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Indian Express
2 days ago
- Health
- Indian Express
Drink black coffee daily? You can live longer with it, says study
A cup of black coffee every morning may just be adding years to your life. A large-scale study by Tufts University, US, claims that drinking one to three cups of coffee daily can reduce all-cause mortality, particularly from cardiovascular causes. However, there's a catch: the benefits hold only when you are not adding sugar, flavourings or cream. The study, which tracked subjects 1999 onwards, found that black coffee and coffee with very low levels of added sugar and saturated fat were associated with a 14 per cent lower risk of all-cause mortality as compared to zero coffee consumption. The same link was not observed for coffee with high amounts of added sugar and saturated fat. Drinking one cup per day was associated with a 16% lower risk of all-cause mortality. At 2-3 cups per day, the risk lowered by 17%. Consumption beyond three cups per day was not associated with additional reductions. In fact, the link between coffee and a lower risk of death from cardiovascular disease weakened in those who drank more than three cups per day. Why is the study significant? Research on the benefits of caffeine, such as improved attention, appetite suppression, alertness and physical performance have been many. But this is the first which specifies the type of coffee — black — to be had and by how much. Since a typical cup of coffee (240 ml) provides approximately 100 mg caffeine, drinking up to two cups are safe. This is also in line with an earlier study which found that individuals who drink coffee and sit for over six hours daily have lower mortality rates than non-coffee drinkers who sit for similar periods. What's the big problem with coffee studies? Dr V Mohan, Chairman, Dr Mohan's Diabetes Specialities Centre, Chennai, feels the problem with studies on coffee drinking is that none tell you that the results depend on several variables, like the kind of coffee taken, its amount and how it is consumed. 'For example, in the West, they have their coffee black but in India, it is made with milk and sugar. The role of artificial sweeteners is still not ascertained. A few human studies suggest they are safe but animal studies have linked them to obesity, an increased risk of Type 2 diabetes and changes in gut microbiota of mice,' he says. Then there are many kinds of coffee, dilute, concentrated, Arabic, decaffeinated, caffeinated, all of which have different effects. 'In India, we also have coffee with different foods. In such a scenario, how do you tease out the effects of coffee?' he asks. Is black coffee good for diabetes? Only in moderation. One or two cups a day usually don't cause problems. 'But having five or six cups can backfire, especially when you're not sleeping enough. High caffeine intake increases adrenaline and cortisol levels, just like lack of sleep does. Together, they create a double impact on your glucose control. So, caffeine indirectly raises your blood sugar, too. Plus, excessive caffeine can lead to poor sleep quality — even if you do manage to get to bed on time. It becomes a cycle: less sleep, more coffee, more stress hormones, and higher blood sugar,' says Dr Mohan. The ideal combination Try reducing your caffeine to two cups a day — preferably before 2 pm. 'Then monitor your blood sugar. You'll likely see improvement within a week or two,' says Dr Mohan.
Time of India
6 days ago
- Time of India
Driver dies as two container trucks collide near Namakkal
NAMAKKAL: A man died and four others suffered injuries when two container trucks collided with each other near Rasipuram in Namakkal district in the early hours of Saturday. The deceased has been identified as K Velusamy, 40, of Kannurpatty village near Puduchatram. He was the driver of one of the trucks involved in the collision. A container truck from Bengaluru was heading to Trichy. Driver V Mohan, 23, lost control of the truck near Andagalur Gate in Rasipuram on the Salem-Namakkal National Highway. The truck crossed the median and ended up on the opposite side of the road. It then collided with a truck coming from the opposite direction. Mohan and another driver identified as S Ramprasad, 35, and truck cleaner A Ajith , 28, and the other truck's driver Veluchamy and cleaner M Saravanan,38, sustained serious injuries. They were rescued and taken to Rasipuram Government Hospital where Velusamy died without responding to treatment. The accident, which took place around 1 am, disrupted traffic on the Salem-Namakkal National Highway for more than an hour. Following the collision, diesel leaked from one of the trucks. The police alerted fire and rescue services personnel, who arrived at the scene. They removed the truck with the assistance of a crane. The Rasipuram police registered a case. Follow more information on Air India plane crash in Ahmedabad here . Get real-time live updates on rescue operations and check full list of passengers onboard AI 171 .
Hindustan Times
26-05-2025
- Health
- Hindustan Times
Pistachios are more than just a snack, experts weigh in
They've long been sprinkled over biryanis, tucked into mithai, and enjoyed during festive feasts — but pistachios are finally being recognised for more than just their garnish-worthy appeal. As India grapples with soaring numbers of diabetes and prediabetes — 101 million and 136 million adults, respectively — this humble nut is quietly being recast as a nutritional powerhouse. Earlier this year, the Madras Diabetes Research Foundation (MDRF) published a study in The Journal of Nutrition that underscores pistachios' potential in diabetes prevention. Led by MDRF chairman Dr V Mohan, the 12-week clinical trial involving 120 individuals with prediabetes found that consuming 30 grams of roasted pistachios before breakfast and dinner led to measurable improvements, from better blood sugar control to reductions in weight, triglyceride levels and waist circumference. 'It's a simple, effective intervention,' says Dr Mohan. Nutritionally, pistachios tick multiple boxes. 'They're rich in protein for muscle health, packed with dietary fibre to aid digestion and regulate blood sugar, and full of heart-friendly fats,' says nutritionist Dr Anjana Kalia, adding, 'Roasted and unsalted varieties make for one of the best on-the-go snacks.' Their benefits extend further: folate for expectant mothers, magnesium for ageing bones, and heart-healthy fats for just about everyone. 'Pistachios are especially good for pregnant women due to their folate content, and for elders because of their bone-strengthening properties,' adds Dr Drishya Ale, a dietitian at Paras Health, Gurugram. It's no surprise, then, that pistachios are becoming more than just festive fare. 'There's been a post-pandemic shift in how India snacks,' notes Sumit Saran, India representative of American Pistachio Growers, adding, 'Earlier, pistachios were mainly used as a garnish. Now, people are embracing them as part of their everyday diet.' Though India doesn't commercially grow pistachios, California-grown varieties are widely available. 'You'll find them in stores across the country,' Saran adds and says, 'All consumers need to do is look for California pistachios and pick their preferred brand.' Pistachios, it seems, are no longer just a treat. They're a habit worth developing.
New Indian Express
26-04-2025
- Health
- New Indian Express
A peek inside pistachio shells
PisThe green-looking, woody-tasting buttery little nut we call pistachio has long been a pantry favourite. In recent years, it has even found fame in modern cuisine. From creamy pistachio spreads to pistachio-stuffed 'Dubai Chocolate', the glow-up is real! Its subtle sweetness, rich texture and vibrant colour make it a favourite among chefs and snackers alike, proving that pistachio is no longer a sidekick, but the main character. The history Pistachio traces its roots back to the Middle East, where they were cultivated for over 9,000 years. Native to Iran and Afghanistan, they were once synonymous with royalty. They were later introduced to the Mediterranean by traders, gradually making their way through new routes to the West. Notably, the earliest archaeological evidence of pistachio consumption dates to the Bronze Age in Central Asia, with the significant site being Djarkutan (modern Uzbekistan). Today, pistachio is grown globally – from California to Turkey – and is now trending, almost everywhere. The nutty truth Pistachios aren't just delicious, they are also packed with powerful nutrients. Rich in healthy fats, protein, and fiber, it supports heart health and aids digestion. Its low glycemic index and high antioxidant content, including vitamin B6 and lutein, make it great for managing blood sugar and promoting skin and eye health. Despite being calorie-dense, it can support weight management. Whether sprinkled on salads, blended into spreads, or eaten straight from the shell, pistachio offers a tasty, health-boosting crunch in every bite. Diabetes blocker? A recent study led by Dr V Mohan at the Madras Diabetes Research Foundation in Chennai found that eating 30g of pistachios before breakfast and dinner (a total of 60g per day) for 12 weeks helped improve blood sugar control levels and heart health in Indian adults with prediabetes. Green signal Pistachios are green because they contain chlorophyll, the natural pigment that gives plants their green colour. As the kernel matures, it retains the pigment, especially varieties that are harvested early. The green colour is also said to be a sign of freshness and quality. Next time you munch on pistachios, know that you are savouring nature's sign of freshness. New power couple Move over rom-com duos. The real chemistry is between silky chocolate and rich, green pistachios. This match is made in dessert heaven and is already trending on your social media feeds, triggering cravings. 'Dubai Chocolate', especially the 'kunafa chocolate bar', gained internet fame due to its fusion of traditional Middle Eastern flavours with the new-kind confectionery techniques. This bar, featuring pistachio cream, chocolate and kunafa (shredded phyllo dough) gained instant popularity through social media, leading to a global trend, which reportedly led to a global pistachio shortage. Now, don't go looking up 'pista shortage' on the internet. It's all sorted, apparently. Legal battle In January this year, a German court ruled in favour of the UAE-based Fix Dessert Chocolatier, the original creator of the viral Dubai Chocolate, in a case against a Turkish confectioner, marketing a similar product under the same name. Making and production In 2022, the US emerged as the world's largest pistachio producer with nearly 4,00,070 metric tonnes, majorly from California, followed by Iran (2,41,669 metric tonnes) and Turkey (2,39,289 metric tonnes). The trio contributed roughly 88 per cent of the global India, pistachio is cultivated mostly in Jammu & Kashmir region, Himachal Pradesh and Rajasthan. The smiling nut Yes, pistachio is nicknamed the 'smiling nut'. Well, that comes from the natural split in its shell that occurs as it ripens on the tree. The slight, sometimes a little-wide split creates an appearance that resembles a smile. This is also a sign that the pistachio is ready for harvest. Close cousins Interestingly, pistachio is a cousin to several other nuts and plants. It belongs to the Anacardiaceae family aka the cashew family, which makes cashew nut and pistachio cousins – the best ones together for the best reasons. By the way, even mangoes, which belong to the same family, share a close kinship with pistachio. Long live pista trees! A pistachio tree may live up to 300 years. Planted in orchards, these trees take 7 to 10 years to reach significant production. Their biological characteristics like adaptation to their native environment and slow and steady development contribute to their capacity to live long. Pricey fellow The slow production timeline, where trees take many years to mature and yield significantly, coupled with high cultivation costs and growing requirements like water usage and labour-intensive processes, contributes to pistachio being a costly nut in the market. Recipes Pista Barfi Ingredients ½ cup almonds ½ cup pistachios 1 cup sugar ¼ cup water 2 tbsp milk powder 1 tsp ghee ¼ tsp cardamom powder 2 tbsp Almonds & pistachios, chopped Method of preparation Firstly blend soaked and peeled almonds with pistachios into a fine powder and keep aside. Prepare a sugar syrup by mixing 1 cup sugar and 1/4 cup water and bring to a string like consistency. To this add the almond pista powder and milk powder Mix continuously till it forms a thick paste Once the mixture begins to boil, add in the ghee and cardamom powder Transfer this mixture into a greased tray and top up with some chopped almonds and pistachios Once cooled completely, cut into pieces and serve! Viral Dubai Chocolate Bar Ingredients 450g milk chocolate, melted 1/2 cup pistachio cream 1 tablespoon tahini 1 1/2 cups kataifi pastry (shredded phyllo dough) 3 tablespoons unsalted butter 1/8 teaspoon salt Method of preparation In a pan, melt the butter over medium heat. Add the kataifi pastry and toast until golden brown and crispy. Let it cool. In a bowl, mix the pistachio cream, tahini, and salt. Fold in the toasted kataifi until well combined Pour a layer of melted chocolate into a mold or lined tray. Let it set slightly, then add the pistachio-kataifi mixture on top. Cover with another layer of melted chocolate, ensuring the filling is sealed. Refrigerate the assembled bars until fully set, about 1–2 hours. Once set, remove from the mold or tray, slice, and enjoy your homemade Dubai Chocolate bar Pistachio-Crusted Paneer Bites Ingredients 200g paneer, cut into bite-sized cubes 1/2 cup shelled pistachios 1/4 cup breadcrumbs 1 tsp cumin powder 1/2 tsp red chilli flakes Salt to taste 2 tbsp thick curd or yogurt 1 tsp lemon juice 1 tbsp oil (for shallow-frying) Method of preparation Pulse the shelled pistachios, breadcrumbs, cumin powder, chilli flakes, and salt in a blender until you get a coarse, crumb-like mixture. In a separate bowl, mix the yogurt and lemon juice, then add the paneer cubes and toss until they're evenly coated. Let them marinate for 10 minutes to absorb the flavours. Once marinated, roll each paneer cube in the pistachio mixture, pressing lightly so the crust sticks firmly. Heat oil in a non-stick pan and place the coated paneer cubes in it, cooking on medium heat. Fry them on all sides until they're crisp and golden brown. Serve hot with mint chutney or your favourite dip. Pista Phirni (Creamy Pistachio Rice Pudding) Ingredients 1/4 cup basmati rice 1 litre full-cream milk 1/2 cup sugar (adjust to taste) 1/3 cup shelled pistachios (soaked and chopped) 4–5 green cardamom pods, crushed A few saffron strands (optional) 1 tbsp rose water (optional) Method of preparation Wash and soak the basmati rice for 30 minutes, then drain and grind it into a coarse paste using a little water. In a heavy-bottomed pan, bring the milk to a gentle boil. Lower the flame and slowly stir in the rice paste, whisking continuously to avoid lumps. Cook this mixture on low heat for about 15–20 minutes, or until the rice is fully cooked and the consistency becomes thick and creamy. Add the sugar, cardamom, saffron strands, and chopped pistachios, stirring well to combine. Let it simmer for another 5 minutes, then add rose water and turn off the heat. Allow it to cool slightly before pouring into individual clay bowls or ramekins. Garnish with a few crushed pistachios on top and chill for a couple of hours before serving.
