Who said that all that tastes good is
unhealthy? Thai food is aromatic, flavorsome, delicious and is secretly packed
with healthy goodness.
Raw
sides are a nutrient boost
One can always notice a
plate of assorted fresh raw herbs and vegetables on the side of a Thai main
dish. Cucumber (skin off), sweet Thai basil, apple, long beans, aubergine,
chives, bean sprouts and spring onions are often served as sides. These provide
the extra nutrients and vitamins that are lacking in cooked dishes. A little
ice put on the plate not only acts as a 'cooler' for both body and mouth but
also keeps the vegetables extra crispy.
Natural Healing
Thai cuisine comprises of basic
herbs that have many health benefits, and they taste great too.
·
Fresh chilies -
Good source of vitamins A, C and K. Research continues into pain relief
potential.
·
Coriander:- Good
source of dietary fiber and packed with vitamins and minerals.
·
Lemongrass -
Very good source of iron and potassium and thought to be an effective alternative
treatment for yeast infections.
·
Lime -
Good source of potassium and vitamin C.
·
Galangal (Thai ginger) - Aids digestion and is often used to help
treat the common cold.
·
Garlic -
Antioxidant, aids digestion and said to help relieve blood pressure and
cholesterol
·
Kaffir lime -
Promotes gum health and is good for digestion
·
Turmeric -
Used as an effective anti-inflammatory and antioxidant
Broth to your
wok
The Thais use very little oil and majorly add broth
to their stir fries to ensure that their dish does not get too dry. The oil primarily
softens the garlic and its low quantity ensures healthy cooking.
Use Natural Sweeteners
Thai dishes use natural sweeteners like coconut
sugar and palm sugar which not only have a richer taste but are healthier as
they have lower GI compared to other sweetners.
Fish sauce is
the salt of Thailand
Fish sauce added to the dish not gives
them a richer taste, but it is also full of proteins, vitamins, minerals and a
source of Omega-3.
Thais
do not do Dairy
Since
dairy farming is not very popular in Thailand, dairy is amongst the less used
food groups in Thai cooking. This indirectly reduces the consumption of fats
from dairy ingredients like butter and cream.
Quick Cooking
Thai
dishes require quick cooking on high flame, keeping the nutrient value of the
foods used unlike the Western tendency to cook the food to death where it loses
all its nutritious value along the way.
Eat All Day
The
Thai do not eat three large meals a day but eat when they are hungry. Following
this habit can help improve metabolism with consumption of healthy soups and
fresh fruits along ticking clock of the day.
It
is all about the balance
Thai food is not only balanced
between the four flavors of sweet, spicy, sour and salty, but also for the
body. When a heavy dish like a curry made of coconut milk is prepared it is
served with an easier digesting side made of fresh herbs and vegetables. Thus
maintaining a balance in the meal.