Health, Nutrition

Understanding Advanced Glycation End Products (Ages)

In the ever-evolving conversation around health, longevity, and chronic disease, there’s a growing focus on Advanced Glycation End Products (AGEs). Although they might sound like something out of a high school chemistry class, AGEs are part of our everyday lives—and can play a significant role in how fast we age and our risk for chronic illnesses like diabetes, cardiovascular disease, and even Alzheimer’s.

Health, Nutrition

Why Dietary Fiber Deserves More Attention?

When it comes to nutrition, fiber often takes a backseat to protein, fats, and vitamins. But if you’ve ever been told to “eat more fruits and vegetables,” it’s largely because of the fiber they contain. Fiber is a type of carbohydrate found in plant foods – but unlike regular carbs, our bodies can’t digest it fully.

Health, Nutrition

Are Cast Iron Pans Unsafe?

For generations, cast iron cookware has been a staple in Indian kitchens. From crispy dosas to slow-cooked sabzis, cast iron pans are perfect for a variety of traditional cooking techniques—frying, simmering, and baking. Unlike modern non-stick alternatives that degrade over time, cast iron improves with age, becoming naturally non-stick and reducing the need for excess oil.…

Health, Nutrition

Partially Hydrogenated vs. Fully Hydrogenated Fats: Which Is More Harmful to Your Health?

Fats are an essential part of our diet, but not all fats are created equal. You might have come across terms like “hydrogenated” or “partially hydrogenated” fats on food labels and wondered, “What does that mean for my health?”

These are processed fats created to improve the texture and shelf life of foods, but they come with their own set of health concerns.