Semolina resurgence: A nutritious nod to childhood comfort

Just mentioning semolina with raspberry syrup can bring a blissful smile to many faces. Semolina shouldn't remain a relic of the past, often found in preschool cafeterias or served as grandma's afternoon snack. It's a healthy addition to the daily diet that supports the body's functions.

Semolina, made from durum wheat, is a long-standing ingredient in the cuisine. It's best known in desserts and breakfast dishes, such as semolina in milk with added fruits or syrups. Semolina is easy to digest, making it a favourite for those with sensitive digestive systems.

Semolina is rich in B vitamins (B1, B2, B3) and supports the nervous system. It also provides iron, zinc, magnesium, and phosphorus. Vitamin E in semolina is an antioxidant, protecting the body from harmful free radicals. It also contains arginine, an amino acid that stimulates nitric oxide production, benefiting blood vessel health. Furthermore, semolina is rich in iodine, which is crucial for proper thyroid function.

When your stomach rumbles or your intestines feel unsettled, turn to semolina. It helps with indigestion, diarrhea, constipation, and bloating. There's a reason it was one of the first foods introduced after surgeries and one of the first grains offered to infants.

Once cooked, semolina has a creamy, velvety texture that doesn't irritate the stomach's lining. Additionally, the body absorbs nutrients easily, providing the energy necessary for recovery.

The most popular dish is semolina, which is cooked in milk and served with fruit syrup. However, it can also be prepared as a savoury or used as a soup thickener, in sauces, or simply as an alternative to potatoes. It can be cooked thick, sliced, and added to broth instead of noodles.

Those with diabetes and insulin resistance should be cautious with semolina. It has a relatively high glycemic index (GI), meaning it can cause blood sugar levels to rise rapidly.