WHOLESOME VISION ON PLATTER

DUE TO GLOBALISATION, INTERNATIONAL FOODS ARE BEING POPULARISED IN PLACE OF INDIGENOUS FOODS. THEREBY AFFECTING OUR FOOD CULTURE AT THE COST OF OUR HEALTH AND PURSE. LOCAL FOOD KEEPS THE POPULATION HEALTHY AND DISEASE-FREE

- DR HS PREMA

When we have gone global in various aspects, why can't we also go global in our food choices? This question sounds valid to many, but have we checked the impact of globalisation on our food culture? A mindless change in our food habits somewhat sidelined our health, culinary art, and biodiversity in agriculture for being modern.

Food preparations evolved over centuries are developed and based on our reaction to the chemicals or nutrients present in the foods. Eating food or choice of food is more of a science than an art. Knowing this science and using local agricultural produce, cookery was developed by our ancestors to promote health and economy.

TRADITIONAL FOOD SCORES OVER WESTERN DIET

The energy we consume through proximate principles comprises carbohydrates, proteins and fats. Our body receives varieties of carbohydrates through many kinds of cereals, such as rice, wheat, jowar, ragi, and many more millets; proteins through various types of dicots, milk and its products, eggs, and meat; and fats through different oils, ghee, and butter are part of our daily meals. The ratio of these three essential nutrients is perfectly balanced in our traditional cooking and are undoubted to meet our energy demands. Adding Pizza, Burgers, Energy Bars, and Chocolates will alter the carbs, protein, and fat ratio, which dents healthy calorie consumption.

INCORRECT PROJECTION BY MNCS