What I Loved About The Low Residue Diet

I was dealing with some intestinal problems some months back and after consulting with my doctor, I switched from a high protein diet to a low residue diet. Basically, I was not eating any kind of refined items before but because of this issue in my intestine doctor advised me to go for a Diet with low residue content or you can say a diet with little or less fiber content. 

If you have no idea about this diet plan then let me tell you that a low residue diet is advised by your doctor in some special cases like you have some intestinal problems, colon disease, or any kind of stomach surgery. You cannot follow this diet on your own, you need a consultation from your doctor prior to including this diet plan for some time. Most importantly you cannot follow this diet for a very long time, this is a temporary diet plan and reducing fiber from your diet permanently for a lifetime can be very harmful to your body, even if you are doing it for some time ask your doctor first and let him examine you.

Coming back to my experience on this diet plan, Following a High fiber and High Protein diet from months, I was not eating any kind of refined products even though I lost my appetite for eating this kind of stuff. But when I started a low residue diet, I wasn’t allowed to consume more fiber and protein as it can hamper the intestinal problem. So, while following this low fiber diet, I got many delicious choices of food to choose from. 

While following this diet you can have access to many of your favorite food items like Pasta, Noodles, Chicken, Sausages, Meat, and many more delicious dishes. Eating a lot of greens, lentils, boiled foods for a long time, I really desired to eat something new and something more delicious and when my doctor advised me to switch my diet for some time, I got a little worried at first as consuming these no refined products from a very long time has reduced my cravings for any other food items but after sometime when I realized that I had to deal with this thing for some time, I started following a low residue diet and now it’s been almost a month on this diet.

I ate all those food items like meatballs, chicken curry, white rice instead of brown rice, noodles and tried some exotic drinks during this time period. This is what I liked about this diet that I can eat all the no refined products as well that are extremely delicious. Even if you are a person having a fixed routine and a very strict and rigid diet, I bet no one can deny eating something delicious which fills our hearts with joy. Some things happened to me and I enjoyed eating some very finger-licking flavourful dishes.

Now that I feel a little better my doctor advised me to start including fiber in your diet gradually and increase it slowly with time. Do not hurry and give your body a shock by including it rapidly. This is yet another thing that you need to have in your mind while following this diet plan. So if you are dealing with some kind of issue in your stomach go and consult your doctor and always eat healthy in the long term if you want to maintain a fit mind and body.

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How To Deal With Your Love-Hate Relationship With Food

In the modern age when there is an abundance of food, many people have developed a certain kind of relationship with food which was not in existence earlier. If you are one among those who are upset and stressful about their relationship with food, you have come to the right place. This article explains to you the reason behind your emotional roller coaster ride with food and shows you the best way to deal with it.

Let’s talk about the core issue; the one that is at the root of all. What is it that makes you crave for food even if you are not hungry? You may have a well-designed diet plan. You may intend to eat well. You may desire for weight loss and have a great body. But, all these accounts for nothing if you do not curve your craving for unwanted food. Overeating and diet dilemma are in many ways related to depression, anxiety and trauma. What we need to understand here is that food is not at fault. There are certain factors that cause these cravings. Here is what makes you crave for food and how to deal with it:

Alcoholic beverages

Alcohol and alcoholic beverages increase your food craving. It lowers blood sugar level and disrupts levels of brain chemicals. Cut down the consumption of alcohol and see what happens. You will likely find that your cravings will become less intense and eventually go away entirely.

Emotional eating

If you ever did observe, you might have realized that you eat a lot more when you are stressed. This ultimately results in more calorie-intake. Manage your emotional eating and you will stop your cravings.

Unfulfilling breakfast

Breakfast is the most important meal of the day. Make sure to have a wholesome breakfast loaded with all the essential nutrients that can help you keep going through the day. This will help you to stay away from food cravings in between your meals. Here is a quick breakfast recipe that is delicious and full of essential nutrients. 

Lack of variety in your meals

When you stick to a routine diet, it might help you keep track of your calories, but it will most likely leave you feeling unfulfilled. Add variety to your diets and try new combinations of foods to stop cravings.


While lack of sleep is already associated with poor brain functioning and insulin resistance, research shows that lack of sleep also causes food cravings. Getting the right amount of forty winks can help you stop those cravings.


The Bottom Line

Food is a fuel for our survival on this planet. This is more than enough a reason to love food. However, when you believe that food has become a reason for your unhealthy lifestyle, you need to change your perception (and your diet). It is not food that makes you unhealthy. It is the choice of food and the amount of food you consume that takes a toll on your body and your health. So, next time when you stuff that slice of pizza into your mouth, give it a second thought and measure the consequences. Love food but practice moderation. Only then will you be able to maintain a balance between food and a healthy lifestyle.

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Indian Food Sources For Vegetarian Bodybuilding Diet Plan

One of the most common myths in the world of bodybuilding is that you can’t build your body with a vegetarian diet. The reason for this belief is that bodybuilding requires your diet to be protein-rich. But, what is overlooked here is the fact that there are a lot of vegetarian sources of protein that can fulfil the protein requirement for the body. Apart from proteins, bodybuilding requires a lot of other nutrients like minerals, vitamins, healthy fats and carbs. Vegans get the required nutrients from whole grains, nuts, fruits, seeds and vegetables. This article is about the top foods sources that must have their place in an Indian vegetarian diet plan for bodybuilding.


  1. Low-fat milk and milk products

Milk’s protein profile is comprised of 20% whey protein and 80% casein protein. The benefits of whey are well known in the bodybuilding industry. It is one of the top choices as supplements for most bodybuilders.


  1. Banana

Banana helps the protein reach your muscles. Being a great source of carbs, it works as a great post-workout food.


  1. Nuts

When it comes to getting protein, fibres and healthy fats all from one source, nuts are the perfect choice for you. A handful of almonds has more protein than an egg. It contains energy-boosting manganese and copper. Walnuts are full of Omega-3 which increases synthesis and decreases degradation which is necessary for muscle growth.


  1. Peanut Butter

It is a good source of protein. It is immensely beneficial for heart and muscle health. It builds and repairs your muscles and hence works as a great source for bodybuilders to bulk up and get into shape.


  1. Oats

Oats contain essential nutrients like folic acid, thiamin, vitamin E, biotin and elements like zinc and iron which helps in increasing the speed of muscle recovery.


  1. Shatavari

This is an Ayurvedic herb which is known to be a good source of vitamins A, C, E and K and chromium. It has antioxidants. It neutralizes cell-damaging free radicals. It has high levels of amino acids which help the body to soak the excess water from the body and release the same through urination.


  1. Ashwagandha

This is an Ayurvedic herb which is also known as Indian Ginseng. It increases the testosterone level and helps in increasing strength and muscle building. It also improves cardiovascular health and controls cholesterol levels.


The Bottom Line


With these food sources in mind, you can start working on your Indian vegetarian diet plan for bodybuilding. The overall health benefits of a vegan diet plan have been underrated form a long time. Now that you know the fitness benefits of these plant-based diets, you can go ahead and give vegan bodybuilding a shot.


We hope you found this article helpful and informative. If you think we missed out something from the list, feel free to add those in the comment section below. Also, let us know if you have any questions or suggestions. We would love to know your point of view. Thank you very much for reading!

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What are the best thickening agents for cooking?

I grew up eating my mom’s beef stew.  I always thought the tiny balls of flour in that stew was the norm.  Till this day my dad still won’t eat stew!  Now that I know a thing about cooking I understand.  Those little balls of flour dont do much to flavor that stew but it does thicken it.  Actually it kind of gave that beef stew a kind of flour taste.


Now that I learned a thing or two about thickening agents for food that was called a bad white wash.  A white wash is a quick way for a cook to thicken something.  Usually the cook would wisk water and flour together and drop it into the boiling pot of stew, soup or sauce.  YUCK!  What really should have been used to thicken that stew create a roux, cornstarch or ARROWROOT.  The easiest way to thicken that stew and give it a great look and feel to it is to use ARROWROOT.   ARROWROOT  will not lose thickening  properties through the cooking process.  The only major draw back is that it is expensive.  That brings us to CORNSTARCH.  CORNSTARCH is a inexpensive thickening agent but does lose it’s thickening properties after cooking it for more the 10 minutes.  CORNSTARCH also has a gloss to it.  Think of chinese food how shiny it is.  If you want your stew to have a nice shine to it this may be your choice.  Roux on the other hand  the choice of most chefs.  It is a stable agent for most stews, sauces and soups.  Think of New England clam chowder.  Its nice and thick and no shine to it.  YUM!


Being in professional kitchens for many years I have seen other methods used to thicken a sauce or stew in a pinch. I remember one time when we had no flour I used potato flakes.  It was great to give that chicken pot pie sauce and texture.  The only problem with that system is that it can break down very easily and you can lose that texture quickly.  Speaking of losing texture did you ever see a roux break down?  YUCK!  It looks like someone threw up in your soup.  Oh so many cooking stories to tell!  I have much more but that will come in future posts.


Back to thickening agents!  Here is my list of thickening agents and what you should use them for.  This will be a helpful list for people trying new ideas and not following recipes:


  1. Roux:  A roux is equal parts flour and butter.  The butter should be clarified and then the flour mixed  making sure all lumps are gone.  A blond roux if you continue cooking that roux for approximately 5 minutes.  You will begin to smell a nutty smell.  This is great for white sauces, soups and chowders.  A brown roux is a roux cooked for 20 minutes chaning the color to a dark tan or light brown.  This will have a very nutty smell to it.  It is good for thickening a dark sauce, beef stew or lamb soup etc.  Another way to make that brown roux is by putting the flour in the oven and baking it till it turns light brown.  You have to spread it out and turn it often for about 20 minutes then add it to the butter.  I think it is easier to cook it with the butter in a pan on the stove.
  2. Cornstarch:  As I said earlier corn starch is very glossy when used.  It is mixed with water or stock and added to a very hot liquid to thicken it.  It takes about 3 ounces of cornstarch to thicken 1 quart of stock.  Don’t forget you cannot keep cooking cornstarch for more then 10 minutes because it will break down.
  3. Arrowroot:  My favorite but expensive.  Arrowroot is used like cornstarch but it will not lose its thickening properties over time.  It also does not produce that glossy shine to the stock.
  4. Other thickening agents:  Blood (yuck!)  yes it can be used.  Starch, think of using the water you used to cook you pasta in.  Again yuck!

If anyone wants to add to this little lesson on thickening agents please feel free.  I would love to have open discussions and bring new ideas to this new website.

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How To Make A Culinary Glaze

y  you ever wanted to make a culinary glaze? Well, if you have, this is the right place for you. In this post, I have explained a lesson on how to make a Culinary Glaze.   The proper definition of a glaze is a stock of some sort reduced to at least 85 % of its volume.  You simmer your desired stock slowly letting the water steam away.  This results in a liquid which has more intense flavour and syrupy by nature.

There are various types of culinary glaze that can be made. The difference comes in taste. It is mainly the ingredients that bring out the taste and makes it different from each other.

There are various ingredients that can be used to make a glaze. What are these ingredients? Let’s find out.

What can you make a glaze from?

Well, anything from chicken stock to fruit juices to vinegars.  I recently saw “in a speciality store”a bottle of Balsamic Glaze. The price was absolutely ridiculous.  All you need to do is take some cheaper balsamic vinegar and reduce it by 85% and there you have your glaze.

You can also go for some wine. There are amazing videos on the internet that teach you how to make a glaze with alcohol. I have tried some of the recipes. The taste was just mind-blowing. For details on alcohol brands to choose for, check out this website. It has listings of the most popular alcohol brands.

There is no limit to creativity when it comes to making glazes. You can get very creative with glazes.  How about taking your chicken stock and add rosemary to it?  Reducing this would give you a fantastic rosemary infused chicken glaze.  Think about the many options and combinations you can create from simply experimenting.

There is always something new to try out. When you are creative enough, you can come up with new ideas to make your recipe even more interesting. I know people who have been creative and have got recognition because of their food creativity. Its all about trying and working your way out to get the perfect recipe.

What are glazes used for? 

Did you ever see a chef decorate a plate with his fancy little sauces?  How about a small amount of glaze across an appetizer or tomatoes?  Remember a little glaze goes a long way.  You do not want to you ample amounts like a sauce due to intensity of the flavour of a glaze. They are small touches that make a huge difference to your culinary skills. If you haven’t already started making culinary glazes, it is time you got started.

I really hope you found this post useful and informative. Do you have any queries or suggestions related to this post? If you have any, feel free to leave your thoughts and opinions in the comment section below. I will try and answer all your questions and take your feedback into consideration. 

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