Personal Blogs
Recently done an online course from Coursera on food and health. It’s a five week course but if one only goes through the transcripts it can be finished within a couple of hours.
The course covers a variety of topics from explaining in detail key macro-nutrients to why cook food at home. Here are some points and suggestions, that I think, worth sharing here
Post world war food was industrialized; machines and technology empowered the women to join industries and there by preparing less and less food at home and buying it from the shelves.
Sugar was then heavily used not only for taste but also as preservative. Later, saturated fat was replaced with trans fat/oil to meet the industry demand and here begins the pandemic of obesity and cardio vascular diseases.
WHO recommends sugar consumption of less than 5% of total calories needed. For average person who consumes 2k calories, 100 calories can be consumed from sugar. Ie., 25 grams of sugar ~ 6 teaspoons. Although this looks a lot, Most processed food covers up this limit in single serving.
Apart from sugar; strictly say no to trans fat/oils. They serve absolutely no health requirement.
Home cooking is the only way forward and here are some tips for building it as a sustainable habitt
Solution to obesity pandemic Eat Food. Not Too Much. Mostly Plants; this doesn’t mean becoming vegan or buying only organic food. Instead take step by step approach
Some other hacks to limit on overeating are
Take away is to master the skill of moderation instead of a non-sustainable all or nothing approach. As far as food in concern quality matters than quantity; after all the food that we eat becomes us so choose a worthy food.