Tag: order

The 5 foods to avoid in order not to gain weight easily – Italian Cuisine

Does the diet work poorly and are extra pounds your problem? Find out which foods are best avoided in order not to risk gaining weight

Do you easily gain weight and do the extra pounds struggle to leave? You probably make some mistakes. It often depends on some bad habits that you have at the table such as excessive consumption of simple sugars. "They give the body easily available energy and stimulate excessive insulin production. This hormone promotes a faster accumulation of fats and facilitates the sudden hunger attacks often responsible for extra pounds, "says the nutritionist Giulia Vincenzo , which here suggests a series of tailor-made tips for those who tend to gain weight easily.

The foods that help

«Fiber-rich foods such as vegetables, legumes and whole grains are excellent allies of the line. Satiate and slow down the absorption of sugars and fats. Even those that contain proteins (lean meat, fish, eggs etc.) and essential fatty acids (dried fruit, extra virgin olive oil etc.) can help to combat sudden hunger and extra pounds. In addition to giving satiety, they promote the proper functioning of the metabolism and help burn carbohydrates, proteins and fats better, "says the expert.

Food is not

«If you tend to gain weight easily, stay away from the simple sugars contained in snacks, biscuits, sweets, carbonated and sugary drinks and junk food in general. Also, limit the quantities of those contained in fruit. They are quickly absorbed by the body and promote excess production of insulin, the hormone that regulates hunger ", explains nutritionist Giulia Vincenzo.

In the gallery, the foods to stay away from in order not to gain weight easily

Do you get fat easily? The 5 best foods to stay away from
Do you get fat easily? The 5 best foods to stay away from.

10 pizzas that make us happy (and why order them on March 20th) – Italian Cuisine

We are about to celebrate the world day of happiness and it seems that the perfect food to feel like this, is pizza. Here are the 10 pizzas of happiness and where to find them

What is happiness for you? Think about it, because we're about to celebrate it. The March 20, in fact, is the world day dedicated to this feeling made of big and small things. The perfect date to think about us and our journey, but also to set new goals on our path and think about how to reach them. Or again, to ask ourselves the big question: Am I happy?
sure a little effort is made when it comes to happiness and his research. So much effort that … we got hungry. And from here the idea that the small joys and true peaks of happiness, we tried them also thanks to food. That comforted, relieved, satisfied and enjoyed, even at times when everything seemed to turn black.
And according to what emerged from a research conducted by Deliveroo and Doxa, the pizzas know how to cheer us up. Indeed, they make us feel really happy. In the first place among the foods that give us happiness, we find the pizza that got 42% of the preferences. Following the pasta, grilled meat and fish, ice cream, cheeses and cured meats. Sushi and sandwiches finish the list.

Anchovies of Cetara, Berberè

So? Pizza either. But not just any pizza. Deliveroo has in fact identified the 10 pizzas (and the 10 addresses) preferred by the users, who order them often and willingly in search of a fragrant happiness to be eaten slice by slice. Here is the top 10 of happy pizzas to order with the app:

1 – the Margaret of Assaje, Milan. Ingredients: San Marzano Dop tomato, Agerola fior di latte, Parmigiano Reggiano, extra virgin olive oil and basil.

2 – the Lievità's Pomod'oro, Milan (on the cover). Ingredients: yellow Giagiù del Vesuvio tomatoes, ricotta flowers and Agerola fiordilatte, fresh basil, EVO oil Colline Salernitane DOP “Pregio”

3 – the Anchovies of Cetara di Berberè, Florence. Ingredients: Cetara anchovies, Salina capers, fiordilatte, tomato, oregano

4 – the Fatt’a lla of Masaniello, Bologna. The ingredients: gorgonzola, caciocavallo silano, mozzarella, spicy salami, extra virgin olive oil and basil.

5 – the Ham and mushrooms from Bella Napoli, Bergamo. Ingredients: San Marzano tomato from the agro-sarnese-nocerino, Fior di Agerola, 24-month Parmigiano Reggiano, Prague ham, champignon mushrooms, basil and Bio EVO oil.

6 – the Fiocco di Mozzabella, Bologna. Ingredients: Parma ham Fiocco di Parma 24 months added off-cooking, Campania buffalo mozzarella D.O.P and Casa Marrazzo organic tomato.

7 – the Cossack of Assaje, Trieste. Ingredients: San Marzano Dop tomato, pecorino romano, extra virgin olive oil and basil.

8 – the Queen of Trattoria Caprese, Monza. Ingredients: tomato, buffalo mozzarella, basil.

9 – the True of Rossopomodoro, Padua. Extra Margherita with tomato, PDO Campania buffalo mozzarella, basil and leaving the oven EVO Sorrentine Peninsula PDO.

10 – the Ham from Le Tre Torri, Pavia. The ingredients: tomato, mozzarella, cooked ham.

Fiocco – Mozzabella

Changing food order to lower blood sugar: this is the key – Italian Cuisine

Changing food order to lower blood sugar: this is the key

"Know your body. Choose your food ": this is the title of the latest book by Pier Luigi Rossi, a specialist in Nutrition Science, which suggests something simple, even easy, to keep blood sugar and insulin under control, and consequently weight, that is to change food order and focus on hormones. In short, knowing and being aware of the properties of food, overcoming once and for all the concept of low-calorie diet.

Bye bye calories
Once upon a time there was the low-calorie diet and the almost obsessive calorie count. It was thought to be able to manage your body and excess pounds simply by strokes of calories, or better by reducing the latter. And the efforts were added a sense of asthenia often a harbinger of malaise. Today, however, we are facing a new paradigm that talks about molecular diet and focuses not so much on calories, but on metabolism and calls into question concepts such as insulin and glycemia that we are accustomed to hear talking about pathological pictures (see diabetes) , but which in reality also regulate the appetite and the way we metabolize foods in healthy people.

Matter of metabolism (and not of calories)
The difference between a greater or lesser propensity to obesity in fact changes from person to person and depends on the way in which the ingested molecules react with the cells and the DNA of those who eat. The person responsible for blood sugar levels (and therefore insulin) is in fact the blood and the composition that he takes in contact with food. The goal, therefore, in this new vision must be to maintain post-lunch blood sugar at low levels, starting from vegetables instead of pasta. High blood sugar also means a high level of insulin, responsible for managing and regulating the sense of appetite. By exchanging the order of dishes, on the other hand, it is easier to keep glucose low

Example of a meal
In short, it is all about food and the right balance between meals based on carbohydrates and protein-based meals. Breakfast rich, but not traditional: better eliminate the excess of carbohydrates and enhance the protein, with some ham or fresh soft cheese. Soo welcome, just like in the old scheme of low-calorie diet, fruit-based snacks or centrifuged and during main meals just exchange the pasta with vegetables (fresh and finely chopped, to ensure that they do not stay too much in the intestine ); then a flow based on proteins and fibers (legumes, eggs, ham, meat, fish) is recommended and, finally, a liquid meal like a minestrone or a soup.

Molecular diet
In many places it is consumed as an entry, while in Italy it is the classic contour. Behold: others are right. The salad or vegetables in general should be eaten as an appetizer, at the beginning of everything. The ongoing obesity epidemic depends on poor body knowledge and measuring blood sugar and insulin is a priority for those who are overweight and it comes before any calorie counting. This is one of the pillars of the molecular diet, ie based not on calorie counting, but on the knowledge of the molecules that are ingested and of themselves. The goal then becomes to contain the daily dose of glucose and intervene on the liver, true director of metabolism.

From calories to molecules
Never focus on foods, eliminating important nutrients, but pay attention to how food molecules interact with our DNA. The book From calories to molecules, published by Aboca and written by Pier Luigi Rossi (who was among the experts of the High Council of Health and who is now a contract professor at the University of Bologna) explains this innovative concept well. First thing to know (and to remember) to move from the calories to the molecules is that all the foods we take in a day can be classified into two types of dish: vegetable dish, made with food from the earth, and animal dish, composed of foods derived from the animal world. Then you have to limit the carbohydrates but do not eliminate them, eat 5 times a day, possibly concentrating the foods in the first part of the day, and always combine fish or meat with a dose of bread (which has a lower carbohydrate content than pasta). The molecular relationship between glycemic carbohydrates and proteins in fact conditions insulin secretion.

Emanuela Di Pasqua,
January 24th 2017

21 January 2019

Photo credits: Wikipedia

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