People who often eat food prepared at home are less likely to suffer from type 2 diabetes than those who consume such meals less frequently, new research has claimed. There is an increasing tendency for people to eat out, involving more consumption of fast food, researchers said. The study has found that such people have a diet rich in energy but relatively poor in nutrients -this could lead to weight gain which is, in turn, associated with type 2 diabetes risk, said Qi Sun, from the Harvard T H Chan School of Public Heath in the US.
Sun and his team employed large prospective datasets in which US health professionals were surveyed, with rigorous collection of data on health indicators, including eating habits and occurrence of diabetes. The results were corrected for factors that could affect dining habits, including marital status. The study analysed 2.1 million years of follow-up data.
The findings show people who reported consuming 5-7 evening meals prepared at home during a week had 15% lower risk of diabetes than those who consumed two such meals or fewer. A smaller, but statistically significant, reduction was apparent for those who consumed more midday meals at home.
Moreover, less weight gain could partially explain the reported reduction in occurrence of type 2 diabetes in those often eating meals prepared at home. Well-established diabetes prevention strategies include behavioural interventions aimed at increasing exercise and dietary habits.
Source: Times Of India, July 7th 2016
So why wait, order today authentic Home-food from Moremilaga.
Keep calm and eat Kovil Puliodharai is the common refrain in the lanes and bylanes of Triplicane.
On a rainy Wednesday Morning we get on the Puliodharai trail and meet this charming man at the Parthasarathi temple Madapalli.
“We only use pepper and Gingelly oil for the Puliodharai. No red chilies or groundnut oil. We don’t want to agonize Lord Parthasarathi coz he has already taken a lot of arrows on the battlefield.
For everything else we use ghee.
Even if you try out the recipe at home you wouldn’t get this taste” He continued
“Coz, the Kovil Puliodharai contains one additional ingredient, the blessings of Lord Parthasarathi”
FYI, the Puliodharai sold at the temple Prasadam stall is not from the Madapalli.
Yeah, all Puliodharai is not Kovil Puliodharai.
We rush as its getting late to office when this man tells us that it’s Prasadam time.
“Thanks sir but then we gotta rush”we tell the gentleman.
“That’s okay. Keep calm and have Puliodharai. All other things can wait” he tells us
And, things wait and wait as we help ourselves with a third serving 🙂
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Back then when mom used to work, cooking happened between waking us up, homework, making us eat breakfast, packing our bags, and a million other things.
Umpteen times the potato curry tasted burnt, the sambar lacked salt and the rasam too sour.
Was too embarrassed to share my food with others at school, I confess.
Years passed, I moved. The potato became mashed, changed into wedges or sometimes into fries, Kara curry or Podimass.
The other day I walked into this Mess with my friends and they served Sambar rice with potato curry. Others found the potato to be burnt. But then, I found mom.
Umm, I like it. Let me eat some more of it.
BTW, why do I get reminded of my 9th standard summer holidays spent playing ‘bet matches’ when I eat a particular variety of Manga?
My friends feel it’s too sour. They tell me, after all a Manga is a Manga is a Manga. (Apologies Shakespeare)
Is food about taste or emotions? I wonder
Share recipes, your thoughts on food or anything in between @ Moremilaga