Description- Health is wealth! Six experts came together to share some nutrition tips for boosting immunity during the pandemic. Among them, Chef Kunal Kapur highlighted the need to watch your portions, snack on fruits, add sprouts to chaats. Watch this video to know more about good health.
And log on to https://youtu.be/MqQvoHTjJN8 for the full panel discussion
Follow this story and more: https://www.outlookindia.com/
#Poshan #OutlookPoshan #OutlookMagazine #OutlookGroup
And log on to https://youtu.be/MqQvoHTjJN8 for the full panel discussion
Follow this story and more: https://www.outlookindia.com/
#Poshan #OutlookPoshan #OutlookMagazine #OutlookGroup
Category
🗞
NewsTranscript
00:00 [MUSIC PLAYING]
00:03 Best way of cooking?
00:13 I think it's difficult to kind of define
00:16 what is the best way of cooking, because it may not give you
00:20 the desired results every time.
00:22 So one way to simply put it is steaming food is the best way.
00:26 But is it desirable?
00:27 Is it sustainable?
00:29 No.
00:29 So because-- and plus, you cannot steam every food
00:32 and eat it.
00:33 It's impossible.
00:35 Nobody is going to follow that.
00:36 So I think the best way of cooking any dish in a layman's
00:39 term, if I have to put, is to be conscious of what you are
00:42 putting, what you are adding.
00:44 And more or less, we have a certain level of knowledge.
00:48 Everybody knows what is good and what is bad.
00:52 You don't need to be a doctor to understand
00:55 that if you eat fried food all the time,
00:57 or if you're eating charred food or grilled food all the time,
01:00 that is going to be healthy for you.
01:02 So there is a certain basic knowledge and understanding
01:04 we all possess.
01:06 When we put that butter on the bread,
01:08 or when we add that extra dollop of cream
01:10 on your favorite palak paneer, or when we order that extra
01:14 cheese pizza, we already know that we are eating,
01:18 let's say in this particular three cases, excess fat.
01:20 Similarly, there could be excess carbs.
01:22 There could be excessive eating.
01:24 So method of cooking is not the culprit, I always say.
01:29 And also, we have this tendency as individuals,
01:32 not as doctors, but as individuals,
01:34 to define food as healthy and unhealthy.
01:38 I personally feel that there is no such food which
01:41 is unhealthy at all.
01:43 It is our intake.
01:45 It is our lifestyle that makes it unhealthy for us.
01:49 So where if I am used to working out,
01:51 if I'm a very active person, I can take enough of, let's say,
01:57 for example, ghee.
01:59 And I'm keeping other parameters as OK,
02:03 where I don't have a certain condition,
02:05 or I'm not allergic to certain things.
02:07 So it is not unhealthy for me because I'm
02:09 able to burn it out.
02:10 But at the same time, if I'm sedentary,
02:12 and if I'm somebody who is unable to move around,
02:15 whether it's for old age or some incapacity,
02:17 I need to reduce my certain foods.
02:19 That's all.
02:20 So no food is unhealthy.
02:22 Every food gives you nutrition.
02:24 The art of balancing nutrition from every meal,
02:28 every ingredient, is what we need to focus.
02:32 And that's where we learn, not necessarily from chefs,
02:36 but from nutritionists, from doctors,
02:38 who kind of recommend certain things to eat and in proportion.
02:42 And like I said, everybody has a basic knowledge of what
02:45 is right and what is wrong.
02:47 And when you get interested about such things,
02:49 the information is right there.
02:51 Somebody who's listening to or watching us now,
02:54 there's a whole lot of information
02:55 that from Dr. Sisodia to Mr. Chadha to Tiana,
03:00 everybody has already shared.
03:02 So it's all about implementing, keeping that, and moving on.
03:06 Now, talking about certain foods that one
03:11 can have while they are on, let's say, a certain recovery,
03:14 whether it's from COVID or not.
03:16 And also, personally, let's say, if somebody
03:19 is trying to rebuild, whether he was suffering from COVID
03:22 or not, or kind of getting onto a recovery road,
03:25 I think there are certain parameters
03:27 from what I understand as a chef, I can share.
03:30 One is definitely proteins, because those are your building
03:34 blocks in your body.
03:35 So whether it's a plant-based protein
03:37 or if it's an animal-based protein, that is important.
03:41 Then it comes to fats.
03:42 Fats are very important, but the good fats.
03:46 Let's say, if you're taking fats in terms of eating almonds
03:49 or eating different kinds of nuts.
03:51 So this is a good source of fat.
03:54 Similarly, there are certain healthy oils as well.
03:57 So you cannot have a fat-free diet.
04:01 It's not good for our own body.
04:03 Similarly, limiting your carbs or taking carbs
04:05 in the form of carbs coming from, let's say,
04:09 a whole wheat or a whole meal or a mixed grain meal
04:12 rather than a very super-refined flour, for example.
04:17 So there are these subtle things.
04:19 At the same time, somebody who's recovering,
04:21 I think fresh food, freshly prepared, helps a lot.
04:24 When I say fresh food, it should be
04:27 seasonally-available fresh fruits and vegetables,
04:31 something that you can eat raw, something which
04:35 requires minimalistic cooking.
04:36 For example, if you want to eat charred,
04:41 you can always add a whole lot of sprouts to your char
04:44 to make it more healthy.
04:45 Like someone was talking that the moment you sprout a dal,
04:49 you are increasing the iron absorption or the iron
04:52 or the nutrients.
04:54 When you sprout, it kind of increases.
04:56 In fact, some time back, two, three years back,
04:58 I had this entire craze about doing micro--
05:03 these small little micros that you can grow from seeds,
05:07 different seeds at home.
05:09 And all you need is a little small bowl and with a cotton
05:11 pad, add some water, add some, let's say, throw-in mustard
05:14 seeds, and you get those small little shoots.
05:17 And you cut them, and you eat them.
05:18 And they don't taste much.
05:20 They're not mouthful.
05:21 But they're very nutritious.
05:23 So these are the few things that I can put forward.
05:26 And I mean, the list is endless.
05:28 There are so many other things that you
05:30 can kind of eat while you are on the road to recovery.
05:35 And one of the important things is that to not overindulge.
05:40 Because the moment you are into that recovery mode,
05:43 you start feeling hungry.
05:44 You tend to go back to the same old habits.
05:47 [NON-ENGLISH SPEECH]
05:49 I can eat.
05:49 I need nutrition, Baba.
05:52 That theory and that thought in the head,
05:54 you really have to fight it and kind of pace out your meals.
05:59 I've been somebody on to a very high side of weight
06:03 and kind of reduced it over a period of time.
06:06 I've realized one of the things that works for me
06:09 is portioning at the same time, having the right time to eat.
06:14 So I try and limit my dinners.
06:18 There are a handful of days that I actually
06:21 indulge in a nice, good meal and then go off to bed.
06:25 Otherwise, I usually try and finish my light meal by 7, 7:30.
06:29 So that has really helped me.
06:31 Somebody asked me, how did you do it?
06:33 What are you eating?
06:33 What is your diet plan?
06:34 I said, you know what?
06:35 I've just had like liquid dinner, literally,
06:38 maybe a glass of milk or a fruit or maybe a small bun.
06:41 But the rest of the day, I've been eating.
06:44 So that really helps.
06:45 And again, it's very dependent upon body to body,
06:49 type to type.
06:50 And that's where doctors and nutritionists
06:52 come into play who give you a certain--
06:54 who identify you as a body type and then kind of suggest you
06:59 or recommend you a certain diet to follow.
07:01 That's where the chefs come in to make sure
07:03 that it's nutritious.
07:04 At the same time, it's tasty.
07:06 I think local berries are fabulous.
07:11 They're full of antioxidants.
07:12 They're small.
07:13 They don't fill you up as much.
07:15 But yet, they give you a whole lot of nutritional benefit.
07:17 So every state--
07:20 and I've been doing a bit of research.
07:21 I'm trying to put a book together
07:22 on local ingredients.
07:24 So I've been researching that every state has a certain berry
07:28 that comes in a certain season.
07:29 For example, I'm in Delhi right now.
07:31 Delhi UP Belt has this falsa that comes in.
07:34 And I was just reading about it that it is high--
07:37 no, it's all Google information.
07:39 So I can't vouch for it.
07:41 But that's what it says.
07:42 And somebody over here, if you can kind of enlighten,
07:45 that'll be great.
07:46 But it is full of vitamin C. It is full of antioxidants.
07:49 It's a small berry.
07:50 You can just keep snacking on it.
07:52 So rather than replacing your--
07:54 sorry, trying to go on a crash diet,
07:57 replace your butter popcorns while you're
07:59 watching your Amazon or Netflix with a healthier berry.
08:02 Similarly, if you go towards the Northern Indian Belt,
08:06 [INAUDIBLE]
08:08 Kilmora is a tiny little yellow-colored raspberry,
08:11 which is very, very indigenous to this entire belt.
08:15 And it's brilliant, very tasty, very elusive.
08:18 If you're in-- somebody who's staying in the hills,
08:20 you really don't have to make an effort
08:21 because [INAUDIBLE]
08:26 So I think a simple thing like going out and researching
08:30 which fruit belongs to which season
08:34 and pick that up as a snack is one of the wonderful things.
08:39 I think another thing which is really coming up
08:41 is chia seeds.
08:42 Now, chia seeds is simple seeds which are basically--
08:46 they belong to the same as the mint family.
08:48 Though they don't taste like mint,
08:51 they actually taste like nothing because it
08:54 doesn't have any taste.
08:55 It's more playful.
08:56 It looks like that [INAUDIBLE]
08:59 More like what sabza is, which is basil seeds.
09:02 [INAUDIBLE]
09:03 Very similar looking.
09:04 They kind of pop up.
09:05 They give a lot of nutrition.
09:06 They give a lot of fiber.
09:07 And they naturally curb your hunger.
09:11 So somebody who was planning to kind of start reducing--
09:14 because [INAUDIBLE]
09:17 Undernutrition is not the only problem.
09:20 [INAUDIBLE]
09:22 [INAUDIBLE]
09:24 He has gained a lot of weight.
09:26 And gaining weight is the biggest disease, I feel.
09:29 You keep that complicates everything in your system.
09:31 So we need to address undernutrition,
09:33 whereas we also need to address overnutrition
09:35 because [INAUDIBLE]
09:37 [INAUDIBLE]
09:38 Because everybody is just sitting and eating.
09:45 So I think chia seeds or sabza or [INAUDIBLE]
09:49 [INAUDIBLE]
09:50 [INAUDIBLE]
09:51 They bloom.
09:52 They soak up a lot of water.
09:54 And once you consume it, it naturally curbs your hunger.
09:57 You start eating less.
09:59 Plus, they give you nutrition.
10:00 [INAUDIBLE]
10:02 [MUSIC PLAYING]
10:05 you