Do you know that altering your thinking about how you perceive foods can alter you taste as well? Our mental imagine of food is associated with feelings. We start as young as we can remember, as soon as our brain actually start to be wired and we grow to understand more of our food preferences as we get older.

Smell, color, texture and sound of food are all related with our feelings and memories. We do not know in how much proportion each element affect us but we know that are very important in the way we think overall about our meals.

A meal cooked wrong that you eat in your childhood can hunt you forever, and you may not want to eat same food ever again.
Taste can be trained. Being exposed to same foods for long time can affect your taste and preferences of foods.
It is recommended that you have an open mind approach when come to foods and experience with different texture and flavors. Modern approach in culinary services brought new cooking techniques and flavors not known before.
Molecular gastronomy is a field that grows very fast and new discovers and experiences in food texture and flavors are daily implemented across world cuisine.

There is a tight relation between the knowledge of eating healthy and how healthy we really are.
Ask yourself to give examples of food with high carbohydrates. Most of us will answer potatoes, rice, pasta, and the common ones. Insist of giving more examples and see what you come up with… Did you mention corn, peas or hard texture squash?

Here are some new and healthy daily servings for dietary guidelines to think about:
5 or more servings of fibers, fresh vegetables and fruits in one day.
4 servings of carbohydrates in one day of whole grains, carrots, beets, peas, winter squash, sweet potato.
3 serving of proteins per day from sprouted legumes or seeds, cooked legumes, fish, eggs, seeds, nuts, poultry, lamb, beef, or pork
2 or less servings of dairy per day. Calcium can be obtained from nuts, seeds and green leafy vegetables as well as an alternative.
No more than 2 servings per day of vegetable oils, olive, safflower, flaxseed, sunflower, grape seeds and avocado oil. Nuts and seeds will also provide some vitamin E and the essential fatty acids.

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