The medical industry has a principle that never changes; disseminate an issue into smaller sections to analyze and discover how it turns into a disease.
If we analyze the amount of fat in a piece of beef or measure accurately the amount of salt in the bowl of sauce then physicians will recommend someone with high blood pressure, gout, diabetes or rheumatism to stay away from rolled dishes - like veal rolled with steamed vegetables. Even a small piece of a fresh springroll with a slice of fatty pork and a boiled shrimp are also not allowed, even though considered simple by comparison with the likes of beef steaks or grilled fish.
The deeper you dig the more dirt you find, but a nutritional expert is not always right. Studies have shown that diners after eating rolled meals with their family did not experience hypertension or hyperglycemia like physicians expected. Because of scientific reasons such as:
Firstly, the rolling meal normally has very thin rice paper and rice noodle inside. This small amount of glucose is still low by comparison with the amount of green vegetables - which make us about 70% of the total ingredients in the roll. Therefore a dramatic spike of blood sugar is not of much concern.
Secondly, although in the roll has meat and fish, the protein is necessary, otherwise the rice paper is insufficient to block the impact of the meat then it is still difficult to have a bad impact because its protein will be controlled by “the green” from vegetables. Even if you have it with a type of fish sauce, the amount of sodium is largely neutralized by a potassium salt occurring naturally in the vegetables.
If you analyze young banana, pineapple, star fruit, chinese onion, perilla, Houttuynia cordata , polyscias, cinnamon, basil, parsley, chives combined with a wild vegetable salad one will see its impact on:
Keeping the blood at an ideal dilution so the heart works less when pumping through the digestive system.
Keeps the amount of uric acid low through gently stimulating renal excretory functions, so diners won’t be afraid of contracting gout..
Lowers the fat in blood through supporting the detoxification function of the liver.
Combats bloating after meals because the fiber in vegetables cleans your colon.
Protects the circuit and cell because there is plenty of cellular antioxidants.
Not yet mentioned is the relaxing effects of serotonin and endorphins levels that are synthesized by the pituitary from having a good appetite and being happy. Thanks to this "perfect couple,” blood pressure is stable, and insulin is regulated. Whereby diners will sleep well after having the rolls made properly. Nowadays if you eat well you will sleep well.
It is difficult and disappointing for diners to sacrifice favorite dishes if they are afraid of further developing health conditions. Even worse is the threat that one must remain on such a strict diet, but may still not successfully combat such conditions. By increasing the medical awareness of ingredients and dishes diners will need to only avoid one “dish”: seeing a doctor.
Doctor Hoang Le Luong
(Extracted from articles written especially for 2014 Golden Spoon called “Searching for traditional rustic dishes in three regions.”)