Tag: Eat

I'm celiac, what do I eat for breakfast? – Italian Cuisine

Goodbye cappuccino and brioche. When you find yourself celiac you have to rethink your way of eating at all levels. Breakfast is certainly one of the first "emergencies" to face. But don't panic: just choose from many different gluten free ideas

Being celiac certainly does not mean giving up a greedy and appetizing awakening. There are many ways to start the day with taste and without gluten: even at the bar they are now increasingly available gluten free croissants and shortbread. And those who make breakfast at home can buy biscuits, slices or packaged bread, now available in large-scale distribution. Or you can treat yourself to something delicious and homemade.

Alternative proposals

A first possibility is offered by yogurt. Good and versatile, it can be enriched with honey, walnuts or chopped almonds, fresh or dehydrated fruit for a healthy breakfast. Or you can opt for a classic Porridge to prepare with milk and oats as in the best Anglo-Saxon tradition; also in this case you can add honey, dried or fresh fruit, or for the most delicious chocolate chips. Exquisite and perfect to prepare in advance is the rice and milk: 50 g of rice and a glass of milk are the doses for a person. Boil the milk with a knob of butter, sugar and herbs to taste (cinnamon, lemon peel, vanilla); add the rice and cook over moderate heat for about 20 minutes, stirring occasionally. Finally, the savory breakfast: scrambled eggs and bacon, or an omelette: in a savory version, with ham or cheese, or sweet, with a spoon of jam of your choice.

Classic breakfast, gluten-free flours

Obviously we must not give up the classic breakfast cakes, to be prepared with the special gluten-free flours, or with alternative cereal flours, primarily rice. The latter is perfect for a fragrant sponge cake, to be prepared according to the classic recipe, simply by replacing the wheat flour with the rice flour, or with a mix of rice flour and potato starch: 5 eggs are whipped for a long time (about 15 minutes with an electric whisk), obtaining a light and frothy mass, 150 g of flour and as many of sugar are added. In the oven at 180 ° C for 40 minutes, without ever opening the door. Once ready, you can stuff the cake with jam, or you can enrich the dough with coffee, chocolate drops or cocoa.

A mix of rice flour and fine ground corn flour (foil) is the basis for a good one shortcrust: 250 g of rice flour and 250 of foil, 250 g of butter, 200 g of sugar, 2 egg yolks, 2 whole eggs, a pinch of salt and grated lemon rind. These are the ingredients, to be kneaded quickly to get a dough: biscuits, cakes, tartlets … with this base you can make the one you like best.

And if gluten-free wheat flour is suitable for preparing any type of dessert, the flour of buckwheat it is the protagonist of a "breakfast" cake to try: to prepare it you have to work 250 g of butter with 125 g of sugar sugar, then add 6 egg yolks one at a time and add 250 g of buckwheat flour and 250 g of chopped almonds . Finally the egg whites of the eggs assembled with 120 g of sugar are added to the mixture. Pour into a cake tin covered with baking paper and cook at 180 ° for 45 minutes. Once it is cold, it is stuffed with jam: the one with blueberries is excellent.

Eat mushrooms, shelter from dementia – Italian Cuisine

From mushrooms to shitake, the mushroom is at the same time a timeless and trendy ingredient. The diatribe fungus friend versus enemy fungus it is old and does not seem closed. But now to get into the debate and add weight on the scale on the fungus side are the scientists National University of Singapore. According to the latest research, eating mushrooms at least twice a week would help to prevent the problems of cognitive decline in which they risk encountering over-sixties.

Eat mushrooms: all health!

However, the mushrooms have many underestimated beneficial properties: allies of ours immune system, are an excellent source of minerals, of B vitamins and are rich in substances antioxidants. And it would be one of these antioxidants, ergotionein, present in fungi and unique, the brain protector identified by scientists.

The six-year study in Singapore showed that people who eat mushrooms at least a couple of times the week (more than 300 gr) break down the risks of developing problems memory and language with advancing age. More mushrooms ate the study participants better responded to the cognitive assessment tests. Though the same scholars raise the doubt and promise to confirm in the future the direct correlation between mushroom consumption and reduction of the risk of moderate cognitive decline.

A little caution
The fungus is therefore increasingly rehabilitated on a nutritional level. (typically it was advised not to eat them more than once a week). That said, the mushrooms still have a dose, albeit minimal, of toxicity. It is better not to make a feast because they could cause intolerance reactions, which vary greatly from one person to another. But above all our beloved fungi can result not easy to digest, because their cell membrane contains chitin, one woody substance similar to that of the carapace of crustaceans: gastric juices have difficulty attacking it and digestion is slowed down.

From this point of view, it is advisable consume cooked mushrooms. "I'm very few varieties that you can eat raw, always in small quantities and very fresh: porcini, field mushrooms, ovoli says Gianfranco Visentin, national secretary of the Breslaola mycological association. Not only. Some toxins I'm heat sensitive and certain fungi, the most common is the so-called tack (Armillaria mellea), are edible from cooked, while raw are toxic. «In fact they contain thermolabile toxins, which are dispersed for 90% with heat: they go blanched at 100 ° for at least 5 minutes before the actual cooking, so that the temperature reaches the inside, or dried. It is not enough to cook them in the oven, on the grill or fry them. The nail should be blanched for 10-15 minutes and then cooked (or frozen), throwing away the water continues Visentin.

Collection, purchase, cleaning and storage

If the recommendations to the experts' preamble rightly begin to diminish due to the consumption of mushrooms, they certainly remain valid with respect to the collection. In Italy there is a boom in crops, but if you buy sylvans, pay attention: you should always contact a safe retailers and do not improvise and discard badly preserved, old, damaged, moldy or watery mushrooms. «In the markets, it must be verified that the package contains the tag, which attests the control aside ASL. While traders must own theauthorization for the sale of fresh wild mushrooms, issued by the Municipality says the expert.

As for cleaning, it is generally advisable not to wash them but to clean them carefully to remove soil residues with a brush or a damp cloth; if they are very dirty, you can quickly pass under a jet of water or immerse for a few seconds in water.

The is also very important storage because the mushrooms are very delicate and perishable: if they begin to break down, they produce toxins. They should therefore be kept in rigid and aerated containers (wicker baskets are good for collection, never plastic bags) and stored in cool place, even in the fridge; they are not maintained more than 2-3 days and it is therefore advisable to eat them (or preserve them) as soon as possible.

In case of problems
If, despite precautions, one feels ill after eating the mushrooms, the risk generally varies according to symptoms. "Those immediate, from a few minutes to six hours (short latency), are i less riskyExplains Visentin. "Symptoms more dangerous they are the ones that appear after a few hours (long latency), during which the body had time to absorb harmful substances. The mushrooms purchased are controlled and safe but those collected by yourself could be toxic, poisonous (about 30 species cause damage to the liver and non-lethal kidneys) o deadly poisonous (5-6 species including theAmanita phalloides). In these cases the rapidity of the intervention is very important: you must contact the emergency room or a poison control center immediately, taking with you the leftovers from the meal and the mushrooms he concludes.

Marina Cella,
6 September 2016
updated September 2019
by Carola Traverso Saibante

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6 good reasons to eat aubergines – Italian Cuisine

Already 4000 years ago malanzana was widespread in China and India. We arrived at the end of the 15th century, but did not receive a very warm welcome immediately because of the epithet that Linnaeus had attributed to her that she had the audacity to classify her as "bad apple". Fortunately it was later redeemed by a French botanist who named it the nickname of a love apple. Today it is one of the most appreciated vegetables for its nutritional properties and also for its extreme versatility in the kitchen. Not to mention that the aubergine, summer icon by definition, it is beautiful and has a striking color Last but not least eggplant is an elixir of eternal youth, for body and mind, and the secret lies in a substance that is called Nasunin which is typical of this vegetable.

From the famous eggplant parmigiana with aubergines preserved in oil, from super light grilled aubergine slices to tasty sauces with diced aubergines to dress pasta. In short, there is nothing to say, cooked in the oven, on the grill, in a pan like in a pressure cooker, or eggplant they are a tasty and versatile vegetable that lends itself to making thousands of recipes. So here are six good reasons to eat them, with a single foresight: use oil sparingly because aubergines absorb more than a sponge.

1) A tasteful diet.
The protagonist of tasty and light menus that women like, aubergines find ample space in the slimming diet menu in a healthy daily diet, because they are low in carbohydrates and calories – 18 Kcal per 100 g – and do not contain fat. Obviously, if you want to lose weight, it is better to forget to prepare them fried or to use recipes prepared with many condiments that eggplants are able to absorb in large quantities, better to focus on grilling, certainly more light but tasty.

2) Fresh mind.
Among the many beneficial substances found in eggplant – it is rich in vitamins and mineral salts – there are two particularly important ones: nasunin and chlorogenic acid. These are two antioxidants that are particularly active against free radicals that threaten the health of body cells. Research has shown that Nasunin in particular is active in protecting the degeneration of brain cells. But eggplants are a great resource for those who want to keep the active brain and the fresh mind, the mix of phytonutrients in fact acts as a booster for mental health, improving blood circulation and oxygenation. This characteristic combined with the large amounts of potassium, which acts as a vasodilator and booster, ensures that the eggplant can be considered one of the best natural food brain.

3) The color that gives well-being.
Eggplant is a mine of very powerful antioxidants against aging and free radicals and minerals. It is particularly rich in potassium and is therefore suitable for summer menus, when strong perspiration favors an abundant loss. But it is in the black purple color that the great strength of the aubergines is hidden. A color due to anthocyanins, precious substances for the blood circulation. With their antioxidant and antiradical activity, these typical aubergine pigments are beneficial in case of fragile capillaries, and inhibit enzymes that cause tissue aging and destroy collagen and elastin. A real blessing to improve the circulation and well-being of the legs

4) Light and purified.
Like other vegetables, aubergines also provide large amounts of fiber, necessary for those who want to follow a balanced diet and for those who want to lose weight. Necessary for gastrointestinal well-being, they promote digestion and stimulate peristaltic movement, which is the contraction of the intestinal muscles necessary to get rid of toxins and to fight constipation. Moreover, the large amount of fiber in aubergines quickly induces a sense of satiety, to the satisfaction of those who want to remain light without doing too much effort.

5) Down cholesterol and pressure.
Eggplants are able to lower LDL cholesterol levels and stimulate the increase of HDL good cholesterol. Reducing bad cholesterol is important for preventing heart and circulatory diseases such as atherosclerosis. And in aubergines there is a large quantity of bitter substances similar to artichoke cynarin which balance the liver function. This means that the liver can work to lower LDL cholesterol. But that's not all: the large amount of bioflavonids that are very active in lowering blood pressure is a guarantee for those who want to ensure a healthy heart and perfect circulation.

6) Health snacks for expectant mothers.
Expectant mothers know this well: for the health of their future child they must not be missed folic acid. Eggplants are an excellent source of this substance, which is so precious for the formation and healthy development of the unborn child, and are probably the most tasty and light source of folic acid that a mother can indulge even in large quantities, without fear of gaining too much weight .

Giovanna Siani
June 2018

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