What’s up in your body when you consume a carucile every day

Food is a very important health base, and therefore it is important that it is composed of nutrient -rich foods that are beneficial to the body. Some vegetables are the key to, for example, having excellent digestive health.

He artichoke It is a vegetable that has a low caloric contribution but a High nutritional value. In ancient times they used it for medicinal purposes to treat conditions such as rheumatism and gout. Today, its consumption is recommended because it promotes excellent digestive and hepatic health.

The benefits of healthcare for health

He artichoke It is a food with multiple health benefits, especially thanks to its leaves, which have properties antioxidants, hepatoprotective, choleretics and hypocolesterolemic.

Your contribution of Insoluble fiber It favors the digestive system by improving intestinal transit. This fiber, called Inulinait is a non -digestible carbohydrate also present in other foods and key to intestinal health. In addition, it contains Cinarinaa natural compound that stimulates bile secretion, helping both digestion and the hepatic function and detoxification of the organism.

Alcaucil consumption also protects the cardiovascular system, since it helps reduce lipids and regulate blood glucose. In this way, it helps prevent coronary heart disease and metabolic disorders. Its action decreases LDL (“bad”) cholesterol and increases HDL (“good”), while regulating glucose, which is ideal for preventing insulin resistance.

For these reasons, the carucil is part of the Gaps diet (GUT and Psychology Syndrome)a nutritional plan designed to restore and strengthen intestinal health.

Rich and easy ways to eat the carucile

The carucil can enjoy multiple ways and adapt to both simple preparations and more elaborate recipes. One of the most classic forms is boiled or steamed: the outer leaves are cleaned, the stem is cut and kitchen in water with lemon, garlic and laurel until tender. To eat it, leaf by leaf is removed and the fleshy part accompanied by some dip is used, until you reach the heart, considered the tasty part.

In Mediterranean cuisine is also the protagonist. The Italian is prepared with white wine, garlic, parsley and olive oiland can be served gratin with cheese or filling; While French (Barigoule) is cooked with vegetables, broth and wine until a soft and delicate texture.

The most daring can opt for fried versions, either Rebozados in flour and egg, or in the classic Roman recipe “Alla Giudia”, where whole in olive oil are fried until they open like a golden and crispy flower. You can also saute in olive and combine with legumes, tahine or pickles, or include stuffed in empanadas, pasta and even chipás. Thus, the Alcaucil proves to be a versatile ingredient, nutritious and capable of becoming traditional or innovative dishes according to the occasion.