Healthy and affordable snack to enjoy Carnival | Press

Nutritionist shares snack tips to carry in your bag and keep a good diet.

February 2019 – Costumes, glitter, accessories, and lots of energy. Every reveler knows these are the main items to enjoy Carnival, but to make the most of the festivities, you also need to take care of your diet.

Graciela Vargas, a nutritionist from the Umami Committee, the organization responsible for disseminating the fifth taste, explains that eating very heavy foods makes digestion harder and can cause drowsiness. “To enjoy a marathon of street parades without losing steam, the tip is to pack practical, healthy snacks in your bag and stay well hydrated. To ensure good nutrition, making snacks at home is a great option for those who want to save money.”

The specialist suggests three easy bets for revelers: sweet potato chips; fruit such as apples, grapes, and bananas, which are easy to store and carry; and coconut water. “Sweet potato chips, for example, are super easy to make and are satisfying. You can store them in small bags and, to keep them crunchy, seal the bags with those twist ties that come with sliced-bread packaging,” she concludes.

Check out the recipe and enjoy the party!

SWEET POTATO CHIPS

INGREDIENTS

• 4 medium sweet potatoes, peeled (480 g)
• 1 tbsp extra-virgin olive oil (10 g)
• Rosemary to taste
• Salt to taste

METHOD

1. Slice the sweet potatoes very thinly (some graters have blades suitable for this cut).
2. Soak in water for 10 minutes, drain, and pat dry with paper towels.
3. Brush the slices with olive oil and arrange them on a large baking sheet.
4. Bake in a preheated hot oven for 35 minutes or until golden, turning halfway through.
5. Sprinkle with salt and rosemary, and serve.

UMAMI

It is the fifth basic taste of the human palate, discovered in 1908 by the Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when researchers at the University of Miami found specific receptors for this taste on the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances. The two main characteristics of umami are increased salivation and the continuation of taste for a few minutes after eating.