This 2022 food planner, Parampara, tells you how to eat wisely throughout the year and beyond for sustainable health
Fear of food and festivals, fad diets for weight loss, prolonged fasting, feeling guilty after meals, asking for permission to fake food or vacationing in detox retreats – these are the new norm in today’s fitness-conscious world .
Depression occurs when we fail to cope with the rigidity of an eating schedule and do not get dream results. “Wisdom lies in understanding and following the three C’s – climate, culture and cuisine, enjoying food without regrets,” says Madhavi Karmokar Sharma, a Delhi-based certified nutritionist.
He has creatively devised a food planner for the new year in hopes of clearing up confusion as he believes the root cause of illnesses is unverified information.
“Hunger is a dynamic entity; if we understand it, we don’t need to standardize our diets,” Madhavi says and adds, “When you eat the right kind of traditional and seasonal food, the body knows.” That’s how much is enough for you.”
There are tales of logical reasoning, like seasonal fruits and vegetables in festival recipes handed down by generations. Madhavi is confident that the device she has created will help people make informed choices and also make food wise.
Intuitive knowledge survives because of the inheritance of knowledge and that is why he named the planner Tradition. Growing up in a family that was always locally available and traditionally cooked, now in her role as a food teacher, she wants people to happily consume food.
“My mother always used to say that I don’t count while cooking and neither should you,” says Madhavi. She cautions against the ways the food industry uses celebrities to promote certain diets. ,
Delhi based Certified Nutritionist, Madhavi Karmokar Sharma.
According to him, food education is about adapting to food in harmony with nature and eating mindfully. This is important for all those who do not want to spoil their health. Madhavi is saddened to see how people in the cities have breakfast with roti, eggs and cereals while it has been a tradition to eat parathas in the north, idli and upma in the south or poha in the west. India is a diverse country and each culture has its own indigenous culinary knowledge, which needs to be followed for sustainable health.
Why should we replace sugar with jaggery in everything, she asks, or believe that eating raw is always considered beneficial? Sugar cools the body in summers and jaggery warms the body in winters. The combination of soup and salad is counterproductive in the colder months but we don’t consider it. Cucumbers, summer vegetables, or high-fiber carrots, bitter gourds, pumpkins, and beets are consumed year-round. Many people buy hybrid varieties or preserve them for the lean season. “These are warming foods that can cause inflammation and mucus formation that are toxic to the body.”
She says bajra is a winter grain, while jowar is for summer and ragi is for the rainy season. Still people choose multigrain flour for 365 days. If our ancestors had sweet potatoes and Buckwheat flour Sesame and walnuts during Navratri and for Lohri, this is not without reason.
Replete with such information, Madhavi has structured the planner with brief notes for each month which broadly relate to the season and seasons of the month, mood and celebrations, festive recipes and rituals, seasonal foods and dishes. categories and how they impact. the body. It is also designed as a health tracker to record sleep, workout, breathing, hydration, self-discovery and positive communication.
If we are conscious of our food and drink then it will increase our immunity. She says that this is what we need in these pandemic days.
Planner Parampara is available at www.informedhealth.in and Amazon
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