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Wheat is in the focus and eliminating gluten from the diet continues to be a trend beyond medical prescription. Some of the people who have decided to eliminate this protein from their lives claim that they have experienced almost immediate positive effects.
Laura Conde has consulted a series of experts who explain the causes of these effects, sometimes a consequence of eliminating farinaceous foods, so present in our diet, to incorporate more vegetables and fruits. Here we clarify some concepts so as not to confuse wheat allergy or sensitivity with celiac disease.
– Meat and trends. Barcelona has hosted this Alimentaria week, the great food showcase where we have seen the latest developments in products, gadgets and also the latest in nutrition. The fever for meat and its proteins has led to numerous foods being enriched. Hada Macià writes about the focus on longevity, fortified foods and other trends.
– The last butelos. Tita Vilarello is the last artisan dedicated to butelo, a sausage that her family has been making in a small Galician village since the 18th century. The day she stops dedicating herself to its preparation will be the end of a gastronomic relic. Jorge Guitián has visited it and tells us about it in this report.
– The most dangerous appliances. It has been learned that an electrical failure in a kitchen appliance could have caused the terrible fire in Valencia. In this report Iker Morán collects the advice of firefighters and other experts on those precautions that we should take in the daily use of our kitchen gadgets.
– Ca l’Enric. We escape to Vall de Bianya (Girona), where an extraordinary menu awaits us in which game meats have a great role, which they prepare with absolute delicacy in the old house of the Juncà brothers. Here we detail the experience and tell the plans of this hotel family.
– Atascaburras. In this recipe, Ana Casanova tells us the steps we must follow to prepare this tasty traditional dish from La Mancha cuisine, atascaburras, in which potato and cod are essential.
