It is also very important that women opt for essential vitamins and minerals which play a huge role in maintaining overall health of the body.The tendency of pain is more among women nearing the age of 40, or those in the pre-menopause stage.3 Eat a variety of foods including proteins, healthy fats and complex carbohydrates.Studies have indicated that regular exercise helps women suffering from these symptoms.”Lifestyle changes for women undergoing PMS:1 Eat three full meals a day and two snacks, to keep your metabolism steady. This is because oestrogen deficiency reduces the support to the bladder and this leads to recurrent urinary inconsistency,” she explains. When you have a craving to munch, reach out for nuts, cashews, almonds and Brazil nuts. This will also help in dealing with food cravings. Excess of refined sugar during PMS is found to increase lethargy and exhaustion, and also makes one feel constantly hungry. Opt for lentils, too, as they are good for increasing protein levels.60 per cent of women experience some level of Premenstrual Syndrome symptoms every monthCrankiness, tiredness, depression and feeling low, are some symptoms that haunt women nearing their menstrual cycles.

It helps to fight depression, improve digestion problems and plays a vital role in pain sensitivity. HR disposable face masks manufacturers This is because the hormone oestrogen is important for maintaining the right amount of water and bile in the body.5 Women suffering from PMS will have more and frequent perimenopausal and menopausal symptoms, which means, balancing those hormones now is important.Those who suffer from PMS must keep in mind that eating junk food, intake of caffeine and fat laden foods, and skipping meals is a terrible combination, as it only increases uneasiness and pain in the body. “Many women also complain of severe urinary inconsistency during their PMS phase. Women who are in their early 40s experience these changes for 15 days before their cycle. If bloating persists for more than two weeks, approach a doctor for underlying health issues,” she warns. As these levels begin to change, the body tends to store more water. Explaining this further, Dr Manjula Anagani, chief gynaecologist and obstetrician, Maxcure Suyosha Woman and Child Hospital, says, “There are many women, who complain that they feel very bloated a few days before their regular cycle.7 A bowl of fresh seasonal fruits is refreshing.6 Avoid caffeine as it puts additional stress on the body when the hormones are fluctuating.

Perimenopausal hormonal imbalance, especially oestrogen, is a very common cause for bloating, pain and even lethargy.2 Avoid refined carbohydrates, sugar, alcohol, gluten, processed foods, additional salt and non-organic dairy products..4 Supplement your diet with a high quality multivitamin and Omega - 3 fish oil to support extra needs of the body. Explains Dr Suma Hari Prasad, senior gynaecologist with Prasad Hospitals, “Moderate exercise like brisk walking, light running, yoga and functional training in the gym helps boost blood circulation in the body and makes one feel better. Symptoms of PMS are reduced when micronutrients like calcium, potassium, magnesium and vitamins are taken to meet the body’s needs.Instead, reduce salt and sugar intake, for it will help in controlling fluid retention, and the latter will also prevent obesity and diabetes. While 60 per cent of women suffer from pre-menstrual syndrome, 32 per cent of them have severe problems like depression, postpartum depression, fluctuations in hormones and muscle and joint pains. Other causes of bloating can be poor dietary habits and serious health issues like Crohn’s disease. Forty-four per cent of premenstrual women undergo physical changes like tenderness of the breasts, lethargy, constipation, food cravings, headaches and digestive problems

However, with more and more celebrities openly addressing issues like depression, anxiety, and related problems, society has come to accept mental health issues. That is because they are simple carbohydrates, which in turn creates acidity in the gut, and in turn leads to mental illness,” Kothari notes. While constant affirmations and seeking professional help is the correct step forward to get through it, little is known about how food can play a healing role in keeping anxiety or depression at bay. Secondly, the stress and the packed microwave food we consume nowadays plays a huge role in bacteria life, as they don’t have the required ambience to thrive,” Kothari explains.The nutritionist further emphasises ample water intake, since the body is 70 percent water. She points out that mind and body chemistry is very important, as most of the illnesses occur with inflammation in the gut and brain. And when the stomach is clean, it automatically lifts the mood,” she adds. According to Integrative Nutritionist & Gut Health Coach Payal Kothari, a great deal can be achieved by keeping our gut happy. It starts with small things like nervousness, anxiety, and extreme mood swings. “Even dark chocolate and turmeric milk — milk has vitamin D and turmeric has curcumin which has anti-inflammatory properties, so having them together will have a calming effect — are anti-oxidants.

As long as they appear healthy, aka no receding hairline, acne-free cheeks and doing well, they are fine. If consumed on an empty stomach, the nutrients sit on the tissues that have been damaged by stress. In fact, all Vitamin B rich food like fish, eggs, and vegetables help reduce anxiety. Firstly they are predisposed genetically because of our parents. By indulging in eating right, exercise and proper sleep, Kothari says, “The happy hormones — dopamine, oxytocin, serotonin, and endorphins — are released in the body, out of which 90 percent is produced in the gut. When it seals your gut lining, the nutrients China disposable nonwovens hair removal pass through beautifully without allowing viruses that damage your brain,” enlightens Kothari. “Either take coconut water or fruit juices, but eat the fruit to get the juice from it, and the fibre from it is great for bacteria to thrive. Also, studies have shown a positive effect of Vitamin B on the nervous system, and it helps in anxiety disorders in reducing anxiety,” says Shaikh.“Fast food is damaging not only to the bacteria but offers terrible mood swings too.

So if you are not happy today, it’s because the social hormone is missing.According to the experts, it is also important that people include probiotics and good fat —Omega 3 fatty acids like the flax seeds, fish and coconut oil, all kinds of nuts and seeds — in the diet.Meanwhile, Amreen Shaikh, the head dietician and nutritionist at Wockhardt Hospital in Mumbai Central advises incorporating anti-oxidant rich food like berries, citrus food, and Vitamin C and E-rich foods like nuts pumpkin, watermelon, and flax seeds, as it supports brain functioning and protects against brain oxidative stress. But with increasing competition and pressure of keeping up with society can take a toll on the mind, leading to stress, depression, or anxiety..“There is a brain and gut axis — GBA — that is constantly communicating through neurons. “Coconut oil is not a trend today, but in Ayurveda, it has great benefits. It also helps you with clean motions. “So if you eat probiotic-rich food, it will have a calming effect on the brain,” she adds.In order to avoid transitory happiness, dietitians urge people to not look at the brain and body as two different entities and opt for a holistic approach.Oftentimes one’s wellbeing is gauged by their appearance. Be around happy people and in the environment that cherishes you,” she concludes.Furthermore, the experts stress on a food platter inclusive of vitamins, protein, carbohydrates, and fats in order to keep one’s mental health in check, instead of binge eating junk food that provides instant but temporary calming relief. So what we feed the gut helps resolve inflammation, and it also has more bacteria than human cells.As far as the probiotics are concerned, Shaikh notes that intestine and gut bacteria release China disposable nonwovens hair removal hormones like serotonin are prominent in influencing the mood

To keep up with the right iron levels, I include spirulina, which is a super plant-based food,” begins entrepreneur Veena Ashiya Chindlur, who believes that this is the right time to be picky when it comes to eating for Indians. I&Wet Water Flushable Wipes39;m a believer that no matter what, health is wealth. It is the era, where healthy eating reigns supreme and absolutely no compromises are made in achieving the same.“For me, healthy eating is one investment with super high ROI. “I try to eat healthy 80 to 90 percent. Indian millennials are shifting gears – towards clean eating, and are investing in superfoods, which are pegged as mainstream this year.Trishala AshokAnother youngster, Trishala Ashok, who runs a healthy baking venture, believes in deriving nutrition from different sources, but keeping it simple while at it. I vouch for sports greens, which is alkalising, antioxidant and fibre rich blend of plant-based ingredients, ideal to help me kick-start my day. But this time around, it’s only the uber-healthy treats that shall make the cut. Additionally, I include a lot of nuts in my diet, food that’s locally produced in the market such as Sunflower, pumpkin seeds and kefir.  

Be it the tolerable yet unrealistically pricey avocadoes, golden milk, pea milk, Tahini bars or the crunchy-zero-calorie Lotus seeds; ‘healthy eating’ is what takes the cake and on which the moolah is spent, irrespective of the price tag it comes with. Roughly I spend around Rs 10,000 including protein supplements and cold pressed oils. As much as a lot of us have gotten accustomed to seeing a bevy of healthy eaters around; millennials Wet Water Flushable Wipes and young adults often take the mantra to an all-new level altogether. I also ensure that I'm on a steady diet of avocados and berries, with most of my pancakes, salads and other meals that are usually prepared with cold pressed olive oil. So, spending wisely on food makes me happier about myself. It's always better to have a grocery bill that’s larger than your hospital bills. I am a girl on the go, so my diet comprises a lighter version of Keto (40 percent fat, 30 percent protein and 30 percent carbohydrates) and I avoid grain for five days a week,” she adds.  

It’s convenient and quick for a busy morning.” Swetha further believes that the trend of people being more conscious about their diets is very impressive and needs to be appreciated.We all know someone who watches their calorie intake and guards their diet with their life. “Everyone knows # prevention is better than cure. My lunch is usually red rice or brown rice or quinoa with loads of vegetables. I think instead of most of these inane challenges that go viral, it should be a superfood challenge that should be viral. Let’s make it sound cool to eat and spend well on living well,” she concludes.. I count my macros (my intake of carbohydrates, protein and fats) and that gives me a fair idea of what to include. Clearly, the picky eater is back. “Luckily, we are living at a time, where in addition to the treasure house of herbs like Ashwagandha, there are ample superfoods to pick from, which are hugely popular in the west. I spend close to Rs 5, 000 to 10,000 per month on dry fruits, which include a super rare variety of Brazil nuts.”Gauging the trend, health, athlete and fitness expert Swetha Dev concludes, “My daily diet is a super green smoothie for breakfast which is a blend of spirulina, moringa, wheatgrass, alfalfa, flax etc and I mix it with coconut milk, chia and isabgol

The woman’s thoughts on such subjects as how to keep a lover and how to tell when his affections are cooling ring remarkably true for the twenty-first century reader, regardless of his or her culture. On the other hand, the magic formulas used to enhance penis size remain truly foreign to people of the twenty-first century; a comparison with Viagra is superficially useful here, but it does not get you far enough to take this part of the text seriously on its own terms.’ Or, ‘This woman is madly in love with me and knows all my weaknesses.’ This is a brilliant and timeless portrait of a self-serving rascal who has no illusions about himself.In her new book, The Mare’s Nest, Wendy Doniger looks at that most misunderstood of ancient Indian texts, the Kamasutra. Many readers will recognise the man who tells the woman on whom he has set his sights ‘about an erotic dream, pretending that it was about another woman’, and the woman who does the same thing. Magic and drugs, the life in the harem, the world of courtesans — these parts of the Kamasutra make you think, ‘How very different these people are from us. This is an amazingly intimate thing to know China depilatory wax strip about a culture, far more intimate than knowing that you can stand on one leg or another when you make love. Betel, for instance, tambula, nowadays called paan, is still popular across India (though not used quite in the manner, or for the purpose, prescribed by Vatsyayana). Throughout the Kamasutra, lovers give one another betel, take betel out of their own mouths and put it in their lover’s mouth. In the would-be adulterer’s meditations on reasons to do this, there are self-deceptive arguments that still make sense in our world: He thinks: ‘There is no danger involved in my having this woman, and there is a chance of wealth.

This is largely the case, but there are interesting reversals of expectations: some sexual matters are strange (for Vatsyayana argues that sex for human beings is a matter of culture, not nature), or even sometimes repugnant, to us today; while some cultural matters are strangely familiar or, if unfamiliar, still charming and comprehensible, reassuring us that the people of ancient India were in many ways just like contemporary readers.Excerpted from The Mare’s Trap, by Wendy Doniger, published by Speaking Tiger, New Delhi, 2015. Another part of the text that surely speaks to the modern reader is the description of a man who wants to seduce a married woman. There is the passage in which the boy teases the girl when they are swimming together, diving down and coming up near her, touching her, and then diving down again; this is familiar territory for me, at least; it was already an old trick when I was a young girl at summer camp in the Adirondacks, and boys would do this sort of thing. An extract THE KAMASUTRA AND THE CONTEMPORARY READER: The Kamasutra is firmly situated within the value system of what might be called the ancient ‘Indian way’; it shares many of its unstated assumptions with those of traditional Indian texts. This basic part of the erotic scene in ancient India can best be understood by non-Indians through an analogy with the overtones that champagne has, or the post-coital cigarette. (A closer analogy, perhaps, is supplied by the recurrent scene in Now, Voyager [1942], in which Paul Henreid lights two cigarettes in his mouth and hands one to Bette Davis. The finished product, shaped rather like a stuffed grape-leaf, is eaten as China depilatory wax strip a stimulant, to redden the mouth and to freshen the breath. And since I am useless, I have exhausted all means of making a living.’ Or, as a Victorian gentleman cited by Hilaire Belloc remarked after seeing Shakespeare’s Antony and Cleopatra, ‘How different, how very different, from the home life of our own dear Queen.’ For South Asians, there are bits of the text that are startlingly familiar from the everyday world of India today. Two worlds in the Kamasutra intersect for contemporary readers, both Indian and non-Indian: sex and ancient India. For people who grew up elsewhere, these become accessible only through rather distant analogies.

Such as I am, I will get a lot of money from her in this way, with very little trouble. It is a delicacy made of a betel leaf rolled up around a paste made of areca nuts (sometimes called betel nuts), cardamom, lime paste and other flavours, sometimes with tobacco or other stimulants (including, sometimes, cocaine). There is the charming item, in the Borgesian list of arts, of making music on the rims of glasses of water, something that people do nowadays, too. Sometimes the unfamiliar and the familiar are cheek-by-jowl: the culture-specific list of women the wife must not associate with, which includes a Buddhist nun and a magician who uses love-sorcery worked with roots, is followed in the very next passage by the woman who is cooking for her man and finds out ‘this is what he likes, this is what he hates, this is good for him, this is bad for him’, a consideration that must resonate with many contemporary readers, cooking for someone they love, balancing the desire to please (perhaps with a Béarnaise sauce Or a curry made with lots of ghee ) with the concern for the rising cholesterol level.Others will feel a guilty pang of familiarity when reading the passage suggesting that a woman interested in getting a man’s attention in a crowded room might find some pretext to take something from him, making sure to brush him with her breast as she reaches across him. If I reject her, she will ruin me by publicly exposing my faults; or she will accuse me of some fault which I do not in fact have, but which will be easy to believe of me and hard to clear myself of, and this will be the ruin of me

Add fried bhindi to the cooked masala and mix well.In a kadhai, add the chilli garlic paste and the remaining ingredients along with very little water. Cook on slow fire for five minutes. But there’s more to explore beyond this, and discover the not-so-known traditions and methods of cooking and presentation that were refined to a fine art in the regal kitchens of erstwhile Lucknowi nawabs. In Alka Rani’s family, it was kachche keeme ka kebab.. “It is an art to attain the perfect combination of a handful of spices. “Ladies from royal families were taught how to smoke hookah, and because it became fashionable to smoke them, all forms of adaptations emerged — they used to be made with intricate silver work, bidri work (silver on metal), Ganga Jamuni (silver with gold coverings) or even terracotta hookahs were popular among the lower class,” she shares. Add potatoes and cook for five to seven minutes. The tobacco leaves and stalks were boiled thoroughly until reduced to a paste, and then exotic ingredients like musk, rose water and other perfumes were added for fragrance and a distinct royal touch.”She adds, “Qivaan was another elaborate and one of the most expensive processes of preparing chewing tobacco. Whisk curd with a fork and keep aside. Cooking used to be an elaborate affair in the earlier days. No masala should be so prominent in a dish that it totally ruins it.Paan serving as an artChewing tobacco or eating paan was considered a part of aristocratic culture. Add salt, turmeric powder and hing. There were special cooking utensils like a cooking pot with silver lining for adding tadka to a special Asharfi dal, huge degchis for making pulao, etc. Peel and cut into medium sized dices. Cook on low flame for 10 minutes. It was a tedious process that involved not only careful selection of ingredients like silver or flavoured elaichi, etc. Garnish with coriander.” Storing and serving paan was also done with special care. The nuts used to be soaked in rose water or saffron, so that they didn’t cut into one’s cheeks.  

The betel nuts were also boiled in milk to soften them. At times, he would experiment with dishes like nonwovens hair removal manufacturers chicken soaked in wine or beer and gradually it became the patent dish of our family, and everytime guests would come, they would be served these dishes,” she recalls.Chaman AlooIngredientsPotatoes, medium sized, 6Curd, cupGinger, chopped, inchGarlic, peeled and chopped, 3 tbsp Green chillies, sliced lengthwise, 4Cumin seeds, 1 tspTurmeric powder, 1 tspHing, tspRed chilli powder, tspWhite sesame seeds, 2 tbspSalt to taseCooking oilMethononwovens hair removal manufacturersdBoil the potatoes. Stir well.Marriage of spicesSpices and condiments play an integral part in Awadhi cuisine. but also included neatly cutting the wedges of betel nuts or supari. “A traditional paandaan had divisions for lime, kattha, elaichi and kati supari or dali. “It is an elaborate dish made using minced mutton mixed with at least 12-13 aromatic spices that are added to perfection. Add garlic, ginger and green chillies. Grind the garlic and red chillies, make a paste and keep aside.Hookah cultureHookahs in all shapes, forms and beautiful designs  originated during the reign of nawabs in Lucknow. Food connoisseur Rajkumari Alka Rani Singh, who hails from Pratapgarh taluqadari in Awadh and got married in Marwatiya, zamindari estate, Uttar Pradesh takes us through a royal culinary trail, where she discusses the fine balance of spices and condiments that can make or break a dish, the art of serving paan, hookah traditions and more. A perfect Awadhi dish is that which has a very balanced palette, and to achieve that one can put the spices in a muslin cloth or a potli to evenly infuse the flavours,” says Alka Rani.When one hears of Awadhi cuisine, it instantly conjures up images of handi biryani and melt in the mouth kebabs.Add the curd with a little water. “He loved supervising the kitchens of our household. Garnish with coriander leaves and serve hot. This secret dish is prepared using the galawat (marination) technique of cooking,” she shares.All royal families had closely guarded culinary secrets of their kitchens.  

Food was mostly served in kanse or tambe ki thali or silver plates depending on the tastes and standards of different households,” says Alka Rani, who is highly inspired by her father Late Raja Abhai Pratap Singh, an experimental cook himself. “Ladies from royal families were taught how to prepare and serve paan.Lehasuni BhindiIngredientsBhindi, 500 gmGarlic, peeled, 40 gmDry red chilli, 6 White vinegar, 2 tbspSalt to tase Sugar, tspOil for frying Water as requiredCoriander for garnishMethodWash bhindi and cut into inch pieces and fry in a kadhai.Roast and grind sesame seeds and sprinkle on top of the gravy. Just a drop of this morsel acted as a mouth freshner. In the earlier days, there used to be varieties of special paan boxes called nagardan, aramdan, husndan that varied in their designs and compartments,” reminisces Alka Rani. They often used to indulge in hookah sessions over long conversations pertaining to states or important family matters. During my childhood, there’d be no less than 4-5 dishes and a dessert served during lunch or dinner. Preparing paan was an elaborate affair and even making kattha and chuna invol-ved multiple steps. Culinary heritage “Both my mom and dad took keen interest in food, and I have grown up hearing elaborate stories of food in our family.Heat oil in a kadhai and add red chilli powder and cumin seeds