Eat mindfully this summer

In summer, when in theory we can relax and enjoy more time, we encourage you to discover the pleasure of eating with full attention.

Eating is much more ...

Eating is much more than the mere fact of eating food in order to satisfy hunger and achieve a sufficient intake to carry out our daily activities. Since time immemorial, food has been much more than that, it is part of rituals, social encounters, it is associated with pleasure, satisfaction, vitality and even emotions.

Although as a general rule in our busy lives there is little time to devote to food, each day that passes we are more aware of the importance of and of our diet. So, let's try to dedicate the time and attention they deserve and we will win in health. And better if you have one because you can choose from the best nutritionists who will help you eat a healthy and balanced diet.

Smell, taste and appreciate food

Eating should not be synonymous with swallowing. In fact, there are many digestive problems associated with fast food intake, not enough chewing, salivation, etc. We must pay attention to the food we eat, chew it well, savor it and dedicate the time it requires.

• Flavor: we perceive the flavor mainly thanks to the taste buds that we have located in different areas of the tongue, each area detects mainly one type of flavor. In addition to sweet, salty, bitter and sour, there is also the so-called fifth flavor, the umami flavor. There is also the aftertaste, the flavor that we perceive once we have eaten the food and it is no longer in contact with the taste buds.
• Smell: regarding the smell, we notice it through the nose, directly from the food before putting it in the mouth, and retro-nasal. Retronasally we perceive the aroma of the volatile substances that are released in the mouth when chewing and that we notice behind the palate due to the aspirations we make. As with the aftertaste, we also speak of aftertaste persistence.
• Flavor and organoleptic characteristics: the mixture of flavors and aromas of a food is what we call flavor. The set of organoleptic characteristics are those physical properties that we can determine in matter through the senses. We are talking about the color, smell, taste and texture of food. Well, the visual perception and color of a food and the texture and tactile sensation in the mouth that it causes us are also important.

Prepare food calmly and carefully

The result that we are going to obtain from a food is terribly different depending on the combination of foods that we use with it, the form it has had and the good condition it reaches when it is cooked. And also, of course, the cooking that we choose to carry out. A poorly preserved and microwaved fish will have little to do with fresh fish frozen and thawed in optimal conditions and cooked in the oven with a good dressing and accompaniment.

If we want to eat well, we must think in advance about the combination of foods that we are going to consume. This type of cooking will be the most suitable for each of them. If we will take them in a single dish or several, what type of dressing are we going to use, etc. There are fast and very valid types of cooking, but also slow-fire preparations that will require time. Be that as it may, the kitchen deserves our dedication to obtain healthy, appetizing and varied dishes.

Make the purchase with consequence and premeditation

Before reaching the kitchen, food goes through different phases that deserve our interest and we must evaluate the products to make a conscious and appropriate purchase. Whenever it is economically possible, we must choose food of the highest quality. Let's not forget that "we are what we eat." For this, we will look at those that have this type of classification, in the ingredient lists, the expiration dates or preferential consumption, the way of preparation, aging, harvesting, food preservation, etc. If possible, we will choose local products that detail the aforementioned characteristics as much as possible. Likewise, we must plan our purchase bearing in mind the storage capacity we have and the next intakes that we are going to make to avoid keeping the food too long with the risk that it will spoil and the security that will lose its qualities. The cooler the better.

• It is important to enjoy food, appreciating all its properties, taste, smell, color, texture, etc.
• The kitchen requires time, so we must preserve, cook, accompany and season food well to get the most out of it.
• For an optimal kitchen it is essential to choose quality food, check where it comes from and how it has been treated and preserved before reaching our hands.

Mercè Gonzalo Diploma in Human Nutrition and Dietetics