On the event of sixth Ayurveda Day (Sri Dhanvantri Jayanti), the Division of Meals Science and Diet, Yuvaraja’s Faculty, and different associations in affiliation with the Division of AYUSH, Authorities of Karnataka, organised a workshop on conventional meals practices right here on Thursday. The occasion marked the division’s twenty fifth anniversary.
Congratulating the division on its silver jubilee and likewise inaugurating the workshop, College of Mysore Vice-Chancellor G. Hemantha Kumar spoke about varied conventional meals which can be generally consumed within the nation having well being advantages.These meals might assist stop some critical illnesses.
The VC cited the examples of ambali, a finger millet-based fermented semi-liquid meals preparation consumed by the individuals in Karnataka and Tamil Nadu and is taken into account a geriatric meals due to the presence of excessive calcium and low-resistant starch in finger millet. It consists of enough quantity of calcium and is a wholesome drink for aged individuals.
Referring to “ragi hurihittu”, he mentioned it’s the flour of popped finger millet wealthy in dietary fibres and vitamins. Popping is an easy processing approach completed by extreme warmth remedy. It may be used for the preparation of dietetic meals for anaemia and geriatric meals formulation, Prof. Kumar mentioned in his inaugural handle.
He mentioned idli supplies complimentary proteins as it’s ready from the fermented product utilizing rice and black gram batter with steam cooking. Dosa can also be a fermented dish and extra digestible and nutritionally dense and subsequently really helpful for aged individuals and kids under 10 years of age.
“Bale dindu palya (curry produced from banana stem) is really helpful for diabetic sufferers and likewise for these affected by abdomen illnesses,” he mentioned, in addition to talking about the advantages of meals like “basale soppu palya”, “tambuli”, “ondelaga chutney”, bamboo shoot curry, “dhokla” and others.
The VC mentioned a number of research have identified that varied compounds present in spices like turmeric, black pepper, garlic, basil, cardamom and so on., utilized in Indian cuisines assist cut back danger of most cancers and have an effect on tumour behaviour.
“A well-curated Indian food plan will help management blood sugar ranges. A examine reveals that Indian meals will help cut back the danger of sort 2 diabetes and is appropriate for people who have already got diabetes.”
The managed use of wholesome spices and herbs assist struggle irritation all through the physique and decrease blood strain, in addition to lowering the danger of heart problems and varied different heart-related situations, he claimed.
Prof. Kumar mentioned many Indian meals are made utilizing milk and curd which is an efficient supply of calcium. Consuming these meals can enhance bone well being and should stop the danger of osteoporosis and different bone ailments. “An Indian food plan additionally helps cut back the possibilities of dementia as spices and herbs utilized in Indian cooking have been proven to assist protect reminiscence and forestall cognitive decline.”
Former CFTRI Director V. Prakash additionally spoke on the event. B.N. Yashoda, Principal, Yuvaraja Faculty, Division HoD Shekar Naik, Lakshmi Narayana Shenoy and others had been current.
