Health Forecast – Vegetarian Heavily

An instant impression is made with the first bite of the food or taste of a drink. The sensory analysis takes us past this first response, examining how the food’s properties stimulate each of our senses through the following:

• The appearance of food – using sight, hearing and touch
• The flavour of food – using smell and taste
• The odour of food – using smell

When we talk about completely vegetarian food options, some of us would not trespass. Most of the times that we have sat to dine we’ve swallowed a mouthful Indian food that was strongly vegetarian, but it is actually lacking in vegetables. Our diet is centered around wheat in the north, and rice in the south. The second-most important element is lentils in its various forms. By weight, vegetables are not consumed much. People become vegetarians for many reasons, including health, religious convictions, concerns about animal welfare or the use of antibiotics and hormones in livestock, or a desire to eat in a way that avoids excessive use of environmental resources. Some people follow a largely vegetarian diet because they can’t afford to eat meat. Becoming a vegetarian has become more appealing and accessible, thanks to the year-round availability of fresh produce, more vegetarian dining options, and the growing culinary influence of cultures with largely plant-based diets.

A meal is usually defined as the consumption of two or more foods in a structured setting at a set time. Snacks consist of a small amount of food or beverage eaten between meals. A common eating pattern is three meals (breakfast, lunch, and dinner) per day, with snacks between meals. The components of a meal vary across cultures, but generally include grains, such as rice or noodles; meat or a meat substitute, such as fish, beans, or tofu; and accompaniments, such as vegetables. Various food guides provide suggestions on foods to eat, portion sizes, and daily intake.

An effort put on track by various stakeholders namely dieticians, doctors, nutritionists; experts from medical tourism, hospitality, academia etc. there are numerous articles and research works promoting the idea of good health and healthy eating habits. According to the American Dietetic Association, “appropriately planned vegetarian diets, including total vegetarian or vegan diets, are healthful, nutritionally adequate, and may provide health benefits in the prevention and treatment of certain diseases.”

Healthily Vegetarian

It is the position of the Academy of Nutrition and Dietetics that appropriately planned vegetarian diets, including vegan, are healthful, nutritionally adequate and may provide health benefits for the prevention and treatment of certain diseases. These diets are appropriate for all stages of the life cycle, including pregnancy, lactation, infancy, childhood, adolescence, older adulthood and for athletes. Plant-based diets are more environmentally sustainable than diets rich in animal products because they use fewer natural resources and are associated with much less environmental damage. Vegetarians and vegans are at reduced risk of certain health conditions, including ischemic heart disease, type 2 diabetes, hypertension, certain types of cancer, and obesity. Low intake of saturated fat and high intakes of vegetables, fruits, whole grains, legumes, soy products, nuts, and seeds (all rich in fiber and phytochemicals) are characteristics of vegetarian and vegan diets that produce lower total and low-density lipoprotein cholesterol levels and better serum glucose control. These factors contribute to the reduction of chronic disease. Vegans need reliable sources of vitamin B-12, such as fortified foods or supplements.

Greens Associated India

Gujaratis and Punjabis are the two Indian communities most susceptible to heart disease. Their vulnerability is recent. Both have a large peasant population — Patels and Jats — who in the last few decades have moved from an agrarian life to an urban one. They have retained their diet and if anything made it richer, but their bodies do not work as much. This transition from a physical life to a sedentary one has made them vulnerable.

Gujarati peasant food — bajra (millet) roti, a lightly cooked green, garlic and red chilli chutney, and buttermilk — is actually supremely healthy. But the peasant Patel has succumbed to the food of the ‘higher’ trader and now prefers the oily and the sweet.

Marathi peasant food is similar, but not as wholesome with a thick and pasty porridge called zunka replacing the green.

Though Jains are a very small part (one percent or thereabouts) of the Gujarati population, such is their cultural dominance through trade that many South Bombay restaurants have a ‘Jain’ option on the menu. This is food without garlic and ginger. Since they are both tubers (as also are potatoes), Jains do not eat them, because in uprooting them from the soil, living organisms may be killed (no religious restriction on butter and cheese, however!).

We are not hell bound on the culture of physical fitness, and because of this Indians don’t have an active old age. We need to just ask ourselves if we are sowing the seeds of unhealthy eating habits for our next generation. It’s time to revive our culinary traditions rather eating habits in the modern world that could count on us for a lifetime. Eat healthy, eat to the best of your abilities and enjoy every morsel, every bite and live to the fullest.

Preserving Vegetarianism

Healthy discussions and forum need to be instituted and deliberated in a time-bound framework on aspects and means of overcoming challenges in the field of vegetarianism with a focus on food production – wellness and sustainability.

Hospitality schools must be cognizant of the gaps, issues, and concerns, in the hospitality industry to better prepare their graduates for the jobs ahead of them including the vegetarian share. The outcome of the seminar, research and education must be shared with hospitality giants, stakeholders, enduser and local government units for them to be informed about the status and other issues confronting the industry and how they could join forces to further improve the scope of vegetarianism in the region.

Being Vegetarian by choice or by religion is to survive. Knowledge should be documented so as to be accessible for future reference and learning. Research on methods of cooking or eating habits is not a hindrance. Meeting the need of the potential consumer, we should make the best use of the local available flora (one common hindrance to the selection is that there is a lot of non-veg offering on the menu than vegetarian options and that it is being prepared by non-veg cooks.)

Vegetarianism And Environment

A survey came up with environmental concern. A global switch to diets that rely less on meat and more on fruit and vegetables could save up to 8 million lives by 2050, reduce greenhouse gas emissions by two-thirds, and lead to healthcare-related savings.

Dr Marco Springmann, of the Oxford Martin Programme said: “What we eat greatly influences our personal health and the global environment. Imbalanced diets, such as diets low in fruits and vegetables, and high in red and processed meat, are responsible for the greatest health burden globally and in most regions. At the same time, the food system is also responsible for more than a quarter of all greenhouse gas emissions, and therefore a major driver of climate change.

This article is an effort in getting the pulse about the vegetarian concept and also provides the insight and stimulating environment for opting better eating habits INVOLVING VEGETABLES and culinary career opportunities. An upcoming trend, here to stay is….. Vegetarianism.