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| For the past few decades, people from around the world have been using black truffles in cooking and desserts because of their exquisite taste and rich flavor. This is why it is surprising to know that most recipes for food that uses the truffle salt are not actually the truffles themselves but rather the salt they contain. Salt and the truffle go together beautifully in all recipes that contain them. A truffle is simply the fruiting body from an ascomycete (subterranean ascomycetes) fungus, mainly one of the various species of the family Tuberculaceae. Other genera of fungi that are also known as truffles include Geopora, Pecoralea, Peziza, Choiraomyces, and a dozen others. Most of these fungi belong to the genus Geodia. Truffles are produced by spores that emerge from the pores of the gills or in the case of some species in the stem. They may be brownish or white and are not actually made up of any kind of solid mass. Instead, they contain a matrix of calcium salts (magnesium, iron, manganese, potassium) that are attracted to an oily substance known as cupric oxide present at the surface of the truffle. If you have ever eaten black truffles, then you will already have guessed the reason why they are so addictive. They contain a number of substances known as carotenoids, including lutein, zeaxanthin, lycopene, procyanidins, phenolics, as well as carotenoids. Carotenoids, including lutein and zeaxanthin, are said to be responsible for a large part of a person's eyesight; for example, they are considered to be responsible for the color of our iris, the color of our skin, and the redness in our cheeks. These are responsible for giving our eyes the dark appearance we associate with age. Lycopene, another carotenoid, is said to be responsible for the presence of gluten in tomatoes and spinach. Procyanidins are related to lycopene. Black truffle salt can also be added to other foods. A good example of this is when people add it to ice cream. This is probably the reason why the black truffle has become associated with Italian cooking for so long. The use of this salt is so common and so widespread in many parts of the world that you can find it being used in the ingredients of numerous pizza dishes and cheesecakes. So, what are these health benefits associated with this dark red color? One of the most important things to know about this health-giving truffle is that it contains the antioxidant anthocyanins. These antioxidants can help prevent the development of certain cancer cells. Another great thing about this truffle salt is that it is rich in vitamins C and B complex, which are helpful in preventing the growth of harmful free radicals. radicals that can cause damage to our bodies. The fact that anthocyanins protect the cell from damage is also an important factor in helping it maintain a healthy cell membrane. Since the cell membranes are responsible for allowing nutrients to pass through the body, the cell membranes can be affected by free radicals if they do not have the right protection. Free radicals can cause harm because they can damage the cell membranes by making them weak and allowing them to swell, leading to cellular destruction. Another great thing about this kind of truffle salt is that it helps prevent the formation of free radicals through its ability to neutralize some of the harmful effects of these free radicals. Another way that it can help prevent cellular damage is by penetrating the cell membrane by entering the cell through pores. In turn, these pores allow it to penetrate the cell easily, which allows it to easily diffuse into the bloodstream. So while Black Truffles can help to prevent some types of cancer, the health benefits of this truffle salt may also help prevent cardiovascular problems and other chronic diseases. It can help to improve eyesight and can also make a person more energy. |