Dr. Sandeep Juneja

@Ra_Bies Reason is 4th word in opening sentence - VEGETARIAN. Excess carbs / only carbs consumption gets converted to fat. Pulses have 25 to 30% protein but Rest is Carbs only. Good look to Vegetarians....either Type2DM or Fatty Liver or BOTH

A very fit vegetarian non smoker teetotaller friend who eats only simple healthy home cooked food is diagnosed with chronic fatty lever. Iss se achcha to BC kha pi hi leta

@Prashan39126225 @poojavdubey Pls ask same Gemini about ANTI-NUTRITIONAL FACTORS with Complete Veg protein sources shared by Gemini. You will do yourselves a favour. Good luck with your choices. 67% of Indian females are Iron deficient, more thn 25% Indians are VitB12 Deficient,Folate Deficient, CoQ deficient

@sandy17172 @poojavdubey Claiming that there is no good plant protein or that we aren't designed to digest vegetables isn't science—it's just a misunderstanding of human anatomy.

Best Vegeterian source of Good Protein is ______

@harimenon_bb But let both the approaches not end up out-proving each other as "my plate is better/healthier than yours". Each approachee nowadays knows what's healthy or not.

There are two kinds of people at a buffet. The first does a full recce before taking anything. The second picks up a plate and figures it out on the go. Both approaches produce a full plate, the difference is that one knows exactly what they're getting, whereas the other has room for discovery... sometimes pleasant, sometimes not. The first person has a better plate and the second person has better stories about the plate. Possibly explains a lot about how people move in this world too. #weekendmusings

@MumbaichaDon They will settle UNDER YOUR NOSE in Jogeshwari, Malad or Mira Road. Promise was to DEPORT them - do Google meaning of DEPORT

What a satisfying as well worrying sight! Satisfying— Illegal immigrant Bangladeshis are now fleeting Bandra, Mumbai, Bandra, Mumbai after anti-encroachment demolition drive. Worrying— They'll go to other States now. Which States will 'Shelter' them Now in your opinion?

@Sahilkr11_ @fadaknahipadtaa Sahil it's not enjoyment - it's killing yourself AFTER PAYING MONEY for this crap. We all can do way better than these...

@fadaknahipadtaa Every culture has comfort foods. That's part of what makes food so enjoyable. 😊

Unique Doodh Dibba of Nagpur😳😱

@Sahilkr11_ Hamaare yahaan iskko Diabetes wit Mo Recourse to Treatment Bolte Hain. Forget about drinking - don't even touch it even if shop owner pays lots of money

@GaurangBhardwa1 @smitaprakash Honestly I really wonder - are people so so dumb following these charlatans. This "so called Baba" was in jail on sedition charges, not less. Is our Education so so uselessss. Are we producing truly brain dead / dumb guys who follow these...Who on earth pay money to such babas

इस तरह कूलर तो देश का प्रधानमंत्री भी साथ में लेकर नहीं चलता, भारत एक बाबा प्रधान देश है 🤣

@PenduProfessor Oh BhraaJi why on earth to eat Tinda 😁 - for same or slightly more money ojji assi enjoy karde hain, egg curry or ghar da paneer, kuch shareer nu taan lagda hai, Tinde ne ki karna saada bhalaa.

Tinda has one of the worst image problems in Indian cooking. The moment someone hears the word, half their enthusiasm disappears on the spot. Children make faces. Adults suddenly remember they wanted paneer. And somebody inevitably says: "Hor koi subzi nahi si ghar ch?" Honestly, even I was not emotionally committed to tinde as a child. No child dreams about Bharwan Tinde. Nobody proudly tells his friends: "Aaj ghar bharwan tinde bane hain, jaldi ghar jaana hai." But age does strange things to taste. Somewhere later in life you realise that many dishes you ignored in childhood were carrying the deepest ghar wala comfort all along. Bharwan tinde belong firmly in that category. For me the memory begins with a very specific domestic moment. My mother standing near the kitchen counter. Tinde washed, dried and lined up in front of her. And the quiet, absolute authority with which she took over from there. Nobody else was allowed near that preparation. Not for the peeling, not for the cuts, not for the filling. I offered to help once and got shooed away so decisively that I never dared ask again. She was like that with everything she cooked. Irrespective of her mood, irrespective of what else was happening in the house or in her life, the moment she stood in that kitchen, the dish got her full attention and full honesty. No shortcuts. No half measures. No delegating the important parts. The dish deserved it and she gave it. Every single time. The preparation was unhurried by design. Tinde washed and dried carefully first. Then the peeling, slow and deliberate. Tops cut off cleanly. Then with a small knife she made deep cross slits inside each tinda, firm enough to hold the filling, careful enough not to split it open completely. Every single time came the same quiet warning, more to herself than to anyone else: "Dhyaan naal… zyada na katt dein, nahi te pakdeya hi khul jaan ge." Good Bharwan Tinde depend entirely on patience. Rush the preparation and the whole thing collapses during cooking. She understood this the way she understood most things in that kitchen, not from instruction but from years of quiet, honest attention. Bharwan Tinde happened in our house in two ways. Sometimes at my request. And sometimes on their own, born out of a very particular kind of maternal lament I came to recognise over the years. She would survey the kitchen and say with genuine resignation: "Ki kariye, koi subzi hi nahi. Haige mare tinde yaa tori, hor ki banawa." I learned very quickly that this was my moment. I would say, mummy bharwa tinde bana lo, tori rehan do. Tori was perfectly fine, I had nothing against tori. But bharwa tinde were in another category entirely and this was a chance not to be wasted. She would nod, already half decided, and the preparation would begin. She never made it feel like a compromise. Whatever the starting point, whatever the occasion, the dish that came out of that kitchen was always complete. The stuffing was serious business. Saunf, dhania powder, red chilli, haldi, amchur, salt, ajwain, and always, without exception, crushed anardana. My mother loved anardana in stuffed vegetables. According to her it brought life into otherwise dull things. The spices were roasted slightly before stuffing and that aroma alone told you lunch was going to be serious. Mustard oil went in next, just a little, directly into the stuffing. And immediately the kitchen changed character entirely. That sharp Punjabi ghar wali smell of warm mustard oil mixed with anardana and ajwain still takes me back forty years without any effort. It was around this time, while the stuffed tinde sat waiting and she began building the base, that she said something I never forgot. I must have made some careless remark about tinde always turning out dry. She looked up from the kadhai without any particular drama and said: "Bharwan tinde da matlab ai nahi ki sukhe bana daiye jede muh vich paan to baad gale vich chipak jaan. Aina noo masaledar banana sangni tari naal honi chahidi ai jiven palak mutton di hundi." She said it the way she said most important things, quietly, without repeating herself, and then went straight back to the cooking. But the gravy was only half of her thinking. The other half was the tinda itself. She was just as particular about how long it cooked as she was about everything else. Let it go a minute too long and she would shake her head before you even tasted it: "Tinde noo jaada pakana nahi, nahi te deh jaan de, te gal ke gara ho jaande." She believed that a properly cooked tinda should hold a slight crunch at its heart, a quiet resistance against the teeth. That crunch was not a sign of undercooking. It was the tinda's original character speaking through the masala. Cook it past that point and you had lost the vegetable entirely. What remained was just softness without identity, gara without soul. This was the balance she chased every single time. The outside yielding to the gravy, the inside retaining just enough of itself to remind you what you were eating. The base was built slowly. Onions cooked down properly in mustard oil until golden and soft. Then tomatoes worked in until everything came together into a deep reddish masala with oil separating at the edges. That separation was always the signal. It meant the base was ready and honest. A little whisked yogurt went in at this stage, stirred quickly so it did not split, giving the gravy that slight tang and body that no amount of tomato alone can produce. Then the stuffed tinde nestled in gently and the flame came down low. Always low. "Sabzi nu saah lain de…" Every few minutes she would spoon the gravy carefully over the tinde so nothing dried out and nothing got left behind. The gravy was never thin and never watery. It clung. It coated. When you lifted a tinda out of the kadhai the masala followed it, wrapping around it like a second skin rather than sliding back into the pot. Somewhere during this stage the entire kitchen filled with that deeply roasted smell of onion, tomato, mustard oil and spice all working together. Not restaurant smell. Not dhaba smell either. Pure North Indian home kitchen smell, the kind that quietly enters your clothes also. By then I had usually already stolen one small piece directly from the pot despite repeated warnings. "Garam aa… zubaan sad ju gi." Never listened of course. At the table it was my father who always reached for the second roti before he had finished the first, the gravy already on his fingers, the kadhai still within reach. My mother watched this with the particular expression she reserved for people eating properly, not quite a smile, not quite satisfaction, somewhere in between. She fed everyone else first. That was always her way. She would serve the rotis, watch the subzi levels with one eye, quietly calculating, always making sure there was enough, and eat herself only after everyone had been taken care of. "Subzi khat naa pai jaye" was a thought she carried through every meal she ever cooked. Bharwan Tinde in this style always tasted best with simple things. Phulkas straight from the tawa. Curd on the side. Sometimes yellow moong dal. Nothing more was needed because the sabzi itself carried enough personality. And like most slow cooked Punjabi dishes, it tasted even better the next afternoon. Once everything settled, the gravy had thickened further, clinging even more stubbornly to each tinda, the stuffing inside completely one with the vegetable. Cold dahi alongside and the whole thing was deeply satisfying in a way that is very difficult to explain to someone who did not grow up eating this way. Even today whenever I eat Bharwan Tinde outside, my mind automatically checks. Was the base cooked properly? Was there enough anardana in the stuffing? Does the gravy cling, or does it pool uselessly at the bottom of the bowl? And does the tinda still hold just a little of itself, that small honest crunch she always insisted upon? Because properly made Bharwan Tinde are soft but never falling apart. The stuffing should hold its character inside while the gravy works from the outside. Both should meet somewhere in the middle of the vegetable, without either one winning completely. And the tinda itself should not surrender entirely. It should still be there, present, with something left to say. Perhaps that is the truest thing about the best food cooked in Indian homes. It is never about one element dominating. It is always about everything finding its place, the heat, the spice, the patience, the person standing at the stove making sure nothing goes wrong and nobody goes hungry. My mother standing at that counter, tinde lined up in front of her, not looking for help or approval, quietly giving the dish everything it deserved. That is the memory. That is the recipe.

@samartoor3086 @Sanjay_Dixit It's not ISI alone, before we blame "outsiders" it's our own bloody insiders who are selling us out. Despite TRIPLE ENGINE NON-SENSE, whole Maharashtra is going Outta hand. It's Miyan Dodi n Dummyt Dhah, to blame n no one else.

Pakistan ISI calling the shots????? All Entry and Exit points of Mumbai are now Demographically blocked by Radicals - 4 Years left for Maharashtra Riots 1. Western Express Highway: Blocked at Mira Road, Hotel Fountain 2. Eastern Express Highway: Bhiwandi, Murbad, Kalwa, Mumbra 3. Vashi side entry: Mankhurd 4. Atal Setu side entry: Uran, Ulwe

@Vivek_Investor Then we wonder why Indians are so low on protein consumption and have low levels Iron, Folic Acid, Thiamine, Vit D3 and Vit B12 - these deficiencies manifest later in life and we pay hand over fists to hospitals for short term taste.

The reason why Indian moms are gaining weight. To save food they are risking their health.

@Fintech00 Eat 250 gm Goat Liver everyday for next 15 days - see the improvements in both parameters

My vit D levels are 25 My vit B12 levels are 175. Ye dono mera pichha nhi chhod rahe hai. Koi upay batao bhai

@deepakshenoy Not Such Volatility BUT SUCH STUPIDITY - He shouldn't have gone on air. There are quieter n better ways to manage INR - USD or for that matter CAD situation...But then who bells the cat

And Rs. 1.7 up today on the USDINR! From below 94 to above 95.2 in one day. Such volatility!

@MarioNawfal That's what happens when you have Corrupt to Core Politicians n Railway Officials not even acknowledging this issue and a too servile population whose only objective is to get into the train even if moving, rather than stand back and ASK FOR BETTER SERVICES that they deserve

🇮🇳 One of the world’s busiest and most overcrowded commuter networks, the Mumbai Suburban Railway carries 7.5-8 million passengers daily. So busy, some don’t even wait for it to stop 😂

@shaziailmi I only that your nice thoughts and suggestions motivate and convince Moslems too to donate organs and not be only recepients

After seeing my brother suffer through a tormenting two-year wait for a lung transplant, one thought stayed with me: if the soul is eternal and the body is just an outer garment, as the Brahma Kumaris teach, why not give the gift of life even after death? Thanks to one kind family who donated the heart and lungs of their son who tragically died in an accident my brother has a new lease of life ! Another ailing young mother got his heart and now lives on! After death, one can donate the corneas, heart, lungs, kidneys, liver, pancreas, intestines, skin, bones, heart valves, veins and tissues — saving up to 8 lives and healing many more. Today, 103,223 Indian men, women and children are waiting for a life-saving transplant. Every donor matters. Strangely 95 percent of donations are live donations and only 5 percent are cadaver donations. Despite a comprehensive Govt policy the govt hospitals do precious little to instill awareness and systems to help all times in dire need of organ donations . Speaking today at the Brahmakumaris at Mount Abu Rajasthan @JPNadda @MoHFW_INDIA @NottoIndia @MohanFoundation @BKWSU_Official #OrganDonation #GiftLife @MohanFoundation @BrahmaKumaris @BrahmaKumarisHI @lionsclubs @

@wittysiddharth Sincerely n certainly Not to Brag but I have C220d for me n a GLA for Wife. Admiration n respect we receive is amazing. Behaviour of people around us changes immensely, works wonders for client meetings, even traffic cops behave respectfully:-)

@sandy17172 Ur right, maybe while keeping 2-3 non merc and drivers if i still have disposable income left then i may consider.

I have come to a point in life where i can afford a Mercedes GLE or something of that range. . But at this point i have realised that instead of buying 1 crore car , i rather buy 2-3 cars worth 40 lakhs each - and keep 2 drivers for atleast 5 years. Which would help me and my family to enjoy in a better way. . Wt say?

@DrAmbrishMithal Gradually yes many patients will be needing lesser drugs for sure. DM drugs esp Metformin causes Vit B12 deficiency. All drugs are metabolized thru liver n kidneys. Gut microbiome gets severely affected but it's ur practice so ur rules n approach

@sandy17172 You mean all patients with diabetes will be able to go off drugs with low carb diets? It's far more complex than that..

NICE-UK now approves #semaglutide for heart protection, not just weight. Yet I spend hours convincing T2 #diabetes patients they’re good candidates for #GLP1. “Not Ozempic, doc.” “Not Mounjaro.” Even patients already on Victoza/Trulicity refuse sometimes. Same with insulin. A1c 12% on 4 drugs: “Doc, I came to avoid insulin.” 💧 Days pass like this. Suggesting. Requesting. Cajoling. Pleading with people to do what’s good for them, as if it’s a favour to me. Sometimes I think: fine. Don’t follow advice. Face the consequences. It’s fleeting. Better sense prevails. My job isn’t to give up. Keep trying. #Diabetes #Endocrinology #MedTwitter #insulin

@DrAmbrishMithal Wid all respect - if disease happens only coz of excess carbs in diets, esp. for Indians (our per capita incomes r low n proteins r RELATIVELY Expensive), cutting down all carbs for a month certainly will help taper off meds. I'm not for any fad keto,mediterranean diets whatsoevr

This is not "PUSHING" drugs. Diet and exercise advise are the essential component of every consultation. Despite whatever you might do, many require medication. One size does not fit all, whether it's low carb, keto or any other. People going off drugs is something we see from time to time (with different types of diets). It depends on the age, type and duration of diabetes and other factors. There is no magic in any particular diet but yes low REFINED carbs are the mainstay of a healthy diet