Italian Renaissance Food & Drink- Non-CAFO-GMO, Over-Milled-Removing ‘Plant Protein’ or Heat Altered and SAD-Sistine Chapel-Modern Art -CAFO-GMO!
MARCH 30, 2019 FACEBOOKCOMDEEHINKLE2
The Sistine Chapel – Farro, Raw Milk & Non-CAFO-GMO AMERICAN SAD DIET FOODS
MODERN ART! CAFO-GMO …
Italian Renaissance – Food & Drink – Non-GMO, Over-Milled-Removing ‘Plant Protein’ or Heat-Altered & SAD-Raw Natural State
- Published on February 8, 2019
- Italian Renaissance – Food & Drink – Non-GMO, Milled or Heat-Altered Not SAD…Raw Natural State Published on September 17, 2018
- https://www.linkedin.com/pulse/food-drink-italian-renaissance-non-gmo-milled-sadraw-dee-hinkle/?published=t
- https://www.linkedin.com/pulse/food-drink-italian-renaissance-non-gmo-milled-sadraw-dee-hinkle/?published=t
Food & Drink in the Italian Renaissance
The food and drinks in the Italian Renaissance were unique and elegant,
Yet delicious as well…INSPIRED BY…by Michael Pollen on 9 May 2013 82081Tweet[1]
https://prezi.com/fs85i6dseo3z/food-drink-in-the-italian-renaissance/
Notice before the 1800”s….
Whole Ancient Grains NOT- Milling FULL COMPLIMENT OF PLANT PROTEIN…No GMO…MODERN MILLING ONLY LEAVES 2 OR 4 GRAMS OF PLANT PPROTEIN..TAKING MORE THAN IS PRESCRIBED…UNETHICAL!!
ITALIAN RENAISSANCE … Dairy from “Pastured” (Free Range) cows with LIVE Beneficial Bacteria”…
Not Dead Bacteria from Pasteurization..
Not stressed to Market (Cortisol Factory)
& Cows NOT Fed GMO ALFALFA or GMO (Corn or Soy)…
The Italians made the biggest variety of cuisines in Europe at that time. ..
(CREATIVITY from eating Ancient Grain FARRO – Not Over-Milled 10 or more grams of Plant Protein. Modern Milling only leaves 2 or 4 grams of Plant Protein….MORE THAN IS ‘PRESCRIBED’- UNETHICAL!
or (Emmer/Italian Rice) or (Spelt in Western Culture)…
The Italians were so proud and meticulous in what they made.
Intelligence DERIVED from Ancient Grains… (Non-GMO) Farro…
Whole ANCIENT GRAINS … not Milled or GMO) & Unpasteurized (RAW) dairy!…
For their fabulous cheeses Real Unaltered foods… ended up paying off for them, though.
(without Dead Bacteria OR FED GMO Alfalfa, CORN OR SOY…
& treated inhumane treatment (CORTISOL FACTORIES)….
Most people considered the Italians to have the “best cuisines’ in the world…
Which is still considered today & polls show that Italian cuisine is still one of the most eaten and popular cuisines in the world.
However…
MODERN “AMERICAN” Italian…
MODERN Pizza – Mussolini’s Revenge-Reversing Louis Pasteur & Julia Childs & Converting Betty Crocker- Back to LIVE Beneficial Bacteria Foods
https://www.linkedin.com/pulse/reversing-louis-pasteur-julia-childs-converting-betty-dee-hinkle/
(it the ALTERED STATE…(OBESITY, DIABETES JOINT PAIN)
Another intriguing thing to look at is the fact that the Italian cuisine hasn’t changed much…“AMERICAN ALTERED FOODS…
They may TASTE Tastes the same …
BUT the Processing, Milling, Refining & Heat Altering…
CHANGES THE CHEMISTRY ….
Disease & Dysfunction caused by the SAD Diet ON THE INCREASE…
OBESITY, DIABETES JOINT PAIN, ALLERGIES, HEART CONDITIONS,
MEMORY PROBLEMS & NUMEROUS OTHER HEALTH CONDITIONS!…
The same type of food & ingredients in the rest of the world..(NOT the same in American MODERN diet…NOW GMO, REFINED-MILLED OR PASTEURIZED)…
“We may think that were used & consumed in the Renaissance are still being used & consumed today” …
But…NOT EXACTLY…
BUT now MODERN FOODS – ALTERED to prolong “shelf life”…
(NOT NECESSARILY the “Quality of our Lives”… $$$$)
Still Not sure??
Raw Milk Cheese…Unlocking France’s Secrets To Safer Raw Milk Cheese
But in France, raw milk cheese is a very big deal, long considered safe and revered for its flavor.
The country cultivates its 350-plus cheeses — many of which are made with raw milk — like children, claiming that the bacteria in the raw milk impart unique characteristics – grassy, metallic, buttery and so on.
In recent years, America, England and Australia have discovered the pleasures of making their own farmhouse cheeses with RAW milk (with live Beneficial Bacteria),
but it seems the French still have some secrets.
In fact, French scientists seem to have figured out
the ‘Holy Grail’ of raw milk cheese: how to make it safer…
And a lot of how they do it comes down to how to use good bacteria to battle the bad ones.
Learning those French secrets could help cheesemakers in the Anglophone world make safer and more delicious cheese, says Bronwen Percival,
Research is showing…Refined, Milled, GMO & Pasteurized milk..…
http://www.fodors.com/community/europe/us-dairy-vs-european-dairy-547688-2.cfm
US dairy vs European Dairy…
Posted by: SareWeatheron Apr 7, 15 at 3:30pm…Posted in: Europe
‘I thought I was “lactose Intolerant” my entire life!
I became very sick when I eat dairy in the United States, only to find this out when I went backpacking through Europe in College and never once got sick…I came home and once again very sick so I completely cut dairy out of my diet like before.
Two and a half years later I moved to England to get my Master degree and again never once got sick. I was so excited I had milk with my cereal, ice cream, cheese! You name a dairy product and I probably tried it and I felt great!
I backpacked again this last fall through eastern Europe and again felt great and was having dairy regularly.
I have recently moved back to the US & I am getting ill again. I cannot eat dairy at all and have again cut it out of my diet completely.
I’ve been to the allergist and they tell me I am a mystery! I read a very old forum about people that possibly had similar experiences, did anyone ever get an answer….
is it possibly something to do with how the milk is treated? in the UK the vast majority of milk is pasteurized… ditto cream and cheese….
CREATING a Load of DEAD BACTERIA, SATURATED WITH “CORTISOL”
STRESS from the inhumane methods of Modern Farming (for shelf life $$)
& FED WITH GMO ALFALA – likely NOT pastured…
How is it treated in the US? I seem to remember that it was homogenized i.e. the cream was distributed through the milk. I wonder if that’s got anything to do with it.
Overall,Italians really loved their cuisine during the Renaissance, which is eaten today all over the world. …
(EXCEPT AMERICAN …”GMO”)
& Heat Altered
& Milled
& EXCESS OF THEM ALL…
Conclusion …
The cuisines in Southern Italy during the Renaissance were quite basic, yet very delicious. & SUPPORTED CREATIVITY, IMPULSE CONTROL & THE OTHER PREFRONTAL EXECUTIVE BRAIN FUNCTIONS!!!
The southern Italians loved to use a small amount of ingredients while perfecting the best dishes in Europe.
There were a lot of cuisines with similar ingredients, but just enough difference to make it unique to Southern Italy. Cuisine in Southern Italy Northern Italy was very diverse in the Renaissance, and their food and drinks were just that. There were so many different kinds of food and drinks in Northern Italy that it was almost unbelievable. From pastas to desserts, there was a wide-ranging variety of cuisines for anyone to like. Cuisine in Northern Italy The Italians during their Renaissance had some of the best chefs and cooks in Europe at that time.
They worked hard on creating their own unique and delicious cuisines, which is now presently striving in today’s world after hundreds of years. Northern Italy and Southern Italy during the Renaissance had similar concepts for their food and drinks, but at the same time had a lot of differences as well. Introduction The food and drinks in the Italian Renaissance were unique and elegant, yet delicious as well.
Michael Pallanti MP144453 Food & Drink in the Italian Renaissance Struffoli was a popular dessert which came about in Naples.
It was basically fried dough balls drizzled with honey and sprinkles. Struffoli was very popular during kid parties, but adults also loved it themselves. Struffoli Cuisine in Southern Italy Cont.
Tiramisu was a very popular dessert in Italy, which is nowadays popular here in America as well.
It wasn’t acknowledged until the 1900s, but Italians ate a lot of Tiramisu during the Renaissance. It started in Siena and was spread all over Italy. It was made with coffee-dipped ladyfingers or toasted bread, then layered with a mascarpone and egg mixture. It was then topped and dipped with cocoa. Tiramisu was one of the most popular desserts in Italy. Tiramisu Cuisine in Northern Italy Cont. Polenta y osei was a simple dish that started in Florence. It was basically sweetened polenta that was topped with icing and decorated with pastry osei, or pastry birds. It was eaten during dessert and was a popular dessert for kid parties. Polenta e Osei Cuisine in Northern Italy Cont. Cannoli were a popular dessert which was made in Sicily (Those Sicilians created a lot of dishes, didn’t they?). It consisted of a tube-shaped fried pastry dough, and was filled with a sweet ricotta mix. Chocolate chips were occasionally added as well. Cannoli were very popular as soon as they were invented and spread through Italy like wildfire. Nowadays, Cannoli are also very popular here in America and are one of the top choices of desserts. Cannoli Cuisine in Southern Italy Cont. Pasta alla Norma was another vintage dish which originated in Sicily. It was made by combining pasta and eggplant with a tomato sauce and adding different types of herbs and cheeses.
This dish was generally eaten during dinner.Pasta alla Norma Cuisine in Southern Italy Cont. Arancini was a classic southern Italian favorite which originated from Sicily.
It was basically a fried rice (was Farro whole grain…not white rice)ball which was filled with a meat tomato sauce and mozzarella cheese(unpasteruized).[3] …
Arancini was one of the oldest dishes during the Italian Renaissance & was usually eaten for lunch or as snacks.
Arancini Cuisine in Southern Italy Cont. Spaghetti(Whole grain not Durum-Not GMO)…alla Puttanesca was a very common spaghetti dish which was invented in Syracuse, Italy.
Its name was made in the mid-20th century, but Italians ate it regularly during the Renaissance for lunch and dinner.
It was basically spaghetti with tomato sauce and garlic, olives, and capers.
Spaghetti (Whole grain not Durum-Not GMO)…
alla Puttanesca Cuisine in Southern Italy Cont. Pasta e fagioli, which means “pasta and beans”, was a very delicious dish which originated in Venice.
It was made with cannellini or borlotti beans (NOT GMO) with any type of pasta (NOT GMO)…
Garlic and onions were usually incorporated in the dish along with a tomato base.
Pasta (NOT GMO)… Fagioli Cuisine in Northern Italy Cont.
There were a lot of miscellaneous ingredients that Italians used during the Renaissance. Eggs were consumed a lot – especially in breakfast and snacks.
They could have been cooked in different ways, such as scrambled.
They would’ve also been incorporated into different dishes, which is why they were so versatile.
Nuts were RAW & SOAKED IN THE ANCIENT WAYS – Not “ROASTED”… (in America now SCIENCE IS HWOING ARE linked to “nut allergies”)..
were important, which were used a lot in snacks and desserts, such as parfaits.
Beans (PLANT PROTEIN) were used extensively in soups and side dishes.
Italians used simple, basic ingredients while making an authentic cuisine.
Miscellaneous Basic Ingredients Cont.
Cheeses …(unpasteurized)….were used in any type of meal during the Italian Renaissance whether it was used in a snack, or in breakfast, lunch, dinner, or dessert.
Mozzarella and gorgonzola cheeses were soft cheeses that were typically used during appetizers…(unpasteurized) & dinners.
They were incorporated and mixed with a lot of different dishes, such as pizza.
(FROM WHOLE ‘ANCIENTS GRAINS’ FLOUR … NOT REFINED OR GMO!!)
Mascarpone and ricotta …(UNPASTEURIZED)…were also soft cheeses that were typically used in desserts. Provolone was aged mozzarella …(unpasteurized) &most sandwiches had provolone cheese in it.
The most used cheese with meat was parmigiano-reggiano, which was also a hard cheese.(UNPASTEURIZED)…
All types of cheeses (UNPASTEURIZED)…were used in many meals during the Renaissance. Cheeses Basic Ingredients Cont. Ribollita was a popular soup that came from the Tuscany region.
It basically consisted of bread, cannellini beans, and a mix of vegetables in a tomato broth. Ribollita, meaning “reboiled”, was basically leftover minestrone soup with bread. The people of Tuscany generally ate a lot of leftovers because it was more of a poor region. Ribollita Cuisine in Northern Italy Cont.
Most Italians during the Renaissance loved to eat meat…(PASTURED)…relaxed…Happy hormones…NOT FROM INDUSTRIAL TRUCKED TO MARKET STRESSED (Adrenalin & Cortisol) & Fed GMO alfalfa & growing bacteria in meat cases–
that remains on the meat after cooking) –especially during snacks, lunches, and dinners.
Sausages and salamis were some of the most common meats…(PASTURED…relaxed…Happy hormones…NOT FROM INDUSTRIAL TRUCKED TO MARKET STRESSED (Adrenalin & Cortisol) & Fed GMO alfalfa & growing bacteria in “meat cases”-that remains on the meat after cooking) … which were eaten almost daily. Sopressata, ciauscolo, and mortadella were common salamis that were eaten in antipastos (Mixed appetizers).
Genoa, nduja, and coppa were sausages that were eaten during dinner.
Cured meats…(PASTURED…relaxed…Happy hormones…
NOT FROM INDUSTRIAL TRUCKED TO MARKET STRESSED (Adrenalin & Cortisol)
& Fed GMO Alfalfa, GMO SOY & GMO CORN..
& growing bacteria in meat cases-that remains on the meat after cooking) such as prosciutto, pancetta, and bresaola, were eaten in antipastos along with lunch and dinner.
Of course, meatballs …(PASTURED, relaxed, Happy hormones…NOT FROM INDUSTRIAL TRUCKED TO MARKET STRESSED (Adrenalin & Cortisol) & Fed GMO Alfalfa, SOY or Corn & growing bacteria in meat cases-that remains on the meat after cooking) …were also eaten in Italy, but were quite smaller than here in America. Meat Basic Ingredients Cont.
Oils…Cold pressed…Omega 3 not “heat altered” oils)…Most oils (especially EV Olive oil ….
HAVE A LOW SMOKING POINT & Becomes “motor-like” oil very quickly..
Herbs, and spices were used in almost every dish during the Renaissance in order to season it up and make it taste better.
Olive oil (low smoking point) was the main oil that Italians used…
It was used to cook…(Virgin coconut oil holds up better when heated)
but also had good flavor to drizzle on top of certain dishes.
Herbs were used to season the dish and make the dish look better.
It was also used in dressings and dips, such as pesto sauce.
Parsley and basil were the main herbs used liberally in dishes.
Oregano, marjoram, rosemary, and sage were other herbs used to season dishes.
Mint and thyme were mainly used in drinks and desserts. Spices were also used to season up the dish, but to also pack a little heat.
Allspice, anise, saffron, and dried peppers were used in savory dishes.
Cinnamon and nutmeg were mostly used in desserts.
Overall, Italians sure did love to season their food to perfection!
Seafood … important for Omega 3…
Fish (NOT FARMED & FED GMO) was usually…
one of the main ingredients while eating lunch and dinner during the Italian Renaissance….
Italy’s coastline was full of fishing villages, and since an abundant amount of fish was caught, it was distributed throughout all of Italy.
Anchovies, sardines, shrimp, and squid were some of the smaller fish that people ate – especially during lunch or appetizers before dinner.
Clams and mussels were popular during dinner, and most of the time they were incorporated into different dishes such as pasta.
Many fish were served as the main ingredient and eaten as a whole, such as salmon, tuna, and cod. In the end…the Italians ate a large variety of fish.
During the Renaissance,vegetables in both Northern and Southern Italy were a staple ingredient while cooking.
Eggplant, zucchini (now in America…heavily GMO) & beet greens
& other deep green & leafy vegetables…Such as Swiss chard …(not head lettuce)..
Fennel were used quite a lot – especially in soups and salads, along with appetizers. Different types of peppers, such as hot peppers, were a favorite among entrees. Onions and mushrooms were also used a lot while creating an authentic Italian dish.
Fruits during the Renaissance were used a lot in breakfast, snacks, and desserts…
Many fruits were usually eaten plain, especially when someone was in a hurry.
Common fruits Italians ate plain include berries, cherries, and apples (Not-GMO).
Grapes (not GMO seedless) were used plentifully in drinks –
Especially in wine, since it was one of the main ingredients.
Citrus fruits, such as oranges and limes, were also used a lot in drinks.
Lemons were used liberally in many lunches and dinners.
Italians squeezed lemons and used lemon shavings in the majority of their meals to season it up and make it taste better.
Italians consumed Figs, plums, and pears quite a lot in dessert.
Ancient Grain (from whole “non-GMO” or Refined-Milled grains)…Foods were one of the most important ingredients to use during the Renaissance.
Wheat (Ancient grains)…(from whole not GMO or Refined-Milled grains) was quintessential and made any type of bread.
Not GMO refined 2 grams of Plant Protein…As in America …
The most popular non-GMO…breads (from Farro (spelt wheat) or Enkir were ciabatta and focaccia, which were eaten at any time of the day.
Pasta …, Not GMO “Whole Wheat” American flour…from whole Non-GMO or Refined-Milled grains), which was made from “Ancient Grains” wheat (Non-GMO or Refined-Milled grains), was also one of the most important ingredients to use in Italian cuisine and was one of the most consumed foods that Italians ate during the Renaissance. Pasta could have been made into different types of lengths and widths, such as spaghetti and rigatoni.
Rice (not 1 gram of protein whit rice … but (Italian Rice Farro or Emmer 7-12 grams of Plant Protein)..was also very important…
Overall, the Italians really enjoyed their ANCIENT WHOLE GRAINS (Non-GMO) during the Renaissance.
Pappardelle, originating in Genoa, was a very large and flat type of whole grain (Non-GMO).. pasta which was commonly served in a tomato sauce with herbs and spices.
Italians loved to eat Pappardelle for lunch. Pappardelle Cuisine
http://www.kwintessential.co.uk/articles/Italy/Italian-Renaissance-Food/1313
The bottom line for cheesemakers is that the information in the French manual will add to that discussion. “The cheese community is like, OK, we want access to the best practices … and it really just hasn’t been available,” Dutton says. We want the translation “so we don’t have to reinvent the wheel.”
http://www.fodors.com/community/europe/us-dairy-vs-european-dairy-547688-2.cfm
Dee Wagner-Hinkle
HT Wagner @ Twitter
dwh1nine@gmail.com
314-283-8786
Website; https://www.jencarebce.com (under construction)…
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