Tag: pressure

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

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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.

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ALSO FOR THE "FRUIT TO DRINK" THE PRESSURE COUNTS – Italian Cuisine

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You have noticed how much the offer of "fruit to drink" has changed: after the classic pulpy nectars and the thirst-quenching 100% juices, now it's the turn of those before pressed or cold pressed and then treated at high pressures. A novelty that is conquering the Italians, as can be verified by going shopping at the supermarket. In the benches fridge in fact, there are numerous single-product juices and, above all, i vegetable mix, on whose labels there is written "cold pressed" or "treated by high pressures" or "HPP". Their strengths? They maintain taste, color, aroma and properties nutritional of the fruit and vegetables from which they are obtained. With the result of being more tasty, fresh and "natural". But is it possible? Merit of innovation technological applied to food production.

HPP, A LAW YOU NEED TO KNOW
Code name: HPP. An acronym that stands for High Pressure Processing, which we could translate as elevated pressures hydrostatic, even if the official term is "pascalizzazione"(And then we will understand why). In fact the characteristic of this innovative technology is that it subjects food products to hydrostatic pressures thousands of times higher than those of the environment to inactivate microbes, bacteria and enzymes fermenting, making them stable and safe. This objective unites it with other widespread technologies, such as the pasteurization and sterilization. There is, however, the difference. And it is no small thing: instead of using heat as one does in other processes, one uses technology "cold". In the HPP method food products are not subjected to temperatures so high as to "burn"Many nutrients and to change the flavor and texture. On the contrary, we work on pressures: the food, solid or liquid, already packaged, is inserted into autoclave in a cylindrical pressure chamber, which is then filled with water. The products remain immersed for 3-7 minutes, at a maximum temperature of 40 ° C (but usually used 20 ° C) and at a pressure up to 6 thousand bars, that is five times greater than the pressure in the maximum sea depths. And it is water that transfers the pressure to the immersed products, according to the principle of Pascal. Hence the term "pasture".

W THE COLD, DO THE HOT
The high pressure process is equivalent to a "cold pasteurization" and, while guaranteeing the safety food, has little effect on the sensory and nutritional starting food This treatment preserves the organoleptic characteristics (such as color, aroma and taste) and nutritional characteristics. That's why the products subjected to high pressures they have a more intense taste and more similar to that of the products fresh, and retain more vitamins and minerals. Qualities that last longer, prolonging life commercial of these fresh products up to a month (for example a fresh juice lasts well 20 days). Without having to resort to additives, such as preservatives or dyes, since it does not modify or darken the color of fruit and vegetables.

A "SPACIAL" NEW
No wonder, therefore, that HPP technology is conquering the world of production food. If the debut was in the States United, in the 90s, with milk, then it was the Japan to "believe in it" and to launch the first food products treated with HPP on the market. But Italy also played a fundamental role: it was produced in our country the first food (a meat sauce) "cold pasteurized" with high pressure, sent in space on the MIR station to verify the satisfaction with the astronauts. And it was Italian researchers who made many prototypes of HPP products and demonstrated that the HPP method can inactivate the Botox and prions (like those responsible for mad cow), and to extend their use to many foods: in addition to fruit juices, extracts and drinks, and vegetable, infusions, herbal extracts and di spices, also with ready meals based on pasta, meat, fish and vegetable, vegetable creams and sauces, jams, spreads, cured meats and sausages, clams and shellfish, products fish (for example steaks of ready-to-cook cod, already rehydrated with deadline ten times longer than the product not treated with HPP).

Manuela Soressi
August 2019

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Risotto (in pressure cooker) with Parmesan, stracciatella, lemon and mint – Italian Cuisine

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It is prepared in 6 minutes, to save time and energy, without sacrificing taste and health. The kitchen becomes smart thanks to the recipes of La Cucina Italiana for Edison

How to eat so it is always more ethical and healthy? …. we at La Cucina Italiana have been inspired by tradition for 90 years, experimenting with new cooking techniques, choosing sustainable ingredients and reducing waste – of time, raw materials, energy. We work respecting the environment, food and health and with this recipe we do it alongside Edison, that energy has been creating for over 135 years, and aims to explain how to consume it less and better, as in this recipe. The risotto in a pressure cooker is perfect for midweek dinners, when you're in a hurry but don't want to forgo this taste, healthy food and the pleasure of eating. The solution is to use a very practical pressure cooker, and in just 6 minutes you are all at the table! With a small gesture you can really change the world, every day.

Ingredients for 4 people
1 l of vegetable broth (carrot, celery, onion)
350 g of Carnaroli rice
1 shallot
½ glass of very cold white wine
2 tablespoons of grated Parmesan cheese
1 lime
250 gr stracciatella
extra virgin olive oil
fresh mint leaves

For decoration (optional)
2 lemons
500 ml of water
500 ml of granulated sugar
20 mint leaves

Method
Prepare a sauce with the finely chopped shallot and a drizzle of oil. Let it brown and add the broth so that it becomes golden without burning. Put it aside.
Take the pressure cooker and toast the rice dry, without fat, without letting it burn.
Wet with very cold wine so that the grain opens. When the wine has evaporated, add the broth. Add the sauté, a drop of oil then close the pressure cooker.
When it starts whistling it will come to a temperature: let it cook for 6 minutes.
After 6 minutes, open the valve, let it breathe, then open the pot and stir in the rice with the Parmesan and a drop of oil.

For the lemon zest
Peel with a lemon peeler, taking only the yellow part (the white is bitter). Blanch them in boiling water: dip them quickly and remove them as soon as the water starts boiling again, repeat twice. Cut the peel into very thin strips and dip it in a syrup of half water and half sugar for half a day.

For the mint
Dry the mint leaves in the oven for an hour at 60 ° C, then pass them through a sieve until you get a very fine powder, like flour.

To finish the dish
Put a ladle of risotto in each dish, place it in the center of the fresh stracciatella, fresh mint leaves and grated lime zest. If you have prepared them, also use 5/6 strands of lemon zest in syrup and sprinkle with mint powder. Serve immediately.

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