MAGNESIUM TO FIGHT DIABETES, CARDIOVASCULAR DISEASE AND FATTY LIVER

The health of our body, as we all know, is closely related to good eating habits and therefore the presence or absence of various kinds of substances necessary for its proper functioning and to prevent the onset of diseases of varying severity.

Among the beneficial substances for our body a prominent place goes to magnesium, this substance present in whole grains like bran, in leafy vegetables such as broccoli, turnips, cauliflower, but also in fruit such as oranges, grapes, cherries, pineapple and more.

Magnesium is a mineral essential for our body as it plays a key role in nerve conduction, its alteration could therefore give rise to problems such as impaired muscle function, cramps, insomnia, arrhythmia, depression and neurological diseases of varying degrees. To maintain adequate levels of magnesium is necessary to avoid certain behaviors "wrong" as, to name one, excessive consumption of refined sugars.

The importance of magnesium in the psychological well-being, has been confirmed by scientists at Indiana University who conducted a meta-analysis of six previous studies concerning "Magnesium and metabolic syndrome." The metabolic syndrome, a condition now fairly widespread, does not indicate a well-defined disease, but rather a set of factors that predispose the individual to develop serious medical conditions such as diabetes, cardiovascular disease, fatty liver. Trai factors that determine the onset of metabolic syndrome include: the presence of high blood triglycerides, elevated fasting glucose, excessive body fat located mainly in the abdominal area. The analysis of the researchers from Indiana, based on cross-sectional studies, shows how the relationship between magnesium and metabolic syndrome is not random but a direct relationship also putting light on how to decrease by 17% the possibility of establishing such a syndrome through the daily intake 100 mg of magnesium. The researchers also said that magnesium may influence the metabolic syndrome by multiple mechanisms, including the effects on glucose metabolism, lipid, inflammatory mediators, as well as the activity of smooth muscle.

Metabolic syndrome is therefore not present in those subjects with a diet rich in magnesium, certainly valid reason to prefer those foods that can guarantee us an adequate daily intake of magnesium in our diet.

Today's recipe ensures an intake of at least 100mg of magnesium, "Lasagne al pesto"

Ingredients

250 g of sheets of lasagna integral

500 ml of soy sauce

200 grams of pesto

250 grams of fat mozzarella

60 grams of Parmesan

salt

Preparation

Start preparing the sauce.

Boil the sheets of lasagne in boiling salted water for a couple of minutes.

Poggiatele and raise them on a surface covered with a cotton cloth to dry them.

Coat a baking dish with a thin layer of white sauce, then place the first layer of lasagne slightly crossing the sheets to each other.

Cover the dough with a first layer of white sauce and add the pesto.

Top with the diced provolone and finally sprinkle with grated Parmesan

Cover with the second layer of lasagne and add as the first white sauce, pesto, provolone and parmesan and finish with the pastry

Finite assemble the lasagne with pesto with a layer of sauce to which you add the pesto to form a cream.

Sprinkle lasagna with the remaining Parmesan and bake.

Cook the lasagna with pesto sauce for about 30 minutes at 190 degrees or until the surface layer of white sauce will not be au gratin

Now remove the lasagna from the oven, let cool, cut into slices and serve.

Bon Appetite!

Andrea Busalacchi

NUTS, REDUCE PROSTATE CANCER?

During the holidays we usually decorate our tables with a rich basket of dried fruit, almonds, pistachios, hazelnuts and walnuts can not miss.

Dried fruit has always been synonymous with parties, making our boards rich, pleasant and good wishes, but its consumption should not be limited to holidays but daily, given the strong beneficial.

Already in ancient times, walnuts were playing a central role in the daily vitamin deficiencies and compensating for deficiencies of other nutrients. The nuts were usually eaten with bread and used in the preparation of an oil which was the kitchen flavoring poor in areas where it was not possible the cultivation of olives. The seed nuts (kernel) possesses the special properties due to the presence of alpha-linolenic acid and its rich content of vitamins and minerals. In the second century. A.D. the physician Galen, emphasized the tonic and astringent nuts, property today confirmed.

Only three nuts a day in fact seem to be able to progressively lower levels of "bad" cholesterol LDL helping to preserve the health of the heart. But the beneficial properties of the nuts will not run out here, from a study conducted by Dr. Paul Davis of the University of California would arrive interesting developments on the miraculous properties of this dried fruit. Well nuts, especially if not treated with pesticides, would be able to reduce prostate cancer.

In the experiment in question have been used mice genetically programmed to develop cancer and divided into three different groups: the first group were administered the walnuts, the second one was administered oil extracted from the nuts, the third was finally given a substitute composed of fats similar to those contained in nuts. The results were very interesting fact mice belonging to the first two groups developed a tumor, compared to those of the third group, of a much smaller low, and with a much slower growth. Dr. Davis said that would not be the omega-3 alone to shrink the tumor, but the combination of these with some unknown substance still present in nuts and in its oil.

The research at the University of California has not been able to identify which this particular combination of compounds present in nuts able to slow the growth of cancer, and does not include fibers, zinc, magnesium and selenium. While we can not obviously extend the results of this research to humans, the implications are obvious benefits of nut consumption and its oil for our body.

To make the most important properties of this fruit, we prepare a tasty sauce:

Ingredients

Extra virgin olive oil 1/2 cup

Nuts 250 g

1 clove garlic

30 g pine nuts

Parmesan cheese 40 g

Approximately 250 ml milk

Marjoram 1 sprig

Salt q.s.

Bread crumb 40g

Preparation

To prepare the sauce with walnuts, the first thing to do is burn the kernels for at least 5 minutes in boiling water, so that it is then easier to peel.

After 5 minutes, drain the kernels and let them cool. Meanwhile, put the bread soaked in milk in a bowl and when it is soft and soggy, drain, keep aside the milk squeezed.

Walnut sauce

Blanched kernels (helping with a brush) one by one and put them in a blender along with the pine nuts, garlic, cheese and oil.

Walnut sauce

Then add the bread previously soaked and drained and marjoram: operate the blender and add a little 'milk (you can use the one used to soak the bread), as well as enough to get a thick cream, then season with salt.

When you've got a nice smooth paste, your sauce with walnuts will be ready to be used as a sauce for pasta, or as an accompaniment to an aperitif.

Bon Appetite!

Andrea Busalacchi