Spezie e kamut contro sovrappeso e obesità

kamut e spezie

Secondo una recente ricerca condotta su un campione di 1600 donne giapponesi che mangiavano ogni giorno almeno un piatto piccante, pubblicato sul British Journal of Nutrition, il consumo quotidiano di spezie (come pepe, peperoncino rosso, anice, cannella, senape, zenzero ecc.) aiuta l’organismo ad accumulare meno adipe. Secondo gli esperti, infatti, l’ingestione di queste spezie aumenterebbe la termogenesi, ovvero la capacità del corpo di produrre calore: produrre calore costa energia, e questo processo porta il metabolismo a utilizzare le riserve di grasso, aumentando la sua velocità.

È stato dimostrato che le sostanze che stimolano la termogenesi sono i capsaicinoidi, contenuti, oltre che nel peperoncino rosso, anche nello zenzero e in altre spezie. Il loro consumo eccessivo deve essere però evitato se si soffre di ulcera o di gastrite. Grazie al suo sapore vagamente dolciastro, che ricorda quello del burro, il kamut – un’antica varietà di grano originaria dell’Egitto riscoperta negli Stati Uniti a partire dagli anni Cinquanta – sarebbe il tipo di cereale più indicato per combattere il sovrappeso nelle persone golose di dolci e carboidrati ma con problemi di intolleranza al glutine.

E quanto ci conferma una ricerca della International Food Allergy Association, che evidenzia la ricchezza di aminoacidi, sali minerali e proteine che accentuano le proprietà sazianti di questo cereale. Unica avvertenza: i prodotti a base di kamut (farine, pane, pasta, biscotti) devono essere assunti gradualmente e in piccole dosi se si è celiaci o fortemente intolleranti al glutine, visto che anche il kamut contiene (sebbene a dosi ridotte) questa proteina presente nel frumento.

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