{"id":111592,"date":"2022-01-27T06:27:30","date_gmt":"2022-01-27T06:27:30","guid":{"rendered":"https:\/\/raed.academy\/?p=111592"},"modified":"2022-01-28T11:19:01","modified_gmt":"2022-01-28T11:19:01","slug":"recuperar-el-sa-costum-de-lesmorzar-amb-farinetes-de-blat-de-moro","status":"publish","type":"post","link":"https:\/\/raed.academy\/ca\/recuperar-el-sa-costum-de-lesmorzar-amb-farinetes-de-blat-de-moro\/","title":{"rendered":"Recuperar el sa costum de l’esmorzar amb farinetes de blat de moro"},"content":{"rendered":"

Javier Aranceta<\/em><\/strong><\/a>
\nPresident del Comit\u00e8 Cient\u00edfic de la Societat Espanyola de Nutrici\u00f3 Comunit\u00e0ria, president de la Reial Acad\u00e8mia de Medicina del Pa\u00eds Basc-Euskal Herriko Medikuntzaren Errege Akademia i acad\u00e8mic de n\u00famero i membre de la Junta de Govern de la Reial Acad\u00e8mia Europea de Doctors-Barcelona 1914 (RAED).<\/em><\/p>\n

Article publicat al diari “El Correo” el 20 de gener del 2022<\/em><\/p>\n

\"Dr.

Dr. Javier Aranceta<\/p><\/div>\n

Javier Aranceta<\/em><\/strong><\/a>, president del Comit\u00e8 Cient\u00edfic<\/strong> de la Societat Espanyola de Nutrici\u00f3 Comunit\u00e0ria<\/strong> i de la Reial Acad\u00e8mia de Medicina del Pa\u00eds Basc<\/strong> i acad\u00e8mic de n\u00famero i membre de la Junta de Govern<\/strong> de la Reial Acad\u00e8mia Europea de Doctors-Barcelona 1914<\/strong> (RAED), recomana recuperar un dels esmorzars ancestrals en totes les cultures de la conca mediterr\u00e0nia a l’article “El morokil, una propuesta nutritiva con futuro”<\/strong>, publicat al diari “El Correo”<\/strong> el 20 de gener passat. Conegut al Pa\u00eds Basc i Navarra amb aquest nom, es tracta de les populars farinetes de farina torrada amb llet o aigua.<\/p>\n

“Quan la ci\u00e8ncia de la nutrici\u00f3 mant\u00e9 el valor de l’esmorzar com a equilibri de la ingesta di\u00e0ria ens adonem que els nostres avantpassats ja havien establert una formulaci\u00f3 aliment\u00e0ria amb gran pot\u00e8ncia nutricional i textura i sabor agradables. La cronobiologia de la nutrici\u00f3 planteja que els hidrats de carboni s\u00f3n millor digerits i assimilats a les primeres hores del mat\u00ed, \u00e9s el cas del morokil, que s’elabora amb farina de blat de moro sense refinar, de vegades en format de farina torrada i cuita en llet i\/o aigua o tamb\u00e9 de la seva antiga alternativa anomenada aixie, una farineta elaborada amb farina de blat i endolcida amb mel o sucre”, inicia l’acad\u00e8mic el seu article.<\/p>\n

\"\"Aranceta<\/strong> explica com les preparacions de farina amb aigua o llet s\u00f3n un costum que es va posar en marxa a la cultura grega i la seva derivaci\u00f3, la polenta, era un preparat cl\u00e0ssic a la cuina de la Roma cl\u00e0ssica. Sense que el blat de moro hagu\u00e9s arribat llavors a Europa, el blat, el mill o l’ordi eren la base d’aquest preparat. Tot i aix\u00f2, l’aparici\u00f3 d’una malaltia com la pel\u00b7lagra va fer que r\u00e0pidament s’adopt\u00e9s a l’Europa del Renaixement i l’Edat Moderna la t\u00e8cnica de la nixtamalitzaci\u00f3 emprada pels ind\u00edgenes americans, que consisteix a moldre i coure la farina de blat de moro amb cal\u00e7 viva que alliberava i millorava la biodisponibilitat de la niacina.<\/p>\n

“Cada 100 grams de farina de blat de moro contenen 2,8 grams de greixos, 8,30 de prote\u00efnes i 66,3 de carbohidrats. El seu valor energ\u00e8tic \u00e9s de 330 quilocalories. Tamb\u00e9 aporta 9,40 grams de fibra, similar al de la farina de blat integral i gaireb\u00e9 tres vegades m\u00e9s que a la farina de blat refinada, un factor a tenir en compte per assegurar el bon funcionament intestinal. Conv\u00e9 destacar la seva aportaci\u00f3 de calci (18 mg), molt superior si es prepara amb llet, potassi (120 mg) i magnesi (47 mg), juntament amb una quantitat apreciable de vitamines del grup B, que posicionen la farina de blat de moro com un aliment de gran inter\u00e8s nutricional, amb l’afegit que no cont\u00e9 gluten. El blat de moro cont\u00e9 criptoxantina, responsable en part del color groguenc i que t\u00e9 un gran potencial antioxidant i protector d’alguns processos degeneratius”, conclou l’expert.<\/p>\n

Llegiu l’article<\/a><\/h2>\n","protected":false},"excerpt":{"rendered":"

Javier Aranceta ens proposa recuperar un dels esmorzars ancestrals a totes les cultures de la conca mediterr\u00e0nia a l’article “El morokil, una propuesta nutritiva con futuro”<\/p>\n","protected":false},"author":12,"featured_media":111858,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[237,213],"tags":[],"class_list":["post-111592","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alimentacio-i-nutricio","category-medicina-i-cirurgia","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nRecuperar el sa costum de l'esmorzar amb farinetes de blat de moro - Reial Acad\u00e8mia Europea de Doctors<\/title>\n<meta name=\"description\" content=\"Javier Aranceta ens proposa recuperar el morokil, un dels esmorzars ancestrals a totes les cultures mediterr\u00e0nies\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/raed.academy\/ca\/recuperar-el-sa-costum-de-lesmorzar-amb-farinetes-de-blat-de-moro\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recuperar el sa costum de l'esmorzar amb farinetes de blat de moro - 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