Fermented soy: Soy and soy products have been a staple in the standard diet in China, Japan, Indonesia and other Asian countries for centuries. Epidemiological studies have shown that the incidences of breast and prostate cancers are much higher in the US and in European countries than in these Asian countries where the consumption of traditional soy based foods such as tofu, tempe, natto, shoyu, soy sauce, miso, is higher. It is believed that the inclusion of a moderate amount of these fermented soy products in the traditional diet of Asian populations play an important role in overall disease prevention and enhancement of well-being. Soy based diets are safe and provide powerful health benefits. The isoflavones in soy based diets have been studied extensively and shown to have many therapeutic and preventive properties against different types of cancers and other chronic diseases.

Curcumin: Which is the active component of turmeric, is now being extensively researched and found to help turn off certain genes that cause chronic inflammation in the body. Regular intake of curcumin may also help to reduce low-density lipoprotein (LDL) or bad cholesterol and high blood pressure, increase blood circulation and prevent blood clotting thereby helping to prevent heart attacks.

Moongdal: The bean sprouts contain rich quantities of Vitamin A, B, C and E and are an excellent source of many minerals, such as calcium, iron and potassium. it has a very low fat content and is a rich source of protein and fiber, which helps lower blood cholesterol level. The high fiber content yields complex carbohydrates, which aid digestion, are effective in stabilising blood sugar and prevent its rapid rise after meal consumption.

Cardamom: This is known as a thermogenic herb i.e. one that increases metabolism and helps burn body fat. In Ayurveda, cardamom is considered one of the best digestive aids and is believed to soothe the digestive system and help the body process other foods more efficiently.

Ginger: The anti-inflammatory properties of ginger have been known and valued for centuries. During the past 25 years, many laboratories have provided scientific support for the long-held belief that ginger contains constituents with antiinflammatory properties. This discovery identified ginger as an herbal medicinal product that shares pharmacological properties with non-steroidal anti-inflammatory drugs.

Garlic: One of the most effective fat-burning foods, garlic contains the sulphurcontaining compound allicin which has anti-bacterial effects and helps reduce cholesterol and unhealthy fats.

Chillies: Foods containing chillies are considered to be foods that burn fat. Chillies contain capsaicin that helps in increasing the metabolism. Capsaicin is a thermogenic food, so it causes the body to burn extra calories for 20 minutes after you eat the chillies.

Curry leaves: Incorporating curry leaves into your daily diet can also help with your weight loss plan. These leaves are known to flush out fat and toxins, thereby reducing fat deposits that are stored in the body, as well as reducing bad cholesterol levels. If you are overweight, incorporate eight to 10 curry leaves into your diet daily. Chop them finely and mix them into a drink, or sprinkle them over a meal.

Mustard oil: The pungent-tasting oil has low saturated fat as compared to other cooking oils. It basically consists of fatty acid, oleic acid, erucic acid and linoleic acid. It has antioxidant and cholesterol-reducing properties and is good for the heart. It is also loaded with essential vitamins.

Cabbage: Raw or cooked cabbage inhibits the conversion of sugar and other carbohydrates into fat. Hence, it is of great value in weight reduction.

Millets: Fiber-rich foods such as millets absorb cholesterol and help increase the secretion of the bile that emulsifies fats.

Cinnamon/cloves: Used extensively in cooking, the spices have been found to improve the function of insulin and to lower glucose, total cholesterol, LDL and triglycerides in people with type 2 Diabetes.