Your Easter Has Always Been Healthy - Nurture Simone Carrera (CRN 7532)

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Image found on Pinterest.

Here are some tips on foods we eat at Easter, and what you didn't know about them:

The chocolate:

It's impossible to talk about Easter without remembering chocolate. Here are some characteristics of chocolates, which I wrote in my e-book, “How to Choose the Best Chocolate,” for your daily life.

Chocolates with a higher percentage of cocoa butter are fattier and melt better in the mouth. Chocolates with a greater amount of cocoa mass have a more intense flavor and aroma.

White Chocolate:

For experts, it is not considered “chocolate,” made only with cocoa butter, it also contains sugar, milk and lectin. The final product is considered the sweetest with a very creamy texture, it does not have antioxidants as it does not contain cocoa mass in the composition and is certainly the most caloric due to the high concentration of fat content.

Milk chocolate:

This type has part of its cocoa mass replaced by powdered milk, with the concentration or cocoa content ranging from 26% to 46%, with variations possible, containing liquor and cocoa butter. The final product is creamier in texture and with a more pronounced sweet flavor.

Semi-Bitter:

It concentrates a greater amount of cocoa, normally greater than 50%. It has little sugar in its formulation and therefore its flavor is not as strong.

Bitter:

Contains a greater amount of cocoa (rich in flavonoids with a percentage normally above 65%. Its production is made with little sugar and there is no milk in the formulation. Chocolate that offers greater health benefits. Its bitter taste is due to the large amount of cocoa mass.

Diet or zero sugar:

It does not contain sugar in its composition, cocoa mass and cocoa butter are present; sorbitol, saccharin, maltitol or vanillin are introduced to replace sugar. Despite not having sugar in its composition, it is highly caloric.

Fish:

Omega-3 is present in fatty fish from deep and cold waters. The main ones are:

• Tuna
• Sardine
• Salmon
• Herring
• Trout
• Cod
• Sole
• Oyster
• Lobster
• Algae
• Shrimp

(As well as chia, flaxseed, and walnuts.)

Fish can be prepared roasted, grilled, stewed (moqueca) or boiled. They can also be used as ingredients for pirão and salads or serve as a filling for pies. Culinary preparations of fish with vegetables, such as peppers, tomatoes, and onions or with fruits such as bananas and açaí, are very popular.

Some benefits of omega-3:

• Anti-inflammatory action improves symptoms caused by inflammatory diseases.
• Health and heart Omega-3 is capable of reducing cholesterol and triglyceride levels in the blood. He is considered a protector of the heart.
• Helps in the treatment of depression.

Nuts, chestnuts, almonds and vegetable oils.

• Composed of vitamin E, which in addition to helping with immunity, is very beneficial especially for the elderly.

Vegetables and greens.

• Foods rich in fiber, vitamins, and minerals.

Written by Simone Carrera

(CRN 7532)

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Image found on Pinterest

Here are some tips about foods we eat at Easter, and what you didn't know about them:

The chocolate:

It is impossible to talk about Easter without remembering about chocolate. Here are some characteristics of chocolates, which I wrote in my e-book, “How to Choose the Best Chocolate,” for your everyday life.

Chocolates with a higher percentage of coconut butter are fattier and melt better in your mouth. Chocolates with a greater amount of cocoa mass have a more intense flavor and aroma.

White chocolate:

For specialists it is not considered “chocolate”, made only with coconut butter, it also contains sugar, milk, and lectin. The final product is considered the sweetest with a very creamy texture, it does not have antioxidants because it does not have the cocoa mass in the composition, and it is certainly the most caloric due to the high concentration of fat content.

Milk chocolate:

This type has part of its cocoa mass replaced by powdered milk and the concentration or cocoa content is between 26% and 46%, with variations, it contains liquor and cocoa butter. The final product is creamier in texture and with a more pronounced sweet taste.

Semisweet chocolate:

It concentrates a greater amount of cocoa, normally greater than 50%. It has little sugar in its formulation, and therefore its flavor is not so pronounced.

Dark Chocolate:

It contains a greater amount of cocoa (rich in flavonoids with a percentage normally above 65%, its production is made with little sugar and has no milk in the formulation. Chocolate that offers greater health benefits. Its bitter taste is due to the large amount of coconut mass.

Diet or “sugar-free”:

It does not contain sugar in its composition, cocoa mass and cocoa butter are present; sorbitol, saccharin, maltitol or vanillin are introduced instead of sugar. Despite not having sugar in its composition, it is highly caloric.

Fish:

Omega-3 is present in fatty fish from deep and icy waters. The main ones are:

• Tuna fish
• Sardine
• Salmon
• Herring
• Trout
• Code
• sole
• Oyster
• Lobster
• algae
• Shrimp

(As well as chia, flaxseed, and walnuts.)

Fish can be prepared roasted, grilled, stewed (moqueca- in Brazil is an Espírito Santo's (Estate in Brazil) traditional dish) or boiled. They can also be used as ingredients for mush and salads or as a filling for pies. Culinary preparations of fish with vegetables such as peppers, tomatoes and onions or with fruits such as bananas and açaí are highly appreciated.

Some benefits of omega-3:

• Anti-inflammatory action improves symptoms caused by inflammatory diseases.
• Health and heart omega-3 is able to reduce cholesterol and triglyceride levels in the blood. It is considered a protector of the heart.
• It helps in the treatment of depression.

Nuts, chestnuts, almonds and vegetable oils.

• Composed of vitamin E, which in addition to helping with immunity, is very beneficial especially for the elderly.

Vegetables, and greens.

• Foods rich in fiber, vitamins, and minerals.

 

Written by Nutritionist Simone Carrera

(CRN 7532)

-

Image found on Pinterest.

Here are some tips on the food we ate during Holy Week, and what you didn't know about them:

El Chocolate:

It's impossible to talk about Holy Week without remembering chocolate. Here are some characteristics of the chocolates, which I wrote in my electronic book, "How to Choose the Best Chocolate", for your daily life.

Chocolates with a higher percentage of cocoa butter are thicker and melt better in the mouth. Chocolates with a greater quantity of cocoa mass have a more intense flavor and aroma.

White chocolate:

For experts, it is not considered “chocolate”, made only with cocoa butter, it also contains sugar, milk and lectin. The final product is considered the sweetest with a very creamy texture, does not contain antioxidants because it does not have cocoa mass in the composition and is undoubtedly the most caloric due to the high concentration of grease.

Chocolate con leche:

This type has part of its cocoa mass replaced by milk and powder and the concentration of cocoa content is between 26% and 46%, with variations, contains liquor and cocoa butter. The final product has a creamier texture and a more pronounced sweet flavor.

Medium bitter:

It contains a greater quantity of cocoa, normally greater than 50%. It has little sugar in its formulation and therefore its flavor is not pronounced.

Bitter:

Contains a greater quantity of cocoa (rich in flavonoids with a percentage normally exceeding 65%, its elaboration is carried out with little sugar and does not take milk in the formulation. Chocolate that offers greater benefits for health. Its bitter taste is due to large quantity of cocoa mass.

Zero sugar diet:

It does not contain sugar in its composition, cocoa mass and cocoa butter are present; sorbitol, saccharin, maltitol or vainillin are introduced instead of sugar. Despite not having sugar in its composition, it is highly caloric.

Fish:

Omega-3 is present in fatty fish from deep and cold waters. The main ones are:

• Atún
• sardine
• salmon
• herring
• Trucha
• code
• single
• oyster
• lobster
• algae
• Shrimp

(In addition to tea, linaza and nueces).

Fish can be prepared asado, a la plancha, stew (moqueca) or herbed. It can also be used as ingredients for papillas and salads or as a filling for pies. Culinary preparations of fish with vegetables such as peppers, tomatoes and onions or with fruits such as plantains and açaí are very popular.

Some benefits of omega-3:

• Anti-inflammatory action improves symptoms caused by inflammatory illnesses.
• Health and heart. Omega-3 is capable of reducing cholesterol and triglyceride levels in the blood. He is considered a protector of the heart.
• Help in the treatment of depression.

Dried fruits, chestnuts, almonds and vegetable oils.

It is made up of vitamin E, which in addition to helping with immunity, is very beneficial especially for older people.

Vegetables.

Foods rich in fiber, vitamins and minerals.

 

Written by Nutritionist Simone Carrera

(CRN 7532)