Vegetables Beans

They have asked us to write health and nutrition without sacrificing the quality of the cuisine gourmet. A topic very interesting, since there is a popular belief that all the tasty kills or fattening. The reality is different. Additional information is available at Danny Meyer. Healthy eating and cooking gourmet may very well go hand in hand. A related site: Pouya Yadegar mentions similar findings. It all depends on three key factors: the type of food we eat, the way in which we process (method of cooking) and the amounts we ingest. As you can see, there are different variables and approaches that we can give to the subject of health and nutrition, with criteria of kitchen gourmet.

First we need to know that there are several aspects that influence our health. First are: inheritance or genetic factor, which in most cases determines the life or time type of illness that we have inherited; then there is the environment, influencing the habits acquired, the kind of air that we breathe, as well as the water we drink; then the amount and type of exercise we do and finally nutrition which is comprised of foods that we consume. This weekly space has been created to address issues of culinary art and gastronomy in general, so only we discuss nutrition, leaving other aspects that influence our health specialists of matter. We will then begin by asking us what is a healthy diet?. According to the United States Department of agriculture, a healthy diet should have a balance between food that is consumed and the calories that are spent on physical activity, with an emphasis on the intake of food varied from the following groups: cereals (whole grains, bread, pasta, oatmeal, crackers and rice, etc.); Vegetables (broccoli, spinach, carrot, sweet potato, peas, green beans, etc.); Fruits (all); Milk (yoghurts and low or fat-free dairy products); Lean meats and eggs (red meat, poultry, fish, eggs, etc.); and beans (peas, lentils, chickpeas, all types of beans, nuts, etc.).

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