Nepali Foods That Are Bad for Your Health: – Food and food have a different scenario between developed and developing countries. In developing countries where there is already extreme poverty and food insecurity, the heavy use of junk food in urban and semi-urban areas has added another major problem.
In the case of Nepal, it was driven towards the double burden of disease. While malnutrition and infectious diseases remain a major challenge, non-communicable diseases are becoming more prevalent and 65.7% of Nepal’s deaths are due to noncommunicable diseases.
In other developing countries the scenario is the same. Therefore, the question arises as to whether food manufacturers who have taken responsibility for the provision of foodstuffs contribute to the maintenance of food safety or aggravate the situation.
The world food system is not a competitive market for small producers but an oligopoly. What people eat is increasingly determined by some multinational companies. This is pushing small food producers from food markets in developing countries that are affecting their economies. The situation in Nepal can be considered as an example.
Nepalese farmers are slowly moving towards alternative jobs as they do not get a market for their production. Some of those who still cling to their business sell whole grains, fruits and vegetables to buy packaged foods for consumption.
This imperishable behavior leads even more to poverty and food insecurity in the household. People’s dietary habits change from homemade food to junk food. This change in dietary habits has a greater impact on children of school age. Parents often send their children to school for lunch with these quick and easy foods. It was easy for parents and tastier for kids.
The daily expenses of a family increase as these foods are more expensive than homemade products. However, they are hardly aware of the fact that the local foods they produce are much cheaper and more nutritious than the attractive foods they buy on the market. The growing appeal of these foods is due to sophisticated advertising.
In recent decades, Nepalese society has experienced a significant change in food culture. Not only the foods we eat have changed, but the way they are made and the attitudes towards food have changed dramatically. Like any other tradition, eating culture changes with times and needs.
In the past, traditional foods such as corn, millet and rice were consumed with a minimum of processing. Native food grains, leafy vegetables, lentils and dairy products have been widely consumed in many households.
Traditionally, most households had cattle and therefore dairy products such as milk, yogurt and butter, which were included in the daily meal. The recipes for dishes were specific to certain shapes or communities. For example, Brahmans ate less spicy food.
In addition, self-cooking (Swayam pakya) was very common in older adults and they were mostly vegetarians. Before eating, God was first offered ready meals. Eating at a dining table was rare and people were sitting on the floor eating from female family members. These traditions still exist in many rural parts of the country.
The traditional snacks were homemade and qualitatively different from the ones we eat today. Fried rice (Chiura) with yoghurt and popcorn mixed with roasted soybeans are some of the popular traditional snacks.
In the past, rice flour, but not wheat flour (Maida) was the main ingredient of many foods. Traditional traditional sweets lacked added colors and sugar. It was also common to pack food with green leaves for the grill. Butter made from butter was commonly used for cooking. Fermented foods such as Gundruk, Sinki, Khalpi and Maseura have been widely consumed in the country.
Economic prosperity as well as the demographic and ecological change led to significant changes in the food culture. With the improvement in living standards, people began to give food a higher priority. As a result, there has been a growing trend to have high quality exotic foods.
For example, many people today prefer quinoa instead of rice to recognize its nutritional value. Delicious dishes like Pulaw, Paneer and Kabab become an important part of Nepalese cuisine. And that’s why our culinary heritage also seems to have been influenced by the food culture from the outside.
At the same time, many multinational fast-food companies with practical but unhealthy junk foods invaded the global food market. Packaged foods that contain a lot of salt, sugar and saturated fat are widely used.
The food culture around Dall-Bhat is replaced by pasta, spaghetti and pizza. As a result, diets for younger and older generations have started to differentiate. French fries and sodas have become the first choice for many young people, and celebrations are followed by parties serving sweet and unhealthy fried foods.
In terms of moral behavior, Nepalese society made high demands. It’s something our collective society is made up of. But in a developing country like ours, where companies have not yet professionalized, the morality that has been restricting our society for years is very weak in companies, and its effects are evident in our society and in our nation.
Lately, messages have been published one after another that clarify the immorality committed in Nepalese companies. Today, we present 20 types of food in Nepal that are not really healthy.
20 Nepali Foods That Are Bad for Your Health
Chatpate is one of the most popular and sought-after junk food in Nepal. Whether inside or outside the Kathmandu valley, everyone likes to chat. Spicy food tastes good when all ingredients are mixed in balance.
Children, adolescents and adults, especially women of almost all ages, love Chatpate. There are different types and types of chatpat. Some of them are a simple combination of a few main ingredients, while others use multiple ingredients.
Chana Chatpate, Murai Chatpate, Chauchau Chatpate are just a few. No matter what you mix it with, the main ingredients in the Chatpate are bhuja (puffed rice), onion, tomato, chickpea (roasted or raw soaked), vegetable oil, salt and lemon juice or lime, which can also be used with plenty of juice.
Do not miss potatoes and coriander leaves for extra flavor. Nutritional information of Chatpate Per Mixture (50 g) is Carbohydrate 5 g Fat 8 g Protein 12 g. Therefore, the nutritional value of Chatpate is too low and it contains several mixed additives that contain MSG.
Lead contained spices that are harmful to the bones and brain. That’s why Chatpate is not one of the healthy diets.
Too much of anything is bad. Due to the effect in digestive system with the food that we eat, Pani Puri is not healthy because the Puri are fried, containing potato and tamarind chutney.
However, when consumed to the limit, they cause no harm and their taste is delicious. If you are sensitive to gluten or eat a gluten-free diet, you cannot take Gappas or Pani Puri. People with high blood pressure are also advised not to take any Chaat products because of the amount of salt they contain.
It may be a flat, fried dish, but most likely Bhatura is healthier. It may be better to eat Poori-Aloo for breakfast than a Poori paratha, because the Poori may have less oil. It depends on the quality of Pani Puri you eat and the place where you eat (in general, people like to eat Pani Puri, which is sold by Khomchas or Sellers.)
We recommend Pani Puri from vendors or Khomchas This is an unhygienic condition, and the Pani Puri water is also not clean so it can cause diarrhea or constipation when ingested. So choose a few stores because their quality is much better than that of street vendors and also in terms of quality.
You can take Pani Puri daily (but to a certain extent) as it is very rich in spicy and does not add weight to your body. The spicy water of Pani puri contains too much salt. There is too much sugar (natural or artificial) in sweet chatney.
Too much salt causes the kidneys to work overtime, resulting in kidney failure with regular use. Roasted puri are obviously bad for heart health when eaten daily. And fresh water triggers short-term blood sugar, which leads to blood sugar spikes. If you do not eat daily and in smaller quantities, it should be fine.
It is illegal to keep distilling alcohol without a license in most countries. However, many countries allow the non-commercial processing of a limited amount of beer, wine and mead in a process commonly known as home-brewing.
While brewing at home is a hobby for many people around the world, it is mainly used by poor people in developing countries as a cheap alternative to buying commercial alcohol, not to mention that it is often stronger. In Nepal, homemade alcohol is culturally accepted.
On-site grain is fermented in traditional containers. The containers are sealed to prevent contamination and to keep beer and some wines in natural carbon dioxide. Failure of the filling process can damage the container and explode on bursting, and in the worst case, blow off the glass splinters.
The other danger is pollution and can come from any number of sources. The quality of the ingredients, the water used or the improper cleaning of the container. Basically you can poison yourself if one of them is not right.
Liqueurs are far less likely to have active bacteria poison the product as it is distilled. However, the equipment used for the distillation can be the cause of poisoning. The joints that used to be lead-welded, the burner tanks are metal, and any use of metal could cause contamination by that source. Heavy Metal is not just music but also poison.
Everything that is said, elaboration and distillation have become big and small for a long time and humanity is still there to bribe, but it does not regularly die of poisoning. There are many sources that tell you how to make homemade alcohol without risking blindness.
Yes, you can get poisoned by eating overheated rice. It is not the overheating that causes the problem but the way the rice was stored before reheating. Raw rice may contain spores of Bacillus cereus, a bacterium that can cause food poisoning. Spores can survive when rice is cooked.
When the rice rests at room temperature, the spores can become bacteria. These bacteria multiply and can produce toxins (poisons) that cause vomiting or diarrhea. The longer the boiled rice is left at room temperature, the more likely it is that bacteria or toxins will make the rice unsafe for consumption.
In addition, fried foods contain excess fats, which can be the cause of weight gain. In Nepal, fried rice is eaten for lunch from leftovers of breakfast, so guests are asked to eat as much freshly cooked rice as possible.
Poleko Makai (Bhutta)
Many people complain of bloating and severe abdominal pain when they eat Bhutta. This happens for a reason. “Drinking water after taking Bhutta can severely disrupt the digestive process, and if it does, it slows down the digestive process, corn contains complex carbohydrates and starch, and water consumption can cause the release of gas in the stomach.”
This can lead to flatulence, heartburn and severe stomach ache. The container for heating the soil is covered with charcoal, which can make you the victim of cancer. The Bhutta Available on the Streets can contain many microorganisms that can make you sick.
It can get into the body through the pods. Lemon juice and spices increase the taste, but for prunes these things stay on for a long time so people give you the wrong spices and lemon juices that are the cause of the disease. They are kept outdoors all day and are exposed to all kinds of air inactivity impurities.