Express News Service
Food has acquired a new religion – Peganism. The current buzzword in the Department of Health is the Albijan Plan, which includes 75 percent of vegetables and 25 percent of quality meat. It is for the well-established weight watchers. Most of us are familiar with any of the alternatives to the Albigensian plan – paleo and vegan. Introduced to the world by US-based Cleveland Clinic physician and bestselling author Dr. Mark Hyman in 2015, the Albigens Diet supports a new nutrition practice by integrating the heart of the Paleo diet with vegans. Surprisingly at first, ancient and vegetarian diets seem like an erratic mix in nature because the former is meat-based and the latter excludes any animal products. Pegan inherits the best of both worlds – plant-rich foods, whole foods, and healthy fats with minimal processed foods and reduced intake of sugar and starch.
understand the plan
Dr. Heymann advocates for nutritious plant foods that are low in sugar and starch and those that boost high-density lipoprotein (HDL) or good fats such as nuts, seeds, olive oil and avocados. Dietitian Ritu Gupta, founder of Nutrique, a portal for weight management and health in New Delhi, explains, “The Bijan diet places heavy emphasis on whole, plant-based foods and does not encourage eating traditionally farmed meat or eggs.
Instead, it focuses on sourcing grass-fed, pasture-raised poultry and whole eggs. It helps reduce inflammation and maintain normal blood sugar levels for healthier.” Anisha Arora Chopra, a 37-year-old dentist from Raipur, who found it difficult to follow in the initial stages, testifies to the beneficial effects of this regimen.” A month into the Albigensian diet, I was amazed. I have seen many changes, some of which was that I lost six kilos in two months. My anxiety attacks stopped, and I slept better.” Chopra says her blood sugar levels are in better control without any medications,
She can focus better on work and personal life, and is now generally happier.
There is no definition of the ideal diet. Each eating habit comes with its own set of advantages and disadvantages. Saurabh Shah, Nutraceutical formula expert and founder of the supplement brand PRO2FIT, answers: “Essentially, every diet choice we make needs to be well supplemented to avoid nutrient deficiencies. Vegetarians usually find it difficult to meet their daily needs for protein, calcium and vitamin B12. It becomes essential Supplement it with the right type of nutritional supplement so that the deficiency is filled in to avoid complications.”
Starch is an essential part of our diet because it provides energy for the body. Avoiding any macronutrients from the diet is not recommended. “Everything, when eaten in proportion, serves its purpose in the body and the same is true for starch and carbohydrates. Carbohydrates (starch, fiber and sugar) are a good source of energy, iron and B vitamins provided they are not processed,” Shah advises.
take the chef
Unlike vegetarian, it has not yet been featured on restaurant menus but awareness is created among chefs through requests for preparations with specific ingredients. Ganesh Chandrakant Teli, Executive Chef at The Leela Palace Jaipur, who created the sweet potato and shrimp burrito with zucchini noodles at the guest’s request, says, “It is comparable to the famous Mediterranean diet – fresh, organic ingredients, heart-friendly, controls obesity and helps prevent disorders. “
The Albijan diet tends to allow vegetarians to eat animal products in moderation. “It expands their food choices, reducing the chance of developing deficiencies. This is something Indians have been pursuing for a long time,” concludes dietitian Rajat Jain, founder of Health Wealth Diet Clinic.
Albijan Meal Bowl
Balfinder Pal Singh Lubana, Executive Chef of Marriott, Hyderabad
✥ French beans 50g
✥ button mushroom 50 gm
✥ broccoli 25 g
Cherry tomatoes 6 pieces
✥ bok choy 50 gm
✥ zucchini 3 pieces
Brussels sprouts 4g
Hald of avocado
Coconut oil (unrefined) 1 tsp
✥ boiled eggs 2
1 cup boiled chickpeas
✥ garlic cloves, minced 4
1 . chopped onion
Himalayan pink salt to taste
Wash and clean all vegetables well before processing
In a deep frying pan, add water to boil chickpeas
✥ Cut mushrooms into or. They should be of equal size. Cut the broccoli into florets. Asparagus peel. Cut the French beans into bats, and zucchini into bats.
Add salt and garlic to the mushrooms and set aside.
In a frying pan, add the broccoli, a little water and salt and let the broccoli steam. Repeat with beans and zucchini.
In a saucepan, add garlic and 1 teaspoon coconut oil and roast until the raw smell disappears
Add mushrooms and stir until tender. Bokchoy is raised and fried.
Add 1 teaspoon oil and add the rest of the garlic and cooled chickpeas and stir
✥ In a deep saucepan, boil the water, add a little salt and vinegar, stir the water with a perforated spoon and slowly add a whole egg until it curdles. Take it out once the outside is firm
And transferred to cold water.
✥ In a wide bowl, add bok choy, 1-2 teaspoons chickpeas, 1 teaspoon mushrooms, vegetables, and a hard-boiled egg. Garnish with chopped basil, avocado slices and cherry tomatoes.
✥ Serve it immediately