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Inilah 10 Teladan Pola Makan Sehat Cara Rasulullah

Mengawali artikel ini, perlu kita mengingat kembali Firman Allah subhanahu wa ta’ala yang terjemahannya sebagai berikut:

“Sesungguhnya telah ada dalam diri Rasulullah itu suri teladan yang baik bagimu (yaitu) bagi orang yang mengharap (rahmat) Allah dan (kedatangan) hari kiamat dan dia banyak menyebut Allah.”
(QS Al-Ahzab [33]: 21)

Berbagai aktivitas dan pola kehidupan Rasulullah shallallahu’alaihi wa sallam sudah dirancang oleh Allah subhaanahu wa ta’ala agar menjadi contoh teladan yang baik (uswah hasanah) bagi semua manusia. Teladan ini mencakup berbagai aspek kehidupan termasuk dalam hal pola makan yang bermuara pada kesehatan tubuh secara keseluruhan.

Kesehatan merupakan aset kekayaan yang tak ternilai harganya. Ketika nikmat kesehatan dicabut oleh Allah subhaanahu wa ta’ala, maka manusia rela mencari pengobatan dengan biaya yang mahal bahkan ke tempat yang jauh sekalipun. Sayangnya, hanya sedikit orang yang peduli dan memelihara nikmat kesehatan yang Allah subhaanahu wa ta’ala telah anugerahkan sebelum dicabut kembali oleh-Nya.

Karena Allah telah menegaskan kepada kita bahwa Rasulullah adalah suri tauladan kita, maka berikut adalah contoh teladan yang bisa kita ikut dalam bagaimana Rasulullah shallallahu’alaihi wa sallam mengatur pola makannya agar selalu sehat, diberkahi, dan mendapatkan amal.

Asupan awal tubuh Rasulullah adalah udara segar pada waktu subuh. Beliau bangun sebelum subuh dan melaksanakan qiyamul lail. Para pakar kesehatan menyatakan bahwa udara sepertiga malam terakhir sangat kaya dengan oksigen dan belum terkontaminasi oleh zat-zat lain sehingga sangat bermanfaat untuk optimalisasi metabolisme tubuh. Hal itu sangat besar pengaruhnya terhadap vitalitas seseorang dalam aktivitasnya selama seharian penuh.

Rasulullah shallallahu’alaihi wa sallam pernah bersabda:

“Dua nikmat yang sering kali manusia tertipu oleh keduanya, yaitu kesehatan dan waktu luang.”
(HR. Bukhari no. 6412)

Dalam hadist lain disebutkan Rasulullah shallallahu’alaihi wa sallam bersabda,

“Nikmat yang pertama kali ditanyakan kepada seorang hamba pada hari kiamat kelak adalah ketika dikatakan kepadanya, “Bukankah Aku telah menyehatkan badanmu serta memberimu minum dengan air yang menyegarkan?”
(HR. Tirmidzi: 3358. dinyatakan shahih oleh Syaikh al-Albani)

Menurut Indra Kusumah SKL, S.Psi dalam bukunya “Panduan Diet ala Rasulullah”, kesehatan sering dilupakan padahal ia seakan-akan bisa diumpamakan sebagai mahkota indah di atas kepala orang-orang sehat yang tidak bisa dilihat kecuali oleh orang-orang yang sakit.

Sepintas masalah pola makan ini tampak sederhana, namun ternyata apa yang dicontohkan oleh Rasulullah shallallahu’alaihi wa sallam terbukti menjadikan tubuh beliau sehat dan kuat.

Ketika Kaisar Romawi mengirimkan bantuan dokter ke Madinah, ternyata selama setahun dokter tersebut kesulitan menemukan orang yang sakit. Dokter tersebut bertanya kepada Rasulullah shallallahu’alaihi wa sallam tentang rahasia kaum muslimin yang sangat jarang mengalami sakit. Rasulullah sendiri seumur hidupnya hanya pernah mengalami sakit dua kali sakit. Pertama, ketika diracun oleh seorang wanita Yahudi yang menghidangkan makanan kepada Rasulullah shallallahu’alaihi wa sallam di Madinah. Kedua, ketika menjelang wafatnya.

Pola makan seringkali dikaitkan dengan pengobatan karena makanan merupakan penentu proses metabolisme pada tubuh kita. Pakar kesehatan selama ini mengenal dua bentuk pengobatan yaitu pengobatan sebelum terjangkit penyakit atau preventif (ath thib Al wiqo’i) dan pengobatan setelah terjangkit penyakit (at thib al’ilaji).

Dengan mencontoh pola makan Rasulullah shallallahu’alaihi wa sallam, kita sebenarnya sedang menjalani terapi pencegahan penyakit dengan makanan (attadawi bil ghidza). Hal ini jauh lebih baik dan murah daripada harus berhubungan dengan obat-obat kimia senyawa sintetik yang hakikatnya adalah racun, berbeda dengan pengobatan alamiah Rasulullah shallallahu’alaihi wa sallam melalui makanan dengan senyawa kimia organik.

Beberapa gambaran pola hidup sehat Rasulullah berdasarkan berbagai riwayat yang bisa dipercaya, sebagai berikut:

  • Di pagi hari, Rasulullah shallallahu’alaihi wa sallam menggunakan siwak untuk menjaga kesehatan mulut dan gigi.
    Organ tubuh tersebut merupakan organ yang sangat berperan dalam konsumsi makanan. Apabila mulut dan gigi sakit, maka biasanya proses konsumsi makanan menjadi terganggu.
  • Di pagi hari pula Rasulullah shallallahu’alaihi wa sallam membuka menu sarapannya dengan segelas air dingin yang dicampur dengan sesendok madu asli.Khasiatnya luar biasa. Dalam Al Qur’an, madu merupakan syifaa (obat) yang diungkapkan dengan isim nakiroh menunjukkan arti umum dan menyeluruh. Pada dasarnya, bisa menjadi obat berbagai penyakit dan bila ditinjau dari ilmu kesehatan, madu berfungsi untuk membersihkan lambung, mengaktifkan usus-usus dan menyembuhkan sembelit, wasir dan peradangan.

    “Sesungguhnya Rasulullah saw minum air zamzam sambil berdiri”.(Diriwayatkan oleh Ahmad bin Mani’, dari Husyaim, dari `Ashim al Ahwal dan sebagainya,dari Sya’bi, yang bersumber dari Ibnu `Abbas r.a.)

    “Sesungguhnya Rasulullah saw menarik nafas tiga kali pada bejana bila Beliau minum. Beliau bersabda : “Cara seperti ini lebih menyenangkan dan menimbulkan kepuasan”.
    (Diriwayatkan oleh Qutaibah bin Sa’id, dan diriwayatkan pula oleh Yusuf bin Hammad,keduanya menerima dari `Abdul Warits bin Sa’id, dari Abi `Ashim, yang bersumber dari Anas bin Malik r.a.)

    “Minuman yang paling disukai Rasulullah saw adalah minuman manis yang dingin”.(Diriwayatkan oleh Ibnu Abi `Umar, dari Sufyan, dari Ma’mar, dari Zuhairi, dari `Urwah, yang bersumber dari `Aisyah r.a.)

  • Masuk waktu dhuha (pagi menjelang siang), Rasulullah shallallahu’alaihi wa sallam senantiasa mengonsumsi tujuh butir kurma ajwa’ (matang).

    Rasulullah shallallahu’alaihi wa sallam pernah bersabda, “Barang siapa yang makan tujuh butir kurma, maka akan terlindungi dari racun”.

    Hal itu terbukti ketika seorang wanita Yahudi menaruh racun dalam makanan Rasulullah pada sebuah percobaan pembunuhan di perang Khaibar. Racun yang tertelan oleh Rasulullah shallallahu’alaihi wa sallam kemudian dinetralisir oleh zat-zat yang terkandung dalam kurma. Salah seorang sahabat, Bisyir ibu al Barra’ yang ikut makan tersebut akhirnya meninggal, tetapi Rasulullah shallallahu’alaihi wa sallam selamat dari racun tersebut.

  • Menjelang sore hari, menu Rasulullah biasanya adalah cuka dan minyak zaitun. Selain itu, Rasulullah juga mengonsumi makanan pokok seperti roti.Manfaatnya banyak sekali, diantaranya mencegah lemah tulang, kepikunan di hari tua, melancarkan sembelit, menghancurkan kolesterol dan melancarkan pencernaan. Roti yang dicampur cuka dan minyak zaitun juga berfungsi untuk mencegah kanker dan menjaga suhu tubuh di musim dingin.

    “Keluarga Nabi saw tidak pernah makan roti sya’ir sampai kenyang dua hari berturut-turut hingga Rasulullah saw wafat.”
    (Diriwayatkan oleh Muhammad bin al Matsani, dan diriwayatkan pula oleh Muhammad bin Basyar, keduanya menerima dari Muhammad bin Ja’far, dari Syu’bah, dari Ishaq, dari Abdurrahman bin Yazid, dari al Aswad bin Yazid, yang bersumber dari `Aisyah r.a.)

    Sya’ir, khintah dan bur, semuanya diterjemahkan ke dalam bahasa Indonesia dengan “gandum” dimana sya’ir merupakan gandum yang paling rendah mutunya. Kadang kala ia dijadikan makanan ternak, namun dapat pula dihaluskan untuk makanan manusia.

    Abdurrahman bin Yazid dan al Aswad bin Yazid bersaudara yang merupakan perawi yang tsiqah meriwayatkan bahwa Rasulullah tidak pernah makan di atas meja dan tidak pernah makan roti gandum yang halus hingga wafatnya.
    (Diriwayatkan oleh `Abdullah bin `Abdurrahman, dari’Abdullah bin `Amr –Abu Ma’mar-,dari `Abdul Warits, dari Sa’id bin Abi `Arubah, dari Qatadah, yang bersumber dari Anas r.a.)

    Abdullah bin `Abdurrahman meriwayatkan bahwa Rasulullah pernah berkata: “Saus yang paling enak adalah cuka.”
    (Diriwayatkan oleh Muhammad bin Shal bin `Askar dan `Abdullah bin`Abdurrahman,keduanya menerima dari Yahya bin Hasan,dari Sulaiman bin Hilal, Hisyam bin Urwah, dari bapaknya yang bersumber dari `Aisyah r.a.)

    Rasulullah saw bersabda: “Makanlah minyak zaitun dan berminyaklah dengannya. Sesungguhnya ia berasal dari pohon yang diberkahi.”
    (Diriwayatkan oleh Mahmud bin Ghailan, dari Abu Ahmad az Zubair, dan diriwayatkan pula oleh Abu Nu’aim, keduanya menerima dari Sufyan, dari ` Abdullah bin `Isa, dari seorang laki-laki ahli syam yang bernama Atha’, yang bersumber dari Abi Usaid r.a.)

  • Di malam hari, menu utama makan malam Rasulullah adalah sayur-sayuran.Beberapa riwayat mengatakan, Rasulullah shallallahu’alaihi wa sallam selalu mengonsumsi sana al makki dan sanut. Menurut Prof. Dr. Musthofa, di Mesir keudanya mirip dengan sabbath dan ba’dunis. Mungkin istilahnya cukup asing bagi orang di luar Arab, tapi dia menjelaskan bahwa intinya adalah sayur-sayuran. Secara umum, sayuran memiliki kandungan zat dan fungsi yang sama yaitu menguatkan daya tahan tubuh dan melindungi dari serangan penyakit.
  • Rasulullah shallallahu’alaihi wa sallam tidak langsung tidur setelah makan malam.Beliau beraktivitas terlebih dahulu supaya makanan yang dikonsumsi masuk lambung dengan cepat dan baik sehingga mudah dicerna. Salah satu caranya bisa juga dengan shalat.
  • Disamping menu wajib di atas, ada beberapa makanan yang disukai Rasulullah tetapi tidak rutin mengonsumsinya.Diantaranya adalah tsarid yaitu campuran antara roti dan daging dengan kuah air masak. Beliau juga senang makan buah yaqthin atau labu air, yang terbukti bisa mencegah penyakit gula. Kemudian, beliau juga senang makan buah anggur dan hilbah (susu).

    “Nabi saw memakan qitsa dengan kurma (yang baru masak”.(Diriwayatkan oleh Isma’il bin Musa al Farazi, dari Ibrahim bin Sa’id, dari ayahnya yang bersumber dari `Abdullah bin Ja’far r.a.)

    Qitsa adalah sejenis buah-buahan yang mirip mentimun tetapi ukurannya lebih besar (hirbis).

    “Sesungguhnya Nabi saw memakan semangka dengan kurma (yang baru masak)”.
    (Diriwayatkan oleh Ubadah bin `Abdullah al Khaza’i al Bashri, dari Mu’awiyah bin Hisyam,dari Sufyan, dari Hisyam bin `Urwah, dari bapaknya, yang bersumber dari `Aisyah r.a.)

  • Rasulullah shallallahu’alaihi wa sallam sering menyempatkan diri untuk berolahraga.Terkadang beliau berolahraga sambil bermain dengan anak-anak dan cucu-cucunya. Pernah pula Rasulullah lomba lari dengan istri tercintanya, Aisyah radiyallahu’anha.
  • Rasulullah shallallahu’alaihi wa sallam tidak menganjurkan umatnya untuk begadang.Hal inilah yang melatari ketidaksukaan beliau berbincang-bincang dan makan sesudah waktu Isya. Biasanya beliau tidur lebih awal agar bangun lebih pagi. Istirahat yang cukup dibutuhkan oleh tubuh karena tidur termasuk hak tubuh.
  • Pola makan Rasulullah shallallahu’alaihi wa sallam ternyata sangat cocok dengan irama biologi berupa siklus pencernaan tubuh manusia yang oleh pakar kesehatan disebut circadian rhythm (irama biologis).
    Inilah yang disebut dengan siklus alami tubuh yang menjadi dasar penerapan Food Combining (FC).

Selain itu, ada beberapa makanan yang dianjurkan untuk tidak dikombinasikan untuk dimakan secara bersama-sama. Makanan-makanan tersebut antara lain:

  • Jangan minum susu bersama makan daging.
  • Jangan makan ayam bersama minum susu.
  • Jangan makan ikan bersama telur.
  • Jangan makan ikan bersama daun salad.
  • Jangan minum susu bersama cuka.
  • Jangan makan buah bersama minum susu.

Demikianlah Pola makan Rasulullah, semoga bisa diterapkan dalam kehidupan sehari-hari.

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Original link: http://daulahislam.com/kisah/rasul-dan-sahabat/inilah-10-teladan-pola-makan-sehat-cara-rasulullah.html

Halal Facts: Halal Status of Food in Indonesia (by: Epicurina)

My dear readers,

A few days ago I came up with a subject about the halal status of my reviews so far. I understand this is not an easy task as it requires further study and it may give quite an impact on how we should perceive food in the future. To note also that this is an issue which a friend of mine said, may be quite confusing, even for a country of Muslim majority such as Indonesia.

By the way, another good friend of mine Bayu has formulated the halal rating for his blog and in the meantime before I finally formulate mine, hopefully this might be useful for your judgment.

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Halal Status of Food in Indonesia (by: Epicurina)
http://blog.epicurina.com/2011/11/halal-status-of-food-in-indonesia.html#.UXNs3aJmiSo

Halal is a term used by Moslem around the world to indicate its conformity with the Islamic rules of diet. There are some food groups that fall into non-halal status; however much more are fall into halal status.

Basic non-halal (or “haram” i.e., forbidden) food group are consisting of:

  • Pork – both farm raised pork, and wild ones or hogs
  • Blood – running blood, while traces on meat are acceptable
  • Carrion – including carcass of animal dead not by proper butchering
  • Sacrificial animals – animals used for ritual killings, or slaughtered not in the name of God
  • Top land predators  – animals which hunts by its claws, fangs, or combination of both
  • Frogs
  • Khamr – alcoholic beverages, i.e. either fermented or distilled drinks which causes drunk

Included on the list are also food products that mimics, or originated from those forbidden eats; hence a 0% beer made from de-alcoholized regular beer would still be considered as haram for both reasons.

Excluded from the list are carcass from dead sea animals, i.e. fishes, whales, which is allowed to be consumed — given that its condition is still good for consumption.

Halal status in Indonesia

As the case with Indonesia, despite of having 85% of its 240 million population moslem, Indonesia are still considered lacked behind in Halal standardization, this is due mostly because people are still having comfort relying on ethnic stereotyping; if you looks like pribumi (natives), you’re most likely to produce (and eat) halal food.

However this is a false assumption since there are many food related practices, even traditional ones from a moslem dominant population, that actually contradict with Islamic rules of diet. Especially since Islam teaching in many parts of Indonesia are still mixed with traditions, and other belief system from the pre-Islamic era, e.g. animism and dynamism. For example, the consumption of marus ordadih, which is a coagulated blood that’s seasoned and cooked into a firm consistency; it is forbidden in Islam but traditionally it’s a delicacies.

Also taking into concern the foul practices merchant does in the name of profit, or other misbehaves caused by simply naive unawareness.

Without too much dissecting or validating its appropriateness, following are the types of Halal status that commonly applies in Indonesia, and works on general situation elsewhere as well:

HL1 – Halal by personal observation & assumption

Food in this category are considered Halal by observer’s assumption, with observation mostly based on main ingredients used; that it is not from the forbidden group of food.

It is usually applies when a more convincing level of halal is absence, while the observable parts of the food/drink are considered as halal. It also applies when further detailed inspections are not able to be performed.

However due to different understanding and level of halal knowledge Moslem have, expect a diverse opinion on the conclusion. And even though there are examples of this kind of practice done in the prophet’s presence, some would prefer to ditch food fell into this category in thinking that it’s better to leave a doubt and choose what’s firm.

HL2 – Halal by seller’s claim

Food in this category are claimed Halal by the seller’s claim, and most halal food in Indonesia are fall into this category. This kind of claim is usually good, and should violation of halal dietary rules ever happens, i.e., usage of seasoning thought to be halal while they are not, they most likely are not intended.

HL3 – Halal by certification from legitimate bodies

Food in this category are proclaimed Halal by one or more legitimate bodies that eligible to do formal certification. Most halal food products sold for mass consumption in Indonesia fall into this category, and is considered as the strongest level of Halal status by most people.

In Indonesia, though the general food inspection and standardization are done by the Health Department, specific for Halal certification it is done by LPPOM MUI, a branch of the MUI (Majelis Ulama Indonesia) — Indonesian Council of Muslim Clerics.

Some moslem though, who applies a very strict halal diet, or does not acknowledge the legitimate bodies, would still prefer to use the combination of HL1 & HL2, that is only buying similar products from a vendor they validate themselves, where they’re able to inspect the whole process themselves, and mostly known the vendor personally, or recommended by other brothers of the same strictness.

Beside of the main three, there is also one type of Halal-related status that grows more popular these days in Indonesia, especially in the big cities:

HL0 – Halal by no-pork claim 

Since pork is the “superstar” of non-halal foods, and it’s the main judgement criteria used in Indonesia, a lot of new restaurants who don’t certificate themselves as halal, but tries to appeal to as wide customers as possible, i.e.: Moslem, excluding pork from their menu and uses the claim of “no pork”.

This usually applies with restaurants specializing in modern and foreign food opening in big cities where as though Moslem is still the majority population, they are less stricter or are not really religious. For example: low cost Steak houses, Hip Sushi restaurants, modern Chinese restaurants, budget Italian restaurants.

While claiming they serves no pork, those who serves imported meats usually provide no clarity on its halal status either; they don’t guarantee the absence of other non-halal substances as well, which usually presented in the form of liquor-based seasoning such as wines, wine-based vinegars, sake, mirin, etc. Hence halal status in this “no-pork” claim usually is only loosely perceived, while the fact is questionable.

Halal Food in Bali

Outside of the popularity of Babi Guling (Suckling Pig), Balinese cuisines are also rich with dishes containing chicken and salt water fishes. There are also conventional meat producers that guarantees halal status of their food, and their main market is the halal food vendors around Bali. However most chicken used in Balinese traditional dishes are brought from traditional market which are not specifically prepared to Islamic standards – but does not known to contradict either. Hence of halal status, HL1 are most common.

As with other kind of traditional dishes beside Balinese, you need to pay special attention since Halal is a lesser standard applied in Bali, so the non-halal non-Balinese dishes are also abundantly sold here, including the Cwi Mie Malang with pork oil (haram substance) we encountered in one East Javanese restaurant near Renon area.

Those that applies HL2 standards usually includes Islamic connection in their business name, i.e. “Warung Muslim Banyuwangi”, and so far this is your best chance of encountering halal food in Bali. Other choice in this HL2 category is the ethnic-stereotype based that is always guaranteed halal 100%: the Padangnese restaurants.

They never put “halal” in their restaurant names or stated claims as it would be considered laughable for stating something so obvious — though not 100% people from Padang region (Western Sumatera) are muslim.

100% Halal

On a lighter note, it’s a common thing in Indonesia to label halal food with “100% Halal” claim, however such claims are more of an exaggeration than fact, since: even a 0.1% inclusion of a known non-halal substance would waive the halal status, i.e. no such thing as “99% halal” label; and in practice no one can truly examines every parts or process that goes or included in the food preparation to warrant the claim.

Halal compatible standards

As about compatibility, other diet standards that is widely intersected with moslem’s halal standard and are considered generally save are Kosher, and Vegetarian — regarding the food ingredient choices. Though observation are still required to verify the presence of non-meat restricted substances, such as liquors. (byms)

TGA Guest Post: What Type of Food Blogger Are You? (by: Culinary Bonanza)

Hi there! As you can see, this is probably something which is quite rare to be published on my blog. First of all, it’s not about my recent experience of food tasting, interview, or anything related to that. Secondly, this came from a good friend of mine who happens to be a kewl food blogger (Culinary Bonanza).

This post conveys what I feel as well about the blogosphere of foodies especially in Indonesia nowadays. But safe to say though, this is just for fun. So might as well read it and enjoy the grins! 🙂

By the way, thanks for the article Ellyna!

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What Type of Food Blogger Are You? (by: Culinary Bonanza)
http://culinarybonanza.blogspot.com/2013/03/what-type-of-food-blogger-are-you.html

Food blogger (noun): a person who eats, snaps photos of food and drinks, then share it publicly on social media and a blog(s) in the form of “reviews”.

Food bloggers come in all sizes, shapes, looks and background. In Indonesia alone, I can see a pattern among my fellow food bloggers, and out of boredom, I’m writing this post about my observation. Disclaimer: this is purely for fun and exaggerated for an extra punch and it is by no means intended to mock anyone I know. Please read ahead if you’re the type who can laugh at your own follies, but if you’re an HSP (Highly Sensitive Person), I’ll advise you to close this tab immediately.
So, the big question is:
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1. The Purists
The food blogger royalties; the Volturi clan in Edward Cullen’s worldPurists started out using blogging platforms and never joined member-generated-content food guide websites such as this or this. You did not start out blogging to get recognised by other members or to win prizes. Deep down, as the ‘revered’ ones in the community, you are secretly proud of yourself and feel piqued by the misbehaviour of other food bloggers or food-blogger-wannabes who you deem are tarnishing the group reputation.

You have a moral obligation to stay true to your calling; food tastings / tryouts will not buy your positive review. On the other hand, you are wise enough to know that people (especially in Indonesia) cannot take criticism, so you play nice. Occasionally, you would show up at events / invitation by restaurants. You filter the invitations, because you are bombarded with those; you will only show up IF you know the owner/whoever invited you or IF it’s a premium restaurant / event. You roll your eyes in exasperation looking how some newbies or free riders suddenly claim to be food bloggers just to get invitations to food tastings.

2. The Graphic Geeks
Foodies who own gadgets that’ll cost someone’s annual salary.

You take mouthwatering photos that look as if the food is jumping out of the screen straight to your face. Being photography literate, you are very particular about the angle, lighting, arrangement & setting of your subject. If possible, you’ll even have the salmon tilt at an angle and pose for you. Usually, you’re always the last to finish taking photos, because you’ll go all the trouble to move your plate by the window or ask someone pick up the dumpling or tear the bun apart, so u can capture the most delicious moments.

Your blog receive visitors who droll on your Martha Stewart-worthy pictures, but they can’t be bothered to read your story, which is exasperating. “Excuse me, I’ve commented on the taste right after the photo, did you not read it?!”

3. The Hunters
Quizzes, vouchers, giveaways, coupons are your breakfast, brunch, lunch, tea time, supper and dinner.

You go to sleep and wake up, watching your social media timeline just to make sure that you are the first to know / hear about a contest. After all, the  early bird (usually) gets the worm, no?
This class of food bloggers can be further divided into sub-classes:
– Lucky hunters (always win without much effort)
– Persistent hunters (you work hard to win; sometimes you win, sometimes you lose)
– Shameless hunters (Travel quiz? Giveaways? Tweeting competition? Science trivias? Bring it on!)
You follow almost every restaurants, promotional news, discounts on all social media. Doesn’t matter if you are using the internet connection at the office (so long as the boss doesn’t know!).
4. The New Converts
Who finally realize that they’re better than the folks who copy-paste reviews from other blogs.

You can never become a Purist, because you have an (embarassing) past. But that’s where you started from and since you take pride in your work (they are decent, after all), you choose to convert to a proper food blogger. Of course, the community welcomes you, as long as you’ve never reproduced other people’s work illegally or write a review about mint-glazed Dunkin Donut in 5 paragraphs. Oh yes, you still attend their gatherings and have won the cool prizes from their competitions, we’re talking about prizes like iPad, DSLR cameras and MacBook,  folks…(I wonder who sponsor these websites? Can you sponsor mine too?)

5. The Newbies
Hello there, my blog is xxx, can we exchange links please?

You aggressively drop comments at others’ blogs & hoping (or sometimes explicitly ask) for a return visit. You request to exchange links, which is sometimes welcomed with warm hand, but other times ignored on purpose (ugh, those snob Purists!). A newbie checks the stats every now & then and will do anything to get the page visits hike up. Some also like to mark the “milestone” of the blog by self-congratulatory note of Nth page visits.

Um, will you ever upgrade? Yes you will. When someone else asks to exchange links with you, that’s when you know that you have ‘graduated’ from the Newbies group.

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So, did you have fun laughing at yourselves? I certainly had fun writing this and I’d smirk every now and then, remembering the same things I (used to) do or did. The point is, does not matter which group you think you fall into, you are still a food blogger. It’s a challenging hobby that requires a serious commitment and investment (a digital camera no matter how cheap, still costs money!). You deserve a pat on the back for all the commitment you have dedicated so far. Cheers! =)
Chelsea Handler – “Laugh loudly, laugh often, and most important, laugh at yourself.”