Sunday, 20 June 2021

Seasonal variation of chickenpox, mumps and rubella in Taiwanese children estimated by pediatric clinics

 S C Liu 1, J D Wang, C Y Lee, M C Chou

Affiliations expand

PMID: 10496162

Erratum in

J Microbiol Immunol Infect 1999 Jun;32(2):141

Abstract

To determine the seasonal variation of childhood infectious diseases in Taiwan, the incidence rates of chickenpox, mumps and rubella were studied by analyzing patient's records collected from pediatric clinics in northern, central, southern and eastern Taiwan from January 1, 1993 to December 31, 1993. The study revealed that a chickenpox outbreak was most likely to occur in autumn, followed by a second peak in spring, and the lowest rate in summer. In this study, the highest monthly incidence of chickenpox was 540 cases per 100,000 population. The highest incidence of mumps occurred in the spring, the second highest in autumn, and the lowest during summer. Cases of rubella occurred in the spring, summer and autumn, but not in the winter. The data on chickenpox from this study revealed a similar seasonal pattern every year to that of the Department of Health of the National Quarantine Service on Taiwan. The chickenpox virus is known to be relatively sensitive to elevations in ambient temperature and is characterized by its occurrence mainly in slightly humid seasons.

https://pubmed.ncbi.nlm.nih.gov/10496162/

measles occur throughout the year with peaks around March, while October-November are the low transmission months.

Appropriate season for measles immunisation campaign in India

J Singh 1, D C Jain, K K Datta

Affiliations expand

PMID: 9163711

Abstract

Review of literature on the seasonality of measles in India reveals that measles occur throughout the year with peaks around March, while October-November are the low transmission months. The epidemics of measles however, occur any time during the year. Nevertheless, measles vaccination campaigns are carried out in India in the Month of March to increase the vaccine coverage levels. Being the low transmission season, October and November may be more appropriate for undertaking measles campaigns in India.

 https://pubmed.ncbi.nlm.nih.gov/9163711/

Kapha builds up in winter, liquefies in spring and needs to be cleansed

 


By Anuradha Gupta | Posted: April 03, 2020


Do you feel like a hibernating bear emerging after winter? You are not alone. Kapha builds up in winter, liquefies in spring and needs to be cleansed. This time of year there is a possibility of clogging of mind-body channels, congestion, lethargy, skin manifestations, mucus build up, allergies, hay fever, sleep and evacuation disturbances, aching joints, heavy ama (toxins), weight gain, a decline in energy and lowered immunity. Agni (digestive and metabolic fire) declines.


Late winter and spring are Kapha season. Whether we have Kapha Dosha in our Prakriti (body constitution), Vikrati (imbalance) or are influenced by the change in season; we have to be mindful about following a Kapha regimen. 


Given the current worldwide health challenges, please use caution utilizing any cleanse regimen, as cleanses can sometimes make you more vulnerable physically. It is strongly encouraged to seek medical advice before starting a lengthy or involved cleanse regimen.




What kind of routine would be strengthening right now?  Ayurveda is a science that is in tune with nature and following a seasonal regimen, Ritucharya, comes naturally to us, for instance we dress warmly in winter, and spring ordinarily prompts us to go out and exercise more. Spring is nature’s new year, a cue for us to cleanse clutter from our body, mind and environment, and rejuvenate. 


Balancing Kapha Dosha - Kapha is unctuous, cool, heavy, slow, smooth, soft and static. Like increases like and opposites balance. Examples of how to balance this are: exercise and movement; eating light, dry food; staying warm by wearing warm attire, avoiding cold exposure, and having food/liquids that are warm in temperature or potency. Be mindful of your own Vikrati (imbalance)


Spring Diet –Eat regular light nourishing meals; avoid snacking, ensure lunch is the main meal of the day and have an early dinner. Avoid heavy, oily, processed, junk food and too much of sweet, salty, sour, raw or fermented foods. Favor light, warm, easy to digest meals, and bitter, pungent, astringent tastes. Try seasonal fruits, high fiber, well spiced, steamed, baked or grilled veggies, light soups, sprouted legumes, pomegranate, peaches, oranges, berries and apples. Seasonal vegetables like bitter greens, turnips, celery, bitter melon (available at Indian grocery stores), eggplant and cabbage are great; as are grains like barley, corn, quinoa, millet, wheat and basmati rice, plus mung beans and legumes. Use organic honey and jaggery (available at Indian grocery stores) as sweeteners. Have dairy and nuts in moderation. Takra, sometimes called Indian buttermilk, made by adding water to yogurt and churning it, is fine to take during this season. Go easy on oils and fatty food. All spices like holy basil, cardamom, cloves, cinnamon, cumin, ginger, garlic, paprika, coriander, fennel, parsley and turmeric are great. 


Sleep - Avoid late nights, get enough sleep and avoid day time sleep which causes build-up of kapha. Make sure to get good rest; it improves our immunity. 


Home Cleaning – Nature and our environment is an extension of ourselves. Try cleaning the clutter in the house and spend time doing creative hobbies like gardening which connect you with nature. Doing even a little spring cleaning at a time improves the Vastu, energy, in the house and makes you feel lighter! 


Yoga – Build in more exercise and energetic yoga like sun salutations, warrior and triangle pose, Padmasadhana sequence and Yoga Nidra. Your pranayama could be warming like Bhastrika (Bellows breath) and Kapal Bhati , but be mindful of contraindications. Nadi Shodhan (alternate nostril breathing) and full Yogic breathing would be very soothing. Dress warmly to avoid cold exposure if you are able to go outside for cycling or walking.


Meditation – A good way to get rid of lethargy and improve immunity is to meditate. Taking care of the mind is as important as any cleanse, or for that matter any Ayurvedic regimen like Dinacharya. This article is written at a time many of us are struggling with stress and anxiety. Try a guided meditation. Here is a free webinar if you want to learn on how to calm the mind and change your life for good.


7. Cleansing Protocol – Spring is normally the best time for a cleanse in the US, however, since we are going through a pandemic at this time, for some a cleanse could be a challenge. The objective should be to have balanced, regular, nutritious, easy to digest foods, kindle Agni with spices and be mindful with respect to rejuvenating gently, because a cleanse is inherently depleting. Here are 5 reasons to spring cleanse your body and mind every year.


An Ayurveda cleanse differs from other cleanses as referenced in this article on fall cleansing. It is individualized, done under the guidance of an Ayurvedic professional, involves decluttering the mind and lifestyle and most importantly involves a pre-cleanse and a post-cleanse rejuvenation, or Rasayana. 


Under normal circumstances, this is how you could do a mild home cleanse using Ayurveda principles: 


You could start with a pre-cleanse for 3-4 days, which involves a news media detox and stress reduction protocol with gentle yoga and pranayama. Cut down on processed food and reduce caffeine. Drink warm water with lemon and honey in the morning and sip herbal ginger or CCF tea ( cumin, coriander, fennel) during the day (1 tsp each boiled in six cups of water). Do a light Abhyanga (self-massage) with sesame, olive, dharani, or mustard oil; keep it on for about 20 minutes. Follow it up with steaming (Swedana) which you could even do in the bathroom if tolerated well. Have a warm shower. If your skin is naturally oily, you could do a dry massage, or under the guidance of an Ayurvedic professional, Udvartana, an Ayurvedic powder massage.


During the actual cleanse (for about a week) your diet should be light. In the morning have warm water, lemon and honey; you can add a pinch of cinnamon, sip warm water or herbal tea all day, (you could boil curry leaves in water, cool and drink that). Half hour before lunch or dinner, have  ½ tsp Ginger Juice + ½ tsp Honey and a Pinch of Trikatu (a combination of Black Pepper, Long Pepper and Dry Ginger in equal measures).  Avoid this if you have Pitta Vikrati (e.g. hyperacidity). You could take a cleansing herb like Ritu Haritaki or Triphala at bedtime.


Note: Take Herbs only as prescribed by your Ayurvedic Practitioner. 


During the cleanse the light diet should constitute dry, warm, well-spiced and easy to digest foods. A good example would be a mono diet of khichdi, sometimes spelled kitchari, (a specific lentil/rice combination) with veggies and ghee or any easy to digest traditional food. You could have steamed sprouted moong chaat with lemon and cilantro chutney, or poha (beaten rice) with peas and greens for breakfast, followed by khichdi and steamed veggies for lunch and a dinner consisting of light clear soups and steamed veggies. Sip warm CCF or ginger tea, or tea with warming spices like tulsi, cardamom, cloves, cinnamon or dandelion.


This is followed by a post-cleanse Rasayana or rejuvenation phase for at least a week or more, the most important phase to avoid depletion. Make sure to rest and nourish yourself. Return back to your regular diet slowly; do eat healthy. Avoid heavy, oily, cold, processed, junk food, leftovers, saturated fats, dairy, sugar, soda and alcohol. Rasayana herbs that you could take are Guduchi Rasayana, Adrak Rasayana, Chyawanprash or add ghee and honey to your diet if tolerated well; if you’ve been taking Ritu Haritaki or Triphala, taper it off now. You may find all these Rasayana and herbs online at Sri Sri Tattva.


Following a seasonal regimen helps to build immunity. As we navigate a difficult world situation, turn to your inner resilience for we are together in this; in the words of Dr. Tedros Ghebreyesus, Director-General of the WHO, “We have an opportunity to come together as one humanity; to work together, to learn and grow together.” Coming together is a principle of Kapha which is loving and nurturing and involves a slower pace. Don’t lose heart; this shall pass and that is the kind of hope that spring brings. Stay safe!


If you would like to try Art of Living’s free online guided meditation session and know more about SKY Breath Meditation, join Beyond Breath.

Spring is the kapha time of year

Spring is the kapha time of year, which means that the earth and water elements are taking over (otherwise known as mud season). I live on a dirt road that is now a mud road. Even the spring snow is heavy and wet, not light and fluffy like it was back in the subzero temps of early January.


As the temperature shifts, you might begin to feel some shifts in your body: a desire for more exercise and time outside, and a craving for lighter meals rather than the dense soups, stews, and casseroles that nourish us in fall and winter. Now’s the time to replace heavy, oily, sour, and sweet foods with foods that are pungent, bitter, astringent, dry, and light.

Eating seasonally is likely the most intuitive diet you can practice. Start with foraging at local farmers markets or joining a Community Supported Agriculture (CSA) farm. At the grocery store, look for what’s on sale in the produce section—if you see pyramids of a particular fruit or vegetable, it’s likely in seasonal abundance.

Eat Lean, Eat Green

Every year, I get so excited when my town’s farmers market starts up in late spring. Ready to load up with the bountiful spring harvest, I go to the first week’s market and come home with a skimpy bagful of radishes, ramps (wild onion), and, if I’m lucky, asparagus. Spring is lean up here in the Berkshires. My body is so ready for bitter alkaline foods by this point, and there isn’t much here.

From an Ayurvedic point of view, this is just fine. Spring is the time of year to eat lean. All winter, I have been crushing pasta, stews, meats, and cheese. It’s time to reset the digestion and cleanse out the weight of the winter. In fact, spring and summer are the best seasons for eating vegetarian or vegan.

Go Light

Here are some ways to lighten up your diet this spring.

Favor vegetables and small legumes, like red lentils and mung beans.
Lay off meat, wheat, dairy, and sugar, which are all difficult to digest.
When choosing grains, swap out heavy wheat and oatmeal for lighter options like millet, quinoa, and barley.
Add lots of spices to your dishes, including black pepper, turmeric, ginger, garlic, cumin, and mustard seeds.
Get outside and forage for fiddleheads, ramps, dandelions, and nettles. Be sure to consult a foraging guide.
Eat green! Green everything. Your plate should be just as green as the fluorescent-green spring landscape.

Tuesday, 1 June 2021

Sunlight is the biggest cure for Tuberculosis. Eggs, milk, honey, bananas: the man who beat XDR-TB with a smart diet


Mumbai: Most tuberculosis patients visiting the Out-Patient Department (OPD) at the Rural Hospital in Pathri, Parbhani district run into Sangram Sonagekar, and open up to the 31-year-old nurse, as he proceeds to counsel them on the importance of a strong immune system. He should know, considering he has successfully beaten Extremely Drug Resistant (XDR) TB with a nutrient- and protein-rich diet regimen, and tested negative for the disease for four months now.

Among XDR-TB patients, Mr. Sonagekar is a rarity: the strain of the disease he contracted had rendered him resistant to 12 of the 13 available anti-TB drugs. “I relive my experience with TB patients in OPD. I tell them my story and make them believe in the benefits of immunity. I know this is what doctors have been always saying, but when I tell patients about the turnaround in my fight with the disease, I feel it definitely leaves an impact on some patients, if not all.”

His confident demeanour belies the life-changing experience he has been through, starting with a seemingly innocuous cough in December 2014. Nevertheless, he went in for a sputum test and an x-ray. The results were mixed: while the sputum tested negative, the x-ray revealed a lesion in his left lung, enough for doctors to diagnose his ailment as TB.

Downward spiral

Doctors immediately started Mr. Songekar on first line anti-TB drugs, but three months later, his cough had worsened and had begun coughing out blood. This time, the sputum sample tested positive. Worried, he decided to travel to Mumbai in April 2015 and get a expert opinion at the TB Hospital in Sewri.

At the Sewri hospital, tests confirmed his worst fear: he had XDR-TB, which explained why the cough had worsened despite the medication. A CT scan revealed that the TB bacteria had made a cavity in his lung. Reports of tests carried out at the same time on his sputum samples at the Hinduja Hospital in Mahim came two-and-a-half months with the grim revelation that he had developed resistance to 12 of 13 available anti-TB drugs. This left only Clofazimine as a treatment option. “I was suicidal. It didn’t hit me at first, but when the Sewri TB Hospital report revealed drug resistance, I broke down,” says Mr. Sonagekar.

A lifeline

As he struggled against the onrush of acute depression, he met the Dr. Lalitkumar Anande, Chief Medical Officer at the Sewri TB Hospital. His advice charted the future of his battle against TB: shift all focus to his diet to boost the body’s natural immunity. “I charted a diet plan and decided to leave for Savarde Patankar village in Kolhapur, where my parents stay. My hospital in Parbhani had given me leave, and I was worried I’d infect my daughter and wife.”

It wasn’t easy, parting from his infant daughter and his wife, Megha, who also worked as a nurse in the same hospital. Fortunately for the Sonagekars, he was being paid his salary despite being on long leave, which helped him afford the special diet. By then, he had lost five kilos, coming down to a rather lean 55 kg.“It was only for my daughter’s sake that I mustered will to fight the disease.”

Food, the healer

According to Dr. Anande, he needed a large amount of proteins, micronutrient-rich goat’s milk, honey, lemon juice and food supplements for vitamins A, B, C, D and E and a good amount of sunlight, which is also the best source of Vitamin D.

Mr. Sonagekar began the daily diet from May 2015: mornings and evenings, he would consume four raw eggs, two litres of goat or cow milk, depending on availability and mixed with protein supplements, four bananas and a fruit juice. For lunch and dinner, he ate regular, wholesome homecooked meals of dal, chapati, vegetables, rice and salad. “I would also have two lemons after each meal; I’d simply suck out the juice instead of mixing it with water. The medication would make me feel nauseated, and I’d often bring up the food, but I would force it down again.”

By the time the Hinduja Hospital culture reports came in July 2015, Mr. Sonagekar had already started putting on weight. While his medication was altered to include the one drug he was sensitive to, his diet continued. In January 2016, seven months after he began his diet, his sputum sample tested negative for the first time. After that, all tests were negative for TB. The lung cavity, too, was found to have reduced considerably.

While he continues with the diet, Mr. Sonagekar was declared as cured of TB in July 2017, and doctors said he could stop taking his medication.

“I rejoined work on July 20, as soon as the medication stopped. My experience has left me equipped to pass on what I’ve learned about the disease and how to fight it,” he says.

Dr. Anande, the man who charted his recovery course, says, “This is a classic case study that proves how the immune system has the capacity to fight the disease. All one has to do is give it a boost by eating the right foods and getting plenty of morning sunlight.”

https://www.thehindu.com/news/cities/mumbai/eggs-milk-honey-bananas-the-man-who-beat-xdr-tb-with-a-smart-diet/article20606927.ece

Thursday, 20 May 2021

Recommended diet - Plenty of milk, pulses especially black gram, butter, eggs, gourds of various varieties, beetroot, spinach, onion, raw green vegetables, wholemeal bread and fruits.

 ated Answer

TB Disease can be cured by using special drugs that kill TB germs. But TB germs are strong. It takes at least six to nine months of mediation to wipe them all out. It is very important that you take all your medicine.

I don’t prefer allopathy otherwise you have no option but AYURVEDA cures like it should be without any side effects and properly.

you can follow up these to cure TB-

Precribed natural cures:

  • Non pasteurized Milk: TB is generally associated with depletion of natural Calcium in the body. Calcium is the main therapeutic agent needed for treatment of TB and raw milk is the richest source of organic calcium.
  • Custard apple + seedless raisins: The pulp of one custard apple mixed with 15 seedless raisins should be slowly boiled in water till most of the water has evaporated. The leftovers should be mixed with one tea spoon of powdered sugar candy and pinch of cardamom and cinnamon. 2 teaspoons of this concoction taken thrice a day helps rejuvenate the body is regarded as one of the most effective natural cures for tuberculosis.Alternatively, a readymade ayurvedic concoction of custard apple named sitaphalasava is prescribed.
  • Drumstick leaves: Soup prepared by boiling drumstick leaves taken with little salt, pepper and lime juice increases the body resistance against TB infection.
  • Garlic: Twenty grains of garlic with six ounces of milk and two pounds water boiled till it reduces to a quarter of the original quantity, given in two doses during the day is used widely in Ayurveda as a natural remedy for TB.
  • Indian gooseberry: 1 tablespoon of Indian gooseberry juice with honey, taken in the morning promotes vitality and increases body resistance to fight TB germs.
  • Pineapple: Aids in dissolving mucus and is effective in treatment of tuberculosis.
  • Green Banana: Juice of green banana is used by many naturopaths in curing TB.
  • Dried fruits: particularly dried grapes and almond are used to vitalize the body for curing TB.
  • Orange Juice: Orange juice with a pinch of salt alleviates expectoration and protects the body from further infections.
  • Mint: One tea spoon fresh juice of mint with equal amount of honey, half tea spoon amount of pure malt vinegar mixed in half a glass of carrot juice helps develop body resistance against tubercle bacillus.
  • Herbs for tuberculosis treatment
  • Ash Gourd: Pulp of the fruit is boiled while constantly adding sugar syrup till it hardens into a delicous sweet.Used to cure general debility and o increase weight in tuberculosis.
  • Celery (Scientific name: Apium graveolens, Indian name: Ajwain ka patta or Ajmod): Celery has an antispasmodic property which is used specially for curing pulmonary TB
  • Linseed: 1 table spoon of powdered linseed soaked overnight in a glass of water served in the morning with lime juice is used to counter the ill effects of TB
  • Marigold: Used for treatment of scrofula or the TB of glands
  • Winter Cherry: Decoction made of root of winter cherry, honey and long pepper is used to treat pulmonary TB and scrofula. long term use is not recommended as the root has narcotic properties
  • Recommended diet

Plenty of milk, pulses especially black gram, butter, eggs, gourds of various varieties, beetroot, spinach, onion, raw green vegetables, wholemeal bread and fruits.

Food to be avoided

  • White bread, white sugar
  • Refined cereals
  • Curd, buttermilk
  • Ripe banana & Guava
  • Food with preservatives
  • Tea, Coffee and alcohol
  • Condiments like pickles, sauces
  • All devitalizing foods
  • Other recommendations

Dos

  • Take regular sunbath. Sunlight is extremely important as TB germs are highly susceptible to direct sunlight.
  • Do deep breathing and relaxation exercises
  • Live in fresh, airy and clean environment
  • Hot epsom slat bath twice a week helps the healing process

Don’ts

  • Sexual intercourse should be avoided if it aggravates condition.
  • Hard physical or mental labor

BEFORE STARTING THIS TREATMENT YOU SHOULD CONSULT WITH YOUR GP.

BECAUSE Drug medicine may interact with natural cures and may cause no effect or any other side effect.

25 Home Remedies to Get Rid of Tuberculosis

Natural Herbal Cures for Tuberculosis

http://www.findhomeremedy.com/natural-cures-for-tuberculosis/

Tuesday, 27 April 2021

Cooking denatures protein - Lower heat sources bring up the temperature of the meat more uniformly than hotter heat sources

Lower heat sources bring up the temperature of the meat more uniformly than hotter heat sources.

Getting the center cooked while not overcooking the outside—has to do with the rate at which heat energy is transferred to the core of a food. Since cooking applies heat to foods from the outside in, the outer portions will warm up faster, and because we want to make sure the entire food is at least above a minimum temperature, the outside will technically be overcooked by the time the center gets there. This difference in temperature from the center to outer edges of the food is referred to as a temperature gradient.

All parts of our example steak are not going to to reach temperature simultaneously. Because grill environments are hotter than ovens, the temperature delta between the environment and the food is larger, so foods cooked on the grill will heat up more quickly and have a steeper temperature gradient.

Carryover

Carryover in cooking refers to the phenomenon of continued cooking once the food is removed from the source of heat. While this seems to violate a whole bunch of laws of thermodynamics, it’s actually straightforward: the outer portion of the just-cooked food is hotter than the center portion, so the outer portion will transfer some of its heat into the center. You can think of it like pouring hot fudge sauce on top of ice cream: even though there’s no external heat being added to the system, the ice cream melts because the hot fudge raises its temperature.

image with no caption

Lower heat sources bring up the temperature of the meat more uniformly than hotter heat sources.

https://www.oreilly.com/library/view/cooking-for-geeks/9781449389543/ch04.html


In summary, nutritional value of legumes, meats, fish, grains/cereals, and vegetables [with oil] is improved by slow cooking. 

Many books have been written on this topic. In the popular press a good and recent example is 'Cooked' by Michael Pollan. Cooking, or food preparation using heat, is considered by anthropologists to be a positive influence in human evolution. Nutritionally, cooking techniques are very different. While some nutrients are heat sensitive, particularly those in fruit, slow cooking at low heat improves bioavailability of various essential nutrients, e.g. preformed vitamin A from meat, and beneficial phytochemicals, e.g. carotenoids from vegetables and leafy greens, particularly in the presence of fat or oil, such as olive oil.

Furthermore, as mentioned in Munira Husain's excellent response to your comment and query 'Cooking is required not only for destroying microorganisms, but it also denatures many natural toxicants, enzymes, facilitates chemical reactions and enhances food palatability - taste, texture, flavor, digestibility and assimilation, which are most vital for proper nutrition.'

However, some domestic cooking techniques - browning, smoking and charring - create undesirable by-products, such as advanced glycation products. Many industrial cooking techniques have created foods with high concentrations of undesirable products, such as trans-fats and high-fructose corn syrup.

In summary, nutritional value of legumes, meats, fish, grains/cereals, and vegetables [with oil] is improved by slow cooking. By contrast, nutritional value of most fruits is not improved by cooking. One cuisine that embodies these cooking concepts is the traditional Greek Mediterranean diet, as explained in the recent book 'The Mediterranean Diet' by Catherine Itsiopoulos.


---

7th Nov, 2013
Aman Paul
Protix, Netherlands
The best thing is to classify foods into 3 categories:
1. Foods in which cooking destroys important nutrients (fruits, non starchy vegetables, etc)
2. Foods in which cooking destroys some of important nutrients (starchy vegetable, milk, meat, etc)
3. Foods in which cooking has no effect on nutrients (most of the cereals)
So we start from the third category, we can see that there is almost no effect of cooking on nutrients so we dont need to tailor new methods. For the second category we need to optimize existing methods or develop new methods to prevent nutrient spoilage. For the first category its always better to go for minimal processing.
---
13th Nov, 2013
slow cooking at low heat improves bioavailability of various essential nutrients

Laima Brazionis
University of Melbourne
Many books have been written on this topic. In the popular press a good and recent example is 'Cooked' by Michael Pollan. Cooking, or food preparation using heat, is considered by anthropologists to be a positive influence in human evolution. Nutritionally, cooking techniques are very different. While some nutrients are heat sensitive, particularly those in fruit, slow cooking at low heat improves bioavailability of various essential nutrients, e.g. preformed vitamin A from meat, and beneficial phytochemicals, e.g. carotenoids from vegetables and leafy greens, particularly in the presence of fat or oil, such as olive oil.
Furthermore, as mentioned in Munira Husain's excellent response to your comment and query 'Cooking is required not only for destroying microorganisms, but it also denatures many natural toxicants, enzymes, facilitates chemical reactions and enhances food palatability - taste, texture, flavor, digestibility and assimilation, which are most vital for proper nutrition.'
However, some domestic cooking techniques - browning, smoking and charring - create undesirable by-products, such as advanced glycation products. Many industrial cooking techniques have created foods with high concentrations of undesirable products, such as trans-fats and high-fructose corn syrup.
In summary, nutritional value of legumes, meats, fish, grains/cereals, and vegetables [with oil] is improved by slow cooking. By contrast, nutritional value of most fruits is not improved by cooking. One cuisine that embodies these cooking concepts is the traditional Greek Mediterranean diet, as explained in the recent book 'The Mediterranean Diet' by Catherine Itsiopoulos.

https://www.researchgate.net/post/Food-cooking-degrades-around-30-40-of-nutrition-So-what-is-the-way-to-preserve-the-nutrition-of-food

chicken can cook as quickly as 10 minutes (skinless chicken breasts) to as much as 30 minutes (mixed chicken parts, specially from a large chicken).

Contrary to what you may think, chicken takes the same amount of time to cook, whether the cook is Indian or European or Chinese. Or which country the kitchen is located in.

The two major variables in cooking time are which part of the chicken you're cooking, and the age of the bird.

Chickens get tougher as they age. If you live in a western country, your chicken probably comes from a factory farm and the age of slaughter is standardized and uniform. The meat will usually be tender and will cook fast, unless you buy an atypically large bird instead of the standard broiler. In Asian countries, chickens may be less standardized and more variable. You can tell if a bird is older by looking at the raw meat, which will be tougher and stringier.

The part of the chicken matters. Chicken breasts are usually more tender because chickens don't fly much and those muscles don't see hard exercise. Chicken legs and drumsticks are harder working muscles and take longer to cook.

Skin-on chicken will take longer to cook than skinless chicken because skin is an insulator and delays heat from entering. Conversely, bone-in chicken cooks faster because bone is a conductor and helps heat penetrate.

Generally, these differences are minor and people account for them by slight overcooking.

One difference in Indian recipes is that they often deliberately overcook the chicken. Overcooking dissolves connective tissue, separating muscle fibers and allowing the spicy gravy to soak in and flavor the meat. Western cooks have more of a fetish for cooked "just right". One reason why Indians care less about this is because the majority of recipes stew the chicken in liquid, so overcooking won't dry the meat and make it less juicy. If you're baking or dry roasting, you should care more about not overcooking.

In my kitchen, chicken can cook as quickly as 10 minutes (skinless chicken breasts) to as much as 30 minutes (mixed chicken parts, specially from a large chicken). This is stewing time only, I am not counting time used in roasting the meat with the masala and bringing the liquid to a boil. Make sure the pot is covered with a tight-fitting lid and the stove maintains a proper simmer throughout.

Dry cooking always takes longer than moist cooking. In a 350 F oven, it takes at least 25 minutes even for a single layer of drumsticks. A whole chicken roast can easily take an hour.

Deep frying is fastest, and can take as little as 5 minutes for chicken parts. Whole chicken may take 10-15 minutes.

Because of these variables, nobody can give you an exact time accurate to the minute. The best advice is to be consistent - use the same pot, lid, stove, heat setting, so you can learn how your equipment works. And always check for doneness beginning 5-10 minutes before you think it'll be ready, so you can turn off the heat at the right time.

Signs of doneness include:

  • the chicken will no longer have any hint of pinkness, it'll be dark brown

  • If you slide a knife tip into some thick meaty part, it will slide in easily without meeting resistance

  • but the chicken pieces will still be intact and not falling apart.

If all this is too much trouble, buy a meat thermometer with a long probe, stop cooking when the internal temperature reaches 160-165 F.


---

don't boil chicken. For the sake of good tasting chicken, just roast it 


What r u doing, u don't boil chicken. For the sake of good tasting chicken, just roast it and it'll taste fine


I was going to say the same thing. Boiling a chicken is disgusting.



https://www.quora.com/How-long-does-chicken-need-to-be-boiled-to-be-cooked-all-the-way-through