Factory farming conditions and antibiotic-resistant pathogens emerging as a result of them pose an existential threat to humans in the form of zoonotic diseases. Why it’s time to produce and consume food more thoughtfully.
Figs, simply delicious
Figs, which are so sweet and tasty, have many beneficial properties, known since ancient times. Don’t do without them in September.
There are many delicious, tasty and nutritious varieties of figs depending of the period of the year when they ripen: those generated by gems of the previous year that ripen between June and July, those grown from gems of the same year that ripen from August to September and late figs that ripen in autumn.
Figs contain a lot of water (over 80 percent), soluble glucides (about 11 g/100 g) and fiber (2 g every 100 of flesh). Few calories (47 Kcal per 100 g) and vitamins A and C, potassium and phosphorus.
It is a mineralizing and re-energising fruit. Recently, science proved its anticancer properties. Even its milk, typical of unripened figs, is a nature’s miracle: rich in enzymes, it was used in ancient times to make game more easily digestable and in the cheese-making process to curdle the milk.
The Ficus tree is cultivated throughout the regions of the Mediterranean area and in the hot regions of America. It adjusts to every kind of soil, provided that it is not too compact.
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