Ramadan Fasting: Health Benefits and Problems

Muslims from across the world stay ordained to the Quran and fast for the whole of Ramadan month. Fasting is a part of pleasing God, in almost all religions. Probably, the health benefits of fasting were known to our forefathers several centuries ago.

Though the primary aim of fasting by Muslims is to conform to religious norms, fasting brings in several health benefits too. While considering health benefits, there are also a few problems to consider and precautions to take while fasting.

Those who suffer from medical conditions like coronary artery disease, kidney stones, etc are exempt from fasting. The negative effects of total fasting include hypokalemia (drastic drop of blood potassium levels), cardiac arrhythmia (abnormal heart beat), etc. Ramadan fasting is not total fasting and believers take nutrients needed for the body, through the systematically planned early morning and evening food.

Lowering of blood sugar levels, cholesterol and blood pressure are the first notable physiological changes.

Diabetes patients need to take extra care while fasting. Hypoglycaemia, a condition characterised by abnormal drop of blood sugar levels can cause health problems. Diabetic patients should reduce intake of medicines or insulin injection during fasting. Monitoring of blood sugar levels is also desirable. Conditions like tiredness, sweating, headaches, unconsciousness, etc are the symptoms of abnormally low levels of blood sugar levels.

Hyperglycaemia- this is the reverse of hypoglycaemia, characterised by increase of blood sugar levels. This is mainly due to the medicines you take to sustain blood sugar levels. Increase in blood sugar levels can cause problems to kidney and eyes.

Problems of Acidity and Ulcer – bile can get filled up in stomach, which causes acidity and ulcer.

Healthy individuals have considerable health benefits from Ramadan fasting. It is an effective detoxification therapy. Toxins accumulated in the body break down and pass out of the body.

Fasting is ideal for both overweight and underweight persons. It is commonsense how fasting works to reduce weight. During fasting, deposited fat gets used and burns down and facilitates weight loss.

Fasting also normalizes the digestive system of underweight persons, and equips body to digest and assimilate nutrients from the food they eat.Fasting can also clear many skin problems. This is because of the elimination of toxic materials from the body and generally cleansing the blood.

Fasting has advantages in getting rid of addictions and unhealthy habits like smoking and taking alcohol.
Ramadan fasting improves the health condition of healthy people. But for people who suffer from any medical condition should monitor their body and physiology more closely.
Pregnant and feeding women are exempted from fasting and they shall not attempt fasting, as it can deprive nutrition to both mother and child.

Vermicili Biryani.

Ingredients Needed:
1. Vermicili (Semiya) 1 cup
2. Cubed Vegetables (Carrot, Beans, Peas, Cauliflower, Potato, peas) 2 cups
3. Onion - Sliced lengthwise 1
4. Salt to taste
5. Water 1-3/4 cup
6. Ghee - 1 tsp
7. Oil - 3 tsp
8. Chopped Tomato - 1

Grind into Paste
1. Onion - 1/2
2. Ginger - 1inch Piece
3. Garlic Pods - 2
4. Coriander Powder - 1/2 tsp
5. Green Chillies (According to taste)
6. Fennel Seeds - 1/4 tsp
7. Garam Masala - 1 tsp
8. Grated Coconut - 2 tsps
9. Turmeric powder - 1/2 tsp
Grind the above items into paste.

Ingredients for Tempering
1. Bay leaf - 1
2. Cumin Seeds - 1/4 tsp
3. Pepper - few

Method:
1. Heat Ghee in a pan and fry semiya till golden brown and keep it aside.
2. Heat Oil and add tempering Ingredients.
3. Fry Onions till golden brown.
4. Now goes the Paste, Cubed Vegetables and fry in slow fire for 5 minutes or till Oil floats on top.
5. Now add water and chopped tomatoes, let it boil.
6. Add Semiya and Cook till done.
Garnish with Coriander and Mint leaves

Semiya Payasam Onam special

Sago 1 cup
Water 2 cup
Vermicelli 1/2 cup (broken into small pieces)
Milk 2 1/2 cup
Sugar 1 cup
Ghee 3 tablespoon
3 Cardamom pods
Cashew nuts
Raisins

Soak the sago in water for an hour. Boil it with water. Stir constantly to prevent it from sticking to the bottom of the pan, until it becomes translucent. Lower the heat and leave it for 15 minutes. Stir occasionally.

Heat the ghee in a pan. Fry the cashew nuts & cardamom pods in it. Add vermicelli and fry until golden brown.

Add this to the Boiling sago. Then add sugar, milk & raisins. Stir for few minutes until the sugar dissolves. Serve hot.

Vegetable Cutlet Onam special

Potatoes- 3 (boiled & mashed)
Carrots- 1 (grated)
Fresh Green Peas- 1/4 Cup
Onions- 1big (chopped)
Red Chili Powder- 1 tsp
Salt
Maida- 2 tablespoon
Oil
Garam Masala Powder- 1 tsp
Rusk Powder- 1/2 Cup
Steam the grated carrot & peas in a pressure cooker.

Heat oil in a pan and fry the chopped onions until golden brown. Then add mashed potatoes, steamed carrots and peas. Fry for 10 minutes & add garam masala, chili powder & salt and saute well. Remove from heat and let it cool down. Make lemon sized balls out of this veg mixture.

Add some water to maida and make it as a paste. Dip the vegetable balls in the maida paste and coat with rusk powder. Flatten this into thin patties.

Heat 2 tbs of oil in a shallow frying pan and fry few cutlets at a time until both sides becomes brown (turn it once). Repeat this until all the cutlets are fried (Pour some oil every time you replace the cutlet). Serve hot. Green Chutney (Mint) & Tomato Ketchup makes a good accompaniment.

Indian style Crab Soup

Ingredients:
1/2 cup butter 1/4 cup all-purpose flour 4 cups milk 2 tbsp finely chopped onions2 tsp chicken base or bouillon granules1/8 tsp pepper 2 tbsp chopped flat-leaf parsley1 pound crabmeat

Method:
Melt butter and whisk in flour. Cook for 3 minutes then stir in milk, chopped onion, chicken base, pepper, and chopped parsley. Reduce the heat and cook until thick. Stir in crab meat; heat through.

Chicken Sweet Corn Soup

Ingredients:
1 tin sweet corn-cream style*4 cups chicken stock2 tbsp cornflour1 1/2 tsp salt1/4 tsp ajino moto (optional)1 egg, slightly beaten1/2 cup cooked diced chicken.

Method:
Dissolve the cornflour in 1/2 cup water and keep aside. Empty the contents of the corn tin into a saucepan add the stock and bring to a boil. Add the cornflour solution and let simmer for about 10 minutes. Add the salt and the shredded chicken and keep on simmer. Pour the egg in a thin stream over the simmering soup, stirring slowly all the time. Add the ajino moto and serve hot.

* Alternatively, you can crush some boiled corn, add enough water to make it into a thick, dough like consistency and use.

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