Good Health and Wellbeing

Microgreens are the latest trend to grow veggies in the interior of your homes and it is a new revolution spreading among plant and gardening enthusiasts. It shows the love of people towards green vegetables, their nutritional value and their desire to grow and nurture their microgreen plants themselves. Microgreens mean micro + green which means the tiny versions of popular vegetables and herbs that generally are better in taste and freshness in comparison to their fully grown version. Actually, they are the intermediate stage between sprouts and baby greens. They cannot be termed as sprouts, as the sprouts are germinated in water or wet cloth whereas microgreens are grown in soil and are harvested at an early stage. They can be used as nutrition supplements, a flavor and visual and textual enhancement. Facts about microgreens 1.     Microgreens are great sources of vitamins A, C, E and K and it is good to consume them raw rather than cooked. 2.     The seeds use

  Vitamin D is the much-needed and most talked about vitamin as it is related to bone strength and overall health and vitality in multiple ways. In fact, adequate vitamin D is essential for health and is needed by infants, kids, adults, and elderly people equally. But at the same time, it is highly undervalued as most people assume that they are getting enough of it through the sun but very few get proper exposure to get its adequate level. Though overexposure is said to lead to skin cancer.  It can be taken via natural sources and food sources are also there, but in the daily rush of life, the natural resource and readily available food sources are generally left behind. Consequently, you will find every second person in your close contact as vitamin D deficient, having all the symptoms from tiredness to bone issues, in constant consultation with medics and consuming supplements to overcome the deficiency. Many, who are not much health conscious and are not v

  What are Pseudo-grains Human awareness knows no boundary when it comes to food, he/she continues to explore, experiment and introduce new food on the platter with a keen eye on taste and nutritional quality.  After the traditional rice and wheat, millets and oats were prevalent among healthy food lovers then came pseudo-grains, a new grain variety that instantly became very popular as they provide healthier eating options.  As the name suggests pseudo-grains are not genuine grains but they look like grains and cook like grains. They are accepted as whole grains because of their nutrient value and their great source of protein, fiber and minerals, making them great for managing weight, digestive health, and diabetes.  Popular pseudo-grains like quinoa, amaranth and buckwheat are actually the seeds just like our regular grains and do not belong to the conventional grain family  Poaceae,  botanically speaking. But they are considered as wholegrains by the  Whole Grain