Pumpkin: health and goodness in the kitchen

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Joe Dispenza
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La pumpkin is a vegetable rich in beta-carotene, a caroteinoid (precursor of vitamin A), with antioxidant, anti-inflammatory, antitumor and protective activity.


Its pulp also lends itself well to those suffering from digestive disorders and alteration of the hive, that is, of the periodicity of intestinal evacuation.

Pumpkin is best known for its anti diabetes properties confirmed by clinical studies. Inserted in a moderately low-calorie diet, it favors the control of blood sugar and body weight.


In fact, in an American study, researchers, who subjected a community of Native Americans to an "original diet" with regular consumption of pumpkins, highlighted: control of sugar metabolism, regulation of blood glucose levels, effects positive on body weight.

Pumpkin is also recognized as remarkable diuretic properties, for this reason since ancient times it was recommended to drink a glass of pumpkin juice in the morning on an empty stomach.

 

Pumpkin seeds and their properties

I pumpkin seeds they are also precious (for the series nothing is thrown away if it comes from mother nature). The seeds protect theurinary system (thanks to the presence of cucurbit, an antimicrobial-antifungal substance). In addition, being also rich in polyunsaturated fatty acids and zinc, are indicated in the treatment of prostatitis and inflammation of the male genitourinary tract (and in some cases, also for women).


In combination with other treatments, they lend themselves well as natural adjuvants in therapy for prostatic hypertrophy and androgenetic alopecia (as evidenced by various food supplements and drugs that contain extracts).

 

Read also Sweet and savory pumpkin pie >>

 


Pumpkin in the diet

On these winter days, include pumpkin in your recipes, because it can be eaten and cooked in many ways, according to personal tastes and preferences: minestrone, puree, velvety, au gratin, baked, in a pan, as a filling in pasta, to prepare exquisite sweets etc.


 It is important to avoid combining it with oils and fats of dubious quality, preferring instead of good cold-pressed extra virgin olive oil, rich in monounsaturated fats, vitamin E, antioxidant polyphenols that complete the protective action of the pumpkin; or you can use cold-pressed, organic single-seed oils, perhaps in association with extra virgin olive oil to balance the contributions of the various fatty acids.


So, green light in the kitchen to the imagination and ... all pumpkin!  

 

November top vegetable: how to cook pumpkin

 

To learn more:

> Pumpkin seeds, all the properties

> Pumpkin: properties, calories and nutritional values

 

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