Dining in the UK is, like so many aspects of modern life, sometimes a compromise. In days gone by, when gender roles conformed to long-established stereotypes, a housewife would prepare a full, cooked meal for the family to share in the evening. These days, when it is more likely that both partners in a relationship will have careers, time is at a premium and many begrudge time spent cooking after a busy day at work. Consequently, takeaway food and restaurant meals account for a larger part of our diet then ever before.

While many of us avoid the kind of fast food that we consider to be junky American imports, such as burgers and greasy fried chicken, we do not seem to be so aware of the health aspects of other cuisines which, although established, are also relative newcomers to our shores.

Health in diet and lifestyle is a modern obsession. We shy away from overdoing the very obvious unhealthy foods. We limit our intake of cakes, sweets, chips, but we are less wary of eating Indian and Chinese restaurant meals or takeaways – perhaps several times a week – even though, at the back of our minds, we know that these are often as full of fat, sugar and salt as the more obvious junk foods.

Of the imported cuisines popular in the UK, Thai food offers one of the most consistently healthy and well-balanced diets available. Its various techniques and components are a fusion of contributions made by the Asian, European and African cultures that, at various periods, took advantage of the trade routes upon which Thailand was so well placed. It is almost as if it has embraced all the best elements from the many influences that played parts in its evolution, while leaving out most of the things which we now know are not healthy to eat.

An article in the health section of the BBC’s website stated that the popular Indian dish chicken tikka masala with pilau rice typically contains around 47g of fat, while a similar Thai food choice, stir fried chicken with plain steamed rice (phad khing hai) has just 13g of fat of which only 3g is saturated fat. The difference is striking, and the more dishes one compares, the greater the contrast one sees between the two cuisines so far as healthy eating considerations are concerned.

As well as a healthy, balanced overall diet, the individual ingredients used in Thai cooking are well known for their benefits and, in many cases, they are actually used in Southeast Asian medicine.

Turmeric, for example, has anti-inflammatory and antioxidant properties, both of these qualities are known to play a part in preventing the development of cancer.

Lemongrass, a lovely, fragrant, lemony herb is used in Chinese medicine in the treatment of colds and flu-like bugs. It is also known to help maintain good digestion.

Galangal is a variant of ginger and, as such, shares many of its properties. Galangal is particularly renowned for its effectiveness in relieving digestive problems and gastric disorders. It is also reputed to assist in the reduction of pain and stiffness caused by arthritis.

Chillies, cayenne in particular, have recently come to the attention of western researchers. Indications are that chillies and their extracts may be beneficial in maintaining a healthy cardio-vascular system, and in supporting the body’s ability to produce insulin. Some researchers have also found positive impact on certain skin conditions, and on digestion. Another, quite unusual, benefit of chillies is that they are known to combat insomnia, so your delicious Thai meal will also help you to sleep soundly at night!

Coriander is well known throughout Asia and is one of the most vital ingredients common to most cuisines from that region. Like many of the other herbs used in Thai cooking, it is known to aid good digestion, and is reputed to encourage a strong immune system, thus helping to defend against common minor illnesses.

Coconut milk is believed to assist in the lowering of LDL, a form of cholesterol which is harmful at high levels. It also helps to raise levels of more desirable fatty substances that the body needs in order to function optimally. Like coriander, coconut milk is known for its immunity boosting properties. Some of its components are also known to inhibit some of the effects of aging.

Kaffir Lime Leaves have antioxidant properties like several of the ingredients we have mentioned already. Kaffir is said to purify the blood and assist digestion, while promoting dental and oral health. Kaffir is one of the main flavors used in Thai cuisine.

But there is more to the healthy eating aspect of the Thai diet than the individual properties of its ingredients: one should not underestimate the importance of the freshness of Thai herbs. Where many Asian cooking styles use a lot of dried spices and extracts, Thai cooking tends to make use of fresh herbs in their natural, whole state rather than extracts. Whole foods of any kind are now widely recognized, even in the west, as being the healthier option, and should be preferred over processed or powdered derivatives.

The popularity of salads, fish and seafood mean that there are plenty of alternatives to red meat. That said, body builders and macho traditionalists who don’t consider a meal to be a real meal unless it contains a decent helping of red meat would find that a Thai menu caters for them too.

As with all cuisines, there are some things best enjoyed in moderation. If one ate only dishes rich in coconut milk, for example, then one might reasonably expect to add a few inches to one’s waistline. Similarly, someone on a diet may decide to opt for plain or fragrant, rather than fried, rice dishes in order to keep the calories down, but the great thing about Thai cuisine is that meals are generally composed with all elements very well balanced, so it is most likely that a full meal would contain all these marvelous ingredients in just the right proportions.

Few dietary experts would dispute that the Thai diet is one of the most intrinsically healthy in the world.

According to Kosher food system, the `lamb should never be cooked in its mothers milk”, effectively, meat and milk should never be eaten together. This may have started as a religious dictum, but actually has roots in the wisdom of the ancient men. Meats and milk cannot be digested together, so it is not a good idea to eat them together. Eating them in one meal will cause indigestion, toxins and putrefaction of the food. What better way to stop their men from committing this mistake did the ancient Jews have, than to have religion forbid it? Similarly, the people of Eastern cultures believe that eating fish with milk causes deadly diseases, which may or may not be true but certainly helps to keep people off milk and fish combines.

It is a scientific fact that different food groups are digested differently, in different places in the system and using different chemicals, even different times. So in order to have a digestive system running efficiently, it is a good idea to check out what we are eating with what. Some of our foods, like starchy groups require an alkaline environment while certain others, like protein foods, require an acidic medium (Hydrochloric acid) to complete digestion. If both are taken in one meal, the stomach cannot digest all the food, and the result is a sodden, sorry chemical reaction that takes away all the digestion we need, the food eaten having done nothing but caused toxification of the system. Undigested food rots inside the stomach causing release of toxic gases, and over a long term, causes serious disorders, the roots of which we may then be unable to trace. Constipation, nervous disorders and a slowdown of the general metabolism is bound to occur.

According to a recent study, an average American male carries about five pounds of undigested, putrefying red eat in his digestive system. Now imagine keeping 5 pounds of red meat in a dark damp corner of your kitchen, day in and day out, letting it rot. Got the picture? That’s his stomach.
To combat these situations, the following guidelines must be kept in mind while planning a meal:

1. NEVER eat starch and acids (sugars such as juice or fruits) in one meal. For instance, white bread and citrus juices cannot be digested together. Fats and sugars (fruits) should not be mixed in any one meal. Simply put, one should never eat cereals, bread, potatoes or other such foods with berries, oranges, grapefruit, pineapple, or other acid foods.
So there goes the classic English breakfast, as well as the All American one.

2. Proteins (nuts, seeds, dried beans, dried peas, peanuts, lentils, milk, eggs, cheese, flesh foods) and carbohydrates (potatoes, lima beans, mature corn, winter squash, artichokes, chestnuts, yams, pumpkins, grains, carrots, beets, coconuts) should not be eaten in one meal, and there should be only one kind of protein in one meal. The protein based foods will excite acids in the stomach while the starch or carbo- foods will start the alkalis flowing, and any chemistry student can tell you that the two will instantly neutralize each other, forming a watery solution, digesting neither. The food then rots inside while we are happy we have a full stomach.

This rotting food is the cause for all kinds of problems, the main ones being digestive stress, including gas, heartburn, cramps, bloating, constipation, foul stools, bleeding piles, colitis, and so forth. Medicines will only give temporary relief and till the system clears out the garbage accumulated inside, nothing will be cured. The blood stream will absorb the toxins produced by putrefaction, pass it on and the result is allergies, hives, headaches and nausea.

3. Desserts at the end of the meal are a BAD idea. They cannot be digested after all the carbohydrate and protein intake, lie on top of the bulk of your food and do not get digested, creating fermented alcohols, vinegars and acetic acids.

4. Melons should never be eaten with any other fruits or foods. They cannot be digested with anything else.

5. Good combinations include proteins with low starch or green veggies, for example, meats and leafy vegetables or low starch veggies. Green leafy vegetables can also be digested with starchy vegetables (rice and spinach).

6. As far as fruits go, never mix acid fruits (orange, grapefruit, pomegranate, strawberry, pineapple, tangerine, lemon, lime, and kiwi) with sweet fruits (banana, dates, raisins, papaya, fresh fig, grapes, persimmon and other dried fruits). They cannot digest together.

7. Fruits should preferably be a separate meal, but tomatoes can be combined with low starch vegetables and oily proteins like nuts.

8. Milk cannot and should not be eaten with meat, but is a good combination with fruits, except citrus fruits). In fact, traditional meals containing toast, eggs, bacon and milk are one of the most toxic food combinations that can be eaten. The stereotype of steaks mashed potato is a complete no-no and can cause more damage than anything else.

9. For drinks, wine (red or white), should never be drunk with ale or beer, but a shot of whisky or gin is not so bad.

Some basic cooking methods also harm the food. For instance, the science of food and health, Ayurveda says that honey should never be cooked. In fact the ancients go so far as to say ‘uncooked honey is nectar, cooked honey is poison”. Cold milk (unless straight from the udder), may also cause problems in the stomach, so milk should almost always be taken warm, it speeds up digestion. We can safely assume each of the ancient sciences tally well wit modern scientific research; the old men know exactly what they were talking about!!!

Ayurveda also says that chilled water is very bad while taking sips of lukewarm water during meals aids digestion. After a meal, it is a great idea to finish off with yoghurt or buttermilk with a dash or ginger and a pinch of cumin powder. To keep it light, one could use two large tablespoons of yoghurt and these additives in one cup of water instead of full yoghurt.

And finally, the mantra for a long and healthy digestive system: NEVER eat to your full capacity, leave alone overeat. ALWAYS leave the table only two thirds full, that way you will not overburden your system, nor put on weight. Adhere, and be saved!!!

Recently got lucky with your fishing rod? Or had a bounty of earth’s produce in your garden? Even after sharing your good fortune with friends and relatives, there is still a large mound left over? Then this needs to be preserved, for times when you may miss these very foods that you have in abundance today. Jokes apart, it is sensible to know how to keep foods like meat, poultry and fish or vegetables fresh for longer periods of time. Some of the methods are pre-historic, perhaps nature’s own guidelines to be followed and the best known among them is freezing. In fact the best instances of frozen meat staying fresh for millennia have come to light in some lost forgotten human races in the continent. But here we are talking about preserving foods for a couple of months or weeks.

In most foods the high content of water makes them vulnerable to spoilage due to the growth of microorganisms in it, the activity of other food enzymes and the reactions with oxygen. In some cases, the loss of moisture also contributes to spoilage and decay. So the secret of good preservation is to ensure that there is zero presence of bacteria and other microorganisms in the food.

There are three basic methods of food preservation in its natural form (and no, we are not talking about artificial preservatives and additives here) - freezing food, drying or dehydrating it and canning foods. Of these canning is the most complicated because it involves a lot of maneuvers with temperatures, humidity etc which may not be easy for a householder to take care of.

In case of refrigeration, foods with high oil, acid or salt content keep best under refrigeration. But of course, the unwritten rule is to use the freshest foods, just ripe, not overripe. Preparations should be made in advance because there is limited time for the process to be completed.

In the case of meats, it is advisable to chill the slaughtered meats immediately, to prevent bacterial spoilage. Here chilling would mean keeping meats below a temperature of at least 40 degrees Fahrenheit. Even at this temperature, it is not a great idea to keep it refrigerated for long periods, canning it within a few days is better. A better idea would be to keep it at zero degrees or below zero degrees Fahrenheit, till it can be canned. Then it can be cut into smaller pieces and the canning can be done, if planned.

In case the kill is in the wilderness, and there is no facility of refrigeration available, can it - before the body heat goes. Remember, fresh meats have the greatest difficulty in freezing if the temperature is not proper, because of the presence of salts in the meat. Besides, for keeping meats frozen, make sure there is enough air circulation within the freezer, even after allowing for head space. The food should be neatly packed in compact bags and kept with some space between the bags.

Some vegetables can be blanched while some fruits and vegetables can be frozen raw. Usually fruits can be frozen as they are. Berries, cherries can be frozen on trays then packed in airtight bags. Some fruits can be preserved in syrup; some with some sugar sprinkled before freezing, make the syrup in their own juices. Apples, pears, peaches, and apricots discolor if frozen and thawed, unless some ascorbic acid is mixed in. An option is rubbing on lemon juice to keep them fresh, but then one must be ready to accept the tangy flavor of the lemon in the frozen fruits. So ascorbic acid from the chemists will do just beautifully. Fruits such as cooking apples, which are going to be used for cooking after whenever needed, can be steamed before freezing, not steam cooked, just steamed till hot. This kills the bacteria, but since it also softens the fruits, it is not a great option for fruits which will be consumed whole later on. Foods like tomatoes can be used only for cooking after thawing, so they can be frozen raw or pureed or steamed…it makes no difference. Of course, raw cherry tomatoes can be frozen whole and even larger tomatoes can be cut into quarters, seeds removed, and frozen.

Except for peppers, scallions and herbs, most vegetables require some cooking before they are frozen. In most cases, it is blanching – peas, cauliflower, carrot, all can be dipped in boiling water for a few seconds then plunged in ice cold water to retain freshness, before they are frozen. A microwave oven can also be used for just as good effects. But always remember to cool down the vegetables before freezing them.

The ancestor of food preservation is, however, sun drying..long before any other method came into use, foods were dried under the sun, wind and smoking fires, to last longer. The science behind it is to remove moisture from the food, so the growth of bacteria can be completely controlled. This method seems to be better than any other because it is faster, requires minimum equipment and the food still tastes good and is as nutritious. It also requires little storage space. The process of drying drains out their excess fat and as a result dried foods are high in fiber and carbohydrates but less in fat. But the catch is that the food should be COMPLETEY dried, or else spoilage may still occur.

In regions that get adequate sun and dry winds, outdoors drying is a good option, and gives us things as tasty as Italian sun dried tomatoes. In other places, indoor drying equipment can be used. The thing to remember is to select only the freshest produce. The fruits and most veggies too should be peeled, cut into quarters or halved, depending on the size, and then dried. In some cases, it may be blanched, cooked or dipped in salts.

The most complicated method of preserving food is canning. There are too many factors involved in this process and unfortunately each one is critical to the success of the process. The region, altitude, humidity, the shape of the can, the nature of the food, the space left as head space at the top of the jar…even the mindset of the canner…no, just joking. The rules to be followed vary with all these factors. Air bubbles need to be removed before the process is complete, the jars should be sterilized, wiped clean of any adhering food particles before the lid is placed on. The list of the Be- Careful’s is almost endless.

In case of meats and poultry, the cans or jars themselves must be heated for a specified amount of time to ensure the container is completely free of bacteria or any other microbes.

If the instructions say precook the meat, make sure it stays hot while it is being canned. If added liquid is required, add broth, juice or warm water. The jars should be vacuum sealed to disallow any air penetration.
In case of fish, though freezing is an easier alternative, canning also has some advantages. In the first place, it keeps the product moist and tenderizes the bones, so they too become edible.

But while canning, be sure to use a pressure canner and also that there are no traces of botulism food poisoning. Some fish may need to be boiled for a while before being canned. In any case, the fish always needs to be cleaned by dipping in brine for about an hour, since this removes any traces of blood too.

Preserving foods is not an easy process, there are always a string of instructions to be carefully followed, especially in case of canning. But if it is a success, then one can enjoy the taste and nutrition of foods long after too.