Category nutrition and health

Through the cooking of foods, numerous modifications occur to the nutritional principles; among these, some are positive and beneficial for human nutrition, while others are negative. Protein denaturation - a positive aspect The cooking of proteins, or rather the cooking of foods containing proteins, involves first of all the structural modification of peptides called protein denaturation

What are Omega 3s? Omega three are essential fatty acids, which the body is unable to synthesize; to this group belong alpha linolenic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Precisely because of this essentiality, the nutritional intake of omega 3 should not be neglected; it is therefore advisable to make periodic use of the best recipes that contain them

Hydration is a fundamental part of nutrition, as it must comply with the water losses of an organism composed of 50 to 75% of water; sweating, diuresis and pulmonary ventilation are the three main ways of losing body water. Especially in sports, hydro-saline rehydration is an ESSENTIAL habit for optimizing performance and maintaining health

The excess of dietary fiber must be estimated in relation to the evaluation of inter- and intra-individual factors that determine subjective variability. Recommended contribution According to the most reliable bibliographic sources, dietary fiber should be introduced with the diet in quantities of about 30g / day; this value represents the sum of soluble and insoluble fibrous components such as: cellulose, hemicellulose, pectin, gum and lignin

Rich Fructose Foods Fructose is a widespread monosaccharide in free form in fruit, honey and vegetables. Carrots, figs, plums, peppers, courgettes, bananas and apples are particularly rich. Many sugary drinks, soft drinks, sweets and industrial products enriched with fructose-glucose syrups also abound in fructose

Antioxidants are molecules necessary for protecting the body against certain catabolites produced during cellular respiration: free radicals . Free radicals (eg singlet oxygen , superoxide anion , hydrogen peroxide ) are ions or molecules present in variable concentrations (environmental and subjective factors) that possess unpaired electrons capable of negatively altering the other surrounding molecules (eg phospholipids, nucleic acids, proteins etc

Premise The following indications are for information purposes EXCLUSIVELY and are not intended to replace the opinion of professional figures such as doctor, nutritionist or dietician, whose intervention is necessary for the prescription and composition of CUSTOMIZED food therapies. Cross-country diet - cross-country diet The cross-country skier needs a balanced diet aimed at supporting sports, which engages 5-10 times a week (even 2 training sessions a day)

Premise The following indications are for information purposes EXCLUSIVELY and are not intended to replace the opinion of professional figures such as doctor, nutritionist or dietician, whose intervention is necessary for the prescription and composition of CUSTOMIZED food therapies. General information on gastritis Gastritis is an acute or chronic suffering of the gastric mucosa; the acute form is caused (or at least aggravated) by the reckless ingestion of spicy, hyperproteic and hyperlipidic foods, alcohol, smoking, coffee and NSAIDs

What is White Flour? White flour is a food of vegetable origin. "Bianca" is a generic adjective, used to emphasize the candid appearance due to the lack of fibrous residues in the flour. Another synonym of white flour is " refined flour ", while white flour is NOT synonymous with bleached flour

Foods that contain phytosterols are all from the plant world (except for ADDED foods). Phytosterols What are Phytosterols are sterol molecules with a structure very similar to that of cholesterol, a lipid of typically animal origin. How they act The beneficial action of foods containing phytosterols is to bind cholesterol inside the intestinal lumen, preventing its absorption and favoring fecal expulsion