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Rice can cause cancer, if not cooked properly

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Rice can cause cancer, if not cooked properly

Rice is a staple food in the country. When consumed in moderation, rice is healthy. It is also an easy to cook option and thus a favourite of people who do not have much time to spend in the kitchen.

But not cooking rice properly can be dangerous for your health. You will be shocked to know that a recent study claims that not cooking rice properly can even give you cancer. Yes, you read that right.

All the foods that we eat these days are full of chemicals. Without even realising we ingest so many chemicals every day, which can cause trouble in future.

As per a recent study by the Queen’s University Belfast in England, the chemical from industrial toxins and pesticides in the soil can make rice dangerous. It can even lead to arsenic poisoning in many cases.

There is not one but multiple studies claiming that rice is a carcinogen and promotes the formation of cancer.

In another study, women participated in California Teachers Study, which was started in the mid-90s to identify the possible risk factors for breast and other cancer.

A total of 9,400 participants developed cancer during follow-up, with breast and lung cancer cases being the highest.

Arsenic is a chemical present in various minerals. It is used for making industrial insecticides and pesticides. There are some countries that have a high level of arsenic in their groundwater. But if we are exposed to the chemical for a long time through food or water, it can lead to arsenic poisoning. One can experience vomiting, abdominal pain and diarrhoea and even cancer. As per the study, rice has a high level of arsenic and thus, if not cooked properly, it can lead to health issues in future.

You do not need to give up on your favourite rice. As per the study by Queen’s University Belfast, the best way to get rid of arsenic from the rice is to soak it overnight in water before cooking. When this process has followed the level of toxins was reduced by 80 per cent.

 

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Nutrition

Nuts, seeds and plant oils protect from heart and other diseases: Study

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Nuts, seeds and plant oils protect from heart and other diseases: Study

A study that was published in the BMJ Journal said that nuts, seeds and plant oils have a lower risk of death from different causes and causes arising from heart and blood vessels. The presence of high alpha-linolenic acid (ALA) protects against different diseases.

Higher ALA intake was associated with a slightly higher risk of death from cancer, but the researchers said further studies are needed to confirm this.

Earlier studies have shown that a high ALA intake is associated with a lower risk of fatal coronary heart disease, but findings from other studies on ALA and the risk of death have been inconclusive.

 

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Nutrition

Eating Mushrooms could lower risk of Depression

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Eating Mushrooms could lower risk of Depression

Mushrooms have been making headlines due to their many health advantages. Not only do they lower one’s risk of cancer and premature death, but new research led by Penn State College of Medicine also reveals that these superfoods may benefit a person’s mental health.

Penn State researchers used data on diet and mental health collected from more than 24,000 U.S. adults between 2005 and 2016. They found that people who ate mushrooms had lower odds of having depression.

According to the researchers, mushrooms contain ergothioneine, an antioxidant that may protect against cell and tissue damage in the body. Studies have shown that antioxidants help prevent several mental illnesses, such as schizophrenia, bipolar disorder, and depression.

“Mushrooms are the highest dietary source of the amino acid ergothioneine—an anti-inflammatory which cannot be synthesized by humans,” said lead researcher Djibril Ba, who recently graduated from the epidemiology doctoral program at the College of Medicine. “Having high levels of this may lower the risk of oxidative stress, which could also reduce the symptoms of depression.”

White button mushrooms, which are the most commonly consumed mushroom variety in the U.S., contain potassium, which is believed to lower anxiety. In addition, certain other species of edible mushrooms, especially Hericium erinaceus, also known as Lion’s Mane, may stimulate the expression of neurotrophic factors such as nerve growth factor synthesis, which could have an impact on preventing neuropsychiatric disorders including depression.

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Here are the surprising health secrets of Cabbage

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Here are the surprising health secrets of Cabbage

Cabbage, the unassuming vegetable that plays a supporting role in many dishes, is actually full of rich history and captivating facts. For starters, it is one of the oldest known vegetables.

Cabbage has been around for over 4,000 years.

green cabbage is one of the oldest known vegetables and is believed to have originated in Southern Europe, England, and Denmark 4,000 years ago. As the story goes, in 600 B.C. wild cabbage was brought to Europe by Celtic nomads.

All varieties of cabbage are high in Vitamin C.

just a half cup of cabbage has approximately 45% of the daily recommended vitamin C. Vitamin C is especially known for its healing qualities, which include preventing certain cancers and reducing the risk of cardiovascular disease.

One cup of cabbage has approximately 20 calories.

a cup of chopped cabbage has just 22 calories, making this easy-to-eat vegetable a perfect match for calorie-conscious individuals. Because of cabbage’s low-calorie count, it is a great ingredient to use in place of carb-heavy products, such as pastas, breads, and rice.

Red cabbage is healthier than the green variety.

red cabbage is full of anthocyanins, which is a flavonoid that helps give red cabbage its pigmented color. Anthocyanins have anti-inflammatory, anti-viral, and anti-cancer properties that help prevent disease

Red cabbage may be a pH indicator.

red cabbage’s anthocyanins change color based on how acidic something it comes into contact with is. For instance, when red cabbage juice is mixed with something that is acidic (has a pH level lower than 7) it will turn red, and when it is mixed with something that is alkaline (has a pH level greater than 7) it will transform into a bluish-green colour.

Napa cabbage is a great source of fiber.

Napa Cabbage, the crunchy, leafy vegetable that is often found in soups and stir-fries, is high in soluble and insoluble dietary fiber which both have a plethora of health benefits

 

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