The tradition of eating only fruits and vegetables and milk at least once a week, or on certain religious days, with taboo on salt and cereals ensured that a large quantity of fruits and vegetables got eaten. Plus not eating salt for 24 hours would increase the salt sensitivity of the body and decreasing the intake of salt during the subsequent week.

The tradition of cooking fresh food, at every meal is one of the great Indian traditions which prevent many diseases.

The tradition of making fresh bread (rotis) is a glorious Indian tradition which one should maintain. It ensures physical activity and fresh food and whole grain intake.

The tradition of cooking and different food items in different oils in different parts of India ensured the benefits of a variety of oils.

The tradition of making different cereal and food items in different seasons also ensured variety and complete nutrition. For, example, Whole bajra was ground and consumed in winter. Til (sesame) was made and eaten in the winter and specifically in the month of January. Certain pulses were the only pulses consumed on certain religious days. The tradition of thandai(which is made from almonds and Indian spices) on certain festivals ensured nuts and condiments were consumed at least on those festivals. Different days of the week emphasize the consumption of different cereals and pulses and use of different colored vegetable(whites on Monday, yellows on Thursday, black, purple, blue on Saturday, red on Sunday and Tuesday), ensuring variety in the Indian diet and total protein and other micronutrients.

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