Written by Catherine Saxelby
on Monday, 16 March 2009.
Tagged: eating out, fat, healthy eating, take-away, vegetarian
Do you love a good curry? Do you start salivating at the thought of all that spicy Indian fare? Well, it's not surprising. Indian food is one of the most colourful and richly-flavoured of cuisines.
On the plus side, nutritionists love it because Indian chefs make vegetables, lentils and chick peas taste so good - it's one of the best cuisines to choose if you're vegetarian. And many dishes are quite low in salt, as the heat from chilli and the flavour of the spices provide heaps of flavour.
On the minus side, many dishes are cooked in ghee (clarified butter) and so are high in saturated fat. The desserts can also be a problem as they tend to be both high in fat and very high in sugar
My beef with Indian food though has to do with the way we eat it in Australia. I always find it too heavy. We tend to overdo the meat or chicken portions and skimp on the vegetables and we end up leaving the table feeling absolutely stuffed. I've put together 10 tips to help make a night out at the local Indian restaurant LESS HEAVY so you can leave the table without having to undo your belt a notch!
Catherine Saxelby has the answers! She is an accredited nutritionist, blogger and award-winning author. Her award-winning book My Nutritionary will help you cut through the jargon. Do you know your MCTs from your LCTs? How about sterols from stanols? What’s the difference between glucose and dextrose? Or probiotics and prebiotics? What additive is number 330? How safe is acesulfame K? If you find yourself confused by food labels, grab your copy of Catherine Saxelby’s comprehensive guide My Nutritionary NOW!
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