Gourmet-Food-Channel

Cooking Light

Granted, some of what I have written here about cooking light, you will definitely have heard about it often: eat more vegetables, eat a low fat diet, take in only so much of carbohydrates that you can digest, to drink alcohol in moderation…

However, this is only half the truth. Since there are some myths that exist about our diet and sometimes are difficult to resolve, it is possible that we may avoid certain food groups. Out of good intention, we withhold our body with possible nutrient, so that it can utilize actually well. This may not be the meaning of supposedly healthy and light food.

What is otherwise rarely associated in context with light diet is, that it's fun.

Since it is a great quality of light cuisine, we can use it to enhance the personal well-being: We can control important processes in our bodies specifically by providing it with what it needs, and we do not overload it with work.

On the other hand, it is interesting to see, how good the regulatory mechanisms of our body are, since the intake of various nutrients is often a matter of chance (or if you know exactly how much of your total protein intake in the Mango is, that you eat for breakfast? How much more do you consequently need?) Your body – knows it surprisingly, and it takes it as far as possible. Light cooking also means to deal with food fairly.

I want to achieve two things with this article:

1. Creating awareness that overdose of food poses risks: It applies for both food and drugs. The quantity can make the cure to poison. It is faster on many kinds of food, while it is difficult to do for others, as much to intake for oneself (as you know, for example that one can die, drinking too much of water? You can, but it is so difficult that you must not have to seriously think about it).

For some food groups, the relationship between the availability and demand in our Western affluence has come thoroughly in a mismatch. Upon this I would go into greater detail.

2. I will whet my appetite for cooking light: Say, how specifically one uses fat, how to cook vegetables that you like to eat, or how can we take the advantage of the peculiarities of our metabolism, to make us feel good both physically and mentally.

What is cooking light?

This question has been asked in this country at the earliest since the fifties, and in many regions of the world this issue will probably crop only misunderstandings.

For a long time it was also known to us: Light cooking is not the theme, but primarily to have enough to eat; supply of sufficient food was far from guaranteed.the same time something else was self-evident:that one was constantly in motion during its procurement.

Thus, these were the main criteria's in choosing our food, which our bodies still respond to:

1. "Can it be constituted at all?" and

2. "Does it provide energy"?

3. And only then, if these questions are clarified: "Do I like the taste? Do I feel I like it?"

The necessity, to deal with the question of cooking light, arises from the requirements of modern living and working environment and our modern world (industrialized) self-image. This is because energy food has been available to everyone in abundance. Many of us sit during work, before that (car) and after that (TV), then also in the end.

We rarely demand the physical abilities of our body. imbalance in the energy balance is evident. Diet is the theme, as it makes the circumstances easier for us to exert less.

Our body does not even think of wasting energy for no reason, because who knows how long the positive energy balance would halt?

Today, fat reserves, of which- some more, some less – carrying about with one is no longer a status symbol (except perhaps on one or the other South Sea Island). And not only have the aesthetic trends made cooking light the theme, but also the knowledge about the possible health risks, which can mean excessive fat accumulations for us.

The energy- rich nutrient is surely the central issue, which is counteracting with cooking light. But other one sided modes of nourishment can make cooking "difficult", for e.g. excessive intake of salt.


Light Salting

cooking light salt

We consume too much salt in our affluent society - in Germany, it's an average of 10g - 12g. The daily requirement of the body is 2g - 3g, official recommendations advise salt intake of no more than 5g - 6g.

You also need to anticipate that you personally do not overcook the quantity of salt: ham, cheese and sausage contain roughly a lot of salt. Primarily the finished products. Here is a meaningful restriction, yet alone, only because they are often made from cheap raw materials, fat or sugar-rich and are provided with other additives, which come from the laboratory rather than from the kitchen.

Everyone doesn't have to pay attention explicitly to their salt consumption. According to genetic predisposition, many people handle surplus salt process without any problems. Caution is nevertheless required: Because salt increases the blood pressure by its liquid-binding effect. if you are not affected by hypertension, suffering from chronic high blood pressure, still you can be actively preventive. Besides, cooking salt also promotes excretion of valuable calcium- also in respect to healthy bones, reduction of salt is recommended.

It goes on in part 2: How much of protein, carbohydrate and fats is healthy? And: Amazing discoveries about cholesterol.

In the third part: Light cooking at the right time, thanks to fibers and reasonable portion sizes.

Leichte Kueche

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