What Should We Eat In Summer?

October 14th, 2011| Health.

Eat In Summer

Generally in summer due to more heat people usually take more fluids.But experts tell that along with it is compulsory to eat some more things which have more vitamins. Some of them are below as follows.

 Fish:Try to exclude meat which has more fat and include fishes in the food.Even in these give importance only to the small fish. Because these fishes it contains omega-3 unsaturated fats which is good for heart .it also contains abundant proteins, calcium and D- vitamin. American heart association advises to have fish atleast twice in a week.

Mangoes:The mango is the national fruit of India, Pakistan, and the Philippines.Compared to the fruits which are in yellow andorangecolor Beta-Carotene is available abundant in mangoes. When we buy the mangoes we should select based on smell and ripe but not on colour. By adding some honey and salt to the unripe mangoes reduces the thirsty. Pieces of mango can be mashed and used as a topping on ice cream or blended with milk and ice as milkshakes.

 Barley:Barley is a member of the grass family.It contains abundant fibre, proteins B- vitamins which is useful for all the ways like oats.Barley powder can be added to the salad, curries which is good for health. Vitamin E and anti oxidants present in barley are useful to prevent from cancer and heart related ailments.

 Curd: calcium content present in curd is useful for the hardening of the bones.The bacteria present in it fights with the digestion related diseases. In the non skimmed curd the protein level is double the actual one. We can have breakfast or snacks by adding honey, dryfruits and fruits pieces to the curd.

 Chillies:Usually During summer we keep away from chillies. But chillies are to be used in all the seasons. Due to presence of capsaicin in chillies some endorphins are produced in the brain which helps in keeping the body active. Because of the burning sensation caused by capsaicin when it comes in contact with mucous membranes, it is commonly used in food products to give them added spice. In high concentrations capsaicin will also cause a burning effect on other sensitive areas of skin. The burning sensation will slowly fade away in about 6–8 hours if no actions are taken. Chilli is used to reduce the salt in some dishes.

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