Health and Wellness
Innovative programme raising awareness about NCDs in India
9 May 2016
Non-communicable diseases kill 38 million around the world each year. In India, the country’s Aga Khan Health Board rolled out Health Mantra, a national programme to help the Jamat to better understand the growing threat of NCDs.
Interrupting the progression of non-communicable diseases
9 July 2015
NCDs are the leading cause of death in the global population, and a serious problem in the Ismaili community. Unhealthy diet is a key risk factor — one that the Ismaili Nutrition Centre is helping to address.
L is for... Limbu
11 May 2015
Limbu can be used to describe both limes and lemons, which are sour and acidic citrus fruits. Both are an excellent source of vitamin C.
K is for... Kela (Banana)
14 April 2015
Kela (bananas) are nature’s convenience food. They are widely available, inexpensive, and found in their own natural packaging. From a baby’s first weaning food to a snack that seniors with chewing difficulties can easily manage, kela can be enjoyed throughout your life.
J is for... Jardalu
25 March 2015
Jardalu (or apricot) is a soft fleshy fruit, usually pale yellow to orange in colour, with a relatively large stone that is easy to remove when the fruit is ripe. They can be eaten raw, dried or cooked into a tasty dessert.
I is for… Imli
20 January 2015
Imli (tamarind) — also known as aamli and “Indian date — has a delicious sweet and sour flavour and is a versatile ingredient. It can be eaten raw as a bean, used for flavouring like a spice, and enjoyed as chutney, a condiment, and even as a refreshing beverage.
Manage diabetes during Ramadan
25 June 2014
For Muslims with diabetes, the fast during Ramadan can present a challenge in day to day management of the condition. In this article, Dr Hala Alsafadi offers tips on staying safe.
G is for... Gajar (Carrot)
10 June 2014
Gajar (carrot) is a crunchy root vegetable available in a range of colours like orange, red, yellow, purple and white. It is a good source of beta carotene, which is converted to vitamin A in our bodies.
F is for… Feeri (Blueberry)
25 May 2014
Feeri (blueberries) are found naturally in the cooler climates of North America and Europe. Ripe feeri have a deep blue thin skin, with a green fleshy middle and a sweet taste.
E is for… Elaichi (Cardamom)
14 May 2014
Elaichi is a spice used in Arabic, South Asian and even Chinese traditions to add a sweet aromatic flavour to desserts, chai, curries and rice dishes. In both Ayruvedic and traditional Chinese medicine, it has been used to treat digestion and oral health issues.
D is for… Daraam (Pomegranate)
1 May 2014
Daraam is a fruit with a reddish, leathery outer skin that houses edible seeds that are divided by white membranes. It is thought to be beneficial to your health.
C is for… Chuqander (Beetroot)
17 April 2014
Chuqander are usually a deep red colour but there are varieties ranging from white, orange and even striped. Both the beets and their greens can be eaten as they are tasty and full of unique nutritious properties.
