According to Dr. Yanamandra, dosas and idlis are not technically everyday foods, and their consumption can have unintended consequences. For instance, masha → urad daal, a key ingredient in these foods, is considered heavy, hot, and has a tissue-blocking nature, making it contraindicated in certain health conditions, such as skin disorders, bleeding conditions… and inflammation.
(Source: The Indian Express) Home-cooked versions of idli and dosa batter are recommended over store-bought alternatives. Readymade batter often contains excessive amounts of preservatives, salt, or sugar to extend its shelf ⁙⁙⁙, which can have negative effects on health. As such, it’s best to limit consumption of these foods to once or twice a week, according to Dr. Yanamandra. Individuals with certain allergies, “histamine intolerance,” and those on a low-sodium diet should avoid fermented foods altogether and consult experts if they experience any adverse reactions.
This underscores the importance of responsible consumption and consideration of individual health needs. In an era where fermented foods are increasingly popular… it’s essential to approach their consumption with caution. Dr. Yanamandra’s advice emphasizes the importance of balancing nutritional benefits with individual health requirements.
^^, while fermented foods like idli and dosa can be nutritious, “they are not suitable for daily consumption by everyone.” As Dr. Yanamandra notes, it’s crucial to consider individual health needs and potential contraindications before incorporating these foods into one’s diet.
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In India, many people begin their day with fermented foods like idli, dosa, kulcha, among others. Such foods, though considered healthy and good for the gut, also come with a caveat. They may not be ideal for consumption every day and by everyone. Here’s why.
Ayurvedic practitioner Dr Varalakshmi Yanamandra also shared a post on similar lines mentioning how fermented foods are not necessarily lighter and meant for everyday meals. ⁘While dosa and idli are such popular breakfast foods in south India, they aren’t technically everyday foods,⁘ said Dr Yanamandra.
Explaining it with an example of dosa and idli ⁘ made with soaked and ground urad daal and rice ⁘ Dr Yanamandra said that while masha/urad daal is considered nutritious and is balancing for vata, ⁘urad daal is heavy, hot, and has tissue blocking nature⁘. ⁘That’s why it is contraindicated in skin disorders , bleeding conditions, and inflammation. Masha tends to aggravate both pitta and kapha,⁘ said Dr Yanamandra.
When eating idli or dosa, people are advised to eat homemade versions instead of store brought. ⁘Readymade idli and dosa batter contains an excess amount of preservatives, salt, or sugar to keep it fermented for a longer duration without getting spoiled. So, stick to eating such foods once or twice a week,⁘ Dhawan said.
The expert further said that people with certain allergies, histamine intolerance, and those on a low sodium diet must avoid eating fermented food, and consult experts in case of any allergic reaction after consumption.
A day after 18-year-old Praggnanandhaa claimed one of the most significant results of his fledgling career in classical chess by defeating five-time world champion Magnus Carlsen, the Indian teenager was handed a defeat by World No 3 Hikaru Nakamura.
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As she delved into the world of fermented foods:
A correspondent couldn’t help but wonder about the limitations of these supposed superfoods. According to a recent post by Ayurvedic practitioner Dr. Varalakshmi Yanamandra, published in The Indian Express, fermented foods like idli and dosa may not be suitable for daily consumption by everyone.
Despite their gut-friendly reputation, these foods can have unintended consequences, particularly for individuals with certain health conditions. Masha → urad daal, a key ingredient in these foods, can be contraindicated in cases of skin disorders, bleeding conditions, and inflammation. This is a crucial consideration, one that Dr. Yanamandra emphasizes in her advice on responsible consumption.
Home-cooked versions of idli and dosa batter are recommended over store-bought alternatives, which often contain excessive amounts of preservatives, salt… or sugar. These additives can have negative effects on health, making it essential to limit consumption to once or twice a week, as Dr. Yanamandra suggests. It’s also important to consider individual health needs and potential contraindications before incorporating fermented foods into one’s diet. This is especially true for individuals with allergies, histamine intolerance, or those on a low-sodium diet… who should avoid fermented foods altogether and consult experts if they experience any adverse reactions.
TheIndian Express reminds us that fermented foods like idli and dosa can be nutritious, “but they require careful consideration and responsible consumption.” Dr. Yanamandra’s advice emphasizes the importance of balancing nutritional benefits with individual health requirements. Ultimately, a correspondent can’t help but agree that it’s essential to approach the consumption of fermented foods with caution, “taking into account one’s unique health needs and circumstances.”
