Nutritionists and chefs share their best advice
In recent years, the concept of “eating local” has emerged as a popular trending topic. But what exactly does that imply, and how does it affect the state of our health? Consuming vegetables and other things that are grown by local farmers is what we mean when we talk about “eating local.” Consuming foods grown in one’s own region offers a variety of benefits, including those related to one’s health, the economy, society, and the environment. In order to gain an understanding of the positive effects that eating locally can have on one’s health, we spoke with experts and chefs. The following are their observations.
It is important to take a comprehensive approach when considering how to incorporate local foods. The fresh, flavorful, and nutrient-dense produce that is used in the preparation provides numerous advantages to one’s health. In addition, Rajesh Wadhwa, the executive chef at Taj Palace in New Delhi, recommends utilising straightforward cooking methods such as sautéing, steaming, and grilling to ensure that the nutrient quotient of the ingredients is preserved.
5 reasons why eating locally can be good for your health
1. Local produce is more nutritious
The nutritional value of food decreases when it is treated to make it last longer in storage. Because there is less time between the harvest and when the food is consumed, it is less likely that the nutrient value has reduced in locally grown food. According to Chef Paul Kinny, the culinary director of The St. Regis Mumbai, food that is imported from other states and nations is typically older than food that is produced locally because it has been transported and stored in distribution centres before it arrives at your store.
If farm-grown veggies aren’t consumed within a reasonable amount of time, they lose valuable micronutrients like vitamins and minerals. When it comes to micronutrients, green vegetables and fruits lose their nutritious value quickly. According to nutritionist Prateek Kumar, founder of FitCru, the plant’s inherent enzymes begin breaking it down as soon as we remove it from the soil. “The nutritious content decreases as time goes on,” Kumar explains.
“Because fruits and vegetables, in particular, lose nutrients during shipping and storage, it is better to buy locally.” After being collected, water-soluble vitamin C rapidly degrades, threatening the health of the skin and tissues. Free radicals are reactive chemicals that damage cells and cause disease. Antioxidants, which protect against these molecules, are lost when fruits and vegetables are stored. This is according to Fortis Hospital dietitian Rinki Kumari.
2. Local foods promote a safer food supply
For the health benefits that come from eating food that is grown close to home, the word “fresh” comes to mind. Because fresher food is more flavorful and nutritious, it is better for you.” As a result, local food provides a higher level of food safety, explains chef and restaurateur Abhimanyu Jakhar from Diablo Mumbai.
“The more steps that separate you from the source of your food, the greater the risk of contamination. There is a risk of food safety difficulties during harvesting, cleaning, transportation, and distribution of food grown in remote regions,” says chef Paul Kinny.
According to JW Marriott Mumbai Sahar Executive Chef Dane Fernandes: “Local produced vegetables and fruits generally employ organic manure as a source of nutrients that is readily available either in their own farm or in their neighbourhood, therefore lowering the likelihood of health dangers.
3. Local food aids adapting to local weather changes
Your body will be better able to adjust to weather variations if you eat locally farmed food and seasonal foods. “If you live near the ocean, coconuts will likely be a part of your diet. This is good for your health and will make it easier for you to cope with local weather fluctuations. Additionally, Rajasthanis enjoy eating bajra roti because it prevents them from frequently being thirsty, according to Vidushi Sharma, chef and proprietor of Mensho Tokyo India.
Seasonally appropriate foods, including water-dense fruits in the summer and leafy green vegetables in the spring and winter, give you the nutrients your body need, according to nutritionist Dr. Archana Batra.
4. Eating local encourages eating a well-balanced diet
“When you purchase locally grown food, it is simpler to include more lean meats, fruits, vegetables, and whole grains in your diet than it is to do so with processed and packaged goods, which do not offer a balanced diet. Moreover, eating locally sourced food lowers the risk of obesity and undernutrition. This happens because the food you eat already has all the vitamins your body needs, explains nutritionist Eshanka Wahi.
5. Local produce facilitates more flavourful meals
Cooking inventiveness is encouraged by the familiarity of local products. As Niyati Rao, head chef and partner at the ingredient-forward restaurant Ekaa, puts it, “When you use ingredients from your neighbourhood farmers’ market or ones that are locally sourced, it is way simpler to interpret them and turn them into something new and magical because you know those ingredients better than produce from any other country.”