Essay On Mexico Diet

Mexico’s eating habits and meal patterns differ significantly from those of Americans. Breakfast is between seven and ten; common foods are sweet breads, fruit, toast, and granola. Lunch is the meal of the day unlike in American where dinner is. Lunch normally takes place between one and four, it is used as the family meal. It consists of an appetizer, soup or salad, the main course: meat, rice and beans, and tortillas. For dinner they tend to eat lighter food items. Some dinner examples would be simple soups or al a carte items such as tacos. In Mexico, they use many different cooking methods. One cooking method is Barbacoa, it consists of steaming and smoking the meat, adding aroma and moisture to the meat, and is referred to slowly cooked meat. Guisar or Stewing is popular throughout Mexico, except for the northern region of the country where
Mexican food is high in calories, and fatty. The rise of obesity is leading to higher risk for diabetes and cardiovascular illnesses are. With Mexican food being so high it fat, there are many risks attached like: increased cancer risk, obesity, stroke, heart disease, and diabetes. The Mexican diet is also high in sodium which can lead to even more health risks. These risks include high blood pressure, ventricular hypertrophy and heart failure, osteoporosis, kidney stones, dehydration, breathing difficulties, duodenal and gastric ulcers, electrolyte and hormonal imbalance. Although the diet has a lot of negative aspects, one great thing is that it is a diet that is very high in fiber. Since beans are one of the main foods used, fiber is one factor that brings many benefits to the Mexican culture. These benefits include blood sugar control, lower risk of heart disease and stroke, healthier skin, helps with weight loss and management, reduce risk of kidney stones, and bring relief for irritable bowel