EAT THAI TO STAY HEALTHY AND KEEP SLIM

People are often asking me why so many Thais are still so skinny, despite the fact that we obviously have a strong liking for eating. As a matter of fact, I used to be perplexed by this as well, until I began doing research and writing my several books on Thai cuisine. It is now abundantly evident that the solutions lie in the components, the preparation, the manner in which we prepare, and the manner in which we consume food. Permit me to proceed! To begin, I feel it necessary to tell you that the whole of my comments will be focused on traditional Thai food, with just a few small adjustments made to fit western preferences. I am not talking to any of the current trends that are prevalent in Bangkok, where skinny adolescents are transforming into chubby adults by consuming a diet consisting of hamburgers, Coca-Cola, and Krispy Kreme doughnuts. There is undoubtedly an increase in the prevalence of obesity in Thailand; however, the primary reason for this is that the lifestyle has gotten more westernized. To our good fortune, the majority of people are able to maintain their weight by consuming traditional cuisine. There is a wide selection of fruits and vegetables available in Thailand, which is a good circumstance for those of us who live here. Instead of consuming, for example, peaches or pears that have been kept in syrup, we may now purchase them in their fresh form. In addition, we take great care in selecting the products that we use, which often involves exploring the many street markets in search of the finest mangoes, durian, or coconuts out there. There is a correlation between walking a mile to purchase fruit and maintaining a healthy weight. Rice, which “bulks up” after cooking and is thus often less dense and less fatty than potatoes, is the primary source of energy and the staple food of the Thai diet. It is more common for Thai guests to load up on green vegetables and other side dishes than they are to consume large amounts of rice before they leave the restaurant. By using fresh herbs, such as coriander, basil, lemongrass, and chilies, we are able to make everything more acceptable to the palate. Above all else, we have a deep affection for fish. It is recommended that fish be included in the diet of every individual at least once a week; nevertheless, it is important to choose a species that is sustainable. It is generally agreed upon by specialists that omega-3 polyunsaturated fatty acids are essential for a healthy metabolism, and oily fish is the finest source of these acids. I have included a list of the health advantages of almost all of the traditional Thai ingredients in the different books that I have written. I will give you three examples… * Ginger, which is one of the most prominent ingredients in Thai cuisine, is well-known for its ability to improve digestion. * Water chestnuts have absolutely no fat and very few calories. * White flesh of chicken is lower in calories, lower in fat, and higher in protein than dark meat. Do you think it would be possible to cook chicken with water chestnuts and ginger by using all of the items listed above? The recipe for this dish, which also contains dried black fungus, may be found in my electronic book titled ginger and galangal secrets (from thaifoodsecrets.com). Due we prefer to cut and slice the majority of the components, Thai cuisine requires a significant amount of preparation. This is because of the preparation step. In addition, this is beneficial to one’s health. Instead of providing half-chickens or huge steaks of beef, we serve meat that has been finely sliced and cut into bite-sized pieces that may be savored on their own. Fish is the only kind of food that is typically presented whole, and it is often served as a communal dish from which each diner takes a little portion. This is the traditional method of preparing food in Thailand, which involves a lot of time spent on preparation but just a short amount of time spent cooking. In each and every one of my publications, I always stress the significance of pan-frying rather than deep-frying whenever it is feasible to do so. Understanding how long each component should be cooked for is essential to achieving success when using a wok for stir-frying. Make sure that veggies are not cooked for too long. When cooked with other ingredients, beansprouts, for instance, need just around three minutes to cook. Add light veggies at the very end of the cooking process. By virtue of the manner in which we consume food, the Buddhist tradition instructs us to savor our meals rather than consuming them in a hurry. What kind of health benefits does this have? I believe that it does. Because the body begins to communicate “satisfied” before the conclusion of the meal, you won’t be in risk of overeating if you take your time to appreciate the food that you (or someone else) has prepared and cooked. This is because the body begins to signal overeating before the meal is done. We refer to it as “im” (full). As soon as you hear Thai diners yelling “im!”, it indicates that they are really unable to consume much more food. The final word: people from the United Kingdom, Europe, or the United States will never consume only Thai food, with the possible exception of when they travel to Thailand. However, it is possible that they could incorporate some of the fundamentals of traditional Thai cooking into their own cuisine. Increasing the diversity of ingredients, reducing the size of the pieces of meat, increasing the amount of fish, avoiding overcooking, and taking leisurely time to appreciate the end product are the keys. Eat with pleasure! I Cheepchaiissara is the author of four books, including “The Food of Thailand,” “A Little Taste of Thailand” (published by Murdoch), “Fresh Thai,” and “200 Thai Favorites” (published by Hamlyn). Additionally, she is the author of sixteen e-books that are part of the series “Thai Food Secrets.” Her house in Colchester is where she teaches Thai cuisine, and she also teaches at the culinary school in Braxted Park, which is located in Essex.

I love myBlogd

Babushka

See author's posts