I bambini italiani sono poco attivi e mangiano male.
Qualche piccolo passo in avanti c’è stato, ma l’Italia continua ad essere, tra i paesi europei, quello con i valori più elevati di eccesso ponderale nella popolazione in età scolare: la percentuale di bambini in sovrappeso è del 20,4% (era del 23,2% nel 2008/2009) e di bambini obesi del 9,4% (era 12,0% nel 2008/9), compresi i gravemente obesi che rappresentano il 2,4%.
"We highly recommend this method while preparing rice for infants and children as they are highly vulnerable to arsenic exposure risks."
he spent quite a bit of time first rinsing the rice under the faucet, pressing it down and draining the water out...probably 5 or 6 times.
It's good to know now that this is good for you twice over
More recently, with the heavy use of plastics in the food supply chain, microplastics have been found in our foods, including rice. The washing process has been shown to rinse up to 20% of the plastics from uncooked rice.This same study found that irrespective of the packaging (plastic or paper bags) you buy rice in, it contains the same level of microplastics. The researchers also showed plastics in (pre-cooked) instant rice have been found to be fourfold higher than in uncooked rice. If you pre-rinse instant rice, you could reduce plastics by 40%.
In 1972, a British scientist sounded the alarm that sugar – and not fat – was the greatest danger to our health. But his findings were ridiculed and his reputation ruined. How did the world’s top nutrition scientists get it so wrong for so long?
It’s honestly not that insane to say that the cookie/biscuit, if you include its predecessors, is one of the most important foods in human history.
Essentially every culture had some version of this, made with whatever flour they could grow and process. Such items were portable, long-lasting sources of calories. Ground millet, sorghum, peas, and, eventually, wheat have been used for these hard, flat crackers, which were then rehydrated when it came time to eat. Usually, they were baked twice: once to cook them, at a relatively high heat, and then again for longer at lower heat to fully dry them out.
A new fresco depicting an Italian flatbread has been discovered at Pompeii. Culinary archaeologist Farrell Monaco offers a recipe to make it and explains why it's not a pizza.
From its name, to its hazy origins, to its drug interactions, there’s a lot going on beneath that thick rind.
“We don’t really have a cold problem like a lot of people think we do,” says Solotki. “We have a heat problem, because of the sunlight.” 24 hours of summer daylight keeps the greenhouse balmy, while accelerating vegetable growth. Crops grow so speedily here that in early July, three weeks into harvesting, Solotki merrily reported collecting over 220 pounds of food. The North’s midnight sun makes greenhouse gardening surprisingly productive, with everything from leafy greens, squash, tomatoes, and beds of flowers soaking up the extra light.
