This is a topic my family has entertained at the dinner table many times: "Do you drink water before or after your meal?" My parents swear that it should never be done during the meal because it "dilutes the digestive juices." My siblings believe that drinking water between bites helps digest. Really, is this topic in any way significant? Indeed, it's a matter of concern to most families, and they ask us when to drink water - before, during, or after a meal.

Water is one of the essential necessities of life, but the body uses it for so many activities. It is approximately 60% of the total body that performs and helps to keep up our health and well-being. As very few people do not know to drink water, the debate continues about the timing issue in and around meals-to drink before meal or after meal.

Ms. Kalpana Gupta, Clinical Nutritionist, Max Smart Super Speciality Hospital, Saket says, "There is no one universal rule to gain weight, it depends a lot on body type, metabolic rate, daily routine and physical activity during the day. For instance, individual with slower metabolism needs to be cautious of calories intake especially from carbohydrates and fats, instead he/she needs to focus more on protein-based calories. "

"Whereas individuals with high metabolic rate can consume high carbs and fats along with balanced protein in their diet. That will help them to gain weight with equal proportion and muscle growth. However, regardless of metabolic rate, the cornerstone of a successful weight gain strategy is maintaining a balanced diet that ensures all essential nutrients are included."

When should one drink water? Before or after food?

To determine the right time to drink, one has to consider these and other ways through which water could influence one's body in digestion, metabolism, and nutrient absorption. Some others say that drinking water should be before meals while others warn against doing so. The bottom line depends on your body needs.

Ms Kalpana continues, "What each and everyone have to avoid while their weight gaining journey is mindless eating and consumption of empty calories via beverages and fast food, as this will lead to unhealthy weight gain and unnecessary health issues. One should focus on a balanced diet that is comprise of a mix of proteins, carbohydrates, healthy fats, vitamins, and minerals. This holistic approach not only promotes weight gain but also ensures that the body functions optimally."

Advantages of Drinking Water Before Meals

1. Reduces Hunger

Drinking water before a meal cuts down on visible appetite. This means you can feel full at the time of eating, so you take fewer calories. To weight management people, drinking water before meals would prevent overfeeding without compromising the nutritional intake.

2. Better Digestion

This helps stimulate the production of gastric juices, promoting food breakdown. It readies your digestive system to ensure that the food you consume moves as easily as possible through your digestive tract. This can be particularly helpful for people prone to indigestion or bloating.

3. Hydration

Drinking water before one's meal ensures that one's body gets the amount of water it needs to carry on basic processes, which include digestion. Proper intake of water is, therefore, crucial for general maintenance of health and supports the maintenance of daily energy supply.

Drinking Water During Meals

Drinking water at a meal does not "dilute" digestive juices nor hinder digestion. In fact, small sips of water ingested with a meal can help support the digestive process by helping foods break down more efficiently. At some point, however, too much drinking may be bothersome or make the consumer feel too full.

To the average person, a sip of water between bites is well acceptable and can even increase the quality of eating by making it easier to swallow food.

The secret to this lies in the moderation aspect: excessive drinking of water while eating could lead to bloating or too early satisfaction before the body can take in what is regarded as enough nutrient dosage.

Advantages of Drinking Water After Meals

1. Increases Nutrient Intake

Water helps the body to absorb vitamins and minerals in diet food. Drinking of water after dinner will ensure that the nutrients are assimilated into body efficiently.

2. Boosts Metabolism

Research has shown that drinking water does burn more calories, and thus boosts the metabolism. Drinking of water 30 to 60 minutes after a meal helps assist digestion without drowning the stomach.

3. Aids Digestion

When a person drinks water immediately after the meal, it contributes to the movement of food within the digestive system. The digestive processes will be less bothersome, and chances of constipation will become minimal as well. When a person suffers from indigestion and heartburn, he or she needs to wait for some time to pass before taking a huge amount of water to avoid any discomfort in his digestive system.

Works Best for You?

As far as the drinking of water is concerned during meals, there can never be one fixed approach. One may drink water a few minutes before and after or even during the meal-whatever helps one's body to feel at its best.

"Along with diet, physical activity plays a vital role in your weight gain journey. Heavy weight training and strength exercises help in building optimal muscle mass and balanced weight gain. Customized diet is required for everyone that will help them to achieve their specific goals," recommends Ms Kalpana.

A dehydrated body has its consequences on health altogether, and by listening to its signals, you should manage to get the perfect balance. The best time to drink water is that which can work according to one's convenience.

Air pollution is one of the leading environmental threats to health, affecting millions of people worldwide. Tiny airborne particles, known as PM2.5, are released by vehicles, factories, and other sources, and can penetrate deep into the lungs, causing inflammation and oxidative stress. Recent research from the University of Leicester highlights a simple yet effective way to support lung health amid these environmental pressures: eating more fruit.

The study, which analyzed data from over 200,000 participants in the UK Biobank, found that women who consumed four or more portions of fruit daily had smaller reductions in lung function when exposed to PM2.5, compared with those who ate less fruit. The effect was attributed to the natural antioxidants and anti-inflammatory compounds in fruits, which can help counteract the harmful impact of air pollution.

How Fruit Helps Your Lungs

Sarah Sleet, chief executive of the charity Asthma + Lung UK, explained that a high-fruit diet can maintain lung function and may help protect against environmental pollutants. She also emphasized that unequal access to healthy foods remains a barrier, with economically disadvantaged communities and certain ethnic groups often experiencing higher exposure to pollution.

Fruits Available in Your Kitchen To Help Your LungsYou don’t need exotic or expensive superfoods, common fruits in your kitchen can provide lung-protective benefits. Some of the most effective include:

• Apples: High in fiber and vitamin C, apples can improve overall respiratory health.
• Oranges and Citrus Fruits: These fruits are loaded with antioxidants that fight inflammation in the lungs.
• Berries (Strawberries, Blueberries, Raspberries): Packed with flavonoids and polyphenols, berries help neutralize oxidative stress caused by pollutants.
• Bananas: Containing potassium and vitamin B6, bananas help maintain energy and lung function.
• Grapes: Rich in resveratrol and other antioxidants, grapes may offer protection against lung damage.

Who Benefits Most

Professor Sara De Matteis, chairwoman of the European Respiratory Society’s expert group on occupational and environmental health, noted that promoting fruit and plant-rich diets from an early age can contribute to better long-term lung health.

Adding fruit to your daily meals is an easy, accessible, and delicious way to support lung health. While it cannot fully eliminate the risks associated with air pollution, a diet rich in apples, berries, citrus fruits, bananas, and grapes can reduce the impact of pollutants and help maintain lung function. For the best results, pair a high-fruit diet with other healthy lifestyle habits, such as regular exercise, adequate hydration, and minimizing exposure to polluted environments.

Dr. Dominik Nischwitz, a dentist based in Germany, highlights on his Instagram that organ meats like liver are a nutrient-dense food, calling them "nature's multivitamin via real food," and suggests that eating organs was historically "prized & classed as a real luxury". His perspective aligns with how predators in the wild often prioritize organs like the brain, heart, and bone marrow over muscle meat.

A key reason for this prioritization is the immense concentration of nutrients in organs, which are essential for running "EVERY biochemical process in the human body especially your metabolism".

He has also posted on his Instagram @drdome1, comparing chicken liver with chicken breast. The post noted that chicken breast has 165cals per 100grams, while liver has 167cals per 100grams. However, the chicken breast has 0% vitamin A, 0% vitamin C, 1% folate, and 6% vitamin B12. Whereas, he noted that chicken liver has 267% vitamin A, 47% vitamin C, 144% folate, and 281% vitamin B12.

Chicken Liver's Vitamin Powerhouse

Chicken liver is significantly richer in numerous vitamins compared to chicken breast, offering a high percentage of the daily value (DV) for several B vitamins and Vitamin A.

Vitamin B12: Chicken liver has a massive amount of Vitamin B12, providing 675% more of the daily needs compared to chicken breast. Per 100 grams, chicken liver contains 16.58 μg of Vitamin B12, while chicken breast only has 0.37 μg.

Vitamin A: Chicken liver is an exceptional source of Vitamin A, containing 482 times more than chicken breast. Per 100 grams, chicken liver has 11,078 IU of Vitamin A, compared to 23 IU in chicken breast. This high content is necessary for various processes in the body, including those that regulate metabolism.

Other B Vitamins and Folate: The liver is loaded with all B vitamins. Specifically, per 100 grams, chicken liver has more Vitamin B2 (1.778 mg vs. 0.125 mg), Vitamin B5 (6.233 mg vs. 1.04 mg), and Folate (588 μg vs. 4 μg). These are crucial, for example, with B2 helping make FAD for fatty acid utilization, and B3 needed to make NAD+.

While chicken liver excels in these vitamins, the one exception is Vitamin B3, which chicken breast is richer in.

Essential Mineral Content

In addition to vitamins, chicken liver is a standout source of key minerals.

Iron: Chicken liver contains 8.99 mg of Iron per 100 grams, which is significantly more than chicken breast's 1.14 mg. This represents a 688.6% increase in Iron content for the liver.

Copper and Selenium: The liver is an excellent source of Copper. Chicken liver has 0.492 mg of Copper, substantially more than the 0.054 mg in chicken breast. It also contains more Selenium (54.6 μg vs. 26.2 μg). The presence of copper is important for how the body handles oxygen.

Zinc and Manganese: Compared to chicken breast, chicken liver is richer in Zinc and Manganese, showing a 147.2% and 1114.3% increase, respectively, in these minerals.

Fats and Cholesterol: Although chicken liver has more beneficial nutrients, it also contains more Cholesterol (345 mg per 100g) than chicken breast (91 mg per 100g).

Protein, Calorie, and Misconception Facts

While chicken breast is generally a better source of protein (33.44 g vs. 16.92 g per 100g), chicken liver is still considered a "VERY good source of protein" and is "VERY cost effective". Calorie content is very similar, with raw chicken liver at 119 kcal per 100g and cooked chicken breast at 187 kcal per 100g.

The notion that liver stores toxins is a "bogus claim." In a healthy animal, the liver's function is to transport and remove toxins from circulation, moving them to "less important and energetic tissue such as adipocytes (fat cells)". Historically, humans consumed the whole bird or animal, including the carcass for bone broth, indicating a shift in modern eating habits toward only muscle meat like chicken breast.

In recent years, vegetarian diets have grown in popularity as more people turn to plant-based options to replace animal protein. Since meat is a key source of protein, vegetarians often look to alternatives such as soya chunks, which are widely marketed as high-protein, low-fat substitutes.

Soy has always been a controversial topic in nutrition. Research suggests it may offer benefits like better heart health, improved blood sugar control, reduced menopause symptoms, and possibly lower cancer risk. At the same time, many experts have raised concerns about its safety and long-term impact.

What Are Soya Chunks?Soya chunks, also known as textured vegetable protein, are made from defatted soy flour. Their meaty texture and protein content make them a popular choice in curries, stir-fries, soups, and even as a filling in tacos and burgers. For many vegetarians and vegans, they have become a convenient source of protein.

Are Soya Chunks Good for Gut Health?

“These soy nuggets are industrially processed and often contain 80 to 90 percent refined flour,” Tanisha explained. “Instead of getting quality protein, you’re consuming empty calories that spike blood sugar, disrupt hormonal balance, and fuel inflammation.”

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She further highlighted that such ultra-processed soy products damage gut health rather than support it. In her words, “I do not recommend soy in any way or form because they contain anti-nutrients that block the absorption of essential vitamins and minerals.”

Healthier Alternatives to Soya Chunks

• Peas
• Mushrooms
• Spirulina
• Organic tempeh
• Vegan pea protein
• Quality vegan protein shakes
• Whole grains like quinoa and amaranth (with peas for added protein)
• Chia puddings fortified with vegan protein
• Nuts, seeds, and almond butter

Do Soy Chunks Also Offer Health Benefits?Soy-rich diets have been studied for several possible health benefits. Research shows that soy protein may modestly reduce LDL or “bad” cholesterol while raising HDL or “good” cholesterol. For instance, reviews suggest that consuming around 25 grams of soy protein daily could lower cholesterol by about 2–3 percent, with greater impact when soy replaces animal protein. Minimally processed options such as tofu, tempeh, soybeans, and edamame appear to be more effective than highly processed products or supplements.

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Soy foods may also support heart health. Isoflavones found in soy are believed to reduce inflammation in blood vessels and improve their flexibility, lowering the risk of heart disease and stroke. Some studies even link soy consumption to a 15 percent lower risk of death from heart disease.

In terms of blood pressure, soy is rich in arginine and isoflavones, compounds that may help reduce levels slightly, particularly in people with hypertension. Similarly, soy isoflavones have been tied to modest improvements in blood sugar control and insulin sensitivity, especially among menopausal women and those with type 2 diabetes.

Finally, soy may influence fertility. Some research suggests improved outcomes in women undergoing fertility treatments, though other studies note potential hormonal effects at higher isoflavone intakes.