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Newsletter November 1St Half Vol. IV,I, Issue Issue No. No. 9 4 Bi-weekly News Letter Nov 10 1stth April, Half, 20142004 Governed institutes Obesity Institute of Post Graduate Teaching & Dietary management series, Part1 Research in Ayurveda, Jamnagar. Guidelines for “Regional traditional Shri Gulabkunwarba Ayurveda diet and dietary combinations of Indian Mahavidyalaya, Jamnagar. Society” for obesity management. Indian Institute of Pharmaceutical Sciences in Ayurved, Jamnagar. Maharshi Patanjali Institute for yoga, Common diet / dietary combinations of Naturopathy Research and Education, Maharashtra and popular diet/ fast Jamnagar. food in practice- International Centre for Ayurvedic studies, Jamnagar Obese-want to have more and healthy Affiliated Institutes choices of diet and dietary Govt. Akhandanand Ayurved College, combination?-turn the pages ahead. Ahmedabad Shri J.S. Ayurved College, Nadiad. Light weight prima facia is not always Govt. Ayurved College, Vadodara light for obese. Govt. Ayurved College, Junagadh AryakanyaAyurved College, Vadodara Heavy-give away-Fried Chips-Banana, Potato Sheth J.P. Ayurved College, Bhavnagar ShriBalahanuman Ayurved College, Lodhra Shri O.H. Nazar Ayurved College, Surat GJ Patel Ayurved College Vallabhavidyanagar Parul Institute of Ayurveda, Limda Light- grab it. Morarji Desai Institute of Naturopathy & Yoga Sciences, Vadodara Roasted Shri Ranchhoddasji Bapu Ayurveda Popcorn, Chikitsalaya &Shri Jalarambapa kurodi Ayurved Dental Institute, Ratanpar 1 Common diet from region of Maharashtra and popular diet/ fast food in practice Cate- Obese should consume Obese may con- Unhealthy combi- gory of less or judiciously sume plenty of nation for obese dietary (Heavy/ difficult to di- (Light / easy to di- (which is in routine compo- gest/ yield more calo- gest/yields com- practice in particu- nent ries/ energy) paratively less lar area) calories / energy) Should not combine 2 May combine food Try to or more food items stuff mentioned in Avoid mentioned in this this column, or these column along with food in Combinations. Control the tongue 2 nd column. X Major Roti from refined Flour Roti from whole meal (maida), wheat Flour with- roti from flour siefted out siefting [(Husk and husk(Bhusi/ konda/ (bhusi/ konda/ phothari) is discarded phothari)] is not separated. Roti- Roti of Wheat with oil/ Bhakari-Yav 1.Parotha (Dhirade) ghee, Parotha (without (barley-Hordeum with potato curry. green leafy vegetable), vulgare) , Bajra, 1. Parotha with curd Alu ke parothe Jowar, Rice ki roti 2. Masala dosa (bhakari), Gehu ki stubbed with po- roti ke fulke tato. (without oil/ghee) 3. Along with biry- ani Thalipeeth, Dhapate Thalipeeth, Dhapate (Thepla), Tandury along with curd or (comparatively less potato curry. heavy), Nan, Puran poli (Puran of Be- Puran poli with Ama rasa san or Coconut pulp, Tila welcomed Puran poli with milk guda, sweet potato) Puran poli with kadhi, smeared with Ghee, Tila Kurodi, Bhaji, Papad, Bharda(fried Course guda ki roti. 2 powder of Mung/ udad) Puri Puri, Shakkar ke Paka me Puri kheer duboi hui Puri, Puri pre- (payasam), puri pared with pulses flour nariyal kheera, and spices, palak puri. Puri basundi, Shrikhanda puri, Puri potato sabji (without curry), Puri potato sabji with matar. Bati Bati with ghee Bati with ghee with thick dal tadka/ dal fry Dal Concentrated, Thick dal, Very liquid (watery con- Concentrated, Dal tadka, dal -bati sistency), Thick dal, Dal Dal Thick in consistency tadka with fried fried with vegetables-like rice or Jeera rice spinach, tomato etc. or parotha. Udad dal (Black gram) Mung dal non polished polished Rice Polished rice, very white, Red rice, non polished, Rice with fried lustrous, smooth (Basmati (reddish part bellow husk fish, Khichdi rice), not removed), Rice sepa- with milk. Non veg pulav rated from husk by (biryani), Khichadi with pounding, prepared at more dal. Khichdi with home more udad dal, fried rice. Khichdi with little mung dal, rice water (soup of cooked rice) Non Almost all non veg recipe Chicken , Mutton soup. Please refer else veg -Better to avoid. where. items 3 Curry/ Any sabji with large quan- Any sabji with Puri along with Any subji/ Bhaji tity of Ghee, oil and more more amount of sabji with large quan- with thick quantity of Ground nut, co- liquid and negli- tity of Ghee, oil and gravy conut, Sesame, pumpkin gible amount of Ground nut, coconut, seeds, besan, etc for prepara- Ghee, oil and Sesame etc for prepa- tion of gravy. little quantity of ration of gravy. The gravy is thick. Ground nut, co- Less quantity of vegetable conut, Sesame, and more greavy. Paneer pumpkin seeds, sabji. besan etc for preparation of gravy. Soyabeen vadi sabji, Besan More green Parotha or roti vadi curry, Sev ki sabji, leafy vegetables (wheat) with Soya- very little gravy been vadi sabji, Be- and negligible san vadi curry, spices. Toor Amti (Green Toor (legumes ki sabji) Mungphali sabji Potato , Dum alu, Paneer Parotha , or roti with sabji. Dum alu, Paneer sabji. Sabji Thick or solidified Besan, Dhapate with besan without Dhapate with besan curry vadi sabji, paneer sabji Besan vadi plain, Alu leaf (Chamkura)besan vadi/roll, Potato mutter, Baigan ka bhurta with Oil Shimla mirch stubbed with besan (Bhareli shimla mirch) Regional phrase-Anna Tari, Anna Mari Food keeps one self healthy & can save life vice a versa produces diseases & may lead to death. 4 Sweet dish Gulab jamun, Rasagulla, Rajgira ke laddu, Jalebi, chana Besan ghee Mamra ke laddu, laddoo, Besan Vadi(Sweet), udad ke laddoo, Gond(Gum acasia) ke laddo, Bundi, Kuzhakattai, Pa- yasam, kheera, Sevai kheer, Coconut kheer, fa- luda, Milk shake, Ba- nana Shikharana, Diet with high glyce- mic index (rice, sweets). Malpuva, anarasa, lapsi, pheny, Gajar ka ghee vala halua, Sheera with plenty of ghee Satu-thick prepared Satu-Liquid in withslightly roasted Pulses, consistency pre- cereals like Wheat, rice with pared with more ghee, sugar/ jaggery . It is Roasted Yava added with salt as per tatse. (barley), germinat- ing, roasted whole wheat., rice along with spices (pepper, jeera dhaniya etc) and sugar and salt in sufficient quantity for taste. Ama rasa ki sukhi roti Fried items Bhajiya, Pakoda, Chivda, Non sweet bundi Jalebi, (some farsan, Gathiya, samosa, with dilute butter- times Bundi or vada, fafda, non sweet milk Besan ke Bundi, bread petis. laddo )along with Bhajiya, Pakoda, Chivda, farsan, Gathiya, 5 Chutney Dahi Sliced salad, Roasted pa- or other Fried Papad chura with pad dietary oil. ingredi- ents Lashun fried in oil along Is your- with oil – consumed with khichdi tummy a Garbage Dump ? Plain salad mixed with spices and plenty of added oil Drinks Food stuffs with high Nimboo pani, Chincha energy yield eg- sherbat, Kokum sherbat, aerated cold drinks, Am ka panha(very liquid/ sugar added drinks. dilute), Milk fruit shakes. Thick Lassi Very liquid (dilute) butter milk- from fresh curd Break- Sheera , Kanda Pohe, Upma with roasted wheat fast items Batata pohe. flour or Rava (course rice Tradi- flour), Roasted Kharodi , tional roasted sabudana papad, Motichur ke laddu All pulses-chole, chole Bhakari with buttermilk, Matki, Mung bhature, masala Chana, satal (fried) fried cooked whole along with or in grains (Satal) -Matki, the form of Rajma, Beans, Matar, Bhel. walnuts, Toor (Ghughari). 6 Currently Sevai (Noodles, Maggi, ver- Khakhara,Mamra, Bread butter, consumed micelli, sphagetti), Egg ome- Lahi(Popcorn)- Vada pav, Dahi let., fried deusked mung dal, prepared from- vada, Udad vada fried matar Jowar, Makai, rice with chutney Of coconut & udada Food stuffs with high energy Roasted-chana yield eg-aerated cold drinks, sugar added drinks. (Phutana), food stuffs of maida (refined Mung vada, fulvadi fluor)- Samosa, ground udad (pakoda with plenty dal Vada, dal vada and coco- of vegetables), nut, udad chutney. Dahi vada, Gilka(chopda Alu bonda, (vada from Mum- dodka) bhaji, bai) Pakoda, Plain Bhajiya, Kanda bhaji, Alu bhaji, fried chakli, Farsan-Fafda, Gathiya, sev, Chivda, Poha. Vada pava, Puffed fried bread, Ghughara, Dabeli, Bhel –mixture of Poha/ Panipuri, chivda, fried whole Pulses (Chana, matki, matar, beans etc), sev, dahi Break fast Fried potato, banana chips, Bhagar, roasted items for farali chivda, sabudana papad, fast Motichur ke laddu (Upavasa) Sabudana vada, Sabudana kheer, Sabudana vadi fried. Chikki- Mungphali with sugar/ jaggery, Mungphali ke laddo, Tila kuta with sugar, Til ke laddo, Tila gula, coco- nut sugar vadi, Khajur paka, 7 Halua of -Gajar ka halwa, Shakkarkand Shakkarkand (ratale/sweet with sugar guard), Beet and milk Fruits-Banana, Chikoo, Fruits-Bor, Dry fruits in Ripene Mango, Ripen sita- Jamun, Orange, Basundi phala, Apple, ripen Guava, Mosambi, Water- dry fruits and dairy products melon, Dadim as mentioned above (pomogranet) etc. Vegetables As a general rule Phala As a general rule (fruits), Kanda(Rhizome/ tu- Leaves, flowers are ber) of vegetables are heavy light(easy) to digest (difficult)to digest compara- comparatively- tively- yield high energy yield less energy Beet Kakadi Potato is not good among Ginger is best tuberous vegetables among tuberous vegetables(Spices) Miscellane- Mutkule-Mixture of wheat and Jowar, Ambil bajra flour added with little quantity of ous– less flour of pulses and spices salt as per (semifermented used taste , dough is made and made in to rice soup), thumb sized rings , which are boiled Satu prepared from and eaten along with liquid for boiling. Varana phala, Kathil (Semifermented Dal),Roasted lobi (Hurda), Author– Vaidya Prashant Bedarkar.-Asst prof , GAU, Jamnagar, [email protected] Next issues- Guidelines for “Regional traditional diet and dietary combinations of Indian Society” for obesity management. Reg. No. GUJBIL/2001/4471 Patron- Vaidya Rajesh Kotecha, Vice Chancellor. Ph-0288-2557324 From: RM Jhala, The Registrar, GujaratAyurved University, Jamnagar, 361008. Gujarat, India. Ph-0288 2556852, fax-91 288 2555585 Editor-Vaidya Prashant B Bedarkar, Asst prof . Gujarat Ayurved University, Jamnagar-Web-www.ayurveduniversity.edu.in , Email- [email protected] Toll free number-1800-233-7324(only from Gujarat), Outside Gujarat- 0288-2557324 For private, internal circulation.
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