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gastronomia portuguesa
A gastronomia portuguesa tem evoluído até aquela que conhecemos hoje, mas as suas bases continuam as mesmas: a dieta mediterrânica juntamente com uma grande influência atlântica. Com os Descobrimentos vieram juntar-se aos ingredientes habitu-ais, como os enchidos e fumados, ingredientes como o feijão, a batata, as especiarias e o açúcar, e que agora se tornam ingredientes típicos da nossa cozinha. Assim, encon-trámos uma dieta rica, equilibrada, saudável, sendo que estudos sobre a relação entre regimes alimentares e doenças cardiovasculares mostram que as pessoas que vivem ao longo da costa mediterrânica sofrem apenas uma percentagem mínima de ataques cardíacos e da coronária quando comparadas com pessoas que vivem noutros países. Infelizmente, apesar de tão boa dieta, Portugal tem vindo a deixar estes bons hábitos alimentares e tem-se notado um consumo maior de gorduras e óleos e de carnes, pescado e ovos, aumentando assim o consumo de gorduras saturadas, um dos principais factores de risco de doenças cardiovasculares. Isto acontece, em parte, porque muitos dos produtos usados na cozinha portuguesa, importados, se tornam demasiado caros, porque, erronea-mente, se pense que os nossos pratos são pratos demasiado pesados, sem os enquadrarem devidamente numa altura do ano ou numa região, e pela concorrência de outras gastrono-mias, tão díspares como o Fast Food ou o vegetarianismo: uma porque é prática e barata, a outra porque se tem uma falsa noção de ser mais saudável que a dieta mediterrânica.
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estudo de mercado
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Água
Infografia
Vinho
Recipiente para terra Aquário “Ninho”
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