Sofrito: what is this ideal sauce for your health from the Mediterranean diet?

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Pesto, vinaigrette, bechamel sauce, mayonnaise, ketchup, mustard … Store-bought sauces delight the taste buds of young and old. They enhance a piece of meat, add a fillet of fish or simply accompany a salad, a dish of pasta or rice. Problem: although they are greedy and practical, they are unhealthy because they are high in salt, sugars, fats and therefore calories. They are also prepared industrially and therefore contain additives. Nutritionists and health organizations therefore advise limiting their consumption or preparing them yourself at home to control the amounts of fatty ingredients. However, not all sauces are to be avoided. Some, such as sofrito, are beneficial for health.

Sofrito: a sauce beneficial for cardiovascular health

The benefits of sofrito were also highlighted by Dr Boris Hansel, who runs the Pumsuniv channel. In a video posted on TikTok, he explains that this sauce is a mixture of tomatoes, garlic, onion, aromatic herbs and olive oil. It is one of the key ingredients of the Mediterranean diet. This sauce is ideal for health because it is composed of garlic and onion, two condiments known for their many health benefits. Several studies have proven that garlic and onion help fight against pathologies such as diabetes or cardiovascular disease.

Sofrito thus contains foods rich in good fats, antioxidants and vitamins, which play a role in preventing various chronic diseases and slowing down aging. Dr Boris Hansel indicates that consuming this sauce several times a week would be beneficial for cardiovascular health. According to a study published in the journal The New England Journal of Medicine, the risk of developing cardiovascular disease is lower in people following a Mediterranean diet and consuming sofrito.

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Breast cancer: consuming sofrito would prevent this disease

Another benefit of this sauce: it would help prevent breast cancer, according to a study published in 2019 in the journal Nutrition and Cancer. To draw this conclusion, researchers from the University of Buffalo (United States) and the University of Puerto Rico, followed 314 women aged 30 to 79, who had breast cancer between 2008 and 2014. The control group also included 346 participants with no history of cancer. Each volunteer answered questions about their food.

The results revealed that “Women who consume sofrito more than once a day have a 67% lower risk of developing breast cancer, compared to women who never eat it”. Researchers believed that flavonols and certain organosulfur compounds found in onions and garlic may be responsible for these anti-cancer effects.

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