TURMERIC TO TREAT STROKE AND ALZHEIMER'S: STUDY SHOCK COMES FROM GERMANY

Nowadays it is increasingly widespread tendency to experience cuisines from countries other than ours. One of these is certainly the Indian cuisine, a cuisine that makes extensive use of spices including certainly the best known is turmeric, a herbaceous plant of yellow ocher and an intense aroma.

Turmeric, also known as saffron Indies, is a plant with oval leaves within which bloom of flowers gathered in spikes which yield the rhizomes, they finally are subjected to a process of boiling and squeezing in order to obtain a dust with strong anti-inflammatory and healing properties.
Many certainly have been the scientific discoveries of this Indian spice: help to improve the functioning of the stomach and intestines, would have strong healing properties and more importantly strong anticancer properties, but does not end here, in fact, comes from Germany an interesting study of Turmeric and brain.

In turmeric, to say the German scholars, would present a bioactive compound capable of promoting the proliferation and differentiation of neural stem cells, the Tumerone.
The study conducted by researchers at the Institute of Neuroscience and Medicine in Jülich, has reviewed and verified the existence of a relationship between Turmerone aromatic and neutral endogenous stem cells (NSC), or the stem cells in the adult brain.
The NSC differ in the central nervous system and play an important role in the recovery of brain function. The study was conducted in vivo, the scientists injected in laboratory mice adults (ar) tumerone, noting that in these, compared to the control group (ie in rats not injected with tumerone), were extended both the subventricular area that the hippocampus, the brain these two zones, in which it is blown neurogenesis or neuronal growth.

Certainly no exception to any of us the important consequences of this study in the medical field. For if the miraculous properties of tumerone, which certainly will continue to be evaluated, found to confirm this substance would become a prime candidate to treat neurodegenerative diseases such as Alzheimer's disease and stroke.
So if you experience kitchens "alternative" and foreign, until yesterday was just a quirk, now put on our plates of tasty and fragrant curry (or a mixture of spices mainly containing turmeric) becomes an excellent initiative that healthy can not miss .

In order to make the most of the beneficial properties and organoleptic characteristics of this tasty spice, here is an interesting recipe "Fagottini potato Curry" (vegan recipe):

INGREDIENTS
1 zucchini
2 carrots
2 medium potatoes
¼ leek
1 pinch of salt integral
4 coriander seeds
½ teaspoon curry
½ teaspoon cumin
2 tablespoons extra virgin olive oil

For the pastry:
200 grams of flour or wholemeal 0
½ cup of extra virgin olive oil
1 pinch of salt until full
cold water

PREPARATION
Peel and wash the carrots and potatoes. Wash the zucchini and slice all vegetables to obtain small cubes. Cut the leek into thin strips. In a pan, pour two tablespoons of olive oil, fry the vegetables for a few minutes. Then add the spices, remembering to press between the fingers coriander seeds. Pour into the pan a glass of hot water and cook covered for about 15 minutes, stirring occasionally with a wooden spoon, until the vegetables have softened.

Combine in a bowl the flour and oil, along with a pinch of salt. Stir and add cold water gradually. Start working the ingredients with your hands until the dough is very elastic. Forming the classic ball and let the dough rest for 15 minutes, anointing him with a little oil. Lay a sheet of rectangular and rather thin with a rolling pin.

Place in the center, the filling of vegetables that you have prepared. Fold the corners inward, toward the center of the square, one at a time, and seal the edges with your fingers. Cook the dumplings potato curry in the oven at 180 degrees for 20-25 minutes, until golden brown. Serve while still hot.

Bon Appetite!

Andrea Busalacchi

SPINACH TO CONTROL HUNGER

Eating is certainly one of the many pleasures that life has to offer, but let completely abandon such pleasure without any restraint could lead to unpleasant consequences for our health, starting with the overweight and anything that might result from this condition.

For this reason it is of primary importance to be able to keep under control the feeling of hunger, especially in particular conditions (stress, nervousness, boredom etc), strikes us.

A great help in this regard would be there in a study conducted at the University of Lund in Sweden, the protagonists of this study: the spinach. When we think of spinach, we can not bring to mind the image of Popeye that consumed boxes and boxes of these to increase his strength, but according to recent findings by Dr. Charlotte Erlanson-Albertsson more than increase the strength of the spinach help to reduce the feeling of hunger and defeat the dreaded extra pounds.

The experiment involved 38 overweight women, half of these were made to drink every morning for three months a mix of spinach, the other half a placebo instead (a concentration that did not contain spinach). The participants, however, were unaware of the type of drink they were consuming.

At the end of three months, the women who drank the concentrate made from spinach not only lost less than 5 kg compared to 3.5 in the placebo group, but they were also able to stick to three meals a day not having felt no particular desire to food, a factor that has dramatically reduced (95%) consumption of so-called junk foods.

But to what to attribute the prodigious ability of spinach? Well, the credit for this was due to the thylakoids, these substances can prolong the digestive process, this extension would allow the gut hormone to reach the brain before it warns again the feeling of hunger. The wonderful effects of the thylakoids are not attributable to a single active ingredient, but various substances such as galactolipids, protein, vitamin A, E, K, antioxidants, beta-carotene, lutein, and many others.

It is good to know that spinach give off the "miraculous" thylakoids is necessary for them to be crushed, filtered, and centrifuged prior to use. So we want to free ourselves from the often excruciating, feelings of hunger that oppresses us and hits us unexpectedly and more often than not being able to fight, we are forced to go along; Well we do like the comic book hero and consume every morning a great centrifuged spinach to easily defeat the no less dreaded feeling of hunger.

Here is a recipe for a tasty and enjoyable centrifuged to prepare a "centrifuged pineapple and spinach"

Ingredients

1 bunch of spinach

1 handful of kale leaves

2 green apples

4 mint leaves

4 or 5 slices of pineapple

Preparation

Place all ingredients washed and cut, within a centrifuge. The resulting product can be served with ice or at room temperature.

Bon Appetite!

Andrea Busalacchi

THE THOUSAND VIRTUES OF THE POMEGRANATE AND A TASTY RISOTTO

Species native to Asia Minor, the pomegranate has very ancient origins, its entry into Europe occurred with the arrival deiFenici, thanks to their maritime routes. 

Since ancient Egypt, pomegranate juice (the fruit) was added to the beer to make it a drink of salvation, while the ancient Greeks identified the juice as the blood of Dionysus and in his honor the goddess of love Aphrodite decided to plant it on the ground. 

Even to this day is for many people a fruit with many meanings, in China for example is the female sexual organ, recalling the erotic sphere and fecundity. The fruit of the pomegranate is a fruit a little sugar (only 13% of sugars), rich in potassium, phosphorus, and vitamin C, only one specimen of about 300g would provide the daily requirement of this vitamin. But what's interesting scientific research are the antioxidants and polyphenols such as ellagic acid and punicalagina, polyphenols with strong antioxidant and anti-inflammatory. 

Diseases such as Alzheimer's and Parkinson's disease, are characterized (describing it in a very simplistic) by now become chronic inflammation in the brain. This chronic condition leading to progressive loss of nerve cells, leading people suffering from these illnesses to a continuing deterioration. To date, unfortunately, there are no cures, but only information about prevention (as described several of my previous articles), but the punicalagina could be used for the prevention and slowing the progression of these diseases. 

The results from the collaboration of two universities, one English and one German, on rat brain cells gave a lot of hope; pomegranate extract could inhibit the inflammatory phenomenon. 

Of course the way the research is still long, but you're thinking about a new substance created from punicalagina for pharmaceutical purposes, but in the meantime to enjoy its beneficial properties, just assume about a fruit per day, which contains about 3.4 % of punicalagina, or take the 100% juice. 

Alternatively, it could also be added to savory recipes such as risotto with leeks and pomegranate: 

ingredients 

· Rice 400 gr 

· 200 g leeks 

· Butter 70 g 

· Extra virgin olive oil 4 tbsp 

· Vegetable broth q.b. 

· 1 glass of rose wine 

· Pomegranate 2 

preparation 

Shelling the pomegranates and start preparing risotto. Coarsely chop the leeks and cook over low fire with 50 grams of butter or olive oil; if they were too dry, add the hot broth. At end of cooking time to spend all the mixer to obtain a smooth cream. Meanwhile, toast the rice in the oil and then sprinkle with the rose wine, when the wine has evaporated, add the cream of leek soup, and continue cooking add, whenever servant, a ladle of broth and stir constantly. Switch grains of pomegranate in the mill fine mesh, leaving aside 4 tablespoons whole to garnish the risotto at the end of cooking; you get a pinkish liquid to add to the rice is half cooked. When the rice is cooked, add salt, pepper and stir in the remaining butter or possibly with parmesan reggiano or grana padano cheese, then add half of the beans in the rice kept aside and mix well; use the other half to garnish platters. 

Bon Appetite!

Andrea Busalacchi

HEALING WITH DRIED FRUIT, HERE IS A TASTY RECIPE

How many times, especially during the holidays we paused to peel and eat almond nuts, pistachio nuts and whatever else maybe just to pass the time in the company of our loved ones. 

Well this delightful pastime would also be a good initiative for our health, at least judging by the results of studies conducted at the University of Toronto, where researchers have primarily focused at identifying the existence of a relationship between consumption of nuts and our health. Health aspects examined were: the metabolic syndrome (ie, a clinical situation at high cardiovascular risk, the symptoms of which are often related to the lifestyle of the person, including overweight and sedentary lifestyle, or particular pre-existing pathological conditions related to obesity, high cholesterol, etc..) and glycemic control in diabetes. 

In this regard, I was conducted 2 meta-analysis, that is, an assessment made ​​of the various studies already carried out earlier. The first was aimed at identifying the existence of a relationship between consumption of nuts and metabolic syndrome. This analysis was performed by selecting 47 studies involving 2200 subjects, some of which are in good health, others suffering from metabolic syndrome, dyslipidemia (high levels of cholesterol or triglycerides) or type 2 diabetes. 

The results of the research were very interesting, in fact, the daily intake of about 60g of walnuts would greatly reduce the levels of fasting triglycerides, a factor that would lead to a twofold risk of cardiovascular disease and even a five times greater risk of developing type 2 diabetes. the second meta-analysis instead focused on the relationship between consumption of macadamia nuts and blood glucose levels in patients with diabete2 in this case were taken into account in 12 clinical trials, in particular by comparing the effects of different diets in a group of 450 subjects. 

Well, the diet of nuts compared with isocaloric diets, which was not included in the consumption of nuts, there would have been extremely positive since it would lower significantly the levels of fasting plasma glucose in patients with type 2 diabetes. 

The daily consumption of dried fruit and nuts would not only mean a general metabolic advantage but would also be able to significantly decrease the risk factors for metabolic syndrome and glycemic control in patients with diabetes 2 Adopt a diet that includes these foods would seem therefore an excellent initiative to improve the quality of our lives and avert the danger of a metabolic syndrome, so do not limit ourselves to eat it only on holidays but you do that it becomes a good habit daily. 

And here's a light recipe, which you can use dried fruit to complete the dish "Spaghetti with soy crisp vegetables and cashews." 

Ingredients: 

150 grams of soy noodles 

1 zucchini 

1-2 carrots 

1/2 red bell pepper 

2 medium onions 

fresh bean sprouts 

cashews 

extra virgin olive oil 

soy sauce 

ginger powder or fresh 

Preparation: 

Wash the vegetables, cut the onions thin, slice the zucchini into strips, carrot and bell pepper. Put to heat plenty of oil in a deep frying pan, when hot pour the onions, carrots and bell pepper, cook briefly over medium heat, after a minute add the zucchini, bean sprouts and cashew nuts. Add the ginger and soy sauce. Stir-fry briefly, leaving the vegetables crisp. Cook the spaghetti according to package instructions and then pour into the pan with the sauce, mix well and serve hot. 

Bon Appetite!

Andrea Busalacchi

SALAD WITH BROCCOLI SPROUTS, A DELICIOUS RECIPE FOR DETOXIFICATION

That the broccoli plants were absolutely beneficial for our body is now known, but its shoots had more detoxifying is the discovery of a team of researchers from the East. 

We're talking about an interesting clinical study, where people have been used to understand the effects of the daily intake of broccoli sprouts. About 300 men and women in the study, took a daily cup of a drink made from sprouts; the term of the study has noted an increase in the elimination of known air pollutants and food products, namely benzene and acrolein (while benzene is a pollutant that is found in urban air, acrolein is formed during the frying and smoking) 

These beneficial properties are attributed to a substance called sulforaphane, notes and confirmed anti-tumor properties; unfortunately this substance easily undergoes degradation as a result of the cooking, for this reason the use of broccoli sprouts for the creation of a beverage, appears to be a non-invasive method that leaves intact the characteristics of sulforaphane. 

In numerical terms, the excretion of benzene is reduced by 61%, while that of acrolein of 23% on an ongoing basis, for a period of at least 12 weeks (as assessed by the study). Unfortunately, the continuous increase of air pollutants requires that we also need to change our eating habits in order to help our body to adapt to new and ever greater metabolic stress. 

But let's see how to prepare these sprouts at home without necessarily needing the land: 

Buy the seeds of broccoli and keep them in warm water for 24 hours or 20 minutes in water and bleach (9 parts water to 1 part bleach). Rinse thoroughly and put the seeds on a colander. In a clean container to place white paper towels (paper towels), sprinkle the seeds on top of the paper and cover the container with a layer of transparent film pierced. Leave the container near a window out of direct sunlight and wait 3-5 days for collection. 

Once harvested the sprouts, rinse thoroughly to remove the cuticles. 

If you do not like a drink made of sprouts, you can prepare them by following this tasty recipe: 

Salad with broccoli sprouts: 

ingredients 

salad kind 

arugula 

1 carrot 

1 zucchini 

onion 

2 radishes 

3 brussel sprouts 

broccoli sprouts 

extra virgin olive oil 

Bon Appetite!

Andrea Busalacchi

TIPS FOR A BARBECUE REALLY HEALTHY

The beautiful days are certainly an opportunity to be outdoors and why not enjoy a good barbecue with friends, but beware of the meat cooked so could be hazardous to our health because of some harmful substances that develop during this type of preparation. 

In particular, a study by a researcher at the University of Port Isabel Ferreira MPLVO had revealed that there is a significant correlation between the consumption of grilled meat and the development of colorectal cancer. This association was mainly due to the formation of polycyclic aromatic hydrocarbons (PAHs) that are released during the cooking of meat to extreme temperatures, just as during the cooking at the barbecue. 

But how to remove this danger and cook the meat on the grill in the healthiest way possible? 

Well the Portuguese researchers have made ​​a sensational discovery, during their study, the researchers let the pork marinate for 4 hours in three different types of beer: Pilsner alcoholic, non-alcoholic beer and dark beer Ale, finally the meat was cooked on grid fueled by coal, the results were truly amazing. 

The cooking of meat by this method would in fact possible to halve the production of eight types of polycyclic aromatic hydrocarbons, thus reducing significantly the danger, especially dark beer was the one that showed the best results. The researchers therefore concluded that the intake of meat marinated in beer may be an appropriate mitigation strategy, and in case you do not have or has not lovers of the taste of beer, you could substitute red wine or tea. 

Finally, do not give up then, for the pleasure of a good barbecue, we follow some small tricks to make our grilled meat as healthy as possible. 

Here are some: 

- Choose lean cuts of meat, instead of varieties to high fat content such as ribs and sausage, since these dripping less thus creating less damaging fumes for our health 

- Remove the excess fat and remove the skin 

-scongelare the meat before cooking to reduce the cooking time 

-collocare the food at least 6 inches from the heat source 

-Create a barrier to prevent the leakage of juices and produce harmful smoke, for example by spreading on a sheet of aluminum with a grid of holes. 

But if the meat is not covered in your favorite dishes, here is a variant very dear to me, or the "grilled pizza" 

Ingredients:

Pizza dough 

Pepperoni 

eggplant 

Mozzarella di bufala 

Olive white 

Celery 

Chili pepper 

Extra virgin olive oil 

Preparation 

Roasting a pepper on the grill; cooked cleaned and cut into strips. Grilling an aubergine slices. Spread the pizza dough and create an oval of about half of the thickness / an inch. Prepare the grill by putting the charcoal in only one half. Place the dough seasoned, on the side of the direct heat. Freshly cooked  turn from side still have over half the barbecue without charcoal. Finish the cooking. Sprinkle the pizza directly on the grill starting with the tomato sauce and add the remaining ingredients. Close the lid and wait for the end of cooking. Garnish with extra virgin olive oil 

Bon Appetite!

Andrea Busalacchi

WINE SAUCE WITH PRUNES AND LENTILS, GOOD FOR THE HEART AND KIDNEYS

The wine, drink from the intense color and intoxicating fragrance was praised by philosophers since ancient times for its considerable virtues. 

In this regard, Paolo Mantegazza declaims thus: "Wine is the balm of old age. They said the proverbs of all nations, they proclaimed doctors of all time, and Galeno wrote: Sane vinum pueris east alienissimum, ita senibus aptissimum. "According to popular wisdom "wine makes good blood" but is it really so? Numerous studies now seem to attribute to this drink beneficial properties, but to what extent is good to consume it? And above all, which of these beneficial properties have been demonstrated? 

In this regard, researchers have questioned dell'Anschutz Medical Center of the University of Colorado, specifically the possible consequences of the consumption of wine of kidneys and cardiovascular system. 

The study was carried out on data taken from the records of the U.S. National Health and Nutrition Examination, the data concerned 6000 persons, 1000 of them suffering from chronic diseases in the kidneys. 

Kidney disease, according to the National Kidney Foundation would be mainly due to two factors, high blood pressure and diabetes that could lead these diseases, with high probability of cardio vascular diseases. 

Dr Tapan Mehta, kidney specialist, analyzing the data of his study concluded that subjects who consumed less than one glass of wine a day were less likely to develop kidney disease, specifically in the normal subjects, the risk was less than 37% while in patients with kidney disease risk of cardiovascular disease was less than 29% compared to those who consumed higher amounts of wine. In particular, the consumption of moderate amounts of wine, in patients with renal disease, would help to reduce the level of protein in the urine, a factor that would impact significantly on the likelihood of progression of cardiovascular disease. 

You can pretty much confirm that enjoy a good glass of wine a day would have positive effects on our body due to the presence of polyphenols and stilbenoids substances by the now familiar anti-inflammatory and antioxidant properties. But if it does not go to drink good wine, we can always use it in some special recipes. 

Wine sauce with prunes and lentils: 

50 grams of butter 

50 cl of light red wine with low acidity 

20 cl of black tea 

40 cl of meat broth 

½ carrot 

100 grams of lentils 

150 grams of fresh plums 

preparation 

Heat a crock pot and melt the butter, add the progne and wither. 

Start adding the wine slowly fade out and start doing it by raising the heat slightly. Combine lentils (kept in water and baking soda for at least 18 hours), carrots finely chopped, add the black tea and broth. Bake for about 90 minutes at low heat or until reaching the desired density, and salt lightly. 

Bon Appetite!

Andrea Busalacchi

Women and soybeans

Thanks to globalization, more and more cultures blend with ours, particularly Asian culture, a reality very different from our western. 

The nutrition is the first sign of this cultural exchange and as we export our wonderful Italian Mediterranean diet, also the east exports part of its culinary traditions. Who among us has never been in a Chinese restaurant? Restaurants omnipresent, as the only real alternative to a rich and varied diet such as the Mediterranean. And speaking of oriental cuisine, today we speak of soy, one of the most widely cultivated vegetable in the world, used not only as food, but also of the animal, in the production of cosmetics and fertilizers. According to some legends, the first soybean cultivation dates back to 2800 BC at the time of the Chinese emperor Shennong, then moved to Korea, Japan, Indochina, the Philippines and finally in India. 

Many foods are derived from soy, including: 

• Soybean meal 

• Soy milk 

• Soybean Oil 

• Tofu (cheese made ​​from soy milk) 

• Tempeh (similar to tofu but produced from the seeds) 

• Natto (a derivative of the seeds with gelatinous consistency) 

• Miso (flavoring, derived from fermented soybean paste) 

• Soy sauce (made from fermented soybeans and a roasted corn) 

• tamari (similar to soy sauce, but without corn roasted) 

• Endamame (green soy beans) 

• Soy lecithin (emulsifier food) 

Unfortunately, the soy and its products are considered food allergen, and this makes it impossible to entirely replace other foods such as cow's milk and its derivatives. 

From a nutritional point of view as soybeans, as other legumes possesses a high amount of protein, but also fat (about 19%) and carbohydrates (about 23%), also makes a substantial amount of fiber, phosphorus and potassium, but also iron, magnesium, calcium and B vitamins 

But one of the most interesting components of this food, are the phytosterols, and in particular genistein and daidzein. These phytosterols are of phytoestrogens to estrogenic action, ie they are able to bind to the estrogen receptor, but with an activity equal to one thousandth / a ten-thousandth compared to that of estradiol (the main female hormone). 

And it is for this reason that we talk about soy and women, as many studies contend for years the results obtained by the introduction of this food in the diet, especially in women after menopause. In this condition, the woman is most exposed to a phenomenon called "metabolic syndrome", related to a right shift of the hormones in favor of those androgenic. This "syndrome" is named after a group of risk factors linked to overweight and obesity, which can increase the chances of heart disease and other health problems. 

Scientific data we provide conflicting data, but very often this contrast is generated by a different scientific method, but what is certain is the positive influence on general health (particularly at certain concentrations of genistein); recording positive effects on body weight, blood glucose, bone density, the hot flashes and free radicals. 

As usual, a recipe made ​​from soybeans, "Tofu with bean sprouts and vegetables": 

1 package of tofu bean sprouts already cooked (in jar) 

2 large carrots 

1 onion 

4 mushrooms 

pepper, salt, soy sauce, extra virgin olive oil 

Preparation 

Preheat a frying pan founded by adding a dash of olive oil. 

Cut thin, carrots, onions, and skip everything in the pan. 

Add 1 tablespoon of soy sauce, salt, pepper, and continue to stir. 

At this point, add the tofu cut into large squares, making a little 'brown. 

Cook just enough (about 5 minutes). 

Add in the sliced ​​mushrooms and the last bean sprouts. 

Finish cooking by adding the rest of the soy sauce pepper and salt if necessary. 

Let cook a few minutes and serve hot. 

Bon Appetite!

Andrea Busalacchi

A DISH THAT IS GOOD FOR OUR BRAIN

The brain is certainly one of the most important organs of our body , and is the seat of all higher cognitive functions such as memory and language.

To maintain its proper functioning and preserve it from a possible decline and the onset of neurodegenerative diseases such as Parkinson's, Alzheimer's and Huntington's chorea , would rescue according to a study conducted by researchers at the Karolinska Institute in Sweden, Omega 3 (fatty essential fatty acids ) that contribute significantly to the proper development and proper functioning of the brain.

The omega 3 has the role of modulators of neuronal functions and organizes the mechanisms of oxidative stress . The most important omega-3 in neurons is the DHA,  it would be responsible for the development of some neurological disorders, including Alzheimer's disease. According to the study by researchers at the Karolinska Institute ( conducted on a population of sixty ) in patients with Alzheimer's may have lost the final phase of the normal inflammatory process. In the brain and in the cerebrospinal fluid of these subjects, the amount of molecules needed for recovery of the tissues through the elimination of harmful inflammatory substances would be lower than normal and this would be just to irreversibly impair the functions of the memory.

In healthy subjects the inflammatory state ends with a process called 'resolution' , which is set to be " pro - resolution mediators specialized " molecules that can cleanse the tissues by microorganisms and to remove the debris of dead cells . It is a mechanism of phagocytosis -stimulating tissue repair, fundamental process that would not occur in patients with Alzheimer's disease, in which inflammation is not only endures , but there is the release of toxic inflammatory substances responsible for progressive damage that can lead to brain death.

The Swedish researchers have hypothesized that stimulating the resolution of inflammation in AD could reduce neuronal death in the brain with benefits not indifferent in the progression of the disease. Therefore preserve the brain matter from the attacks of old age seems to be possible thanks to the introduction of a diet rich in omega 3 which fish such as salmon and oily fish are particularly rich .

If we wish that our memory will remain unchanged over time and may turn away the risk of cognitive degeneration , it might be useful to adopt a diet rich in omega 3; this type of scheme in fact would appear to be associated with a significantly lower level of amyloid beta protein ( A beta ) which would be charged to the formation of amyloid plaques present in the brains of those affected by Alzheimer's. And here's a recipe prepared by renowned chef Vincenzo Candiano (Michelin stars), made with tuna, which thanks to the cooking method used can maintain unchanged its contribution in omega 3.

" Caponata light and mackerel "

Caponata

· Eggplant , peeled 100 g

· Red peppers 50 gr

· 50 g celery green

· 25 g zucchini

· 45 gr onion

· Red tomato 130 gr

· Desalted capers 10 g

· 13 gr pine nuts

· 15 grams shelled hemp seeds

· Black olives from the brine 15 grams (only the pulp)

· Chopped mint

· 25 gr mackerel

bitter-sweet

· Orange honey 40 gr

· Red wine vinegar 40 gr

Preparation:

Cut into cubes of 1 cm on each side of the eggplant, peppers, zucchini , celery vacuum packing them except the celery that should be closed separately. Cut the onion into four pieces, remove the flaps and vacuum pack.

Do this by cooking : eggplant, celery and zucchini 95 ° C steam for 15 minutes

peppers, onion 95 ° C steam for 50 minutes to cool Just finished cooking , open the envelopes and mix them together.

Peel the tomatoes and cut into large pieces and cook in a covered pot for 10 minutes, cool and frullarvi in hemp seeds, add the vegetables. Bring to a boil the vinegar with honey, and when the mixture is cold, pour it over the vegetables , mix well, add the olives , capers , mint and pine nuts .

Mackerel fillet, strip, condition under vacuum and steaming at 54 ° C for 6 minutes, cool in ice water. Pull out of the bag and place it on the caponata in an airtight container and cook for 12 hours in the fridge. Serve at room temperature.

Bon appetit !

Andrea Busalacchi

HOW SUGAR AFFECTS OUR HEALTH

The sucrose, a carbohydrate formed by the union of glucose and fructose, sugar commonly called, is a substance that is found in nature mainly extracted from beet and sugar cane; its use over time has replaced the honey, much older but less versatile.

Only around 1500 A.D. this food became a consumer, hence began to spread  and this has inevitably changed our eating habits. The same perception of taste begins to change so set new yardsticks of taste.

From the nutritional point of view the sucrose is an energy source capable of providing approximately 4kcal each gram but a quantity of minerals and vitamins not relevant (referring to both the white sugar cane ). His presence in our diet as a food added to our recipes, it could be harmful if not done consciously and occasionaly.

A recent study coming from Utah and published in Nature Communications, has shown how to administer sugar in concentrations considered safe for human health ( the equivalent of the amount of sugar contained in 3 cans of soda) has negative health implications.

Specifically, the research that has been conducted in animals to which was added 25% of daily calorie intake in sugar , showed that females had a double incidence of death, while males had a reduction in their ability to defend the territory and to reproduce. Of course it is, in animal studies, but it is a fact that high levels of sugar in the blood are responsible for the increase of oxidizing species such as AGEs ( advanced glycation end- product), which could increase the concentration of free radicals that if not controlled are harmful to health accelerating the aging processes and promote the occurrence of many diseases.

So, what's the remedy?

The only currently available is to limit the consumption of any added sugar and prefer foods with a low glycemic index, as reported in this vegetarian recipe, a savory pie chard:

· A bunch of beets ( c.1kg )

· 1 cup of quinoa

· Extra virgin olive oil to taste

· 2 cloves of garlic

· ½ red onion

· 50g of hazelnuts

· 1 bunch of fresh basil

· Sea salt

· Chilli

· ½ cup of various seeds ( sunflower seeds , pumpkin seeds , flax seeds , sesame seeds )

· 2-3 cherry tomatoes

· A few leaves of fresh basil

Boil the quinoa in an amount of water equal darkened times its weight and wait that the latter is absorbed completely; in a separate container boil the beets for about 5 minutes Reduce the hazelnut flour (not too fine ) with a food processor or grinder. Once you boil the beets, place them in a food processor along with a little cooking water (you only need 2-3 tablespoons). Add oil , salt, garlic , onion and red pepper, and chop .

Combine the mixture of beet quinoa , stirring with a wooden spoon. Add the nuts, basil and whole seeds .

Pour the mixture into the mold, and let it rest in the refrigerator for at least 3-4h. Serve cold with a decoration of cherry tomatoes cut in slices, a drizzle of extra virgin olive oil and a few clumps of basil.

Bon appetit !

Andrea Busalacchi

"Less is More"

The recipe proposed by Chef Marco and Vittorio Colleoni (Michelin star) Hotel San Martino di Treviglio, contains in itself the principles of "Cucina del senza", proposed at the manifestation "Gusto in scena" but without give up at the taste and creativity.

In collaboration with the food division of Medicallife Group, coordinated by Prof. Andrea Busalacchi, were select the suitable raw materials for the creation of a sweet without sugar (sucrose) to Calvenzano melon  in order to enhance the olfactory notes and palatal of this delicious fruit.

"Melon and chocolate world" is within the constraints imposed by the glycemic index, the use of fructose, natural honey (although to a lesser extent) as a substitute for sucrose, and the combination with the cocoa, help to moderate the sugar peaks,  in the blood responsible for the formation of AGEs (advanced glycosylated end products). The Ages so, would be responsible for the endogenous free radicals, primarily responsible for premature aging. The scope of the caloric dish, albeit to a lesser extent compared to a "classic sweet", it is decided and for this reason this recipe is portioned in small samples from the low calorie, great for a snack, an afternoon snack or why not? for a moment of goodies!

The total absence of gluten and animal fats, making it accessible to a vegetarian diet and all those who have the need to exclude gluten or dairy products from their diet.

"Gusto in Scena" Chef Marco and Vittorio Colleoni / Hotel San Martino Treviglio Cooking without sugar (sucrose) Ingredients:

500 grams of Calvenzano melon pulp

40 grams of fructose

1 large tablespoon of orange blossom honey

10 grams of gelatin

30 grams of soy lecithin

180 grams of unsweetened cream plant

Preparation:

Heat to 40 degrees the melon pulp. Dissolve the fructose and soy lecithin. Soak gelatin.

Prepare the whipped cream

Once you reach the temperature of the pulp combine fructose, lecithin and gelatin by adding a tablespoon of honey and mix gently.

Combine the cream to the mixture as you do with a mousse.

Pour into molds to give shape to the mixture and freeze at -20° C for 2 hours. Remove from the mold insert the support stick and finish the preparation with icing.

Garnish with almond powder.

FAST FOOD HEALTHY, HERE'S HOW TO PREPARE IT

The food we take into our body daily , as we all know is a vital energy source that contributes to our physical well-being and not only .

 An ancient Latin phrase says "Mens sana in corpore sano " is nothing more accurate. The well-being of the mind in fact pass from the body and vice versa , and that's why we have to carefully select the foods to preserve it. It happens to all be faced with a mentally and physically demanding periods during which we often take refuge in fat and high-sugar foods with the illusion of recharge the body, but especially the spirit , why these foods not only does not have the effect desired but on the contrary would undermine our physical fitness and above all mental . It is no coincidence then that they are called " junk foods ." In particular, researchers at the University of New South Wales stressed that eating foods high in saturated fat or sugar is bad regardless if it is already obese or not, they also they compromise cognitive functions. To be hit would mainly spatial memory , for the location of objects in space . At least this is what emerged from the study of Dr. M. Morris, who analyzed the effects of a diet rich in fats and sugars on laboratory rats. The conclusions that have been reached have been truly amazing , in fact, after only a week of this diet the rats were no longer able to remember the location of an object, and made ​​even more alarming is that such incapacity would continue to exist despite the return to a healthy diet . The damage would be localized in the region of the hippocampus , a brain structure essential for learning and memory. We can therefore safely conclude that a diet based mainly on the so-called " junk food " contributes , as is well known , not only to weight gain but it could irreparably damage our mental abilities . The secrets to a young mind ? A diet low in simple sugars and saturated fats , maybe our taste buds will be disappointed but our mind will thank us remain active for a long time and avoiding a possible cognitive decline.

Here is a recipe that can play a typical food from fast food, but revisited in a healthy :

ingredients:

1 chicken breast,

soy cheese spread

1/2 head cabbage

1 carrot

2 tomatoes of Pachino

2 zucchini Genoese

sesame , ginger , pink pepper

iceberg lettuce

bread from durum wheat semolina integral

salt, pepper , extra virgin oliv

preparation:

Cut into very thin strips cabbage and carrots, stir-fry the whole thing with a little extra virgin olive oil cooking until al dente .

Add the sesame seeds and mix together. Cook the chicken breast on plate and sprinkle with the soy cheese .

Cut the bread in half and spread on both sides of a cream made ​​with zucchini previously boiled , add salt and mix with a mixer. Garnish with a leaf of iceberg , place the chicken breast along with sauteed vegetables and tomato cut in half. Add oil , salt , a pinch of red pepper and ginger.

Bon appetit !

Andrea Busalacchi

"Less is More"

The recipes made ​​for the manifestation "Gusto in Scena"  by Chef Vincenzo Candiano (2 Michelin stars) are made with simple ingredients and fragrance note for you , to give an emotional experience unique and complete . The choice of ingredients was carried out in collaboration with Prof. Andrea Busalacchi expert in Anti-aging, which took into account certain parameters essential for the health , are the glycemic index and the index of insulin , to create a plate balanced over that from a sensory point of view also from the health point of view . The choice durum wheat "Sicilian Russello" ( a type of ancient grain worked in stone , the company Molini del Ponte) for the pasta with wild asparagus and marjoram , mussels and Parmigiano Reggiano ', in combination with a variety of carefully selected ingredients, gives the plat to a low glycemic index, (the ability to raise blood sugar levels after ingestion of the meal itself). But if this value turns out to be important is not to be less than the index of insulin , (the ability to stimulate the release of insulin after a meal), which in this recipe is balanced and kept low.

From a nutritional point of view the flat is very rich and full , the presence of eggs " fertilized " for create the mix , along with anchovies , mussels and Parmigiano Reggiano , give a decent amount of proteins that makes the plate to be serve only with a good side dish. The presence of wild asparagus is able to provide an intake of antioxidants and substances having antitumor capacity (the protodioscin and protodiogenina), about 10 times higher compared to asparagus grown, also these substances have an excellent ability to withstand heat and then to cooking. The capers, with their antihistaminic action for you is a great ally especially in this time of change of season, for all those who suffer from seasonal allergies. The second proposal recipe  fits perfectly with the previous dish, or the "Caponata light and mackerel," lean because it is made with innovative cooking methods that allow you to cook vegetables without using oil for frying (as required by the classic recipe) but using low temperatures and vacuum. This method, as known, allows the retention of flavors but especially of the nutritional values ​​of the food in this specific case the eggplant, a food rich in cynarin, a molecule useful in balancing liver function, and potassium, a useful element to balance sodium and facilitate the eventual accumulation of fluid present in your body. The mackerel ensures a fair appor to omega 3 which, thanks to vacuum cooking, remain unchanged and bioavailable. The sweet and sour flavor made for the caponata is orange honey , chosen in place of sucrose for moderation glycemic effect and give a feeling palatal unique.

Gusto in scena Chef Vincenzo Candiano / Locanda Don Serafino

Food without salt - the recipe - for 4 people

"Tagliolino with wild asparagus and marjoram, mussels and Parmigiano Reggiano"

Pasta :

wheat flour 250 gr Russello

fresh egg yolks 150 gr

water 200 gr

Sauce:

capers gr12

Sicilian anchovy cream 12 gr

Nubia cloves garlic, chopped 2

extra virgin olive oil gr12

mussels without shell 24

boiled asparagus  16

Cooking water

Asparagus sauce :

chopped onion 50 gr

asparagus 90 gr

mineral water 500 gr

chopped potatoes 30 gr

water mussels government gr 40

a sprig marjoram

Water for cooking the pasta

mineral water . 1900 Lt

Water governance mussels gr. 360 (for the whole recipe takes 1 kg of mussels )

Ingredients of finish :

Parmigiano Reggiano

a sprig fresh marjoram

Preparation

Mix all the ingredients of the dough and let it rest . Roll out the dough and cut the noodles. In a pot, put the cleaned mussels, cover and cook until they are all open, filtering the resulting liquid and shell the mussels. Blanch the asparagus tips, cool in ice water, set aside for the room . With other asparagus prepare the sauce, break into pieces and putting them together to cook with the onion, potato and mineral water for at least 30 minutes, then add marjoram to taste and adjust with the water of the mussels, mix and filter. Quickly switch the capers under running water, chop the garlic and put them together in a pan with a little oil and anchovy cream, give a hint of sauce and sprinkle with the water from the pasta, add mussels and asparagus tips. Cook the pasta and sauté in a pan with the sauce freshly cooked. Serve and finish with asparagus sauce and slices of Parmigiano Reggiano.

Gusto in scena Chef Vincenzo Candiano / Locanda Don Serafino

Cooking without fats - the recipe for 4 people -

"Caponata light and mackerel "

Caponata :

peeled eggplant, 100 g

red peppers 50 gr

green celery 50 g

zucchini 25 g

onion 45 gr

red tomato GR130

desalted capers 10 g

pine nuts 13 gr

shelled hemp seeds GR15

black olives 15 gr (only the pulp)

chopped mint

Bitter-sweet

orange honey 40 gr

red wine vinegar 40 gr

1 Mackerel 250 gr

Preparation:

Cut into cubes of 1 cm on each side of the eggplant, peppers, zucchini, celery vacuum packing them except the celery that should be closed separately. Cut the onion into four pieces, remove the flaps and vacuum pack. Do this by cooking:

eggplant, celery and zucchini 95 ° C steam for 15 minutes

peppers, onion 95 ° C steam for 50 minutes

Just finished cooking cool , open the envelopes and mix them together.

Peel the tomatoes and cut into large pieces and cook in a covered pot for 10 minutes, cool and blend with hemp seeds, add the vegetables.

Bring to a boil the vinegar with honey, and when the mixture is cold, pour it over the vegetables, mix well, add the olives, capers , mint and pine nuts.

Fillet the Mackerel, strip it, put in vacuum steaming at 54 ° C for 6 minutes, cool in ice water. Pull out of the envelope and place it in an airtight container on the caponata and cook for 12 hours in the fridge.

Serve at room temperature.

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AN APPLE A DAY WOULD AVOID MORE THAN 9 THOUSAND STROKES AND HEART ATTACKS

A popular belief holds that "an apple a day keeps the doctor away" and in fact recent studies have confirmed the validity of this thesis.

The apple then it would not be the forbidden fruit of the ancient scriptures but basic food in our diet that contains key elements for the well-being and balance in our body such as fiber, vitamins, fatty acids and minerals.

The apple represent a true elixir from the prodigious capacity, would in fact be able to regulate metabolism, lower cholesterol levels and reduce hypertension . And it is based on the ancient belief that in some British researchers at Oxford University, conducted a study on the proverbial fruit titled "A statin a day keeps the doctor away". It is a comparative study based on a mathematical model with the aim to compare the beneficial effects of daily consumption of apple with those of statins, or drugs used to reduce cholesterol levels, prevent cardio - cerebro - vascular damage caused by atherosclerosis in those at risk, prevent damage, cardio - cerebro - vascular diseases in all those patients who have already had an event.

The study led by Professor Peter Coleman and Adam Briggs examined subjects with more than 50 years of age because this would represent the age group most at risk of diseases of the cardiovascular system. In light of the findings the researchers concluded that eating an apple a day will not only take away the doctor away but would prevent 8,500 deaths and vascular benefits would be almost equivalent to those provided by statin , the latter able to save 9,400 people annually affected by heart attacks and stroke but the major side effects such as risk of developing diabetes or myopathies.

           

The apples would be allied to the cardio vascular health due to the presence of flavonoids, elements which on the one hand to control the levels of LDL cholesterol in charge of just cardio vascular diseases and on the other to raise those of HDL cholesterol from the protective capabilities. The well-being of our body resides as always in good eating habits, therefore, can not resist the temptation to eat an apple a day, on the other hand we could hardly given that it is the fruit of temptation par excellence for which Adam was expelled from Eden, we certainly not run this risk.

And here is an interesting recipe ( gluten-free ) made ​​from apples :

400g rice flour

320gr Fructose

Seed Oil 200ml

300ml whole milk

2 Eggs

2 Apples

100g Carrots

1 packet of yeast

Cinnamon 3g

Salt q.b.

Preparation:

Take the eggs and separate the whites from reds, apart together flour, fructose, oil, milk, egg and red yeast. Mix well, in the meantime, peel the apples and cut into squares for half and half strips. Combine the mixture preceding the squares of apples, grated carrots into strips, a pinch of salt and the white whites. Take a cake mold and line the bottom with the sliced ​​apples (use baking paper to cover the pan), pour the prepared mixture and bake at 180 degrees for about 60 minutes.

Bon appetit !

Andrea Busalacchi

EAT TOMATOES TO STAY SLIM

Countless are the virtues of the tomato, not surprisingly it is called "red gold".

The French in the past have attributed to this vegetable by the color red like passion, aphrodisiac properties calling for this pomme d'amour or "apple of love". Even the Anglo-Saxons adopted the term in the French and their language became the tomato "apples of love", it is said that even Walter Raleigh, the founder of the island of Roanoke , donated a plant that vegetable to Queen Elizabeth of England, appointing him to the  just apples of love.

The tomato, a native of the area of Central and South America and the southern part of North America, arrives in Europe in 1540, when the Spaniard Hernán Cortés returned home carrying a few plants, but in the second half of the seventeenth century that begins its spread and cultivation. For his arrival in Italy, it was not until 1596 and soon became a must of its cuisine.

The healthful properties of tomato were examined by the researcher Adana Llanos Ohio University. According to the study of this researcher and his colleagues, tomato thanks to the presence of lycopene a compound from  antioxidant effect but especially capable of increasing the levels of hormones responsible for the regulation of the metabolism of fats and sugars, would be able to prevent the breast cancer, especially in postmenopausal women.

During the study, we compared the effects of two different diets rich in tomato and soybean another in a group of 70 postmenopausal women. For 10 weeks, the participants took in their diet at least 25 milligrams of lycopene per day and in another period ( the same duration ) the same were invited to consume at least 40 grams of soy protein per day. The researchers found that the diet rich in tomato has been able to grow by 9 % levels of adiponectin, a hormone that regulates the levels of fat and sugar in the blood, instead of the same levels were decreased during the diet of soy. The study also showed that the benefits of a rich tomato in the prevention of breast cancer was higher in women with a body mass index lower; combat obesity is so vital.

Based on this evidence consume tomato can be useful in the control of body weight (100 grams of tomato in jar contains about 28mg of Lycopene ), and  as usual, a recipe that combines tomatoes with soy.

Soy sauce

carrots , celery, onion golden

garlic

140 grams of granulated soy

1 liter of tomato sauce

white or red wine firm

a few basil leaves

2 sage leaves

a sprig of rosemary

1 bay leaf

Procedure:

Rehydrate the soya in boiling salted water, drain and squeeze as necessary to remove excess water. Prepare the base of the pan with the garlic, carrots, celery and onion, cook everything in the hot oil and when ready add the granulated soy , sauté and cover with wine.

As soon as the wine evaporates, add the tomato puree, adjust with salt, a pinch of sugar or fructose and aromas. Cook for at least an hour.

Bon appetit!

Andrea Busalacchi

BONE FRAGILITY, AN HELP FROM CUISINE

The problem related to bone fragility is manifested mainly in the elderly, where the injuries at this age, can greatly affect the overall health of the body.

The cause of this predisposition is certainly linked to aging, a phenomenon that is changing our society (the average life expectancy continues to grow) and mechanisms still not fully understood, there is some correlation with the intake of vitamin D and calcium without, however, that these are resolutive in the totality of the cases.

Today many researchers are working to understand the mechanisms that govern this phenomenon, and Sweden coming of the new data that correlate the problem of bone fragility in adult age with vitamin B12.

Vitamin B12 are a set of molecules containing cobalt, essential for our body to carry out a number of physiological processes, one of the many red blood cell formation. Deficiency of this vitamin can lead to very serious consequences , even if this phenomenon occurs infrequently (as in an adult , the accumulation in the liver of the vitamin, it allows to buffer the phenomenon for several years) and is mainly caused by deficiencies of food; primary source of B12 are all animal foods and their derivatives, which is why those who follow a vegan diet should periodically monitor your B12 levels .

But back to research conducted by Swedish researchers , it has been observed a sample of about 1,000 men about 75 years of age, and found that those had lower levels of B12 were 70 % more prone to bone fractures , especially of 120 % more with regard to fractures at the spinal level .

A statistic so the net , certainly should make us reflect on the importance of eating more healthy and cared for , and how this can affect our daily lives.

As the practice now requires even today will report a plate with a high content in B12, suitable for vegetarians and gluten-free , carefully prepared just for us by renowned chef Vittorio and Marco Colleoni Hotel San Martino Treviglio (Milan)

Tomato tartare with egg cloud of chlorophyll :

ingredients:

1 beefsteak tomato

1 egg

200 g of parsley

50 g of cheese

100 . G of milk

Sherry vinegar q.b

salt and pepper

oil

Affect the tomato on the outside to remove the seeds keep for the seal , remove the skin very thin and cut into cubes , season with salt, pepper and maple sherry . Allow to cool . Open the egg yolk from egg white and split , lightly salt the yolk and let it marinate for at least 10 minutes.

Defoliate the parsley and burn it in boiling water for one minute and cool immediately in ice , blend and pass in a cheesecloth to recover the pulp of chlorophyll. Heat the milk to 60 degrees and in the mount while the egg white until stiff , add the pulp obtained chlorophyll . Make a quenelle in the milk and cook for two minutes. Composition of the dish. With a cup of tomato paste to make a circle in the center of the dish marinated lean over the yolk and then the cloud of albumen , garnish with basil leaves and chlorophyll , a round of olive oil seems a wafer of cheese by heating a good non-stick pan and wait till coloring, use it to garnish and give crispness to the dish.

Bon appetit !

Andrea Busalacchi