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Over the years, the internet has created a lot of trends like ketogenic diet, intermittent fasting, fruit-only diet, vegan diet, etc. which sincerely promise to reduce the burden of carrying all that extra weight. Alternatively, there are exercise programs, countless types of stretches, and jumping techniques to melt away stubborn fat and ultimately get the most desired fit body. Instead of counting the calories that are so delicately served and so elegantly served, which hamper the experience of a satisfying dining experience, the practice of cooking your own meal, from scratch, is much more rewarding, even to the point of control how it tastes, how many calories it contains and the workout that follows.

Instead of counting calories which are delicately served, elegantly served, it hampers the experience of enjoying a satisfying dining experience. wikimedia

The practice begins by cutting or slicing the vegetables, drizzling the pan with oil or butter, sautéing the vegetables, adding sauces, salt, basic ingredients and finding a suitable accompaniment to eat it. For example, the act of baking bread involves manually kneading the dough, adding yeast, waiting for it to rise at least twice between the intervals where the dough is pressed and rolled. It is then left to rise in the pan and cook slowly for an hour. It then cooled and cut. While waiting for the dough to rise, you can program tasks outside the kitchen; while rolling the dough, we exercise, and finally, after a rather tedious process, we manage to eat the bread for at least a few meals. It’s healthier than the packet of store-bought bread and ready-made sides with ingredients named by serial numbers and codes.

Due to globalization and the rapid influx of molten cultures across the world, the tendency to eat pasta, noodles, dumplings, pizza, creme brulee, sourdough, etc. seeped into the minds of people who live a little longer than their culture allows. Restaurants these days offer cuisines from the Mediterranean, China, Thailand, and Western countries more than native cuisines, at least in many parts of urban India. Knowing the names and having tasted these cuisines at least once is considered a high class thing. Nowadays, social media is increasingly promoting food culture, and mouth watering is the post that attracts the most likes and followers to individual accounts, regardless of taste and nutritional value. of these dishes.

Biomed Pharma Journal suggests that the main cause of digestive metabolism disorders

While waiting for the dough to rise, you can program tasks outside the kitchen; while rolling the dough, we exercise, and finally, after a rather tedious process, we manage to eat the bread for at least a few meals Image source: wikimedia

A study published in the Biomed Pharma Journal suggests that the main cause of disturbances in digestive metabolism comes from the consumption of foods whose nutritional values ​​are not suitable for our native cultures. For example, the Indian population, being largely agricultural and located in the tropical region, metabolizes legumes and grains well. Wheat, ragi, millet and rice, as well as some vegetables are suitable for the metabolic capacities of the Indian constitution. Western influence has recently introduced foods like pasta, pizza, noodles, and fried chicken into our diets, which, although considered junk food by older Indians, are in fact the staple diet of older Indians. Italian and American populations.

Working in a spacious kitchen, moving up and down to collect pots and pans, using hand-eye coordination to cut, stir and mix; Image source: wikimediawikimedia

Excessive use of cheese, spices that are not native to us, and the use of different flavor creators interfere with our body’s ability to absorb the nutrition we need based on our climatic and professional needs. This leads to increased weight gain and other health risks.

The practice of assimilating Western food can be made easier by cooking these meals in our native kitchens. Perhaps the dough working movements in the required manner stimulate the body’s ability to process these foods. Perhaps the aromas that emanate during the cooking or cooking process of these cuisines will better stimulate the brain to order digestion. Or maybe the long hours spent preparing dishes like pasta, lasagna, and noodles are the workout needed to keep fat from building up in places that make it hard to carry.

Working in a spacious kitchen, moving up and down to collect pots and pans, using hand-eye coordination to cut, stir and mix; use energy to knead, roll, shape and be patient while everything cooks slowly, breathe in the aroma of freshly seasoned vegetables or sizzling meat, catalyze the process of breaking down food, as soon as it is eaten . Regulating the amount of spices, cheese, fat and even sweetness in dishes begins the tedious process of “dieting”.

Tags: Cooking, Health, Food, Homemade meals


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