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e. .. A wise rule

Very often we fail to consume vegetables as we should, either because their cooking is long, because there is swell and we want to avoid unpleasant problems ... relationships. Instead

legumes should be more present on our tables ...

... not only because they are one of the Mediterranean diet bases, but also because, especially in combination with cereals (pasta or rice or pearl barley or barley, etc.). are an excellent source of vegetable protein and are a dish balanced and complete .

Perfect for those who suffer from high cholesterol . But in general for all : sports, kids, children, elderly and pregnant women, given that in our affluent society is consumed exaggerated proportion of animal protein . The

red lentils (those in the middle in the photo), since peeled (without the outer skins) cook quickly and do not swell (it seems it's just the seed coat to create enteric fermentation). Instead, they have a mild laxative effect.

not be put to soak, but directly into the pot with water and, optionally, a stalk of celery and carrot into small pieces (but there is no real need: the red lentils are tasty even cooked in water and salt !).

Add salt and simmer for 20 minutes, stirring often and vigorously (important) and you'll get a delicious cream, without the need for mixer, blender or other. Then in

this cream you can bake the dough little or merge previously boiled rice or another cereal (such as barley or pearled barley, for example).

Season with raw oil, parsley and spices to taste.

quantities? 100g of lentils per person (about one half cup) in the covered pot for about twice the volume of water (if you see the water recedes too, add your own little by little, a little more, 'hot).

Use a pot with thick bottom and stirring often, both to facilitate the formation of the cream is to prevent it from sticking.

Note: This recipe is suitable for those wishing to observe the days of abstinence from yeast-wheat-dairy (purché non usi pasta di grano nella crema di lenticchie né parmigiano per insaporire) (vedi post del 16 ottobre 2010).

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Review: September 11: an Oral History

Hammer

In the first anniversary of the September 11 attacks was released volume "September 11: an Oral History" by the journalist New York Times Dean E. Murphy. As the title suggests, the book contains the testimonies of those who experienced the attacks firsthand. We come across since

now in the words vivid and full of emotions of the protagonists. We enter the living experience of those endless stairs confronted by the smell of acrid smoke and a stream of water polluted with a colleague who is blind assisted by his guide dog. We know the pain of those who had to abandon a friend quadriplegic overweight and waiting for aid that they could not save him and perished with him. We read of those who, to save others, he found himself moving heavy objects, amazed by his physical strength, which does not even have believed. We know an employee of the Pentagon, concerned about the fate of his brother who worked at the World Trade Center and found itself in a very similar experience after the crash of American Airlines Flight 77.

While rich flow extraordinary stories of pain, fear and hope, the reader expects to get to read a story "normal", the story of someone who is out of the Towers or having witnessed the crash of American Flight 77 into the Pentagon and has particular differences compared to the hundreds of other people. But it soon became clear that stories of "normal" just are not there, and every story about the 11 / 9 has something special, something that makes it unique in its human and emotional aspects.

It should be noted that none of the testimonies gathered by Murphy says the conspiracy theories. No survivors of the World Trade Center talks about explosion mysterious and none of the witnesses of the Pentagon no doubt that an airliner has crashed into the building's facade.

Murphy's book gives us a very powerful and exciting glimpse of what happened on 11 / 9, and it is thanks to books like this commendable that the words of witnesses may be eternal and pass on to future generations, because the memory of massacres in New York and Washington never lose.

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food hygiene

Ci sono alcuni alimenti che sulle nostre tavole sono presenti, non solo quotidianamente, ma ad ogni pasto . Un esempio? Facile: il frumento . Tra pane, pasta, pizza, crackers, fette biscottate e biscotti, almeno uno di questi cibi è presente costantemente nei tre pasti principali.

Nella tipica alimentazione italiana infatti troviamo come minimo biscotti or biscuits for breakfast, pasta and / or bread for lunch and definitely more bread for dinner.

And what about sandwiches, breadsticks, cakes, tarts, cakes and various snacks? The grain is practically everywhere. Not to mention the yeast ! The milk and dairy products are ingested almost daily, sometimes in small doses and unconsciously, by those who do not follow a special diet.

's why, even to those who have specific allergies, the board (along the Speciani - see post 8 October - it must be said), a day of "cleaning", to "breathe" the 'apparatus digestive system and give it some 'respite from molecules in the long run, drop by drop, could create an intolerance to build (it is in fact due to a build-up newspaper that you can create delayed food allergy or intolerance ).

was no coincidence (or is still in some cases) habit of some people to follow, as wise rule food hygiene, a weekly day of abstinence, such as "meatless Friday" of Christians (who in the past for most observant consisted of a real fast) or the "Saturday kosher" Jewish.

think of it, Did not our digestive system the right to rest at least one day a week, since working non-stop 24 hours a day forever?

Anyone observe this day, weekly cleaning, follow a diet based on fruits, vegetables and a few other simple foods, seasoned only with olive oil raw, taking care to abstain from foods, which usually assume almost daily, as yeast, milk and dairy products, wheat.

Here are some examples.

For breakfast: fresh fruit you like, puffed rice cakes with honey or jam, boiled egg, tea or herbal tea, or rice milk with oatmeal, almonds and raisins, orange juice.

Pranzo e cena: insalata mista di stagione (senza aceto e con poco sale), verdure crude in pinzimonio o grigliate, al vapore o bollite a piacere e a volontà, pesce o carne bianca grigliati, bolliti o arrosto , riso bollito, patate al forno, bollite o al cartoccio, polenta, minestroni di verdure e legumi o insalata di legumi o crema di legumi (lenticchie rosse, piselli spezzati e fave secche cuocendo formano naturalmente una crema) eventualmente mescolati con cereali meno usuali sulle nostre tavole, come orzo o avena o grano saracen o (nota: non farro, kamut o segale, ancora troppo simili al frumento). E poi frutta fresca o anche cotta, con uvetta e cannella and also dry, such as almonds, walnuts and pine nuts.

Too difficult? Pour this is one day a week and benefits will be enormous, especially for those suffering from various gastrointestinal disorders, related to a chronic inflammation of these organs.

Ah! And to help clean remember to drink lots of water on this day, or hot teas if it's cold.

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Food allergies: yes or no? We

When they come to me for a diet, many people ask me for advice if this is the case whether or not to take a test to detect food intolerance . I have long meditated on the answer to this question.

While the scientific community is very active on this issue and there are more and more in-depth research on what is and what a food intolerance test to detect it, the other the word "intolerance" is now on everyone's lips, and is often used improperly.

here I do not want to embark on challenging description of what is an intolerance, how it develops, which involves components of the immune system, what are the differences with the allergy symptoms and what it implies: that's why the reference site of Dr. Attilio Speciani , a prominent immunologist Milan on intolerance that he studied very thorough and enlightening. Who should then get an education you can go to www.eurosalus . with and under the heading to find food intolerances in my opinion the most comprehensive explanations, aimed at an audience as "profane."

My approach is to start with a weight loss diet / purifying , which is complete, varied and at the same time eliminating regularly, or wheel, food that the person at that time was used to introduce or almost daily (for eg milk). Only then, if there is a resistance to weight loss, or the reverse of negative symptoms on the gastrointestinal system (swelling, foul breath, colitis, indigestion, etc..) And not (drowsiness, stanchezza cronica, cefalea, ecc.), allora procedo consigliando il test delle intolleranze alimentari.

Il test che uso (anch’esso selezionato dopo lunghe ricerche) è innovativo e altamente preciso, ed è in grado di rilevare le reazioni avverse innescate da alcune proteine alimentari, sostenute da anticorpi di classe G (IgG). Tra l’altro offre un ottimo rapporto qualità/prezzo.

Vi invito a provarlo!