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The diet for cancer prevention and treatment

26 February 20246 January 2024 by francoberrino

It is now proven that too much sugar, meat and refined foods increase our risk of getting sick, while whole grains and vegetables protect us.

But what kind of diet can be recommended for a cancer patient? Guidance and guidelines on diet and lifestyles to be maintained, echoing those of the European Code Against Cancer and drawing on studies on the effects of diet on the prevention, progression and treatment of the disease.

What kind of diet can one recommend, then, to a cancer patient based on what is known today-keeping slim and proven that those who are overweight get sicker and if sick have a harder time getting well.
Particularly dangerous seems to be the fat deposited inside the abdomen so it is important to keep slim but especially that the waist circumference is not more than 80 88 cm in women 94-102 in men a calorie restriction without maintenance of about 25 -30% fewer calories chest to an ad libitum diet instead prolongs life and reduces the incidence of cancer in animals in the case of cancer patients however caloric restriction is not enough if it is not also associated with protein restriction of course it remains that you are sick and undernourished you need to feed it which is sometimes difficult because advanced cancers often cause anorexia the weight loss of cancer patients would depend mainly on the production of inflammatory substances by the tumor as we will see later with diet however much can be done to reduce this state do exercise another knowledge repeatedly confirmed and whoever does exercise gets sick less and that sick people who exercise have a better prognosis it is therefore recommended to take a brisk walk every day for at least 30 consecutive minutes or and an hour of gym or sports at least every other day keep your blood sugar low high blood sugar is also a risk factor to keep it low you need to avoid refined flours 00 and 0 white bread Commercial sweets potatoes white rice corn flakes white rice cornflakes very sugary fruits avoid sugar glucose and fructose syrup and get used progressively agustin less sweets also avoid foods high in saturated fats red meats cold cuts and cheeses instead eat whole grains regularly better if combined with gummy vegetables seeds and oil fruits keep insulin low in addition to foods with low glycemic index it is best to avoid milk even skim milk that raises insulin keep low Growth factors avoid milk and avoid Foods very rich in protein especially animal but also plant proteins such as legumes although present in every meal should be consumed in moderation there are no contraindications even for moderate consumption of traditional of soy miso tofu tempeh keep inflammation levels down promote inflammation all animal foods except fish preferably small fish because large fish are much more polluted on the other hand have anti-inflammatory action whole grains and many other plant foods especially those containing omega 3 fats flaxseed soybeans wild herbs onions and apples and in general to vegetables with the exception of solanaceae tomatoes eggplants and peppers that are best avoided it is prudent also to avoid Foods rich in polyamines substances essential to cell proliferation. Tomatoes eggplants peppers citrus fruits bananas and kiwis and tropical fruits there are increasing indications instead that short periods of fasting i.e., a couple of days a week can increase the effectiveness of cancer therapies in summary therefore we can say that the recommendations coincide with those for cancer prevention of the World Cancer Research Fund that today have been taken up by the European Code Against Cancer although with the clarifications seen regarding some fruits and vegetables to be avoided.

Mediterranean diet, Swedish children follow it more than Italian children

22 February 20246 January 2024 by Alessia Giannino

The Mediterranean diet is a nutritional model inspired by the dietary patterns prevalent in some Mediterranean countries.

In the 1950s, Ancel Keys, an American nutritionist, realized that populations in the Mediterranean basin were less susceptible to certain diseases than Americans. From this came the hypothesis of a diet that would increase longevity. The scholar, once back in America, continued his research until he wrote the book “Eat well and stay well, The Mediterranean way.”

Keys thought that the Mediterranean diet was ideal for reducing the incidence of “diseases of affluence,” in fact starting in the 1970s he tried to spread Mediterranean eating habits in his country as well.

The diet includes consumption of all products, favoring fruits, grains, vegetables, seeds and olive oil over the rarer use of red meat and animal fats. It does not exclude any food; in fact,fish, white meat, legumes, eggs, dairy products, sweets and red wine are also consumed. In addition, a food pyramid was created, showing the distribution and quantity of foods throughout the day. According to the pyramid, fruits can be taken 2-3 times a day, along with vegetables and greens, which are recommended in abundance. Milk and yogurt should also be consumed every day. In the middle of the pyramid, on the other hand, are the foods to be consumed several times a week, but not every day: fish, white meat, cheese. Then there are eggs and red meat, which is recommended to be consumed 1-2 times a week, and finally at the top of the pyramid are the foods to be consumed in moderation, namely sugars, sweets, sauces, butter and wine.

Italian children eat more “junk food”

In May 2018, at the European Obesity Society Congress, aWorld Health Organization study was presented showing that the Mediterranean diet is followed more in Sweden than in Italy. In fact, it seems that fish, vegetables and fruits are consumed less in Mediterranean countries than in other European countries. Specifically, the study showed that Swedish children eat more fish, olive oil and tomatoes than children in southern Europe, who often consume “junk food” such as snacks, sugary drinks and fatty foods. Obviously, the foods in the traditional Mediterranean diet are not products of the Nordic countries, but they have become part of their diet because of the important health benefits.

Data report that 42 percent of children in Italy are overweight. In northern nations, however, excess weight ranges from 5 percent to 9 percent. At the origin of these data is not only nutrition, but also the
physical activity, as in Italy and in all Mediterranean countries, higher physical inactivity was recorded than in northern countries.

These data seem to overturn what is actually thought, in fact living in a Mediterranean country does not mean having Mediterranean habits. Moreover, it is hard to imagine that there are fewer fast food restaurants in Sweden than in Italy. Another peculiarity is physical activity, which children in northern Europe, are more able to do despite bad weather and few hours of daylight. Life habits, therefore, can change in a healthier direction regardless of a country’s social and environmental contexts and traditions.

Gastroenteritis and food poisoning: a pitfall not only in summer

25 February 20246 January 2024 by psalari

For children, too, summer means sunny days, to be spent-sun and mugginess permitting-outdoors, simple nutrition rich in fresh foods, such as fruit, milk, ice cream-in short, freedom. Be careful, though. Some pitfalls are constantly lurking, and among them are no shortage of bacteria and viruses that prefer the
digestive system
. In short gastroenteritis and food poisoning are always around the corner, not only in the summer time but can be a danger all year round: the former are due to the entry of a germ, while the others are caused by the production by some particular bacterial species (salmonellae, clostridia, staphylococci, escherichia, to name a few), of toxins, that is, substances that can trigger fever, abdominal pain, vomiting and diarrhea within a few hours. Instead, toxins are said to occur when a food is a vehicle for both germs and related toxins.

Eye on food hygiene and beyond

Transmission of these forms is as simple as it is rapid: use of toilets not followed by proper handwashing, expired or inadequately handled, prepared, cooked or stored food, contaminated water, inadequately sanitized environments (especially kitchen and refrigerator) and dishes, and so on. Creams and egg products, for example, or vegetables that have not been well rinsed, artisanal cheeses of uncertain origin are all potential vehicles for microorganisms and toxins.

Children are even more vulnerable than adults, posing two problems: first, the massive loss of water and minerals, leading to the risk of dehydration (an emergency that, especially in the early years of life, may necessitate hospitalization). Second, subsequent inappetence and possible maldigestion, particularly of lactose. Often, in fact, with enteritis the absorptive cells of the intestine are damaged and thus lactase, the enzyme that breaks down lactose into its two constituent units, is reduced.

Symptoms

Thus, additional discomfort factors may be added to the initial manifestations, responsible for general malaise, decreased liveliness, and poor appetite. For this reason, after an episode of vomiting and/or diarrhea, it is prudent to limit the amount o fmilk and dairy products, reintroducing them gradually if possible. If, on the other hand, once the gastroenteritis has passed, lactose-containing foods become associated with abdominal bloating, meteorism, or other digestive disturbances, it is advisable to consult the pediatrician. The key word, in any case, always remains prevention: by adhering to simple hygienic rules and tricks, including paying attention to the origin of raw materials and checking the potability of water, many unpleasant mishaps can be avoided. Not only to the little ones but also to all their family members.

Eating well, a weapon against depression too?

25 February 20246 January 2024 by Redazione My Special Doctor

A comprehensive article published in The Lancet’s journal, EbioMedicine, analyzes current knowledge on the relationship between nutrition and some psychiatric disorders, particularly depression.

What are the key messages of the article?

From the article, it was found how important it is to follow the Mediterranean diet, because in addition to the already known positive effects on cardiovascular health and cognitiveness, it can help reduce the risk of onset of depressive disorders. On the other hand, the possible negative effects on mental health of so-called“junk foods,” i.e., foods high in simple sugars, i.e., fast-absorbing, are already known. In addition, depression, in reducing appetite, can promote a state of malnutrition, which, in turn, negatively affects mood. Other key messages for dietary supplements emerge from the article. At present, only a few molecules have shown clinically relevant results. These molecules are:

Omega-3 fatty acids
Adenosyl methionine
Methylfolate
Vitamin D

In any case, many of these dietary supplements are routinely prescribed by physicians as an adjunct to drug therapy for depression.

The importance of gut flora

There also emerges a focus on the gut microbiota, that is, the flora consisting of the millions of bacteria living in the human gut. In fact, according to some studies, the composition of the microbiota would also affect mental health. Unfortunately, the balance of gut microflora can be altered by antibiotic treatment, physical and mental stress, and consumption of unhealthy foods. In cases of alterations in the intestinal ecosystem, the use of “probiotics,” or live bacterial strains that can colonize the intestine and restore its balance, is now well established.

In conclusion, the relationship between diet, dietary supplements and depression is certainly a fascinating and promising topic. Research, however, still has many steps to go before specific interventions can be suggested. To date, we can say that to prevent or counteract mood disorders, it is essential to have a
proper diet
in the context of a healthy lifestyle characterized by the right amount of physical activity and respect for sleep hygiene.

In collaboration with Dr. Piercarlo Salari

Infant and toddler (digestive) comfort: a new concept

25 February 20246 January 2024 by psalari

Comfort is synonymous with well-being. But what exactly does it mean? As is implicit in the manifesto of the Italian Society of Pediatrics published 3 years ago, well-being can be equated with the right of every child to have “a healthy life,” guaranteed by the “early acquisition of lifestyle healthy“, access to specialized care, prevention, and appropriate protection against of environmental risks and uncomfortable situations. In practice, however, well-being finds its own declination from time to time that suggests how much a disorder or even a seemingly physiological condition can take a physical and behavioral toll on the child and consequently on his or her family.

Digestive comfort

Thus, the concept of digestive “comfort” has been introduced in recent years, applied especially to the infant, who is notoriously prone to annoying gas colic. But what do parents need to know (and know how to observe)? The most common concern, but also the least alarming in the eyes of the pediatrician, is constipation, which, however, most of the time, is easily corrected by simple dietary measures (e.g., increasing water and fiber intake). Instead, it would be more important to pay attention to the child’s digestive behavior ( crying, for example, is a clue to suspicion), the ease, rather than the frequency, with which he or she evacuates, and the appearance of manifestations such as liquid discharges, copious gas emission, and discomfort.

All of these should be reported to the pediatrician on a timely basis, along with information about the child’s diet: this is because, especially in the first year of life, an allergy may manifest itself in an atypical manner, for example, with repeated episodes of acid reflux or marked abdominal bloating.

The risk of intolerance

Among the possible factors that can undermine digestive comfort from generally the age of one year and up is lactose intolerance: this is not an allergy but the inability to break down this sugar, which, accumulating in the intestine due to lack of absorption, ferments. In any case, digestive comfort is something that should always be assessed in the context of each child’s daily life, as it is closely integrated with his or her overall state of well-being. Parental attention is an invaluable support for the pediatrician in tracing the possible cause of the manifestations and identifying the most appropriate subsequent strategy.

Celiac disease: characteristics and numbers in Italy

25 February 20246 January 2024 by psalari

Celiac disease: What it is

Celiac disease is one of the most common hereditary diseases of pediatric age but fortunately also one of the treatable conditions: in fact, the remedy is to eliminate all foods containing gluten (bread, pasta, cookies, rusks, cakes, and even some medications). Gluten comprises a family of plant proteins, the polyamines, contained in wheat (gliadins), barley (hordeins), rye (secalins) and, still controversially, oats (avenins). Such proteins have little nutritional value-that is, they are not essential to the body-and gluten gives flour, once mixed with water, the ability to form a compact and elastic dough, which is among other things an essential prerequisite to breadmaking.

The numbers

A large survey had already estimated in 1994 a prevalence of people with celiac disease at a 1:200 ratio, which in fact is even higher today (1:100-1:150). On the other hand, celiac disease until the 1990s was misrecognized, but the advent of increasingly simple, rapid, and widespread laboratory techniques has enabled the recognition of more cases and thus a significant improvement in diagnostic possibilities.

It is currently believed that there are at least 100 individuals with celiac disease in a population sample of 100 thousand individuals. A number, therefore, that certainly does not justify the characterization as a rare disease, considering also the fact that there are 35,000 certified celiacs and every year new diagnoses increase by 10 percent, amounting to 5,000 cases of which 2,800 are in newborns. The intake of gluten, suggested in children as young as 6 months of age, basically activates an immune response that leads to flattening of the intestinal villi, resulting in generalized malabsorption and stunting of growth, which is the most striking sign (although some cases, which escaped initial diagnosis, are recognized in later life ages).

The consequences and risks

Numerous gastroenterological diseases, each burdened with a different clinical impact, such as irritable bowel syndrome, recurrent aphthous stomatitis, and hypertransaminemia (i.e., increased transaminases, enzymes produced by the liver, assayed in the blood) may be associated with celiac disease with different prevalence.

From celiac disease, with the unavoidable support of the physician, should be distinguished from the wheat allergy, which mainly affects the skin and respiratory tract, and the “gluten sensitivity“, which is always caused by ingestion of this food, but does not affect patients with celiac disease or allergy to wheat (in Italy, it is estimated that it could affect between 5 and 10 percent of the population). The latter causes clinical symptoms similar to those of irritable bowel syndrome (abdominal pain, bloating, and so on) and nonspecific extraintestinal manifestations (eczema, itching, headache), which usually arise within a short distance of gluten intake and just as quickly regress following an exclusion diet.

But how good is olive oil made in Italy!

24 February 20246 January 2024 by MinnieLuongo

Do we really know everything about the value of made-in-Italy olive oil, not only in terms of its positive health benefits but also about the various realities that revolve around this undoubted pride of our country? Well, there is an opportunity not to be missed: the seventh edition of the “Olio Officina Festival- Condiments for the palate & for the mind” takes place from Feb. 1-3 in Milan at the Palazzo delle Stelline.

The event

Aimed at producers, consumers, and connoisseurs, the event is a happening dedicated to olive oil and condiments. It represents a Unicum at the international level, both for how it succeeds in informing the general public about the value of oil across various disciplines (art, culture, tastings, in-depth seminars ), and for how it succeeds in creating synergies between professionals and agronomic experts, industry enthusiasts, institutions, artists, companies of production excellence and citizens. The theme of the 2018 edition-“I am a tree”-aims to highlight the role of olive trees not only in agribusiness but also on an environmental and cultural level. “Because olive trees are like that, they accompany families for generations and generations, they are part of the Italian identity. I am not a farmer, but I believe that each of us, next to an olive tree, feels part of the history of his or her area. The national production of oil- says Luigi Caricato, director and Creator of Olio Officina Festival- is currently severely in deficit to cover domestic domestic needs and those needed for export activities, amounting in total to 1 million tons. As for certified territorial oils, those recognized in the European Union, almost 40 percent are from Italian territories, amounting to 46 products with designations of origin (including 4 Igp). Greece and Spain follow with 29 awards each. Finally, there is the fact that organic oil covers 21 percent of the entire Italian olive-growing area to be highlighted. Our Festival aims to emphasize production quality and intends to make all the realities that revolve around this quality production, which once saw Italy in the forefront internationally, dialogue with each other.”

Three multifaceted days: economics, passion, culture, correct information

Over the years, olive oil has been elevated to the status of a functional food, as well as a nutraceutical food of utmost importance for personal health and well-being.

The Festival’s program is so dynamic and varied that each year it intrigues and excites the audience more and more, and it is difficult to summarize it: it is a path that educates to respect and sensory and taste analysis, as well as artistic. A few examples from the 2018 edition: at the ‘Olio Officina Festival Bookstore’‘ and the Literary Cafe themed books and authors are presented during the three days; conferences and seminars are numerous and delve into topics such as the sale of Oil in the GdO, in Luxury, in the Horeca channel, and the new consumption trends in Italy and the world. While the competition The shapes of oil highlights evolutions in design; along with meetings on ‘Why oil is good for your health- Hoaxes vs. scientific truths‘; the ‘Oleoteca of the Festival’, tastings, and chefs are available to visitors for dialogues, tastings, purchases and insights into the articulated panorama of national and niche oil production. Also innovative are the shows , screenings and theatrical performances; the “Artist’s Oil” exhibitions” are also notable for the innovative works on display, such as a 100-cm photocatalytic biodynamic sphere, treated with titanium and silicon nanotechnology, indoors, which can boast the same beneficial and healthy effect that three tall trees would produce in the same environment, and is an example of Clean art.

Not to mention the exhibition “Chiome d’Artista- Painting in Oil,” curated by the Artedamangiare Association in tribute and memory of Marina Ripa di Meana; the exhibitions of Food Design and artistic gardening installations and the antique olive press specimen, in real size, (thanks to the concession of Fratelli Turri), placed in the center of the Festival’s tour route, which evoke the links between the present, the past and project toward the future dimension of an attention to oil that must be cultivated, kept alive and promoted with continuity out of respect for those who, as producers, with toil and passion, believe in it from ancient times and transfer this know-how to the young with both cultural and agricultural roots that are all Italian.

Raw food is vibration: face to face with chef Vincenzo Canoro

24 February 20246 January 2024 by crudostyle

Chef Vincenzo Canoro is known and appreciated in the raw-vegan food arena, especially for the idea of nutrition that, through his dishes, he tries to convey to those who want to approach a new kind of diet. A free researcher in the field of natural food, Chef Canoro organizes events and workshops with cooking demonstrations where the protagonists are the fruits of the earth as they are offered to us by nature, free of any manipulation, as authentic as possible. It is especially the freshness of food, in fact, that guarantees and preserves our health, and the chef explains why.

Vegan since 2008 and crudist since 2012: why did you decide to change your diet?

The transition from the vegan diet happened overnight. In retrospect, I realized that my body was already ready for the change, and I was only unknowingly procrastinating a wrong eating habit until then. The transition, on the other hand, to a raw dietary regimen was slightly more complicated: in the last few months before the switch to raw, in fact, my body was constantly demanding farinaceous foods, and I suddenly felt the need to cleanse the body, to detoxify it from certain foods. After a complete three-day fast, I started eating only raw food, fruits mainly. I first followed a transitional diet and then went to 80% raw.

What benefits have been found by switching to a raw diet?

The first positive aspect I found was a much higher energy availability: I was working in the fields at the time and noticed that fatigue was appearing later and later. Through study and research, I have realized that the body works much better when you eat little, because the digestive processes are faster and require less energy: the cells are more efficient and work better, allowing for greater physical endurance. Another benefit was the resolution of a problem that had plagued me for years, that of varicose veins. By eliminating animal foods, I felt a noticeable improvement, but the problem disappeared with raw.

When did the passion for cooking develop?

I am completely self-taught, having previously worked in the prison police, so I have no specific culinary training, but my passion for raw food spurred me to take this new path. it all came about by chance, I organized a presentation on vegan-cruist nutrition in Florence with a buffet that was greatly appreciated. From there, I started attending fairs with food stands of freshly prepared dishes that attracted many people who were incredulous that certain dishes were raw and not cooked. What I want to emphasize is to make it clear is that the recipe must be tasty, yes, but most importantly, healthy.

Vibrational feeding, what does it mean?

Vibrational feeding is based on the principle that man is a transceiver of energy vibrations whose intensity determines the state of health. Too low a vibrational level affects the physical plane with the appearance of diseases. This threshold is particularly affected by thoughts and emotions: feelings such as anxiety and fear result in a sinking of the vibrational level; confidence and optimism, on the other hand, raise the vibration. Food also plays an important role: live food has a high vibrational level, especially fresh, plant-based, raw and organic food that has a high charge and brings great benefits to our health.

Many people are skeptical about raw food and find it impossible to eat only raw products. How to stimulate them to change, with what dishes or recipes?

The first piece of advice is an invitation to reflect on the fact from weaning n onward the sense of taste has undergone a process of progressive alteration due to an unsuitable diet for our bodies. It takes time to get used to a healthy diet: you need to plan a transitional diet perhaps starting main meals with a portion of mixed salad and that provides valuable enzymes to aid digestion; it is also important to increase fruit consumption, as long as it is away from meals, to prevent sugars from tending to ferment in the stomach producing alcohol.

Do you like to experiment in the kitchen? What are the favorite ingredients?

I use fresh and dried vegetables and fruits, offering spinach or pumpkin creams in which I also employ avocado and cashews, or zucchini lasagna with sage and basil pesto, as well as classic spaghetti and raw desserts. My cooking brings back the essentials, tries to include the ingredients as they were prepared by Mother Nature: the transformation of food can never improve the food itself.

He recently stated that he no longer uses medicine because he does not need it thanks to adopting the vegan-cruist diet. How can nutrition affect health status and avert the occurrence or development of diseases?

First of all, raw foods are digested much more easily, which allows the body to have sufficient energy to activate processes aimed at eliminating metabolic waste. Plant fiber is then important for nourishing our intestinal flora, home to about 80 percent of the immune system. Having it as balanced as possible makes our bodies a nonfertile breeding ground for bacteria.

In addition to cooking you are a researcher in the field of natural food. What does it mean?

I am fascinated by study and research because they allow me to refine my dissemination activities in an increasingly precise, comprehensive and incisive way. My studies deal with alternative topics to official science. On nutrition, I found a lot of scientific material confirming the validity of plant-based nutrition. I am in fact writing a book on this aspect.

How to help your child in the strenuous “recovery” of the intestines after the holidays

24 February 20246 January 2024 by psalari

A classic request that parents make to the pediatrician at this time is whether there is any provision for “Getting your child’s gut back on track” after the holidays. In fact, especially with regard to the Christmas season, it should be remembered that it is not only the dietary transgressions to cause disorders, but the many circulating viruses are also to blame, which can disrupt the Digestive system, sometimes in mutual concatenation

It may also be the case, for example, that classic indigestion, in addition to causing discomfort, alters the bacterial flora, making the gut more vulnerable to pathogens. Or a microorganism, which initially causes fever, cough, and other respiratory symptoms, may also promote nausea, vomiting, liquid discharges, and interfere with digestive processes.

What then are the best measures to help the child get better? First of all, let us remember that children, although they appear voracious and able to metabolize any mess, are no less delicate than adults: the difference lies in the fact that in the latter the symptoms are perhaps more pronounced but tend to resolve more quickly, whereas in children, if acute attacks of (liberating) vomiting or diarrhea are excluded, recovery times are slower, as well as longer vague abdominal pain, bloating or changes in fecal consistency and characteristics may persist, subtly.

To combat all these symptoms, it is first of all advisable to follow a simple diet: not necessarily “plain,” but characterized by lightly seasoned and elaborate dishes, such as spaghetti with tomato sauce, grilled steak or fish, pasta and beans, and minestrone. Also crucial is a proper balance between animal and vegetable foods: fruits and vegetables should never be missing from the table, and if they were really not liked by the child, we remember that, albeit with a loss of fiber, these sources of very important nutrients can be offered in the form of juices and centrifuges, prepared at home and consumed at the moment.

Pay attention, then, to the quantities of meals eaten throughout the day. If disturbances are present, it is better for them to be light and frequent rather than sparse and abundant. Fats deserve special mention; their intake should be moderated not only as a matter of calories but also because these substances slow down and weigh down digestion.

Finally, let’s not forget the importance of physical activity, which acts as a favorable stimulus on the motility of the digestive tract, and the intake of probiotic preparations, which are useful in restoring a balanced intestinal microflora arrangement.

Stop and eat: here’s an exercise to learn how to eat mindfully

24 February 20246 January 2024 by crudostyle

Mealtime is definitely one of the most important times of our day. Not only to gain the energy our bodies need but also and especially to take a break, alone or with company, in a long and tiring day spent at work or studying. It happens, however, that often, caught up in hurry and a thousand commitments, we do not give proper importance to the moment we are living and consume the meal without savoring the dishes in the best possible way and without pausing to enjoy each bite, thinking not about the present but projecting ourselves into the future, already thinking about the things to do after the meal. Instead, we should ask ourselves very important questions such as: What is the dish in front of me ? Where am I right now? Where do you find the beauty of colors in dishes? What about the flavors?

Precisely to address this situation, Dr. Marilù Mengoni, a nutritional biologist and psychologist, has devised an exercise with which to regain awareness of what you are doing during meals. Let’s find out what this is all about.

The exercise

The first thing to do is to carefully set the table, whether we are alone or in company, and in the latter case we need to do this exercise together , possibly in silence. It is important not to leave out any details as pleasure at the table also comes through sight. But let’s try to understand what it might mean

Mindful eating

When everything is ready and the dish is already on the table, sit quietly and take deep breaths letting the scent of what you are about to eat wash over you. Repeat this 4 to 5 times and then gently pick up the cutlery (whether fork or spoon does not matter). Pay attention to every single movement of your hand, “feel” the weight and texture of the mail before taking the first portion of food from the plate. At this point bring a small bite to your mouth, place the cutlery on the table, and begin to slowly savor and chew your food. Get overwhelmed by the flavors and textures on your plate, focus on each portion of food in your mouth, and swallow slowly.

Proceed in this manner bite by bite (resting the cutlery on the table each time) until your plate is empty. Now that your meal is finished stop for a second. Smile at the other people at the table or at yourself if you are eating alone, and reflect on the moment just past and how the food you just ingested is becoming a part of your body. To quote Dr. Mengoni’s words, “There is the now, and right here is the body, there are emotions, pleasure. And so over time once you re-establish this contact, you will also know how much food you really need, you will be able to better translate the signals that your body is sending you. Regaining your fitness weight (and maintaining it over time) will be a natural thing, because you will have re-established that dialogue with your body and will again be able to understand your body’s vocabulary and take in its messages.”

SOURCE: Crudostyle

Food waste: health ministry tips for hospitals, businesses and schools

23 February 20246 January 2024 by clemente.ferrara

From the Ministry of Health come some important guidelines and advice to avoid food waste (excessive according to the latest data) that is created in institutions such as schools and hospitals but also in medium to large companies that provide a canteen for their workers. The estimates speak for themselves, and they are very concerned. In fact, according to some data today, from the estimates of Caritas and Banco Alimentare (a nonprofit foundation that promotes the recovery of food surpluses and their redistribution to charitable facilities) about 210,000 tons of surpluses are produced in organized food service every year. This is an incredibly high amount of wasted food, especially considering that of this huge amount only 12 percent is recovered and reused for those who need it most.

Food waste, as mentioned above, affects not only businesses but also hospitals, where patient nutrition is of even greater importance, and school cafeterias. What, then, is the Ministry of Health’s advice for dealing with this serious problem and thus recovering the surplus that builds up meal after meal? Let us analyze them according to the area concerned.

For hospitals

Among the recommended solutions to avoid waste in hospital cafeterias, the Ministry of Health suggests giving patients the opportunity to choose their favorite meal from a varied menu made especially for them. In fact, let us not forget that some patients, due to determined diseases they suffer from, can only consume specific foods at the expense of others. However, this is without prejudice to the fact that the patient can still choose the food he or she likes best from a list of dishes granted to him or her. It is also advisable to avoid large portions, to avoid excess, and in the case of malnourished patients to provide fortified meals.

For the school

Food waste is also not scarce on the school lunch front. According to the ministry, in addition to creating an anti-waste network that includes schools, families and institutions, so as to educate pupils in a lifestyle that avoids food waste, it would be appropriate to offer children a second ration of fruit to be added to what is normally given at lunch and to use fruit, bread and puddings for the next day’s snack. It is also important to make school cafeterias, which are too often disorganized, too large, noisy and poorly lit, more welcoming.

For companies

Finally, there is no shortage of advice for companies, whether medium or large, that have an in-house canteen for their workers’ meals. For companies we are talking about 2-3% of food surpluses. According to the ministry, there is a need for chefs and nutritionists to work side by side to ensure menus are varied and nutritionally balanced but also very palatable to workers.

In general, however, more promotion should be given to those foods known as “second life menus,” i.e., all those composed of ingredients that can be easily reused to create new tasty dishes that meet consumer preferences. Finally, in any situation, it is necessary to arrange for the distribution of surpluses to be given to charities and to recycle material that can no longer be used for food.

Food poisoning: here are 9 tips to avoid it

23 February 20246 January 2024 by clemente.ferrara

We are all now preparing for summer vacation. There are those who are already at the beach relaxing, those who are preparing the last things to pack, and those who, unfortunately, are already back from their much-desired vacation. Vacation is for everyone a time of relaxation and intense fun. It often happens, however, during out-of-town sojourns, where the daily routine is interrupted, to run into certain gastrointestinal illnesses that can potentially ruin an entire vacation. First among them is food poisoning. So let’s look together at some simple rules to follow to avoid spending one’s vacation lying on a hospital bed or, and perhaps it’s even worse, sitting in the bathroom for hours on end.Nutrition

The rules to follow

1) HYGIENE: Wherever you move (homes, hotels, campsites, etc.) you must first sanitize the kitchen. Then thoroughly clean and disinfect cutlery, dishes, kitchen utensils and especially any place where you are going to store food (refrigerator, furniture, shelves).

2) FRIDGE: The very fridge can be one of the worst pitfalls for our health. A basic rule is to store food in the refrigerator in an orderly manner, preventing various foods from coming into direct contact with each other. Therefore, it is useful to have glass containers or vacuum containers for storing even leftovers. Obviously, the entire refrigerator should be thoroughly cleaned before food is inserted.

3) FRUIT AND VEGETABLES: Always wash fruits and vegetables before eating them and avoid putting them in the refrigerator after washing them as there is a risk of them developing pathogens that can infect all other foods in the refrigerator.

4) MEAT: Meat should always be kept in the refrigerator in food bags and should be stored in the bottom drawers. Depending on the type, it should be consumed within a certain period of time: 24 hours for carnemade, 48 hours for chicken or turkey, 3 days for sliced and fresh cut meat.

5) FISH: With regard to fish, this is a food that should be cleaned, gutted, washed and well dried before being stored in an airtight container in the lower part of the refrigerator. In this case it should be consumed, regardless of type, within 24 hours.

6) EGGS AND DAIRY PRODUCTS: should never be kept free in the refrigerator but always stored in the appropriate shelves of the refrigerator

7) FREEZER: In order to safely freeze food, whether meat or fish, it is good to wrap it in a food wrap or bag. Thawing, on the other hand, should always be done in the refrigerator and never at room temperature.

8) LABEL: Always read labels carefully when purchasing. First and foremost, check the expiration date of products. Those with close expiration dates should always be placed prominently so that they are consumed first.

9) COOKING: To ensure that all spores and bacteria in food are eliminated, it is necessary to raise the cooking temperature above 120°.

With these few simple precautions you can enjoy a vacation free from intoxication!

Heart wellness: here are 7 good practices to follow

22 February 20246 January 2024 by clemente.ferrara

To keep one’s heart healthy and well, and thus avoid the danger of cardiovascular diseases that can be a serious danger to our safety, it is advisable to keep a healthy lifestyle, paying close attention to our diet and doing the right physical activity. In this regard, however, there are certain habits, in the area of diet, that, together with regular and controlled physical activity, can contribute significantly to the well-being of our heart and, in general, the entire cardiovascular system. Let’s see one by one what they are.

The 7 habits for the health of our heart

1 – Fruits and Vegetables: regular and consistent consumption of fruits and vegetables is essential for our heart health. Thanks to fruits and vegetables, in fact, we guarantee our bodies an important supply of antioxidants that hinder the action of free radicals, harmful substances that cause stress to our bodies. Antioxidants also promote the production of “good” cholesterol, at the expense of “bad” cholesterol, which is dangerous to our health.

2 – Seeds and Dried Fruits: daily consumption (in small amounts) of seeds and dried fruits (such as nuts almonds and hazelnuts) promotes the formation of unsaturated fatty acids, vitamins and minerals, real panacea for the entire cardiovascular system.

3 – Fish in Abundance: eating fish at least three to four times a week provides our bodies with a significant supply of Omega 3, the substances that are most of all a true lifeblood for our hearts.

4 – Legumes: to ensure, however, the right amount of iron and protein, it is advisable to eat, 3 to 4 times a week, a dose of legumes.

5 – Cereals every day: eating whole grains, which are rich in fiber, on a daily basis will allow you to keep your cholesterol and triglycerides under control, as well as promote the balance of intestinal flora.

6 – Yes to Chocolate: chocolate is by no means to be banned; on the contrary, eating a piece of chocolate (85/90% dark) is good for the well-being of our heart. In fact, chocolate contains substances such as flavonoids that help promote blood fluidity, reducing the risk of blood clots.

7 – Extra Virgin Olive Oil: To finish, we recommend that you use a tablespoon of extra virgin olive oil to season your dishes, which contains a special protein, called ApoA-IV, that protects the heart from heart attack and stroke.

Diabetes: eating less could help reduce neuropathy

20 February 20246 January 2024 by rosanna.feroldi

Follow a healthy, balanced diet, moving every day and taking prescribed therapies regularly is the key to keeping diabetes under control and preventing complications associated with advanced stages of the disease, especially affecting the cardiovascular system (atherosclerosis and acute events, such as heart attack and stroke), kidneys (diabetic nephropathy), eyes (diabetic macular degeneration) and peripheral nerves (diabetic neuropathy).

A recent Italian study, conducted in collaboration between a research team from the Institute of Cell Biology and Neurobiology of the National Research Council (IBCN-CNR), the IRCCS Fondazione Santa Lucia in Rome, the University of Chieti and the University of Milan, now reports that eating less could also have more specific positive implications on the last mentioned issue.

What is diabetic neuropathy

Diabetic neuropathy is one of the most dreaded complications of diabetes, both type 1 and type 2, responsible for the onset of tingling, loss or alteration of sensation, and intense pain that is difficult to control with common analgesics, mainly in the hands, feet, arms, and legs.

Neuropathy is, moreover, a co-factor in the origin of“diabetic foot” (still the leading nontraumatic cause of amputation), since the reduced skin sensitivity it brings about prevents detection of small, accidental wounds that can quickly become infected and induce extensive necrosis, which is difficult to manage and regress.

The origin of neuropathy is complex and not yet fully elucidated, but it is well established that inadequate blood glucose control for prolonged periods (evidenced by glycated hemoglobin, HbA1c, values in the blood above 6.0-6.5%) and increased general inflammatory state of the body are key pathogenic elements of sensitization and degeneration of peripheral nerve endings.

Why the low-calorie diet helps

Numerous studies have shown that cutting dietary calorie intake not only helps reduce body weight, prevent type 2 diabetes and help control blood sugar, but also increases metabolic efficiency and decreases the degree of systemic inflammation. Building on these considerations, IBCN-CNR researchers tested the effects of a restrictive diet, maintained for short periods of time, on the state and repair process of peripheral nerves in mice.

“In our experiments, we found that after peripheral sciatic nerve damage, a dietary regimen with reduced daily caloric intake acts as a powerful metabolic stimulus and activator of a fundamental cell survival and turnover mechanism known as autophagy (the cell incorporates damaged parts of itself).”, explained Sara Marinelli of IBCN-CNR, coordinator of the project.

The researchers also showed the same recovery from neuropathic pain in animals showing low cell renewal capacity. “These animals with reduced autophagy capacity have underlying diabetic-like metabolic alterations that aggravate the neuropathy condition,” pointed out Roberto Coccurello of IBCN-CNR. “Well, even with these complications, restricting calorie intake can counteract the course and intensity of neuropathic pain by restoring a metabolic balance, reducing inflammatory processes, and facilitating nerve regeneration through stimulation of autophagy. All this, in the absence of manifest side effects, as is the case with continued use of the pharmacological approach alone.”.

Although obtained in animal models and yet to be verified in humans, the new evidence paves the way for innovative therapeutic strategies that have been awaited for years. In addition, through this study the researchers were able to identify some early biological markers of neurological damage that could be very useful in clinical practice to assess the prognosis of neuropathy in the individual patient and, therefore, to plan more effective personalized treatments.

Source:

Coccurello R et al. Effects of caloric restriction on neuropathic pain, peripheral nerve degeneration and inflammation in normometabolic and autophagy-deficient prediabetic Ambra1 mice. PlosOne 2018;13(12):e0208596. doi:10.1371/journal.pone.0208596

Sweet, sour and savory recipes using Cranberry

19 February 20246 January 2024 by Redazione My Special Doctor

Although Italian cuisine has a wide variety of dishes, surely expanding with cranberry products might be an idea. This ingredient is still unknown to us, as it is mainly used in American culinary tradition. The basic element of the Mediterranean diet and the simplicity of the dishes is not covered in America, where almost every dish is seasoned with sauces that cover the flavor of the food being cooked. Cranberry, however, thanks to its natural flavor will be able to win over even the most discerning palates.

Cranberry sauce

This is a traditional sauce that accompanies stuffed roast turkey.

Ingredients for 12 people:

450 g fresh cranberries

200 g of brown sugar

240 ml of water

Recipe

Rinse the blueberries, removing the stems. Heat the water in a saucepan and add the sugar, waiting for it to dissolve completely. When the water begins to boil, pour in the blueberries. Adjust the heat so that the water continues to boil and cook until all the blueberries burst. Other ingredients such as orange peel, cinnamon, rosemary and cloves can also be added during boiling. Remove the pot from the heat and let it cool. It is necessary to rest in the refrigerator overnight before using the sauce.

Cranberry Holiday Bread

Fruit bread is typical for the festivities of the New Year. It is allowed to rest for a couple of days so that all the flavors blend well together.

Ingredients for 1,500-gram bread:

460 g of sifted flour

200 g of white granulated sugar

4 teaspoons of yeast

1 teaspoon salt

Lemon or orange zest

1 large egg

56 g of melted butter

1 sachet of vanillin

360 ml of milk

120 g of cranberries

90 g of candied peel

60 g toasted and chopped almonds

Recipe

In a bowl, mix the flour, sugar, baking powder, salt and orange zest. In a bowl, process the beaten egg, melted butter, milk, and vanillin. Mix together the liquid and dry ingredients, incorporate the fruit and almonds, and finally pour the mixture into a bread mold. Bake in a preheated oven at 160-170 °C for 70 minutes. Remove from oven and let cool on a wire rack.

Roasted pumpkin with cranberries and sage

Roasted pumpkin with the tart flavor of cranberry berries are the perfect combination for the winter season.

Ingredients for 4 persons:

1 kg hulled pumpkin

1 medium white onion

Dried cranberries

Dried sage

Coarse salt

Oil

Recipe

Let the cranberries soak in a bowl of warm water for 20 minutes. Drain them and set them aside. Cut the squash into cubes and the onion into slices so that it can reach the cooking point at the same time. Place the squash and onion in a bowl and season with the oil and cranberries. Season with sage and salt. Bake in a preheated oven at 180 °C for 30 minutes.

Cranberries Pumpkin Pie

Pumpkin pie is a typical American dessert that never fails on Thanksgiving. The dessert is served with ice cream or whipped cream.

Ingredients for 4 persons:

100 g of cranberries

120 g of white granulated sugar

250 g of pumpkin pulp

3 eggs

1 dl semi-fat cream

Butter

1 roll of shortcrust pastry

Recipe

Mix cranberries with 20 g sugar in a bowl. Grate the pumpkin pulp and pour the eggs, cream, and remaining sugar into the same bowl. Beat well with electric mixer and mix in pumpkin pulp. Grease the mold and roll out the shortcrust pastry. Pour the mixture over the dough and distribute the cranberries. Bake the cake in a preheated oven at 180 °C for 45 minutes.

Cranberries Muffins

Muffins are very similar to plume cakes and were originally made with cornmeal. It is a classic American breakfast dessert.

Ingredients for 10 muffins:

2 handfuls of cranberries

250 g of flour

100 g of sugar

2 eggs

100 g butter

1 sachet of baking powder

1 glass of whole milk

Recipe

In a container, process the butter and sugar. Add the eggs and pour in the flour and baking powder a little at a time. Add the milk and cranberries and continue stirring. Pour the mixture into 10 buttered molds and bake at 180 °C for about 20-25 minutes.

Chocolate Cookies with Cranberries

Chocolate chip cookies are a great idea to bake something tasty and add an unusual twist with cranberries.

Ingredients:

113 g of butter

150 g of sugar

2 eggs

1 yolk

1 sachet of vanillin

245 g of flour

1 teaspoon baking powder

1 pinch of salt

45 g of cocoa powder

50 g of cranberries

90 g of white chocolate chips

Recipe

Whip the butter and sugar and vanillin until fluffy. Add the eggs one at a time and mix. In another bowl combine the flour, baking powder, salt and cocoa powder. Incorporate the butter from top to bottom and incorporate the cranberries and white chocolate. Pour the dough onto a flat surface, divide it in half and make a roll about 25 cm long from each half. Arrange the two rolls on a baking sheet and bake for 25-30 minutes in a preheated oven at 170 °C.

Cream Cheese Cake and Cranberries

This dessert is very simple to prepare and is usually served with a sauce on the side.

Ingredients for 6-8 people:

For the crust:

100 g of GRHAM crackers crumbs

50 g of ginger cookies

30 g of sugar

80 g of melted butter

For the filling:

227 g of cream cheese

50 g of caster sugar

1 sachet of vanillin

240 ml whipped cream

For the sauce:

300 g of raspberries

200 g fresh cranberries

100 g of sugar

1 tablespoon of masi starch

Lemon or orange zest

Recipe

Crust:

Mix crumbled cookies, sugar, and melted butter. Place the mixture on the bottom and sides of a buttered baking dish. Cover with plastic wrap and place in the refrigerator for 30 minutes.

Stuffing:

Whip the cheese for the sugar and vanillin. In a separate bowl, whip the cream and incorporate it, mixing from the bottom up. Using a spoon, spread the filling on the crust and chill overnight.

Cranberry and raspberry sauce:

Mix all ingredients together and cook until the sauce thickens. Remove from heat and allow to cool.

Pear, apple and cranberries crumble

The characteristic feature of this cake is the topping resting on a fresh fruit compote. It is served with cream or vanilla ice cream.

Ingredients for 6 persons:

For the topping:

105 g of flour

155 g of brown sugar

½ teaspoon of cinnamon

¼ teaspoon of salt

70 g of oatmeal

40 g of chopped walnuts

113 g of butter

For the fruit compote:

30-55 g of brown sugar

½ tablespoon of wheat starch

680 g honey

680 g red pears

Recipe

Topping:

Combine the flour, sugar, cinnamon, salt, oatmeal and nuts. Mix the butter with the help of a whisk until you get pea-sized crumbs.

Stuffing:

In a bowl, combine the sugar and cornstarch. Peel the pears and apples, cut them into chunks and mix them with the cranberries in the sugar-starch mixture. When the mixture is well blended, pour it into the cake pan and spread the prepared crumble mixture. Bake in a 190 °C oven for 35-45 minutes.

Cranberry Jam

Cranberry jam is the best way to enjoy this fruit all year round. It can be enjoyed on its own or to accompany desserts or roasted meats.

Ingredients for 6 persons:

1 kg of fresh cranberries

400 g white sugar

400 g of brown sugar

Juice and peel of one orange

Cinnamon

Cloves

Candied orange peel

Recipe

Wash the berries and to dry them on a cotton cloth. Grate the orange peel and squeeze out the juice. Place the cranberries, the two kinds of sugar and the orange juice in a saucepan. Add the cinnamon and cloves. Cranberries jam is ready when the berries split, so it is important to pay attention to the cooking point. Pour the still-boiling jam into sterilized jars, cap them tightly and invert until cool.

Candied cranberries

Candied Cranberries are soft and sweet, excellent to use with their syrup to garnish cakes and desserts. The syrup can be used to wet sponge cake and to give color to frostings.

Ingredients for 6 persons:

200 g of cranberries

250 g of sugar

180 ml of water

Recipe

Arrange the cranberries in a steel bowl to be placed in turn in a steaming pot filled with 2 inches of water and brought slowly to a boil. Bring the sugar-water syrup to a boil and pour it over the fruits. Cover with a plate and add enough weight to keep it steady while boiling. Steam the berries for about 45 minutes and allow to cool. Cover the bowl with plastic wrap and leave the berries for 3-4 days at room temperature until they become gelatinous.

Source: The Cranberry – A fruit that never ceases to amaze by Mediserve

Skin, let’s treat it with care

18 February 20246 January 2024 by Redazione My Special Doctor

The skin is our largest organ and the body’s first line of defense against viruses, bacteria, chemicals, pollution and environmental factors. It performs essential functions such as regulation of body temperature and sensation, regeneration and storage of nutrients in its cells that migrate into the blood vessels when needed.

Products and treatments are certainly helpful in keeping it in good condition, but what really preserves and supports its structure, health and optimal function are the vitamins, minerals and other nutrients we can provide through the foods we consume.

The most important micronutrients for healthy skin are antioxidants found in fruits, vegetables, and raw cocoa, and are part of it in addition to bioflavonoids, vitamins A, C, E, and minerals such as selenium. But for our skin also needs B vitamins, zinc, copper, silica not to forget essential fatty acids and sources of protein and vitamin D that we get from exposure to sunlight (of course not prolonged).

Antioxidant compounds help reduce the effects of environmental damage caused by sun exposure and pollution by protecting the skin from free radicals, unstable molecules that can damage cells and accelerate the appearance of signs of aging.

Be sure to enrich your diet with sources of vitamin A and carotenoids found in carrots, pumpkin, sweet potatoes, green leafy vegetables, red peppers, tomatoes, apricots, mangoes and peaches. Vitamin A can slow skin cell turnover and increase collagen deposition, slowing its depletion associated with aging.

Vitamin C in which peppers, kiwis, strawberries, oranges, papaya, broccoli, tomatoes, peas, and cabbage are rich is known to be a powerful antioxidant that not only protects the skin from free radical damage, but is also necessary for the collagen production, a structural protein that, together with elastin and keratin, gives the skin structure and elasticity.

Almonds, hazelnuts, sunflower seeds, spinach, avocados, sweet potatoes, wheat germ and green leafy vegetables, on the other hand, are sources of vitamin E, another essential nutrient for producing collagen because it acts together with vitamin C to stimulate its formation. It is also one of the main antioxidants in the skin and protects cell membranes from damage from UV rays and environmental toxins.

And another of the important antioxidants is selenium, found in brazil nuts, wheat germ, bran, brewer’s yeast, onions, and broccoli, which helps maintain skin elasticity.

Whole grains, dried fruits, oilseeds, and leafy green vegetables are all sources of B vitamins, which are crucial in fighting free radicals. B2 is very useful in dry skin, B3 stimulates collagen synthesis, helping to keep the skin hydrated and elastic, B6 regulates sebum production, and B5 and B8 are essential for skin hydration.

And some of the minerals such as zinc, copper, and silica are necessary for cell renewal, formation of skin structure, and nourishment and protection of skin cells. Legumes, whole grains, cocoa, miso, nutritional yeast, broccoli, and green beans are sources of zinc while copper can be found in sesame seeds, sunflower seeds, cashews, mushrooms, tempeh, chickpeas, lentils, walnuts, and green leafy vegetables. In contrast, bananas, oats, leeks, green beans, wheat, and brown rice are sources of silica.

One of the main components of cell membranes are essential fatty acids that keep them elastic and hydrated, reducing dryness and leaving the skin looking smoother and plumped. Chia and flax seeds, walnuts, green leafy vegetables, hemp seeds, algae and vegetable oils are rich in it. And don’t forget to include plant sources of protein in your meals such as legumes, nuts, seeds, seaweed, green leafy vegetables and whole grains. The major structural proteins in hair, skin, and nails such as collagen, elastin, and keratin all contain different combinations of amino acids, and some of these are essential, which means they must be obtained from the diet because our bodies cannot self-produce them.

All these foods that are sources of nutrients for our skin as well as being eaten with gusto can be used for DIY beauty treatments. You can make a face mask by mixing avocado pulp, cocoa powder and turmeric or papaya pulp, coconut yogurt and turmeric to moisturize, soften and make the skin glow. Create a body scrub with ground oats, olive oil and sugar or ground coffee, cocoa powder and coconut oil to give softness. And for hair care, massage in a couple of tablespoons of coconut or avocado oil, leaving overnight, then rinsing in the morning with shampoo.

Source: Crudostyle

Bowel cancers: extra virgin olive oil helps fight and prevent them

17 February 20246 January 2024 by Alessia Giannino

Following research conducted by Antonio Moschetta of the University of Bari, it was found that daily consumption of extra virgin olive oil helps prevent and fight intestinal cancers. The work, which lasted five years, involved an American scientist, three colleagues from Toulouse and a group from Cambridge. The findings were published in the journal Gastroenterology.

“Extra virgin olive oil is rich in oleic acid, a substance that can regulate cell proliferation. In preclinical studies, we were able to simulate altered genes and states of intestinal inflammation, demonstrating that the administration of an oleic acid-enriched diet can provide significant health benefits. These positive effects also appear to be due to the presence of the enzyme SCD1 in the intestinalepithelium, which functions as the main regulator of oleic acid production in our body.” These are Moschetta’s words.

The researchers were focused on a molecule contained in extra virgin olive oil: oleic acid. They inactivated the gene encoding for SCD1 and showed that in the absence of this molecule in the diet and under conditions of decreased endogenous production, inflammation and then the development of tumors in the gut is first created.

Moschetta concludes.: “If oleic acid is added to the diet instead, normal intestinal physiology is restored with reduction of inflammation and protection against tumor formation. By taking advantage of the beneficial properties of oleic acid, it will be possible in the future to reduce tumor occurrence especially in patients with intestinal inflammation or already previously affected by this disease, and to slow its growth and improve the anti-cancer treatments already in use by enhancing their effect.”

The solution, therefore, is to use one tablespoon of extra virgin olive oil at lunch and one tablespoon at dinner, in addition to the one used for dressing. They need to be especially careful for patients with an inherited predisposition to colon cancer or for those with Crohn’s disease or ulcerative colitis.

Effects of nutrition on mortality, extensive research worldwide

17 February 20246 January 2024 by Renato Torlaschi

A new international study, published in The Lancet and carried out on truly huge and significant numbers, assessed the impact of diet on disease-particularly cancer, cardiovascular disease, and diabetes-and mortality between 1990 and 2017 and offers an in-depth look at the various “risk” foods consumed in 195 countries around the world. “While sugars and fats have been the focus of debates over the past two decades,” said Christopher Murray of the University of Washington. Our research suggests that the main dietary risk factors are high sodium intake and low intake of healthy foods, such as whole grains, fruits, vegetables, nuts and seeds.”

In other words: what you do not eat is just as important to your overall health as the harmful foods you consume.

The countries with the highest rates of food-related deaths, in that order, were Uzbekistan (892 deaths per 100,000 people) and Afghanistan, while the lowest related mortality was in Israel (89 deaths per 100,000 people), France, Spain and Japan.

The study found that diets high in salt are among the leading contributors to diet-related deaths, followed by deficient intake of whole grains and insufficient intake of fruits and vegetables.

In particular, low intake of whole grains has been evaluated as a major dietary risk factor for death and disease in India, Brazil, Pakistan, Nigeria, Russia, Egypt, Germany, Iran, and Turkey. Instead, high sodium intake (more than three grams per day) is the main dietary risk for those living in China, Japan and Thailand. It is also noteworthy that in Western Europe and the United States the main risks are from the consumption of red meat, processed meats (cured meats), and sugary drinks, what is now, increasingly, referred to as “junk food.”

Although many experts stressed the high quality of the study, others noted its limitations: the authors ignored many important factors, such as alcohol intake and exercise.

GBD 2017 Diet Collaborators. Health effects of dietary risks in 195 countries, 1990-2017: a systematic analysis for the Global Burden of Disease Study 2017. Lancet. 2019 Apr 3. pii: S0140-6736(19)30041-8.

Eat right and tasteful–always!

17 February 20246 January 2024 by crudostyle

Whatever type of diet you follow, the advice is to always avoid excess. This is because, too often, we are unable to give up fatty food, full of sugars, salt, additives and artificial flavorings, because of a chemical reason.

From birth we are in fact predisposed to sweet taste, food companies know this and therefore stuff any food with sugars and sweet additives. How can we avoid falling into the trap set by the food industries and resist, avoiding eating even if we are full? The first step could be to accustom the palate to different tastes, perhaps eating natural foods, free of fat, salt and sugar, avoiding eating out as much as possible and striving to prepare only what our bodies really need. Italy is a country with a steadily growing percentage of people (including, unfortunately, children) who are overweight, a problem that is turning into a real plague and a social emergency.

Eating too much is equivalent to taking more calories and energy than our bodies actually need; thus failing to dispose of them all, they accumulate, turning into fat deposits. And, therefore, how much energy does the body need? This depends on several factors, primarily age and gen der, then physical activity. We can say that, tendentially, a man consumes 2500 to 3500 calories a day, a woman 2000 to 2500. Those who are about to change their eating habits and, therefore, switch from an omnivorous to a vegan diet, may initially run into a few mistakes, such as overeating fatty foods such as oils, seeds, and nuts, consumed in large quantities because they are not used to eating enough fruits and vegetables. In this way it happens that one increases the lack of calories by “overeating” fatty foods. For example, having lunch with some salad, few vegetables and fruits will result in a strong feeling of appetite after a few hours, and people will resort to fatty foods such as dried fruit snacks to compensate for the overriding hunger.

Those who follow a traditional diet, on the other hand, will not need to consume as much food to reach the threshold of daily caloric needs, but this is solely because the foods they eat are full of calories. The real breakthrough is to intuit that we must eat better, choosing and selecting the natural foods that the earth makes available to us, trying to avoid those that are too caloric and preferring those that are low in calories but dense in nutrients. We eat because we need fuel, the energy needed to perform any action that moves our bodies, but even while we sleep we consume energy! What are the foods that help us produce our “gasoline”? Carbohydrates and fats are the main sources of energy for our bodies. And a crudist, not taking in carbohydrates, how can he have the strength to deal with all the tasks required of his body? Obviously through fruits, nuts, oils, seeds and avocados. Fruits are crucial in this regard, because excessive consumption of fatty foods, such as oils, seeds and nuts can be, can lead the body to problems such as fatigue, diabetes, hypoglycemia, overweight or obesity, and lack of concentration. How, then, to avoid these situations? Just limit the consumption of fatty foods to 20 percent of daily calorie intake and eat more fresh fruits. In fact, while vegetables are a rich source of vitamins and minerals, they contain a minimal amount of fat and carbohydrates, which is not enough to meet daily energy needs.

The key recipe for following a healthy raw diet is to limit, then, your intake of fats, even good fats. To give an example, in the daily diet to reach 2,000 calories one can eat either an avocado, two tablespoons of nut butter or a handful of walnuts. The important thing, then, is not to overdo it. A separate discussion, however, concerns fresh fruit, which should be the foundation of a healthy raw diet because, in addition to being easily digestible, it contains vitamins in profusion. However, let us not forget to consume the right amount of vegetables in our daily diet: one of the mistakes one can run into when starting a raw diet is precisely that of not paying proper attention to food combinations. Fruits, while providing energy, do not contain the amount of vitamins that our bodies need for optimal health, vitamins that are characteristic of raw vegetables. Watch out for fanaticism, too: a healthy, balanced diet is based on daily consumption of fruits and vegetables in the most natural way possible. To be avoided, therefore, are foods that are, yes, raw, but accompanied by gravies, salt, spices, and fatty oils, which could bring, in the short and long term, major health problems.

Source: Crudostyle

Beware of those twelve: tempting but risky foods

16 February 20246 January 2024 by Redazione My Special Doctor

Beware of those twelve: tempting but risky foods.
Especially in summer, colorful, inviting, fresh and tasty fruits and vegetables become the stars of the table, aperitifs, beach snacks and parties with friends. But to always consider them beneficial to health is a mistake. Some plant foods commonly eaten or used to decorate dishes and cocktails can be toxic if taken at the wrong time or in the wrong way, because in some of their parts or stages of ripeness they contain substances that are harmful to the human body.
Here are some of the major risk foods that not everyone knows about.

How to best manage diabetes

15 February 20246 January 2024 by Redazione My Special Doctor

Healthy and balanced diet , low in simple sugars and with caloric intake compatible with the weight to be maintained or reduced; regular physical activity, without excess; proper daily intake of oral hypoglycemic drugs or insulin prescribed by the doctor; periodic checkups. These are the keys to being able to control type 2 diabetes optimally and avoid seeing blood sugar worsen and develop complications that can damage the cardiovascular system, kidneys, eyes, and peripheral nerves. To make sure you don’t go wrong, here is a detailed sheet of the practical aspects of daily disease management .

Too much gluten in young children could increase risk of celiac disease

15 February 20246 January 2024 by Renato Torlaschi

High gluten intake early in life was associated with an increased risk of celiac disease in a new study by a team of researchers in northern Europe.

“We found that a one-year-old child in the highest range of gluten intake has twice the risk of developing autoimmunity of celiac disease, a stage that often preludes to full-blown celiac disease; â€ research coordinator Karl Marild of theNorwegian Institute of Public Health and Queen Silvia Children’s Hospital in Gothenburg, Sweden-. It was surprising to me to find such a strong association, given the ubiquitous nature of gluten in our diet.”

Marild and colleagues used data on 1,875 children provided by another study (Daisy – Diabetes AutoImmunity Study in the Young) that aimed instead to investigate susceptibility to type 1 diabetes mellitus. Among the plus points was the very long follow-up: participants were followed from 1993 until January 2017. The children were divided into three groups according to their dietary gluten intake during the period when they were one year to two years old. The researchers then compared the data of the now-adult participants in the higher gluten intake bracket with those in the lower bracket, showing for the former a 96 percent higher risk of celiac disease and 117 percent higher risk of celiac disease autoimmunity: in other words, a doubling of risk. “If our results are confirmed ,” said Marild. may provide a somewhat better understanding of a significant aspect of the likely multifactorial etiology of this disease. Importantly, we do not recommend a change in pediatric feeding practices, because ours was an observational study and unable to show a cause-and-effect relationship.” It is also necessary to specify that the consumption of gluten-rich foods in non-celiac adults has never been associated with any adverse effects. Gluten-free diets, much in vogue in the United States, challenging, unnecessary and expensive, may carry risks, and their health effect is among the many unproven but widespread “hoaxes” in nutrition.

Mårild K, Dong F et al. Gluten Intake and Risk of Celiac Disease: Long-Term Follow-up of an At-Risk Birth Cohort. Am J Gastroenterol. 2019 May 9.

Drinking while eating: with these foods.

15 February 20246 January 2024 by Redazione My Special Doctor

At least 1.5 liters of fluids per day. This is the average recommended minimum amount that one should take in every day, throughout the year, to ensure that the body has sufficient hydration, which is essential for proper functioning and full well-being. But, in summer, daily drinking liters of fluids rise to 2-2.5 due to heat, which increases skin perspiration, and more or less intense sweating. Can you manage to drink that much? Probably not in many cases. To facilitate the feat, you can take foods that are naturally rich in water, which along with fluids provide valuable minerals and vitamins. These for example .

The 10 false myths about diets

11 February 20246 January 2024 by Redazione My Special Doctor

Cardio workout, no carbs at dinner and frequent meals? It is the ideal recipe for. not lose weight. Personal trainer Nick Mitchell debunks false myths about nutrition and exercise. Research reported by the Daily Mail has shown that although the average diet includes 600 fewer calories than 30 years ago, obesity, diabetes to other weight-related diseases are on the rise. Personal trainer reveals once and for all the 10 nutrition clichés that have been proven false.

1. All calories are equal. As long as the predetermined amount is not exceeded. False. Eating 300 calories of fried food or 300 calories of cereal is not the same thing at all. Protein, carbohydrates and fat are assimilated in different ways. A diet high in sugar, for example, can gain body fat.

2. Calories are not important. It sounds contradictory but it is not. Many people think that as long as you eat healthy, it doesn’t matter how many calories you take in. For example, dried fruits are good for you, but should be eaten in moderation. The law of thermodynamics cannot be ignored, so the number of calories ingested matters a lot.

3. Fat is fattening. This urban legend stems from the fact that fat contains 9 calories per gram while protein and carbohydrates have only 4. Of course, one should not overdo it, but this applies to everything. Fats are essential in nutrition and should make up about 20 percent of daily caloric intake.

4. Carbohydrates are the ‘evil’. It is not only fats that are demonized, but also carbohydrates. Pasta lovers can breathe a sigh of relief. What makes people fat is not the carbohydrates themselves, but the fact that it is easier to eat too many of them. The amount to be ingested each day varies from person to person depending on the rate of assimilation.

5. No carbohydrates after 6 pm. How many times have we heard that pasta for dinner is suicidal for the figure? Recent research has shown that people who eat carbohydrates in the evening burn more fat than those who eat them in the morning. For those who have trouble sleeping, moreover, a pizza dinner can prove soporific.

6. It doesn’t matter what time you eat. As long as you eat the right things in the right quantities, it makes no difference how they are placed throughout the day. This statement also turned out to be false. According to science, having a cereal-based breakfast programs the body to use sugars as ‘fuel’ for the rest of the day. If fats are eaten, it is these that will be burned.

7. More frequent meals speed up metabolism. Another false myth. Eating often improves protein synthesis, regulates blood sugar, and increases satiety. It is definitely preferable to 3 meals a day, but not because it changes the metabolism.

8. The liquid diet. Perhaps the most colossal hoax. You lose pounds quickly, this is true. But it is only an illusion. You are not burning fat, but lean mass. In other words, this kind of diet makes people lose muscle tone and further inflaccidates. The weight then recovers just as quickly. And by losing muscle, metabolism slows down (that’s where it’s affected). Which will make it more difficult to lose weight in the future.

9. Endless cardio training sessions. Is hours and hours on the treadmill the only way to burn fat? Absolutely not, reveals the expert. A cardio workout loses muscle tone, leaving us with a weak physique. Better to aim for a specific fat loss program. Cardio can be inserted between exercises to burn additional calories.

10. Less weight and more repetitions for a toned physique. Nothing could be more false. Many women are convinced that training at a higher weight can make them look like wrestlers. While increasing the repetitions tones the muscles but without ‘putting on too much mass’. A toned appearance, Mitchell explains, depends on the ratio of muscle mass to fat mass. This can be achieved by lifting heavier weights with little rest between repetitions.

ALIMENTAZIONE E NUTRIZIONE	NATURA SPORT LUOGHI	COLTIVARE LA SALUTE	MENOPAUSA	MAMMA IN FORMA
MEDICINA TRADIZIONALE CINESE	CARDIOCHIRURGIA	FARMACI E DISPOSITIVI MEDICI	GENITORIALITÀ	LA CULTURA DELLA SALUTE
LE UTILITIES DELLA SALUTE	MEDICINA GENERALE	MEDICINA NATURALE, TERMALE	MENTE E CERVELLO	DISTONIA NEUROVEGETATIVA
MODI DI ESSERE	SALUTE E SOCIETÀ	SANITÀ E PAZIENTI	SESSUALITÀ	TERZA ETÀ
TUMORI	URGENZE

ALIMENTAZIONE E NUTRIZIONE	NATURA SPORT LUOGHI
COLTIVARE LA SALUTE	MENOPAUSA
MAMMA IN FORMA	MEDICINA TRADIZIONALE CINESE
CARDIOCHIRURGIA	FARMACI E DISPOSITIVI MEDICI
GENITORIALITÀ	LA CULTURA DELLA SALUTE
LE UTILITIES DELLA SALUTE	MEDICINA GENERALE
MEDICINA NATURALE, TERMALE	MENTE E CERVELLO
DISTONIA NEUROVEGETATIVA	MODI DI ESSERE
SALUTE E SOCIETÀ	SANITÀ E PAZIENTI
SESSUALITÀ	TERZA ETÀ
TUMORI	URGENZE

APPARATO DIGERENTE	APPARATO RESPIRATORIO	APPARATO UROGENITALE	CUORE E CIRCOLAZIONE	CUTE
INFETTIVOLOGIA	OCCHI	ORECCHIE NASO E GOLA	OSSA E LEGAMENTI	SISTEMA ENDOCRINO
SISTEMA NERVOSO

APPARATO DIGERENTE	APPARATO RESPIRATORIO
APPARATO UROGENITALE	CUORE E CIRCOLAZIONE
CUTE	INFETTIVOLOGIA
OCCHI	ORECCHIE NASO E GOLA
OSSA E LEGAMENTI	SISTEMA ENDOCRINO
SISTEMA NERVOSO

CULTURA E SALUTE	AGGIORNAMENTI
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