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SuperFood: To Boost a Healthy Diet
Superfood is a marketing term for food claimed to confer health benefits resulting from an exceptional nutrient density. The term is not commonly used by experts, dietitians and nutrition scientists, most of whom dispute those particular foods have the health benefits claimed by their advocates. Even without scientific evidence of exceptional nutrient content, many new, exotic, and foreign fruits or ancient grains are marketed under the term – or SuperFruit or SuperGrain respectively – after being introduced or re-introduced to Western markets.
Superfoods are foods — mostly plant-based but also some fish and dairy — that are thought to be nutritionally dense and thus good for one's health. Blueberries, salmon, kale and acai are just a few examples of foods that have garnered the "superfood" label.
Prettiest Outdoor Restaurants in Europe
Outdoor restaurants speak of summer holidays and a slower pace of life that allows time to settle in for long, lazy lunches with friends where the wine flows and all that follows is a siesta under the shade of a tree.
Come the evening, transport yourself to a table with a view and watch the day turn to night as delicious plates arrive and fragrant scents are carried along in the warm evening air. Europe has plenty of such places, but these are the very prettiest, from staggering mountain settings to firepit feasts on the sand.
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 | La Sponda Restaurant, Le Sirenuse POSITANO, ITALY. There are two almost ridiculously pretty outdoor dining spots at Le Sirenuse.Aldo's is the more informal of the two, being a lively bar first and foremost serving up a seafood grill, fresh oysters and Caprese salads. But the prize for the prettiest spot has to go to La Sponda, the hotel's restaurant proper where hundreds of candles are lit ... www.cntraveller.com |
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 | Rated 3.7/5. Located in Janakpuri, Delhi NCR. Serves Fast Food, Rolls. Cost ₹350 for two people (approx.) Exclusive of applicable taxes and charges, if any www.zomato.com |
Which processed foods are better than natural?
"Naturalness does not always imply that a meal is healthy," says Christina Sadler, manager of the European Food Information Council and researcher at the University of Surrey.
Natural foods, on the other hand, can contain toxins, and less preparation can make them safer. Lectins, for example, are found in kidney beans and can cause vomiting and diarrhoea. The beans are soaked in water overnight and then cooked in boiling water to remove them.
The term "processed food" conjures up ideas of factory-produced, unhealthy meals and snacks. Is it possible, however, that our intervention will make some meals healthier for us?
Cow's milk is also safe to ingest after processing. Pasteurization has been used to destroy dangerous bacteria in milk since the late 1800s. Because there was no good refrigeration in residences at the time, it was distributed regionally.
The creation of heating systems for milk and the creation of pasteurisation, which was quickly adopted across Europe and later in the United States, was prompted by huge evidence that some organisms in milk may be dangerous.
"There's a myth that frozen product isn't as good as fresh produce," says Ronald Pegg, a University of Georgia food science and technology professor.
Certain processed foods, such as bread and cereal, can also be supplemented with vitamins and minerals such as vitamin D, calcium, and folate. Efforts like these have aided in the reduction of a number of nutritional deficiencies. Efforts like these have aided in the reduction of numerous nutrient deficiencies among the general populace.
However, this does not guarantee that the food is nutritionally balanced. Food can also be preserved and made more accessible through processing. Fermenting cheese, for example, keeps it stable for longer and reduces the quantity of lactose in some situations, making it more accessible to persons with moderate lactose intolerance.
The major reason food was processed in the past was to extend its shelf life. According to Gunter Kuhnle, a food and nutritional food sciences professor at the University of Reading, preserving food by adding chemicals like sugar or salt was critical for humanity to survive winter for a long time.
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