Alex Reggie

The Mediterranean diet is renowned for its health benefits, and a key culinary technique within this tradition—sofrito—has been shown to significantly enhance the availability of polyphenols and carotenoids. A study investigating the sofrito technique, which involves cooking vegetables like tomatoes, onions, and garlic in extra virgin olive oil (EVOO), revealed that this method increases the extractability of these bioactive compounds, making them more bioaccessible and easier to absorb.

The Mediterranean diet is globally celebrated for its health benefits, and within this tradition, the "bitter 3-fold" of Italian cuisine—extra virgin olive oil (EVOO), artichokes, and radicchio—stands out as a powerhouse of nutrition and flavor. These ingredients not only define the essence of Italian cooking but also contribute significantly to a polyphenol-rich diet that promotes longevity and well-being. Their unique combination of bitter compounds and antioxidants may help explain why Italians consistently rank at the top of global statistics for healthy years of life.

The self-proclaimed biohacker and longevity expert Dave Asprey argues that while extra virgin olive oil (EVOO) has benefits, tallow and ghee are superior for high-heat cooking due to their stability. Heating oils can cause oxidation, producing harmful byproducts. Saturated fats are the most stable, followed by monounsaturated and then polyunsaturated fats.

Activated charcoal has gained significant attention in the wellness and biohacking communities, with advocates like Dave Asprey, the self-proclaimed father of biohacking and longevity, touting its benefits for detoxification, especially against food poisoning and alcohol consumption. This natural remedy, used for centuries in traditional medicine, is now a staple in holistic health practices and modern biohacking.

Just a short walk from Munich’s main train station, and suddenly, it feels like stepping into an Italian marketplace. Eataly Munich is more than just a gourmet store—it’s a celebration of Italian food culture. Here, visitors don’t just shop for high-quality ingredients; they experience Italy with all their senses.

Nestled on the slopes of Mount Vesuvius, a unique tomato variety thrives in the volcanic soil, capturing the essence of Campanian terroir. The Pomodorino del Piennolo del Vesuvio, a D.O.P. PDO (Denominazione di Origine Protetta) certified product, is not just a tomato; it's a testament to centuries of agricultural tradition and the remarkable influence of its environment.