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Dietitian Sharan

Dietician @ Sir Ganga Ram Hospital,New Delhi Placement Officer @ Jetking, New Delhi Soft-Skill Trainer @ BSL Jammu, Jammu Event Manager for placement @ The Cadss, New Delhi

Tuesday, 27 March 2018


                            THE 20 BEST FOODS TO KEEP YOU YOUNG & HOW               THEY NEED TO BE COOKED 
Eat ripe and red as they then contain more lycopene, an antioxidant that protects against cell deterioration and keeps you looking and feeling younger.
How to cook: Raw, paste, canned; all are good.
Eat four times a week for younger-looking skin, hair and nails. It has 25 vital nutrients and antioxidants, including five anti-inflammatories, so it’s a great all-round age minimiser.
How to cook: Eat in guacamole and salads or use for creamy smoothies, soups and puddings.
“I’m a huge fan of this; I eat it with salmon and adore the punch of horseradish mash,” says Peyton-Jones. An antioxidant and anti-inflammatory.
How to cookUse raw for maximum pungency. Grate and mix with natural yoghurt, cider vinegar or grated apple as a sauce for pulses or fish.
Nothing beats cucumber for dewy skin. It’s high in silica, which helps to keep connective tissue healthy (the muscles, ligaments, tendons, cartilage and bone that hold you together).
How to cook: Use raw in juices, salads and cold soups.
Underrated and underused in the West, radishes are fabulous detoxes; if ever you feel like an inner cleanse, eat a radish. They are lo-cal, high-fibre and anti-inflammatory.
How to cookDelicious raw in salads or steamed with other vegetables; they add a sharp antidote to any sweeteners.

Naturally high in sugars, parsnip is very high in soluble and insoluble fibre, which reduces blood cholesterol and helps gut function.
How to cookJuice (raw) with other vegetables (it adds sweet creaminess), roast, use in soup.
Kale is a nutritional powerhouse, probably the most palatable way to get a big shot of calcium in a lo-cal way.
How to cook: Juice, steam, steam fry.
Squash and sweet potatoes
High in protective carotenes and anti-inflammatory, these help regulate blood sugar and are youth-giving for skin and muscles.
How to cook: Roast to make into soups, or add to casseroles, curries and risottos.
Shiitake mushrooms
Go for these over regular mushrooms: They offer a rejuvenating boost. They reduce cholesterol and help fight infection and disease.
How to cookAdd to soups, casseroles, savory dishes and omelets.
A good little youth-giving helper, full of vitamins C and E, potassium, magnesium and dietary fibre. It’s a very low-sugar fruit, so if you’re craving a sweet snack that won’t shoot your blood-sugar levels sky high, this is it.
How to cookEat raw or juice.

These buttery, nutty legumes are a great low-fat, high-protein option. They help to reduce cholesterol and blood sugar and are high in iron and molybdenum, a mineral that helps detox the sulfites in processed foods and wine. With plentiful fibre and folic acid, they’re great for the gut and encourage optimum cell functioning.
How to cook: Use in hummus, falafel, pies, curries, casseroles, soups or salads.
Powerfully nutrient-dense, high not just in vitamins and minerals but in cancer-fighting compounds and amino acids that help detox at a cellular level, this is the Holy Grail of anti-ageing. If you drink alcohol, asparagus can alleviate the after-effects and protect hardworking liver cells.
How to cookServe as a starter or side, or chop into salad.
Carrots contain high levels of beta carotene and other antioxidants, with protective powers against cancer, heart disease, high cholesterol and even sight problems.
How to cook: Juice, eat raw or cooked in soups, breads and cakes. Buy organic, or always peel them, as the skin can harbour pesticide residues.
It’s low-calorie yet bursting with vitamins, minerals and antioxidants. The deep green colour and peppery taste are a giveaway that it’s alkalising, detoxing and generally good for head-to-toe youthing.
How to cook: Eat raw in salads; juice; or even make into a tea.
Black and red currants
Currants are super-rich in GLA (gamma-linolenic acid), which is very good for skin.
How to cook: Eat raw with coconut cream or add to ice cream. Try frozen when fresh is not available.
Coconut milk
This is highly alkalising, and a good source of minerals and fats that fight bacteria and fungi.
How to cookBuy cans of whole milk, not the low-fat version (from which the “good” fats have been removed) and use wherever you would use cow’s milk — on cereal, in curries, soup and so on.
Like all oily fish (salmon, sardines, herring), it’s high in omega-3 fatty acids that help reduce cholesterol, protect against heart disease and cancer, and ease joint pain and arthritis (the anti-inflammatory effect). Good for lowering depression and boosting memory.
How to cook: Grill or bake with tart flavours: try gooseberry or fennel.
A nutrient-dense cruciferous vegetable that boosts antioxidant uptake, helps with detox and protects against cell deterioration, so it’s a good all-round youth-giving choice.
How to cookEat raw, fermented in sauerkraut or lightly steamed.
This Peruvian grain is a great protein source for the gluten- and wheat-free. I recommend it for its youth-giving properties, as it’s a seed, not a grain, and contains all the essential amino acids, plus a healthy dose of vitamins, minerals and fibre.
How to cook: Cook on its own or chuck raw into soups and casseroles. Try quinoa flour when baking.
Crunchy, tangy and bittersweet, they act as an anti-inflammatory and artery declogger, and also protect against heart disease and viral infections.
How to cook: Use in salads, in sauces with meat, or as a relish.
This article originally appeared on The New York Post.

DT.SHARAN SAYS : Sound Mind resides in Sound Body,So Work on that!!!!

Dietician @ Sir Ganga Ram Hospital,New Delhi


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Dt.Sharan Sodhi
New Delhi,India

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