Mr Chows, Mumbai | Nutrition Facts and Hygiene

Nutrition & Hygiene

Nutrition Hygine

Hygiene refers to practices associated with ensuring good health and cleanliness. The scientific term "hygiene" refers to the maintenance of health and healthy living. The term appears in phrases such as personal hygiene, domestic hygiene, dental hygiene, and occupational hygiene and is frequently used in connection with public health. The term "hygiene" is derived from Hygieia, the Greek Goddess of Health, Cleanliness and Sanitation. Hygiene is also a science that deals with the promotion and preservation of health. Also called as hygienics - Wikipedia, the free encyclopedia.

Food and cooking hygiene

At Mr. Chow’s we believe that the purpose of food and cooking hygiene is to prevent food contamination, transmission of disease and to prevent food poisoning. Food and cooking hygiene protocols specify safe ways to handle and prepare food, and safe methods of packaging and delivery. Our procedures include:

  • Cleaning of food-preparation areas and equipment (for example using designated cutting boards for preparing raw meats and vegetables).
  • Extreme care in preparing raw food.
  • Institutional dish sanitizing by washing with soap and clean water.
  • Washing cooking utensils before preparing every new dish.
  • Proper storage of food.
  • Refrigeration of food (and avoidance of specific food in environments where refrigeration is or was not feasible).
  • Labeling food to indicate when it was produced (or as food manufacturers prefer, to indicate its "best before" date).
  • Proper disposal of uneaten food and packaging.

At Mr. Chow’s we enforce the following fundamental requirements to maintain sanitary hygiene with food handling and preparation:

  • Obtain raw food materials from quality endorsed suppliers.
  • Wear clean clothes and apron.
  • Wash our hands with soap, water and disinfectant before and after cooking.
  • Tie our hair back with hair nets.
  • Make sure that cooking utensils (including kitchenware) are neat and clean.
  • Keep the temperature of hot food above 140°F / 60°C and keep the temperature of cold food below 40°F / 4°C.
  • Keep raw meat apart from cooked meat and wash the cutting board and knife before reusing.
  • Wash meat and vegetables thoroughly before use.
  • Our employees are health certified every six months.

MSG at Mr. Chow's

Mr. Chow's is the first Chinese kitchen in India to provide an option to eliminate the controversial food flavoring agent Monosodium Glutamate as an additive in its food.

Monosodium Glutamate, commonly known as MSG, Ajinomoto, Vetsin or Accent, is a Sodium salt of Glutamic acid. MSG is a food additive and it is commonly marketed as a "flavour enhancer".

Although traditional Asian cuisine uses flavour-enhancing ingredients which contain high concentrations of MSG, it was not isolated until 1907. MSG was subsequently patented by the Japanese Ajinomoto Corporation in 1909. In its pure form, it appears as a white crystalline powder - Wikipedia, the free encyclopedia.

MSG (Monosodium Glutamate) is used in processed food, fast-food and Chinese food. It is found in most commercial soups and soya sauce. MSG has become a staple of the modern food industry. Headache and flushing of the skin are relatively mild side effects. However, later studies have documented more serious and sustained physical problems such as asthma, acute headaches and life-threatening heart irregularities. Deaths have been reported too. Other symptoms that might seem to be psychological in origin have also been traced to MSG consumption: extreme mood swings, irritability, depression and even paranoia. People who react severely to MSG experience almost continual distressing and health-endangering physical and psychological symptoms. Long term consumption may also be a partial cause for developing hypertension - NDTV Doctor.

Monosodium Glutamate (MSG) is a flavor enhancer commonly added to Chinese food, canned vegetables, soups and processed meats. Although the Food and Drug Administration (FDA) has classified MSG as a food ingredient that is "generally recognized as safe," the use of MSG remains controversial.

MSG has been used as a food additive for decades. Over the years, the FDA has received many anecdotal reports of adverse reactions to foods

The FDA has received many anecdotal reports of adverse reactions to foods containing MSG. But subsequent research found no definitive evidence of a link between MSG and the symptoms that some people described after eating food containing MSG. As a result, MSG is still added to some foods.

A comprehensive review of all available scientific data on Glutamate safety sponsored by the FDA in 1995 reaffirmed the safety of MSG when consumed at levels typically used in cooking and food manufacturing. The report found no evidence to suggest that MSG contributes to any long-term health problems, such as Alzheimer's disease. But it did acknowledge that some people may have short-term reactions to MSG. These reactions - known as MSG symptom complex - may include:

  • Headache, sometimes called MSG headache.
  • Flushing.
  • Sweating.
  • Sense of facial pressure or tightness.
  • Numbness, tingling or burning in or around the mouth.
  • Rapid, fluttering heartbeats (heart palpitations).
  • Chest pain.
  • Shortness of breath.

Symptoms are usually mild and don't require treatment. However, some people report more severe reactions. The only way to prevent a reaction is to avoid foods containing MSG. When MSG is added to food, the FDA requires that "Monosodium Glutamate" be listed on the label - or on the menu, in restaurants - Mayo Clinic.

Nutrition at Mr. Chow's

At Mr. Chow's we use the freshest of meats, seafood, vegetables, eggs, condiments, spices and sauces. We buy all our produce from professional certified vendors.

On the vegetable front, we first wash our vegetables in purified water and potassium permanganate. Once satisfied, we then process the vegetables for use. In the cooking process we make sure that we preserve the nutrients of our food by not overcooking our vegetables. The inherent Chinese style of Wok cookery and using a very high flame gas, helps keeping the vegetables fresh all the way till your plate.

Seafood is a religion at Mr. Chow's. We encourage high turnover of our seafood. As a policy, we have very little refrigeration facilities in our kitchen. Instead we work hard to optimize the balance between daily purchase of seafood and demand. We are proud of the fact that all the seafood is brought fresh to our kitchen by the local fisher folk community from the near by fishing port.

Nutrition : Nutrition is a science that examines the relationship between diet and health. Deficiencies, excesses and imbalances in diet can produce negative impacts on health, which may lead to various diseases. Many common diseases and their symptoms can often be prevented or alleviated with better nutrition - Wikipedia, the free encyclopedia.

The human body is made up of chemical compounds such as water, amino acids (proteins), fatty acids (lipids), nucleic acids (DNA/RNA) and carbohydrates (e.g. sugars and fiber). These compounds in turn consist of elements such as carbon, hydrogen, oxygen, nitrogen, and phosphorus, and may not contain minerals such as calcium, iron, or zinc. Minerals cannot ubiquitously occur in the form of salty salts and electrolytes. All of these chemical compounds and elements occur in various forms and combinations (e.g. hormones/vitamins, phospholipids, hydroxyapatite), both in the human body and in organisms (e.g. plants, animals) that humans eat.

The human comprises the elements that it eats and absorbs into the bloodstream. The digestive system, except in the unborn fetus, participates in the first step which makes the different chemical compounds and elements in food available for the trillions of cells of the body. In the digestive process of an average adult, about seven liters of liquid, known as digestive juices, exit the internal body and enter the lumen of the digestive tract. The digestive juices help break chemical bonds between ingested compounds as well as modulate the conformation and/or energetic state of the compounds/elements. However, many compounds/elements are absorbed into the bloodstream unchanged, though the digestive process helps to release them from the matrix of the foods where they occur. Any unabsorbed matter is excreted in the feces. But only a minimal amount of digestive juice is eliminated by this process; the intestines reabsorb most of it.

In general, eating a variety of fresh, whole (unprocessed) plant foods has proven hormonally and metabolically favourable compared to eating a monotonous diet based on processed foods. In particular, consumption of whole plant foods slows digestion and provides higher amounts and a more favourable balance of essential and vital nutrients per unit of energy, resulting in better management of cell growth, maintenance and mitosis (cell division) as well as regulation of blood glucose and appetite. A generally more regular eating pattern (e.g. eating medium-sized meals every 2 to 3 hours) has also proven more hormonally and metabolically favourable than infrequent, haphazard food intake.

Nutrients : There are seven main classes of nutrients that the body needs: carbohydrates, proteins, fats, vitamins, minerals, fibre and water. It is important to consume these seven nutrients on a daily basis to build and maintain health.

Poor health can be caused by an imbalance of nutrients, either an excess or deficiency, which in turn, affects bodily functions cumulatively. Moreover, because most nutrients are involved in cell-to-cell signalling (e.g. as building blocks or as part of a hormone or signalling cascades), deficiency or excess of various nutrients affects hormonal function indirectly. Thus, because they largely regulate the expression of genes, hormones represent a link between nutrition and how our genes are expressed, i.e. our phenotype. The strength and nature of this link are continually under investigation, but recent observations have demonstrated a pivotal role for nutrition in hormonal activity and function and therefore in health.

According to the United Nations World Health Organization (WHO: 1996), more than starvation the real challenge in developing nations today is malnutrition-the deficiency of micronutrients (vitamins, minerals and essential amino acids) that no longer allows the body to ensure growth and maintain its vital functions.

Whole plant food diet : Heart disease, cancer, obesity, and diabetes are commonly called "Western" diseases because these maladies were once rarely seen in developing countries. One study in China found some regions had essentially no cancer or heart disease, while in other areas they reflected "up to a 100-fold increase" coincident with diets that were found to be entirely plant-based to heavily animal-based respectively. In contrast, diseases of affluence like cancer and heart disease are common throughout the United States. Adjusted for age and exercise, large regional clusters of people in China rarely suffered from these "Western" diseases possibly because their diets are rich in vegetables, fruits and whole grains


The French paradox : It has been discovered that people living in France live longer. Even though they consume more saturated fats than Americans, the rate of heart disease is lower in France than in North America. A number of explanations have been suggested. One of them is the"Reduced consumption of processed carbohydrate and other junk foods"

Processed foods : Since the Industrial Revolution some two hundred years ago, the food processing industry has invented many technologies that both help keep foods fresh longer and alter the fresh state of food as they appear in nature. Cooling is the primary technology used to maintain freshness, whereas many more technologies have been invented to allow foods to last longer without becoming spoiled. These latter technologies include pasteurization, autoclavation, drying, salting and separation of various components and all appear to alter the original nutritional contents of food. Pasteurisation and autoclavation (heating techniques) have no doubt improved the safety of many common foods, preventing epidemics of bacterial infection. But some of the (new) food processing technologies undoubtedly have downfalls as well.

Lifestyle- and obesity-related diseases are becoming increasingly prevalent all around the world. There is little doubt that the increasingly widespread application of some modern food processing technologies has contributed to this development. The food processing industry is a major part of modern economy, and as such it is influential in political decisions (e.g. nutritional recommendations, agricultural subsidising). In any known profit-driven economy, health considerations are hardly a priority, effective production of cheap foods with a long shelf-life is more the trend. In general, whole, fresh foods have a relatively short shelf-life and are less profitable to produce and sell than are more processed foods. Thus the consumer is left with the choice between more expensive but nutritionally superior whole, fresh foods and cheap, usually nutritionally inferior processed foods. Because processed foods are often cheaper, more convenient (in both purchasing, storage, and preparation) and more available, the consumption of nutritionally inferior foods has been increasing throughout the world along with many nutrition-related health complications.

Pest Control at Mr. Chow's

In keeping with our vision to contribute positively to the fragile environment of our planet and for the sanctity of our food preparation, Mr. Chow's only uses professionally supervised biological pest control agents

Pest control : Refers to the regulation or management of another species defined as a pest, usually because it is believed to be detrimental to a person's health, the ecology or the economy - From Wikipedia, the free encyclopedia.

Chemical pest control dates back 4,500 years, when the Sumerians used sulfur compounds as insecticides. The Rig Veda, which is about 4,000 years old, also mentions the use of poisonous plants for pest control. And the ancient Chinese and Egyptians are also known to have used chemical pest control. But it was only with the industrialization and mechanization of agriculture in the 18th and 19th century and the introduction of the insecticides pyrethrum and derris that chemical pest control became the method of choice. In the 20th century the discovery of several synthetic insecticides, such as DDT and herbicides boosted this development. Chemical pest control is still the predominant type of pest control today, although its long-term effects led to a renewed interest in traditional and biological pest control towards the end of the 20th century.

Organic pest and insect control: It is known that chemical pesticides kill insects effectively but are also toxic to human beings and lead to Severe environmental degradations if the use of the chemicals is not properly monitored.

This makes natural pesticides, which are usually eco-friendly, more promoting to the environmental sustainaility and hence appealing to the public wellness. There are many botanic species which are of anti insect properties but non-toxic to humans, among which Arisaema Jacquemontii has been demonstrated to even have an anti-cancer potency.

Sunflower Oil at Mr. Chow's

At Mr. Chow's we incur the expense of using Sunflower oil to keep you healthy. Why do we do that?

  • We were looking for oil with a high smoking point that would suit the Chinese style of cooking.
  • We were looking for oil that would fit our vision statement.

"Its all about cooking food that is healthy"

Sunflower oil favorably alters low cholesterol - Nutrition Research Newsletter, August, 2005.

The relationship between diets high in saturated fat with elevations of plasma cholesterol and risk of coronary heart disease has resulted in nutrition recommendations to decrease dietary fat intake to no more than 25% to 35% of energy, with saturated fat replaced by dietary carbohydrate or unsaturated fat. It is now increasingly recognized that substitution of carbohydrate with monounsaturated fat is an alternative approach and may be more desirable. One prospective, randomized controlled trial indicates that the Mediterranean-style diet prevents myocardial infarction. One characteristic of this diet is the use of monounsaturated fat rather than saturated fat, although other properties of the diet, such as increased amounts of n-3 fatty acids, may be responsible for the observed clinical effects. The aim of this study was to replace saturated fat with monounsaturated fat and measure dietary-induced changes in factor VIIc, fibrinogen, PAI-1, cholesterol, triglycerides, and apolipoproteins A-1 and B. Previous studies demonstrating changes in these variables have generally used olive oil and canola oil as the sources of monounsaturated fat. This study uses high-oleicacid sunflower oil as the source of monounsaturated fat. This was to determine whether some favorable properties are restricted to olive oil and to avoid the a-linolenic acid content of canola oil that may have its own effects on triglyceride levels and hemostatic factors.

Subjects were randomly allocated to two groups. The study design was an ABB/BAA extra-period crossover. One group consumed a diet rich in saturated fatty acid (SFA) with fat making up 20.8% of total energy, for 5 weeks and then one rich in monounsaturated fatty acid (MUFA), with fat making up 20.3% of total energy for 10 weeks. The other group consumed the MUFA diet for 5 weeks followed by the SFAdiet for 10 weeks. Men and women aged 35 years to 69 years, who were nonsmokers with no chronic illness and not on any medication were recruited to participate. Eighteen subjects were recruited and 15 (5 men, 10 women) completed the community-based study. Blood was sampled at the beginning and end point of each 5-week diet period for analysis of coagulation and fibrinolysis factors and blood lipids. Subjects kept 3-day food diaries twice during each of the three diet periods and were weighed on each visit for blood collection. Analysis of plasma fatty acids was used to indicate dietary compliance.

The subjects selected a diet lower in fat than that in which they had been educated. However, the percentage energy from protein, carbohydrate and fat and the total dietary fiber intake were the same on both diets. The lower fat intake was consistent throughout the three diet periods and a differential between the monounsaturated fat intake on the two diets of 10.7% of total energy intake was achieved. Cholesterol intake was higher on the SFA-rich diet because the butter and stearine contributed cholesterol and the high-oleic-acid sunflower oil has none.

Triglyceride concentrations were lower on the MUFA-rich diet. It is recognized that using monounsaturated fat rather than carbohydrate to replace the energy from saturated fat, results in a lowering of triglycerides. A growing number of studies confirm that substituting saturated fat with a variety of monounsaturated fats, including olive oil, peanut oil, peanuts and peanut butter, and macadamia and pecan nuts will lower plasma triglycerides. The reduction of 14% in this study with high-oleic-acid sunflower oil concurs well with the 13% reduction observed with olive oil as the source of monounsaturated fat. A number of mechanisms have been proposed for the observed effect of high MUFA diets on triglyceride concentrations, including changes in the composition of very-LDL cholesterol and in the processing and catabolism of very-LDL cholesterol. Substituting foods rich in saturated fat with foods rich in high-oleicacid sunflower oil and margarine with a high content of monounsaturated fat has favorable outcomes on blood lipid profiles and factor VIIc. Although it did not result in a lowering of PAI-1 activity, as previously reported with olive oil, high-oleic-acid sunflower oil presents another useful source of monounsaturated fat. Factor VIIc was lower on the MUFA diet, but fibrinogen and insulin concentrations and plasminogen activator inhibitor-1 activity did not differ between diets. Low-density lipoprotein cholesterol and triglyceride levels were lower on the MUFA diet compared with the SFA diet. A significant increase in both plasma phospholipid and neutral lipid oleic acid occurred on the MUFA diet.

Substitution of foods rich in saturated fat with foods rich in high-oleic-acid sunflower oil and margarine has favorable outcomes on blood lipids and factor VIIc. This oil presents another useful source of MUFA for diets aimed at prevention of heart disease.

Allman-Farinclli M. A., Gomes K., Favaloro E. J., Petocz R A Diet Rich in High-Oleic-Acid Sunflower Oil favorably Alters Low-Density Lipoprotein Cholesterol, Triglycerides, and Factor VII Coagulant Activity. JADA; 105(7): 1071-1079 (July 2005). [Correspondence: Emmanuel J. Favaloro, PhD, Department of Haematology, Institute of Clinical Pathology and Medical Research, WSAHS, Westmead, NSW 2145 Australia]

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