Tips for long life: Everyone wants to live a long and healthy life. For this, people do all kinds of things, such as following a balanced diet, sweating for hours in the gym, etc. You will be surprised to know that by including more fruits and vegetables in the diet, you will be able to live a healthy lifestyle. Eating vegetables is very beneficial for health, but most people do not cook them properly.
Often people add too much oil and spices to vegetables to enhance the taste. Due to this, the nutrients of vegetables are destroyed. If someone tells you a way by which the nutrients of vegetables can be retained while making them tasty, then it will be interesting. Not only this, chicken and mutton will also fail in the test of vegetables and your body will get many nutrients, which will increase your lifespan. Let us know how to add flavor and life to dull vegetables.
Proper use of spices
Vegetables are often considered bland because they do not have the 'umami' flavor that meat does. But some ingredients (such as miso, mushrooms, or seaweed) can outperform meat when used correctly with herbs, spices, and sesame or olive oil. Also, you don't need to follow one style of cooking. You just need to know how to use herbs and spices properly. One of the secrets of longevity of people living in Blue Zones is that they consume more plant foods in their diet.
What do experts say
According to researcher Dan Buettner, some places in the world are known as Blue Zones. These places are where people live for more than 100 years. The people living in these places make up a major part of their diet on plant foods (such as greens, beans, and whole grains). They know how to make tasty and nutritious food from these foods.
Disclaimer: Dear reader, thank you for reading this news of ours. This news has been written only to make you aware. We have taken the help of home remedies and general information in writing this. If you read anything related to your health anywhere, then before adopting it, definitely take the advice of a doctor.
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