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Corso di Cucina Senza Glutine a Bologna

Association CeliaInsieme , a new combination of information and awareness of celiac disease, presents:

Corso Mediterraneo Cooking Gluten Free

on 29 and May 30, 2010

in the kitchen of the "Friends of Babette"

Via S. Happy 116 / G BOLOGNA

With Chef MARCELLO VALENTINO

PROGRAM

Sabato 29 maggio

Ore 17.00-18.00 circa
Presentazioni e lezione teorica in aula con uso di schede didattiche. La cucina mediterranea, la dieta senza glutine e i suoi cibi più rappresentativi.

Ore 18.00-21.00 circa
Lezione pratica in cucina: dimostrazione dello chef e preparazione collettiva di 4 portate, dall’antipasto al dolce; dibattito e commenti finali.

Piatti da realizzare: stuzzichini di finger food ai sapori mediterranei, gnocchi di ricotta e riso al tricolore su crema di mozzarella di bufala, tortino di sfoglia salata con caponata di melanzane, biscotti di piccola pasticceria ericina.

Ore 21.00 circa: Degustazione dei piatti preparati. Sunday, May 30

about 10:00 to 11:30 hours:
theoretical lessons with the use of didactic. How to handle and store food: basic rules and criteria in the kitchen.

about 11:30 to 14:00 hours:
practical lesson in the kitchen: chef's demonstration and collective achievement of 4 courses from appetizers to desserts, discussion, final remarks and delivery certificates.

Dishes to be carried out: bread with ricotta cannoli smoked bacon scented with citrus fruits, rice dumplings stuffed with mushrooms and mozzarella on pesto Ballarò, roll the pork tenderloin in pastry with pork, citrus parfait with chocolate glaze and crispy of Sicily.

Hours 14.00: Degustazione dei piatti preparati.

_ . _ . _ . _ . _ . _ . _ . _ .

Costo complessivo del corso € 120,00 da versare interamente al momento della prenotazione, e comunque non oltre il giorno 20 maggio 2010, al numero di conto corrente postale 1575771 intestato a Associazione Celiainsieme - Via Ca’ Bassa 27 - 40068 San Lazzaro BO.

Per informazioni contattare Anna Maria Nicoletta 3475339880 ass.celiainsieme@libero.it

... More Condition_symptomsvenous Hypertension

Conoscere la Celiachia – Evento a Milano, 18 Aprile 2010

Domenica 18 aprile 2010, dalle 16.30 - 19.30 si terrà un incontro presso "Spazio biblioteca "Quinto...che law "in Piazza Madonna of Providence ang. Chiostergi via Milan (See Map )

This is an opportunity for dissemination of information on celiac disease, accompanied by tasting gluten-free products.

Here is the information on this interesting project: ________________

EVENT
is important today to stay informed on health issues and know more about food intolerance: Although not directly involved, people are intrigued by a phenomenon so growing as celiac disease.
's your chance to learn more.
With final tasting of delicious gluten-free BIAGLUT
BOOK
A friend who helps guide all those who have to deal with celiac disease, but also suitable for people living with gluten intolerance for years. Adults, teens and parents of children with celiac disease can be discovered through this book like, with some simple trick to everyone, you can lead a normal life, even at the table. Celiac disease is analyzed from many points of view: medical science, addressing among other issues such as recent research on the pill and anticeliachia vaccine psychological-emotional look at how to avoid being overwhelmed by anxiety and fears, however, is predominant the practical aspect, the ABC to-do, food at home but also at school, from friends and family, the restaurant, travel and holidays.
There are a number of recipes, approved by Valmarana Ross, President of 'Italian Celiac Association Lombardia ONLUS and reference point in the world of celiac disease.
Finally, the book is accompanied by a cut-out little dictionary English-Italian and Italian-English, useful for people with celiac disease on a trip abroad.
The key concept, also expressed by the title, is that this intolerance should not be seen as a disease, but simply become a way of life and another chance to pay attention to their diet. For more
info: http://www.myspace.com/524231549

Best Flash Memory Great Card!

Le proprietà dello yogurt – Lo Yogurt fatto in casa

Lo yogurt è un alimento prodotto sin dall’antichità e sue proprietà benefiche erano già note ben prima che lo scienziato russo Ilya Ilyich Mechnikov [1] , microbiologo e pioniere sugli studi del sistema immunitario, le analizzasse.

Si narra che lo stesso Mosè ne facesse un uso giornaliero e che questo gli avrebbe giovato al punto da consentirgli una lunga vita.

Ma a parte le sue origini, lo yogurt è davvero un alimento molto utile, e lo è in modo particolare per i celiaci e per gli intolleranti al lattosio.

Infatti, durante la fermentazione ad opera dei fermenti lattici, il lattosio contenuto nel latte viene scisso nei due zuccheri semplici glucosio e galattosio, con generazione di acido lattico, rendendo questo alimento digeribile anche a chi ha deficit dell’enzima della Lattasi .

Inoltre, i fermenti lattici, riequilibrano e rinforzano la flora batterica intestinale, svolgendo un’azione importante per il sistema immunitario , riducendo il rischio di alcune allergie [2] , interagiscono nella produzione di alcune vitamine e intervengono in numerose reazioni metaboliche.

Per i celiaci, quindi, questo alimento può rappresentare un valido aiuto, in particolare quando, as a result of accidental ingestion of gluten, the intestine becomes inflamed.

Inflammation evidence that an imbalance of beneficial bacteria to the intestinal mucosa, and this often leads to the proliferation of intestinal Candida .

However, not all products of yogurt can be consumed by a celiac. It must be careful not only to those cereals that contain or are supplemented with barley, but also those which contain fruit pieces.

are certainly capable of those "white", ie without any addition.

Yogurt, however, can be prepared at home. Here's how:

The homemade yogurt

Ingredients:

• 1 liter of whole milk a long shelf life
• 3 tablespoons of yogurt (for the first time) or lactic acid powder.

we have available to put jars of yogurt, a large glass container (yogurt will contain all) with hermetic sealing, a steel pan, a wool blanket.

In proceedings for the first production, it brings the milk to a boil in the pot and continue boiling for 15 minutes. It extinguishes the fire, remove the cream that will be formed on the surface and wait about 20 minutes. At this point we can pour three tablespoons of yogurt purchased (white) and mixes with the warm milk.

is poured into the bowl, large glass and then sealed.

It surrounds the container on the deck and is positioned next to a radiator, being careful not to shake it. It should stay warm for 6 hours. After this period of time, pour into jars that will be placed in the refrigerator to stop the fermentation process (otherwise the flavor is too acid).

can be consumed after a few days of rest in the fridge and their deadline is one week. If

keep a jar by at least 3 tablespoons, we can use as a basis for lactic another liter of milk.

Excellent with fresh fruit cut at the moment, with honey or with gluten-free cereal.

The only problems in the preparation of yogurt are represented by the possibility that the lactic acid bacteria die during the fermentation temperature is too low.

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[1] http://en.wikipedia.org/wiki/Ilya_Ilyich_Mechnikov

[2] http://www.ansa.it/web/notizie/rubriche/ scienza/2010/04/01/visualizza_new.html_1758786706.html