Food Doctor

Today whenever you see anything labeled as low fat and no fat products, you may take a run to purchase them without understanding whether you are actually consuming the low fat low sugar product or just being cheated about it??  One such product is our very own childhood obsession, the Ice Cream.. Growing up, we all have ice cream memories, but now we are too conscious of eating them, owing to the growing health awareness!! So alot of companies have taken out the low fat varieties of ice creams!! But are they really low fat? Here are a few guidelines as given by the FSSAI, following which a company may label it's ice creams as low fat Ice creams. 1 . Whenever you see an ice-cream, make sure you read the label. The ingredients list is the first thing which will give you the information about what ingredient is used in what concentration. The first ingredient is used in the maximum concentration, while the rest follow in the descending order ... 2. Secondly,...

Early morning when you run late for office or you have to prepare a quick breakfast for your husband or family, what do you make? Probably an upma? Why? Simply because it's easy and fast.. But ever wondered why does it become a solid - like mass when it cools? Or have you ever noticed that even though the entire upma is coalesced together, every grain of upma retains its individual existence?? Yes, that happens... And yes, there is science behind this simple dish prepared by Indians all over the world.. Upma is cooked by basic 3 ingredients. Semolina or suji, ghee and water. The recipe shall be available everywhere on the web, and so I'd only focus on the science involved in the recipe. 1. ROASTING : The first crucial step in making upma is roasting the Suji or semolina. Why? Suji is roasted with a little amount of fat so that each grain is separated and coated with fat. This is done to avoid lumping when the water is added. Also, in this way, each starch(suji) grain will...