“Light eating”? Yes, it’s a new term from a nutritionist.
If you have heard of “fasting” a few years ago, then “light eating” is easy to explain. Nutrition experts tell us that it is best for a healthy adult to “fast” one to two days a week in order to give the stomach and intestines a rest and to lighten the load on the body in order to “cleanse” the entire body system. A clean stomach and intestines not only reduces the possibility of many diseases, but also assists the body’s own repair function, and indirectly plays a role in beauty and weight loss. “Fasting” simply means not eating, at best, only an apple or a few greens all day.
This may sound more attractive to dieters, but we, the men and women of the world, have to restrain our desire for food all day long, and consistently practice it as part of our lives, it seems less practical. So, let’s switch to “light eating”. It is more considerate of our bodies and our less determined will. For one week of the month, the following recipes can be implemented to make it easy to eat “lightly” and get healthy!
And for those who are purely on a diet, 5 days of “light” recipes + 2 days of “fasting” on the weekend, in just one month, you’ll recognize yourself!
Light Diet “Secret Weapon” – Fresh Herbs
These nutritious and fat-free greens make our tables smell good. Vanilla is the most highly recommended ingredient this season for the following reasons.
- 1. A source of vitamins: two spoons of fresh basil can replenish 27% of the body’s daily dose of vitamin K, or 10% of the daily dose of vitamins A and C.
- 2. Low in calories and high in nutrients: Fresh herbs are very low in calories and rich in antioxidants and other healthful ingredients. For example, basil and mint contain anti-cancer compounds, rosemary helps prevent memory loss, and coriander leaves can slow the reproduction of certain viruses that cause food poisoning.
- 3. Aromatic richness: After the food is cooked, sprinkle some fresh basil or a small handful of any other herbs to make the dull taste of the food become fragrant, even if it is a little mint leaves in the tea, oregano in the salt used for flavoring. It is important to note that when we use herbs in cooking, they should be added at the end, as heating them too long or cooking at too hot a temperature is not conducive to their aroma and flavor.
