INTRODUCTION
Hi, Hive community. Thank you for your support/vote on my previous post.
So, I have decided to take my Hive journey seriously and consistently. I hope to share my ideas and thoughts on various matters of life, especially as regards to health and food.
For the next few days, I'll be focusing on the topic JUNK FOOD
In a simple term, Junk means trash.
Relating to food and health, they are meals containing high calories with not more than 2 essential food nutrients. They are most tasty and appetizing delicacies you would come across.
SOME FOOD FOR THOUGHT?
Should we consume junk food?
What quantity of junk food is considered healthy enough for comsumption?
Are there various types of junks?
Can we make junk foods healthier without distorting their heavenly tastes?
TODAY'S FOCUS
Today, I'll be focusing on how to improve junk foods using pasta as a case study.
Pasta is considered a junk food because it contains high amounts of calories and carbohydrates but significantly low amounts of proteins, vitamins, minerals and lipids.
The body requires a particular amount (some times ranges) of each nutrients daily for various ages, sexes and body masses. We ought to understand this.
As drugs contains various substances in a specific proportion and we are expected to consume them also in specific proportion to yield our desired results, so are our meals. They are a combination of several micromolecules which are required by our body in a particular amount say fiber (we need about 35 to 45g of fiber daily and if we consume a significant amount of it, above this range, we are likely to inhibit the absorption of essential microminerals like Zinc and Magnesium; if we consistently consume a significant quantity lower than the lower boundary of the range we risk some bowel conditions like the colon cancers)
I will be taking us on a journey of how I improve the nutrients in my pasta using this recipe.
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INGREDIENTS
Source of Lipid
VEGETABLE OIL (15ml)
Source of Protein
SHREDDED BEEF Or your preferred protein source
Source of Vitamins and Minerals
BOUILLON CUBE (2)
CARROT (50g)
GARLIC (2-3 cloves)
GREEN BALL PEPPER (1 medium size)
GREEN BEANS (10g)
GINGER (4g)
ONION BULB (100g)
RED BELL PEPPER (60g)
SALT (a pinch)
TUMERIC (5g)
TOMATO PASTE (25g)
PROCEDURES
Cook Pasta until it is almost cooked, then put in a sieve or colander to drain the remaining water.
Chop all your vegetables into your preferred shapes
Put your pan under a low heat
Pour your vegetable oil into the pan, add your pinch of salt then add your onions, garlic, ginger, TUMERIC, and carrot. Stir for 2-3 minutes. Add your tomato paste and stir for 5 minutes
Add you peppers, green beans, bouillon cubes and stir for another 2-3 minutes.
Add you almost cooked pasta into the mixture stir for 4-5 minutes then turn off the heat.
PREPARED
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A NOTE OF FEW NUTRITIONAL IMPROVEMENTS OF THE PASTA
PEPPERS — The contain an enormous amount of vitamin C which boost the body immune system. It is said that 100g of pepper contain more than the daily requirements for vitamin C.
ONIONS — Contains Quercetin, an antioxidant which also boost the immune system. Also contain fructans, a type of fiber, which help the gut floral flourish thereby reducing the risk of gut cancers
GINGER — It is said that 4g of ginger could help reduce menstrual pain. However, excessive use of it could prolong the menstrual bleed.
GARLIC — Contains ALLIIN which is converted to ALLICIN by the enzyme Allicinase. This only occurs when the garlic clove is chopped or crushed
ALLICIN has some antimicrobial effects.