WHAT’S BETTER FOR YOUR HEALTH?
The biggest concern with the King of Fruit is the mango which is artificially ripened by using calcium carbide powder for fast selling. Mango contains enzymes that help in breaking down protein. The fibrous nature of mango helps in digestion and elimination. It is is rich in pre-biotic dietary fibre, vitamins and minerals.
Fibre- Any fruit is far more healthier than a fruit juice. Mango being a high sugar fruit naturally it’s important to combine with foods of low glycemic indexes making the fibre content of that particular fruit extremely important.
Calories – When we juice the mango to prepare the aamras we end up getting rid of this most beneficial fibre making it a calorie dense high sugar potion. In addition, people further add milk and sugar to the aamras, while others may use more than one mango to prepare their portion of aamras adding to the calorie count.
Fat- Moreover, aamras is used as an accompaniment with a wholesome meal as opposed to a whole mango which can be eaten as a separate snack , adding to the sugar content of that particular meal which eventually converts to fat.
Hence, Whole mango with it’s fibre when consumed as a separate meal is a healthier choice than the aamras squeezed out of many mangoes and consumed with a meal.
What foods we shouldn’t eat with mango?
When consuming your favourite fruit is forbidden by your doctor or dietician, it is time to find out why rather than trying to have more of it on the sly. Conventional diet advice for weight watchers and diabetics puts mangoes in the red list, and not without reason. Keeping scientific information about mangoes in mind, recommendations about the fruit warrant a re-look. This is because of its impact on body weight, blood sugar and health.
Side-effects of eating artificially ripened fruit
The biggest concern with the King of Fruit is the mango which is artificially ripened by using calcium carbide powder for fast selling.Mangoes are processed into many other products for home use and by cottage industry.
- Stomach Upsets
- Mood Disturbances
- Mouth ulcers
- Tingling, pins and needles or numbness in hands and feet.
Additives added in mango preparations by restaurants
Besides, the common additives such as milk, sugar and water that restaurants may put in aamras, there are additives as well.Mangoes are processed at two stages of maturity. Green fruit is used to make chutney, pickles, curries and dehydrated products. The green fruit should be freshly picked from the tree. Fruit that is bruised, damaged, or that has prematurely fallen to the ground should not be used. Ripe mangoes are processed as canned and frozen slices, purée, juices, nectar and various dried products.
The additives in restaurants may also comprise of artificial colors and flavors which one should completely refrain from. These could be poor quality concentrates of kesar, elaichi etc to mask the stale aroma. Ready aamras also comes with added preservatives so that the color remains intact opposed to natural aamras which tends to get darker quickly due to oxidation.
Mangoes may very well be the king of all fruits. They fight cancer, alkalize the body, aid in weight loss, regulate diabetes, help digestion, clean your skin, and make the perfect snack.
Our article published in Afternoon Newspaper on 21-4-2015