curd: a creamy pleasure This dairy product is obtained based on pasteurized milk clotting, either cow, goat or mixed. To do so, add a yeast called rennet and then allowed to cool until it reaches a temperature of 35 degrees. Tradition dictates that it must develop by introducing a glowing stone to heat the milk, which also gave it a distinctive smoky taste. Currently, it can be done with a clean kitchen iron to get that flavor.
consumed in Spain and is made throughout of geography, although the Basque region and Navarra which have a higher recognition. It is delicious with sugar, honey or nuts, among others.
Cupcakes: sweet pleasure At breakfast, snack or dessert, the cupcakes are always delicious. They are of different types, sizes and flavors, and its main charm lies in its spongy mass and juicy, perfectly accompanying a cup of coffee or a glass of milk.
Depending on the type, can bring about nutrients: carbohydrates, calories, cholesterol or fiber. Of course, also varies depending on whether you buy in a supermarket or, if produced on a home, if they are filled with cream, chocolate or other dairy products.
Onions: Bulb star ingredient known and admired since ancient times Sumer, onion is a vegetable to which many attributed medicinal uses and even has become part of the religious symbols of certain cultures like the druid or the Egyptian. Its applications are as varied as covering imagination and can be eaten both raw and cooked (fried, baked, roasted, etc). In terms of their properties, is made up mostly of water, but also provides carbohydrates and minerals like calcium, phosphorus, potassium and sulfur.
There are many varieties, such as red onion, shallot, fresh chives or French onion. Spain ranks fifth as a producer of onions, behind countries like the U.S. and the UK.
Leeks: natural medicine The delicious, slightly spicy flavor is the best card presentation for this herbaceous plant which is already on record since the days of ancient Egypt. Its properties beneficial to the body are almost endless, mainly related to the digestive and respiratory systems.
contain potassium and fiber and provide minimal calories, which are indicated for constipation problems, fluid retention, bladder diseases and kidney and ailments such as gout or rheumatism. They can be eaten raw or prepared in various forms, either as the star of a dish or as the perfect companion.
Morcilla: una salchicha muy española A priori puede suscitar rechazo y pasión por igual. Sin embargo, la morcilla en España constituye un alimento tan habitual como variado. Ya sea como complemento de otros platos, en bocadillo o como aperitivo, se ha convertido en una alternativa perfecta dado su precio asequible y sus posibilidades.
La morcilla se elabora a base de sangre, manteca de cerdo, arroz, cebolla y otros condimentos. Una de las más afamadas es la de Burgos, aunque tampoco hay que olvidar las variedades de Leon, Palencia o Valladolid. Mención aparte merecen, también, las morcillas secas de Murcia,la patatera, la manchega o la morcilla dulce de Canarias. But with care, its consumption should be more than moderate
Cereal bars: energy all day Created initially as products for athletes because of their nutritional composition, is This is a perfect alternative for snacking with fruit, for example. They are rich in carbohydrates that provide a large amount of energy, and also contain vitamins and iron.
are exempt from virtually fat and cholesterol, which makes them a perfect snack for kids and adults at any time of day
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True or false: Yogurt
This ancient food whose origins some place in Turkey while others place it in the Balkans, Bulgaria and Central Asia, is now in our society a product of wide acceptance and consumption, and in recent years has become one of the most common food of the daily diet of people of all ages . The great virtues attributed to yogurt is based on that, to the known nutritional own milk, biological or bacteriological brings benefits as a result of the presence of microorganisms in their composition.
False All
fermented milk products are yogurt
According to English Quality Standard for Yoghurt accepted as the only starter culture microorganisms for the production of yogurt are Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus. It also says that there should be about 10 million pair specific lactic bacteria per gram of yogurt. Milk can be fermented with many other microorganisms. Then we speak also of fermented milk but not yogurt.
False limits on the consumption of yogurt are very strict
The recommended amount of daily yogurt to take may depend on many factors, including consumption of other dairy foods, such needs food, other dietary sources of calcium, the presence or absence of contra ... making it difficult to establish a general pattern. But in a general way, we can say that booking a room for two yogurts per day may be a good step in the planning of many healthy diets. False
"yoghurt" soy is healthier
Soy is a special vegetable nutritional value. It obtained many derivatives, one of the most popular soy beverage ("milk" of soybeans). From here and with the addition of enzymes to obtain the so-called "yogurt" soy. But what ferments? Manufacturers not specified and therefore can not know the types and their effects. It is true, moreover, that the absence of animal fats and cholesterol, and lactose, are hallmarks of this type of product.
Source: Cooking Healthy and Natural
Francesc Fossa dietitian
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