Why SLOW Eating?
Let’s go through the components of our usual meal:
Coconut oil has multiple health benefits such as its antimicrobial and antioxidant properties. It is a saturated fat with a majority (65%) being MCTs (Medium-Chain Triglycerides), and a majority of MCTs being lauric acid. Lauric acid has healing properties such as antibacterial, antifungal, and anticancer. Coconut oil supplies the body with a quick source of energy, including fuel for the brain, and produces ketones during digestion; which may reduce appetite.
Most of the oils like vegetable oil, corn oil, peanut oil we find at the supermarket are refined and hydrogenated, meaning a high-heat treatment has been applied to extend its shelf life as well for adding its ability to withstand high heat while cooking. These oils have had its nutrients stripped (hence long shelf life, there is nothing alive to deteriorate) and also likely to have trans-fat; which contributes to inflammation and over time, increases the risks to multiple diseases such as heart disease.
Mainly for different types of cooking.
The unrefined version which has a strong coconut flavour that we suggested is organic, raw, and centrifuged. It is one of the purest extraction methods, retaining the highest concentration of nutrients. This oil can be used for light cooking, supplements to cosmetic purposes (such as boosting moisture content of dry skin), which help prevent excessive water loss and protect you from external factors (such as infectious agents, chemicals, and allergens).
The refined coconut oil which has a neutral flavour we suggested suits all types of cooking, such as sauté, pan-frying, baking, roasting and even deep frying. As it has a high heat point of up to 230℃. The coconut scent was removed in a very gentle refining process using light steam; which has retained much of its health benefits.
The refined white salts contain a high amount of sodium and are stripped of most nutrients.
Some side effects of high sodium can lead to deficiency in potassium. The kidneys hang on to sodium and excrete potassium. Increase in blood pressure; which strains heart function. The strain on heart function increases the risk of preeclampsia in pregnancies, edema (water retention and bloating (which can also worsen during PMS).
Potassium is important for fluid and pH (both are alkalinizing). intracellular communication via nerve impulses. Low potassium could cause muscle weakness and muscle pain.
Unrefined salt such as Himalayan pink salt is naturally composed of a large profile of different minerals (over 80 different types). Which provides different nutritional benefits as well as keeping a healthy balance of sodium in the body.
All micronutrients (vitamins and minerals) play more than 100 important roles in chemical reactions. Each chemical reaction requires a portfolio of different nutrients in order to work properly. Eating whole foods provides a large variety of micronutrients and helps to refill our nutrient store. For example, in order to make energy, we need all of the following nutrients and more: enzymes, glucose, amino acids, vitamin C, B-complex, folate, biotin, vitamin A, D, K, E, gluthathione, CoQ10, copper, iron, magnesium, manganese, molybdenum, zinc, sulfur.
It is an important mineral for cellular energy, water balance and distribution, acid-base balance, muscle and nerve function, as well as heart functions.
The sugar that is usually used is refined; which is high in glucose and stripped of nutritional elements such as micronutrients which are good for us!
Organic coconut flower sugar is made from dehydrated sap of the coconut palm flower. Depending on the tree, it is likely to have minerals such as iron, potassium, zinc, calcium and soluble fibre inulin. Also, it is less sweet than white sugar, with a smoky molasses flavour and generally has a lower glycemic rate.
Soy sauce vs Tamari
Tamari is created based on a traditional fermentation process which yields a deeper flavour and a more micronutrient-rich seasoning than typical supermarket soy sauce.
A vast majority of the wheat we consume today has been drastically altered, and this is a major contributing factor to gut inflammation, gluten sensitivities and celiac disease. While consuming organic wheat products helps, decreasing wheat intake as a lifestyle habit will help to reduce low-grade inflammation.
We strongly recommend to browse under natural vs chemically produced here: https://www.fodmapeveryday.com/comparing-soy-sauce/
In starches we should look for fibre content and micronutrients. Starch is a key type of carbohydrates. When we eat refined carbohydrates, we are eating empty calories. ‘Empty calories’ refers to when we consume foods that only gives us calories for energy without any other important nutrients. This can have negative impacts such as a blood sugar surge, overuse of our own stored nutrients and enzymes for digestion, with a ripple effect in blood sugar dysregulation, low-grade inflammation, and nutrient depletion over time.
The spicy sauces we find at most of the supermarkets are using hydrogenated oils that are devoid of nutrients, with harmful trans-fats causing inflammation. These products are also very strong flavoured; which are often made with artificial or chemically-formulated ingredients.
The FAMACY X MYUMAMI Spicy Umami Crunch Sauce uses a combination of nutrient-dense ingredients such as polyphenol-rich and anti-inflammatory olive oil, flavoured with detox-supportive wakame and immune-boosting garlic and ginger air-fried for a crunchy bite.
Mainly to provide more options especially for vegetarians. But actually the typical oyster sauce we find at the supermarket are commonly made with wheat and soy beans (Over 90% of the world’s crops are GMO). Choosing an organic product reduces these risks as well as pesticides, herbicides, and other chemicals.
The oyster sauce in our Slow Eating 101 Starter Kit was chosen for its organic ingredients, minimal use of unnecessary chemicals, artificial additives and flavour enhancers.
Nutritional yeast is high in vitamin B and some are fortified with B12. A great source for vegetarians and vegans. It also has a ‘cheesy’ umami flavour that goes well in cream sauces like bechamel and stews, or can be used as a topping to soups and vegetables without adding any dairy products.
Similar to how we choose starches, we should look for fibre content and micronutrients. Whole grains have germ and the brain intact; which is where fibre, oils and micronutrients are usually stored. Some whole grains also contain protein, which is also a great macronutrient to help balance carbohydrates. These are good for having brown rice.
White rice is refined, which means we are eating empty calories. Empty calories refers to when we consume foods that only give us calories for energy without any other important nutrients. This can have negative impacts such as a blood sugar surge, overuse of our own stored nutrients and enzymes for digestion, with a ripple effect in blood sugar dysregulation, low-grade inflammation, and nutrient depletion over time.
Kale Brown Rice Spaghetti
First of all, it is organic and gluten-free with plenty of bite! Nutritionally, this kale brown rice spaghetti has good fibre and micronutrient content, helping to balance our blood sugar. Kale adds important polyphenols. Organically certified reassures the product is not overloaded with pesticides and chemicals, which is important especially for kale, as it is one of the vegetables named on the Dirty Dozen list.
Our Ingredients and allergy information
When making an order, please ensure to check ingredients carefully.
We do not use ingredients containing gluten in our menu, and we take the utmost care to minimise cross-contamination, but please be aware we produce in a facility that handles gluten, soy, nuts and seeds, dairy, animal products, that there may be traces of said allergens in products that do not list these as ingredients.
Please be sure to inform us of any allergies or reach out to us with any questions when placing your order, and we will direct them to our chefs and nutritionist.