The diet of Indo-Trinidadians

While the fast food culture is embraced by Indo-Trinidadians as well, they, however, have certain peculiarities of their own with respect to diet. While Indian delicacies in the form of doubles, sahina, alloo pie and phulorie etc. are now in demand by all ethnicities, the consumption of these items would be highest among Indo-Trinidadians in light of availability and location of cooking.

When we look at the ingredients involved and the manner of cooking, heavy consumption of these items carries higher risks for heart disease and related ailments.

The ingredients in these delicacies are heavily weighted towards carbohydrates and oils.

However, the method of cooking, (frying at high temperatures) is of far greater concern and applies to the whole range of cooked foods and not just these cheap and popular items.

A professor of Indian origin conducting research at the University of Edinburgh, Scotland, has concluded as follows (Guardian 9/11/16): “When food is heated up to high temperatures, new compounds are created and some of them are known to be harmful to health …. chemicals released which include trans fats that are known to increase the risk of heart disease”.

The research showed that people of South Asian descent (including Indo-Trinidadians) who generally cook in hot oils at high temperatures and with longer and deeper frying, suffer from higher rates of heart disease than those of other backgrounds.

In comparison, he states that in the Chinese snacks (not the kind peddled in Trinidad) there are virtually no trans fatty acids. In the Indian snacks, there is a vast amount.

The Indian treat jalebi — fried batter soaked in sugar syrup — was found to average 17 percent trans fats and samosas 3.3 percent. “When the same oil used once is reheated for further cooking, then the problem is compounded. This reheating of oil, once used, for further cooking is a feature not only of the preparation of Indian delicacies but is endemic throughout the fast food industry.

The regular consumption of chicken loaded with chemicals is not only characteristic of Indo-Trinidadians but other ethnicities as well. However, the manner of cooking may involve additional deep-frying and the thick gravy generated is said to enhance the flavour. Curried duck and paratha roti is deemed to be the very epitome of Indo-Trinidadian cuisine and its consumption eliciting maximum culinary delight.

Yet duck is one of the fattiest of meats and its regular consumption associated with cholesterol build-up in the arteries, while paratha roti is flour saturated in unhealthy oils and heated. However, paratha roti (not sada roti) happens to be standard fare in Hindu rituals and ceremonies and even among Indo-Trinidadians of other religious persuasions.

Hindus who comprise the bulk of the Indo-Trinidadian population in this country have been known to have special food preferences. After a Hindu religious ceremony, the offering or parsad is distributed to the congregation. Parsad is really half-roasted flour liberally mixed with ghee or oil and sugar.

It is not the healthiest of foods.

A substitution could be slices of fresh fruit but such a change might be construed as an affront to religious tradition. Moreover, there are the ubiquitous sweets on offer, all heavily sugar-coated or just raw melted sugar, which is a feature of all celebrations whether birth, marriage or religious and which induces higher blood sugar levels as well as obesity.

The question therefore is how can change to a healthier diet be promoted and who will lead the campaign.