Good Eating Habits
If you think
just eating selective food will keep you healthy, think again. The way we eat
influences our health, even more than the foods we choose to eat. Which is why we should
try to develop good dietary habits as early as possible.
Below are 8 dietary habits, which you should follow :
- Never Overeat :
Overeating is one of the most common and dangerous dietary habits.
It often leads to obesity, which is a factor in many other diseases. When you eat more,
the digestive tract and other organs get stressed, which can lead to the overworking and
weakening of those areas. Always eat in moderation. In fact, eating small meals several
times a day instead of one or two large meals is probably better for most people.
- Never Under Eat :
All forms of under eating like skipping meals, or eating only
limited foods will lead to poor nutrition. Which will eventually lead to health problems
due to protein, calorie, vitamin, or mineral deficiencies. Under eating causes symptoms
like lack of energy and subsequent weakness, malnourishment of internal organs, skin
problems, and hair loss, apart from medical conditions like anorexia, nervosa and bulimia.
So, even if you are on a diet make sure you follow a plan that does not starve you.
- Never Eat Late :
Grandma's habit of eating dinner before sundown is actually a very
healthy practice. It is best to eat earlier in the evening, ideally before dark, and not
too heavily. You should also engage in some activity, both mental and physical, after
dinner; and eat very little in the two or three hours before bedtime. If you have been
going to bed on a full stomach, let me tell you it is a very unhealthy practice. The food
just sits there, undigested through the night, so that when you wake up you feel full and
sluggish. So, to add vitality in your life, start having your meals at the grandma time!
- Do not follow rigid diet:
You would have come across people who have very rigid eating patterns and who consume only
a limited selection of foods. Though we all have certain preferences or biases, but
following a very rigid diet is usually not in our best interest. It can lead to serious
nutritional deficiencies, which can cause major health problems. So, next time when some
one offers you a new dish don't assume that you won't like it, without even trying it.
- Don't let your emotions eat :
Our emotions strongly influence our eating behaviour.
Some of us eat when upset or depressed; others cannot eat at all in this condition. But to
maintain a more balanced diet, and thus a more balanced life, we need to learn to deal
with our emotional states in ways other than with food.
- Liquids and food :
Drinking liquids with our meals is not really a good practice,
since extra fluids can dilute the digestive juices, making it more difficult to break down
food. But you can drink water before meals or sometime after. A Little bit of water with
meals may help dissolve the food and stimulate digestive juices. Generally, water is our
best beverage, and we should consume about eight to ten glasses a day.
- Eat Slowly :
We should always try to eat our meals slowly. It is very important
because by chewing our food properly we start the digestive process in the mouth. This
saves a lot of wear and tear on the stomach and digestive tract, helping us easily break
down the food and utilise the nutrients contained in it.
- Get prepared to eat : Apart from preparing the food with love and care we should
take out time to prepare ourselves. By prepare we mean psychologically make our selves
ready to receive nourishment, such as with a little prayer or some quiet time, This gives
us a chance to get the most out of our meal.
Good Timing:
Cooking your food for the right time can help you restore a lot of
nutritional value. Though different types of cooking requires different cooking time, we
have a list of approximate time for which a food should be cooked so as to ready!
Items |
Approximate
Cooking Time (in minutes) |
| Vegetables: |
| Artichoke, large |
10-12
|
| Artichoke, medium |
7-8
|
| Asparagus |
2
|
| Beans, white |
7-8 |
| Beans, scarlet red |
12-13 |
| Beans, black |
8-10 |
| Broccoli, shoots and stalk |
9-10 |
| Brussels sprout, whole |
4-5
|
| Cabbage red or green in
quarters |
4-5 |
| Cabbage in small slices |
2 |
| Carrots in 1 inch dices |
5 |
| Carrots in small dices |
1-2 |
| Cauliflower, flower heads |
3 |
| Corn on the cob |
3 |
| Lentils |
9-10 |
Onions,
whole |
2 |
| Okra, small pods |
3 |
Potatoes,
white/red, fresh, small whole |
5-6 |
| Peas, in the pods |
1 |
| Red Beet, small whole |
12-14 |
| Swede, in 1 inch dices |
7-8 |
| Turnip, small |
3-4 |
Meats: |
| Beef / Veal, Roast or Brisket |
40 |
Beef / Veal
shanks |
30 |
Beef / Veal,
1 inch cubes |
15 |
| Chicken, whole |
18 |
| Lamb leg |
40 |
| Lamb 1 inch cubes |
18 |
| Pork roast |
40 |
| Pork ham, pieces |
25 |
| Spring chicken |
8-10 |
| Grains: |
| Pearl barley |
20 |
| Rice brown |
20 |
| Rice, long grain |
8-9 |
| Rice, wild |
25 |
| Fruits: |
| Apples, dried |
3 |
| Apricots, dried |
4-5 |
| Peaches, dried |
4-5 |
|