With food safety a constant concern as prevalent as the bloom of water hyacinth in wet season, many people worry that after they eat they will need to see a doctor.
How
can we not be afraid when Salmonella can be found in eggs or Escherichia in
fish sauce paste, causing diarrhea at any time.
It
is of more concern when doctors found Helicobacter pylori bacteria which can
cause stomach ulcers, is difficult to heal - even with proper treatment -
damaged immune system or possibly even diabetes and other diseases. Even with
these occurrences, we need not always avoid food or anticipate medical
assistance thereafter.
On one hand, chefs need
to use ingredients that have been properly cleaned and are grown organically or
naturally without pesticides. On the other, it will be a pity for both chefs
and diners if recipes sacrifice usage of commonly accepted ingredients or
combinations used naturally to treat the body.
• In the rice noodle soup with freshwater crab you need to include tofu because
the lecithin within can block allergic reactions from the crab.
• Pineapple used normally in stewed beef or pork leg softens meat, but also
breaks down the protein associated with causing joint pain.
• Dill when cooked with fish prevents allergic reaction and prevents
fermentation within the intestine that is associated with lethargy after a
meal.
• Turmeric is used in stir fry to inhibit phlegm and mucus, and also has anti-bacterial
properties within the throat.
• Garlic is used to fight Heliobacter pylori bacteria.
•
Ginger aids in the digestion of fat and lowers cholesterol.
•
Onion is also anti-bacterial. As proven by German Nun Hildegard, famous for
over a century thanks to her usage of herbs containing the same essential oil
as mexican mint. When brewed into tea it is very effective.
More evidence comes from
the medicine of Ayurveda and its study of the key elements contained within
herbs and spices. Nowadays doctors can even develop new treatments based on
such ingredients using a method called “fragrance treatment” which uses the
smell of essential oils to adjust neurological dysfunction, endocrine levels,
metabolism or even the sense of smell.
Many
need not wait for scientific research, as many housewives have known for
generations how to cook food with healthy properties. Food has been cooked in
tandem with other dishes to ensure proper and healthy digestion.
It
is a pity when most of Vietnam’s dishes rarely receive compliments about the
spices used in traditional dishes. If you want to ring the bell and expect it
to be head by other countries, then its sound must first touch the heart of its
own people.
Doctor Hoang Le Luong
( Extracted from articles
of medicine in Vietnamese dishes - dedicated only to 2014 Golden Spoon contest)