Why we must stop drooling over exotic food

Agreed quinoa has a good amount of protein. And chia seeds don’t just sound exotic, but are exceptionally nutritionally endowed too. Ditto for miso and kefir. And it’ll definitely do us good to eat them. But, still I am not in favour of trying to sell their idea to people, our people. I’d rather we have them once in a while, as being adventurous about food is a good trait to have, but my advice is not to try and make them our diet mainstay.

For the simple reason that it is simply impractical. In fact, I’ll go to the extent of saying that it is a downright silly idea. But don’t just take my word for it. Make up your own mind.

Firstly, they are (for the simple reason that they have to travel miles and miles to reach us) exceptionally expensive. It’s all about demand and supply, plus cost of transportation weaved in… so even after paying through your nose, gram for gram to get the same amount of benefits (be it protein, omega 3 or even calories) you have to spend more but still get less. So basically for the same amount of dough, you get less quantity, and accordingly less (quantity of) nutrients too. The math does not add up. Why pay Rs 500 for 50 gm of a superfood from say Japan or Africa, when for the same cost you can get a kilogram of a surprisingly healthy, yet neglected, homegrown produce. Ever compared the cost of jamun or phalsa with goji and ace berries? All four have equally potent hypoglycemic, liver protective, anti-cancer and blood purifying properties. And why not choose easily available red amaranth leaves over red cabbage, which is apparently quite a rage these days. Never understood why? Both are a lovely red color, but as far as I know amaranth leaves deliver higher vitamin A, calcium and potassium, and you don’t have to go hunt for them in exotic foods shops, and pay punishing prices.

The thing missing with the local produce say millets or sabja seeds (basil seeds) is the hype… and that’s usually why these are conveniently sidetracked and ignored. For example rajgira (amaranth seeds) is comparable in calorie, fibre, fat and protein to the much revered quinoa, and has similar calcium, potassium and iron too. But as no one seems to have extolled its virtues in magazine pages, not many know this. Don’t fall for the hype. Hype doesn’t always pay back in health.

Third, it’s a fact that the food that doesn’t have much time gap between being picked/made and eaten will always have higher nutrition content. It is plain common sense that it will be healthier than the stuff that has traveled long to reach us. The nutritional value of food decreases with time and exposure to light and air,so the fresher it is, and the closer it is eaten after getting picked/prepared, the better it is for us. So what sense does it make to buy kefir when simple home made buttermilk can do deliver the goods (both are fermented milk products loaded with probiotics). Besides which one logically sounds better… fresh butter milk made at home and consumed right away compared to kefir (or tempeh or Sauerkraut) packed God knows when… you decide!

Fourth, dispute if you can, but the fact is that our bodies are used to local foods. Our taste buds recognize them, our digestion is comfortable with them. So why tax this already overworked organ any more.

Finally, it’s good for the economy. Buying local puts your money back into the community and helps support our local farmers. So if by our choosing parwal (pointed gourd) over zucchini, sabja seeds over chia seeds can help keep a farmer in business, and encourage their production, doesn’t that make you feel good!

Some more local foods I’d like you to stop turning your nose and try and incorporate in your daily diet are:

Jicama (In Bengal, it is known as shankalu and in Bihar as mishrikand)

Why? Loaded with fibre, this extremely low calorie food delivers energy slowly, so keeps one full for longer.

You can just peel it and munch as a fruit or shred and add to salads.

Ragi (red millets)

Why? Extremely high in calcium, iron and protein, it is gluten-free and you can make some great crepes with it.

Barley

Why? barley is high in the same soluble fibre beta-glucon that oats are famous for, which helps reduce blood cholesterol and blood glucose levels effectively.

Kerala Red Rice

Why? It is loaded with antioxidants, and has a special antioxidant pigment called anthocyanins, which helps reduce inflammation.