Food Drink Magazine January 2022

FOOD DRINK &

MAGAZINE

THE DIFFERENCE: CULTIVATED MEAT VS VEGETABLE MEAT

Healthy Eating

8 MISCONCEPTIONS ABOUT WEIGHT LOSS

HAVING TOO MUCH ON YOUR PLATE_ MENTAL HEALTH & PROFESSIONAL COOKING

HEALTH BENEFITS IN TRADITIONAL FOOD THIRST: REFUEL IN GOOD TIME HOW TO BE COMFORTABLE WORKING IN A PROFESSIONAL KITCHEN

LIGHT PRODUCTS - THE SERIOUS MISTAKE WITH THE LIGHT DIET FOOD SAFETY LAWS AND REGULATIONS READY-MEALS: UNHEALTHY FAST FOOD?

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EDITOR AND PUBLISHING DIRECTOR Hakan KESKIN admin@fooddrinkmagazine.com EDITOR Gulcan GOK TUZCU ADVERTISING AND MARKETING COORDINATOR Gizem KESKIN gizem@fooddrinkmagazine.com

AUTHORS

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THE DIFFERENCE: CULTIVATED MEAT VS VEGETABLE MEAT

8 MISCONCEPTIONS ABOUT WEIGHT LOSS

Tobias KUMWEDA Linh Quy NGUYEN

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Sara SNOW Alecca HUNT Evans KOECH

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10701 AUDREY WAY 92129 San Diego - California www.hghperfect.com info@hghperfect.com

© Copyright 2021 HGH Perfect Inc All Rights Reserved

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HAVING TOO MUCH ON YOUR PLATE_ MENTAL HEALTH & PROFESSIONAL COOKING

HEALTH BENEFITS IN TRADITIONAL FOOD

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30

&

THIRST: REFUEL IN GOOD TIME

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HOW TO BE COMFORTABLE WORKING IN A PROFESSIONAL KITCHEN

LIGHT PRODUCTS - THE SERIOUS MISTAKE WITH THE LIGHT DIET

40

47

FOOD SAFETY LAWS AND REGULATIONS

READY-MEALS: UNHEALTHY FAST FOOD?

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FOOD DRINK MAGAZINE

JANUARY 2022

HAPPY 2022 TO YOU ALL FOOD LOVERS AROUND THE WORLD. Yes, we finally started to a fresh new year and I am so happy to have you all in our very first issue of 2022.

As we discussed in our December issue, the 2021 was a very difficult year for all of us. However, the new year is starting with loads of happy, healthy, and hopeful decisions for us in every aspect of life.

EDITOR'S NOTE GULCAN GOK TUZCU

FOOD DRINK MAGAZINE

JANUARY 2022

Maybe some of us are thinking to convert to vegetarian/vegan diet, others are thinking to loose some weight as we traditionally gain during the holiday seasons, or some of us just want to change their life style. Let me tell you something, January issue covers all the topics and will guide you to start for a healthy way of living.

There are so many ways of loosing weight, so many foods categorized as healthy, and so many way of exercising to keep you moving. But which one is the best for you, for your life style, and for your needs? I believe that all starts with knowing yourself.

Then you can tailor them to your needs and your life.

Hope you will enjoy with this issue as much as I do and find it interesting and helpful for your goal.

GULCAN GOK TUZCU

Gizem KESKIN Ca DRE#02138553

Discover your next home with

www.realtorgiz.com San Diego's next generation realtor

TOBIAS KUMWENDA

THE DIFFERENCE: CULTIVATED MEAT VS VEGETABLE MEAT THE DIFFERENCES BETWEEN CULTIVATED MEAT AND VEGETABLE MEAT, TWO FACES OF THE SAME FUTURE. WHAT CHANGES, FROM PRODUCTION TO TASTE.

FOOD DRINK MAGAZINE

Fake meat, vegetable meat, plant-based meat, cultivated meat, cultured meat, labgrown meat, meat in the laboratory, meat in vitro, clean meat.

What do these terms mean?

They all indicate different things, all the same thing? What are the differences?

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Alternative proteins are experiencing tremendous expansion that is both turbulent and unexpected. The terminology is also jumbled, making navigation difficult at times.

Nature and names As previously said, there is a significant difference between the two primary varieties of substitute meat. On the one hand, there's a plant-based product that attempts to appear as much like a hamburger (or chicken strips...) as

We are inundated with a

possible; on the other, there's

thousand new tales (every day

actual meat, which still comes

promising to be "revolutionary"),

from an animal, even if it's not

a hundred recommendations on the shelves of real and virtual supermarkets, and we have lost our ability to communicate with one another.

killed and just a few cells are removed (painlessly).

In the first situation, the phrase "fake flesh" is appropriate, even if it is not particularly flattering. Plantbased meat and vegetarian meat are two more prevalent options.

Starting with a presupposition,

In the second scenario, we have

the primary distinction is

meat that has been cultured,

between vegetable and animal,

cultivated, or lab-grown in the

between plant-based "meat" and laboratory-made meat.

Let's take a look at each difference individually.

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laboratory, in vitro meat (which makes more sense), and clean meat (as opposed to positive connotations).

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In both circumstances, the items

There are also flavourings,

those obtained after slaughter,

are unquestionably "cruelty-free"

thickeners, preservatives, and a

despite the fact that they may

and vegetarian-friendly.

slew of other substances -

appear to be extremely different

arguably too many - that serve

officially.

Then appealing not only to those

primarily a technological purpose.

who make an ethical choice to

Differences between genuine meat

The advantage of animal-based

avoid eating animal-derived foods

and vegetable meat, which we

over plant-based is that the former

but also to those who make a

discussed thoroughly in a previous

can be easier to achieve, and it has

simple reduction (so-called.

essay.

long been on the market, but its

flexitarians) prompted by

ultimate goal will always be to

environmental concerns, given that

As previously said, grown meat is

make facsimile products; the latter

industrial farms are a source of

made from a lump of cells taken

has much broader perspectives,

pollution and greenhouse gases.

from a living animal and immersed

for example, fish products can also

in a nutritional liquid: their innate

be grown in the lab, or crab meat.

Procedure

capacity to multiply as well as

What is the difference between the

develop diverse tissues is used in

two sorts of meat? The vegetarian

the laboratory.

Problematic Ingredient The flavor, and especially the

hamburger starts with a proteinand mass-rich basis of bean flour.

The expansion is pursued and

color, are the most difficult aspects

It can be peas, like soybeans, or

promoted until pieces of meat are

of making a plant-based product

lupins, like mung beans.

acquired in the same substance as

that resembles the "genuine" one.

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Credit: Impossible website https://impossiblefoods.com/

Some companies, such as Impossible Foods (which, along with Beyond Meat, is one of the two industry behemoths), have turned to leghemoglobin, a vegetable protein that, like animal hemoglobin, provides the red hue and "blood" flavor.

Except that this leghemoglobin comes from GMO crops (which is why it is illegal in Europe, which is why

and aroma) but lacks substance: as a study has shown, there are significant biological and nutritional differences between real meat and fake meat.

we don't see Impossible at the supermarket), and its health

The main barrier to meat grown

consequences are unknown.

instead, aside from production

Perhaps this is also one of the

costs, which are rapidly becoming

reasons why so many

scalable, is consistency, or the

companies are focusing on chicken nuggets: the meat isn't red and doesn't have a bloody flavor.

ability to obtain a piece of meat that is not a shapeless baby food but gives satisfaction to the bite and displays the complexity of real meat: coexistence of hard and tender, thin and fat. Patés like foie

Difficulty

gras, which have a homogeneous

More broadly, the issues with vegetable meat are related to the nature of the ingredients,

and soft consistency from the outset, maybe the reason for their enormous success. But, even here, significant progress is being made,

which are all aimed at

with diverse procedures capable

producing a product that is

of producing not simply

similar in appearance and

hamburger meatballs but even

consistency (even before taste

intricate steaks.

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Diffusion When do the two varieties of meat become available on the market? The disparities are large here as well. Vegetable meat is available everywhere; the industry's behemoths are now household names; plantbased goods can be found in supermarkets as well as fastfood restaurants such as Burger King and McDonald's. They've gone from esoteric to the mainstream in a matter of years.

Much farther back on the cultured meat: Singapore, where Eat Just's chicken is sold, is the only place in the world where laboratory meat is available for purchase. In Israel, which, along with Holland, is one of the leading research countries, there is also a "restaurant," which is actually a showroom close to the manufacturing factory.

The May roadblock to the delivery of beef raised in Europe and America appears to be more regulatory than mechanical. But things change rapidly, and cultured meat might compete with traditional beef in the short future, according to research by 2030.

According to another report, lab-grown beef would account for 35% of the market by 2040. In the face of these prospects,

however, worries grow: while we

Finally, I'd want to point out

believe that laboratory expansion

the presence of a strange

would assist the environment by

middle ground: hybrid goods,

reducing emissions and water

which, for example, have a

consumption.

plant-based framework with

It is also true that the transfer from

animal fats generated in a

experimental to industrial

lab added. It might be the

production will result in a higher

tipping moment, according

demand for energy.

to several analysts.

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LINH NGUYEN QUY

FOOD DRINK MAGAZINE

JANUARY 2022

8 misconceptions about

WEIGHT LOSS: The increasing demand for beauty means that the demand for a slim body is obvious. But this is too difficult for overweight people, and they find many ways to lose weight, but one of them is applied in the wrong way leading to unwanted consequences.

So what are the mistakes that we often encounter in the process of losing weight, let's find out the following mistakes together.

When you are determined enough to lose weight and start looking for methods, you may encounter some misconceptions. They can affect the results of your weight loss goals.

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Fasting helps to lose weight Not eating is never a solution that can help you lose weight, so skipping

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meals never works. To lose weight, you must reduce the amount of calories you consume and increase the number of calories you burn through exercise.

Fasting can cause you to miss out on essential nutrients and often just leads to weight gain because you're then more likely to snack on foods high in fat and high in sugar.

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2

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Can reduce fat in a specific area You may want to lose excess fat in your belly or thighs, but the truth is, you never know where your body will burn fat first.

Meaning that abdominal exercises will not help you lose belly fat, leg exercises will not help you burn thigh fat.

However, you can combine weight loss with some muscle exercises to tone a specific area.

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Cut out all the sugar as necessary

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Rumor has it that 'some sugars are worse than others and therefore all sugars need to be cut out'. But you don't have to mercilessly cut out sugar from your diet, instead, you should always remember that moderation is everything and it would be great if you could avoid products that are manufactured by the manufacturer. output and add sugar in.

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All calories are the same It is true that all calories, i.e. energy measurements, have the same energy content, but this does not mean that all sources of calories have the same impact on your weight.

For example, calories from whole foods are more likely to fill you up than calories from refined foods.

This is because different foods go through different metabolic pathways and have different effects on hunger and the hormones that control a person's body weight.

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Functional foods that can help you lose weight

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You can find many claims online that weight loss supplements will help you lose weight but studies show that they are rarely effective.

Usually, some supplements have little effect, however, only the best can help you lose a small amount of weight, at most in a few months.

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Carbohydrates and fats make you fat

It's important to tackle carbs and fats in their own right if you're linking them to weight loss. A high-fat but low-carbohydrate diet is very effective for weight loss.

To lose weight, you must keep carbs low and protein high.

In fact, in the case of fats too, as long as your calorie intake is within healthy limits, fat won't make you fat, because your body needs healthy fats to function properly.

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Breakfast is not important.

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YIn the meals, breakfast is an extremely important meal, this is the meal that helps provide the main energy for the whole day.

The wrong thinking when losing weight about not eating breakfast can cause diseases related to the digestive system such as stomach ulcers.

Therefore, you should focus on eating for breakfast, and in the afternoon, you should only eat enough in the evening, avoiding fullness that leads to food not being digested.

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Eating too much at one meal.

Focusing on eating only one meal and not eating the rest of the meal was a very wrong thing.. That leads to the digestive system not being able to digest food leading to excess and will accumulate as fat.

Meals need to be divided equally so that the body is provided with the most complete energy. Meals also need to be calculated using a calorie table of foods to balance calories, as well as nutrition for each meal.

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HAVING TOO MUCH ON YOUR PLATE:

MENTAL HEALTH & PROFESSIONAL COOKING Sara SNOW

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Food trends come and go, but one thing that has, unfortunately, stayed consistent in restaurants is the mental health problems that many workers in the industry suffer from. While strides have been made to remedy these problem areas, there is still a long way to go in addressing the issues of burnout, addiction, and poor mental health that have gone unaddressed for far too long.

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When I entered the world

enough, I still wanted to

While I was able to turn to

of fine dining, culinary

prove myself until

therapy, so many in the

school didn’t fully

eventually, I was trying to

industry, including some

prepare me for the

pull from the internal

of my past coworkers and

mental anguish that can

reserves I no longer had.

friends, found themselves

come with the long hours

It came to a head when I

dependent on less healthy

and the unattainably high

began to come home

ways to cope.

standards that many

angry, depressed, and so

chefs strive for. I found

exhausted I could barely

A recent survey of

myself pushing my mind

move.

professional London chefs

and body past its limits

by the trade union Unite

to meet these demands

Something needed

found that 51 percent of

and prove to my chefs

change, so I went into

the cooks suffer from

that I belonged.Even

therapy to save my

depression and 78 will

when I was yelled at,

mental health and find a

have a have or almost

berated, and told my

way out of the hell my

have a work-related injury

best wasn’t good

mind was in.

due to fatigue.

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FOOD DRINK MAGAZINE

. It's no surprise that

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kitchens I’ve worked in

many cooks turn to some because I don’t like to drink

migraines I’ve ever experienced. While I still

form of substance abuse.

or have any desire to try

need a strong brew to

The same Unite study

illegal drugs.

start my day, the amounts

found that cooks will turn to either painkillers,

I was dependent on no However, my caffeine

alcohol, or some form of

consumption became my

stimulants just to get

go-to vice. While this sounds

through the shift. On

harmless, I was consuming

average, cooks and chefs the equivalent of 12 shots of

longer play a role in my work week.

Burnout is a huge problem in the industry and the

will work 48 to 60 hours

espresso a day. Coupled

mindset for the longest

a week. With all the

with barely eating, the

time has been to be "if

stress and long hours,

effects were beginning to

you can’t take the heat,

burnout is inevitable.

take a toll on my health by

get out of the kitchen”. In

driving my anxiety into

my experience, kitchens

I tended to be an odd

severe panic attacks and

are where you're praised

man out in most of the

causing some of the worst

for pushing your body

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past its limits and are

For change to happen,

also go a long way to

punished or shunned for

this outdated mindset

preventing burnout.

taking care of yourself.

needs to be replaced

Offering reimbursement

Calling out for illness or a

with more opportunities

for therapy or providing

personal matter is often

for and acceptance of

other resources for mental

viewed as an inconvenience

mental health days, and

well-being other than a

or suspected as a lie to get

one way to start is to

shift drink is another way

out of work. Sick days and

remove the stigma

to change the narrative.

paid vacation are almost

around mental health and

Even picking a week or

unheard of for line cooks

talk about it more.

two out of the year where

and waitstaff, and personal

Employers need to be

the restaurant is closed is

days are often out of the

more open to listening

a great way to give the

question. So finding the

when their staff comes to

whole staff an ability to

time to recover and rest

them with issues like

recharge.

can be costly and almost

burnout or depression.

impossible to ask off unless

Providing the option for

Personally, therapy went a

the business is slow.

mental health days can

long way for my mental

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health and not being afraid to ask for the time off that I need for my well-being.

I’m not going to sit here and act like I know all the answers to this problem, but what I can do is try to help those around me, especially new cooks.

Chefs will often treat cooks the way they were treated when they were the new cook in the kitchen. I want to do better and treat the new class differently and better than I was treated at the beginning of my career. By being more open to mental health issues, change can begin to happen, and hopefully, the industry can evolve and leave the harmful practices behind.

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Evans Koech

HEALTH BENEFITS IN TRADITIONAL FOOD Doctors say if you do not eat your food as medicine, you will have to eat medicine as food when age catches up with you.

More often than not, we ignore a good diet and go for junk and sugary food for the luxury that comes with it. However, we have to be a little bit keener when it comes to a healthy diet.

Traditional African vegetables are highly rich in nutrients.

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Health professionals have often recommended a wide variety of leafy greens to boost our diet. Vegetables range from spinach, kales, lettuce, among many others. However, Amaranth is one of the most nutritious vegetables though it has not appeared among the top list of famous vegetables. Amaranth is a vegetable that is rich in a wide

AMARANTH

variety of nutrients more than any other vegetable. This vegetable resembles more like spinach though they come in several colors ranging from red, gold, green, and even purple.

Other than its leafy

nutrients are beneficial

African homes love to

greens, its seeds are

to almost every organ of

incorporate these

also edible and are the

the body. You will never

vegetables into their

staple food among

go wrong with your

meals. The vegetables are

many people in several

health when you

taken with well-cooked

parts of the world. Their

incorporate these

beef stew, Ugali, Mashed

popularity grew a few

vegetables into your

Potatoes, and Rice. The

years ago when

diet. They are cooked

famous Ugali taken with

scientists found out the

with onions, tomatoes,

traditional milk goes well

rich health benefits that

and other spices to

with these vegetables

the seed has. Traditional

improve their taste.

alongside beef stew,

vegetables such as the

Steaming is the best

mashed eggs, avocado,

Amaranth are rich in

method to prepare your

and just any stew that

protein, iron, calcium,

vegetables to retain a

comes your way.

copper, and essential

high content of

vitamins. These

nutrients.

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African communities have high preferences for these vegetables because of their medicinal value. Mothers that have just come out of childbirth and have gone through a

AMARANTH

lot of blood loss are frequently served with these vegetables because they are rich in iron. Likewise, warriors that may have suffered blood loss due to injuries are served with these vegetables to help them heal faster. Our bodies need iron to produce red blood cells and to enhance cellular metabolism.

immune system to fight off infections and many cancer-causing radicals.

The vegetable is also equally rich in vitamin A that carries ant oxidative flavonoid components and nutrients that boost your vision and skin health.

On the other hand, Vitamin K helps the body develop strong and healthy bones. They also play an important role in Amaranth’s

The vegetables are rich

powerhouse of vitamins

in both insoluble and

and essential nutrients

soluble fiber that helps

encompasses several

us to cut our weight.

benefits such as

The fiber lowers

antioxidants, nil

cholesterol levels in the

cholesterol, high fiber

blood and subsequently

content. Antioxidants

warding off diseases of

boost an individual’s

the heart. The

health and can also

Amaranth leafy greens

help the body to reduce

are also rich in Vitamins

inflammation. They also

K, C, and B. Vitamin C is

have minimal traces of

water-soluble. It

fat, you will not have to

reduces the impact of

worry about weight

free radicals on our

gain.

body and this helps the

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the clotting of blood.

Vitamin K is beneficial to patients who suffer from neural diseases such as Alzheimer’s. Likewise, Vitamin B is beneficial to optimal functioning of the neural system as well as physical and mental health. The component plays a huge role in preventing newborn babies’ birth defects.

Health experts advise you to make amaranth vegetables part of your regular diet for better health.

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TOBIAS KUMWENDA

THIRST: REFUEL IN GOOD TIME We can get by for several weeks without solid food. But after just two to four days, our body becomes limp when it has to do without fluids.

Drinking enough is therefore essential. Children and seniors, in particular, should be motivated to drink regularly.

A good 50-60 per cent of the normal weight of an adult is due to the water present in the body, in babies, it is even up to 75 per cent. The precious water is not only a component of all cells and body fluids. It supplies all organs with nutrients and oxygen.

Water transports metabolic end products to the excretory organs, is an important reaction partner in biochemical processes and ensures a constant body temperature through sweating. Since the body has no water reserves, it is dependent on a supply of fluids.

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DRINK BEFORE YOU GET THIRSTY

The fluid requirement of a healthy person results from the water lost through the kidneys, intestines, skin and lungs. With the climatic conditions in Central Europe, the energy expenditure of a lightworker and needs-based energy supply adds up to a water loss of around 2300 millilitres per day for adults.

This can be significantly higher in heat, heavy physical activity or competitive sport. Fever, vomiting, diarrhoea, staying in dry, cold air, as well as food rich in salt and protein, also increase the need for fluids.

You should not drink until you feel thirsty.

Because that only occurs when there is a fluid deficit. A characteristic sign is a feeling of dryness in the mouth and throat due to the reduced secretion of saliva. Because if the body lacks water, it reacts immediately by switching to the back burner and holding back liquid.

If losses are not made up, there is a risk of dehydration. Symptoms such as thirst or dry skin appear as early as 0.5 per cent water loss - based on body weight. Thirst is a warning sign that the body is lacking fluids.

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A healthy person only needs to cover half of their fluid requirements with drinks. You get the other half of the liquid from solid food and oxidation water, which is created when nutrients are metabolized. The guideline values for a recommended amount of water to drink per day range from 0.82 litres for one to four-year-olds to around 1.5 litres for adolescents and adults.

In order to implement the recommendation more easily in practice, the rule of thumb helps to drink six glasses of water daily throughout the day - regardless of how thirsty you are. Kindergarten and elementary school children use small drinking vessels with 150 millilitres, adolescents and adults choose glasses with a volume of 200 to 250 millilitres.

FOOD ALSO PROVIDES LIQUID

According to research conducted

by Institute for Child Nutrition has determined, that small children in particular only consume around 60 per cent of the recommended amount. At the same time, the proportion of sugared drinks has increased over the years.

However, energy-providing drinks such as sweetened teas, sodas, fruit drinks and juices contribute to the development of obesity and tooth decay. Acids in beverages support the carious effect and also damage the tooth enamel.

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Further to it, “constant sucking of sweet and acidic drinks and the nocturnal nipple bottle endanger the teeth. It is therefore important that children learn to drink from a mug from the age of nine months.’’

With the introduction of complementary foods, parents should offer their children an energy-free or low-energy drink with every meal. We recommend tap and mineral water, unsweetened fruit and herbal teas or heavily diluted spritzers.

Due to its energy content, milk is not suitable for quenching thirst and is food. Children should always be given the opportunity to drink between meals, at school and in their free time.

IN OLD AGE LESS AND LESS THIRSTY

Seniors are particularly at risk of dehydration, as the feeling of thirst decreases as they get older.

In addition, the kidneys lose their ability to retain water in the body. Certain medications can also have a diuretic effect.

Seniors in need of care also need help with fetching and pouring drinks or with drinking themselves, so that they often do without drinking completely. Difficulty swallowing, the fear of going to the toilet or incontinence also keep people from reaching for the water bottle.

Experts believe that tiredness, weakness and confusion in the elderly are largely the results of dehydration. Seniors themselves, as well as relatives and caregivers, should therefore ensure they have an adequate supply of fluids.

Competitive Athletes Sweat A Lot Depending on the intensity of the exposure, water and the salts (electrolytes) dissolved in it are lost through sweat. It is important to compensate for existing fluid deficits before starting the sport. Popular athletes who train for less than an hour at a time do not lose a lot of sweat.

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DRINK TO LOSE WEIGHT? Several studies suggest that high fluid intake helps you lose weight.

This is also the case with a recent study from England with 84 overweight participants. Divided into two groups, each of which received nutritional advice, the water group should drink 0.5 litres of still water before each main meal.

Sweet drinks and carbonated water were taboo. After twelve weeks, the water group had lost an average of 1.3 kg, the control group 0.8 kg; for those who strictly adhered to the specifications, it was as much as 4.3 kilograms. However, the average shows that many did not manage to drink this amount of water before meals.

Caffeinated and alcoholic beverages increase the flow of fluids through the kidneys. Ice-cold or highly carbonated drinks are also poorly tolerated during exercise because they put too much strain on the stomach.

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DRINKING TOO MUCH - IS IT POSSIBLE?

JANUARY 2022

Reports are circulating again and again that people have fallen ill or died from too many fluids.

However, studies on test persons have shown that the concentrations of sodium, chloride and glucose in the blood are not changed by drinking amounts of up to ten litres per day.

The D-A-CH reference values of the nutrition societies, therefore, state the maximum long-term tolerable amount for healthy adults is about 10 litres per day. Higher amounts of liquid that are also low in sodium dilute the amount of sodium in the blood too much and there is a risk of hyponatremia.

CONCLUSION Lemonades, undiluted juices and many of the special sports drinks and energy drinks contain too much sugar and are not suitable as a fluid substitute. The latter also contains caffeine, superfluous vitamins and questionable ingredients that are supposed to invigorate.

Some feel a short-term boost in performance, but the effect soon wears off and usually ends in a low.

A low-fluid diet may be necessary in patients with heart disease, kidney failure or liver cirrhosis in order to avoid overloading the organs. The correct amount to drink should be discussed with the doctor.

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Alecca Hunt

How To Be Comfortable Working in a Professional Kitchen

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Learning your footing in the kitchen is difficult for those who have not experienced the hustle and bustle of a kitchen before putting on the chef whites and stepping into it. The second a chef enters the kitchen, an innate sense of urgency seems to overwhelm their senses and it seems as though they are tearing through the kitchen like a tornado, though to them, it is organized chaos. The heat licking at your forehead from the grill, the obscenities thrown around as the others frantically sauté and fry all around you, the sheer pressure of your Chef screaming table 7 and 14 needing their steaks re-fired at the exact same can be all too daunting, though, if one has never worked in a kitchen. It would be easy to get caught up and overwhelmed in the first few months of learning the kitchen and the Chef, but luckily, there is a learning curve given to budding chefs.

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The language heard in a

beginning it may feel off to

to have a great rhythm

kitchen is unique to the

always announce what you

and flow going.

food service industry. While

are doing, or where you are

typical chatter won’t be

located in relation to another

There is also a fine line

heard in the workplace on a

person, but soon it will

Friday night like some jobs,

become second nature and

if you listen closely to the

you’ll feel more secure

kitchen of any typical

moving around the kitchen

restaurant, instead you’ll

knowing that everyone if

hear short, odd phrases and

safe and always on the same

stationed as the saucier,

quick demands. Calls like

page. Learning how to speak

chances are you won’t

“hot down the line,” “sharp

in the kitchen is the first

need your boning and

behind,” and the ever so

step in acclimating to the

paring knife that night, so

famous “heard” and “yes,

food industry culture. Once

it’s best to choose more

Chef” are yelled with

you’ve learned this, it’s time

certainty and with purpose.

to learn how to slice and

utilitarian knives in order

The kitchen can be a

dice.

dangerous place and these

Picking the right knives to

calls exist to help keep

get the job done is a very

yourself and your

important task when

teammates safe. In the

considering what is needed

38

between being prepared and being cluttered— don’t bring every single knife just because you own them. If you are

to do heavy amounts of chopping. Pick the knives, and all other cookware for that matter, that will get you through service

FOOD DRINK MAGAZINE

JANUARY 2022

reach, and keep the rest

nothing worse than being in Table 4 thought the fish a great rhythm and then was too fishy and needs a

stored away in a safe, yet

running out of something

accessible place in case you

mid dinner rush. Slowing

need to whip one of them

down to gather and prep

out during service. A clear

isn’t the ideal option, and it

area aides a clear mind, and

could throw off the flow of

that will help one to focus

the entire kitchen for too

and have them within easy

on the task at hand and

new item fired right away, along with the other 3 orders the Chef is shouting for again. The best thing to do when

long. Prepping too much, on things begin to seem a bit

push out food in a seamless

the other hand, ensures that too chaotic is to take a

manner. The proper tools

the ingredients will last the

few seconds, organize

will help a chef get their

whole rush and allow for an

your thoughts, and push

mise ready in anticipation of

organized, clean, and fun

on. Though you might

slaying a service.

service to continue. With all

feel like you’re in the

Of course we all know about

this preparing, one should

our mise en place, or to have

expect to have a flawless

weeds now, the night

all of the ingredients we will

service, but that still may

need for the service nicely

not always be the case.

and neatly in front of us to

Sometimes, things just don’t

ensure a smooth and

go as planned. You may

must go on and the shift will end eventually. Keep firing the food, keep slinging the pans.

flawless evening.

bump and dropped the well- Practice makes perfect,

Never underestimate the

done steak you had just

and the more storms you

night, either: it is much

finished up for table 7.

go through, the better

better to have too much

equipped you become to

than too little! There is

handle the rain. That is to say, every single service will give you some insight on how to better prepare for the next, and those lessons are what it takes for a good chef to become a fantastic chef.

Anticipating and eliminating bottlenecks before they even happen is the key to a truly successful night.

39

TOBIAS KUMWENDA

LIGHT PRODUCTS - THE SERIOUS MISTAKE WITH THE LIGHT DIET

FOOD DRINK MAGAZINE

Fat is notorious as an unhealthy fattener. Instead of butter and salad oil, light products in the form of sausage and skimmed milk are increasingly ending up in shopping trolleys. But the supposedly light products are often anything but healthy.

JANUARY 2022

When the bikini season

psychologist at the

has started thousands of

Heinrich Heine University

people think when they

in Düsseldorf. “Almost all

look critically in the mirror:

of the young women

The bacon has to go. The

show restrained eating

butter is mercilessly taken

behaviour and avoid fat in

from the table. You cast

particular,” he says.

yourself over meat, cream

They are particularly at

and salad oil.

risk of slipping into an

Because after all, fat

eating disorder. Anorexic,

makes you fat, many

but also fat and normal-

believe. According to a

weight people with a fear

Eurobarometer survey, 45

of fat in food shape the

per cent of Europeans

generation zero fat. The

consider a low-fat diet to

collective fear of calories

be particularly healthy. "Fat

is an ideal breeding

definitely has a negative

ground for the low-fat

connotation," confirms

industry.

Reinhard Pietrowsky, 41

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JANUARY 2022

the German Institute for Nutritional Research.

The critical level is between 18 and 22 per cent of bodyweight fat. If this essential fat is missing, the body switches to the back burner and menstruation stop. The fat-soluble vitamins A, D, K and E need fat in order to be absorbed by the body at all.

Last but not least, fat transports aromas, which is why chefs like to serve their compositions with an extra flake of butter or a dash of cream.

It removes the unwanted

fulfils vital functions. It

nutrients from potato chips,

protects the heart, kidneys

salad oil and french fries.

and lungs. If there is an

Diet foods attract people

injury to the organs, stem

with nicknames such as

cells rush from the adipose

light, zero, light or low-fat.

tissue and repair the

Never before have so many

damage to a certain extent.

products from this range

Almost all important

been on display as at this

messenger substances are

year's International Green

produced in the body's

Week in Berlin.

fatty tissue. This also

Nothing Works

includes the female sex

Without Fat

"In order for women to have

hormones, the estrogens.

Many overlook the fact that

their menstrual period, they

a life without fat will soon

need a certain amount of

lead to the grave. The

body fat," emphasizes

nutrient is not only an

Susanne Klaus, an expert

energy reserve but also

on energy metabolism at 42

Light products: Low fat does not automatically mean healthy One of the largest epidemiological studies on low-fat foods, the American Women's Health Study, questions whether the mere reduction in the amount of fat in food really leads to better health. Almost half of 48,835 women aged 50 to 79 were switched to a light diet.

The women reduced the amount of fat in their diet from 38 to 29 per cent of their total energy intake.

FOOD DRINK MAGAZINE

JANUARY 2022

To the disillusionment of the researchers, the women on a low-fat diet developed breast and colon cancer not less often than the comparison group after eight years.

Nor did the blood values indicate any protection against cardiovascular

Heiner Boeing from the

diseases. There was

German Institute for

criticism from colleagues:

Nutritional Research in

the participants were too

Potsdam-Rehbrücke, one

old, probably would not

of the authors of the guide.

have followed the advice of

This fat from dairy products

the scientists and eight

and red meat increases the

years were too short for

risk of heart attacks and

cancer to grow.

vascular calcification. It is

But the new guidelines of

also suspected of

the German Nutrition

promoting cancer. Even

Society, for which all

more harmful are trans fatty

available studies on fat

acids, which are mainly

were evaluated, also come

formed when fats are

to the conclusion: A lot of

hardened.

fat increases the risk of

They increase the levels of

obesity. A direct connection

harmful cholesterol in the

to cancer, high blood

blood. Baked margarine

pressure and diabetes has

and baked goods made

never been proven. It

from them, snacks and puff

probably doesn't even exist.

pastry, in particular, have high levels of harmful trans

Much more important than

fats, as a study by the

the amount of fat seems to

University of Jena revealed.

be the type of fat

Waffles, microwave

consumed. Saturated fats

popcorn and croutons are

are particularly

sometimes also highly

unfavourable, confirms

contaminated.

43

FOOD DRINK MAGAZINE

JANUARY 2022

tmonounsaturated and polyunsaturated fatty acids.

Good Fats In Organic Foods The organic sector is setting a good example when it comes to fat. It not only eludes the zero-fat madness but traditionally relies on particularly highquality vegetable oils. On the shelves, customers can find cold-pressed items made from olives, rape, walnuts, pumpkin seeds,

Unsaturated Fatty

acids such as oleic acid and polyunsaturated fatty acids

Acids Are Vital

such as omega-3 and

Does good fat make you

against cardiovascular

slim in the end? This has

diseases.

not yet been proven, warns

There are a few simple

Klaus Eder, a nutritional

principles that adults can

physiologist at the

use to avoid the bad fats

University of Halle-

and give way to the good.

Wittenberg. But the cliché

Instead of a bag of chips, a

of the per se unhealthy

handful of nuts is always

fattening up is definitely

better. More fish than pork

refuted.

and vegetable oil instead of

While saturated fats and

cheap margarine in the

trans fats play a bad role in

frying pan pay off.

health, unsaturated fats

Heiner Boeing swears by

have a positive effect.

rapeseed and olive oil,

Monounsaturated fatty

which are rich in

omega-6 fatty acids protect

44

sesame seeds and sunflower. Refining with chemical solvents is completely avoided.

This is good for your health.

Especially since in 2007 official food controls found high amounts of possibly harmful chloropropanediol fatty acid esters in refined fats. The particularly harmful trans fats are denied access to the organic kitchen because hydrogenated fats are taboo for the manufacturers.

French fries and chips are gently fried in sunflower oil, coconut or palm fat.

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JANUARY 2022

Light Products Don’t Make Things Easy The hardened substances are also sought in vain in

Nutritionists are familiar

organic margarine. The

with the collective fallacy of

spreadable consistency is

the zero-fat generation:

achieved here with fats that are naturally solid to viscous, such as coconut and palm fat.

In conventional supermarkets, on the other hand, low-fat products are in greater demand than ever. More than two-thirds of all Germans use cream cheese, hard cheese and yoghurt in the light version, reports Steven Brechelmacher from the Society for Consumer Research.

In US supermarkets you even have to look for yoghurt, milk and butter with normal fat content.

With so much light there should only be flyweights. It is all the more astonishing that far more Americans are overweight than in Germany.

Light is not always included where it says light. In order for a product to be called light, it must contain at least 30 per cent less fat or sugar than the original.

However, a light sausage or light herb butter can still contain significant amounts of fat. In addition, carbohydrates are often added to the products in order to bind water and to preserve the taste of the original.

“A lot of people expect the foods to be lower in energy too. In fact, the amount of fat is lower than in the originals, but they are still very rich in energy, ”explains study director Helen La Fontaine. Since vegetable dishes, even if they are served with a lot of oil, only contribute 3.9 kilojoules per gram, they are the better choice.

45

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FOOD SAFETY LAWS AND REGULATIONS TOBIAS KUMWENDA

Evans KOECH

FOOD DRINK MAGAZINE

JANUARY 2022

Food safety and regulation refers to a standard process in storing, handling, distributing, and preparing food in a manner that cannot cause injury to its consumers. These processes include the whole supply Businesses in the food chain from farm and beverage industry are regulated at all production to of food retailers and home stages production and consumers. Safe distribution. Noncompliant businesses practices of food are considered a threat handling are to food safety and can enforced at all attract heavy penalties stages of food from law enforcers.

Regulatory bodies supply and focus on food retailers production. Food and restaurants as a safety and direct link to the public regulations are Laws are made to enforced by several protect the public from regulatory bodies the harm of unsafe food and drinks. Strict within specific adherence to expiry jurisdictions as set dates, correct labeling, and counterfeits are out by different among the key governments.

48

concerns of safety and regulatory bodies.

Regulatory bodies are governed by acts of parliament and different laws of any given jurisdiction.

National government regulatory bodies work hand in hand with local governments to maintain a given set of standards that are uniform to all stakeholders.

Businesses in the Food and Beverage Industry are given operating licenses and proof of inspection. These licenses are granted and denied at the discretion of regulatory

FOOD DRINK MAGAZINE

bodies depending on safety compliance.

Exported and imported products are also regulated. All food products that are imported and exported to foreign jurisdictions undergo inspection. International standards organization works in conjunction with different governments across the globe to ensure food safety and regulations are adhered to. Global food safety oversees the shipment of imports and exports between several jurisdictions. They ensure safety to consumers across the globe. Each government has unique

JANUARY 2022

standards and interpretations of what food safety entails.

Food standards that are considered safe may vary from one jurisdiction to another.

Global food safety regulatory bodies seek to harmonize these varied norms to those that are internationally acceptable.

Businesses in the food and beverage industry that deal with international markets must meet international standards to be able to run their businesses smoothly.

You will not be able to grow your business if accreditation and 50

licensing becomes a challenge in jurisdictions other than your own.

Retailers, distributors, and manufacturers from foreign jurisdictions cannot cooperate with your business if you are not compliant with international standards.

Your customers will not compromise on safety, however loyal they may be to your business.

Food safety systems of control are more demanding when it comes to foreign markets. Businesses need to familiarize themselves with the dynamics in foreign jurisdictions. Policy frameworks in many

FOOD DRINK MAGAZINE

JANUARY 2022

foreign jurisdictions are dynamic to world trends such as the COVID 19 pandemic.

The ever-changing world necessitates policymakers to work closely with legal experts and scientific researchers to improve safety standards. COVID 19 pandemic has seen professionals and policymakers change several laws of handling, storing, and distributing food. The use of sanitizers, masks, and social order has changed the landscape in so many ways. Foreign trips have become characterized by several regulations. Recently we have seen flights that have been canceled due to COVID 19. Travelers from different jurisdictions have been quarantined before gaining entry. A whole new lot of restrictions have been enforced to ensure the safety of citizens. These dynamics are always present with the ever-changing world.

The benchmark of safety protocols relies on harmonized international standards formulated by experts across the world. Experts continuously analyze the ever-changing trends and come up with a legal framework that is generally accepted as standard. These standard protocols facilitate fair business practices that promote the trade and safety of consumers.

Food safety and regulations have advanced in the modern-day to facilitate consumer protection across the globe.

51

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: s l a e M y d a e R Unhealthy Fast Food?

Tobias KUMWEDA

FOOD DRINK MAGAZINE

Frozen pizza, fish fingers, and canned ravioli have a terrible rep. Many ready-made meals are deficient in vitamins, include unhealthy fats, and are heavy in calories. Despite this, they are gaining in popularity. Is anything that can be cooked fast actually unhealthy?

JANUARY 2022

You don't need to be a Jamie Oliver or Sarah Wiener to make Zurich creamed slices in twenty minutes or tomato soup in fifty seconds. The bustling kitchen is made possible by pre-packaged foods. The allure of speed and convenience is so strong that an increasing number of individuals are opting for such items.

On the one hand, there is an increasing number of single-parent homes that prefer to buy ready-made things. On the other side, both parents are working more and more, leaving less time for grocery shopping and meal preparation.

The Dortmund Research Institute for Child Nutrition discovered that ready-made meals are now offered every third day in homes in continuing research with 550 children. There is plenty of variety: anything from pasta alla pana to dry mix risi bisi to goulash soup is available in bags and cans.

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FOOD DRINK MAGAZINE

Satisfaction That Is Lush and Plump Is, however, what is put on the table so soon healthy? There is no simple solution in light of the availability of goods, says Prof.

Ibrahim Elmadfa, a nutritionist at the University of Vienna. Ready meals can be used as a snack in between meals, as a whole meal, or as a side dish. Elmadfa explains, "They are as healthy as they are put together."

Despite this, he makes some broad conclusions about the convenience range: "On average, ready-made meals include fewer vitamins A and C, calcium, iron, fibre, and, most importantly, more fat than freshly cooked meals.

JANUARY 2022

" The Viennese study discovered that 200 grams of deep-fried cheese sticks have 41 grams of fat. This amounts to up to 60% of the daily needs. French fries, frozen burgers, pizzas, and cakes all include excess calories.

"On average, ready-made meals are higher in fat and include fewer vegetables than freshly cooked dishes," says Dr Mathilde Kersting of Dortmund's Research Institute for Child Nutrition. She believes that youngsters who often consume readymade foods gain weight more quickly than their peers.

She had previously been able to condemn fast food as being obese in her research.

"The servings are frequently enormous and calorie-dense. People, on the other hand, do not eat less at the following meal. "This leads to obesity in the long term," explains Kersting.

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FOOD DRINK MAGAZINE

Lot Desired in Terms of Fat Quality Elmadfa encourages consumers to avoid big ready-made meals because many individuals already eat too much fat. The nutritional tables on the container, as well as the fat content, will be useful.

In general, a midday meal should not contain more than 20 grams of fat, while there are outliers that do not instantly affect the amount.

Elmadfa, on the other hand, says that the additional fats in ready meals are frequently of poor quality. "The condition has improved, but it is still a concern," the dietitian remarked.

Saturated fats, which are rather harmful, are frequently used by

JANUARY 2022

manufacturers. In bigger levels, they are suspected of raising the risk of cancer. In any event, they increase the likelihood of heart attacks and strokes.

Unsaturated fats like those found in rapeseed and walnut oil, as well as those found in fish, are rarely employed in ready-made meals. On the one hand, they decompose when heated, making them unsuitable for pre-prepared meals.

On the other hand, because they get rotten faster and are more expensive, producers want to avoid them.

Trans Fatty Acids Can Be Harmful Nutritionists have raised concerns about harmful trans-fatty acids in various ready-made meals, such as French fries and pre-fried cordon bleu. Trans fats,

55

FOOD DRINK MAGAZINE

Trans fats, which are present in hydrogenated fat, are hazardous to one's health regardless of the amount taken.

They raise the risk of heart disease and raise the level of harmful cholesterol in the blood. If their meal had more trans-fatty acids but otherwise had the same calories, monkeys accumulated much more weight around the waist. Unhealthy fats are reported to kill 30,000 individuals in the United States alone each year.

As a result, there are severe restriction levels for trans fatty acids in food there, as well as in certain other nations, such as Denmark; there are no such rules in Germany. However, nutritionists advise that they should account for less than 1% of total meal energy.

JANUARY 2022

Too much salt is also a problem with canned soups and bag tortellini. "Six grams of salt each day is recommended by professional organisations. "However, the premade meals we looked at weighed between eight and nine grams," Elmadfa says.

According to other research, 80 per cent of the salt in today's meals comes from manufactured food rather than from the shaker. Even though the cuisine tastes more strong, the salt in the menu will eventually catch up with you.

The blood pressure rises when the sodium chloride is excreted through the kidneys. Every fourth person on the planet already has it, putting them at a higher risk of cardiovascular disease.

56

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Additives Come In a Rainbow of Colors The quick kitchen is reviled in popular culture for another reason: the chemicals are a cause of concern. The following concerns should not be dismissed lightly: In the 516 ready meals supplied to the children in the DONALD study, Kersting discovered 1476 flavourings and other additives.

The better the shelf life of a meal and the more processed it is.

More of these chemicals are frequently needed. On this issue, however, not all ready meals may be grouped together. While some producers purposefully exclude chemicals out of frozen meals, the list of five-minute terrines

JANUARY 2022

continues to increase. Nonetheless, Elmadfa claims that there is usually little danger: "In normal levels, the additives are safe.

Authorities must have access to corresponding evidence. "The threat of additives is often overblown," he concludes. Some people, however, are allergic to emulsifiers such as sugar glycerides or the red hue of amaranth.

Intolerance is also a possibility.

Health Food Shop Are Ready-To-Eat Meals Go to a health food store if you want to be sure you're not receiving any additives. The organic business is also extending its ready-made product range in response to the rising demand for

57

FOOD DRINK MAGAZINE

quick meals. In contrast to the typical offer, they are guaranteed to be free of artificial colours, flavours, and flavour enhancers.

Hydrogenated fats, which are particularly hazardous, are also eliminated. The recipe is typically as natural as possible; for example, the organic lasagna's béchamel sauce contains milk rather than milk powder, as in the conventional version.

Between the layers of pasta, there is also extra meat. Organic tastes better to many people, even celebrity chefs. Although scientific studies do not always show organic goods to be superior in taste, this is largely owing to the tests' orientation, which is geared to industrial food.

JANUARY 2022

In any event, the German Frozen Food Institute reports an increase in demand for organic frozen food. In general, at least 95% of the components in organically labelled recipes must be sourced from organic farming. Fruits and vegetables in the recipes are pesticide-free since no chemical pesticides are employed.

A Bonus Is Quick Processing Despite their worries about ready-to-eat meals, the researchers had some good things to say about them: Frozen readymade meals usually outperform fresh vegetables in terms of freshness and flavour. Jörg Oehlenschläger of Hamburg's Max Rubner Institute, which

58

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is part of the Federal Research Center for Nutrition and Food, claims that processing can take as little as four to five hours after harvest. In rare cases, the vitamin content of peppers, tomatoes, or broccoli may be higher than that of home-cooked meals.

Despite their criticisms, Elmadfa and Kersting do not advocate for a complete ban on ready-made meals in the kitchen. Kersting recognizes the demands of many families by saying, "Convenience food is practical and saves time." As a result, it's critical to utilize preprocessed foods with caution.

The frozen pizza may be topped with fresh veggies, for example, and the cream in the sachet sauce recipe can be changed with milk, she suggests. "The ease of use"

JANUARY 2022

Elmadfa thinks that "items are clearly feasible components of a balanced diet."

There are many low-fat, high-vegetable recipes to select from. Instead of cheese sticks with fries and cola, he prefers frozen spinach and salmon with wholegrain rice.

Cooking from scratch with fresh ingredients should not be overlooked. It's absolutely beneficial to set aside some time every now and then to carefully arrange your food schedule. Cooking is also enjoyable.

Food that is already prepared is not particularly environmentally friendly

Ready-Made Food Is Not Ecological

The more processed meal is, the more energy it uses to make it and the more it pollutes the environment. Due to the need for a cold chain throughout shipping and storage, deep-frozen food, in particular, consumes a lot of energy.

59

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