So you think fresh fruit and vegetables are great for your health? Perhaps not. There are many food additives that are actually harmful and can lead to insomnia, restlessness, anxiety and many other problems. And some of them are used on fresh fruit and vegetables. But that’s not all. There are a range of food additives that have been isolated that can cause insomnia, anxiety, restlessness, depression, wakefulness, irritability etc.

Australians Sue Dengate and Dr Howard Dengate have researched food additives and food technology for many years. The following information and statistics come from their DVD “Fed Up With Children’s Behaviour.”

Firstly let’s look at Sue Dengate’s term “Food Intolerance” because it is not the same as a food allergy. Some of the symptoms are the same as allergic reactions, but can include other symptoms such as irritable bowel symptoms etc. Many food intolerance’s have a delayed reaction time (2 – 3 days), some are accumulative, and many are very difficult to isolate and identify. Most people have no idea of their food intolerance’s!

There are no scientifically proven tests for food intolerance. Reactions can sometimes take weeks to get over. That is why we need some expert help on this subject.

In the 1950s 20% of our food items were controlled by the supermarkets, now the figure is about 80%. It is increasingly important to know what you are eating and how it is affecting your health, mood, sleep, skin, behavior, headaches, bowel movements etc.

Migraine sufferers have tripled since the 1970s with over 20% of households now containing at least 1 migraine sufferer.

The prevalence of eczema has increased 2-3 fold since the 1970s. About 1 Australian in 3 is affected at some stage in their lives.

Irritable bowel syndrome is now thought to affect about 20% of people living in developed countries compared with almost zero in countries with traditional eating habits.

Asthma has risen from about 10% in the 1970s to about 30% today. Asthma is the leading cause of school absence. Most sufferers react to one of two food additives. 20% of sufferers are affected by salicylates. The majority can be helped by avoiding food additives. Even the asthma medications themselves contain additives that adversely affect sufferers!

Since the 1990s there has been a dramatic increase in the use of anti-depressant medications, including for young children, and including 3000 prescriptions to babies under 12 months of age in the USA alone! There has been a 10 fold increase in major depression since 1945.

Since the 1970s rates of autism are thought to have increased 10 fold in the USA.

Just because a food additive is called ‘natural’ doesn’t mean its safe!

So here are some examples of nasty food additives to avoid if you’re having difficulties sleeping, waking in the middle of the night, waking too early, feeling anxious, overly tired, depressed, stressed, etc:

o The common bread preservative (or mould inhibitor) 282. Calcium propionate (282)’s symptoms (from eating quantities of bread) can include difficulty getting to sleep, night walking, night terrors, unexplained tiredness, depression, irritability, growing pains, bed wetting, nasal congestion and restlessness;

o Wakefulness, depression, restlessness, irritability (320 BHA Buylated Hydroxyanisole antioxidant – banned in Japan and may be unlisted in products containing less than 5% vegetable oils);

o Salicylates. There’s a factsheet on salicylates that includes information relevant to tinnitus, reversible hearing loss, vertigo, symptoms of Meniere’s Disease, insomnia, changes in children’s behavior. Of particular interest here is the information on how ‘good old fruit and vegetables’ are not always good at all. Find out about low salicylate fruit and vegetables vs. high salicylate fruit and vegetables, and how to control your intake;

o Wakefulness in young children (102 Tartrazine colouring and 110 Sunset Yellow colouring);

o 621 Monosodium Glutamate flavor enhancer MSG. Restlessness, wakefulness and irritability; and

o 951 Aspartame artificial sweetener – banned for US air pilots. Mood alteration (anxiety, agitation, irritability, depression), insomnia, fatigue.

It’s also very unfortunate that some nasty food additives do not have to be declared on the product labels – so you will need to investigate further to find out exactly which breads are the ones that don’t have the food additive that in linked with depression, etc. There’s also information on hair spray and air fresheners, it’s a must-read.

Sue has developed the Failsafe Diet to help people eliminate the nasty food substances from their system.

So if you find this article alarming, we’ve presented something valuable. Your responsibility is to research further to ensure that you, your children and loved ones aren’t diminishing their vitality by shopping carelessly. If you’re not already doing it, start reading the labels. And what’s more, if you do have a sleep disorder (or any other medical problem), you need to look further – because maybe there’s an additive in your food that doesn’t even have to be declared by law to be included on the label.

Believe it or not there is a strong connection between cooking healthy food and the cookware you're using. Depending on the pot the food cooked in it turns our either depleted– lacking in nutrients and toxic or nutritionally dense and 100% non-toxic.

Let's see how the cooking pot makes the difference:

The Effect on Nutrients

The nutritional value of food is derived from the ingredients you are using, but if you make a mistake in choosing the wrong cookware, you can lose most of the essential proteins, vitamins, minerals, carbohydrates and other nutrients. They are delicate and when cooked with the harsh heat from metal and ceramic pots they are destroyed in this process. This loss of nutrients causes food to turn out less tasty and while additional seasoning can help improve the taste, what would you do to make up for the lost nutrients?

The Leaching

Do you know that most conventional cookware leach while cooking? Don't believe me, just do a simple alkaline baking soda test at home to test your cookware and you won't need any other proof (search for Alkaline baking soda test for leaching). It is recommended that we eat at least 80% alkaline food to maintain a healthy body and baking soda is high on the alkaline scale. So, if the pots are leaching with baking soda, they certainly will do the same with most others foods you cook.

What happens is – at cooking temperature, metal ions from conventional metal and ceramic cookware (ceramic is glazed with chemicals that contain metal oxides) leach into food (it's a biochemical entity) and react with it. They are assimilated with food and accumulate in organs and tissues. When this goes on for too long, these metal toxins create the foundation for various health problems, some of which turn out to be severe diseases. The body finds it hard to fight diseases since the immune system is also compromised.

The Perfect Cookware

The perfect cookware would be the one that would not only preserve the delicate nutrients in food but would also be 100% inert (non-reactive). Pure clay cookware does justice to both these requirements. It's unique far-infrared heat is food-friendly and doesn't damage the delicate nutrients while cooking and cooks food uniformly and thoroughly without compromising on its natural taste.

Pure clay has an innate property of being non-reactive, which makes it perfect for cooking food. It doesn't leach anything and is tested to be 100% safe and non-toxic (an alkaline baking soda test can prove this as well).

“If we provide food for the body which is perishable, than surely, it is our primary duty to provide food for the soul which is imperishable and such sustenance is found in Prayer.” — M.K.Gandhi

Prayer is the very soul and essence of the religion, and, therefore, prayer must be the very core of the life of man, for no man can live without religion. There are some people in the world who, in the egotism of their reason, declare that they have nothing to do with religion. But it is like a man saying that he breaths, but that he has no nose.

Whether by reason, or by instinct, or by superstition, man acknowledges some sort of relationship with the Divine. Prayer is the very core of man’s life, as it is the most vital part of religion. But prayer is no mere exercise of words or of the ears, it is no mere repetition of empty formula. Any amount of repetition of Rama name is futile if it fails to stir the soul. It is better in prayer to have a heart without words than words without a heart. It must be in clear response to the spirit which hungers for it. And even as a hungry man relishes a hearty meal, a hungry soul will relish a heartfelt prayer.

“He, who has experienced the magic of prayer, may do without food for days together, but not a single moment without prayer.” “There is no inward peace without prayer.”

There is an eternal struggle raging in man’s breast between the powers of darkness and of light, and he who has not the sheet-anchor of prayer to rely upon will be a victim to the powers of darkness. The man of prayer will be at peace with himself and with the whole world; the man who goes about the affairs of the world without a prayerful heart will be miserable and will make the world also miserable.

Begin, therefore, your day with prayer, and make it so soulful that it may remain with you until the evening. Close, the day with prayer so that you may have a peaceful night free from dreams and nightmares. Do not worry about the form of prayer. Let it be any form, it should be such as can put us into communication with the Divine. Only, whatever be the form, let not the spirit wander while the words of prayer run on out of your mouth.

“There is no peace without the grace of God, and there is no grace of God without prayer. That is why I ask you all to observe the habit of prayer. Prayer should proceed from the heart.”

“Payer is the key of the morning and the bolt of the evening.”

All things in the universe, including the Sun, the Moon and the Stars, obey certain laws. Without the restraining influence of these laws, the world would not go on for a single moment. You will go to pieces if you do not impose on yourselves some sort of discipline, and prayer is a necessary spiritual discipline.

“Heartfelt prayer steadies one’s nerves, humbles one and clearly shows one the next step.”

There will be darkness, disappointment and even worse; but we must have courage enough to battle against all there and not succumb to cowardice. There is no such thing as retreat for a man of prayer.

Worshipping God is singing the praise of God. Prayer is confession of one’s unworthiness and weakness. God has a thousand names, some call Him Rama, some Krishna, others call Him Rahim and yet some call Him God. All worship the same spirit; but as all food do not agree with all, all names do not appeal to all. Worship of prayer is not being performed with the lips, but with the heart. And that is why it can be performed equally by the dumb and the stammerer. Rama was not only on the lips of Hanuman, He was enthroned in his heart.

We can never know if a prayer has or has not yielded the desired result. Prayer is never fruitless, but we cannot know what the fruit of it is.

When a man is down, he prays to God to lift him up. No, God needs no reminder. He is within everyone. Nothing happens without his permission. It is a reminder to ourselves that we are helpless without his support.

Prayer is even more essential for the well-being of the soul than food for the maintenance of the body.

If you are planning a catered event, you have a lot to think about. Not only are you responsible for choosing the dishware, utensils, appetizers, Hors d'oeuvres, entrees, and beverages, you also have to plan the venue, décor, guest list, invitations, budget, and much more. But most importantly, you must ensure you have enough food to feed everyone. In order to create the perfect catering menu, all of these aspects must be considered ahead of time.

Although it can be fairly easy to choose the items you want on your menu, it can be more of a challenge to plan for the right amount of food. Ordering too much food can be a waste of resources and money, while ordering too little can make your event seem incomplete. Continue reading to learn some important tips on how to order the appropriate amount of food for your catered event, and who you can trust for professional advice and recommendations.

Understanding Your Budget

When it comes to ordering enough food for your catered party, the first factor you want to consider is your budget. Basically, your budget will set the tone for how much food you plan to serve at your event. Furthermore, it is very easy to go over your spending limit if you do not pay attention, so work on finding a balance between the right amount of food and your set budget.

Consider the Essential Factors

Aside from your budget, the three most influential factors for your catering menu include your guest count, the type of event you are planning, and the length of time it will last. These three factors, coupled with your desired spending limit, will help lay the foundation of how much food you will need. This information should be used to gauge how much food you will need. For instance, if you are planning a baby shower that should only last a few hours, you will need much less food than if you are planning a family reunion.

General Rules of Thumb

You can gauge the appropriate amount of food based on the factors mentioned above, as well as, the fundamental catering model displayed below. Use these recommended limits to get your planning started, and then get your plan into motion by consulting with your trusted catering company for help fine-tuning your menu. They can help you meet your event's needs within your set budget.

Appetizers and Hors d'oeuvres:

• Cocktail Party – 10 to 15 servings per Person (no meal to follow)
• Daytime Event – 1 to 3 servings per Person (light lunch to follow)
• Evening Event – 3 to 5 servings per Person (lighter dinner to follow)

Lunch:

• 5 Ounce Main Course per Person
• 2 to 3 Sides per Person
• 2 Desserts per Person
• 2 Beverages per Person

Dinner:

• 3 to 5 Appetizers per Person
• 1 Serving Soup and Salad per Person
• 7 Ounce Main Course per Person
• 3 Sides per Person (include 1 starch and 1 vegetable)
• 2 Desserts per Person
• 2 to 3 Beverages per Person
• 2 Desserts per Person

When it comes to preparing food for a large crowd, it is important to consider people’s taste, as well as their health. This means creating menus that include both tolerant and allergy-free foods. People of all ages can suffer from food aversions and intolerances; and the severity of their condition can range on a wide scale, from very minor and uncomfortable, to very serious or fatal.

For the sake of safety, liability, and consideration, it is always important to prepare menu spread with everyone’s needs in mind. The first place to start is learning the difference between a food allergy and a food intolerance. This knowledge will help you better understand your potential menu options. Continue reading to do just that!

Food Allergies

A food allergy is perceived as a toxin in a person’s body. It triggers an exaggerated immune system response that affects multiple organ systems in an attempt to alert the body of the toxin. This can trigger additional physiological responses that overact and cause serious or fatal symptoms.

Food allergies are serious because some can lead to severe injuries or death. Even microscopic particles of food can cause an allergic reaction, even a fatal one. The most common food allergies include peanuts, shellfish, cow’s milk, soy products, wheat, hen’s eggs, and tree nuts like almonds, Brazilian nuts, hazelnuts, pecans, pistachios, and walnuts. These are called the “big 8” in the culinary world, and are the most familiar food aversions known to the general public.

Food Allergy Symptoms:

• Hives
• Red Skin
• Swelling (face, eyes, cheeks, hands, feet, etc.)
• Itching
• Vomiting
• Diarrhea
• Anaphylaxis (difficulty breathing, dizziness and loss of consciousness, etc.)
• Respiratory Symptoms

Food Intolerances

In contrast to food allergies that affect the immune system, food intolerances affect the body’s digestive system. When a person consumes food they are intolerant to, the digestive system has trouble breaking it down. This can be caused by a number of reasons, primarily a lack of essential enzymes, sensitivity to food additives, and reactions to naturally-occurring chemical in food (i.e. mycotoxins). Food intolerances are not life-threatening, but they can cause major discomfort and illness. In minor cases of food intolerance, people can consume small amounts without experiencing any digestive issues. The most common intolerances include glucose, lactose, Tyramine, food preservatives, and food additives.

Food Intolerance Symptoms:

• Flatulence
• Diarrhea
• Bloating
• Cramping
• Fluid Retention
• Abdominal Distention
• Hives
• Swelling
• Migraines
• Wheezing
• Difficulty Breathing

When preparing food for a crowd, whether yourself or through catering services, be sure to keep both food aversions and intolerances in mind. There is a wide range of menu options that can do just that, so you won’t have to sacrifice variety and flavor!

The world is full of best tasting foods. They are all good foods. Just in case it makes you hungry, this article will help you choose the right food for you. Whether you like the best food, the popular food or tasty food, find yourself the food that will satisfy your taste buds!

What is the most popular food in the world?

These are choices:

• salad
• chicken
• cheese
• rice
• tea
• coffee
• milk
• eggs
• apples
• soup
• yogurt
• bread
• fish
• pasta
• chocolate
• meat
• grains
• dairy
• pizza

But there are more to choose from. World cuisine: best food cultures, such as, Italy and spaghetti, Hong Kong’s dim sum, French escargots, Australia and meat pies, etc. Did you know that the dish chicken adobo, the term adobo means “marinade?”

Everyone has a favorite food. maybe yours is mac n’ cheese or steak, or even sushi. Here are more examples: Tacos, Mexico; Poutine, Canada; Chicken rice, Singapore; Potato chips, United Kingdom; Masala dosa, India; Buttered popcorn, United States. What is a marzipan? It is a best sweet treat from Germany. Don’t be fooled by cheap imitations, which use soy paste or almond essence. The real stuff, which uses nothing but ground almonds with sugar, is so good, you’ll eat a whole bar of it. Did you know that ketchup is included in the best tasting food in the world? Let’s talk about French toast, it is like a deep fried hug. Two pieces of toast are slathered with peanut butter or kaya jam, soaked in egg butter, fried in butter and served with still more butter and lots of syrup. Talking about syrup, Maple syrup is made from the sap of maple trees. Ever tried eating a pancake without maple syrup?

Another example of a dish or food is a fish ‘n’ chips. Anything that’s been around since the 1860s can’t be doing much wrong. It is a crunchy outside, soft inside dish of simple, un-adorned fundamentals.

Donuts. Donuts are delicious across the world. Ice cream. In many flavors, all mixed up and melted at the bottom of the glass.

Hamburger. When something tastes so good that people spend $20 billion each year in a single restaurant chain devoted to it, you know it has to fit into this list. McDonald’s may not offer the best burgers, but that’s the point, it doesn’t have to.

What are the 10 best foods to eat? 6 out of 10 are fruits. Like blueberries, oranges and strawberries. What food is each country known for? The best thing to eat in 25 countries around the world. I will give you the name of the food and the country where it came from. Research for it to know more.

1. Australia: Pie floater
2. Austria: Wiener Jchnitzel
3. Argentina: Asado
4. Belgium: Moules-Frites
5. Brazil: Feijoada
6. Canada: Poutine
7. China: Xiaolongbao
8. England: Roast beef & yorkshire pudding
9. Georgia: Khachapuri
10. Holland: Soused herring
11. India: Tandoori chicken
12. Indonesia: Martabak Manis/Terang Bulan
13. Italy: Pizza
14. Japan: Katsudon
15. Norway: Rakfish
16. Portugal: Francesinha
17. Romania: Sarmale
18. Scotland: Smoked salmon on brown bread
19. Slovakia: Bryndzove Halusky
20. Slovenia: Kranjska klobasa
21. South Korea: Banchan
22. Ukraine: Varenyky
23. USA: Hamburger
24. Venezuela: Pabellon criollo
25. Wales: Clark’s Pies

By this time, I think you already have a choice. These are the most delicious foods in the world. Is your favorite rank among the best food in the world? Before I end this article, here are the top 5 food countries in the world:

1. Italy
2. France
3. Mexican
4. Spain
5. India

This list is a compilation of surveys, online searches,and food store sales across the U.S. of what Americans despise, to put it bluntly, and not necessarily that of the author, although she does agree with several of the entries:

Brussels sprouts – the number one despised food in America, mushy, smelly (can you spell “feet”?) and revolting; one wonders why it appears so often on restaurant menus and as a major vegetable during the holidays; (this author’s absolutely most despised food, she can’t even look at them in the produce section)

Garlic – for many, the odor is just too much, and raw, it gives them a stomach ache; frequently abused by using too much, although most Italians cannot grasp the concept of “too much garlic”;

Cheese Fondue – dairy and white wine abuse, gloppy, stringy, and too much trouble (why not just opt for a wonderfully gooey grilled cheese sandwich instead, and drink the wine that is usually part of the ingredients);

Tofu – bland, strange texture, and usually associated only with vegetarians;

Celery – too much work, all that chewing, useless filler, plus very pungent to the nose; what’s the point? ruins a perfectly good chicken salad;

Oysters – slimy and gross, eaten in their raw state makes many people shudder; even baked or in stew, their strange texture is not a winner;

Mayonnaise – gloppy, fatty, tasteless and just all-around disgusting (try Miracle Whip instead, which mayo lovers find disgusting);

Mushrooms – your basic fungus or toadstool, and too bland;

Licorice – makes your tongue black, tastes terrible and who needs it; (author also dislikes this one, but liked it as a child, so go figure)

Cilantro – a ramped up version of parsley, celebrity chef Ina Garten despises it; “How bad can that be?” (apparently pretty bad)

Turnips and Parsnips – mushy, tastes terrible no matter what you do to them; (author has to agree with these two)

Blue Cheese – pungent, moldy and seriously sharp, ruins any respectable salad;

Liver – just plain gross in every way, even smothered in grilled onions can’t help;

Anchovies – disgusting little hairy, salty fish; destroys a good pizza; (author wholehearted concurs)

Broccoli – former president George H.W. Bush made his extreme dislike of this vegetable famous; smelly when cooked, boring when raw, no amount of cheese sauce or ranch dressing helps;

Lima Beans – mushy, tasteless and always overcooked;

Sushi – raw fish – say no more;

So what tops your hit parade of most despised foods? Everyone has several. Some people have a lot. Many of us adored certain foods the first time we tried them regardless of our age. Other times, it took several exposures or preparations to win us over. But for most of us, we are fortunate to have the ability to pick and choose. What’s in your fridge?

In this very hectic world, meal time can be such a hassle. It seems hard to squeeze in a balanced diet when you have to do so many things throughout the day. As such, people are always on the look out for quick meals that provide all the necessary nutrients in one bite. If this is the case with you, then you need not look further than the yellow pages. The complete meal has long been around that you are probably eating it more often than you notice. Still puzzled as to what this complete food is? It is none other than the pizza.

For many, pizza may just be a snack or junk food, a fattening substance of empty nutritive value. But contrary to this common notion, the pizza can potentially be a healthful meal that can be both filling and nutritious. While it is true that wolfing down six big slices of pizza in one sitting can definitely make one fat, eating it in the right amounts can just be as healthy as eating a serving of salad. What makes pizza so good is that it has all the food groups recommended by nutritionists and doctors for a proper nutrition.

Here is a run down of the types of food that can be found in most pizzas.

Pizza Has Grain

The basis of any pizza is the crust. It is the binder of the whole pie, where all the ingredients are situated. Crust is simply bread, which is usually made of flour. This is a rich source of carbohydrates which the body uses as fuel for its everyday function. The grain food group is also a good source of vitamins and minerals that are necessary for maintaining normal body processes. The pizza crust is also a source fiber, which is very necessary for maintaining the function of the digestive system.

Pizza Has Protein-Rich Foods

Pizza is rich in food products belonging to the meat group. The usual pizza can have pepperoni, Italian sausages, ground beef, ham and other meats. Some pizzas can even have chicken, veal, or lamb. These types of food are rich in protein, iron, and vitamin D, among many other vitamins and minerals. These nutrients are necessary for building muscle and developing tissue. These nutrients are also used for maintaining hair and skin.

Pizza Has Dairy Products

Aside from the crust, a typical feature of any pizza is the cheese. Nothing beats the chewy, oozing goodness of melted mozzarella on top of any pizza. Some pizzas even have other kinds of cheeses like cheddar, feta, and Gouda. Cheese, like other dairy products is rich in calcium and protein. Calcium is a necessary mineral for growing strong bones and teeth. It is also an important element for preventing diseases like osteoporosis.

Pizza Has Fruits

Another typical ingredient of a pizza is the tomato sauce. While most people would think that tomatoes are vegetables, it is basically a fruit. And like many nutritious fruits, tomatoes are rich in vitamin C, vitamin A, and other minerals. It is also a good source lycopene, which has been shown to help prevent cancer. Certain special types of pizzas also have other kinds of fruits. The Hawaiian style pizza has pineapple, which is another good source of vitamin C. Some Asian style pizzas have mandarin orange. There are even pizzas with avocado, which is a good source of essential fatty acids that increase the level of good cholesterol in the blood.

Pizza Has Vegetables

Pizzas also have healthy vegetables. Of course there is the vegetarian pizza that contains no meat and only vegetables. Such pizzas can very much be likened to salads and have almost the same, if not more nutrients. A pizza can have slivers of bell peppers. There can also be mushrooms. Some pizzas also have cabbage, lettuce, and other greens. Vegetables are rich in calcium, beta carotene, iron, and other vitamins and minerals.

Pizza has Oils and Sweets

Pizzas can be a good source of complex energy from fats. Authentic Mediterranean and Italian pizzas often have olive oil, which is known to be very good to the heart. Other types of oils may also be present depending on the type of pizza. Sweets can also be found in pizzas, especially those for kids.

Pizza Can Comprise a Complete Balanced Meal

If you are looking for a quick meal that is complete and healthy, then you may well be eating pizza. Of course like with any other food, it is best to keep everything in moderation. A slice or two would be fine for a meal, but a dozen may be too much. So the next time you order pizza for delivery, just be grateful for such a good and complete meal.

Every individual across the country remembers the scandal Maggie noodles faced a few years back. Within a span of a short time, the food giant lost untold numbers of customers. It was during that controversial era that strict laws related to food licensing came into being. FSSAI made their registration and compliance more stringent in the wake of the Maggie hullaballoo.

Today, a registered FSSAI company is seen as a boon to the end user and the entire food industry. A drastic change was brought about in the outdated laws and regulations. FSSAI upped the rules and made consumer much safer. They ensured that even massive corporations are brought to call when they make errors and put the health of the public at risk.

What is FSSAI License Registration?

Every person knows that there is a body that keeps our health and safety at the foremost, but few are aware of its integrities. The Ministry of Health and Family Welfare in India incorporated a regulatory institution called the Food Safety and Standards Authority of India (or FSSAI). The ministry governs the body which has two functions:

• Regulate the food distributed
• Supervise food safety

The goal is to keep the public safe at all times. Every company, distributor or manufacturer who wants to work in the food industry should apply for a food license. The registration can be conducted online or through well-known consultants.

How Does Food License Benefit The Consumer?

Now that the origin of FSSAI is clear, the next step is to understand how the body helps the citizens of the nation. Each benefit that the authority affords the consumer is expounded underneath. Though the focus here is on the end user, the advantages are equally applicable to every food business.

• The Obvious Safety

The Prevention of Food Adulteration Act was recently overhauled. The changes made to the policies and law within have made the quality of food in the country far superior to before. FSSAI ensures that every supplier of food in India meets these rigorous rules and the consumer gets access to the best quality. Pithily put, FSSAI makes the food everyone eats in India safer. They make sure that the health of the customer is not affected due to negligence in standards.

• The Much-Needed Legal Aid

Oversight is a crucial aspect of any business. As long as there is a higher authority keeping a check on the work and production, quality is maintained. The Food License takes this responsibility in the food sector. It is the body that guarantees that all safety norms are being met. They conduct periodic audits of food quality and the status of license registration on all food businesses. If any organisation is not complying with the set regulations, FSSAI takes legal action against them.

The consequence of not meeting the FSSAI standards can range from temporary closure of the firm to permanent shutdown. In other words, the body provides the consumer with the legal aid needed when a food company is not keeping up with the benchmark. The FSSAI takes action on behalf of the customer. Instead of the end user keeping an eye on the companies, the regulatory body does it.

• Surety of Food Legitimacy:

The consumer of today is smart, informed and proactive. They are very much aware of the laws and regulations a food manufacturer has to maintain. Before consuming anything, the customer:

1. Wants to know how healthy it is for them
2. Needs to be aware of the hygiene element
3. Asks the level of quality of the food.

In a gist, the consumer is taking a step further in monitoring everything they consume. It is why recent years have seen controversies over chocolates and noodles. The FSSAI gives assurance to the consumer that the product licensed by them is of the highest quality. Any firm registered with FSSAI has legitimate food that can be eaten without any issues. It evokes confidence in the buyer.

• A Healthier Future

The FSSAI has kept up with the century and entrenched another value. They give out the information on the nutrient facts of every product. This change was incorporated to follow the latest trend in consumer behaviour. The buyer of today is always opting for a healthier diet. Before consuming, they want to know which is the best choice to intake. The FSSAI helps by providing the data right on the food. Some of the information they print on the product labels are:

1. Nutritional value
2. Expiry date
3. Veg or non-veg
4. FSSAI license and number

Mentioning this data gives the tools the consumer needs to decide if the product is wholesome enough to consumer or not.

The End Goal Post

The purchaser prefers any food product that has the FSSAI logo because it generates a feeling of goodwill. The buyer trusts that supplier of the product and believes that it will be of superior quality, healthier version and compliant with all standards.

In order to cook healthy, the first thing to keep in mind is to use healthy ingredients rich in vitamins, minerals, proteins, carbohydrates and other essential nutrients. They are not only necessary for proper functioning of all the system but also keep our immune system strong so that it can effectively fight diseases. Of this fact, many are aware and make it a point to carefully choose a balanced diet and choice ingredients! But there are some equally important aspects of healthy cooking that unfortunately get ignored – mostly due to lack of awareness.

For one, the cookware we use greatly affects the quality of food cooked in it. Consider conventional cookware that’s made of different metals and ceramics that are not appropriate for cooking albeit being so popular. Why is it not appropriate? Read on:

Food is a biochemical entity. All metals are reactive to nutrients that are in the form of oxygen, hydrogen halogens, acids, and bases. At cooking temperature, metals break into ions and react with food. They are then digested with food and accumulate in tissues and organs. When this continues for long, it becomes the foundation for various health problems that may range from minor illnesses to chronic diseases. The immune system is compromised as well which makes it difficult for the body to fight diseases on its own.

Try touching a metal pan five minutes into heating, it burns tissues and leaves a scar. Same thing happens to the nutrients in food when cooked in metal or ceramic cookware. On one hand, the harsh heat damages the delicate nutrients by dissolving them. On the other, water-soluble nutrients evaporate as steam and deplete the nutritional value of food. What’s left is food lacking in nutritive value and full of toxins.

It’s easy to find out if your cookware is leaching, just do an alkaline baking soda test at your home to check the toxicity of a cookware!

There is no healthy cooking without healthy cookware! – one that doesn’t leach toxins into food and doesn’t mess with the nutrients. Pure clay is a healthy material that is appropriate for making healthy cookware. It can be harvested from unfarmed and non-industrialized lands, as it is found in purest form at those places. Pure clay has naturally inert properties making it the most non-reactive of all cookware materials in the market.

Also, they radiate a unique far-infrared heat that penetrates deep into every grain and gently cooks without destroying the delicate nutrients. They are known for their excellent steam management properties that play a key role in preserving water-soluble nutrients. Thus, the nutritional value of food remains intact, making pure-clay the best choice for making healthy cookware.