Let Food Lift Life

The edible oils perform multiple cooking/processing roles: as food constituents, as cooking/processing aids (which also makes them a part of the food) and as value-adders to consumption experience. That is how they reach our stomach. Their physiological role begins when they reach the blood after digestion into fatty acids and glycerol and the release of its micronutrients. This ‘fat entering the blood’ looks like an impending disaster; fact is: we would be crippled without its physiological functions. We already know…

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First, let’s dispel some common misconceptions about oils. The undeserved bad image of edible oils: Given the rampant prevalence of diabetes, everyone is wary of sugar. We can’t seem to cook anything non-sweet (except roti and rice) without salt, which is probably why we are reluctant to dwell over its serious dark side – why try to avoid the unavoidable?! But its insidious nature has been described in earlier posts. (Ref. Post 3: Health, happiness, life and food, Part II…

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(Refer Post 2: HEALTH, HAPPINESS, LIFE AND FOOD (PART I) : WHAT ARE THEY? (letfoodliftlife.com), Post 4: INDUSTRIAL PROCESSED FOODS: PART I, THEIR EVOLUTION AND PRESENT STATUS (letfoodliftlife.com) and, Post 16: OXYGEN, FOOD AND LIFE : PART II (THE DARK SIDE OF OXYGEN) (letfoodliftlife.com) to understand how they are vulnerable to harmful attack by air during storage, cooking and industrial processing.)  Introduction: ‘Oil’ is attached to many things in our life: petroleum oil, paraffin oil, lubricating oil, essential oil, spice…

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A few things stand out about oxygen: 1. It is practically everywhere; even in water in small quantities. 2. It owes its properties, life-sustaining ones included, to its reactivity. 3. It can be indiscriminate in its reactivity i.e. it will not spare anything crossing its path under the right conditions. 4. Its presence is not noticeable to senses and hence its effects look mysterious.  5. Air, its only natural source, must be kept as clean as possible. 6. Its adverse…

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(Note: Visit post no. 2: Health, happiness, life and food, Part I, What are they? to understand what is meant by ‘life’ in this post and the next post to understand how life-giving oxygen can be life-threatening.) Preamble: There are striking similarities between water and oxygen: (i) Both are chemically reactive and are found everywhere. (ii) Both make life itself possible in different ways. (iii) The properties and effects of both need to be controlled and modulated, failing which they…

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THE PHYSIOLOGICAL ROLE The role of water in digestion of food: Starch, the most abundant natural nutritive carbohydrate in our food, breaks down into simpler  glucose in our digestive tract with the help of water and enzymes generically called amylases. (Amylose = starch, ‘ase’ indicates ‘ability to breakdown’). Such water-mediated chemical breakdown is called ‘hydrolysis’ – hydro = water and lysis = breakdown. All digestion is hydrolysis. Proteins digest into constituent amino acids and oils, into glycerol (or glycerine) and…

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We have grown up grasping the many facets of water and air; they are everywhere, life is impossible without them and they are in awe-inspiring abundance. Ironically, they happen to be two of the most abused materials in life with the result that they are getting polluted at an alarming rate. Despite their abundance, many people on this planet don’t get enough water to drink and clean air to breath. Irresponsible wastage and pollution of water and pollution of air…

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Nature’s gifts to us like fruits, vegetables, spices, grains and cereals, legumes and lentils etc are taken for granted both as inherently safe, barring unwanted crop protection chemicals on them.  We have to accept them as they come and make them safe thru our homely precautions. Processed foods can be classified in many ways; their utility or essentialness in our life is a useful one. Processed cooking ingredients and ready-to-eat bought-outs: Domestic cooking is inevitable, represents the bulk of our…

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Recently, during a delightful 45 days in the downtown area of a graceful American city, we frequented an all-in-one food store for our fresh and processed food requirements. Among them were several loaves of various types of sliced bread and, to my delight, each well-made loaf stayed fresh for over 10 days, taking considerable cooking load off our shoulders. I vividly remember simple bread slices dipped in spinach-tomato muti-daal followed by blueberries munched while watching some show. (Note, not bread…

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Present times demand being cost-conscious and hence cost-effective in all our endeavours. Milk powder is obviously costlier than equivalent milk and hence its potential as ‘milk on the shelf, in emergency’ would be questionable, especially in these times of easy and immediate availability of fluid milk. But the devil is often in the detail. Introduction: The cost of the equipment-use and of the fossil fuels to evaporate water from milk apart from the other standard ‘overheads’ are the obvious reasons…

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