Tag: nutrition

The food of longevity? The pasta. The Americans say so – Italian cuisine reinvented by Gordon Ramsay

Americans now know that pasta is a “longevity food.” This was announced by one of the world’s leading longevity experts, the highly followed doctor Dan Buettnerwith a video on Instagram in which he showed some images shot in an Italian village starring elderly people eating fresh pasta and more. All accompanied by a very attractive caption: «Good news if you love pasta! This group of people who live in the Mediterranean area (without specifying that it is Italy, in fact, even if it is obvious for us Italians that it is, ed) eats up to a quarter of a kilo of pasta a day. Not only do these people live longer than average, but they also have an obesity rate that is 1/5 lower than average.”

Pasta: the “new” food for longevity

In the video then Dr. Dan Buettner delves deeper and explains that the pasta is a concentrate of carbohydrates but if it is combined with legumes, vegetables, extra virgin olive oil, the sugars it contains are absorbed more slowly and therefore the glycemic index of the dish is lowered. He also says that, particularly when combined with legumes, pasta provides all the essential amino acids, as happens for example with meat or fish.

Because the combination of pasta and vegetables lowers the glycemic index of the dish

Given the average American’s diet, which tends to be very high in saturated fats and sugars, Dr. Buettner’s advice makes sense. To be clear: a plate of pasta is certainly better than a hamburger. Therefore knowing that it is better to combine it with vegetables and legumes rather than greasy and unhealthy sauces is useful. However, the fact that this type of combination is successful in terms of blood sugar levels is nothing new. It is a well-known trick to combine vegetables and legumes with pasta and exactly why vegetables, rich in fibre, slow down the absorption of the simple and complex carbohydrates it contains. And this serves to avoid those glycemic peaks that can lead to weight gain in a healthy person, and even serious problems for those suffering from diabetes. Indeed, also to make us feel more satisfied, nutrition experts promptly suggest adding plenty of vegetables to pair with pasta. An example? Chiara Manzi, a pioneering nutritionist in Italy for studies on longevity, commenting on the diet of the oldest woman in the world, recently told us: «We should think of vegetables as an ingredient and not just as a side dish, also because they allow us to reduce the overall caloric intake of dishes, while simultaneously reducing the absorption of sugars. Last but not least, with vegetables you can enlarge the portions, and this makes you feel more satisfied.”

The Americans, Italy, the clichés

Judging by the comments, however, the American followers of the learned Buettner were stunned: evidently many did not know it. The post, in fact, collected thousands of likes and hundreds of comments, including many from Americans, children of Italian immigrants, who remember that their grandparents “they ate pasta five times a week”, and that pasta is a “religion” for us Italians. All this together with a long series of other clichés related to our way of eating and living which in their opinion would make our lives more fulfilling and longer. Some are very funny: lots of them they are convinced that here in Italy we live “in the midst of good air”. Maybe they are the same ones who have never been to Milan and don’t know the city’s pollution peaks, but that’s another matter.

The truth is that, if in some villages and villages surrounded by greenery there are still elderly people who eat healthily and exercise, here in Italy we are not exactly a model, not even in food terms: we have a very serious problem related to excess weight, with 33% of people overweight and 10% obese. Of course, a lower percentage than in the United States, where the obesity rate among adults is 35%, but that’s it.

Turkey eggs: why don’t we eat them? – Italian cuisine reinvented by Gordon Ramsay

We eat chicken, quail, ostrich, duck and guinea fowl eggs, but why don’t we eat turkey eggs? Turkeys are fowl, they lay eggs like the others, they have a white shell with dark dots and are generally larger than those of chickens, and are absolutely edible. Indeed, very good and with a very intense distinctive flavour. Last but not least, turkey eggs are very rich in nutrients.

What do turkey eggs contain?

An excellent source of proteins that provide all the essential amino acids (like meat or fish), turkey eggs are also rich in minerals such as potassium and phosphorus. They are also an excellent source of vitamin B12 which helps the functioning of the metabolism. But if they are so precious, why can’t we find them on the market?

Why you don’t eat turkey eggs

The reason lies in the performance of turkeys, which are much less prolific in terms of eggs than, first of all, hens from intensive farming.. The latter, in fact, live in such conditions that they are forced to lay eggs every day, unlike those who live free to roam outdoors and lay eggs only in the winter months. Turkeys are even less productive: at most they can lay one egg per week, especially in the spring period.

How often does the turkey lay eggs?

On average, the production of a turkey is 50 eggs per year. If they are not sold, therefore, it is for an economic reason: they are not a business. Selling turkey eggs would not be as profitable as selling eggs from a factory farmed chickenbut not even in comparison with eggs from chickens raised outdoors on organic or non-organic farms.

Where to buy turkey eggs

Hence the reason why we don’t see turkey eggs in the supermarket, in large-scale retail trade. However, this does not mean that you cannot taste turkey eggs. Many small producers sell them – even online – and together with the hens they also raise turkeys outdoors, and therefore their eggs.

How much does a turkey egg cost?

The cost of a single turkey egg, averaging the prices circulating online, is € 2.50. Too? Certainly yes, if you consider that for the same amount of money at the supermarket you can buy at least six (organic) chicken eggs. However, it is a price absolutely in line with the average of other eggs sold by farmers who keep their animals free to scratch outdoors. In these cases, a box of six chicken eggs, for comparison, starts at least from €3.50with peaks of €1 egg-shaped. Which remains a considerable figure in itself, but fair if one takes into account that eggs of this type are produced with zero impact, by animals not forced to live in cages or in limited open spaces.

How to cook turkey eggs

One-off, then, it’s nice to vary by tasting a different flavor, also because turkey eggs, as well as alone, are good in many other preparations, just like chicken eggs. Easy ideas to try? Fried, pan-fried, soft-boiled or – even tastier – perhaps in purgatory, dipped in tomato sauce.

What’s new in May for eating, drinking and cooking – Italian cuisine reinvented by Gordon Ramsay

There are many new features for May: Spring has arrived at the table too and we celebrate it (at any time). For example, for the aperitif there are new super healthy snacks also suitable for those with intolerances, and also new fresh and light drinks, for adults and children. There are many new ice creams, starting with that of Charles Leclerc: one example above all (there are so many that we will soon offer you a new dedicated gallery).

Meanwhile, the kitchen and terrace are getting a new look, with many accessories that make organizing outdoor lunches and dinners with friends even more pleasant. One above all: the new portable, practical and design barbecue.

Gordon Ramsay Recipes