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Weight Loss Treatment
Management of Underweight & Malabsorption Disorder
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Treatment of Underweight & Malabsorption Disorders
Customised Diet Chart
Treatment of Vitamin Deficiency
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Treatment of Vitamin D Deficiency
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Ketogenic Diet Treatment
Management of Obesity and related Disorders
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When it comes to storing foods, we all think that the cooler the temperature it is stored at, longer will be the shelf life. However, what most of us fail to realize is that not all foods need to be stored in a freezer. It can do more harm than good. Read on to know more about foods that just should not be placed in the freezer.
- Potatoes: Given their high water content, storing in a freezer can make them fluffy, bloated and bland, especially if they are put in a freezer after baking. The texture of the potato in the dishes after freezing can also be change.
- Milk: While it is common to stash it away in the fridge, remember not to put it in the freezer. When you thaw it, the milk can separate into pieces (curdling) and not be useful to add in your cereal or for your tea. It is best kept outside in the regular cooling area.
- Eggs: While eggs can be stored in the fridge, there is no need to put the eggs with the shells in the freezer. The water inside can act up and cause the shell to break, leading to attack from bacteria. The eggs could also crack leaving a mess in the freezer. Remove eggs out of the shell, beat up nicely, and store in an airtight container if at all required.
- Milk products: Similar to milk, yoghurt, sour cream and cheese are also best left out of the freezer. The water content will expand and spoil them, leaving behind unhealthy and non-tasty yoghurt or cheese.
- Fried Foods: Be it French fries or mozzarella sticks, leaving them in the freezer can leave them soft and doughy. These are best left out of the freezer in order to retain their crunchy crispiness.
- Water-rich fruits and vegetables: While the fridge helps in keeping the vegetables and fruits fresh, the freezer does not. With water-rich food substances especially cucumber, lettuce and water melon, the water inside can form ice crystals. When removed from the freezer, during thawing, the water oozes out leaving a non-appealing pile of the fruit/vegetable.
- Re-using food items: Be it fruits or vegetables or meat, once thawed to normal temperature, it is best to avoid putting them back in the freezer. Once thawed, they draw a lot more bacteria and germs and are more harmful than the frozen foods. Remove only what is essential for use, thaw it and leave the rest to remain in the freezer.
- Salad greens: Frozen salad greens like spinach and lettuce can lose their crispiness, becoming limp and soft. To retain their freshness, stash them wrapped in a paper bag in the fridge.
Be careful of what you put in the freezer the next time and enjoy a healthy and hearty meal.
In case you have a concern or query you can always consult an expert & get answers to your questions!
If you like your food sweet, but worry about calories at the same time, chances are you are inclining towards artificial sweeteners to solve your dilemma. The market is flooded with artificial sweeteners, so how do you choose one? And what are their pros and cons?
Besides weight control, artificial sweeteners are also used by people suffering from diabetes. But there is a debate as to how safe artificial sweeteners are, for normal people and diabetics alike. You get multiple choices from aspartame to sucralose, present in stores. However, it is better to be educated about their benefits and disadvantages before you decide to use one. Listed below are the pros and cons of most popular sweeteners available in the market.
1. Saccharin: This sugar substitute has been in the market for the longest.
- It has zero calories
- It does not elevate the levels of blood sugar
- 200-700 times sweeter than normal sugar
- It is a possible carcinogen (substances that cause cancer)
- There is also the danger of saccharin acting as an allergen (substances that cause allergy)
2. Aspartame: It is the most commonly used sugar substitute. Almost all the food items that boast of being sugar-free have aspartame in them.
- 160-220 times sweeter than common sugar
- A small amount goes a long way, so calorie intake is lesser
3. Sucralose: This sugar substitute is derived from sugar itself. It is gradually becoming the most popularly used sweetener as it is found in almost all cooked or baked foods.
- It is heat resistant, so it is used liberally in cooking and baking
- It has very few calories
- Weight gain is still possible
- It has chlorine in it, which is a carcinogen in nature
4. Neotame: This is a new invention and is chemically related to aspartame.
- 7000 -13000 times sweeter than common sugar with zero calories
- Apparently, it is safe for consumption for teens, children and women who are pregnant or breastfeeding
- There isn't enough research done on Neotame, therefore very little is known about it
- Since its chemical composition is closer to aspartame, there is much controversy about "neotame" affecting people the same way as aspartame
Now that you are aware of the different variety of artificial sweeteners available, it is advisable that you consult your doctor before using them. In case you have a concern or query you can always consult an expert & get answers to your questions!