Tag: foods

Foods that raise blood pressure: here are the unsuspected ones – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana

Sedentary lifestyle, stress, smoking, alcohol, but also a shopping cart with too many foods that raise blood pressure and therefore very careless about the health of our body. These are the main causes of high pressureor the increase in blood pressure, a problem which according to the National Congress of the Italian Society of Arterial Hypertension involves approximately 17 million people throughout Italy. Here are the foods that raise blood pressure, the consumption of which should not be exaggerated for the good of our heart and our arteries.

Label and sodium

Certainly among the foods that raise blood pressure there are those that contain excessive quantities of sodium. In products such as cured meats, sausages, raw ham and hamburgers, this element is used both as preservative and to prevent contamination. A similar argument applies to the frozen chicken and for those industrially derived foods, such as nuggets breaded, which can contain approximately 600 mg of sodium per 100 grams. Before buying them at the refrigerated counter, therefore, it is important to read the label carefully, to avoid unpleasant surprises.

Watch out for the soup

According to research from a few years ago byAmerican Heart Associationeven the unsuspected ones soups based on vegetables can contribute to worryingly raising blood pressure levels. But in this case a clarification is necessary: ​​the reference from the AHA, a US non-profit organization that works to reduce deaths caused by heart problems and strokes, founded in 1915 and based in Dallas, is aimed in particular at soups already ready sold in the supermarket, often rich in sodium. You need to be decidedly more relaxed about those prepared at home. The advice, also in this case, is to check the nutritional values ​​of the package or jar before purchasing.

Soy is better

To be consumed in moderation for the sake of our balance, furthermore, there are also the coffeealthough a very recent Italian study claims that coffee does not raise blood pressure, sugar, chocolate, honey and licorice: all foods that raise blood pressure if ingested in large quantities. To improve circulation, remembering to constantly keep blood pressure levels under control, the American Heart Association finally recommends replacing some carbohydrates refined with foods rich in soy or milk proteins.

The 10 most dangerous foods for health: Coldiretti 2023 list – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana

Salmonella, aflatoxins, pesticides and more. There’s everything in there list of the 10 most dangerous foods just published by Coldiretti: a black list updated every year based on the processing of European Early Warning System, the network from which the “alarms” originate, i.e. the information relating to the serious health risks of foods imported into the Community territory. Foods that mostly come tracked down and removed from tradebut which could also end up in our cart given that the controls are not comprehensive.

Coldiretti’s list of the 10 most dangerous foods

This year Coldiretti presented the list of dangerous foods on the occasion of the opening of International Agriculture and Food Forum and once again it contains foods that mostly come from abroad: 8 out of the 10 most dangerous foods that ended up on the black list are foreign. The numbers are these: out of the total of 317 alarms detected in 2022, 106 arose from imports from other European Union states (33%) and 167 from non-EU countries (53%). Only 44 (14%) alarms concerned products of national origin. A complex picture, which between the lines tells another fact: the risks do not only come from foods produced in developing countries, but also from other EU countries and beyond.

What foods are bad for your health?

Going into detail, the greatest dangers concern i dried figs from Türkiye for aflatoxins, followed by Spanish fish for its high mercury content, while in third place is cPolish chicken meat contaminated with salmonella and quarter Spanish mussels and clams always with salmonella together with the Escherichia coli bacterium. And again, Indian herbs and spices, French oysters appear on the list. Here it is complete:

The list of foods dangerous to health – 2023

  1. Dried figs – Türkiye – Aflatoxins
  2. Swordfish – Spain – Mercury
  3. Chicken meat – Poland – Salmonella
  4. Mussels and clams – Spain – E.Coli and Salmonella
  5. Pistachios – Turkey – Aflatoxins
  6. Oysters – France – Norovirus
  7. Pistachios – Usa – Aflatoxins
  8. Herbs and spices – India – pesticides
  9. Pistachios – Iran – Aflatoxins
  10. Litchi – China – Pesticides
    Source: Coldiretti calculations based on Rassf 2022 Report data

How to protect yourself from dangerous foods

The solution remains awareness: look carefully at what we buy, what guarantees those who produce give us, and where they produce. Crucial information: Italy is among the countries with the strictest policies regarding food safety, and this is also why our products are a guarantee. According to data from the latest report published by EFSA in 2023 relating to national data on pesticide residues, foreign foods and drinks are over ten times more dangerous than those Made in Italy, with the number of agri-food products with irregular chemical residues exceeding the legal limits which in Italy was equal to 6.4% in imported products, compared to the average of 0.6% of samples of national origin.

The fact is that we can’t always know where what we buy comes from: For now, information regarding origin can only be found on a specific list of foods. From 2025 things will improve, because this list will become longer and will also include foods such as dried fruit, uncultivated mushrooms and saffron for which until then the obligation will not apply, but – as Coldiretti points out – many other foods remain outside which they are a permanent presence in our pantries, ranging from fruit juices to canned legumes, up to biscuits. “AND It is necessary that all products entering national and European borders respect the same criteria, ensuring that behind the foods, both Italian and foreign, on sale on the shelves there is a similar quality path that concerns the environment, work and health” says the president of Coldiretti Ettore Prandini, who for some time, among others, has been waging a battle on label transparency that allows those who produce in compliance with the rules to stand out, and us to choose.

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The 5 foods of the future – Italian Cuisine

The 5 foods of the future

You want to do your part to give a future to the planet? Even when you cook? Then choose the foods that the experts of the World Economic Forum they indicated as those of the future, because they combine a high nutritional value with a low environmental impact. Many certainly already buy them and use them because they are traditional, like lentils or spinach: we often take them for granted or consider them trivial, and instead the time has come to rediscover them and increase their consumption. But if you're feeling a little bolder and want to be more daring on the gastronomy front, you can try a few "planet-friendly" ingredients which are less well known and more unusual. At least with us, since in other parts of the planet they are very familiar. But for some time they have also been available in Italy and, in some cases, are also produced on the national territory. here are the 5 foods of the future to discover in the present.

1 Algae: the queens of transformism
I'm a vegetable "carbon negative"Because they ensure the half of all oxygen production on Earth and have a sustainable supply, because they are abundant in nature and can be grown anywhere, even in the oceans, and can also be used as base for bioplastics and biofuels. If, therefore, there is no doubt about the environmental role of algae and their potential to change the food system for the better, even the nutritional one does not rain. Algae are considered excellent source of antioxidants, vitamins and essential fatty acids. Also there are species rich in protein (And of a quality similar to those found in red meat) and with an intense flavor reminiscent of meat, of which they are a potential substitute. Therefore, there seems to be no more excuses for the fussy eaters: the time has come to try algae, discover the savory taste connoted by umami, and maybe get to consume them once a week (but not more) as the nutritionists recommend. Where to start? Why not fromkombu seaweed, which we now know thanks to its wide use in Japanese cuisine? It is rich in iodine and low in sodium, and contains a particular substance, alginic acid, which has a purifying effect on the intestine. It can be used to prepare in broth, to enrich minestrone and soups. Sold in dried leaves, flakes or powder, it is added to yogurt, smoothies, salads, soups and soups. But it is also used to make snacks, biscuits and pasta, to which it gives an unusual blue-green color. It is spirulina, the most cultivated micro algae in Italy (even organically), contains over 60% of quality proteins (because with all the essential amino acids), and then Omega 3, vitamins and minerals, including well-assimilable iron .

2 Fonio: the "new quinoa"
If you don't feel like revolutionizing your diet with unusual ingredients, you can opt for a more gradual change by diversifying yours sources of carbohydratesthe. In addition to the usual rice, wheat and corn, there are about twenty grain families to choose from. And not only to diversify the diet and try new flavors, but also to improve soil health and preserve biodiversity. Among those to try, experts indicate some known in Italy (such as amaranth and buckwheat) and others more unusual. Like fonio, with its small seeds and a delicate taste, from enjoy in salads (like couscous) or instead of spelled and quinoa. Cotto is used to prepare vegan meatballs and burgers, or, instead of bread, in fillings for vegetables and meats.
Already witnessed inAncient Egypt, today fonio is grown mainly in the arid region of the Sahel of West Africa, for its resistance to drought, for its ability to grow even in sandy or acid soils, for its fast maturation (about a couple of months is enough) and because protects the desert soil. Gluten-free and high in protein (8%), with an excellent content of minerals and fibers, and a low glycemic index, after the green light of the EU, fonio is also marketed in Europe (including Italy).

3 Mushrooms: the classics that have become four seasons
They resist climate change well, they also grow in areas and spaces "impossible" for other food products, they are very productive, have a good health value and nutritional characteristics that are important especially for vegetarians. For these reasons, mushrooms (mainly cultivated) have been included in the list of foods of the future. Available all year round, and at lower prices than wild mushrooms, are versatile in the kitchen and very practical, because those that are on the market (mostly grown in Italy) are already clean and, therefore, ready to be enjoyed raw or sautéed in a few minutes.

4 Okra: the champion of endurance
Here is a champion of resistance: this vegetable native to tropical Africa and widely used in Middle Eastern cuisine, it has shown itself capable of dealing with climate change, because it grows well even in situations of great heat or drought. And it is precisely this characteristic that makes okra so interesting in this context of global warming. This thin green pod (also called okra or lady's finger) also has a virtuous nutritional profile, because it is rich in fiber, vitamins, calcium, zinc and antioxidants (including beta-carotene and lutein) and has few calories (33 every 100 grams). The fruit can be cooked in a variety of ways (steamed, stewed, grilled, battered and stir-fried) and goes well with strong, spicy flavors and toppings. Once cooked, the seeds produce a gelatinous liquid, making them ideal for thickening soups and stews. If you love ethnic cuisine, try the Brazilian recipe of caruru, a thick paste with okra, shrimp and toasted cashews. Okra is rich in seeds which, when cooked, produce a viscous and sticky liquid, ideal for thickening soups and stews.

5 Moringa: the "superhero" of the plant world
It is often referred to as “ltree of miracles"For its exceptional qualities: in fact, it is one and three, being a vegetable, a medicine and a food. Native to the Himalayas, now widespread in India and the Philippines, it is increasingly cultivated in Asia, Africa, Central America and the Caribbean because it grows rapidly and resists drought, represents a natural windbreak and helps prevent soil erosion. In addition, every part is used: the leaves and pods as food; the leaves as a biofertilizer and the seeds to purify the water; seeds, bark, flowers and roots in traditional oriental medicine. At a food level, moringa has many virtues: its leaves, which grow abundantly all year round, are very nutritious. Once harvested and dried, they contain well the 30% protein, all the essential amino acids, and they have abundant levels of vitamins, minerals and antioxidants. All well-known features in Southeast Asia, where moringa has been consumed for centuries, and which for some years have also attracted the attention of the scientific world in the West. So now foods (such as herbal teas) and supplements containing moringa are commonly found on the market. But you can also buy the jars with the dried and powdered leaves, to add to smoothies, teas and soups, and the fresh leaves, tasty in salads, soups and with eggs.

Manuela Soressi
February 2022

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