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The usual excuse for eating fast food is in its catchy name: it's fast. With offices to attend, schools turning childhood into corporate careers and everyone trying to be superhuman, life turns into a series of sprints.
Anuradha Vashisht, who has been researching on healthy living and the effects of food on our well being for the past decade, refutes the idea that cooking the natural way takes up more time. She has just come up with "Health Recipes: From Mother with Love" published by Seventh Dimension, and most of the work is based on her own experience of seven years, bringing up two young daughters while balancing a career in the media. Eating healthy, natural food, is a way of life she calls "hygienic", and this is not more, but less time consuming than the conventional urban approach.
"At least 30 per cent of the time is saved," avers Anuradha, adding "We generally overeat." It is as simple as eating less, cooking less too. "We never have breakfast," she explains. Also, once a week she and her children skip lunch as well. "We had only pomegranate today," she offers.
Myths
Anuradha terms as myths many of the conventional beliefs about diet. Breakfast is considered by many, including doctors, as the day's most important meal. It is supposed to kickstart the metabolic process, we are told, besides averting the possibility of overeating later in the day. "We don't need an external kickstart for the metabolism. We have a wonderful metabolism," declares the author. According to the body's biorhythms, the digestive juices subside after sunset, she explains. Therefore, what we eat for dinner does not get digested for 14-15 hours. "We need to give rest to our organs. If we take anything more than we require it is a tax on our system." The only people who might need breakfast are those with ulcers, but, points out Anuradha, most breakfast foods are acidic, and the treatment for stomach ulcers is through alkaline foods.
Speaking of breakfast foods, what about oats, touted as the wonder cereal? Oats are for horses, comes the reply. So much for starters! Care for the main meal? The recipes are there for the asking, and Anuradha promises more books to come. Besides, she plans workshops in schools - what with her kids' classmates being converted to their fruit tiffins - and plans to launch her e-magazine in April.
ANJANA RAJAN
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