Light food

An easily digestible health food is called light food.

Since the term is not legally defined, there are different views on it. In general, it refers to food that has been adapted to specific disease processes and individual needs of sick people and patients. Traditionally, the diet in diseases of the inner was organs (stomach, intestine, liver) used and consisted typically of milk , eggs and slimes , by which is now mostly bound soups and porridge (z. B. gruel ) understands. Therefore, the term health food is also common. However, the benefits of such diets are controversial, as undesirable side effects can sometimes occur (e.g., constipation ).

A distinction is made between the light whole food diet, which omits individual foods that are known to cause discomfort.

Another definition regards the general light diet as an organically wholesome food in an easily digestible form. Particular attention is paid to the preparation process , which breaks down the food and preserves the nutrients and valuable substances in the best possible way. Stewing , steaming , boiling and low-fat grilling are typical . The usual three main meals are divided into up to six smaller meals over the day.

literature

• Hans-Joachim Rose: The Kitchen Bible. Encyclopedia of Culinary Studies. Tre Torri, Berlin 2007, ISBN 3937963413 .