Who’s Cooking What You Eat?

Do you remember ever debating in your head about whether to cook at home or order-in food? Have you ever felt great after a lovingly cooked home-made meal?

The thought about this post came to my mind just the other day when I remembered how my nephews who study in a school in New Delhi were told by their Dean/Principal that they should try to bring only food prepared by their parents in their school tiffin boxes. The first thought I had was that he was making life really difficult for working parents! But then, after understanding their school’s systems and thinking, I realized why he made that statement.

Here’s some background – It dates back to centuries ago. Older family settings made it much easier for food to be cooked at home under the expert eyes of the woman/en of the house. Traditionally, in India home cooked food has always taken precedence over food bought at a restaurant or elsewhere. The reasons for that are many. Apart from the fact that you know exactly what goes into the food, the emotional state of mind of a person who cooks it makes a difference to the kind of energy that your body derives from it, in the form of nutrition.

I once heard a good thought relating to this. The person cooking at the restaurant cooks with a motive of earning money whereas a parent cooking for his/her children prepares with the nutrition and benefit of the food for the child, in their mind.

Do you remember eating at a place which serves food with great passion and love? Some places of worship are like that. Every time I have eaten at one, there has been something about the food that makes it taste great and makes me feel good.

A lot of times when you face problems of indigestion, gastric troubles, stomach aches or other issues after your meal, in your list of suspects should also be an angry or frustrated cook’s involvement in the preparation of the food. Of course the other reasons could be stale ingredients, your own emotional state of mind, improper food combinations or over/under-eating.

I also suspect that’s why traditionally women in India didn’t enter their kitchens during their menstruation. That time of the month is when a woman is getting rid of a lot of impurities both physically and on an energy level. Perhaps, cooking food at the time would not make the food the most nutritious or energy-enhancing.

So, today take a minute to consider whose hands are involved in the food that gets to your plate. How is the environment of the place that you buy your food from? What is the disposition of the employees who work there?

And maybe you’d like to consider treating yourself to food cooked at your home with the highest hygiene and utmost love, as often as possible. The level at which your body will receive that energy is much higher.

I’ll leave you with this excerpt from Deepak Chopra’s book, Seven Spiritual Laws of Yoga, to ponder on.

“Our bodies ultimately are fields of information, intelligence and energy. The quality of the soil in which your food is raised is also directly connected to the health of your tissues and organs. And your environment is your extended body. You are inseparably interwoven with your ecosystem.”

The author of this post is a passionate, young blogger frequently bringing people’s attention to the little things we can do in our daily lives to feel more at peace and connected with the Source. She is a part-time yoga teacher and reiki practioner apart from being a recent business school graduate. She loves the idea of bringing health and peace into our daily corporate-controlled lives.

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