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

ORANGE, AN INEXHAUSTIBLE HEALTH SOURCE

 

It would be wrong to think that the orange is native to our area, because its origin is Eastern Europe, specifically the south-east Asia and China, and only in the ninth century AD Arabs brought this delicious fruit in Sicily, where it was initially called Melarancia or Portugal.

The fruit spread in overalls Italy where he took a variety of other names, but to date the most delicious oranges come from Sicily, where the particular climatic conditions and soil characteristics, give this fruit a knowledge and a unique aroma.

Unfortunately, today there is little culture on the method of use of the orange, more and more often we see the shelves of our supermarkets full of fruit juices, which have controlled and guaranteed origin of this fruit. Ma despite the quality is always assured, they are not nutritional properties that are inevitably dispersed during industrial processing, not to mention sugar often added to attract younger consumers. Oranges are very rich sources of many substances capable of carrying out numerous therapeutic functions in our body, first of all its high content of vitamin C, vitamin with multiple functions, which is essential to our immune system (but we do not think that its consumption excessive may stimulate the immune system) and the formation of collagen (a substance essential to slow down skin aging) as well as the assimilation of iron (in this case must be taken simultaneously to the food rich in iron).

I also remember that because of our metabolism of vitamin C, we need to take it at least 2-3 times during the day ( what better excuse if not a snack of oranges ... ) .

But its properties do not stop but continue to juice the skin where there is not only the presence of the essential oil , a bioflavonoid useful in strengthening our capillaries and improve peripheral circulation and an amine can help our body to lose weight (in this case it is possible to take it through an extract ) .

So if you want to fully enjoy the taste and benefits of the orange, there are other ways to eat it fresh and immediately after pressing, but as usual a recipe to best enjoy this fruit and fully exploit its nutritional properties :

Orange salad

2 fennel

2 orange

black olives

oil

salt

pepper

The procedure is to clean the fennel , cut thin and place them in a container with ice water. Meanwhile, peel the oranges and cloves separatene .

Once drained fennel, combine and season with pitted olives, olive oil, salt and pepper.

You can serve the whole garnish with the orange leaves, and sprinkle the dish with the bark obtained from the peel of oranges.

Bon appetit !

Andrea Busalacchi