{"id":21337,"date":"2018-03-06T21:36:30","date_gmt":"2018-03-06T19:36:30","guid":{"rendered":"https:\/\/www.bioecoactual.com\/?p=21337"},"modified":"2018-03-06T21:36:30","modified_gmt":"2018-03-06T19:36:30","slug":"fajol","status":"publish","type":"post","link":"https:\/\/www.bioecoactual.com\/ca\/2018\/03\/06\/fajol\/","title":{"rendered":"Fajol"},"content":{"rendered":"

RECOMANAT PER
\nSol Natural<\/a><\/strong>
\n<\/a><\/p>\n

\"\"<\/a><\/p>\n

A l’hivern, un dels aliments essencials a tenir en el nostre rebost \u00e9s sens dubte, el Fajol<\/strong>. Tamb\u00e9 anomenat blat sarra\u00ed o blat negre<\/strong>, es tracta d’un pseudocereal (\u00e9s una poligon\u00e0cia) d’origen asi\u00e0tic, amb forma de diamant i amb veritables avantatges enfront de la resta de grans i cereals. De fet, a la cuina russa el trobem pre-torrat, amb el qual s’elabora un plat t\u00edpic anomenat Kasha (significa “farinetes”) com a excel\u00b7lent esmorzar, i a Bretanya, en forma de farina amb la qual s’elaboren els deliciosos creps salats.<\/p>\n

Segons la medicina tradicional xinesa, la seva naturalesa \u00e9s yang i escalfa el nostre organisme<\/strong> des de dins cap a fora. Es converteix doncs en un “cereal” aliat a l’hora de combatre el fred<\/strong>, especialment per a aquelles persones fredoliques o febles que pateixen al llarg de tot l’hivern… Per\u00f2 tamb\u00e9 es comporta com excel\u00b7lent remei per combatre la retenci\u00f3 de l\u00edquids, edemes<\/strong> inclosos, traient l’exc\u00e9s cap a fora.<\/p>\n

A nivell nutricional, \u00e9s un carbohidrat de baix \u00edndex gluc\u00e8mic i ric en fibra soluble i insoluble, sent aquesta \u00faltima de car\u00e0cter prebi\u00f2tic<\/strong>. Aconseguim aix\u00ed alimentar la nostra microbiota intestinal, responsable de la nostra felicitat, neurotransmissors i qualitat del nostre sistema immune, a m\u00e9s de controlar la gana<\/strong> i regular el restrenyiment<\/strong> causa del seu alt contingut en muc\u00edlags. Obtenim doncs una energia estable<\/strong>, ideal per a esportistes i per a aquests dies d’intens treball, aportant sacietat i satisfacci\u00f3 duradores. El seu consum \u00e9s apte per a diab\u00e8tics i per als que pateixen d’obesitat, at\u00e8s que exerceix una acci\u00f3 de regulaci\u00f3 dels greixos i del sucre en sang<\/strong>. Un altre component de gran inter\u00e8s \u00e9s la enterolactona, un tipus de lign\u00e0, capa\u00e7 de protegir-nos del c\u00e0ncer de mama i altres d’origen hormonal.<\/p>\n

A nivell culinari, \u00e9s un excel\u00b7lent substitut del blat per elaborar pa, pizzes, galetes, magdalenes, pa de pessic i qualsevol massa sense gluten<\/p><\/blockquote>\n

D’altra banda, tamb\u00e9 t\u00e9 riquesa en prote\u00efna vegetal<\/strong>, amb un perfil especialment ric en els amino\u00e0cids arginina i lisina<\/strong> a m\u00e9s de vitamines del grup B<\/strong> espec\u00edfiques del sistema nervi\u00f3s, i minerals com el mangan\u00e8s, coure, f\u00f2sfor i magnesi, entre d’altres. Millora els nivells de pressi\u00f3 sangu\u00ednia i colesterol<\/strong>, convertint-lo en un aliat per a la nostra salut cardiovascular i sistema circulatori<\/strong>, indicat per a casos de cames cansades, varius i hemorroides<\/strong> gr\u00e0cies a l’acci\u00f3 de dos flavonoides antioxidants i antiinflamatoris anomenats quercetina i rutina<\/strong>.<\/p>\n

\"trigo<\/a><\/p>\n

A nivell culinari, \u00e9s un excel\u00b7lent substitut del blat per elaborar pa, pizzes, galetes, magdalenes, pa de pessic i qualsevol massa sense gluten<\/strong> a m\u00e9s de trobar-lo en forma d’espagueti, conegut a la cuina asi\u00e0tica sota el nom de Soba<\/strong>. \u00c9s per tant apte tamb\u00e9 per a cel\u00edacs<\/strong>, tot i que hem d’assegurar-nos-en amb la menci\u00f3 i segell “sense gluten” (espiga) en l’etiquetatge, pel fet que hi pot haver risc d’una contaminaci\u00f3 creuada, de la mateixa manera que a la civada, per exemple .<\/p>\n

\u00c9s important a l’hora de preparar-ho a casa, deixar-lo en remull<\/strong> la nit anterior per inactivar els anti-nutrients<\/strong> que cont\u00e9, i assegurar-nos la bona assimilaci\u00f3 de tots els seus beneficis. Una altra opci\u00f3 \u00e9s germinar-lo durant diversos dies per incrementar la seva digesti\u00f3 i valor nutricional o, sin\u00f3, almenys netejar-lo b\u00e9 abans de bullir-lo i elaborar deliciosos esmorzars cremosos o menges saboroses com paelles, a m\u00e9s de l’\u00fas de la seva farina per creps i masses vegetals per a tota la fam\u00edlia.<\/p>\n

A cada estaci\u00f3, la seva alimentaci\u00f3. I per descomptat, no hi ha dieta saludable sense la seva varietat i qualitat de nutrients, llarga vida al fajol!<\/p>\n

Autora:<\/strong>\u00a0<\/strong><\/em>Mareva Gillioz<\/a>, Dietista i Coach nutricional, especialitzada en Naturopatia<\/p>\n

Bio Eco Actual<\/em><\/strong>, el teu mensual 100% ecol\u00f2gic<\/em>
\nPublicat a\u00a0Bio Eco Actual Mar\u00e7 2018<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

RECOMANAT PER Sol Natural A l’hivern, un dels aliments essencials a tenir en el nostre rebost és sens dubte, el Fajol. També anomenat blat sarraí o blat negre, es tracta d’un pseudocereal (és una poligonàcia) d’origen asiàtic, amb forma de diamant i amb veritables avantatges enfront de la resta de grans i cereals. De fet, […]<\/p>\n","protected":false},"author":1,"featured_media":108611,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7166,7169,7171],"tags":[],"class_list":["post-21337","post","type-post","status-publish","format-standard","has-post-thumbnail","category-nutricio","category-sense-gluten","category-superaliments"],"yoast_head":"\nFajol - Bio Eco Actual<\/title>\n<meta name=\"description\" content=\"A l'hivern, un dels aliments essencials a tenir en el nostre rebost \u00e9s sens dubte, el Fajol. 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Tamb\u00e9 anomenat blat sarra\u00ed o blat negre, \u00e9s un pseudocereal\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.bioecoactual.com\/2018\/03\/06\/trigo-sarraceno\/\" \/>\n<meta property=\"og:site_name\" content=\"Bio Eco Actual\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/BioEcoActual\/\" \/>\n<meta property=\"article:published_time\" content=\"2018-03-06T19:36:30+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2018\/03\/PAG.12_SECCIO_RECOMENAT_PER_SOL_NATURAL.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1000\" \/>\n\t<meta property=\"og:image:height\" content=\"667\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Bio Eco Actual\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@bioecoactual\" \/>\n<meta name=\"twitter:site\" content=\"@bioecoactual\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Bio Eco Actual\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.bioecoactual.com\\\/2018\\\/03\\\/06\\\/trigo-sarraceno\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.bioecoactual.com\\\/2018\\\/03\\\/06\\\/trigo-sarraceno\\\/\"},\"author\":{\"name\":\"Bio Eco Actual\",\"@id\":\"https:\\\/\\\/www.bioecoactual.com\\\/#\\\/schema\\\/person\\\/4eb27170188afd2546937159310c0273\"},\"headline\":\"Fajol\",\"datePublished\":\"2018-03-06T19:36:30+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.bioecoactual.com\\\/2018\\\/03\\\/06\\\/trigo-sarraceno\\\/\"},\"wordCount\":669,\"publisher\":{\"@id\":\"https:\\\/\\\/www.bioecoactual.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.bioecoactual.com\\\/2018\\\/03\\\/06\\\/trigo-sarraceno\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.bioecoactual.com\\\/wp-content\\\/uploads\\\/2018\\\/03\\\/PAG.12_SECCIO_RECOMENAT_PER_SOL_NATURAL.jpg\",\"articleSection\":[\"Nutrici\u00f3\",\"Sense Gluten\",\"Superaliments\"],\"inLanguage\":\"ca-ES\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.bioecoactual.com\\\/2018\\\/03\\\/06\\\/trigo-sarraceno\\\/\",\"url\":\"https:\\\/\\\/www.bioecoactual.com\\\/2018\\\/03\\\/06\\\/trigo-sarraceno\\\/\",\"name\":\"Fajol - Bio Eco Actual\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.bioecoactual.com\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.bioecoactual.com\\\/2018\\\/03\\\/06\\\/trigo-sarraceno\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.bioecoactual.com\\\/2018\\\/03\\\/06\\\/trigo-sarraceno\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.bioecoactual.com\\\/wp-content\\\/uploads\\\/2018\\\/03\\\/PAG.12_SECCIO_RECOMENAT_PER_SOL_NATURAL.jpg\",\"datePublished\":\"2018-03-06T19:36:30+00:00\",\"description\":\"A l'hivern, un dels aliments essencials a tenir en el nostre rebost \u00e9s sens dubte, el Fajol. 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