts of meat chicken and fish can be quickly cooked this way. Marinating first or basting during cooking will add flavor moisture and tenderness.

Herbs: fresh herbs are easily grown at home in pots or gardens and are available in most supermarkets these days and there really is on substitutions for the flavor they impart.
Ice cream: a source of carbohydrate, calcium, riboflavin, retinol and protein higher fat varieties have the lowest GI values but don’t use that as an excuse. It’s better to choose to lower fat varieties.

Jam: a tablespoon of jam on toast far fewer calories than lightly spreading butter or margarine on toast.

Keep: jars of minced garlic, hot peppers, or ginger in the refrigerator to spice up your cooking in an instant.

Lemon juice: try fresh squeeze with ground black pepper on vegetables rather than butter. Lemon the GI value of a food.

Meat: lean meat is the best source of iron (the nutrient used in carrying oxygen in our blood), so we suggest including it at least two to three times a week . it is important that all visible fat is trimmed from meat before cooking and that the portions be kept moderate.

Nuts: research suggests that those who regularly eat nuts have a lower risk of heart attack. Nuts are high in poly and monounsaturated fats vitamin E  and fiber. Try some sprinkled over your breakfast cereal salad or dessert and enjoy a small snack of unsalted nuts occasionally. Also try adding soy ”nuts”  (dry roasted soy beans) and chick nuts to a mix.

Olive oil: rich in monounsaturates and antioxidants extra virgin olive oil is the perfect base for vinaigrette dressing marinades and Mediterranean style cooking.

Pasta: a food to be eaten aas often as desired just remember to moderate portions. Fresh or dried the preparation is easy. Simply boil in water until just tender or all dented drain and toss with pesto a tomato sauce or sprinkle of parmesan pepper and olive oil.  pasta  is a carbohydrate rich in B vitamins.

Red wine: a traditional part of the Mediterranean diet, red wine has been found to be Cardioprotective  when consumed in moderation. This means no more 5-10 ounce in a day preferably with meals. Wine is a great flavoring  in cooking too.

Stock: make your own vegetables beef, chicken, or fish stock. Prepare it in advance refrigerate it, then skim off any accumulated fat from the top. Prepared stock is available in tubs in the supermarket. Try ricotta in lasagna instead of a creamy white sauce. Flavored cottage cheese are ideal low fat topping for crackers.

Tomatoes:  tomatoes and tomato sauces can be used with great versatility they have a low GI value and are rich in health giving lycopenes, a form of vitamin a that also serves as an antioxidant.
Unsaturated fats: are good for you, but eat them in moderation. Avoid the saturated fats found in fried fast foods and bakery products. Enjoy  the monounsaturated fats in avocados and olive and canola oils.

Vinegar:  a  vinaigrette dressing ( 1 tablespoon of vinegar and teaspoons of oil) with your salad can lower the blood glucose response to the whole meal by up to 30 percent. The best types of Vinegars  for this purpose are red or white wine vinegar, or use lemon juice.

Whole grains:  this includes barley, bulgur ( cracked wheat), corn, oats, rice and wheat. Most whole grains have a lower GI value than refined cereals and they are also nutritionally superior, containing higher levels of fiber, vitamins, minerals and phytoestrogens. Eating one or more serving a day is associated with improvements in insulin sensitivity and with a lower risk of cancer and heart disease.

Yogurt: yogurt is a valuable food in many ways. It is a good souce of calcium, gut friendly bacteria, protein, and riboflavin. Unlike milk, it is suitable for those who are lactose intolerant. Low fat plain yogurt is a suitable substitution for sour cream. If using yogurt in a hot sauce or casserole, add it at the last minute and do not let it boil, or it will curdle. It is best if you can bring the yogurt to room temperature before adding to the hot dish to do this, mix a small amount of yogurt with a little sauce from the dish. Then stir this mixture back into the bulk of the sauce.

Zero fat: is unhealthy, so learn how to get just the right amount you need. Our bodies need essential fatty acids that can’t be synthesized and must be supplied in the diet. Fat adds flavor use monounsaturated fats such as olive oil, canola oil, and flaxseed oil in your cooking

References/ Web links 

Food List – Eating A to Z
eatingatoz.com/food-list/

The Best Superfoods, from A to Z | Greatist
greatist.com/health/superfoods-a-to-z

Food beginning with [A-Z] - The Food Coach
www.thefoodcoach.com.au/food/?Alpha=%5BA-Z%5D

Healthy food database for people to learn more about foods, how to select and store, health benefits and nutritional value. Links to healthy recipes. User can ...
www.oxfordreference.com/viewByDOI/10.1093/acref/9780192803511.001.0001

From absinthe to zabaglione, this dictionary reveals the origin, meaning, and development of a host of gastronomic terms.
www.bbc.com/food/ingredients/by/letter/a

Browse the BBC Food recipe archive by ingredients and learn more about the storage, preparation and purchasing of your foods.

www.bbc.com/food/ingredients

Look for the below links for more Health and Fitness Updates

• International Fitness Therapist Neeraj Mehta

• Fitness Expert Neeraj Mehta

• Fitness Trainer course in India

• Fitness study in India

• Recognized Academy for fitness trainer course in India

• Personal Trainer Course certification,

• GFFI Fitness Trainer Course,

• Pilates Trainer certification,

• Sports Nutritionist,

•  Diet and Nutrition Specialist,

• Aerobic Trainer Course,

• Dr. Neeraj Mehta

• Neeraj Mehta (PhD)

• Gffi  Fitness Academy

• Fitness Trainer Course in Delhi

• Aerobic Trainer Course in India

Why Eat Vegetables

Why Eat Vegetables 

(Refrred by International Fitness Therapist Neeraj Mehta)

More than a colorful garnish on your plate or crisp texture in a sandwich, vegetables are loaded with different nutrients and phytonutrients. Eat plenty of them to promote your overall health.

Key nutrients: Vegetables are important sources of many nutrients, including carbohydrates, vitamins A, C, and E, folate, potassium, and dietary fiber. Unless you add sauces and other seasonings, most vegetables are naturally low in fat and calories. None have cholesterol.
Different vegetables supply different nutrients that’s why you need variety! Dark green leafy vegetables are great sources of beta carotene (forms vitamin A), as well as vitamin C folate, calcium, magnesium, and potassium. Deep orange vegetables, such as sweet potatoes and carrots, supply beta carotene. Others , such as Brussels sprouts, bell pepper and tomato, have more vitamin C. many are rich in folate. Besides their complex carbohydrates, starchy vegetables supply niacin, vitamin B6 ,Zinc, and protein, as well as thiamin, folate, iron, magnesium, phosphorus, zinc, potassium, and fiber.

Important health benefits: vegetables deliver a host of benefits. The vitamin C they contain not only helps to heal wounds and keep teeth and gums healthy, but also aids iron absorption. Their vitamin A keeps eyes and skin healthy and helps to protect against infections. Their vitamin E works as an antioxidant. Their folate helps form red blood cells, and helps prevent against some birth defects. Their potassium helps maintain healthy blood pressure. And their fiber has many roles: lowering total blood cholesterol and heart disease risk aiding digestion, reducing constipation and diverticulosis, and possibly filling you up with fewer calories.

Vegetables: How Much?

Veggies: how much? That depends on your, age gender, height and weight, and your level of physical activity. For 2,000 calories a day, the advice adds up to 2 ½ cups of vegetables a day most people come up short.
•Dark-green vegetables   3 cups per week
•Orange  vegetables        2 cups per week
•Dry beans and peas       3 cups per week
•Starchy vegetables         3 cups per week
•Other vegetables            6 ½  cups per week

Refrencec/ web links

Why do you need to eat vegetables everyday?
www.whfoods.com/genpage.php?tname=dailytip&dbid=127

Health Benefits of Vegetables: Vitamins, Nutrients, Fiber
www.healthyeating.org/Healthy-Eating/All-Star-Foods/Vegetables.aspx

Nutrients and health benefits | Choose MyPlate
https://www.choosemyplate.gov/vegetables-nutrients-health

Top 10 Reasons to Eat MORE Fruits & Vegetables - Fruits & Veggies ...
www.fruitsandveggiesmorematters.org › Fruit & Veggie Info

5 reasons to eat more vegetables - Body & Soul
www.bodyandsoul.com.au/...eat...vegetables/.../59de9cd7c000ea14cba4a2b4e37f44ff

Fruit and vegetables - Better Health Channel
https://www.betterhealth.vic.gov.au/health/healthyliving/fruit-and-vegetables

Why should you eat vegetables? - Eat the Veggies!
www.eattheveggies.com/8-etv-articles.../2-why-should-you-eat-vegetables.html

Do You Really Need to Eat Vegetables to Be Healthy? | Mark's Daily ...
www.marksdailyapple.com › Diet & Nutrition

Look for the below links for more Health and Fitness Updates

• International Fitness Therapist Neeraj Mehta
• Fitness Expert Neeraj Mehta
• Fitness Trainer course in India
• Fitness study in India
• Recognized Academy for fitness trainer course in India
• Personal Trainer Course certification,
• GFFI Fitness Trainer Course,
• Pilates Trainer certification,
• Sports Nutritionist,
•  Diet and Nutrition Specialist,
• Aerobic Trainer Course,
• Dr. Neeraj Mehta
• Neeraj Mehta (PhD)
• Gffi  Fitness Academy
• Fitness Trainer Course in Delhi
• Aerobic Trainer Course in India

Terms That Describe Grain Foods

Terms That Describe Grain Foods

(Refrred by International Fitness Therapist Neeraj Mehta)

•Bran The protective fibrous coating around a grain; the chief fiber donator of a grain.

•Brown bread bread containing ingredients such as molasses that lend a brown color; may be made with any kind of flour, including white flour.

•Endosperm the bulk of the edible part of a grain, the starchy part.

•Enriched, fortified refers to the addition of nutrients to a refined food product. As defined by U.S law, these terms mean that specified levels of thiamin, riboflavin, niacin, folate, and iron have been added to refined grains and grain products. The terms enriched and fortified can refer to the addition of more nutrients that just these five; read the label.

•Germ the nutrient rich inner part of a grain.

•Husk the outlet inedible part of a grain.

•Refined refers to the process by which the coarse parts of food products are removed. For example, the refining of wheat into flour involves removing three of the four parts of the kernel the chaff, the bran and the germ leaving only the endosperm, composed mainly of starch and a little protein
.
•Stone ground refers to a milling process using limestone to grind any grain, including refined grains, into flour.

•Unbleached flour a beige colored refined endosperm flour with texture and nutritive qualities that approximate those of regular white flour.

•Wheat bread bread made with any wheat flour including refined enriched white flour.

•Wheat flour any flour made from wheat including refined white flour.

•White wheat a wheat variety developed to be paler n color than common red wheat (most familier flours are made from red wheat).white wheat is similar to red wheat in carbohydrate, protein and other nutrients, but it lacks the dark and bitter, but potentially beneficial, phytochemicals of red wheat.

•100% whole grain a label term for food in which the grain is entirely whole grain, with no added refined grains.

•Whole grains refers to a grain milled in its entirety (all but the husk), not refined some examples of grains that may be whole grains are amaranth barley buck wheat , bulgar, corn (including popcorn), millet, quinoa (knee wah) brown rice, oats (including oatmeal),wheat, and wild rice.

•Whole wheat flour flour made from whole wheat kernels; a whole grain flour. Also called graham flour.

Refrencec/ web links:

rice wheat and grain products - synonyms and related words ...
www.macmillandictionary.com/thesaurus-category/.../rice-wheat-and-grain-products

Deciphering Whole Grain Food Labels — Separating Fact From Fiction
www.todaysdietitian.com/newarchives/060112p44.shtml

Terms such as “whole grain,” “multigrain,” and “fiber” are on countless boxes and packages, but as you know, this doesn't always mean these products constitute ...
Grain - Wikipedia
https://en.wikipedia.org/wiki/Grain

All about the Grains Group | Choose MyPlate
https://www.choosemyplate.gov/grains

A grain is considered to be a whole grain as long as all three original parts -- the ... The endosperm is the germ's food supply, which provides essential energy to ...
Grain | Define Grain at Dictionary.com
www.dictionary.com/browse/grain

Grain definition, a small, hard seed, especially the seed of a food plant such as wheat, corn, rye, oats, rice, or millet. ... Synonyms; Examples; Word Origin.
https://www.betterhealth.vic.gov.au/health/healthyliving/cereals-and-wholegrain-foods

Wholegrain cereals are a rich source of many essential vitamins, minerals and .... When you buy wholegrain products, look for words like 'wholegrain' or ...
Nutrition: Concepts and Controversies
https://books.google.co.in/books?isbn=1285785983

Grain Synonyms, Grain Antonyms | Thesaurus.com
www.thesaurus.com/browse/grain

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