Seed tanning: how not to lose even a grain for re-sowing

Seed selection and tanning: how does it work?

The seed it is the starting point of every agricultural activity.

The first farmers knew this well and, already in the first years of human life, they discovered the care of plants and fruiting right from the sowing on the ground.

Since then, the evolution of agriculture has followed that of man hand in hand, and despite all the changes, new agricultural techniques, technological discoveries and their applications in the agricultural field, the importance of the seed has never passed into second floor.

Indeed, quite the opposite. With the growing interest in eco-sustainability and organic farming, the treatment of seeds has become a crucial node of current and future agriculture, with the aim of protect the seeds and use them for re-sowing next.

If, until a few years ago, little attention was paid to the life of the seed after the harvest of the fruits, today the resow has acquired such importance to start a new line of research and studies to make the seeds reusable on the same land.

Among the companies that take care of the seeds until they are re-sown we find SEM.CO., the first company in Italy to specialize in the cleaning, selection and tanning of seeds and which today is the reference point for most Italian farms that want to exploit the advantages of tanning.

All these operations are carried out directly on the farm that requires the support of SEM.CO: the seeds are kept in their original environment and processed on site thanks to the seed selection machines patented and certified by SEM.CO.

How are the seeds to be resown chosen?

It all starts with the harvest, which is done once flowering or fruiting is achieved.

After harvesting the seeds, the process begins first cleaning from weed, shriveled or broken seeds and foreign bodies.

Following the seed sorting machinesthe they identify those seeds which, due to their size and specific weight, are considered suitable for re-sowing.

L'seed selection plant in fact, it provides a basic setting for the type of plant, based on known data on seeds that can grow and evolve with certainty - obviously due to adequate care.

The "adaptation" of seeds to re-sowing follows a process called tanning of seeds.

Seed tanning: how is it done?

There tanning consists of a seed treatment which is evenly coated with specific products that aim to protect it and to make it ready for re-sowing.

These products have antiparasitic and antifungal action, thus protecting both from insects and from possible fungal infections.

Nutritional elements may also occasionally be added to the preparation which fortify the seed for its future growth.

SEM.CO. it carries out both conventional seed tanning and organic seed tanning.

The manufacturer can choose between various options and solutions proposed by SEM.CO., among which:

  • Basic: performs a targeted fungicidal action.
  • Extra: to the antifungal action it adds two nutritional elements, manganese and zinc.
  • Power: in addition to the fungicide and manganese and zinc, it adds fulvic acids.
  • Top: the entire Power treatment is performed, however, using a systemic fungicide.

Tanned seeds: why use them?

Are there any real advantages using tanned seeds rather than seeds whose origin is not well defined?

Absolutely yes, and they are not only ecological, but also - and above all - economic.

Some recent statistics have shown the difference between fields that use semi-tanned and fields that do not. The latter lose up to 20% of the crop, resulting in a cost increase of 200% in the attempts to save this loss.

The tanned seed retains its identity and purity, respecting the environment both for the treatments reserved for seeds, and because, by not purchasing seeds elsewhere, you save on packaging costs and on the transport of seeds from one producer to another producer.

Sowing tanned seeds: practical advice

Over the years SEM.CO. has helped thousands of companies with the innovative machines that accompany the whole process leading to tanning of seeds.

There seed sorter carries out a selection of seeds suitable for tanning; there seed tanning machine creates the envelope that protects and nourishes the seeds, also creating an organic tanning according to the requests and needs of companies.

All this is possible thanks to continuous research and experimentation that guarantees not only continuous technological innovation, but above all a real profitability for customers who choose the company.

To achieve these results, they collaborate with international companies such as Evonik, which develops the water-retention polymer that continuously supplies water and nutrients to plants.

In addition to the use of specific machines, the treatment and conservation of seeds are of great importance in maintaining their good condition.

The tanned seeds they must be kept in a well ventilated and dry warehouse, where humidity and rain cannot penetrate.

If you are also interested in receiving more information about SEM.CO., here are the company references.

Via Benati, 54 - 46048 Roverbella (MN)
[email protected]

Do you think the information in this article is incomplete or inaccurate? Send us a report to help us improve!

The cultivation of bean sprouts is simple and if done at home in a short time you will have a tasty ingredient available to make many recipes. In this way you will not only save, but you will have a food whose origin you also know.

It is also possible to use these sprouts to produce a DIY soy milk, really tasty and suitable for all lactose intolerant, as it is a vegetable.
Below you will find all the tips to follow to produce bean sprouts at home.
First of all it is important to choose the right soybeans and buy seeds from organic cultivation.
Opting for dry ones will give the soy a better chance to sprout, since on the contrary, the fresh ones are fertile ground for mold, bitter enemy of the sprouts.

We recommend that you try our yellow soybeans, from certified organic cultivation.

A great way to allow sprouts to grow is to grow them in a glass vase.
In the initial phase it will be necessary to fill the jar with soybeans up to a capacity of about 1/4 of the same, and then add water up to the edge, the temperature of the latter must be room.
Once the vase is filled, it must be covered with a mesh and fixed with the help of a rubber band. This will favor the growth of the shoots thanks to the perfect ventilation that will prevent the mold from releasing and ruining everything. The soak will last for 24 hours.
Remember to change the water after about 12 hours trying to get it out through the lid. Once the water has been completely drained, remove the gauze lid and shake the beans slightly, then add water at room temperature again and cover. After another 12 hours, drain the water completely, always using the gauze cap.
Place the jar full of soybeans in a warm place away from any light source.
The sprouts will go rinse twice a day.
After a few days the sprouts grown at home will begin to grow, on the fifth day they will have reached a length that varies between 4 and 8 centimeters, at this point you will have to pass them under water and then place them on a completely dry cotton cloth.
Now the sprouts are ready to enhance some of your foods.

Seed tanning: how not to lose even a grain for re-sowing - garden

Man, as an animal being, has always felt closer to the animal world than to the vegetable one. Yet Scripture places man in the earthly garden and the knowledge of good and evil, as well as Life, hang like fruit from trees. The book of Psalms opens with the image of man compared to a tree planted along a stream (Ps 1). In Bethsaida, a blind man whom Jesus was giving back his sight says he sees trees walking and quickly deduces that it must be men (Mk 8:24).

Jesus had to be a completely exceptional observer to put the accent also on plant life by capturing from that world the images that best translate and explain the kingdom of God. and more willingly to the plant world and botany. There are several publications, easy to read books that explain precisely but also with a certain poetry what happens in the plant world. These same stories are masterpieces.

It is surprising to see how in nature, plants have no hands and feet yet their job is to provide man with air and bread. Everything happens and happens spontaneously, with an ability to adapt, with a resistance to bad weather, in a very humble silence. The wind is not the voice of the trees but the fruit of their letting themselves be crossed. I am the happy obstacle on the wind chimney, its very embodiment. Blades of grass and trees know they are not the wind. Their flexibility simply says that the wind blows where it wants. Here: there is to observe for a long time, reflect and learn even from the trees.

In the parable of the growth of the seed, man is the protagonist only in appearance due to the fact that he sowed the seed. But then, suddenly the real center is in the seed itself. It is good that man begins more seriously to consider that he is not the master of the world, he is not the center of the world nor of the cosmos and when God made him lord of creation, I do not think it was to affirm a superiority but rather a service . And if a centrality of man were possible, this must arise from a total respect for every form of life. If Jesus is the new Adam, recognized - He yes - as lord of creation, then we need to consider more carefully how He is a man. His way of being a man was born and formed from the very contemplation of all the life that surrounds him. Jesus knows very well - where and from whom will he have learned it then? - that every living being supposes the existence of other living beings. Every form of life assumes that there is already life in the world. To exist is to live thanks to the life of others.

In the countryside, the most certain gestures are at the beginning and at the end. What happens in between is really at the mercy of good and bad weather. And it's a bit like being born and dying. Two certain points to which the earthly path is anchored. After all, the seed that fell on the ground will soon have its death to give life to a new shoot and, again, the time of harvest, the harvest is the death of the grain, for the life of man. Sowing and reaping are above all gestures of the plant world. Man has learned and discovered it slowly. Well before Abel, that is, before man was a farmer, the wind already spread the seeds, the insects pollinated ... and the fruits ripened even before man discovered that they were good to eat as well as beautiful to look at. And when man began to cultivate the land, it must be said that sometimes we do not even know what happens between sowing and harvesting. We do not know in the sense that it does not really depend on man. The full grain in the ear, at harvest time, is proof that something, secretly and spontaneously anyway happened.

These parables of today will do us good, especially if we are among those who think that everything depends on us. That everything must be under human control, preferably on a human scale and scale. Yet the mystery of life always surpasses us, precedes us, accompanies us. God's grace - to put it properly theological terms - prevents us. Like the seasons over a year or an entire existence. This means that, even when we do not plan, do not plan, do not design, something happens always and in any case. And now that our communities are no longer able to make plans as they once were (that time is not far away but it has already passed) ... but you don't seem to notice more about how much beauty there is around them without us having put in place any work? Maybe this is exactly what the good Lord wanted from us? That we stop planning life and death and begin to welcome it in its unveiling? Right now that we are free from pastoral planning of any kind, we may become more aware of how the kingdom of God is growing among us. It is written in the seed!

The fact is, not always - maybe almost never? - we know how to read what is written on the ground. And in the grain. And if we do not understand when speaking of earthly things, how could we understand the things of heaven? (Jn 3:12) In the small there is everything of the kingdom of God which is, from memorable prophecies and stories of origins, the place where the different kingdoms coexist in peace: animal kingdom, vegetable kingdom, terrestrial kingdoms and celestial kingdoms.

The testimony of the seed is all here: he carries within a force of life that must express itself, piercing the earth's crust and blossoming. In search of light because the dark does not suit him. And its coming to light is exactly giving one's life for others. Things that spontaneously happen in the plant kingdom…. perhaps a little less in the world of humans.

In conclusion - but only of this writing because the Mystery is great and still needs to be probed - the kingdom of God is in the making, whether man perceives it or not. It does not grow by virtue of man but by a vital thrust that is proper to the kingdom itself as well as to the seed. Man is simply asked to contemplate life from this perspective. And he said: "Observe the lilies of the field ... the birds of the sky ... You, seek first of all the kingdom of God and his justice ... the rest will be given to you more"(Mt 6,24-34). Because giving oneself belongs to life. Whoever enters Life must know that he is alive through the gift of life of others and that he himself, in order to be able to say himself in life, will be a gift for others. If then - psalm 8 in hand - I look at the sky, the moon and the stars ... man, this arrogant creature, this universal ant, what do you want it to know about itself when it can hardly open its ears, eyes and doors? What do you want me to know about ourselves when we are more and more hardly willing to give our life? While the seed knows it. Even the mustard seed, the smallest of all seeds, knows that the tree is hidden inside, and the nest and all the birds that will find shelter on its branches. He knows!

Come Holy Spirit,
You who give light
to the intimate splendor of the soul:
dispel any hidden shadows
in the depths of the heart,
reveal the beauty and enchantment to us
that shape our existence.
Come Holy Spirit,
you who penetrate the abyss and awaken life:
instill in us tenderness and trust
because we see a fragment
of your light on the face of every creature.

From the Gospel according to Mark (4,26-34)

At that time, Jesus said to the crowd: «This is the kingdom of God: as a man who throws the seed on the ground sleeps or watches, night or day, the seed sprouts and grows. How, he himself does not know. The soil spontaneously produces first the stem, then the ear, then the full grain in the ear and when the fruit is ripe, he immediately sends the sickle, because the harvest has arrived ».
He said: “To what can we compare the kingdom of God or with what parable can we describe it? It is like a mustard seed which, when sown on the ground, is the smallest of all the seeds that are on the ground but, when sown, it grows and becomes larger than all the plants in the garden and makes branches so large that the birds of the sky can make their nests in its shadow ».
With many parables of the same kind he announced the Word to them, as they could understand. Without parables he did not speak to them but, in private, he explained everything to his disciples.

Orbited by leaves, the world weeps.
Hushed with fog, the world is silent.
Sown with wheat, the world awaits
covered with snow, the world hopes.
The earth, like Mary's turgid womb,
it processes its fruit, in the dark.
Assist o God,
the green texture of the shoots,
as well as the red network of veins,
in the flesh of the child:
of every child of a woman, of a man,
of earth, of sky.
It is in the flesh of your Son Jesus.

Biodiversity at risk in Europe

Research that will soon be published by the European Commission has highlighted how the biodiversity of our continent is in severe crisis. There biodiversity - term abused and often misused - is here declined as the set of relationships between fauna and flora with the environment in which they live, that is, their habitats: relationships that are always in progress and that are always very complex.

The habitats, unfortunately, are for example severely threatened and invaded by phenomena such as the expansion of cities, intensive agriculture,invasion of alien species, ie species imported or fleeing from other environments. "The natural areas that guarantee biodiversity are increasingly reduced and fragmented," explained Frank Larsen, of the European Environment Agency and author of the research.

It is a terrestrial garden hidden in the permafrost, 1300 km from the North Pole: in fact, it is our life insurance, against the risk that the loss of biodiversity will cause us to lose what we have most precious, the seeds.

The Svalbard Global Seed Vault is one of the safes for the conservation of the genetic heritage of the most important agricultural crops on Earth.

The facility, financed and managed by the Norwegian government and supported by the most important world institutions (including FAO), is located near Longyearbyen, on the Norwegian island of Spitsbergen, which is part of the Arctic archipelago of the Svalbard Islands.

Photo: © Pal Hermansen / Nature Picture Library / contrast

Only the entrance to the Svalbard Global Seed Vault is, with a little attention, visible from the outside. For the rest, the bunker is 120 meters deep inside a sandstone mountain and consists of three rooms protected by maximum security systems, superior to those of the vaults of the big banks.

In fact, there are treasures here, thousands of varieties of seeds of the 21 main agricultural food sources of humanity: wheat, rice, corn, potatoes, beans, cassava, apples, soy, sorghum, coconut.

Here they are safe from wars, natural disasters, climate change, pests, genetic experiments and modern technologies of intensive agriculture.

Photo: © Dave Walsh / eyevine / contrast

The seeds are kept at an average temperature of -18 ° C, away from humidity and other weather stresses. The Svalbard seed bank is located 130 meters above sea level, theoretically protected even from melting Arctic ice.

A coal generator produces the energy for the cooling systems. If it ever stops, the environment itself would guarantee an internal temperature never below -3.5 ° C for a long time: conditions that would allow the most sensitive seeds to survive for at least 55 years. The island itself was chosen for the absence of tectonic activity: it is also safe from a seismic point of view.

Photo: © CAMERA PRESS / ED / DW / Mari Tefre / Global Crop / contrast

Four-layer packages protect the seeds from moisture. The bank has enough space to house 4.5 million seed samples, twice the number of seed varieties thought to be present in the world.

From 2008 (the year in which it was inaugurated) to today it has accumulated over 770 thousand varieties of seeds in its safety boxes. They are not "unique specimens": other specimens are kept in a few similar structures around the world and, in any case, in national and regional seed banks.

Photo: © CAMERA PRESS / ED / DW / WARDA / contrast

The custody mechanism is similar to that of the safes of the largest banks: the owner of the seeds is the depositor, that is the sperm bank that brings the samples to be kept here.

The Norwegian government owns the building, but not the seeds it holds. The work costing over 8 million euros, partly financed by the Bill & Melinda Gates Foundation, was elected among the best "inventions" of 2008 by the magazine Time.

Photo: © Dave Walsh / eyevine / contrast

The concrete walls and thick steel doors would also protect the building from scenarios of nuclear disaster, terrorist or missile attack, plane crashes. But the worst threat to the existence of the rarest seed varieties comes from the loss of genetic material due to natural disasters, cuts in agricultural funds, selection of resistant and genetically modified varieties, or monocultures that send seed varieties to the attic. less used.

Photo: © C. BIBBY / Financial Times-REA / contrast

The arrival of tons of seeds to be stored: even if the original collection of the Svalbard Global Seed Vault comes from the Nordic Gene Bank, a bank for the protection of seeds and genetic material of Nordic plants, the building protects varieties of seeds also coming from from countries far away from here: among them, 2,500 varieties of rice from the food security organization AfricaRice, and 70,000 sent here from the Philippines 110,000 Syrian seeds originally kept in Aleppo, and now fleeing the war and even 5 varieties of endemic tomatoes of the Galapagos.

Photo: © Pal Hermansen / Nature Picture Library / contrast

Upon arrival, the crates with seeds are cataloged and then distributed in the maximum security rooms. Each crate contains a maximum of 400 different samples each sample (i.e. each aluminum sachet) contains approximately 500 seeds.

Photo: © Pal Hermansen / Nature Picture Library / contrast

The entrance to one of the three safe rooms. Anyone wishing to access the seeds should go through four doors: the entrance door (guarded by armed guards), a second after 115 meters of tunnel and two more watertight doors.

Photo: © Pal Hermansen / Nature Picture Library / contrast

Before being crammed into the deposits, each box is "mapped" in all its physical characteristics with a system similar to that used for the registry of toxic or radioactive material. Motion detectors track the entry of each insider.

Photo: © Pal Hermansen / Nature Picture Library / contrast

Access to the samples is allowed only to those who work in the facility. Even researchers cannot enter: for research, there are national seed banks.

Photo: © C. BIBBY / Financial Times-REA / contrast

The role of the Svalbard Seed Vault is simply to offer the seeds a cool resting place: at temperatures of -18 ° C, some seeds can last more than a thousand years. For example, barley and wheat can withstand 1,700 years, sorghum up to 20,000.

Photo: © Pal Hermansen / Nature Picture Library / contrast

Not everyone approves of the work of the big seed banks. The detractors believe that the protection of biodiversity must be implemented on the territory, with a widespread awareness of the richness of agricultural varieties, to be pursued with political agreements that protect farmers from the interference of large multinationals (which appropriate land and seed patents). For others, structures such as that of Svalbard represent isolated strongholds, protected by great economic interests but in fact disconnected from everyday reality and from the interests of the poorest countries.

Photo: © Pal Hermansen / Nature Picture Library / contrast

In reality, the strength of the seed banks is precisely in the number: in the world there are at least 1,750 (about twenty of which are also in Italy), and that of Svalbard is not even the largest. The primacy goes to the Royal Botanic Gardens millennium seed bank in Ardingly, Sussex (seen here from the outside), which holds about 10% of the entire heritage of wild crops in the world.

Photo: © CAMERA PRESS / Jonathan Player / contrast

The Sussex seed bank holds some 290 million seeds sealed in glass, radiation-proof and sub-zero containers. The context is less scenic than the Svalbard, but the scientific quality is very high: 25 botanists and geneticists work to properly preserve and protect the seeds stored here.

Photo: © CAMERA PRESS / Jonathan Playe

Sussex, England: A seed sample ready for preliminary storage. By 2020, the center would like to have a quarter of all botanical species in the world, in a global project that aims to conserve and preserve the biodiversity of planet Earth.

Photo: © CAMERA PRESS / Jonathan Player

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No species are spared. The study found that 77% of European habitats are found in one state of unfavorable conservation. Butterflies, bees and birds are in sharp decline, with butterfly populations that for some species have even halved in the period between 1990 and 2011. Of the European bumblebees, as many as 24% are at risk of extinction.

The significant decline of pollinating insects - underlines the work - could have strong repercussions on European agriculture, given that to date 84% of crops are still dependent on insect pollination. "If we were to value the free work of insects. it would be something like 14 billion euros, ”Larsen commented. And for 39 bird species, a 12% decline was estimated compared to 1990.

It is not every day that you come across entire photo archives that can be viewed and downloaded for free, especially when it comes to scientific photos, taken not for pure aesthetic taste, but for a more noble purpose.

A group of researchers and entomologists of the Bee Inventory and Monitoring Lab, a project for the cataloging and protection of bees born within the U.S. Geological Survey (the US scientific agency that deals with the study of the American territory), has opened an exceptional collection of insect shots on Flickr, made with a resolution never seen before, if not in microscope photos.

Sam Droege, the biologist in charge of the experiment, along with 8 other colleagues, has spent the last 6-7 years taking "mugshot" photos (in profile and front) of wasps, beetles, cockroaches and, most importantly, bees. In recent years, the team's work has been enriched with the macro technique, which allows you to create ultra-detailed portraits of even very small subjects, such as insects, to study their anatomical characteristics (all the macros published on can be found here).

We have fished from this collection the most beautiful photos of bees, the largest pollinators of food crops in the world, which have been undergoing, for some years, a worrying and silent massacre, due to modern and short-sighted agricultural techniques adopted by man. In the photo, a bee of the species Halictus ligatus, just out of a "bath" of pollen.

Photo: © Sam Droege / USGS Bee Inventory and Monitoring Lab

Images of this quality have only been possible since 2010, the year in which the United States military developed a particular macro photography technique used to capture images of pests in the most remote areas of the country, and instantly send them to experts for identification.

Sam Droege used this technique in the laboratory to analyze the distinctive characteristics of each species without the need for a microscope. The photos are taken in the laboratory with a Canon 5D II with 65mm macro lens.
Here, a bee of the kind Augochloropsis anonyma, with a characteristic bright blue color (but also purple or green).

Photo: © Sam Droege / USGS Bee Inventory and Monitoring Lab

The bright green head of aAugochloropsis metallica, typical of the eastern United States. Droege said he has yet to find an insect that looks ugly from this distance. Even cockroaches lose their disgusting air and appear as perfectly constructed and proportioned creatures.

Photo: © Sam Droege / USGS Bee Inventory and Monitoring Lab

“Eat the soup, it makes you grow up”, our parents used to tell us when we were little. The soup, however, can also make you lose weight, as long as you prepare it well and integrate it into a balanced program. All this effectively, without frustration and above all without shortcomings. What more could you ask for?

The soup = a perfect cocktail for weight loss

The soup is mainly composed of water and vegetables, a source of fiber, minerals and vitamins. These four elements (water, fiber, minerals and vitamins) are essential for the health of the body.

There is no mention of excluding them, not even when trying to lose weight! All too often, however, this happens with numerous methods called "miraculous", which for example put proteins in the foreground, at the expense of fibers and vitamins.

The hunger-breaking power of vegetables

Consuming fruits and vegetables helps keep your figure. This statement sounds obvious. By force of things, you will say, being low in fat and calories. But there is more!

Scientific proof: Brazilian researchers divided 80 overweight individuals into two groups. The first group was simply told to consume more fruit and vegetables, without changing anything in their overall calorie intake or in their amount of physical activity. The second was not given any particular instruction. Result: within six months, the subjects in the first group had lost weight. I ricercatori hanno così dimostrato che aumentare il consumo di ortaggi di 100 g al giorno implica, nel giro di sei mesi, una perdita di peso di 500 g (300 g per la frutta). Un effetto cumulativo: 200 g di verdura in più = 2 x 500 g di peso perduto!

Conclusione: la semplice aggiunta di frutta e verdura al regime alimentare abituale (senza ulteriori restrizioni) permette di perdere peso! Come spiegano i ricercatori questi risultati? Semplicemente ipotizzando il potere saziante delle fibre contenute negli ortaggi. Insomma, la verdura aumenta il senso di sazietà. Cionondimeno, gli autori dello studio riconoscono che potrebbero essere da considerare altri fattori. Una questione da seguire, quindi!

Un taglio alle calorie

Un piatto di zuppa da 250 ml fornisce in media un centinaio di calorie, ovviamente a patto di non aggiungervi panna, formaggio grattugiato, burro, crostini o pasta, che fanno salire il conto calorico. È pochissimo! Ma non è tutto: la zuppa non solo fornisce poche calorie, ma per di più, se consumata a inizio pasto, aiuta a mangiare meno poi. Torniamo al potere saziante della verdura e più precisamente della zuppa. Lo ha dimostrato in una serie di studi Barbara Rolls, ricercatrice presso il Dipartimento di scienze della nutrizione dell’Università della Pennsylvania.

La prova scientifica: Alcuni volontari sono stati suddivisi in due gruppi. Il primo poteva consumare, a inizio pasto, una zuppa “povera di calorie”, composta da ortaggi e brodo. Il secondo dal canto suo doveva limitarsi allo stesso pasto, ma senza zuppa. Risultato: le cavie del primo gruppo hanno consumato il 20% di calorie in meno rispetto a quelle del secondo gruppo.

Il suo segreto: la scarsa densità calorica

Lo studio sopra citato mostra che la zuppa, consumata a inizio pasto, è perfetta per ridurre il conto calorico, giacché permette di saziarsi più in fretta. Grazie alla zuppa possiamo smetterla con i pasti troppo abbondanti, i piccoli buchi allo stomaco e gli snack inopportuni! Ma qual è allora il segreto della zuppa? È la sua scarsa densità calorica.

Densità calorica = quantità di calorie per grammo di alimento = kcal/g

Calcolarla è facile: per ciascun alimento basta dividere per 100 il numero di calorie su 100 g.


  • Gli alimenti a scarsa densità calorica forniscono meno energia per grammo di cibo. Si possono pertanto consumare in maggior quantità, perché non apportano troppe calorie. Insomma, per lo stesso numero di calorie (o addirittura meno) saziano meglio e più a lungo.
  • L’esempio contrario più eloquente è quello delle patatine fritte, delle arachidi, dei biscotti o del cioccolato, che sono tipicamente alimenti ad alta densità calorica. Consumandoli rapidamente, non solo assorbiamo molte calorie, ma inganniamo anche il nostro sistema di controllo della sazietà. Risultato: ci rimpinziamo. ma poi abbiamo sempre fame!
  • L’acqua è l’ingrediente chiave della densità calorica. Non quella che beviamo, bensì quella contenuta negli alimenti che ingeriamo, in particolare frutta e verdura. E soprattutto quella che aggiungiamo in grande quantità agli alimenti, come nel caso delle zuppe. L’acqua infatti aggiunge peso e volume agli alimenti, senza fornire calorie: diminuisce pertanto la densità calorica degli stessi.

Sorseggiate, eliminate!

Una zuppa è costituita all’incirca per l’85% da acqua (acqua contenuta nelle verdure + acqua aggiunta). È matematico: consumando zuppa assorbiamo più acqua. e quindi eliminiamo di più! Anche questo fa bene alla linea.

Il segreto della forma

Con la zuppa facciamo il pieno quotidiano di frutta e verdura. Non occorre più chiedersi come fare a seguire la famosa regola delle “5 porzioni di frutta e verdura al giorno” stabilite dal PNNS (Programma nazionale di nutrizione e salute)! Con la zuppa la regola la rispettate senza problemi. e senza nemmeno rendervene conto.

  • Variando le verdure, consumiamo anche quelle che non avremmo mai pensato di mangiare al naturale, come il cavolo o le rape, ricchissime di proprietà nutrizionali.
  • Sfruttiamo tutte le vitamine e tutti i minerali contenuti negli ortaggi perché, con la zuppa, consumiamo l’acqua di cottura, dove si concentra gran parte degli stessi.

Insomma, grazie alla zuppa è impossibile avere carenza di vitamine e minerali. Ritroviamo la forma e la manteniamo! Un punto di forza indispensabile per sentirsi in forma anche mentalmente, conservare la motivazione e non perdere di vista l’obiettivo di dimagrire.

Gustarsi un buon pranzo senza stancarsi

Il principale problema delle diete è la loro monotonia. Ci si stanca rapidamente di mangiare il solito filetto di pesce bianco accompagnato dalle classiche verdure al vapore. Con questo programma di zuppe non vi annoierete! La prova: date un’occhiata alle cento ricette proposte nel libro. ce n’è davvero per tutti i gusti.

Quattro trucchetti per variare

  1. Non preparate zuppa in quantità eccessiva. Questo vi eviterà di dover mangiare la stessa zuppa a pranzo e a cena per tre giorni!
  2. Provate a variare la consistenza delle zuppe casalinghe, aggiungendo più o meno brodo di cottura, frullando più o meno a lungo. Per “spezzare” la consistenza liquida potete anche mettere da parte qualche dadino di verdura prima di frullare, aggiungendolo alla zuppa al momento di servire.
  3. Alternate i tipi di zuppa da un pasto all’altro: cremosa vellutata a pranzo e minestrone di verdura a cena, zuppa fredda e zuppa calda ecc. In questo modo non avrete l’impressione di “mangiare sempre la stessa cosa”.
  4. Puntate sulla presentazione. Evitate di presentare la vostra zuppa casalinga nella solita scodella vecchia e sbrecciata. Provate con dei piatti fondi o delle verrine, acquistate delle scodelle graziose ecc. Mangiamo anche con gli occhi!

Sguardo triste, senza forze e in sovrappeso

La mia paziente è una giovane donna di 34 anni con problemi di sovrappeso. Si presenta all'appuntamento con un'aria molto sofferente, un'espressione triste e un aspetto molto affaticato. Mi dice subito che nell'ultimo anno ha avuto un incremento ponderale di 20 chilogrammi nonostante una alimentazione, a suo dire, non particolarmente “calorica”. È una cuoca e alla sera lavora in un ristorante.

Come di consueto procedo ad un'analisi della storia clinica della paziente e qui c'è una prima sorpresa: Chiara mi dice, quasi come se questo non fosse un fatto importante, che circa sei mesi prima del nostro incontro ha subito un intervento di asportazione di un surrene perché affetto da neoplasia.

Tutto è diventato difficile

Secondo i medici curanti il surrene residuo, dopo un iniziale periodo di assestamento, era in grado di fornire al corpo di Chiara una prestazione sufficiente per le esigenze giornaliere.

In realtà, valutando i messaggi che il corpo di Chiara inviava apertamente ma anche ascoltando quello che diceva, è sorto il dubbio che Chiara fosse affetta da una insufficienza surrenalica che nemmeno le cure farmacologiche riuscivano a migliorare.

Tra questi indizi, la difficoltà di alzarsi dal letto al mattino (imputata al lavoro serale), la stanchezza diurna che costringeva Chiara a sdraiarsi frequentemente, la difficoltà a gestire i figli piccoli durante la giornata, l'umore “sotto i tacchi”e lo sforzo ogni sera sempre più grande dell'impegno lavorativo.

Dieta da rimettere a posto

La dieta di Chiara non era comunque molto virtuosa.

Al mattino spesso una colazione inesistente: un caffè doppio con abbondante zucchero “per darsi la carica”, poi , ma non di routine, dei biscotti o una brioche confezionata. A pranzo, pasta o riso e un frutto oppure, ma meno di frequente, una bistecca o carne macinata.

Dopo il riposo pomeridiano, irrinunciabile, Chiara iniziava a pasticciare con l'alimentazione, mangiando quello che capitava: pane e formaggio, soprattutto stagionato, oppure un dolce, un gelato o degli snack salati. Al lavoro poteva capitare che assaggiasse i piatti che cucinava e al rientro a casa uno spuntino.

Completava il quadro poca verdura, acqua gassata e, a volte, qualche bibita “rubata” ai figli.

Curiamo la tempistica dei pasti

Chiara aveva bisogno di un correttivo deciso che la aiutasse a superare questo momento di empasse surrenalico e che allo stesso tempo le facesse perdere i troppi chili accumulati. Intanto era importante lavorare sulla tempistica e frequenza dei pasti.

Buona norma è in questi casi non affaticare troppo l'organismo con una digestione laboriosa, evitando lunghi periodi di digiuno tra un pasto e l'altro. A questo proposito la regola da suggerire è quella di frazionare l'alimentazione in piccoli pasti, ad orari regolari, senza mai saltarne uno.

Primo: fare sempre una buona prima colazione perché contribuisce a ristabilire le scorte di energia bruciate nella giornata precedente.

La cena serale non va consumata troppo tardi. Nel caso di Chiara, visto anche il suo impegno lavorativo, la cena è stata fissata alle 18, prima di recarsi al ristorante.

Scegliamo i cibi adatti, evitiamo quelli dannosi

In secondo luogo, in tutti i casi di stanchezza surrenale – compresi quelli dovuti ad un eccesso di stress nel tempo – è opportuno scegliere gli alimenti adatti con proteine ad alto valore biologico, vitamine B, C e tirosina (precursore della dopamina, essenziale per le funzioni cerebrali).

Meglio evitare tutti i cibi ad alta concentrazione di zuccheri, soprattutto quelli di rapido assorbimento, come i dolci confezionati industrialmente, i cereali raffinati (no a pane e pasta di farina bianca), frutta troppo zuccherina (banane, fichi, melone, anguria. ), le patate, le bevande alcoliche, quelle troppo ricche di zucchero e quelle eccitanti come il caffè e il tè nero.

Attività fisica e adattogeni

Accanto a una alimentazione più sana, inoltre, è necessario modificare le abitudini di vita: fare un moderato esercizio fisico aerobico giornaliero, come il nuoto o una semplice camminata di mezz'ora oppure un corso di yoga o di stretching. Evitare esercizi pesanti o allenamenti e strapazzi fisici troppo intensi.

Un ultimo consiglio: è possibile aiutare i surreni anche con gli integratori che forniscono un supplemento di energia come il magnesio o adattogeni come la Rodiola rosea, il Ginseng, il Ganoderma lucidum.

Problema superato senza farmaci

Dopo un mese, al controllo, è ritornata una Chiara diversa: per vedere i risultati sono bastati una dieta a basso tenore di zuccheri con una sostanziosa colazione ricca in proteine e grassi “buoni”, piccoli spuntini nel corso della giornata, un'adeguata idratazione (acqua a basso residuo fisso e tisane depurative), una supplementazione con adattogeni e una moderata attività fisica.

La paziente era sorridente, la stretta di mano vigorosa, sentiva di avere più “forze” e soprattutto aveva perso qualche chilo.

Nei mesi successivi lo stato di benessere si è rafforzato e Chiara ha potuto guardare di nuovo con serenità al suo futuro.

Quando i surreni fanno le bizze

L'insufficienza del surrene è una condizione che si può verificare più spesso di quanto comunemente si creda. Devono mettere in allarme sintomi come una stanchezza mattutina con una “messa in moto” molto lenta, stanchezza che ritorna dopo il pranzo, una buona resistenza alla fatica nelle ore serali che può perdurare anche fino alle prime ore del mattino.

A questi si possono associare anche un certo grado di ansia e depressione, una difficile adattabilità alle situazioni stressanti, una riduzione della forza vitale e della libido, la sensazione di “fame” di aria che costringe a fare respiri profondi, spesso un desiderio compulsivo di cibi salati e un incremento ponderale senza modificazioni particolari della dieta.

I due surreni, collocati sopra ai reni, sono due piccole ghiandole indispensabili per la vita in quanto secernono più di 50 ormoni assai importanti.

Entrambe le ghiandole sono dotate di una parte chiamata corticale che secerne ormoni glucocorticoidi dotati di varie funzioni fisiologiche tra cui la regolazione della glicemia e il controllo del deposito dei grassi. La porzione più interna dei surreni, la midollare, rilascia in circolo due ormoni importantissimi come adrenalina e noradrenalina: entrambi agiscono soprattutto aiutando l'organismo ad affrontare un evento stressante improvviso o di breve durata.

Situazioni di stress che perdurano nel tempo portano a un esaurimento funzionale di queste ghiandole e all'instaurarsi della cosiddetta “stanchezza surrenale”.

Esaurimento psicofisico: i cibi da privilegiare

Quali alimenti sono amici del surrene? Li privilegiamo se ci sentiamo stanchi dopo un periodo di stress prolungato.

  • Alimenti integrali come i cereali non raffinati, i legumi, la quinoa, i semi di lino, zucca, girasole e chia.
  • Alimenti con proteine ad elevato valore biologico come il pesce o le carni bianche (senza esagerare).
  • Tante verdure, in particolare quelle a foglia verde.
  • Privilegiare cibi ricchi in vitamine del gruppo B, in particolare la B5, amica del surrene. Quindi funghi, lievito di birra, uova, legumi come le lenticchie e frutta secca.
  • Il surrene ha anche bisogno di vitamina C, presente nei peperoni, frutti di bosco, agrumi, kiwi, rucola, broccoli.
  • È anche importante un'alimentazione ricca dell'aminoacido tirosina. Ricchi in tirosina sono le alghe, la soia, pesci come il merluzzo, l'avena, le carni bianche come coniglio o tacchino, i formaggi stagionati, la frutta secca, i legumi, i semi e l'avocado.
  • Infine una nota dolce: anche la cioccolata ad alto tenore di cacao (almeno 85%) può essere di aiuto nei soggetti con il surrene stanco

2.553 commenti RSS

Scusate logicamente il post precedente si riferisce a chi non sa PENSARE
Anche io divento rosso dalla rabbia come disse il caro Guidorzi riferendosi ai vigliacchi che insultano senza metterci la faccia

Ciao Moreno,
a pagina 11 è indicata una razione con i suoi componenti: farina di mais, farina di estrazione di soia, .
Come ha giustamente interpretato Fabio, 3-4 kg di mangime danno 1 kg di maiale vivo, a seconda della destinazione finale (GSP, gran suino padano si usa per far prosciutti, Parma e San Daniele, deve essere allevato per almeno 9 mesi e pesare almeno 150 kg, da disciplinare dei dei consorzi).
Il problema per il tuo calcolo è che si cambiano più tipi di mangime nel ciclo produttivo, e non è quindi facile fare a spanne un calcolo di consumo calorico visto che 1kg di cibo conta per 1kg nel calcolo dell'indice di conversione, senza considerare che i vari mangimi hanno formule e "tabelle nutrizionali" molto diverse.
Prova a partire dai cartellini che ti ho postato nell'intervento precedente: fai una media pesata delle calorie del mangime considerando un consumo di 80 kg di mangime per suinetti (peso iniziale 5 kg, peso finale circa 22 kg) e di 550 kg di mangime da ingrasso (da 22 kg a peso di macellazione) a partire dalle dichiarazioni analitiche medie del produttore. Vediamo cosa esce . Nel frattempo cerco di consultare i "sacri testi".

Stamani non riuscivo a scrivere, vediamo se ora funziona.

Sì i 4kg di mangime è stato il punto di partenza di tutta la discussione iniziata da Corrado.
Il problema è sempre quello di titolare il mangime e di recuperare anche il grasso del maiale (che è la parte più buona 8 . 7 8 9 10 11 . 13 Successivo »

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