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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JANUARY 2022
FOOD DRINK &
MAGAZINE
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
13
Sara SNOW Alecca HUNT Evans KOECH
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© Copyright 2021 HGH Perfect Inc All Rights Reserved
22
HAVING TOO MUCH ON YOUR PLATE_ MENTAL HEALTH & PROFESSIONAL COOKING
HEALTH BENEFITS IN TRADITIONAL FOOD
27
30
&
THIRST: REFUEL IN GOOD TIME
36
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
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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.
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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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FOOD DRINK MAGAZINE
JANUARY 2022
HAVING TOO MUCH ON YOUR PLATE:
MENTAL HEALTH & PROFESSIONAL COOKING Sara SNOW
22
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.
FOOD DRINK MAGAZINE
JANUARY 2022
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
JANUARY 2022
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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FOOD DRINK MAGAZINE
JANUARY 2022
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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FOOD DRINK MAGAZINE
JANUARY 2022
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. 30
FOOD DRINK MAGAZINE
JANUARY 2022
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. 31
FOOD DRINK MAGAZINE
JANUARY 2022
Alecca Hunt
How To Be Comfortable Working in a Professional Kitchen
FOOD DRINK MAGAZINE
JANUARY 2022
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. 37
Gizem KESKIN Ca DRE#02138553
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FOOD SAFETY LAWS AND REGULATIONS TOBIAS KUMWENDA
Evans KOECH
: 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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