Two new studies link food preparation with improvements in health; Discover the best strategies for including cookware in your daily run
You don’t need to be a chef. All it takes is a handful of effort and a pinch of interest to include cooking in your daily life and fill your menu with nutrients and other protective substances. Two recently published studies confirm the benefits of homemade food.
One of them, from the Center for Epidemiological Research in Nutrition and Health at the University of São Paulo (Nupens/USP), shows that dedication in preparing family dinner contributes to greater balance on the plate. “When parents spend more than two hours preparing, their children tend to eat more vegetables and fish“, comments nutritionist Carla Adriano Martins, one of the authors of the article and professor at the Federal University of Rio de Janeiro (UFRJ). To arrive at the result, the researchers collected, through telephone interviews, information on the diet of 595 families in City of Sao Paulo.
The other research, a review published in periodic Nutrition, I found similar results. For her master’s degree at the University of Valencia, Spain, nutritionist Juliana Watanabe analyzed dozens of studies in the scientific literature, and one of her conclusions is that the habit of cooking at home encourages adherence to eating patterns considered healthier, such as the Mediterranean Diet and Dash, a diet created in the United States to combat hypertension. “Culinary skills need to be encouraged, especially among younger populations,” says Watanabe.
In home cooking they are generally used natural ingredients to make the preparations. There is thus an increase in vitamins, fiber and minerals, as well as quality proteins, fats and carbohydrates. But, according to Watanabe, this is a declining habit. “Currently it is increasingly rare to perpetuate recipes from generation to generation,” he complains.
Some processed foods, such as In box, it can make your life easier. “But it’s crucial to check the ingredient list and nutritional composition on labels,” advises Watanabe. In fact, with the use of new technologies, it is possible to find sodium-free products. Fish like sardines and tuna also help fight the rush. “But they shouldn’t always be protagonists. The ideal is to use them every now and then,” she suggests.
Einstein’s nutritionist says she’s a fan dried herbs to season dishes. The UFRJ professor highlights the use of good tools. “The pressure cooker is a great example, as it helps save time and gas,” he says. “It is simply worth paying special attention to cleaning and paying attention to maintenance,” she warns. This ensures that you get enough beans every day.
A piece of advice from Fabiana Rasteiro is start with simpler recipes and improve over time. “After you get comfortable you can try your hand at more elaborate dishes,” she suggests.
“Another recommendation is to include lessons to develop culinary skills in school curricula,” suggests Juliana Watanabe, involved in projects of this type. According to her, the sooner you get your hands dirty, the better. Children (and family) benefit from taste and health!
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
