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Nandita Iyer

@saffrontrail

Jan 19

🧵Thread: There's eternal confusion on what oil to use for deep frying and the use cases for cold-pressed and refined oils. The following tweets will give you clarity on this matter. #nutrition

1. Choosing the right oil is crucial for deep frying - smoke point, flavour, and cost are key.

At the smoke point, oils begin to break down and produce smoke, releasing harmful compounds and altering flavour.

2. Cold-pressed oils have a lower smoke point than refined, making them less suitable for deep frying at high heat. Plus it makes no sense to throw good money on cold-pressed oil only to heat it to 190-220C.

Read 11 tweets

Nandita Iyer

@saffrontrail

Nov 14, 2022

🧵Here are 5 basic dietary changes that will drastically improve the blood sugar and insulin profile of diabetics and prediabetics. #WorldDiabetesDay

1. Ditch low-fat or fat-free processed versions of foods. Go for full-fat milk, yoghurt, cheese, coconut milk etc. Fat prevents sugar spikes and offers satiety.
Nature made it that way for a reason.

#WorldDiabetesDay2022

2. Choose grains over flour whenever possible. The smaller the particle size of a grain or flour, the faster it gets broken down to release glucose in the bloodstream. The logic is the same as choosing fruit over fruit juice.

Read 7 tweets

Nandita Iyer

@saffrontrail

Nov 8, 2022

Mixed flours, grated beet, spices, crushed peanuts made into a roti by pressing dough into a Kadai #breakfast

Lunch for less than $8

Lunch is served

Read 4 tweets

Nandita Iyer

@saffrontrail

Mar 22, 2022

Moong and matki microgreens growing in sieves - WIP pic from day 4

Sprout length 😍

See the length of the sprouts! But I’m waiting for the microgreens 🌱

Read 8 tweets

Nandita Iyer

@saffrontrail

Mar 20, 2022

@HTBrunch

My guest column for @HTBrunch on the true nature of sabudana and the nuance of nutrition which always comes from digging deeper - hindustantimes.com/lifestyle/brun…

The complexity and confounding nature of nutrition make it difficult to pinpoint cause and effect, but there is no grey area when it comes to factory-made food products. No good comes from eating these highly processed products.

Ingredients like rava, maida, vermicelli (semia), poha, sabudana are regularly used in our Indian kitchens. The fact that these are desi foods doesn't make them nutrient-rich by default. Each of these undergoes processing of the original ingredient to varying degrees.

Read 4 tweets

Nandita Iyer

@saffrontrail

Mar 10, 2022

This ‘celebrity nutritionist’ is known for peddling all kinds of health damaging info, ex: eating every 2 hours (causes hyperinsulinemia, metabolic damage, ripe mangoes for diabetics (causes spike in blood sugar) and now the most ultra processed zero-nutrition food as superfood.

@HindustanTimes

What troubles me more is that a reputed publication like @HindustanTimes aiding such quacks in peddling their quackery. So disappointed.

Only this time, the self proclaimed expert has gone too far even by her own standards- sabudana for menopause and better fertility?! ROFLMAO. But she’s the one laughing at us because people blv every word she says.

Read 8 tweets

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