Studies have shown that this plant has the property of rapidly reducing the blood sugar level.
It is used to prepare paratha, an Indian bread that resembles a piadina, and is included in some types of curry. We are talking about Greek hay, a plant that owes its name to the fact that in antiquity was used to feed cattle. This food is particularly suitable for diabetics: Various studies have shown that this plant possesses the property of rapidly reducing the blood sugar level. But its properties do not end here:
“The extract of Greek hay seeds has to replenish and stimulating properties that make it indicative in case of malnutrition, anemia, infantile graft, convalescence and breastfeeding (its emmenagogic properties were already known in ancient Egyptian times).
All these properties are related to the good presence of mineral salts (iron, manganese, copper, magnesium) and vitamins (B6, thiamine, and riboflavin), vegetable oils, organic phosphates, fats, and proteins. The latter, although having a fairly biological value, are associated with anti-institutional factors, present in some of the vegetable protein sources. These substances limit the action of digestive enzymes, lowering the nutritional value of the product. Their action is greatly reduced by cooking the foods they contain.
Additionally, the stimulatory effect on excretion of bile acids – probably due to saponins – facilitates the elimination of excess cholesterol from the body. ”
This food could also have a positive effect on the prevention of colon cancer and the breast (can be explained by the abundant presence of fiber).
If you do not know how to prepare it, you can find the Insalatina recipe for Greek hay below.
Ingredients for the salad (for 2 people):
- 1/2 of tender green salad;
- 1 small fennel;
- 1 glass of Greek hay sprouts;
- 1 pear mature but soda;
- 1 generous handful of rehydrated raisins;
- 6 nuts;
- balsamic vinegar to the pear.
Ingredients for Chopsticks:
- 100g flour for instantaneous full-length polenta;
- 1 tablespoon of buckwheat flour;
- 400g of fresh herbs;
Boil the herbs and squeeze them well by storing the water.
Bring herbicide water to boiling and add to 350g and cook the polenta with buckwheat flour.
After a few minutes add the chopped herbs, salt, pepper and nutmeg as desired.
It must be very soda.
Lightly gently bake a rectangular baking tray and place the mixture about 1 cm high, cool the fridge or freezer.
Turn the polenta over a cutting board and get so many rectangular sticks to bake in corn flour.
Cook until golden (about 15 minutes) in the hot oven or, for the greener, fry in the pan.
Meanwhile, prepare the salad, cut the fennel into thin strips and pearls to fill it and add everything else.