Dr.ssa Michela Barducco

Dietista, Naturopata, Counselor e Floriterapeuta


Alimentazione e trattamenti naturali

Il mio blog



Posted on May 5, 2013 at 5:39 PM
L'aglio è considerato un 'cibo medicina' grazie alla presenza di allicina, un'essenza solforata responsabile anche del particolare aroma dell'aglio e che è molto attiva soprattutto nell'aglio fresco.
Tra le virtù terapeutiche dell'aglio: la capacità di fluidificare il sangue, di abbassare la pressione, di tenere sotto controllo i valori del colesterolo e del glucosio nel sangue, di contrastare i radicali liberi e le proprietà antisettiche; l'aglio risulta molto utile dunque, oltre che come supporto al sistema immunitario, soprattutto per chi soffre di ipertensione, dislipidemia, diabete (o per chi voglia prevenirne la comparsa) e in generale nella prevenzione cardiovascolare. Nonostante le molte proprietà benefiche un consumo eccessivo potrebbe irritare le pareti intestinali.
Le varietà di aglio migliori sono il Rosa primaticcio, il Rosa napoletano, il Rosso di Sulmona, il Serena e il Rosso di Nubia, il Rosa di Agrigento, il Bianco Piacentino.
Per rendere l'aglio più digeribile è utile eliminare la parte verde al centro, l'anima.
In cucina l'aglio viene utilizzato in piccola quantità per aromatizzare (ad esempio per preparare un olio aromatizzato, magari con aggiunta di peperoncino o rosmarino, o un aceto aromatizzato, magari con aggiunta di peperoncino): in camicia (cioè con la buccia) l'effetto sarà più delicato, sbucciato l'effetto sarà più intenso, mentre per un spore ancora più intenso potremo tritare l'aglio (eventualmente utilizzando l'apposito spremi-aglio); in alcune ricette (ad esempio nel pesto alla genovese, nell'aioli, maionese a base di aglio, e nella bruschetta ha un ruolo di primo piano.

Salsa tzatziki (classica e in versione vegana)
Mescolare in una ciotola 400 g di yogurt greco (o di yogurt di soia per la versione vegana o per chi è allergico alle proteine del latte vaccino), 2 C di olio di oliva extra vergine, il succo di mezzo limone e 1 pizzico di sale; aggiungere amalgamando via via 4 spicchi di aglio (preferibilmente freschi) privati dell'anima e  tritati, o meglio spremuti con lo spremi-aglio, e mezzo cetriolo tagliato a dadini. Regolare di sale.
Ottima per accompagnare verdure in pinzimonio e insalate, pane tostato, soprattutto integrale, pesce lessato o al vapore, carpacci o tartare di pesce crudo.

Categories: Conoscere gli alimenti

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