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