Tastes and contradictions: why is something that is not healthy delicious – and how can we still eat well in Hungarian?

A heritage rich in fat, sugar, and salt

Traditional Hungarian dishes became what they are for historical and economic reasons: filling, fatty, and salty. Hungary was an agricultural country, people did hard physical labor, and this required a diet high in energy. The flavors, dominated by lard, smoked meats, stew base, sour cream, fried foods, and paprika, were adapted to survival and shelf life – but today, circumstances are different.

Lifestyles have changed radically: sedentary work, less exercise, more processed foods – and yet the energy-dense diet has remained. The consequence: obesity, diabetes, cardiovascular problems. Moreover, many serious conditions, such as high cholesterol or insulin resistance, are initially asymptomatic – warns Bedros.

It’s not “crime”, it’s regularity that’s the problem

The expert emphasizes: we don’t have to eliminate our favorite dishes – the key is moderation and awareness. A lángos or a slice of drum cake can sometimes fit in, if we pay attention to the daily energy balance, the composition of our meals, and compensate with lighter meals or extra exercise. A “cheat day” can also be a consciously inserted occasion, not an everyday norm.

How can we make Hungarian cuisine “lighter”?

Some practical tips to make Hungarian food healthier:

Use less fat and replace frying in a lot of oil with baking, grilling or steaming.

Choose leaner cuts of meat (e.g. chicken breast, pork loin) instead of fatty ones.

Use low-fat dairy products (kefir, yogurt instead of sour cream) where possible.

Add more vegetables and less fat to stews and ragouts.

Reduce added sugar in desserts and switch to whole grain flour if your taste allows.

Use more herbs and less salt.