TRADITIONAL FOOD: A Real Functional Food

 

TRADITIONAL FOOD: A Real Functional Food

Traditional food is a reflection of the diverse cultures' knowledge of food, which has fed generations of people. It also acts as a means of exhibiting cultural identity and thus can help individuals to have a deeper connection to nature. Through the strategies used in food preparation and preservation, the wisdom of traditional Indian cuisine is plain to discern. Traditional food products are significant from a social, cultural, and economic standpoint. Modern foods are defined by industrial mass production and ultra-processed foods, whereas traditional foods are characterized by industrially unprocessed and fresh foods.

Traditional food is locally sourced, fresh, and seasonal food. We've been eating it ever since we were young, so our bodies are accustomed to it. It is superior to junk food since it can be quickly produced without the use of preservatives or copious amounts of saturated fat. Traditional foods are low in calories and ideal for maintaining weight. They are substantially healthy for the heart because they contain less saturated fat. Only traditional foods include many crucial oils and vitamins.

Due to the existence of functional ingredients like body-healing agents, antioxidants, dietary fibers, and probiotics, traditional foods are also acknowledged as functional foods. These useful molecules promote the body's immune system, balance blood sugar levels, and weight management. By using processing methods like sprouting, malting, and fermentation, foods' useful qualities are further enhanced.

Ingredients from ancient India include useful elements like probiotics, fiber, and antioxidants. These ingredients aid in offering therapeutic advantages and have healing capabilities that have been employed in our nation for several years. The four Vedas—Rigveda, Samaveda, Yajurveda, and Atharvaveda—describe many cereal grains and how to use them in daily life, taking into account the factual benefits.

Traditional processing methods like fermentation, soaking, and cooking supported a straightforward method to get rid of antinutritional elements. Resistant starch has drawn interest in the context of health due to its potential advantages for health and functional properties. Due to their higher proportions of whole grains and less intense processing, traditional Indian grain products have higher levels of resistant starches.

Traditional foods contribute significantly to food security, have great potential to drastically reduce malnutrition, and have several health benefits. To promote sustainable livelihoods, ecosystem health, and improved individual and community capability, it is crucial to continue to develop and share the richness of knowledge about traditional goods.