भारत में पुरुष पर‍िवार को संभालने के ल‍िए अहम भूम‍िका न‍िभाते हैं। ज‍िम्‍मेदार‍ियों के बीच वे खुद पर गौर करना भूल जाते हैं। आर्थ‍िक और पार‍िवार‍िक जैसे मुद्दों के कारण कई बार पुरुष ड‍िप्रेशन का श‍िकार हो जाते हैं। ड‍िप्रेशन होने पर व्‍यक्‍त‍ि को ठीक से नींद नहीं आती। भूख कम हो जाती है या व्‍यक्‍त‍ि जरूरत से ज्‍यादा खाने लगता है। ड‍िप्रेशन के कारण व्‍यक्‍त‍ि का क‍िसी काम में मन नहीं लगता। ड‍िप्रेशन से बचने के ल‍िए अपनी लाइफस्टाइल में कुछ जरूरी बदलाव कर सकते हैं। जानते हैं ऐसे 5 बदलाव जो आपकी मेंटल हेल्‍थ को बना सकते हैं बेहतर।
ना कहना सीखें
कई बार ड‍िप्रेशन का कारण शारीर‍िक नहीं बल्‍क‍ि मानस‍िक समस्‍या होती है। ऐसा हो सकता है क‍ि आपकी न‍िजी या प्रोफेशनल ज‍िंदगी में प्रेशर के कारण ड‍िप्रेशन हो रहा हो। तनाव से बचने के ल‍िए नो कहना भी सीखें। कई बार हम ऐसी चीजों को पूरा करने की कोश‍िश करते हैं ज‍िससे हम सहम‍त नहीं है। ये ड‍िप्रेशन का एक बड़ा कारण है।
खुद पर ध्‍यान दें
अपनी जीवनशैली में थोड़ा समय खुद के साथ भी ब‍िताएं। अपनी नींद पूरी करें, हेल्‍दी डाइट का सेवन करें। ऐसी चीजों में ह‍िस्‍सा लें ज‍िसमें आपका मन लगता हो। पुरुष अपने काम के साथ आगे बढ़ जाते हैं और उनकी हॉबी पीछे छूट जाती है। हम सभी को क‍िसी न क‍िसी एक्‍ट‍िव‍िटी का शौक होता है। खुद पर ध्‍यान दें और अपना मूड बेहतर बनाएं।

सेहत के प्रत‍ि लापरवाह न बने
 इसका असर उनकी सेहत पर पड़ता है। च‍िक‍ित्‍सा जांच की कमी के कारण बीमारी के लक्षण बढ़ जाते हैं ज‍िसका एक बुरा प्रभाव ड‍िप्रेशन भी है। ऐसी कई बीमार‍ियां हैं जो अपने साथ ड‍िप्रेशन को साथ लाती हैं। द‍िल की बीमारी, कैंसर, डायब‍िटीज जैसी बीमारी होने पर ड‍िप्रेशन के लक्षण भी नजर आ सकते हैं।

दोस्‍त और पर‍िवार के साथ रहें

कई बार काम के चलते पर‍िवार और अपनों से दूर रहने के कारण भी पुरुषों में ड‍िप्रेशन हो जाता है। पर‍िजनों से दूर रहने के कारण सुख-दुख बांटने वाला कोई नहीं होता। इस स्‍थि‍त‍ि में व्‍यक्‍त‍ि ड‍िप्रेशन का श‍िकार हो सकता है। अगर आपको अकेलापन महसूस हो रहा है, तो अपने दोस्‍त या पर‍िवार वालों से बात करें। इससे आपको खुद को संभालने के ल‍िए हि‍म्‍मत म‍िलेगी।

एल्‍कोहल से बनाएं दूरी

पुरुषों को ड‍िप्रेशन के लक्षण नजर आने पर च‍िक‍ित्‍सा सलाह लेनी चाह‍िए। इसके साथ ही अगर आप नशीली चीजों का सेवन करते हैं या एल्‍कोहल पीते हैं, तो आज ही ये आदत बदल दें। लंबे समय तक एल्‍कोहल का सेवन करने का बुरा असर शरीर पर पड़ता है। एल्‍कोहल के कारण एक समय के बाद व्‍यक्‍त‍ि में ड‍िप्रेशन और एंग्‍जाइटी के लक्षण नजर आने लगते हैं।

 Garlic (Allium sativum) is closely related to the family of onions, leeks, shallots and chives.

The term ‘garlic’ is believed to be of Anglo-Saxon origin, derived from garleac which means ‘spear leek’, referring to the shape of its leaves. Also known as ‘the stinking rose’, this pungent herb is one of the oldest cultivated plants. It can be traced to 5000 years ago, all the way to the Egyptians. They used to bury garlic bulbs in tombs to assist the journey of the departed souls. Some believe it was to appease the Gods, while others say it was intended as funds for the departed person’s afterlife. From these legends, it is obvious that there was more to garlic than its culinary properties.
The current levels of worldwide consumption of garlic are enormous. The Asia-Pacific itself occupies about 90% share of the global market of garlic! In the olden times, garlic played an important role in popular superstitions and was believed to ward off evil. It was, however, considered beneath the refined taste of the upper class. Numerous legends and narratives surround this theory. The Greeks had to pass a garlic breath test before entering a temple; the English deemed it totally unsuitable for refined young ladies and gentlemen; the Indians belonging to the upper crest kept their distance from this herb, and until the 1940’s the Americans who had taken a leaf out of the Englishmen’s book stayed away from it. While on the one hand it was rejected by the elite, on the other it finds a place in several major texts of the world. It finds mention in ancient scriptures of the Egyptian, Greek, Indian and Chinese as well as in the Bible, Talmud, and Quran.

Cultivation

So, where does the pungency of garlic come from? It is basically a chemical reaction that occurs when raw garlic cells are broken. It is most intense immediately after cutting or chopping. Once it is cooked, this smell diminishes. This is the reason why smoked garlic acquires a sweet and nutty flavour. Garlic is a widely cultivated crop throughout the world. It grows from individual cloves that are broken off from the bulb. These cloves multiply in the ground and go on to form a new bulb. Each bulb has about 7 to 15 cloves. The plant grows to about 4 feet and it has a very short and disk-shaped stem that forms at the base of the plant. The root is located at the base of the bulb. A typical garlic plant under the right conditions takes about 9 months to mature. The bulbs are ready to harvest when the leaves begin to turn brown and the flower stems begin to soften. To get bigger bulbs, larger cloves should be used for planting. This plant requires care by way of mulching, watering, and weeding. Being a natural pest repellent, insects and pests stay away. The bulbs are to be properly dried for storage. Moist conditions and refrigeration are unsuitable for proper storage. The drier the bulbs, the better the flavour. Some of the large, healthy and well-formed bulbs are  kept aside for replanting.

Uses

One of the healthiest foods on earth today, garlic is the go-to herb for ailments ranging from ominous cancer to cholesterol and blood pressure. Garlic is also a veritable storehouse of vitamins, trace minerals, fibre, and various amino acids. In addition to its antioxidant, antiviral, and antimicrobial properties, garlic when consumed regularly works as a blood thinner (by reducing blood-clotting), improves memory and also helps in preventing the formation of wrinkles. The pungent garlic, when combined with lemon juice can actually eliminate bad breath! Despite its many beneficial properties, it is considered toxic for cats and dogs. In some people, garlic can even cause severe allergic reactions! Some are generally repulsed by the strong smell and pungency. The psychological term for fear of garlic is alliumphobia.

 

 Cardamom or Elettaria Cardamomum Maton is one of the most highly prized and exotic spices and rightly deserves the name “queen of spices”. It is also commonly referred to as the “green cardamom” or the “true cardamom”, and belongs to the family of ginger. The use of this spice dates back to at least 4000 years. This is one spice that is simply unbeatable in taste, flavour, and aroma. One has to experience it to explain it. Originally, cardamom grew wildly along the Western Ghats in South India. This region even to this day is known as Cardamom Hills. Later in 1914, the cardamom travelled a bit. A German coffee planter by the name of Oscar Majus Klöffer decided to take it with him to Guatemala. Today this country tops the list of exporters, with India coming a close second. Price wise, cardamom ranks right at the top alongside other spices like vanilla and saffron. However, when it comes to the honours for popularity, nothing can beat this multi-faceted spice. It fits in brilliantly with both sweet and savouries, and from Finnish bread to Bangladeshi tea, one cannot miss its presence.

Cultivation

The planting of cardamom should be well planned. Shady trees like balangi, cedar and elangi should be grown first, as these form a canopy under which the cardamom plants grow. Cultivation is done through seeds or propagation by vegetative means through suckers. The latter is the most preferred method. Long, trailing leafy stalks grow from the base of the plant, and they are the bearers of the fruit. The cardamom flower is green in colour with a white purple veined tip. The fruit is known as a “capsule” and these are harvested only when they ripen. These crops thrive best in temperatures between 15 degrees and 35 degrees. Monsoons are the apt planting time, as these plants grow best in light drizzles and cloudy conditions. Cardamom plants are “high maintenance”. Regular weeding, frequent watering during the hot summer months, ensuring sufficient light during the monsoons, ample shade during the summers and organic moisturising are round the year activities that take place on a cardamom plantation. Apart from this, fertilisers are used to keep pests away from the fruit.

The plants start bearing fruit in the 2nd or 3rd year of plantation. They are harvested when the fruits reach the ripened stage. This is one fruit which to-date is harvested by hand. This is the primary reason why it is so expensive. Once harvested, these capsules are then sun-dried or machine-dried depending on the weather conditions. Cardamom is graded on the basis of size and colour. In order to retain their green colour, once dry, they are packed in black polythene bags. Cardamom requires a lot of care and timing is a very crucial factor. So, the next time you come across one in your plate, remember that it took a lot to reach you.

Uses

Cardamom, in spite of being pricey and exclusive, is a much-wanted ingredient, not just from a gastronomical but also from a medicinal perspective. It is also a sought-after remedy for dental issues like gum and teeth infections. It is used as an antidote for both snake and scorpion venom. Traditional Indian medicine also makes use of this spice in a variety of ways. Today there is a lot of speculation that it may also help fight cancer. The versatile spice even finds its way into perfumeries.

Black Cardamom

There are two versions of this wondrous spice called cardamom. While one is green, small, petite, delicate and totally consumable, the other is dark brown, big, has a hard exterior and only its seeds can be eaten. Another interesting fact is that the black cardamom is 3 times the size of the green one. Called amomum subulatum/amomum costatum scientifically, it’s grown mainly in the Eastern Himalayas – the region comprising Nepal, Sikkim, and Bhutan. This cardamom plant can grow up to 5 feet in height. Black cardamom pods have thick, dried and wrinkled skin and are often referred to as the large cardamom or Moti Elaichi due its size.
 

 

 

 

 Assamese food has an interesting flavor profile owing to the unique ingredients and the different ways food dishes are prepared. The style of cooking in Assamese food dishes is a mix of preferences favoured by those in the hills that involve fermentation and those of the plains, which comprises local fresh produce and an abundance of fish.

 

Components of a typical Assamese Meal

Typically, a local Assamese meal consists of many things such as bhat (rice) with dal (lentils), masor jhol (fish stew), mangxô (meat stew), and stir-fried greens or herbs and vegetables. The two main characteristics of a traditional meal in Assam are khar (or alkali, named after its main ingredient) and tenga (preparations bearing a characteristically rich and tangy flavor). Khorika is smoked or fire-grilled meat eaten with meals. Commonly consumed varieties of meat including mutton, fowl, duck/goose, fish, pigeon, pork, and beef (among Muslim, Christian, and indigenous Assamese communities). Grasshoppers, locusts, silkworms, snails, eels, wildfowl, squab and other birds, and venison are also eaten, albeit in moderation

Another interesting ingredient of Assamese food is khorisa (fermented bamboo shoots), which are used at times to flavour curries. They can also be preserved and made into pickles. Koldil (banana flower) and squash are also used in popular culinary preparations of Assamese food dishes.

A variety of different rice cultivars are grown and consumed in different ways, viz roasted ground, boiled, or just soaked.

The star of Assamese food is fish. Fish curries made of free-range wild fish as well as Bôralí, rôu, illish, or sitôl are the most popular in Assamese food dishes.

Another favourite food combination is luchi (fried flatbread) and curry.

Assamese food is often served in bell metal dishes and platters like Kanhi and Maihang.

Home-brewed Drinks

Many indigenous Assamese communities’ households still continue to brew their traditional alcoholic beverages such as Laupani, Xaaj, Paniyo, Jou, Joumai, Hor, and Apang. Such local beverages are served during traditional festivities. Declining them is considered socially offensive.

  10 DISHES TO TRY IN ASSAMESE CUISINE

 1. Lai xaak (Food of Assam)

 Assam is known for its unique collection of leafy greens that are not available elsewhere. Lai xaak is one of them. Pork with lai xaak is an unusual yet delicious combination enjoyed by the Assamese people. 

 2. Dal Kosu Xaak (Food of Assam)

 Kosu xaak is another green leaf that is cooked with dal. This food has a creamy consistency and is best served with rotis.

 3. Sunga Chicken (Food of Assam)

 The uniqueness of this food dish is in the method of food preparation. Minced and marinated chicken is stuffed and served in a bamboo hollow.

 4. Jute Leaf Curry (Food of Assam)

 The use of unique herbs and leaves is an interesting part of Assamese food. Unlike elsewhere, the Assamese use jute leaves to form a puree, which is then consumed either as a soup or a curry. 

 5. Ouu Katha (Food of Assam)

 Ouu katha, known as elephant apple, is a unique food ingredient used to prepare a sweetish sour chutney. This chutney is then added to dal. 

 6. Kumurat diya Hanhor Mangxo/Duck meat curry (Food of Assam)

Duck meat is cooked with ash gourd that gives it its unique taste. A prominent spice is black pepper.

7. Silkworms (Food of Assam)

Silkworms are coated in spices and then deep-fried, resulting in a crunchy exterior and juicy inside. Some say its taste is similar to a mix of pork and chicken.

8. Baanhgajor Lagor Kukura (Food of Assam) 

A traditional food item, this food dish is made up of chicken, lentils, and bamboo shoots. The chicken and bamboo shoots are boiled separately first before finally cooking them together.

9. Masor Tenga (Food of Assam) 

 Masor Tenga is a sour and tangy fish curry usually accompanied by rice. This is a staple food dish of Assam. The tangy flavor usually comes from the addition of lemon or mangosteen or tomato.

10. Khar (Food of Assam)

Khar is an ingredient that is added in different Assamese food items. Khar is prepared by filtering water through the ashes of the sun-dried skin of bananas. Khar can be used with raw papaya, pulses, and vegetables. It can also be used with fish.                                                                                                   

 Regular physical activity, including lighter intensity activities such as walking, is associated with reduced risk of hip and total fracture in postmenopausal women, according to new research from the University at Buffalo.

Nutmeg is a spice that was once upon a time hailed the world over as “worth its weight in gold”. In fact, the phrase “money doesn’t grow on trees” was just not applicable to this spice. One tree, but two incredibly different spices. Yes, the nutmeg tree is this huge evergreen tree, which produces both nutmeg and mace. The nutmeg is the seed kernel found inside the fruit, while mace is the lacy covering (aril) on the kernel. This nutmeg tree owes its origin to Banda, the largest of the Molucca spice islands of Indonesia. However, the word “nutmeg”, comes from the Latin nux, meaning nut, and muscat, meaning musky. The history of this spice can be traced to the 1st century CE when the Roman author Pliny spoke about this one tree which bears two nuts with two distinct flavours. Its ticket to fame was in the 1600s when the Dutch waged an all-out war on the island of Banda, just to control nutmeg production in the East Indies. Later, the Dutch even went to the extent of trading the Island of Manhattan, for control over a nutmeg-producing island owned by the British.

Cultivation

 

Since nutmeg and mace are practically a 2 in 1 spice, their cultivation, growth and harvest are the same. Nutmeg trees are usually propagated through seeds. First, the seeds are sprouted into saplings in a tray. Once the saplings start to grow, they are then transplanted to pits. The monsoons are the most ideal planting season. It’s during the summer months that they need a little shade and proper irrigation, especially during their early years. Normally, fast-growing shade plants like banana, Erythrina, etc. are grown a few months prior to the nutmeg planting season. Trees that grow from seedlings start yielding in 7 to 8 years. They reach their full bearing stage after 15 to 20 years. Nutmeg trees have a phenomenal life span, close to 60 years! The beauty of these trees is that they flower throughout the year. The nutmeg tree can reach a height of at least 66 feet. The fruit that it produces resembles a peach in shape and is known as the “nutmeg apple”. Most often, the fruit is discarded and the seed (nut) is retained. Once it is dried, we get both the nutmeg and the mace.

Uses

The essential oil from the spice is obtained by steam distillation of ground nutmeg and is used extensively by perfumeries and pharmaceuticals. It helps in treating diarrhoea, nausea, stomach spasms and pain, and intestinal gas. It is also used for treating cancer, rheumatism, kidney disease, and insomnia. This oil is used to relieve muscular aches and pains too.

Both nutmeg and mace are used both in sweet and savoury dishes. This is one spice that integrates the world – the Indian garam masala, the Canadian eggnog, the Italian tortellini, the American pumpkin pie, the Irish mulled cider, the Scottish haggis – the nutmeg is an essential component of all of them. There are unconfirmed reports which state that nutmeg is one of the mysterious ingredients in Coca-Cola.

Nutmeg is surprisingly a very strong narcotic when used in excessive doses. It contains myristicin – a natural compound which if taken in large doses has a heady effect. This buzz can last for a couple of days and it can be hallucinogenic, much like the infamous LSD. In fact, in Eastern countries, it is used as a drug because of its stimulant, carminative, astringent and aphrodisiac properties. Nutmeg is an absolute no-no for canines, as it causes seizures, tremors and nervous system disorders which can be fatal for them.

Nutmeg and Mace – two spices that are not spicy at all! In taste that is! To quote a religious preacher who once said, ‘the taste of your life depends on the spices you use to brew it’.

 mRNA COVID-19 vaccines are less effective against Omicron infections than other variants. A study publishing December 1 in the open access journal PLOS Medicine by Margaret L. Lind at the Yale School of Public Health, U.S. and colleagues suggests that the additional protection offered by the initial booster shot may be reduced among people with a previous COVID-19 infection.

 By discovering a potential new cellular mechanism for migraines, researchers may have also found a new way to treat chronic migraine.

 Brassica nigra, popularly known as mustard, is one of the oldest spices known. It is one of the most widely used spices in the world. The mustard in fact has quite a story to tell. It finds multiple mentions in the Bible. It has been used as a figure of speech to imply the potential of faith to grow strong and wide, just like the tiny seeds of mustard that grow into strong shrubs. Narratives about its origin are numerous. Archaeologists and botanists claim that mustard seeds have been discovered in Stone age settlements. There is evidence to show that in ancient times the Egyptians used it to flavor their food and the Romans ground them with wine. Its use then spread to Gaul, took root in Europe and kept expanding till it reached the Indian shores with Vasco de Gama in the 16th century. In South Asia, mustard is predominantly used as a spice. But in the West, it is used as a condiment (after being ground with water or vinegar). It ranks in the top 5 list of the world’s most popular condiments. There are three varieties of mustard, the most common being the black, closely followed by the brown and then the yellow.

Cultivation

Mustard is a crop that grows best in cool weather. In warm weather, it tends to flower very quickly, resulting in poor quality flowers and seeds. These plants require very minimal care. The flowers of the mustard plant are generally yellow but some varieties have white flowers too. After the mustard flower grows and matures, it forms pods. The pods gradually turn brown. Harvest time is indicated when the leaves start to turn yellow. If the pods on the mustard seed plant are left for too long, they will burst open when fully ripe and the seeds will be lost. Harvesting calls for the seeds to be removed from the pods. This can be done by hand or the flower heads can be put into a paper bag and allowed to mature. Within a week, a gentle shake of the bag will release most of the mustard seeds. The seeds then have to be properly dried to ensure shelf life.

Uses

As early as the sixth century B.C., Pythagoras recommended mustard as a remedy for scorpion stings. Hippocrates used mustard in medicines and poultices. Though these are ancient practices, mustard is still valued for not just the flavour it adds to food, but also for its anti-inflammatory properties, and its ability to relieve the symptoms of arthritis, migraines and asthma. To top it, all the three versions of mustard contain a very significant amount of edible oil and high-quality protein. In India, these seeds are the second most important source of edible vegetable oil and the residual cakes are used as animal feed. The leaves or mustard greens too are a household staple in India. Popular belief prescribes that a sprinkling of mustard seeds in the courtyard helps to ward off evil spirits.

 Turmeric is best known as the most powerful natural antibiotic that has ever existed. People from around the globe keep referring to it as the ‘nature’s most precious gift’. And yet it seems that in the western society the famed herb started to gain popularity only relatively recently.

In short, it’s ginger’s older sister and its main qualities go well past just adding color and flavor to your favorite meals. It is a healing food of medicinal value thanks to its main compound – curcumin. The latter has long been under a watchful eye of the researchers for having undeniable anti-inflammatory and antioxidant benefits.

And when you pair turmeric with milk you enhance its healing qualities and get yourself a delicious cocktail loaded with immunity-enhancing qualities. The ‘golden drink’, as it’s sometimes called, is traditional for many cultures, especially India where it’s been used for over 5,000 years for treating ailments and strengthening overall health.