What’s your choice: ready-to-cook or ready-to-eat? | Health News

Garima Dev Verman, a certified nutritionist and medical content analyst with The Healthy Indian Project (THIP), breaks down the key differences and sheds light on their nutritional value.

Garima clarifies the distinction between these two categories:

“Ready-to-cook meals are already prepared to some extent, but may require additional cooking steps like microwaving. Think Haldiram’s retortable pouches. Ready-to-eat options, on the other hand, are ready to grab and go straight from the packagelike popcorn, namkeen (savoury snacks) or khakras (flatbreads).

Convenience comes at a price

While convenience is a major benefit, Garima warns of potential drawbacks. “Ready-to-cook and ready-to-eat meals often lack the robust nutritional value of fresh ingredients,” she explains.

“They tend to be higher in sodium to improve their shelf life.” This should be taken seriously, as excessive sodium consumption can contribute to health problems like high blood pressure.

Garima deepened her knowledge of the world of conservatives:

“In the same way that pickles use salt and mustard oil for preservation, prepackaged meals Companies use a lot of sodium and sometimes sugar to extend the shelf life of their products. While these preservatives are good for companies, they are not really good for your health.

Hidden sugars can also be found in sauces and dressings. Nutritionists stress the importance of reading labels. “Consumers need to become label detectives. Companies create mass-produced products and preservation is a necessity. That’s why they use sugar and other additives. It’s essential to be aware of this.” hidden ingredients.“

Pickles use sugar and salt for preservation (FreePik)

The ideal choice (but not always feasible)

Garima recognized the ideal scenario: “If time permits, cooking a fresh meal with whole ingredients is always the best option for optimal nutrition.”

She does, however, acknowledge the realities of a busy lifestyle. “For those who are short on time, ready-to-cook or eat-in meals can be an occasional solution. But remember, anything packaged, whether it’s namkeen or biryani, is not the healthiest choice.”

She recommends making informed choices: “Read ingredient lists and nutrition labels carefully. Whenever possible, opt for fresh ingredients. Remember that India has a rich culinary tradition and preparing delicious meals doesn’t have to be complicated. It’s a skill worth investing in for your health.”

Ready-made and convenience foods are certainly convenient, but they don’t have to become the norm. By understanding their nutritional limitations and developing your label-reading skills, you can make informed choices and maintain a healthy balance in your diet.

If a person is not able to prepare a meal every day, what they can do is prepare dal and freeze it, Garima suggested, adding that one should resist the urge to rely on prepared snacks as the main source of nutrition.