Maybe resist until the last … eh well, not really the last: until almost the last … and then we fall on the cake. Often feeling guilty. Many times even wrongly, because the dessert, both to start a day or to conclude a meal, exhibits its beautiful credentials: sweet breakfast stimulates creativity. And, according to researchers at an American university, dessert at the end of the meal helps to maintain a sense of satiety during the day, helping us substantially to stay in shape.

So the sweet is in itself to be avoided a beautiful and good prejudice, as it turns out to be that according to which the spoon desserts would tend to be less caloric than those baked (supersemplici pies apart). Well, it seems that it is the opposite.

According to a research by the University of British Columbia, published on the Journal of Nutrition & Food Sciences, baking would reduce the sugar content up to 20%.

In reality, the percentage varies depending on the types of sugar in question: 20% refers to a sugar composed of a mix of fructose – the simple sugar found in fruit and vegetables, always associated with glucose – and glucose, in fact (which is very similar but very different), while when it comes to pure sucrose (commonly called sugar) the percentage drops to 7%, 8%.

To notice that on the labels of packaged foods, when the calories are indicated, these refer essentially to the ingredients themselves, without taking into account any variations made by cooking. Which means that a freshly bought cake could actually be more "diet" than expected. Hip, hip, hurray !!!

Carra Traverso Saibante
December 2018

DISCOVER SALE & PEPE COOKING COURSES