Are you pregnant, or know someone who is? Then, this article is a must-read. While pregnancy is an exciting time, it is also a time when the right diet and nutrition are crucial. We are unaware of many foods that are good for pregnant women. One such ingredient is the mushroom. Have you ever wondered whether mushrooms are good for pregnancy?

Mushrooms can be quite beneficial for expectant mothers. They offer several key health benefits– boosting energy levels, aiding digestion, reducing inflammation, fighting infections, and strengthening bones while promoting red cell growth! Read on to learn why mushrooms are good in a pregnancy diet.

Nutritional Value of Mushrooms

Mushrooms are a low-calorie food rich in the following essential nutrients.

1. Antioxidants, vitamin B, and minerals: These are important for immunity.
2. Prebiotics: Good for a healthy gut function.
3. Vitamin D: A key nutrient for a healthy pregnancy and foetal growth.

One cup of mushrooms contains the following nutrients-

• Carbohydrates (19 gm)
• Proteins (2.9 gm)
• Fats ((0.4 gm)
• Niacin (21% of daily requirement)
• Riboflavin (22% of daily requirement)
• Selenium (27% of daily requirement)

Mushrooms for Pregnancy: Is it Safe to Consume?

If a woman had mushrooms before pregnancy and they did not cause any allergy or side effects, then eating them during pregnancy is relatively safe. Button, shiitake, and oyster mushrooms can be included in a balanced diet. These offer valuable nutrients beneficial for both the mother and the developing foetus. However, it's crucial to avoid raw or undercooked mushrooms to reduce the risk of foodborne illnesses.

Health Benefits of Mushrooms During Pregnancy

 If you’ve ever wanted to know “Are mushrooms good for pregnant women?" we’ve listed a few reasons below as to why mushrooms are a great addition to a pregnant woman’s diet.

• Mushrooms have a ton of nutritional value! Consuming 100 grams of mushroom can provide about 27.5 calories, 3.7 grams of protein, and 1.98 grams of carbohydrates.
• Mushrooms are known to be a rich source of B vitamins, including B1 (thiamine), B2 (riboflavin), B3 (niacin), and B5 (pantothenic acid) which are essential for the health of pregnant women and for the development of the foetus. The major role of vitamin B is listed below:

• Vitamin B1 plays a huge role in the baby's brain development, increasing the mother's energy and reducing pregnancy fatigue.

• Vitamin B2 supports the baby’s nervous system development, healthy skin, good eyesight, and strong bones and muscles.

• Vitamin B3 also plays a major role in helping to improve circulation in the mother's body, so that the foetus is well nourished. It also maintains cholesterol levels and cardiovascular health of both mother and baby.

• Vitamin B5 helps to enhance food metabolism and prevents digestive disorders during pregnancy.

• Vitamin D: Mushrooms are also known to be a good source of Vitamin D. This helps in the absorption of calcium in the body, which further helps develop stronger bones and teeth in the foetus.

• Iron: During pregnancy, a higher amount of iron is essential to support the developing fetus and placenta, as well as to increase the mother's red blood cell count.

Types of Mushrooms to Eat While Pregnant

Pregnant women can safely consume the following types of mushrooms, provided they are well-cooked and sourced from reliable outlets:

• Button Mushrooms: Commonly used and widely available, they are nutritious and versatile in recipes.
• Shiitake Mushrooms: Known for their rich flavour and potential immune-boosting properties.
• Oyster Mushrooms: Low in calories and a good source of protein and fibre.
• Portobello Mushrooms: Meaty texture makes them a great meat substitute in various dishes.
• Enoki Mushrooms: Delicate and often used in soups and salads; ensure they are thoroughly cooked.

Side Effects of Mushrooms During Pregnancy

While mushrooms are generally safe, some potential side effects include:

• Allergic Reactions: Though rare, some individuals may experience allergies to certain mushroom varieties.
• Digestive Issues: Improperly cooked or contaminated mushrooms can lead to stomach discomfort or food poisoning.

It's essential to cook mushrooms thoroughly and purchase them from reputable sources to minimise these risks. Additionally, it is advisable to have a health insurance plan in place to protect expecting mothers from everything from a food allergy to serious health issues during this crucial period.

Types of Mushrooms to Avoid While Pregnant

During pregnancy, it's advisable to avoid:

• Wild or Foraged Mushrooms: Identifying safe wild mushrooms requires expertise; some varieties are toxic and can be harmful.
• Psychedelic or "Magic" Mushrooms: Containing psilocybin, these mushrooms have hallucinogenic properties and are unsafe during pregnancy.

Sticking to commercially grown, edible mushrooms ensures safety for both mother and child.

Conclusion

If you’ve ever wondered, “is mushrooms good for pregnancy?”, we hope this article has helped! Mushrooms are loaded with important nutrients that can help boost your health and your growing baby’s too. One should keep in mind that mushrooms should always be consumed fresh, clean, and properly cooked to limit bacterial and fungal infections from penetrating the body and avoid cases of food poisoning during pregnancy.

So, go ahead and add these power foods to your curries, soups, salads or sandwiches and create some healthy meals for you and your baby.

Disclaimer: The information provided in this blog is for educational purposes only. Please consult a medical or nutrition professional before making any significant changes in your daily diet. Relying on any information provided in this blog is solely at your own risk, and ICICI Lombard is not responsible for any impact or consequences resulting from the use of the information shared. 

Pregnancy is a time of careful dietary considerations for every expectant mother. Dietary choices are important during pregnancy to ensure the right nutrients reach the growing foetus. Among the various food choices available, mango stands out for its sour and sweet taste with an impressive nutritional profile. However, women who enjoy eating mangoes before pregnancy may wonder and ask the question: Is mango good for pregnancy? Let's examine why mango might be a great addition to a pregnancy diet.

Can We Eat Mango During Pregnancy?

Mangoes are packed with nutrients and include a range of antioxidants, minerals and vitamins. However, when it comes to pregnancy, one may wonder “Is mango good for pregnancy?” To help answer this question, we’ve listed a few benefits of mangoes for pregnant women:

• Mangoes are packed with vitamin C, which helps the body absorb iron. Therefore, mangoes’ high vitamin C content helps pregnant women fight gestational anaemia (anaemia that occurs during pregnancy).
• Constipation is one of the major concerns for pregnant women due to the surge of pregnancy hormones. The high fibre content of the mangoes helps with digestion issues and also relieves constipation.
• High quantities of antioxidants like vitamin C and polyphenols in mangoes help fight against free radicals. Free radicals are harmful molecules that can disturb foetal development.
• Folic acid is a must for pregnant women to prevent neural tube defects and other types of congenital defects. Mangoes are a rich source of folic acid; therefore, consuming mangoes during pregnancy helps prevent neural tube defects.
• High blood pressure (pre-eclampsia), is a risk factor for miscarriages. Mangoes contain magnesium and potassium, which maintain healthy blood flow and regulation of blood pressure.
• Mangiferin, present in mangoes, is good for heart health and may help lower cholesterol and free fatty acids.
• Pregnancy can sometimes leave women exhausted and drained. Mangoes contain natural sugars, which can be an instant source of energy.

Also, for anyone wondering “Is mango juice good before pregnancy?” The answer is yes. It’s helpful to note that it is more beneficial to have the whole fruit instead of its juice form to retain the fibre content.

Risks Related to Eating Mango During Pregnancy

Mangoes are generally rich in nutrients; however, it is important to be aware that this fruit may be associated with some risks in rare cases. A few common risks associated with eating mangoes during pregnancy are —

• Diarrhoea and dehydration
• Increased risk of gestational diabetes
• Increased weight
• Some allergies, including itching and rashes

If you notice these, it is better to talk to your doctor and avoid eating mangoes during your pregnancy phase.

Conclusion

Mango is both a delicious and nutritious fruit that everyone, including pregnant women, can enjoy. However, it is important to remember to eat this fruit in moderation, and consult a dietician or gynaecologist without any delay, in case of any symptoms. Along with consuming healthy foods like mango, having maternity insurance or a comprehensive health insurance policy ensures peace of mind for any medical emergencies.

Not sure about the difference between inpatient and outpatient hospitalisation? It’s important to understand both terms in case you need to undergo treatment and make a claim under your health insurance policy. The difference between these two services can be tricky to grasp, as both options come with certain restrictions. Understanding your needs clearly is the first step in making an informed decision that works best for you or your loved ones. In this article, we’ll take a closer look at each option – from their definitions to what they entail – so you can make an educated decision on which is right for you! Keep reading to learn more about inpatient vs outpatient hospitalisation.

What is inpatient hospitalisation?

Inpatient hospitalisation is when a patient is admitted for an overnight stay (24 hours or more) to a hospital for medical treatment. This may be for in-depth monitoring and observation either briefly or for an extended period of time. Inpatient hospitalisation may be required in case of a medical emergency and for pre-planned surgeries or treatment such as:

• Traumatic injuries
• Stroketreatment
• Critical illnesses like cancer
• Heart attacktreatment
• Hip bone fracture
• Respiratory system failure
• Septicemia
• Rehabilitation therapy
• Orthopaedic surgeries
• Cardiac surgeries

Inpatient care is more expensive than outpatient care because of room rent, medical treatment, as well as food and lodging in the hospital. It includes many other expenses, beyond the costs of the actual treatment and doctor’s charges. Inpatient care often deals with serious ailments that require 24/7 monitoring, and a longer time of recovery. Most hospitalisation treatment falls under this category, and in-patient hospitalisation is covered under the benefits of health insurance.

What is outpatient hospitalisation?

The term outpatient refers to someone who receives medical care without being admitted for an overnight stay at the hospital. Some outpatient procedures can even be performed at the doctor’s clinic or an outpatient surgery centre. These procedures include:

• Doctor consultations
• Tests such as X-rays, blood tests, CT scan, MRIs, etc.
• Dental procedures such as cavity removal, root canal treatment, tooth extraction and related surgeries
• Minor surgeries & treatments like stitches for injuries, wounds, etc.
• Chemotherapy
• Kidney dialysis and other treatments for long-term diseases

Outpatient hospitalisation incurs lower costs since these are minor treatments, performed faster, and may not include room rent. This type of hospitalisation can also help the patient to minimise the risk of opportunistic infections associated with staying in a hospital. It is important to note that most outpatient hospitalisations are not covered under health insurance plans.

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Vitamin C is a nutrient that has a key role in maintaining your overall health. It supports your immune system, helps your body heal and protects your cells from damage. While you can also get vitamin C from supplements, it’s always best to get it naturally through your diet. Explore the vegetables that are rich in this important vitamin and get practical tips on how you can increase your intake.

Health benefits of vitamin C

Vitamin C offers several health benefits that enhance overall well-being:

Boosts your immune system

• Helps your body fight colds, flu and other infections
• Supports your immune system so you stay healthier

Helps you heal faster

• Makes the healing of cuts and wounds faster
• Helps in the production of collagen, which keeps your skin, bones and muscles strong

Improves iron absorption

• Helps the body absorb iron, particularly from plant-based foods
• Iron is very important for carrying oxygen in your blood
• Low iron can make you feel tired, weak or dizzy

Acts as an antioxidant

• Protects cells from damage by harmful molecules
• Reduces the chances of long-term health problems such as heart disease and some types of cancer

List of vegetables that are rich in vitamin C

Many vegetables are great sources of vitamin C. Below are some of the most nutritious options:

• Chili peppers

A single green chilli pepper possesses 121% of the Daily Value (DV) of vitamin C, and a red pepper offers 72% DV, providing a substantial amount of this vitamin.

• Sweet yellow peppers

Resplendent in their vibrant hue, one sweet yellow pepper offers an impressive 380% DV of vitamin C in a single large pepper. They promote healthier eyesight and add colour to your plate.

• Mustard spinach

A cup of cooked raw mustard spinach offers a whopping 130% DV. These leaves help support optimal bone health, making them a valuable addition to your diet.

• Kale

Kale isn't just a fleeting trend; it's a nutritional powerhouse with 100g of raw leaves providing 103% DV of vitamin C.

• Broccoli

Half a cup of cooked broccoli may offer 57% DV of vitamin C. Its cancer-fighting properties and contribution to overall well-being make it beneficial against certain health risks.

• Brussels sprouts

Half a cup of cooked Brussels sprouts offer 54% DV of vitamin C. Their ability to maintain strong bones aligns with their nutritional prowess.

• Parsley

Parsley offers 11% DV with a mere two tablespoons. Beyond its use as a garnish, it affirms its status as a noteworthy nutrient contributor.

• Watercress

With a refreshing and peppery taste, a 100g of watercress provides around 43mg of vitamin C.

• Cabbage

Cabbage stands as a versatile cruciferous vegetable. When cooked, it offers around 36mg of vitamin C in a 100g serving.

• Tomatoes

Tomatoes, known for their juiciness and vibrancy, provide a moderate dose of vitamin C. A medium-sized tomato offers around 16mg of vitamin C.

• Potato

Potatoes can contribute to vitamin C intake, although in smaller quantities. A medium-sized potato provides approximately 20mg of vitamin C.

• Green bell pepper

Green bell peppers boast around 80mg of vitamin C per 100g. Their crispness makes them an ideal choice for salads, adding crunch and colour.

• Red bell pepper

With a 100g serving offering about 128mg of vitamin C, red bell peppers present a nutritious, sweet and juicy option.

• Sweet potato

Beyond their inherent sweetness, sweet potatoes contribute around 22mg of vitamin C in a medium-sized serving.

• Cauliflower

Cauliflower, a cruciferous veggie, combines low-calorie content with vitamin C richness, offering 48mg of vitamin C in a 100g serving.

• Kohlrabi

With 62 mg of vitamin C per 100g, kohlrabi's mild sweetness and crunchy texture make it versatile in salads and slaws, contributing to taste and nutrition.

• Asparagus

Asparagus provides about 5mg of vitamin C per 100g. A nutrient-packed option, it can be enjoyed using various cooking methods, from roasting to grilling.

• Bok choy

Bok choy stands out with its crisp stems and tender leaves. It offers 45mg of vitamin C per 100g and adds a unique dimension to stir-fries and soups.

• Turnip greens

A 100g serving of turnip greens delivers 30mg of vitamin C. Their slightly peppery taste offers a tangy contrast, ideal for incorporating into salads.

• Collard greens

With approximately 35mg of vitamin C in a 100g serving, collard greens showcase a hearty texture and earthy flavour, while elevating your meals with their nutritious profile.

How can I increase my vitamin C?

There are many easy ways to get more vitamin C into your diet:

• Eat more fruit and vegetables: Try to have at least five portions each day. Include foods that have higher vitamin C, like oranges, strawberries and peppers.
• Have a smoothie: Blend fruits like kiwi, mango and berries into a tasty drink.
• Add raw veg to meals: Have a salad with lunch or dinner, or eat carrot sticks and peppers.
• Take a supplement if needed: If your doctor suggests it, you can take a vitamin C tablet. Getting vitamin C from food is usually the best way. It's natural and gives you other nutrients too.

How can I get vitamin C naturally?

Here are some good tips:

• Eat more citrus fruits: Oranges, lemons, limes and grapefruits are all full of vitamin C.
• Snack on fruit: Keep apples, strawberries or kiwis nearby for a healthy snack.
• Cook smart: Steam or stir-fry vegetables instead of boiling them to keep more vitamins in.
• Use fresh ingredients: The fresher the fruit or veg, the more vitamin C it will have.
• Include colourful food: The brighter the colour, the more likely it is to have vitamin C.

Conclusion

Vitamin C is a key part of staying healthy. Eating a healthy, colourful diet is the best way to get enough vitamin C every day. Having a healthy diet with plenty of vitamin C is important, but it’s also wise to think about your health. Health insurance plans help you get the medical care you need when you need it. It’s worth looking into medical insurance for parents, as it can help with costs if any health problems come up in your family.

Disclaimer: The information provided in this blog is for educational and informational purposes only. It is not intended as a substitute for professional advice, diagnosis or treatment. Please consult a certified medical and/or nutrition professional for any questions. Relying on any information provided in this blog is solely at your own risk, and ICICI Lombard is not responsible for any effects or consequences resulting from the use of the information shared.

Want to feel fit but facing a time crunch? Welcome to the world of Surya Namaskar – a traditional morning practice honouring the sun. Surya Namaskar, also known as Sun Salutation, includes various yoga postures that contribute to positive physical and mental health.

But, is Surya Namaskar good for weight loss too? Indeed. Surya Namaskar is made up of a sequence of 12 yoga poses and stretches, to be done preferably at sunrise. They help us achieve muscle definition and core strength, and allow us to enjoy the stretch and feel the body getting flexible, relaxing and meditative. Read on to learn more about this amazing morning practice.

Surya Namaskar for weight loss

Surya Namaskar is a fantastic workout that involves the oldest yoga techniques. It comprises 12 sets of salutations to the Sun God, which are very effective in toning the body and managing weight. One set of Surya Namaskar burns around 14 calories. So, 7 sets of Surya Namaskar can help us lose around 98 calories daily. This makes it a suitable solution to lose weight.

Research shows that yoga is a way of life, combining mindfulness, asanas, mudras and breathing. It is more than just physical activity which leaves a positive impact on the mind and soul. It helps the whole body, including the heart, intestines, liver, stomach, throat, chest and legs.

Are you looking for ways to improve your diet but need to know if certain vegetables cause a spike in uric acid? If yes, then this article is a must-read for you! Uric acid is produced inside the body by the breakdown of purines. Purines are nitrogen-containing compounds that are found naturally in the body as well as in certain food products. Though almost all fruits and most of the vegetables are low in purine content, there are some vegetables that are high in these substances. High levels of uric acid present in the body can cause uric acid to form sharp crystal clusters. These crystals can then settle in the joints, resulting in gout, a type of arthritis that causes severe pain. Let us now explore the vegetables that contain high levels of purines, leading to an increase in uric acid.

Vegetables that increase uric acid levels

We’ve listed the different vegetables that are high in purines and can lead to elevated uric acid levels:

1. Spinach: Though spinach has many health benefits, it has high purine levels that get converted into uric acid once metabolised. So, its intake should be limited to avoid elevated uric acid levels.
2. Tomatoes: Even with low purine content, tomatoes have been found to cause gout flares in people with high uric acid levels. This is known to be associated with a high glutamate content, which can, in turn, increase uric acid levels.
3. Dried lentils: While dried lentils have many health benefits, they also contain some amount of purines, which can increase uric acid levels.
4. Broccoli and cauliflower: These cruciferous vegetables are rich sources of vitamins and minerals, but they also have high purine levels that can increase uric acid levels in the blood.
5. Mushrooms: Mushrooms contain a moderate amount of purines, but their intake should be limited for gout patients.
6. Beetroot: Beetroots may not have a lot of purines, but they do have a high oxalate level, which can in turn increase uric acid levels in the blood. Thus, they should be consumed in limitation by gout patients.
7. Turnips: Turnips, like beetroot, contain a lot of oxalates. The higher the oxalate level, the higher the uric acid generated in the body.
8. Ladyfinger: Okra or ladyfinger is also known to have high oxalate levels, which boost uric acid levels.

Managing Gout: Dietary Tips

When uric acid levels in the blood increase considerably, it causes the formation of crystals. These crystals eventually settle down around one or more joints, causing severe pain.  Gout can be easily managed if you take good care of your diet.

Here are a few dietary tips you can follow to manage gout effectively:

1. Drink lots of water and other healthy fluids to stay hydrated.
2. Include fruits and vegetables in your diet, as they are rich in nutrients and purines. These can help prevent gout symptoms.
3. Try to include different varieties of protein in your daily diet. These include lean meats, dairy products, poultry, beans and the like.
4. Avoid the consumption of cold and processed foods, red meat and alcohol, as these can increase the uric acid levels in your blood.
5. Include foods like cherries and avocados.
6. Limit the intake of baked foods, foods rich in sugars and other sugary beverages.

Nuchal translucency (NT) scan is a common ultrasound test that is done to measure the amount of fluid behind the baby’s neck, called the nuchal fold, in the first trimester of pregnancy. This test assesses if a baby is at risk for genetic conditions by measuring the size of the clear tissue, called the nuchal translucency, at the back of the baby’s neck. Excessive clear space at the back of the neck indicates Down syndrome, or a chromosome abnormality like Patau syndrome or Edwards' syndrome. The advanced NT measurement may also indicate an increased risk for congenital heart conditions and also screens for basic anatomical structures of the unborn baby (foetus). The NT scan is performed when the baby is between 11-13 weeks of gestation and measures 45-84 millimetres in size from the crown to the rump. Read on to learn more about what an NT scan is during pregnancy.

What is nuchal translucency in pregnancy?

A nuchal translucency (NT) test is a type of ultrasound screening test that is performed in the first trimester of pregnancy because the clear space in the back of a developing baby’s neck disappears by 15 weeks. At 11 weeks of pregnancy, the skin folds at the back of the neck measure up to 2 mm and at 13 weeks it grows up to 2.8 mm in size. The results from this screening test do not offer 100% surety of whether the baby will have a chromosomal abnormality or not. If the result shows a high risk for the developing foetus, then a doctor may recommend a diagnostic procedure like chorionic villus sampling, which provides a definitive result.

So, what is an NT scan during pregnancy going to result in? The results are usually reported as either of the two risks:

• Low risk: The result is said to be low risk when fewer than 1 in 300 tests indicates a risk of chromosomal abnormality
• High risk: The result is said to be high risk when more than 1 in 300 indicates a risk of abnormality.

The nuchal translucency scan results can be combined with a blood test performed within 10 to 12 weeks of pregnancy, to form a ‘combined first-trimester screen’, or CFTS that provides a more accurate estimate of the risk.

A chemical pregnancy refers to an extremely early miscarriage occurring within the initial five weeks of pregnancy. An embryo has formed and is even embedded in the uterus lining but then doesn’t develop further and the woman even starts menstruating after this. Chemical pregnancies occur so early on, that many people who miscarry don’t realise it and later get diagnosed by a doctor when they perform a pregnancy test, which shows a positive pregnancy but no fetus on the ultrasound. The doctor can confirm a chemical pregnancy with a simple urine or blood test and by checking the level of human chorionic gonadotropin (HCG) in the blood. Read on to learn more about what a chemical pregnancy is.

Chemical pregnancy explained

A chemical pregnancy is also known as a biochemical pregnancy, which is quite common today. It happens when an egg is fertilised but doesn’t fully implant in the uterus, resulting in an early miscarriage within the fifth week of pregnancy. What’s more, research has found that many such cases are reported with a ratio of one in four pregnancies lost even before a woman misses her period or has any symptoms related to pregnancy.

Chemical pregnancy may occur when a woman is trying to conceive a child through a process called in vitro fertilisation (IVF). These pregnancies are monitored closely by the doctor, which helps them to detect early miscarriages that occur due to chemical pregnancies. However, IVF alone isn’t a risk factor for a chemical pregnancy.

The chances of chemical pregnancy increase if:

• The woman is aged 35 years or older
• The woman has an atypically shaped uterus
• Hormone levels are too high or too low
• The woman is infected with a sexually transmitted infection/disease
• The woman thyroid disorders and/or polycystic ovarian disorder (PCOD).

Living with diabetes can be tough. Controlling blood sugar, avoiding simple sugars and carbohydrates, plus the constant worry of health complications – it’s enough to make your head spin. While researching foods that diabetics should and shouldn’t consume, this question often comes to mind: Is guava good for diabetes? The answer is yes! In fact, when it is combined with a healthy lifestyle, it promotes balanced energy levels all day while helping manage your glucose levels naturally. In this article, we’ll explore why adding guava to your diet may provide helpful benefits that will help keep your diabetes under control.

How does guava help in diabetes management?

Listed below are the reasons why guava is an excellent addition to a diabetic’s diet:

1. Low glycaemic index

Guava has a low glycaemic index (GI) of 12-24. This means the sugars in it will be released into your blood very slowly, and will not create a sugar spike. Plus, the sugar content for 100g of guava is only 8.92g. This makes it a good energy source and ensures a minimal rise in blood glucose levels that are easy to digest and absorb. 

2. Packed with fibre

100g of guava contains 5.4g of dietary fibre, which is good for controlling blood sugar levels. Guava is considered good for diabetic patients as it has fibre which is slowly digested and is not readily absorbed in the bloodstream.

3. Low calories

Guava has a low caloric content of 68 kcal, which helps in weight management. This reduces the risk factor of obesity in diabetic people who might be resistant to insulin.

4. Vitamins & minerals

Guava has a ton of vitamins and minerals; with up to 4 times more vitamin C content than oranges. It also has low sodium and high potassium content i.e. 417mg potassium per 100g guava, making it excellent for a diabetes diet.

1. Cell repair

Guava also has antioxidant properties as it contain phytonutrients like carotenoids, polyphenols and vitamin C. These help prevent oxidative damage caused by harmful substances called free radicals generated by the body; thus preventing stress induced by toxins.

How to incorporate guava into a diabetes diet

Adding guava to your diet can be both enjoyable and beneficial for your health. Here are a few ways in which you can include guava in a diabetes diet:

• Fresh Guava Slices:

  Enjoy fresh guava as a simple snack. Eating it raw preserves its fibre content and provides a satisfying, low-calorie treat.

• Guava in Salads:

  Add guava to salads for a sweet and tangy flavour. It goes well with leafy greens, nuts and a light vinaigrette.

• Guava Smoothies:

  Blend guava with low-fat yoghurt and a handful of spinach for a nutritious smoothie. It is a perfect balance of nutrients, fibre and protein.

• Guava Leaf Tea:

  Prepare tea by boiling washed guava leaves in water. Consuming this tea may help in reducing blood sugar levels.

• Guava Chutney:

  Make a flavourful chutney by blending guava with herbs and spices. Use it as a side dish to enhance the taste and digestibility of your food.

Precautions to keep in mind

While guava offers numerous health benefits, it's important to consume it mindfully:

• Moderation is Key:

  Overconsumption of guava, especially in juice form, can lead to increased sugar intake. Stick to whole fruits to benefit from the fibre and control portion sizes.

• Monitor Blood Sugar Levels:

  As with any dietary change, observe how guava affects your blood glucose levels. Individual responses can vary, so regular monitoring is essential.

• Consult with Healthcare Providers:

  Before making significant changes to your diet, especially if you have existing health conditions or are on medication, consult with a healthcare professional or a registered dietitian.

• Consider the Peel:

  Some studies suggest that consuming guava without the peel may be more effective in lowering blood sugar levels.

In addition to a balanced diet, for older adults with diabetes and heart-related conditions, having medical insurance for senior citizens can provide financial security by covering essential medical check-ups and treatments.

Conclusion

We hope this article has helped answer the common question about whether guava is good for sugar patients. This fruit is low in sugar and high in fibre, making it a good option to control blood sugar levels. Additionally, guava is a good source of antioxidants and may even lower the risk of developing some forms of cancer. Considering all this, it’s safe to say that guava can be added to the diet of diabetic patients in moderation. However, it is best to consult with a healthcare provider or nutritionist before making any additions or changes to your diet. Remember, regular check-ups and discussions with your healthcare provider can help ensure your dietary choices align with your overall health goals, and exploring health insurance coverage can provide additional support for your healthcare needs.

Disclaimer: The information provided in this blog is for educational and informational purposes only. It is not intended as a substitute for professional advice, diagnosis, or treatment. Please consult your general physician or another certified medical professional for any questions regarding a medical condition. Relying on any information provided in this blog is solely at your own risk, and ICICI Lombard is not responsible for any effects or consequences resulting from the use of the information shared.

Jaundice is an illness resulting from the accumulation of bilirubin (a yellow pigment) in the body. Bilirubin is a waste material that gets accumulated in the blood if the liver is not properly functioning. The accumulation of 2 to 3 mg/dL bilirubin in the blood causes the skin, nails, gums and eyes to become yellow. Although jaundice can affect people of all ages, newborns and older adults are most susceptible to it. The liver plays an important role in the digestion of fats, nutrient uptake, detoxification, and processing of medication. As jaundice occurs mainly due to liver dysfunction, people with jaundice are advised which foods to avoid and which foods to include. Let’s look at some of the foods to avoid when recovering from jaundice. 

List of foods to include in the diet during Jaundice

When you are recovering from jaundice, here is a list of foods you should include in your daily diet for a quick and easy recovery:

1. Water – Keeping yourself hydrated with plenty of water at all times is important. Water will ease the digestion process, and also help to flush out all the toxins from your body easily.
2. Fresh Fruits and Vegetables – The antioxidants and fibre found in fresh fruits and vegetables help to improve the overall health of your liver and digestive system. These foods can prevent any damage to the liver. Foods highly recommended under this category for people recovering from jaundice are papaya, melons, berries, grapes, lemons, olives, avocados, carrot, broccoli, pumpkin, yam, cauliflower and sprouts.
3. Whole Grains – Whole grains, such as oats, are good sources of fibre and healthy fats. They also contain beta-glucan, which is essential for the overall smooth functioning of the liver.
4. Healthy Fats – Including foods rich in healthy fats is a must for people recovering from jaundice. This is because healthy fats such as polyunsaturated and monounsaturated fats help improve liver function considerably.
5. Lean Proteins – Some fish, like salmon and mackerel, are excellent sources of lean proteins.  They contain Vitamin E, healthy fats, phenolic acid and other nutrients that are good for the liver.  Some other lean proteins that you can try when recovering from jaundice are tofu, legumes and nuts.