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Use little sugar and really good – Italian Cuisine

Recently we talked about the beetroot sugar, learning that its color can debunk false myths: being white does not necessarily mean being 'chemically bleached', just as being dark does not mean being integral.

171139In our right research in not exceeding superfluous sugars, we often tend to eliminate it entirely from the 'sugar' product, replacing it with low-calorie sweeteners like stevia, excellent products and sweets like honey or alternatives like maple syrup. Very well. And it is true that glucose of which ours brain it needs to be found naturally and in sufficient quantities in many products of the earth, starting from beet, in fact, real natural candy, but also in onions, in turnips with hidden virtues, in kiwi rather than dates.

171142Yet cooking sugar (which is glucose combined with sucrose), when it is full-bodied, has excellent nutrients to offer. Of course, most often also cane it is refined – often with coal made from bovine bones is even when it remains amber or brown it is only a few steps away in the refining process. In the latter case, this is sugar of 'raw' cane: it is simply less refined than white; often it is added with molasses or caramel and its grains are regular in shape and size. At a nutritional level, it does not differ significantly from the sugar of beet.

171145Another topic is brown sugar really integral: must show up wet and soft, dusty with small dark nuggets and not crystalline; aroma typical and intensesweetish. The most well-known among those widespread on the market in our country, usually with a valid fair trade mark, is the Mascobado (or Muscovado), mainly from the Philippines and Mauritius. But other qualities also exist, like the South American ones Dulcita, which is grown in altitude in the Andes, and Panela, which usually comes in the form of bricks.

171148Compared to traditional sugar (beet white), this contains one lower percentage of sucrose (10-15% less) e less calories (about 356 kcl against 392 kcl). Not only: it is rich in nutrients of which the other is deprived, and in particular many mineral salts tincluding iron, calcium, phosphorus, potassium and magnesium e vitamins of various groups, A, E; C and some in particular of group B. All these nutrients remain substantially unchanged during processing.

Sweeten a little less, but above all the aroma is different: the molasses naturally present gives it a vaguely licorice aftertaste. Aroma that at the beginning can be perceived as too strong and particular, but that soon comes usually valued and becomes an indispensable ingredient in the kitchen. For sweet and even savory recipes (excellent pairing with meat) and of course in the cup of coffee.

Carola Traverso Saibante
March 2019


So You Can Use Real Food to Lose Weight Without Dieting? – I Knew It!

I’ll probably never write a book on healthy eating (I know,
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Of course, I’ve based most of my personal eating theories on
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I really did enjoy the book, and despite my complete lack of
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The spelled because it's good? Here are all the virtues that this ancient cereal has – Italian Cuisine

Ideal for preparing biscuits, desserts and savory dough. This cereal is versatile in the kitchen. In addition, it provides many fibers and minerals, allies of the line and health. Discover all the precious properties

There spelled, also called great spelled, is a very old spelled variety. Versatile in the kitchen, this cereal lends itself to the preparation of numerous recipes. Its flakes, for example, can be used to prepare muesli and porridge for breakfast. Its flour is instead suitable for preparing sweet and savory dough, while its beans can be used in soups, soups and salads. Although it contains gluten and consequently is not suitable for those suffering from intolerances, this cereal is ideal for changing daily menus. It has a very particular taste similar to toasted hazelnuts. It also has the great advantage of being rich in vitamins, minerals and other nutrients, useful for the proper functioning of the body. With the help of Dr. Valentina Schirò, nutritionist biologist specializing in nutrition sciences, let's see what her nutritional properties are and why it is better to use spelled in the kitchen.

She is a friend of the line

"The spelta contains many fibers that promote intestinal regularity and have an excellent satiating power. They reduce the absorption of sugars in the blood, preventing blood sugar fluctuations, which are responsible for hunger attacks. Some fibers of which spelled is rich, moreover, have a prebiotic action: they nourish the good bacteria that populate the intestine and favor health, helping to maintain the weight, explains the nutritionist Valentina Schirò.

It is excellent for fighting tiredness and a bad mood

«Spelled gives a great variety of B vitamins, essential for obtaining energy and combating fatigue. In addition, it provides tryptophan, an amino acid precursor of serotonin, the hormone of good humor. This cereal then ensures high amounts of mineral salts, including phosphorus and magnesium, useful to support the proper functioning of the nervous system ".

Would you like to know more? Discover in the gallery all the other benefits of spelled