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1% better per day: Includes Sourdough menus eaten in the last 1 month

4/21 Edited to

... Read moreช่วงที่ลองปรับพฤติกรรมตัวเองตามแนวคิด "ดีขึ้นวันละ 1%" นอกจากการออกกำลังกายและทำ IF 16/8 แล้ว เรื่องอาหารก็เป็นส่วนที่ใส่ใจไม่แพ้กันครับ โดยเฉพาะขนมปัง Sourdough ที่ช่วงนี้พบว่าเป็นตัวเลือกที่ดีทั้งในแง่ของรสชาติและสุขภาพ จากที่ลองทำและกินเองมาเกือบเดือน พบว่าความโดดเด่นของขนมปัง Sourdough คือการใช้ยีสต์ธรรมชาติหมัก ทำให้มีกลิ่นหอมเฉพาะ ตบท้ายด้วยความกรอบนอกนุ่มในแบบที่ขนมปังทั่วไปทำไม่ได้ อีกทั้งแป้งที่หมักก็ย่อยง่ายกว่า ทำให้รู้สึกสบายท้อง ไม่แน่นเหมือนบางครั้งที่กินแป้งปกติ เมนูที่ชอบทำกับ Sourdough ส่วนมากเป็นแบบง่าย ๆ เช่น ทาเนยถั่วสดหรืออะโวคาโดบด กับไข่ต้ม หรือจะทำเป็นแซนด์วิชใส่ผักสดและโปรตีนที่ชอบแบบไม่เน้นคลีนมากนัก ทำให้กินได้สบาย ๆ ไม่รู้สึกว่าต้องอด หรือเครียดกับการกิน สำหรับคนที่เริ่มทำ IF 16/8 การเลือกอาหารเช้าที่มีคุณภาพอย่าง Sourdough ช่วยให้เริ่มวันใหม่ได้อย่างมีพลัง เพราะได้เพลิดเพลินกับรสชาติและได้รับสารอาหาร ทั้งคาร์โบไฮเดรตเชิงซ้อน ไฟเบอร์ และโปรตีนจากท็อปปิ้งต่าง ๆ หากใครสนใจอยากลองทำแนะนำว่าการทำ Sourdough อาจต้องใช้เวลาหมักบ่มบ้างในช่วงแรก แต่ได้ผลลัพธ์ที่คุ้มค่า ทั้งเรื่องความสดใหม่และคุณค่าทางโภชนาการที่ดีกว่าขนมปังสำเร็จรูปทั่วไป ที่สำคัญคือสามารถเลือกใส่วัตถุดิบที่ชอบได้เอง สุดท้ายแนวคิดดีขึ้นวันละ 1% กับเมนู Sourdough คือการค่อย ๆ ปรับเปลี่ยนที่ยั่งยืน ไม่ต้องเร่งรัดเพื่อผลลัพธ์ที่รวดเร็ว แต่ให้ทุกวันเป็นก้าวเล็ก ๆ ที่ช่วยให้สุขภาพและคุณภาพชีวิตดีขึ้นในระยะยาว

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