Cook meat, but also prepare any food the right way. So that the process that leads to inflaming our organism does not occur. Topics that are still little talked about but which are of great importance, and on which there is increasingly more attention nowadays. Just like those linked to the so-called glycation. We will talk about it next Tuesday, May 14th, at the Ferraris institute in Ragusa, starting at 4.45 pm, as part of the conference “In slow fire”, organized by the Guccione Pharmacy in Ragusa. Special guest, Samantha Cristoforetti’s chef, Stefano Polato. “Mine will be a practical demonstration – he explains – which is clearly based on the scientific bases that will be illustrated by the other speakers, and which can be put into practice both at a domestic level but also in the world of catering. The objective is to give some input on the fact that in the kitchen there can be various degrees of risk, and above all I will explain how not to produce advanced glycation by-products, deriving from cooking systems that we may have inherited from our ancestors. The problem with these compounds is accumulation: when we accumulate harmful substances, they cause inflammation. What to avoid? Certainly the formation of hydrocarbons when we cook meat, a fish or chicken fillet, that is, those classic brownings, which we like so much, but which are harmful substances that enter our body. The eye, in this sense, gives us a hand. I usually show slides with several slices of toast. There are many gradations. We say that it should not go above 120 degrees, although obviously this does not mean that we should no longer eat like this. Let’s say that there are ways that allow us to limit this type of risk. One of these is certainly lemon which is used for example in marinating meat or fish, but also slow leavening and sourdough in the case of bread preparation”.
Alongside him, Dr. Alfredo Saggioro, a pioneer in the European field of Functional Medicine who will talk about “Body ecosystem: a journey through health, microbiota and functional medicine”, and Professor Gregorio Peron, food chemist and researcher at the University of Bresci for the speech entitled “What’s cooking? Reflections of a chemist in the kitchen”. The Roman journalist Giorgio Pomponi will moderate. The event is free but the number of places will be limited. Access will be via accreditation via the eventbrite platform (at the link https://www.eventbrite.it/e/biglietti-a-fuoco-lento-876268040297?aff=oddtdtcreator.
