Reason For Heart Attacks
Indroduction
No matter how many curries, how many vegetables, how many soups and juices there are, it seems that the taste and happiness that is felt when adding pickle to the meal does not come from anything. Most of the world’s countries eat preserved pickles in our country of India. In other countries, these preserved pickles like avakaya are eaten very little. Some countries do not know much about such things. But the use of preserved pickles in India is increasing, in earlier days we only know four or five preserved pickles such as mango fruit avocado, amaranth avocado, chintakaya pickle, and sweet pepper pickle. But then fish avocado, shrimp avocado, chicken avvakaya, crab avvakaya, whatever is available, it is a habit of our Indian tradition to eat it as avvakaya. And Now World Health Organization has released a statement recently. They concluded that the reason why heart attacks do not lead to premature death in this country is because of the high consumption of salt.
Eating Too Much Salt Side Affects
Let us see the eating too much salt side effects that is used in preserved pickles. In order to prevent bacteria, fungus and germs from entering the pickles, the oil is poured so that it remains. Airborne bacteria, fungus, germs are not to enter inside the pickles, so oil is poured over the upper layers of pachadi like a wall to pachadi to stored for lontime.
And now to protect from inner side of pickles from bacteria, fungus and germs slat used results in stored for longtime. This is the reason for stored pickles last for long time and for to taste good, but it is not good for our health.
If you reduce salt and oil pickles getting subjected to bacteria, fungus and germs resulting in stored pickle spoiled.
Despite the worldwide warnings that people should not eat more than five grams of salt, only ten countries are not allowed to eat five grams of salt. It is said that more than ten grams are consumed in the countries of the world. And all the use of salt happens in us today in Telugu state if we hear two or three children die of heart disease in the age of fifteen to twenty due to premature heart disease in the daily paper. We see people who are well trained and fit are dying. Vegetables are the most common source of salt for all of us. In the rest of the dishes, less is added, the curry is more, but when adding salt is measured for a kilo of mango pieces, so think about how much salt is used. Therefore, salt is mainly a used in preserved pickles.
Disadvantages Of Oil
Now see the disadvantage of oil using excessively used in preserved pickles. If we take the second reason for heart attack deaths is oil, it can be said that we are taking raw oil. Actually, compared to boiled oil, the defects are less compared to raw oil, but the oil gets spoiled as it is stored for long time. 1.5 milli equivalent per litre, the reaction with oxygen takes place and the oils are exposed to peroxide and the fats are also spoiled, scientifically proved by the Americans that when the oil is stored. So it is better to reduce the amount of preserved pickles. At home, the parents put a little attention on this matter and if we are opposite, we will not eat, if we do not eat, our children will not eat either. So reduce the usage.
Health Benefits Roti Pachadi
How many health benefits are more in roti pachadi as compared to stored pickles?
1.Why roti pachadi is the best is because roti pachadi doesn’t have to be peeled to make vegetables, this is beneficial in taking fiber which is high and good to us.
2.The second benefit is that vegetables are not deep cooked, but half cooked to get rid of the green smell from vegetable. So, Nutrients of vegetables does’nt lost more.
3.The third benefit is that masala is not more used in roti pachadi. But some things like cumins, mustard and garlic, dryed red mirchi have been used in making them. Therefore no need of masala in making roti pachad.
4. The fouth benefit is that using less oil in making roti pachadi.
5. The fifth benefit is there no need of using more salt while preparing roti pachadi instead of salt use lemon or raw mango powder. That means eating oil, salt and masala as been reduced which are harmfull to our health.
6. And if we see the sixth benefit, the roti pachadi are not stored for long period. If it is stored for long time they get bad smell, that means we will eat them freshly without geting them spoiled. It is the good sign to our body when we compare to stored pickle’s for long time.
7. If we see the seventh benefit of roti pachadi is we can consume along with multi-grain roti’s and it is good to taste without oil and salt.
Types Of Roti Pachadi
As much as possible, it is better to try to use more roti pachadi like mint roti pachadi, coriander roti pachadi, curry leaves roti pachadi, tomato roti pachadi, coconut roti pachadi, cucumbers, brinjal, bottle ground roti pachadi with vegetables.
conclusion
salt and oils are reasons for causing diseases like heart problems, liver problems, kidney problems and getting high BP, fat accumalating in blood vessels. It is suggested to us to eat roti pachadi instead of stored pickle.
