There is now ample evidence that spices and herbs possess antioxidant, anti-inflammatory, antitumorigenic, anticarcinogenic, and glucose- and cholesterol-lowering activities as well as properties that affect cognition and mood. Whether you use spices fresh or dried, you'll still get beneficial compounds. Experts point out that frying or grilling can decrease spices' antioxidants while microwave cooking, simmering or stewing foods with spices can actually heighten their antioxidant levels.

By consuming pulses and dals daily, you can get your required quota of essential vitamins and minerals. Pulses are a great source of fibre, calcium, potassium, zinc, iron, magnesium and folate. They are also abundant in Vitamin B, thiamine and niacin. Our body needs these vitamins and minerals to function efficiently. Pulses, which include chickpeas/garbanzo beans, dry peas and lentils, are increasingly being recognized for their role in promoting good health. Researchers have reported that regular consumption of pulses may reduce the risk of heart disease, diabetes and certain types of cancer.

For most of us ingesting too much wheat will damage the intestinal lining and prevent poor absorption of essential nutrients. A person may experience symptoms like abdominal pain, bloating, constipation, diarrhea, fatigue, mood irritability, brain fog, attention and memory. The concerns can broadly be divided into two types: that wheat products are disproportionally responsible for increases in obesity and type 2 diabetes and that wheat gluten proteins cause a range of adverse reactions, including allergies, coeliac disease and a range of less well‐defined conditions