Healthy eats

            Dry raisin (Part-2) A raisin is a dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing . In the United Kingdom, Ireland, New Zealand, and Australia, the word raisin is reserved for the dark-colored dried large grape, with sultana being a golden-colored dried grape, and currant being a dried small Black Corinth seedless grape. Raisins are sweet due to their high concentration of sugars (about 30% fructose and 28% glucose by weight). The sugars can crystallize inside the fruit when stored after a long period, making the dry raisins gritty, without affecting their quality. • In case of grapes, bael fruit and Haritaki (Harad fruit), – the dried fruits are better than the fresh. • Golden raisins are slightly higher in calories per cup than black and also have a little more sodium and an extra gram of fibre. The differences in calories and sodium are so small as to be negligible, however.       Click here for

 G rapes/Draaksha Draksha is well known drug since Vedic period. In Atharva veda the Draksha in mentioned under the name of Krushana and mentioned it for the management of Rajayakshama, Kilasa, and Palita. Kautilya in his " Arthashastra " written in the fourth century BC mentioned the type of land suitable for grape cultivation. Also mentioned it as Balya, Pushatikaraka, Shukravardhaka, Mamsavardhaka, Rasa poshanakara properties. Draksha is recommended as the best among the fruits recommended in Ayurveda. Cultivated grapes are believed to have been introduced into the north of India by the Persian invaders in 1300 AD, from where they were introduced into the south (Daulatabad in Aurangabad district of Maharashtra) during the historic event of changing the capital from Delhi to Daulatabad by King Mohammed-bin-Tughlak. Ibn Batuta, a Moorish traveller who visited Daulatabad in 1430 AD, reported to have seen flourishing vineyards in south India. It shows antioxidant, antica

Summer health care                 General info about summer season (Greeshma Ritu) Mid-May to mid-July (approximately) is considered as Grishma (summer) season. Environment is prevalent with intense heat and unhealthy wind . The river-bodies dried and the plants appear lifeless. The predominant Rasa is Katu (pungent) and Mahabhuta are Agni and Vayu. The strength of the person become less, deposition of Vata Dosha occurs, but the vitiated Kapha Dosha is pacified during this season. Agni of the person will remain in mild state. Body dosha in summer As per Ayurveda, Each one of us is composed of combination of Tridoshashas  (Vata, Pitta and Kapha) When these doshas are in balance, these leads to perfect health and when they are out of balance these Doshas leads to symptoms and these symptoms turns into disease. Summer is Pitta season. Pitta is composed of the elements of fire and water. In summer, the heat from the sun dries and warms the environment around us and within us.  During

            Watermelon/Tarbuja Watermelon (family Cucurbitaceae and species Citrullus lanatus) is a major fruit widely distributed in the tropics and sub tropic regions. It is one of the most important vegetable crops and has large, round, oval or oblong fruit shape, the skin is smooth, with dark green rind. Watermelon (Citrullus lanatus) a fruit crop, is a herbaceous creeping plant .  It shows Antioxidant, anti diabetic, antimicrobial, anti-hypertensive, mosquitocidal, repellent, analgesic, anti-inflammatory, radioprotective, anti-ulcer and laxative properties.                 Click here for more information about Anti-oxidant and free radicals It has different names in different languages such as Hindi Name (Tarbuja, Tarbuja),  Marathi Name (Kalingada),  English Name (Watermelon),  Gujarati Name (Tadbuja),  Telugu Name (Panchkaya, Tarbhuja),  Tamil Name (Komati),  Bengali Nam e(Tarmuja),  Pujabi Name( Tarabuuja),   Vitamin and mineral content Vitamin : A, B1, B2, B3, B5, B6, B9, C, c