In Italy, it took around hundred years to build the current Italian cuisine, with inspiration from various bordering nations. Present day Italy figured on the globe map around a century back and is a combination of cuisines from various regions such as Calabria, Liguria, Sicily, Milan. Contemporary Italian cuisine can be chiefly branched into north and south, the main difference – seasonings, used by northern and southern chefs to cook the same recipes.[I:http://www.naturmeds.info/wp-content/uploads/2010/08/AlessandroPiero16.jpg]
Even ifItalian cookingis mostly centeredon pizzas and pastas, Italians almost never get fat and even live longer in comparisonwith others. Bizarre thing correct? Why not discuss regarding few major components of Italian cuisine.
Health experts are arguing about the inclusion of pasta in a balanced and healthy meal. Popularis strongly against it. Pasta is accused that it contributes to obesity, contains “empty” calories and is in general futile. And yet this product does not disappearfrom the table of athletes, including bodybuilders.
Essentially as other flour products, pasta is a major source of carbohydrates. Most of them are starch, having a glycemic index of medium to high. Although, the value of glycemic index relies on different factors such as the composition of pasta, different types of flour and preparation method. Adding protein and especially eggs dramatically reduce the glycemic index, and slow down digestion of starch and reduce the increment in insulin levels. Alas, there is no fiber in pasta, with the exemption of products made from durum wheat flour.
Diverse varieties of pasta can have up to 12 percent protein. Unfortunately, this protein is the least important of all vegetable protein and lacks lysine. But, by supplementing pasta with eggs supplements its nutritional value. Of course, noodles made from other grains, will have a slightly different amino acid composition.
The composition of fat in pasta is generally less. Exception – Chinese Kuksa or its analogues, produced in Vietnam. The energy value of pasta is very high. In addition, various additives can optimize the composition of the diet. This introduces a variety of food needed. For the people in sports, pasta with protein supplement is best.Also, it makes sense to use products made from flour of the lower grades with a high content of fiber.
Another renowned Italian product is the olive oil – the only oil that is absorbed by the body to 100 percent. The primary benefit of olive oil is that it is a perfect natural solution for cardiovascular diseases. The oil also consist of an intriguing mixture of vitamins A,D,E and monounsaturated fatty acids.. This can further help in bringing down the index of dangerous cholesterol. Secondary benefit of this oil is due to the fact that it contains vitamin E which can prevent premature fading. And welcome, both internal and external use it. Third, the oil helps to nurse back to health stomach ulcers and duodenal ulcers, improves the activity of the stomach, intestines, pancreas and liver.
For more details and videos on pasta recipes and other Italian food please check out Italian Recipes