THE CONSUMPTION OF TIGERNUT MILK REDUCES THE "BAD" CHOLESTEROL LEVEL
The professor of Microbiology of the Universitat Politècnica
de València, Enrique Hernández, has emphasized today
the curative and antioxidant properties of the tigernut milk, whose
content of vitamin E reduces the LDL cholesterol level, which is
harmful to health.
The scientist has mentioned the nutritive value of the tigernut
milk because of the big amount of oleic acid that it contains “rather
more than the olive oil”.
The professor Hernández has explained that the tigernut milk
is recommended for diabetic people due to its nutritional values
and presence of sucrose, it is even better than the chocolate “ideal
for children, old people and sportsmen”
The professor Enrique Hernández is the coordinator of a conference
called “Tigernut from Valencia and Tigernut milk from Valencia.
Tradition and health” which takes place today in the Valencia
Foundation of Advanced Studies, and several tens of scientists,
doctors, people who make the tigernut milk, businessmen and farmers
meet there.
The Minister of Agriculture of the Valencian Government, María Ángeles
Ramón-Llin, has exposed in the opening ceremony that “farmers
from L’Horta Nord are the only ones in Europe who have reached,
after several centuries and a lot of efforts, ideal grounds for
the tiger nut cultivation.
During her intervention, the minister, has emphasized that the
tiger nut is produced nowadays in 16 different areas of L’Horta
Nord, the only place in Europe where it is cultivated.
Likewise, Ramón-Llin, has referred to the need to promote
the quality of the products from Valencia “to answer the inhabitant’s
requests and to improve the competitiveness in this sector”.
She has remarked that knowing the need of recognize the quality
of this important product from Valencia, her department recognized
in 1995 the origin denomination of the product, approving its
regulations.
During this conference will be known the results of the healthy
properties of the tigernut from Valencia and the tigernut milk
in different levels.
That study has been developed by a doctor’s team from Valencia
after a complete analysis, in the Univesitat Politècnica
de València and Universitat de València, from samples
of tigernut and tigernut milk from Valencia.
In this conference, matters like “Tigernut and tigernut milk.
Tradition and health”, “History and introduction to
the cultivation”, “Production and selection of the vegetable
product”, “Tigernut milk and health”, “Tigernut,
tigernut milk and stories from Valencia”, “From the
tigernut to the tigernut milk” and “Microbiology and
critical points” among others are discussed.
EL MUNDO HEALTH
EFE |
