Food
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[edit] Vegetarian food
Many people around the world are slowly moving away from a daily meat-based diet. More and more people are becoming vegetarians. A vegetarian does not eat meat, poultry, fish or their by-products. A vegan is a vegetarian who does not eat eggs or dairy products. The primary reasons for the move towards vegetarian food include: health, animal welfare, environmental concerns, religion and ethical concerns. Statistics show that by eating vegetarian food, one could save the lives of 5 cows, 20 pigs, 30 sheep, 760 chickens, 46 turkeys, 15 ducks, 7 rabbits, 2 geese and half a ton of fish. This fuels the drive of animal welfare activists. Plant food has a high amount of complex carbohydrates and fiber. Vegetarian food rich in complex carbohydrates and fiber and low in fat, is the best diet for people struggling with obesity, type 2 diabetes, and heart disease. Eating healthy vegetarian food rich in vitamins, minerals, essential fats, antioxidants, and other nutrients ensures the healthy functioning of our bodies. Eating vegetarian food is a healthy choice, but before becoming totally vegetarian, it is important to be aware of the nutritional values of various foods to ensure a balanced diet.
[edit] Organic Food
Organic food is healthy and tasty, full of natural goodness. Organic food is grown in organic farms. Organic farms don't use the harmful pesticides and chemicals generally used to ward off pests. So chemical residues are rarely found. Organic food is not restricted to vegetarians. Non-vegetarians can buy organic meat like organic chicken and organic beef. Nowadays, even organic baby food and organic wine is available.
Organic food does not contain artificial food additives and preservatives like hydrogenated fats, phosphoric acid, aspartame and monosodium glutamate. These additives have been linked to diverse health problems like heart disease, osteoporosis, migraine and hyperactivity. Research shows a decline in the trace mineral content of fruits and vegetables grown in the conventional method. Plants extract nutrients like minerals from the soil. Artificial fertilizers cannot replace these essential nutrients. Research shows that organic food is indeed healthier than conventional food, having a higher amount of minerals, vitamins, and phytonutrients (plant compounds that fight cancer). The higher water content in conventional foods dilutes its nutrient contents. This is not the case with organic food. Plant phenolics (flavanoids) protect the plant against insects, bacterial and fungal infection and photo-oxidation. Research shows that these flavanoids are also effective in preventing cancer, heart disease, and also fights age-related neurological dysfunctions.
The Journal of Agricultural and Food Chemistry published a study in January 2003, stating that 52 percent more ascorbic acid (vitamin C) was found in frozen organic corn than in conventional corn, and 67 percent more in corn raised by sustainable methods (a combination of organic and conventional farming). Higher levels of polyphenols were found in organic and sustainable marionberries as compared to conventionally grown ones. But some critics say that the study was poorly done and biased.
[edit] Indian food
Is different from rest of the world not only in taste but also in cooking methods. It reflects a perfect blend of various cultures and ages. Just like Indian culture, food in India has also been influenced by various civilizations, which have contributed their share in its overall development and the present form.
Foods of India are better known for its spiciness. Throughout India, be it North India or South India, spices are used generously in food. But one must not forget that every single spice used in Indian dishes carries some or the other nutritional as well as medicinal properties.
[edit] North Indian Food
Food in the north India, to begin with, Kashmiri cuisines reflect strong Central Asian influences. In Kashmir, mostly all the dishes are prepared around the main course of rice found abundantly in the beautiful valley. Another delicious item cooked here is the 'Saag' that is prepared with a green leafy vegetable known as the 'Hak'.
But on the other hand states like the Punjab, Haryana and Uttar Pradesh show high consumption of chapatis as staple food. Again, these chapatis are prepared with a variety of flours such as wheat, rice, maida, besan etc. Besides chapatis other closely related breads baked in these regions include Tandoori, Rumaali and Naan etc. However in the northern region impact of Mughlai food is quite obvious.
[edit] West Indian Food
In western India, the desert cuisine is famous for its unique taste and varieties of food. Rajasthan and Gujarat are the states that represent the desseert flavor of Indian food. Here an immense variety of dals and achars (pickles/preserves) is used that simply substitutes the relative lack of fresh vegetables in these areas.
In the states like Maharashtra, the food is usually a mix of both north as well as south cooking styles. Here people use both the rice and the wheat with same interest. Along the coastline of Mumbai a wide variety of fishes is available. Some of the delicious preparations include dishes like the Bombay Prawn and Pomfret.
In Goa, that is further down towards south, one can notice Portuguese influence in the cooking style as well as in the dishes. Some of the major dishes of this regiun are the sweet and sour Vindaloo, duck baffad, sorpotel and egg molie etc.
[edit] East Indian Food
In the eastern India, the Bengali and Assamese styles of cooking are noticeable. The staple food of Bengalis is the yummy combination of rice and fish. Usually the Bengalis love eating varieties of fishes. A special way of preparing the delicacy known as 'Hilsa' is by wrapping it in the pumpkin leaf and then cooking it. Another unusual ingredient that is commonly used in the Bengali cooking is the 'Bamboo Shoot'. Various sweets prepared in this region, by using milk include the 'Roshogollas', 'Sandesh', 'Cham-cham' and many more.
[edit] South Indian Food
In the southern India, the states make great use of spices, fishes and coconuts, as most of them have coastal kitchens. In the foods of Tamil Nadu use of tamarind is frequently made in order to impart sourness to the dishes. It simply distinguishes the Tamil Food from other cuisines.
The cooking style of Andhra Pradesh is supposed to make excessive use of chilies, which is obviously to improve the taste of the dishes.
In Kerala, some of the delicious dishes are thelamb stew and appams, Malabar fried prawns, Idlis, Dosas, fish molie and rice puttu. Another famous item of this region is the sweetened coconut milk. Yet another dish is Puttu, which is glutinous rice powder steamed like a pudding in a bamboo shoot.
