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.