Category nutrition and health

What is Gastritis Gastritis is a generic term that describes a discomfort or disorder of the stomach, generally characterized by pain or burning, which manifests or disappears based on the state of gastric filling. In particular, it is a group of diseases that includes different etiological forms, unified by the need to undertake a specific nutritional therapy; in short, the diets-therapy for gastritis consists in choosing the right foods and the corresponding consumption portions

Foods rich in Sodium Distinguishing sodium-poor foods from those that contain good amounts of them is not a complicated undertaking; sodium is an almost ubiquitous trace element, therefore its dietary intake with food is sufficient to cover the recommended requirement for human beings. However, in our country the common tendency is to exceed in the intake of food sodium through the abuse of sodium chloride (NaCl), or cooking salt, inexorably altering the general state of health of the population

Trans fats are UNDESIDERED lipid molecules because they are recognized as harmful. They are naturally present in some foods (especially milk, derivatives and some meats), but in concentrations absolutely reduced compared to those of industrial products containing hydrogenated fats. Hydrogenated fats and hydrogenation Without going into the subject (which has already been extensively discussed in the various articles), let's give an understandable meaning to the term "hydrogenated fat": it is an unsaturated lipid (with one or more double bonds, therefore initially of liquid consist

What Does Healthy Food Mean? The definition of "healthy food" is purely subjective and devoid of any scientific - nutritional criteria. In fact, what is healthy for one person may NOT be so for another; this applies both from the "real" and "ideological" point of view. Probably, the only category of food univocally considered NOT healthy is that of "junk foods" or "junk-food", to which we can add that of spirits; moreover, with regard to the many beliefs (more or less founded) that today concern human nutrition, the concepts of "healthy&quo

Arginine and Nitric Oxide for the endothelium Arginine is a semi-essential amino acid and precursor of Nitric Oxide (NO); the arginine / NO metabolic pathway plays a fundamental role in maintaining vascular endothelial function (internal epithelial layer of blood vessels) and positively affects the internal regulation of blood pressure

According to some research, sodium bicarbonate (NaHCO 3 or baking soda) could help reduce the growth and spread of cancer. What's true in all this? Can baking soda be useful in curing cancer? Blood pH, alkaline diet and cancer Not everyone knows that the blood pH CANNOT undergo abrupt fluctuations and that, to stay healthy, acid-base regulation should keep it at values ​​between 7.35

Premise The calculator shown on this page is an important aid in assessing the acid / base balance of various meals or the whole diet. It is based on the values ​​of the PRAL ( Potential Renal Acid Load , potential renal acid load ) of individual foods and food products, widespread on the website www.aci

Eat raw meat Eating raw meat is a feeding behavior that can sometimes be unhygienic or even risky. There is not just one type of meat or cut for this crudité: raw meat can be served carpaccio, minced, "tartare" (finely chopped with a knife) or prepared in many other variations. Moreover, contrary to what one might believe, the majority of the population feeds on it systematically; many types of sausages (salami, dry sausage, soppressata, finocchiona, ferrara aunt etc.

"Dietary fiber is a typical, but not exclusive, component of plant-based foods; it differs in soluble and insoluble, or better, in viscose and not viscous". Dietary fiber deficiency is one of the major causes of contemporary malnutrition in developed countries. In our country (and in all those industrialized), contrary to what one might believe, malnutrition EXISTS and constitutes a more than considerable health scourge; this kind of unbalanced diet is responsible above all for: intestinal disorders, increased incidence of metabolic and neoplastic diseases, increased incidence of over

Bitter taste and food Bitter foods are foods that - containing one or more bittering factors, in varying concentrations - are clearly perceived on the palate as bitter. The sensory organ appointed to capture the bitter taste (not to the processing, which belongs to the brain) is the language, in particular the back area