Marmalade is a popular confection made from fruit or fruit juice with added sugar and gelling agents. The homeland of the delicacy is the Middle East. Marmalade came to Europe with the crusaders and immediately gained immense popularity.
Why marmalade is useful
Real marmalade contains gelatin, agar-agar or pectin as a gelling agent.
Gelatin is a denatured collagen protein extracted from animal bones and cartilage. It is collagen that provides elasticity to connective tissues and bone strength. Gelatin contains amino acids that are involved in metabolism and in the work of the cardiovascular and nervous systems. The trace elements calcium, phosphorus and sulfur, which are part of gelatin, are necessary for building bone, cartilage and muscle cells. Therefore, for the successful restoration of bones after fractures, it is recommended to include in the diet meals containing gelatin. Gelatin is also useful for osteochondrosis, joint diseases and low blood clotting.
It is believed that regular consumption of khash soup made from beef legs ensures the activity and vigor of the inhabitants of the Caucasus and Transcaucasia to a ripe old age.
Agar-agar is a gelling agent extracted from seaweed. Up to 80% of its composition falls on polysaccharides - complex carbohydrates, which are a source of energy for the body. In addition, polysaccharides are involved in the functioning of the immune system and ensure the interaction of cells in tissues. Agar-agar contains a significant amount of trace elements and vitamins necessary for humans. Due to the presence of coarse fibers, agar-agar, when it enters the intestine, stimulates its peristalsis. In addition, this substance, being an excellent absorbent, removes toxins and toxins from the body, including salts of heavy metals. The calorie content of agar-agar is close to 0, so it is widely used in dietary nutrition.
Pectins are polysaccharides obtained from vegetables, fruits and some algae. Pectin improves metabolism in the body, lowers cholesterol levels, and stimulates intestinal motility. Like agar-agar, it helps to cleanse the body of toxins and toxins, including radionucleides. Under the influence of pectin, the functioning of the liver and gallbladder improves.
What to look for
When buying, carefully study the composition of the marmalade. Only the product made from natural fruit puree or juice with the addition of the gelling substances listed above will be useful.
Gelatin, which is part of some types of marmalade, is quite high in calories, unlike pectin and agar-agar.
A good marmalade should not contain chemical dyes and flavor enhancers - they are necessary for an imitation made from sugar and molasses. The color of the natural product is dim and even dull.
