Antonio Giuseppe Lauro,
graduated as agronomist, is an international olive oil consultant, educator, journalist and panel leader; assessor of extra virgin olive oil quality since 1995 and an International panel leader since 2003 in compliance with IOC rules.
An agronomist and olive sector expert for the ARSAC Calabria (extension service), he has participated in many national and international projects related to olive oil production and quality control.
Since 2003 Dr. Lauro has been teaching courses for professional tasters of olive oil in accordance with IOC/EU laws and was professor in several master courses (national and international).
Lauro has written, such as co-author, numerous publications (books, guides, catalogs, etc.) on the extra virgin olive oil sector.
Lauro, invited speaker in most important olive oil conferences in many venues, has conducted olive oil seminars and tasting sessions in many countries around the world, including Italy and other EU members (Greece, Spain), Argentina, Azerbaijan, Israel, Japan, South Africa, Turkey, USA. He is instructor in the International Olive Oil School for "Olive Oil Sommelier" in New York and California (Olive Oil Times Education Lab New York & International Culinary Center) and instructor in a Sensory Assessment of EVOOs and Blending courses (Italy, Greece, Israel, South America).
Antonio Giuseppe is President and Panel Leader of the International jury for D IOOC Best International Olive Oil Contest - Italy (BEST-IOOC) since the first edition (2016) and founder of Regional panel Prim’Olio, recognized – from 2012 - by the Agricultural Ministry of Italy. He is also Panel Leader of the International jury for TerraOlivo Jerusalem (Israel) Mediterranean International Olive Oil Competition since the first edition (2010 – present) and Panel Leader of the International jury for OLIVINUS Mendoza (Argentina) International Olive Oil Competition (2013 - present), one of the Panel Leaders of 2013 OLIVE JAPAN Tokyo and Judge in 2014/2016 OLIVE JAPAN, and is Panel Leader of 2014 NYIOOC - New York International Olive Oil Competition and judge in 2015/2017 NYIOOC, Judge in Athena IOOC (2016/2017). Also, was panel leader of COOC (Cretian Olive Oil Competition 2016/2017), SA Olive Award (South Africa O.O. Competition 2016) and member of the international jury of 2012 Extrascape (Italy).
Cooperates on world ranking of Extra Virgin Olive Oil (EVOO World Ranking - www.evooworldranking.org), created to promote the best EVOO in the world.
Dr. Lauro is panel leader of the national competition Sirena d'Oro di Sorrento (2017) and member of the jury of the regional selection Concorso Nazionale Ercole Olivario, Premio BIOL International organic olive oil competition, Premio Oleum Olivarum; Premio Giulio Verga, Member of the National Jury Concorso Nazionale Ercole Olivario (2005 & 2013) and a frequent panel Leader and member of regional olive oil competitions since 1995.
The love for the olive and olive oil knows no boundaries. The fund will grow in numbers, especially in new distribution areas, including South America and China. The family of olive oil only accounts for 1.7% of global consumption of fat, with a per capita annual consumption of only 420 grams
And the future?
An international study, sponsored by GEA, reveals how they are already 56 countries producing olive oil and expects the sector to grow inexorably over the next four years.
At present, it produces the world an average of 3.1 million tons of olive oil, with an annual growth of 3.1% (13% in the last four years), which allows you to seek to achieve, in 2020, the 4.1 million tons.
But the oil from olives like more and more. In fact, there is an increase in consumption over the last four years, amounting to 13.4%, and it is estimated that they will grow up to 2.9 million tons of olive oil, thanks all'ingressi ten new consumer countries , bringing the total number of oil "in love" at an altitude of 174 countries from olives.
And although the olive oil represents only 1.7% of the global consumption of fat, with a per capita annual consumption of only 420 grams, the growth potential is high.
In fact, since most of the consumption it is strongly supported by the producers (83% countries of the world population), who have an average annual consumption of about 10 kilograms of olive oil per person (with peaks in the Greek island of Crete that reach 32 kg), is not this a very strong reason and the key to hope for the increase of the olive territories?
The time has come, I have to leave!
I am quite used to travelling and often!
I know places, people, customs and traditions from most parts of the world.
I am leaving, but this time the baggage I am taking back with me is heavy, one of those that is difficult to forget or lose at the airports.
Too full of things, packed with dear memories and too precious to let it vanish.
A baggage filled with experiences, men and women, lands and mountains, trees, olive oil and wines, wales and penguins, surfers and baboons.
Unique things that only this land is able to offer.
And it is this new land which is now embarking on the history of olive growing, even if quite recently, compared to the millenniums of history which linger between the waves of the mediterranean sea.
But down in South Africa, they have made the most of the millennial european experiences, skipping the first “uncertain” steps, and aiming straight for quality, top quality.
So now, in Italy ( and in Europe as well ) we have an extra competitor, as if the ones in our country or just over the borders wheren't enough…..
But this is the world, down here, and such is life.
So hurrah for this new fine olive growing , hurrah for this beautiful and kind attitude, hurrah for extra virgin olive oil.
And above all, thank you!
Thank you for your welcome, thank you for having looked after me for so many days.
Thank you South Africa!
With love, yours Antonio Giuseppe Lauro.
Today first day of tastings at the "Mediterranean International Olive Oil Competition - TerraOlivo Jerusalem".
With light behind schedule provided here, magically, the doors of the competition is open to the impatient tasters. The competition judges are present!
Argentines, Spaniards, Italians, Greeks, Israelis ... all answered the call! All in their places.
The tasting room anxiously waiting to start, but here's the pleasant surprise: a Palestinian Authority court, a judge pretty woman in chador.
That the olive evoke peace since the days of Noah and the Ark, and that was biblical symbol of brotherhood, welfare and sacredness of man, he was known to all, but to see you here, concretely, in their eyes this brotherhood, this peace, then everything takes on another appearance! And he has the appearance of a Palestinian taster, initially shy and awkward, but immediately at ease among many colleagues.
I'm lucky to have her at my table, we discuss and talk thickly oil, olive, world. Then the official recall and the via in the competition.
Mise en bouche, thundering from the chairman's table, evidence of realignment - specific self. I explain the champion, look at the other tables, all right, we can start.
Antonio G. Lauro - Panel Leader TerraOlivo
Photo: Taghreed Mohamed A. Shehadeh - International Judge
By LUCIANA SQUADRILLI on October 9, 2015 Filed in Olive Oil Times Fairs and Competitions.
The olive oil taster and consultant Antonio Lauro has for years believed that Southern Italy — including the famous olive oil-producing regions such as Calabria, Apulia and Sicily — was in need of its very own high-profile olive oil competition.
Now he says it will have just that, with Lauro at the helm of the new Domina International Olive Oil Contest (D-IOOC) to be held from May 13-17, 2016 in Palermo, Sicily.
“I have always thought that Southern Italy had to host its own competition and that it had to be a relevant one,” Lauro said. “There are some other awards such as Sirena d’Oro or Biol, but they are limited to specific categories, such as the Italian PDO or organic oils.”
This first edition will only be the beginning of a new process of involvement and positive debate for producers. - Antonio Lauro
Lauro said he aims for the new contest to become “the main European extra virgin olive oil competition,” open to Northern and Southern Hemisphere products and with five different categories: extra virgin olive oil, organic, PDO, single variety and blends.
His partners in this venture include Vinar, an Argentinian consulting company run by Raúl Castellani and his son Leonardo, who already manage other international competitions in Israel and Argentina, and the Domina hotel brand, which owns a number of properties located in Italy, including Milan, Palermo, Venice and Positano.
The Domina Milano Fiera Hotel will host the launch press conference on the October 23, to meet the national and international press gathered in Milan for the last week of Expo 2015.
The beautiful Domina Coral Bay Santa Flavia, a few kilometers from Palermo, will host the competition and related events including guided tastings, a scientific conference dedicated to “oil, nutrition and health,” and a gala dinner and award ceremony.
On the last day, it will also be possible for attendees to taste the short-listed samples.
According to the organization about 200 samples are expected, mainly hailing from the Mediterranean area (Spain, Portugal, France, Turkey, Ciprus, Malta, Greece and Italy) and from the Middle East (Israel, Lebanon, Syria and the West Bank) but also from Overseas and the Southern Hemisphere, including North and South America and South Africa.
The jury will include Lauro himself, Barbara Alfei and Indra Galbo from Italy, Selin Ertür from Turkey, Brigida Jimènez from Spain, Cristina Stribacu from Greece, Miciyo Yamada from Japan and Taghreed Mohamed A. Shehadeh from Palestine.
Among the key points to distinguish D-IOOC from many other competitions, Lauro suggested, are the different relationships to be established within the participating producers, and an emphasis on the touristic potential of the event.
On the first point, Lauro said, “We hope that this first edition will only be the beginning of a new process of involvement and positive debate for producers. We want to invite them to join us for a four-day, full immersion of interaction, exchanges and reciprocity.”
“When the Domina management told me they were interested in the food and wine field, and that they wanted to aim for quality both for their usual offer and for new kinds of events, I immediately realized they were the ideal partner for the competition since they are an innovative, dynamic and proactive company,” Lauro said.
Illustrating the point, the hotel will be creating a specific “olive oil enthusiast” package to give visitors the chance to partake in the competition by joining tastings, conferences and meetings, while enjoying the breathtaking beauty of the Sicilian island.
ANTONIO GIUSEPPE LAURO (From Theatrodelgusto.com)
If you talk about extra virgin olives, one can not speak of the illustrious Dr. Giuseppe Antonio Lauro. When I proposed to support, at our classroom, a master on ‘extra virgin olives did not hesitate, despite his huge commitment, in accepting the assignment. The master, which is held once a year from January to June of each year, is of the highest efficiency and impact emotional and cultural. Really worth attending. Know it better.
Antonio G. Lauro, agronomist and adviser in service all’ARSAC Calabria – Service Marketing is a specialist in olive growing. For years he has been a consultant in the field of olive oil and expert sensory analysis and marketing of food products. Professional taster and director of the tasting panel of olive oils (Cape panel) of “First oil”, is sworn in major international competitions on the oil. From the start (2010) he is responsible for the samples (Panel Leader) of the international competition dedicated to extra virgin olive oil quality “TerraOlivo Jerusalem Award.” He is also Chairman and Chief Panel of a new competition on extra virgin olive Domina International Olive Oil Contest (D-IOOC) to be held in 2016 in Palermo.
From 2013 is responsible for the Panel of International competition dedicated to extra virgin olive oil quality “OLIVINUS Argentina Award”, one of the four heads of the competition panel “OLIVE JAPAN” and, for 2014, the Panel Leader “NYIOOC – New York International Olive Oil Competition “. It ‘also a professor of the Master in Olive IOOS the International Olive Oil School (sponsored by the magazine Olive Oil Times), teaches in training courses in the field of olive oil, and is the author of numerous publications on topics on extra virgin olive oil. He collaborated since 1995 with many magazines as a freelance writer and, since 2008, manages First oil Blog, followed blog dedicated to the world of extra virgin olive oil.
His motto is “all you need is EVOO”.
To contact him www.antoniolauro.it
Rapier the greedy, is one of the gastronomic delights of the south of Italy.
Stockfish, that is, the northern cod or cod (Gadus morhua), is a dried cod, which also takes the name of cod when stored in salt.
The precise origin of the name is controversial: some say it derives from the ancient Dutch or Norwegian stokkfisk stocvisch, or "fish stick", according to other English stockfish, or "fish storage" (spare parts, supply); others argue that even the English word is borrowed from the Dutch old, with the same meaning of "fish stick".
Stockfish, despite coming from distant Norway, found in Calabria the ideal conditions to "marry" with potatoes plateau Aspromonte, the red onion and extra virgin olive oil from the variety Ottobratica, awarded this year Gambero Rosso as best cultivar of Italy.
Ultimately, a summary of the many excellences that the extreme south of Calabria offers its admirers.
The pescestocco, was imported in Italy (Genoa, Venice and Naples), the Nordic countries, already in the year 1561 and Calabria he was referring to the port of Naples (then the capital of the Kingdom of the Two Sicilies), from which the boats with small boat reached the port of Pizzo and mule, bales rapier came across the plain of Palmi.
The tradition, now established throughout the province of Reggio Calabria, wants - almost by precept - families consume the rapier on Good Friday and Christmas Eve.
But the secret of good preparation, may seem strange, it's all in the water!
Especially pure water and mineral arising from the Apennines Aspromonte, full of rich special substances such as calcium, iron and magnesium, which "spugnandolo" gives new vigor and body to the previously dried fish. The particular taste of Calabrian rapier is thus the perfect ripeness of the rapier, soak with pure water in Calabria, which enhances the inimitable taste.
The workmanship is exclusively handmade and divided into several phases. Initially the dried cod is soaked in water in a first tank, the next day is partially filleted and the opening of the fish is completed in the third day, when fully opened. On the fourth day they are extracted the bone and streaky. The fifth day we remove the veil, and the next day, completely sponged, is ready to be sold.
1 kg of stockfish already softened
1 kg of potatoes plateau Silano
1 kg of ripe tomatoes
1 large red onion
100 g of celery
100 g pitted olives Carolea
50 g of capers
1/2 cup extra virgin olive varieties Ottobratica
salt and pepper to taste.
Chop the tomatoes and place in a pan and let it evaporate their water vegetation. Then pass through a sieve collecting the sauce in a bowl. Pour half a cup of olive oil in a pan preferably earthenware, you heat, insaporitevi chopped onion and when it became transparent, add the finely chopped celery and tomato sauce. Bring to a boil, add the capers, olives, the sword cut into large pieces, the potatoes into wedges, chili, add salt and cook for about 40-50 minutes. Let the dish rest a few minutes, and then serve.
Source: Wikipedia and The Silver Spoon Cuisine change.
Photo: "Mammola - Stocco to mammolese" Original uploader was Jacopo at it.wikipedia - Transferred from it.wikipedia. Under CC BY-SA 2.0 via Wikimedia Commons -
Some mistakenly believe that the bonito is a poor relation of tuna. In fact it has rosy flesh and compact, strong flavor and generous, with a slight hint of acidity, which are well suited to a variety of preparations. Slices are delicious grilled and seasoned with herbs, or breaded and fried; otherwise they can be put marinated or cooked in sauce. The best way to enjoy them is, however, in oil.
Today we present a recipe all spring: bonito and peas.
Ingredients for 4 people.
1 bonito of about three pounds
1 kg of peas
½ kg of ripe tomatoes sauce
2 spring onions
2 cloves fresh garlic
a hot pepper
200 g of extra virgin olive oil cv Cassanese
½ cup white wine
salt to taste
Preparation and cooking time: forty minutes, plus soaking of bonito
Fillet the bonito obtaining four pieces and dip them for about 45 minutes in a container with water and ice (until they become white).
In a pan with high edges, add a half cup of extra virgin olive oil from the variety Cassanese, fry the onions over medium heat cut rondelline purposes, add the dried bonito well, deglaze with white wine and bake for about eight minutes turning it over once. Add the diced tomatoes and, shortly after, the red pepper into small pieces and the chopped parsley and garlic passed to knife. Season with salt and, after about 10 minutes, pour the peas in pods.
The whole is left to cook slowly, combining a bit of hot water if the preparation tends to dry too. The optimal point of cooking will be reached as soon as you present peas cooked but firm and the sauce has assumed a creamy consistency.
The recipe for pasta with sauce swordfish and eggplant is numbered to the great family of the Calabrian cuisine and Sicilian although the ancient origin seems to be exclusively in Calabria.
It is in any case certain that in these kitchens, swordfish, was always very welcome. That is clear from the remains found in the necropolis Punic and Greek from which it follows that this fish, in those days, was particularly appreciated.
Compared to traditional ways of cooking swordfish, this is a recipe recently; In fact, without fear of contradiction, we can say that the best sword is the one caught in the stretch of sea that goes from Palmi to Bagnara (Violet Coast), where it is cooked in a thousand ways. Do not forget, however, that the hot season brings plenty of this fine fish in the southern part of Italy, so also in other places in southern Italy where you can find delicacies swordfish is the ingredient triumphant.
The dish proposed is characterized by particular combination of eggplant and swordfish.
600 grams of rigatoni
400 grams slices of swordfish
1 kg of tomatoes for sauce, peeled
2 medium eggplants
3 garlic cloves
½ cup dry white wine
Extra virgin olive oil fruity (Recommended Oil EVOO cv. Carolea)
Salt, pepper and red pepper to taste
Wash the eggplant, dry and cut, lengthwise, before thick slices about half a centimeter and then into cubes not too small. Place the diced eggplant in a large bowl and sprinkle with plenty of salt. After half an hour, squeeze the eggplant in her hands, to remove water as possible, and dry with paper towels.
Fry in olive oil diced eggplant, on both sides and put them to drain on paper towels.
Separately, in a pan, brown the garlic with oil EVO and possibly add the chili. Combine swordfish skinned and diced, deglaze with the white wine and let it evaporate.
Add the tomatoes, salt and pepper and cook for about 15 minutes, then add the eggplant and cook for about ten minutes.
Meanwhile boil the rigatoni al dente in salted water, drain and put them in stir in the sauce ready, add extra virgin olive oil and fried eggplant. Place in a serving dish and serve.
CULTURAL AND HISTORICAL ORIGINS
It is a poor recipe, but basically healthy and strong flavors, typical of Palmi (RC) ; using only the extra virgin olive oil, the prince of all the dishes from Calabria, the variety Ottobratica.
The anchovies are used in many dishes, both fresh, is preserved in salt.
In fact, in the Mediterranean, and therefore also in Calabria, predominated since the greek-Roman habit to use in the kitchen tuna, anchovies and sardines.
The Struncatura is one of many types of homemade pasta Calabrese, very rich in tradition and spread throughout the region.
At one time, the Calabrian girls who wanted to get married had to be able to make thirteen types of pasta. Imagination and creativity in the Calabrian pasta abound: change the names but all are specialties made with durum wheat flour mixed with water only, and designed to be seasoned in various ways.
The Struncatura in particular is made with buckwheat flour, which gives it its characteristic brown.
DOSES FOR 6 PEOPLE.
Struncatura (bavette pasta type): 600 g
Anchovy fillets: 40 g
Two cloves of garlic
Extra virgin olive oil cv Ottobratica
Fresh red pepper: 10 g
Pitted black olives: 100 g
Sale: 10 g
bread crumbs (150 g) grated cheese (50 g) and chopped parsley (10 g).
In a pan fry the garlic with the olive oil, add the chopped chilli, anchovies and olives. Meanwhile cook the Struncatura in salt water, add a ladle in the same cooking water, drain the pasta and whip it in the bottom of the prepared by combining the crumb fragrant. Serve in the tray.
Source: Provincial Association COOKS Reggini change.
A cultural and spiritual journey in the olive groves.
In Spain, local governments have shifted the focus from mere production of olives and olive oil, concentrating efforts on the conservation of the natural and historic landscape
There have been, over the centuries, a multitude of methods used to enhance and protect the cultivated fields with the Mediterranean species most valuable: the olive tree.
All methods that put their attention to the protection of a plant essential and many uses in the kitchen, thanks to the fleshy olives and the precious oil that they drew, and essential basis for the construction of modest homes and rudimentary tools, but also excellent source of firewood.
Today, local government and the Entities, have shifted the focus from mere production of olives and olive oil, concentrating efforts on the conservation of the natural and historic landscape and agriculture.
Daughters of this ancestral culture, areas of protection (protected natural parks, areas of natural interest, agricultural areas with high natural value) and parks to artistic interest.
Interesting what happens in Spain, the land of olive trees beyond imagination, that in the south of the province of Salamanca, in the municipalities of San Martín del Castañar, Sequeros and Las Casas del Conde, protected by the Natural Park of Las Batuecas-Sierra de France, offers the opportunity to make a trip out of the ordinary, immersed in installations of works of art that surprise the passer.
Among all, in the municipality of Las Casas del Conde and to a lesser extent in San Martín del Castañar, amaze the sculptures en plei air directly in the trunks of olive "alive".
These are works of art themselves, that embellish places and make it nice the way in this vast wilderness area.
The works, carved in olive groves of the area, are composed of images austere, between the sacred and the royal, expressing - all - a sense of peace and security. Protection towards us and towards this tree, symbol of ancient and modern reconciliation between nature and man.
For those wishing to travel this "unusual" way and more news on the nature trail complete, may inquire into the network:
Don't cook with olive oil!
A suggest that comes from a British research, readily taken up by the tabloids. Extra virgin only for salads and for cooking? "Fry as do the Chinese, with olive oil and water"
The British research seemes a spot for butter or seed oil and a new attack on the "King of Fat": the extra virgin olive oil.
The British tabloid "Daily Mail" and "The Telegraph" published the results of this study: eating unripe bananas, mashed not eat, do not cook with olive oil, for a healthy diet.
This, in short, the title of the article published in the newspapers on-line that draws the British and what was said by biochemistry professor Rodney Bilton, who has worked for 15 years in search of a healthy diet, based on scientific evidence.
I don't hate bananas, fruit also nice, but the cultivation of which brings with it untold atrocities (but that's another story), I compared the mashed potatoes (which I do not particularly like), but that for a healthy diet should avoid cooking with a generic "olive oil", no, I can not get through.
Sure, it's comforting (in part), as stated by Professor Bilton that recommend eating "olives and extra virgin olive oil only raw in salads rather than in the kitchen," but it is a very small thing compared to the advice to "fry as they do the Chinese, with olive oil and water, to avoid the heating of the oil and the consequent production of toxic chemicals."
Not later than for the other search results (do not mash the potatoes, drink water to reduce back pain, be wary of tofu, eat like the Masai, the danger of smoothies), I willingly leave to others the task, but my concern is legitimate: I (we) probably got it all wrong? I do not believe, you?
Short pulses created by a strong electric field to enlarge the pores of the cellular membranes and facilitate the outflow of the oil. The new machine being tested at the Centre de Recerca I
Investigaciò de Catalunya
"We have improved the process of extracting olive oil, using a technology based on a pulsed electric field," said Arturo Portugal, research engineer at the CRIC (Centre de Recerca I Investigaciò de Catalunya - Barcelona). A Malagon in central Spain, a small company is testing a new module for the extraction of olive oil dale.
The idea is to apply an electric shock before you squeeze the olives, using short pulses generated by a strong electric field, and these, widen the pores in cell membranes, facilitating the extraction of oil.
Portugal explains that "The electrical pulses generated by the machine, through the olive paste, with the result of obtaining more oil extracted from the same amount of raw material. Furthermore the electrical impulse that opens the pores of the drupe olive oil makes it easier Also get the oil from unripe olives. "
The owner of the company where we held the trial - Aniceto Gomez-confirmed the quality of the device and reported that "To ensure the best quality of oil is important to remove it without heating the olive paste and the car's design facilitates this extraction process, making it possible to extract oil from the best green olives even at room temperature. "
The pilot plant, which currently can "treat" six liters of olive paste will extend to the second, after the trial developed within an EU project, the technology to full production levels.
The new technology, says Arturo Portugal "It will improve the competitiveness of the olive oil sector, increasing productivity."
by Antonio G. Lauro
A group of scientists from Melbourne found out that humans identify the taste of fat from its chemical composition and not from its texture
How many are the tastes? A recent Australian research changed our idea at this regard. From the begin of the last century (1908) science recognized officially just four tastes perceived by the
tongue: sweet, salty, bitter and sour. This classification though didn’t take into account the common experience of Eastern countries where a fifth taste was commonly perceived: the
Then, thanks to Kikunae Ikeda, in 1908, the umami taste was universally recognized. This taste is typical of foods rich in proteins and it is characterized by a savor taste, which derives from the presence of molecules similar to the Monosodium glutamate (the common bouillon cube). All the same this definition is still poorly widespread in Western countries and in physiology textbooks its presence is still usually ignored.
This situation has been recently modified again by the findings of the scientists of the Dealkin University of Melbourne (Australia), lead by Russel Keast and Jessica Stewart, in cooperation with the University of Adelaide, CSIRO, and the Massey University (New Zeeland), that were able to find a sixth taste, the fat one, to be added to the original five.
The discovery of the fat taste could be a key to fight obesity. By employing a series of tastings, the researchers of the Australian University concluded that humans identify the taste of fat from its chemical composition and not from its texture.
People involved in the research were able, even if with different sensitivities, to recognize a vast set of fat acids typically found in food – such as the oleic acid or the linoleic acid, present in the olive oil – or in drinks milk flavored. Following experiments also demonstrated that the different sensitivity to the fat taste correlates with the body weight of volunteers. This finding can be a step in the fight against obesity.
As Keast explains, “we found that people who are sensitive to food fats, who are able to recognize the presence of fat even at very low concentrations, eat less ipercaloric foods in comparison to the less sensitive ones. We were then able to find a smaller body mass index in the first group in comparison to the second group. At the moment we are interested in understanding why someone is sensitive to fat taste and someone is not, in order to help people to reduce their fat uptake and to develop new low-fat foods”.
This finding could help to contrast the obesity epidemic, according to many nutritionists, and it could help in the production of anti-obesity foods, able to mimic the fat taste and to deceive in this way the body desire of fat.
Source: Antonio G. Lauro, MD
Jessica E. Stewart, Christine Feinle-Bisset, Matthew Golding, Conor Delahunty, Peter M. Clifton and Russell S. J. Keast. Oral sensitivity to fatty acids food consumption and BMI in human subjects. British Journal of Nutrition, 2010.