Giulianas Restaurant & Food Recipes

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It is healthy to eat bread?, What is it made?

A wheat grain consists of an outer shell (bran or bran), an embryo (wheat germ) and endosperm (middle part of the grain).
The bran contains most of the fiber, plenty of vitamins and minerals and some protein.
The germ rich in vitamins B and E, and also various minerals and fiber.

The endosperm, which is 80% of the whole grain contains protein (gluten) and starch. It is the only thing that is used to make white flour, bran and germ are removed during milling and sold to fatten livestock.
The food industry includes artificial chemical additives further complicating the problems of nutrition as

-Propylene glycol (antifreeze) to maintain white bread.
- Diacetyl tartaric acid (emulsifier) ??to save yeast.
Calcium sulfate (plaster of Paris) to more easily amass large amounts of mass.
In the process of milling wheat are lost at least 24 known vitamins and minerals.

When at the end of the last century came the diseases caused by nutritional deficiency, the industry began a program of enriching the harina.Se restored four nutrients: Thiamin, Riboflavin, Niacin and Iron, but the loss of the other 20 nutrients ” | nothing.

The truly healthy bread containing milled cereals shelled, Germs and endosperm of wheat, bread sta class has two to four times more nutritional value when compared with common white bread. A slice of bread has 70 calories, no more than an apple, it’s even healthier if its origin is Krishna (bread made with devotion) or when you add grains like flax, oats, sesame or poppy and if manufactured in house is by far the best therapy STRs. And if you have the blessing as I have a friend who makes the bread with flax in clay oven, qu uaaaa gift.

Recipe for making your own bread:
-1 Kilo of wheat flour
-1 Muffin fresh yeast or yeast on grain boy
-1 Tbsp sugar
-Salt
warm water
fri water-a

In a bowl put the yeast and dissolve it with 1 / 2 cup warm water, you add 1 tbsp of sugar and yeast dissolve well and you add 3 tablespoons of flour, which is a thick liquid mixture, leave in a warm place may be beside the stove, covered by a towel for 10 minutes.
You add more flour gradually and knead until you get cold water to a kilo of flour, kneading here is important so that the bread is spongy air, the mass you feel not so wet or so dry enough to not clinginess you both hands, you add the salt and knead for 10 minutes or whatever you d devotion, you can add flax seeds to the dough, or nuts, or any seed, leave it “œludar”? 30 min. in a warm place near the stove in the bowl covered with a cloth and AFTER you put in a cake pan with a little olive oil to prevent sticking and to brown top.

Until recently, talk of renewal in the wines that came to Colombia, was to see what new references arrived in Chile or Argentina, but destinations like South Africa, Australia or New Zealand were unthinkable. However, today the country boasts a large square enological maturity, with the advantage of its neutrality and its enviable geographical position, since being non-producing country can not we get married with no specific destination or a grape variety but instead, more like to try new sensations.

Here is a brief list of what is coming in 2011.

Chile: From Limarí Valley, is an interesting vineyard called Casa Tamaya white with a remarkable blend of sauvignon blanc, chardonnay and Viogner. And the southern end of the cold Maule, is the vineyard Millaman, with a blend of Malbec and Carmenere, very interesting. Finally, Maipo Valley Vina Maipo old comes with a delicate petite syrah, called Great devotion. A wine that will be talking about.

Argentina: Valdeflores is a malbec that comes from the 1,100 meters, and a wine to be tested at least once in their life. She also gets the wine Luca, Laura Catena seal, which also brings other wine names such as Dante’s kiss, a wonderful quality.

Portugal: Lusitania up with two great wines. On the one hand, the fortified wines of the house Fonseca, one of the Porto wine cellars in the world, on the other, the spectacular wines of the Douro region, with varieties such as Touriga Nacional, ink or ink free Baroque of da Fonte Valley winery.

Spain: In the region of Catalonia come three truly classic wine. The first comes from Lerida, and belongs to a group called Raimat Codorniu, which brings such new world wines, which are notorious for price and quality. Then, from Emporda up a true cult wine is Catalan as Parellada Castle, where the Grenache grape is king. Finally, from Saint Sadurní of Anoia, home of Spanish cava, Sumarroca comes a sparkling first class. As for La Rioja, becoming a cult called Murua vineyard and winery successful return Lan, who has just been lauded among the 100 best wines in Wine Spectator in 2010.

Italy: The Italians are going to surprise with the northern regions like Alto Adige and Mezzacorona home that will bring white wines such as Pinot Grigio or the mysterious red Teroldego Rotaliano. From Sicily we will arrive two interesting houses: Carlo Pellegrino, who will bring from the historic fortified Marsala wine, wonderful wines through dessert, even for high quality wines and the house Feudo Arancio Nero will come with a “D Avola called Hedonis.

France: Alsace Hugel historic home refreshed us with Sylvaner aromatic, spicy Gewürztraminer or Riesling refreshing.

South Africa: Golden Kaan houses and Rupert Rothschild, finally know the variety pinotage or chenin blanc, and also have access to such notable Bordeaux blends.

Australia: The powerful southern shiraz may accompany our table with very favorable prices, the head of two houses interesting: McGuigan and Fox Creek. Both of southern Australia.

New Zealand sauvignon blanc comes an anthology of the house Jackson Estate. A wine salt, mineral, citrus, unforgettable. Also up a very interesting pinot noir.

I hope this brief list to help you find what’s new in this 2011 painting generous and delicious.