Food - Then and Now!

Food - Then and Now!

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Food - Then and Now!

Once upon a time, our breakfast was not only nutritious but filling and home cooked. There was no addition of any artificial flavours, colours or preservatives. We used to eat clean food and its consequence was seen in terms of good health, glowing skin and healthy hair growth.


Breakfast - Then

Breakfast - Now

  1. Upma
  2. Poha
  3. Ambli/porridge
  4. Idli/dosa/dhokla
  5. Parathas
  6. Poori bhaji
  1. Muesli
  2. Instant oats
  3. Fruits smoothie
  4. Ready to eat cereal flakes
  5. Quick to make noodles
  6. Bakery items

End result: energy and protein rich food to keep you going till lunch time. Good addition of micronutrients, balanced meal to keep the energy levels high, prevent obesity or hunger pangs.

End result: feeling of satisfaction missing at the end of the meal, food high in salt, sugar, preservatives but low on fibre, micronutrients. Causes cravings and resultant overeating at the next meal.



“Mummy bhook lagi! Bas do minute”!!!


Now, the traditional Indian home cooked breakfast is replaced with ready to eat processed foods like cornflakes, muesli with added sugar, instant oats and even ready made mix for making upma/dosa/poha. 

In the last half century food processing has evolved greatly as a consequence of the industrialization and globalisation of food systems.

Excessive consumption of processed foods has given rise to obesity, diabetes, high blood pressure, autoimmune diseases etc.


Do minute ke chakkar mein two saal kam ho jate hai!!



Mixed veg curry - Then

Mixed veg curry - Now

  • Home grown vegetables, organic
  • Vegetables with skin
  • Home made freshly ground spices
  • Homemade tomato puree
  • Veggies cooked just right 
  • Cooked in an earthen/iron pot 
  • Cold pressed oil for cooking
  • coal/wood for cooking
  • Prepared with extra love and patience
  • Veggies with pesticides used
  • Vegetables are peeled, and peel is discarded
  • Ready made spices, packaged tomato puree and even ginger-garlic paste 
  • Cooked in aluminium pot/nonstick cookware
  • Over cooking/reheating of vegetables
  • Use of refined oil for cooking
  • Prepared in a hurry

End result: lip smacking delicious food, high in flavour and nutrition. Rich in antioxidants, micronutrients and phytonutrients.

End result: Bland taste of vegetables, taste of only spices, high in free radicals, low on nutrition, high in chemicals like aluminium, teflon, artificial colours, pesticides.


Ever wondered why our grandmothers used to prepare such tasty food and we find it difficult to replicate them even when we follow the recipe to the core. 

The thought, the patience and the love with which each ingredient was selected and prepared has brought about a radical change in the present. Not only are we racing against time but we tend to depend on ready made spices, products and use of teflon coated utensils for convenience and ease of preparation. 

Long lost are the days when we used to prepare fresh spices or walk long distances to choose only the freshest of vegetables for cooking. So how can such short cut methods yield tasty and healthy dishes?

Such food shows up on hips and abdomen, this in turn causes insulin resistance, variation in blood pressure, hormonal imbalance etc.


In the nutshell,

Home cooked food with fresh ingredients VS ready to eat processed food 

Taking time to prepare VS two minute food preparation

Years of healthy disease free life VS low quality of life at early age

Choice is yours to make…

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