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.
Turmeric, the spice that keeps us young
Turmeric is a tropical root already well-known in medicine for its many healing properties and its long and culinary tradition in the East. Lately, it has been object of study for its anti-ageing properties: laboratory analysis conducted by Italian researchers at CNR in Catania, the University of Catania and the University of Pavia as
Turmeric is a tropical root already well-known in medicine for its many healing properties and its long and culinary tradition in the East.
Lately, it has been object of study for its anti-ageing properties: laboratory analysis conducted by Italian researchers at CNR in Catania, the University of Catania and the University of Pavia as well as American researchers at the New York Chemical College confirmed that its antioxidants can tackle the development of neurodegenerative diseases connected to brain ageing like cancer and Alzheimer’s disease.
Turmeric, a yellow spice to be used alone or with other ingredients in curry, is a powerful anti-inflammatory, it detoxifies the blood and protects the liver.
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The world of cinema recognises the link between food choices and the climate crisis by offering vegan menus for awards season events, including at the most important of them all: the Oscars.
Turmeric: it owes its bright yellow colour to curcumin, a powerful antioxidant with anti-ageing properties. In ethno-medicine it is considered one of the plants with the most healing properties (mainly the fresh root): it is an anti-inflammatory substance par excellence, it detoxifies the blood, it prevents the development of tumours and it protects the liver.
Let’s look at the reasons behind the growth of veganism in India, as a small yet vocal section of the population turns towards this diet and lifestyle in the largest milk producing country in the world.
by Jeffrey Y. Campbell, Manager of the Forest and Farm Facility at FAO In the Ecuadorian Amazon, Kichwa farmers grow dozens of products on tiny parcels of land. Their lands hum with biodiversity, yielding nutritious foods that have sustained families for generations. Wandering among fruit and nut trees and crops, these indigenous agroforesters fill their baskets
Mint has many health benefits, but in food it’s often accompanied by artificial green colourings. Instead, Galatea has created a green mint ice cream in a completely natural way.
We’re talking about Galatea, a company that produces semi-finished products for artisanal ice creams using high quality ingredients, natural colouring, excluding thickeners and hydrogenated fats, respecting the environment and supporting the less fortunate.
The mad rush to fake food, like fake meat made with genetically-modified soy, ignores the importance of the diversity of our foods and culinary cultures. It’s a recipe to accelerate the destruction of the Planet and our health.
Like with all foods, the quality of an ice cream can be discerned by reading its label. An expert explains how to do this, and tells us how their company steers clear of chemicals, using only natural ingredients to produce an excellent and “free” ice cream.