| Author | : Silvestri Fosco |
| File Size | : 41,6 Mb |
| Publisher | : Independently published |
| Language | : English |
| Release Date | : 30 May 2022 |
| ISBN | : 978186723xxxx |
| Pages | : null pages |
hamburger vegetable by Silvestri Fosco Book PDF Summary
Those who believed that vegetable burgers were all the same, have changed their minds.... 96 wonderful recipes. Those who taste vegetable meat claim to find a texture and flavor remarkably like classic meat from the point of view of taste, visually it also remembers it in appearance. We can say with certainty that the juiciness and texture of vegetable meat are like that of classic meat, thanks to the presence of myoglobin present, for example in peas, and to the glycoproteins that trigger the famous Maillard reaction that makes it possible to form the superior crust characteristic of hamburgers and meat cooked to perfection. Vegetable meat is the result of a manipulation aimed at obtaining some products able to replace animal meat, finds its wide use in lacto-ovo-vegetarian and vegan diets and grows in a dizzying way even in the omnivorous diet both for the characteristics of correction of food pathologies but also for the personal satisfaction of replicating in their stoves at home and at very low prices raw materials such as sausages, burgers etc. The saving factor is important for the times that run and the simplicity in combining ingredients and obtaining surprising results in vegetable meat make it take into account more and more, the activities that include these products in their menus grow exponentially contributing to their knowledge, a meat-free diet is therefore considered more advantageous and in addition reduces the risk of obesity, diabetes and cardiovascular diseases, those who make vegan choices for animals have a much lower environmental impact and are practically the most powerful choice we can make to weigh less on the planet. The benefits are many, for example vegetable meat reduces the risk of cardiovascular and hypertension by hindering the formation of atherosclerotic plaque and blood clots by lowering the level of triglycerides and blood pressure, reduces the risk of cancer diseases, reduces the risk of type 2 diabetes because the presence of fiber, antioxidants, unsaturated fatty acids and micronutrients contained in vegetable meat, play a fundamental role in the prevention of these diseases, also have clear improvements in the respiratory system therefore a reduced impact of allergies caused by the intake of products of animal origin.