Well known excuses for breakfast !!!

Common Myths and Misconceptions about breakfast.

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Common Myths and Misconceptions about breakfast...

"I don’t have time to eat breakfast."

  • It's a lame excuse. If you are serious about time, plan your day well in advance. Allocate time for food, including your breakfast. Can't you afford to find 5 minutes to eat an energizing breakfast ?

"I don’t need breakfast."

  • Every machine requires some form of energy to run. In the same way, your body requires energy to work. If a healthy breakfast is consumed, your body and mind will be really productive.

"Skipping breakfast does not matter – I can cover that in the lunch."

  • If you skip breakfast, two things happen for sure: You do not have enough stamina to last the day (as you miss out on the nutrients that a breakfast supplements) . And, you are allowing the stomach to produce acid, without putting it to work. This damages the walls of the stomach, giving rise to painful Ulcers and unease.

"I want to reduce weight, let me skip breakfast and have lunch directly."

  • In fact having proper breakfast allows you to keep fit. Further, it is a natural phenomenon to fill an empty stomach, and, human tendency forces us to reach out to snacks and high caloried junk food, which is totally unhealthy for a morning hour.

Hence, a Healthy Breakfast is very important and makes sure you are well-nourished to keep you energized for the day .

A Breakfast & Warm up exercise

Breakfast means "break the fast". Breakfast is the first meal after the long night sleep, where your body detoxes and repair itself. It can be compared with a warming up exercise done by an athlete before going for a run or players prepare them before a match.

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Let us compare breakfast with warm up exercise.

A breakfast is the first meal after a long night's sleep, where, your body detoxes and repairs itself. It can be compared with a warming up exercise done by an athlete before going for a run or, players preparing themselves before a match,which will make them ready for a stable performance.

What happens during warm up? Muscles and tissues stretch and relax, so that it can be more flexible in play. Similarly, anything we eat in the morning should help the natural process of detox and repair/regain to a ready state for upcoming foods of the day.

Can we skip warm up?, Will it affect our performance? Yes, Absolutely. Tight muscles and tissues are not relaxed, so it may slow down our response during play. Sometimes you can even sprain a muscle. Skipping breakfast will make you feel hungry, tired and lethargic. This is because the energy required is not provided, so the body start taking the necessary glucose from the tissues. On the other side, your stomach will start producing real acid to enable digestion. Empty stomach with acid leads to heartburn, which is not a healthy sign. It may lead to an ulcer and build up of gas.

Does that mean a heavy warm up exercise will be beneficial? Absolutely NOT. Too much of warming up will make us feel exhausted and tired. Warm up exercise should be mild and fresh. Likewise, a heavy breakfast is not advisable in the morning. Foods which contain complex carbohydrates, rich in fibre will be best kind of breakfast.

Digestive action starts mildy in the morning and goes to peak in the noon and slows down by evening.

A breakfast with a variety of choices as mentioned below, is considered healthy:

  1. Fresh fruits like bananas, avoid sour fruits.
  2. Boiled potatoes and vegetables.
  3. Whole grain bread, oatmeal or a porridge.
  4. Nuts.
  5. Fresh juice (not from a can or tetra pack.)

Do not confuse yourself between a full meal and heavy meal. A full meal is just loading your stomach full with eating more of prescribed foods, but a heavy meal contains fat rich foods like fries, cheese and paneer, which may be little difficult to get digested.

In simple, a breakfast is, Eat easy to digest food and don't over eat.

Know About : Fenugreek

Fenugreek (Methi) is used as a herb (dried or fresh leaves), spice (seeds), and vegetable (fresh leaves, sprouts, and microgreens).


Fenugreek (Methi) is used as a herb (dried or fresh leaves), spice (seeds), and vegetable (fresh leaves, sprouts, and microgreens).


The taste and odour of fenugreek resemble maple syrup, and it has been used to mask the taste of medicines. In foods, fenugreek is included as an ingredient in spice blends. It is also used as a flavoring agent in imitation maple syrup, foods, beverages, and tobacco.


Bitter nature of fenugreek can be changed by roasting in the pan till golden brown color. It has a huge list of benefits.


Few of them for us:-


. Fenugreek is used for digestive problems such as loss of appetite, upset stomach, constipation, and inflammation of the stomach (gastritis).


. Fenugreek has been the focus of several studies concerning the treatment of diabetes and the prevention of breast cancer. Its ability to balance hormone levels aids in treating PMS and menopause. Its antioxidants slow ageing and help prevent disease.


. Adjunct use of fenugreek seeds improves glycemic control and decreases insulin resistance in mild type-2 diabetic patients. There is also a favourable effect on hypertriglyceridemia.[http://www.ncbi.nlm.nih.gov/pubmed/11868855]


. Vitamin C is present abundantly in Fenugreek. It is used as a preservative in pickles.


Source from Wikipedia

. Tea made of fenugreek, lemon juice and honey will reduce fever. Applying the paste of soaked fenugreek seeds or paste of fenugreek leaves in the head and allow it to stay for 15 to 20 minutes and take a bath, this will help hair to grow with strength and glow. This will also be used to reduce dandruff.


. Fenugreek has been used in short-term to boost milk supply and generally be discontinued after milk supply is increased, as long as a mother can regularly breastfeed or pump. It contains choline which aids the thinking process.


. Pregnant women should avoid using excessive amounts of fenugreek. It may cause harm to the developing baby in the womb. Stomach ulcers, blood leaks into the blood, if the bleeding because it may maximize the number of these patients with the use of fenugreek fine.


Names in Other Languages: Fenogreco (Spanish), Fenugrec (French), Methi (Hindi), Venthiyam (Tamil), Uluva (Malayalam), Menthulu (Telugu), Methi (Bengali, Gujarati, Marathi, Oriya & Urdu), Meth (Punjabi)


Know about : Chickpeas

Chickpea is a legume, also known as Bengal gram or channa. They are divided in two types Desi and Kabuli.


Chickpea is a legume, also known as Bengal gram or channa. They are divided in two types Desi and Kabuli. The classification is based on seed size, color, and the thickness and shape of the seed coat. Desi types tend to be smaller, angular seeds with thick seed coats that range in color from light tan and speckled to solid black.


Chickpeas (Desi)

'Desi' chickpeas have a markedly higher fibre content than other varieties, hence a very low glycemic index, which may make them suitable for people with blood sugar problems. 

The 'Desi' type is used to make chana dal, which is a split chickpea with the skin removed.

Source from Wikipedia

'Kabuli' is lighter-coloured, larger, and with a smoother coat. The name means "from Kabul" in Hindi and Urdu, and this variety was thought to come from Kabul, Afghanistan when it was introduced to India in the 18th century. It is called Kabuli chana (काबुली चणा) in Marathi.

Its seeds are high in protein. It is one of the earliest cultivated legumes: 7,500-year-old remains have been found in the Middle East. Chickpeas are a nutrient-dense food, providing rich content (> 20% of the Daily Value, DV) of protein, dietary fibre, folate, and certain dietary minerals such as iron and phosphorus. Thiamin, vitamin B6, magnesium, and zinc contents are moderate, providing 10-16% of the DV. Chickpeas have a protein digestibility corrected amino acid score of about 0.76, which is higher than many other legumes and cereals.


According to WHO and UNFAO, proteins in cooked and germinated chickpeas are rich in essential amino acids. A 100-g serving of cooked chickpeas provides 164 kilocalories (690 kJ). Carbohydrates make up 68% of calories, most of which (84%) is starch, followed by total sugars and dietary fibre.Lipid content is 3%, 75% of which is unsaturated fatty acids for which linoleic acid comprises 43% of total fat.


India is the world leader in chickpea (Bengal gram) production, and produces some 15 times as much as the second-largest producer, Australia. Between 80 and 90 percent of the world’s chickpea supply is from India.