Tag: Food

Food intolerances: do they really exist? – Salt and pepper – Italian Cuisine

Digestive difficulties, intestinal problems, swelling.
Or even headaches, hives, fatigue.

These are just some examples of generic symptoms often attributed to the so-called food intolerance, or the inability of some individuals to "bear" certain foods, which therefore should be banished from the diet, without exceptions or second thoughts.

Today, however, immunology has evolved and specific scientific analyzes have allowed us to go beyond the concept of food intolerance, now obsolete. That is beyond the thought that the defendant is the single food, investigating the relationship between food and health, Especially exploring i individual mechanisms able to trigger the so-called "intolerance".

We have thus seen that what is called intolerance does not depend on a single factor, but on one series of individual and behavioral aspects, which must be monitored and corrected to resolve the problem. Professor explains it well Attilio Speciani, immunologist, who in his new book "Food Intolerances do not exist" (here link to the Monadori Store), tells the reasons why it is not correct to speak of intolerances, deepening the forms of food inflammation.

At the base is inflammation

The fundamental starting point is that the bad relationship with a food is born not from the food itself (the only two recognized intolerances are currently the lactose and gluten intolerances, responsible for celiac disease), but from one inflammatory state, which can be measured, scientifically through the quantification of specific substances, or biomarkers.

Consume some foods in an excessive or repeated way

Measuring biomarkers it is well understood which inflammatory substances cause the symtoms and which food comes consumed in a manner uncorrect (ie in excess or too repetitive). When one eats too often a food, it increases the level of these substances, generating inflammation throughout the body.

Sugars and glycation are important factors of inflammation

The exaggerated assumption of sugars or the consumption of certain carbohydrates / proteins that are altered when subjected to high temperatures can be decisive in the inflammation process of the entire organism, simulating a sort of "allergy". If you measure inflammation you can create il individual food profile of each of us, favoring the well-being of the body and also a better regulation in thesugar absorption.

The balance of food constituents

Another essential factor to combat inflammation is to take all foods available in nature, in the right relationship, to optimize energy management.
Also in this case, consuming only proteins or just carbohydrates in one's diet, triggers inflammatory and metabolic stimuli that are a necessary alarm bell to take us back to the right path, returning to the right balance between the various foods.

The importance of genetic predisposition

139207 Finally, genetic predisposition is also very important. A person who is particularly "sensitive" to inflammation will develop symptoms more easily than another, so he will have to pay more attention to regulating the quantity / frequency of consumption of certain foods that he may introduce incorrectly into the daily diet.

Elisa Nata
April 2019

DISCOVER THE COOKING COURSES OF SALT & PEPE

Work in the food & wine world: more technology and tailor-made services – Italian Cuisine

The passion for food and wine has been transforming the professions linked to this world for some time. Some are still little known or widespread, but they represent new opportunities. We are not talking about cooks and pastry chefs, but of lesser known activities that arise from the great passion for the food & wine and everything related to cooking, ingredients, healthy eating, but also innovation and technology. Accomplices a certain resourcefulness, a pinch of creativity and also the desire to contribute to the fight against food waste.

The food coach
Myriam Sabolla, The food Sister, he has worked in communication for many years and today he is food coach and trainer, after graduating as a cook at the Joia Academy, the vegetarian cooking school of chef Pietro Leeman. What exactly does the food coach do? It helps you to cook good things that are good, colorful and cheerful, for everyday life, without having to spend hours in the kitchen and rediscovering the happiness of feeding yourself and others. A personalized and tailor-made service.

"My job – says Myriam – it combines organization and cuisine, this is because my desire is to help people with simple planning tools, such as the weekly menu. I also like to tell how physical spaces in the kitchen and beyond, influence our attitudes, so the kitchen and pantry reorganization phase is so important". But who are the people who turn to the food coach? "They are mostly women, mothers and freelancers – the food coach explains – precisely the people who find it most difficult to organize their days between unexpected family and work. Working with flexible hours and at home is often not an advantage, indeed! So it's nice to work with them because I feel very empathic, we have the same difficulties and problems, in short".

Sommelier at home with an App
Marco Mauri, Luca Intelligente and Maria Grazia Salatino are three young Brianza people, wine enthusiasts and experts who started the start up Unpack your personal sommelier. The sommelier at home, which arrives home to embellish an important dinner or an anniversary or on the farm for an event or a presentation. Stappo selects the best bottles of wine, also agrees with the customer based on the dishes that will be served and then through the story and the history of a label explains the aromas and flavors of the chosen wine.

A different and more intimate way of promoting wine culture, which also sees the organization of wine tours and events, such as the Tram Wine during the Fuorisalone 2019, in partnership with the ATM transport company and the Milan guides Con Voi. The city tour by tram while tasting excellent wines, given the many requests, will also be replicated in June. The profession of sommelier marries creativity and seeks more original opportunities to promote the culture of wine, the traditions and the charm of the world of viticulture and winemaking, always starting from the tasting.

The anti-waste apps
Against waste comes technology. Ecofood Prime is the App designed by two young Sicilians that connects consumers, merchants and solidarity associations with the aim of limiting food waste starting from simple daily choices. Martina Emanuele and Giuseppe Blanca, founders of Olivia Srls have developed this system of commercial offers, donations and activities to save and reduce food waste. "Faced with a problem of planetary proportions such as food waste – say Giuseppe and Martina – we believe that change can come from the simple gestures we make every day. It's enough to be aware of it.

This is why Ecofood Prime aims to educate people on more sustainable consumption, but also on a lifestyle that respects our environment and allows resources to be better distributed.". The mechanism of the platform is very simple, thanks to the ecoshop on the smartphone, the user receives the offers of the nearest stores that use the system to offer food and food products that are likely to remain unsold, because they have a tight deadline, are in surplus or with aesthetic defects, but still perfect to be consumed. These products can be purchased at advantageous prices and in the meantime the consumer saves on the purchase while the operator recovers part of the costs. The App also contains a list of associations and volunteers to whom to donate the products purchased. Ecofood Prime, part from the city of Palermo experimentally where it is expanding its network of operators.

A contribution to improving their behavior, to achieve greater awareness and reduce consumption also comes from another App, born in 2015 in Denmark, present in 10 European countries and recently landed in Italy. Is called To Good To Go, that is, too good to be thrown away. The application collects food offers in perfect condition, but close to the deadline and therefore ready to be thrown away, directly from bakeries, supermarkets, restaurants, pastry shops.

The operator put on sale the Magic Box, of the bag with fresh products and dishes left unsold at the end of the day and the buyer, in the role of waste warrior, to avoid that good food ends up in the trash, buy it from the App and then go directly to the point of sale for collection, buying up the products at an extremely affordable price. The research allows you to find a specific dish or the activities that adhere to the initiative. To Good To Go is an application that has managed to find a balance between the basic idea that is to contribute to the solution of the problem related to food waste and the economic sustainability of the platform itself. In Italy, we start from Milan where, after the launch in late March, numerous bars, pastry shops and restaurants are joining daily. All that remains is to download the App, geolocate and find the nearest Magic Box, which will also allow a reduction of 2 kilos of Co2.

Mariacristina Coppeto
April 2019

DISCOVER THE COOKING COURSES OF SALT & PEPE

STARS AND FOOD – ARIETE – WEEK FROM 08 TO 14 APRIL – Italian Cuisine

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Fortuborn from the 21 March to 20 April

Special ingredient: Egg

Vegetable Porta Fortuna: Tomatoes and different types of salads

The chef recommends: The appetite for a week with super powers is supernatural. Wear the mask of the glutton, yes, very, very, very interesting in this week as Simon & the Stars illustrates. It is known that the appetite is very tied to the energy that circulates in the body and when there is energy to sell it happens to feel invulnerable, able to digest even the stones. This situation is excellent for jumping together in new jumps of flavors, exotic cuisine, strange foods and, needless to say, foods often considered dangerous. Who wants to understand means! Meanwhile, the ingredient of the week is mayonnaise and here the tricks to try to make it at home, which lends itself well to swallowing, savoring and garnish everything, from burgers to the most popular seasonal vegetables. But how will your wolverine mask be made? Definitely smiling!

Dish of the week: Soy burger with mayonnaise, Ferrarisi tomatoes, Emmenthal, boiled egg and radicchio but here is also a great variation!

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