The world of Tzu Chi August 2020 (Vol.125)

TZU CHI 125 59 Ng Hui Ling A nutritionist with a Bachelor’s degree in Nutrition and a Master’s degree in Sports Science, who served at the Singapore Heart Foundation before becoming self-employed, providing dietary consultations to vegetarians and writing a nutrition column for a health magazine. fish balls, meatballs and crabsticks are also a significant source of sodium. To prevent excessive sodium intake, I would replace processed hotpot components with natural ingredients, such as corn, Chinese yam, water chestnut, leafy greens, mushrooms, edamame, tofu and soy products. The accompanying sauces – sesame sauce, black bean sauce, chilli sauce, sambal sauce – are another contributor of sodium. I recall being asked to recommend the healthiest hotpot dipping sauce, back when I was a rookie. I responded bluntly, “Why the need for hotpot dipping sauces? Fresh ingredients taste good as they are even without sauces!” However, I instantly sensed that the other party was taken aback by my “unprofessional” response. I proceeded to share with her my predilection for not dipping food – including lok lok (steamboat ingredients served on skewers in mobile form) – into sauces, as I have appreciated the myriad flavours of food since childhood. When I was younger, I had developed an obsession with hygiene, so much so that I refrained from dipping my lok lok skewers into the shared sauce I perceived as unhygienic. If you ask me for a healthier option for hotpot dipping sauce, I would suggest freshly- chopped chillies in soy sauce. Beware of hidden fat content Soy products are an ideal source of protein in hotpot ingredients for vegetarians. Lately, beancurd ring rolls have become a popular item on hotpot menus. One only has to cook these ring rolls in the boiling hotpot broth for a few seconds before consumption – no cleaning needed. The ring rolls are bite-sized and crispy, making them an enjoyable snack. Many assume that the ring rolls are healthy and help themselves to several pieces during hotpot feasts. Beancurd ring rolls are deep-fried, processed food high in fat, with each piece immersed in approximately two teaspoons of oil. The calories contained in five rolls are almost equivalent to that of two bowls of white rice, not to mention the mouthfuls of hotpot broth absorbed by the rolls. Therefore, I would advise those who often indulge in hotpot and beancurd ring rolls yet are cautious of their health and weight to consume them in moderation. A long-awaited gathering among loved ones before the dinner table for a hotpot feast and casual banter is a blissful treat. If we pay attention to food hygiene, strike a balance between consuming our favourite food and the appropriate amount to be consumed, spread positive energy through kind speech and reduce gossip, the gathering would be close to perfect. Note: The American Heart Association recommends a daily sodium intake not exceeding 2,300 mg for adults.