Some problems, a few solutions

We also have the tendency to add a little extra Oil or ghee to enhance taste. Excess of most food is bad, but excess of fat in the diet — particularly of the wrong variety — can cause weight and heart problems at rapid rates.

Vanaspati — the great Indian cooking medium for decades whose popularity has only just begun to diminish — has played havoc with the nation’s health. I am dismayed to note that it is still in regular use in the manufacture of biscuits, potato chips and confectionary without any qualms.

This is endangering the health of children and the young. In spite of the supplemental strategies we practice, the Indian vegetarian diets seem to be short on proteins. As a majority of the population is vegetarian, we tend not to meet protein requirements. Adding soya, nuts and seeds to our diets would take us a long way in fulfilling that shortfall.

I must mention here that the past and highly prevalent practice in India of using cast iron utensils for cooking was a great boon. It ensured that there was adequate iron in our diet. Alas, in these times of non-stick cookware we have forgotten some of our traditional cooking utensils.

Another problem with most Indian diets has been that our salads are usually devoid of fat. The absence of fat in the salad prevents the absorption of many of the valuable nutrients present in the salad mix. It would be a good idea to add a hint of olive oil or peanut oil to salads in order to maximise the benefits.

Our consumption of fruits, veggies and legumes usually does not meet the recommended amounts, which is probably why many of us are sub clinically deficient in micronutrients such as zinc and selenium.(Concluded)

... contd.