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In this issue

Our diet is an inherent part of our existence. It is crucial not only for our survival but also a testament to our evolution and culture. One of the biggest strides that early human beings made was in the realm of food. The shift from eating raw to cooked meat changed the story of humankind. As long as one can think of history, meat has been an integral part of the meal plates of human beings. With the advancement in scientific research and technology, the implications of meat were studied. Also, the issues of environmental degradation and global carbon footprint have forced people to rethink and restructure their food preferences across the globe. People started looking for alternatives to meat that could fulfil their nutritional requirements without the consumption of actual meat. This gave rise to a new concept of mock meat or meat alternatives. These foods have the taste and texture of meat but are purely made of plant-based foods. Although these foods are still in their budding stages with respect to finding a place in one’s regular meal plate, they are fast gaining popularity owing to health and ethical interests. Unlike the west, consumption of meat in India carries a cultural and demographic significance. There are different scenarios of meat consumption seen in India. The three-part cover story discusses the meaning and key aspects of alternative meats and explores their health benefits. The cover story also talks about the impact of plant-based foods on our bodies. The latest issue also focuses on the diagnosis and management of mucormycosis and resolving infections in Diabetes. Also in this issue: • Congenital hypothyroidism • What happens after weight loss? • An app for insulin therapy • All about bungee fitness • Quiz, answers to readers' queries, Diabetes news and a lot more

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