Tag: Nutritional properties

Sugar is a versatile ingredient, often prized for its functional properties that extend far beyond sweetness. While it can add flavor, act as a preservative, or aid in fermentation, many people are unaware of its specific roles in different foods. This article will delve into the functions of sugar to clarify which of the following is not a function of sugar and provide a comprehensive overview of its uses in cooking and baking.

According to Traditional Chinese Medicine (TCM) and Ayurvedic principles, wheat is generally considered to be a cooling or neutral food, with specific effects depending on preparation. The debate over whether wheat is warming or cooling hinges on traditional healing systems that classify foods by their thermal properties rather than modern nutritional science.

Native to West and Central Africa, bitter kola (*Garcinia kola*) has been used in traditional medicine for centuries to treat various ailments. This article explores what does bitter kola give to the body, detailing its nutritional composition and the numerous health benefits supported by scientific research and traditional knowledge.

According to the World Health Organization, up to 80% of the global population relies on traditional herbal medicines, highlighting the significant role plants play in healthcare. The underutilized tropical almond tree, *Terminalia catappa*, is gaining attention for the nutritional potential of its fruit, bark, and leaves.

According to ancient Ayurvedic principles, certain foods, including some nuts, possess innate cooling properties that can help balance the body's internal 'heat' or pitta dosha. This concept of 'thermal nature' doesn't refer to a food's literal temperature but rather the metabolic effect it has on the body after digestion. Understanding which nuts are cold in nature can help you make more mindful dietary choices, especially during warmer months or if you have a heat-dominant constitution.

According to ancient Ayurvedic principles, every food possesses a unique energetic property, a concept that helps determine if it's 'heaty' or 'cooling' for the body. This has led many to question the properties of common foods, including: is pumpkin heaty or cooling? The answer, as explored through traditional practices, reveals a fascinating balance of its natural properties and preparation methods.

While honey has a naturally acidic pH ranging from 3.2 to 4.5, its effect on the body after digestion is what perplexes many when considering the question, "Is honey an alkaline food?". The answer is complex, hinging on the distinction between a food's inherent pH and its metabolic byproducts once consumed.