Atarva Diabetes Care Centre in Dhayari, Pune - Book Appointment, View Contact Number, Feedbacks, Address | Dr. Amar Raykantiwar

Atarva Diabetes Care Centre

Diabetologist, Internal Medicine
4 Recommendations
Practice Statement
Our medical care facility offers treatments from the best doctors in the field of Diabetologist, Internal Medicine.Our goal is to offer our patients, and all our community the most affordable, trustworthy and professional service to ensure your best health.

More about Atarva Diabetes Care Centre

Atarva Diabetes Care Centre is known for housing experienced s. Dr. Amar Raykantiwar, a well-reputed Diabetologist, Internal Medicine , practices in Pune. Visit this medical health centre for s recommended by 72 patients.

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Clinic Address
Next to Abhay Medical , opposite Trimurthi hospital,Sinhagad Road, Dhayari Phata , Pune
Pune, Maharashtra - 411041
Details for Dr. Amar Raykantiwar
Inlaks And Budharani
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D ( Diabetology)
Professional Memberships
American Diabetes Association (ADA)
American Association of Endodontists
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Past Experience
Consultant Physician at SKN Medical College
Consultant Physician at Suburban Diagnostics
Physician at Apollo Hospital
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Physician at Inlaks And Budharani Hospital
Physician at SKNMC
  • MBBS, DNB (F.MEDICINE), AFIH, D ( Diabetology)
    Diabetologist, Internal Medicine
    Consultation Charges: Rs 200
    4 Recommendations · 65 people helped
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  • D ( Diabetology), AFIH, DNB (F.MEDICINE), MBBS
    General Physician
    It's natural for anyone trying to lose weight to want to lose it very quickly. But evidence shows that people who lose weight gradually and steadily (about 1 to 2 pounds per week) are more successful at keeping weight off. Healthy weight loss isn't just about a "diet" or "program". It's about an ongoing lifestyle that includes long-term changes in daily eating and exercise habits.

    To lose weight, you must use up more calories than you take in. Since one pound equals 3,500 calories, you need to reduce your caloric intake by 500—1000 calories per day to lose about 1 to 2 pounds per week.1

    Once you've achieved a healthy weight, by relying on healthful eating and physical activity most days of the week (about 60—90 minutes, moderate intensity), you are more likely to be successful at keeping the weight off over the long term.

    Losing weight is not easy, and it takes commitment. But if you're ready to get started(, we've got a step-by-step guide to help get you on the road to weight loss and better health.

    Even Modest Weight Loss Can Mean Big Benefits

    The good news is that no matter what your weight loss goal is, even a modest weight loss, such as 5 to 10 percent of your total body weight, is likely to produce health benefits, such as improvements in blood pressure, blood cholesterol, and blood sugars.2

    For example, if you weigh 200 pounds, a 5 percent weight loss equals 10 pounds, bringing your weight down to 190 pounds. While this weight may still be in the "overweight" or "obese" range, this modest weight loss can decrease your risk factors for chronic diseases related to obesity.

    So even if the overall goal seems large, see it as a journey rather than just a final destination. You'll learn new eating and physical activity habits that will help you live a healthier lifestyle. These habits may help you maintain your weight loss over time.

    In addition to improving your health, maintaining a weight loss is likely to improve your life in other ways. For example, a study of participants in the National Weight Control Registry* found that those who had maintained a significant weight loss reported improvements in not only their physical health, but also their energy levels, physical mobility, general mood, and self-confidence.
       61 Thanks
  • D ( Diabetology), AFIH, DNB (F.MEDICINE), MBBS
    General Physician


          In today’s fast-paced world with the increased usage of convenience foods, fast foods and decreased physical activity, weight management has a very important place.Weight-gain occurs, when the daily intake of calories is greater than what is required and when a person does not do enough exercise to burn the calories consumed in food. In most of the developed and developing countries, 50 percent of the population suffers from malnutrition.Malnutrition includes not only under-nutrition but also over-nutrition. Persons who are plump and stout seem healthy but they are actually not. Due to abundant availability of food and increased economic status, parents buy their children whatever they ask for to eat. Children are generally influenced by the colourful ads from the media. Daily intake of unbalanced diet, indulging in sedentary activities like video games and TV and long hours of tuitions become a contributing factor for developing obesity and other non communicable diseases in the future.

    Obesity refers to the amount of fat that gets deposited over the body parts particularly around the waist and hip region. Because of this, people weigh more than they should.

    How can we know whether a person is obese?

    There is a simple way. By subtracting 100 from your height (cm), you can obtain your ideal body weight. There is one more way which requires a little mathematical calculation. That is your BMI {Body Mass Index = Weight in kg/ height * height (m2)}.  In order to check these values, consult your nutritionist for guidance.

    What are the reasons for obesity?

    Family history, dietary errors, sedentary lifestyle, hormonal imbalance and mental disturbances are the main contributing factors. When the parents or grandparents are obese, children acquire their obesity gene and become obese.

    Some people continue to eat even after satiety has set in. Just for relishing the taste, they ignore the signal sent by the brain to stop eating. Some nibble their snacks once in half an hour and move towards food when they are depressed. Because of these, they eat more than they require leading to weight gain.

    Sedentary lifestyle is the second important factor contributing to weight gain. Now a days, children no longer walk to school. Mechanization has made us lazy. Our physical activities are replaced by machines. To burn the calories, you need to do some form of exercise.

    What are the health effects of obesity?

          Obese persons are prone to non communicable diseases like diabetes, heart diseases, cancer, osteoporosis, stress, obstructive sleep apnoea, etc.

    How to control or prevent obesity?
    We need to rely on 4 pillars
           1. Diet
            2. Exercise
            3. Lifestyle modification
             4. Medication

    Choose low calorie foods and fibre rich foods. Most of the low calorie foods are rich in fibre.

    1. Instead of having plain idly/ dosa, make vegetable idly, vegetable dosa or uthappam.
    2. Use whole wheat bread instead of white bread
    3. Make chapati out of soya, oats, bajra and ragi.
    4. Tofu can be used in place of paneer
    5. Prefer buttermilk and  lemon juice over high calorie beverages or cool drinks
    6.Replace snacks with salads
    7. Have small frequent meals.
    8.    Eat in a calm environment

    Physical activity:

    Regular walking is recommended. Inculcate a hobby that involves more physical activity. Instead of watching a cricket match in TV, go and play outside yourself.  It relaxes your mind too. Excuses are not excusable!

    To follow these, you need to get motivated to change your lifestyle. You must have control over yourself. Making a lifestyle change will give long term benefits not only to you, but also to the future generations. 
       17 Thanks
  • D ( Diabetology), AFIH, DNB (F.MEDICINE), MBBS
    General Physician

    11 Ways To Escape Water Borne Diseases This Monsoon

    Water borne diseases are easily contracted during rainy season and tend to spread very fast. They could be parasitic, viral & bacterial and are transmitted through contaminated fresh water, usually. To prevent seasonal diseases viz. malaria, worms, cholera, diarrhea, malaria, dysentery, etc. take the following steps before hand.

    1) Avoid Water Stagnation - Make sure that there is no water accumulated anywhere around your home or office. If storing water, change it every day. Very common examples of stored water in India are coolers and water drums. Ensure they are cleaned and the water stored is either used up or changed regularly.
    2) Use Clean Water - Always use clean water to cook, to wash hands & vegetables and also to brush your teeth.
    3) Wash Your Hands - Always wash your hands well with clean water and soap before eating, cooking or feeding.
    4) Avoid Pre-Cut Fruits - Avoid eating pre-cut/peeled fruits and vegetables, especially the ones sold in roadside stalls. Cut or peel them yourself and eat instantly.
    5) Use Antiseptic - Put a few drops of antiseptics in the water you take your bath with. This will take care of any skin infections that might be lingering.
    6) Boil Drinking Water - Drink only boiled/filtered water.
    7) Clean Before Use - Always store water in clean containers. Take special care in ensuring the containers used to store drinking, cooking and bathing water, are clean.
    8) No Street Food - Avoid all kinds of street foods. Its the riskiest.
    9) Cover Stored Water - Close overhead tanks.
    10) Avoid Dampness - For asthmatics, make sure that clothes and carpets are well-aired. There should not be in fungal growth in shoes, furnitures, etc.
    11) Don’t Stay Wet - If you are diabetic, make sure your feet don't stay wet. Dry them as soon as possible.

    If you would like to consult with me privately, please click on 'Consult'.

    From Lybrate: If you found this tip useful, please thank the doctor by clicking on the heart icon below. Also, spread good health by sharing this tip with your loved ones over WhatsApp, Facebook and other media.
       2702 Thanks
  • D ( Diabetology), AFIH, DNB (F.MEDICINE), MBBS
    General Physician
    Rice is one of the most important staples in india. It was first mentioned in yajur veda and more than 200, 000 varieties of rice are available in india today. Different rice varieties may have different morphological features, cooking, eating, and product-making characteristics. Rice varieties may be broadly classified based on their size, shape, waxy or non-waxy (based on the nature of starch), aromatic (eg. Basmati, jeerakasambha) or non-aromatic (ponni; sonamasuri), red or black rice (based on color) etc, there are different forms of rice, namely brown rice (unpolished rice), hand pounded rice (minimally polished rice), raw (non-parboiled) white rice (fully polished rice), parboiled white rice, quick cooking rice (instant rice) etc, depending on the processing it has undergone. Brown rice is a whole grain which retains 100% of its bran, germ. Brown rice is prepared from paddy (either raw or parboiled paddy of any rice variety) and only the outer husk is removed. Hence it contains all its botanical components and the nutrients provided by them too. The outer layers (bran) and the germ or embryo of brown rice are rich in protein, fat, dietary fibre, vitamins and minerals, whereas the inner portion of the rice grain (endosperm) is rich in starch.

    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.
       33 Thanks
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