Brain as Food of R.Borgacci

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What is the brain?

The brain, intended as food, is a product of animal origin that falls within the group of offal and, more precisely, of the fifth quarter.

The most widespread on the market are: bovine brain and sheep brain (lamb brain) - often left inside the skull which is baked in the oven; the name of the recipe is "testina di lamb".

The brain - also called "brain" - is the most important organ of the central nervous system (CNS); it is considered the most important factor in the evolutionary progression of the animal kingdom. The brain is consumed mainly in the cerebral cortex, made up of white matter on the outside and gray matter in the deepest layer.

Did you know that ...

The brain, also called prosencephalon, is actually only a part of the brain - an organ enclosed in the skull.

The brain must not be considered real flesh. The cerebral parenchyma, in fact, is of the nervous type, not muscular. The tissue in question has a completely different cellular composition and a chemical-nutritional distribution.

However, the brain belongs to the first fundamental group of foods - foods rich in high biological value proteins, specific minerals and vitamins. However, it has very different properties compared to muscle tissue (meat), fishery products (fish, molluscs, crustaceans) and eggs (of bird and fishery products). The brain is a true "reservoir" of cholesterol and contains over five times more than whole eggs - notoriously very rich in this animal sterol. Contrary to what one might expect, the amount of fatty acids is rather medium. For more information, refer to the paragraph on "Nutritional Properties".

The brain is an exclusively cooked food to eat. It is particularly suitable for frying - today in extra virgin olive oil - properly cut into pieces and floured or breaded; it is also excellent when baked, boiled or in more complex recipes. At the time of purchase, the brain must appear compact, shiny, well hydrated and must have a naturally sober, never unpleasant smell; it should be kept briefly and only in the refrigerator or by freezing. The brain has a characteristic appearance. Shape and color are unmistakable. The texture is soft, almost buttery; once cooked, it has a typical taste and a sweet taste.

A very important hygiene implication is to be remembered. During the epidemic of Bovine Spongiform Encephalopathy - BSE, or mad cow syndrome, which spread especially in the late 1990s in Anglo-Saxon countries - the brain and other products, such as bone-in cuts and marrow bony, were completely banned from the trade. Sale resumed only in 2005.

Nutritional Properties

Nutritional properties of the brain as a food

The brain belongs to the first fundamental group of foods - nutritional source of essential amino acids, mineral salts and specific vitamins.

It has a medium energy intake, not too high but not even comparable to that of lean meats; calories are provided mainly by lipids, followed by proteins and finally by very few carbohydrates. It shows a significant amount of energy lipids - fatty acids organized in glycerides, most of which are the phospholipids typical of this specialized parenchyma. The lipid profile of the brain shows a majority of unsaturated fats on the saturated - the latter still relevant; the percentage of polyunsaturates is excellent - among which the essential omega 3 and omega 6 are appreciated. The glucides are made up of glucose. Peptides have a high biological value, ie they contain all the essential amino acids in the right quantities and proportions with respect to the human protein model. The amino acid profile of the brain is largely made up of: glutamic acid, aspartic acid, leucine and lysine; remarkable the presence of phenylalanine.

The brain does not contain fibers and, regardless of the nutritional status of the slaughtered animal, is rich in cholesterol. It does not contain lactose, gluten or histamine; purines are very abundant.

Regarding vitamins, the brain contains satisfactory levels of several water-soluble vitamins; among those of group B we mention: thiamine (vit B1), riboflavin (vit B2), niacin (vit PP), pyridoxine (vit B6) and above all cobalamin (vit B12); curious, although rare in the first fundamental group of foods, is the presence of ascorbic acid (vit C). It is also discreet, since it is a food of animal origin, also the contribution of vitamin E. Note : vitamin C is thermolabile, which is why it does not "resist" cooking and is irreversibly deactivated.

As for minerals, the brain is distinguished by significant concentrations of: iron - highly bioavailable - zinc, phosphorus and potassium.

Hygiene

Hygienic aspects of the brain as food

The brain is one of the animal-derived foods that were banned during the mad cow epidemic - BSE or Bovine Spongiform Encephalopathy. This pathology is triggered by specific prions - unconventional infectious agents - of a protein nature. In a nutshell, these are glycoprotein isomers that modify their shape, creating disastrous disorders and tissue disarrangements. Prions are involved not only in BSE, but also in sheep scrapie and in various human pathologies such as: Creutzfeldt-Jakob syndrome (CJD), Gerstmann-Sträussler-Scheinker disease (GSS), fatal familial insomnia (IFF) and kuru, chronic wasting disease of the deer (CWD) and Alpers disease.

Mad cow syndrome is a transmissible spongiform encephalopathy; this means that, first from the ovine to the cow, then from the cow to the man, these prions are able to infect and kill various organisms. Obviously, cattle suffering from these diseases should be culled and disposed of properly, absolutely not eaten. On the other hand, it has been observed that prions do not withstand cooking temperatures. This means that the simplest way to avoid the risk of taking prions - in addition to ensuring that the source of supply is completely safe - is to cook food thoroughly.

From 2001 to 2005, the European Union (EU) - for prophylactic purposes - removed various products from the market, including those from safe breeding. Among these, meat with bone - for example, Florentine, T-bone, ribs, etc. - and several offal, especially the brain and bone marrow. For the Florentine steak lovers this was a real problem, first of all because the raw materials were missing, secondly because a total cooking suddenly became necessary - while this cut should be prepared "to the blood".

For brain lovers, on the other hand, who also had to wait until sales were reopened, the problem of cooking does not exist; the brain always requires total cooking up to the heart of the food.

Even considering the problem of BSE solved, it is still advisable to thoroughly cook the brains of cattle or sheep to have 100% certainty of eliminating any trace of prions.

Diet

Brain as a food in the diet

The brain is a rather cheap and very nutritious food that lends itself to the non- ordinary diet of all healthy subjects. In weight loss therapy it can take on a problematic role. In order to reduce the total lipids and calories, it is advisable to reduce the possible addition of fat for cooking - such as oil or butter - to ensure a normolipid and low-calorie intake. Note : this is in contrast with the most widespread recipe of the brain, or "fried brains".

Despite the satisfactory ratio of fatty acids (saturated: unsaturated = <1), due to the high cholesterol content, the brain is not particularly suitable for hypercholesterolemia. In a small portion of the brain there is a quantity of cholesterol equal to 10 times the recommended daily ration for a healthy subject and 15 times that for a hypercholesterolemic.

The brain, rich in proteins of high biological value, is useful in the diet of those who find themselves in conditions of increased protein requirements; for example: pregnancy and lactation, growth, extremely intense and / or prolonged sports, old age - due to an eating disorder and a tendency to malabsorption - malabsorption, recovery from specific or generalized malnutrition, debasement, etc.

The brain brings a significant amount of phenylalanine and is not among the foods suitable for phenylketonuria.

It is a good food source of bio-available iron and helps promote the coverage of nutritional needs. The demand is greater and, if not appropriately satisfied, related to iron deficiency anemia, in fertile and pregnant women, in marathon runners and vegetarians - especially in vegans. The brain contributes to the coverage of the phosphorus requirement, a very abundant mineral in the body - in particular in the bones, in the phospholipids of the cell membranes and in the nervous tissue etc. The zinc content is more than appreciable; this antioxidant mineral performs many functions such as hormonal and enzymatic production. The brain is not considered an essential source of potassium, but still contributes to covering the specific needs - greater in case of increased sweating, for example in sports, increased diuresis and diarrhea; the lack of this ion induces, especially related to lack of magnesium and dehydration, the onset of muscle cramps and general weakness. Potassium is an alkalizing agent - like magnesium - necessary for the functioning of the membrane potential; it can be very useful in the fight against the pathology of primary arterial hypertension.

The brain is rich in many B vitamins, all coenzymatic factors of great importance in cellular processes. It can therefore be considered an excellent support for the functioning of all body tissues. While observing a discrete supply of vitamin E (alpha tocopherol or tocotrienol), a powerful antioxidant, it is not to be considered a primary source of this nutrient.

The content of vitamin C (ascorbic acid), normally extraneous to foods of animal origin - antioxidant and essential for the immune system is interesting, although of secondary importance. The brain is a food that - due to hygienic, organoleptic and gustatory issues - requires deep cooking, right down to the heart of the product, with temperatures above those of pasteurization. Ascorbic acid is very vulnerable to high temperatures, as a result of which it tends to degrade; for this reason, the brain cannot be considered a significant source of vitamin C.

Containing important levels of purines, the brain is not recommended for those suffering from hyperuricemia - especially severe, with gouty attacks - and for those who have a greater tendency to calculosis / renal urinary lithiasis.

It is instead pertinent in lactose intolerance, in celiac disease and in histamine intolerance. It is not allowed in the vegetarian and vegan diet. It is inadequate for Hindu and Buddhist food. If coming from animals granted and slaughtered according to the regulation, it should not have contraindications for Muslim and Jewish diets.

For the hygienic aspects mentioned above, special attention must be paid:

• to brain cooking - which must be total and profound
• to the choice of the source of supply, which must necessarily be of a regular and certified type, and possibly of a high quality standard.

The average brain portion is 100-150 g (160 - 240 kcal).

Kitchen

Cook the brain as a food

The brain is mainly cooked floured and fried; some prefer egging with egg.

Definitely less consumed, the brain boiled. The original recipe involves dipping it in boiling water and serving it in slices with a little extra virgin olive oil, salt, black pepper and, for those who like it, lemon juice.

The brain can be left inside the skull, cut symmetrically in two parts on the sagittal plane, seasoned with breadcrumbs, parsley, garlic, salt and pepper, and cooked in the oven.

Other typical Italian recipes, not widespread, are the Campobasso and Cima alla Genovese rice and brains pie - a cut of veal filled with various offal, including the brain.

Brain purchase

There is not much to say about buying the brain. We reiterate once again that it is essential to ascertain the reliability of the supply source.

The brain has a shape and organoleptic and gustatory characteristics so particular that it cannot be the subject of doubt about freshness. Obviously this applies to experienced consumers. For all others it is necessary to pay attention to the smell, which must be tenuous and never unpleasant, and the appearance, brilliant, shiny and turgid, never wrinkled or opalescent.

Storage should take place in the refrigerator, for a few days, or in the freezer.