Healthy ingredients dominate wellness scenario in India
As we are an agricultural country, everything we ate used to be considered healthy. Our eating habits have deteriorated as a result of advances in food technology and the combination of traditional and modern cuisines. When it comes to understanding the true meaning of health, the Covid era was a turning point.
People began carefully considering their dietary habits in the last two years. Those who had lost trust in Ayurveda have rediscovered it, and those who had never considered it or healthy eating habits before have been seduced by its promises of healing and wellness. Its excellent people are returning to its roots, even though our Haldiwalah has become Turmeric Latte and Kadhas have become organic and nutritious teas.
Regardless of whether we liked it or not, milk was a part of our daily and nighttime rituals as children. More unprocessed grains boiled with milk(sweet) or buttermilk or water were part of our breakfast in the past (savoury). When we were kids, a sweet meal made of Desi ghee and boora(desi) satisfied our sweet craving without significantly raising our blood sugar levels.
The Republic of India's grocery store is 6th in the world in terms of sales, and 5th in terms of production, consumption, and export. 13% of total production and 6% of industrial investment go to export in the Republic of the India. India's production and agriculture sectors account for more than 8% of Gross Domestic Product (GDP). The Ministry of Food Process Industries helps the Indian government contribute to the growth and development of the food processing industry (MOFPI).
Indians used to be known as the world's largest producer and user of spices (ginger, turmeric, cumin, and chilli peppers), and they still are. We are now using long-forgotten traditional recipes, and it's all because to Covid-19. Recently, India has lost touch with its traditional food, which is one of the country's greatest culinary treasures.
India has a diverse cultural heritage and a long history. When human civilisation began, everything changed. India has long been praised for the depth of its culture, the variety of its cuisine, and the majesty of its architecture. Indian food is now being enjoyed by people all over the world, especially the younger population.
The flavour foundations of traditional Indian cuisine are the same throughout the board. Dishes, on the other hand, are extremely regional in nature in India. This fact can be established: every 100 kilometres, the traditional culinary style will be different, depending on local culture, availability of ingredients, and weather.
It's difficult to say how Covid-19 will impact each one individual. Without hospitalisation, the majority of infected individuals suffer mild to moderate health problems and recover quickly. One of the causes for this is the eating habits of Indians.
This may seem insane to others, but the substances selected and picked by the Indians are critical to their survival throughout the pandemic, since they either directly or indirectly help to maintain their immune systems healthy. Several of the spices and herbs used in Indian cooking, such as turmeric, ginger, garlic, giloy and black pepper black salt are well known for their immunity-boosting properties. Other sources of vitamin C include chia seeds, pumpkin seeds, sunflower seeds, and cinnamon are also good sources of vitamin C.
People all around the world, including those in India, are now using the formerly traditional Indian recipes to stay healthy and strengthen their immune systems. People all across the world use Ayurveda as a healing system. Ayurveda is the science of life's discipline, combining the best of human knowledge with the bounty of nature to promote a long and healthy life.
There is a large body of information in Ayurveda about inhibitory care derived from the principles of "Dinacharya" - daily regimens, and "Ritucharya" - seasonal regimens, to help people live long and healthy lives. Preventive health interventions and immunity-boosting strategies focused on respiratory health were advocated by the Ministry of AYUSH throughout the epidemic. Ayurvedic literature and scientific journals have long backed these techniques, which were once common throughout India.
Rather than buying prepackaged dips, people are making their own at home, and this is also happening with other processed foods such as mayonnaise, which can now be replaced with low-fat yoghurt, olive oil, hummus and other condiments such as mustard paste and low-fat cottage cheese.