Fitness Regime with healthy food ingredients: A sustainable approach
As the saying goes, "necessity is the mother of invention." For this reason, a wide variety of food products are required in India, which is a vast country with the second highest population in the world. Indians adhere to a variety of cultural and religious traditions. People of many religious backgrounds have developed habits of avoiding non-vegetarian foods. As a result of vegetarians' religious objections, new food products are constantly being developed.
Pseudo meat, genetically modified organisms (GMOs), and soya meals are healthier alternatives to non-vegetarian diet that the general population is depending on.
As a rule, guests and hosts alike favour dishes with meat in the Indian catering industry. Society, religion, and health-related issues all have a significant impact on the meat industry. To make meat alternatives, a variety of plant-based ingredients are included. The lab meat that is produced using this method is nutritious and safe to eat. Lab-grown meats are a good meat substitute for vegans and vegetarians who want to eat less meat per day but still meet the government's per capita meat requirement.
Generically modified organisms have provided numerous benefits to the general public, including increased crop yields, lower food production costs, reduced pesticide use, improved nutrient composition, better food quality, resistance to pests and disease, and increased food security for the world's expanding population.
GMOs are created by modifying organisms' DNA through genetic manufacturing and breeding procedures. Animals are bred via genetic engineering in order to be used in research labs. Today, GMOs are a popular food with a wide range of products such as soy and corn. Other popular GMO foods include cotton and sugar beets as well as milk and sugar substitutes like aspartame, aspartame-sweetened beverages, and aspartame-free beverages.
Vegetarians can rely on soya foods, which are a good source of protein. Tofu, soy milk, edamame, meat substitutes, soymilk, soy nuts, tempeh, textured soy protein, and whole soybeans are only few of the many varieties of soy.
There are two forms of tofu: Water-packed tofu, which is dense and solid, and Silken tofu, which is soft and reduced-fat. Both are high in high-quality protein and B vitamins and low in sodium.
The high quality protein and B vitamins in soymilk make it a great dairy alternative for those who are lactose intolerant.
Hemp seeds contain a lot of nutrients such as protein and fibre, but they're also low in harmful saturated fats.
Vegan alternatives/ Tofu is used in burgers and hot dogs in the place of traditional meats including sausage, bacon, and ground beef. They're low in cholesterol and high in protein, iron, and B vitamins.
Tofu consists primarily of protein and isoflavones, which are phytoestrogens that have similar health benefits to those found in almonds.
Tempeh is a fermented soybean food that is chunky and tender. Sliced, marinated, and grilled, it can be used in a variety of dishes, such as soups, vegetable casseroles, and even chilli. Tempeh is a good source of both probiotics (good bacteria food) and protein. It may be used in a wide range of meals because of its hard texture. It has anti-inflammatory properties.
MEAT EXTENSION: Soy flour is a meat thickener. It's 70 percent protein and has all of the bean's fibre, so it's a healthy snack. Dried textured soy flour is available in granular and chunk forms (similar to quinoa flour). It takes on a chewy consistency when combined with water.
Whole soybeans are a great source of protein and fibre, and they may be cooked and incorporated into a variety of dishes, including sauces, soups, and stews.
The use of multi-grains in the health routine has changed Indians' eating and lifestyle. Instead of trying to cut corners, this method emphasises the utilisation of nutritious components like Multigrain products, which are a mainstay of diets all around the world. These goods are free of gluten, have a lower caloric content, and are very filling. Among the grains found in this diet are nutritious ones like corn, amaranth, Bengal gramme, jowar, and rice, just to name a few. It has a high protein content and a good amount of fibre. Typical whole grain items include oats, whole wheat, whole grain rye, buckwheat, bulgur (cracked) wheat, millet, whole barley, spelt, quinoa, brown rice, corn, popcorn, whole-grain bread, and whole-grain pasta.
Lentils, chickpeas, oats, spelt, barley, egg whites, ground flaxseed, and whole wheat or oat fibre are added to wholewheat/multigrain pasta. In terms of carbs, this is better because it is lower in sugar and higher in satiety. A grain and legume flour mixture, as well as semolina, are used in this dish's composition. For added nutrition and flavour, chefs are making pasta with ingredients like spinach puree and beetroot. These come in a variety of colours and flavours and include nutritious nutrients such as nutritional fibres, flax seeds, chia seeds, and others for those who are health- and diet-conscious.
Pulses and grains are common ingredients in Indian cooking, as are a variety of spices. Traditionally, every Indian household has on hand a variety of staple foods such as split red lentils, chickpeas, green gramme, urad dal, and yellow pigeon peas, such as Arhar dal, as well as rice, cottage cheese, and yoghurt. Indian bread varieties include naan, roti, dosa, and puri, as well as pickles and chutneys. Ghee, mustard oil, and coconut oil are used to prepare the majority of the cuisine's dishes.
There is greater variety in life when it contains varied tastes. 6. Traditional Indian Condiments/ Spices: Spices from India provide flavour and scent to cuisine. Sweet, spicy, and acidic flavours abound in Indian cuisine.
Whole and ground Indian spices are both used. Small and Big Cardamom make up this blend. Ground cumin and corriander, fenugreek, fennel and various herbs such as curry leaves and bay leaves, as well as fenugreek seeds (methi), are all common ingredients in garam masala. Asafoetida, dried chilies, and star anise are all common ingredients in Indian cuisine. Chaat Masala is commonly used to enhance the flavour of dishes.
Raw mango powder (Amchur), dry pomegranate seeds (Anardhana), and lemons (Nimbu) are some of the natural sour ingredients found in Indian cuisine.
Indians' health and way of life have improved thanks to the aforementioned new dietary ingredients.