Indian foods

Question 1

legume -plant?

Answer 1

plant in family Fabaceae

- nitrogen-fixing bacteria have symbiotic relationship so reduces the need for nitrogen fertilizers

Question 2

legumes produced as?

Answer 2

edible pods and /or seeds

Question 3

what are pulses?

Answer 3

legumes harvest solely for their dry seed.

bean, pea, chickpea, , lentils

Question 4

what is daal?

Answer 4

pulses. source of protein.
quick cooking (lentils + split pulses)
ground daal - bread.
also name for thick lentil soup

Question 5

rice and lentils cooked together - 3 times eatin?

Answer 5

first food for baby
during illness
consumed during religious festival

Question 6

why eat rice + lentil together

Answer 6

provide complimentary proteins- vegan/vegetarian by choice/poverty. need to get complimentary proteins.

Question 7

nutrients in pulses

Answer 7

high in protein, fibre, iron, potassium, low in fat.

Question 8

how many essential AA

Answer 8

9/20

Question 9

why are pulses and cereals complementary?

Answer 9

pulses - low in methionine, high in lysine

cereal - low in lysine, high in methionine

Question 10

satiating effect of pulses

Answer 10

fibre and protein = manage weight + combat obesity

Question 11

glycemic index of pulses

Answer 11

low. maintain BG levels + insulin levels

- may reduce risk of coronary heart disease

Question 12

name the anti-nutrients in legumes

Answer 12

phytate: binds iron, zinc, magnesium, calcium
oxalates: calcium, iron
lectins: may bind to digestive tract - promote inflammation and bacterial/toxin crossing barrier.
protease inhibitors - inhibit protein digestion

Question 13

what is an anti-nutrient. polyphenol?

Answer 13

prevents the absorption of other things

polyphenol (tannin) ihibit absorption of non-heme iron

Question 14

how is phytate reduced?

Answer 14

reduced by fermentation/cooking. phytate is destroyed

Question 15

where are oxalates found?

Answer 15

in spinach

Question 16

how to process foods to reduce anti-nutrients?

Answer 16

soaking, sprouting, boiling/steaming, canning, fermentation.
combining methods is good.

Question 17

what is curry

Answer 17

dishes seasoned with combo of spices and herbs, oils added.

dry or wet with sauce

Question 18

protein in curry?

Answer 18

vegetarian, animal protein.

Question 19

what is tarka

Answer 19

seasoning for dal or veg dishes

spices: onion, garlic, ginger, mustard seed, cumin. sauteed in ghee or oil.

Question 20

how to make tarka?

Answer 20

oil, spices, tomatoes, lentil, lemin, yogurt

Question 21

why eat spiced foods

Answer 21

aromatic plants + seeds
rosmarinic acid may reduce carcinogens in cooked meat
-contain antioxidant and anti-inflammatory compounds
anti-microbial: fresher longer

Question 22

how does rosmarinic acid reduce carcinogens in cooked meat?

Answer 22

meat may have heterocyclic amines

-> spice may prevent this formation

Question 23

turmeric - what family?

Answer 23

ginger family

- spice, pigment, bright yellow.

Question 24

what is main active ingredient to turmeric

Answer 24

curcumin.

antioxidant and anti-inflammatory.

Question 25

Alzheimer's and heart disease assoc with?

Answer 25

chronic, low-level inflammation + oxidative damage

Question 26

how is turmeric better absorbed?

Answer 26

cooked with black pepper and cooked with fat

Question 27

take turmeric supplements?

Answer 27

higher percentage of curcumin. - theory that will reduce pain = reduce chronic disease - risk assoc with taking turmeric supplements : interact with other medications

Question 28

turmeric > curcumin supplement

Answer 28

turmeric total thing better than isolated compounds. better function

Question 29

turmeric > curcumin supplement

Answer 29

turmeric total thing better than isolated compounds. better function

Question 30

edible oil consumption in India | = consequences?

Answer 30

13.4 kg - cheap seed oil. increased rates of obesity + Type 2 diabetes high

Question 31

what cooking fats are commonly used in Indian cooking :)

Answer 31

ghee - from butter vegetable ghee - essentially margarine: highly hydrogenated. poorer ppl subsitute. cheaper mustard seed oil : oungent flavour - isothiocyanates coconut oil sesame oil peanut oil

Question 32

how is ghee made?

Answer 32

unsalted butter boiled to 100C to remove water content by evaporation, then filtering out precipitated milk solids

Question 33

why is ghee good?

Answer 33

dairy - saatvic. from cow - mother goddess. - cook at higher temp, lower lactose because protein removed. doesnt go rancid as quick.

Question 34

how and why is ghee used?

Answer 34

in ayurveda - considered sacred, used in religious rituals. - sattvic - cooking, sweets, on rice/flat bread - longer shelf life @ room temp and higher smoking point than butter

Question 35

ghee and heart health

Answer 35

source of saturated fatty acids + cholesterol oxides = atherosclerosis = vegetable ghee made from hydrogenated veg oils + high trans fatty acids

Question 36

trans fats shown to increase risk of?

Answer 36

coronary heart disease

Question 37

Mustard seed oil | - mustard from what family?

Answer 37

brassicaceae family

Question 38

mustard oil %-age of consumption of oil

Answer 38

18%

Question 39

how is mustard oil made?

Answer 39

cold pressed or refined using solvents

Question 40

what does it taste like? what compound contributes to this?

Answer 40

hot nutty taste isothiocyanates = flavour + odour high smoke point

Question 41

mustard seed oil + heart health

Answer 41

erucic acid in monosaturated O-9 FA causes formation of fatty deposits in heart muscles = in Canada, US , EU cannot sell mustard oil for human consumption

Question 42

canola oil - modified how?

Answer 42

to have less erucic acid. - rapeseed is same: bad connotation - choose canola bc light in flavour

Question 43

how can canada sell mustard seed oil

Answer 43

"for external use only" | - can label this way + sell. people buy for massage or for eating

Question 44

coconut oil

Answer 44

high smoke point - high-heat cooking solid at room temp slow to oxidize and thus resistant to rancidty due to high saturated fat content. - high lauric acid, a medium-chain saturated fatty acid

Question 45

is coconut oil good for you?

Answer 45

raises LDL cholesterol = cause of CVD. | = no known offsetting favourable effects, advice against