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76\nPOINTS TO REGISTER\n·Use iodized salt\n·Restrict the intake of added salt (sodium chloride) to a \nmaximum of 5g per day.\n·Develop a taste for foods/diets that are low in salt from an \nearly age.\n·Restrict intake of processed and preserved foods such as snack \nfoods, sauces, ketchup, biscuits, chips, cheese and... | [
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foods, sauces, ketchup, biscuits, chips, cheese and salted fish. \n·Eat plenty of vegetables and fruits. These are good sources of \npotassium, which helps in excretion of sodium and helps \nmaintain the blood pressure. | [
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77Consume\x01safe\x01and\x01clean\x01foodsGUIDELINE\x0112\n\x01\x01RATIONALE\nContaminated\x01and\x01adulterated\x01foods\x01cause\x01several\x01\nfood-borne\x01illnesses,\x01chronic\x01diseases\x01and\x01may\x01also\x01\ncontribute\x01to\x01malnutrition.\nICMR-National Institute of Nutrition Dietary Guidelines for Ind... | [
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maintaining good health.\n• Environmental contaminants and adulterants in foods are \nhealth hazards.\n• Consumption of unsafe foods can lead to food-borne \nillnesses, intestinal damage as well as undernutrition.\nWhat makes food unsafe?\nSafety of foods can be compromised due to microbial \ncontamination, chemical co... | [
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contamination, chemical contamination and adulteration. \nNatural enzymes present in food also lead to its deterioration \nover time. Besides, insects, rodents, adulterants, natural toxins \nand various chemical residues, present beyond permissible \nlevels, make the food unsafe. In addition, moisture present in | [
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levels, make the food unsafe. In addition, moisture present in \nthe food and some environmental conditions like humidity, \ntemperature, storage time also influence the quality of the \nfood.\nMicrobial contamination (bacterial, viral, fungal and \nprotozoan) can occur due to unhygienic practices. | [
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protozoan) can occur due to unhygienic practices. \nChemical (pesticides, fluoride) and heavy metal (lead, \ncadmium, mercury and arsenic) contamination can occur due \nto environmental pollution or presence of chemicals and heavy \nmetals in soil and water in endemic areas. Adulteration could be intentional or inc... | [
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adversely affect the nature, substance and quality of foods. It \ncan be due to addition, removal, \nabstraction, substitution or \nmodification of a food item. \nAdulteration may make the \nfood 'unsafe' or substandard. It \nmay happen at any stage of \nfood production, processing and handling from farm to plate. \nH... | [
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How do we select safe food? \n Selection of safe food is the first step to ensure a healthy \nand good quality diet . Food items purchased from reliable \nsources increase the chances of getting good quality and fresh \nfood. Food should be free from infestation, \nmoulds and foreign matter like rodent \nexcreta and i... | [
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excreta and insect remains. It should be \nfree from artificial colors. Some pre-\npackaged foods carry certification marks \nassuring good quality and purity. For \nexample, AGMARK on some agricultural \nproducts like oils, spices, atta and honey, \netc., and Bureau of Indian Standards (ISI) \nmark on additives like f... | [
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mark on additives like food colors and \nbottled drinking water. Selection of safe food is the \nfirst step to ensure healthy \nand good quality diet. | [
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78Vegetable cooking oils: There is a risk of adulteration when \nfats/oils are purchased loose from unsealed containers. \nTherefore, it is always safer to purchase from a reliable source.\nMilk and milk products: Butter, ghee and khoa should be \npurchased from reliable sources only. It is advisable to buy \npasteuri... | [
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pasteurized milk only.\nSpices: Since powdered spices are more likely to be \nadulterated, whole spices, uniform in color, size and shape \nshould be preferred. Always buy certified products. \nFruits and vegetables that are discolored, physically damaged, \nshrunken, bruised or wilted and decayed, with visible eviden... | [
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shrunken, bruised or wilted and decayed, with visible evidence \nof insects and moulds, should be avoided. \nEggs should be fresh and free from cracks. \nMeat/Poultry/Fish must be examined for their characteristic \ncolor, odor and texture and should be purchased fresh or \nfrozen. Freshness of fish is indicated by a s... | [
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and bulging eyes, reddish gills, tight scales and absence of stale \nodor or discoloration. Fresh fish will not show any pitting on \nfinger pressure.\nWhat are the best practices of storage?\n Food grains should be dried adequately and stored in \nairtight containers to protect them from moisture and to | [
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airtight containers to protect them from moisture and to \nprevent damage from microbes like bacteria and toxin- \nproducing moulds. Rodent attacks, and the presence of insects \nand microbes render the foods unsafe. Frequent and careful \ndisinfestation of food storage areas is essential. Some | [
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disinfestation of food storage areas is essential. Some \ntraditional household practices such as placing dried neem \nleaves in storage bins are known to prevent some infestations.\nWhy do food-borne illnesses occur?\n Food-borne illnesses are common particularly with \nconsumption of foods prone to spoilage/contamina... | [
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consumption of foods prone to spoilage/contamination such \nas milk products like khoa, meat, poultry and even improperly \nstored cooked foods (like rice). Improper processing, handling \nand cooking, and keeping cooked food in warm conditions for \nseveral hours promote bacterial growth and bacterial toxin production... | [
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consumed can cause \nfood-borne illnesses.\nHow should perishable \nfoods be handled?\n Perishable foods like \nmilk, meat, fruits, vegetables and cooked foods, are prone to \nspoilage due to microbes. These foods should be refrigerated, \nopreferably at a temperature of less than 5 C, which retards \nmultiplication of... | [
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multiplication of microorganisms. \n However, even refrigerated foods, if stored for long, can \nget stale. In case of cooked food that has to be stored for some \ntime prior to consumption, it should be kept either hot (more \no othan 60 C) or be cooled quickly (below 5 C). Most \nomicroorganisms multiply at temperatu... | [
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omicroorganisms multiply at temperatures between 5 C and \no60 C. Refrigerated, cooked food should be heated thoroughly \nbefore consumption. However, repeated heating of stored, \ncooked food should be avoided. \n Bacterial contamination from raw foods such as greens, \nvegetables, meat, fish can occur if cooked food... | [
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vegetables, meat, fish can occur if cooked food is not kept \nseparately in the refrigerator.\nWhy is personal hygiene of food handlers important?\n Traditionally in India, food is touched with bare hands \nwhile preparing and serving. Clean spoons and ladles should be \nused to serve food and to avoid contamination. T... | [
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used to serve food and to avoid contamination. Those who \nprepare and handle foods should observe good personal \nhygiene to maintain food safety. Washing hands well with soap \nand water, for at least 20 seconds, prior to touching cooking \nutensils or food is essential. In addition, hands should be free | [
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utensils or food is essential. In addition, hands should be free \nfrom obvious signs of poor hygiene such as dirty nails, wounds \nand sores. \n Hands should be washed thoroughly with soap and water \n(for at least 20 seconds) before preparation of food and after \nevery interruption, as well as before consumption. Ke... | [
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every interruption, as well as before consumption. Keep \ndomestic animals away from places where food is cooked, \nstored and served. \nICMR-National Institute of Nutrition Dietary Guidelines for IndiansRefrigerated cooked food should \nbe heated thoroughly before \nconsumption. However, repeated \nheating of stored, ... | [
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79 ICMR-National Institute of Nutrition Dietary Guidelines for IndiansWhat are the common adulterants?\n Foods may be adulterated with non-food material or \ninferior quality products. Frequently adulterated food items are \nmilk and milk products, cereals, pulses and their products, | [
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milk and milk products, cereals, pulses and their products, \nedible oils and spices. At times, spoilt, stale or poor-quality food \nis made attractive and fresh in appearance by adding harmful \ncolors or other chemicals. The different classes of adulterants \ninclude non-permitted colors like metanil yellow; non-edib... | [
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include non-permitted colors like metanil yellow; non-edible \noils like castor oil; extraneous matter like husk, sand and \nsawdust in spices; and metal contaminants like aluminum foil \non sweets or iron filings in tea. \nHow to minimize pesticide residue in foods?\n Pesticides, used during cultivation of crops, can ... | [
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Pesticides, used during cultivation of crops, can remain as \nresidues in foodstuffs, especially vegetables and fruits. \nExposure of the population to pesticide residues may be \nharmful and can be minimized by washing the food stuffs \nthoroughly in running water or by peeling. Cooking and other | [
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thoroughly in running water or by peeling. Cooking and other \nprocesses can also reduce such residues. Insect control \noperations such as disinfestation in the kitchen by spraying \npesticides is another source of contamination. Utmost care \nshould be taken to ensure that food is well covered and \nprotected from ex... | [
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protected from exposure to such harmful agents.\nHow to ensure safety of foods stored in refrigerators? \n·Store raw and cooked food items in refrigerator separately \nin different compartments.\n·Cut the roots of green leafy vegetables before storing in \nrefrigerator.·Preserve eggs in refrigerator after washing them ... | [
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thoroughly.\n0·Maintain safe refrigerator temperature at <5 C. \n·Store cooked food in refrigerator in containers with lids, \npreferably in small portions.\n·Clean the refrigerator once a fortnight.\nSafe use of cookware\n A variety of cookware used in the kitchen are made of \ndifferent materials like aluminum, iron,... | [
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different materials like aluminum, iron, brass or copper. Small \namounts of these materials that are likely to leach into food \nduring cooking or storing need not be a cause of concern. \nHowever, storing acidic foods like pickles, chutneys, sambar, \nsolkadi, khatta dal and others in aluminum, iron, untinned brass | [
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solkadi, khatta dal and others in aluminum, iron, untinned brass \nor copper vessels for prolonged time can make consumption of \nsuch foods unsafe.\n Non-stick pans coated with Teflon are a risk if they are \nheated to temperatures greater than 170°C. This might happen \nif an empty pan is left on a burner for some t... | [
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if an empty pan is left on a burner for some time. In this case, \nthe coatings can give off irritating or poisonous fumes, which \nwhen inhaled over long periods of time can also cause health \nhazards (refer to Guideline 13 for more details). | [
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80\nPOINTS TO REGISTER\n·Wash hands with soap and water before touching food, utensils \nor cooking.\n·Buy food items from reliable sources after careful examination.\n·Wash vegetables and fruits thoroughly before use.\n·Wash the surface of eggs thoroughly before preserving and \nbefore preparation.\n·Wash and cook mea... | [
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before preparation.\n·Wash and cook meat thoroughly.\n·Store raw and cooked foods separately and properly to prevent \ncross-contamination. \n·Refrigerate perishable food items.\n·Maintain good personal hygiene and keep the cooking and food \nstorage areas clean and safe.\n·Always use thoroughly cleaned utensils, kniv... | [
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·Always use thoroughly cleaned utensils, knives, chopping \nboards.\n· Consume cooked foods within 4–6 hours of preparation. If left \nat room temperature, reheat thoroughly before consuming. | [
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81 ICMR-National Institute of Nutrition Dietary Guidelines for IndiansAdopt\x01appropriate\x01pre-cooking\x01\nand\x01cooking\x01methodsGUIDELINE\x0113\n\x01\x01RATIONALE\nHealthy\x01cooking\x01practices\x01are\x01important\x01for\x01good\x01health\nCut vegetables, leafy vegetables \nand fruits should not be soaked in ... | [
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and fruits should not be soaked in \nwater as water-soluble minerals \nand vitamins tend to get lost.• Regional and socio-cultural practices influence cooking and \ndietary practices.\n• Good pre-cooking practices help in retaining nutrients and \nreducing contaminants. \n• Cooking makes food palatable, helps in easy d... | [
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• Cooking makes food palatable, helps in easy digestion, and \ndestroys harmful germs.\n• Cooking at high temperatures can destroy nutrients and \nform harmful substances as well. \nWhy is pre-cooking process important?\n Foods in their natural state contain different nutrients in \nvarying amounts. In the course of fo... | [
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varying amounts. In the course of food preparation, depending \non the recipe, foods are subjected to various processes such as \nwashing, cutting, grinding, fermentation, germination, and \ncooking. In Indian cuisine, fermentation (idli, dosa and dhokla) \nand germination (sprouting) are common practices. These | [
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and germination (sprouting) are common practices. These \nmethods improve the digestibility and bioavailability of \nmicronutrients. In addition, sprouting also increases the \ncontent of certain vitamins. \n Foods should be washed well, but not repeatedly, before \ncooking or consumption to remove contaminants like p... | [
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cooking or consumption to remove contaminants like pesticide \nresidues, parasites, and other extraneous material. Vegetables \nand fruits should be washed thoroughly with potable water \nbefore peeling or cutting. However, certain precautions need to be taken while washing and/or cutting, to minimize the loss of \nnut... | [
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nutrients:\n·Avoid repeated washing of food grains like rice and pulses as \nit will result in loss of certain minerals and vitamins. \n·Cutting vegetables into small pieces exposes a greater \nsurface area of the foodstuff to the atmosphere, resulting in \nloss of vitamins due to oxidation. \n·Cut vegetables and frui... | [
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·Cut vegetables and fruits should be consumed as early as \npossible as their shelf-life and nutrient contents reduce \ndrastically.\n·Cut vegetables, leafy vegetables, and fruits should not be \nsoaked in water as water-soluble minerals and vitamins \ntend to get lost.\nAre there any household methods of processing to... | [
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Are there any household methods of processing to improve \nand help retain nutrients in food?\n Soaking, popping, puffing, sprouting/germinating, \nmalting and fermenting are some of the established household \nmethods that improve the digestibility and bioavailability of \nnutrients from wholegrains and legumes. Sprou... | [
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grains and legumes \ncontain all of the \noriginal bran, germ and \nendosperm. The \nnutrients present in | [
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82 ICMR-National Institute of Nutrition Dietary Guidelines for IndiansSteaming is better than blanching \nof vegetables as the nutrient \ncontent is better retained.sprouts are more bioavailable than those in whole grains and \ncan meet the requirements of vitamins and minerals. \n When sprouting grains for human consu... | [
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When sprouting grains for human consumption, the \noptimum growth of the sprout should be only as long as the \ngrain kernel itself. If grown any longer, the sprout begins to use \nup the power-house of nutrients that were stored in the grain, \nand the nutrient content declines. \nMethod for sprouting\n The common pro... | [
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Method for sprouting\n The common procedure for sprouting grains and \nlegumes at households is given below:\n·Place the cleaned grains in a strainer, rinse well, and drain the \nwater.\n·Soak the grains in a bowl with excess water so that the grain \nis completely submerged overnight at room temperature or \nat least ... | [
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at least for 12 hours. \n·Drain the water in a strainer. Rinse well and collect the grains.\n·Place the grains in a moist cotton cloth or a double layer of \nclean muslin moist cloth in a jar and cover. Cloth should \ncover the grains loosely to allow air circulation.·Keep it out of direct light and keep at room (warm) | [
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temperature. The grains should sprout in 1–3 days.\n·Sprouts can be consumed without further processing or by \nadding some garnish. \nBlanching or steaming, which is better? \nBlanching involves putting vegetables in boiling water or steam \nfor a short time and cooling them immediately in cold water to | [
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for a short time and cooling them immediately in cold water to \nstop enzyme actions which could cause loss of flavor or color or \ntexture. This process increases the shelf life of the vegetables, \nbut the nutrients might be lost along with water. Hence, \nsteaming the vegetables and cooling them immediately in the | [
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steaming the vegetables and cooling them immediately in the \nrefrigerator is advisable instead of blanching. This way the \nvegetables are not soaked in water and therefore there is no \nloss of nutrients. Steaming is better than blanching of \nvegetables as the nutrient content is better retained. | [
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83 ICMR-National Institute of Nutrition Dietary Guidelines for IndiansOpen and closed lid cooking: In open lid cooking, food takes a longer time to get cooked \nand exposure to air accelerates nutrient loss. While in closed-lid cooking food gets \ncooked quickly and nutrients are better retained because of the shorter ... | [
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Green vegetables and green leafy vegetables change color during closed lid cooking but \nminimize nutrient loss. \nBoiling and pressure cooking: Boiling or pressure cooking is the best way to improve the \nnutritional quality of pulses since anti-nutritional factors (enzyme inhibitors that do not | [
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allow nutrients to get digested) are destroyed during boiling and pressure cooking. \nHence, these methods increase the digestibility and therefore protein availability. The \nconcentration of phytic acid in cereals and legumes (which hinders the absorption of \nminerals) decreases to a great extent after boiling or pr... | [
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minerals like iron, calcium, magnesium, and zinc absorbable on consumption. Boiling \nwith just enough water, without having to drain the water, is the best method to retain \nfolate in legumes. This method of cooking improves the palatability of pulses. However, | [
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pulses should not be overcooked or boiled for too long as this reduces the quality of \nproteins. Longer cooking causes a drop in the nutritive value of pulses as it results in the \nloss of lysine. \n Remember to add only the required amount of water during boiling. B complex | [
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vitamins and vitamin C may be lost if the cooking water after boiling is discarded. \nProlonged boiling also results in the loss of vitamins. Mineral content is not dramatically \naltered with boiling. \nSteaming: In contrast to boiling, during the process of steaming, the food merely comes | [
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into contact with steam. Direct contact between vegetable tissue and water is thus \navoided, which significantly minimizes the loss of water-soluble vitamins and \nphytochemical compounds through leaching. Steaming is the best cooking method to \nincrease the level of both antioxidants and polyphenols (which have anti... | [
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in vegetables and greens. Further, this process makes many nutrients like beta carotene, \nand lutein more readily available to the body. \nOpen and closed-lid cooking\nPressure cooking\nSteamingWhat are the various cooking methods?\n Cooking improves the digestibility of most foods. Foods \nget softened on cooking and... | [
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get softened on cooking and become easily chewable. Proper \nmethods of cooking make foods palatable by improving their \nappearance, taste, flavor, and texture, thereby enhancing \nacceptability. In addition, they help in destroying disease- | [
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acceptability. In addition, they help in destroying disease-\ncausing organisms and eliminate natural inhibitors of digestion. It is well known that cooking alters the nutritional value of foods \nas the chemical structure of the nutrient is damaged to a certain \ndegree depending on the method of cooking adopted. | [
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degree depending on the method of cooking adopted. \nHowever, cooking also makes many nutrients more available to \nthe body. Further, cooking kills several microbes and decreases \nthe chance of food contamination. Some cooking methods are \ndiscussed below.\nB complex vitamins and vitamin \nC may be lost if the cooki... | [
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B complex vitamins and vitamin \nC may be lost if the cooking water \nafter boiling is discarded. | [
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84 ICMR-National Institute of Nutrition Dietary Guidelines for IndiansFrying: Due to the high temperatures in the frying process, changes occur in nutrients, \nsuch as proteins, vitamins, and antioxidants. Some water-soluble vitamins, such as \nvitamin C can be lost during water evaporation. Overall, there will be a mo... | [
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vitamins, and antioxidants and a small loss of minerals. Extended exposure of oil to high \ntemperatures and atmospheric air can generate highly oxidized, potentially toxic \nproducts. The main disadvantage of this method, if used often, is that it increases the | [
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consumption of fats and oils. High consumption of food rich in fat has been linked with \nan increased risk of heart disease, stroke, and type 2 diabetes. These conditions include \nincreased blood pressure, high blood sugar, \nexcess body fat around the waist, and abnormal \ncholesterol or triglyceride levels. Repeate... | [
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cholesterol or triglyceride levels. Repeated use \nof oils used for frying should be avoided. Further, \nalready used oils should not be mixed with fresh \noils and reused. \nShallow frying: Shallow frying has higher nutrient loss. Compared to deep frying, there is \na lot more exposure to ambient oxygen (due a high su... | [
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cooking fat or oil is present in a very thin layer in the cooking vessel). This causes fats and \noils to degrade significantly when combined with high temperatures; the rate of \nPolymeric Triglycerides (PTG) generation is higher than in deep frying. However, shallow | [
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frying only lasts a short while and the frying medium is usually not recycled or reused. \nStir-frying: The process of cooking cut pieces of vegetables or meat with a little oil on \nhigh heat while constantly stirring is called stir-frying. Cooking for a short time without | [
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water prevents the loss of B vitamins and the addition of fat improves the absorption of \nplant compounds, antioxidants, and fat-soluble vitamins. This method preserves \nnutrients when compared to cooking in liquid. The rapid cooking and high temperature | [
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seals in the nutrients but heat-labile (easily destroyed by heat) vitamins will still begin to \ndegrade. Vitamin C may be lost during stir-frying. Cooking time affects vitamin C losses \nmore than the cooking method. The longer the cooking time the greater the loss of \nvitamin C. | [
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vitamin C. \nMicrowave cooking: There are minimal nutritional differences between foods prepared \nby conventional and microwave methods. As cooking time is very less microwave \ncooking is one of the least likely forms of cooking to damage nutrients. The microwave \nuses a small amount of water and steams food from th... | [
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vitamins and minerals than any other cooking method as no leaching of nutrients occurs. \nFurther, as the cooking time in the microwave is shorter, it helps preserve vitamin C and \nother nutrients that break down when heated. The nutritional effects of microwaves on | [
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protein, lipid, vitamins, and minerals are minimal. It is preferable to use glass or \nmicrowave safe ceramic vessels and to avoid plastic vessels. \nRepeated use of oils used for frying \nshould be avoided. Further, already \nused oils should not be mixed with \nfresh oils and reused.\nStir-fryingShallow fryingFrying ... | [
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85 ICMR-National Institute of Nutrition Dietary Guidelines for IndiansRoasting: Roasting is generally an intense temperature treatment, where food is heated \no at temperatures in a 150–300 C range or higher in an oven. The use of the constant oven \ntemperature of 150–160° C throughout the cooking period results in lo... | [
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when compared to a high starting temperature. Heat-labile vitamins are, of course, \ndestroyed in large amounts. Minerals remain intact with roasting. Roasting has beneficial \nand detrimental effects on various components, and the reason for such an eclectic \noutcome can be accredited to the product treated and proce... | [
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Barbecue and grilling: In the barbecue method of cooking, low indirect heat is used. In \ngrilling, high direct heat is used for cooking. Charcoal and wood are commonly used in this \nmethod of cooking *Polycyclic Aromatic Hydrocarbons (PAHs) are compounds that can | [
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be found in foods that have been grilled or barbecued, notably meats. The type of heat \nsource used for barbecuing has a significant impact on PAH concentrations and the final \nPAH profile in the barbecued meat products. Continuous barbecuing with the same | [
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charcoal results in higher concentration of certain carcinogens. Grilling helps lower calorie \nintake and may even help with weight loss. While grilling does not remove all the fat from \nmeats, it causes the excess fat to melt and drip off the racks. Other cooking methods allow | [
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the meat to cook in its own fat, which can be reabsorbed. Grilling also helps food keep \nmore of its vitamins and minerals and seals in moisture without the added fats.\n Charring foods, specifically meats, on the grill should be avoided by continuously \nturning them over. Grilled meat preserves more of the vitamins ... | [
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including vitamin A, vitamin D, zinc, magnesium and iron, riboflavin and thiamine \n(essential B vitamins that help your body process food into the fuel your body needs). The \nsame goes for grilled vegetables, where vitamins and minerals are better kept by grilling \nrather than any other cooking method, especially th... | [
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broccoli and asparagus. Grilling with too much marinate is not good as this may mean \nconsuming too much salt or sugar. A by-product of grilling meats is known as advanced \nglycation end products (AGEs), or glycotoxins. As food is grilled, the AGEs multiply and \nthis when ingested, leads to increased levels of infla... | [
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this when ingested, leads to increased levels of inflammation. \nSlow cooking: During slow cooking cell walls break down and there is a release of powerful \nantioxidants from vegetables like tomatoes, corn, spinach, etc. making them more \navailable to the body. Boiling peanuts increases their antioxidant concentratio... | [
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times more than that of raw and roasted peanuts. Further, cooking meat in a liquid at low \nheat can help reduce the number of cell-damaging compounds known as AGEs \n(advanced glycation end products) that are produced in the meat by 50 percent when \ncompared to broiling or grilling. | [
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compared to broiling or grilling. \n*PAHs have toxic, carcinogenic properties. PAHs are highly fat soluble and thus readily absorbed from the \ngastrointestinal tract. They are rapidly distributed in a wide variety of tissues and tend to stay in body fat.\nSlow cookingBarbecue and grillingRoasting | [
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86 ICMR-National Institute of Nutrition Dietary Guidelines for IndiansAir frying: Air frying simulates deep frying without the excess use of oil. Air frying \nsignificantly decreases the amount of oil absorbed into foods compared to deep frying. \nLess oil generally leads to less calories, which can reduce the risk of ... | [
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obesity. An air fryer may be particularly helpful when cooking starchy foods like potatoes. \nAir-frying fish may lower the amount of polyunsaturated fatty acids (heart-healthy \nomega-3 fats) in them, and potentially increase the number of inflammatory \ncompounds. Adding herbs to fish may help reduce the fat oxidatio... | [
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fish is air-fried.\nAir frying\nNon-stick pans coated with teflon are a risk if they are \nheated to temperatures greater than 170°C. This might \nhappen if an empty pan is left on a burner for a long time. In \nthis case, the coatings can give off irritating or poisonous \nfumes. The usage and cleaning instructions sh... | [
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fumes. The usage and cleaning instructions should be \nstrictly followed for non-stick cookware, and they should \nbe discarded when the coating is worn-out or damaged. These are generally considered \nsafe for cooking purposes if used properly. It is widely used \nin kitchens around the world due to its various be... | [
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in kitchens around the world due to its various benefits, \nincluding its durability, resistance to corrosion, and non-\nreactivity with foods. It doesn't leach or react with acidic or \nalkaline foods, which means it is unlikely to impart \nmetallic flavors or harmful substances to cooked foods. We use a variety of... | [
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which are made of different materials. Some of these \nmaterials like aluminum, iron, brass or copper can enter \nthe food when we cook or store food in them. Storing \nacidic foods like pickles, chutneys, sambar , sauces in \naluminum, iron, unlined brass or copper vessels will make \nfoods unsafe. These are the sa... | [
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foods unsafe. These are the safest cookware. When \nusing earthen pots, very little oil is required. They are \nenvironment-friendly and keep the food's nutritional \ncontent intact. Heat can circulate through the food in \nearthen pots, preserving the nutrition.How to safely use cookware?\nEarthen pots\x01 Metal co... | [
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Earthen pots\x01 Metal cookware\nStainless steel cookware Non-stick pans coated with \npolytetrafluoroethylene (PTFE) (Teflon) | [
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87\n These cookware nowadays are substantially lighter \nthan granite stone cookware from earlier generations. Granite stone cookware \nsave time and energy. These cookware also retain heat well, even after the heat \nsource is turned off. Unless the cookware contains teflon coating such as | [
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Perfluorooctanoic acid (PFOA), (PFOS) and perfluorooctane sulfonate \npolytetra-fluoroethylene (PTFE), it is regarded as safe. When using granite \ncookware, set the cookware's temperature to a maximum of medium-high, as \nthe non-stick coating gets damaged at a high temperature. The non-stick coating \nwill be protect... | [
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0.... |
will be protected at medium-high heat.\nICMR-National Institute of Nutrition Dietary Guidelines for IndiansGranite stone cookware | [
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... |
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