Africa-Press – Angola. The Angolan specialist in food research, quality of life and well-being, Isabel Fontes, yesterday defended the reuse of food as it promotes food security and benefits families’ income.
In Mussulo commune, on the sidelines of a workshop on “Eating well with little money”, he said that the use of food, used in a sustainable way, also reduces the production of organic waste.
With 75 years of age and more than forty of specialty, maintained that the quality of life must be reassessed. “It is a problem of the 20th century, but its alarming consequences affect the present.”
The specialist advised against the exaggerated consumption of frozen foods to the detriment of natural ones and, at the same time, drew attention to the way to freeze, hygiene and use of foods.
He also stated that “many people poison themselves daily with hormones, through foods that alter the dynamics of the human organism.”
In his opinion, for example, obesity is not just an aesthetic problem, it is also a public health problem. “Excess weight is directly linked to the malfunction of the organism”, he stressed.
Hormonal problems, sedentary lifestyle, poor eating habits and the manifestation of psychic imbalance are some of the factors that contribute to the emergence of various diseases.
He said that overcoming obesity is a matter of conscience and attitude and recognized that, sometimes, it is not easy to change the diet in order to avoid the consumption of sugar, fats and carbohydrates that still command the table of many families.
He recommended people to leave the sedentary lifestyle, to practice physical exercises and to drink a lot of water.
Isabel Fontes stressed that people should reassess the principles of quality of life.
Promoted by the private company “VS food consultants” in partnership with researcher Isabel Fontes, the meeting was attended by more than 50 people, including food handlers, family members and hotel and catering professionals.
The objective of the event is the transmission of good hygiene and food safety practices, as well as about waste products through drying, processing and cooking.
During two days on the Mussulo peninsula, participants are learning topics such as “Moving money, management, hygiene, chewing, not drinking during meals, laughter and good practices at home and moving on to catering”, among other aspects.
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