Indians have been consuming way too much omega-6 vegetable oils in the last six decades.
Until the 60s, people in India used ghee or coconut oil (in the coastal areas) as cooking mediums. The other major vegetable oils used for cooking at that time (peanut, mustard) were quite abundant in monounsaturated fats and not such a huge problem.
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The Covid-19 crisis has, understandably, created a lot of panic among people. One of the primary concerns has been concerning food safety, specifically restaurant takeaways.
Many people are reluctant to order food from restaurants because they fear that they can get the disease through contact with the packaging, or even the food itself. However, like a recent article published by News 18 points out, ordering in is perfectly safe as long people take a few simple precautions.
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A wave of amazing technology innovations is coming soon to threaten industries that are dependent on agriculture. Weed killers and pesticides, for example.
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A recent study conducted by researchers from Trinity College, Dublin, found a clear link between the severity of COVID-19 symptoms and Vitamin D deficiency.
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The FSSAI recently came out with safety guidelines and tips for washing and storing fruit and vegetables during the covid 19 crisis. One of the most important tips in these guidelines is to wash fruits and vegetables with potable water. This is quite possibly the first time that the FSSAI has specified that people need to use potable water to wash fruits and vegetables. And it is high time that it did!
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