Sugar and processed food have been inextricably intertwined for decades now. Sugar or sucrose as some call it, has many technological properties that are beneficial for large scale food manufacturers. Before food processing turned industrial, sugar along with salt and fat were used primarily as preservatives. They were added to homemade condiments jams, ketchup, pickles, etc. … Continue reading Sugar: What does it do to our food?
A growing trend amongst all weight loss diets in the recent years has been that of increased protein intake. Protein makes up one of the three macronutrients that form our diet. Whether you’re looking to lose weight, build muscle, increase stamina or just maintain good health, most experts will usually recommend increasing your protein consumption … Continue reading Macronutrients: Protein
With Diwali just around the corner, the big question on everybody's mind is what sweet to gift. Gone are the days when a box of delicious sweetmeats from the neighbourhood vendor could make the cut. Now, unless your gift is free of sugar, gluten, calories, preservatives, artificial colours, fun and animal products to name a … Continue reading Chocolate v/s Mithai
Most of us know rice to be bad for us due to its high carbohydrate content and therefore believe we should avoid it. As a rice lover myself, I cannot imagine completely eliminating it from my diet. While rice tends to get written off as unhealthy and calorie-ridden, not every variety is so. Further, swapping … Continue reading Rice: What’s Best for You?
For decades now, processed sugar has been a large part of our daily diet. We can find it everywhere: salad dressing, low fat yoghurt, pickles, sauces, bread, etc. With the recent exposure and subsequent focus on the ill effects of consuming excess sugar, many consumers are now seeking replacements to sugar. Due to this an … Continue reading Alternatives to Sugar: Artificial Sweeteners
No tea party can ever be complete without a plate of delicious cookies to go with it. Of all the french cookies I have baked and eaten, I find myself constantly going back to these delicious, lighter than air, meringue cookies. They are simple to make, easy to flavour and hold well for weeks in suitable … Continue reading Gluten Free Meringue Cookies
Most of us are familiar with the effect certain foods have on our body. We know excess sugar leads to weight gain, alcohol affects our liver, excess meat consumption results in kidney and renal problems, so on and so forth. Alkaline / Acidic food based diets work on the premise that every food item has … Continue reading Acidic & Alkaline Foods
First discovered and domesticated by the Olmecs of Southern Mexcio, cacao beans have evolved over the centuries through different cultures, to become the beloved bar of chocolate as we know it today. It played an important role in the development of trade amongst the Mayan and Aztec cultures, held a coveted position amongst the Spanish … Continue reading Chocolate: The Candy Bar
The simplest way to differentiate sustainable chocolate from regular chocolate is to understand the differences in their method of production. Many companies boast of using sustainable methods to procure, produce and package their chocolates, however only a handful actually qualify. Any product, when sustainably made, takes into consideration every aspect of the supply chain to … Continue reading Bean to Bar: Sustainable Chocolate in India
Amongst commercially sold baked goods, packaged bread has one of the highest amounts of preservatives and additives. Being a staple, most households consume sandwich bread multiple, if not once, times a day. Many people believe that opting for bread that is 'gluten-free', 'whole-wheat', 'zero trans fat', etc. negates the ill effects of consuming processed white … Continue reading Sandwich Bread