We are approaching Christmas Holidays, but we better look ahead: what are the foods that are best for your body, and yummy, too? Swide has some tips on what to eat to stay beautiful and healthy.
The world’s healthiest food
Coconut components are extremely healthy, especially coconut oil, that has been proven to prevent heart disease and provides lauric acid which helps the immune system. Coconut oil also lowers your cholesterol, and prevents routine illness with its powerful antibacterial, antiviral and antifungal agents. It also promotes healthy thyroid function.
Never grown with chemical fertiliser, watercress contains more iron than spinach and contains antioxidants. Cress leaves and stem contains gluconasturtiin, a glucosinolate compound that gives the peppery flavor. The hydrolysis product of gluconasturtiin is believed to be cancer preventing. It has also more ascorbic acid than most fruits and vegetables and vitamine K, for bone health.
Wild berries and blueberries have high levels of anti-oxidants. Blueberries can improve memory. Also, lately it has been proven that we can freeze blueberries without doing damage to their delicate anthocyanin antioxidants. Berries in general are also low in terms of their glycemic index value.
Nuts are high in calories, but are rich in omega-3s. Hazelnuts contain arginine, an amino acid that may lower blood pressure. Almonds have heart-healthy polyphenols. If you can’t restrain yourself, pick cashews: they have a lower fat content than most other nuts, approximately 75% of their fat is unsaturated fatty acids. Walnuts contain phytonutrients that are protective against metabolic syndrome, cardiovascular problems, and type 2 diabetes.
The yolks contain hard-to-get nutrients and antioxidants. Don’t be scared by what you have heard about eggs being bad for your heart: consumed in a balanced way (people prone to heart disease should consume two yolks a week, not more), they are healthy. Eggs also have choline which lower the rates of breast cancer. And if your cholesterol is high, eat coconut… (see above).
Tagged with: #FOOD DESIGN #ITALIAN FOOD
With the arrival of the warm weather, we can’t help but to hope to eat a little lighter. Swide asks five Italy-based chefs what they’re cooking this spring.
Sicily’s splendidly flavorsome caponata can actually be traced back to the island’s Spanish conquest, its name having been derived from a Catalan word, Caponada. Swide shares a history of this eggplant-based Sicilian specialty along with different versions.