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Treatment of Migraine Treatment
Weight Management Treatment
Removal Of Stitches Procedure
Thyroid Problems Treatment
Dressings Of Wounds Procedure
Prevention of Blockage, Atherosclerosis & Heart At
Hiv Prophylaxis Post Exposure
Viral Fever Treatment
Thyroid Disorder Treatment
Stitching Of Wounds Procedure
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I am athletic but a Type II Diabetic. I work out in the mornings alone. I eat normally and healthy not specifically a diabetic diet. My HBA1C is between 5-6, and my PP 120-130. My question is that, does exercise have a 24 hour effect or should one exercise after each meal. I feel I will be overexercising. Also my morning exercise consists of 2 KM Jog and 2 Km walk and 1/2 hour weights training with moderate weights and then core exercises. Kindly advise.
Hi Sir, I am 32 years old female. My problem is severe anaemia. Within 2 month 5 unit blood transfusion over. Again hb dropped. Now. 5.7 only. Hematologist consultation over. But there are not diagnose the problem. Bornmarrow, endoscopy, USH,normal. But LDH 525. After transfusion and 2 ferlingect injection taken. ferritin also 1110. How can I control my hb level. What's my problem. How can I recover this situation.
Hi, I am 33 year male, My stool has turned very thin from last couple of months and appetite is also decreased. Also the stomach upset frequency is increased. Please advise. Can STD cause such reaction ?
During the process of milling, the paddy is dehusked and the outer layers of the brown rice (bran) and germ are stripped off approximately to an extent of 7-10% leaving behind mainly the starchy inner portion. Generally fully polished rice (white rice) is preferred for its superior appearance, taste, flavor, aroma and textural characteristics. The rice what is being currently served on our plates is the dietary fibre depleted white rice either parboiled or non-parboiled (hence called refined grain) which is highly starchy in nature.
During ancient period, hand pounded rice (not a 100% brown rice) was consumed and today due to the advancements in milling technology (to reduce the loss due to breakage of grains in the traditional handpounding process), the hand pounding practice has vanished and is replaced by modern rice milling machinery which delivers higher yield of polished rice (either raw or parboiled). In the traditional manual practice of hand pounding, the paddy was pounded using a pounder in a stone mortar, which was then winnowed to remove the husk and minimal amounts of bran to yield hand pounded rice and thus minimal degree of polishing. This rice is also nutritionally superior compared to fully polished rice that is being currently consumed. However, brown rice contains the highest nutrients compared to both hand pounded and white rice.
A study has shown a strong association between refined grain (polished rice or white rice) consumption and the metabolic syndrome (clustering of metabolic abnormalities including glucose intolerance, central obesity, dyslipidemia and hypertension), and diabetes risk in urban adult south indian population. The study also reported that almost half of the (50%) of the daily calories in our population were derived from refined grains predominantly polished white rice (on an average the intake was around 250 g of polished rice (uncooked) per day).
Many studies from the western countries have shown risk reduction of obesity, metabolic syndrome and diabetes with consumption of whole grains such as brown rice. However, such a study had not been possible in india due to difficulty in obtaining genuine brown rice in the market. Of late brown rice is gaining importance due to increased awareness on the health benefits of wholegrain consumption and lots of products with labels of ?brown rice?, ?hand pounded rice? are being marketed widely. The nutrition and ingredient labels are often overlooked by the consumers. There are lots of rice samples with brown color being marketed under the label claims of ?brown rice?. All the rice that appears brown in color need not be a genuine ?brown rice?. Nutritionally, brown rice is a healthier option to white rice, as it contains higher levels of dietary fibre, vitamins, minerals and other health beneficial phytonutrients. Polishing decreases these health beneficial nutrients, and increases the rate (speed) of digestion and hence quickly raises the blood glucose (so a high glycemic index food). A study from our centre has indicated that with progressive polishing of brown rice, the dietary fibre content decreased and the available carbohydrate (the carbohydrates which are available for metabolism) content increased. With polishing, the decrease in the levels of proteins, fat, minerals, ?-oryzanol, polyphenols and vitamin e was also observed. Thus the process of polishing not only decreases the dietary fibre content but also the other health beneficial nutrients of rice. Such a polished rice choice being a high gi food and when consumed as a staple (consumed in all meals and in greater quantity) could further increase the glycemic load (gl) of the diets which are known to increase the insulin demand and elicit higher glycemic and insulinemic responses triggering the risk for type 2 diabetes and obesity.
Recently, a market survey was conducted in the different parts of chennai in shops, kiosks and super markets regarding the availability of brown rice. Rice samples with label claims of ?brown rice?, ?hand pounded rice? were collected and examined. To our surprise some retailers were selling parboiled polished red rice (kerala rice) [picture 1] as brown rice. It is important for the consumers to know the characteristics of brown rice to make a judicious choice in the market.
Brown rice appears brown, glossy and smooth with intact bran and the germ . In contrast the polished white rice is whiter and is devoid of the bran and germ.
The department of foods, nutrition and dietetics research at madras diabetes research foundation, chennai prepared brown rice (0% polish), minimally polished rice (2.3% polish) and white rice (9.7% polish) from parboiled bpt (baptla variety) paddy and their gi was tested. Brown rice showed the least gi compared to the other two rice samples. Moreover brown rice based traditional south indian preparations (idli, dosa, upma, sambhar rice etc,) exhibited a lower gi compared to the corresponding white rice based preparations. In addition, our studies with 24 hr glucose monitoring system have also shown significant improvement in the 24 h glucose response of brown rice compared to minimally polished and white rice based diet in overweight adults.
Further, evaluation of the commonly consumed indian rice varieties namely; sonamassuri, surtikolam and ponni for gi revealed all of these to be high gi category rice. Hence it is prudent to replace white rice with brown rice and also to lay down stringent food regulations for the label claims for marketing of brown rice in the country. Awareness of the morphological features of brown rice and the health benefits of brown rice will be helpful in popularization of brown rice among the rice eating population of india.
Meri age 34 year hai kai mahino se jukhaam(cold) hai dawai lee par kuch aaram hota hai but phir se jukam ho jaata hai kabhi kabhi bahut jyada naak bahti hai kya karu?
Am not breakfast person. And it's old habit. I can't have oats for sure. I leave home to go to work at 8 am and hardly get time to make an extra time for breakfast. I do away mostly with half cup chai n chapati. Please advise. what should i do?
I just wanna know how to check whether I am ready for marriage and sex. My main doubt is abt the erection of penis and wat should be size of penis when its normal and when in erectile position. Also how much does penis need to open to go through the female part.
I am 57 yrs old and when tested for uric acid in blood count was 8.7, is it possible to bring this level down to safe level by controlling food intake and other methods, kindly elaborate.
I have itching problem on my this which is un toreable my skin specialist suggested me propysalic ointment but no longer relief ol. Tell what should I do.
Do you feel your stomach bloat after meals? If you notice, this doesn't happen after every meal? Only at times. And at other times when you eat specific foods. Well, there are foods cause your stomach to bloat, so the wise thing to do is to know about them and avoid them!
Here are a few of the biggest criminals:
1. Cold drinks: Yes, these carbonated drinks have numerous side effects on your health. One of them is that they bloat your tummy. Beer happens to fall in this category too.
2. Dairy Products: For the lactose intolerant, dairy products are almost like poison. The intolerance can be mild, moderate of severe, but one of the symptoms is gas. You can try to limit your consumption of dairy products.
3. Apples: Apples and pears are known to contain a high percentage of fiber. While they are important for us and should be eaten, if is good to know that they can affect sensitive tummies. Eat bit by bit, and if it helps, peel the skin and then eat.
4. Few Vegies: While they are excellent health foods, asparagus, cabbage and broccoli are the vegetables which cause gas in the stomach, which in turn leads to bloating of the tummy.
5. Sodium: Sodium is also another reason for bloated tummies, so it is advised to limit salt intake.
6. Fast Foods: Fast foods like sausages, fried foods, ice cream, sweetened products , etc are known to cause the belly to bloat.
7. Rice Preparations: Rice is known to swell up inside the stomach once it gets water, hence making the stomach feel bloated.
8. Hard Drinks: Alcohol is also said to add weight near the stomach and make it feel bloated. If you wish to discuss about any specific problem, you can consult a Dietitian/Nutritionist.