New Delhi, (IANS): Obesity is rising at an alarming rate and is today a major public health challenge in India, said Economic Survey for 2025-26 on Thursday.
According to the Economic Survey, tabled in the Parliament by Union Finance Minister Nirmala Sitharaman, the concerning trend was driven by unhealthy diets, lifestyle changes, including sedentary lifestyles, increased consumption of ultra-processed foods (UPFs), and environmental factors.
“It is affecting people across all age groups and increasing the risk of NCDs such as diabetes, heart disease, and hypertension, impacting both urban and rural populations,” the Survey said.
Citing data from the 2019-21 National Family Health Survey (NFHS), the Survey said that 24 per cent of Indian women and 23 per cent of Indian men are overweight or obese. Among women aged 15-49 years, 6.4 per cent are obese, and among men, 4.0 per cent are obese. The prevalence of excess weight among children under five has risen from 2.1 per cent in 2015-16 to 3.4 per cent in 2019-21.
As per estimates, more than 3.3 crore children in India were obese in 2020, and it is projected to reach 8.3 crore children by 2035.
The Economic Survey also flagged concern over the rising UPF market in the country, which is displacing long-established dietary patterns, worsening diet quality, and is associated with increased risk of multiple chronic diseases.
“India is one of the fastest-growing markets for UPF sales. It grew by more than 150 per cent from 2009 to 2023. Retail sales of UPFs in India surged from $0.9 billion in 2006 to nearly $38 billion in 2019, a 40-fold rise. It is during the same period that obesity has nearly doubled in both men and women. This mirrors the global rise of obesity, parallel to dietary shifts,” it said.
“The rising use of UPFs imposes a substantial economic cost through higher healthcare spending, lost productivity, and long-term fiscal strain,” it added.
The Survey also cited comprehensive, multi-pronged initiatives launched by the government to prevent, manage, and reduce obesity in the country.
The interventions include POSHAN Abhiyaan & Poshan 2.0, Fit India Movement, Khelo India, Eat Right India, Nationwide Awareness Campaign - ‘Aaj Se Thoda Kam’ and AAMs, the School Health Programme, and Yoga promotion.These aim to promote a holistic approach that integrates health, nutrition, physical activity, food safety, and lifestyle modifications and continue to advance the goal of a healthier, stronger, and obesity-free India. Lifestyle changes, intake of ultra-processed foods driving obesity at alarming rate: Eco Survey | MorungExpress | morungexpress.com
Easter chocolate is all over supermarket shelves. Some people reach straight for milk chocolate eggs while others pause at the darker varieties, assuming they’re healthier.
Dark chocolate has gained a reputation as the “better” choice because it usually contains more cocoa and less sugar than milk chocolate.
But is dark chocolate actually healthier?
Let’s see how the evidence stacks up.
How do they compare?
All chocolate begins with the cocoa (or cacao) bean. Cocoa beans are the seeds of the Theobroma cacao tree, a tropical plant native to Central and South America.
Processing the bean gives you cocoa solids (the bitter part) and cocoa butter (the fat part that gives chocolate its smooth texture).
Chocolate is made from cocoa solids, cocoa butter and sugar. Milk chocolate also contains milk powder or condensed milk.
Dark chocolate typically contains a much higher proportion of cocoa solids, usually 50–90%.
Milk chocolate generally contains 20–30% cocoa solids, with the remaining bulk made up of milk ingredients and sugar.
How about nutritional benefits?
Because dark chocolate contains more cocoa solids than milk chocolate, it naturally provides slightly higher amounts of certain minerals.
This table shows the differences between milk chocolate (30% cocoa) and dark chocolate (more than 60% cocoa) per 20-gram serve. That’s about one row of a Lindt chocolate block.
As you can see, dark chocolate provides more minerals such as magnesium, iron and zinc. It also contains noticeably more caffeine (but far less than in a typical cup of coffee, which would contain about 100mg).
Milk chocolate offers significantly more calcium due to its milk solids, but it generally contains more added sugar.
Cocoa is naturally rich in plant compounds called polyphenols. These act as antioxidants in the body, helping to protect the body’s cells from damage.
Because dark chocolate contains more cocoa, it naturally contains higher levels of these compounds. In fact, dark chocolate contains roughly five times more flavanols (a type of polyphenol) than milk chocolate.
Compared to other foods often praised for their antioxidant content, cocoa contains around 17 times more catechins (another type of polyphenol) per serving than black tea. It also contains around three times more than red wine.
Does dark chocolate improve your health?
Research into cocoa and dark chocolate has produced some interesting findings, particularly about heart health.
There is also broader evidence suggesting diets rich in flavanols may be linked with a lower risk of cardiovascular disease overall.
However, these findings come with important caveats.
Many of these trials use cocoa extracts containing high levels of flavanols. Others contain specially formulated chocolate rather than the typical chocolate bars or Easter eggs you’d find in supermarkets. The doses tested are also often far larger and far more concentrated than what people normally consume.
A large umbrella review (a review of reviews) involving more than one million participants did find links between eating chocolate and lower risks of cardiovascular disease, stroke and diabetes.
But the overall quality of evidence was rated as weak or very low, largely because many of the studies were observational. Observational studies can identify patterns, but they cannot prove chocolate itself caused those benefits.
The bottom line is that cocoa does contain beneficial plant compounds but the chocolate most of us enjoy is not a health supplement.
But I thought dark chocolate has less sugar?
Choosing dark chocolate doesn’t automatically make it the healthier option, especially where sugar is concerned. Some dark chocolate contains surprisingly high amounts.
Depending on the cocoa percentage and recipe, some dark chocolate products contain 40–50% sugar.
So a 150g dark chocolate Easter bunny containing 50% sugar, for example, can contain about 19 teaspoons of added sugar.
This applies to Easter eggs too. Some dark chocolate Easter eggs sold in supermarkets still list sugar as one of their first and main ingredients, ahead of cocoa butter. This means sugar makes up a significant chunk of what you’re eating.
So it’s always worth flipping the packet over and checking the ingredients list and nutritional panel to be sure.
What to choose this Easter?
Dark chocolate has a nutritional advantage over milk chocolate. But how much depends on the cocoa percentage and how it’s been made.
As a general rule, aim for 70% cocoa or more, and flip the packet over before you buy. In a higher-quality dark chocolate, cocoa should appear first in the ingredients list – not sugar.
A higher-quality dark chocolate might have its ingredients listed in this order:
cocoa mass, cocoa powder, cocoa butter, sugar, vanilla.
A lower-quality dark chocolate might look like this: sugar, cocoa mass, cocoa butter, emulsifiers, flavour, milk solids.
If sugar is listed first, it’s the largest ingredient by weight.
Beyond that, choose chocolate you actually enjoy and watch your portion size. Remember that your overall diet matters far more than a few Easter eggs.
The real health benefit of Easter chocolate? The enjoyment of sharing it.
When you have a baby, mealtimes can be messy and stressful.
If you’re a new parent you may be unsure what, when, and how to feed your little one. And you may also worry about choking, particularly when it’s time to start feeding your baby solid foods.
For babies starting solids at the recommended age of six months, it’s important to offer foods in a variety of different ways. Purees can be a helpful starting point, but they shouldn’t be the only texture a baby experiences.
Research suggests not waiting too long to introduce lumpy or textured foods. Infants who start eating lumps at 10 months or later were more likely to develop feeding difficulties and become selective eaters.
So if you’re a parent, where do you start? And what other foods are good to try?
Why texture matters
Mealtimes are crucial for a child’s development because they’re an opportunity to explore different textures and develop oral motor skills.
Imagine you’re eating a piece of toast. This involves performing a range of movements including holding, biting, chewing and swallowing. All of these actions require different muscles to work together, and only improve through practice. But that practice is only effective if it involves real food, as opposed to non-edible teething toys and isolated oral exercises like jaw opening and closing or cheek puffing.
When starting solid foods, many parents rely on purees and pouches as convenient ways to feed their babies. There’s nothing wrong with puree in itself. Many of our favourite foods resemble purees. Think of buttery mashed potato, yogurt, ricotta and applesauce.
The problem arises when purees and pouches become the only texture parents offer their babies, particularly early on. Babies who only eat pureed foods have less opportunity to develop the skills needed for eating and drinking. And research suggests children who frequently eat pouched foods are more likely to become fussy eaters.
So there’s nothing inherently bad about pureed foods. But feeding your baby varied foods gives them more opportunity to develop crucial oral motor skills.
Does it matter how I feed my baby?
There are various ways to start giving your baby solid foods.
One common approach is “baby-led weaning”. That’s where parents encourage their baby to feed themselves, rather than fully spoon-feeding them. This can encourage your baby to be more independent and explore food on their own. But it may also make mealtimes messier and more time-consuming for parents. And it can also feel daunting for parents who are concerned about choking.
However, one 2016 study found babies who feed themselves are no more likely to choke than babies who are spoon-fed. Foods which are suitable for baby-led weaning include strips of omelette, ripe avocado wedges or well-cooked corn on the cob. However, the researchers emphasised the importance of preparing foods appropriately and using risk minimisation strategies. These include avoiding high-risk foods such as popcorn, cutting round foods such as grapes and cherry tomatoes, and supervising babies whenever they eat.
An ‘in-between’ option for feeding is to offer your baby purees, while giving them a degree of independence. For example, you may pre-load a spoon for your baby to bring to their own mouth. You can also pair purees with larger foods, say a broccoli floret dipped in hummus. These combinations will help your baby develop eating skills while you become more confident with feeding your baby.
No matter what feeding approach you take, infant first aid training is a must for parents and carers. And if your child was born premature, has a developmental delay or has specific nutrition requirements, it’s best to speak to a paediatrician before giving them solid foods.
When you have a picky eater
Even if your baby transitions well to solid foods, toddlerhood can bring a new set of challenges.
Toddlers tend to be selective about what foods they do or don’t eat. They may also become more cautious around unfamiliar foods. These are both normal parts of a child’s development.
But problems can arise when parents pressure toddlers to eat food they don’t want to eat or when they aren’t hungry. Even small gestures, such as using a “spoon as aeroplane” or asking them to take “one more bite” in front of the TV or tablet, can put pressure on children. As a result your child may eat that next mouthful but, over time, they may develop a negative relationship with food and mealtimes.
As parents and carers, our role is to offer food at predictable times and in positive mealtime environments. Some ways to do that include:
trusting they’ll eat as much as they need
eating shared meals when possible
modelling enjoyment of different foods during shared meals
offering new foods alongside familiar favourites
giving children multiple opportunities to see and try new foods, even if they don’t eat them the first time.
Unfortunately, babies and toddlers won’t love every meal you make them. But in time they’ll come to learn about, and even enjoy, a world of different textures and tastes.
Once, the only nut butter on the supermarket shelf was peanut butter. Now you can also buy almond, cashew, hazelnut and macadamia nut butters, or blends.
So which is the healthiest nut butter to spread on your toast?
As we’ll see, the healthiest is not just about the actual nut. It’s also about what else goes in the jar.
What do they all have in common?
All nut butters are made from ground nuts that provide healthy monounsaturated and polyunsaturated fats, plant-based protein, fibre. They also provide essential minerals, such as magnesium, potassium, zinc and iron.
Across decades of research, regularly eating nuts is associated with a lower risk of heart disease and premature death. That benefit appears whether the nut is peanut, almond or cashew or any other type of nut.
But many commercial products contain vegetable oils, palm oil, salt, sugar, or stabilisers to improve texture and shelf life. These added ingredients dilute the nutritional quality and increase salt or kilojoules without providing any health benefits.
Choosing a nut butter made only from nuts (or nuts with minimal salt) means you get the full nutritional value.
How do I choose a nut butter?
Check the ingredients list. The healthiest options contain just one ingredient – nuts. Some added salt is fine, if minimal. But avoid products with seed oils (such as canola oil), palm oil, fillers or added sugars.
Looking at the nutrients in each nut butter per serve (a tablespoon, about 16 grams) can highlight how they differ. The numbers vary slightly by brand. But when the product contains 100% nuts, the numbers don’t generally change dramatically between nuts.
To keep things simple, we’ve focused on peanut, almond and cashew butters:
protein: peanut butter wins slightly for protein content, at 3.84g per tablespoon, making it a solid choice for post-workout snacks or adding extra protein to your day. However, almond (3.36g) and cashew butters (2.82g) aren’t far behind. So they still contribute meaningful protein to your diet
fat: almond butter takes the top spot for healthy fats (8.88g per tablespoon), followed closely by peanut (7.98g) and cashew butter (7.9g). The fats in nuts are mainly heart-healthy monounsaturated and polyunsaturated fats, which have been associated with improved cholesterol levels and reduced inflammation
carbohydrates: cashew butter contains the most carbohydrates (4.42g per tablespoon), which might be important if you’re looking for quick energy before a workout or if you have type 1 diabetes and are adjusting your medication based on your carbohydrate intake. Then comes peanut butter (3.49g), followed by almond butter (3.01g)
fibre: almond butter takes the lead for fibre (1.65g per tablespoon) followed by peanut butter (1.06g). Cashew butter lags significantly behind (0.32g), about one-fifth of the almond butter’s content. This makes cashew butter the weakest option if you’re relying on nut butter to contribute to your daily fibre intake
calcium: almond butter dramatically outperforms the others for calcium, with 55.5 milligrams per tablespoon. This offers about eight times more than peanut butter (6.56mg) and cashew butter (6.88mg). This makes almond butter an excellent choice for bone health, especially if you avoid dairy
potassium: both peanut and almond butter tie for potassium content (120mg per tablespoon). This makes them useful for supporting healthy blood pressure and muscle function. Cashew butter contains 87.4mg
iron: cashew butter leads the pack for iron (0.805mg for tablespoon), followed by almond butter (0.558mg) and peanut butter (0.304mg). This is particularly relevant for people with higher iron needs, such as those menstruating, pregnant or breastfeeding, or people following plant-based diets. But overall, nut butters are not a meaningful source of iron
zinc: cashew butter (0.826mg per tablespoon) offers nearly twice the zinc of peanut butter (0.445mg). Almond butter’s zinc content is in the middle (0.526mg). This makes cashew butter valuable for immune function and wound healing
selenium: cashew butter provides the most selenium (1.84 micrograms per tablespoon), an important antioxidant mineral that supports thyroid function. Peanut butter comes in second (1.2µg), while almond butter contains notably less (0.384µg)
magnesium: almond butter leads for magnesium (44.6mg per tablespoon). Close behind is cashew butter (41.3mg), then peanut butter (25.4mg). This mineral is crucial for muscle relaxation, sleep quality and energy production.
In a nutshell
Each nut butter has distinct nutritional advantages:
peanut butter leads in protein and ties with almond butter for potassium, making it ideal for muscle support and feeling full
almond butter is the standout for calcium, and is also higher in fibre, magnesium and heart-healthy fats. This makes it an excellent choice for bone health, digestion and cardiovascular support
cashew butter is naturally sweet and is the strongest source of minerals such as iron, zinc and selenium. These are essential for immune function, energy production and thyroid health. However, it is the lowest in both protein and fibre. So while it contributes valuable micronutrients, it’s better suited as an occasional option rather than a primary protein source.
Any concerns?
Often, almond and cashew butters are processed on equipment that’s been used to process peanuts or other nuts. So traces of one nut may appear in another nut butter, which is stated on the label. So if you have a specific nut allergy, check labels carefully.
The cost also varies. Almond and cashew butters are usually slightly more expensive (at around A$2.40 per 100g) compared with about $1.82 per 100g for peanut butter.
What now?
No single nut butter reigns supreme as each brings different nutritional strengths.
The smartest approach would be to keep more than one on hand, choose versions made from 100% nuts, and let your taste preferences and nutritional goals guide you.
A new study indicates that yo-yo dieting might actually be good for you.
Also known as weight cycling, repeatedly losing weight through dieting, only to regain it again—and often more pounds over time—has been criticized in previous research showing it could increase the risk of a heart attack, stroke, diabetes, and higher blood pressure.
But a new study, published in the journal BMC Medicine, shows yo-yo dieting confers long-term health benefits by reducing levels of harmful abdominal fat, also known as visceral fat.
Being called “the largest long-term MRI-based repeated weight-loss trial”, the research demonstrates that every weight loss attempt has the potential to improve overall well-being.
Study principal investigator Professor Iris Shai says the research challenges the traditional focus on weight loss as a simple “numbers game”.
“Persistent commitment to a healthy dietary change creates cardio-metabolic memory in the body.
“Repeated participation in a lifestyle program aimed at weight loss, even after an apparent ‘failure’ in which an individual regains all the weight lost in a previous diet, may lead to significant and sustainable health benefits over the years, particularly through the reduction of harmful visceral fat.”
Body weight alone does not capture changes in visceral fat or metabolic biomarkers, explained the lead author, Hadar Klein, a doctoral student at Ben-Gurion University of the Negev.
“Even when weight is regained, cardio-metabolic health may remain improved, and success should not be defined solely by the number on the scale.”
Credit: ColinRose (via CC license)
“Importantly, even when weight loss is attenuated during a second attempt, the cumulative benefits for abdominal fat and metabolic health are substantial.”
For the study, researchers conducted a follow-up after five and 10 years with participants from two consecutive randomized controlled dietary trials lasting 18 months each, including around 300 participants.
The trials analyzed participants undertaking a Mediterranean diet–based intervention with physical activity, and compared them with control diets, using detailed MRI scans performed before and after each intervention.
Surprisingly, the study found that, although participants entered the second intervention at a body weight similar to that at the start of the first one—indicating full weight regain—their abdominal fat profile and metabolic markers were more favorable.
They showed improvements of around 15% to 25% compared with their initial levels, including enhanced insulin sensitivity and a more favorable lipid profile.
The researchers say their findings point to the existence of a positive “cardiometabolic memory” from prior intervention that persists, even after weight is regained.
The study also showed that, although participants who rejoined the weight-loss program lost less weight during the second intervention, they maintained better long-term health outcomes.
“Five years after completing the second intervention, these participants showed less weight regain and less accumulation of abdominal fat compared with participants who had engaged in a weight-loss program only once,” said Prof. Shai.The team collaborated with researchers from Harvard’s Department of Nutrition, the University Hospital Leipzig in Germany, and the School of Public Health at Tulane University in New Orleans. Yo-Yo Dieting May Actually be Good for You, Suggests New Study
Oats are edible seeds of the Avena sativa plant. These are one of the healthiest snacks consumed as oatmeal or rolled oats. Oatmeal is the perfect meal to start your day because it boosts your energy and has plenty of fiber to keep you full and satisfied. Oats are high in phytonutrients, beta-glucans, selenium, proteins, manganese, iron, thiamin and magnesium. By itself, oatmeal is low in fat and fairly low in calories.
Oatmeal is also full of water-soluble fibers, which play a crucial role in making you feel full over a longer period of time. Studies have also shown that oatmeal reduces cholesterol, maintains blood sugar levels and fights against heart disease, diabetes, colon cancer and obesity.
All types of oatmeal are healthful and low-fat, but steel-cut oats are less processed than rolled oats and are believed to retain more nutrients. Packets of instant oatmeal often contain more sugar than oats you cook yourself. Regardless of the type of oatmeal you choose to eat, be careful of what you add to your bowl.
Choose skim milk to keep the calories low. Instead of sweetening your oatmeal with sugar, try berries or dried fruit, which also offer additional fiber and nutrients. For all the good reasons, this snack would certainly help keep a check on your weight too!Stay Happy, Stay Healthy! The Kitchen Clinic: Oats: The Best Healthy Snacks!
People who regularly consume polyphenol-rich foods and drinks, such as tea, coffee, berries, cocoa, nuts, whole grains, and olive oil, may have better long-term heart health, according to a new study.
The research, led by King’s College London, found that those with higher adherence to polyphenol-rich dietary patterns had lower predicted cardiovascular disease (CVD) risk.
Polyphenols, natural compounds found in plants, are linked to a variety of health benefits, including improved heart, brain, and gut health.
Researchers followed 3,100 adults from the TwinsUK cohort for over a decade and, for the first time, the researchers also analyzed a large number of metabolites in the urine that are produced when the body breaks down polyphenols.
They found that diets rich in specific groups of polyphenols were linked to healthier blood pressure and cholesterol profiles, contributing to lower CVD risk scores.
These biomarkers confirmed that higher levels of polyphenol metabolites—especially those derived from specific groups of polyphenols, flavonoids, and phenolic acids—had lower cardiovascular risk scores. They also had increased HDL cholesterol, also know as ‘good cholesterol’.
The study, published recently in BMC Medicine, used a newly developed polyphenol dietary score (PPS) to capture intake of 20 key polyphenol-rich foods commonly consumed, ranging from tea and coffee to berries, olive oil, nuts, and whole grains.
This score showed stronger associations with cardiovascular health than estimates of total polyphenol intake, likely because it captures overall dietary patterns rather than individual compounds.
This finding suggests that considering the whole diet provides a more accurate picture of how polyphenol-rich foods work together to support long-term heart health.
“Our findings show that long-term adherence to polyphenol-rich diets can substantially slow the rise in cardiovascular risk as people age,” said Professor Ana Rodriguez-Mateos, Professor of Human Nutrition at King’s College London.
“Even small, sustained shifts towards foods like berries, tea, coffee, nuts, and whole grains may help protect the heart over time.”
Dr. Yong Li, first author of the study, said the research provides “strong evidence that regularly including polyphenol-rich foods in your diet is a simple and effective way to support heart health.”
As the festive season approaches, perhaps you’re thinking of hosting friends and family.
You know at least one person who’ll attend who becomes anxious around food and another with an eating disorder.
So, how to host and make sure everyone feels comfortable and supported?
Perhaps you’ve already hosted someone with food anxiety or an eating disorder without even knowing.
First, some definitions
Food anxiety refers to fear or anxiety in response to eating food. This could relate to certain textures and smells, or fear of choking or vomiting. These fears and anxieties can be intense and are associated with mental health conditions, including avoidant/restrictive food intake disorder.
For others, anxiety about food might be based on fear of the impact food could have on their body shape and size. This kind of food anxiety is closely associated with diagnosable eating disorders such as anorexia nervosa and bulimia nervosa.
Eating disorders are among the most rapidly increasing mental health diagnoses in the world, and can be present at any shape or size. These disorders involve negative thoughts about one’s weight, shape and eating. Behaviours people can experience include skipping meals, or feeling like they can’t stop eating.
Eating disorders can have significant impacts on someone’s life, including withdrawing from social circles and hobbies. They’re associated with high mortality rates.
Just because someone experiences some food anxiety, it does not mean they have a mental health diagnosis. It’s also important to consider how this anxiety impacts their life and the level of distress it causes them.
Hiding is common
It’s likely you’ve shared a meal with someone who has an eating disorder, who might be in recovery, or has anxiety around food. A lot of the time, you may not be able to tell, and they might try to hide it because of shame or guilt.
Your nephew at last week’s family barbecue might have binge eating disorder. The cousin who you caught up with for dinner might have a fear of choking and only eats soft foods.
You might not have noticed as people tend to be skilled at hiding their food anxiety. Some common strategies include avoiding shared mealtimes, only choosing certain foods, or saying they have already eaten and aren’t hungry.
So, if you’ll likely share a meal with someone with food anxiety or an eating disorder in the future, how can you host compassionately?
Is it worth adjusting the menu?
Unless someone has made specific requests, it is OK to roll on as usual. It can be helpful to invite guests to bring anything that meets their specific needs. Having variety and allowing people to serve themselves may also reduce food anxiety.
The goal of this meal is not to solve someone’s food anxiety, but to create a safe eating environment for all.
What not to say
At mealtimes, it might be common to comment on the amount or type of food someone is eating, or the way they eat it.
This “food talk” might be comments such as, “why are you only eating potatoes?” These comments can draw unwanted attention to someone’s food choices, increasing food anxiety.
Then there are comments on people’s bodies, shapes and sizes. Or sometimes people comment on the need to diet or skip meals after eating.
For example, people might say “that was so much food, you won’t need dinner tonight”.
While some of these comments may not be intended to hurt, these attitudes often perpetuate harmful messages about what we should and should not eat, how much we should eat, and even how we should look.
Even commenting on your own eating and body can be a problem. For instance saying, “I need to skip dinner to make up for eating all this” might hurt the people you’re sharing a meal with, particularly if they have an eating disorder. This is because it reinforces and normalises food restriction.
A good rule of thumb is to avoid commenting on people’s food and bodies. And that goes for complimenting someone’s body.
What to say instead
As a guest or a host, you can contribute to developing a safe culture around food for everyone. This includes replying to unsolicited food or body comments, whether aimed at you or someone else.
Sometimes replying can be tricky for the person with a food anxiety or eating disorder, so you can also speak up even when the comment isn’t directed at you.
You can say:
Would it be OK if we didn’t chat about my/their food/weight/body at the moment?
I’m working hard to focus less on my body at the moment. Let’s talk about something else.
I find it uncomfortable when you mention my/my friend’s weight/body/eating.
I hear what you’re saying, but let’s steer clear from discussing my/their appearance/weight/eating.
Some of these suggestions might sound awkward, so offer them gently and personalise however you need.
Why this is important
Ultimately, setting boundaries with family and friends helps create more balance and compassion in how we talk about food and bodies. This can challenge some of the outdated and harmful messages that have become normalised.
Sharing mealtimes are important opportunities to connect with loved ones. Let’s make these experiences safe and inclusive.
If this article raised any concerns for you or someone you know, contact the Butterfly Foundation on 1800 33 4673.
It’s never too late to start eating better to prevent dementia, according a new analysis of research involving 90,000 adults.
People over the age of 45 who followed a dietary pattern known as the MIND diet were “significantly” less likely to develop Alzheimer’s disease or related forms of dementia, said the University of Hawaii scientists.
The MIND diet stands for Mediterranean Intervention for Neurodegenerative Delay, and was developed by the late Martha Clare Morris, ScD, a Rush University nutritional epidemiologist. It combines the traditional Mediterranean diet with the blood pressure-lowering DASH diet (Dietary Approaches to Stop Hypertension).
It includes proven ‘brain-healthy’ foods such as leafy green vegetables, berries, nuts, fish, and olive oil.
The study found that the MIND diet had a stronger and more consistent risk reduction relationship with dementia than other ‘healthy’ diets for the majority of racial groups in the study.
Participants who improved their adherence to the diet the most over time showed the greatest pattern of risk reduction.
Overall, participants who scored higher for MIND adherence at the start of the study had a 9% lower risk of dementia, with an even greater reduction, of around 13%, among those who identified as African American, Latino or White.
The beneficial relationship was seen similarly among younger and older groups, which suggests that there are benefits to adopting the diet at any age.
“Our study findings confirm that healthy dietary patterns in mid to late life, and their improvement over time. may prevent Alzheimer’s and related dementias,” said Dr. Song-Yi Park, Associate Professor at the University of Hawaii at Manoa.
“This suggests that it is never too late to adopt a healthy diet to prevent dementia.”
Dr. Park and her colleagues analyzed data from more than 90,000 American adults who provided information about their diet, starting in the 1990s.
The participants were between 45- and 75-years-old at the outset, and more than 21,000 developed Alzheimer’s or related dementias in the years that followed.
The results also showed that people who improved their adherence to MIND over 10 years—including those who didn’t follow the diet closely at first—had a 25% lower risk of dementia compared to those whose adherence declined.
Dr. Park said that trend was consistent across different ages and racial groups.
However, the protective relationship between a healthy diet and dementia was not as apparent among Asian Americans and even less so for Native Hawaiians.
Some of the world’s healthiest and longest-living people follow the practice of hara hachi bu — an eating philosophy rooted in moderation. This practice comes from a Japanese Confucian teaching which instructs people to only eat until they’re around 80% full.
More recently, it’s been gaining attention as a strategy for weight loss. But while hara hachi bu might emphasise eating in moderation and stopping before you’re full, it shouldn’t really be as seen as a method of dietary restriction. Rather, it represents a way of eating that can help us learn to have awareness and gratitude while slowing down at mealtimes.
Research on hara hachi bu is limited. Previous studies have evaluated the overall dietary patterns of those living in regions where this eating philosophy is more commonplace, not the “80% rule” in isolation.
However, the available evidence does suggest hara hachi bu can reduce total daily calorie intake. It’s also associated with lower long-term weight gain and lower average body mass index (BMI). The practice also aligns with healthier meal-pattern choices in men, with participants choosing to eat more vegetables at mealtimes and fewer grains when following hara hachi bu.
Hara hachi bu also shares many similar principles with the concepts of mindful eating or intuitive eating. These non-diet, awareness-based approaches encourage a stronger connection with internal hunger and satiety cues. Research shows both approaches can also help reduce emotional eating and enhance overall diet quality.
Hara hachi bu may also have many advantages that go beyond losing weight.
For instance, hara hachi bu‘s focus on awareness and eating intuitively may offer a gentle and sustainable way of supporting long-term health changes. Sustainable health changes are far easier to maintain in the long-term. This may improve health and prevent weight regain, which can be a risk for those who lose weight through traditional diet approaches.
The ethos of hara hachi bu also makes perfect sense in the context of modern life and may help us develop a better relationship with the food we eat.
As a dietitian, I see it all the time. We put food on a pedestal, obsess over it, talk about it, post about it – but so often, we don’t actually enjoy it. We’ve lost that sense of connection and appreciation.
Being more aware of the food we eat and taking time to taste, enjoy and truly experience it as hara hachi bu emphasises, can allow us to reconnect with our bodies, support digestion and make more nourishing food choices.
Trying hara hachi bu
For those who might want to give hara hachi bu or taking a more mindful and intuitive approach to improve their relationship with food, here are a few tips to try:
1. Check in with your body before eating
Ask yourself: Am I truly hungry? And if so, what kind of hunger is it — physical, emotional, or just habitual? If you’re physically hungry, denying yourself may only lead to stronger cravings or overeating later. But if you’re feeling bored, tired, or stressed, take a moment to pause. Giving yourself space to reflect can help prevent food from becoming a default coping mechanism.
2. Eat without distractions
Step away from screens and give your meal your full attention. Screens often serve as a distraction from our fullness cues, which can contribute to overeating.
3. Slow down and savour each bite
Eating should be a sensory and satisfying experience. Slowing down allows us to know when we’re satiated and should stop eating.
4. Aim to feel comfortably full, not stuffed
If we think of being hungry as a one and being so full you need to lie down as a ten, then eating until you’re around “80% full” means you should feel comfortably satisfied rather than stuffed. Eating slowly and being attuned to your body’s signals will help you achieve this.
5. Share meals when you can
Connection and conversation are part of what makes food meaningful. Connection at meal times is uniquely human and a key to longevity.
6. Aim for nourishment
Ensure your meals are rich in vitamins, minerals, fibre and energy.
7. Practice self-compassion
There’s no need to eat “perfectly”. The point of hara hachi bu is about being aware of your body – not about feeling guilty over what you’re eating.
Importantly, hara hachi bu is not meant to be a restrictive eating approach. It promotes moderation and eating in tune with your body – not “eating less”.
When viewed as a means of losing weight, it risks triggering a harmful cycle of restriction, dysregulation and overeating – the very opposite of the balanced, intuitive ethos it’s meant to embody. Focusing solely on eating less also distracts from more important aspects of nutrition – such as dietary quality and eating essential nutrients.
This practice also may not suit everyone. Athletes, children, older adults and those living with illness often have higher or more specific nutritional needs so this eating pattern may not be suitable for these groups.
While often reduced to a simple “80% full” guideline, hara hachi bu reflects a much broader principle of mindful moderation. At its core, it’s about tuning into the body, honouring hunger without overindulgence and appreciating food as fuel — a timeless habit worth adopting.
Choose a healthy track to manage diabetes.(photo: IANSLIFE)
New Delhi, (IANS) The Associated Chambers of Commerce and Industry of India (ASSOCHAM), the apex trade association of the country, as part of its 'Illness to Wellness' campaign and in the light of the forthcoming 'World Diabetes Day' on Saturday unveiled a report on the findings of a National Level Survey conducted on the state of Diabetes in India.
The release was followed by a webinar on "Diabetes Free India" organized with the objective of cascading awareness and disseminating wisdom on diabetes management and its prevention, which was attended by a panel of eminent experts and doctors from across the country.
The survey report entitled "Diabetes in India" was produced by ASSOCHAM and the Delhi-based think tank, Thought Arbitrage Research Institute (TARI). The survey was designed and conducted by IMRB-Kantar and covered 2,33,672 people and 673 public health offices in 21 state clusters covering appropriate regions and age segments.
The key findings of the survey relate to the burden of diabetes and its primary causes or risk factors which lead to its rise and increasing spread in the country. According to the report, the prevalence of diabetes cases in India almost doubled from 42.6 million cases in 2005 to 85.4 cases in 2019.
Globally, on the other hand, the prevalence of diabetes increased from 273.4 cases in 2005 to 460 million cases in 2019. Small wonder then that India has the dubious distinction of becoming the global hub for diabetes cases with prevalence of cases increasing from 15.6 per cent to 18.6 per cent cases in the same interval.
Globally, diabetes accounts for 70.9 million DALYs (Disability-Adjusted Life Years) and 36.7 YLDs (Years Lived with Disability) in 2019. In India, diabetes accounts for 12.8 million DALYs, 6.7 million YLDs and 0.3 million deaths during the same time-period.
In terms of risk factors for diabetes, dietary habits related to high intake of junk / fried foods, most common in younger people today, has highest relative risk of 47 per cent. The next highest risk factors as elicited by the survey report relate to low physical activity (38 per cent), low intake of fruits and vegetables (28 per cent), and other causes such as stress, pollution, and high consumption of alcohol and carbonated/ sugary drinks.
Diabetes is a chronic disease that occurs either when the pancreas does not produce enough insulin or when the body cannot effectively use the insulin it produces. Over the time, uncontrolled diabetes leads to serious body's systems damage, especially the nerves and blood vessels. There are ample studies conducted by RSSDI (Research Society for the Study of Diabetes in India) which emphatically depict and highlights that diabetes is a major cause of blindness, kidney failure, heart attacks, stroke, and lower limb amputation.
The survey outlines the prevalence landscape of diabetes in that it accounts for 25 per cent of all NCDs in India at a rate of 2.9 percent. The disease incidence increases significantly in individuals above 35 years of age and affects men more than women.
The report also finds that about 16.8 per cent of the male adult population (15 years) and 14.6 per cent of the female adult population (15 years) on average are estimated to be diabetic. Prevalence of diabetes is highest in southern states including Puducherry, Kerala, Tamil Nadu, Andhra Pradesh and Telangana and lowest in Uttar Pradesh and Rajasthan.
In terms of sufferers seeking treatment for diabetes, the survey presented some important insights in this regard too. About 7 per cent of the respondents who were suffering from diabetes stated that they were not seeking any treatment at all. However, more than 56 per cent of the respondents stated that they are seeking treatment for more than one year, a fact testifying to the indisputable and inevitable morbidity of this disease.
Diabetes is proven through studies to be associated with a high risk of cardiac arrest and there have been substantial increases in new cases of diabetes during the Covid-19 pandemic due to various reasons. In the current situation, diabetes has become a serious health concern since large numbers of patients are already vulnerable to the coronavirus. Thus, diabetic patients affected by Covid-19 can cause a major health crisis. Reports show that large occurrence of diabetes makes it a serious comorbidity in Covid-19 patients. Diabetes also imposes a substantial burden on society in the form of higher medical costs, lost productivity, premature mortality, and intangible costs in the form of reduced quality of life.
Setting the tone for the panel discussion at the webinar, Anil Rajput, Chairperson, ASSOCHAM CSR Council, said: "This year marks the 100th anniversary of the discovery of insulin. It is, however, unfortunate that diabetes has been underrated as a global public health issue. This needs to be addressed on priority and we as a nation need to take urgent important steps to address this challenge. It is a fact that diabetes is one of the top three NCDs in India and with each year the burden of this disease is rising."
Dr. Banshi Saboo, President, Research Society for Study of Diabetes in India (RSSDI), said: "Diabetes prevention must be part of a larger national mission. Students should be taught 'Health Science' as a subject in schools which can help in preventing this disease and creating awareness about healthy lifestyles among our future generations. We must also change the age limit for the cyclical three-year testing protocol for sugar from 30 years presently to 25 years of age."
Dr. (Col.) Sudhir Tripathi, Chairperson and HOD, Endocrinology and Metabolism, Sir Ganga Ram Hospital New Delhi, said: "Diabetes can be prevented even at the pregnancy stage. Healthy mothers give birth to healthy children. We must also educate and inform people that this disease is reversible with healthy lifestyle and timely interventions. Babies who are healthier, not obese, have a far lesser risk of developing diabetes in adulthood. It is advised that we must now have a National Diabetes Month in November to spread awareness and access about diabetes amongst people."
Dr. Dinesh Agarwal, Senior Consultant Internist and Head of Department, Department of Medicine Marwari Hospitals, Vice Chairman, RSSDI Assam Chapter, said: "One of the key risk factors and causes of diabetes is stress and junk food. Even children undergo a huge amount of stress these days due to a highly competitive and strained environment. It is a fact that stress leads to hormonal changes which in turn can trigger diabetes in individuals. Add to this the fact that lack of exercise among both children and adults lead to an onset of the disease which could have easily avoided by following simple steps."
Dr. Rajesh Kesari, Founder and Director, Total Care Control, Delhi-NCR, said: "Diabetes free India is a dream for all of us. Diabetes, a chronic disease, has so many affected all of us either as families or as individuals. It is important to control this disease because not only does it cause many other diseases or co-morbidities and complications to take place, but also leads to a huge economic burden. The interesting aspect here is that 95 per cent of diabetes can be prevented, and it is important that we all work towards this."
The webinar was addressed by Shri Anil Rajput, Chairperson, ASSOCHAM CSR Council; Dr. Kaushik Dutta, Founder and Co-Director, Thought Arbitrage Research Institute (TARI), New Delhi and eminent doctors which included - Dr. Banshi Saboo, President, Research Society for Study of Diabetes in India (RSSDI), Dr. (Col.) Sudhir Tripathi, Chairperson and HOD, Endocrinology and Metabolism, Sir Ganga Ram Hospital New Delhi, Dr. Dinesh Agarwal, Senior Consultant Internist and Head of Department, Department of Medicine Marwari Hospitals, Vice Chairman, RSSDI Assam Chapter, and Dr. Rajesh Kesari, Founder and Director, Total Care Control, Delhi-NCR.
Disclaimer: This story is auto-generated from news agency feeds and has not been edited by The Morung Express.
New Delhi, (IANS): More than a lack of exercise, a higher caloric intake may be the primary driver of obesity worldwide, finds a study.
While many experts have offered that rising obesity rates are due to declining physical activity as societies become more industrialised, the findings led by researchers from Duke University in the US, show that people in wealthier countries expend just as much -- or even more -- energy daily.
“It’s clear that changes in diet, not reduced activity, are the main cause of obesity,” said Herman Pontzer, principal investigator and Professor in the Department of Evolutionary Anthropology at the varsity.
In an article recently published in the journal PNAS, the researchers analysed thousands of measurements of daily energy expenditure, body fat percentage, and body mass index (BMI) from more than 4,200 adults aged 18 to 60 across 34 populations spanning six continents.
While a marginal decrease was found in size-adjusted total energy expenditure with economic development, differences in total energy expenditure explained only a fraction of the increase in body fat that accompanied development, said the researchers.
"This suggests that other factors, such as dietary changes, are driving the increases in body fat that we see with increasing economic development,” explained Amanda McGrosky, lead investigator and postdoctoral researcher at Duke at the time of the study. McGrosky is now an assistant professor of biology at Elon University in the US.
Notably, the findings do not mean that efforts to promote physical activity should be minimised.
Instead, the data support an emerging consensus that both diet and exercise should be prioritised, the researchers said.
It’s never too late to start eating better to prevent dementia, according a new analysis of research involving 90,000 adults.
People over the age of 45 who followed a dietary pattern known as the MIND diet were “significantly” less likely to develop Alzheimer’s disease or related forms of dementia, said the University of Hawaii scientists.
The MIND diet stands for Mediterranean Intervention for Neurodegenerative Delay, and was developed by the late Martha Clare Morris, ScD, a Rush University nutritional epidemiologist. It combines the traditional Mediterranean diet with the blood pressure-lowering DASH diet (Dietary Approaches to Stop Hypertension).
It includes proven ‘brain-healthy’ foods such as leafy green vegetables, berries, nuts, fish, and olive oil.
The study found that the MIND diet had a stronger and more consistent risk reduction relationship with dementia than other ‘healthy’ diets for the majority of racial groups in the study.
Participants who improved their adherence to the diet the most over time showed the greatest pattern of risk reduction.
Overall, participants who scored higher for MIND adherence at the start of the study had a 9% lower risk of dementia, with an even greater reduction, of around 13%, among those who identified as African American, Latino or White.
The beneficial relationship was seen similarly among younger and older groups, which suggests that there are benefits to adopting the diet at any age.
DIET TO THE RESCUE: Type 2 Diabetes Patients Who Stick to Low-Carb Diet May Be Able to Stop Taking Medication: Study
“Our study findings confirm that healthy dietary patterns in mid to late life, and their improvement over time. may prevent Alzheimer’s and related dementias,” said Dr. Song-Yi Park, Associate Professor at the University of Hawaii at Manoa.
“This suggests that it is never too late to adopt a healthy diet to prevent dementia.”
Dr. Park and her colleagues analyzed data from more than 90,000 American adults who provided information about their diet, starting in the 1990s.
Credit: Irina del
The participants were between 45- and 75-years-old at the outset, and more than 21,000 developed Alzheimer’s or related dementias in the years that followed.
The results also showed that people who improved their adherence to MIND over 10 years—including those who didn’t follow the diet closely at first—had a 25% lower risk of dementia compared to those whose adherence declined.
Dr. Park said that trend was consistent across different ages and racial groups.
However, the protective relationship between a healthy diet and dementia was not as apparent among Asian Americans and even less so for Native Hawaiians.
“A tailored approach may be needed when evaluating different subpopulations’ diet quality,” said Park, who added that further studies could help clarify those patterns.
New Delhi, (IANS): Western diet, often high in salt, sugar and fat, has the potential to raise the risk of cancer in the lungs, finds a study.
Previous research has shown the link between poor diet and cancers of organs like the liver and pancreas; thus the long-term impact of diet has been well studied.
"Lung cancer has not traditionally been thought of as a dietary-related disease," said Ramon Sun, Associate Professor and director of the University of Florida’s Center for Advanced Spatial Biomolecule Research.
"Diseases like pancreatic cancer or liver cancer, yes. However, when it comes to lung cancer, the idea that diet could play a role is rarely discussed," Sun added.
For the study, published in the journal Nature Metabolism, the team focussed on glycogen accumulation -- a storage molecule, made up of glucose, or a simple sugar. It has been found to accumulate at high levels across a variety of cancers and other diseases.
Through lab models and computer-guided models of glycogen stores in the lung, the researchers showed that in lung cancer, glycogen acts as an oncogenic metabolite, akin to a "giant lollipop for cancer's sweet tooth."
The more glycogen in the cancer cells, the bigger and worse the tumour growth.
When scientists fed mice a high-fat, high-fructose Western diet that supported more glycogen in the blood, lung tumours grew. When glycogen levels decreased, tumour growth did, too.
In short, the typical Western diet increases glycogen levels and glycogen feeds lung cancer tumours by providing their building blocks for growth, said the researchers.
Glycogen is an "exceptionally good predictor" of tumour growth and death in lung cancer patients, Sun said.
Sun called for greater emphasis on public awareness and policy-driven strategies to promote healthier dietary choices much like the anti-smoking campaign."Prioritising a nutrient-rich diet, maintaining an active lifestyle and minimising alcohol intake are foundational strategies for long-term health," the team said. Western diet may raise risk of lung cancer: Study | MorungExpress | morungexpress.com
From left: Panang, green, yellow and red curry pastes. MUST CREDIT: Peggy Cormary for The Washington Post/Food styling by Nicola Justine Davis for The Washington Post
My refrigerator is a graveyard of half-used jars. Jams, condiments, spreads, pickles – you get the idea. Even so, there’s at least one personal favorite staple I like to keep around all the time: jarred curry paste.
I’m such a fan of this flavor-packed convenience item, most often associated with Thai food, that I almost always have one jar in the fridge and another in the pantry waiting in the wings. Sometimes I’ll have two open at once, one green and one red.
“From a weeknight cooking perspective, adding a paste to your cooking will deliver a punch of flavor, saving you time and providing an excellent starting point for tweaking or amplifying the flavors,” cookbook author Hetty Lui McKinnon wrote in an installment of our Plant Powered II newsletter, particularly singing the praises of curry paste and tomato paste.
Curry paste is widely available at grocery stores; the Thai Kitchen brand has become pretty ubiquitous, but you may find a few other options on shelves, including Mae Ploy and Maesri. You’ll come across a wider selection at Asian markets. (Yes, curry pastes, even if supplemented with more herbs and spices, are common in Asian cuisines, including those not made from scratch.) Flavors and heat levels can vary significantly between red, green and other curry pastes, but functionally, they’re interchangeable. So feel free to swap in a different option than what your recipe calls for if you don’t mind changing up the flavor profile.
I’ll turn the floor over to McKinnon to share a bit more about curry paste:
“Made with pulverized aromatics, herbs and spices, Thai curry paste carries big flavors that can be utilized in dishes other than curries. I use it as a flavor base for a Thai-style baked risotto, and also like to add it to butternut squash soup to quickly bring in more complex flavors. There are several types of Thai curry pastes available, all with different combinations of herbs and spices. … As with all store-bought products, they will vary in flavor, saltiness and intensity, so try out different brands and consider this when seasoning your final dish.”
Stir-Fried Curry Rice Cakes. MUST CREDIT: Peggy Cormary for The Washington Post/Food styling by Nicola Justine Davis for The Washington Post
If you are vegan or vegetarian, read the labels of whatever you’re buying, as some brands contain seafood-based ingredients, such as shrimp paste or fish sauce. Chile peppers, garlic, ginger/galangal, makrut lime, lemongrass, salt and spices are other typical ingredients. If you’re on a low-sodium diet, it’s worth comparing labels and being judicious in how much you use as well.
Also worth noting: Many of the jars or cans at the store are on the small side (about 4 ounces), meaning they don’t take up much room and, in many circumstances, you can use it up with just one or two, or maybe three, recipes. And that’s where I come in. Here are some tips and recipes for putting that curry paste to good use.
Curries
As McKinnon said, curry paste is a wonderful shortcut for improvised weeknight cooking, which is why I grabbed a jar for my quick and tasty, if not authentic, Thai-Style Chicken Curry with rotisserie chicken (or tofu) and frozen vegetables. Briefly sauteing the curry paste in fat before adding the coconut milk makes a wonderful foundation for the dish. Just cook the paste until fragrant, minding any potential splatters. At most this takes a minute or two, as in Leela Punyaratabandhu’s more traditional Kaeng Khiao Wan Nuea (Green Curry With Beef and Thai Eggplant). With the basic template of curry paste + coconut milk + protein (raw or already cooked, adjusting the time as needed) + veggies (ditto), you can pull together a satisfying dish without a lot of effort. Just serve with rice to soak up all the flavorful liquid.
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SoupsPanang Curry Pumpkin Noodle Soup. MUST CREDIT: Rey Lopez for The Washington Post/Food styling by Carolyn Robb for The Washington Post
No surprise here given the overlap with curries, but curry paste is clutch for speedy soups, too. “I love how just a spoonful of this base of flavor can transform a pot of simple ingredients into something spectacular,” Daniela Galarza wrote in her Eat Voraciously newsletter. Daniela put that transformative power to work in her Panang Curry Pumpkin Noodle Soup, supplementing the paste with several shallots, garlic and ginger, and filling out the broth with canned pumpkin (or butternut squash) and long noodles. Again, this is a fairly customizable approach that follows a similar track as a curry would, swapping in broth, and more of it, for the coconut milk. Ellie Krieger’s 30-minute Silken Tofu and Spring Vegetables in Thai Curry Broth floats planks of tofu and piles of crisp raw vegetables on top of the vibrant red liquid.
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Stir-friesThai-Style Chicken Curry. MUST CREDIT: Scott Suchman for The Washington Post/Food styling by Nicola Justine Davis for The Washington Post
A dish doesn’t necessarily have to be saucy to benefit from a jolt of curry paste. Case in point: Stir-fries. Instead of having to prep a bunch of other aromatics or build a sauce from scratch, scoop a dollop of curry paste into your wok or skillet, toasting it briefly in the oil, much as you would for a curry or soup. McKinnon’s Stir-Fried Curry Rice Cakes use a generous 4 ounces of paste, but you can experiment with different amounts depending on what brand you’re using or what you’re pairing it with. She employs a bit less (2½ tablespoons) in her Thai Curry Snow Pea Stir-Fry, a clever 15-minute recipe that gives more weight to the delicate flavor of the vegetables.
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Sheet-pan meals
Thai-Seasoned Roasted Shrimp With Green Beans, Chile, Peanuts and Herbs. MUST CREDIT: Stacy Zarin Goldberg for The Washington Post/Food styling by Nichole Bryant for The Washington PostCurry paste’s all-in-one flavor package makes it a good option any time you’re thinking of roasting proteins or vegetables, too. Because it’s fairly thick and potent, try cutting it with oil, citrus juice or liquid sweetener to balance the flavors and make it easier to spread or drizzle. In Thai-Seasoned Roasted Shrimp With Green Beans, Chile, Peanuts and Herbs, the seafood and vegetables get coated in a blend of oil, lime juice, fish sauce, honey, ginger, curry paste and garlic. You can follow that lead for your own preferred ingredients for a quick sheet-pan meal. Or embolden roast chicken by applying a similar combination under and over the skin. Green Curry Cauliflower Roast takes its cues from curry by creating a coconut-based sauce that’s poured over an entire head of the cruciferous veg. The sauce pulls double duty. First it helps the cauliflower steam and cook through when covered in foil. Then it flavors and burnishes the exterior once the head is uncovered and basted every 10 minutes for 30 minutes. 4 ways to use that forgotten jar of curry paste in your fridge
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Credit: Julian Hochgesang
Monika Grabkowska for Unsplash+
Monika Grabkowska for Unsplash+
