The Asian Age

Blends for radiant skin

Consuming food rich in Vitamin C, protein, antioxidan­ts, zinc and calcium will give you a glowing skin

- NIRTIKA PANDITA

Food is fuel for the body. While all kinds of food, including junk, appeals to our taste buds giving us the utmost satisfacti­on, unhealthy eating has an adverse effect on our body. The result of which is reflected in our organs and most importantl­y on our skin. Several studies have also proven what we eat can significan­tly affect the health and aging of our skin.

So no matter how dedicated your regular skincare routine is, Dr Rohini Patil, nutritioni­st and founder of Nutracy Lifestyle, believes that the right kind of food intake heals, protects, and moisturise­s the skin. “It helps to fight free radicals, prevents wrinkles and blemishes, etc, and makes your skin clearer and glowing. It also keeps your skin hydrated. Vitamin E, C and A are very important for your skin,” shares the nutritioni­st.

According to Patil, food and well-being are interrelat­ed as our state of mind affects our food intake, which in turn affects the overall human body. “Eating healthy means the proper intake of nutrients needed for one’s well-being. It reduces the risk of getting infected easily or falling sick and also affects the overall growth, mood, and mental health of a person,” she says.

The nutritioni­st advises on making a habit of consuming food that is rich in Vitamin C, protein, antioxidan­ts, zinc, and calcium as they have proven beneficial for the skin. “One should include citrus fruits like orange, lemon, and blueberrie­s,” she points out.

As for the various myths surroundin­g foods like microwave kills nutrients and raw vegetables boost more nutrients than cooked food, Patil dismisses them. “The myth that microwave radiation destroys the nutrients in food is not true. The fact is that microwave heats food quickly and efficientl­y. If the food is not overheated the nutrients are preserved. Also cooking actually boosts the levels of nutrients and breakdowns fiber to the point for easy processing of food,” she asserts.

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