Tag: Eat

What to eat to control pressure – Italian Cuisine

In Italy 33% of men and 31% of women suffer from hypertension.
It can be primitive, or if the cause is not known, or secondary, following another pharmacological pathology or therapy.
In 90% of cases it is asymptomatic, ie there are no obvious signs of this disorder, while in 10% there are very precise symptoms, the first of which is a severe headache.

In any case, in one form or another, blood pressure is a problem that affects a large portion of the population and must also be addressed, experts say, with a correct supply. clarifies Valentina Bolli, dietitian, "Attention to the diet, as well as thephysical exercise, can very effectively contribute to the control of blood pressure, which, to be optimal should be within these ranges (minimum 80 -120 maximum), although to consider a subject at risk, other factors such as age, sex, should always be considered family history, diabetes, lifestyle. There are no miraculous foods, but rather rules to follow to manage nutrition well in everyday life ".

High blood pressure, what to avoid
Anyone suffering from hypertension must first of all follow a diet low in sodium is normocaloric in the case of normocaloric and low-calorie people for overweight subjects. Avoid the salt and, consequently, all foods that contain excessive amounts such as burgers, sausages, salty snacks, smoked products, nuts, cured meats, aged cheeses. You always need to check the labels ready-made foods to choose those "without salt". As stated by the dietitian "Avoid benzoate, glutamate, sodium citrate etc., paying attention to the confectionery products, like the cookies, or even to the bread, the Tuscan one should be paid".

Prefer fish and legume proteins
Among the protein sources should be preferred fish and legumes, which contain low amounts of sodium. "The choice of water and the supply of fiber is also important" stresses the diestista "because they contribute to a healthy diet and to the state of general well-being of the individual"

Increase the share of minerals, potassium in the first place
Suggest stamps "The share of should also be increased a little potassium, which reduces the pressure in hypertensive subjects. It is also currently assuming a beneficial effect of the football he was born in magnesium".

Useful foods
Then there are foods that for one reason or another seem to be more beneficial than others:
⚈ Not everyone likes it, but thegarlic it is part of the universally recognized natural remedies as among the most effective for lowering blood pressure. Its hypotensive effect is due to allicin, which is found intact in raw garlic and in smaller quantities in cooked garlic. To avoid the feared effect on the breath, the extract can be taken.
⚈ Known as karkadè, hibiscus tea has a hypotensive and protective function in blood vessels; it is particularly effective when the pressure values are very high.
⚈ On the table of those suffering from hypertension can not miss the vegetables green leafy; according to recent studies, a bowl of these foods is able to control pressure levels for 24 hours. Go ahead, therefore, to spinach, cabbage, chard and salad.
⚈ Among the aromatic herbs, stands out basil thanks to its excellent diuretic action, which automatically makes it a hypotensive; in addition to the leaf, it can be used as an extract.
⚈ Thanks to its ability to balance blood sugars, the celery proves to be a great adjunct in the fight against hypertension; not to be neglected also its effect in the lowering of body weight, important for those suffering from high blood pressure.

Alessandro Gnocchi
16 September 2016
updated by Elisa Nata
May 2019

Tarte Tropeziénne. You eat it and you feel immediately at Sain Tropez – Italian Cuisine

A dessert inspired by a grandmother's cake that became famous in one of the most glamorous places in France. Here's how to prepare it (starting with the chiboust cream)

There Tarte Tropeziénne is a very soft French brioche dough cake, stuffed with a special cream called chiboust cream.
The original recipe was invented in 1955 by Polish pastry chef Alexandre Micka who was inspired by a dessert that his grandmother prepared. In a short time he became the most requested dessert in his pastry shop Saint Tropez.

What is chiboust cream

The chiboust cream is one custard mixed with one Italian meringue.
It can be used to fill the Tarte Tropeziénne, but it is also excellent inside tarts and cream puffs and to eat by the spoon.
Preparing it is not difficult, but the process is a bit long because you have to make both Italian meringue and custard and then combine them at the end.
To prepare the Italian meringue, prepare a boiling syrup with 25 g of water and 70 of sugar and then pour it into a planetary mixer where you will be whipping up 100 g of egg whites.
The meringue is ready as it becomes shiny and compact.

To prepare the custard, instead, we advise you to read Custard: four recipes and some secrets

The dough that rises 4 times

After preparing the cream it is time for basis.
First of all, make the lievitino mixing 40 ml of whole milk with 4 g of dry yeast (or 12 g of fresh yeast) and 50 g of 00 flour.
Let it rest for about an hour covered with the film.
Then transfer it to a planetary mixer and add an egg and 150 ml of milk.
Run the machine and slowly add 100 g of flour 00, 180 of manitoba and 50 g of sugar.
When all the ingredients are mixed, add 60 g of soft butter.
Let rise for 12 hours the dough in a container in the fridge covered with film.
Then let it rise for two hours out of the fridge and after this time also roll it out giving it a round shape. It must have a diameter of about 24 cm.
Cover it and let it rise for another two hours.
Once it has risen, brush it with egg white and cover it with granulated sugar before cooking it in a hot static oven. at 160 degrees for 50 minutes.
If it cooks too much on the surface, cover it with silver foil and continue cooking for the remaining time.
Once baked, let the cake cool and then cut it in half and fill it with the chiboust cream.

Mini tarte for a buffet

With the same ingredients and the same doses, you can make small single-portion cakes.
Simply divide the dough after leavening in the refrigerator in many balls all the same size and let them rise a second time. A strange sprinkle like little sandwiches. Cut them in half and fill them with the cream.
A tasty snack, but also a pastry to eat with your hands.

Because it is important to eat seasonal fruits and vegetables – Italian Cuisine

tomatoes on any date of the calendar, orange juices in August – beautiful iced, please! – and, now that it's spring, God forbid there were already aubergines in the oven. Nowadays almost everything is available throughout the year: why therefore deprive oneself of winter tomatoes, summer oranges or peppers in spring?

We all know the importance of daily consumption of fresh fruit and vegetables: le famous "5 portions" – 7 to prolong life – But do not pay more attention to the speech of the seasonality – which actually applies to many foods, for example for fish. For fruit and vegetables it becomes a priority, and let's not get confused by the fact that now even organic farming propose seasonal vegetables and fruits: it is not so in fact for biodynamic agriculture, which is really linked to the cycles of the Earth and takes care of the concept of "Vitality" of food.

And yet it is not only biodynamic agriculture that sustains it, but the whole science (and underlines it the Veronesi Foundation, which supports research and scientific dissemination, primarily in the field of oncology): the fruits and vegetables grown and matured in their own soil have a greater richness of nutrients compared to those not grown up in their own environment. And so it is for all the non-seasonal vegetables and fruit that the market offers us: it has grown in the greenhouse. The alternative is to arrive from distant places where the seasons are different from ours, with an expensive journey and all that it entails in terms of damage environmental and damage to health: the more time passes from the moment of collection to that of consumption, the more some nutrients disappear, vitamins primarily.

Not only: to be able to deal with transport and distant sales, vegetables – let's think of tomatoes – and even more fruits, come collected very prematurely, with the result of not fully developing neither the nutritional potential nor those of taste: you have noticed that fruits and vegetables they don't know anything anymore, right?!? It happens too often. Of course, this is also due to other factors, primarily the use of synthetic chemicals in cultivation, like nitrogen fertilizer, which means that increases enormously the liquid part of the vegetable: leaves larger, but with little flavor. But the loss of the latter is certainly part of the cause: if we catch a fruit of the earth in the season in which it predicted it will grow, and the we collect at its right point of maturation – ie at the point where the Earth has provided for it to be eaten, the nutritional and organoleptic properties are naturally at the top. Several scientific studies prove it.

And indeed nature also provides the right fruit and vegetables in the right season: for example in spring, time for our body to shake off the heaviness and toxins accumulated in winter and prepare for the good weather, vegetables and herbs arrive naturally detox and remineralizing such as radishes, agretti or monk's beard and of course asparagus, or dandelion (or dandelion). Even in terms of calories nature provides lighter and more consistent foods when it is the right season so that we receive more or less reserves and energy.

There are other elements to consider: when one plant is forced to grow and bear fruit in a season that is not his, it is always basically weaker, less vital and resistant and this translates into a datum: more treatments to protect it from attacks and parasites, or more Pesticides & c that come to her and then to us. And again: fruit and vegetables in season it costs less! If it is not so – that is if the tomato costs us little even in winter – we really have to worry …

Finally, let's not underestimate the variety factor: does the concept of tomato and tasteless courgette + string bean and frozen pea 365 days a year mean something to you? It is important to vary the foods we consume and if we follow the seasons, we do it by force more. It can help us subscribe to a convenience weekly delivery service of fruit and vegetables at home local producers: now there are so many possibilities around the country, it is worthwhile to inquire (and check that they provide only seasonal fruits and vegetables)! Why the conclusion is simple: to be aligned with the rhythms of nature of which we are a part can only feed ourselves better and more. And trust your papillae: if a fruit or vegetable has no taste, what is the taste?!?

Carola Traverso Saibante
April 2018

DISCOVER THE SALT AND PEPPER COOKING COURSES

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