The well -known Basque chef Karlos Arguiñano is one of the most respected voices when talking about cooking and food. Far beyond his professional career, he became an unavoidable figure of Spanish television and his advice continue to reach thousands of homes. A few years ago, in an interview, he shared a habit that has changed in his routine and can inspire those who want to improve health without complications.
In 2019, during the presentation of his sixth book Cocina Día to Día. 1905 Recet. 365 Menús to Las Cuatro Stationes, the chef gave an interview to the HuffPost where he opened on his relationship with sugar.
He then said that, for over a decade, he decided to stop using the traditional packages in the cafe. “I stopped using the sugar packages for 8 or 10 years. If I take 3 or 4 cuts cut every day, for 365 days a year, how much sugar avoided?”, Reflected at the time, now quoted by the Spanish diary as.
Small decision with impact on time
The decision may seem small, but added over time translates into many pounds of sugar less in the body. The cook stressed that it was not a rigid diet, but a simple gesture to better control daily consumption.
Despite taking a firm position on sugar, the renowned chef Karlos Arguiñano has rejected extremisms that are now heard in nutrition debates, according to the same source. “Let it be poison to drink milk, I don’t understand… We all grow up drinking milk. Why wouldn’t you eat a flan or sweet rice?” He lamented, pointing to the importance of balance.
A very clear message
The central message it made is clear: eating well requires no complicated plans or drastic exclusions. “It is not necessary to study anywhere to realize that eating healthy is eating a little of everything, with common sense, and nothing in excess,” he said, quoted by.
With the phrase that ended this interview, he left advice that continues to sound as a practical and affordable guide: “I see things so simply.”
This testimony brings arguiñano closer to the public, because it shows that even the most recognized chefs live the same dilemmas as the cooking at home, guarantees the same source. Small changes, repeated day after day, make a real difference in health without the need for impossible sacrifices.
This is also why your figure is still so cherished: he speaks of kitchen, but he speaks above all common sense.
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