Connect with us

Life style

Artificial sweeteners: sugar-free, but at what cost?

Published

on

Protect yourself from the damage of chronic inflammation. Science has proven that chronic, low-grade inflammation can turn into a silent killer that contributes to cardiovas­cular disease, cancer, type 2 diabetes and other conditions. Get simple tips to fight inflammation and stay healthy — from Harvard Medical School experts. As with everything, there’s more to the artificial sweetener story than their effect on weight. To learn more about them, I spoke with Dr. David Ludwig, an obesity and weight-loss specialist at Harvard-affiliated Boston Children’s Hospital. He has a keen interest in products designed to help people lose weight at keep it off. And what he has learned about artificial sweeteners worries him.

All artificial sweeteners are not created equal

The FDA has approved five artificial sweeteners: saccharin, acesulfame, aspartame, neotame, and sucralose. It has also approved one natural low-calorie sweetener, stevia. How the human body and brain respond to these sweeteners is very complex.One concern is that people who use artificial sweeteners may replace the lost calories through other sources, possibly offsetting weight loss or health benefits, says Dr. Ludwig. This can happen because we like to fool ourselves: “I’m drinking diet soda, so it’s okay to have cake.” The AHA and ADA also added this caveat to their recommendation.

It’s also possible that these products change the way we taste food. “Non-nutritive sweeteners are far more potent than table sugar and high-fructose corn syrup. A miniscule amount produces a sweet taste comparable to that of sugar, without comparable calories. Overstimulation of sugar receptors from frequent use of these hyper-intense sweeteners may limit tolerance for more complex tastes,” explains Dr. Ludwig. That means people who routinely use artificial sweeteners may start to find less intensely sweet foods, such as fruit, less appealing and unsweet foods, such as vegetables, downright unpalatable.

In other words, use of artificial sweeteners can make you shun healthy, filling, and highly nutritious foods while consuming more artificially flavored foods with less nutritional value.

There is no such thing as a small stroke…

Strokes are the fifth leading cause of death in the United States and a significant cause of disability. Learn from Harvard Medical School experts how to understand your odds for having a stroke, evidence-based steps that can lower your risk, how to recognize the early signs of a stroke, and what to do to get rapid, brain-saving treatment.

Artificial sweeteners may play another trick, too. Research suggests that they may prevent us from associating sweetness with caloric intake. As a result, we may crave more sweets, tend to choose sweet food over nutritious food, and gain weight. Participants in the San Antonio Heart Study who drank more than 21 diet drinks per week were twice as likely to become overweight or obese as people who didn’t drink diet soda.

But you say you can give up diet drinks whenever you want? Don’t be so sure. Animal studies suggest that artificial sweeteners may be addictive. In studies of rats who were exposed to cocaine, then given a choice between intravenous cocaine or oral saccharine, most chose saccharin.

What’s your definition of safe?

Whether non-nutritive sweeteners are safe depends on your definition of safe. Studies leading to FDA approval have ruled out cancer risk, for the most part. However, those studies were done using far smaller amounts of diet soda than the 24 ounces a day consumed by many people who drink diet soda. We really don’t know what effect large amounts of these chemicals will have over many years.

And there are other health concerns beside cancer. In the Multiethnic Study of Atherosclerosis, daily consumption of diet drinks was associated with a 36% greater risk for metabolic syndrome and a 67% increased risk for type 2 diabetes. Aren’t these diseases that artificial sweeteners may help prevent in the first place?

Back to sugar?

Maybe sugar isn’t too bad after all. It’s all in how it’s packaged.

“Sugar-containing foods in their natural form, whole fruit, for example, tend to be highly nutritious—nutrient-dense, high in fiber, and low in glycemic load. On the other hand, refined, concentrated sugar consumed in large amounts rapidly increases blood glucose and insulin levels, increases triglycerides, inflammatory mediators and oxygen radicals, and with them, the risk for diabetes, cardiovascular disease and other chronic illnesses,” Dr. Ludwig explains.

I think I’ll have a glass of water and an apple. – BBC



Continue Reading
Click to comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Life style

Pop crackle, gulp and gasp

Published

on

Pani Puri: India’s favourite street food now available in Sri Lanka

Pani puri occupies a special place in Indian hearts and stomachs, so it’s no wonder that the treat has been one of the country’s most poplar street snacks

On any normal evening in India, in the bustling markets and noisy main streets of big cities and small towns alike, there is a familiar sight: the corner pani puri wala (seller), surrounded by a gaggle of eager customers.

His hands seem to fly as they dip the puris (fried discs of dough) into various bowls of fillings and chutneys and passes them out to people waiting impatiently. The vendor’s customer base stretches across age groups and social strata, with people stepping out of plush cars or families walking over from their homes. For the love of pani puri, and indeed of all chaat (fried snacks), unites Indians in a way few other things do.

Chaat is a catchall word – from chaatna, meaning “to lick” – that covers a wide range of street snacks, where different ingredients are usually tossed together to create a sucker punch of tastes and textures. India loves these small, satisfying snacks because they fill the perfect hunger moment, that is to say early evening, when lunch is a distant memory and dinner has yet to be cooked. And of all chaat, pani puri occupies a special place in Indian hearts and stomachs.

At first glance, pani puri seems like nothing special. The word itself is a combination of pani (water, which in this case, refers to the diluted chutneys) and puri (the fried discs of dough). The crisp, thin puri, which is about the size of a circle made by your forefinger touching your thumb, puffs up upon frying to create a hollow core.

However, eating a pani puri requires much attention and no small amount of skill: poke a hole on the surface of the puri with your forefinger, load it up with your chosen filling – such as mashed potato, healthy sprouts, finely chopped onions or mushy peas – and then dunk the whole thing into sweet-and-sour tamarind and spicy green chutney waters (both often kept iced) in quick succession. Finally, pop the whole package into your mouth and wait for the explosion of flavours, as the puri – ever so slightly soggy by then – crumbles inside your mouth with the sauces flowing out, all while filling the soul and clearing the sinuses at the same time.

Indeed, to eat pani puri is to be prepared for liquid dribbling down the sides of your mouth and tears streaming out of your eyes – an experience that is far more pleasurable than it might sound.

For those few moments, everything feels alright

It is no wonder that the pani puri is one of the street snacks that many indians love. Many home cooks have taken to recreating some of the magic at home, partly to satisfy chaat pangs and partly to feel the freedom of being able to walk the streets again

As education advisor Meeta Sengupta from Delhi exclaimed over email, “Pani puri is pure fun! Pop, crackle, gulp and gasp.”

Mumbai journalist Karishma Upadhya explained, “I think my craving came from a place of wanting something that made us feel happy and ‘normal’. When everything around is in such flux, it’s reassuring when you taste something that your mouth and mind instinctively know. When you put that pani puri in your mouth, you know you’ll get the perfect mix of cold, spicy, tart, sweet and crunchy. And, for those few moments, everything feels alright.”

While some brave cooks such as food blogger Amrita Kaur are making puri from scratch by kneading the dough to a perfect tight consistency, rolling out dozens of small discs, frying them in batches and preparing the fillings – most have used store-bought puris, purchasing them during careful grocery runs or utilising their pantry stocks.

There are many stories about the origins of pani puri. Culinary anthropologist Dr Kurush Dalal says that chaat (likely a predecessor of the modern pani puri) was first created in what is now the northern Indian region of Uttar Pradesh around the time of Emperor Shah Jahan’s rule in the late 17th Century. According to Dalal, royal doctors advised the general population to consume more fried and spicy snacks (and yoghurt) to balance the alkaline quality of the water from the Yamuna River, on the banks of which his new capital, Old Delhi, was built. The puri, which was to serve as “bite-sized containers of the chaat masala” (with fillings such as potato mash), spread to the rest of the country through migrant workers who moved to large cities like Mumbai and Delhi in the last century.

Like the most sublime chaats, pani puri is best enjoyed on the streets. And while upscale restaurants have started serving it in the last few years – with modern twists such as replacing the chutneys with spiced vodka shots and, shudder, guacamole fillings – their offerings rarely hit the spot. This is partly because street vendors know the palate of their customers and tailor each pani puri order accordingly – “Only the sweet-and-sour tamarind chutney”, “No sprouts please”, “Pile on the spice” – and each claims to have their own secret mixes of fillings and flavourings.

Food writer Anubhuti Krishna, who hails from Uttar Pradesh, loves pani puri but has not attempted to make it at home because, as she says, “I know I cannot replicate my favourite flavours at home, and they are sacrosanct for us UPwalas [people from Uttar Pradesh].”

Another reason could be that pani puri is best (or perhaps only) eaten by hand; there is no room for forks or finesse here. Kalyan Karmakar, culinary consultant and author of The Travelling Belly, a book on Indian street foods, describes eating pani puri as a “foodie adventure sport”, adding that “restaurants cannot recreate the thrill of standing on the pavement, unperturbed by people jostling past. Your eyes are focused on the pani puri wala. You have to be ready to pop it in [your mouth] when your turn comes.”

And even though pani puri is a perennial favourite across the country, it is by no means standardised or even similar everywhere. In fact, the name itself differs by place: pani puri is a Mumbai term, whereas in Delhi it is known as golgappa. In Kolkata, it goes by the name of puchka, and in Uttar Pradesh, it’s pani ke patashe (or batashe). The difference comes from the puri base ingredient – semolina, whole wheat or refined flour – as well as the fillings. And like with politics and cricket leagues, Indians like to argue about which kind is the best, and in each town, which pani puri wala makes it the most chatpata (lip-smacking).

Sengupta, who uses a ready-to-fry puri (a recent innovation found in stores), told me about her own Bengali-Punjabi household where the pani is “gingery sweet, with loads of hing (asafoetida) and pudina (mint)” and with “layered textures”. And Krishna, while noting that such food fights are silly, also adds that the Lucknow variety is her preferred version “because of how the softness and blandness of the matar (mashed peas) contrasts with the spicy water and the crisp and khasta (flaky) batasha.”

“It is [an] explosion in the mouth, yet it is soul food,” Sengupta said wistfully, perhaps summing up what millions of us Indians think of pani puri. – BBC

Continue Reading

Life style

Sri Lanka”s most sophisticated wellness facieity for medical and holistic healig

Published

on

Rejuvenation of mind, body, and soul

Christell Luxury Wellness -Sri Lanka’s most-trusted aesthetics centre- celebrated over the weekend the grand opening of its pioneering new venture: the Christell Wellness Villa.

Last Saturday the 28th of January, the luxury health and wellness hub for preventative health solutions was unveiled at a private event at the centre’ state of the art central location at Lauries Lane, Colombo, introducing invitees to the wealth of cutting-edge medically approved treatments in store.

Christell Wellness Villa’s portfolio of non-invasive immersive treatments features skin rejuvenation, anti-aging, nutrition, fitness and ayurvedic programmes therapies which seamlessly fuse ancient holistic disciplines and integrative medical therapies with the keystones of modern and traditional Western medicine.

Guided by the belief that good health is the ultimate luxury, Christell Wellness Villa is also the first in Sri Lanka to offer a Sensory Deprivation Pod (floatation therapy) experience, reputed to provide four hours of deep restful sleep with just one hour of floatation. Providing an unmatchable deep state of relaxation, in addition to helping improve sleep patterns, this effortless therapy also contributes towards pain relief, improving daily performance and concentration, alleviating symptoms of depression, while also strengthening the immune system.

Diagnostic assessments and consultations at the Christell Wellness Villa allows the centre’s specialists to curate a bespoke portfolio of medical treatments and holistic therapies designed exclusively for each client’s unique health profile; providing customised result-driven pathways for optimum wellness, backed by both state-of the-art technology and also the very best of what nature has to offer.

At the launch event, Dr. Shanika Arsecularatne Medical Director of Christell Luxury Wellness, spoke of the vision behind the Christell Wellness Villa, stressing also on the importance of not taking one’s health and wellness for granted. “I assure you, Christell Wellness Villa is not ‘just another spa.’ We have on board doctors, scientists, specialists, and trained therapists who are able to curate time-tested, medical treatments and holistic therapies specific to each individual need -man or woman – that promote greater well-being, health, fitness, and longevity.”

A safe haven in the middle of the city to heal, recharge, detoxify and recalibrate your bodies in a healthy sustainable way; enabling you to live a longer life, better lived. is our focus said Dr Shanika

Continue Reading

Life style

Blossoms of Hope 2023

Published

on

Over the last fifteen years, the Ikebana International Srilanka Chapter, has brought about greater awareness and appreciation of Ikebana art of flower arrangement to a wider audience, through their numerous exhibitions.

The exhibition “Blossoms of Hope 2023” will be held at Cinnamon Grand hotel, Ivy room on the 19th and 20th of February. The chief guest will be the patron of Ikebana International Sri Lanka Chapter, the Ambassador for Japan to Sri Lanka Mizukoshi Hideaki.

There will be more than fifty exhibits by the members who have tirelessly pursued their interests and love for ikebana. The arrangements are categorized into different themes this time – straight lines and curves, repetitive forms, intertwining plant material, colours in contrast, using unconventional materials, complimenting an artwork, miniature arrangements and free style.

Visitors could also witness demonstrations by teachers of Sogetsu School on both days at 4 p.m. free of charge.

Each year, the society supported children with cancer through the medium of flowers. This year too, part proceeds from the show will be channelled to the paediatric ward of Apeksha Cancer hospital.

Date: – 19th Feb; 11 a.m. to 7pm

20th Feb; 10 a.m. to 6 pm

Venue: – Cinnamon Grand – Ivy Room

Demonstrations: – 4 pm (both days)

Continue Reading

Trending