APPLES AND GREEN TOMATOES TO SLOW DOWN THE MUSCLES AGING

The loss of muscle tone, is a major cause of injury in older people, the weakening of the force affects the stability and resistance to trauma, thus promoting possible skeletal trauma.

About 1 in 3 people who has passed the age of 50 suffers from sarcopenia, which is a constant loss of muscle mass resulting in decreased strength, often accompanied by a lower functionality of the muscles themselves.

Behind this disease appears to be a transcription factor, a protein that is able to "talk" to our genetic DNA, indicating the activation or not of certain metabolic processes. In this case this protein tells our "build" less muscle DNA.

This factor is called ATF4, and start to do more in those subjects suffering from sarcopenia; but this is "only genetic." Yes, these are only details that allow us to identify a possible cause; but today we know that thanks to some epigenetice actions we can intervene in these processes related to our DNA.

We can adopt behaviors (epigenetic factors) designed to modulate these processes, one among them is precisely control their food. It is because they have been identified in foods of substances that can slow down the activity of this transcription factor ATF4.

Specifically we talk about ursolic acid and tomatidina, which are located respectively in apples and green tomatoes. The mere introduction of these substances in the diet of some animals, has produced some interesting results, that it has secured an increase in muscle mass and strength by 10 and 30%.

Again this is a demonstration of how the choices we make at the table, greatly influence our health, which is why today's recipe is a salad of apples and tomatoes

Ingredients

• 1 cucumber
• 1 mozzarella
• 1 green apple
• Half red onion
• a few basil leaves
• extra virgin olive oil

Preparation

Cut the tomatoes in half. Peel the cucumber and with a mandolin, slice along with red onions and apples. If the onion flavor is too intense, sprinkle with the salt and soak it in water for 3 minutes; then rinse and dry. Add the mozzarella into pieces, extra virgin olive oil and a pinch of salt and pepper. Garnish with some fresh basil leaves.

Enjoy your meal!

Andrea Busalacchi

TAN AND FOODS, DISPEL SOME MYTHS

We start our journey towards a healthy tan without the risks, talking about foods and false myths.

To achieve a golden tan and healthy first step to follow, even before following proper nutrition is the constant use of suitable cosmetic products, only real weapon against ultraviolet rays, but before each exposure must prepare the body so that it can produce all the useful substances in countering the damage from exposure.

The foods can better prepare ourselves to the production of melanin (substance stimulated during exposure to the sun, which gives the dark color to our skin), and to limit the damage caused by free radicals, which in these cases are produced in excess. It is because, at every unprotected exposure to UV rays (the rays emanating from the sun and responsible tanning), it triggers an inflammatory process which leads to an increase in the concentration of free radicals in the exposed area.

The first rule is do not overeat carrots with the belief that they can improve our tan; carrots make a particular nutrient called beta carotene, a substance which, if taken in excess, can of orange color our skin, but in this case we will speak of carotene accumulation and not of tanning.

But then why it is recommended a greater consumption of carrots?

Beta carotene, when ingested in excess, is assimilated and deposited at the level of the hypodermis (the deepest level of our skin) where are our fat cells (fat). Here it accumulates acting as a "storage area", able to supply the dermis (ie the upper layer hypodermis, where are all of our skin's support structures), of this precious substance capable of counteracting the damaging action of free radicals, thus protecting our skin from a premature aging to block the activity of free radicals in excess. So it is good to ingest this food every day especially in summer, perhaps in the form of centrifuged, fast and easy to carry (see recipe).

Note of sunlight:

The solar rays are responsible for tanning classified in UVA, UVB and UVC.

UVA: they are able to penetrate deep into the dermis damaging capillaries, collagen and elastin, causing rashes, but without producing persistent tan

UVB: have a lower penetration capability, but they are just as harmful, as they damage the genetic structures of our skin cells

UVC: are especially harmful for our skin, but most of them are held by the ozone layer, they do not stimulate the tanning and cause erythemas

But back to foods, the second rule to follow is to drink plenty of water (between meals) up to 2 liters a day, and if the case integrate mineral supplements. For food, it is recommended to prefer fruits and vegetables deep red, yellow or orange, but especially ripe tomatoes (and possibly well-cooked tomato sauce) for their content of polyphenols (antioxidants), mineral salts, but in particular lycopene, an antioxidant molecule with anti-cancer properties known now.

A recipe that can combine all of these properties, it is the "centrifuged summer"

Ingredients

• 250 gr. from leaf spinach
• 500 gr. peeled carrots
• 250 gr. celery
• 1 lemon
• 1 apple

Preparation

The lemons must be private of external white, that stands between the segments and the true skin in order to avoid a bitter aftertaste.

Extract the juice in this sequence:

1. spinach
2. Lemon
3. Celery
4. carrots
5. Apple

Stir the liquid obtained in order to mix well the spinach juice and add ice to get a refreshing drink

Enjoy your meal!

Andrea Busalacchi

CHAMOMILE TO REDUCE THE RISK OF THYROID CANCER

Chamomile, is one of the best known plants in the world, thanks to its infusion, many have been able to get the benefit of its calming and mild sedative. The part used is the peep, or inflorescence that is harvested when its petals are dried.

From here, through an infusion extracting a set of active substances, which in addition to exert a calming effect, possess an important anti-inflammatory action; just think to bisabolol, chamazulene and farnesene, substances that are found in the essential oil, and that for the same amount, can exert anti-inflammatory action comparable to cortisol.

But the latest research have concentrated to an interesting preventive activity against certain types of thyroid cancer in addition to the well-known properties of this plant, a cancer that accounts for about 1-2% of all tumors. This property has emerged from an observational study, where there was evidence that those taking 2 to 6 times a cup of chamomile tea a week, had about 70% less likely to develop this form of cancer.

This certainly does not surprise us, because the practice of drinking a good cup of chamomile is part of the habits of a good and healthy Mediterranean diet; further evidence of how some eating behaviors of our diet, work synergistically in the prevention and maintenance of a perfect state of health of our body.

But if we do not like to drink a good infusion of chamomile, we can always swallow it with an interesting and tasty recipe "risotto with chamomile"

Ingredients

• Carnaroli rice
• Extra virgin olive oil 
• Infused Chamomile
• Parmigiano Reggiano (including the peel)
• Salt 
• Pepper
• Xanthan gum

Preparation

Toast the rice in a pan with extra virgin olive oil. Deglaze with the infusion of chamomile.

When cooked, stir in a pinch of Parmesan cheese and freshly ground pepper.

Put the rind of Parmesan, after cleaning the outside, in the microwave at full power for 50 seconds.

Cut it into cubes.

Serve the risotto with diced parmesan and a chamomile gel obtained gelling infused with a hint of xanthan gum.

Enjoy your meal!

Andrea Busalacchi

RESVERATROL FOR THE MUSCLES, "BUT SHOULD NOT BE TAKEN ONLY WITH THE WINE"

Resveratrol is well known, and how it is able to improve our quality of life if taken regularly is known, but probably do not know enough.

An interesting impact on health largely unexplored until now, is the ability that would own this molecule in improving our aerobic sports performance, but this aspect, certainly interesting might be somewhat deductible. Very little predictable is instead the regenerative aspect that resveratrol is able to show in those conditions in which the physical initial state is compromised.

This condition can occur for example as a result of a prolonged period to a diet rich in fats and sugars, because our muscles and in particular the myosin (a protein responsible for muscle contraction) tends to alter its behavior, making the muscles less resistant to prolonged efforts (aerobic activity) and more suitable for a short-term effort.

In these circumstances resveratrol, from studies performed in the laboratory, it would be able to restore the initial conditions of the muscle, once again giving it the resistance to prolonged effort; this recovery activity was resolutive following a diet rich in fat and sugar duration for 2 years. Consequently to this diet, certainly not healthy, the integration of resveratrol, showed an improvement of muscle condition, bringing the muscle in the initial conditions (before diet for 2 years)

This is quite new and interesting, because it allows you to set the stage for even more in-depth studies on the physical recovery, with important implications for the recovery of muscle ability in the elderly.

But attention, the amount of resveratrol taken daily can not be introduced solely through the wine (especially red wine) but needs a further supplementation through food supplements, but if you want to taste a good recipe, definitely rich in this wonderful substance and accompany a good glass of wine, we just have to try a good risotto with Barolo:

Ingredients

½ kilo of rice

1 onion

½ liter of vegetable stock

3 glasses of Barolo wine

a pound of grated Parmesan cheese

50 g butter

extra virgin olive oil

2-3 bay leaves

2 sage leaves

Salt and Pepper To Taste

Preparation:

Slice the onion very thin and make them fry over low heat in a large saucepan with oil, a knob of butter and bay leaves

When the onions are well softened, add the sage leaves and a glass of Barolo, raise the heat, toss the rice and stir well until "attacks"

Add to that point the remaining two glasses of Barolo and let them absorb, again on high heat and pour over rice, one by one, the ladles of broth, bringing the risotto cook

Finally stir in the remaining butter, adding the Parmesan

Leave to rest for a moment, and, before serving, add a generous grinding of black pepper

Enjoy your meal!

Andrea Busalacchi

TREAT THE MEMORY AND PREVENT ALZHEIMER'S DISEASE: A REMEDY FROM GREEN LEAFY VEGETABLES

The biggest fear you have when you get older, it is the fear of losing the memory; a result more and more often frequent aging.

The increases in life expectancy, has led the body to have to fight and to better control the degenerative processes, which will inevitably become more and more pressing as we age. Memory loss is the basis of many diseases to which Alzheimer's.

To aging, lifestyle and nutrition are the only weapons at our full availability, the only ones able to interact with our genetic heritage and dialogue with him constantly. Yes, because "what we do is more important than what we are", in a nutshell epigenetics or the interactions of external factors on the coding and regulation of our DNA.

In this regard feed periodically green leafy vegetables, seems to be a great way to "communicate" to our DNA a positive message for the control of memory and why not, of thought. Ingesting 2 or more daily servings of vegetables in green leaves, it would lead to a mental rejuvenation process that can reach up to 11 years! This thanks to the presence of numerous substances make with this food, such as lutein, folic acid, vitamin K, beta-carotene, vitamin C and numerous polyphenols. In addition to the nutrients ability of many of these elements, many of them are critical in the control of radical-inflammatory stress, process underlying degenerative processes; lutein and beta carotene in particular, have the peculiar property of protecting our cells by interacting directly with the plasma membrane (the lining of the cells), entering inside and avoiding being damaged by free radicals (a diaphragm failure would result in the early death of the cell).

Daily introduce green leafy vegetables is a good strategy, but the advice is to do so with raw foods (salads) but also with cooked foods, as quick cooking on the one hand causes a small loss of heat-sensitive nutrients, but from 'another allows a better assimilation by the body.

As usual a recipe for putting into practice these tips, in a nice and tasty, "green frittata":

INGREDIENTS:

1 large sprig of mint,

2 stalks of celery,

3 coasts of chard with leaves,

3 leaves of lettuce,

1 bunch of arugula,

1 bunch of nettles,

4 sprigs of savory,

some fresh oregano leaf

2 white onions,

80 grams of Parmesan cheese,

6 eggs

extra virgin olive oil

salt

METHOD:

After washing them thoroughly, coarsely chopped all vegetables and herbs, peel the onions and cut into pieces also, put these vegetables in a container together with the eggs, Parmesan cheese and a pinch of salt, finely chopped with a blender immersion for 2 '. Heat an abundant oil in a frying pan, pour the mixture, stir initially with a scoop (for better cooking), then reduce the heat, cover with lid and simmer for 6/7 ', then turn it on a plate lid and put it back in the pan on the other side, cook for 3/4 'and turn off the heat.

Enjoy your meal!

Andrea Busalacchi

THE MOST POWERFUL ANTIOXIDANT IN THE WORLD, IS SICILIAN

How many times in our campaigns we came across a weed and often annoying, that in all the ways we have tried to weed or prune to control it? A plant with leaves hairy and soft to the touch and flowers in the shape of "cob" intense red-brown color.

It was once used for the creation of a natural dye, but its food use is the one that should arouse our interest

In a historic moment, in which power is playing an increasingly important role for our health, (it is assumed that about 50% of our health depends from our eating habits) sumac outperforms any other food in the fight against radicals free.

Yes, among the most powerful antioxidants in the world (if not, the most powerful) today known, we just her, the weed that occupies part of our countryside! And there's more, one of the richest variety in beneficial substances is precisely the Sicilian one, or the Rhus coriaria L., the Sicilian sumac. In the ORAC scale prepared by the USDA (National Nutrient Database for Standard Reference), our Sicilian plant dominate the top, with as many as 312,400 mol TE / 100g total units; his contribution in tannins (hydrolysable and condensed), phenolic acids, anthocyanins, gallic acid derivatives, flavonoid glycosides, organic acids give this variety of plants pharmacological properties, such as:

- Antibacterial activity

In particular, the one directed towards Helicobacter Pylori (responsible for various diseases, including gastritis, peptic ulcer, dyspepsia and gastric cancer)

one facing the Propionibacterium acnes, one of the factors responsible for acne

or that towards the Salmonella

- Antioxidant activity

Thanks to his leadership, provides the body a quantity of antioxidants high, just 2 grams per day for far exceed the amount of ORAC units recommended (ie 5000)

- Glucose lowering activity

Its direct action toward certain enzymes responsible for carbohydrate digestion, slows the absorption process, thus lowering the glycemic load of the meal

- Protective DNA Activity

The gallic acid and ellagic acid protects our genetic heritage from the attack die free radicals

- Cholesterol-lowering and lipid-lowering activity

Sumac slows the oxidation of bad cholesterol and at the same time the same lowers total cholesterol levels

- Ateroprotective Activities

The tannins made from this plant, act by decreasing vascular inflammation, responsible for the atherosclerotic disease

But how can we use this valuable plant?

A simple recipe for tabbouleh to fragrances of Sicily and allows us to bring out the best flavor of this unique spice

Ingredients

125 g of parsley in small leaves

60 g of broken grain (ancient Sicilian durum wheat) or buckwheat / quinoa (for gluten intolerant)

25 g of fresh mint

150-200g of cherry tomatoes

1/2 onion from Giarratana

1 interdonato lemon from Messina

Olive oil extra-virgin olive oil

Sumac (sumac)

Lettuce

sea ​​salt from Trapani

Preparation

Wash the herbs and drain, prepared bunches with the leaves and cut by hand with a sharp knife (do not use a mixer for this operation).

Squeeze the two lemons.

Cleaning under running water the grain in order to eliminate any residues and allow to soak for it soften (about 10 minutes), drain it thoroughly and squeeze excess water, place in a bowl with the lemon juice and olive oil olive.

Let it stand for about 1/2 so that it absorbs the sauce and showing tender, but not soaked.

Slice the onion very finely and mix with salt and sumac powder.

Just before serving add the corn to the chopped herbs, a little at a time.

Add the onion and finish seasoning, stirring well.

The sour taste of lemon should be clean.

Serve the salad on a large platter garnished capacity with lighter leaves and crispy taken to the heart of the lettuce. Complete with diced tomatoes.

Enjoy your meal!

Andrea Busalacchi

MIRACULOUS SPICES (AND FLOWERS) FOR YOUR HEALTH. HERE IS OUR INDISPENSABLE MIX

The well-being of our body, as we all know by now, is the combination of a good physical activity accompanied by a varied and balanced in which the elements are selected ad hoc based on our real needs.

Some foods are definitely needed and promote our health preserving us from chronic diseases such as diabetes and obesity, these are mainly spices of various kinds that are almost like drugs, remedies "miracle" for eating disorders and health of different origin and extent. It would therefore be good practice to create a small reserve of spices to be used continuously, which will contribute to flavor and make our creative cuisine and simultaneously to improve the welfare of our body.

There is a vast literature on spices and their various antioxidant powers, the most prodigious we can include cloves, allspice, mint and cinnamon, and for this reason some spices should always be present in our kitchen as d 'Besides, my.

Here are some mix in my opinion prodigious: Mix sweets, the Italian Mix and Oriental Mix, individually examine their composition and their respective benefits. We start from the Mix sweet, contains cinnamon, cloves, allspice and nutmeg, can be mixed in various dishes or drinks, it is a tasty blend of sugar and devoid of extraordinary antioxidant, works as a sort of "rust" fighting stress oxidative accorded to our arteries over time, especially the cinnamon would help to balance the levels of blood sugar and to counter the bad cholesterol, blood pressure would lower the allspice and nutmeg might be useful to lower levels cholesterol, treat depression, improve memory and why not fight wrinkles.

Turning to mix Italian, it is a mixture of green herbs, oregano, marjoram, thyme, basil, rosemary and sage each with its own specific characteristics. The oregano contains carvacrol and thymol the antibacterial and antiviral properties, can then calm the stomach, prevent food poisoning, improve the health of the liver. Marjoram has the same two active components of oregano to which is added a third, ursolic acid, all three components work synergistically and help to delay the progression of diseases such as Alzheimer's disease, to thin the blood thus preventing possible attacks heart, would also enhance the digestive process. As regards the thymus, it would be the various anti-inflammatory properties while the basil would act as an "adaptogen" making it easier to cope with stress. Finally what about rosemary and thyme? The first known since the days of Shakespeare improve memory and counter the production of substances that favor aging and the onset of cancer, the second would limit the formation of arterial plaques.

Last but not least the eastern Mix, it contains coriander, cumin, turmeric, pepper, ginger, cardamom, mustard, cloves, nutmeg, black pepper and saffron. Turmeric is the yellow spice well known Indian spices for centuries considered a healer for its antioxidant and anti-inflammatory properties due to the presence of curcumin, however numerous are the research (and many articles published by us), conducted on animals but also humans, who tested and shown widely the health benefits from the consumption of turmeric and curcumin in dozens of medical diseases of various kinds, such as heart disease, high cholesterol, diabetes, Alzheimer's and cancer. Having said that we have to create our own personal "pharmacy" of spices in which they will certainly miss those so far examined, have fun with them to create highly original and tasty dishes that will delight our palates and will do good for our health.

Here are some tips on how to mix the spices and why not even the flowers:

Floral blend (mix the flowers in equal parts)

Flowers of thyme

Flowers calamint (mint)

Basil flowers (leaf lettuce)

Flowers of Monarda citriodora

Chive Flowers

Flowers of salvia coccinea

Flowers of Chinese garlic

Preparation

Do dry in a dry and ventilated, not exposed to sunlight or flowers lose all their color. Crumble hand inflorescences larger as those of Monarda or thyme, so that they can better dry. Mixture of aromatic flowers when the harvest season ends, chop the mixture of flowers with a blender.

Spicy mix (spreadable)

2 teaspoons of thyme powder
1 teaspoon dried parsley leaves
1 teaspoon ground cinnamon
1 tablespoon ground black pepper
½ fresh chilli
1 teaspoon paprika
1 teaspoon ground cumin
2 tablespoons salt
1 teaspoon ground nutmeg
2 teaspoons brown sugar
3 cloves garlic, crushed
1 chopped onion
Spicy mix (dry)

4 tablespoons salt
2 tablespoons cayenne pepper
2 tablespoons sweet paprika
1 tablespoon minced onion
2 tablespoons black pepper
2 tablespoons white pepper
1 tablespoon minced garlic
1 tsp oregano powder
a pinch of thyme powder
a pinch of mustard powder
a pinch of ground cloves
a pinch of ginger
Mix green

2 tablespoons thyme
2 tablespoons rosemary
2 tablespoons lavender
2 tablespoons marjoram
2 tablespoons oregano
2 tablespoons mint
2 tablespoons bay
2 tablespoons basil
Curry

8 tablespoons cumin
7 tablespoons coriander
2 tablespoons ginger
4 tablespoons turmeric
½ teaspoon pepper
½ teaspoon nutmeg
½ teaspoon cloves
Mix Chinese

2 tablespoons anise
2 tablespoons fennel seeds
2 tablespoons ground cinnamon
2 tablespoons cloves
2 tablespoons black peppercorns
Mix Pakistani (spices are toasted 4-5 minutes before pulverization)

2 tablespoons cumin seeds
2 tablespoons coriander seeds
2 tablespoons cardamom seeds
2 tablespoons black peppercorns
1 teaspoon cloves
½ teaspoon ground cinnamon
1 teaspoon grated nutmeg
1 tsp turmeric powder

Andrea Busalacchi

FRESH SALMON, ANTIOXIDANT AND ANTI-INFLAMMATORY, GOOD FOR ATHLETES

We hear more and more talk about food with a strong antioxidant power, but do we really know what it is?

Antioxidants are substances capable of preserving our organism from weather damage, since they defend against free radicals, they therefore represent real purifying elements capable of eliminating all the waste from the body that the cells leave behind . Free radicals are therefore of waste substances highly harmful to the body that can damage cell structures, thus aging and undermining our immune system. Smoking, alcohol, stress and poor dietary habits present us with force to 'free radicals, so we have to encourage the production of antioxidants, the only real enemy of free radicals. Our bodies already independently produces antioxidants in amounts unfortunately insufficient, so we have to support it in its production through proper nutrition.

Several foods are rich in antioxidants, but one seems to stand out above all: the salmon. The discovery would arrive from Serbia where it was conducted an interesting study on football players for some time subjected to a controlled diet with salmon. Yes, because the salmon contains astaxanthin, a carotenoid particular classified as a nourishing not only strong antioxidant, but also anti-inflammatory. The only sources of astaxanthin are a particular microalgae, the Haematoccus pluvialis, and the marine life that it feeds as molluscs, crustaceans and salmon. That's why the power of the players Serbs was represented for 90 days from 4 grams of astaxanthin daily, in order to verify its extraordinary antioxidant power. Well taking astaxanthin would significantly reduced muscle damage and inflammation related to it, and if this were not enough he would also registered a significant increase in salivary IgA, immunoglobulin fundamental immune system. For a surplus of welfare and youth, a simple and tasty dish of salmon.

Here are the usual recipe, "Salmon crusted fragrant"

Ingredients

• 1 salmon steak
• 1/2 apple
• lemon
• White pepper
• fresh mint

Preparation

Coarsely grate the apple half, basting with the lemon juice, rest the salmon in a pan or on a grill, spread over the grated apple, a sprinkling of white pepper, lemon juice and a few leaves of fresh mint.

Cook for 4 minutes on low heat, using a cover.

Gently turn the salmon and cook for another 4 minutes, being careful not to burn the apple (if you see it is browning too much, put it back on the fish).

Serve it with some fresh mint leaves.

Enjoy your meal!

Andrea Busalacchi

GINGER AGAINST MUSCLE CRAMPS

Stay young and healthy is the prerogative of many, so we strive to follow a varied and balanced diet often accompanied by a good physical activity.

Whether it's outdoor sports or training of various kinds at the gym, both of which help to keep our body in shape and to download all the stress that we gain during daily routine; that's why physical activity is crucial, just follow a few tips to be easy over the body of avoiding incurring annoying pains or muscle cramps that can make us desist from our physical activities.

The annoying cramps, which surely we have experienced at least once, are involuntary contractions of voluntary muscles, the cause of their occurrence is not unique, but it seems that physical activity practiced in warm moist environments may favor their appearance and are certainly more likely in those individuals whose fitness is not the maximum, which is why the sport has to be calibrated and especially gradual.

Some simple rules can still mitigate the "phenomenon" cramp, for example, gradually increase the intensity of exercise, stretching before and after exercise, do some warm-up exercise. However, if despite the implementation of these simple rules we were to come across the dreaded cramp, do not worry nature comes to our aid. Yes, because the ginger root, counts among its many properties also to alleviate muscle pain. This amazing ability emerged during research conducted at the University of Georgia where he was administered to subjects undergoing intense physical activity at a dose of 2 grams of raw ginger or cooked, bringing out a reduction of muscle pain by about 24%. It would appear, however, that the heat treatment (or cooking) Ginger not potentiates the effects.

We perform therefore quietly our usual physical activity trying to be rather regular and above calibrate it according to our real athletic, do warm-up exercises and good preparatory stretching at the beginning and end of training, if we were to warn the annoying muscle aches either consume about 2 grams of raw ginger or cooked, maybe dissolved in a warm relaxing herbal tea or eaten with a tasty recipe and our muscles will benefit from certain

Chicken skewers with ginger

Ingredients

500 g chicken breast

350 g of sliced ​​pineapple

1 lemon

1 clove garlic

10g fresh ginger

fresh mint

coconut flour

extra virgin olive oil

salt and pepper

Take the chicken breast and divide it in half, lengthwise, cut it into cubes of about 2 cm per side. Marinate for an hour with the lemon juice, chopped mint, ginger, peeled and grated, peeled garlic, 2-3 tablespoons of olive oil, salt and pepper. Drain the chicken skewers and alternate it with pineapple chunks. Sprinkle with coconut flour. Bake the skewers over medium heat on a plate with salt for 7-8 minutes, and cook on all sides. Add salt and pepper to taste, and serve with mango or papaya slices.

Andrea Busalacchi

BREAKFAST ALWAYS, BUT PROTEIN. TO CONTROL THE LEVEL OF BLOOD GLUCOSE

How many times, because of the frenetic pace, it happens to skip breakfast and wait for lunch to finally eat something?

Nothing could be more wrong, because already the breakfast is essential for the well-being of our body, not only in fact, gives us the right charge to begin the challenging work day, but, say the latest studies, what we eat for breakfast lead levels postprandial glucose. In most individuals it is possible to record high blood sugar after lunch, especially in susceptible individuals such as those with type 2 diabetes.

No fear... adopting the right strategies food seems possible to keep the situation under control. The foods eaten at breakfast seem to influence the post-prandial glycemic index (remember that the glycemic index is the ability of a food to raise blood glucose levels). Often we believe that the glycemic response is the same at every meal, but this is not so. In fact, what they eat, and especially when we eat it would play a key role in its expression. For this purpose it has been observed for some time a group of subjects suffering from diabetes type 2 and were monitored their glucose levels, insulin and other intestinal hormones involved in the regulation of insulin, after these subjects had consumed breakfast and lunch. Breakfast was made up of proteins or carbohydrates, lunch on both foods.

Well, protein at breakfast, would seem able to lower the levels of blood glucose more of carbohydrates, which on the contrary would increase the levels of insulin. This illustrates how the breakfast is essential to control the glycemic index during subsequent meals, because this leads to an increase in the concentration of insulin in the second meal, a fact which shows how the organization is committed to regulate the levels of glucose . Based on these considerations, it is appropriate to know the role of different foods into glucose regulation but also, and especially, how this role can vary in relation to physical activity or the time between one meal and another.

This will help us in maintaining our ideal weight and in regulating satiety.

Is an amazing breakfast protein sweet "protein pancakes" (for those who like a savory breakfast, simpler management, may resort to the smoked salmon, cottage cheese, scrambled eggs, etc ...):

Ingredients:

3 egg whites

1/2 zucchini, finely diced

1/2 scoop of protein whey

30g of instant oatmeal (or oatmeal traditional)

2 tablespoons of oat bran

Pinch of salt

Cinnamon at will

Pure stevia

1-2 tablespoons of cow's milk / almond / rice

Preparation:

Combine all ingredients in a blender or food processor and let stand for 15 minutes. Smeared with oil a pan, pour the mixture, cover and cook over low heat.

You might ask, why zucchini, actually this ingredient serves to make a decent amount of inulin, a prebiotic fiber important for our body, can help regulate the absorption of sugars.

Enjoy your meal!

Andrea Busalacchi

FOLIC ACID AND VITAMIN B AGAINST MIGRAINE

Who of us has not happened, at least once in their lives, to be suddenly struck by a severe headache that can change our plans? Many are in fact individuals who suffer from various forms of headaches, sometimes even disabling and compromising their social and working life.

Nausea, blurred vision, intolerance to noise and light sources here are some of the most significant symptoms of migraine that affects about 10-15% of the population aged between 35 and 45 years.

But as usually we intervene to curb this onerous disorder? Certainly the best known and most popular remedies today are the usual analgesics and pain killers that if in the short term slow to the desired effects in the long run may prove ineffective and whose abuse is certainly not recommended. At this point there are several questions to mind: how I can intervene effectively to combat this disorder?

There are natural remedies? Poor dietary habits can boost migraine? The answers to our many questions come from researchers at Griffith University in Queensland in Australia who have examined 41 women with migraine with aura (when symptoms like tingling in the arm or hand on the side of pain and possible vision changes that can take from 5 to 20 minutes, before and sometimes accompany the headache typical). Based on previous evidence, the Australian researchers departed from the premise that mutations in the MTHFR gene would be partly responsible for many attacks of migraine and, last but not least, of the increased homocysteine ​​considered one of the main amino acids can to influence the cardiovascular risk.

Homocysteine ​​levels can be reduced through the intake of B vitamins, which is why the researchers administered folic acid (2 mg), vitamin B6 (25mg) and B12 (400mcg) regularly for 6 months to women participating in the study. Well it would emerge an effective relationship between B vitamins and homocysteine ​​levels that would have been reduced by 39% with significant benefits also in the frequency and intensity of migraine episodes and symptoms related to these. But how can we introduce folic acid in our bodies? We know that folic acid is not produced spontaneously, but it must be introduced with food. To get your fill of folic acid, the various beneficial properties, considering that pregnant women take it to avert the risk of birth defects, it is good to eat green leafy vegetables, spinach, lettuce, broccoli, turnip greens, cauliflower, only to name a few, but also liver and vegetables contain much.

So if you suffer from frequent episodes of headache, try to limit your intake of expensive drugs and possible side effects and at the same time we establish good eating habits: we enrich our supply of fresh vegetables, legumes, grains and nuts can to provide B vitamins that will improve our overall health, nervous and immune systems will be strengthened, while our skin and our hair will take on new beauty.

We prepare a recipe rich in folic acid and in part also in B vitamins (except B12,  predominantly animal) in the same time tantalizing, "chayote chips "

Ingredients:

• 4 chayote
• extra virgin olive oil
• sea ​​salt

Preparation

Armed with a pair of rubber gloves, wash and deprive the chayote peel. Halve the chayote, deprive him of the central part and cut into thin slices. Heat the oil, if you can control the temperature, always stay under 180 degrees. Far frying the slices of chayote until they are well browned on both sides. Drain on paper towels and season with plenty of salt

Enjoy your meal!

Andrea Busalacchi

TOMATO, "RED GOLD" AGAINST CHOLESTEROL AND OBESITY

The tomato is a vegetable native to the area of ​​South America, came to Europe in 1540 thanks to Hernan Cortes, arriving in Italy in 1596 and became from then on a must of Italian cuisine. Deep red color and the heady scent deserves for the title of "red gold", the French pomme d'amour the appeal and also in certain area of ​​Sicily has been used to call "Puma d'Amuri".

It is said that after its introduction in Europe Sir Walter Raleigh was donated to the Queen Elizabeth a plant rich of its delicious red fruits, naming it as apples of love (love apple). The tomato so it would be recognized around the world for its beneficial properties, it is rich in vitamins, mineral salts, and which certainly will please many, contain few calories. It is a light food, mineralizing, refreshing, high-density nutrition containing water (94%); Proteins (not exceeding 1%); Fat (0.2%); Carbohydrates (2.8%) and consisted largely of fructose and glucose.

This prodigious vegetable has recently been the subject of study for researchers of the China Medical University in Taiwan, aimed at identifying the effects of tomato on chronic inflammation of the adipose tissue, something which is common in obesity.

The experiment was attended by 30 women aged between 20 and 30 years with a body mass index greater than or equal to 20. The participants were followed for two months their usual diet to which, however, has been added to the juice tomato, specifically 280 ml per day containing 32.5 mg of lycopene, a substance belonging to the family of carotenoids with strong antioxidant properties.

The results recorded by researchers in Taiwan were really interesting, it is in fact a double phenomenon occurred, on the one hand the decrease of 22% of the markers of inflammation of the adipose tissue and on the other hand an increase of 25% of a hormone that regulates insulin sensitivity, adiponectin. Based on this evidence it can be said that daily consumption of tomato juice would help to reduce waist circumference, decrease cholesterol levels and those of inflammatory adipokines in young healthy women, these valid reasons to include in our daily eating habits a tasty and beneficial tomato juice.

And why not, maybe a "Virgin Mary":

Ingredients

- 12 cl of tomato juice

- 2 cl lemon juice

- 2 drops of Worchester sauce

- 4 drops of Tabasco

- 1 lime

- Lemon zest

- Salt q.s.

Preparation

Put in lowball the lime slices and ice cubes; add the tomato juice, lemon, Tabasco and Worcester sauce; add salt, stir and garnish with lemon zest.

Enjoy your meal!

Andrea Busalacchi

GINSENG AND FLU. THE MUFFINS ARE A "SWEET" MEDICINE

Also this year the flu has hit many people, it is estimated that every year in the world there are 3 to 5 million cases per year and about 250,000 to 500,000 deaths according to the World Health Organization.

Although the winter is almost over, the phenomenon of the influence seems to persist even in the spring, probably due to continuous temperature changes to which we are subjected, that weakening our immune system, making us more vulnerable.

I have published numerous articles have highlighted the importance of proper nutrition and when necessary, of a functional nutritional supplementation to strengthen our immune system; remember vitamin D, probiotics, garlic, a diet rich in antioxidants, for example...

To this list must now be added also the Ginseng, or rather the Korean Red Panax ginseng, as the University of Georgia (USA), an interesting study has shown an interesting effect protective of the influenza type A. Specifically animals who was given the extract of ginseng, they showed a result of infection with influenza A, an interesting modification of the immune system, which was more active against the virus. Following this interesting result, it has started the test on human lung tissues, showing also in this case an increased cell survival after exposure to the virus.

Ginseng may therefore show an interesting weapon in the prevention of viral respiratory diseases, which could be taken not only by nutritional supplementation, but also with some interesting recipes, like the "muffin Ginseng"

Ingredients

100g ground almonds

1 teaspoon instant coffee

2 teaspoons of powdered ginseng

200 grams of flour or gluten free flour

2 teaspoons baking powder

120 g butter or 80 grams of corn oil

130 grams of brown sugar

2 eggs

125 ml of cow's milk or soy milk

1 pinch of salt

80 grams of dark chocolate 80%

Preparation

Mix in a bowl the dry ingredients: almonds, coffee, ginseng, flour, baking powder and salt. Mount with the planetary butter with sugar and add the eggs to the wire: then add this mixture to the flour alternately with the milk.

Continue stirring until you get a smooth mixture. Portioning the mixture into cups by pushing in a small square of chocolate.

Bake for 20 minutes at 180 ° in ventilated mode: before serving let cool the muffins.

Bon appetit!

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

13 TIPS FOR LOSE WEIGHT AFTER HOLIDAYS

Come back from the Christmas holidays, the first thought is certainly to our weight, banquets, meetings with friends and family gatherings often affect our weight. The network is full by numerous remedies more or less valid in the name of "detox", hinting that it is necessary to detoxify after this holiday season.

In fact the term detoxify is not suitable to explain this phenomenon, our body can not "intoxicated" or at least remain intoxicated following some extra meal.If so we would be sick and this would result in the appearance of symptoms related to a disease.Feeling full or bloated has nothing to do with the intoxication or the accumulation of toxins (which our body should eliminate), but we need to lose a few extra pounds.

Body weight gain and water retention, occur frequently due to calorie meals, rich in salt or loads of sugar, so it is necessary to resort to the immediate remedies.

And here is some simple advice, specifically designed for you, that will help, easily and without sacrifices, to get fit.

1. get up in the morning and drink a glass of water at room temperature
2. eplaced coffee with a good green tea, and just get 2-3 cups a day
3. consumed fruit at breakfast
4. snack are fundamental, consumed dried fruit (4-5 almonds, walnuts 3-4)
5. 30 minutes before dinner, drink a glass of chilled spinach
6. 30 minutes before dinner, eat 5g of dark chocolate to 80%
7. start your meal with a light salad sun vegetables, but I recommend the portions, which are reduced
8. do not use the elevator
9. walking 30 minutes a day, but that this will lead to a rise in body temperature, otherwise it will be useless for the purpose
10. do not skip meals
11. not ever replace a meal with salad
12. prefer pasta to bread
13. get in the habit of consuming a good herbal tea before going to bed

hanks to these rules, within two weeks you can be sure that you regain your line, but if this were not enough, you just have to wait for the next article.

But how to leave you without the usual recipe, today is the turn of a contour particularly suitable in this period, which will help you to your purpose, "peas and mushrooms"

Ingredients

300 gr. frozen peas

200 gr. mushrooms

1 clove garlic

extra virgin olive oil

salt and pepper

Preparation

Pour some olive oil in a pan and a clove of garlic. Sauté without letting it burn and add the peas. Cook for a couple of minutes combining little water if necessary.

Now add the mushrooms previously cleaned and cut into slices and cover the pan with a lid.

Cook everything until the peas are cooked. Season with salt and pepper and let rest a few minutes before serving

Bon Appetite!

Andrea Busalacchi

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