Study: Eating fruits and vegetables frequently reduces rates of stress, stress and depression

Eating fruits and vegetables on a daily basis reduces stress, stress and depression, according to a recent Australian study. The study was conducted by researchers at Sydney University of Public Health and published its findings Friday in the British Medical Journal.

The researchers based their findings on a long-term study of more than 60,000 Australians over the age of 45 between 2006 and 2010.

The researchers measured the amount of people consuming fruits and vegetables, as well as monitor and measure public anxiety and depression with a scale called "Kessler" for psychological distress. The researchers found that the more people ate more fruit and vegetables over the course of the day, the risk of stress was reduced, ranging from 12 to 23 per cent depending on how much they ate.

"This study shows that eating fruits and vegetables daily is associated with lower stress rates," said Dr. Melody Ding, PhD, at the University of Sydney.

"These findings are consistent with several studies that have shown that fruits and vegetables reduce the risk of depression and give people higher levels of well-being and mental health," she said.

Previous studies have found that a diet rich in fruits and vegetables reduces the risk of heart disease, stroke, Alzheimer's, cancer and type 2 diabetes. It also limits asthma and improves mood.

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Chocolate tart with red fruits and cream Chantilly

I love chocolate and red fruit. To change the classic fluffy chocolate-red fruits-Chantilly, this dessert is perfect, in contrast! The recipe is very easy, especially if you are lucky enough to have a robot. You will immediately obtain a firm and homogeneous paste. Otherwise, you will have to show a little more patience, but it is very doable.

As for the material, I advise you to choose only individual molds if you want clear shares in the plate. When I cut the big pie, everything fucked the camp because the dough is too friable and the cream too ... creamy. The tartlets can be chewed directly, it is easier (but not necessarily hyper glamor to see, admittedly). Concerning the conservation, count 24 maxi because of the Chantilly.

I leave you with the recipe, very quickly!

🍪Red Chocolate Tart and Cream Chantilly

1 round mold (mine is 20 cm in diameter) or molds for tarts (at least 5)

For dough

📏240 g flour

📏40 g of cocoa powder

📏150 g butter ointment (soft)

📏100 g icing sugar

📏2 egg yolks

📏1/2 teaspoon of vanilla extract or 1 sachet of vanilla sugar

For Chantilly cream

📏200 ml of liquid cream 30%

📏40 g icing sugar

📏1 teaspoon of vanilla extract or 1 sachet of vanilla sugar

+ Strawberries, raspberries and blueberries

- Put flour, cocoa powder, vanilla and butter in a mixer (not a blender), like this, until it forms crumbs.

- Add the lightly beaten egg yolks and the icing sugar. Continue to mix until a paste forms. Out of the robot, form a ball with the dough.

- Wrap in a film and leave 30 minutes in the fridge.

- On a floured surface, spread the dough with a roll, to obtain a thickness of about 1/2 cm.

- Place in the molds. Cut off the excess with the blade of a fine knife.

- Pierce the base with a fork, cover with a cooking paper and place dry beans or rice to prevent the dough from rising. Bake for 20 to 30 minutes at 180 ° C. Let cool.

- Mix the cream with sugar and vanilla with an electric whisk until a fairly consistent texture is obtained.

- Spread the whipped cream on the tarts. Cover with red fruit and sprinkle with icing sugar.

- Put the pies in the fridge and take them out half an hour before serving. You can add mint leaves.

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