In the program Más Vale Tarde, chef Carlos Maldonado surprised with an innovative recipe of seafood squid noodleshighlighting the use of bay leaf as one of the essential ingredients. While the chef was preparing this exquisite dish, María Lamela took the opportunity to consult nutritionist Pablo Ojeda about the benefits of bay leaf in cooking.
When asked if bay leaf aids digestion or if it is just a myth, Ojeda replied: “It is one of the great things that we have in traditional Spanish cuisine. Not only does it improve digestion, but it It also helps relieve spasms that can cause painand improves gastric motility to ensure good digestion.”
The expert thus confirmed that the bay leaf, beyond the aroma and flavor of dishes, plays a role a fundamental role in digestive well-beingreaffirming its value in the Spanish culinary tradition.
