CHOCOLATE : History, Production and Health Benefits

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Chocolate is not only tasty, but if consumed in a conscious way it is also an ally of our health. Discover its properties, nutritional values and some interesting facts about the “Food of the Gods”!

Raise your hand if you don’t eat chocolate at least once in a while! Of course, there are those who like it more and those who don’t, but for many people chocolate is a food that is almost impossible to resist: prepared from cocoa butter, the fatty part of the cocoa beans, to which powdered cocoa beans, sugar and other optional ingredients such as milk, almonds, hazelnuts or other flavourings are added, chocolate is the comfort food par excellence!

There are many types to suit everyone’s taste, from dark chocolate, milk chocolate, white chocolate, raw chocolate, salted chocolate and chocolate with added nuts.
Chocolate is such a good and tasty food that it has earned the nickname of “food of the gods”:

this is how the Mayas and Aztecs defined it, who, aware of its many properties, reserved “Xocoatl”, a drink produced from cocoa beans, flavoured with pepper, chilli, cinnamon or other spices, only for certain classes of the population, such as royal families and warriors.
Long demonised because it is considered the cause of obesity, acne, intestinal problems and cellulite, chocolate is actually a food which, if consumed in the right quantities and chosen for its quality, is an important source of beneficial substances for our health!


Let’s discover together the history of chocolate, how it is produced, what its properties and benefits are, and above all how to choose a quality chocolate.

Who invented chocolate?

The history of chocolate is very old and began many years ago when the Mayans and Aztecs were the first to cultivate cocoa, using it not only to produce a delicious drink for the wealthy but also as a currency.

It was in 1502 that cocoa was brought to Europe by Hernan Cortes, and after an initial phase of scepticism it became a medical remedy used to ‘cure’ all illnesses.
Later, chocolate lost its scientific value and became simply a foodstuff, first reserved exclusively for the richer classes and then, after the industrial revolution, a food for everyone.
By the end of the 1900s, consumers were once again questioning the properties of cocoa beans, and it was shown that the doctors and apothecaries of the past may not have been so wrong: moderate consumption of quality chocolate is not only satisfying, but can have real health benefits!

How is chocolate made?

The process of making chocolate is quite simple: the cocoa beans, also known as cocoa beans, are dried, roasted and ground; roasting is essential to allow the aromas of the cocoa to come through.


When processed, the cocoa beans produce three different products:

* Cocoa paste, which is obtained by first coarsely and then more finely grinding the beans. This process brings the dough formed to a temperature that makes it a mixture with a liquid, buttery consistency, which then congeals.
* Cocoa butter, the fattest part of the cocoa beans, is extracted by grinding them using large presses. Filtered and purified, it is clear in appearance and is the decisive element in the chocolate’s meltability.
* Cocoa powder, which results from the further grinding of what remains of the cocoa beans after the butter has been extracted.
The cocoa paste is passed through the kneading machine together with the cocoa butter and sugar (and powdered milk in the case of milk chocolate). At this point, conching takes place, which consists of alternating phases of stirring at high temperatures and resting, and tempering, i.e. lowering the temperature to around 30° to stabilise the product. The mixture is then placed in moulds and stored and wrapped in different formats.

The most valuable chocolate is cold-processed, because it is not subjected to temperature changes and thus retains all its properties.
Modica chocolate, prepared without the addition of cocoa butter, has a special processing method. Modica chocolate is produced according to an artisan method that involves beating the cocoa beans and sugar on a heated lava stone, producing a raw paste which is poured into moulds and pressed to conform to the mould and lose any air bubbles. On tasting, this chocolate is grainy and crumbly and has a different aroma to classic chocolate: the amount of cocoa is always over 65% and can be flavoured with cinnamon, vanilla, dried fruit flakes or other spices.

Dark, milk, white and gianduja chocolate: what are the differences?

Dark chocolate


Dark chocolate is characterised by a percentage of cocoa paste of no less than 43% of the total weight, to which cocoa butter and sugar are added in quantities relative to the final product to be obtained. For extra dark chocolate the percentage of cocoa paste must be even higher, up to 85-90% in the case of bitter or extra bitter.

Milk chocolate

Milk chocolate is made by adding powdered milk to cocoa paste.

First produced in Switzerland towards the end of the 19th century, it is now the most widely sold chocolate in the world. Compared to dark chocolate, it is richer in sugar and contains milk fat.

White chocolate

White chocolate is produced from cocoa butter with the addition of milk, vanilla and sugar: it does not contain cocoa paste.

Gianduia chocolate

Gianduia chocolate comes from a Piedmontese recipe first made in 1865, based on cocoa paste, Gentili delle Langhe hazelnut powder and sugar. It can be found in dark or milk chocolate.
Nutritional properties and benefits of chocolate
Chocolate is a highly energetic food and provides between 530 and 575 Kcal per 100 g: despite this, it has nutritional properties that enhance its consumption and which may vary depending on the concentration of cocoa and the presence of milk or other ingredients.
Contrary to what one might think, milk chocolate is lower in calories than 85% dark chocolate, but while the calories in milk chocolate are mainly related to sugars, in dark chocolate most of the energy comes from good fats which do not affect cholesterol levels.
As most of the beneficial properties of chocolate are related to cocoa, the higher the percentage of cocoa, the more beneficial nutrients it contains, particularly dark chocolate over 65%:

Health Benefits

  • It is a good source of iron, phosphorus, potassium and magnesium.
  • It provides a good quantity of polyphenols (flavonoids), substances with antioxidant action capable of preventing cellular ageing: we find around 50-60 mg/100 g in dark chocolate, 10 mg in milk chocolate and practically nothing in white chocolate. By counteracting the rise in LDL cholesterol, blood pressure and inflammation, polyphenols are very useful in preventing cardiovascular problems.
  • Increased production of serotonin: this hormone contributes to a good mood, but beware that in high doses it can trigger migraines.
  • Provides more stimulating substances such as caffeine and theobromine (up to 35 mg per 100g): these substances in small quantities can be extremely useful, but a high intake should be avoided, particularly in pregnancy and breastfeeding, in the presence of anxiety and irritable bowel syndrome or in cases of tachycardia or arrhythmia.
    Contraindications of chocolate
    In general, chocolate is contraindicated for:
  • Those who suffer from migraines.
  • Those suffering from irritable bowel syndrome, anxiety disorders, tachycardia and arrhythmia.
  • All those suffering from digestive disorders such as gastritis, reflux and hiatal hernia, because it promotes relaxation of the oesophageal sphincter and increases reflux, which leads to irritation of the oesophageal mucosa.
  • Those who need to optimise calcium absorption because, being rich in oxalates, it complexes calcium in the intestine, promoting its elimination in the faeces.
    How to choose good quality chocolate?
    In order to fully enjoy the benefits of chocolate, it is advisable to:
  • Prefer products with as high a cocoa paste content as possible: those who do not particularly like a bitter taste can start by consuming 65% dark chocolate to allow the palate to get used to the characteristic aroma.
  • Avoid chocolate with added fats other than cocoa butter: as we have already seen, cocoa butter, despite its high amount of saturated fats, does not provide cholesterol.
  • Prefer chocolate with a small amount of added sugar, preferably unrefined, and avoid products with added sweeteners.
  • Prefer products without added flavours other than vanilla, cinnamon or other spices/herbs.

How much chocolate to eat?


By now it should be clear that it is also possible to consume chocolate on a regular basis, with beneficial effects on health: it is essential to choose quality and moderate quantities. LARN recommends an average portion of 30g, but beware!

This quantity has been established with sporadic use of the food in mind: if you want to eat chocolate on a daily basis, it would be better to limit the portion to between 5 and 15 g, depending on your energy requirements, which will obviously be higher for sportsmen and women and all those who lead an active life.

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Sources

https://sorgentenatura.it/speciali/cioccolato-storia-produzione-benefici-salute

* Cocoa and chocolate labelling (mise.gov.it)

The 5 properties of TARALLI – Nutritional Values

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Apulian taralli are one of the most popular baked goods of all, and this is because they are

something simple but good at the same time. Tasting one of the many types of taralli pugliesi takes you back to Puglia with just one bite and that’s why everyone loves them.
These products are as simple as the recipe for taralli.

They are usually made by mixing water, flour, extra virgin olive oil and white wine.

Various variations include fennel, onion, sesame, pepper and other spices to enrich the taste.

Millerighe

When you taste a tarallino, you immediately think of Puglia and its many gastronomic delights, but you are also eating a rich and complete baked product, since it can be considered a substitute for bread at the table.

But what are all the properties of taralli? If you answer this question, you will understand that this product is not only good, but also nutritious and can be eaten on any occasion, although always in moderation.

All the properties and benefits of taralli: here’s why to eat them

Here is a list of the 5 most important properties of taralli. When you think of this baked product, an oven and the smell of freshly baked bread often come to mind. This is another reason why taralli are so popular. All that’s left to do, therefore, is to point out their properties.

1. They can replace bread. This statement must be followed by a clarification.

If you want to use taralli instead of bread, you must remember that they contain oil and therefore you must reduce the amount of oil in your lunch. It should also be remembered that taralli generally contain more calories than fresh bread. So be careful with the quantity and type of tarallo you eat.

2. Excellent nutritional properties. Taralli are highly energetic, with energy coming from both the carbohydrates and lipids they contain. It should also be pointed out that there are more or less low-fat versions of this baked product, so care must always be taken with the ingredients they contain. However, if they are only made with olive oil, taralli do not have a negative effect on cholesterol.

3. They have a good fibre content. Taralli contain a lot of fibre, which is why they are also good for intestinal health and proper transit. Especially the wholemeal version, this food is a real cure-all. One must always remember that fibre is important and must be included in one’s daily diet. They serve both to improve intestinal transit, as outlined above, and to help the metabolism by promoting the proliferation of the bacterial flora, as well as increasing the sense of satiety. It is therefore easy to see why taralli should be included in your diet.

4. They are genuine. Taralli are a typical product of the Apulian tradition and are made with products from this land. Therefore, a simple recipe but enriched with excellent extra virgin olive oil of the best quality makes this baked product nutritious and, above all, genuine.

5. They are tasty. One of the properties of taralli is that they are extremely tasty, which is why everyone, from North to South, is crazy about them. Anyone who eats a taralli cannot help but think of Puglia, its flavours and the magical atmosphere that this region offers. For this reason, taralli are among the most popular foods of all. Whether it’s an aperitif or a simple snack, breaking the hunger pangs by eating a small amount of taralli is always a winning idea.

As mentioned, this is a baked product which, if well made, is nutritious and energetic. You should therefore be very careful about the ingredients they contain.

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Taralli, nutritional values: how to choose the right amount to eat

As is well known, taralli are small golden circles made from a dough created with simple ingredients typical of the area of production. These are water, flour, white wine and excellent evo oil, a product that brings to mind the flavours of Puglia.

Specifically, this baked product is produced in two stages. Before baking, however, a sort of vermicelli of dough is created, the vertices of which are superimposed to give the typical shape of the tarallo.

Looking at the nutritional values of tarallo, we can say that they are similar to breadsticks, croutons, crackers. However, a big difference is that, in typical recipes, taralli are not made with lard but with high quality olive oil, which makes them lighter and less fatty.

100g of classic taralli have about 60/70% carbohydrates, 10% protein and the rest lipids.
However, you should not exaggerate. You should therefore always calculate your nutritional requirements and include taralli in your diet, taking into account the other foods you eat. As suggested, if you eat taralli at lunchtime, perhaps instead of fresh bread, always remember that they contain oil and, therefore, you must reduce the overall amount of this element.

How many calories do taralli pugliesi have?

You should never exaggerate, but this is a rule that applies to all foods. It should also be borne in mind that the calorie intake of taralli varies according to the recipe, but it is around 400 kcal.

When not to eat taralli: contraindications

Let’s now see what the contraindications and side effects of eating taralli might be. As mentioned, it is a product very rich in carbohydrates and lipids, which is why those following a slimming diet should limit their consumption of this food. Even those on a special diet to combat hyperglycaemia and type 2 diabetes mellitus should not consume this type of food.
In their traditional version, taralli are also not suitable for coeliacs, who will have to buy products suitable for their needs, but can opt for another version of flour suitable for them.
On the other hand, there are no contraindications for those with lactose intolerance, since traditional taralli do not contain milk.

 

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Traditional Handmade Taralli

Wholemeal ORECCHIETTE – Benefits- Recipes

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Wholemeal vs white pasta

As explained above, the main difference between the two types of pasta lies in the manufacturing process.
The calories are more or less the same (353 calories for white pasta compared to 324 for wholemeal pasta), but wholemeal pasta is considered healthier than white pasta due to its lower fat content and high fibre and complex carbohydrate content.
Wholemeal pasta also has a higher proportion of vegetable proteins, which are very important for the body’s functions.


To summarise, the advantages of wholemeal pasta over white pasta are:

* it is a complete food because it contains all the parts of the grain
* it contains vitamins and minerals
* it is rich in fibre (which helps intestinal transit)
* it has a higher protein content
* it tends to satiate more
* it is less caloric
* It has a lower glycemic index.
* It reduces the absorption of fats and cholesterol.

How wholemeal pasta tastes

Because of its organoleptic properties, whole-wheat pasta has a very different flavour from white pasta. Strong, intense and persistent, it ‘tastes like wheat and forest’. At first, it may be difficult for some people to get used to this new taste.
Does wholemeal pasta make you lose weight?
Strictly speaking, no. We have seen that its caloric intake is very similar to that of white pasta. However, it remains a very useful food for those trying to keep their weight under control because:

* the fibre gives a greater sense of satiety and therefore allows you to reduce portions
* The presence of fibres slows down the assimilation of carbohydrates, thus reducing the accumulation of fats.
Properties
Whole-wheat pasta contains all the components of the wheat grain, making it a nutrient-rich food that is perfect for a healthy, balanced diet.

But what are all its advantages? Let’s look at them in detail.
* It has a slightly higher protein content than traditional pasta (+12%).
* It has slightly fewer calories than traditional pasta (this should not be taken as an excuse to consume more!).
* It has a high content of water-soluble vitamins (especially group B and E) and minerals (potassium and magnesium in particular).
* It is rich in dietary fibre (up to 5 times more than traditional pasta), which promotes intestinal regularity.
* It contains complex carbohydrates
* It has a good content of proteins and amino acids, which are essential for the growth and repair of the body’s tissues and structures.
* It gives a greater sense of satiety.
* It slows down the absorption of carbohydrates, thus helping to prevent the accumulation of fat, constipation, cholesterol and nervous hunger.
* It has a low glycemic index, which means it stays full for a long time and can even be eaten by diabetics.
* It is rich in antioxidants and enzymes, which have a very positive effect on the intestine and are very useful in preventing cardiovascular disease.
Benefits
The reasons why it is better to eat wholemeal pasta rather than white pasta can be summarised as follows:

Contraindications

Whole-wheat pasta is healthy and rich in nutritional properties, but it is not suitable for everyone. In particular, it should be avoided by people with delicate intestines who suffer, for example, from irritable bowel syndrome, in which case it may be useful to try the semi-wholemeal variants.

In general, it is best not to overdo it, as excessive consumption of insoluble fibre can lead to intestinal fermentation.

Recipes

Tasty and nutritious, rough but delicate, dark and slightly speckled, or white and green, pasta always has its own distinctive flavour, opening the doors of taste to new combinations.

Here are some ideas for bringing a good, balanced but tasty pasta dish to the table:

● orecchiette wholemeal pasta with prawns and courgettes, the ideal recipe for a fresh and refined summer meal


● Tagliatelle bianche e verdi or orecchiette wholemeal pasta with pepper cream: a first course with strong flavours that plays with textures

 

● orecchiette wholemeal pasta with pumpkin and lettuce pesto, a dish with autumnal colours, nutritious but light

 

 

 

 

 

 

● white and green tagliatelle with cheese, a great classic for winter Sundays.

● and how can we forget the characteristic Apulian dish: orecchiette with turnip tops, perfect for any occasion.

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PASTA : White or wholemeal? Benefits and differences

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It’s not fattening, it’s good for your body and mind: here’s the manifesto signed by the world’s leading specialists

Pasta is not fattening, on the contrary, it is beneficial to health and is essential for the diet of athletes.

Specialists and scientific committees have dismantled one of the urban legends according to which pasta makes you fat and is an enemy of the scales.

This is a real hoax that, among other aspects, does not take into account the high environmental sustainability of one of the dishes that symbolises the Mediterranean diet.
In fact, science has laid down in black and white the healthy properties of pasta and carbohydrates in general, which are essential for preventing chronic diseases and obesity. The manifesto in favour of pasta is contained in the Scientific Consensus Statement “Healthy Pasta Meal”, signed by twenty scientists from nine countries around the world during the World Pasta Day & Congress in 2015 and still relevant today.

A list of twelve points that dismantles the fake news on the subject, confirming that pasta is not fattening thanks to a very low glycemic index.
The twelve points – Here is the document signed by the world’s leading specialists from, among other countries, Italy, the United States, France, Portugal and Brazil.

  • Scientific research increasingly supports the importance of a complete diet, rather than the consumption of individual foods.
  • Pasta is a key component of many traditional dietary patterns, such as the Mediterranean diet, whose validity is scientifically proven. Most dietary patterns based on plant-based foods help prevent and slow down the development of serious chronic diseases, bringing greater health benefits than current Western patterns.
  • Many clinical studies confirm that it is excess calories, not carbohydrates, that cause obesity. Diets that promise weight loss may demonise a wide range of healthy fats, proteins and carbohydrates. However, all three of these macronutrients are necessary, in the right balance, to achieve a personal healthy diet that anyone can follow throughout their lives. In addition, diets that are very low in carbohydrates may not be healthy, especially in the long term.
  • Pasta gives a greater sense of satiety for longer. If the portion size is correct and the seasoning is not too caloric, a plate of pasta can have a moderate calorie content.
  • In an age when diabetes and obesity take the lion’s share of the world’s attention, pasta dishes and other low-glycemic foods help control blood glucose levels and weight, especially in overweight people. The glycemic index is a factor in the healthiness of carbohydrate-rich foods. The way pasta is made has beneficial effects, as the production process reduces the glycaemic response. Wholemeal pasta, with a higher fibre content, is also a good option.

ALSO…

  • Pasta is a healthy and affordable choice, available in almost every society. Promoting the affordability and accessibility of pasta dishes can help overcome the prejudice that healthy foods are too expensive.
  • Healthy pasta dishes are a tasty way to eat more vegetables, pulses and other healthy foods that are often overlooked. Pasta is also a tool for introducing other foods from the Mediterranean diet (i.e. other cultural traditions), especially in the case of children and adolescents.
  • Pasta dishes feature in culinary traditions around the world, as they are like an artist’s canvas: they are versatile and easily adapted to local and national seasonal ingredients.
  • Most people can eat pasta and do not have to choose a gluten-free product unless they have a correctly diagnosed gluten-related disorder. For those who are intolerant or allergic to gluten or suffer from coeliac disease, there are gluten-free alternatives.
  • Pasta is a simple plant-based food with a low environmental impact.

  • Consumption of pasta is recommended for those who are physically active and particularly enjoy sport. Pasta, like other cereals, provides carbohydrates and is also a source of protein. For better physical performance, pasta can be eaten unseasoned or with little seasoning before a workout or with other foods after sporting activity. High-protein, low-carbohydrate diets are not recommended for active people.
  • Doctors, nutritionists and other health professionals should educate consumers to favour varied and balanced pasta dishes for good health.

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Wholemeal pasta:

Whole-wheat pasta has now become an integral part of many people’s diets.

It is good and healthy, thanks to its high fibre and nutrient content.
But what are its characteristics and real benefits?

Let’s discover them together

Wholemeal pasta: how it is made

Durum wheat wholemeal semolina pasta is obtained through a mixture of durum wheat wholemeal semolina and water. The adjective “wholemeal” indicates that the semolina used is not subject to the refining process that is carried out to obtain white flour (type 0 and 00). In wholemeal flour, the grains are milled as nature intended, together with their outer coating.
All the components of the grain (bran, endosperm and germ), which contain important nutrients for the body, are therefore preserved.
Nutritional values of wholemeal pasta

100 g of wholemeal pasta provides 324 Kcal, broken down as follows:

* 66.2 g of carbohydrates
* 13.4 g of protein
* 2.5 g of lipids
* 11.5 g of dietary fibre
A portion of 80 grams of wholemeal pasta provides:
* 24% of the fibre that should be taken per day according to the recommended daily allowance (RDA)
* 39% of the iron
* 38% of phosphorus
* 22% of zinc

 

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BEER : Description, Properties, Benefits

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Beer, whose name comes from the Latin bibere and means drinking, is a very old drink, whose moderate consumption helps to maintain good health.

Let’s find out more about it.

> What is beer?
> 2. The properties and benefits of beer
> 3. Beer, an ally of
> 4. The use of beer in cooking
> 5. Curiosities about beer

What is beer?

A cold beer on a hot summer’s day is one of life’s little pleasures.

Beer is very popular, and not only in Germany.

Every Italian consumes about 28 litres a year.
It is a very old drink; the first records date back to Babylonian times.

The traditional ingredients for making beer are malt, hops and yeast.

The malt, which by law must not be less than 60%, is usually barley, but can also be made from other cereals, such as wheat or corn.
An important characteristic of beer is its foam, which protects it against the oxidising action of oxygen and thus serves to maintain its aroma for longer; the presence of a good, stable foam is a sign of quality and freshness.
Beer should be served at a temperature of between 7 and 10 degrees.

Properties and benefits of beer

Beer has numerous properties that derive from its composition. It contains a good proportion of vitamins and minerals and an excellent calcium-phosphorus ratio , while the sodium content is very low. For these reasons it has a diuretic effect.
Hops contain several types of flavonoids that have been shown to have anti-cancer properties.

In particular, it contains xanthumol, a substance that appears to be useful in inhibiting the proliferation of cancer cells in certain types of carcinoma. Not all beers contain a high amount of xanthumol, but only those with a high hop content.
Thanks to its polyphenol content, beer also has antioxidant properties.
However, it must always be remembered that beer is an alcoholic beverage and should therefore be consumed in moderation.
The richest and therefore most beneficial beer is raw, i.e. unpasteurised. Beer, allied to Cardiovascular system, kidneys.

A recipe


Beer is often used in cooking to prepare tasty dishes, a classic being beer chicken, used, albeit with some variations, throughout Europe.

It can be prepared as follows.
Sauté the carrots, celery and onion, fry the chicken cut into pieces and season with salt and chilli.

Pour in the beer, which should preferably be blond (the quantity depends on the size of the chicken; for a quantity of meat suitable for four people, half a litre of beer is usually needed).
Cover the pan and cook for about half an hour, then remove the lid and continue cooking until the beer is completely absorbed.

Interesting facts about beer

To make beer, the barley grains are put into water to germinate until they have the necessary moisture and then germinate. This produces the malt, which is then roasted in the oven.
The colour division of the beer into blond, red and dark depends on whether the malt has been roasted to a greater or lesser extent.
After roasting, the malt is ground and put into water. The wort is then brought to the boil and filtered; hops are added at this stage. The wort is then cooled and fermented in tanks.


During fermentation, yeast is added, which causes the maltose in the mixture to be transformed into ethyl alcohol and carbon dioxide.
Depending on the yeast used, low- or high-fermentation beers are obtained. After fermentation, the beer is left to mature for several weeks in special containers.

Hop properties


Hops have always been a part of the history of many Nordic peoples, not only for brewing, but also for their remarkable properties, since hundreds and hundreds of different active ingredients have been analysed in them over time.
It can act on the nervous system as a hypno-inducer and mild sedative, excellent for fighting insomnia, headaches and many forms of gastritis and gastric reflux of nervous origin.
It also supports the work of digestion, helps alleviate menopausal complaints and aids skin and hair regeneration. This historic use has led to it being included in the National Galenic Formulary in blends with other herbs for sedative and calming herbal teas.

Instructions for use

The hop plant has over 100 active ingredients, including numerous terpenes, bitter acids, tannins, flavonoids and phytoestrogens which can be used both internally and externally.
INTERNAL USE:

hop infusion is ideal for aiding sleep, combating headaches and soothing coughs and stomach pains.

To prepare it, you need 5 g of dried hop cones per 250 ml of water.
A cup of the infusion up to three times a day after main meals is sufficient to obtain the beneficial effects, for example as a remedy for insomnia or to calm coughs.
For internal use, we can find dry extract capsules to be taken during the day according to the dosage indicated on the packaging.
Natural products such as mother tincture, powder and other single-dose remedies are also available, all derived from the substance extracted from the female hop flower, known as lupulin.
Its properties are still aimed at combating insomnia, nervousness, dysmenorrhoea and digestive problems.
EXTERNAL USE: The infusion is also excellent for compresses in case of dry skin, muscle aches and inflammation. Very effective lotions can be obtained by concentrating the infusion.

Contraindications of hops
Among the many active ingredients of hops, some are not recommended for use during pregnancy, hormone treatment, or when taking drugs or alcohol.

If barbiturates are used, it is not recommended because it adds to the effect by increasing the duration of sleep

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Source:
https://www.cure-naturali.it/enciclopedia-naturale/rimedi-naturali/erboristeria/luppolo.html

The 5 Elements: When Nature Reveals Her Secrets to Us

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The 5 Elements theory is universal

 

In Aristotelian physics, the first constituents of the Earth were the four Elements: Air, Earth, Fire, Water; and they were also for many ancient cultures across the world; to these was added a fifth: Ether or Quintessence, a pure element assimilated to Spirit, to the divine, capable of insufflating life, or rather, “the preserving life force of the memory of forms”, the substance of the Anima Mundi.

The Elements still form the basis of creation for many currents of thought linked to nature and the mystery sciences, and permeate the life of the human being who would still appeal to the knowledge of which the elements are the guardians in order to evolve.

 

 

“The earth proper, the pure earth, hovers in the clear sky, where the stars are, in that part called ether by those who are in the habit of discussing these matters; that which continually flows into the earth’s cavities is but a sediment of it. We who live in these pits are not aware of it and believe that we are high on the earth, as one who, being at the bottom of the sea, believes he is at the surface and, seeing the sun and the other stars through the water, mistakes the sea for the sky.”
(Plato, Phaedo, LVII)

 

 

 

 

Although slightly different from the Aristotelian elements, we can find the theory of the 5 Elements in China, in Wu Xing, a principle of Taoism also used in martial arts such as Tai Chi, Kung Fu and Qi Gong, in which the ultimate goal of the practitioner is to become one with the elements of nature, with the “inner way of the Universe”, drawing from practice the vital force, Chi, to achieve health, strength, vitality and supreme knowledge.

 

 

 

The fifth element: the stone of the philosophers, the quintessence

 

 

Even in alchemy, an ancient science that studied the Elements in depth to distil lapis philosophorum, the philosopher’s stone, we can find the theory of the 5 Elements. The ultimate purpose of lapis was to confer the elixir of long life capable of healing all illnesses (the universal panacea, the “true medicine”), and to confer immortality and omniscience, to sublimate the corruptible into supreme perfection.

The method for “finding” the lapis was codified in the acronym VITRIOLVM: Visita Interiora Terrae Rectificando Invenies Occultum Lapidem Veram Medicinam, “Visit the interior Of the earth, by rectification, you will find the hidden stone, the true medicine”. The word “Rectificando” was both the cornerstone of the alchemical formula and a portal to an even more mysterious knowledge; in fact, it referred to an important element of the Lurianic Kabbalah, the Tikkun or Tiqqun (“rectification”, “repair”).

 

 

The Tikkun is an operation that aims to liberate the sparks of holiness exiled in the physical creation and bring them to evolution through the 5 evolutionary stages called Olamot, the 5 Worlds. The basis of this operation of liberating the divine spark, or “quintessence” as it was called by the alchemists, is the harmonic union and understanding of the Elements within man as well.

 

 

“This art is partly natural and partly divine or supernatural. For at the end of the sublimation there germinates, by the mediation of the spirit, a resplendent white soul, and together with the spirit itself it ascends into heaven. And this is clearly and manifestly the stone […]” (JUNG C. G., Psychology and Alchemy, p. 359-360).

 

How to discover the power of the Elements within yourself

 

 

The mystery science behind the theory of the Elements considers man as part of nature, which is why the Elements would be outside, but also inside us. From this perspective, the work carried out by the ancient alchemists, the sages of the animist and shamanic cultures, the learned wisdom of the East, would be similar, that is, it would consist in bringing together the Elements within oneself, harmonising them to release their supreme essence: the fifth Element, the Quintessence, the Spirit, the Anima Mundi, the Lapis, the elixir.

Each culture has given this wisdom a particular form, but all require that the work done externally is a reflection of the work done in our interiority.

How do we learn to recognise the Elements within ourselves?
What steps are important to take in order to take the first steps on the path of knowledge?

 

 

Water said: “Flow, do not stagnate. Life is constant movement, it does not stop.


Fire has said: Transform, do not remain motionless in the void of apparent calm. Life is a fire, a constant crackling.


Air said: – Free yourself, melt, detach yourself from all that prevents you from being and flying free. Life is a sigh, a breath, a moment.


The Earth said: – Rise, raise your branches and flourish. Life contains the mystery of every seed and the ancient wisdom of all forests.


The Heart has said: Open, expand and love. Love all that your infinite soul embraces. Life, if it does not contain and is not contained in love, is not life”.


(Ada Luz Márquez in Susurros de la Tierra)

We can feel and perceive every day around us, listening to the voice of nature around us, perceiving the nature we embody.

What could we discover? Life, the essence that permeates every living being in the world, the spark of holiness, the divine presence,

the Anima Mundi within us.

 

 

If you are interested in this path, write to me and book your Inner Journey: Connect with your soul through the 4 natural elements.

Discover your 5 elements

The appointments will be online with interesting daily exercises, meditations and much more!

Let yourself be transported

Find out all programs :

https://lovenergy.nl/programmes/healings-holistic-therapeutic-treatments/

Healthy Mussels

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Mussels are one of the most popular seafoods and there’s no denying that they taste great.

That’s why they lend themselves to simple or gourmet preparations, but always tasty and appealing.
In addition to the gratification of the palate that is part of the excellence of mussels, there is also the component that benefits health.

The organoleptic properties of these molluscs are a real panacea, among other qualities, for inflammation and rheumatic pain.
They contain an abundance of glucosamine, which has a direct effect on pain conditions, to the extent that their inclusion in a diet for people with these problems is considered necessary.
The positive qualities of these shellfish do not stop with their ability to relieve inflammation.

 

 

Vitamins, minerals and antioxidants

Mussels are rich in vitamins and minerals, but they also contain a great deal of antioxidants, which are known to combat the action of free radicals and thus cellular ageing. This is due to the presence of vitamin C in mussels, which is also good for preventing seasonal illnesses.
Mussels contain mainly B vitamins, which are ideal for giving energy, as in the case of athletes, or recovering from tiredness. Their benefits also include regularizing the metabolism, which is led to limit fat absorption and improve liver function.

These shellfish are recommended in the diet of people suffering from anaemia, as they contribute to the daily iron intake, but also potassium.
Potassium regulates blood pressure in hypertensive people and, with the addition of phosphorus, also helps improve memory and intellectual performance.
Phosphorus also helps regulate mood swings and combat depression.

 

But what are the benefits of mussels?

Usually this mussel is regarded as a bit of a ‘little brother’ compared to the others. But few people know that mussels have high nutritional values.
As products of animal origin, they have a good content of proteins with a high biological value. They also have a high cholesterol content, which may vary depending on the time of year, as the production cycle favours its increase in the meat. The fatty acid content is moderate and the lipid profile is positive as it is evenly distributed between saturated, monounsaturated and polyunsaturated fats; there are also moderate concentrations of carbohydrates, consisting mainly of the animal’s glycogen. It is found in excessive quantities.

There is no shortage of potassium and phosphorus, but what characterises mussel meat is above all its high bioavailable iron content. 
In terms of vitamins, mussels contain good quantities of thiamine, vitamin B1 and niacin, vitamin PP, but there are also good concentrations of vitamin A.
Organoleptic characteristics

The meat of mussels has an intense and strong flavour.

Their organoleptic characteristics vary depending on various factors, including:
* Seasonality: mussels grow and reproduce in the spring and summer. Eating mussels during this period often results in a higher cholesterol content.
* Mussel size: The age of the mussel determines its texture and flavour. In the adult mussel, the taste can be excessive and unpleasant.
* place of cultivation: mussels feed differently in the open sea and in areas near river mouths, which means that the taste is different and has different organoleptic properties.
In the estuaries, mussels grow much faster due to the very high content of organic residues which directly and indirectly feed the mussels.

 

“If they are mussels, they will open”

 

But do you know everything about mussels?

 

 

Here are 5 things you (perhaps) didn’t know.

 

The colour of the mollusc reveals its sex

Inside the large bivalve shell is the mollusc with its prized flesh: some are bright orange and others a very dull yellow.

The difference is that the bright orange ones are female, while the yellow ones are male.
The most prized mussels are in fact the females because they have a sweeter taste.

Incrustations on the shell

The cleaning of the shell must be done carefully and there are two things to do, remove the “byssus” and the encrustations.

You know those white incrustations attached to the shell that look like little volcanoes? They are called “dog’s teeth” and are parasites of the mussels: if these parasites are present, it means that the mussel is a rock mussel, which is the best one, smaller but tastier.

Mussels are dietary

Mussels are a dietary fish, if you consider that there are about 84 calories in 100 g of product. Each person can therefore eat up to 350 g of mussels and benefit from all the properties described above.

They have digestive properties thanks to the mineral salts they contain.
A few years ago, studies were carried out on the medicinal properties of mussels: thanks to their high glucosamine content, this shellfish is considered a powerful natural anti-inflammatory.

History of mussels

Mussels were already considered a delicacy in the Palaeolithic era and were already widespread in Europe, South America and Patagonia. The French pride themselves on having created the first mussel farm in the 8th century.

Studying mussels

Scientists are studying the ‘byssus’, a natural weave of fibres and glue that resists water and does not harm our bodies. If it can be reproduced in the laboratory, it could be used in the future in surgery for sutures, in orthopaedics for fractures and even to repair chipped teeth.

Below are our wines to pair with your dishes.

 

If you will be interested in some option you can go on our shop:
https://lovenergy.nl/product-category/wine/

 

With a typical Apulian recipe:

Riso potatoes and mussels

Enjoy!

Potatoes

Potatoes

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Native to the Andes, the potato was domesticated in the Lake Titicaca region and became one of the main foods of the Incas, who developed a large number of varieties to adapt it to the different environments of the regions they inhabited.

The first Europeans to learn about the potato were the Spanish conquistadors of Peru: the first written description of the plant dates back to 1537.

The potato arrived in Europe around the middle of the 16th century: it was reported in Spain in 1573, a little later in the Netherlands and Italy (then Spanish possessions), in England in 1588 (brought there by Walter Raleigh), in Germany at the end of the century. In Italy it was called “tartuffolo” or white truffle.

Present in botanical gardens, for a long time its importance in agriculture and nutrition was marginal, and it was considered a food mainly suited to animals.

Several factors played against the spread of the potato. The first varieties imported from South America were unsuitable for cultivation in European climates and yielded poor harvests. The tuber’s deformed and irregular appearance was strange and unsightly to Europeans of the time, and some herbalists suggested that it could cause leprosy.

The potato was not mentioned in the Bible, which according to some religious people meant that God did not intend for humans to eat it. The potato was even associated with witchcraft and the devil. The potato was not mentioned in the Bible.

Healing Properties and Benefits of Potatoes

The potato is a foodstuff that is very rich in substances with properties that can benefit our organism; the abundance of potassium it contains is very useful in cases of hypertension, it also contains trace elements and minerals such as sodium, magnesium, calcium, phosphorus and iron.

In natural medicine, the potato is highly valued not only for its beneficial effects on human health, but also for its versatility.

In general, it has a purifying effect and retains many of its active ingredients even when cooked.

Potatoes contain about 79% water, 15% starch and the remaining percentage is divided between ashes, sugars, fats, proteins and dietary fibre. Potatoes contain a very good percentage of potassium, in addition to phosphorus, calcium, sodium, magnesium, iron, zinc, copper and manganese.
Potatoes contain the following vitamins: B3, B5, B6, vitamin C, K and J. Sugars are divided into saccharose, dextrose and fructose. Among the amino acids, those present in greater percentage are: aspartic and glutamic acid, leucine, lysine, valine, arginine and serine.

Simple Remedies with

Potatoes

The juice of the potato, because it neutralises the gastric juices, is useful in case of stomach pains and gastritis;

the potato also has a depurative effect and the potato water is able to purify the intestine and eliminate toxins from the body.

To obtain potato water with purifying properties, all you need to do is get a potato, wash it, carefully cut it into small cubes (taking care not to remove the skin) and soak them overnight in a quarter of a litre of salted water.
After straining, drink a glass every morning on an empty stomach.

The potato also fights water retention;

in fact, its high potassium content helps the body eliminate excess water. Many substances with healing properties are contained in the skin, so it is best to cook it whole, in the oven or steamed, and eat it together with the skin. To combat water retention, a potato diet is recommended: For 2 days, eat 200 grams of unsalted potatoes 5 times a day, cooked in their skins, and drink plenty of water.

The high potassium content helps eliminate water retention and with it waste and toxins, thus purifying the blood.

Potatoes can also be eaten by diabetics.

They are not only useful in cooking, but also for beauty care and skin care in particular: the pulp of this tuber, for example, can be used to make face masks that nourish and soften the skin. But that’s not all.

Potatoes

Like I said before they are a source of minerals, fibre and vitamins (particularly C and B) and have an anti-inflammatory and soothing effect on reddened skin: just grate one and apply it to the affected area for relief. It has emollient and moisturising properties, being composed mainly of water.

Don’t throw away the water from cooking potatoes because it can be a great remedy for the skin of your hands: by keeping them immersed for a few minutes, thanks to the action of the starch and potassium, they will become softer and smoother.

One of the most effective natural remedies for dark circles under the eyes or puffy eyes, which are the result of a few hours of sleep and stress, is a slice of potato left on the area for about 30 minutes.
It purifies the skin, eliminating blemishes such as acne and blackheads.
Useful for small wounds and burns.
Healing of bruising.

Potatoes? Line-friends!

It seems that potatoes, contrary to popular belief, are not at all an enemy of the waistline.

On the contrary, there are at least seven good reasons to consume this food safely even during a slimming diet; in fact, potatoes, as well as being low in fat and cholesterol, also provide a good quantity of vitamins and mineral salts and are formidable allies of our health.

However, this is only possible if they are cooked in a healthy way and are not overly seasoned.

Low fat Potatoes contain only 85 calories per 100 grams of raw product.

High energy Potatoes are made up of 20% complex carbohydrates, i.e. those that the body absorbs slowly and provides energy over many hours.

Cholesterol under control The starch contained in potatoes reduces cholesterol and lowers the level of triglycerides in the blood Fair amount of protein Potatoes are among the vegetables with the highest protein content (2%). However, this protein is easily lost when potatoes are cooked, which is why potatoes should be eaten in combination with other protein-rich foods such as fish, rice and pulses

Full of vitamins Potato flesh is very rich in vitamins B1, B2, B6 and, especially in the yellow varieties, provitamin A. Vitamin C, on the other hand, is largely contained in the skin; therefore, roasted or boiled potatoes with the skin retain their content to a large extent….and minerals Potatoes contain iron, zinc and phosphorus and boast a potassium content equal to that of bananas.

Violette potatoes against free radicals.

Purple or violette potatoes are a real health boon because, unlike the potatoes we are used to serving on our tables, violette potatoes have unique properties (and benefits).

They are naturally rich in anthocyanins, pigments that possess antioxidant and anti-radical activity (helping against ageing processes, inflammatory processes and cancerous changes).

According to scientists, the quantities of anthocyanins found in the analyses are very high: as much as 100 mg per 100 grams of violette potato. Researchers attribute to these substances a real “sweeping” role in ridding the body of free radicals responsible for premature ageing. These substances are present in many foods (including blueberries, currants, raspberries, red grapes and aubergines), but the violette potato is said to contain far higher quantities.

Potatoes Recipes

I conclude this article with some recipes with potatoes made from Grandmama BiBo from Puglia with Love

Rice with potatoes and mussels :
Tiella of potatoes and codfish:

 

Enjoy!

Olives Mediterranean passion

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Olives were harvested, depending on their intended use, at different times:
still unripe (olives albae or acerbae)
not fully ripe (olives variae or fuscae)
ripe (olives nigrae).

Those that could not be picked by climbing the trees were dropped using long flexible sticks (ractriai in Greek), always taking great care not to damage them. Some helpers collected and gathered the beaten olives, which were usually ground as soon as possible.

Olives originated in Asia Minor and started to spread in the Mediterranean 6000 years ago.
In Italy, the presence of olive stones in archaeological contexts is documented as far back as the Mesolithic period.
According to recent studies, there are some doubts about the theories that claim that the olive tree was introduced to Italy by the first Greek settlers, although we should not forget that the Greek word for olive (elaìa) and the Etruscan word amurca, in its Greek form amòrghe, indicate the bitter liquid obtained from the first pressing of the olives, which was discarded and used as a fertiliser, in the tanning of hides and in the drying of wood.

Today, this food is one of the symbolic foods of the Mediterranean diet, internationally recognised for its properties and very characteristic flavour.

Table olives, green, black, with or without bone, stuffed, whole or sliced are part of appetizers, salads, pasta dishes, rice, pâtés, sauces, bread or together with other components of meat and fish fillings.

Properties and benefits of olives

They are a source of vitamins A, B, C, E, minerals (iron, sodium, phosphorus, magnesium, potassium and iodine) and provide oleic acid and have a high fibre content (which helps regulate our intestinal system).

In addition to their famous benefits for our cardiovascular system, they also have beneficial properties for our musculoskeletal, respiratory, nervous and digestive systems, all thanks to their high content of phytonutrients and antioxidants.

Olives are rich in many plant compounds, in particular:
* Oleuropein: this is the most abundant antioxidant in fresh, unripe olives.
* Hydroxytyrosol: as olives ripen, oleuropein is broken down into hydroxytyrosol, a powerful antioxidant.
* Tyrosol: prevalent in olive oil, this antioxidant is not as powerful as hydroxytyrosol.
* Oleanolic acid: this antioxidant can help prevent liver damage, regulate blood fats and reduce inflammation.
* Quercetin: this nutrient can lower blood pressure and improve heart health.

Recipe with Leccino Olives

Ingredients:

  • 400 g farfalle pasta or other short pasta format
  • olives , 100 g of pitted Leccino olives
  • parsley 1 tuft of washed and dried parsley
  • thyme ; a few thyme leaves
  • basil ; a few basil leaves
  • pine nuts 50 g lightly toasted pine nuts
  • capers 1 teaspoon of well-washed salted capers
  • pepper a few grains of black pepper
  • oil extra virgin . olive oil to taste
  • parmesan cheese 1 tablespoon grated parmesan cheese

Preparation
While the pasta is cooking, place the olives, parsley, thyme, basil, pine nuts, capers, black pepper and Parmesan in the mixer, pouring in the oil to obtain a fairly creamy mixture.
Drain the pasta al dente and dress it with the prepared pesto, adding, if necessary, 1 tablespoon of cooking water.
Serve immediately.

We recommend using leccino olives to add a touch of flavour to your dishes.
And don’t forget the extra virgin olive oil, which gives an unmistakable, high-quality flavour.

 

Come and visit our website with all Mediterranean products: https://lovenergy.nl/product-category/oils/

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Being Happy: A choice of life

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Avarice, envy, pride, hostility…

may be considered terrible sins;

but there is no greater sin than being unhappy.

 

Life is too short to spend it unhappy, suffering and angry.
It depends on you what you do with the time you have been given.
Reflect deeply on whether you want the years you spend in this world to be a fantastic story of love, friendship and achievement or a sea of tears and constant suffering.

You cannot always be happy, but almost
Don’t be cynical, but don’t be innocent either.
Perhaps you cannot be happy at all times of the day, because there is always something happening that disturbs our peace of mind, our life in general.

This is obvious. However, we would like to propose that you reflect on this.
In this case, the exercise consists of a look back. Think of all the years of your life, from the time you can remember, up to this very moment. What do you see?

 

 

There are many things you can appreciate when you take a well-considered stocktaking of your life.

However, if the end result is that, leaving aside the hard and bad times, the misfortunes and the pain, the complications and the challenges, you have been happy, you are not committing the sin of not making the most of your time.

If, however, when you take stock of your existence, you realise that misfortunes weigh on you like lead around the neck, if you are unable to lift your head, if you find it difficult to look to the future with hope, and if your life is a sea of tears from which you do not know how to get out, you are committing a grave sin, because you are not happy.

“Happiness is not doing what you love, but loving what you do.”

Jean Paul Sartre

 

Is happiness overrated?

Some people say that happiness is overrated.
Perhaps they are right. Others say it is impossible to achieve, and that is likely.
There are also those who believe that it is an invented concept, to try to justify our passage through the world. We will not be the ones to deny it.

Regardless of any study or belief, there is one thing we can learn in life.
And that is that when we are in love, with a job we like, and surrounded by the people we love, we are happy.

Doesn’t it make you feel great to be where you want to be, to be loved, valued and unique? Is this not happiness?

 

 

Maybe you don’t have the answer.
Many people may think that they are not happy, but if you feel good about yourself, if you are happy with what you do and have, you are probably happy.

How to achieve happiness?

There is only one way to be happy: to be yourself.
However, to make your personality explode, you cannot stop on the surface.
The capricious, the envious, the slanderer justify themselves by saying that they are like that, that no one can change them, but they are off the mark.

“One day in any place, in any place you will meet yourself, and that, only that, can be the happiest or the bitterest of your hours.”
-Pablo Neruda-

 

A person can only be himself when he knows himself intimately.
Deep in the heart of each of us is our unique and immutable truth, our true personality.
The one that jealously guards the dreams and desires of our soul.
In the depths of our being is rooted the true pursuit of happiness.

Because your heart doesn’t lie to you, it will reveal to you who you want to be with and who you don’t want to be with, the job you want to do, the right partner for you and those who only accompany you for personal gain.

Don’t wait any longer, because every day that passes is precious time that you lose. Do not make the mistake of being unhappy, nor allow sadness to invade your soul and your being.

You deserve the best, and you are the only masters of your present and your future.
Cling to it with strength and begin to be who you really are.